Uploaded March 2017 | Updated September 2026, 1 day ago
Here are a few of scenes of me trying my best to catch you some fish this weekend, while battling the ice. It wasn’t so pretty! Then, I turned to making some fun, low-carb snacks with an Italian twist, poppers and stuffed portobellos! Click on SHOW MORE for the recipes and info on the lake and fishing equipment.
Sausage Stuffed Jalapeños
recipe from here: allrecipes.com/recipe/83500/sausage-stuffed-jalapenos/print/?recipeType=Recipe&servings=12
Ingredients
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)
Directions
Preheat oven to 425 degrees F (220 degrees C).
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeño half. Arrange stuffed halves in baking dishes.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with blue cheese or ranch dressing.
Spinach Artichoke Portobello Mushrooms
Recipe taken from here: lowcarbyum.com/spinach-artichoke-stuffed-portobello-mushrooms
Ingredients
2 tablespoons olive oil
4 medium portobello mushrooms stems and gills removed
1 package frozen chopped spinach cooked and drained, 10 ounces
1 can artichoke hearts drained and chopped, 14 ounce can
4 ounces cream cheese room temperature
2 tablespoons sour cream
1/2 cup Parmesan cheese grated
2 cloves garlic chopped
salt and pepper to taste
3 ounces mozzarella cheese shredded
Instructions
Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender.
Squeeze cooked spinach in clean dish towel if desired to remove excess water.
Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.
Sprinkle tops with mozzarella cheese.
Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.
Spinach Artichoke Portobello Mushrooms Recipe Notes
Makes 8 servings, serving size is half of a stuffed mushroom.
Net carbs per serving: 4.9g
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.
THE LURE is a 1/32 ounce lead jig head with a #4 hook. On the hook are one or two mealworms.
THE LAKE: is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing) of 10 pounds. The larges crappie was 14¾ inches and weighed 2 LBS and 1 oz. I did not measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ pounds caught here at Lake Ketchabigwon.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
VIDEOGRAPHY: The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
THE BACKGROUND MUSIC: is “Swanky 50s” purchased from jewelbeat.com.
Here are a few of scenes of me trying my best to catch you some fish this weekend, while battling the ice. It wasn’t so pretty! Then, I turned to making some fun, low-carb snacks with an Italian twist, poppers and stuffed portobellos! Click on SHOW MORE for the recipes and info on the lake and fishing equipment.
Sausage Stuffed Jalapeños
recipe from here: allrecipes.com/recipe/83500/sausage-stuffed-jalapenos/print/?recipeType=Recipe&servings=12
Ingredients
1 pound ground pork sausage
1 (8 ounce) package cream cheese, softened
1 cup shredded Parmesan cheese
1 pound large fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) bottle Ranch dressing (optional)
Directions
Preheat oven to 425 degrees F (220 degrees C).
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeño half. Arrange stuffed halves in baking dishes.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with blue cheese or ranch dressing.
Spinach Artichoke Portobello Mushrooms
Recipe taken from here: lowcarbyum.com/spinach-artichoke-stuffed-portobello-mushrooms
Ingredients
2 tablespoons olive oil
4 medium portobello mushrooms stems and gills removed
1 package frozen chopped spinach cooked and drained, 10 ounces
1 can artichoke hearts drained and chopped, 14 ounce can
4 ounces cream cheese room temperature
2 tablespoons sour cream
1/2 cup Parmesan cheese grated
2 cloves garlic chopped
salt and pepper to taste
3 ounces mozzarella cheese shredded
Instructions
Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender.
Squeeze cooked spinach in clean dish towel if desired to remove excess water.
Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.
Sprinkle tops with mozzarella cheese.
Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.
Spinach Artichoke Portobello Mushrooms Recipe Notes
Makes 8 servings, serving size is half of a stuffed mushroom.
Net carbs per serving: 4.9g
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.
THE LURE is a 1/32 ounce lead jig head with a #4 hook. On the hook are one or two mealworms.
THE LAKE: is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS: We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing) of 10 pounds. The larges crappie was 14¾ inches and weighed 2 LBS and 1 oz. I did not measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ pounds caught here at Lake Ketchabigwon.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
VIDEOGRAPHY: The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
THE BACKGROUND MUSIC: is “Swanky 50s” purchased from jewelbeat.com.
