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 Cafe!  PAGE #1  Here is the most complete Low Carb Recipe Guide ever to the robust, and soul- satisfying flavors of the World, both the traditonal and classic meet the tantalizing flavors of South Florida's rich diversity! We will begin with Starters and Sharing (appetizers) NOTICE I have received so many emails from visitors with their favorite recipes. I will place a trophy next to the winning recipes of the week, each recipe in the 3 different categories' has an opportunity to win! This honor will change every week! So get you Low Carb Holiday recipes in, if you want to join the FUN! Send your recipe and do it quickly because I have to type it, this is a "one woman show"! Lets Go! MENU STARTERS & SHARING Smorgasbord CRUNCHY LC KEY WEST SHRIMP w/ a hint of garlic and tarragon mayonnaise just kissed by fresh lime juice   Recipe provided by ME! serves 6 as an appetizer, 3 to 4 as an entree 2 pounds of large shrimp cleaned, deveined, slightly butterflied 1 tbsp fresh lime juice 1 tbsp garlic powder 2 tbsp dried tarragon 1/4 cup of fresh tarragon Sea salt and pepper to taste 1 1/2 cup Tova Carbquik(Click item to purchase) 3/4 cup canola oil 2 large eggs 1 very large sauté pan and add oil(leave stove on off temp.) Place the flour in a large mixing bowl. Combine Tova Carbquik Add 1 tbsp of garlic powder, 2 tbsp dried tarragon, and salt and pepper to the flour mixture. Mix well w/hands and set aside Wash the shrimp in cold water and pat all the excess water off. In a medium size mixing bowl whisk eggs until a little bubbly (whisking this way oxygenates the eggs). Turn large burner to a medium / high heat, if it seems to hot turn the stove down. Every stove is different and we live in different altitudes(adjust your heat accordingly). Place all Shrimp in egg mixture and roll through fingers gently (wash hands) Dip a single shrimp in the flour mix, shake off excess flour and place in oil. Repeat this step moving quickly except when you place the shrimp in the oil. Cover the bottom of the pan with shrimp. Cook both sides of shrimp for 1 minute each or until done. Do not double layer the shrimp. You are not deep frying the shrimp:) When done place shrimp on a paper towel to drain oil. Salt & Pepper to taste. TARRAGON MAYONNAISE Take 1/2 cup of Hellmanns Mayo(0 carbs)1/4 c sour cream, 1/2 teaspoon chili powder and add a small hand full of fresh minced tarragon, stir and add the 1 tbsp of lime juice into the mix, stir. For spice add horeradish! Chill(make this ahead of time) If you want you may serve a small plate of lime wedges. Bon Appetit! MY DAD'S TEXAS BEER CHILI Recipe provided by "Huggie Bear" serves 12 cups as an appetizer, 6 bowls as an entree 1 low carb quality beer 3 jars of Bella Vita spicy Tomato Sauce 4 pds lean Ground Sirloin 3 cans Eden Black Soy Beans drained (optional) 3 medium size fresh whole jalepeno peppers 1 large vidalia onion chopped 1 cup cilantro (chopped) 4 garlic cloves peeled & minced 4 tsp chili powder 2 tsp ground cumin 1 tbsp of oregano 1 tbsp of Sea Salt 2 tsp white pepper 1 heaping tbsp Tony Chachere's Creole Seasoning 1/4 cup Heinz Reduced Sugar Ketchup 2 cans chopped green chilies Dixie Diner low Carb Thick It Up (use as needed) Tip: spoon your desired amount of "thick it up" in a bowl and blend with a little water and then add to chili, if needed. Pre heat large burner to medium heat and then add to a large stock pot Bella Vita Sauce, beer, ketchup, jalepeno (whole- they will lose their heat during the cooking process and are surprisingly mild and delicious)cumin,chili powder, oregano sea salt, pepper, and drained Eden Black Soy Beans In a large skillet add garlic,green chilies, onion, sirloin and brown meat until done, drain fat and set aside. Mix chopped cilantro into the meat and mix. Add meat to pot of sauce and stir. Bring to a small boil Turn burner to low simmer and let cook about 2 hours on simmer. Don't forget the condiments! Hot Sauce, Sour Cream, cheese and or home made green tomatillo Salsa!!!! 
YEE HAW PARDNERS!!!!Thanks Dad, we love you & your spicy chili!!! A PLATTER OF CAJUN SHRIMP Recipe provided by my late Step Dad, Leonard Mancuso ( raised in New Orleans and died way to young, miss you...) Serves 4 to 6 as an appetizer 3 to 4 pds of fresh medium to large shrimp, heads off (we were lucky because my uncle owns a fleet of shrimp boats and we had fresh seafood constantly) 2 bottles of Tiger Hot Sauce 1/4 olive oil Old Bay Seasoning Mix 4 Bay leaves Garlic fresh and minced 5-6 cloves Sea Salt & Pepper to taste You will need an 10 quart stock pot Fill stock pot with 6-7 quarts of water and bring to a nice soft boil on medium high heat Add 2 full bottles of Tiger Hot Sauce, 1/4 cup of Old Bay Seasoning mix, 4 bay leaves 6 minced garlic cloves and the SHRIMP! Cook on med/high heat until shrimp are cooked and simmer for 1/2 hour, pot covered with lid tilted to allow the steam to escape. At this time add 1/4 cup olive oil Prepare the table Spread News paper on a large Dining table Place 6 nice dinner plates on the table Place a side plate next to dinner plate for shrimp shells Use real napkins not paper Place plates of sliced lemon and scatter around the table, you will need 2 - 3 bottles of Tabasco , and Leonard's favorite, Tiger Hot Sauce! Drain the cooked shrimp in a colander and pour all of the shrimp onto a huge platter (Turkey platter size) Place Platter in center of table It is hot and steaming! Time to Dig in! as Cajuns say, Let the good times roll! LOW CARB NACHOS Recipe provided by my husband Mike Serves 4 as appetizer or 2 for entree Low Carb Tortillas ( 6 tortillas cut into chip forms) Canola oil needed to deep fry soft tortillas Mojo Chicken purchased at the hot deli in the Super Market 1 tbsp Cumin 1 pd of grated Mexican Cheese Blend 1 small onion chopped and cooked Fresh Cilantro 1 can of green chilies 3 oz melted cream cheese (melt in microwave) Sour Cream Wholly Guacamole 1 carb per package (store bought) Low carb salsa Shredded lettuce Fry the tortillas and drain excess oil off on paper towel, then salt and taste Pull chicken off the chicken carcass and shred it ( not too stringy) Mix chicken, green chilies, onion, melted cream cheese, cumin and cilantro Place chips on a foil lined cookie sheet Ladle salsa over chips (lightly),sprinkle cheese on top, add chicken mixture on top, sprinkle shredded cheese again until completely covered Broil in the oven until cheese melts and bubbly This does not take long so keep an eye on it! Serve with Shredded Lettuce, Sour Cream, Salsa, Wholly Guacamole Kathy watches her carbs on this recipe and stays away from the left over chips but that means more for me,  Ole!  HOT ARTICHOKE DIP Hot Artichoke Dip / entire dip dish = 7.2 net carbs (does not include chips or crackers) Recipe provided by my niece Sabil, from Lake Jackson, TX 1 (14 oz.) can or jar artichoke hearts (not the pickled variety) drained and chopped 1 Cup of 0 carbs, Hellmann's Real Mayonnaise 1 cup grated 0 carb Romano Cheese 1 teaspoon garlic powder 1 teaspoon Sea Salt Combine all ingredients, mixing well. Spoon into lightly greased (3) cup casserole dish. Bake at 350° for 20 minutes. Low Carb Tortillas (make into chips) or any low carb cracker (found at your local super market) A "shout out" goes to my niece Sabil for that fantastic recipe!! Thank you "little One", Luv ya! GEORGIA'S DIP Recipe provided by Georgia from Indiana entire recipe is 4 net carbs 2 cups of Low Carb Mayo 1 and 1/2 tbsp curry powder 1 tsp lemon juice 1 tsp Worcestershire sauce 1 tsp A.1. Steak Sauce 1 tsp pepper 1/2 tsp celery salt dash Tabasco Sauce Mix all ingredients together. This is an excellent dip for buffet use. Serve with all LC veggies such as celery, mushrooms, cucumber, radishes,turnips, cauliflower, squash, jicama sticks and broccoli etc. Thanks Georgia, I think every household needs to have this dip recipe!! STUFFED FRESH GREEN JALEPENO PEPPERS Recipe provided by my niece Siggi, from the great state of Texas makes 40 appetizers Ingredients 6 small links of apple sausage (located in the gourmet section of packaged sausage area) 20 large fresh jalepeno peppers (washed, sliced down the center, seeded, deveined) 1 large container of cream cheese 1 tbsp dried cilantro 1 dash Tabasco Sauce Sea Salt and Cracked pepper Preheat oven to 350° Preheat burner to medium heat and pour 2 tbsp of canola oil in skillet. Skin the sausage links (lay sausage on it's side and take a small sharp knife and cut the sausage skin from top to bottom and peel open like a butterfly, the whole skin should come off). Break into small pieces and place in skillet. Cook sausage well done. Remove from heat. Mix cilantro, Tabasco and salt and pepper into cream cheese and add to hot sausage Blend well and let cool. Have your baking dish prepared by spraying it with Pam. Take one half pepper and fill with stuffing mix. place each pepper in baking dish until finished. Bake at 350° till browned. Eat up Yall!! Thank you Siggi, and thank you for all the Low Carb Lifestyle "NEWBIE'S" your sending my way! Miss ya and Luv ya, Aunt Kathy Gift ideas to share!  LC cookbook is George Stella's "Good Carb Family Cookbook" by George Stella  George Stella's Good Carb Family Cookbook  Health, Mind & Body Books)
He shares his tips on good and bad carbs and also in this book he shares his 100 all time best recipes! Please visit Page #2 for Low Carb Salads, Soups & Sides 
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