Tag Archives: parmesan

Broiled Tilapia Parmesan

This simple broiled fish recipe is naturally low in carbs and very delicious! 

I served the fish with pan sauteed green beans and summer cucumber tomato salad.

broiled tilapia

Broiled Tilapia Parmesan

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon garlic powder
salt and pepper to taste
2 pounds tilapia fillets

Preheat your oven’s broiler. Grease a broiling pan or line
pan with parchment paper.

In a small bowl, mix together the Parmesan cheese, butter,
mayonnaise and lemon juice. Season with garlic, salt and pepper.
Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a
few inches from the heat for 2 to 3 minutes. Flip the fillets over
and broil for 2 more minutes.

Remove the fillets from the oven and spread with the Parmesan
cheese mixture on the top side. Broil for 2 more minutes or until
the topping is lightly browned and fish flakes easily with a fork.
Be careful not to over cook the fish.

Serve immediately with your favorite sides.

Olive Garden Salad

Did I mention how much I love salads

I really do!  

OG salad

This is another special salad I enjoy and got the recipe from my niece who makes it quite often.  When she serves this, she also serves Zuppa Soup (yum!) and breadsticks.  What a meal!

This is some of what you’ll need:

OGsaladstuff

Doesn’t it look good already?!

OLIVE GARDEN SALAD

1 (12 ounce) bag iceberg garden salad (I used iceberg lettuce)
1/4 small red onion, sliced thin
6 -12 pitted black olives
3/4 cup pepperoncini pepper rings
1 -2 small roma tomatoes, sliced bite-size
1 1/2 cups Italian seasoned croutons
freshly grated parmesan cheese, to taste
fresh ground black pepper, to taste

For the dressing:

½ cup Mayonnaise
1/3 cup White vinegar
1 teaspoon Vegetable oil
2 tablespoons Corn syrup (I use 1 Stevia packet)
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1 clove Garlic
½ teaspoon Italian seasoning
½ teaspoon Parsley flakes
1 tablespoon Lemon juice
1 tablespoon Sugar (optional -I use Stevia if I add this)

In a large glass or wooden salad serving bowl, toss together the lettuce,
onion slices, olives, pepper rings, tomatoes, and croutons. Add dressing and toss to combine.

Sprinkle with fresh Parmesan cheese and black pepper to taste.

hands

 

 

 

Toss with these unique bamboo salad hands.

Serve chilled.

 

Disclaimer: When ordering from the links in this post, you help support HoACH without any added expense to yourself.  Thank you.

Shared with

Cream Cheese & Bacon Stuffed Peppers aka Poppers!

Previously I posted my recipe for Poppers.  In fact, it was one of my first foodie blog posts!  I’ve posted several recipes since then and hope you’ve enjoyed them.

Here’s another way to make poppers.  They’re delicious and naturally low carb!  Instead of wrapping the stuffed peppers in bacon…add the cooked bacon to the cream cheese stuffing!

Easy-peasy!

 Here’s what you’ll need…

oops!  Forgot to include the bacon.


Soften the cream cheese and add the rest of the ingredients.

Stuff the peppers and place on a baking sheet.  Sprinkle with the

parmesan cheese.

yum-yum!

I’m one of those cooks that rarely ever measures anything so it does make

it hard to pass on the recipe.  But, looking at my

previous Poppers recipe, I’d say I used about

the same amount of ingredients.

Poppers

Jalepeno peppers (cut open and remove all seeds)

8 oz cream cheese

1/2 cup shredded cheddar cheese

seasoning such as Soul Seasoning or Seasoning Salt, garlic, Old Bay, etc

2 green onions, sliced

6 -8 slices bacon, cooked, drained, crumbled

Parmesan cheese

Mix the cheeses.  Add the seasonings, onions and bacon.  Fill the peppers with the mixture and sprinkle with Parmesan cheese.  Place on a foil lined pizza pan or baking sheet.

Bake in a 375º oven for about 20-30 minutes.  Keep a check on them after 20 minutes and bake until the peppers look done and the filling is all melty and gooey.   Cool and enjoy!  I served these with Ranch Dressing.

In case you’re wondering about my readers…here’s the results! Apparently readers from all over enjoy low carb and Southern cooking!  Thanks to all who participated.

Canada – 2

Florida – 2

West Virginia-2

Georgia-1

Hawaii-1

Indiana – 1

Kentucky – 1

Mississippi – 1

Pennsylvania – 1

Texas – 1

Washington – 1

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy Holidays!


Deep Fried Cauliflower Florets (Low Carb)

cauli

As I was deep frying these little golden bites, different ones wandered through the kitchen and asked what it was that I was cooking. Mr. Handyman finally decided that this was our pre-dinner appetizer.  I didn’t tell him they were low carb.  They wouldn’t have come within an inch of his mouth had he known.  😉

These can be served without or with any tasty dipping sauce you like.  We chose Ranch and Heinz LC Ketchup.

Deep Fried Cauliflower Florets (low carb)
One 10 oz bag frozen cauliflower
1 egg
3 T cream, half and half, or water
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese
seasoning spices (garlic, salt, pepper, cayenne pepper, etc)
hot oil for deep frying
Rinse and thaw the frozen cauliflower.  Drain off the water.  With a fork or whisk, mix the cream, half and half, or even water with the egg.  Set aside.  Add your preferred spices to both cheeses, stir and set aside.
Put about a cup of cauliflower florets into the egg mixture, stir around until the florets are coated with egg.  Next put the florets into the cheese mixture (I put the cheese into a quart size freezer bag) and shake around until the cauliflower florets are well coated with the cheese mixture.
(Try tasty Deep Fried Broccoli if you like this recipe.)
Carefully drop into the hot oil.  Deep fry 6-8 minutes or until golden brown.  Continue until all the cauliflower is cooked. Drain on paper towels and serve with your preferred dipping sauce.
caulif2
Ok, I’ve had a hard time figuring this out but here goes.  I used the info found on Nutrition Data website.
Carb info:
For the whole recipe… Cauliflower 13 g (7 g fiber), egg is <1, parmesan cheese is about 2 g, romano cheese is about 2 g, and the cream is about 1.  So that comes out to 19 grams of carbs for the entire recipe, not including the sauce.  The oil had no carbs listed.