Category Archives: Recipes 

On Cooking

I’m good at cooking, but you know what I’m not good at? Writing down recipes.

I just don’t function in a way that is conductive to recipes.

I judge things on texture, on color. I spice things by smell.

When I try writing down something I’m making, at best I forget to write something down. At worst, I add way to much chili. It’s also just not… fun. It’s unsatisfying and not at all stimulating. Trying to write down recipes turns a magical creative thing into Work.

I still want to share things, but I’m going to have to figure out how a way to do that without the drawbacks of writing a traditional recipe.

Baked Adobo Chicken Skewers



6 chicken breasts

3 tablespoons olive oil

2 tablespoons adobo seasoning **

1 tablespoon amarillo seasoning **

1/2 teaspoon salt

1/2 teaspoon pepper

1 green bell pepper

1 red bell pepper

1 orange bell pepper

** These seasonings are usually found in the Mexican/International food isle

The First Night:

Chop up your chicken into bite sized pieces, removing the big chunks of fat and trying to keep them as uniform as possible.

Add the olive oil, adobo seasoning, amarillo seasoning, salt, and pepper. Marinade overnight in the fridge.

Soak you skewers in a container of water overnight.


The Next Day:

Pre-heat your oven to 450.

Wash and chop your peppers into separate containers, trying to keep them as uniform as possible.

Assemble your skewers.

Bake at 450 for 10 minutes, then turn them and bake for another 10 minutes.  Cut open the larger pieces of chicken to check doneness.

Makes approximately 23 skewers, with bell peppers left over. There are about 0.6 net carbs per skewer.

Steak Tips & Mushrooms

steak tips and mushrooms

Serving size = 1 cup. Makes about 4. Each serving has approximately 9.75 net carbs


splash of olive oil
1 medium white onion (equal to about 2 cups)
2 cups steak tips
¼ tsp salt
½ tsp pepper
½ tsp apple cider vinegar
4 cups sliced mushrooms
Powdered beef bouillon, equal to 1 cube
1 tbsp Worcester sauce
2 tbsp sour cream
3 tbsp heavy whipping cream
2 tbsp parsley
1 cup frozen green beans


Slice your onion. I tend to cut it in half and then slice it into strips but if you want to dice it, that works too.

Microwave your frozen green beans for 2 minutes.

Wash, rinse, and drain the mushrooms.

Round up your spices and measuring spoons/cups.



In a large pan with a lid or a large pot, heat your oil and swirl it about in the pan.

Set to medium heat and add your onions. Cook them until they are nearly translucent, which might take a while. Be sure to stir frequently because onions like to get stuck on the bottom. This might take a while, I’m sorry.

Add your meat and the salt, pepper, and apple cider vinegar. Brown the meat on each side.

Add your mushrooms, bullion, Worcester sauce, sour cream, cream, parsley, and green beans. Stir well.
Cover and cook for 15 minutes.



If you can’t find steak tips/don’t want to put that much money in it, any cut of beef trimmed and cut small will work, but if you’re using tougher meat like stew meat you will want to lower the heat and add another 10 minutes to the end.

You can buy pre-chopped onions.

If you use frozen onions, you will have to defrost them and then drain them.

If you use canned mushrooms you still have to wash and drain them.
It’s fine if you use an oil other than olive oil. There will be a change in taste but not enough of one to really matter.