Hello all! After quite a bit of time travelling around through Florida, Virginia, and North Carolina, I have finally had some time to sit down and post something new. Despite my travelling to visit family and friends, I definitely did not stop cooking.
From some Thai Peanut Chicken Lettuce Wraps with some Carrot and Pear Pickled Slaw
to some Pan Seared Herb Chicken Tenderloins with Asparagus, in the past month I’ve made and ate some delicious low carb meals, as well as some high carb ones. Fortunately, vacation is a great time to let loose and have some carbs.
This summer has been absolutely wonderful. Rae and I traveled all the way down to the Southern Most Point of the United State in Key West, then up to Tampa to spend time with friends and family. After a quick trip back home in North Carolina, we spent some time with her family up in Virginia. To end the trip we went back to North Carolina to the Outer Banks for a week full of sun, water, and seafood! I highly recommend having a soft shell crab sandwich if you have the opportunity. It is absolutely delicious.
Anyway, i’m going to start this post off with letting everyone know that I am not a professional chef by any means, and I made probably the WORST meal ever for the family.
Those little black things there are supposed to be smoked chicken wings and bratwursts. They definitely did not taste like them.
Now I can’t take all the credit for this disaster of a meal, as my future brother-in-law was my co-conspirator in this epic fail.
I think I have shown that I can smoke up some pretty darn good food, and he is also a big proponent of smoking food. Unfortunately, we had the bright idea of combining our smoking skills on his smoker and using ONLY WOOD.
If you have seen my older posts of smoked ribs and wings, then you know that I always use charcoal for my heat. Well we thought it would be a neat experiment to use just wood. After all, we both have some good smoking experience. Besides, our forefathers could do it, so why couldn’t we?
This was a BAD idea.
Long story short, the wood got way too smoky, the fire got way too hot, and the food got wayyyy too black. I enjoy some good blackened food, and smoking is still one of my favorite ways to cook, but this was just a bad way to go. Even after noticing the thick not see through at all smoke pouring out, we just figured what’s the worst that could happen. Well it happened.
Always remember, when smoking food you want thin bluish smoke coming out. Not anything thick or dark.
Despite the epic disaster this meal turned into, I would just like to emphasize that all chefs have probably made some bad meals in their lives. It’s always good to just remember to learn from the mistakes of the past.
Now that I have shown you that I am very far from being an actual chef, or even bbq pit master, I would like to finish this off with some delicious zucchini squash noodles made on my brand spanking new Vegetti Pro spiralizer.
I have to say that the spiralizer made these noodles very easily, and the resulting zucchini and squash noodles mixed with some pesto sauce turned out delicious and light.
I did add some shrimp in this dish, but the noodles themselves would be a great vegetarian meal as well.
The process of actually making the noodles couldn’t have been easier. It was pretty much cut the end off, stick it on, and turn the handle.
All of those noodles you see are just from one zucchini.
By the time I had finished spiralizing all of the squash an zucchini, I had a ton.
I then just sauteed the noodles in a bit of olive oil and pesto sauce. After sauteing the noodles for a few minutes to soften them a bit, I removed them from the pan and tossed the defrosted shrimp in the same oil while adding some garlic powder and oregano.
Put the two together and ta-da!
A delicious and nutritious easy to make low carb meal.
I will definitely be trying out some different things to make with my spiralizer in the near future. I’m thinking some kind of slaw would be good. Of course I could always go the high carb route with some curly fries too, but I may just keep that one to myself.
1 Lb Defrosted shrimp
4 tbsp Pesto Sauce
2 tbsp Olive Oil
2 tsp Garlic Powder
1 tbsp Oregano
- Wash and cut end off zucchini and squash.
- Place the uncut end against the handle section of the spiralzer and lock it in.
- Turn handle and grate using thin pasta grate.
- Heat olive oil on medium-high heat in a large pan.
- Saute noodles in oil and add the pesto sauce incorporating it well.
- Once noodles soften after a few minutes, remove the noodles and throw the shrimp in. If the shrimp is already cooked, then just heat through. If not, heat until pink and cooked through. Sprinkle garlic powder and oregano on top of the shrimp while sauteing.
- Serve while noodles are hot, top with shrimp, and enjoy!
Nutrition info for 1 cup of noodles (shrimp not included)
Hope you all enjoyed the post, and i’ll be bringing some more low carb deliciousness soon!