Sweet and Spicy Winter Crunch Salad

Here is my "healthy doesn't have to be boring" entry for Miller's Recipe Contest and I think you're going to love it. I love a dish that offers contrast and this one packs them all in! Tangy and spicy dressing made with honey, orange juice and Miller’s Hot Banana Pepper Sauce for that touch of heat. Apples, fennel, carrots and sunflower seeds for crunch. Canned chickpeas for an easy no cook protein. Dates and dried cranberries for chewy sweetness and fresh mint because I think mint on a savory dish is the most underrated thing in the kitchen.

Sweet and Spicy Winter Crunch Salad 

1 garlic clove

1/3 cup Miller’s Hot Banana Pepper Sauce

2 Tablespoons orange juice 

1 Tablespoon honey

1 Tablespoon olive oil

1 (15.5 ounce) can chickpeas

1 cup fresh fennel, sliced thinly 

1 cup julienned carrot

1 cup julienned green apple 

¼ cup thinly sliced red onion

2 tablespoons thinly sliced fresh mint

2 tablespoons chopped dates

2 tablespoons dried cranberries

2 tablespoons sunflower seeds

In a small food processor puree the garlic, Miller’s Hot Banana Pepper Sauce, orange juice, honey and olive oil until smooth.

Pour the dressing into a large serving bowl and add the chickpeas, fennel, carrot, green apple and red onion. Gently toss so all of the vegetables are coated evenly.

Sprinkle with the mint,  dates, dried cranberries and sunflower seeds and serve.

Serves 2 as a main dish and 4 as a side   

You can find Miller's Banana Pepper Sauce at Whole Foods, Wegmans or Amazon 

You can follow Miller’s on Facebook or Instagram

#betterwithmillers #millersrecipechallenge #anythingbutbland

Sheet Pan Shrimp Scampi Fried Rice with Crispy Prosciutto

How does a 9 ingredient, gluten free, ready in less than 30 minutes recipe sound for the day after a long weekend? This is my first entry for the “Success Rice Share Your Success” Recipe Contest and I think it’s an absolute weekday winner!

 Sheet Pan Shrimp Scampi Fried Rice with Crispy Prosciutto

2 bags Success Boil in Bag Jasmine Rice

6 slices prosciutto

1 pound shrimp, peeled and deveined

1 teaspoon lemon pepper seasoning

1 teaspoon garlic powder

3 Tablespoons butter, cut into small cubes

2 Tablespoons dry white wine

1 Tablespoon capers

1 Tablespoon chopped parsley

Prepare rice according to package directions.

Heat oven to 400° and line a large cookie sheet with parchment paper.

Lay the prosciutto slices on the parchment paper in a single layer and bake for 8-10 minutes, or until the fat has rendered.

Remove the prosciutto from the oven and lay on a cooling rack to crisp.

Pour the prepared rice onto the parchment with the prosciutto fat and stir until evenly coated. Spread the rice into an even layer.

In a small bowl toss the shrimp, lemon pepper seasoning and garlic powder together until evenly coated. Lay the shrimp on top of the rice. Sprinkle with the cubed butter, drizzle the wine and sprinkle the capers evenly over the pan. Place in the oven for 6-8 minutes, or until the shrimp have cooked through.

Sprinkle with parsley and serve.

Spicy Muffuletta Pimento Cheese

This is my entry for Hellmann’s Summer Picnic Challenge. I combined my love of Muffulettas and Pimento Cheese into one insanely delicious mashup! Use it as a spread with crostini or crackers, as a dip with crudite, pile it into mini slider buns or spread into tortillas and slice them into roll ups. The possibilities are endless and so dang delicious!

This entry was chosen by the judges as “Best Visual Entry” and a $300 prize!!! 

Spicy Muffuletta Pimento Cheese

1 cup cubed ham

½ cup mixed olives, well drained 

½ cup jarred giardiniera (mixed pickled vegetables)

2 Tablespoons fresh parsley

½ cup Hellmann's Spicy Mayonnaise Dressing

3 cups finely shredded provolone cheese

Place the ham, olives, giardiniera and parsley in a mini food processor and pulse until very finely minced. Pour the mixture into a large mixing bowl and stir in the Hellmann's Spicy Mayonnaise Dressing and shredded cheese. Stir until evenly combined.

 

Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

My second entry for the Karoun Dairies Blogger Recipe Challenge is a serious salad. This is not your standard bag mix of sad wilted Iceberg with two dry shreds of carrot thrown in. This is the main event! I coated cubes of Paneer cheese in Nashville Hot Chicken Oil, grilled it and put it on a Buttermilk Ranch salad loaded with greens, fresh sliced fennel, cucumber and basil. Gluten free, vegetarian and perfect for summer!

 Nashville Hot Chicken Paneer Croutons on Buttermilk Chopped Salad

2 Tablespoons canola oil

1 ½ teaspoons cayenne pepper

1 ½ teaspoons smoked paprika

1 teaspoon light brown sugar

1 teaspoon cajun seasoning 

¾ teaspoons garlic powder

¾ teaspoons onion powder

½ teaspoon mustard powder

½ teaspoon salt

½ teaspoon white pepper

1 (8 oz) package Gopi Paneer 

2 cups chopped romaine lettuce

2 cups Butter lettuce, torn into bite sized pieces

2 cups finely shredded kale

1 cup thinly shaved fennel

1 cup sliced seedless cucumbers

¼ cup thinly sliced shallot

¼ cup fresh basil leaves, thinly sliced

¼ cup flat leaf Italian parsley leaves

½ teaspoon Cajun seasoning

1/3 cup buttermilk ranch dressing

Whisk together the canola oil, cayenne pepper, smoked paprika, brown sugar, cajun seasoning, garlic powder, onion powder, mustard powder, salt and white pepper in a small sauté pan and cook over low heat, for 3-5 minutes, or until warmed through. 

Preheat a grill pan or outdoor grill to high heat. 

Cut the paneer cheese into bite sized cubes and toss in the oil mixture. Thread onto metal skewers and grill for 1 minute per side, or until lightly charred. Remove from the heat and brush with any remaining oil mixture.

In a large serving bowl gently toss the romaine, Butter lettuce, kale, fennel, cucumbers, shallot, basil, parsley and cajun seasoning. Drizzle the salad dressing over the mixture and toss to evenly coat the greens. Place the grilled paneer on top and serve immediately.

Charred Scallion Labne with Cajun Macque Choux Corn and Crispy Andouille

Growing up in South Louisiana, Macque Choux (a sauteed corn dish) was one of my favorite side dishes and now that it's finally summer corn season I turned that idea into a dip. Charred green onion Labne is the base and crispy spicy andouille bits top it off. Whether you serve it with grilled bread, veggies, pita or chips I promise you it won't last long!

I am one of 30 bloggers competing in the The Karoun Dairies Blogger Recipe Challenge and this is my Appetizer entry. I had never tried Labne before and I am so glad they selected me to compete and generously sent me their products to work with. Labne is my new favorite foodie find and it will definitely be making a regular appearance in my kitchen from now on. It is super thick and rich and it's almost like cream cheese and yogurt had a baby. It's not too tangy or overly strong either, so if you're scared of regular greek yogurt this is the perfect substitute!

Charred Scallion Labne with Cajun Macque Choux Corn and Crispy Andouille

1 large bunch green onions (about 7)

½ cup andouille sausage, diced into ¼ inch cubes

¼ cup diced red onion

¼ cup diced red bell pepper

2 large garlic cloves, thinly sliced

1 cup frozen fire roasted corn kernels

¼ cup diced tomato

1 ¼ teaspoons Cajun seasoning 

1 cup Karoun Mediterranean Labne

Preheat a grill pan or outdoor grill to medium-high heat. Spray the green onions liberally with olive oil cooking spray and grill for 5-7 minutes, or until well charred and softened. Set aside and allow to cool completely.

In a large cast iron skillet over medium high heat, cook the andouille sausage until the fat is rendered and the sausage is browned and crisp around the edges. Using a slotted spoon remove the sausage from the pan and place on a paper towel lined plate to drain. 

To the same skillet add the chopped onion and bell pepper and sauté for 3 minutes, or until the vegetables soften. Add the garlic and continue to cook, stirring often, for 2 minutes. Stir in the corn, tomatoes and ½ teaspoon of the Cajun seasoning and cook for 3 minutes. 

Place the charred green onions, Labne and remaining Cajun seasoning in the bowl of a food processor and puree until smooth. Pour the mixture into a serving bowl, place the corn mixture in the middle and sprinkle with the andouille. Serve with grilled bread, pita, chips or crackers.

 

      You can follow Karoun Dairies to find recipes and more on their  Website, on Facebook, Instagram and  Twitter 

Chicken Al Pastor Taquitos with Tomatillo Garlic Ranch

This is my entry for 505 Southwestern's 25 Years of Flavor Recipe Contest. I took two of their salsas and made taquitos with an Al Pastor spin. Shredded chicken is cooked down in a pineapple mango salsa and all wrapped up in crispy oven baked corn tortillas. Top them off with a Tomatillo Garlic & Lime Ranch sauce and crumbled cotija cheese and dig in!

 Chicken Al Pastor Taquitos with Tomatillo Garlic Ranch

1-pound boneless skinless chicken breast, cut into 2-inch cubes

½ cup diced onion

1 cup 505 Southwestern Pineapple Mango Jalapeno Salsa

1 teaspoon cumin

1 Tablespoon (2 packets) Latin seasoning blend with achiote

½ teaspoon salt

12 corn tortillas

½ cup 505 Southwestern Tomatillo Garlic & Lime Salsa

½ cup packed cilantro leaves

¼ cup Ranch dressing

½ cup crumbled cotija cheese

1 lime, cut into wedges

Combine the chicken, onion, Pineapple Mango Jalapeno Salsa, cumin, spice blend and salt in a large sauce pot. Cover the pot and place over medium low heat. Cook for about 30 minutes, stirring occasionally until the chicken is cooked through and easy to shred. Using two forks, shred the chicken and stir to coat evenly with the sauce and set aside to cool slightly. 

Set the oven to 400° and generously spray a foil lined cookie sheet with olive oil spray. Place about ¼ cup of the chicken mixture on each tortilla, roll tightly and place seam side down on the oiled cookie sheet. Spray the tops of each taquito and place in the oven for 15 minutes, or until browned and crisp.

Puree the Tomatillo Garlic & Lime Salsa, cilantro leaves and Ranch dressing until smooth in a small food processor. 

Place the taquitos on a platter. Drizzle with some Tomatillo Garlic Ranch sauce, sprinkle with the cheese and serve with lime wedges and remaining Tomatillo Garlic Ranch sauce for dipping.

Italian Grinder Style Wild Rice Salad

Italian Grinder Style Wild Rice Salad – all the flavors of your favorite sub sandwich but leveled up with wild rice to make it filling and healthy! Perfect for summer and easy to make ahead! 

Italian Grinder Style Wild Rice Salad

½ cup bottled Italian vinaigrette

½ teaspoon crushed red pepper flakes

½ teaspoon dried oregano

1 Tablespoon mayonnaise 

3 Tablespoons chopped pickled banana peppers

¼ cup diced red onion

2 cups cooked wild rice

½ cup diced ham 

½ cup Provolone cheese, cut into small cubes

½ cup diced tomato

4 cups very thinly sliced iceberg lettuce

In a large mixing bowl whisk together the Italian vinaigrette, red pepper flakes, oregano, mayonnaise, banana peppers and red onion. Add the wild rice, ham, cheese, and tomato to the bowl and stir gently to evenly coat. To serve place the lettuce on a large serving platter and pour the wild rice salad in the middle.

 

Sausage Fajita & Grits Brunch Bowls

Here’s my second entry for the Big Mountain Foods Recipe Challenge and it’s Brunch time! Gluten free and Vegan can still be delicious with my Tex-Mex spin on the classic Shrimp and Grits dish that I love so much. Creamy garlic grits are topped with charred peppers, onions and Big Mountain Foods Superfood Brekkie Links tossed in a bright tomatillo salsa. Top it off with guac, cilantro and pickled jalapenos for freshness and all you'll need to decide is whether it's mimosa or margarita time!

Sausage Fajita & Grits Brunch Bowls

 2 cups unsweetened coconut milk

2 cups vegetable stock

1 cup coarse ground yellow cornmeal

1 ½ teaspoons salt

1 teaspoon garlic powder

½ cup thinly sliced onion

½ cup thinly sliced poblano pepper

½ cup thinly sliced red bell pepper

½ cup thinly sliced orange or yellow bell pepper

1 (10.58 ounce) package Big Mountain Foods Superfood Brekkie Links, sliced

¼ cup tomatillo salsa

½ cup guacamole

¼ cup minced cilantro

2 Tablespoons pickled jalapenos

 

In a medium sauce pot over high heat, bring the coconut milk and vegetable stock to a boil. Whisk in the cornmeal, salt and garlic powder and allow to cook for 8-10 minutes, or until tender and thickened. Cover and set aside to keep warm.

 Heat a large cast iron skillet over high heat. Once the pan is very hot, add the peppers and onions in a single layer. Allow the veggies to char, without stirring for 4 minutes. Stir the peppers and onions and continue to cook for 2 more minutes, allowing the veggies to soften. Push the mixture to one side of the pan and add the sausage to the skillet. Cook for 2 minutes, or until the sausages begin to brown. Stir in the salsa and turn off the heat.

 To serve spoon the grits into bowls, top with sausage fajita mixture, guacamole, cilantro, and pickled jalapenos.

 Serves 4

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

 #BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble

This is my first entry for the Big Mountain Foods Recipe Challenge - it's Vegan, Gluten Free and surprised even my biggest meat eaters! I made a creamy corn and veggie chowder topped off with a mushroom crumble that's spiced like my favorite andouille sausage! This is healthy, cozy comfort food you don't have to feel guilty about!

Cajun Street Corn Soup with Andouille Seasoned Mushroom Crumble

1 (14 ounce bag) riced cauliflower

2 ½ cups unsweetened coconut milk

2 Tablespoons organic reduced sodium vegetable broth base concentrate

1 Tablespoon olive oil

1 small onion, diced

1 large poblano pepper, diced

2 cloves garlic, minced

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon turmeric

½ teaspoon oregano

½ cup diced yellow squash

½ cup diced zucchini 

1 (9 oz) bag frozen fire roasted corn kernels 

1 (10.58 oz) package Big Mountain Foods Lion's Mane Mushroom Crumble

1 ½ teaspoons low sodium Cajun seasoning blend 

1 ½ teaspoons smoked paprika

½ cup minced cilantro

In a blender puree the cauliflower, unsweetened coconut milk and vegetable broth base until completely smooth.

Heat the oil in a large dutch oven over medium high heat. Add the onion, poblano and garlic and cook for 2-4 minutes, or until the vegetables have softened. Add the cumin, salt and turmeric and allow to cook for 2 minutes, stirring often, to toast the spices. 

Add the oregano, squash, zucchini and corn to the pot and cook for 3-5 minutes. Pour in the coconut milk mixture and bring to a simmer. Allow to simmer for 5 minutes, or until the squash has become tender.

In a medium sauté pan over medium heat, add the Lion's Mane Mushroom Crumble, Cajun seasoning blend and smoked paprika. Cook until the mixture has warmed through.

To serve, ladle the soup into bowls, top with a generous amount of the mushroom crumble and cilantro and serve immediately.

Serves 6

You can follow  Big Mountain Foods on their website,  Facebook,  Instagram and Twitter 

 #BigMountainFoodsRecipeChallenge #BigMountainFoods #Veganrecipes

 

Sam’s Summer Salad with Watermelon Jicama Vinaigrette and Crispy Prosciutto Chips

Texas summers can be absolutely brutal, so when I think of what to cook on hot summer days I want refreshing, cool, light dishes that are packed with flavor but won’t weigh me down.  All the summer produce is highlighted in this one! Juicy peaches, sweet corn, crisp cucumbers and fresh herbs all come together so beautifully when dressed in a Watermelon Jicama Salsa Vinaigrette. I mean, does it get more summer than that?! 

Sam’s Fresh Watermelon Jicama Salsa is my favorite from their line up and really took me by surprise. I was skeptical at first, but it’s completely addictive and unexpected. If you can stop yourself from eating the whole container with chips, I highly recommend this salad! 

Sam’s Summer Salad with Watermelon Jicama Vinaigrette and Crispy Prosciutto Chips

4 slices prosciutto

1 large ear of corn

½ cup Sam’s Fresh Watermelon Jicama Salsa

2 Tablespoons olive oil

4 teaspoons fresh lemon juice

¼ teaspoon salt

8 ounces Persian cucumbers

1 large avocado, diced

20 assorted baby tomatoes

2 small peaches, cut into wedges

4 teaspoons chopped fresh basil

4 teaspoons chopped fresh mint

Pre-heat oven to 350 degrees.

Lay the prosciutto slices on a large, parchment lined cookie sheet. Bake for 10 minutes, or until golden brown. Set aside to cool and crisp up. Once crisp, break into large pieces.

Heat a cast iron skillet over high heat. Once the pan is screaming hot, place the corn in the pan and cook until all sides are charred, about 10 minutes. Set aside to cool. Once the corn has cooled, cut the charred kernels off the cob.

Place the Sam’s Fresh Watermelon Jicama Salsa, olive oil, lemon juice and salt in a small food processor and puree until smooth. Pour the vinaigrette into a large mixing bowl. 

Using a veggie peeler or mandolin, slice the cucumbers into ribbons. 

Add the cucumber ribbons, charred corn, avocado, baby tomatoes, peaches, basil and mint to the vinaigrette and stir gently to combine. Divide the salad between 4 appetizer plates and top with crispy prosciutto pieces. 

Serve immediately. Makes 4 appetizer servings.

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Cajun Blackened Shrimp with Gazpacho Verde

Look how pretty!

This is my second entry for the "Sam’s Fresh Salsa Blogger Recipe Challenge" and I really think it's THE perfect appetizer to start any summer meal!

Spicy Cajun blackened shrimp sits on top of a creamy, cool, tangy, refreshing soup that's full of veggies - tomatillos, kale, cucumber, celery. Healthy, gorgeous and easy to make- that sounds like the perfect poolside snack!

Cajun Blackened Shrimp with Gazpacho Verde

1 (12 ounce) container Sam’s Fresh Salsa Verde

½ cup English cucumber

½ cup baby kale and spinach greens

¼ cup chopped celery

¼ cup chopped white onion

¼ cup baby yellow tomatoes 

2 Tablespoons fresh parsley leaves

2 green onions, chopped

2 Tablespoons plain Greek yogurt

12 large shrimp, peeled and deveined 

1 teaspoon Cajun blackening seasoning blend

2 hardboiled eggs, cut into quarters

2 Tablespoons celery heart leaves

Place 4 appetizer sized bowls in the fridge to chill.

Place the Sam’s Fresh Salsa Verde, cucumber, greens, celery, white onion, tomatoes, parsley, green onions and Greek yogurt in a large blender and puree until smooth. Set in the fridge to chill.

Heat a large cast iron skillet over medium-high heat. Pat the shrimp dry with paper towels and sprinkle with the seasoning. Once the pan is hot cook the shrimp, about 3 minutes per side, until cooked through.

Pour the gazpacho into the chilled bowls, top with blackened shrimp, half of a hardboiled egg and celery leaves. Serve immediately. 

Makes 4 appetizer servings

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge"! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Cantina Style Mussels & Chorizo

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge" and this is my first entry! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

First up is my " Cantina Style Mussels & Chorizo" 

Mussels are quick to cook, always in season and super affordable. They look and taste fancy and special without much effort and who doesn't love a dish that calls for dunking a whole loaf of bread into the delicious sauce at the bottom of the pot?

 Cantina Style Mussels & Chorizo 

1 Tablespoon olive oil

1-pound fresh Mexican style chorizo

1 small white onion, chopped

½ small red bell pepper, chopped

1 jalapeno, seeds removed and chopped

2 cups chicken stock

1 (12 ounce) container Sam’s Fresh Cantina Medium Salsa

1 fresh bay leaf

2 pounds mussels

¼ cup chopped cilantro

1 lime, cut into wedges

1 baguette, warmed

In a large dutch oven, heat the oil over medium-high heat. Remove the chorizo from the casing and break it up into large bite sized pieces. Add the chorizo to the oil and cook 10 minutes, or until browned around the edges. 

Add the onion, bell pepper and jalapeno and sauté until softened, 5 minutes. Stir in the chicken stock, salsa and bay leaf. Allow the mixture to come up to a simmer and cook for 10 minutes. 

Place the mussels in the pot, cover and cook for about 3 minutes. Gently stir the mixture, allowing the mussels that have not opened yet to go to the bottom of the pot and continue to cook, covered, for about 3-5 minutes longer, or until all the mussels are open.

Sprinkle the pot with cilantro and serve with lime wedges and baguette slices.

Serves 4

You can follow Sam’s Fresh Salsa on their website, Facebook or Instagram 

You can find all these fresh, delicious salsas at ShopRite, Acme, and Safeway

#freshnotfake #samssalsarecipechallenge #salsalove

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas

This is my entry for Lotus Foods Do The Rice Thing recipe contest

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas - I took Lotus Rice Noodles and put a Greek Salad spin on them. Creamy garlic humus vinaigrette, fresh veggies and crispy roasted chickpeas make this delicious meat free meal perfect for summer

Greek Style Rice Noodle Bowls with Hummus Vinaigrette and Crispy Chickpeas

¼ cup canned chickpeas, rinsed and dried well

½ teaspoon olive oil

1 package Lotus Foods Organic Jade Pearl Rice Ramen Wakame Miso Soup Noodles

4 teaspoons garlic flavored hummus 

2 teaspoons red wine vinegar

4 teaspoons olive oil

¼ cup baby arugula leaves

1 Tablespoon chopped cucumber

1 Tablespoon chopped roasted red bell pepper

2 Kalamata olives, sliced

1 Tablespoon crumbled feta cheese

2 teaspoons chopped fresh mint

Pre-heat the oven to 425 degrees. 

In a small bowl toss together the chickpeas, olive oil and 1 teaspoon of the seasoning packet from the noodles. Pour the mixture onto a small foil lined cookie sheet and place in the oven for 15-20 minutes, or until the chickpeas are crisp and toasted.

While the chickpeas roast, bring 2 cups of water to boil in a small sauce pot over high heat. Add the noodles and cook for 4 minutes. Drain the noodles and rinse with cold water. Set aside to cool.

In a medium mixing bowl whisk together the hummus, red wine vinegar, olive oil and ½ teaspoon of the seasoning packet from the noodles. Gently stir in the noodles, arugula, cucumber, roasted red bell pepper, olives and feta until well coated. Top with the crispy chickpeas and chopped mint.

Serve immediately. 

 

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 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

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

You can follow Kevin's Natural Foods on Facebook, Instagram and Pinterest