Oven Roasted Smokey Brisket
Adapted from Paula Deen at Food Network


Ingredients

4 lb. beef brisket, trimmed
2 teaspoons liquid smoke (a little goes a long way)
2 Tablespoons salt, kosher
2 Tablespoons chili powder
1 Tablespoon Chipotle chili powder
1 Tablespoon garlic powder
1Tablespoon onion powder
1 Tablespoon black pepper, freshly ground
2 teaspoons dry mustard
1 Tablespoon sugar (splenda)
1 bay leaf, ground
1½ - 2 cups beef stock


Directions

Preheat oven to 350° F.
Start by rubbing brisket with the liquid smoke.In a small mixing bowl, combine the salt, chili powder, chipotle chili powder, garlic powder, onion powder, black pepper, dry mustard, sugar, ground bay and mix well. POur and rub in this seasoning mixture on both sides of the brisket, covering well. Place brisket into a roasting pan, uncovered, and roast for 1 hour.

After 1 hour, lower oven to 300° F. Add enough beef stock to coome up about ½ inch in pan. Cover tightly with aluminum foil and continue to cook for 3 hours, or until fork tender.

Trim any excess fat and slice thinly. Serve accompanied by pan juices.
Serves 10

Cloud Bread
3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1pk (1 g) packet artificial sweetener
Directions: 1 Preheat oven to 300 degrees. 2 Separate the eggs very carefully, there must be no yolk in the white. 3 In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth. 4 In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks. 5 Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much. 6 Spray two cookie sheets with Pam or other fat-free cooking spray. 7 With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across). 8 Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun). 9 Remove from the pans and cool on a rack or cutting board. 10 While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp. 11 Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

When I was in HS one of our regular eating joints was the Gateway Breakfast House, a small little cafe type place with good food, large portions, and only open for breakfast and lunch. We don't live as close to it now as we used to, so hadn't been in a while. But President Obama was in town a few weeks ago, and he ate there and seeing that in the news reminded us of how yummy it is. Plus, I remembered getting awesome omelets and salads there when I did low carb in the 90's.

My dad and brother took me there today and I got this amazing taco omelet. It's so huge! They let me sub in a side salad for my hash browns and toast. I ate a little more than 1/3 of it. Yum!

Blueberry Pie from http://swedish-diet.blogspot.com/2012/08/blueberry-pie.html

Oven Roasted Smokey Brisket
Adapted from Paula Deen at Food Network


Ingredients

4 lb. beef brisket, trimmed
2 teaspoons liquid smoke (a little goes a long way)
2 Tablespoons salt, kosher
2 Tablespoons chili powder
1 Tablespoon Chipotle chili powder
1 Tablespoon garlic powder
1Tablespoon onion powder
1 Tablespoon black pepper, freshly ground
2 teaspoons dry mustard
1 Tablespoon sugar (splenda)
1 bay leaf, ground
1½ - 2 cups beef stock


Directions

Preheat oven to 350° F.
Start by rubbing brisket with the liquid smoke.In a small mixing bowl, combine the salt, chili powder, chipotle chili powder, garlic powder, onion powder, black pepper, dry mustard, sugar, ground bay and mix well. POur and rub in this seasoning mixture on both sides of the brisket, covering well. Place brisket into a roasting pan, uncovered, and roast for 1 hour.

After 1 hour, lower oven to 300° F. Add enough beef stock to coome up about ½ inch in pan. Cover tightly with aluminum foil and continue to cook for 3 hours, or until fork tender.

Trim any excess fat and slice thinly. Serve accompanied by pan juices.
Serves 10

Cloud Bread
3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1pk (1 g) packet artificial sweetener
Directions: 1 Preheat oven to 300 degrees. 2 Separate the eggs very carefully, there must be no yolk in the white. 3 In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth. 4 In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks. 5 Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much. 6 Spray two cookie sheets with Pam or other fat-free cooking spray. 7 With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across). 8 Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun). 9 Remove from the pans and cool on a rack or cutting board. 10 While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp. 11 Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

I must make cloud bread! On my radar for the weekend. Thanks!

Alice Springs Chicken
Semi-clean broccoli casserole (made with home made cream of mushroom)
Avocado

would have been prettier for the pic if I would have had tomatoes to put on top for a splash of color. But they were nom nom!!

All looks so yummy!! I cooked cream cheese pancakes for the first time this morning but inhaled them so fast I for got to take a pic! lol

This is just cheese I melted in a pan, and cooked till one side was crispy like crust. Then I ended up dipping it in marinara sauce. It was YUMO!

This is a recipe I found and tweaked to make it low carb. It's YUMMY!!

1 cup real mayo
1/4 splenda
2 tablespoons distilled white vinegar
1 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 large cucumbers, peeled and thinly sliced
1 medium sweet onion, thinly sliced
2 medium tomatoes sliced
Directions:

1
In a mixing bowl, whisk together mayo, sugar, vinegar, dill, salt and pepper.
2
In a separate large mixing bowl, toss together cucumbers and onions and tomtatoes.
3
Pour mixture over top and mix together.
4
Chill at least 1 hour before serving.