Last week at the farmer’s market I couldn’t resist buying a bucket of the most ginourmous jalapeños that I’ve ever seen. I had no idea what to do with them, I considered pickling them or making a jelly. I wound up making poppers, which was fun and will make for a good appetizer or keto snack.
This dish would be fun to make with the kids. I just seasoned some cream cheese (salt & pepper) cut the stems off the peppers, cut a slit down one side of the pepper and stuffed with about a tablespoon of the cream cheese. I then wrapped an uncooked slice of bacon around each pepper and secured with a toothpick. I chose to freeze these, when I’m ready to cook I’ll defrost, remove toothpick and bake them at 350 for about 20 minutes.
We needed a quick low carb dinner after a long day, followed by a walk to the beach to see a gorgeous sunset. We wound up making zucchini fritters and BLTs on lettuce wraps. Delicious and low carb.
I never made the zucchini fritters before. What I did was grate up two zucchinis using my food processor (you could also use a box grater). I set the grated zucchini in a bowl, salted in and let it sit for an hour (the salt draws out the water). I then squeezed handfuls of the zucchini to get any residual water out and placed back in a dry bowl. I added seasoning (salt, pepper, minced garlic and 1/2 packet of Sazon – I’d love to add some parmesan to this, but the husband…), one egg and enough almond flour to bind the mixture. I pan fried the fritters, but you could also bake in the oven. They came out great. You can serve with a little tzatziki or even ranch dip on the side.
Two things about me: 1) I rarely use the microwave. Ours in fact, has been broken for months. The only button that works is the “add 30 seconds button” that I will occasionally use to warm something up (3 x 30 seconds lol). For the most part the microwave is just large clock in my kitchen. The other thing about me is that both my daughter and I are obsessed with Trader Joe’s. There isn’t one close to me in Clearwater, which is rough since I used to live around the corner from one in New York. We always ponder what we call the “Trader Joe’s Parking Lot Phenomena”. People seem to loose their minds in the excitement of being at a Trader Joe’s and forget that they’re actually driving. Every Trader Joe’s parking lot is a shit show. I’ve seen maneuvers and accidents in these parking lots that are pretty incredible. @TraderJoesRants – anyone have any idea what is happening in these parking lots?
Well yesterday I needed some retail therapy so I drove 40 minutes to get to the nearest Trader Joe’s (in St. Pete). I knew what to expect and was not disappointed. There’s a certain calm that comes over me when every location of a store chain that I love is set up the same way and your not standing in a random isle confused and lost. For $50 I got quite a bounty. One of the items that I was excited about was a bag of frozen mushrooms, which I decided to microwave – without reading the instructions. After a small fire erupted in the microwave, my husband was happy to point out the clearly explained “DO NOT MICROWAVE” instruction on the packaging. Oh well.
This is my bounty:
And this is the small fire…
Anyway, in the end I made a great stir-fry of shrimp over cauliflower rice (sans the mushrooms) with mixed veggies. It was healthy and yummy. The Argentinian Red Shrimp from Trader Joe’s were excellent, I highly recommend.
Shout out to Trader Joe’s in St. Pete that had not only the normal great stuff that we love but a wine selection that was very impressive!
I love coming home to the smell of something that’s been cooking for hours. This recipe I found online is a keeper. It takes a bit of prep, but it’s totally worth it. I made a few adjustments including leaving out the sugar and using low fat yogurt. Since we’re watching our carbs I served this over zucchini linguine, which I sautéed in EVOO before serving. You can find the recipe here:
So, for any of you on social media and/or various food blogs you’ve seen the hoopla around the “Mississippi Pot Roast”. I’m not a big pot roast person but I do love an easy crock pot meal during a busy week, so I thought I’d give this a go. I followed the recipe exactly (which I NEVER do). Since it’s only four ingredients I thought, what could go wrong? The four ingredients are: a chuck roast (mine was about 2 pounds), 5 pepperoncinis, 1 packet of dry ranch dressing, 1 packet of dry au jus gravy mix.
I chose to brown the chuck roast in a skillet for about 5 minutes per side to enhance the flavor (you can skip this step, but I think it’s worth doing). Then I placed chuck roast in my crock pot, topped with packet of dressing and packet of au jus and laid the 5 pepperoncinis on top of that. You add no liquid to the crock pot – I know this seems counterintuitive but trust me, the meat releases a lot of liquid as it cooks. Set for 8.5 hours on low and wait for the magic to happen.
I served zucchini soup as an appetizer. As sides I made roasted asparagus and cauliflower mashed. Message me if you want the cauliflower mashed recipe, it’s really good!
Pro-tip:This dish came out delicious, the meat – while it shrunk about 50% in size – was tender and flavorful. For my taste the dish was a little salty. Next time I would add only 1/2 of each dry packet and add a little fresh ground pepper. I think if you wanted to add some carrots and potatoes about half way through the cooking process this might absorb some of the salt.
There’s nothing like super fresh, simply prepared seafood. We’re lucky to be on the Gulf where seafood is both fresh and abundant. Tonight we started with some sautéed shrimp (just sauté in EVOO and/or a little butter with a bit of garlic and whatever spices you like, i.e. pepper, blackening seasoning, chili peppers).
Then, for the main course, I blackened some fresh cod and baked for 20 minutes at 350 degrees (I cooked the cod over some sliced Vidalia onion for flavor). It was perfectly cooked. Cod is mild with large flakes and needs to be seasoned. This is the same fish that I use for fish and chips. I bought a one pound piece of cod, which was enough for two people. I found no bones in the cod, which is usually the case.
My new penchant for blackening seasoning started with this Old Bay product. I love it and it’s not super salty.
I plated the cod over broccoli rabe with some of the onion from the baking dish. Of course serve with fresh lemon. Enjoy!
As I’ve mentioned, my daughter and her boyfriend recently got their own apartment about 20 minutes away from us, it’s a milestone for us all. They came for dinner last night. The day before, I asked the princess what she wanted me to cook. Her response was, “Can you send me a few options and I’ll pick one. Also mommy, I’d love brie and crackers as an appetizer…” So you see what I’ve created here.My fault, entirely.
We settled on polenta, broccoli rabe and sautéed shrimp. This is a super easy, dish that’s healthy, tasty and filling. I start by preparing the broccoli rabe, which if you read this blog regularly you’ll know the drill. Boil water with chicken bullion, add chopped broccoli rabe, cook for 6 minutes, strain, blanche and set aside. Then, sauté shrimp with chopped garlic, salt and pepper, and a little EVOO (I actually used sesame oil because I was out of EVOO. This added an aromatic flavor that really went well with the shrimp.) Then add the strained broccoli rabe to the shrimp. Add a little crushed red pepper and set pan aside.
Now to prepare polenta – I use chicken broth to make the polenta, this gives it a rich taste. Follow the instructions on the packaging. Basically – don’t stop stirring! I use a whisk. You’ll need to add more polenta very slowly to get the desired consistency. Some folks like polenta very thin and soupy, others like it thicker and more like a pasta – we’re in the middle. When it’s nearly done I add a tablespoon of butter and two tablespoons of mascarpone to thicken it up and flavor it. I also top with a few chopped scallions to add a crunch and a pop of color.
Pro-tip: When we were in Mexico last year we found this great seasoning that I like to add to seafood. It’s called Tajin – it’s actually a combination of dried chili peppers, dehydrated lime, and sea salt. I seasoned my shrimp in this before sautéing. I also think this would be great to use to rim a glass for a Bloody Mary. I may need to try that this weekend – I’ll let you know!
That’s it! This entire dish took about 20 minutes to prepare so it’s a good work week go-to recipe. Enjoy!
My daughter recently moved out, into the big world! We had her and her boyfriend over for Sunday brunch today, it was fun to again cook for more than two people (I may have gone a little overboard). We started with mini-quiches followed by fresh banana bread, a Stromboli and a tossed salad.
I cook the mini-quiches in a cupcake tin. I put whatever fillers I’m using (these were filled with spinach, feta, olives and artichoke hearts) into a buttered cup then top off with scrambled raw egg. Bake for 20 minutes until egg is cooked through and serve immediately.
Pro-tip: Sauté freshly chopped spinach slightly before adding to tins. Also make sure all fillers are roughly chopped.
The banana bread – truth – from a box mix – and there’s not a crumb left so I guess it was good.
Stromboli is super fun to make. You can use any ingredients that you have on hand and you can make it either sweet or savory. The one I made today used only half a pizza dough (from our local pizzeria) and was topped with ham, mozzarella, artichoke hearts, spinach and cherry tomatoes. Bake for about 40 minutes, cut and serve!
We’ve been into little dishes lately. Usually meatballs are reserved for Sunday sauce but this week we turned them into an appetizer. For this batch I used a mix of ground beef and ground pork (you could also use veal or ground chicken or turkey). I seasoned with salt, pepper, garlic powder, crushed red pepper and fresh minced mint. For the binder I used an egg and panko bread crumbs. (I would advise you to add some fresh grated parmesan cheese…which I can’t do because SOMEONE doesn’t eat cheese…)
I baked these babies in the over at 350 for about 30 minutes and served with a side of spicy mayo. They smelled great and the pop of mint was amazing.
Spaghetti squash is our new go to lately. It’s super versatile, easy to prepare and low carb/calorie. The hardest part of this squash is cutting it open!
To prepare this dish I halved a spaghetti squash and removed the seeds. I then seasoned with a little EVOO, salt, pepper, red pepper flakes (you can add whatever seasonings you’d like). Place cut side down in a baking pan and toss in pre-heated 350 degree oven for about an hour (depending on size). You can tell it’s done by poking a fork in the squash – if it goes in easily it’s done.
The fun part is the toppings – we’re trying to empty out our freezer so I’m using everything in there. I sautéed some sausage and shrimp (adding garlic, red pepper flakes, salt & pepper). I also had some left over escarole and frozen peas which I added.
To plate this dish I first scooped out the spaghetti squash, topped with escarole, then topped that with the shrimp & sausage, pea sauté. Of course a healthy sprinkling of parmesan makes everything better. It was super flavorful and filled us up!