Tag Archives: Smeal

Southern Style Fauxtato Salad ~ Low Carb

My grandmother made the BEST potato salad!  After she was unable, my mom started making it and it was just like Grandma Butler’s.

Even though my mom didn’t eat anything “white, bland or mushy”, she would always make potato salad every holiday meal for my brother and me. I don’t know how she did it without even tasting, ’cause it was always perfect!

I’ve found out that substituting cooked cauliflower actually works and the results are very tasty.  It’s a simple recipe but makes a great side dish for a BBQ or even a holiday dinner!

fauxtato

Southern Style Fauxtato Salad

1 med head of cauliflower, steamed
4 hard boiled eggs, peeled and chopped
½ small onion, diced
½ cup dill pickle relish
2/3 cup real mayonnaise
1 teaspoon yellow mustard
salt and pepper to taste
paprika

Use your favorite steaming method to cook the cauliflower or
to steam cauliflower, cut into florets and put in a large
saucepan. Add about an inch of water in the bottom,
cover and bring to a boil.  Reduce heat while leaving
lid on while the cauliflower steams, maybe about 7 minutes
or so. Drain and rinse under cold water.

Put in large bowl and cut florets into bite size pieces. Add
remaining ingredients and stir well. Sprinkle with paprika
and refrigerate for several hours or overnight.

Serve with grilled meat or as a side for your holiday ham.

COOK’S NOTE: I have used a 12 oz bag of frozen cauliflower
with favorable results. Steam and cut into bite-sized pieces
before adding the remaining ingredients.

Chicken Fried Steak with Cream Gravy ~ Low Carb and Grain Free

I’m adding this recipe to my low carb comfort foods file!

pork steak and gravy

Totally filling and very satisfying, this meal has it all.  It’s fried and topped with gravy.  I felt like I was eating off plan!

On to the recipe…

Process the pork skins and almond meal for the breading until crumb-like.

photo 1

Put the pork steak into the egg wash then the “breading”.

photo 2

Cook the steaks one at a time until done.

photo 3Top with gravy when serving.  Enjoy!

pork steak and gravy

Chicken Fried Pork Cubed Steak with Cream Gravy

4 pork loin cubed steaks, medium size
1/3 cup almond milk
1 egg, beaten
1 cup pork skins
1/3 cup almond meal
1/4 cup Parmesan cheese
½ tsp garlic powder
2 tablespoons coconut oil
1 tablespoon butter

Gravy:
3/4 cup cream
½ cup water
salt and pepper

Put the cubed steaks on a plate and place in the freezer while preparing the egg wash and breading.  The ones I used were very tender and almost fell apart.  Slightly chilling them in the freezer should help firm them up for the breading process.

For the egg wash: In a small flat bowl, combine the almond milk and egg. Beat with a fork until well blended.

For the breading:  In a food processor, process the pork skins and almond meal together until crumb-like.  Add the Parmesan cheese and pulse again.  Add some garlic powder and stir.  Pour into a flat bowl that will be usable for breading the steaks.

Melt coconut oil and butter in a skillet over medium heat.

Dip pork cubed steaks in egg wash and then the breading (on both sides).   Slightly press in the breading on the steak.  Place one steak in the skillet and fry on the first side about 4 minutes, flip and then cook 2 minutes or until done.  (It didn’t take too long and I cooked one at a time so they’d have plenty of room in the skillet.)  Remove from pan and drain if necessary.  Mine didn’t seem greasy at all.

After the steaks are cooked, pour the cream and water into the skillet for de-glazing and making a tasty gravy.  Cook until some of the water has evaporated and the cream has thickened.  Season with salt and pepper.  To serve, spoon over the steaks.

I served mine with buttered steamed broccoli and radishes.  I added cooked rice to my family’s plates.

Serves 4.

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Poor Man’s Crab Cakes

Got some canned chicken?

Make these delicious and low carb “crab” cakes tonight!

BRUCE’S POOR MAN’S CRAB CAKES 

16-18 ounces canned chicken
1 1/2 teaspoons Old Bay seasoning
2 tablespoons fresh herbs, such as parsley and chives, chopped
2 tablespoons green onion tops, finely chopped
1/4 cup mayonnaise
1 egg
Pinch salt, optional
Pinch pepper
1/4 cup coconut oil

Break the chicken up into very small bits.  Squeeze all of the moisture out of the meat.  Mix all of the ingredients and shape in 4 patties.  I put a sheet of wax paper on a small baking sheet then dropped the chicken mixture into piles. I used my hands to shape each pile into a patty.  Cover with plastic wrap and chill at least 1 hour.

Heat the coconut oil in a skillet  over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.  Drain on a paper towel and serve.

Makes 2-4 servings.

COOK’S NOTE: I like to serve these with a type of tartar sauce made by combining 1/2 cup mayo, 2 tablespoons of lemon juice, and 1 tablespoon Old Bay Seasoning.  Since we like garlic, I’ll usually add a dash of powdered garlic, too.

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