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Tuscan Salmon

Tuscan Salmon

CHRISTINA CHERRIER
Creamy Garlic Tuscan Salmon With Spinach and Sun-Dried Tomatoes – Smothered in a luscious garlic butter spinach and sun-dried tomato cream sauce, you won’t believe how easy, fast and simple it is to cook salmon this way! These deliciously seasoned, Tuscan salmon filets are juicy and tender on the inside with perfectly crisp edges. You’ll never want a regular salmon recipe again after trying this one! This creamy salmon recipe is low-carb and Keto friendly – Enjoy!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Keto, Seafood
Servings 3 Servings

Ingredients
  

  • 3 salmon fillets
  • 2 teaspoons olive oil
  • 2 tablespoons butter
  • 5 cloves garlic finely diced
  • 1 small yellow onion diced
  • 1/3 cup 80ml vegetable broth
  • 5 ounces 150g jarred sun-dried tomato in oil, drained of oil
  • 1 3/4 cups heavy cream
  • Salt and pepper to taste
  • 3 cups baby spinach leaves
  • 1/2 cup grated Parmesan
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • To make the creamy garlic Tuscan salmon recipe: Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove from the pan and set aside.
  • In the same pan, melt the butter in the remaining cooking juices leftover. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly.
  • Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.
  • Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for a further minute until cheese melts through.
  • Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet. Serve the creamy garlic Tuscan salmon over steamed veg or cauliflower rice for Keto dieters, or rice or pasta for non-Keto.

Video

Notes

Salmon is a real superfood: It contains omega 3 fatty acids, best known for its heart health benefits. Eating salmon or other fatty fish such as trout, mackerel, and herring helps protect your heart!
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Spatchcock Chicken

Spatchcock Chicken

Mike Nadelman
By removing the backbone, the chicken can be turned over and laid flat (or butterflied). This helps it to cook evenly and reduces cook time. (It works well with turkey too, make a 10lb spatchcock turkey in just over an hour).Add veggies like carrots, potatoes, or onions and a handful of fresh herbs, and then let everything roast together! It’s the best one-pan entrée!
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Prep Time 30 mins
Cook Time 1 hr 35 mins
Course Main Course
Cuisine American, Chicken
Servings 4 servings

Ingredients
  

  • 1 5-lb. whole organic chicken
  • 3 tablespoons granulated garlic
  • 6 tablespoons 3 oz. salted butter, softened
  • 2 tablespoons Avocado oil or Olive oil
  • 1 tablespoon chopped fresh thyme or dried
  • 1 small bunch of parsley for garnish
  • 2 tablespoons Kinders Buttery Steakhouse seasoning or similar
  • 12 ounces small potatoes halved
  • 2 carrots coarsely chopped
  • 3 sticks of celery washed
  • 1 medium yellow onion diced

Instructions
 

  • Preheat oven to 325°F. Rinse chicken and remove giblets, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of the backbone, and remove the backbone. (reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against the breastbone until it cracks. Flip it back over and carefully remove the thigh bones and small ribs if possible using a sharp paring knife. (save for stock) Place chicken in a large cast-iron pan that has a lid. Tuck wing tips under the chicken so they don't burn or simply cut off the tips and save for stock.
  • Coat the chicken with oil and liberally the bottom of the cast iron pan as well. Season the bottom of the chicken with Kinders, garlic, and thyme. Flip the chicken over and place in the pan and season the same way. Place potatoes, celery, onions, and carrots all around the bird but not on top.
  • Cover the chicken and bake the chicken in a preheated oven for 1 hour 15 minutes. Remove the lid and return to the oven until the skin is crispy and browned (about 20 minutes). The chicken will be done when a meat thermometer inserted in the thickest portion registers 165°F.
  • Remove from oven and 10 minutes. Carve chicken, and serve with pan juices and garnish with parsley.

Notes

A whole roasted chicken can be tricky. The chicken needs to roast long enough to make sure the dark meat is cooked through, but you don’t want to dry out the rest of the bird while doing so. Avoid this dry meat dilemma with our Roasted Spatchcock Chicken.Achieve the ultimate crispiness when roasting a chicken without worrying about dryness by butterflying the bird. Also called spatchcocking, the process removes the backbone (something your butcher can assist you with) to flatten out the chicken. This allows the breast and legs to cook at the same level on your pan, resulting in meat that cooks quicker and more evenly. Plus, the exposed surface on the pan will create a wonderfully crispy chicken skin.Roast your spatchcocked chicken alongside Brussels sprouts, carrots, and garlic for a one-pan supper that’s simple enough for weeknights and pretty enough for parties.
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Parmesan-Roasted Green Beans

Parmesan-Roasted Green Beans

Mike Nadelman
This simple recipe for roasted green beans is very tasty and kid-friendly
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish, Snack
Cuisine Keto, Vegetarian
Servings 4 servings

Ingredients
  

  • 12 oz. green beans
  • 1 large egg
  • 2/3 cup grated parmesan
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder optional
  • 1/4 tsp paprika optional

Instructions
 

  • Preheat the oven to 400°F and make sure your green beans are dry and snipped (the fibrous end cut off).
  • Combine the grated Parmesan cheese with the seasonings on a shallow plate and mix to evenly disperse everything.
  • Whisk an egg in a bowl large enough to drench the green beans in. Drench a handful of green beans in the beaten egg and let the excess drop off for a few seconds.
  • Gently press the green beans in the Parmesan cheese mixture and sprinkle some cheese over. Toss gently with your hands.
  • Place the green beans on your largest, greased baking sheet making sure they have room on all sides to crisp up in the oven. Bake for about 10 minutes, checking to see that the cheese has become slightly golden.
  • Let the green beans cool until they can be handled. Serve with some spicy mayo or ranch and enjoy!

Video

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Fool-Proof Green Beans

Fool-Proof Green Beans

Mike Nadelman
Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish. These Butter and Garlic Green Beans are perfectly cooked and tossed with butter and toasted garlic. They’re boiled, so you don’t have to worry about burning them while they cook. You can make them with pre-trimmed green beans, so no cutting required if you don’t want to. And, best of all, if your timing is off and the green beans finish cooking 20 minutes before your main dish, they get tossed in a hot pan with butter right before serving, so they’ll heat right back up!
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Vegetarian
Servings 4 servings

Ingredients
  

  • 1 pound green beans trimmed and cut in half
  • 3 cloves garlic sliced, chopped, or minced
  • 3 tablespoon butter
  • Salt and pepper to taste

Instructions
 

  • Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted 2 to 3 minutes.
  • Cook and stir garlic with green beans until garlic is tender and fragrant for 3 to 4 minutes. Season with salt and pepper as desired.

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Chile Relleno

Chile Relleno

Mike Nadelman
Mexican chile Relleno recipe made from roasted poblano peppers stuffed with cheese dipped in a fluffy egg batter and fried until golden brown. Traditionally, is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all. Although it is often served in a tomato sauce, the sauces can vary.
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 6 Servings

Ingredients
  

Chile Rellenos

  • 6 large poblano peppers
  • 8 ounces Oaxacan Quesadilla Cheese or Monterey Jack cheese
  • 4 cups oil for frying
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt

Salsa Roja

  • 6 medium tomatoes quartered
  • 1/2 small onion halved (yellow or white)
  • 3 cloves garlic
  • 1 jalapeno stem and seeds removed (optional)
  • 5 sprigs cilantro
  • 1 teaspoon coarse kosher salt plus more to taste
  • 1 teaspoon avocado or olive oil

Instructions
 

Chile Rellenos

  • Roast the peppers: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
  • Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.
  • Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
  • Peel the peppers: Peel and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
  • Cut a small slit down the middle of the peppers with a knife. (If you don't want the peppers too spicy, you can remove some of the seeds.
  • Stuff the peppers: Carefully stuff the peppers with the cheese. Some of the peppers will be extra fragile because of the roasting process and may tear - that's okay. Just do the best you can.
  • Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside.
  • Prepare for frying: Heat the oil frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.
  • Make the batter: Separate the egg whites from the yolks into two separate bowls - the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.
  • While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth.
  • Coat the peppers with batter: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil.
  • Fry the chile Rellenos: Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan - I usually fry 2 at a time depending on the pan I'm using.
  • Transfer the peppers to the lined baking sheet to drain off any excess oil.
  • Serve: Immediately serve chile rellenos on a plate with some salsa, freshly chopped cilantro and some cotija cheese. (Don't forget to remove the toothpicks when you first cut into the peppers! You can try to remove them before serving onto plates, but I find it easier to remove them when you first cut into them.)

Salsa Roja

  • Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth.
  • Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil.
  • Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.

Video

Notes

Buy the largest poblano peppers you can find. That way you can stuff the peppers with a lot of filling and you won’t have any leftovers.
Use a different cheese. Feel free to use another type of cheese if that’s all you have. Traditionally, chile Relleno is made with Oaxaca cheese, but you could also use mozzarella, cheddar, provolone,  or another good melting cheese.
Add a different filling. To make this a more well-rounded one-chile meal, feel free to mix in some other ingredients to the filling. Some good options would be carnitas, shredded chicken, pork, picadillo canned boneless sardines, tuna, or crab meat.
Don’t overcrowd the frying pan. I typically fry 2 chile Rellenos at a time even though the pan could fit 3.
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Shakshuka Eggs with Feta

 

Shakshuka Eggs with Feta

Mike Nadelman
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is a breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika, and cayenne. First, you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish. (We use individual cast iron pans that hold one serving of 2 eggs). Shakshuka originated in North Africa, and like many great dishes, there are as many versions as there are cooks who have embraced it. This one strays from more traditional renditions by adding crumbled feta cheese, which softens into creamy nuggets in the oven’s heat.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast, Brunch, Main Course
Cuisine Egyptian, Israeli, North African
Servings 6

Ingredients
  

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion halved and thinly sliced
  • 1 large red bell pepper seeded and thinly sliced
  • 3 garlic cloves thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ⅛ teaspoon ground cayenne or to taste
  • 1 28-ounce can whole plum tomatoes with their juices, coarsely chopped
  • ¾ teaspoon kosher salt plus more as needed
  • ¼ teaspoon black pepper plus more as needed
  • 5 ounces feta crumbled (about 1 1/4 cups)
  • 6 large eggs
  • 1/2 lb. Merguez sausage chopped Optional
  • Chopped cilantro for serving
  • Hot sauce for serving

Instructions
 

  • Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
  • If you want to incorporate meat in this recipe, use about ½ pound of ground beef or ground lamb or Merguez sausage. Cook the meat first in a bit of extra virgin olive oil until fully browned, then add it to the shakshuka sauce to simmer along before adding the eggs.
  • Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Video

Notes

What is Shakshuka? And where is it from?
Egg shakshuka is a simple one-skillet dish of gently poached eggs in a tasty mixture of simmering tomatoes, green peppers, onions and garlic. A few spices are added, and they may vary slightly from one recipe to another.
Traditional shakshuka originally came from North Africa--Tunisia is said to be its place of birth--but it is quite popular in the Middle East and you'll find variations of it in Palestine, Israel, Egypt and many other places.
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Shakshuka Sauce

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Boozy Eggnog will make you forget 2020 ever happened

 

This Boozy Eggnog will make you forget 2020 ever happened

Jonathan Hunt
If you're still dumping shots of booze into store-bought eggnog, it's high time you stepped your game up. This homemade nog recipe isn't just strong enough to put hair on your chest, it's strong enough to age for up to a year. I know what you're thinking: letting raw eggs and dairy age for an extended period of time is asking for trouble. But guess what? It turns out that introducing an exorbitant amount of booze to the equation does magical things. The finished product is over 20% alcohol, which is high enough to eradicate any bacteria that might otherwise put you at risk.
5 from 1 vote
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Prep Time 15 mins
Course Drink
Cuisine American, Canadian, Desert Drink, English, Mexican
Servings 20 servings

Equipment

  • Mixer
  • Wisk

Ingredients
  

  • 1 dozen eggs
  • 2 cups sugar
  • 1 liter bourbon
  • 1/2 cup Meyer’s rum
  • 3/4 cup brandy
  • 3 cup heavy whipping cream (divided into 2 parts)
  • 4 cups whole milk
  • 1 pinch salt
  • nutmeg
  • cinnamon optional
  • vanilla optional

Instructions
 

  • Separate the yolk from each egg. Save the whites by chilling in the refrigerator in a covered bowl..
  • Combine the yolks and the sugar in a large bowl and whisk until the mixture is creamy or use a mixer.
  • Add all remaining ingredients–cream, liquor, and the rest–to the bowl. Once everything has been thoroughly combined, feel free to spice up the eggnog with whatever you see fit. I've personally had good luck with a few drops of vanilla extract and dashes of nutmeg and cinnamon. Chill in the refrigerator overnight in a couple of pitchers.
  • The next day, in a mixing bowl, use an electric mixer to beat whites until stiff peaks form. Transfer to a large punch bowl.
  • Place cream in mixing bowl and beat until medium peaks form, then transfer to punch bowl.
  • Take the nog base from the fridge, shake to mix well, then pour into a punch bowl and gently mix it together with the egg whites and whipped cream.
  • Serve cups garnished with freshly grated nutmeg, or over ice if that's how you like it.
  • Store your nog in the fridge for up to 1 week.

Video

Notes

That's it! You're done. If stored properly (that is, in tightly sealed containers at or below 40°F) this nog can be safely and deliciously aged for up to a year. In fact, a little bit of age gives the ingredients time to mingle, completely transforming the flavor.
And seriously, it's worth reiterating just how strong this stuff is. Take it slow, and savor.
In Mexico, this is also known as Rompope, but with less alcohol than this recipe.
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Cranberry Upside-Down Cake

 

Cranberry Upside-Down Cake

Alice Waters
The basic recipe for this cake is very versatile and can be made with apples, pears, peaches or any full-flavored, slightly acidic fruit. The cake is best served warm. Add mandarins that show up as hot little orange jam pockets in the reveal. Whole wheat flour is in the batter for nuttiness, and yogurt is used twice for extra tang. There’s also an optional step of stewing more cranberries for the topping; it offers peace of mind in case you flip the cake and some cranberries have sunken into the center.
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Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Desert
Cuisine American
Servings 12 servings

Ingredients
  

Cake

  • ¾ cup 165 grams unsalted butter, at room temperature, divided
  • ⅔ cup 125 grams brown sugar
  • 8 ounces about 1¾ cups fresh cranberries
  • 2 small seedless mandarin oranges
  • ¾ cup 108 grams all-purpose flour
  • ½ cup 65 grams whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¾ cup 180 grams sugar
  • 2 large eggs at room temperature
  • ½ cup yogurt
  • Flake salt

Extra Cranberry Topping (optional)

  • 2 ounces fresh cranberries
  • 1 tablespoon brown sugar
  • ¼ teaspoon sea salt

Brown Sugar Yogurt

  • ½ cup yogurt
  • 2 tablespoons brown sugar
  • Sea salt

Instructions
 

Cake

  • Preheat the oven to 350 degrees. Butter the bottom and sides of a 9-inch by 3-inch round cake pan.
  • In a medium saucepan over medium heat, melt 4 tablespoons (55 grams) butter. Add the brown sugar and 1 teaspoon water; stir until sugar melts, about 2 minutes. Add the cranberries and mix to coat as well as can be — the sugar will be thick. Scrape the mixture into the bottom of the prepared pan.
  • Grate the zest from the mandarins with a fine grater and set aside. Peel the skin off the mandarins and separate the segments. Tuck the segments into the bottom of the prepared pan with the cranberries, pressing them as if they jumped into a children’s ball pit and sank to the bottom. The cranberries will become displaced and it will look like there’s too much fruit in the pan.
  • In a large bowl, whisk together the flours, baking powder and salt and set aside. On medium speed in a standing mixer with whisk attachment, cream together remaining 8 tablespoons (110 grams) butter with the granulated sugar. Beat in the eggs, one a time, until well combined. Fold in the dry ingredients until smooth and then fold in the yogurt and mandarin zest. The result should be a thick batter that’s easy to spread.
  • Scrape the batter into the pan over the cranberries so it covers them from edge to edge. Bake until the cake is browned, the sides have started to pull away, there’s some bubbling juices and a toothpick inserted in the center emerges clean, 35 to 40 minutes. Cool in the pan on a cooling rack for 15 minutes, then run a knife around the edge to loosen it if needed and invert onto a platter. Generously sprinkle flake salt over the top and let cool completely before serving.

Extra Cranberry Topping (optional)

  • Add all the ingredients with a splash of water to a small pot over medium heat. Cook, stirring often, until the sugar has melted and the cranberries have turned dark crimson and have deflated, about 10 minutes. Let cool and use to dress the top of the cooled cake in any blond spots.

Brown Sugar Yogurt

  • Mix together the ingredients in a small bowl. Serve with the cake.

Video

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Honey Mustard Brussels Sprouts

Honey Mustard Brussels Sprouts

Kristen Mccaffrey
How to roast Brussels sprouts so they are brown and crispy?
One of the most common reasons that people don't enjoy Brussels sprouts is that they aren't preparing them correctly. No one wants soggy, mushy, or bland Brussels sprouts. To bring out the most flavor, Brussels sprouts need to get brown and caramelized. The easiest way to accomplish this is by roasting, frying, or cooking them in a hot skillet. Of those three methods, roasting them is by far the easiest and also requires the least amount of oil.
To make sure roasted Brussels sprouts come out caramelized and crisp, make sure to follow these three important steps: Do not overcrowd the pan: In order to brown and roast, vegetables need space on the baking sheet. As Brussels sprouts (or any veggie) cooks, they release moisture. If the Brussels sprouts are piled on top of each other on a baking sheet, this moisture will cause the Brussels sprouts to steam. That's not what we want. By giving the sprouts some space on the baking sheet and placing them in a single layer, it ensures that the sprouts roast and brown instead of steam.
Preheat the baking sheet: One trick of getting nicely browned sprouts and veggies is preheating the baking sheet. By placing the sprouts on a hot baking sheet, you can mimic the same searing, browning effects you would get by adding them to a very hot skillet. Simply place the baking sheet in the oven as it preheats. Then very carefully add the sprouts to the hot baking sheet. High heat: Don't get nervous about cranking up the oven, these sprouts will not burn in high heat. The high heat helps the outside of to brown while letting the inside cook and become tender. High heat helps with caramelization and doesn't happen when sprouts are cooked at low temperatures. Recipe Ideas and TipsThere are lots of ways to make this recipe your own and switch up the flavors and ingredients. Here are some ideas to customize this recipe:
Add bacon: Everything tastes better with bacon and this recipe is no exception. Add some chopped bacon right on the baking sheet alongside the Brussels sprouts. It will cook up and become crispy while also adding some bacon flavor to the dish. Look for center cut bacon, which tends to be the leanest option.
Try different mustard: Whole grain mustard is a favorite in our house with its deep flavor and texture, however, you can experiment with different types of mustard. Try a Dijon mustard for a more complex flavor, use horseradish mustard for something with spice, consider truffle mustard or hot mustard to change up the flavor profile. Just always choose mustard you would be happy eating.
Swap in maple syrup: For a vegan version of this dish or to simply change the flavor, swap in maple syrup for the honey in this recipe. Another option is to try different flavored honey options. This is so good with hot honey if you like things spicy.
Add crunch: To add some texture and crunch, consider topping the finished recipe with some chopped walnuts or pecans. It's also delicious with pomegranate arils, toasted breadcrumbs, or some thinly sliced shallots. Add herbs and spices: In this recipe, the mustard adds spice and flavor to the sprouts. To kick up that flavor even more, add dried herbs or spices like thyme, oregano, basil, paprika, or cumin.
Garlic: Another pairing that works great is garlic. Add some chopped minced garlic to the sauce or use garlic powder if there isn't fresh garlic on hand.
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Prep Time 5 mins
Cook Time 30 mins
Servings 6 Servings

Ingredients
  

  • 1.5 lbs Brussels sprouts
  • 1 tbsp olive oil
  • Salt and pepper
  • 2 tbsp whole grain mustard (or Dijon)
  • 2 tbsp Honey
  • 1 tbsp balsamic vinegar

Instructions
 

  • Preheat the oven to 450 degrees. Place a baking sheet in the oven as it preheats. Cut the sprouts in half and toss with olive oil, salt, and pepper. Carefully remove the pan from the hot oven. Spray with cooking spray and place sprouts cut side down on the baking sheet.
  • Roast for 18-24 minutes, shaking the tray halfway through cooking time. They are ready when the sprouts are tender and crispy on the outside.
  • Stir together honey, mustard, and balsamic vinegar.
  • Remove sprouts and toss in honey mustard while still hot. Season with additional salt and pepper if needed.

Video

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Pulled Pork Taco Soup

Pulled Pork Taco Soup

Stephanie Parker
Pulled Pork Taco Soup - the BEST taco soup EVER!!! Pulled pork, pinto beans, black beans, diced tomatoes and green chiles, corn, taco seasoning, ranch seasoning, chicken broth. SO easy to make. Just dump everything in the pot, bring to a boil and simmer. Can also make in the #slowcooker. Great for tailgating and potlucks. Can freeze leftovers for a quick meal later. Our favorite taco soup recipe!
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine Mexican, Slow Cooker
Servings 6 People

Ingredients
  

  • 1 pound cooked pulled pork
  • 1 15-oz can pinto beans, rinsed and drained
  • 1 15-oz can black beans, rinsed and drained
  • 1 10-oz can Rotel tomatoes, undrained
  • 1 1-oz packet Ranch dressing mix
  • 1 1-oz packet Taco seasoning
  • 1 cup frozen corn
  • 5 cups chicken broth

Instructions
 

  • In a Dutch Oven, combine cooked pulled pork, beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth.
  • Bring to a boil. Reduce heat and simmer for 20 to 30 minutes.
  • Serve with Fritos, cheese, and a dollop of sour cream.

Video

Notes

I bought my pulled pork at Costco. You can also find pre-cooked pulled pork at the grocery store or you can go to your favorite BBQ joint and grab a pound of pork for this recipe.
You can use any beans you prefer in this soup.
We did not think this soup was spicy. If you are worried about the heat, use a can of MILD Rotel tomatoes.
To make in the slow cooker, just dump everything in the crockpot and cook on LOW or HIGH for a few hours. I like to whip up a batch in the slow cooker for tailgating and parties.
You can freeze the soup for a quick meal later. To reheat, thaw and reheat on the stove or in the microwave.
To make this a freezer meal, simply place all the ingredients in a gallon freezer bag and freeze. When ready to make the soup, place the contents of the freezer bag in the slow cooker and cook on LOW all day. There is no need to thaw the contents before adding them to the crockpot. Just make sure to freeze the bag upright so it will fit in the crockpot easily without thawing.
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Chicken Pot Pie

Chicken Pot Pie

Andrew Rea
The autumnal equinox has long since passed, the fall is upon us, and we must pay tribute. And how better than with a bubbling-hot, veggie-packed, rib-sticking chicken pot pie? Pumpkins are passé, apple-picking is pointless: let's prevent a prosaic pie and properly celebrate the season. We use the entire chicken to make this pie.
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Course Main Course
Cuisine American

Ingredients
  

Stock Ingredients:

  • Chicken bones & skin roasted
  • Vegetable or canola oil
  • Celery chopped
  • Carrots peeled and chopped
  • Onion chopped in half
  • Parsnips peeled and chopped
  • Turnips peeled and chopped
  • Leeks chopped
  • Lemon grass chopped
  • Head garlic chopped in half
  • Fennel fronds optional, chopped
  • 1 tbsp peppercorn
  • Few sprigs of fresh parsley
  • Few sprigs of thyme
  • 2 bay leaves

Pie Crust Ingredients:

  • 150 g of all-purpose flour
  • 1 tsp kosher salt
  • 1 stick 113 g refrigerator cold butter
  • 50 g ice cold water

Filling Ingredients:

  • Chicken white meat, cubed
  • 4 tbsp butter
  • ½ onion chopped
  • Celery chopped
  • Carrots chopped
  • Parsnips chopped
  • 1 Tbsp thyme chopped
  • 4 tbsp all-purpose flour
  • ¼ cup white wine or dried sherry
  • 2 cups chicken stock
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp parsley chopped
  • ½ cup frozen peas
  • ¼ cup heavy cream

Frozen Filling Ingredients:

  • Chicken dark meat, cubed
  • Vegetable Oil
  • ½ onion chopped
  • Celery chopped
  • Carrots chopped
  • Parsnips chopped
  • 1 cup thyme chopped
  • 2 cups chicken stock
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp parsley chopped
  • ½ cup frozen peas
  • 2-3 tbsp cornstarch
  • ½ cup cold chicken stock

Instructions
 

Chicken Stock Method:

  • Start by breaking down 1 whole chicken by removing the spine and placing a snip at the base of the breast bone before flattening it out. Remove the wings by placing a radial cut along the base of the joint. Remove the legs by cutting between the breast and the thigh. Next, remove the skin from each piece and saving. Finally, remove the white meat from the breast bone by finding the breast bone and making shallow cuts alongside until the breast is removed. Repeat on the other side.
  • Remove the skin from the thigh and drumstick. Place a cut along with the fat between the thigh and drumstick. Then, run a knife along the drumstick to scrape off all of the meat. For the thigh, there is a single bone that needs to be cut under to separate the meat. Reserve all the bones and skin.
  • Cut all the meat into bite-size pieces and separate the white meat (day of pie) from the dark meat (freezer pie). Place in the refrigerator until ready to use.
  • Cut the chicken spine and carcass into manageable pieces. Gather into a pie and toss in a neutral-flavored oil like vegetable or canola oil. Space out evenly on a generously greased rack set in aluminum lined rimmed baking sheet and roast at 400°F for 1 hour or until deeply brown.
  • Into a large stockpot (or instant pot), fill with roughly peeled and chopped carrots, celery, onion, parsnips, turnips, leeks, lemongrass, a whole head of garlic chopped in half, fennel fronds (optional), 1 tablespoon of peppercorn, few sprigs of fresh parsley, few sprigs of thyme, 2 bay leaves, and the roasted chicken parts.
  • Fill with water and let simmer slowly for 4-24 hours, or 60 minutes in a pressure cooker.
  • If using a pressure cooker, remove the pressure from the pot and drain through a fine-mesh strainer. Set aside until ready to use.

Pie Crust Method:

  • Start by measuring out 150 grams of all-purpose flour, and whisk together with 1 teaspoon of kosher salt and 1 stick (113 grams) of refrigerator cold butter. Using 2 knives or a pastry cutter, mash the butter into pea-size pieces.
  • Measure out 50 grams of ice-cold water, adding 1-2 tablespoons to the flour at a time as necessary.
  • Using a rubber spatula, begin bringing everything together and eventually use your hands to massage everything into one cohesive ball of dough. Make sure not to over-knead leading to a tough pie crust. Once it holds its shape, wrap in plastic wrap tightly pressing into a disc and refrigerating for at least 1 hour.
  • If using a food processor, combine 150 grams of all-purpose flour, 1 teaspoon of kosher salt, fix the shredder disc, and feed a frozen stick of butter through the feeding tube. Repeat steps 2-3.
  • Remove the dough from the fridge and place onto a generously floured work surface along with flouring the dough and beginning to bang out the dough with a rolling pin repeatedly until the dough is double its size.
  • Begin rolling the dough out until it is about ⅛ of an inch thick. Using a plate, cut the dough into the desired shape, and optionally cut heart shape pieces out.
  • Place onto a parchment-lined rimmed baking sheet and refrigerate for at least 30 minutes.
  • Brush the crust down with a beaten egg, place the heart cut-outs back on top, and sprinkle with flaky salt.
  • Bake at 375°F for 10-15 minutes or until lightly golden brown. Let cool completely on a wire rack.

Chicken Pot Pie Method:

  • Start by melting 2 tablespoons of butter in a 10” cast iron skillet. Once sizzling and foamy, add in the chicken breast (white meat) and sautée for 2-3 minutes. Remove and set aside.
  • Add in another 2 tablespoons of butter, once melted add in ½ a chopped onion and sautée for 2-3 minutes before adding chopped aromatic vegetables like celery, carrots, and parsnips. Sautée over medium heat for 5 minutes.
  • Once is has softened and the color has developed, add in 1 tablespoon of chopped thyme and sautée for 30 seconds.
  • To thicken, add 4 tablespoons of all-purpose flour and sautée together for 1-2 minutes before optionally deglazing with ¼ cup of white wine or dry sherry. Cook for 1 minute or until the alcohol smell is gone.
  • Slowly add in 2 cups of chicken stock by pouring small splashes at a time mixing until a thick paste is formed before adding more stock.
  • Add the chicken back to the skillet and bring to a simmer for 5 minutes before adding a few pinches of kosher salt and a few twists of freshly ground black pepper.
  • Kill the heat and add in a few tablespoons of freshly chopped parsley, ½ cup of frozen peas, and ¼ cup of heavy cream. Mix until thoroughly combined. Taste for seasoning then set aside covered while making the pie crust.
  • Gently shuffle the cooled pie crust onto the top of the filling and bake at 400°F for 10 minutes.
  • Let cool before slicing and serving.

Frozen Dark Meat Chicken Pot Pie Method:

  • Start by cutting the dark meat into bite-size pieces.
  • Place into a pan and sautée in a little oil until the chicken has developed a little color.
  • Add in the aromatics and then the stock and let everything simmer for about 20 minutes.
  • To thicken, mix together 2-3 tablespoons of cornstarch and ½ cup of cold chicken stock until completely homogenous.
  • Slowly stream in the cornstarch and chicken stock while mixing the filling and cook for 3 minutes. Season to taste and add in chopped parsley then set aside to cool.
  • For the frozen pies, use the scrapes of the dough from earlier or double up the pie crust recipe and cut little rounds out of the dough. Make sure the rounds are a little larger than the intended serving vessels. Use ramekins for this method.
  • Fill each ramekin with an even amount of filling before topping off with the crust.
  • Wrap in plastic wrap and freeze up to 3 months.
  • When ready to bake, unwrap and bake 400°F for about 30 minutes, wrap in plastic wrap then unwrap, make 3 small cuts into the crust, and brush with a beaten egg before baking for additional 20 minutes until golden brown.

Video

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Welsh-Rarebit

Welsh-Rarebit

Mike Nadelman
Welsh Rarebit is a delicious blend of savory ingredients: sharp cheddar, egg yolk, Worcestershire sauce, whole grain mustard, and beer, piled onto slabs of toasted bread and broiled into a bubbly cheese sauce. A jammy sweet broiled tomato tops them off, a slight break from tradition that makes these cheese toasts even better.Welsh rabbit or Welsh rarebit is a Welsh dish consisting of a hot cheese-based sauce served over slices of toasted bread. The original 18th-century name of the dish was the jocular "Welsh rabbit", which was later reinterpreted as "rarebit", as the dish contains no rabbit. Variants include English rabbit, Scotch rabbit, buck rabbit, golden buck, and blushing bunny.
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Prep Time 8 mins
Cook Time 7 mins
Total Time 15 mins
Course Breakfast, Snack
Servings 2 People

Ingredients
  

  • 1 teaspoon whole-grain mustard
  • 1 egg yolk
  • 2 tablespoons beer
  • 1/2 teaspoon Worcestershire sauce
  • kosher salt and freshly ground black pepper to taste
  • 4 ounces shredded sharp cheddar cheese
  • 2 thick slices rustic sourdough loaf about 1-inch thick
  • 4 slices Roma tomato about 1/4-inch thick
  • 2 teaspoons olive oil
  • kosher salt and freshly ground black pepper to taste

Instructions
 

  • Preheat broiler.
  • In a medium bowl, whisk together mustard, egg yolk, beer and Worcestershire sauce. Season lightly with salt and freshly ground black pepper. Stir in shredded cheddar until well blended (the cheese should be uniformly wet with no liquid remaining on the bottom of the bowl.).
  • Arrange bread slices and tomato slices on a baking sheet. Drizzle tomato slices with olive oil and season with salt and pepper. Broil 3 minutes until bread is a light golden brown.
  • Remove from broiler and spread cheese mixture evenly over each bread slice, all the way to the edges. Broil until melted and bubbly, 3 to 4 minutes more.
  • Top of each bread slice with two broiled tomato slices on and serve immediately.

Video

Notes

You need only three ingredients to make an excellent grilled cheese sandwich: bread, most any variety will do; cheese, as long as it melts; and butter because it really does make everything better. But this isn’t that kind of sandwich. It’s related, but in a rowdy cousin kind of way.
It’s complex, but not complicated. You can easily adjust the recipe to serve two or ten. Serve as an appetizer, or lunch or dinner as a side dish to steaming hot bowls of creamy Tomato Bisque.
Recipe Options
Use any beer you like here from pale ale to a dark beer like Guinness.
Spice up the melted cheese mixture with a pinch of hot paprika, cayenne pepper, or a few dashes of hot sauce like Tabasco.
Swap creamy Dijon mustard in for the whole grain mustard.
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Caldo Siete Mare Seafood Soup

Caldo Siete Mare Seafood Soup

Lupi Zertuche-Gasca
Super Good Seven Seas Soup
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Course Soup
Cuisine Mexican, Seafood
Servings 6 Servings

Ingredients
  

  • 2 lbs shrimp
  • 3 lbs fish
  • 7-8 snow crab legs
  • 1 12 oz mixed seafood bag
  • Optional 1 fish head for taste.
  • 1-2 can salsa del pato
  • Oregano to your liking
  • 9-12 bay leaves
  • Salt to taste
  • Seafood bullion to taste
  • 1/2 medium onion
  • 2-3 to matoes
  • 2 green chile Pasillas
  • 5-6 carrots
  • 1/2 bunch of cilantro
  • 2 zucchini
  • 4-5 celery sticks
  • 5 garlic cloves or 1 tbs minced garlic
  • 1 can tomato sauce. Optional

Instructions
 

  • Saute tomatoes, onions chiles, & garlic.
  • Add salt & pepper
  • Throw in the salsa del pato & oregano
  • Add water. Cover let it boil. Add the vegetables when the water is boiling. Let the vegetables boil for about 3-4 minutes. Add all the seafood. Taste for more salt or seafood buillion.
  • Add the cilantro & more oregano if you'd like. Cover let it simmer until seafood is cooked.

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Poppy Seed Dressing

Poppy Seed Dressing

Mike Nadelman
Creamy poppy seed dressing made with yogurt instead of mayonnaise — you’ll love the flavor of this light and easy to make dressing! It can also be made vegan
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Prep Time 5 mins
Course Dressing
Cuisine healthy
Servings 1 /2 cup

Ingredients
  

  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 2 tablespoon white vinegar
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon poppy seeds

Instructions
 

  • Mix all ingredients together in a jar, cover and shake well to combine. Use immediately or store covered in fridge.

Video

Notes

A great substitute for Panera's Poppyseed dressing
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Sweet Kale Superfood Salad

Sweet Kale Superfood Salad

Mike Nadelman
Seven superfoods never tasted so good!
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Prep Time 20 mins
Course Salad
Cuisine Vegan
Servings 5 Servings

Ingredients
  

  • 4 cups baby Kale
  • 1 cup green cabbage
  • 1/2 cup broccoli slaw
  • 1/4 cup thinly sliced Brussels sprouts
  • 1 cup chicory
  • 1/4 cup roasted pumpkin seeds
  • 1/4 cup cranberries
  • 1/2 cup Panera's poppyseed dressing. (or make your own from our recipe)

Instructions
 

  • Wash all ingredients except the seeds and cranberries
  • Chop the Kale, Cabbage, and Chicory
  • Trim the Brussels sprouts and slice thinly using a sharp knife or DASH Safe Mandoline
  • Mix all ingredients and add dressing to taste

Video

Notes

This is a popular salad sold in the markets under various brand names and served in fine restaurants as well.
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Easy Beef Gravy

Easy Beef Gravy

Mike Nadelman
Make a delicious cream gravy that is fail-proof and delicious with Better Than Bouillon. This recipe could be made in five different flavors with the variety of Better Than Bouillon bases seen below. I used Roasted Beef Base, but it would be equally delicious with Roasted Garlic, Chili, or Seasoned Vegetable Base. You could also use Roasted Chicken Base, which would also work well with ground chicken or turkey meatballs.Better Than Bouillon is my secret weapon to making dishes taste flavorful and delicious without the extra effort. It’s a little shortcut that makes everything taste like they were made completely from scratch. All you need is about a teaspoon of Better Than Bouillon base and 8 oz of water to make your food taste incredible. A little goes a long way and these little jars will last a long time! Better Than Bouillon is a paste concentrate that is equivalent to a bouillon cube or broth. It can be used to make a basic stock, broth or as a marinade to add flavor to recipe. I prefer the base to cubes or broth because the base lasts longer in the fridge than broths and they dissolve well, unlike cubes.This gravy recipe can be used for our Bison-Pork meatballs served over rice or roast beef with gravy, steak tips and gravy, and more. You can even use frozen meatballs with gravy and it will turn out SO delicious!
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Cook Time 30 mins
Course Condiment
Cuisine American
Servings 8 Servings

Ingredients
  

  • 1/2 cup ground bison beef, finely chopped cooked or uncooked steak
  • salt to taste
  • 4 TBSP flour
  • 1 tsp Better Than Bouillon Roasted Beef Base
  • 16 oz water
  • 1/4 cup heavy cream

Instructions
 

  • Cook whatever type of beef you have and add salt if unseasoned. If the meat is already cooked as in steak, chop it finely and add it to a pan with water. Cover and simmer to tendorize it (about 10-15 minutes)
  • Mix together the Better Than Bouillon base and 8 oz of water. Add 1/2 the flour and BTB mix and stir well. Add the mix to the skillet and stir constantly. Then, add in the heavy cream and stir. Bring to a slight boil, stirring continuously. Adjust the thickness by adding water or make it thicker by using a little cold water mixed with flour.

Video

Notes

We love this with Meatballs and plain white rice accompanied with our favorite Kale Salad.
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Bison and Pork Meatballs

Bison and Pork Meatballs

Mike Nadelman
Just a simple recipe. High in protein, great flavor, and really simple ingredients. Bake and use with pasta and sauce.
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Prep Time 15 mins
Cook Time 1 hr
Course Main Dish
Cuisine Italian, Native American, Paleo
Servings 8 Servings

Ingredients
  

  • 1 pound ground bison
  • ¼ pound ground pork
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic granulated or fresh
  • 1 small yellow onion finely diced
  • 3 tablespoons fresh parsley
  • 1 teaspoon ground black pepper
  • 1 tablespoon thyme fresh or dried
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Preheat the oven to bake 350 degrees F.
  • In a medium mixing bowl add the ground bison, ground pork, and seasonings. Mix well to incorporate.
  • Using your hands, form the mixture into balls about 1-inch in diameter.
  • Place on parchment paper on a sheet pan in the oven and monitor 1/2 hour at a time, turn as necessary.
  • Remove and serve.

Video

Notes

Try this with rice and our Beef Gravy.  Leftovers or uncooked can be frozen
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Gingered Butternut Squash Soup with Spicy Pecan Cream

Gingered Butternut Squash Soup with Spicy Pecan Cream

Mike Nadelman
The holiday feel of butternut squash, especially when it's combined with ginger, as it is for his smooth, gently sweet soup. He tops it with whipped cream flecked with chopped pecans for a number of reasons: "Usually holiday soups have a dollop of cream—adding pecans gives it a dollop of flavor. And crunch. I think everything should have a little bit of crunch to it. Plus, this is Texas, and pecans are Texas."
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Prep Time 40 mins
Cook Time 2 hrs
Course Side Dish, Soup
Cuisine American
Servings 12 Servings

Ingredients
  

  • 2 large butternut squash 5 1/ pounds halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil
  • ¾ cup pecans 2 ounces
  • 2 tablespoons unsalted butter
  • 1 large onion cut into /2-inch dice
  • 1 small fennel bulb halved, cored and cut into /2-inch dice
  • 1 /2- inch piece of fresh ginger peeled and finely chopped
  • 6 cups chicken stock
  • 14 ounce can of unsweetened coconut milk
  • ¾ cup chilled heavy cream
  • 1 teaspoon hazelnut oil
  • .13 teaspoon cayenne pepper
  • Kosher salt
  • 1 ½ tablespoons fresh lemon juice

Instructions
 

  • Preheat the oven to 350°. Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender. Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
  • In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
  • In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally. Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk.
  • Meanwhile, in a food processor, pulse the pecans until they are finely chopped. In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
  • Working in batches, puree the squash soup in a blender until smooth. Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream and serve.

Video

Notes

Make-Ahead: The soup can be refrigerated for up to 2 days. Reheat gently, adding a little chicken stock to thin the soup.
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Peking Duck Popcorn

Peking Duck Popcorn

Mike Nadelman
On Broadway Street in San Francisco, we tried a bag of Peking Duck caramel popcorn at a fabulous Chinese restaurant called China Live and I was hooked! For those of you that are wondering, there's actually no duck in this Peking Duck popcorn. The flavoring is actually from hoisin sauce, the delicious accompaniment to Peking Duck pancakes. Of course you could skip the hoisin and just use real duck fat, but then thats a different flavor profile
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Prep Time 10 mins
Cook Time 1 min
Course Snack
Cuisine Chinese

Ingredients
  

  • 1/4 cup popcorn kernels
  • 2/3 cup brown sugar
  • 1/4 cup honey
  • 1 ounce butter optionally duck fat
  • 3.5 tablespoons hoisin sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons sesame seeds

Instructions
 

  • Place the unpopped corn in a paper bag and fold over the top 3-4 times to secure. Place in the microwave and heat on high for 2-2.5 minutes (listen for the rapid popping sound).
  • Line a large baking tray with parchment. In a heavy-bottomed saucepan place the brown sugar, honey, butter, hoisin sauce, and salt. Bring to a boil stirring to combine the butter and then boil without stirring until it reaches 140C/285F on a sugar thermometer. Turn the heat off and add the bicarb and stir. Add in the popped corn and swirl to coat all pieces. Layout on the prepared baking tray immediately (as it cools it hardens).
  • Preheat oven to 121C/250F and bake for 1 hour to dry it out. Store in an airtight container.

Video

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Pecan-Crusted Pork with Pumpkin Butter

Pecan-Crusted Pork with Pumpkin Butter

Mike Nadelman
This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with delicious homemade pumpkin butter. (You can always use store-bought pumpkin butter if you can find it but homemade is always better).
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Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 14 ounce can pumpkin puree or fresh roasted
  • ¾ cup apple juice
  • 1 pinch ground cloves to taste
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 cup pecans
  • ¾ cup bread crumbs optional
  • 4 1/2 inch thick boneless pork chops
  • ¼ cup oil for frying

Instructions
 

  • Whisk together pumpkin puree, apple juice, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes.
  • Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat.
  • Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.

Video

Notes

The best way that I found to make a great crust is a mixture of mayo and dijon mustard with a few drops of water mixed together, dip pork chops, chicken or even fish in it. In another bowl pour panko (found in oriental section) bread crumbs and seasoned bread crumbs together with pecans or for Italian dishes grated parmesan cheese. Heat a pan with enough oil just to cover meat 1/2 way.Cook until crisp then finish in oven.
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Sautéed Zucchini and Cherry Tomatoes

Sautéed Zucchini and Cherry Tomatoes

Mike Nadelman
Crisp zucchini, burst cherry tomatoes, and meltingly sweet red onions make a lovely summer side dish. We love this with our Salmon Milano but it works for chicken, shrimp, and chickpea proteins as well.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr
Course Side Dish
Cuisine Keto, Vegan
Servings 4 Servings

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 small red onion diced
  • 1 pound zucchini white or green 2-3 medium, cut into 1/2-inch chunks
  • 1- pint cherry or grape tomatoes halved
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh chopped basil, cilantro or parmesan Optional
  • 2 tablespoons balsamic vinegar

Instructions
 

  • Heat the olive oil over medium heat in a large sauté pan. Add the red onions and cook, stirring frequently, until very soft and pale purple in color, 7-8 minutes. Do not brown.
  • Add the zucchini, tomatoes, garlic, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Drizzle Balsamic Vinegar to finish. Transfer to a serving dish and garnish with more fresh basil if desired.

Video

Notes

Use this for fish or just vegetarian. It works either way
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Cajun Grilled Sturgeon

CAJUN GRILLED STURGEON

Mike Nadelman
This large bottom-feeding fish visits every January from the Delta, pecking at the bottom with is "vacuum" hose like mouth for morsels of fish that died during winter storms. The meat holds up well on the BBQ and tastes a lot like chicken. This is also where caviar comes from, though mostly from sturgeon in eastern Europe and Russia.
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Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Course
Cuisine Cajun, Keto, Keto. Paleo, Pescatarian
Servings 5 serving

Ingredients
  

  • 2 lbs Sturgeon trimmed and cut into large chunks discard the red meat
  • 2 tablespoons extra virgin olive oil with some extra for drizzling
  • 2 teaspoons Cajun spice
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt to taste
  • 1 lemon cut into quarters

Instructions
 

  • Place the surgeon cubes in a medium-sized bowl, add the olive oil, Cajun spice and thyme, season with salt and leave to marinate for 20 minutes.
  • Preheat a BBQ or griddle pan.
  • Divide the sturgeon into serving sizes
  • Grill for 2 minutes on all sides or until the sturgeon is just cooked. It won't fall apart like other fish do so not to worry.
  • Serve with the lemon wedges and drizzle with olive oil.
  • Servve with a fresh salad

Video

Notes

We vacuum packed the leftover trimmed and marinated pieces of a 60-pound sturgeon and froze it. Great to take on a camping trip, this lasted well into summer.
Keyword fish
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Simple Stuffed Squash

Simple Stuffed Squash

Mike Nadelman
Really easy recipe for stuffed Kabocha, Acorn or Small Pumpkin squash
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Prep Time 10 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Dish
Cuisine American, Paleo, simple
Servings 3 servings

Ingredients
  

  • 1 small squash Kabocha Acorn or Pumpkin
  • 1/2 pound Lunardi's oven-ready meatloaf or local grocery store brand
  • 1 bag chopped spinach
  • 1 bag petite vegetables
  • 2 tablespoons avocado oil
  • 1/4 cup of Tomato Catsup

Instructions
 

  • Preheat oven to 400 degrees F
  • Wash the squash and scrub if necessary
  • Microwave the squash for 4 minutes
  • Mix meatloaf with 1/4 bag each of spinach and vegetables
  • Cut a lid off the top of the squash as shown
  • scoop out seeds, rinse, salt, and place on parchment paper to roast (optional)
  • Stuff squash with meat and vegetable mixture
  • Top with tomato catsup (optional)
  • Place the cut-out lid back on the squash
  • Place squash in in a cast iron pan
  • Brush oil all over the squash outside
  • Bake for 45 minutes to 1 hour or until a fork can be poked into squash easily
  • Remove from oven and slice into serving sizes
  • Roast seeds for 20 minutes or until dry but not brown. Note flesh attached to seeds should be dry as well.

Video

Notes

This recipe minimizes the need to use a lot of dishes in the process. It's fast, easy, and delicious.  Watch the video to make this a Vegan dish.
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Burmese Pork and Spinach Stuffed Kabocha Squash

 

Burmese Pork and Spinach Stuffed Kabocha Squash

Mike Nadelman
This recipe uses the entire Kabocha squash as a basic bowl. Depending on how you make it, it can be spicy or not.. Burmese flavors include sweet and sour, nutty, and spicy foods. I’m one of those terrible carnivores and I strongly believe in the Burmese affliction that there can be illness caused by the failure to eat meat, But you could make this completely vegan using lentils, chickpeas and tomatoes.
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Prep Time 30 mins
Cook Time 1 hr 10 mins
Course Main Dish
Cuisine Burmese, Keto Friendly, Paleo, Whole 30
Servings 3 servings

Ingredients
  

  • 1 2 pound Kabocha squash
  • 1 tablespoon Mae Ploy yellow curry paste optional
  • 1 tablespoon coconut oil
  • 2 shallot large minced
  • 3 garlic cloves minced
  • 1 pound ground pork
  • 2 cups frozen spinach
  • 1/4 cup chicken broth
  • 1/2 cup Canned Heavy Coconut Cream be sure to use a quality brand
  • 1/2 cup Sour Shredded bamboo shoots
  • 1 tablespoon vinegar optional if you can't find sour bamboo shoots
  • 1 teaspoon tamarind paste
  • 1 Tamari to taste

Instructions
 

  • Preheat the oven to 400°F. Place whole squash in a Microwave oven for 3-4 minutes or until soft enough to cust easily. Cut out the top of the squash and scoop out the seeds.
  • Season the inside of the squash with salt and pepper. Put the squash upside down in a microwaveable container, add a splash of water, cover with a lid, and nuke for another 4-6 minutes to soften even more.
  • In the meantime, prepare the filling. Heat the coconut oil in a cast-iron skillet over medium heat. Add the minced shallots and sauté until they are translucent. Throw in the minced garlic and stir it around until it is fragrant (~30 seconds).
  • Add the ground pork and cook until it’s no longer pink. Season the pork to taste with Yellow curry tamarind paste, tamari (or soy sauce) to taste. Then add chicken broth and stir until it has a uniform consistency without being too thinned out
  • Add the bamboo shoots then the frozen spinach straight from the freezer (Tip: buy the bagged stuff, not the frozen block) and stir everything until the spinach defrosts.
  • Remove the squash out of the microwave and place it on a foil-lined baking tray. Fill the squash nearly up to the top. (leave about 1/2 inch for coconut cream)
  • Add coconut cream to the filling and cover with the top of the squash. Place the stuffed squash in the oven for 45 minutes to 1 hour or until the flesh is easily pierced with a knife.

Video

Notes

There are lots of variations for this dish like using pulled pork chucks, using lentils and lamb shoulder or, by making it vegan using pureed butternut squash with curry.
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Classic Hummus

Classic Hummus

Mike Nadelman
This is a fast and easy classic hummus recipe. It’s versatile, delicious and can be used as a dip or spread in just about anything. This homemade hummus is the freshest, tastiest hummus you’ve ever eaten. Once you make it, you’ll never go back to store-bought. Its high in fiber and really good for you.
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Prep Time 3 mins
Total Time 10 mins
Course Side Dish
Cuisine Israeli, Vegan, Vegetarian
Servings 8 Servings

Ingredients
  

  • 30 oz canned chickpeas garbanzo beans, drained with liquid reserved (I use two 15oz cans)
  • 1/3 cup chickpea liquid or more, as needed
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 2 lemons juiced
  • 2 garlic cloves
  • 1 tsp cumin
  • 1/2 tsp salt
  • olive oil garnish
  • paprika garnish
  • fresh parsley