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Category: Sauces and Dips (Page 5 of 8)

Salmon Pepper Dip Recipe

Ingredients:
1 large green sweet Pepper
1 8-ounce cream cheese
2 tablespoons cream
1/2 cup thinly sliced green onions (4-6)
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 to 1 teaspoon finely chopped chipotle pepper in adobo sauce*
4 ounces hot-style smoked salmon, flaked with skin and bones removed
72 english cucumber slices

Instructions:

Preheat broiler. Line a baking sheet with foil.

Cut green pepper into quarters, removing stem, seeds and membraines. Place pepper quarters, skin sides up, on prepared baking sheet. Broil 4-5 inches from the heat for 10-15 minutes or until peopper skings are charred.

Wrap pepper quarters in the foil, let stand 15-20 minutes or until cool enough to handle. Peel off skin and discard. Chop pepper.

Preheat oven to 350 degrees F. In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream and cream until smooth.

Reserve 1/4 cup of the green onions, stir the remaining green onions, the garlic, paprika, and chipotle pepper into cream cheese mixture. Gently fold in salmon and chopped green pepper.. Spread mixture in a 1-quart au gratin dish.

Bake for 25 minutes or until heated through stirring once halfway through baking. Sprinkle with reserved green onions. Serve warm with cucumber slices or other veggies.

Carbs per Serving: 6 G. Servings: 12 (1/4 cup dip and 6 cucumber slices each).

*When working with chile pepers, wear plastic gloves. These peoppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible.


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Cheese Sauce Recipe

Ingredients:
1 cup heavy cream
1/3 cup cheese cut fine
1/2 teaspoon salt
1/4 teaspoon mustard
1/4 teaspoon paprika

Instructions:

Mix cream, cheese and seasonings. Stir until cheese is melted. And voila! Enjoy.


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Cocktail Sauce Recipe

Ingredients:
1 cup mayonnaise
2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1 drop Tabasco sauce

Instructions:

Mix all ingredients above together. Season with salt and pepper. Keep, covered in the fridge for up to 2 days.

Makes about 1 1/4 cups.


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Sweet and Sour Coconut Sauce Recipe

Ingredients:
2/3 cup heavy cream
3 teaspoons butter
1 teaspoon coconut extract
1 teaspoon ground corriander
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg (optional)
Stevia to taste
Chili powder to taste

Instructions:

Melt 2 teaspoons butter in a pan and allow to slightly brown but not burn. Just a nice caramel color.

Immediately add all other ingredients and begin stirring over medium heat. Let the sauce simmer until it starts to thicken.

Turn off the heat, add the remaining butter, stir until melted.

Pour over fish or chicken.


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Creamy Cheese Sauce for Vegetables Recipe

Ingredients:
1 tablespoon butter
2 tablespoons heavy cream
2 ounces grated cheddar cheese
2 ounces cream cheese
1/4 teaspoon paprika
1 dash worcestershire sauce

Instructions:

Melt together in saucepan.
Serve over your favorite vegetables.


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Veloute Sauce Recipe

Ingredients:
1 oz. of butter
3 tb spn plain flour
1 1/2 c. chicken, fish or veal stock
1 tb spn cream
Lemon juice to taste

Instructions:

Melt the butter in a pan, add the flour and cook over medium heat for 2 minutes, or until a thick paste has formed- be careful not to brown the mixture or it will color your sauce.

Whisk in the stock a little at a time to prevent the mixture becoming lumpy. Cook the sauce, whisking continuously, for 3-5 minutes- it should be quite thick and not have a floury taste.

Season with salt, pepper and lemon juice, adding a little at a time.  Finally, stir in the cream. Serve immediately, as this sauce will quickly thicken if left to stand. If necessary, add a little extra stock to thin it down.

7 g. Carbohydrates


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Guacamole Dip for Veggies Recipe

Ingredients:
2 avocados
1 clove of garlic – freshly chopped or minced (about 1 teaspoonful)
1 tablespoon cilantro (optional)
lime juice to taste (optional)
salt and pepper to taste
cucumbers, celery, or any vegetable of your choice

Instructions:
Peel and take out the pit from the avocados. Put the flesh into a bowl and mash until relatively smooth. Mince the garlic and mix that in. Stir in the cilantro and lime juice. Add seasoning as desired.

Cut up your chosen vegetables to size for dipping.

Enjoy!


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Low Carb Barbeque Sauce Recipe

Ingredients:
1 cup prepared yellow mustard
12 packets Stevia blend
3/4 cup cider vinegar
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon soy sauce
2 tablespoons butter

Instructions:

In a saucepan over medium heat, stir together the mustard, Stevia, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.

Stir in the soy sauce & butter; simmer for 10 more minutes.

Cool completely, and refrigerate overnight to blend flavors before using.

Makes about 2 1/2 cups of sauce


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Sweet Barbeque Sauce Recipe

Ingredients:
1 cup tomato sauce
3 tablespoons Worcestershire sauce
1 tablespoon vinegar
1 teaspoon liquid smoke (gives barbeque flavor = 0 carbs)
1 packet Stevia

Instructions:

Combine all ingredients and cook over low heat for 10 minutes.

23 carbs, per serving = 1.15 grams per tablespoon


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Chicken Parmesan Recipe

Ingredients:
6 boneless skinless chicken breasts
1/3-1/2 cup crushed pork rinds
1/4 tsp Italian Seasoning
1/2 tsp garlic powder
3/4 cup Parmesan cheese
1 egg
1 can of spaghetti sauce (low carb)

Instructions:

Pour sauce in bottom of casserole dish.

Beat egg with fork. Mix crushed pork rinds and seasonings (adjust to your taste).

Dip chicken in egg then press into crumb mixture. Lay pieces on top of spaghetti sauce.

Bake in oven at 350°F for about 40 minutes or until chicken is done.


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