If you love catfish as much as I do, then you'll love this cajun catfish recipe. Here's what you'll need to make this spicy dish:
4 catfish fillets (about 2 pounds each)
1/2 cup melted butter
1 teaspoon lemon pepper
1 teaspoon white pepper
1 teaspoon creole seasoning
1 teaspoon cajun fish seasoning (or just plain cajun)
2 tablespoons lemon juice
8 lemon wedges
Tartar sauce
In a small mixing bowl, combine the lemon pepper, white pepper, creole, and cajun.
Coat each catfish fillet with a thin coating of lemon juice and melted butter, and then roll the fillets in the mixing bowl with all the spices.
Cook on a 350 degree grill for 5 minutes. Flip and cook for another 5 minutes.
Serve with lemon wedges and tartar sauce. Spicy!
Showing posts with label Low carb. Show all posts
Showing posts with label Low carb. Show all posts
Quick Crab Legs Recipe (with lemon and butter)
A lot of people are probably unsure how to cook crab legs, but it's a lot easier than you'd think. All you need is some boiling water, and a few other basic ingredients. Here's what you'll need to cook up some basic crab legs:
2 lbs frozen snow crab legs
1 cup drawn/melted butter
1 tablespoon lemon juice
1 whole lemon (wedged)
In a large pot, bring 5 cups of water and 1 tablespoon of lemon juice to a boil.
Drop the frozen crab legs in and cook for 5 minutes. Do not overcook or the meat will become tough and chewy.
To eat the crab legs, simply crack the legs open and pull the meat out.
Serve with melted butter and lemon wedges.
2 lbs frozen snow crab legs
1 cup drawn/melted butter
1 tablespoon lemon juice
1 whole lemon (wedged)
In a large pot, bring 5 cups of water and 1 tablespoon of lemon juice to a boil.
Drop the frozen crab legs in and cook for 5 minutes. Do not overcook or the meat will become tough and chewy.
To eat the crab legs, simply crack the legs open and pull the meat out.
Serve with melted butter and lemon wedges.
Mushroom Swiss Omlette
Here's what you'll need to make this mushroom-swiss omlette:
4 eggs (beaten)
1/4 cup milk
1/2 cup butter
1/4 tomato (diced)
1 cup sliced, fresh mushrooms
3 slices of swiss cheese
Salt and pepper to taste
In a saucepan, melt 1/4 cup butter over medium heat. Add mushrooms, tomato, salt, and pepper. Cook for 5 minutes or until mushrooms are soft.
In another saucepan, melt 1/2 cup butter over LOW heat. Make sure the butter evenly coats the bottom and sides of the pan. Otherwise, the omlette will stick to the pan and break.
In a small bowl, whisk the eggs with 1/4 cup milk. Pour this slowly into the saucepan on low heat. Let it sit for 1 or 2 minutes. Don't touch it, or you'll break the omlette.
When the egg starts to harden a bit, gently scrape between the egg and the pan with a rubber spatula so the egg doesn't stick to the pan. Let it sit for a few more minutes on low heat, making sure it isn't sticking to the pan. This is why making omlettes is tricky, but you'll get the hang of it. :)
Lay the 3 slices of swiss cheese on top of the egg. Add the the sauteed mushrooms and tomato. Let it sit for a couple of minutes.
Gently fold the omlette in half and serve.
(Don't get discouraged if you can't make a perfect omlette. Like anything, the more you practice, the better you'll get.)
4 eggs (beaten)
1/4 cup milk
1/2 cup butter
1/4 tomato (diced)
1 cup sliced, fresh mushrooms
3 slices of swiss cheese
Salt and pepper to taste
In a saucepan, melt 1/4 cup butter over medium heat. Add mushrooms, tomato, salt, and pepper. Cook for 5 minutes or until mushrooms are soft.
In another saucepan, melt 1/2 cup butter over LOW heat. Make sure the butter evenly coats the bottom and sides of the pan. Otherwise, the omlette will stick to the pan and break.
In a small bowl, whisk the eggs with 1/4 cup milk. Pour this slowly into the saucepan on low heat. Let it sit for 1 or 2 minutes. Don't touch it, or you'll break the omlette.
When the egg starts to harden a bit, gently scrape between the egg and the pan with a rubber spatula so the egg doesn't stick to the pan. Let it sit for a few more minutes on low heat, making sure it isn't sticking to the pan. This is why making omlettes is tricky, but you'll get the hang of it. :)
Lay the 3 slices of swiss cheese on top of the egg. Add the the sauteed mushrooms and tomato. Let it sit for a couple of minutes.
Gently fold the omlette in half and serve.
(Don't get discouraged if you can't make a perfect omlette. Like anything, the more you practice, the better you'll get.)
Egg, Sausage, and Cheese Breakfast Burrito
Get your morning off to a good start. Here's what you'll need to make this filling breakfast burrito:
1 extra-large flour tortilla
3 eggs
2 breakfast sausage links (sliced, pre-cooked)
1/2 cup finely diced onion
1/2 cup finely diced green pepper
1/2 cup shredded cheddar cheese (or more if you want it extra cheesey)
1/8 cup parsley
1/4 cup butter
Salt and pepper to taste.
1/4 cup milk (optional)
In a saucepan, melt butter over medium heat. Add onion, green pepper, salt, pepper, sliced breakfast sausage, and parsley. Cook until vegetables are soft (about 5 minutes).
Increase the heat to high and scramble the eggs (in the same saucepan). Add 1/4 cup of milk if desired.
Reduce the heat to low and sprinkle cheddar cheese on. Cook for 1 additional minute, so the cheese can melt.
Lay out the tortilla and add the contents of the saucepan. Roll it up tightly and enjoy.
(Note: Crumbled bacon can be substituted for sausage, if desired).
1 extra-large flour tortilla
3 eggs
2 breakfast sausage links (sliced, pre-cooked)
1/2 cup finely diced onion
1/2 cup finely diced green pepper
1/2 cup shredded cheddar cheese (or more if you want it extra cheesey)
1/8 cup parsley
1/4 cup butter
Salt and pepper to taste.
1/4 cup milk (optional)
In a saucepan, melt butter over medium heat. Add onion, green pepper, salt, pepper, sliced breakfast sausage, and parsley. Cook until vegetables are soft (about 5 minutes).
Increase the heat to high and scramble the eggs (in the same saucepan). Add 1/4 cup of milk if desired.
Reduce the heat to low and sprinkle cheddar cheese on. Cook for 1 additional minute, so the cheese can melt.
Lay out the tortilla and add the contents of the saucepan. Roll it up tightly and enjoy.
(Note: Crumbled bacon can be substituted for sausage, if desired).
Tasty Chef Salad
Here's what you'll need for this filling and tasty Chef salad:
1 head of lettuce (chopped or shredded)
12 oz. cooked turkey breast (diced)
12 oz. cooked ham (diced)
3 hard-boiled eggs (diced)
1 tomato (diced)
6 oz. of crumbled bacon (cooked)
1/2 small cucumber (diced)
12 oz. of shredded swiss cheese
Salad dressing of choice
Combine all the ingredients in a bowl. Toss. Serve.
*If you're making this a low-carb salad, use less cheese and a low carb salad dressing.
This delicious Chef Salad serves 4 hungry people.
1 head of lettuce (chopped or shredded)
12 oz. cooked turkey breast (diced)
12 oz. cooked ham (diced)
3 hard-boiled eggs (diced)
1 tomato (diced)
6 oz. of crumbled bacon (cooked)
1/2 small cucumber (diced)
12 oz. of shredded swiss cheese
Salad dressing of choice
Combine all the ingredients in a bowl. Toss. Serve.
*If you're making this a low-carb salad, use less cheese and a low carb salad dressing.
This delicious Chef Salad serves 4 hungry people.
Hot and Spicy Beef Curry
Ingredients:
1 1/2 lbs sirloin or tenderloin steak (cut into 1-inch cubes)
3 tablespoons olive oil
1 onion (cut into thin slices)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
2 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/8 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons water
3 tablespoons chopped cilantro
In a large frying pan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic and ginger. Cook for an additional minute, stirring.
In a small bowl, combine the coriander, cumin, crushed red-pepper, turmeric, salt, and water. Add the paste to the onion and cook, keep stirring, for 1 minute.
Add the meat to the pan and cook for 3 minutes. Raise the heat to high and cook for a few more minutes. Stir in the cilantro.
Serve hot.
1 1/2 lbs sirloin or tenderloin steak (cut into 1-inch cubes)
3 tablespoons olive oil
1 onion (cut into thin slices)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
2 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/8 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons water
3 tablespoons chopped cilantro
In a large frying pan, heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic and ginger. Cook for an additional minute, stirring.
In a small bowl, combine the coriander, cumin, crushed red-pepper, turmeric, salt, and water. Add the paste to the onion and cook, keep stirring, for 1 minute.
Add the meat to the pan and cook for 3 minutes. Raise the heat to high and cook for a few more minutes. Stir in the cilantro.
Serve hot.
Shrimp Scampi
Here's what you'll need to make this tasty Shrimp Scampi:
1 pound raw shrimp (peeled)
2 tablespoons butter
2 tablespoons olive oil
4 large cloves of garlic (diced)
Lemon juice
1/2 cup dry white wine
A pinch of crushed red peppers
Salt and pepper to taste
In a saucepan, heat the butter and oil using medium heat. When the butter is melted, add the garlic, parsley, lemon juice, wine, crushed red pepper, salt and pepper.
Bring this to a boil. Next, lower the heat and simmer for 3 minutes.
Add the shrimp and cook for 5 minutes (keep the heat low).
Place on a serving plate and simply pour the sauce over shrimp.
1 pound raw shrimp (peeled)
2 tablespoons butter
2 tablespoons olive oil
4 large cloves of garlic (diced)
Lemon juice
1/2 cup dry white wine
A pinch of crushed red peppers
Salt and pepper to taste
In a saucepan, heat the butter and oil using medium heat. When the butter is melted, add the garlic, parsley, lemon juice, wine, crushed red pepper, salt and pepper.
Bring this to a boil. Next, lower the heat and simmer for 3 minutes.
Add the shrimp and cook for 5 minutes (keep the heat low).
Place on a serving plate and simply pour the sauce over shrimp.
Simple Crab Cakes
Here's what you'll need to make these delicious crab cakes:
1 egg (well beaten)
2 tablespoons of mayonnaise
1 tablespoons prepared mustard
1 tablespoons butter, melted
1 teaspoon fresh chopped parsley
1/2 teaspoon dry mustard
1/2 teaspoon old bay seafood seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound claw crabmeat (drained, flaked)
1 1/2 cups pork rind crumbs
vegetable oil
In a large bowl, blend together the egg, butter, mayonnaise, prepared mustard, parsley, dry mustard, old bay seafood seasoning, salt, and pepper.
Add the crab meat and shape into 8 patties. Roll the patties in the pork rind crumbs.
In a deep saucepan over high heat, add a generous amount cooking oil. When the oil is hot, drop the crabcakes in the oil until they are golden brown. (If you have access to a deep fryer, cook the patties at 350 degrees. They will float the top when done.)
Drain the excess oil onto paper towels. Serve hot.
1 egg (well beaten)
2 tablespoons of mayonnaise
1 tablespoons prepared mustard
1 tablespoons butter, melted
1 teaspoon fresh chopped parsley
1/2 teaspoon dry mustard
1/2 teaspoon old bay seafood seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound claw crabmeat (drained, flaked)
1 1/2 cups pork rind crumbs
vegetable oil
In a large bowl, blend together the egg, butter, mayonnaise, prepared mustard, parsley, dry mustard, old bay seafood seasoning, salt, and pepper.
Add the crab meat and shape into 8 patties. Roll the patties in the pork rind crumbs.
In a deep saucepan over high heat, add a generous amount cooking oil. When the oil is hot, drop the crabcakes in the oil until they are golden brown. (If you have access to a deep fryer, cook the patties at 350 degrees. They will float the top when done.)
Drain the excess oil onto paper towels. Serve hot.
Blackened Chicken with Vegetables
Here's what you'll need to cook this low carb, spicy dish:
4 cooked, diced chicken breasts (boneless, skinless)
2 tablespoons cajun seasoning
1 whole green pepper (diced)
1 whole white onion (diced)
1 lb fresh broccoli
1/2 cup cooking oil
1 tablespoon of black pepper
In a saucepan over high heat, add 1/2 cup cooking oil, cooked chicken, and vegetables. Add the cajun and black pepper. Cook for 4 minutes over high heat or until the vegetables are soft.
If you're not counting carbs, serve over a bed of white rice. Otherwise, stay away from the white rice as it is loaded with carbs.
Serve hot.
4 cooked, diced chicken breasts (boneless, skinless)
2 tablespoons cajun seasoning
1 whole green pepper (diced)
1 whole white onion (diced)
1 lb fresh broccoli
1/2 cup cooking oil
1 tablespoon of black pepper
In a saucepan over high heat, add 1/2 cup cooking oil, cooked chicken, and vegetables. Add the cajun and black pepper. Cook for 4 minutes over high heat or until the vegetables are soft.
If you're not counting carbs, serve over a bed of white rice. Otherwise, stay away from the white rice as it is loaded with carbs.
Serve hot.
Chicken with Bacon and Feta Cheese
Here's what you'll need to make this unique low carb Chicken recipe:
4 chicken breasts (bonless, skinless)
8 slices raw bacon
1 cup crumbled Feta cheese
Preheat your oven to 375 degrees. Place raw chicken breasts in a baking pan. Sprinkle the top of each chicken breast with the Feta cheese.
Wrap 2 slices of bacon around each chicken breast.
Bake for 40 minutes or until chicken is fully cooked. Delicious!
4 chicken breasts (bonless, skinless)
8 slices raw bacon
1 cup crumbled Feta cheese
Preheat your oven to 375 degrees. Place raw chicken breasts in a baking pan. Sprinkle the top of each chicken breast with the Feta cheese.
Wrap 2 slices of bacon around each chicken breast.
Bake for 40 minutes or until chicken is fully cooked. Delicious!
Chicken with Parmesan
Here's a low carb Parmesan Chicken dish that is absolutely delicious. Here's what you'll need to make this incredibly simply recipe:
4 skinless, boneless chicken breasts
1/2 cup cooking oil
Parmesan Cheese (finely grated)
In a saucepan over high heat, add cooking oil. After the oil gets hot, place chicken breasts in the pan. Sprinke with parmesan cheese. Allow the chicken to cook all the way through (no pink). Make sure to flip the chicken breasts over so that both sides evenly cook.
The parmesan cheese will create a nice "crust" around the chicken.
Enjoy.
4 skinless, boneless chicken breasts
1/2 cup cooking oil
Parmesan Cheese (finely grated)
In a saucepan over high heat, add cooking oil. After the oil gets hot, place chicken breasts in the pan. Sprinke with parmesan cheese. Allow the chicken to cook all the way through (no pink). Make sure to flip the chicken breasts over so that both sides evenly cook.
The parmesan cheese will create a nice "crust" around the chicken.
Enjoy.
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