Free The Low-Carb Diabetes Solution Cookbook by Dana Carpender Page B

pointy tips for broth. Or not. Up to you.
    Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl.
    Melt the butter in a shallow bowl or pan.
    Dip each wing joint in butter, roll in the cheese-and-seasoning mixture, and arrange in the foil-lined pan.
    Bake for 1 hour—and then kick yourself for not having made a double recipe!
SPICY SPANISH WINGS
    These are so good that our tester Kelly was considering a serious relationship with them. Super-simple, too, and a nice change from the usual Buffalo wings. You can play with this by using different kinds of paprika—hot if you’re a chili-head, sweet if you’re not, even smoked paprika for an extra kick.
    3 cloves garlic, minced very fine
    1 tablespoon (15 ml) olive oil
    8 large chicken wings, whole, not cut into drumettes
    1 tablespoon (7 g) paprika
    1 teaspoon dried oregano
    1 teaspoon salt
    1 teaspoon ground black pepper
    1 / 4 teaspoon cayenne
    1 lime, cut into wedges
    YIELD: 4 servings 264 calories; 19 g fat; 19 g protein; 4 g carbohydrate; 1 g dietary fiber per serving
    Mix the garlic with the olive oil, and let them sit together for at least 10 minutes, to let the flavor of the garlic infuse the oil. Then brush the wings all over with the oil.
    Meanwhile, preheat a grill or broiler.
    In a large bowl, combine the paprika, oregano, salt, pepper, and cayenne, and mix them well. Add the wings, and toss to coat.
    Grill or broil the wings for about 15 minutes—you want them done through, with a crispy skin and a few blackened spots. Serve with lime wedges to squeeze over them.
DEVILED EGGS
    Deviled eggs are hugely popular for parties. They’re old-fashioned, yet every time I show up with a platter of them, people say, “Oh! Deviled eggs!” They’re also great to have waiting in the fridge when you come home hungry. A couple of halves, and you’ll be full for hours.
    12 hard-boiled eggs
    2 / 3 cup (150 g) mayonnaise
    1 tablespoon (11 g) brown mustard
    1 teaspoon Tabasco sauce, or other Louisiana-style hot sauce
    Salt and ground black pepper, to taste
    Paprika
    YIELD: 24 servings (1 half) 83 calories; 8 g fat; 3 g protein; trace carbohydrate; trace dietary fiber per serving
    Peel the eggs, turning the yolks out into your food processor. Yes, I have started using my food processor to mix deviled eggs; it makes them incomparably creamy. Set the whites on a platter or in a big, flat snap-top container, if you’re planning to store or transport them.
    Add the mayonnaise, mustard, and Tabasco to the yolks. Run the processor, scraping down the sides a few times, until the mixture is completely creamy. Season with salt and pepper to taste.
    Now stuff the yolks into the whites. I like to spoon the yolks into my pastry bag and pipe them in using a star tip, but a spoon works just fine.
    Sprinkle with paprika, and serve or refrigerate.
FISH EGGS
    That’s eggs with fish, not eggs from fish. If you thought stuffed eggs couldn’t go to an upscale party, these will change your mind.
    12 hard-boiled eggs
    1 / 4 cup (60 g) mayonnaise
    1 / 4 cup (60 g) sour cream
    1 / 2 cup (100 g) moist smoked salmon, mashed fine
    2 tablespoons (30 g) jarred, grated horseradish
    4 teaspoons (13 g) finely minced sweet red onion
    1 / 4 teaspoon salt
    YIELD: 24 servings (1 half) 129 calories; 10 g fat; 8 g protein; 1 g carbohydrate; trace dietary fiber per serving
    Slice the eggs in half and carefully remove the yolks into a mixing bowl.
    Mash the yolks with a fork. Stir in the mayonnaise, sour cream, salmon, horseradish, onion, and salt, and mix until creamy.
    Spoon the mixture back into the hollows in the egg whites.
KAY’S CRAB-STUFFED MUSHROOMS
    My friend Kay begged me to come up with low-carb crab puffs. I tried several different approaches, but, alas, they eluded me. So I came up with these mushrooms instead, and she loved them.
    1 pound (455 g) fresh mushrooms
    1 can (6 ounces, or 170 g) crabmeat
    2 ounces (60 g) cream