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Tuesday, May 3, 2016

Homemade Corned Beef Hash (Low Carb Recipe)


Ingredients

  • 3 lb - Corned Beef
  • 2 lb - Daikon Radish (peeled and cut into small dice) (or Russet potatoes if non-low-carb)
  • 1 Large - Yellow Onion (chopped)
  • 1/4 Stick - Butter (cut into pads)
  • salt, pepper, granulated garlic to taste
Directions
  • In a large pot cover corned beef with cold water and bring to a boil.
  • Reduce heat to medium low and cook corned beef until tender 3-3.5 hours.
  • Removed corned beef from water and let cool.
  • Remove excess fat, cut into cubes or finely chop, your preference.
  • Boil Daikon radish in salted water for 10-12 minutes or until fork tender.
  • Drain and pat dry.
  • In a large skillet over medium heat add corned beef, onion, radish, salt, pepper, garlic and mix well until the fax begins to render from the corned beef.
  • Press the mixture down into the bottom of the skillet to help form a crispy golden brown crust, add pads of butter to the top and let it cook for 5 minutes untouched.
  • After five minutes, mix again and repeat 3-4 times until it reaches your desired golden brown and crispiness.
  • Serve with poached or over easy fried eggs.
Enjoy!



Thursday, April 28, 2016

Fettuccine Alfredo with Chicken (Low Carb Recipe) Zoodles!


Ingredients

  •  2 lbs - Chicken Thighs (cut into bite size pieces)
  • 3 Large - Zucchini (cut into Zoodles using a Spiral Slicer)
  • 1/2 Stick - Butter
  • 5 - Whole Garlic Cloves
  • Salt & White Pepper
  • 2 Cups - Heavy Cream 
  • 1 Cup - Parmesan Cheese
Directions
  • In a large skillet over medium heat add butter and garlic cloves
  • Saute' for 2-3 minutes, then add the chicken and continue to cook the chicken for 5 minutes.
  • Remove garlic cloves, add heavy cream, bring it up to a boil and let it boil for 2-3 minutes.
  • Stir in the Parmesan cheese until smooth and turn the heat off.
  • Very quickly toss in and 'shock' the zoodles to slightly wilt them, you do not want to cook them and make them mushy and release all of their water into the Alfredo sauce.
  • Top with more Parmesan!
Enjoy!

Wednesday, April 27, 2016

Crab Stuffed Mushroom - NO BREADING OR FILLER - (Low Carb Recipe)


Ingredients

  • 8 oz - Chesapeake Bay Jumbo Lump Crab Meat
  • 8 oz - Cremini or White Mushrooms (stems and gills removed)
  • 1/2 Cup - Mayonnaise
  • 3/4 Cup - Parmesan Cheese
  • 1 tsp - Parsley
  • 1 tsp - Old Bay Seafood Seasoning
  • 1 - Egg (beaten)
  • 1/4 Stick Butter
Directions
  • Combine mayonnaise, 1/2 cup cheese, parsley, egg and Old Bay in a large bowl and mix well.
  • Gently fold in the crab meat.
  • Over stuff each mushroom cap with the filling.
  • Place in a baking dish, add the butter in chunks, sprinkle with remaining cheese.
  • Bake or grill @ 400º for 15-20 minutes until the cheese is melted and golden brown.
Enjoy!


Monday, April 25, 2016

Classic Potato Salad - "NO Potato" Potato Salad - (Low Carb Recipe)



Ingredients
  • 1 Medium Head Cauliflower (florets cut off into large pieces)
  • 4 - Hard Boiled Eggs (chopped)
  • 1/4 Cup -  Red Onion (chopped)
  • 1/4 Cup - Celery (chopped)
  • 1/4 Cup - Bell Pepper (chopped
  • 3/4 -1 Cup* - Mayonnaise 
  • 1-2 TBS* - Yellow Mustard
  • Salt and Pepper to taste
*Amount of Mayo/Mustard will vary on taste and size of the head of cauliflower

Directions 
  • Boil cauliflower in salted water for 5-7 minutes until fork tender, do not overcook.
  • Drain and cool.
  • Add to a large bowl an roughly chop with a knife into smaller pieces.
  • Add remaining ingredients, mix well and refrigerate at least 2 hours.
Enjoy!



Tuesday, April 19, 2016

Biscuits and Gravy (Low Carb Recipe)


Ingredients
  • 8 oz - Pork Sausage
  • 2 Cups - Heavy Cream
  • 1/2 tsp - Worcestershire Sauce
  • Salt and Pepper to taste
Directions
  • Brown the sausage, drain on paper towel and drain the grease from the pan.
  • Add heavy cream to the same pan, along with the sausage, Worcestershire, salt and pepper and bring to a boil over medium high heat.
  • Continue to boil stirring often for 5-7 minutes until reduced slightly and thickened.
  • Serve over Low Carb Buttery Biscuits!
Enjoy!


Monday, April 18, 2016

Homemade Buttery Biscuits (Low Carb Recipe)

Ingredients

  • 1 1/4 Cup - Almond Flour
  • 3 Large Eggs
  • 2 TBS - Butter
  • 1 tsp - Baking Soda
  • 1/4 tsp - Salt
Directions
  • Cut butter into small cubes and place into freezer for 10 minutes, it must be ice cold.
  • In a large bowl combine almond flour, baking soda and salt. Mix well.
  • Using a pastry cutter or whisk, cut in the ice cold butter.
  • In a separate bowl using a hand mixer or whisk, thoroughly whip the eggs until frothy (light and airy).
  • Fold eggs into flour mixture until it forms a sticky dough.
  • Using an ice cream scooper or spoon, drop the dough onto a lightly greased or non stick surface and then bake in a pre-heated 400º oven for 12-14 minutes or until golden.
Enjoy!


Thursday, April 14, 2016

Tuna Melt Sandwich (Low Carb Recipe)


Ingredients

  • 1 - 6 oz Can - American Tuna Albacore Tuna (regular flavor)
  • 1 - 6 oz Can - American Tuna Albacore Tuna (garlic flavor)
  • 4 - Large Portobello Mushrooms
  • 1/2 Cup - Mayonnaise 
  • 2 TBS - Minced Dry Onion
  • 1 tsp - Italian Seasoning
  • 1 - Roma Tomato (sliced thin)
  • 1-2 TBS - Capers
  • 1 Cup - Freshly Grated Mozzarella Cheese
  • 1/4 Cup - Freshly Grated Parmesan Cheese
  • Salt and Pepper to taste
Directions
  • Combine tuna (do not drain this specific tuna), mayo, onion, Italian seasoning, capers, 1/2 cup mozzarella cheese, Parmesan cheese, salt and pepper, mix well and set aside.
  • Wipe off tops of mushrooms with a paper towel, the scoop out the gills with a spoon and discard.
  • Fill the mushrooms with the tuna mixture, top with tomatoes, season with salt and pepper, top with more mozzarella cheese and place on a raised rack.
  • These go into a preheated 375º oven for about 15 minutes or until the cheese is melted and golden brown.
Enjoy!




Tuesday, April 12, 2016

Chicken Fried Rice (Low Carb Recipe)


Ingredients

Chicken & Marinade
  • 12 oz - Chicken (cut up into bite size pieces)
  • 2 tsp - Soy Sauce
  • 1 tsp - Shaoxing Chinese Wine (or dry white wine or dry sherry, NOT cooking sherry)
  • 1/8 tsp - Granulated Garlic
  • 1/8 tsp - White Pepper
Faux Rice 
  • 1 Large Head of Cauliflower
  • 4 - Eggs (Beaten)
  • 2 TBS - Canola Oil
  • 1/4 Cup - Yellow Onion (Chopped)
  • 1/4 Cup - Frozen Peas and Carrots
  • 2 tsp - Toasted Sesame Oil 
  • 2 TBS - Soy Sauce
  • 1/2 tsp - Salt
  • 1/2 tsp - White Pepper
  • 1 Packet - Splenda Sweetener
Directions
  • Combine chicken, soy sauce, wine, garlic and pepper in a bowl and mix well.
  • Let the chicken marinade for 10-15 minutes.
  • Cut the cauliflower off the head into florets.
  • Place all of the cauliflower in a large food processor or into several batches if you have a smaller one.
  • Pulse the food processor several times until the cauliflower resembles rice. DO NOT over pulse.
  • In a wok or large skillet over medium heat add 1 TBS of oil and scramble the eggs until fully cooked and chopped into little pieces.
  • Remove the eggs and set aside
  • Increase the heat to high, add 1 TBS of oil and stir fry the chicken for 2-3 minutes.
  • Add the remaining ingredients and cook 4-5 minutes.  DO NOT overcook or the cauliflower will turn to mush.
Enjoy!




Saturday, April 9, 2016

How To Make an Omelet - Western Omelette Recipe - Low Carb


Ingredients
  • 3 - Large Eggs 
  • 2 TBS - Heavy Cream
  • 1/2 Cup - Ham (Diced Low Sugar)
  • 1/4 Cup - Bell Pepper (Diced)
  • 1/4 Cup - Mushrooms (Chopped)
  • 1/4 Cup - Green Onions (Chopped)
  • 2 Cups - Fresh Spinach (Chopped) 
  • 2 Slices - Cheddar Cheese
  • 2 TBS - Butter
Directions
  • Combine eggs and cream in a bowl and whip well, then set aside.
  • In a medium skillet over medium heat add 1 TBS of butter and saute ham for 2 minutes.
  • Add peppers and mushrooms, and continue to cook for 1-2 minutes.
  • Add onions and continue to cook for another minute.
  • Add spinach, turn off the heat, stir and remove from heat.
  • Add 1 TBS of butter to a clean pan over medium low heat.
  • Add the egg and cream, season with black pepper and let cook for 2 minutes.
  • Add ham, spinach, peppers, mushrooms and onions.
  • Top with 2 slices of cheddar cheese.
  • Fold over the eggs.
  • Cover and cook for 1 minute or until the cheese has melted.
Enjoy!


Tuesday, April 5, 2016

Sriracha Sticky Wings


Ingredients

  • 2 lbs - Chicken Wings (separated)
  • 1/4 Cup - Sriracha Sauce
  • 1/4 Cup - Soy Sauce
  • 1/4 Cup - Brown Sugar
Directions
  • In a large dry skillet over medium heat add the chicken wings skin side down.
  • Cook for 5 minutes and do not touch.
  • After 5 minutes, flip the wings and cook another 5 minutes without touching.
  • After 5 minutes, flip the wings again and cook another 5 minutes without touching.
  • After 15 minutes total the wings should have a nice solid crust and will toss around the skillet easily.
  • Add remaining ingredients, mix and coat the wings.
  • Increase the heat to high and constantly stir until the sauce reduces down to a syrup.
  • Sprinkle with sesame seeds and green onion tops.
Enjoy!