Wednesday, January 6, 2021

Loaded BBQ Ranch Cauliflower Steaks

Yum

Have you ever seen cauliflower look so beautiful before?! I don't think I have. I combined all my favorite BBQ flavors in an easy to prepare, vegetarian and gluten free main dish! Roasted cauliflower is coated in a flavorful BBQ paste, drizzled with Good Foods Creamy Ranch Yogurt Dip and topped with Good Foods Chunky Guacamole. No one will miss the meat with this combo! And I'm thrilled that the judges loved it just as much as I did since it won $1,000 in the Good Foods “Share the Love Recipe Challenge” by coming out on top in the Best Recipe featuring Guacamole category. 

Loaded BBQ Ranch Cauliflower Steaks

1 large head cauliflower

1 Tablespoon ketchup

2 teaspoons maple syrup

2 teaspoons yellow mustard

1 teaspoon Worcestershire sauce

1 ½ teaspoons smoked paprika

1 teaspoon chili powder

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon salt

½ teaspoon cumin

¼ cup BBQ sauce

2 Tablespoons Good Foods Creamy Ranch Yogurt Dip

½ cup Good Foods Chunky Guacamole

2 Tablespoons chopped cilantro

2 Tablespoons pickled jalapenos


Preheat the oven to 375 F and line a cookie sheet with parchment paper.

Slice the cauliflower into ¾ inch thick steaks. 

To make the BBQ paste stir together the ketchup, maple syrup, yellow mustard, Worcestershire sauce, smoked paprika, chili powder, garlic powder, onion powder, salt and cumin in a small bowl. Brush the cauliflower with the paste evenly. Bake for 30 minutes, or until the stem portion of the cauliflower steaks are tender.

Remove from the oven and brush with the BBQ sauce. Drizzle with the Good Foods Creamy Ranch Yogurt Dip and top each with and equal amount of Good Foods Chunky Guacamole, chopped cilantro and pickled jalapenos. Serve immediately.

Serves 4





Tuesday, December 22, 2020

Jalapeno, Spinach and Artichoke Twice Baked Potatoes

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I'm so excited to share these with you today! These beauties won me $1,000 in the Good Foods “Share the Love Recipe Challenge” by coming out on top in the Best Recipe using a Dairy Dip category. This 6 ingredient, vegetarian and gluten free dish is sure to be your family’s new favorite! Perfect served as an appetizer all on their own or as a side next to a ham or roasted chicken, these twice stuffed potatoes can easily be made ahead if needed. Good Foods Spinach Artichoke Parmesan Dip is the perfect creamy base for these delicious potatoes but if you happen to have any creamy dip leftover from the holidays, that will work perfectly as a sub (hello, French Onion potatoes!)


 Jalapeno, Spinach and Artichoke Twice Baked Potatoes

6 small russet potatoes (1 ½ pounds total)

1 ½ teaspoons olive oil

½ cup Good Foods Spinach Artichoke Parmesan Dip

2 Tablespoons mild pickled jalapenos, diced 

1 teaspoon cajun seasoning

1 Tablespoon minced chives



Heat the oven to 350 F.

Scrub the potatoes under running water to remove dirt and prick each potato in several places with a fork. 

Rub each of the potatoes lightly with olive oil and place the potatoes directly on an oven rack in the center of the oven. Bake for 35 minutes, or until the potatoes are tender and a fork will easily pierce the largest potato when inserted into the center. Remove the potatoes from the oven and raise the temperature to 400 F.

When the potatoes are cool enough to handle, slice them in half lengthwise and scoop the centers out, leaving a small rim around the skins still intact. Mash the scooped potato centers in a small mixing bowl until smooth and then stir in the Good Foods Spinach Artichoke Parmesan Dip, pickled jalapenos and cajun seasoning. Spoon the mixture back into the shells and place on a small baking sheet.

Place the potatoes in the oven for 20 minutes, or until lightly browned and warmed all the way through. Sprinkle with chives and serve immediately.

Serves 6 as an appetizer, 4 as a side dish




Monday, December 14, 2020

Vietnamese Lemongrass Basil Chopped Chicken Salad

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This is my final entry for the Kevin’s Natural Foods “Eat Clean. Live Happy. Blogger Recipe Challenge.”. My Vietnamese Lemongrass Basil Chopped Chicken Salad is Paleo, Keto, Gluten, Soy and Dairy Free and is the perfect thing to balance out all those Christmas cookies you might be baking! 

Kevin's Natural Foods is hosting a recipe contest using their clean ingredient sauces and they were kind enough to send me samples to work with. I have to be honest, I was a little skeptical and didn't know what to expect once I knew that all of the sauces are Paleo, Keto, gluten, soy and dairy free, non-GMO and has no preservatives. Can you even believe that list?! I'm happy to tell you, I was blown away by the flavor of these sauces! 

Vietnamese Lemongrass Basil Chopped Chicken Salad

 1 (7 ounce) packet Kevin's Natural Foods Lemongrass Basil Sauce

2 Tablespoons olive oil

1 Tablespoon apple cider vinegar

1 ½ Tablespoons lime juice

1 Tablespoon coconut aminos

1 teaspoon coconut sugar

1-pound chicken tenders

1 teaspoon salt

2 cups finely shredded cabbage

½ cup matchstick carrots

½ cup seedless cucumber, cut into half moons

¼ cup torn mint leaves

¼ cup torn cilantro leaves

3 green onions, thinly sliced

2 Tablespoons roughly chopped roasted salted peanuts



Place 1 Tablespoon of the Lemongrass Basil Sauce in a small mason jar with a lid. Add the olive oil, apple cider vinegar, lime juice, coconut aminos and coconut sugar to the jar, cover tightly and shake until the dressing is thoroughly mixed. Place in the fridge to chill.

Pour the remining Lemongrass Basil Sauce in a medium mixing bowl and add the chicken and salt, tossing to coat. Cover and place in the fridge for at least 2 hours, or up to overnight.

Pre-heat a grill or grill pan to high heat and oil the grates. Remove the chicken from the marinade and place on the grill. Cook, covered, for 4 minutes per side.  Remove from the grill when the chicken reaches an internal temperature of 165. Cover and set aside to rest for 5 minutes. Using 2 forks, shred the chicken into bite sized pieces.

Place the cabbage, carrots, cucumber, mint, cilantro and green onion in a large mixing bowl and drizzle with the dressing. Toss until all the vegetables are evenly coated. Add the shredded chicken, toss until evenly combined and place on serving plates. Sprinkle with peanuts and serve immediately.

Serves 2.

 #eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge

Thursday, December 10, 2020

Tomatillo Fajita Shrimp & Cauliflower “Grits”

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Kevin's Natural Foods is hosting a recipe contest using their clean ingredient sauces and they were kind enough to send me samples to work with. I have to be honest, I was a little skeptical and didn't know what to expect once I knew that all of the sauces are Paleo, Keto, gluten, soy and dairy free, non-GMO and has no preservatives. Can you even believe that list?! I'm happy to tell you, I was blown away by the flavor of these sauces! 

Today I am sharing a mash up of some of my favorite things. Tex-Mex flavors and shrimp and grits. One of the things I miss the most from my pre-covid life is going out to dinner, ordering margaritas while digging into bottomless chips and salsa and waiting on a huge platter of fajitas. There's just something irresistible about that sizzling hissing plate and you know everyone is looking at it being carried through the restaurant. 

The trick to re-creating those perfectly seared marks on your fajitas while at home is to get a large, dry cast iron skillet screaming hot before adding any of your meat or veggies. As soon as you dump your veggies into the blazing hot pan don't touch them. Leave them alone. Back away. They need time to make those gorgeous char marks which equal smoky delicious flavor. Super simple, but super delicious.

Do I get bonus points for this dish being Keto, Paleo, gluten,  grain and dairy free? I think I should!


Tomatillo Fajita Shrimp & Cauliflower “Grits”

2 Tablespoons coconut oil

28 ounces fresh riced cauliflower (not frozen)

1 ½ cups coconut milk

1 teaspoon garlic powder

¼ teaspoon turmeric

1 teaspoon salt

¼ teaspoon pepper

½ cup sliced red onion

½ cup sliced poblano peppers

½ cup sliced yellow bell pepper

12 ounces medium-large shrimp, peeled, deveined, and patted dry

¼ teaspoon salt 

1 (7 ounce) Kevin’s Natural Foods Tomatillo Taco Sauce packet

2 Tablespoons mild pickled jalapenos


Melt 1 Tablespoon of the coconut oil in a large skillet over medium high heat. Add the riced cauliflower and cook, stirring frequently, for 10 minutes. Stir in the coconut milk, garlic powder, turmeric, salt and pepper. Lower the heat and allow the mixture to simmer for 10 minutes. Using an immersion blender, puree about half of the cauliflower mixture until you reach the texture of grits (smooth yet still grainy). You do not want the mixture to be completely smooth.

Heat a large cast iron skillet over high heat for 4 minutes (you want to be able to hold your palm over the pan and make sure it’s hot before adding the vegetables). Add the onion, poblano and bell pepper slices and allow them to sear and blacken for 5 minutes before stirring. Stir the vegetables and continue to cook for 3 more minutes. Add the shrimp and salt and cook, stirring frequently, for 3 minutes. Stir in the sauce packet and cook until the shrimp are fully pink, and the peppers are evenly coated.

To serve, spoon the cauliflower grits into 4 serving bowls, top with the shrimp sauce mixture and pickled jalapenos. Serve immediately.

Serves 4



 #eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge

Tuesday, December 8, 2020

Tikka Masala Butternut Bisque with Cilantro Mint Chutney

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Kevin's Natural Foods is hosting a recipe contest using their clean ingredient sauces and they were kind enough to send me samples to work with. I have to be honest, I was a little skeptical and didn't know what to expect once I knew that all of the sauces are Paleo, Keto, gluten, soy and dairy free, non-GMO and has no preservatives. Can you even believe that list?!
I'm happy to tell you, I was blown away by the flavor of these sauces!


The recipe I'm sharing today is hearty, cozy and full of warm Indian spices. Sweet butternut squash and red onions are roasted and pureed into a thick and creamy soup that happens to be Paleo, Vegan, gluten and soy free! This can easily be made ahead if needed and warmed when you're ready to serve it.
Topped off with a fresh cooling mint cilantro and jalapeno chutney for brightness and toasted coconut chips for a bit of crunch you won't have to feel guilty about cozying up with a giant bowl of this bisque!


Tikka Masala Butternut Bisque with Cilantro Mint Chutney

¼ cup olive oil

2 red onions, cut into ½ inch cubes

2 small or one large butternut squash, cut into ½ inch cubes (about 10 cups cubes)

1 teaspoon Garam masala

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon pepper

2 (7-ounce packet) Kevin’s Natural Foods Tikka Masala Sauce

3 cups unsweetened coconut milk

1 cup mint leaves

1 cup cilantro leaves

1 Tablespoon lime juice

1 Tablespoon olive oil

1 Tablespoon water

1 small jalapeno, chopped

2 large green onions

1/4 teaspoon salt

1/3 cup toasted unsweetened coconut chips


Pre-heat oven to 425 degrees. Stir together the olive oil, red onion, butternut squash, Garam masala, cumin, smoked paprika, salt and pepper until the squash is evenly coated. Pour the mixture out onto two large foil lined baking sheets in an even layer and place in the oven to roast for 40 minutes.

While the squash mixture is roasting, make the chutney. Place the mint, cilantro, lime juice, olive oil, water, jalapeno, green onions and salt in a small food processor and puree until smooth. Place in the fridge to chill.

Once the squash has roasted and is tender, place the mixture into a food processor with the Tikka Masala Sauce and coconut milk. Puree until smooth and pour into bowls.

To serve, drizzle the soup with the chilled mint chutney and sprinkle with coconut chips. Serve immediately.

Serves 6

 #eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge

Sunday, December 6, 2020

Meaty Mushroom Teriyaki Tostadas with Orange Jalapeno Crunchy Slaw

Yum

Kevin's Natural Foods is hosting a recipe contest using their clean ingredient sauces and they were kind enough to send me samples to work with. I have to be honest, I was a little skeptical and didn't know what to expect once I knew that all of the sauces are Paleo, Keto, gluten, soy and dairy free, non-GMO and has no preservatives. Can you even believe that list?!
I'm happy to tell you, I was blown away by the flavor of these sauces!
These tostadas are loaded with flavor and are completely guilt free. They're also Paleo, Keto, Gluten, Soy and Dairy Free so no matter who is at your table, everyone will be satisfied. I took a mixture of sautéed mushrooms and lean ground beef and simmered that in Teriyaki sauce, loaded it onto grain free crunchy tostada shells and then topped them off with a veggie slaw that's sweet and spicy thanks to orange zest and jalapeno. It's an amazing new take on taco night!


Meaty Mushroom Teriyaki Tostadas with Orange Jalapeno Crunchy Slaw

3 Tablespoons rice wine vinegar
1 Tablespoon olive oil
¾ teaspoon orange zest
¼ teaspoon salt
½ cup matchstick carrots
½ cup julienned cucumber
¼ cup julienned radish 
2 Tablespoons chopped jalapeno
2 Tablespoons chopped cilantro
2 green onions, sliced

6 Cassava & Coconut Grain Free Tortillas (or other grain free tortilla of your choice)

1 ½ teaspoon olive oil
8 ounces chopped crimini mushrooms
1-pound lean ground beef


Preheat oven to 350 degrees. 

In a small mixing bowl, whisk together the rice wine vinegar, olive oil, orange zest and salt. Gently toss in the carrots, cucumber, radish, jalapeno, cilantro and green onions in the bowl until everything is evenly coated. Set in the fridge to chill.

Lay the tortillas flat on 2 large cookie sheets and spray both sides evenly with avocado oil cooking spray. Bake for 7 minutes, flip over and bake 7 more minutes, or until crisp. 

Add the oil and mushrooms to a large skillet over medium high heat. Cook for 10-12 minutes, or until all the moisture has cooked out. Add the meat, breaking it up as you brown it, and continue to cook for 10-12 minutes. If there is any excess grease, strain it out. Add Kevin’s Natural Foods Teriyaki Sauce packet and reduce the heat to low. Allow the mixture to simmer until ready to serve.

To assemble, top each crispy tostada shell with an equal amount of meat and then top with the crunchy slaw. 

Serve immediately.


#eatcleanlivehappy #kevinsnaturalfoods #kevinsrecipechallenge




 

Friday, October 16, 2020

Roasted Garlic Shrimp and Parmesan Polenta with Crispy Garlic Bread Crumbs

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This is my entry for The Jersey Tomato Co Off The Vine Recipe Contest and it is killer!! Growing up in the New Orleans area, I am no stranger to shrimp and grits and this is my Cajun/Italian take on it. Roasted garlic, wine and bacon make the perfect base for the sauce that's loaded with cajun seasoned shrimp. That sauce is then poured on top of a creamy parmesan polenta then topped with Garlic Bread Crumbs for the most insanely crunchy garlicky texture on top. 

Roasted Garlic Shrimp and Parmesan Polenta with Crispy Garlic Bread Crumbs

1 Tablespoon butter

1 Tablespoon oil 

1 ½ teaspoons minced fresh garlic

½ cup panko breadcrumbs

1 Tablespoon minced fresh parsley

2 Tablespoons olive oil

8 slices bacon, chopped

24 ounces shrimp, peeled and deveined

1 Tablespoon cajun seasoning

½ cup dry white wine 

1 (25oz) jar The Jersey Tomato Co. Roasted Garlic Sauce

3 Tablespoons butter

3 cups whole milk

3 cups chicken stock

1 ½ teaspoons salt

1 ½ cups yellow grits or polenta

¾ cups parmesan cheese

½ cup fresh basil leaves, roughly torn


Place the butter and oil in an 8-inch skillet, over medium heat, until the butter is melted. Add the garlic and cook until fragrant, about 1-2 minutes. Add the breadcrumbs and cook until lightly browned and toasted, about 3 minutes. Remove the pan from the heat, stir in the parsley and set aside.

In a large skillet set over medium heat add the olive oil and bacon and allow to cook, about 8 minutes, until crisp. Using a slotted spoon, remove the bacon from the oil and place on a plate to use later. Remove all but 2 Tablespoons of the oil from the pan. Season the shrimp with the cajun seasoning and cook until almost cooked through, about 2-3 minutes. Place the shrimp on the same plate with the bacon. Add the wine to the pan and allow to reduce by half. Add the Roasted Garlic Sauce, reduce the heat to low and allow the mixture to simmer.

While the sauce simmers, make the polenta. In a large stock pot set over high heat, bring the butter, milk, and chicken stock to a low boil. Slowly whisk in the salt and polenta, until the mixture is soft and thick, about 5-8 minutes. Remove from the heat, whisk in the parmesan cheese, cover, and set aside.

Stir the bacon and shrimp into the simmering sauce mixture and allow to heat through.

To serve, divide the grits among bowls, spoon the shrimp mixture over top and sprinkle with fresh basil and garlic bread crumbs.

Makes 6 servings

 

#JTCOffTheVine @TheJerseyTomatoCo #shrimpandgrits


Tuesday, September 29, 2020

Everything Bagel Bacon & Egg Salad Stuffed Avocados

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As much as I love brunch, I’m not in love with waking up early to prepare it. This 5-ingredient dish is so quick and easy to throw together and packs so much flavor into a tiny gorgeous package, no one will know it only took you 10 minutes to make!

If you’re gluten free and want to make this more substantial, serve it over some spring mix lettuce. If you are a carb lover, serve it with some bagel chips or crusty baguette slices. If you‘re super lazy like I am in the mornings, serve it with mimosas and your guests won’t want to leave! Either way, if you make this, I promise you won’t be sorry.

 Everything Bagel Bacon & Egg Salad Stuffed Avocados

6 hard-boiled eggs, chopped

6 slices cooked bacon, crumbled

2/3 cup mayonnaise

1 Tablespoon Everything but the Bagel Seasoning, divided

6 small ripe avocados

 

In a medium mixing bowl gently stir together the chopped egg, bacon, mayonnaise and 2 teaspoons of the bagel seasoning.

Cut the avocados in half, remove the pits, peel and place on a serving platter, cut side up.

Spoon the egg salad mixture into the avocado halves and sprinkle with the remaining Bagel seasoning.

Serve immediately.

This is my entry for the Hellmann's Deli Club Brunch Mini Challenge

#minichallenge #HellmannsBrunch #hellmannsdeliclub

Tuesday, September 15, 2020

Big as Texas BBQ Bloody Mary

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When I saw that Smithworks Vodka was hosting a Bloody Mary contest, I knew I had to enter! Part of the fun of a Bloody Mary is the garnishes and I loaded my Big as Texas BBQ Bloody Mary with a Chicken Fried Steak Slider, a Deviled Egg, Fried Chicken Wing, celery stick (can you even have a Bloody Mary without one?), jalapeno garlic stuffed olives, pickle and a marinated artichoke heart! 



Big as Texas BBQ Bloody Mary 

1 Tablespoon BBQ sauce

1 Tablespoon BBQ seasoning

 1 cup Zing Zang Bloody Mary Mix

3 ounces Smithworks Vodka

1 Tablespoon BBQ sauce

Juice of ½ a lime

Splash of EACH: Worcestershire sauce, hot sauce, pickled jalapeno brine, soy sauce, olive juice

 Top with the best snack/skewer/toppers that ever did exist: Chicken Fried Steak Slider, Deviled Egg, Fried Chicken Wing, celery stick, jalapeno garlic stuffed olives, pickle, marinated artichoke heart

 Dip the rim of 2 glasses into the BBQ sauce, then the BBQ seasoning. Fill with ice.

 In a pitcher stir together the Bloody Mary Mix, Smithworks Vodka, BBQ sauce, lime juice, and a splash of EACH: Worcestershire sauce, hot sauce, pickled jalapeno brine, soy sauce, olive juice. Pour the mixture into the glasses, top with snack/skewer/toppers and enjoy!

Monday, September 14, 2020

Loaded Muffuletta Fries

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Loaded Muffuletta Fries!! It was the first Saints game of the season yesterday and I think my entry for the Grown In Idaho “Super Fry Fan Recipe Challenge” was the perfect snack to have while watching the game! 

Super Crispy Crinkle Cut Fries are loaded down with a provolone and mozzarella cheese sauce, crispy fried salami cubes, ham, olive salad mix and green onions – it’s all the flavors you love about the traditional muffuletta but piled on top of crispy fries!!


Loaded Muffuletta Fries

 Mixed Olive Salad:

½ cup mixed olives, coarsely chopped

½ cup giardiniera (pickled mixed vegetables), chopped

¼ cup Italian dressing

2 Tablespoons fresh parsley, chopped

Provolone Cheese Sauce:

1 Tablespoon butter

1 Tablespoon flour

2 cups whole milk, warmed

2 cups grated provolone cheese 

2 cups grated mozzarella cheese 

1⁄4 cup grated parmesan cheese

1 Tablespoon cornstarch

½ teaspoon kosher salt

1⁄4 teaspoon pepper

1 bag Grown in Idaho Super Crispy Crinkle Cut Fries

½ cup diced salami

½ cup diced ham

¼ cup sliced green onions


In a small mixing bowl, stir together the chopped mixed olives, giardiniera, Italian dressing and parsley. Set in the fridge to chill.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in the warm milk, and cook, stirring constantly, until all the lumps are gone and the sauce has thickened (about 5 minutes). Toss the cheeses with the cornstarch. Remove the pan from the heat and whisk in the cheeses, salt and pepper. Stir until the sauce is smooth. 

Prepare the Super Crispy Crinkle Cut Fries according to the package directions. 

Place the cubed salami in a small frying pan over medium high heat. Cook until crisp and set aside. 

When the fries are crisp and hot, pour the cheese sauce over the top. Sprinkle with the crispy salami, ham, olive salad and green onions. Serve immediately.




Wednesday, September 2, 2020

Cilantro Lime Crema Deviled Eggs

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I have super exciting news AND a new recipe to share today. First off, my “Mexi-Cajun Jambalaya Arancini with Cilantro Lime Crema” won this week’s “Most Creative Entry” prize of $100, lots of foodie goodies from Don Pancho Foods and Pork Barrel BBQ It’s always so exciting to hear that your recipe was appreciated and I was so honored to read the judges comments! Now here’s hoping I make it to the Grand Prize win next week!! 


Even though I can’t enter any more recipes in the Don 
Pancho recipe contest, I couldn’t keep these to myself. They’re just too good not to share and would be the perfect addition to your Labor Day menu!!

Who doesn’t love deviled eggs? They’re always welcome at my house and they’re always the first plate emptied! I took this Southern staple south of the border today with this super simple twist! Cilantro Lime Crema and avocado is the base for my deviled egg filling and it makes the most delicious easy appetizer!



Cilantro Lime Crema Deviled Eggs 
12 hard-boiled eggs, peeled and sliced in half 
1 large ripe avocado, peeled and pit removed 
1 ½ teaspoons garlic salt 
¾ cup Don Pancho Cilantro Lime Crema 
1 small jalapeno, sliced thinly 


Place the egg yolks, avocado, garlic salt and ½ cup of the sauce in a medium mixing bowl and mash with the back of a fork until the mixture is completely smooth. Place the filling in a quart sized plastic bag and cut the tip of the bag off. Pipe the filling into the egg whites. Drizzle the filled eggs with the remaining sauce, top each egg with a slice of jalapeno and serve.



Loaded BBQ Ranch Cauliflower Steaks

Have you ever seen cauliflower look so beautiful before?! I don't think I have. I combined all my favorite BBQ flavors in an easy to pre...