Easy Asian Dino Wings a Perfect Weeknight Supper



Dino Wings - all the flavor of wings, 10 times the size, 1/10th
the cost!

 You had me at easy. But now you're just talking trash by callin' these cheap...

Full Recipe: $5.35
Per 2 Leg serving: $0.90 each

I asked you guys to vote on your next post here on Fluffy Chix Cook. The majority voted to do Chile Rellenos, but one of the last comments struck a chord. The person mentioned that I had been concentrating on Tex-Mex too much.

Now, for a Texan those are fightin’ words. You could almost lose your card-carryin’ status if you were to say something that heretical. A Texan is born and raised on Tex-Mex and if you don’t eat it at least twice a week your tummy will think your throat’s been cut. And that craving doesn’t ease if you leave the state, either. You will miss and pine for Tex-Mex and the specific essence of Texana the rest of your life.

Kitchen Sink Chile Rellenos - Low Carb Tex-Mex Goodness

Hard to believe Chile Rellenos are Low Carb

Low Carb Oven - Roasted Kitchen Sink Chile Rellenos
taste perfectly sinful!

Well kiddy troopers, I solved the dilemma of which comes first the Asian Dino Wing or Kitchen Sink Chile Rellenos by publishing these two post simultaneously! Crafty!

I will try to get back to post more images on how to make these, but I’m pretty pressed for time right now. It’s likely you will not see me much over the next couple of weeks. I’m having the first of 3 to 4 reconstructive surgeries starting next Tuesday. The first surgery will be a big one at somewhere around 7-8 hours long. They will be taking 2 muscles from my shoulders and implanting them into my chest wall so that there is living muscle capable of holding up my implants. I don’t have any muscles left cuz they took it all

It's Football Season - Party Low Carb Texas-Style

I'm pleased to announce Fluffy Chix Cook and Susie T's latest article is published over at CarbSmart Magazine. The article touches on how to maintain carb sanity during football season when every weekend brings a 3-day party of Texas-sized dimension!

Dr. Richard Feinman of SUNY Downstate and the Nutrition & Metabolism Society fame, helped me understand biochemistry 101 as it applies to alcohol and partying - even low carb style. Thanks Dr. F! (Ahem, any errors in the explanation rely solely on my chemistry-challenged brain and its exceeding imperfection at grasping biochemistry concepts!)

I want to invite each of your to drop by and post a comment or tip with your favorite advice for navigating downfield in low carb success! Hey, maybe you would share one of your TNT recipes for dips and tailgating party food that you and your family love?! Super! I'm hoping we can get a big old long post of recipes to share!!! I started the ball downfield with my family favorite: Queso with Meat.

Thanks in advance and hope to see you there soon! (Oh and if you would be so kind, don't forget to +1 the article!) MUAH! And muchas gracias!

Here's the link:

Scoring a Low Carb Touchdown For The Home Team

Choose Your Next Post - Asian Dinosaur Wings or Chile Rellenos

Kitchen Sink Chile Rellenos tastes decadent but is
low carb and oven fried.

Ok crew. It's a grudge match of Texas-sized disorder, I mean, Texas-sized proportions! Or maybe I mean it's a grudge match of proportion distortions? Or epic proportions? Meh...

Regardless, what I'm lookin' for is feedback.

Have we gone too far with the Tex-Mex? Do you need a break from all things chile?

Do we need to switch gears and head to the opposite end of the spectrum to keep ya happy and motivated?

Tex-Mex Pulled Pork Street Tacos – More Low Carb Leftover Love

Leftover Love, Lucky Leftovers, Lazy Leftovers – Embrace the Quick and Easy Meal

Low Carb Street Taco.
Tex-Mex Pulled Pork on a homemade low carb Tortilla
with cabbage, onion and jalapeno relish and cotijia cheese.

Lazy Leftovers and Tex-Mex continue to reign supreme in Fluffy Chix kitchen stadium. Hell, people, you just cooked a 420lb hog with me a few days ago, we gotta use it somehow! (Ok, it was an 8.5lb pork shoulder, but do we have to be technical?) And with everything going on this week, I’ve relied heavily on leftovers. Lazy Leftovers. Or maybe it should be Lucky Leftovers? Yep, freezer diving was the Olympic Event of the week.

On Sundays, I like to cook some kind of roast beast. It could be a pork shoulder, or pork loin, or beef chuck, rump roast, tri-tip, eye of round, or whole chickens – even if they don’t provide the protein in the Sunday evening meal. I love making a Roasted Sunday because I generally buy meat when it’s under $2.00/lb, but I take personal pride when I get it for under $1.00/lb! Score!

Low Carb Enchiladas Verdes - Lazy Leftovers Strike Back

Hatch Green Chile Fest continues to reign supreme in kitchen stadium!

Low Carb Green Enchiladas with Pork or
Enchiladas Verdes de Puerco - gluten free (if you can have
dairy), Paleo and diabetic friendly. And the best part?
They are Girlish Figure Approved (GFA!)
A moment on the lips,
forever off your hips!

I figured for once you might appreciate if I finish an idea thread with all the associated recipes before running off on another tangent! I hope by now you aren’t bored with the whole Green Chili Festival thing! We have so many recipes to explore! The next two posts will be recipes that build upon using an element or elements of things already made. Let’s call them Lazy Leftovers. Or Sloppy Seconds – your pick!

One of the things I love about planned abundance – that’s a nice way to say, “That Susie, she cooks like she’s cooking for 10 people instead of 2 adults, 5 sock monkeys, a little toy dog, a stuffed giraffe, and the little dog’s stuffed sock monkey baby. Hey wait! That is almost 10 isn’t it? But none of the menagerie eat much…

So one of the things I love about cooking in batches is that it allows me to morph dishes into really fantastic complex, multi-step dishes at a moment’s notice and with little effort. I look like a culinary wizard, but really I’m just Lazy Susie, taking shortcuts and scoring points in the kitchen.

Tex-Mex Pulled Pork Shoulder - Hatch Chile Fest Continues

Tex-Mex Pulled Pork Shoulder Makes An Easy Addition to Hatch Chile Fest and Opens Low Carb Possibilities!


Green Chili made with Tex-Mex Pulled Pork Shoulder and
a slowly simmered Hatch green chile broth. I'm an
equal opportunity chili lover! Ha!

Some people in New Mexico claim the main question on everyone’s mind is, “Green or Red?”

They don’t care about anything else. They just want to know if you belong to the Green Tribe or the Red Tribe. And by tribe, I mean, are you someone who eats your food with a hearty slather of green chili or do your enchiladas glow redder than Rudolph’s nose.

Well, since we pinched green chili from New Mexico anyway, that same argument exists here in Texas, too. But it gets a little more complicated with us Texans. We also want to know if you want to ditch both green and red in favor of Tex-Mex Chili Gravy. Oh my…chili gravy…

For those of you who might be unaware, there are two kinds of chili gravy in Tex-Mex cooking. Logic will tell you, “Heck fire. Chili gravy is the broth left over after you’re done pickin’ all the car-nayyyy outta the

A Texan Talks Goin' Green with Tex-Mex Tomatillo Sauce

Goin’ green in Texas is much bigger than simply addressing the state of planetary and energy conservation...

Tex-Mex Tomatillo Sauce tops Enchiladas Verdes.
Low carb and delicious!

Go green! Yep I said it. It’s Hatch green chile season here in Texas and in what I suspect are other lesser known areas of the universe.

Oh come on!

You and I BOTH know that Texas is the center of the universe. Nah, let’s be real…me, myself, and I living in Texas and talkin’ about tempting low carb comfort food – that’s the REAL center of the universe! Trick question! See? You have to stay on your toes to keep up. I may be fluffy, but I’m fast!

To a Texan, Green is so much more than a state of social consciousness.

Yes, so Hatch chiles. Well honestly? Texas annexed ‘em. Even though Hatch is officially located in the southwest sector of New Mexico just north of the New Mexico – Texas state line. According to New Mexico True, the official travel site for the entire state of New Mexico, even though New Mexican cuisine spans 400 years and claims to blend Spanish and native American cultures and cuisines...I (and most Texans) firmly believe anything remotely hot or Tex-Mex or "southwestern" in nature, at least food-wise,

Low Carb Tex-Mex Sloppy Joes To The Rescue!

Hiho Silver! Away!

Low Carb Tex-Mex Sloppy Joe with a side of Bing cherries!

I know, YOU know, I know… that everyone and their brother, most especially God and his Son are aware that I am slightly obsessed and geeked out about food, nutrition, how nutrition relates to health and wellness and cancer prevention.

Everyone under the sun also knows that I’m, oh let’s just be kind and say “fixated” on having my proverbial cake and eatin’ it too! I want healthy food that tastes awesome! I want comfort food to conform to my specific low carb diet. I want agents of rescue. I want the Lone Ranger of Low Carb to ride up on Trigger and sweep me away to a land of Texas splendor…

In case you just arrived at the scene of the crash, what the captain is really sayin’ here (or what I really mean) is that I want to continue to get a pleasure fix from food, have that endorphin rush from what I put in my “mouf”, while simultaneously eating food as if it

Sambal Oelek Green Beans With Garlic - Another Veggie Tale in the Land of Low Carb

Pardon me while I Bubba Gump the “hay-ulll” outta summer veggies - again? Let's talk Sambal Oelek Green Beans with Garlic - just for grins!

Sambal Oelek Green Beans with Garlic a summertime
staple in the Land of Low Carb. 

Veggies are synonymous with summertime. This is the second post dedicated to Fluffy Chix highlighting or rather, exposing the fact that for most, low carbing isn't simply about meat and more meat on top of meat, served with a side of meat and a wad of fat.

And when somebody says, "Low Carb", it doesn't = "No Carb" (with a wad of fat).

These veggies just scream summertime! And Fluffy Chix Cook or have cooked and talked about most of 'em already, this summer.