Quick Carpaccio Makes a Festive Holiday Appetizer



An elegant Christmas Eve or ney Year's eve meal -
Carpaccio, Sprinf Mix Salad and Asparagus Soup.

You are gonna mock me after reading the instructions for Carpaccio and claim there is nothin’ quick about making this dish.

There are a LOT of photos and what looks like a LOT of steps. But I needed to incrementally illustrate the process I describe in the recipe in case you’ve never made anything like this before. But honestly, it takes longer to describe how to make the Carpaccio than it does to actually make it.

Texas Chicken Pizzaiolo - It's Texan, Low Carb and Paleo! Yeehaw!

Oh Texas Chicken Pizzaiolo How I love Thee. You Paragon of Leftovers Complete Me!

As I mentioned in the Armadillo Egg post, this is a love story devoted to leftovers.

Texas Chicken Pizzaiolo will never give your secret away.
No one will ever call you the Leftover Queen!

Texas Chicken Pizzaiolo translates to the Pizza Maker’s Chicken – Texas Style! Why do I call it Texas Style? Well because there are big honking jalapenos and goat cheese involved and jalapenos and goat “anything” is almost synonymous with Texas. Look up Texas on Wikipedia. You’ll see a goat and a big honking jalapeno. Would I lie to you?

Texas Chicken Pizzaiolo really translates into a marriage between three leftovers and cheese – the lovely cheese - that scrumptious cement that binds. Armadillo Eggs, Roasted Tomatoes (recipe follows), and Pizza Sauce (recipe follows) layer to make a breathtaking entrée that will never resemble leftovers. In fact, you will love it so much, it might take the place of Chicken Parmigiana!

Low Carb Zucchini & Yellow Squash Linguini With Garlic and Tomatoes - It's Gluten Free Too!

Zucchini & Yellow Squash Linguini served with
LC, GNS-Free Salmon Croquettes make a perfectly light meal.

Get Behind Me Satan (er, oommph, I mean Pasta)!

In the old, pre-low carb days – you could call it my PLC Days, I was a pasta ho.

Really.

People on the street inelegantly called out to me, “Hey, Pasta Ho. How ya doin? I see you’re wearin’ last week’s pasta on your booty today!”

*sigh*

It was true. I could “look” at pasta and simply bypass my mouth, tape it to my thighs and call it a day. Pasta was my kryptonite. And I would have happily eaten it every day and frequently did, alas my 314lbs of fluffiness. There was something about twirling and dancing with it. It was as much about the habit as the taste although my pasta was TDF! TDF! TDF!!!!

I Want To Be A Vegetarian When I Grow Up Cuz I Love Working With Animals So Much!

Vegetarian Yellow Squash Tomato Bake - an efficient use
of leftover Grilled Veggies

Quick Meatless Yellow Squash and Tomato Bake Hits The Spot

Calling all Southern vegetarians! Heck, you don’t even have to be vegetarian. Or Southern. I won’t tell. And I won’t even ask if you’re Catholic and eating Fluffy Chix’s Yellow Squash and Tomato Bake on a day other than Friday. It’s just that good!

Hey but who knows where the title came from? Write in the comments if you remember that line! (Hint: It was said by a blonde bombshell on tv...)

Remember the 60s and 70s when we still thought parmesan cheese only came in a green can and was pronounced par-meee-seee-an cheese? (Déjà vu, yes, I’ve said that before…more than once – see? You WERE listening!) I was part of the group

Roasted Vegetable Marinara Sauce

Give BPA the boot! Vote With Your Pocket Book!



Roasted Vegetable Marinara ready for use with vegetable lasagna!

I developed the recipe for Roasted Vegetable Marinara due to my abject fear of continuing my Bisphenol A (BPA) habit.

Yeah I didn’t even know I had a BPA habit. I guess loving canned tomatoes like nobody’s business and loving the convenience of canned soups and boxed broths and the occasional mushy canned green bean cooked for hours in bacon and onions means I’ve been going steady with BPA my entire life. Especially since my mom loved these same foods and ate them while she was preggers with me. That’s not a good thing.

You can read more about BPA here in the Fluffy Chix Talk Nutrition area. I won’t bore you here.

All I will say is…can you say, “Hello breast cancer? It’s me Susie. Not happy to meet you!” *wah* *hic*