Talk to Me: What are YOU cooking this weekend?

I know there are a lot of you out there who subscribe to this blog and (hopefully) reading when I post—thank you very much!!!!—but I don’t hear from very many of you. And I hope to change that.

So every weekend, I’m going to open this up and ask YOU what YOU’RE cooking. Feel free to link to a recipe/photos on your blog or to post it right in the comments. But I’d love for this to be a place for you to share your low-carb recipes and food-finds.

I’m getting ready to make The Most Delicious Meatballs in the World.

The Most Delicious Meatballs in the World

What are YOU cooking?

About Kaye Dacus

Kaye Dacus Academic Editor (at NCU). Published Author (11 novels, dozens of articles, essays, poems). Prolific Procrastinator.
This entry was posted in Food Journal, Low-Carb, Recipes. Bookmark the permalink.

3 Responses to Talk to Me: What are YOU cooking this weekend?

  1. April says:

    Bacon & mozzarella Frittatta; Romaine lettuce salad, dry salami strips with basil olive oil dressing; Jalapeno poppers (cream cheese and bacon). Yum. I’m trying very hard to make menu’s and cook like I should. Easier said/thought of than done sometimes. 🙂

    I hope all is going better for you “in the kitchen” now and you are finding your creative self again. 🙂


  2. tigerfans4 says:

    I made French Onion Soup for the first time! It actually turned out well. I used s combination of Tyler Florence’s and Ree Drummond’s recipes. Since I used a French baguette for the bread part in top its probably not very low carb. I used 4 onions and caramelized them with a little sugar and Worchestshire as well as a little thyme and black pepper. Then I added a cup of white wine and let that cook out until most of the liquid was gone. I sprinkled in a little flour and let that cook for about ten more minutes. Then I added two cans of beef broth and ended up also adding 4 beef bouillon cubes and 4 cups water as I wasn’t sure I’d have enough for the four of us. I let that boil while I broiled the baguettes with butter and shredded Swiss cheese on them since I don’t have oven safe bowls (which I will be purchasing at some point). We ladled the soup in a bowl and added the baguette. It is as a little time consuming (onions take about 25 minutes to cook down) but it was quite simple. Hope your meatballs turned out as good as they sounded. 😊


  3. Cindi McBroom says:

    Just made pork ribs and used sugar free apricot preserves mixed with ponzu sauce for the “barbecue sauce”. Delicious!


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