Recommended: Mark Bittman's Roasted Chicken Parts

This recipe is a winner. You get crispy, golden skin and a wonderful flavor. Here is his recipe:

http://markbittman.com/recipe/roast-chicken-parts-with-olive-oil-or-butter/

Now for my comments.

I've tried it with butter and with olive oil. Most recently, I used a combination I have, saved from previous oven fried chicken batches. I started with grape seed oil, but with each iteration, the chicken has added its own fat to the mix. I strain it and refrigerate it in a covered container between uses. I couldn't taste the butter when I used it, so why waste that lovely stuff?

Now, as for those fresh herbs he calls for, I don't usually have them around. I've been using Paula Deen's House Seasoning instead. Today I tried that, plus a good sprinkle of Penzey's Mural of Flavor, a salt-free seasoning I like. The result was really good.

And I usually use a nice, cheap package of chicken thighs.

Try this recipe, and let me know what you do, and how you liked it. I'm always up for a new twist on an old favorite.

Bacon and Egg Quiche

Quick, easy, low carb, and delicious. Good for breakfast, lunch, or dinner. What more could you ask for?

I made this with cheddar cheese, and I didn't measure the bacon or the cheese. (I was using up leftovers.) I think I may have added more of both than called for. Baked in a 10" pie pan, we took it out after 25 minutes, and it was already borderline overcooked. I think 20 minutes might have been better. Since I made virtually no changes, here is the site I found it at:

http://www.food.com/recipe/low-carb-bacon-and-egg-quiche-256210

Basic Hamburger Stir Fry

I adapted this recipe from one that called for steak. My budget runs more toward the hamburger end of things, and this allows me to splurge on the grass fed beef my doctor prefers for me. I love that this recipe is very flexible. Use whatever LC vegetables tickle your fancy, or whatever is on sale. It should turn out great, regardless. I limit the amount of vegetables to cater to my digestion. If you can handle more, and can afford the carbs, pile them on!

Ingredients:

1 lb. grass fed ground beef, or lean meat of your choice
1T. light olive oil, or other good oil
1/2 medium onion, quartered and sliced
2-4 cloves garlic, minced
4 oz. mushrooms of your choice, cleaned and sliced
1 1/2 to 2 cups pea pods or other low carb vegetable(s), cut to whatever size you prefer

Sauce:
1/2 c. low sodium soy sauce
1/2 c. dry sherry
1/4 t. powdered ginger
4 drops EZ-Sweetz = about 4 t. equivalent sweetener - substitute at will
1 t. Thick-It-Up Low Carb Food Thickener

Stir together soy sauce, sherry, ginger and thickener.

Brown meat in oil in a large skillet or wok. Add onions, garlic, and pea pods and stir fry a few minutes. Add mushroom slices. Stir sauce mixture one more time, and add to pan. Cook until the vegetables are done to your liking.

That's it! Serve and enjoy.

Note: I don't know how many carbs to count for the sherry. I am assuming that since it is dry, and most of the alcohol cooks off, there aren't too many by the time it hits the plate.