This is creamy and delicious sauce is served over pasta, with a salad and crisp white wine.  We like the smaller Bay Scallops that generally take 4 – 5 minutes to cook total.  Bay Scallops are smaller in size than Sea Scallops and generally sweeter and more…

Many food discoveries have come from necessity and that is certainly true with fondue.  Isolated Swiss alpine villagers and traveling herders relied on cheese, bread and wine during the long winter months.  Hard cheese was melted over an open fire mixed with wine and then…

Lobsters come from both warm and cold waters. Busy the cold water tails, which are better quality.   Instead of boiling lobster tails try broiling. Serve with clarified butter, a tender cut of beef, vegetables and a salad. Lobster is 0 Carbs.

Clarified butter, also known as “liquid gold” or “ghee”, originated in ancient India and has been a staple for millennia. Ghee has a longer shelf life, once the water is removed from the butter, so once you make some, it will last weeks. What is…

We’ve been making these rolls for years; as appetizers or a meal. If you want a little more protein, make Turkey/Chicken and Cilantro Bites to go along side. They use the same dipping sauce and compliment the rolls. Adapted from Best Summer Weekends, Jane Rodmell…

Red King Crab is valued for its sweet flavor, high meat fill and health standards. The actual fishing season in the Bering Sea is very short, October and November. Crab legs are pricey and well worth the special occasion. Serve with Clarified Butter. Crab can…

  This dip has evolved over the years with input from the whole family; our take on Maryland Crab Dip.  A favorite with Friday night finger foods. Layered dips can be a bit tricky carb counting so we’ve shown CHO for both components and the…

  Although very different from Italian Style Clam Linguine, this version, adapted from Best of Bridge is more North American with the addition of cream and lack of shells. It’s a quick weeknight meal if you like clams! Or you happen to cheer for the…

  Lunch is a pretty casual affair for the most part. Tuna is a staple, whether it’s on rice cakes, bread or part of a salad. Here we’ve dressed it up with avocado and olives on a very hot summer day.

  We have been making this recipe for decades and for many many years before Gluten Free Rice bread crumbs were available. Mashed potatoes were one of our only options. Canned salmon and fresh baked both taste really good. It’s very hearty so tartar sauce…