Posted on Leave a comment

Whole30 Chicken Paillard Platter with Green Goddess Dressing MAGIC ELIXIRS (TM)

Whole30 Chicken Paillard Platter with Green Goddess Dressing MAGIC ELIXIRS™

nocrumbsleft

Cutlets:

  • 4 chicken cutlets
  • 1 tsp salt
  • ½ tsp pepper
  • 2 Tbsp olive oil (plus additional 1 Tbsp for each batch of cooking)

Platter:

  • Arugula
  • Salt (for greens)
  • Sliced Avocado
  • Marinated Red Onions MAGIC ELIXIRS™ (click here for recipe)
  • Green Goddess Dressing MAGIC ELIXIRS™ (recipe below)

Place chicken cutlets between plastic wrap or wax paper and pound evenly on both sides, 1 ½ to 2 minutes. Be sure not to rush the process or pound the them too hard – as you may break down the meat.

After pounding the chicken, gently remove the plastic or wax paper and salt and pepper one side of the cutlet. Then flip it into your hand and remove the paper from the top. Salt and pepper the other side.

Heat 2 Tbsp Olive Oil in a large, non-stick sauté pan. Sauté first side for 3 minutes flip over and cook for one minute on the other side. If the oil gets too hot, lower the temp to medium.

If cooking in batches, remove cutlets and place on a baking sheet and keep warm in a 200 F oven. Add additional olive oil (about 1 Tbsp) and repeat process. (If oil seems burned, wipe out pan and start fresh with 2 Tbsp olive oil.)

Assemble everything on a platter and let everyone make their plates with as much of everything as they want!

Teri Tip:  If the cutlets (or chicken breasts) are too large, you can cut them into two pieces which should make pounding them and cooking them easier.

Green Goddess Dressing MAGIC ELIXIRS™

  • 3 oil-packed anchovy filets
  • 3 garlic cloves, chopped fine
  • 1 cup Whole30 Mayo (click here for recipe)
  • 2 handfuls basil leaves
  • 4 Tbsp fresh tarragon leaves
  • ¼ cup parsley
  • 3 Tbsp lemon juice
  • 5 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 pinches salt

Make the dressing: Blend all the dressing ingredients to combine well. Taste the dressing and add salt, pepper, and more lemon juice for extra tang, if needed.

Posted on 1 Comment

Whole30 Garlic Scallops

Whole30 Garlic Scallops

nocrumbsleft

  • 1 ½ pounds medium sized scallops
  • 1 tsp salt, divided
  • ½ tsp black pepper
  • 4 Tbsp olive oil, divided
  • 2 Tbsp unsalted clarified butter
  • 3 cloves of garlic, pressed
  • ¼ cup chicken stock
  • 3 Tbsp coconut cream
  • 2 Tbsp lemon juice
  • Chopped parsley (for garnish)

Rinse the scallops under cold water and pat them until very dry. Season with ½ tsp salt and ½ tsp black pepper.

Cook the scallops in 2 batches. Heat the olive oil in a large sauté pan over medium high heat, until hot, but not smoking. Add scallops in a single layer and cook 3-4 minutes on one side until brown, then flip and cook other side for 1-2 minutes.  Remove and set aside. Repeat for 2nd

In the same pan, add 2 Tbsp of clarified butter, scraping all the crusty bits from the pan as it heats up. Add the garlic and sauté for about 30 seconds.  Pour in the chicken stock, stirring and let simmer for about 1-2 minutes, until slightly reduced.

Add the coconut cream, stirring and cooking until incorporated.  Add the lemon juice and the remaining ½ tsp salt, stirring to combine.  Return the scallops to the pan just long enough to warm them up.   Garnish with parsley and serve.

Posted on 3 Comments

Whole30 Winter Feast with Pork Tenderloin

Gorgeous carrots and onions, juicy pork tenderloin and crispy smashed potatoes.  What could be better for a mid winter feast?

This is pork tenderloin with a twist because we are making an “indoor kabob”, which is perfect for fall cooking! The trick to this dish is the amazing marinade. It starts with Extra Virgin Olive Oil then add garlic, lemon rind and lemon juice, fresh rosemary, salt and pepper and you have a magic elixir to use all over this entire dish!

The simple and delicious marinade is a two fer! First, you use it to marinate the pork tenderloin.  Then, after pre-cooking the potatoes, you smash them and toss them in the leftover marinade.  The only way to get truly crunchy potatoes is to cook them twice. If you have never discovered this way of cooking potatoes, you are in for a treat!

Whole30 Mid Winter feast with Pork Tenderloin

nocrumbsleft

For the pork:

  • 2 pounds of pork tenderloin
  • 2 Tbsp Extra Virgin Olive Oil

For the marinade:

  • Zest of 1 lemon
  • 3 Tbsp of freshly squeezed lemon juice
  • 1 large rosemary sprig or more to taste, chopped coarsely
  • 3/4 cup Extra Virgin Olive Oil
  • 1 Tbsp of salt
  • 1 1/2 tsp freshly ground black pepper
  • 6 cloves of garlic, chopped coarsely

For the crispy smashed potatoes

  • 1 1/4 pounds baby potatoes
  • 2 Tbsp kosher salt
  • 2 Tbsp Extra Virgin Olive Oil

For the roasted carrots and onions:

  • 8 medium sized carrots
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 large red onion
  • 3 Tbsp Extra Virgin Olive Oil

Preheat the oven to 450°F.

Cut the tenderloin into 1 1/2″ thick medallions. Place the slices of pork tenderloin in a bowl and set aside.

Marinade: Remove the leaves from the sprig of the rosemary. Chop the lemon zest and rosemary leaves. In a medium bowl, combine all of the marinade ingredients, stirring until combined. Measure out 1/4 cup of the marinade and set aside. Spoon the remaining marinade over the sliced pork, coating all pieces well. Marinate for 30 minutes.

Meanwhile, bring water and 2 Tbsp salt to a boil. Place the baby potatoes in the water and bring back to a boil. Cook for 15 minutes. When done, remove the potatoes from the water with a slotted spoon and place on a sheet pan to cool.  When the potatoes are cool, gently smash each one with a fork to flatten slightly.

Peel and cut the carrots on the diagonal into medium sized pieces, about 2-3 inches long.  Cut the onion into medium size wedges. Place them all on a sheet pan.  Drizzle with 3 Tbsp olive oil and sprinkle with salt and pepper. Toss until well coated.

After the pork has marinated for 30 minutes, remove from marinade and place two pieces on each skewer, leaving a little bit of room between the pieces.  In a large cast iron pan over medium high heat, heat 2 Tbsp of olive oil. Sear the pork for 2 minutes on each side. When done, remove the pork from the pan (and any residual rosemary pieces) and set aside.

Add another 2 Tbsp of olive oil to the skillet.  Moving quickly, place the smashed potatoes into the hot skillet, then place the pork over the potatoes. Pour reserved 1/4 cup of marinade over the pork and potatoes and place the pan in the pre-heated oven. Cook for about 8 minutes, then leaving the potatoes in the oven, remove the pork skewers from the oven and set aside to rest.  Continue to cook the potatoes until brown and crispy, about 30 minutes  At the same time, place the pan of carrots and onions in the oven to cook until tender, about 20 minutes.

Posted on 5 Comments

Whole30 Chicken Meatballs in Green Curry

I’m in Chicago and in the middle of winter…let’s just say the weather isn’t giving me a lot of joy, but it’s when cooking delicious food is the ultimate soulful experience. Here’s a twist on my meatballs, just updated with Thai Kitchen green curry. It’s absolutely delicious.

Whole30 Chicken Meatballs in Green Curry

nocrumbsleft

  • 1 lb ground dark chicken meat
  • 1 lb ground light chicken meat
  • 1/2 cup chopped basil
  • 5 garlic cloves, minced
  • 3 finely chopped green onions
  • ½ cup finely chopped red pepper
  • 3 Tbsp coconut aminos
  • 1 Tbsp green curry paste
  • 1 Tbsp arrowroot powder
  • 2-1/2 tsp kosher salt
  • 2 Tbsp Extra Virgin olive oil for sautéing

For the sauce

  • ¾ cup finely diced onions
  • 4 garlic cloves, minced
  • 1 cup chicken stock, warmed
  • 1/4 cup green curry paste
  • 1 – 14 oz can of coconut milk, stirred
  • 6 oz coconut cream
  • 3 Tbsp lime juice
  • 1 Tbsp coconut aminos
  • 1 tsp red pepper flakes
  • 1/2 cup basil, cut into thinly sliced ribbons
  • 1/2 cup cilantro, chopped
  • Lime wedges for garnish

Place a baking sheet in the oven and preheat the oven to 200F. You will cook the meatballs in two batches and will use this to keep them warm.

Int a large bowl, mix all meatball ingredients together by hand, except for the olive oil.

Using a small ice cream scoop, scoop out meatballs and roll, about 2 ounces each.

In a large Dutch Oven over medium heat, warm the olive oil and brown the first batch of meatballs about 3 minutes a side, making sure to brown all sides. Remove and place on the warm baking sheet in the oven. Repeat for the second batch.

Leaving 1 tablespoon of the oil from cooking the meatballs in the Dutch oven, as well as any other tidbits, remove the remaining oil. Add the onions to the dutch oven and sauté until soft, about 5 minutes. Then add the garlic and sauté for 2 more minutes.

Using 1/3 cup of the warmed chicken stock, deglaze the Dutch Oven, being sure to scrape the bottom to get all the little bits. Dissolve the curry paste in the remaining 2/3 cup of the warm chicken stock and add to the Dutch Oven, stirring to combine. Add the coconut milk and coconut cream, whisking until everything is dissolved and smooth.

Add the lime juice, coconut aminos, and red pepper flakes, and stir. Bring to a boil,  then transfer the meatballs from the oven into the Dutch Oven with the sauce and cover. Turn the heat down to medium-low and simmer for 20 minutes, or until the meatballs are cooked through.

Add basil and fresh cilantro (or any other fresh herbs you like). Stir to combine. Serve over cauliflower rice, and garnish with lime wedges.

Posted on Leave a comment

Whole30 Crispy Smashed potatoes with Macadamia Nut Pesto MAGIC ELIXIRS (TM)

Whole30 Crispy Smashed potatoes with Macadamia Nut Pesto MAGIC ELIXIRS™

nocrumbsleft

  • 2 Tbsp of salt for boiling potatoes
  • 2 pounds of butter cream potatoes (or small Yukon gold)
  • 2-3 Tbsp extra virgin olive oil
  • Salt and pepper for seasoning
  • ¼ tsp granulated garlic
  • Macadamia Nut Pesto MAGIC ELIXIRS™ (recipe below)

Preheat oven to 450°F.

Bring water to a boil with 2 Tbsp of salt. Add potatoes and simmer for about 20-25 minutes, uncovered.

When potatoes are tender, take them out and let them cool for about 5 minutes and place on a large baking sheet.

Using measuring cup or the bottom of a glass, press down on the potato, smashing it so it cracks on all sides.

Drizzle each potato with 1 tsp of olive oil. Sprinkle with salt, pepper and granulated garlic. Roast the potatoes for 27-33 minutes, until crispy and golden brown.

Serve potatoes, crispy side up and top with a dollop of Macadamia Nut Pesto MAGIC ELIXIRS™.

Macadamia Nut Pesto MAGIC ELIXIRS™

  • 1 cup raw macadamia nuts
  • 3 cloves garlic, pressed
  • 1 cup fresh basil
  • 1 cup fresh flat leaf parsley
  • 6 Tbsp Extra Virgin Olive oil
  • 3 Tbsp lemon juice
  • salt and pepper, to taste

In the food processor, pulse a cup of raw macadamia nuts until coarsely chopped.

Add the pressed garlic, basil and parsley, pulse until mixed well.

When all of that is mixed well, slowly add the olive oil until combined well.

Add the lemon juice, salt and pepper and combine until well mixed. Depending on your desired consistency, you can add more olive oil a tablespoon at a time.

Posted on 2 Comments

Whole30 Superbowl Platter

I wanted to create something that is all about inspiration for the Big Game or entertaining a crowd. During Whole30, you should focus on what you can eat, rather than what you can’t. If you want to do it all homemade, great! Otherwise, you can pick a lot of it up at the store and then make my homemade sauces.  Mix it up and use your favorites!

Whole30 Superbowl Platter

nocrumbsleft

Shrimp

  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 1 tsp old bay seasoning

Toss the shrimp in the spices. In a sauté pan over medium to medium high heat, sauté in olive oil, 2 minutes each side, about 4 minutes total.

Jammy Eggs

In a medium sized pot, bring water and 1 tbsp salt to a boil.  Once boiling, gently place eggs in the water.  Cook for 7 ½ minutes.

Remove from water with slotted spoon and place immediately into an ice bath for 1 minute. Remove from ice bath and gently peel.

Sweet Potato crisps

  • 2 large Japanese Sweet Potatoes, peeled
  • 1/3 cup coconut oil for frying
  • Kosher Salt to taste

Cut the sweet potato as thin as possible. Heat the oil to hot, but not smoky. Fry one in the coconut oil to test it out. You want to fry until crispy.

Once you know how long it takes to get them nice and crispy, fry the remaining slices. Remove and set on paper towel. Sprinkle with salt.

You may need to adjust the stove temperature to make sure that the oil stays hot (but is not burning the potatoes).

Avocado Crèma

  • 1 Avocado, peeled and pitted
  • 5 Tbsp coconut milk
  • 2 Tbsp lime juice
  • 1 clove garlic, press
  • ¼ cup cilantro, chopped
  • ½ tsp kosher salt
  • A dash of coconut aminos

In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, cilantro, salt and coconut aminos and blend until smooth.

Cover and set aside until ready to serve.

Spicy Whole SistersRanch Dressing

Whole Sisters Ranch combined with 3 Tbsp of green hot sauce (Cholula).

Smoky Yellow Pepper Mayo

  • 2 yellow peppers
  • 1 tsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup Whole30 mayo
  • 1 Tbsp red wine vinegar
  • Salt and pepper to taste

Preheat oven to 500F. Place peppers on roasting pan, oil, salt and pepper. Roast them for about 15-20 minutes (not too black – light brown) flip every 5 minutes.  Make sure they don’t burn.

Remove from the oven and place in a paper bag for about 30 minutes. After 30 minutes, remove from the bag and remove as much skin as possible. Remove the seeds too.

Transfer to a food processor and add the mayo and red wine vinegar, blending until smooth. Season to taste.

Then Assemble your Super Bowl Spread and be sure to use your favorites!

Posted on 2 Comments

Whole30 Roasted Grapefruit Chicken (Cookbook Sneak Preview!)

I am so delighted to share this as a preview to my Whole30 endorsed cookbook, nocrumbsleft™, Everyday Food Made Marvelous, coming out May 2019! This fantastic Roasted Grapefruit Chicken is something that I made for my kids for years and I know that your family will love it too!

Whole30 Grapefruit Chicken

nocrumbsleft

  • 2 Tbsp salt, divided
  • 1 ½ tsp pepper, divided
  • 1 tsp granulated garlic
  • 1 tsp marjoram
  • 1 tsp paprika
  • ¼ tsp cayenne
  • ¾ cup juice from fresh grapefruit (save the juiced grapefruit)
  • 4 Tbsp Extra Virgin Olive oil, divided
  • 1 whole chicken (about 4 pounds)
  • 3 large carrots (halved lengthwise and cut into thirds)
  • 3 cups quartered red potatoes
  • 1 yellow onion, cut into wedges (about 1 ½ cup)
  • 5 cloves garlic

In a small bowl, stir together 1 ½ Tbsp salt, 1 tsp pepper, granulated garlic, marjoram, paprika and cayenne and stir until combined. In another small bowl, stir together the grapefruit juice and 2 Tbsp of olive oil.

Place the chicken, breast side up on a baking sheet and drizzle with 1 Tbsp olive oil. Sprinkle the spice blend on both sides of the chicken and rub it all in well so that the chicken is coated with spices and oil. Cover the chicken and refrigerate for at least 2 hours or up to overnight.

When ready to cook the chicken, preheat oven to 350°F. Line a baking sheet with parchment paper and place the chicken on it.

In a medium bowl, add the carrots, potatoes, onions and garlic cloves, 1 Tbsp of olive oil, 1 tsp salt, ½ tsp pepper, toss to coat. Distribute them evenly around the chicken on the baking sheet. Fold a juiced ½ grapefruit and stuff into the opening of the chicken.

Cook the chicken for 30 minutes. Remove from oven and baste and with the olive oil and grapefruit juice mixture. Then continue cooking, basting every 15 minutes.  Cooking time is about 20 minutes a pound, so a 4 pound chicken should take about an hour and 20 minutes.  If chicken starts to get too brown, cover loosely with aluminum foil.

Cook’s note: Something important to know is that whenever you are roasting a chicken , place the breast side up (spine side down), no need to flip it in in the middle of cooking, unless a recipe you are using says other wise.

If you don’t like or can’t have grapefruit, this recipe works great with different kinds of citrus.  You can try tangerines, blood oranges, clementines or your favorite citrus fruit.  Just use the same amount of juice that the recipe calls for and save half of the juiced fruit to stuff in the chicken. 

Posted on 1 Comment

Whole30 Shrimp Nicoise Salad with Remoulade Sauce MAGIC ELIXIRS (TM)

I’m well known for my entrée salads and consider them to be an art form. I think this one speaks for itself and the Tessamae’s ketchup is the secret ingredient that takes the dressing over the top.

Whole30 Shrimp Nicoise Salad with Remoulade Sauce MAGIC ELIXIRS

nocrumbsleft

For the shrimp:

  • 1 ½ pounds shrimp, deveined, tail on, shell off
  • 4 cloves of garlic
  • Juice of one lemon
  • Zest of one lemon
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp red pepper flakes
  • ¼ cup olive oil
  • 2 Tbsp clarified butter (or more if needed)

Make a marinade with all of the ingredients except for the shrimp and the clarified butter. Whisk ingredients together until combined. Marinate the shrimp for 20 minutes.

After 20 minutes, remove the shrimp from the marinade and brush off excess. Heat clarified butter in a large sauté pan and place the shrimp in a single layer (if your pan is not big enough, you may have to cook them in batches, add additional clarified butter between batches) Sauté for 2-3 minutes a side. (if you do in two batches, add 2 Tbsp of butter).

Sweet Potato crisps

  • 2 large Japanese Sweet Potatoes, peeled
  • 1/3 cup coconut Oil for frying
  • Kosher Salt to taste

Cut the sweet potato as thin as possible. Heat the oil to hot, but not smoky. Fry one in the coconut oil to test it out. You want to fry until crispy.

Once you know how long it takes to get them nice and crispy, fry the remaining slices. Remove and set on paper towel. Sprinkle with salt.

Remoulade Sauce MAGIC ELIXIRS™

  • 1 cup of Whole30 compliant Mayo
  • 2 tsp lemon juice
  • 3 tsp chopped parsley
  • 1 tsp compliant Dijon Mustard
  • 2 Tbsp capers, drained
  • 4 Tbsp Tessemaes ketchup
  • 1 Tbsp red wine vinegar
  • 1 tsp minced garlic
  • 1 tsp smoked paprika
  • 1 Tbsp compliant hot sauce

Place all of the ingredients, except the capers in a food processor and pulse until well combined.

Transfer to a bowl and stir in the capers.  Store refrigerated.

For the salad:

  • Green Beans, blanched
  • Sweet potato crisps
  • ¼ cup black olives
  • Greens
  • Marinated Red Onions MAGIC ELIXIRS™ and oil
  • 1 cup cucumbers, sliced on the diagonal
  • 1 cup little tomatoes (cut in ½)
  • Remoulade Sauce MAGIC ELIXIRS™

Assemble the salad: Start with your greens and then all the vegetables. Drizzle marinated onion oil over everything. Top with the shrimp, Marinated Onions and serve with the Remoulade sauce.

Posted on 1 Comment

Cardamom Hasselback Apples with Icelandic Provisions Vanilla Skyr

It’s autumn!!  And what’s more delicious in autumn than a baked apple?  As a girl that loves to eat seasonally, I enjoy apples in every form and this one is no exception.  I wanted to create a perfect, delicious and healthy apple dessert or snack.  This recipe has a twist with an unbelievable spice combination of cinnamon, cardamom and cayenne which make them so spectacular.

C0L8UMk7QtquznVjsWSl9A.jpg

I was so delighted to create this recipe with Icelandic Provisions Skyr, because it’s a natural.  This is a major bit of deliciousness with the addition of Vanilla Skyr.  If you have never had Iccelandic Provisions Skyr, you need to!  It’s perfect for the holidays, perfect for a topping on desert, for dips and dressings or as an ingredient for baking. It’s been part of Icelandic culture for over 1000 years and it’s a part of my everyday kitchen.

Hasselback. If you have never done a Hasselback technique on anything, it’s definitely time to start. Hasselback potatoes originated in Stockholm, Sweden. There is a lot of debate about whether the technique goes back to the 1700’s or the 1950’s! But no matter when it was first done – it’s a winner.  Thin slices are cut into the potato, apple or other vegetable and then topped with butter, crumbs or variety of toppings.  Here you get the bonus of learning a technique, the pay off here is so worth it because once you learn, it will catapult you to culinary genius!

BCW0VgDAT6mWyetIsGgQ.jpg

So, if you are asking yourself, “What is Skyr?”  Skyr (pronounced skier) is a cultured dairy product.  Skyr is to Iceland as Champagne is to France.  Icelandic Provisions Skyr is the only one in America that comes from original, Icelandic cultures.  Cultures in Skyr are like hops in beer – they determine it’s flavor and texture. The heirloom cultures in Icelandic Provisions Skyr have been treasured and preserved for hundreds of years and they are what gives Icelandic Provisions Skyr its unique flavor and texture.

I am so proud to partner with Icelandic Provisions because they are committed to making such a clean and healthful product.  It’s packed with protein and made with non GMO ingredients.  There are so many flavors that I love to use as an ingredient or as a topping like the Vanilla Skyr with these amazing baked apples.

d0m0pQbSQKeNhUvwBsb0VA.jpg

Teri’s tip for easy, perfect Hasselback Apples: Get a set of ordinary, disposable, chopsticks. Place the apple, cut side down on a cutting board.  Place chopsticks on each  side of the apple.  Begin slicing the apple at 1/8″ intervals.  The chopsticks will stop the knife just above the board which gives you the right depth of cut to keep the apple together.  Repeat until you have sliced the whole apple.  Be sure to look at the stories for a visual, as this can be hard to picture without seeing how it is done.  Once you get it, it’s easy!!

YJlKu0ElSDi5XZAtGUWnVQ.jpg

Cardamom Hasselback Apples with Icelandic Provisions Skyr

nocrumbsleft

  • 4 large Braeburn apples (or your favorite type)
  • 5 Tbsp coconut oil (plus a little more for the baking pan)
  • 1/4 cup old fashioned rolled oats
  • 1/4 cup coconut sugar
  • 4 Tbsp chopped pecans
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp cayenne pepper
  • 1/4 tsp kosher salt
  • 2 containers (or more!) of Icelandic Provisions Vanilla Skyr

Preheat the oven to 400°F.  Peel and core the apples and cut in half.  Place the apples, cut side down on a cutting board and make slices in 1/8″ intervals, making sure not to cut all the way through to the bottom of the apple.  Lightly oil a baking pan with coconut oil.  Arrange the apples, core side down on a baking dish.

In a small saucepan, heat the coconut oil over medium heat.  Stir in the coconut sugar and let it dissolve slightly. Then add oats, pecans salt and spices.  Spoon the mixture over the apples, dividing it evenly across all of the pieces.

Cover the baking dish with foil and bake for 20 minutes.  After 20 minutes, remove the foil and bake, uncovered, for an additional 10-15 minutes, until apples are tender.  Let cool for 5 minutes.  Serve topped with Icelandic Provisions Vanilla Skyr.

Teri’s short cut:  If you don’t have time to do all of the cutting for a Hasselback apple.  You can simplify the process by just turning the apples, cut side up. Sprinkle the topping and cook as directed above.

Cook’s note:  If you prefer, you can use 4 Tbsp of butter instead of coconut oil. You can also substitute regular cane sugar for the coconut sugar if you prefer.

Posted on 5 Comments

Tillamook Chicken Queso

I’m so delighted to be partnering with Tillamook. I love that Tillamook is a farmer owned and farmer led dairy co-op. They keep it real, old school and modern—dairy done right for over 100 years. They use only the highest quality, farm fresh milk from cows that are never treated with artificial growth hormones. Their award winning, naturally aged cheese elevates food from ordinary to extraordinary and is ridiculously delicious.

My friends from the Pacific Northwest have long loved Tillamook but I am so happy to find it now in the Midwest. My recipe is gluten free, just like I am, but you’d never know to taste it. This cheese is a dream! Tillamook Farmstyle Cut Shredded Cheese has larger, hand grated texture that adds perfect flavor and melty-ness to this recipe. And by the way, we are going Roy style today and that means decadent. This dish is great for a weeknight dinner, as an entree to go, or with Sunday football.

Although there is a bit of technique in learning to bread and sauté the chicken, it’s worth it! I’ve included a great tip – grandma style – below, for perfect breading. It sounds complicated, but it’s actually quite easy. And once you learn it, you will use it for the rest of your life!

Click here to find out where you can buy Tillamook’s products.

Teri’s tip for breading chicken: This will keep your batter from getting goopy and will bread your cutlets perfectly. The key is to use one hand for wet ingredients and the other hand for dry ingredients. And if you haven’t discovered quarter sheet tray pans yet, this is your moment. Place beaten egg into one sheet pan and the flour into another. Using one hand, dip your chicken into the egg. Then, using the other hand, dredge the chicken breast in the flour. Place the breaded cutlets on a plate and cook right away.

IMG_7354

Tillamook Chicken Queso

nocrumbsleft

  • 2 lbs skinless, boneless chicken cutlets
  • 2 cups Smoky Tomato sauce (recipe below)
  • 1/3 cup gluten free flour (we used Cup 4 Cup)
  • 1 package (2 cups) Tillamook Mexican 4 Cheese Blend, Farmstyle Cut Shreds
  • 1 cup Parmesan cheese, grated
  • 3 eggs, beaten
  • 1/2 cup Extra Virgin Olive oil

Prepare Smoky Tomato Sauce (see below for recipe, or you can use a tomato sauce of your preference) and set aside about 2 cups, keep warm.

Preheat the oven broiler to 450°F. Pound the chicken breast with a rolling pin or meat mallet between two sheets of wax paper or plastic wrap to an even 1/3″ thickness.

Combine the gluten free flour and Parmesan on a 1/4 sheet tray (or medium plate) and mix until well combined. In another 1/4 sheet tray or shallow bowl, lightly beat the eggs.

Salt and pepper the chicken. Then, using the technique described above, bread each chicken breast by first dipping it in the egg and then dredging it in the flour mixture. Place the breaded chicken breasts aside on a plate.

Heat the olive oil in a frying pan or cast iron skillet. Over medium to medium high heat, pan fry the chicken breasts, 2 or 3 pieces at a time, until golden brown, 2-3 minutes on each side. Set the cooked chicken on a towel to drain excess oil.

Place the cooked chicken breasts on a sheet pan and top with a thin layer of Smoky Tomato Sauce. Then sprinkle liberally with the Tillamook Farmstyle Cut Mexican 4 Shredded Cheese. Place under a 450°F broiler until the cheese is melted, bubbly and slightly brown.

Cook’s Note: If you can’t find chicken cutlets in your area, you can use chicken breasts, just pound them thin and cut in half.

Smoky Tomato Sauce

  • 2 – 28 ounce cans of whole tomatoes
  • 1 medium onion, chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1 Tbsp, pressed through a garlic press (about 4 cloves)
  • 1 tsp Mexican Oregano
  • 1 adobo pepper
  • 1 tsp salt
  • 1 Tbsp smoked Paprika (optional)

Pour tomatoes into a blender, add adobo pepper and blend well.

Heat the olive oil in a Dutch oven or saucepan over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the salt, garlic, Mexican oregano and sauté another 2 minutes.

Add the tomato mixture and simmer uncovered for about 15 minutes. Set 2 cups aside and keep warm. Save the rest of the sauce to use at a later date.

Posted on 17 Comments

Cheesy Tomato Chickapea Pasta

Chickapea! Let’s Go! Here’s a special dish that is perfect for October and Fall eating as the season begins to change. I am so happy to be partnering with Chickapea.  As many of you know, I am gluten free so this nutty, gluten free alternative is a good one!  This recipe is such a winner and I think it’s great for the beginning cook. We’ve got some tips, tricks and techniques that will help expand your repertoire in the kitchen.

Screen Shot 2018-10-02 at 11.50.52 AMHere I have used Tomato Confit MAGIC ELIXIRS™, which you should always have in your refrigerator, and the Tomato Confit oil as a jumping off point. Not only does it bring summer into fall, but its a way to make a sauce that totally feels like you fussed, but is relatively easy and quick. IMG_7084In addition to being gluten free, I like using Chickapea Pasta because it has a low glycemic index, 27 grams of protein and 13 grams of fiber per serving, it’s made of only chickpeas and lentils (nothing artificial!) and it’s non GMO, Organic and Kosher.

Screen Shot 2018-10-03 at 1.51.06 PM

We kept this recipe all vegetarian – the sauteed onions, vegetable stock and wine along with the Tomato Confit make a really spectacular sauce.  The hunks of mozzarella and Parmesan cheeses bring it in for the win!! And the technique of cooking the pasta in Basil water, infuses the dish with tons of flavor and is something every cook should learn.

 

Cheesy Tomato Chickapea Shells

 

  • 2 tablespoons Tomato Confit MAGIC ELIXIRS™ oil
  • 1/4 cup sliced shallots
  • 1 tablespoons pressed garlic
  • 3/4 cup Tomato Confit MAGIC ELIXIRS™
  • Wine
  • 1-1/4 cups vegetable stock
  • 2 tablespoons + 1 teaspoons kosher salt, divided
  • 1/4 teaspoon red pepper flakes
  • 1 bunch (about 1.25 ounces) + 1/4 cup fresh basil leaves, divided
  • 1 box Chickapea Pasta shells
  • 1 cup mozzarella balls, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped flat leaf parsley
  • 1 handful arugula

In a medium sauce pan, over medium heat warm tomato confit oil, add shallots and sweat  for 1 minute. Add the garlic, stirring and cooking 30 seconds. Then add the tomato confit stirring to combine. Add the wine, vegetable stock and 1 teaspoon of salt. Stirring while bringing to a boil. Then reduce heat and let simmer for 8-10 minutes. When done, remove half of the sauce that was simmering and blend in a food processor. Reduce the heat to low and transfer the blended sauce back to the sauce pan. Add the red pepper flakes, stirring to combine.

Meanwhile, in a medium pot bring water to a boil with 2 tablespoons of salt and 1 bunch basil leaves. Add the Chickapea pasta and cook for 8-9 minutes. Using a slotted spoon, scoop pasta out and transfer immediately to the sauce pan.

Add the mozzarella, Parmesan, parsley, 1/4 cup ripped basil, stirring to melt the cheese, about 1 minute. Add the arugula and gently fold. Serve.

IMG_7089

Chickapea_Logo_Black-01

Posted on 12 Comments

Olive Oils from Spain Corn Sauté with Shrimp and Chorizo

Weeknight eating! It’s back to school and with life busier than ever, here is something perfect for tonight. This dish has it all, it’s crunchy, salty, sweet, savory, a little spicy and the infusion with Extra Virgin Olive Oils from Spain makes this dish special!  It’s perfect for a easy weeknight dinner with your family, or when friends come over! It’s so simple, super quick, yet so full of flavor!IMG_6342Anyone who knows me knows that I use extra virgin olive oil in my everyday cooking – It’s an essential tool in my kitchen!  It’s high in antioxidants such as polyphenols and Vitamin E and is considered to be the most healthful fat for human consumption. I particularly love Extra Virgin Olive Oils from Spain because you can taste the difference. Spain is the #1 producer and exporter of extra virgin olive oil and the quality is second to none. Seven out of every ten international awards for excellence go to Extra Virgin Olive Oils from Spain and with every 200 varieties of olives, Extra Virgin Olive Oils from Spain, there is something perfect for whatever it is you’re creating. I use olive oil in everything From my Marinated Red Onions and Green Goddess to Crispy Eggs for Breakfast to Heroine Chicken. 

In this dish, when you saute the spicy chorizo, you’re left with a bit of fat in the pan, that combined with Extra Virgin Olive Oils from Spain creates a Magic Elixir that infuses the shrimp and corn with fantastic flavor! And nothing is better than early sweet September corn right off the cob.  Extracting the “milk”‘ from the fresh corn is what takes this dish over the top and I’ve shared the step by steps below. Trust me, it’s worth the effort!

IMG_6356Even if you don’t have time for fresh corn, you can substitute with frozen corn and a bag of frozen shrimp.  Then take it up a notch with spicy peppers! Use Jalapeno, Serrano or something hotter – whatever you’re in the mood for.  The spicy peppers, garlic, chorizo and olive oil make this dish amazing no matter what you have time for!

If you are wondering where to find Extra Virgin Olive Oils from Spain – it’s as easy as going to your local grocery store. Remember, that you are not looking for this particular bottle, seen here. Go to your local grocery and there are so many to choose from.  Don’t be afraid to ask your grocer, he or she can point you in the right direction!IMG_6337

Shrimp and Chorizo with Sweet Summer Corn and Olive Oil from Spain

nocrumbsleft

  • 4-5 cobs of corn (about 3 cups of kernels)
  • 5 ounces of chorizo sausage, peeled and chopped into small cube size pieces
  • 1 1/4 pound of shrimp, deveined, shell off tail on (I like to use large shrimp)
  • 1 serrano pepper, chopped fine or jalepeno
  • 4 cloves garlic, chopped fine
  • 3/4 tsp kosher salt
  • 5 tbsp Extra Virgin Olive Oil from Spain, divided
  • 8 scallions. chopped
  • Juice from 1 lime

Cut the corn kernels off the corn cob and place into a bowl.  Then, “milk” the corn by setting the cob into the bowl with the kernels,  making sure it is steady.  Using the back of your knife (the dull side) scrape each side of the cob.  This will squeeze out all of the remaining “juice” or “milk” from the cob. Repeat on each side of each cob of corn. Set aside.

Peel the casing (see cook’s note) from the chorizo, then cut into small cube-size pieces. In a large sauté pan over medium heat, cook chorizo in 1 tablespoon of olive oil, about 4 minutes, or until it becomes brown and crispy on both sides. Remove from the pan with a slotted spoon and set aside in a medium sized bowl, leaving any rendered fat in the pan.

Return the pan to the stove and reduce the heat to medium. Add 2 tablespoons off extra virgin olive oil and place the shrimp in the pan, cooking until they have a reddish hue, about 2 minutes on one side and 1.5 minutes on the other, being careful not to overcook your shrimp. When done, remove and set in the bowl with the chorizo. Set aside.

Add 2 tablespoons of Extra Virgin Olive Oil From Spain to the pan.  Add the scallions, garlic, jalapeno, pepper, salt, stirring and cooking for 1 minute, until the vegetables are a little wilted. Add the corn, stirring to combine and cook for 5 minutes. Add lime juice, stir again, and turn off heat.  Add the  shrimp and chroizo, stir until combined.  Serve and enjoy!

Cook’s Note: If the casing is easy to peel off of the chorizo, do so. ft becomes too much of a challenge, just skip it and cube the chorizo.

Posted on 9 Comments

California Grown

ENTER THE GIVEAWAY at the bottom of this post to win a Gift Bag full of California goodies

What is better than California Grown? I am fortunate enough to live part of the year in the leading agricultural state in the country and the sole U.S. producer of almonds, pistachios, pomegranates, artichokes, figs and olives! 19.8 million acres of land in The Golden State is dedicated to farming, and I love that 90% of the farms are family owned.

Like me, Californians are hard workers, and I’m awed by the farmers, ranchers, farm workers, ranch hands and fisher people who work 24/7/365 to provide food, fiber and foliage for the world. California grows more than 400 different products and produces more than a third of the country’s vegetables and two thirds of the country’s fruits. It is truly a gift to visit the California farmers markets and get to know the people who grow my food.

This gorgeous al fresco California Grown dinner is perfect for gathering with friends on hot summer days. It’s the kind of dinner that isn’t about slaving over a hot stove or grill—it’s all about the produce. Bring all of this California magic together with delicious cheeses, figs and dried fruits, nuts, and a variety of olives. Add your favorite gluten free crackers or crusty bread, and there is something for everyone. Ideal for delighting a group and creating a simple, magical evening under the stars.

And have it your way by getting creative with some of my MAGIC ELIXIRS™ like Green Goddess blended with Skyr, Pistachio Pesto (amazing when mixed with California goat cheese, recipe below!), Marinated Onions,  and Refrigerator Pickles. Tomato Confit stuffed into ripe California avocado halves, roasted California garlic and gorgeous olives and you have a party! I am so excited to share this California Grown table with you.

What are your California Grown favorites?

California Grown Table


NCL Logo

Roasted California Garlic

  • 3 heads of California Garlic
  • Olive oil

Pre-heat oven to 400.  Cut the tops off of the garlic and place on a pan.  Drizzle with olive oil.  Bake for 30-40 mins until soft and golden brown.

California Avocados stuffed with Tomato Confit MAGIC ELIXIRS™

  • 2 California avocados
  • Tomato confit MAGIC ELIXIRS™ (click here for the recipe)

Cut avocados in half and remove skin.  Fill with a generous scoop of Tomato Confit MAGIC ELIXIRS™.  Enjoy!

Pistachio Goat Cheese Spread

  • 1 cup Pistachio Pesto MAGIC ELIXIRS™ (click here for the recipe)
  • 1 cup softened California Goat Cheese

In a medium bowl, combine the pistachio pesto and the goat cheese, stirring to mix well.

Use all of this, along with your favorites grown in California to create a gorgeous spread.

Posted on 2 Comments

Easy Summer Salad infused with Olive Oils from Spain

For those of you who follow along, you know I’m a gal who absolutely loves olive oil. From daily sautéing, to using it in my Magic Elixirs™ like Pistachio Pesto and Garlic Confit, it’s a daily companion in my kitchen. Olive oil has always been a simple go-to and part of what makes my food so delicious. Its overall health benefits are undeniable, and I am not alone in considering Extra Virgin Olive Oil to be the most healthful fat for human consumption.

IMG_2929

I especially love Olive Oils from Spain. With more than 200 different types of olives grown in Spain, the variety of flavors, aromas and textures offered in their olive oils can be used in a wide spectrum of ways and dishes. Spain is the #1 producer and exporter and the quality is second to none. I wasn’t surprised to learn that seven out of every ten international awards for excellence go to Extra Virgin Olive Oils from Spain, because you can really taste the difference.

When looking for Olive Oils from Spain in your local store, you’ll find dozens of brands and varieties. You can buy them practically anywhere you shop, and there is no need to look for this exact bottle–just ask your grocer where to find them.

I love the ease of cooking in the summer. With fresh vegetables from the farmers market and outdoor grilling, this recipe is perfect for summer eating. After grilling your steak, let it rest while you assemble the salad with what’s local and in season, then take it over the top by finishing it with my Marinated Onions MAGIC ELIXIRS™and Marinated Onion Oil. There are so many ways to change it up–with a variety beautiful greens, different cheeses, figs, or avocado, the sky’s the limit.

IMG_2984

Here’s a tip: I make the Marinated Onions in the morning with my favorite Extra Virgin Olive Oil from Spain. The Marinated Onion Oil is perfect for dressing and enhances the flavor of the food while adding a touch of deliciousness.

This summer I will be sharing all kinds of uses for Olive Oils from Spain so be sure to keep watching the stories on Instagram.

Easy Summer Salad infused with Olive Oils from Spain

nocrumbsleft

  • Steak (use your favorite)
  • Assorted greens
  • Tomatoes
  • Cucumbers
  • Olives
  • Marcona Almonds
  • Marinated Red Onions (recipe below)
  • optional:  artichokes, artichokes hearts, figs, Manchego cheese, peaches

This is more a guide than a recipe. Cook the steak to your liking. Line a gorgeous platter with assorted greens. Then beautifully layer the remaining ingredients around the platter. Top with my Marinated Red Onions and Marinated Red Onion Oil.

Marinated Red Onions MAGIC ELIXIRS™

    • 1 tablespoon dried oregano
  • 1 tablespoon red wine vinegar
  1. Thinly slice the red onion and place in a low bowl.
  2. In a separate bowl, combine the olive oil, dried oregano and red wine vinegar together, stirring well. Pour the mixture over the onions, making sure they are submerged.
  3. Let the onions sit on your countertop at room temperature to marinate for at least an hour. Keeps for two days unrefrigerated.

Posted on Leave a comment

Shakshuka Cauliflower with Skyr Tahini

I am so excited to be sharing a family favorite.  Cauliflower Shakshuka with Creamy Tahini Skyr.  What a combination – it hits all the high notes….crunchy and rich, with the umami of tahini and the lusciousness of Skyr.

It is such an honor to partner with people who share the same passion for delicious and healthy food like my friends at Icelandic Provisions . Their plain Skyr is ideal as a base for many of my sauces and MAGIC ELIXIRS™. Heirloom cultures give the Icelandic Provisions Skyr it’s unique taste and texture, which is smooth and creamy with enough weight to make a perfect sauce. And, I love that it is packed with protein, gluten free, non GMO and mindful of sugar.

Want more ideas on using Skyr as an ingredient?  Scroll to the bottom for links to some great recipes!

CLICK HERE to find where you can get Icelandic Provisions Skyr.

Cauliflower Shakshuka with Tahini Skyr


NCL Logo

Tahini Skyr

  • 1 container of Icelandic Provisions Plain Skyr
  • 1 tbsp freshly squeezed lemon juice
  • 2 cloves of garlic, pressed
  • 2 tbsp tahini
  • Salt and pepper to taste

Cauliflower with Shakshuka

  • 1 small head of cauliflower
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup of shakshuka (homemade recipe below or store bought)
Preheat oven to 400°F.
Cut out the base and core of the cauliflower and rub all over with olive oil.  Place on a sheet pan with parchment paper and bake at 400° for 30 mins.  Cover the cauliflower head with 1 cup of shakshuka and bake for 20 more minutes.
While the cauliflower is baking, in a medium bowl, combine the Skyr, lemon juice, garlic, Tahini, salt and pepper and stir well.
Remove the roasted shakshuka cauliflower from the oven and serve with a generous dollop of tahini Skyr.  Enjoy!!

Shakshuka


NCL Logo

  • 2 tbsp olive oil
  • 3 tbsp harissa (store bought or homemade, recipe below)
  • 1 tbsp tomato paste
  • 2 large red peppers, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp sumac
  • 5 cups, very ripe tomatoes, chopped
  • 1/2 tsp salt

Heat olive oil in medium frying pan.  Add all of the ingredients except the tomatoes and cook for about 8 minutes or until the peppers have softened.Add the tomatoes and simmer about 10 minutes longer or until you have a thick sauce.  Add additional salt to taste.

Harissa


NCL Logo

  • 3 red peppers
  • 1/2 tsp coriander seeds
  • 1/2 tsp caraway seeds
  • 1/2 tsp sumac
  • 1 1/2 tsp olive oil
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, pressed
  • 3 hot red chiles, seeded and coarsely chopped
  • 2 tsp tomato paste
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp salt

Put the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Wrap or stick in a paper bag and close it up and allow to cool. Peel the pepper and discard its skin and seeds.

Place a dry frying pan over low heat and lightly toast the coriander and caraway seeds for 2 minutes. Pour them into a mortar and use pestle to grind to a powder, add the sumac. If you don’t have one, be creative.

Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic, and chiles for 10-12 minutes, until a dark smoky color and almost carmelized.

Now use a food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.  Salt to taste.

Store in a sterilized jar in the fridge for up to 2 weeks or even longer.

Click on the links below for more recipes using Skyr!

The inspiration for this Shakshuka recipe came from Jerusalem: A Cookbook by Yotam Ottolenghi.

You can follow Yotam on Instagram here: @ottolenghi

Posted on 43 Comments

Spring Vegetable Soup with Chickapea Penne

Happy to be partnering with my friends at Chickapea on this wonderful spring soup. As many of you know, I am gluten free so this lentil chickpea pasta is a favorite. Chickapea pasta has a unique texture and wonderful nutty flavor that holds up to all kinds of sauces and ingredients. It’s non-GMO and has a low glycemic index plus it’s a superfood with more than 25 grams of protein.

Chickapea

I’ve combined it with some of my favorite spring vegetables like asparagus, carrots and spring peas to name a few to make a delicious soup. I finished it off by garnishing with a little parsley and freshly grated Parmesan. Such a fabulous way to celebrate spring that leaves you feeling full and satisfied!

Chickapea has also just introduced organic mac and cheese.

This post is in partnership with Chickapea Pasta

Spring Vegetable Soup with Chickapea Penne

NCL Logo

  • 2 Tablespoons Clarified butter
  • 1/4 cup chopped shallots
  • 1 Tablespoon of chopped garlic
  • 1 1/2 cup chopped carrots
  • 2 teaspoons kosher salt
  • 1/4 chopped yellow pepper
  • 1 Tablespoon tomato paste
  • 8 cups chicken broth, warmed and divided
  • 1 cup asparagus
  • 1 cup sugar snap peas, cut into three pieces
  • 12 ounces crushed can tomatoes
  • 1 box Chickapea Pasta
  • Parmesan, for garnish
  • Parsley, for garnish

In a large soup pot, over medium high heat, melt the clarified butter. Then add the shallots and garlic to the melted butter, stirring and cooking for 2 1/2 minutes.

Add the carrots to the pot and 1 teaspoon of salt, stirring to combine well and cook for 2 more minutes.

Add the yellow peppers, stirring and cooking for 1 minute.

Then add 7 cups of the warmed chicken broth and stir to combine. Using a medium bowl, dissolve the tomato paste in the remaining 1 cup of warmed chicken broth. Add the mixture to the pot along with the tomatoes, stirring to combine. Then add the Chickapea pasta to the pot and cook for 4 minutes.

Add the sugar snap peas and the asparagus and cook for 2 minutes. When done, add 1 teaspoon of salt, to taste.

Serve with parmesan and parsley.

Chickape

Posted on 9 Comments

Pork Roast Party Platter

This is a favorite party entrée perfect for the weekend with friends.  We enjoyed it tonight watching the Olympics. If you winde up with leftovers it’s spectacular – it’s great for meal-prep, lunch to-go, breakfast, or lettuce wraps.

Pork Roast Party Platter

ncl

For the Potato Crisps:

  • 4 Yukon Gold potatoes
  • 2 Tbsps olive oil
  • Salt
  • Freshly ground black pepper
  • Pinch of cayenne pepper

Make the Potato Crisps first: Preheat oven to 425 F. Slice the potatoes into 1/4-inch slices. Place potatoes in a bowl with olive oil, salt, pepper, and cayenne and coat each potato slice evenly. Evenly place the potato slices on a parchment paper covered baking sheet. Bake in preheated oven for 15 minutes. Remove, flip, and return to oven for 15 more minutes. Repeat this step until the edges are brown and crisp and the inside of the potato is soft.

Spoon reserved pork juice or chicken stock over the pork and heat the pork in the oven at 200F for 15 minutes or until warm.

Assemble the platter first with arugula and sprinkle with a bit of olive oil and salt.

Then place down the pork, the shredded red cabbage, and the potato crisps. Top with Marinated Onions MAGIC ELIXIRS™ and serve with the Smoky Red Pepper Sauce MAGIC ELIXIRS™.

Smoky Red Pepper Sauce

nocrumbsleft_horizontal

Smoky Red Pepper Sauce MAGIC ELIXIRS™

  • 2 red peppers
  • 1 tsp olive oil
  • 1½ tsp salt, divided
  • ¼ tsp freshly ground black pepper
  • 2 Tbsps red wine vinegar
  • 1 cup Whole30 compliant mayo
  • ¼ tsp cayenne
  • 1 tsp Whole30 compliant hot sauce

Roast the red peppers – Preheat the oven to broil. Drizzle 1 tsp of olive oil over the red peppers. Sprinkle ½ tsp salt and ¼ tsp of pepper over the peppers. Broil in the oven for 30 minutes, or until charred, flipping in the middle.

Remove from the oven, let cool. Then remove the skins.

In a food processor or Vitamix, blend the roasted red peppers, with the red wine vinegar, 1 tsp salt, mayo, cayenne and hot sauce together until smooth.

Tools:

 

Posted on 21 Comments

Fish Filet

My new current favorite dish is my own updated spin on a Filet O’ Fish. Sure to please anyone, especially those eating more seafood this month, it’s as simple as a nice piece of cod dusted with almond meal, paprika, and garlic powder, then sautéed and served with my classic Tarragon Tartar MAGIC ELIXIRS™, Marinated Onions MAGIC ELIXIRS™, and Refrigerator Pickles MAGIC ELIXIRS™.

Fish Filet

nocrumbsleft_horizontal

Serves 4

Salt and pepper each fish filet well on each side with 1/4 tsp salt and 1/8 tsp pepper per filet.

In a bowl, beat the eggs very well with a fork and set aside.

In a separate bowl, mix the super fine almond meal, smoked paprika and granulated garlic together.

Making sure not to mix any of the egg mixture in the first bowl with the almond meal mixture in the second bowl (for example, I use my right hand for the egg and my left for the almond meal), one by one, handling each filet minimally and gently, dip each filet in the egg, then remove and drop into the almond meal to cover each thoroughly.

In a large sauté pan over medium heat, melt the clarified butter. Then add the olive oil to the pan and mix together to combine. Reduce the heat to medium low.

Sauté each cod filet in the pan for 3 minutes a side, until just golden brown.

Serve in between two pieces of lettuce with my Refrigerator Pickles, Marinated Onions, and Tarragon Tartar Sauce MAGIC ELIXIRS™.

Tarragon Tartar Sauce

nocrumbsleft_horizontal

Ingredients

  • 1-1/2 cups homemade mayonnaise, recipe below (or your favorite Whole30 compliant mayonnaise)
  • 3 shallots, minced
  • 4 cornichons, minced
  • 18 green olives, pitted and chopped (I use Cerignola; I believe they make a significant difference)
  • 1-1/2 tablespoons fresh tarragon leaves, minced
  • 1 tablespoon cider vinegar, or to taste
  • Compliant hot sauce to taste

After finely chopping the shallots, cornichons, green olives, and tarragon, stir them into the mayonnaise, vinegar, and hot sauce until combined well.

Tools:

Posted on 32 Comments

Holiday Shrimp Platter

Blog 4

As a seafood lover, I’m absolutely crazy about what Marina Del Rey has to offer: fantastic wild, responsibly caught, frozen seafood. We share the core belief in environmental responsibility that produces pure, natural seafood free of the antibiotics, hormones, coloring and chemicals found in farmed seafood. These Argentinian shrimp are wild caught and pure and my family and I can absolutely taste the difference.

This platter is a favorite, perfect when gathering a group, and ideal over the holidays as an appetizer, a potluck dish, or a scrumptious treat for an open house. While these are sold in the shell, out of the shell, and cooked, I always prefer the extra flavor of shrimp with the shells on–and the leftover shells make an amazing stock. And you know I’m all about that stock! This recipe has it all: salty, briny, crunchy, creamy, totally easy to make, and a real crowd pleaser. I savor the moment when my guests see a beautiful platter like this.

For Whole30 remove the Feta and wafers and substitute the remoulade sauce (see below). For Keto remove the wafers and switch out the dressing. For gluten-free, use gluten-free crackers.

Blog 3

Holiday Shrimp Platter

NCL Logo

Ingredients

  • Marinated Red Onions MAGIC ELIXIRS™
  • 2 lbs Marina Del Rey Shrimp, shells on and deveined
  • Shrimp Marinade
    • 4 cloves garlic, chopped
    • Juice of 1 lemon
    • Zest of 1 lemon
    • 1 tsp salt
    • 1 tsp pepper
    • 1 tsp red pepper flakes
    • ½ cup olive oil
  • Sauce for tossing cooked shrimp:
  • Spicy Remoulade Sauce (recipe below and can be done 2 days in advance)
  • 1/4 lb chunk Feta cheese
  • Demi-baguette, sliced thinly and toasted
  • Lettuce
  • Nicoise Olives

1. Make your Marinated Onions MAGIC ELIXIRS™  Thinly slice the red onion. Place the slices in a container and pour the olive oil and red wine vinegar over. Add the dried oregano. Cover and let sit at room temperature to marinate for at least an hour.

2. Marinate the shrimp for 20 minutes in a mixture of olive oil, salt, pepper, red pepper flakes, lemon zest, lemon juice and garlic.

3. While the shrimp is marinating, slice the baguette lengthwise as thinly as you can. Brush with olive oil. Place in a 350 degrees F oven until golden, about 8-10 minutes, flipping halfway through.

4. Mix the clarified butter and the compliant hot sauce together right before cooking shrimp. Warm slightly and set aside.

5. Over high heat on the stove, get a large pan really hot. Add a couple tablespoons of olive oil to the pan and using tongs, pull each shrimp out and place in a single layer in the pan. Cook for 3 minutes a side. If your pan is not big enough you may have to do them in batches. When the last batch of shrimp is done cooking, return the shrimp to the pan, turn off the heat, and pour the hot sauce/clarified butter sauce over the shrimp, Toss to coat well.

6. Assemble your platter. Lay down the lettuce, then place the shrimp down, add a block of Feta, then olives and toasted baguette slices. Top with Marinated Onions MAGIC ELIXIRS™ and place the spicy remoulade sauce in the center. Serve and Enjoy.

Spicy Remoulade Sauce

  • 1 cup mayonnaise
  • 2 Tbsp whole grain mustard
  • 2 Tbsp ketchup
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp Worchestershire sauce
  • 1/2 cup finely chopped scallions
  • 1/4 cup chopped parsley
  • 1 stalk celery, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp smoked paprika
  • 2-3 Tsp hot sauce
  • 1/4 tsp freshly ground black pepper

1. Mix all remoulade ingredients together to combine well.

Click here for a Whole30 Version

disclaimer: this post is sponsored by Marina Del Rey.

Tools:

 

Posted on 14 Comments

Creamy Beet Citrus Salad

I’m delighted to be sponsored by Icelandic Provisions and I absolutely love working with their Skyr, a cultured dairy product rooted in Iceland. Skyr (pronounced “skier”) is to Iceland as Champagne is to France. Unlike similar cultured dairy products of this style, Icelandic Provisions Skyr is the only one in America that actually comes from Icelandic cultures, which give it a fantastic weight and texture. It’s packed with protein and mindful of sugar and I love Icelandic Provisions‘ commitment to making a clean healthful product.

Icelandic Provision Beets

Though I love roasting beets I decided to change it up sheerly for the joy of having something beautiful on my Thanksgiving table. It’s a perfect recipe update that’s not only beautiful but light and refreshing. It adds a pop of color to your table and it’s an ideal do-ahead. Just assemble the next day while the turkey is resting. If you harbor any beet negativity, this must-do will transform you into a beet lover.

If creamy, crunchy, tangy and sweet sounds like a great combination then you are going to absolutely love this. I slightly sweetened the Skyr with a bit of maple syrup, then slathered it on a platter before placing perfectly cooked beet wedges on top, slices of clementines, crunchy pumpkin seeds, and a drizzle of reserved balsamic and a touch of olive oil. Sublime!

Click HERE to find Icelandic Provisions near you.

IP Beets 2

Creamy Beet Citrus Salad

ncl

Ingredients

  1. Fill a large saucepan with water. Bring to a boil, then add salt and beets. Once water returns to a boil, reduce heat to a simmer and cook 30 minutes for smaller and 40 minutes for larger beets. Prick with a knife to make sure they are soft, but not soggy.
  2. While the beets are boiling, make the Skyr sauce by mixing the maple syrup with 2 containers of Plain Icelandic Provisions Skyr and stir well. Set aside.
  3. When the beets are done cooking, Remove them from the water. When they are warm,  place under running cold water and gently peel away the skins. Then quarter the beets into wedges. If they are bigger beets, you can cut them again into smaller pieces.
  4. Peel the Clementine oranges and slice into thin rounds.
  5. Assemble: Spread the skyr on the platter. Then place the beets down, then the oranges, and drizzle with the balsamic, pumpkin, or pepita seeds, and sprinkle with chervil. Serve.

disclaimer:  This post is sponsored by Icelandic Provisions. 

IP Beets 1

Tools: