[Tina and Friends Weight Loss Support Group] LOW CARB

Christina Godbey added a photo in Tina and Friends Weight Loss Support Group .       Christina Godbey February 23 at 6:05am   LOW CARB Deep Fried Mushrooms with Red Pepper Aioli Dipping Sauce INGREDIENTS 2 Jars Whole Button Mushrooms 2 Cups Pork Rinds – Crushed 1 Cup of Parmesan Cheese – Grated 1 Tbs. Garlic Powder 1/2 Cup Heavy Cream 1 Large Egg Oil – (I like to fry in Avocado oil. It has a very high smoke point) (2 Tbs. Peace and Love) DIRECTIONS Drain liquid from mushrooms and pat dry with a paper towel. Place pork rinds, Parmesan cheese, and garlic powder into a food processor and pulse until the mixture becomes fine and flour like. In a shallow dish, combine heavy cream and egg to make a wash. Fork whisk until they are well blended Heat an inch of oil over medium-high heat. I use a non-stick wok for stove-top deep frying. The high sides reduce splatter and make clean up a cinch. Coat each mushroom in the breading mixture, dip in the egg wash, and then coat in the breading mixture a second time. Once the oil is heated and begins to bubble, drop breaded mushrooms in oil and fry until breading is crispy – About 2 minutes each side. Try not to flip the mushrooms too many times as this will cause the breading to fall off. After removing mushrooms from oil, allow to cool on a paper towel to soak up excess grease. This will also give the breading a chance to crisp up so that it stays on. Prep Time – 30 Minutes Cook Time – 30 Minutes Makes 4 Servings Per Serving: Calories – 414 Protein – 32 g Carbs – 4.5 net g Fat – 30 g   Like Comment               Facebook             Christina Godbey added a photo in Tina and Friends Weight Loss Support Group.       Christina Godbey February 23 at 6:05am   LOW CARB Deep Fried Mushrooms with Red Pepper Aioli Dipping Sauce INGREDIENTS 2 Jars Whole Button Mushrooms 2 Cups Pork Rinds – Crushed 1 Cup of Parmesan Cheese – Grated 1 Tbs. Garlic Powder 1/2 Cup Heavy Cream 1 Large Egg Oil – (I like to fry in Avocado oil. It has a very high smoke point) (2 Tbs. Peace and Love) DIRECTIONS Drain liquid from mushrooms and pat dry with a paper towel. Place pork rinds, Parmesan cheese, and garlic powder into a food processor and pulse until the mixture becomes fine and flour like. In a shallow dish, combine heavy cream and egg to make a wash. Fork whisk until they are well blended Heat an inch of oil over medium-high heat. I use a non-stick wok for stove-top deep frying. The high sides reduce splatter and make clean up a cinch. Coat each mushroom in the breading mixture, dip in the egg wash, and then coat in the breading mixture a second time. Once the oil is heated and begins to bubble, drop breaded mushrooms in oil and fry until breading is crispy – About 2 minutes each side. Try not to flip the mushrooms too many times as this will cause the breading to fall off. After removing mushrooms from oil, allow to cool on a paper towel to soak up excess grease. This will also give the breading a chance to crisp up so that it stays on. Prep Time – 30 Minutes Cook Time – 30 Minutes Makes 4 Servings Per Serving: Calories – 414 Protein – 32 g Carbs – 4.5 net g Fat – 30 g   Like Comment               View on Facebook     Edit Email Settings           Reply to this email to comment on this post.             This message was sent to ariane.florence4@gmail.com. If you don't want to receive these emails from Facebook in the future, please unsubscribe. Facebook, Inc., Attention: Community Support, Menlo Park, CA 94025