Why We Get Fat and What to Do About It

Gary Taubes newest book "Why We Get Fat And What To Do About It" is a well-thought out and researched book that scientifically proves the low carb lifestyle to be the ultimate solution for weight loss and better health. He will soon be appearing on Dr. Oz talking about this book. He proves through scientific research that the common knowledge of how to lose weight in America today is not exactly right. This book is very imformative and also easier to read than most nutrition or diet books because it flat out shows you what you need to know without out jumping around the point. I highly recommend this book and I'm sure it can give you a brand new look on nutrition and your daily diet. And for all those already low carb dieters you can tell all your friends "I told you so!" Enjoy!

Yes! To Cookies

Yes! To Cookies is the most yummy dessert that I have come across in a while in my search for Low Carb snacks. It is truly carb free, sugar free and gulten free! These cookies are so good and they don't taste like usual sugar free cookies. There is no aftertaste and there's a delicious glaze on top that keeps them moist. My favorite flavor is Cocoa-Licious because it's a perfect chocolate fix but there's also Strawberry-Banana Blitz and Old Fashioned Ginger Spice. My mom and I were trying to find a low carb dessert to make after dinner and she broke the Strawberry-Banana Blitz cookies into crumbs and made a mousse to go on top and it was awesome! Yes! to Cookies are so amazing because they are the only truly sugar free, gluten free, all-natural sweet baked treat on the market. Enjoy!

Cookie Jar Christmas Cookies

While looking for recipes the other day, I came across the "cookie jar christmas cookies" in one of my favorite cookbooks, Southern Plate by Christy Jordan, and after reading through it I realized that these were the same cookies I used to eat all the time around Christmas with my family! The way Christy describes them, their taste and look, is exactly as I remember. Those cookies bring back such good childhood memories and with Christmas just around corner I'd love to make these again. The following is an excerpt from that recipe page.

Cookie Jar Christmas
"Throughout my childhood, these were our must-have cookies for Christmas. Mama would make a huge batch so we all had plenty to decorate. She cut them in the shapes fo trees, stars, and reindeer, and each of us got our own sprinkles to go on top. They will be 'wet' right after icing and decorating; wait an hour or so and they will be dry enough to be stacked in a cookie jar. This cookie isn't very sweet on its own, which makes it altogether perfect once you add the icing. Mama always made three batches of icing for these cookies so she could have three different colors. She prefers to use squirt margarine in place of butter for easier blending."

Cookies
2/3 cup shortening
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
4 teaspoons milk
2 cups White Lily All-Purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Icing
1 cup confectioners' sugar
1 tablespoon softened butter or margarine
2 tablespoons milk
1 teaspoon Singing Dog Vanilla Extract
A few drops of food coloring

Ms. Millie's Best Coleslaw

Coleslaw is a classic southern side dish that can be seen at every barbecue, church luncheon, or family reunion. Coleslaw is made in so many different ways and styles that it's hard to have one universal recipe. This is a short narrative and recipe from one of my favorite southern cookbooks The Southern Plate by Christy Jordan describing her idea of the best coleslaw.

Ms. Millie's Best Coleslaw
"Miss Millie is my grandmother Lucille's oldest and dearest friend. I consider her an adopted grandmother myself. She is kindhearted and as loving as the day is long, always ready with a word of wisdom or encouragement to anyone who needs it. We love her slaw almost as much as we love her. Mama serves this whenever we have pulled pork barbecue alongside my grandmother's potato salad and everyone who has it always requests it whenever they come back."

1 medium head green cabbag, cored and shredded
2 medium carrots, peeled and grated
1 green bell pepper, cored, seeded and diced
2 tablespoons grated onion
2 cups Duke's Mayonnaise
3/4 cup Dixie Crystals Sugar
1/4 cup cider vinegar
2 tablespoons celery sees
1 teaspoon salt
1/8 teaspoon black pepper
1/4 cup Dijon mustard

Place the cabbage, carrots, green pepper, and onion in a large bowl. In another bowl, mix together all the remaining ingredients, stirring to dissolve the sugar. Pour over the vegetables and toss well to combine. Cover and refridgerate for 3 to 4 hours before serving for the flavors to blend.

La Tiara 4 Carb Corn Taco Shells

Sometimes I just get fed up when my family decides to eat mexican for dinner because I feel like I have to cheat on my diet. I can only eat just taco meat and cheese so many times before I want to go ahead a eat a real taco. A few months ago I discovered the La Tiara Corn Taco Shells and now I feel like I can enjoy dinner with my family and be free from the guilt of not being strict. It's not the gross kind of shell that tastes like it was made out of cardboard either. It really does taste authentic! This also gives me away to make my family eat healthier without any drastic changes. Next time your watching someone enjoy a delicous taco don't give in because there's always another alternative. Enjoy!

Southern Shrimp and Grits

Southern Shrimp and Grits

Even though this dish is usually eaten during dinner, it originally was eaten as breakfast. Fisherman in the southeast would cook the shrimp they caught in bacon grease and put it on grits. Over the years it became more and more popular as a southern dish.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely diced
1 clove garlic, finely minced
3 cups milk
2 cups water
1/2 cup heavy cream
1 cup stoned ground grits
1/2 cup cheddar cheese
6 ounces bacon, chopped
20 medium to large shrimp, peeled and deveined
1/4 cup minced shallots
1/4 teaspoon dried basil
1/4 cup white wine
1/1 cup heavy cream
cayenne pepper
Salt and pepper

Add butter and olive oil to saucepan over medium heat. When butter has melted add onion and cook until soft than add garlic and cook for another minute. Turn the heat to high and pour in the milk, cream and water. Bring to a boil and slowly whisk in the grits. Turn the heat medium-low and cook, stirring occasionally, for 15 minutes. When done, dump in cheese and stir until melted. Season with salt and pepper and set aside.

Add bacon to a large skillet set over medium high heat. Cook until golden brown and crisp. Remove and drain on paper towels. Pour out all but 3 tablespoons of the oil

Set the skillet back over medium high heat and when nearly smoking, add shrimp. Cook until pink, about 1 1/2 minutes per side.

Remove shrimp from pan, keep warm. Add shallots to pan and cook until soft. Add 1/4 cup of white wine and 1/2 cup of heavy cream. Add 1/4 teaspoon dried basil. Simmer until reduced to desired consistency.

Add shrimp and reserved bacon to sauce. Add salt, pepper and cayenne pepper to taste. Serve grits with shrimp on top and drizzle with rest of sauce.

The Connoisseur Recommends:
-Carolina Plantation
-Lakeside Mills
-Yelton
-Dixie Lily

Barbeque Sauce: A Southern History

Barbeque has been around since the invention of fire. Man has always been cooking meat on an open fire but there was one thing missing from this tradition.
Barbeque Sauce.

Known all over the world as a thing of deliciousness. Whether you spell it barbe'que' or barbe'cue' sauce, you know that it's one of the only things that takes barbeque from being bland to extraordinary. While the exact origin of barbeque sauce is not clear, we do know that most American barbeque sauces can trace their backgrounds to the South East. Slap dap in heart of the Bible Belt is the long history of producing mouth-watering barbeque sauce.

So many different ingredients go into barbeque sauces, whether it be ketchup, cabbage, mayonnaise, vinegar or slaw that each state and region seems to have their own signature sauces. Eastern North Carolina has more of a vinegar base while the hilly area of western North Carolina uses tomato sauce to soften the sauce. A small area between Columbia and Charleston in South Carolina is known for it's yellow barbecue sauces made with yellow mustard. Barbeque sauce has a great Southern history and usually the best place to eat something is the place it started. So come on down to the region of hospitality and try some great barbeque sauce or if that's too far, you can always order some real authentic Southern sauce right to your door!

Some great BBQ Sauces that I would recommend:

Uncle Yammy's Grillin Sauce Original Recipe

Uncle Yammy's is a popular and delicious barbeque sauce for beef, pork, chicken and seafood. Delicious Uncle Yammy's Original barbeque sauce is so good that you will put it on everything that goes in your mouth.

Carolina Treet Original Barbeque Sauce

This sauce has the perfect blend of vinegar and spices that North Carolina is famous for. No matter what you're cooking, whether it's poultry, pork, beef or seafood. it's is sure to make it tasty!

George's Barbeque Sauce

The original George's Barbecue Sauce is an eastern North Carolina vinegar sauce mellowed with a touch of apple and tomato. Created in 1975, George's original Barbecue Sauce is a vinegar-based sauce prepared with crushed red peppers, apples, and spices.

Chicken 'N' Ribs Original Barbeque Sauce

Chicken 'N' Ribs Made from an old Southern recipe that has been handed down from generations, Chicken ‘N’ Ribs Barbecue Sauce is a thick, rich blend of savory spices and premium BBQ flavor combined for a superior taste that can’t be beat! A regional favorite that is steeped in down home tradition.

Stickey Fingers Barbeque Sauce

Stickey Fingers Smokehouse restaurants are known for the best authentic Memphis-ribs and barbeque in the South. They have five signature sauces that all taste great and have even won a few awards including 1st place for their Memphis Original Barbeque Sauce in 2001 Fiery Food Challenge!

Johnny Harris Original Hickory Smoked Barbecue Sauce

Johnny Harris Restaurant is one of Savannah's oldest and most popular restaurants. Established in 1924 as a road side barbecue stand. The BBQ and ribs have been voted best in Savannah. Their sauces have been featured on Food Network as well.