Low Carb Tamale Pie

I’m playing around with some low-carb crusts for Tamale Pie. This one turned out pretty good! The crust was crunchy on the outside, a little fluffy on the inside and slightly sweet. Similar but different to the masa or dough of a typical tamale.

HOW TO MAKE IT

This recipe is the perfect solution for left over carnitas. When it’s just Michael and me, we always have an extra 1 and 1/2 to 2 pounds of meat left. For the carnitas: just put 3 and 1/2 to 4 pound pork shoulder in a slow cooker on low for 8 hours rubbed in a nice carnitas blend of seasonings, set atop roughly chopped onion and 1 and 1/2 cups chicken stock.

We make low-carb (lettuce leaf) tacos for the first meal. Then use the left over carnitas for this Tamale Pie recipe.

In an 8 inch casserole dish. Layer as follows:

1. Carnitas

2. Sauce (I mixed salsa with cream cheese and cream. But enchilada sauce with chopped green chiles is another good option. I’m going to try that next.)

3. One cup of shredded cheese (I used the pre-shredded Mexican mix)

4. Then dollop and spread dough on top

Cook at 325 degrees for about 50 minutes to get the top of the crust a little crispy. Let it cool a little and enjoy!

TAMALE CRUST

For the crust, I found this recipe on All Day I Dream About Food. Carolyn has many wonderful low-carb recipes. I’m a big fan!

Super Bowl Pizza Bread

This easy, yummy appetizer was a big hit during the Super Bowl this year. Simple... just carve out a sour dough loaf (or bread type of your choice) and stuff with cheese and meat. I used mozzarella, Parmesan and pepperoni. Cook at 350 wrapped in aluminum foil for 20 minutes. Then serve with sauce — I warmed up some marinara sauce. So good! 

Pistachio Caramel Candies

I made 2 flavors of caramel candies: 1. Pistachio, and 2. Espresso Infused Salt. Caramel is so difficult to get to just the right consistency. I was very pleased these turned out just right — just a little soft and gooey. We took these out with some friends and they disappeared pronto! What a treat!

Pan Roasted Brussel Sprouts

Dear Brussel Sprouts, I'm sorry I've ignored you all these years. I just didn't realize how fabulous you are. I promise to include you in my life from now on. Your New Friend, Susan

How to Make It

• 1 lb brussel sprouts, washed and halved

• 2 pieces thick bacon, cooked to crispy and rough chopped

• 1 tablespoon butter

• salt and pepper

Cook the bacon to crispy in a skillet and set aside on paper towels. Melt the butter in the skillet with the bacon grease. Add the brussel sprouts and cook at medium to medium-high until cooked through and starting to brown. It takes about 10 minutes. Salt and pepper to taste. There you go! Another example of what's awesome when cooked with bacon. 

Tuna Tartare Salad With Chipotle Aioli Dressing

Michael loves a good low-carb, high-protein salad after a hard run to the Golden Gate Bridge and back. This one uses the left over miso marinaded ahi tuna (from ahi tuna tacos the night before -- be careful not to save left over raw fish recipes for more than 12 hours or so)  atop chopped romaine lettuce, tomatoes, shredded jack cheese and delicious chipotle aioli dressing.