A Polish Meal


Kielbasa with Onions & Poblanos, from The Bon Appetit Test Kitchen

Servings: 4–6

1 large onion, cut into 1/2-inch slices
2 poblano chiles or green bell peppers, seeded, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
1 1/2 pounds kielbasa sausages, cut on a diagonal into 4-inch pieces, halved lengthwise
Mustard, sauerkraut, and crusty bread



Chicken Liver Kebabs – Szaszlyk z Kurzych Watrobek, from Grandma’s Old World Polish Recipes

20 chicken livers
2 cups milk
Sliced bacon, enough for 20 1-inch squares
Sliced small onions, enough for 20 thin slices

Spice Mix:

1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder or garlic salt (optional, though wouldn’t be for me)



Coleslaw – Surówka z Białej Kapusty, from PolishMeals.Com

-1 lb white Cabbage (half medium one)
-Garlic clove
-1 tbsp Olive
-1 tsp Dijon Mustard
-2 tbsp Mayo
-2 tbsp Sour Cream (or natural Yogurt)
-1 tbsp Lemon Juice
-Salt & Pepper



Cucumber Salad – Mizeria, from PolskaFoods.Com

3 medium cucumbers, pealed and sliced
1/2 teaspoon salt
1 chopped red onion
Juice of 1 lemon
1/2 cup sour cream (or Greek Yogurt)
1 tbsp chopped fresh dill
LOTS of freshly ground black pepper
(sure, you can add sugar, but try using an authentic Polish recipe with no sugar, its healthier too!)

Dr. Atkins’ Steak and Barbecue Sauce (and copies of the Original book)

One quick note about getting copies of Dr. Atkins’ original book: I noticed, when updating my Amazon store (look over there) there are a lot more copies of the book available. I have listed the 1972, 1980, 1984, and 1990 publishing dates. I think up until the 1990 version, they are roughly the same.

Judith, this is the closest thing I could find to a barbecue sauce recipe from my books.

Steak Sauce
11 Tablespoons

1/2 cup Hunt’s Tomato Puree (sauce)
1/4 cup water
5 teaspoons distilled vinegar
1/4 teaspoon orange extract
1/8 teaspoon salt
1 small clove garlic, crushed
1 teaspoon grated onion
1/2 teaspoon Maggi Seasoning
20 drops of Tabasco sauce

Blend and refrigerate until serving time.

WAIT! I found it (I think). It was included in a Barbecued Spareribs recipe!

Dr. Atkins Barbecue Sauce

1/4 cup chopped onions
1 Tablespoon bacon drippings
1/4 teaspoon garlic powder
1/2 cup water
1/8 cup lemon juice
2 Tablespoons tarragon vinegar
1 Tablespoon Lee & Perrins Worcestershire Sauce
3 Tablespoons brown Sugar Twin
1 cup Hunt’s tomato juice
3 Tablespoons of soy sauce (how funny, the note says this can be purchased in a health food store)
1/4 teaspoon paprika
1 Tablespoon Gold Seal cocktail sherry (optional)

Saute the onion in bacon drippings until brown, add garlic powder and cook 1 minute. Add remaining ingredients and simmer for 25 minutes.

Grilled Stuffed Jalapeños


Grilled Stuffed Jalapeños

2 center-cut bacon slices
4 ounces cream cheese, softened (about 1/2 cup)
4 ounces fat-free cream cheese, softened (about 1/2 cup)
1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato

Field Greens with Smoked Eel

I’ve never seen the term field greens, so I looked it up.  I liked the answers given here. Also, since I’ve never mentioned it before, any time I include a note from Simon, he’s the one who runs a Yahoo group I am on.


Field Greens with Smoked Eel


Bacon-Dijon Dressing:
1/2 cup coarsely chopped bacon
2 tablespoons genuine German mustard
1 tablespoon sugar (sweetener of choice)
1 cup white wine vinegar
1 cup water
1 cup extra virgin olive oil
Sea salt
Freshly ground black pepper

The Salad:
1 pound field greens or mâche (Feldsalat)
8 ounces smoked eel
¼ cup crème fraîche
4 cherry tomatoes, halved
Dill leaves, for garnish

(Simon’s note: There is *no* sustainably harvested eel anywhere – it’s all over-harvested and is on the Avoid Lists, and that includes the stuff labeled as “farm-raised.” But smoked mackerel or bluefish can stand in for it. We will be using Alton Brown’s bacon-dijon dressing for it.)

Horseradish Deviled Eggs (made them and changed it up)

Well, I finally got around to making these but changed it up a bit and LOVE THEM! A side note: I noticed, when I checked the original recipe in my post last week, I neglected to include the link to the actual recipe. If you notice that on others, please let me know.

Here’s the original recipe: http://www.epicurious.com/recipes/food/views/Ham-and-Horseradish-Stuffed-Eggs-10205

And here’s what I did:

6 Eggs
2 Tablespoons Mayonnaise
1 Tablespoon Sour Cream
2 teaspoons prepared Horseradish
1/2 teaspoon Grainy Mustard
1 slice thick-cut Bacon (streaky or whatever kind you have), minced
Salt and Pepper to taste

Same directions as any deviled eggs (hard boil the eggs, peel, slice in half, dump the yolks in a bowl, mash them, mix with the rest of the ingredients, then fill up the egg white halves). Let them sit in the refrigerator for about half an hour to let the flavors blend. YUM! Great breakfast! 🙂

Garlic Roasted Venison Backstrap Wrapped in Bacon Skin

Yesterday was a bad day for me on Facebook. I was craving everything in sight! So, right now I’m going to share with you three of the recipes I discovered. This first one is the safest, since it is truly low carb and (possibly) paleo if you find the right bacon.



1 full venison backstrap, trimmed and cleaned

1 sheet of bacon skin from homemade bacon. If you have never made your own bacon, try it. Mass produced bacon pales in comparison.

8 garlic cloves, peeled and slightly smashed

3 tablespoons Allegro Marinade (I had never heard of this so I found us the link to it)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried rosemary

Kosher salt

Fresh-cracked black pepper

6 feet of butcher’s twine, cut in half

Low Carb Celeriac, Bacon & Parmesan Rosti

Now, if I remember the next time I go to the store (bought a Veggeti about a month ago but keep forgetting to buy zucchini), I will try celeriac one more time but with this recipe. The first (and only other) time I tried celeriac I did not like it, though I love celery. I am one of those who prefers the bits with the leaves still on but this, raw, tasted like someone took those leaves and compressed them into a firm celery concentrate.



2 Tbsp chopped bacon, raw
1 Tbsp butter
2 tsp olive oil
1 cup shredded raw Celeriac
1 tsp chopped fresh parsley
2 Tbsp grated Parmesan cheese
½ tsp kosher salt
⅛ tsp ground black pepper
¼ tsp garlic powder

Bacon-wrapped Pork Loin with Hatch Green Chile Stuffing

The first sentence of this post says it all: “It seems that lately I have two main criteria when deciding what to cook: 1. Can I wrap it in bacon? and 2. Can I stuff a bunch of other tasty ingredients inside?”


She doesn’t really write out a recipe for this. They are:

3 lb. pork tenderloin
2 cups chopped roasted chiles (freshly roasted or you can use canned)
1 small to medium onion, diced and sauteed (optional)
Grated cheddar cheese (looks like maybe 1/2 cup-ish)
Bacon (enough to cover the meat roll … she uses 13 pieces for hers)

Bacon Jam Diner Style

Well, this seems more like chutney to me but it could be handy for those times you want bacon and don’t want to make it!


1/2 lb bacon, fried or oven baked
14 ounce can diced tomatoes
1 yellow onion, diced
1/2-2/3 cup sugar substitute
1 tbsp cider vinegar
1 tsp salt
1 tsp Wright’s Liquid Smoke
1/2 tsp black pepper

Green Bean w/ Bacon Salad


1 pound French green beans, stems trimmed
1/4 pound thick-cut bacon, cut in 1/4-inch pieces
1 shallot, finely chopped
1/2 cup walnut halves and pieces, toasted
1 handful fresh flat-leaf parsley, leaves chopped
1 tablespoon grainy mustard
1 tablespoon hot water
Pinch sugar
1 lemon, juiced
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil

Creamed Brussel Sprouts with Mushrooms and Bacon

From DJ Foodie (http://www.djfoodie.com/Creamed-Brussel-Sprouts)

1 lb (454g) Brussels sprouts
2 tbsp (28g) butter or bacon fat
1 lb (454g) crimini or button mushrooms, halved or quartered
1/4 cup (28.4g) bacon bits
3/4 cup (178.5g) cream, heavy whipping
1/4 cup (60g) Dijon mustard
Salt and fresh cracked pepper, to taste

Grilled Cabbage

Yeah, you know me and cabbage. Here’s another one, though this will have to wait until better weather. It’s funny. I now have people who have no interest in anything low carb/keto sharing recipes on my personal Facebook wall that they think I’ll like! lol

1 head cabbage
4 teaspoons butter
4 slices bacon

Spice mix

1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese

Product Review – Lowrey’s Bacon Curls

My mom is a Dollar Store fanatic.  She’s always shopping at this one or that one and gets all excited when a new one shows up.  We eat very specific foods (as you can imagine) so I don’t really shop at those stores (if we ate nothing but cereal and crackers, we’d save tons of money at those stores).  Anyway, she insisted I try Dollar General (a whole mess of them have popped up all over town).  So I went and look what I found!  I had no idea these things even existed!  It’s pork rinds that you cook in the microwave, like pop corn.  For $1/bag, it couldn’t hurt to try one.

So, after sitting there for about a week, hubby decides it’s time to try them.  He puts it in the microwave (which has always been too small for all things cooked in bags like this) and they ended up a little burned.  We open up the bag and taste.  OMG!  It’s amazing how good these were!  It’s like the difference between eating freshly popped pop corn and eating pre-popped pop corn in a bag.  It was night and day (even better than the ones I buy at the Mexican market in the deli section).

Oberto is a pretty big brand here in California so I have no idea where else in the country they are but … they have a website you can order from!  AND they even have a “Hot and Spicy” variety (which I will definitely search for).  PLUS, these are perfect food storage items for us low carbers!  Can you tell I’m excited?

Here’s the link to the original (it’s only $16.99 for a case of 18 … have no idea how much shipping would be):


AND here’s the Hot and Spicy (same price):


Chicken Bacon Crock Pot Chowder

Look! A chowder that is already low carb and looks fantastic! I truly can’t wait to try this one (I had the tab open forever, just drooling).


4 Cloves Garlic – Minced
1 Shallot – Finely Chopped
1 Leek – Cleaned, Trimmed, and Sliced
2 Ribs Celery – Diced
6 oz. Cremini Mushrooms – Sliced
1 Medium Sweet Onion – Thinly Sliced
4 Tbs. Butter – Divided
2 Cups Chicken Stock – Divided
1 lb. Boneless, Skinless Chicken Breasts
8 oz. Cream Cheese
1 Cup Heavy Cream
1 lb. Bacon – Cooked Crisp, and Crumbled
1 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic Powder
1 tsp. Thyme
(2 Tbs. Peace and Love)

Stovetop Whiskey Bacon Cheese Sauce Recipe

This one had me drooling! I immediately saw this over burgers, eggs, steak, and had some friends who saw this over spaghetti squash and spinach.


2 medium onions
3 garlic bulbs
1 cup whiskey
1 cup chicken stock
8 oz cream cheese
32 oz shredded cheese
1 cup chopped bacon

Twice-Baked Cauliflower

I like Cauliflower but it’s not my favorite. This sound fantastic!  Needless to say, I don’t do low fat anything.


Please go to the above link for directions.

1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup reduced fat sharp cheddar cheese
(I used Kraft 2% milk sharp cheddar)

MAKJ – BLT Cauliflower Salad

I think it’s finally time for me to buy some cauliflower.  I prefer broccoli but I saw a recipe for potato salad and for the first time I thought “I could substitute cauliflower in that recipe and I bet it would be good!”  So, here we go!


  • 1 large head of cauliflower, cut into bite sized pieces *
  • 3 or more eggs. boiled, peeled, and chopped (I’ve always loved eggy potato salad)
  • 1-ish cup of mayonnaise (I don’t add a lot of mayo … I hate soup-like potato salads)
  • 2 Tablespoon (or more) pickle juice (Claussen has a new “Hot and Spicy Pickle” that is fantastic but spicy)
  • 2 Tablespoon grainy mustard (my favorite)
  • 1/2 of a red onion, diced (the finer the dice, the farther the onion will go without adding too many carbohydrates)
  • 6 slices of bacon, cooked and crumbled **
  • 2 – 3 Roma tomatoes, seeded and diced
  • 1 cup parsley, trimmed and chopped
  • Salt and pepper, to taste

To prevent watery salad, throw the cauliflower in a baking dish or on a rimmed baking sheet and roast in the oven until done (I like mine slightly firm … you could do this while you are cooking the bacon ~ see note below).  Otherwise, you could boil or steam.

Once cool, mix the cauliflower with all other ingredients.  For best results, chill about an hour before serving.

* – With broccoli and cauliflower, I cut the florets off and cut the stalk too.  When you get to a tough area, peel it with a vegetable peeler.  Less waste!

** – I bake my bacon on wire racks on a rimmed baking sheet @ 425 degrees F until cooked to my liking because the fatty sections just melt in your mouth and the meat NEVER becomes hard.

UPDATE: I have added this to “My Fitness Pal”. The name of the recipe is “MAKJ BLT Cauliflower Salad”.

I figure there’s at least 10 servings (or more) but here’s the breakdown:

Calories: 217, Carbohydrates:4, Fat: 20, Protein: 4, Fiber: 1 (Net carbs: 3)

Cauliflower Gratin

This looks fantastic!


Cauliflower Gratin: Serves 8-10

A warm and comforting dish which makes it a joy to eat your vegetables. Convenient for any night of the week but nice enough for company, this recipe is quick and easy to prepare.

You will need a medium casserole dish

  • 2 heads Cauliflower, cut into small pieces
  • 1 1/2 cups Half and Half
  • 1 cup shredded Monterey Jack Cheese
  • 1 cup shredded Parmesan Cheese, plus 2 tbsp. (optional)
  • 1/2 cup Sour Cream
  • 1/2 tsp. Salt
  • Freshly ground Black Pepper to taste
  • 1 tbsp. Crumbled Bacon Pieces (optional)

Prep time: 10 min – Cook time: 20-30 min – Total time: 30-40 min.

Preheat oven to 375 degrees.

Place cauliflower into a medium casserole dish.

Heat half and half in a medium saucepan over medium heat, stirring occasionally until steam begins to rise from surface and small bubbles form around the edge of pan.

Add monterey jack, parmesan cheese and sour cream. Stir to combine thoroughly.

Remove from heat and season with salt and pepper.

Pour sauce over cauliflower to cover evenly.

Cover dish with foil and bake for 20 minutes. Remove foil, stir, and continue baking uncovered for 10-20 minutes, or until cauliflower is tender.

If desired, immediately top with 2 tablespoons each of crumbled bacon and shredded parmesan cheese. Let stand 5 minutes before serving.

Nutrition Per Serving
Calories: 180
Fat: 12g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 380mg
Carbohydrate: 9g
Protein: 10g

Recipe courtesy of Chef Kates,
ALDI Test Kitchen

Bacon-Jalapeno Cheese Ball


Serve with celery and there you go! Three of my favorite foods: Bacon, Jalapeno, and Cheese!


Bacon-jalapeño cheese ball


  • 8 ounces cream cheese, room temperature
  • 1/2 cup shredded cheddar cheese (4 ounces)
  • 2 tablespoons chopped cilantro
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cumin
  • Pinch of cayenne
  • 1 teaspoon lime juice
  • 1/2 teaspoon Worcestershire sauce (I used my fish-free Worcestershire Sauce)
  • 2 jalapeños, stems and seeds removed, diced, divided
  • 6 pieces cooked bacon, crumbled, divided (about 6 ounces)
  • Salt to taste
  • 1/4 cup chopped pecans, roasted
  • Crackers for serving (I ate this with celery)


Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.

Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.

Chill covered for at least an hour before serving. Serve with crackers.

Yield: 12 servings

Prosciutto Wrapped Eggs

Don’t include the bread and this is a fantastic “grab-n-go” breakfast!


A different way to eat ham and eggs – with a little Italian flavour.

  • 16 slices prosciutto
  • 4 thick slices ciabatta or sourdough bread
  • Extra virgin olive oil spray
  • 1 garlic clove, peeled, left whole
  • 8 eggs
  • Freshly ground black pepper
  • 2 tsp lemon thyme or chopped chives


1. Preheat oven to 180°C. Line an 8-hole, 1/3-cup muffin tin with prosciutto; use 2 slices for each hole. Spray 1 side of each bread slice with olive oil and rub with garlic. Cut bread slices into 16 pieces.

2. Put 2 pieces of bread in the bottom of each prosciutto case. Carefully break an egg into each. Season with pepper and sprinkle each with a little thyme or chives. Gather the excess prosciutto over the top of the egg. Bake for 5-6 minutes or until eggs are cooked to your desired consistency. Stand for 2 minutes before removing from the tin.

Better Homes and Gardens

Caesar Salad

From Dr. Atkins Diet Revolution (1972) (I didn’t realize I hadn’t posted this recipe until I received a reply for the Caesar Salad Dressing recipe!)

Serves 8

  • 2 heads of Romaine lettuce
  • 1 clove of garlic, cut in half
  • Caesar Salad Dressing
  • 1 pound bacon, cooked crisp
  • 1/3 cup grated Parmesan cheese
  • 2 Tablespoons minced parsley
  • 1 2-ounce can of anchovies (or 3 Tablespoons pitted, mashed Kalamata olives, for those who are allergic to fish)
  • 4 hard-boiled eggs, chilled and chopped
Wash and dry lettuce well. Tear into bite-sized pieces.
Rub wooden salad bowl with garlic, place lettuce in bowl, add half the dressing, and toss well.
Top with bacon, cheese, parsley and anchovies.
Pour on remaining dressing, garnish with chopped egg, and serve.
Total carbohydrate grams: 32.7
Grams per serving: 4.1


Cheddar Olives

From Dr. Atkins Diet Cookbook (1974)

Makes 28 olives

  • 28 large pimento-stuffed green olives
  • 2 cups (1 pound) grated sharp Cheddar chese
  • 1/2 pound sliced bacon

Halve large stuffed olives lengthwise.  Remove pimentos and chop fines.  Blend cheese with pimentos.

Stuff olive halves with this mixture.  Press halves together.

Cut bacon slices in half.  Wrap each olive in 1/2 slice bacon.  Secure with toothpick.

Broil 4 to 5 minutes on each side or until bacon is crisp.

Total grams carbohydrates: 14.7

Grams per olive: .5

Bacon Cheeseburgers

When I first saw the title, I thought, “Well, duh!”  Then I read the recipe!  🙂

From Dr. Atkins Diet Revolution, 1972

Serves 4

  • 1 1/2 pounds ground beef
  • 4 slices crisp bacon
  • 1/2 cup Cheddar cheese
  • 1 teaspoon Krazy Salt (or seasoned salt)
  • Black pepper (to taste)
  • 1 teaspoon parsley
  • Bacon fat

Mix ground beef with all ingredients, except bacon fat.  Shape into 4 patties, about 1-inch thick.

Pan-fry over medium heat in bacon drippings, 8 minutes on each side for medium well done.

Total grams carbohydrates: 2.8

Grams per serving: .7