Jalapeno, Spinach and Artichoke Twice Baked Potatoes

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

Vietnamese Lemongrass Basil Chopped Chicken Salad

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

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Tomatillo Fajita Shrimp & Cauliflower “Grits”

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

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Tikka Masala Butternut Bisque with Cilantro Mint Chutney

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

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Meaty Mushroom Teriyaki Tostadas with Orange Jalapeno Crunchy Slaw

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

1 (7 ounce package) Kevin’s Natural Foods Teriyaki Sauce

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

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