Spicy Pork Rind-Crusted Bacon


I first saw pork rind-crusted bacon on a terrific low carb blog called, “Step Away From The Carbs”. Being a bacon fanatic, of course I immediately made them, which was a cinch since I always have bacon in the fridge, plus bags of chicharrones (fried pork rinds) in the freezer. I use ground up pork rinds instead of traditional bread crumbs when I cook low carb at home.

In the past, I’ve made candied bacon with brown sugar which gave the bacon a terrific crunch, but it was always a bit too sweet for me. This pork rind-crusted bacon is absolutely my new favorite, low carb snack. I add cayenne pepper and crushed red peppers for an extra kick.

Ingredients:
1 cup of ground, fried pork rinds (store-bought chicharrones)
6 pieces of thick bacon
1 egg mixed with one tablespoon of water in a pie plate (or something similar)
Cayenne pepper (I used 1/2 teaspoon but judge for yourself)
Crushed red peppers (I used a teaspoon to sprinkle on after cooking)
Black pepper (optional)
Parsley or thyme to garnish after plating (optional)

You’ll also need:
Non-stick baking rack (or baking rack with non-stick spray)
Baking sheet
Foil (wrap baking sheet with foil to catch bacon grease)


Preheat oven to 400°. Bring bacon to room temperature.


Blitz pork rinds in food processor or use a sealed bag to crush by hand (or mallet). Add cayenne and black pepper (optional).


Set up a dredging station with the egg/water and ground pork rinds. Take each piece of bacon and dip in egg then pork rinds, shake loose rinds and place directly onto baking rack.


Prep baking tray by lining with foil to catch drippings. If you don’t have a nonstick baking rack, spray with non-stick spray. Bake for 20-25 minutes until done to your liking.


I kept the bacon full length in the first batches, then cut them in half to STOP ME FROM eating too many in one sitting (it didn’t work). These are so good on their own, and really bring joy to a salad too.

Top Photo: Pork-rind crusted bacon on avocado and slaw.

More low carb recipe ideas here.

Step Away From The Carbs blog.

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Low Carb Frico (Parmesan Crackers)

Frico (Parmesan Crackers) & Seeds
I’ve been cooking up lots of frico (parmesan crackers) lately. Mostly to top salads, but I also use them on soups and simple snacking too. These frico with toasted seeds were a big hit at my dinner table recently. So easy to make and low carb too!

Step-by-Step
How to make Frico w Toasted Seeds
Clockwise (from top left):
1. Sprinkle seeds in heated non-stick pan.
2. Add shredded Parmesan (Manchego is lovely too) and make sure the seeds are covered with cheese bits. Use a spatula to make a tight circle.
3. When the edges turn brown, gently start lifting with a thin spatula.
4. Turn frico (use two spatulas if needed) and cook until browned underneath. Carefully transfer frico to plate and let cool to harden. Break into pieces for salad topping or just EAT as is.

This works with pieces of herbs or leafy greens too. Frico with toasted baby kale here.

More Low Carb Recipes here

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Originally publishes 5/9/2015

Low Carb Cauliflower Mac & Cheese

Low Carb "Mac & Cheese"
This cauliflower mac and cheese is one of the EASIEST low carb dishes to make. Start with your favorite Mac and cheese recipe and just swap out the ingredients.

In the photo above I used roasted, bite-size cauliflower florets, heavy cream (instead of milk), coconut flour (instead of flour for bechamel sauce) and delicious, ground up pork rinds (instead of breadcrumbs). See the step-by-step photos here. Note: I added ground turkey, roasted peppers and some leftover bacon on top.

Enjoy!

WHY #LowCarbJo?

List of 40 low carb foods (I keep this bookmarked for carb counting).

If you’re on social media, check out my #LowCarbJo hashtag (on twitterinstagram and Facebook). I post links to recipes I plan on trying and also share photos of my low carb home cooking. Happy eating!

For NON low carb and eating out, click here.

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Searching for my old blog? Click here!

A Girl & Her Dog(s)



For the past few months, I’ve been writing blog posts for *Petcurean (GREAT dog food) and thought it would be fun to share photos of dogs I’ve adopted in the past. If you’re thinking of buying a dog instead of adopting a rescue, please take a moment to read “8 Reasons To Adopt A Dog”.

My dogs are my children and I remember the exact moment that I KNEW this was ok for me. I was thirty (back in 1994) when I decided to stop feeling bad about not having a baby, because dogs fulfilled any need I had to mother. It was a warm afternoon and after I jogged around a park, I came across a young mother rocking a baby stroller with a leash attached to a puppy. I said hello, bent down and reached for the puppy. That’s right — I totally ignored the baby and went straight for the DOG.

Just to be clear, I love kids and I consider myself to be a terrific Auntie, but I knew then, as I do now, that I would absolutely be the best DOG MOM in the world. Adopting a rescue dog is a huge commitment of time and money, but it’s so worth it.

My husband Peter and I currently share our bed with Woody and Ziggy Stardust, two of the most adorable and NEEDY rescue dogs we’ve ever had. We recently lost Maxie, a Chihuahua mix that we adopted in 2007. And although we’re still mourning his death — having Woody and Zig in our lives make it so much easier.

More photos of my dogs (then and now):


Dukie. My sister Janet is holding Dukie. Our dad made the meatloaf birthday cake! Photo taken in Okinawa, Japan 1968. I lived there from 1964 to 1972.


Otto. That’s me on the ground in full kimono tickling our dachshund Otto. My mother was not happy about this, but I was! Check back soon for more stories from my childhood in Okinawa.


Warhol. Named after Andy Warhol. My first dog as a grown-up (1985), he was a gift from my first husband, who adopted him from a shelter in San Diego. I loved him so much I HAD HIM STUFFED. Yes, this fact officially made me “crazy aunt Jo” to my nephews and nieces. Yes, I still have him and NO, I would NOT go through the expense or trauma of taxidermy EVER again.


Sushi. She and Warhol were inseparable and loved running on the beach. Photo from late 80s, Pacific Beach (San Diego), California.


Spencer (right, pictured with Fu Ling)Spencer was named after my good friend, Spencer Wilson. After my grandfather died in 1992, Spencer became my surrogate grandpa.
Fu Ling:  Fu Ling aka Foo found ME near Fu Ling restaurant in Chinatown. He was starving, abused and walked into my arms while we were filming a movie in 1998. More on that later.


Martini: Martini aka Teenie aka Bella Bean. We also called her “The Mrs.” because she ran the house and slept with her (I mean my) husband Peter. She had so much energy and always kept the other dogs in line. Martini was adopted from Pet Orphans in ’99 and lived to be NINETEEN.


Harrison: Harrison aka Tiger… Officially “George HARRISON Ford”. Peter is a Beatles fan. I’m a Harrison Ford fan. We compromised. He was the first dog that bonded with Peter before me. It took almost a year of him biting me daily (he didn’t like women) until he grew to love me. I never gave up on him though, and he lived a long and happy life. Harrison was also adopted from Pet Orphans in 2002.

Maxie, my cuddle bunny
Maxie: We lost Maxwell aka Maxie in January. He was just the sweetest pup and I still have trouble sleeping without him. He was also adopted from Pet Orphans in 2007.


Woody: Yes, he has his own piano. If you’re on instagram, follow this character at #WoodyTheMuppet!

Sweet Ziggy Stardust
Ziggy Stardust: Ziggy aka Zig is the largest dog we’ve ever adopted so I call him “my little pony”. He may be big, but Woody is the boss for sure. I’ll be posting more about Woody and Ziggy in the future. They had a very difficult start in life, but it’s all so very good now.

“8 Reasons To Adopt A Dog” by Petcurean

Video: The Petcurean Story
Follow @Petcurean on twitter
Petcurean Website
If you live in the San Fernando Valley, you can purchase Petcurean at Maxwell Dog on Ventura Blvd.
Where else to buy Petcurean

If you’re on twitter, every morning I tweet photos of dogs needing homes using the Twitter hashtag, #AdoptDontShop.

* Full disclosure: I am being compensated for these Petcurean blog posts. Please note that I would NEVER promote or support a product I didn’t love or use. For example, you won’t see me writing about baby clothing or cat toys. Woof.

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Celebrating OUTLANDER

Some people knit to relax, some people bake cookies. My sister de-stresses with adult coloring books. Me? Besides playing music (ukulele, piano and guitar), my favorite way to relax is customizing dolls. That’s right — at 52 years old, I still play with Barbie dolls.

OUTLANDER Season 2Season 2 of OUTLANDER premieres tonight on the Starz channel. It’s my very favorite (non-food) show and I’m happy to admit I’m a bit obsessed. Last September, I went on a one-day Outlander Tour in Scotland and took along a custom Ken Doll I named “Wee Jamie Fraser”. He wasn’t quite as hunky as Sam Heughan, the actor who plays Jamie, but it was loads of fun “taking him home” to Lallybroch.

Season 2 finds Jamie and Claire sailing into France, and the show’s costume designer, Terry Dresbach, created some breathtaking dresses for Mrs. Fraser (played by the gorgeous Caitriona Balfe) including the red stunner that I tried to recreate this week. If you’ve read the books, you know how important this red dress is in book 2, “Dragonfly In Amber”.

Here’s an excerpt from People.com (Warning! A mini spoiler!):
The gown, which Dresbach describes as “scandalous, powerful and sensual,” is an extremely low-cut (so plunging that in the book, Jamie tells Claire he could “see all the way down to her rib”), scarlet-colored silk design with a voluminous, caged skirt. And, according to Drebach, the most difficult aspect of the design process was finding the perfect shade of red, a true red, for the piece. Read the full article here.

If you haven’t seen OUTLANDER, and love an epic (sort of historical) romance, do check out the OUTLANDER season 2 trailer here.


My Claire Fraser doll in THE RED DRESS.


I bought the doll gown on Amazon then re-cut and sewed it to resemble the OUTLANDER dress.

Claire Fraser Doll
Low cut bodice was a bit difficult on plastic boobs!


Sleeves added.


The finished red dress. Jamie Fraser outfit via Hans doll.

Vive Les Frasers!

OUTLANDER Season 1 is available on iTunes or via the new Starz app.

OUTLANDER official site

Follow Outlander on twitter, instagram and facebook.

Costume designer Terry Dresbach‘s website.

(Great article) How Dior inspired OUTLANDER‘s Terry Dresbach.

Wee Jamie Fraser Doll

Wee Jamie Fraser visits Scotland

OUTLANDER books

More from my office doll collection:

My Last Bite (my 5oth birthday) doll

Breakfast at Tiffanys dolls

Mad Men dolls

Game Of Thrones dolls

Diner en Blanc dolls

Bratz dolls

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Guinness Float (with spicy chocolate)


Here’s an easy Guinness float recipe for St. Patrick’s Day. It’s super rich, fatty, bold, decadent and absolutely NOT low carb. A fun idea for a party, though, and heck, it’s only once a year right?

What you need:

1 bottle of 11.2 oz Guinness Beer (I like extra stout)
1 pint of vanilla ice cream
1/4 cup of heavy cream (optional)
1 tablespoon of malted milk
Dark chocolate shavings (I like Lindt Excellence Dark Chocolate with infused premium red chili)
Blender

Guinness Float
How to make it:

Guinness Float1. Scoop Ice Cream into blender
2. Poor Guinness on top
3. Add dry malted milk powder
4. Gently hand mix together
5. Use blender to finish mixing
6. If too thick, add heavy cream to dilute
7. Zest chocolate on top before serving
8. Smile!

Happy St. Patrick’s Day!

About Guinness

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Provolone & Cauliflower Crust


I recently started playing with a crispy, provolone edge on my low carb pizzas, and shared a few test photos on instagram. Basically I wanted to add some more texture to my beloved cauliflower pizza.

The first time I tried it, I surrounded the cauliflower (cauli) dough with slices of provolone and baked it in a nonstick (deep dish) pizza pan. The problem was that the provolone cooked much faster then the cauliflower and the cheese was almost burnt. Even though my husband Peter loves burnt stuff (he’s funny that way), I wasn’t happy with it at all.

Next I tried cooking the cauli crust pizza first, then adding the provolone edge at the end. It turned out pretty good (not too burnt), but the provolone crust was so good I wanted MORE.

That’s how I came up with this #LowCarbJo Provolone & Cauliflower Crust Pizza. The one in photo above (more photos below) was topped with precooked mushrooms, onions and peppers for #MeatlessMonday, which is always a challenge since I cook low carb at home. At a recent Super Bowl party I switched it up with lots of bacon and I must admit, I was surprised to see it devoured in less than five minutes. Next time I’ll make a few more.

HOW TO MAKE the Provolone Crust Pizza

Preheat oven to 400º

First make the cauliflower crust pizza dough (ingredients here). Leave any precooked toppings off until you combine the two crusts.

For the provolone crust you need about 12 slices of provolone cheese plus a tablespoon of shredded cheese to place in between the two crusts.

I used two deep dish pans to make this pizza. One for the provolone crust and another for the cauli crust. The pans I use are 14 inches, so you may need more or less depending on your pan size.

If you only have one (non stick) pan, just make the cauli crust first, then carefully transfer to large plate. Add the provolone slices back on the (now) empty pizza pan and place back in oven. After the provolone crust is done, sprinkle a tablespoon of shredded cheese on the provolone before carefully sliding the cauli crust onto the provolone crust. The shredded cheese in between helps meld it together. Finish by adding cooked toppings, more cheese and warm through in your oven for a few minutes.

Again, two non-stick pizza pans are much easier! They cost under $15 each on Amazon and well worth it to me.

Step-by-step photos:


Step 1: In a nonstick, deep dish pizza pan, lay down 12 pieces of provolone cheese.


Step 2: In 400 degree oven, cook for five minutes or until melted together.


Step 3: Turn pan for even cooking (no need to flip) and return to oven another five minutes.


Step 4: The crust should be fully formed after 12-15 minutes, depending on your oven. You want a crispy bottom.


Crispy provolone crust!


In between the provolone crust and the cauliflower crust, add some shredded cheese to help make them stick together.


Now add whatever you want… sauce, cooked toppings and more cheese. Warm through in oven and enjoy.


I’m so happy with this #LowCarbJo pizza. Please let me know if you try it!

Basic Cauliflower Crust Pizza

More #LowCarbJo

Why I eat Low Carb At Home

List of 40 low carb foods (I keep this bookmarked for carb counting).

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Healthy Petcurean Dog Treats

Petcurean Spike Treats
Ever since I started writing for Petcurean, I’ve made an effort to genuinley educate myself on what I feed my dogs, snacks included. When I got a sample of Petcurean’s new, healthy Spike Treats, I decided to look up ingredients on treats I’d given my dogs in the past.

WHOA. At first I was shocked, then I felt stupid (for not researching those treats before), and then I just felt angry. I still do.

Here are just a few of the dog-treat ingredients that I looked up (and no longer feed my dogs): Sugar, corn syrup, meat by-products, ground wheat, corn gluten meal (it helps raise the protein reported on label), propylene glycol (a component in anti-freeze!), glycerin (possibly toxic ingredient in chicken jerky recall). Plus there were lots of different preservatives listed including sorbic acid, potassium sorbate, calcium propionate and animal fat BHA (known to cause tumors). And why add colors? Do DOGS care? I’m sure it was to appease the humans purchasing the treats but my dogs no longer ingest Red 40, Yellow 5, or Blue 1.

I do not claim to be any sort of dog food (or treat) expert. I do claim that by learning more, I do better for my beloved pups. Petcurean Spike Treats are made with ONLY all natural ingredients, with zero by-products, added growth hormones, artificial preservatives, flavors or colors.

Petcurean Spike TreatsMy rescue (terrier mix) Woody is such a character. Everyday he jumps up on a stool next to my desk and plays his piano. You read that right… my dog plays piano. It’s a small, antique, student piano that I keep nearby to write songs. But ever since Woody came into the picture, he’s decided it belongs to him. Ok, to be honest, there’s a snack jar on TOP of the piano, and it’s now filled with Petcurean’s Spike Venison Jerky. Although I fantasize about Woody becoming a Beethoven prodigy, it’s obviously the treats that he’s after. The grain free jerky is made using premium quality, grass-fed venison, chia, pomegranate, kale plus antioxidant-rich fresh pumpkin. Learn more about the venison jerky here.

Petcurean Spike TreatsMy white lab Ziggy Stardust (also a rescue mix) goes nuts for Petcurean’s Snack Bar. The bars are individually wrapped so we take them on the go. Zig’s a big boy and loves to run in the hills and at our local park. He’s had some skin issues so I’m happy the bars feature omega oils, great for skin and coat health. Of course Woody likes them too! More about Petcurean Snack Bar here.

From the Petcurean website:
SPIKE™ treats have been known to induce lip quivering, bum shaking, uncontrollable drooling, tail-chasing and other unpredictable, unexpected and endearing behaviours such as high-fiving, belly-baring, paw swipes, head-bops, and assorted yipping and yelping due to their unusually high content of premium quality meat proteins, micronutrients, anti-oxidants and “superfoods” like chia, pomegranate and kale, all lovingly prepared by your friends at Petcurean, who promise you that SPIKE™ contains only all natural ingredients, with zero by-products, added growth hormones, artificial preservatives, flavors or colors. Whew. Who wants a treat?

All Petcurean Spike Treats

Where to buy Petcurean products

More Woody playing piano

Woody Loves His Piano

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Teaming Up With Petcurean Dog Food


Dogs. My love for them is so much a part of who I am. My husband Peter and I (together over 20 years) never had “human children” but we’ve always treated our dogs like kids. Beyond pampered, they’ve never stayed overnight in a kennel or “dog hotel”. Instead, we pay a family member to dog-sit when we travel or even if we’re gone all day.

Peter and I both have home offices, so luckily the dogs aren’t by themselves too often. DropCams (surveillance cameras via smart phone) are fixed in every room of our small house, just so we can keep an eye on them (scanning room to room) when we’re not home. I’m always the idiot, on an evening out, who sneaks off to the ladies room to check the phone app, wondering what my beloved fur babies are up to. They’re usually just sleeping near the front window. And YES they sleep with us in an oversized, extended, king-size bed that’s framed with two sets of carpeted dog steps.

We currently have three rescues (all males). Woody, a terrier mix (pictured above), a large lab mix named Zig and chihuahua mix Maxie. Zig is the largest but acts like the needy toddler in the family. He just doesn’t realize (or care) that he weighs over seventy-five pounds and is always up for a warm cuddle. Maxie is the oldest and dealing with various health issues, including a knee replacement surgery back in March. He’s one of those dogs that would be happy being a “single child”, meaning he pretty much ignores the other pups. Woody is the comedian/performer. If you follow me on instagram, you’ve probably seen some of his daily antics which include playing a vintage piano in my office. He’s the people pleaser, making sure the house is in order and bosses big Zig around whenever possible.

PetcureanThe health and well being of our dogs is obviously important, so I’m happy to announce that we’re teaming up with Petcurean Premium Dog Food (they make cat food too). The Petcurean website notes: They were driven by the idea that pets deserved better: that pets deserved food that was made with the same love and care as we put into preparing meals for our own families. That really hit home for me. I used to purchase high-end dog food from the market, but researching the ingredients made me feel like a bad mother. Convenient to pick up when I shopped for groceries for sure, but our dogs deserve better. Every Petcurean recipe is created using the highest quality, healthiest and most flavourful ingredients available. These are selected through a trusted network of farmers, ranchers and producers, who must meet or exceed our very stringent health, safety and quality criteria. Because we put pets first, we don’t use by-product meals, un-named meat meals or any ingredient from China. (more)

So far the dogs have tried GO! venison, salmon and duck kibbles as well as duck pâté wet food and they loved it. I’ll be writing Petcurean blog posts monthly with more dog stories, dog food news AND contests too. Full disclosure: I am being compensated for these blog posts. Please note that I would NEVER promote or support a product I didn’t love or use. For example you won’t see me writing about baby clothing or cat toys. Woof.

Leftovers – Stuffing Frittata

Stuffing Frittata (Thanksgiving leftovers)
This is my favorite “Thanksgiving Leftover” recipe, an easy-to-do frittata for breakfast or brunch.

–Ingredients
Cooking spray
2 cups leftover stuffing
1 cup of diced leftover turkey
1 cup of shredded cheddar cheese
8 large eggs
3/4 cup milk
1/4 teaspoon ground fresh nutmeg
2 tablespoons grated Parmesan
Pinch of red pepper flakes
Salt and pepper
2 tablespoons chopped fresh parsley leaves

–Directions
Preheat oven to 400

Coat an ovenproof nonstick skillet with cooking spray.

Place over medium heat (on stovetop).

Mix stuffing and turkey in a bowl, then put mixture in the bottom of pan to warm through.

Sprinkle grated cheddar cheese over top.

In a medium bowl, whisk together eggs, milk, 1 tablespoon of parsley (save the rest for later), red pepper flakes, and nutmeg.

Add salt and pepper to taste… it depends on how much seasoning was used in the stuffing.

Pour egg mixture over stuffing and cheese to cover stuffing.

Sprinkle Parmesan over top.

Carefully transfer to preheated oven.

Bake until the eggs are set and the sides have puffed up a little bit and cheese is golden, about 15 to 20 minutes.

Cool before cutting.

Sprinkle with remaining fresh parsley.

This isn’t just for “Thanksgiving Leftovers”. I’ve made it with JUST good old Stovetop stuffing on a lovely Spring day. It’s fun, easy and super tasty.

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Originally posted on 11/28/08 @MyLastBite

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