When you think cookouts, grilling, or tailgating what comes to mind, the classics…hotdog, hamburger, chips & salsa, potato chips, etc.? Well this Labor Day we kissed tradition goodbye. We threw caution to the wind. We went where no man wants to go. We went bun free!!! That’s right; we opted for a low-carb adventure!! I planned ahead, I had my low-carb trip-tik in hand, all hotdog and hamburger buns were officially sent packing, and chips were given the cold shoulder. And I am so glad we did, it was such a glorious adventure, the crispness, the textures, the layers of utter deliciousness, where so apparent without the measly buns to distract the taste buds!
So what was on the menu?
Savor the Dates; Date infused with a Walnut & Wrapped in Bacon (makes 24)
24 pitted dates
12 slices of Bacon halved
- Place parchment paper on a cookie sheet
- Preheat oven to 400 degrees
- Place walnut inside each date
- Then wrap each with a ½ slice of the bacon & place on parchment paper
- Bake for 15 minutes
- Let cook for at least 5 minutes then enjoy! Savor every bite. Close your eyes and take note of the texture, the crispy edges of the bacon, the softness of the date, the beautiful combination of savory & sweet…really Savor the Date!
Mini Peppers slathered with Wholly Guacamole & Salsa (makes 40)
I used Wholly Guacamole (I purchased the individual serving sized containers & used 4…Costco, baby!)
Salsa (again I purchase from Costco) but you can find some great recipes for salsa HERE
- Cut off top stem and half the mini peppers the long way, clean out all seeds
- Slather Guacamole on each
- Take a spoon full of salsa and pour on top of the guacamole
- Chill in fridge till guest arrive. Or, if you are having a more casual gathering simply slice mini-peppers ahead of time and allow guest to use them like chips and dip in salsa and/or guacamole. Honestly, these taste a million times better than chips…if you are still missing the saltiness of a chip feel free to sprinkle mini peppers with salt before you dip/prepare them for guest. Enjoy the crunch, crispy texture of the pepper, and the best part, they fill you up much faster than chips!!
The Main Event:
Stuffed Roasted Red Peppers (makes 6 halves)
½ vidalia onion diced
½ container of mushrooms diced
2 Tablespoons butter
1 Tablespoon Worcestershire sauce
1 can Dei Fratelli chili ready diced tomatoes
½ cup water
1 pound of ground meat
3 red peppers
1 container of goat cheese (sliced or crumbled)
- Heat frying pan on stovetop at medium/high heat, add butter, Worcestershire sauce, can of chili ready diced tomatoes, onions, mushrooms, and meat. Cook till onions & mushrooms are tender and meat is fully cooked.
- While everything is cooking on the range slice peppers in half and remove all seeds.
- Place meat, mushrooms, onions, etc. in each pepper half.
- Place a little goat cheese on top of each pepper.
- Place stuffed peppers on the grill for roughly 4-5 minutes or until the pepper is tender and cheese starts to melt, but doesn’t burn.
- Grab a fork and dig in….but I must warn you, the flavors will have you thinking you are at a 5 star restaurant, not tailgating the big game or in your backyard, remember you’ve been warned!
Slawsome Deviled Eggs
Click HERE for recipe
This wasn’t a strict NO CARB event, just low carb & we allowed the carbs where they mattered most, in the beverages!! Because what’s a cookout, BBQ, or tailgating without some brew? And I was secretly stoked to show off our new beverage tub & stand!!
The pièce de résistance…..
I am obsessed with this beverage tin!! It is great for gatherings with the girls, family cookouts, tailgating (just through the tin in the back of the truck!), etc. Thinking this might become my new go-to Wedding Shower gift….personalize with the couples name, anniversary date, etc. and done! Personalized creations are the best!
So, what are you waiting for? Are you up a glorious & delicious low-carb cookout or tailgating party? Know of any awesome recipes that are low-carb that I should try? Please feel free to share.