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

Whole30 Chicken Paillard Platter with Green Goddess Dressing MAGIC ELIXIRS™

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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.

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Whole30 Garlic Scallops

Whole30 Garlic Scallops

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  • 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.

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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

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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.

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Whole30 Ragu

As far as I’m concerned, everyone should know how to make a ragu and this is a good one! We worked long and hard to perfect this and let me tell you, it’s all about having different kinds of meat.

In this recipe we have used a mix of Italian sausage, ground beef and chuck.  The combination of tomatoes, the seared, slow cooked chuck, sauted mirepoix, beef and Italian sausage create it’s own magic elixir, which is absolutely delightful.

By the way, I am gal that loves slow cooking and I don’t like to rush the process. So I slow cook in a dutch oven on a stove for several hours and the outcome is nothing short of soul food.

Whole30 Ragu

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  • 1 ¼ pound of chuck, cut into 3 pieces
  • 3 tsp salt, divided
  • ½ tsp black pepper
  • 1 Tbsp + 1 tsp Extra Virgin Olive Oil
  • 2 slices compliant bacon
  • 1 ½ cups chopped onion
  • ¾ cup chopped carrots
  • 1 cup chopped celery
  • 2 garlic cloves, chopped
  • ½ pound spicy Italian pork sausage, uncooked
  • ½ pound ground beef (85/15)
  • 2 Tbsp sherry vinegar
  • 4 Tbsp balsamic vinegar, divided
  • 2 cups chicken stock, warmed
  • 3 Tbsp tomato paste
  • 1 ½ 28 oz cans (42 oz total) whole peeled plum tomatoes, blended
  • 1 bay leaf

Season the chuck with 1 tsp salt and 1/2 tsp black pepper. Over medium high heat, heat 1 Tbsp of olive oil in a Dutch oven.  Sear the beef on both sides, until brown, about 9 minutes total. Remove and set aside.

In the same Dutch oven, add the remaining 1 tsp olive oil. Once warm, add the bacon, onion, carrots and celery, stirring occasionally and cooking for 5 minutes.  Add the garlic and cook for another 2-3 minutes, stirring so it doesn’t burn.

Add the sausage and ground beef and sauté until brown, about 5 minutes. Remove the bacon and keep to use for something else.

Add the sherry vinegar and 2 Tbsp of the balsamic vinegar, cook for 1 minute, stirring often to de-glaze the pan, scraping up all the brown bits.

Dissolve the tomato paste in the warm chicken stock, stirring until blended together well. Pour this mixture into the Dutch oven.

Add the blended tomatoes, 2 tsp salt, the remaining 2 Tbsp of balsamic vinegar, bay leaf and the chuck.  Bring to a boil, then reduce heat to low, cover and simmer for 3 hours.

When the chuck is soft, remove and shred with two forks, removing any fatty pieces.  Place it back into the sauce and remove bay leaf.  Add additional salt and pepper to taste. Serve.

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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

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  • 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.

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Whole30 On the go Mini Greek Salads with Tzatziki Sauce MAGIC ELIXIRS (TM)

I am so excited to share my Mini Greek Salad lunch to-go, with a new Magic Elixir, Whole30 Tzatziki sauce. I can’t wait for you to try it! Although my kids are grown and living across the country, my happiest times were making them beautiful lunches for @nocrumbslefts_kid and @nocrumbslefts_otherkid. Creating delicious lunches like this reminds me of those happy times!

Whole30 On the go Mini Greek Salads with Tzatziki Sauce MAGIC ELIXIRS™

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  • 2 Greek style Everyday Roasted Chicken Breasts (recipe below)
  • ½ cup Tomato Confit MAGIC ELIXIRS™
  • Marinated Red Onions MAGIC ELIXIRS™
  • 2 small cucumbers, peeled and chopped into chunks (or 1 English)
  • 1/3 cup olives
  • 1 avocado, cut into chunks
  • Greens (whatever you like)
  • Tzatziki sauce MAGIC ELIXIRS™ (recipe below)
  • 1 Tbsp of sliced chives

Assemble salads in to go containers with Tzatziki Sauce MAGIC ELIXIRS™.  Or create a plate or platter for lunch at home.

Greek Style Everyday Roasted Chicken Breasts

  • 2 bone in and skin on chicken breasts
  • 1 1/2 tsp of Greek seasoning blend (see recipe below)
  • 1 Tbsp extra virgin olive oil
  • 1 tsp salt

Preheat oven to 375°F.

Rub 3/4 tsp of the Greek seasoning blend on each chicken breast.  Then, drizzle 1/2 of the olive oil on each and tub the oil and seasonings all over each piece. Finish by sprinkling 1/2 tsp salt on each breast.

Bake for about 35 minutes, then brush the top of the chicken with the juices. Return to oven for 5 minutes to brown the top. Remove from oven. If it isn’t brown enough at this point, baste again, turn up the oven temp, and bake for another 10 minutes.

Greek seasoning blend

  • 1 tsp dried basil
  • 2 tsp dried oregano
  • 1/4 tsp thyme
  • 1 1/2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp dried dill
  • 2 tsp dried parsley flakes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp dried mint

Mix all ingredients together in a bowl until well combined.

Whole30 Tzatziki Sauce MAGIC ELIXIRS™

  • 1 cup Whole30 compliant mayo
  • 1 1/2 Tbsp garlic, pressed
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 tsp red wine vinegar
  • 1 1/4 cup finely chopped cucumbers (smallest dice possible)
  • 2 Tbsp finely chopped parsley
  • 1/2 tsp finely chopped lemon zest
  • 2 Tbsp finely chopped mint
  • 3/4 tsp salt
  • 1/4 tsp pepper

In a medium bowl, place mayo, minced garlic, olive oil and vinegar and whisk together.

Add the rest of the ingredients and stir until well combined.

Pour into jar and keep refrigerated.

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Whole30 Spicy Chicken Soup

I am so excited to to share my version of a Chicken Tortilla-less soup. It’s soul-satisfying and perfect for a cold wintery day. Certainly, there are lots of store-bought stocks out there, but you will never get the flavor you get from making it homemade. This soup starts with my new Spicy Chicken Stock. It is what turns cooking, and this soup, from ordinary to extraordinary! In my Whole30 endorsed cookbook, chicken stock is a staple for so many of the recipes.  It is definitely a skill worth mastering!

Whole30 Spicy Chicken Soup

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  • 2 quarts of spicy chicken stock (recipe below)
  • 1 Tbsp tomato paste
  • 1 Tbsp clarified butter
  • 2 medium carrots, cut into coins
  • 4 cups sliced cabbage
  • Chicken from spicy stock, pulled off the bones
  • ½ tsp oregano
  • ¼ tsp red pepper flakes (optional)
  • Sliced avocado
  • Cilantro or parsley (optional)
  • Green onions, sliced (optional)
  • Lime (optional)

Bring 2 quarts of chicken stock to a boil. Remove ½ cup of warm stock from pot and dissolve tomato paste in it. Add back to the pot.

In frying pan, heat clarified butter over medium high heat, sauté carrots, 3-4 minutes. Add to pot with all of the butter and juices.

Add cabbage, pulled chicken, oregano, red pepper flakes and simmer for 2 minutes.

Serve topped with sliced avocado, fresh cilantro and lime.

Whole30 Spicy Chicken Stock

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  • 4 quarts of water
  • 3 Lb chicken, whole
  • 3 celery stalks, cut in half
  • 2 carrots, cut in half
  • 1 onion, cut into quarters
  • 1 bunch of cilantro or parsley (no need to trim)
  • 5 dried chilies de arbol
  • 2 dried guajillo chiles (optional)
  • 1 jalapeno halved, seeds removed
  • 1 head garlic (top cut off)
  • ½ apple
  • 1 tsp of coriander
  • 1 tsp whole peppercorn
  • 2 Tbsp salt
  • 3 dried bay leaves

In a large stock pot, bring the water to boil.

Add all the ingredients to the pot. Return to a boil. Then reduce heat to a simmer. Simmer on low for 45 minutes.

Pull out the chicken and cut off the legs, reserving the remaining chicken for the soup later. Return the legs to the stock. Simmer the stock another 15 minutes.

Pour the stock through a strainer into a bowl. Transfer to jars or a large container. Save the chicken pieces for the Spicy Chicken Soup (recipe on next post.

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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

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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!

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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

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  • 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. 

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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

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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.

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Harvest Feast with Olive Oils from Spain

Gorgeous carrots and onions, juicy pork tenderloin and crispy smashed potatoes, all infused with Olive Oils from Spain, what could be better for an autumn feast?IMG_7249This 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 Oils from Spain, 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. The Extra Virgin Olive Oils from Spain in the marinade makes these potatoes absolute perfection! If you have never discovered this way of cooking potatoes, you are in for a treat!IMG_7264There are over 200 varieties that come from Spain, which means there is one that will be perfect for whatever you are cooking.  The Mediterranean biodiversity and weather make Spain perfect for cultivating olive groves.  Spain is actually home to nearly 50% of the world’s olive oil production, so 1 out of 2 bottles contain Olive Oils from Spain.  They are my favorite to use because you can really taste the difference and Extra Virgin Olive Oil is considered the healthiest fat for human consumption so it adds something special to everything that I cook!IMG_7281When cooking with Olive Oils from Spain, you have so many options.  So many people ask me: “I have been looking for this bottle, where do I find it?”  The good news is, there is no need to look for this exact bottle, just ask your grocer to point you in the right direction.

Harvest Feast with Olive Oils from Spain

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Pork Tenderloin:

  • 2 pounds of pork tenderloin
  • 2 tablespoons Extra Virgin Olive Oil for cooking

For the marinade:

  • Zest of 1 lemon
  • 3 tablespoons of freshly squeezed lemon juice (I prefer Meyer lemon)
  • 1 large rosemary sprig or more to taste, chopped coarsely
  • 3/4 cup Extra Virgin Olive Oils from Spain
  • 1 tablespoon of salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 6 cloves of garlic, chopped coarsely

For the crispy smashed potatoes

For the roasted carrots and onions:

Preheat the oven to 450°F.

Cut the tenderloin into 1 1/2″ thick medallions. (It’s important to measure and cut all of your medallions the same thickness so that they cook evenly.)  Place the slices of pork tenderloin in a bowl and set aside.

Make the marinade: Remove the leaves from the sprig of the rosemary. Chop the lemon zest and rosemary leaves. In a medium bowl, combine the olive oil, garlic, chopped rosemary and lemon zest, salt, pepper and lemon juice, stirring until well combined. Measure out 1/4 cup of the marinade and set aside. Spoon the remaining marinade over the sliced pork, coating all pieces well. Set aside and marinate for 30 minutes.

Meanwhile, bring water and 2 tablespoons 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. Set aside.

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 tablespoons Extra Virgin Olive Oil from Spain and sprinkle with salt and pepper. Toss until well coated. Set aside.

After the pork has marinated for 30 minutes, remove the pork 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 tablespoons of olive oil. Place the pork into the pan, searing 2 minutes on each side. When done, remove the pork from the pan (and any residual rosemary pieces as they might burn) 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 (Cook longer if you want them crispier). At the same time, place the pan of carrots and onions in the oven to cook until tender, about 20 minutes.

Teri’s short cut: You can par boil your potatoes ahead of time.  Cook them the night before or even at the beginning of the week and keep in an airtight container in the refrigerator until you are ready to use.  Be sure to bring them to room temperature before using.

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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.

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Tillamook Chicken Queso

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  • 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.

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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.

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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.

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Savory Autumn Wild Rice and Quinoa

I’m so excited to be partnering with Floating Leaf Fine Foods and to be cooking with their Wild Rice Blends.  With @nocrumbslefts_kid out of the house and cooking for herself, I decided to create a smaller thanksgiving or “friendsgiving” which won’t keep her in the kitchen all day. This dish combined with my Heroine Chicken, mashed potatoes and green beans, will make you want to weep it’s so good!

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I love Floating Leaf Rice Blends and Prairie Blends. They are so full of protein and they keep you full and satisfied. The combination of sprouted lentils, wild rice and quinoa with mushrooms, onions and pepper all simmered in chicken stock is magnificent.  You can take it up a notch with Shiitake mushrooms too. I think its fun to do two batches at the same time so that you have a perfect lunch to go the next day!

What’s fabulous about Floating Leaf Rice Blends and Prairie Blends are certified gluten free and their range of grains and legume blends are a great alternative for vegetable forward thinkers.  There are several to choose from:  Sprouted Brown Rice, Split Pea and Quinoa, Sprouted Black Bean and Organic Brown Rice are delicious but my favorite is Sprouted Crimson Lentils, Wild Rice and Quinoa.  And our missions are aligned in the fair treatment of farmers and harvesters and sustaining the environment.

For me, these blends are perfect for family cooking. I have a family member who is plant based and one who is gluten free and who doesn’t enjoy a lot of protein – so this is a home run for the whole group!  And this is great for the Let’s Go Lucy series because it’s a wonderful jumping off point for anything from soup made with homemade chicken broth, a rice bowl, or for the bed of a stir fry.

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Here are some tips for a successful Thanksgiving. This menu will allow you to handle all of the main dishes. You want to enjoy the holiday and that means spreading the love around so that everyone is part of pulling the party together.

Mini Thanksgiving Menu 

  • Appetizer – Assign to a friend.
  • Heroine Chicken
  • Mashed Potatoes
  • Rice
  • Green beans
  • Rolls – Assign to a friend.
  • Wine and non-alcoholic beverages – Assign to a friend.
  • Desserts – Assign to a friend.

And, Don’t forget to add a can of cranberries to your spread for a bit of old school family flavor.

Mini Thanksgiving Timeline (for eating at 3 PM)

  • Some tips (things to do in advance):
    • Get your recipes together
    • Shop for dry ingredients in advance (or things with a long shelf life)
    • Assign appetizers, rolls, drinks, dessert
  • 48 hours before:
    • Make Heroine chicken marinade and marinate your chicken
    • Make chicken stock
  • 24 hours before:
    • Wash and dry beans well and put in fridge.
    • Wash, peel and cut potatoes. Cut into quarters, or halves if they are small
    • Place in a pot and cover with water
      • Be sure to use Yukon Gold potatoes or another waxy potato
    • Prep Morning of:
      • Cut onions for green beans
      • Cut ends off of green beans
      • Cut and slice vegetables for Rice
    • 12:30 PM:
      • Remove Heroine chicken from refrigerator and bring to room temp
    • 1:30 PM:
      • Remove potatoes from the water you stored them in and start with fresh water for boiling
        • You can finish making your mashed potatoes up to an hour/hour and ½ before you eat and keep either in a double boiler on the stove or in a 200° F oven (if you have an extra oven)
      • 1:40 PM:
        • Place chicken in the oven
        • Start water boiling for green beans
      • 2:00 PM:
        • Make the rice
      • 2:20 PM:
        • Cook the green beans, onions, and bacon according to the recipe
      • 2:40 PM:
        • Remove the chicken from the oven and let rest for 20 minutes (you can also have your chicken ready a bit in advance, simply take it out of the oven and cover loosely with foil – be sure not to cover too tightly or you will steam the chicken.)
      • 2:50 PM:
        • Finish green beans.
      • 3:00 PM
        • Dinner is served!

Look for your retailer near you, including Lacasa Del Pueblo, Green Earth Grocery, Fresh Farms, Pete’s Fresh Market (13 locations), Morse Fresh Market, and Blue Goose Market.

Savory Autumn Wild Rice and Quinoa

  • 1-1/4 cup Floating Leaf Sprouted Crimson Lentils, Wild Rice and Quinoa
  • 3-3/4 cup chicken stock*
  • 1 bay leaf
  • 2 tablespoons butter, divided*
  • 2 tablespoons olive oil, divided
  • 8 ounces brown mushroom, sliced
  • 1/4 teaspoon pinch of kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/4 cup chopped yellow onion
  • 1 Serrano pepper, deseeded and finely chopped
  • 2 tablespoons chopped fresh parsley
  • Heroine Chicken
  • Mashed Potatoes (recipe below)
  • Green Beans (recipe below)

Rinse the Floating Leaf Sprouted Crimson Lentils, Wild Rice and Quinoa under cold water.

In a medium sauce pan over high heat, combine the chicken stock, rice and 1 bay leaf, stirring occasionally. Once boiling, continue to cook for 5 minutes. Then reduce the heat to medium low, cover and cook for 20 more minutes, or until done. Set aside.

In a medium sauté pan, over medium high heat, combine 1 tablespoon butter and 1 tablespoon olive oil, stirring to combine. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper, stirring occasionally and until brown, about 5-7 minutes. When done, transfer to a bowl and set aside.

Return the pan to the stove, over medium heat and add 1 tablespoon of butter and 1 tablespoon of olive oil, stirring until combined and melted. Add the onions and Serrano pepper and cook until caramelized, about 7 minutes. Turn off the heat. Then add the mushrooms to the sauté pan and the cooked rice, stirring to combine. Top with chopped parsley. Serve on a platter with Heroine chicken, Mashed Potatoes (recipe below) and Green Beans (recipe below).

* To make it vegan, use vegetable stock instead of chicken stock and olive oil instead of butter.

Mashed Potatoes

  • 3 pounds Yukon Gold Potatoes, peeled and cut into quarters
  • 1 tablespoon + 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Whole milk
  • 1 stick butter

Peel, cut and rinse the potatoes. Place in a large pot with 1 tablespoon of salt and cover them with cold water. Over high heat, bring the potatoes to a boil, then reduce heat to medium or medium low, partially cover and continue to cook for 20 minutes. When done, check with a fork to make sure they are tender, then drain in a colander and return to the pan.

Meanwhile, in a small sauce pan over medium heat, combine the milk and butter, stirring to combine until the butter is melted, but not boiling.

Mash the potatoes with the potato masher and slowly add the milk and butter mixture. Add the remaining 1 teaspoon of salt, the pepper and stir gently to combine. Finish off mixing with an electric mixer. Add more salt and pepper to taste.

Green Beans

  • 2 pounds green beans
  • 3 pieces uncooked bacon
  • 1 tablespoon kosher salt
  • 1 1/2 cups chopped yellow onion
  • 3 tablespoons unsalted butter

Cut the ends off the green beans and rinse throughly. In a large pot, combine the green beans, bacon, salt and onions. Fill with water until covered, about 4 cups. Bring to a boil, then reduce the heat and simmer for 30 minutes. When done, remove 3/4 of the liquid in the pan, and discard. Add the butter to the beans and stir until melted and combined throughly. Serve.

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Stuffed Potato Skins with Spicy Skyr Sauce

Weeknight eating at its best! Icelandic Provisions Plain Skyr, hot sauce an chives blended together makes a simple and tangy sauce that is absolutely ideal for these potato skins and so much more.

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I’m delighted to be sponsored by my friends and partner, Icelandic Provisions. So many of you are asking questions about what Skyr is. Think of Skyr as a cousin to yogurt, but more delicious, more healthful, with less sugar, more protein and a taste and texture that is amazing. Skyr is to Iceland as Champagne is to France. Although there are different brands that say they are from Iceland, this comes from ancient heirloom cultures.

Icelandic Provisions is the only real Skyr in the US. They have heirloom Skyr cultures that go back centuries in Iceland… cultures is what defines Skyr and gives it it’s rich, creamy taste and texture. And that’s what makes it so fun to cook with. There are so any amazing fruit flavors (Peach and Cloudberry, Coconut, Key Lime, Blueberry Bilberry), but plain is an amazing jumping off point to many of my sauces.

IMG_6988.jpgI’m so delighted with my new series Let’s go Lucy, with @nocrumbslefts_kid. She is off on her now for the first time and although she learned many things at home,  I handled the cooking, so that wasn’t one of them . This series was developed with folks like Lucy in mind to learn how to cook easy, yet delicious food.

These potato skins, crisped up with bacon fat, sprinkled with cheese and topped off with Spicy Icelandic Skyr chive dipping sauce.

Icelandic Provisions Store Locater here.

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Stuffed Potato Skins with Spicy Skyr Sauce

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  • 2 containers Icelandic Provisions Plain Skyr
  • 2 tablespoons thinly sliced chives
  • 4 tablespoons hot sauce
  • 4 Russett Potatoes, scrubbed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ounces (or more) gruyere cheese, shredded
  • 8 pieces cooked bacon, crumbled, reserving bacon fat

Preheat oven to 400.

Blend the the skyr, chives, and hot sauce in a small Cuisinart, or hand blender until smooth. set aside.

Prick potatoes all over with a fork and rub generously with the olive oil, then season generously with salt and pepper. Place potatoes on a rimmed baking sheet and place in the oven until the skin is crispy and the inside is soft, about 70 minutes. When done, remove and let cool.

Raise the oven temperature to 500F.

Cut the potatoes in half. Leaving 1/4 inch of flesh attached to the skin, scoop out the flesh, saving the flesh for another use.  Brush the inside of the potatoes with the reserved bacon fat and season inside with a little salt and pepper. Return the potatoes to the oven and cook, about 5-7 minutes per side, until skin is crips and flesh is golden.

Remove and fill with cheese and return to the oven until the cheese is melted, about 1 minute. Remove and serve hot, topped with the spicy Skyr sauce, bacon and extra chives.

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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

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  • 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.

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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


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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.

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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.

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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.

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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

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  • 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.

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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


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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


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  • 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


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  • 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

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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

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  • 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