Low Carb Jabberwockey

The most delicious recipes in all of Wonderland

Jabberwock’s Quick and Dirty Stuffing December 21, 2013

Stuffing.

I like the holiday meal to be EASY.  In recent years I have been skipping the mashed potatoes and doing stuffing instead.  As a working parent I need to maximize time with my family and not squander it in the kitchen prepping elaborate meals….don’t get me wrong, I still want the meal to *taste* like I spent a ton of time making it!

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I admit to taking my help from a box on this one…namely Stove Top.  But, with a few added sauteed veggies and some chicken broth, you can amp up the flavor, and get that boxed stuff to taste like it was homemade.

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Jabberwock’s Quick and Dirty Stuffing
1 onion, diced
2 lage stalks celery, diced
1/2 large red bell pepper, diced
4 cloves garlic, minced
1 package mushrooms (about 10 ounces), diced
2 tsp olive oil
Kosher salt and cracked black pepper to taste
Canned chicken broth (about 3 cups)
2 packages stuffing mix

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Sautee onion, celery, red pepper, garlic, mushrooms in the olive oil.  Add salt and pepper to taste. Go lightly with the salt since we will be using canned broth and butter later on !

While veggies are cooking, take a look at the stuffing directions. Mine called for 3 cups of water and 1/2 cup (egads) of butter for a double recipe — instead, I used canned chicken broth in place of the water, and only 1/4 cup of butter. I brought this up to a boil, and prepared the stuffing per the package directions.

Combine the stuffing and sauteed veggies in a 9×13 inch pan, and cook at 375 F for about 15 minutes to create a nice crunchy top.

I never stuff a bird, since it increases the cooking time, so I prep the stuffing this way, and when plating up the bird on a platter, I just arrange the stuffing around the cavity.

Enjoy !

Easy Roasted Turkey

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Garden goodies. July 9, 2013

Filed under: Dinner,Side Dishes — Low Carb Jabberwockey @ 5:39 am
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The Jabberwock has been off vacationing for the last 11 days, and is finally back home!  Four days of boat camping plus 7 days of houseboating did take a toll on my way of eating.  Read S’mores, chips, bagels, sandwiches ….the list goes on.  The good news is that the garden didn’t die off while we were gone, and the better half harvested some cute purple potatoes today and stunted red onions.

Skillet Potatoes.

Recipe is very simple…thinly slice the potatoes – I used a mandolin slicer.  Over medium heat melt 3 Tbsp. butter, add potatoes and thinly sliced onion.  Sprinkle with garlic powder, thyme leaves, and paprika.  Cover and cook for about 10 minutes.  Remove cover and turn potatoes.  Cook for another 10 minutes, sprinkle with a bit of Kosher salt and serve.

Skillet Potatoes

Skillet Potatoes

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Baked Acorn Squash March 16, 2013

Filed under: EMEALS reviews,Side Dishes — Low Carb Jabberwockey @ 8:47 pm
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Baked Acorn SquashBaked squash was not something we ever ate growing up.  Occasionally I would attend a holiday event at someone’s house and they would serve Acorn squash with butter and brown sugar, which was absolutely terrible tasting (read too sweet !).

This recipe came from Emeals, and it was surprisingly delicious.  As you all know, I like fast and easy prep for meals and side dishes.

Baked Acorn Squash

1 large Acorn Squash, cut into quarters
Olive oil
4 Tbsp. grated Parmesan cheese
Kosher salt, cracked black pepper, garlic powder

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Drizzle the squash with olive oil. Add salt, pepper, and garlic powder to taste.  Sprinkle 1 Tbsp. of Parmesan cheese on each piece.

Bake at 350 F for about 20-30 minutes.  Test with fork to determine done-ness.  I burnt mine a little, but it STILL tasted GREAT.

 

Emeals Review: Chicken Caprese with Dijon Broccoli February 10, 2013

Filed under: Dinner,EMEALS reviews,Side Dishes — Low Carb Jabberwockey @ 6:46 pm
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Ingredients: Main dish – bacon (I used beef bacon), chicken breast, olive oil, tomatoes, basil leaves, sliced mozzarella cheese.  Side dish – broccoli, oil and vinegar salad dressing, Dijon mustard, green onions.

Embellishments: I added a little bit of lemon juice to the dressing for the broccoli.

Prep: Medium. 15 minutes.

Cook time: 30 min.
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Comments:  The chicken was AWESOMELY delicious, not too hard to prep, and the family loved it. For the side dish we prefer our broccoli nearly naked….usually just a little butter and garlic on it.  The dijon dressing was so-so.  Not bad….not good.  Overall this dish gets a thumbs up from both me and the family.

 

Emeals Review: Grandma’s Meatloaf with Cheesy Cauliflower

Filed under: Dinner,EMEALS reviews,Side Dishes — Low Carb Jabberwockey @ 5:53 pm
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Prep:  Easy

Cook time: 1 hr. and 10 min.

Comments:  This dish was “OK”.  Not bad, not good, just OK.  The family didn’t particularly rave over the taste, but also ate it up.  Note that I reviewed a different version of  “Grandma’s meatloaf” a few months back…..that EMEALS recipe was FAR more delicious than this.  But of course I heavily embellished that one.  I think what put off my taste buds is the dry onion soup mix.  I have never really cared for that flavor in anything (although I grew up with it – my Mom used it all the time in casseroles).  The side dish was easy to prep and cook, and it too was “OK”.  Again, the fam ate it all up, so couldn’t have been bad !

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Grandma’s Meatloaf (ver 2.0)
2 lb. ground beef
2 eggs
3/4 cup picante sauce
1 packet dry onion soup mix
1 cup crushed pork rinds (I used Parmesan cheese instead)

My additions:
2 large celery stalks, diced
1 onion diced
Chili sauce (ketchup is fine)
Salt and pepper (1/2 tsp of each)

Sautee onions and celery in a wee bit of olive oil. Combine all ingredients except the Chili sauce in a large bowl and mix (use your hands !), and form into a loaf.  I used two bread pans, since I froze half of the recipe.

Spread Chili Sauce (or ketchup) over the top of the loaves, and bake at 350 F for 1 hour. Let stand for 10 minutes before serving.  This gives you just enough time to make the side dish.

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Cheesy cauliflower
1 head cauliflower, cut into florets
Olive oil
1/3 cup diced onion (I used the whole thing)
1/2 bell pepper, diced (I used the whole thing)
4 cloves garlic, minced
1/2 tsp dried basil
1/2 cup heavy cream
1 cup shredded montery jack (I used mozzarella)
Salt and pepper to taste

Cook the cauliflower in the microwave with lid and a bit of water for 7 minutes.  Sautee onion, pepper and garlic in a wee bit of olive oil – since I use a nonstick pan, I don’t use much.  Drain cauliflower and add to skillet.  Add basil, salt, pepper, cream, and cheese and stir for a couple of minutes until cheese is melted.

 

EMEALS review: Stuffed Chicken Breast with Peas and Asparagus December 31, 2012

Filed under: Dinner,EMEALS reviews,Side Dishes — Low Carb Jabberwockey @ 8:26 pm
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Ingredients for main dish: Chicken breast, mozzarella, canned fire roasted tomato, red pepper flakes, cilantro, salt, pepper, olive oil, flour.

Ingredients for side dish: Asparagus, peas, butter, salt, pepper

Embellishments for main dish: I omitted the flour…A recurring theme in these EMEALS “low carb” dishes are high carb ingredients. The recipe also called for pan frying the chicken, but I went with oven cooking instead.

For the side dish, I deviated 100%.  
1) Peas are fairly high carb, so omitted them along with the butter.
2) Since the oven was on, I roasted the asparagus using my own recipe.  See comments section below.
3) I had a leftover cabbage in the fridge and made some of my CopyCat KFC coleslaw as well.

Prep: Easy.  10 minutes.

Cook time: 20-25 minutes

Comments:  The chicken was delicious, we all loved it. I can’t imagine coating it with flour though.  After all, I purchased the “low carb” plan on EMEALS.  Why not parmesan?

And of course, peas have a pretty high carb count (9 carbs/7 net for a half cup), so if you are trying to stay low on your daily carbs, asparagus alone is a much better choice (3 carbs/1 net for the same serving size).

Jabberwock’s Roasted Asparagus
3 bundles Asparagus
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp salt
1 tsp dried basil
1/4 tsp dried chili flake
Cracked pepper to taste

Trim woody bottoms off the asparagus, and lay in roasting pan.  Whisk the rest of the ingredients together, and coat asparagus.  Roast at 400 for 7-10 minutes. I just threw these in the oven 10 minutes before the breasts were done cooking.

Overall, Thumbs up.  The chicken was so delicious that I am willing to overlook the high carb ingredients.

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Super EASY, no stress Christmas Meal … December 28, 2012

Filed under: Dinner,Side Dishes — Low Carb Jabberwockey @ 12:01 am
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Roasted Chicken with root veggies

1 small bag fingerling potatoes
1 large onion, sliced
6 large carrots, peeled
1 head garlic, cut across entire head, unpeeled
1 lemon, cut into 8 wedges
1 chicken, average size
Olive Oil
Kosher salt and cracked pepper to taste

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Lay the carrots in the pan – we are using them as a little platform for the chicken.  Dump in the potatoes and onions.

Rinse the chicken and pat dry with a paper towel. Be sure to save the innards and veggie peels to make broth with later…

Place 2 lemon wedges in the cavity along with the head of garlic.  Tie the feet together with cotton string, and place on the veggies.

Drizzle the chicken and veggies with olive oil, add salt and pepper over the top of the entire dish.  I use quite a bit on the chicken since the coarseness of the salt and pepper make a very nice skin.

Pop the chicken into a 350 F oven for one hour.  There is no need to baste !

When chicken is done, remove from oven, toss the rest of the lemon wedges in the pan, and lightly tent with a piece of aluminum foil.  Let rest for 15 minutes before serving.  In the meantime, prepare the brussel sprouts…..
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Garlic Roasted Brussel Sprouts

Fresh brussel sprouts
Olive oil
2 Tbsp roasted (or raw) garlic.  If raw, mince it.
Kosher salt and Cracked pepper.

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While the chicken is roasting, prepare the brussel sprouts by taking off the outer leaves (if neccesary), and trimming the core.

I like to cut them in half to speed the cooking time.  Drop in a small pan, drizzle with olive oil, top with garlic, salt and pepper.

When the chicken is done cooking, turn heat up to 425 F,  pop the brussel sprouts  in the oven for 15 minutes, which is exactly how long your meat needs to rest.

SUPER EASY, NO STRESS !

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