Author Archives: Parker

Low-Carb OMG Bacon Wrapped Jalapeño Popper Chicken Bombs

Finished Bacon Wrapped Jalapeno Chicken Bombs

Super Bite of Delish

When I share my low-carb lifestyle with people, I often get asked, “Don’t you get tired of bacon?” The short answer is, NO.

Bacon makes my life better. And it makes everything more delicious. I’ve become a total bacon snob after experiencing the utter delish from Burgers’ Smokehouse. I mean, between the Steak Bacon, the Cajun bacon and Country Peppered Bacon, I’ve practically died and gone to Hog Heaven. This little piggy is a very well fed girl!

Jalapeño poppers are a slam dunk when it comes to an easy appetizer or party snack that totally fits with low-carb living– whether you’re doing Atkins or LCHF (low carb high fat). My original popper recipe was published in my “Eat Rich, Stay Skinny” cookbook. So, inspired by a picture on the LCHF Facebook group page, I added some chicken tenders to the mix. There are a couple steps involved, but it’s super easy. Trust me, they’re worth it. These are the perfect snack for your Superbowl party! I made them for dinner and was planning on taking the leftovers for lunch today, but there was nary a nibble of bacon left. #baconhoarder

Take a pack of chicken tenderloins (or cut chicken breasts into strips) and dry them off with paper towels. (They cook evenly if they are patted dry.) There are usually 8-9 strips in a package of tenderloins. Then season with a little paprika and Montreal Steak seasoning.

seasoning chicken

Then, cut the stem off of 4 jalapeños, slice them in half and scoop out the seeds and membranes. Fill them with full-fat cream cheese and top with some chopped chives.

cream and jalapenos

Place a stuffed jalapeño on top of each chicken strip and sprinkle with a pinch of kosher salt.

stuffed jalapeno on top of chicken

Wrap a strip of bacon around each chicken popper. (I used Burgers’ Country Peppered Bacon and it was sublime.)

chicken poppers wrapped in bacon

Line up your chicken poppers on a baking sheet and put in the oven at 375 for 35 minutes.

Poppers ready for baking

Turn the broiler on for 2 minutes and brown the top of the popper bombs. Delicious Jalapeno Poppers Finished Product

If you can’t handle the spice factor, you can always substitute out the jalapeños for sweet peppers, but I don’t recommend it. Once you bake the jalapeños, the heat factor is reduced significantly. And DON’T use low-fat or fat free cream cheese. It will get watery and yucky.

It’s pretty much the perfect bite. Tender chicken, creamy, melty, popper with the peppery, salty crunch of bad ass bacon. OMG. GETINMYMOUTHRAWTNOW.

Low-Carb OMG Bacon Wrapped Jalapeño Popper Chicken Bombs

Ingredients

1 package of chicken tenders/tenderloins
4 jalapeños (stems cut off, sliced in half lengthwise with seeds and membranes scooped out)
4 oz of full fat cream cheese (about 1/2 a pack)
8 strips of bacon
2 Tb chopped chives
1 tsp Montreal steak seasoning
1 tsp Paprika
pinch of kosher salt

Instructions

Preheat oven to 375.
Dry off chicken tenders with paper towel and sprinkle them with paprika and Montreal Steak seasoning (about a tsp of each for the whole pack).
Stuff cream cheese into the jalapeños and top with chopped chives.
Place each stuffed jalapeño on top of a chicken strip. Sprinkle top of jalapeños with a pinch of kosher salt.
Wrap each "popper bomb" with one slice of bacon.
Put popper bombs on a foil lined baking sheet.
Bake at 375 for 35 minutes.
Turn broiler on high and broil popper bombs for 2 minutes to crisp up the bacon.

https://whatsonparkersplate.flywheelsites.com/2014/01/low-carb-omg-bacon-wrapped-jalapeno-popper-chicken-bombs/

Grilled Mahi Mahi with a Tarragon Butter Sauce

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Mahi Mahi brings back memories of throwing back “swirl” margaritas and fish tacos at Duke’s, an ocean front restaurant in the heart of Malibu. My friends and I would meet for a sunset cocktail after our shift down the street at Gladstone’s 4 Fish. I was in my 20’s and slinging clam chowder for tips– most of which were spent at Duke’s!

“Swirl” Margarita (part strawberry, part regular rita)

The view at Duke’s Restaurant

Those were the days of bad decisions and worse hangovers… I digress.

I typically opt for blackened mahi mahi when I cook it for tacos, but decided to try something new. A restaurant I used to work at (there have been many!) used to make a delish basil butter, so I thought I’d switch it up and make it with tarragon. I love the sweet, licorice-y flavor of fresh tarragon, but you could do the same recipe with any fresh herb.

The only thing missing was the view. (And the hangover!)

Grilled Mahi Mahi with a Tarragon Butter Sauce

Ingredients

2 Mahi mahi filets
1 Tb olive oil
1 Tb butter and 1/2 stick of salted butter
2 chopped garlic cloves
1 Tb fresh chopped tarragon
cracked pepper
kosher salt

Instructions

Season mahi mahi with a pinch of kosher salt and cracked pepper.
Melt 1 Tb butter with 1 Tb olive oil in a grill pan.
Cook for 4 minutes on one side. Flip fish over.
Cook for 4 minutes on the other side until cooked through.
While fish is cooking, melt 1/2 stick of butter in small saucepan.
Saute fresh chopped garlic in melted butter on medium heat until it begins to turn golden, about 2 minutes.
Add fresh tarragon and take off of heat.
Serve fish with tarragon butter sauce spooned on top.

https://whatsonparkersplate.flywheelsites.com/2014/01/grilled-mahi-mahi-with-a-tarragon-butter-sauce/

Herbes de Provence Sea Bass

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Sea bass is one of my all-time favorite fish, primarily because it’s pretty hard to screw it up. It has more oil than most white fish, so even if you overcook it, you most likely won’t dry it out. It’s pretty much fool-proof. I mean, Napoleon Dynamite can rock some bass. You can too!

I usually make my own spice mixtures, but I saw a container of Herbes de Provence on sale at the farmer’s market last weekend and scooped it up. It’s typically a combination of savory, basil, fennel seed, marjoram, rosemary, thyme and oregano. Perfect to season fish! Sea bass isn’t a very “fishy fish” so you don’t need to mask it with a ton of spices. With a squeeze of lemon and copious amounts of my sugar free tartar sauce, it was lunch fit for a culinary goddess.

Herbes de Provence Sea Bass

Ingredients

*single serving
1 sea bass filet
1 tsp Herbes de Provence seasoning
pinch of sea salt
wedge of lemon

Instructions

Preheat oven to 450.
Put foil down on a rimmed baking pan and spray with cooking spray.
Sprinkle Herbes de Provence seasoning and kosher salt on top of sea bass
Bake for 15 minutes (if baking more than 2 filets, increase cooking time to 20 minutes)
Squeeze lemon on top before serving

https://whatsonparkersplate.flywheelsites.com/2014/01/herbes-de-provence-sea-bass/

Low-Carb Sugar Free Tartar Sauce

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More tartar sauce, please!

I’m a girl who likes a side of fish with a plate of tartar sauce. It’s one of my favorite condiments of all time. In fact, when I indulge in french fries on occasion (not so much anymore, now that I’m low-carbing it) I drench them in tartar. OHMAHGAWDIT’SGOOD!!!

For this recipe, I used dill relish, but you could substitute “sugar free” relish and omit the Truvia, I suppose, but I haven’t tried sugar free relish, so I can’t attest to the delicious factor.

I used 1/2 tsp of Truvia in this recipe, but taste test it and see if you want to add more sweetener. Some people like their tartar more sweet than savory. I added closer to a teaspoon of Truvia and it was a bit sweet. That lovely piece of fish in the pic? That’s your teaser for tomorrow’s recipe: Herbes de Provence Sea Bass. Easy, healthy and delish!

Tartar Sauce with a side of Sea Bass

Low-Carb Sugar Free Tartar Sauce

Ingredients

1/4 cup full fat mayonnaise
2 tsp dill relish
1/2 tsp truvia
1 Tb fresh lemon juice
1 tsp Worcestershire sauce
kosher salt to taste

Instructions

Mix all ingredients together until combined and serve with your favorite seafood dish.

https://whatsonparkersplate.flywheelsites.com/2014/01/low-carb-sugar-free-tartar-sauce/

Tips & Tricks: Mini Meat Test

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Taste test, baby!

When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning.

And that gorg pic above? Those are my Asian Meatballs with Soy Ginger Dipping Sauce. Try them! (Just don’t forget to taste them!)

Parmesan Encrusted Salmon Steak

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Plain old salmon filets are good, but can get boring quick. I changed it up these week when I saw these beautiful salmon steaks on sale at Kroger. The meat is so rich and decadent, you really don’t need to dress it up with much seasoning. I opted for a simple spice rub with a bit of fresh Parmesan. Cuz I need my cheese fix wherever (and whenever) I can get it.

The show stopper ingredient though, folks, ain’t the cheese. It’s Maldon Sea Salt Flakes. OMG.

This stuff is like sprinkling a little bit of Heaven on anything you put it on. I found it at the Buford Farmer’s Market and I’m hooked. I use it on eggs, steak, seafood, you name it. It makes everything tastier. I keep a little dish on my counter with easy access. Yesterday, I caught JP dipping a spoon of Nutella in it. Um, yeah.

It truly brings out the flavor of whatever you’re seasoning. Those little crystals of yum made the salmon sing! DELISH! Do note that salmon steaks have those teeny tiny bones throughout the filets, so be careful while eating!

Parmesan Encrusted Salmon Steak

Ingredients

2 thick cut salmon steaks
4 Tb fresh grated parmesan cheese
1/2 tsp cracked black pepper
1/2 tsp sea salt
1/2 tsp parsley
1/2 tsp paprika
1 Tb olive oil

Instructions

Rub salmon steaks with olive oil.
Mix together black pepper, sea salt, parsley and paprika and sprinkle on steaks. Top with grated parmesan.
Bake for 20 minutes at 450. (Depending on how thick your salmon steak is, you may need more or less time).
Broil for 1 minute to brown parmesan.

https://whatsonparkersplate.flywheelsites.com/2014/01/parmesan-encrusted-salmon-steak/

Loaded Bacon Tater “Muffins”

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Lately, I’ve been posting a lot of delicious low-carb options….Warning: This is NOT one of them.

Eat a couple of these creamy, carby Queens and prepare for a Food Coma.

They say necessity is the mother of invention– in this case, it was my poor timing in the kitchen. JP had requested twice baked potatoes with the steak he was grilling and I got so busy ~~pouring another glass of wine or three~~ prepping the veggies that I forgot all about it. When there were only 10 minutes left before the steak was done, I got creative.

I treated these just like mashed potatoes, (with the addition of lots of cheese and Burgers’ Smokehouse Pepper Coated Country Bacon ). Winning!

First, boil a large pot of water and toss 2 sliced baked potatoes in while you bake the bacon till crispy.

Boil until tender– about 10-15 minutes. (about the same time it will take to cook your bacon– I do it at 400 for 10 minutes.) This is seriously the best. bacon. ever. It’s peppery, smoky and meaty. My favorite combo. In fact, if given my choice, I’d just eat the bacon and leave the taters to my man! But, I digress…

Drain and mash with 1/2 a stick of butter and 1/4 cup heavy cream. Fold in a cup of grated sharp cheddar cheese (or your favorite type) and crumble the bacon in.

Salt to taste. Then put a tab of butter into each muffin cup.

Preheat the broiler to High. Spoon the mashed cheesy, bacon-y goodness into the muffin tins. And then top with more cheeeeeeeeeese.

Broil until the tops are crispy– about 2-3 minutes.

NOTE: The taters don’t really stay in their muffin shape— I scooped them out and they sort of drooped on the plate– but this was for sheer taste, y’all. Presentation? Not so much. But they were slam dunk delish. Loaded bacon taters…without all the mess of scooping out the skins and twice baking.

I promise, we’ll go back to low-carb tomorrow.

This is not a sponsored post, meaning I was not given monetary compensation to write it. I was sent product at no charge to review honestly, and was under no obligation to say anything positive about the product or the company. The photographs, recipe, and opinions are 100% my own.

Low-Carb Jalapeño Poppers

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These poppers are hotties.

They’re hotties alright. These little beauties are low-carb perfection, wrapped in — what else— BACON. In my second installment of a review of Burgers’ Smokehouse Bacon, this is an easy, melt-in-your-mouth crowd pleaser with a spicy kick of awesome. I love this recipe using Burgers’ Smokehouse Cajun Style Country Bacon. The spice factor is perfect– not overpowering and packed with flavor. And don’t be intimidated by the jalapeños– they aren’t nearly as spicy once you bake them. If you’re ~~a wuss~~ spice sensitive, a little trick is to sprinkle some sugar on the inside of the jalapeños before you stuff them. That does add some carbs, but it’s minimal and it neutralizes the spiciness.

It’s also the perfect appetizer if you’re serving guests– or bringing an app to a party. Before I started following a low-carb/high fat diet (LCHF), party food always stressed me out. I usually ended up hovering over the hummus and pita plate (cuz it’s vegetarian and healthy, riiiiiiiiiight???) Inevitably, I would wake up as Bloaty McPufferson with a horrible carb hangover.

But, these poppers with cajun bacon will not only impress the crowd, you’ll stay in your skinny jeans.

And when you wake up without the bloat, you can chop up the leftover poppers and add them to eggs. You may need to make another batch of Burgers’ bacon, though. It’s that good.

Low-Carb Jalapeño Poppers

Ingredients

6 jalapeños
4 oz full fat cream cheese
2 chives or scallions chopped
3 pieces of Burgers' Smokehouse Cajun Style Country bacon uncooked

Instructions

Preheat oven to 375.
Slice jalapeños lengthwise and scoop out seeds and membranes. Careful not to touch your eyes! Wear kitchen gloves if you have sensitive skin.
Mix chopped chives or scallions into cream cheese.
Fill jalapeños with cream cheese mixture and top with slices of bacon, cut into the length of each jalapeño.
Bake at 375 for 15-20 minutes.

https://whatsonparkersplate.flywheelsites.com/2014/01/low-carb-jalapeno-poppers/

And if you wanna get fancy (and add a few carbs in!) stuff with some roasted corn for a TexMex version. I just cut off the kernels of 2 corn cobs and sauteed in a Tb of butter until slightly charred, 7-10 minutes. Then, put roasted corn on top of cream cheese, and put bacon on top of corn/cream cheese.

And if you really wanna go crazy, stuff them with my creamed jalapeño corn recipe. Just don’t forget the bacon!

Low-Carb Bacon Guac Bites

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Best bacon…EVER.

Right before the holidays, I received a box full of bacon. Literally. And not just any bacon, y’all. This was compliments of Cliff Caldwell and Burgers’ Smokehouse bacon and it might be my favorite gift of all time. Send this girl a box of clothes? Meh. Send this girl a box of brownies? Sniff. But send this girl a box of bacon? Happy Dance!!!! With visions of bacon studded delish dancing in her head……

So here’s the lowdown. I was thrilled to sample an assortment of Burgers’ Smokehouse Bacon. Ermahgaaaahd. GetinmymouthRAWTnow.

The next 3 days, I will be dedicating my favorite bacon recipes with my bacon box. I’m now totally regretting letting a couple of my coworkers take a package home with them. It would have meant more for me to ~~hoard for myself~~ sample. Um, the bacon box is empty. *Sad face.*

Let’s start with a quick review of the different bacon styles.

Bacon Steak Cuts Peppered

Bacon Steak Cuts seasoned on the edges with pepper. This is like the filet mignon of bacon. WHOAH. Normally, I avoid buying thick cut bacon because it doesn’t get super crispy, which I prefer. But this bacon cooked up beautifully, crisping up along the edges, but the bite was meaty and tender with an amazing peppery finish. Hands down, my favorite. For another twist on the bacon steak, I added a little more kick with some chopped jalapeños on top and it was divine.

Bacon with a kick

Then, there’s the variety of country bacon: Original Country Bacon, Cajun Style Country Bacon and Pepper Coated Country Bacon. My favorite of those was the Cajun Style– and I hate admitting that JP and I polished it off so fast, I never got an actual picture of cooking with it! The saltiest of the bunch was the Original Country Bacon which tastes best combined with something else…Like guacamole. Who needs tortilla chips when you can make low-carb delish with some Country Bacon? Haaaaaaaay!!! Meet the love child of bacon and guac.

More bacon recipes tomorrow and Saturday. You’re welcome.

Bacon Guac Bites

Ingredients

8 slices of Burger's Smokehouse Original Country Bacon
4 avocados
1/4 cup chopped red onion
Palmful of fresh cilantro chopped
1 diced jalapeño (no seeds)
Juice of one lime squeezed
1 tomato chopped
Kosher salt to taste

Instructions

For the guacamole

Mash avocados with lime juice and fold in rest of ingredients.

For the bacon

Preheat oven to 400
Line bacon on a rimmed sheet and bake for 10-15 minutes until crispy.
Break bacon into 2 inch pieces and sandwich it with guacamole.

https://whatsonparkersplate.flywheelsites.com/2014/01/low-carb-bacon-guac-bites/

Low-Carb Sugar Free Chocolate Peanut Butter Bombs

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Chocolate Peanut Butter Bombs

These are little morsels of heaven. It’s like a homemade Reese’s Peanut Butter cup without all the crapola. Coconut oil has made a resurgence in the health world because it’s a fat that doesn’t go straight to your ass. Seriously, y’all.

According to Wikipedia: “Medium Chain Triglycerides are generally considered a good biologically inert source of energy that is easy to metabolize. Some studies have shown that MCT’s can help in the process of excess calorie burning, and thus weight loss.”

Here are some more scientific details. Parker translation: It’ll keep you in your skinny jeans!

This is a big favorite in the Low-Carb High-Fat (LCHF) community, often called Fat Bombs. For me, it’s the perfect snack when that mid-afternoon craving for sweets hits. It also doubles as a healthy dessert.

You can modify it any way you like– sometimes I use almond extract and stuff it with coconut. You can pop in a few espresso beans for a little caffeine kick which is scrumptiously delish.

Chocolate Peanut Butter Bombs

Ingredients

4 Tb refined coconut oil
4 Tb dark chocolate cocoa
3 tsp Truvia
1 tsp vanilla extract
Peanut butter
Sea salt

Instructions

Melt coconut oil in microwave for 45 seconds (I prefer using refined coconut oil because it does not have the strong coconut taste that unrefined coconut oil does.)
Stir in cocoa, Truvia, and vanilla and mix until smooth. Pour chocolate mixture into mini silicone cups and spoon a small bit of peanut butter into each cup. Sprinkle with sea salt.
Freeze for 20 minutes. Enjoy!

https://whatsonparkersplate.flywheelsites.com/2014/01/low-carb-sugar-free-chocolate-peanut-butter-bombs/

Chocolate Peanut Butter Bombs Finished