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Homemade Chicken Salad (Video)

Posted by Pam Young

May 19, 2017 5:00:00 AM

 

 

When you buy a whole chicken and cut it up into parts, you end up with the chicken back, neck, rib cage and giblets. In a slow cooker, cook those remains in a quart of water for an hour, and remove to take all the meat off the bones. (It will yield about two cups of meat.) To make bone broth put the bones back in the broth that cooked for an hour and cook for up to 20 hours in a slow cooker.

That bone broth is filled with vitamins and minerals and  is great to have as a snack or used in soups and sauces calling for broth.

But you're here to watch my cooking video and get the Chicken Salad recipe so let's go! 

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Topics: Cooking Videos, Recipes, Health

Baked Salmon Cooking Video

Posted by Pam Young

May 12, 2017 5:00:00 AM

 

 

 

In chapter five of “The Joy of Being Disorganized,” I talked about meeting Oprah and what fun it was to find out she was a self-confessed SHE! It was a moment where a real life celebrity became just like you and me. Why can't eating be like that? You don't have to dine at the tables of Paula Deen, Rachael Ray or Giada to savor gourmet tasting food.

You can make it yourself! In this cooking video I show you one of the easiest ways to bake salmon-- that heart healthy source of omega-3 fatty acids. Doctors call it “brain food” but you'll just call it delicious.

Throw in a sprig of rosemary and you'll transport yourself to an outdoor table overlooking the Mediterranean Sea dreaming about what you'll do with all of those extra years of healthy living you have stretching out before you. Bon appetite mon ami, you're in for a treat!

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Topics: Cooking Videos, Recipes

Absolutely Delicious BBQ Chicken

Posted by Pam Young

Apr 24, 2017 5:00:00 AM

 

 

Do you like the taste of marinated meats? Since I’ve been living in the low-carb world, I’ve been marinating a lot. My low-carb physician is the one who suggested it. As the years have passed, I came up with the idea of using the pickle juice from my favorite pickles. If I like the pickle, why not put that flavor into chicken, pork or fish?

 

So I always save my pickle juices and use them on the meat of the day. Since I love Bubbies Dill Pickles, I love the brine and it’s especially delicious for chicken. This cooking video will show you exactly what I do.

  

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Topics: Cooking Videos, Recipes

Pam's Homemade Chicken Salad

Posted by Pam Young

Apr 21, 2017 5:05:00 AM

 

 

 

 

In chapter twelve of "The Joy of Being Disorganized" it reminds its readers to “quiet your adult mind long enough to hear your inner child's voice.” Having a clean, cozy, peaceful home includes letting that fun-loving child in you remember what you love to eat! In this cooking video, you'll get a wonderful recipe for bone broth and a tasty chicken salad made from what was left on the bones after making the broth.

Every single tasty morsel of meat is simmered along with some yummy vegetables seasoned just right.

When the voice of your inner child starts on a whiny, crave, it just means you need protein. Having bone broth and chicken salad on hand will stop the craving within 20 seconds and your inner child's voice will stop its belligerent rant.

 

 

 

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Topics: Cooking Videos, Recipes, Health

Best Deviled Eggs Recipe

Posted by Pam Young

Apr 19, 2017 5:39:00 AM

Pam_Young

Have you ever noticed, if you take a plate of deviled eggs to a potluck, they disappear fast? They are such a famous treat and this recipe is really delicious! I don't use Penzey spices anymore and have switched to Savory Spice Shop. They have a better Italian Seasoning! I showed this cooking video in 2015 and I wasn't about to re-shoot it because I no longer use Penzey. 

 

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Topics: Cooking Videos, Recipes

Low-Carb Pizza (They'll Never Know)

Posted by Pam Young

Apr 7, 2017 5:06:00 AM

 

This recipe for homemade, low-carb pizza starts with the most sumptuous, delicious sauce made from frozen tomatoes you freeze when they don't look good enough to put in a salad (even the really crummy looking ones you thought you had to chuck)! Then you'll see in this cooking video, how to get rid of the skins on tomatoes if you don't want them in your sauce. And the crust? Wait ‘till you see how we'll make one without rolling out any dough. It's so simple and fun you'll wonder why you thought the only way to serve pizza was to take or bake something in a cardboard box. Never again! Ummmm, the smell is heavenly when it's baking and the gobs of sausage, salami and olives are too yummy for your family to resist. It's time to say "ciao" to the best ristorante in town...your kitchen!

 

Low Carb Pizza

Fresh Tomato Sauce

About twenty frozen tomatoes

¼ cup water (optional)

Italian spices or taco seasoning and Lawry’s Season Salt and salt and pepper if you wish

Simmer for 3-4 hours or more. (More, if you use water.) Skins pull off tomatoes easily when done.

Blend sauce in a blender when it’s cooked down. You can keep tomato sauce in fridge for a couple weeks or freeze it for a long time. Fry a pound of Italian sausage and drain.

 Crust

Two cups Parmesan cheese

½ half cup almond flour

Mix together and fry the mixture on medium high five to six minutes on each side. Cool on a rack.

Build the Pizza

Put crust on a cookie sheet, smear sauce on crust. Put on Italian sausage and other items you choose. Salami, pepperoni, olives etc.

Top with cheese.

Bake in oven at 400 for five or six minutes.

You can also make bread sticks or croutons out of the pizza crust.

 

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Topics: Recipes

Yummy Artichokes with a Little OOPS Thrown in!

Posted by Pam Young

Mar 31, 2017 4:00:00 AM

 

Hey, come and join me as I play in the kitchen with my low-carb friend the artichoke. Not friends with Arti yet? You will be! Did you know that artichokes have more antioxidants than any other vegetable, are high in fiber and even are good for the liver? Some people actually use artichokes for a hangover remedy, but of course I hope you don't have to enjoy them for that reason! The ancient Greeks and Romans even considered artichokes a delicacy and an aphrodisiac. Who are we to argue with Aristotle? We'll use a few sharp tools and cut our way around the bright green leaves snipping off the pokey ends as we watch out for flying tips. This recipe is gonna be a favorite soon!

So come on into my kitchen and watch me cook them.

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Topics: Cooking Videos, Recipes

Sugar-free Easter hors d'oeuvres

Posted by Pam Young

Mar 24, 2017 5:00:00 AM

If you're concerned about your sugar intake, this is an especially hard time for us. If we're going to stay off the sugar, we've got to just ignore those carb-loaded, chocolate-filled Easter goodies glaring at us from every woman's magazine cover and store shelf, because they'll just tempt us into buying a bunch of sugar and then we'll eat it! (If we don't buy it we can't eat it.)

With the big sugar push on, I got the idea to think up some sugar-free Easter treats and that idea turned into an Eastery way to serve real food. With a few wooden skewers and clay pots, you can get the whole family involved in making festive, affordable, Easter creations for the dinner table or for some festive hors d'oeuvres, that are so easy and fun to make.

Be sure to watch this video and let me show you what I did.

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Topics: Recipes

Recipe for Edible Snowman Hors D'oeuvres

Posted by Pam Young

Dec 4, 2016 7:01:22 PM

 Edible "Indoor" Snowman

Imagine serving this hors d'oeuvres at your next party: A snowman standing more than a foot tall, on a platter surrounded by raw vegetables or cocktail crackers. Guests will wonder what they’re supposed to do with him, until they dip into his luscious "snow" or cut into him for a chunk of his insides. Then they’ll keep returning for more, until the poor snowman is left looking like his brothers Frosty or Olaf on a bad day.

 

 

Here’s the recipe which is just one of 75 recipes in The Phony Gourmet, which is now at a low clearance price of $5 plus postage and handling. This hardback cookbook originally sold for $15.

 

 

 

 

 

Cream Cheese and Garlic Snowman

Serves 15 party animals

 

1 8-inch round loaf French bread

1 5-inch round loaf French bread

1 round French roll

2 8-ounce packages Philadelphia Brand Cream Cheese (original) softened

2 teaspoons Lawry’s Garlic Powder Coarse Ground with Parsely

1 teaspoon Lawry’s Seasoned Salt

1 teaspoon onion powder

1/3 cup milk

¼ cup instant mashed potato flakes

1 leaf red cabbage (snowman’s scarf)

1 baby carrot (nose)

8 peppercorns (eyes and mouth)

5 coffee beans (buttons)

2 cinnamon sticks (arms)

1 cardboard toilet paper tube (hat)

1 square of black felt (hat)

1 (15-inch) wooden skewer (spinal column)

 

1. In a medium bowl, mix together cream cheese, garlic, seasoned salt, onion powder, and milk until smooth.

2. Place the larger loaf of bread on a large serving platter. Frost with half the cream cheese mixture. Stick the wooden skewer through the middle of the large loaf. Stick the medium-size loaf onto the skewer to make the second “snowball.” Frost the second ball, leaving enough cream cheese mixture to frost the third ball. Stick the French roll onto the skewer for the snowman’s head. Frost, and decorate, using items suggested in the ingredients.

3. After the snowman is decorated, shake the instant potato flakes all over him. They look just like snow and are remarkably tasty with the cream cheese “frosting.”


 

The Phony Gourmet came close to being a cooking show on television, but my sister and I weren’t willing to live five months out of the year in LA. Our six kids needed us at home. This video is the open from the pilot show.

 

 

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Topics: Entertainment for Mom, Recipes

Absolutely Delicious, Low Carb, Burritos

Posted by Pam Young

Aug 26, 2016 3:45:57 PM

If you love Mexican food, but instantly think about all the carbs in most of it, you can un-carb any high carb dish, with minor replacements. 

Watch this video from my kitchen as I prepare burritos that'll take you right over the border in a low-carb way.

 

 

 

 

Olah! Oh, by the way, if you are serious about living a low carb lifestyle, I recommend Gary Taubes' book "Why We Get Fat and What We Can do About it." It was this science writer for the New York Times that completely change my husband Terry's and my life. Subsequently I took two years to write The Mouth Trap: the butt stops here! Documenting my switch to a happy, healthy way to eat. Just click on the cover to learn more.

 

 

 

 

 

 

 

 

 

 

 

Love,

Pam 

 

 

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Topics: Cooking Videos, Recipes

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