Cajun Style Andouille Omelet

A great idea for breakfast, lunch, a light supper or brunch this Cajun Style Andouille Omelet is spicy, satisfying and oh, so good. Andouille sausage is a wonderful pecan wood smoked pork sausage filled with spices and garlic. It was brought to Louisiana by the French or German settlers and is most associated with Cajun style cuisine. This recipe takes advantage of the vibrant flavors of andouille, pairs them with the Holy Trinity and adds complimentary elements right into the beaten eggs. A zesty way to start your day on Fat Tuesday with a nice Cafe Au Lait. I hope you enjoy.

Cajun Style Andouille Omelet

Ingredients:

1/4 cup andouille sausage, diced (about 1/2 link)

1/4 cup onion, diced

1/4 cup green bell pepper, diced

1/4 cup celery, diced

2 eggs (egg substitute or egg whites are fine)

1 Tbsp. water

1/4 tsp. cayenne (or to taste)

1/4 tsp. Tabasco (or to taste)

1/4 tsp. Worcestershire sauce

1/4 tsp. white pepper

1/4 tsp. black pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. paprika

1/4 tsp. thyme

1/4 cup fresh tomato, diced

vegetable spray

Coat a small saute pan with the vegetable spray and slowly saute the andouille, onions, green peppers and celery over medium low heat until nice and caramelized and tender, about 5 to 8 minutes. Remove to dish and set aside. Wipe out pan with paper towel.

In a small bowl beat the eggs with the rest of the ingredients until well combined and there are no clumps of spice. Coat the saute pan again with vegetable spray and pour in the egg mixture. Cook over medium low heat for about 2 minutes or until the egg begins to set up. Using a silicone spatula, gently pull the egg away from the edge while tilting the pan slightly so that the runny egg fills the space. Do this several times around the edge of the omelet. When the egg has just about finished setting up sprinkle the andouille mixture and fresh tomato across one half of the egg. When done to taste gently fold the egg side over the andouille mixture and slide the egg out onto your serving dish.

Nutrition Facts

1 Serving

Amount Per Serving

Calories 282.4

Total Fat 16.5 g

Saturated Fat 5.4 g

Polyunsaturated Fat 1.6 g

Monounsaturated Fat 3.9 g

Cholesterol 450.0 mg

Sodium 492.2 mg

Potassium 464.6 mg

Total Carbohydrate 12.6 g

Dietary Fiber 3.2 g

Sugars 2.3 g

Protein 21.7 g

Pumpkin Pancakes

I am posting this recipe by special request. It is something that I developed a few months ago but really wanted to test again. I have been so busy that I haven't had the time yet. Since I have been asked to post this recipe I do so with the caveat that you keep in mind it may not be fully developed. Normally, I am completely against doing that but I thought that maybe I could recruit some home cooks to prepare this recipe to help test it for me. When you give this a try please let me know the results and if you made any changes. I do recommend that you do at least one batch according to the recipe first. I know that things like chopped pecans or walnuts would make a wonderful addition to this recipe, too. These Pumpkin Pancakes were delicious and were being eaten as fast as I could take them off the griddle, just so you know, but I felt there was room for a little more improvement. So give these a try and let me know what you think. At 3.3 grams net carbs in each I'm sure you'll be eating your fair share. I hope you enjoy.

Pumpkin Pancakes

Ingredients:

Dry:

1 cup almond flour

1 cup flax meal

1/3 cup Splenda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

pinch nutmeg

pinch salt (optional)

1 tsp. baking powder

Wet:

1 cup milk (2% is fine)

1 tsp. lemon juice

2 eggs (egg beaters fine also)

1/2 cup pumpkin puree (not pie filling)

1 Tbsp. unsalted butter, melted

vegetable spray

Whisk the dry ingredients together in a large bowl to combine. Whisk the wet ingredients together in another large bowl and combine well. Pour the wet ingredients into the dry and stir to combine. Don't over mix batter.

Drop by 1/3 cup to make 3" rounds into large skillet or on griddle coated with vegetable spray on medium heat. Cook for about 2 to 3 minutes per side. Serve with sugar free maple syrup if desired.

Nutrition Facts

13 Servings of 1 Pancake

Amount Per Serving

Calories 119.0

Total Fat 9.1 g

Saturated Fat 1.4 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 0.7 g

Cholesterol 36.6 mg

Sodium 55.5 mg

Potassium 31.0 mg

Total Carbohydrate 7.1 g

Dietary Fiber 3.8 g

Sugars 1.6 g

Protein 5.4 g

Shirataki Noodle Cake for Chinese New Year

This recipe is so easy and so flexible, I know you're going to love it. Great for brunch or dinner alike, you can change out the protein to use up cooked chicken or pork if you have any. The vegetables can also be changed as long as you cut them into thin strips or small pieces and should be cooked or blanched first. If you are watching your cholesterol you can even use half whole eggs and half egg whites. This is a wonderful and creative way for you to take control and become the chef and use your leftovers. The seasonings are mild and this recipe does keep the salt within an acceptable range if you are not salt sensitive. I've created this recipe for two because the omelet would be just too cumbersome to turn if were any larger. Another recipe to celebrate the Chinese New Year and wish long life to everyone. I hope you enjoy.

Shirataki Noodle Cake for Chinese New Year

Ingredients:

4 ounces medium shrimp, cleaned, tail removed, cut into bite size pieces

1 Tbsp. dry sherry

1 garlic clove, minced

1/4 tsp. white pepper

1/2 tsp. ground ginger

4 eggs

1 Tbsp. oyster sauce

1 - 8 ounce package Shirataki Tofu Noodles, Spaghetti, rinsed in cool water, drained

1/3 cup scallions, sliced thin

1/4 cup water chestnuts, chopped

1/2 cup bean sprouts

vegetable spray

Blend the sherry, garlic, white pepper and ground ginger together in a large bowl and add the shrimp. Toss to coat. Cover, refrigerate and marinate for 10 minutes to let the flavors marry.

Beat the eggs with the oyster sauce. Add the shirataki noodles, scallions, water chestnuts and bean sprouts. Stir well to incorporate the ingredients. Add the shrimp along with the marinade.

Generously coat a large, non-stick saute pan with vegetable spray and place on medium low heat. Allow pan to preheat. Pour the egg mixture in and arrange in an even layer. Cover pan and cook for about 15 minutes, shaking pan back and forth after it begins to set to make sure the omelet doesn't stick. Moving the omelet in the pan by shaking is the best way to keep it from sticking. The eggs should cook slowly, set up and slightly brown. Using a small spatula, run it around the edge of the omelet to loosen. Shake omelet. Remove pan from heat, uncover and place a large dinner plate over the top. Carefully flip plate and pan over so that the omelet is turned out onto the plate. Slowly slide omelet back into saute pan, cover and place back on heat for another 5 to 10 minutes, again shaking pan during this time. Slide omelet out onto serving platter and cut into wedges.

Nutrition Facts

2 Servings

Amount Per Serving

Calories 276.3

Total Fat 11.6 g

Saturated Fat 3.3 g

Polyunsaturated Fat 1.8 g

Monounsaturated Fat 4.0 g

Cholesterol 511.1 mg

Sodium 461.4 mg

Potassium 290.4 mg

Total Carbohydrate 12.8 g

Dietary Fiber 3.3 g

Sugars 2.6 g

Protein 26.6 g

Southwestern Baked Egg Gratin

This is such a fabulous brunch recipe and I hope you give it a try for New Years Day. You can make the Roasted Red Pepper Coulis and the Sweet Chili Bacon a day ahead. Just crisp up the bacon again while baking these gratins. This is my version of a very popular baked egg dish that is usually prepared with fresh herbs and a dash of heavy cream. I wanted different flavors and I wanted them to be distinctively different than the original recipe so southwestern was the answer for my twist. It is very easy to prepare and if you don't have individual gratin dishes you can certainly use large ramekins or maybe even try it family style in one large baking dish. I hope you enjoy.

Southwestern Baked Egg Gratin

Ingredients:

1/2 cup Roasted Red Pepper Coulis (recipe posted below)

4 tsp. unsalted butter

1 tsp. dried cilantro or 1 Tbsp. fresh, chopped

1 Tbsp. fresh parsley, chopped

1 tsp. garlic, minced

1 Tbsp. scallion, chopped

8 eggs

1/4 cup cheddar cheese, shredded

salt and pepper

Preheat broiler

Place 2 tablespoons of the roasted red pepper coulis in the bottom of each of four gratin dishes along with with 1 teaspoon of butter. Place gratins on baking sheet, or other oven proof tray that fits under broiler. Set aside.

In the meantime combine the herbs, garlic and scallion in a small bowl and season with salt and pepper if desired. Place the gratins under the broiler for 2 to 3 minutes to melt the butter and heat the coulis. Remove and set aside. Break eggs carefully, two at a time into a measuring cup or bowl. Gently pour them into each hot gratin dish on top of the bubbly coulis. Divide the herb mixture and cheddar cheese between the four gratins, sprinkling across the tops. Return to broiler and cook for 5 to 7 minutes or until egg whites are set. The yolks will still be runny. If you prefer a more cooked yolk just continue to broil for another minute or two. Serve with a side of Sweet Chili Bacon if desired (recipe below) to complete the meal.

Nutrition Facts (without bacon side dish)

4 - 2 Egg Servings

Amount Per Serving

Calories 314.7

Total Fat 26.0 g

Saturated Fat 12.6 g

Polyunsaturated Fat 2.1 g

Monounsaturated Fat 8.8 g

Cholesterol 475.4 mg

Sodium 181.6 mg

Potassium 229.3 mg

Total Carbohydrate 5.0 g

Dietary Fiber 0.8 g

Sugars 1.2 g

Protein 15.3 g

Sweet Chili Bacon

This one is so easy it's silly! But, what I really want to share with you all in this recipe is the technique for cooking the bacon. I do what is commonly done in restaurants that makes every slice so perfectly flat and it's so simple. This recipe is the second component in my special New Year's Day brunch recipe that I'll share tomorrow but is delicious on its own. Try using this bacon with jack cheese for a real different kind of BLT, on low carb bread of course, or crumbled on top of a salad. It has as many uses as you can imagine. I hope you enjoy.

Sweet Chili Bacon

Ingredients:

1 Tbsp. chili powder (ancho works great)

1 tsp. cumin

1/2 tsp. coriander

1 lb. sliced bacon (your favorite brand)

1/4 cup sugar free maple syrup (I use Vermont brand because it is the lowest in carbs)

black pepper

Preheat oven to 400'

In a small bowl blend the chili, cumin and coriander. Reserve.

Place a cooling rack inside of a large sheet pan. If you prefer, you can line the sheet pan with aluminum foil first but I never bother. Arrange the bacon slices on the cooling rack, trying not to have them touch each other. If they do touch a little don't worry. Lightly brush each slice with the maple syrup and sprinkle generously with the chili mixture. Season with black pepper if desired. Bake for 10 to 12 minutes or until the bacon is done to your desired crispness.

Remove bacon from cooling rack and place on paper towel to absorb any remaining grease. There won't be much because it falls away into the sheet pan.

Nutrition Facts

16 Servings

Amount Per Serving

Calories 39.1

Total Fat 3.2 g

Saturated Fat 1.1 g

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 1.5 g

Cholesterol 5.4 mg

Sodium 113.6 mg

Potassium 42.9 mg

Total Carbohydrate 0.6 g

Dietary Fiber 0.2 g

Sugars 0.0 g

Protein 2.0 g

Note ~ If you would really enjoy the bacon extra spicy you can add cayenne pepper to the chili mixture.

Roasted Red Pepper Coulis

This is a recipe for the first component of a great recipe that I will present for your New Year's Day breakfast or brunch. So, what exactly is a coulis? A coulis (pronounced kool-ee) is nothing more than a fancy French name for a thick sauce made from pureed vegetables or fruit that has been strained. This is the base sauce for the brunch dish but is an excellent and a very versatile sauce on its own. It is great as a condiment for most proteins, like beef, chicken or pork, or as a sauce for vegetables. It is a very simple sauce to make and can be made ahead of time for the upcoming special dish. I hope you enjoy.

Roasted Red Pepper Coulis

Ingredients:

2 cups red pepper, roasted

2 tsp. olive oil, reserve 1 tsp.

1/2 cup onion, diced

1 Tbsp. garlic, minced

1 tsp. dried oregano

1 Tbsp. fresh cilantro or 1 tsp. dried cilantro

1 cup heavy cream

salt and pepper

Preheat oven to 400'

Seed the red peppers and cut into strips. Place on a sheet pan and toss with 1 teaspoon of olive oil. Roast for about 15 to 20 minutes, or until they have blackened slightly. Remove and set aside.

Preheat a medium sauce pan and add the remaining olive oil. Cook the onions and garlic on medium high until translucent. Add the roasted red peppers and herbs. Stir to combine. Add the heavy cream and bring to a simmer. Reduce heat to medium low and simmer for about 10 minutes or until the sauce has been reduced by about one third and has thickened.

Carefully pour the sauce into a blender. Remove the small cap from the cover so that the steam can escape and cover with a clean kitchen towel. Puree until smooth. Season with salt and pepper if desired and pulse to combine. Pour sauce through a strainer and into a container and store in refrigerator for up to four days.

Nutrition Facts

10 - 2 Tablespoon Servings

Amount Per Serving

Calories 101.1

Total Fat 9.8 g

Saturated Fat 5.6 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 3.2 g

Cholesterol 32.6 mg

Sodium 10.0 mg

Potassium 87.96 mg

Total Carbohydrate 3.2 g

Dietary Fiber 0.7 g

Sugars 1.1 g

Protein 0.9 g

Note ~ A reduced fat version of this sauce can be made by using vegetable spray in place of the olive oil and substituting fat free half and half for the heavy cream. This will greatly reduce the calories, fat and cholesterol for the same portion size and slightly increase the carbs as follows:

Calories 25.3

Total Fat 0.4 g

Cholesterol 1.2 mg

Net Carbohydrate 4.0 g