Low-carb spicy pecans

Ingredients:

6 cups pecan halves

4-5 tablespoons butter, melted

between 1/8 and 1/4 cup sugar substitute (my favorites are either Wholesome Sweetener's Organic Zero or Splenda)

4-8 teaspoons chili powder

Preheat oven to 325 degrees.

Toss pecan halves with melted butter. After well-coated, sprinkle chili over pecans and toss thoroughly, then same with sugar. Spread nuts evenly over cookie sheet covered with parchment paper or Silpat.

Bake for approximately 20 minutes. Watch carefully because the pecans go brown quickly once they start. Cool on rack, then serve.

These nuts are great for snacking, with fruit, or an embellishment for tossed salads. Enjoy!

"Blue-Deviled Eggs"

Deviled eggs are so yummy, easy, and quick to make. They are also low-carb/high protein.
I get out of the habit, but I really like having a few of these handy in the fridge. They are great for a "snack attack".
I wash out those little trays that sushi comes in and save them for my deviled eggs, as they are the perfect size and shape for them.

sorry this is not properly oriented.

Ingredients:

hard-boiled eggs

Toni's cajun seasoning

hot sauce

mayo

Blue cheese

smoked paprika

Hard boil eggs. They are best if you begin with eggs in room-temperature water, then slowly bring them to a boil. After cooking the eggs, remove them immediately from the hot water and place them in ice water. This will prevent discoloring of the yolks. After the eggs are completely chilled peel the shells and cut the eggs in half lengthwise. Remove yolks into a bowl. Add other ingredients to taste. I add enough mayo to bind the other ingredients. Crumble the blue cheese and mash it into the mixture with a fork. (I'm not giving you exact ingredients because I think these can be tailored to your personal taste).

I would caution adding salt, and go easy on the cajun seasoning because the blue cheese adds a salty flavor. After the yolk-mixture is creamy spoon dollops back into the egg whites. Sprinkle additional smoked paprika onto the finished eggs for color and flavor. Serve immediately, or cover and chill. Eggs will keep for a day or two in the refrigerator. Be sure that you keep deviled eggs well-chilled on the table. Some people set a serving tray into another tray containing ice to assure they remain chilled.

BTW: these eggs look a bit different. The yolks are incredibly orange-colored because they are fresh farm eggs. They are hard-boiled, it just doesn't look like it!

Another point: I used a smoky blue cheese called "Moody Blue" blue cheese. The smoky flavor adds something extra to the taste.

Our Peeps Sushi

My daughter and I made these today. Cutting off their little heads was difficult for us, but we got the hang of it. Some had their bodies on a rice krispie slice with the fruit roll-up.

Here's a close up on the variety that we made; 1) wings; 2) tops; 3) whole body

Peep heads with rice krispie surrounds and fruit roll up - Cali-peep-rolls

Full Body Peep Rolls and they are yummy good. I'm sure they will delight our guests at our Easter brunch.

"Peepshi", for the hard-core Peeps-addict

Or is it Peeusion (Peeps/Asian fusion)? Oh well......
The following is borrowed from "Serious Eats" website: http://tinyurl.com/yawho8b

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How to Make Peepshi = Peeps Sushi

Posted by Grace Kang, March 31, 2010 at 5:00 PM

[Photographs: Robyn Lee]

You Will Need

• A sharp knife, preferably a mini cleaver like the one found in the Serious Eats office. (Don't ask.)
• Peeps: 6 Peeps per roll, 1 Peep per handroll, 1 Peep per nigiri
• 1 box of Rice Krispies Treats
• 1 box of Fruit by the Foot
• Nimble fingers. Man hands might find this a wee difficult.

Looking to expand your Peeps palate this Easter Sunday? There's no place like Serious Eats to satisfy all your sugar-encrusted marshmallow needs and desires. Continuing in the grandPeeps Week tradition, here's our offering for any occasion that calls for awesome and fun all at once: Peepshi.

The first issue. What do we call this lovechild of Easter and Japan?Peepushi? Susheep? Sadly, this is where my Asian Studies major failed to come in handy. Maybe I should have asked my adviser? Too bad his specialty is Japanese economics. Thankfully, Erin saved us from self-destruction with "Peepshi," a term we'll be adding to our modern Peeps lexicon.

Crisis averted, we could now move onto beheading Peeps. Yes, Peepshi willrequire some hard decisions, but the end results are worth it.

With glossy spreads from Masaharu Morimoto's The New Art of Japanese Cookingbook out for inspiration, Carey, Erin, and I proceeded to fulfill our deepest Peepshi boat fantasies.

Standard Peepshi Roll

1. Slice off six 3/16th inch slices lengthwise from a Rice Krispies Treat (Please don't kill yourself trying to get exactly 3/16 inches. There are more important things to worry about, like beheading Peeps!).

2. Execute six Peeps of your color choice by decapitation. Cut off more neck than you think is appropriate. If necessary, you can trim off more later.

3. Portion out a length of Fruit by the Foot slightly longer than the Rice Krispies Treat slice.

4. Flatten and elongate the Rice Krispies Treat slice slightly and shape it into a hollow circle. It's okay if it breaks, just mold it back together again.

5. Take a Peep head and tuck it into the top of the hollow Rice Krispies treat cylinder. Use a toothpick or tip of the a knife to help get it snug.

6. Wrap the Fruit by the Foot strip around your roll. Some folding and nipping may be necessary to get the cleanest look.

7. Serve at room temperature.

A Primer on Peepshi Traditions

The Peepshi tradition calls for certain deviations from the standard sushi-eating customs you're used to seeing at, say, a sushi bar. Since Serious Eats has come to embody the contemporary Peeps revolution, I feel comfortable in providing a beginner's guide to enjoying Peepshi. It can be a roller coaster ride of sugar, and let me just say that you never want to be the first person booting at a Peeps party.

1. There is no wasabi. Same goes for ginger. Peeps are sassy enough on their own. (We tried smashing up a green Peep for a wasabi-esque condiment, but decided against this.)

2. Do not eat an entire Peeps roll. Unless it's a challenge. (Honor must be kept at all costs.)

3. Use the extra Peeps bodies (there will be many) to create your own Peeps diorama!

4. Room temperature water is the ideal companion to Peepshi. Too cold and the sugar feels gritty in a bad way. Too hot and then, you're just drinking hot water.

5. Don't let silent Peeps screams deter you from your task. You're a professional.

Ice Cream Performance Art: Liquid Nitrogen Ice Cream

My husband makes wonderful ice cream. Instant gratification ice cream. How does he do it? A large bottle of liquid nitrogen!
Ingredients:
4 cups unsweetened cream
1.5 cups half & half
1.75 cups sugar (or sugar-substitute)
1/2 tsp vanilla
dash salt

liquid nitrogen, which can be obtained from, well, I don't know where he gets the stuff. You have to have an appropriate container to house it. Good luck with this part. I don't know about these things. Good thing I'm married to a nerd.

Tim measures ingredients.

He split the ice cream into 2 batches: one with sugar and one with sugar-substitute

stirring all the ingredients together.

You must use a metal or plastic bowl, and preferably a wooden spoon.

The liquid nitrogen will shatter some tools.

Pouring the liquid nitrogen into the cream-mixture.

Begin stirring as soon as liquid nitrogen is added.

The mixture freezes almost instantly

Delicious ice cream!