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

Whole30 Crispy Smashed potatoes with Macadamia Nut Pesto MAGIC ELIXIRS™

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  • 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.

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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 Creamed Spinach Breakfast with Jammy Eggs

Jammy Eggs on a Bed of Creamed Spinach. Talk about a leftover! One of my favorite thing of Whole30 cooking is that extra protein and vegetables at night make a fantastic breakfast and a great lunch to-go the next day. Have you ever had a jammy eggs? They are life changing and the simple technique below will quote possibly change how you make eggs in the morning.

Whole30 Creamed Spinach Breakfast with Jammy Eggs

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Make 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.

Heat the leftover creamed spinach.

Make a simple salad of arugula and marinated onion oil.  Assemble your plate with creamed spinach, jammy eggs, the salad and top with Marinated Red Onions MAGIC ELIXIRS™

Whole30 Creamed Spinach

  • 4 Tbsp clarified butter
  • 1 cup of finely chopped onions
  • 1 tsp salt, divided
  • ¼ tsp black pepper
  • 3 cloves garlic, pressed
  • 16 ounces spinach
  • 4 Tbsp chicken stock
  • 1/4 -1/2 cup coconut cream
  • ¼ tsp red pepper flakes
  • 1 Tbsp arrowroot
  • 1 Tbsp cold water
  • 1 Tbsp coconut milk
  • ¼ tsp red pepper flakes
  • 1 Tbsp lemon juice

In a Dutch oven, over medium heat, melt 4 tbsp of clarified butter. Add onions, ½ tsp salt, ¼ tsp pepper. Sauté for 5 minutes. Add the garlic and cook for 1 minute.

Start adding ½ the spinach and allow to wilt. Then add the second ½.  The spinach should be wilted in about 3 minutes.

Turn the heat down to low. Add the chicken stock and ½ tsp salt.  Then starting with 1/4 cup of the coconut cream, add it to the dutch oven and stir to combine. If needed, add more up to 1/2 cup.

In small bowl, make a slurry from arrowroot and 1 Tbsp of cold water. Then add 1 Tbsp of coconut milk to it and stir. Add to the pot and stir.

Remove Dutch oven from heat and transfer spinach mixture to blender or food processor. Pulse a couple of times, leaving some texture.

Transfer back to pot on low heat. Add red pepper flakes, lemon juice and stir.

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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 Canapes

I am a gal that loves old school so I am really in love with this idea of old school canapes and why not Whole30?  I am going to give you some of my ideas but there are so many ways you can make this depending on what you like and what you have leftover.  And they are amazing for lunches to go.  Choose your favorite MAGIC ELIXIRS™, add a protein and your favorite items, Marinated Red Onions MAGIC ELIXIRS™ are always fantastic. Along with my combinations, I’ve added a list of other possible ingredients to play with.

Whole30 Canapes

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Steak

  1. Leftover steak, cut into cubes
  2. Olives with pimento
  3. Roasted red pepper
  4. Heart of palm, cut into ½ inch thick pieces

Preparing roasted peppers:

  • Set the oven to Broil or 500°F. Rub each pepper with 1 tsp olive oil ¼ tsp salt and 1/8 pepper.
  • Place on baking sheet. Broil for 30 minutes, flipping every 5 minutes.
  • Remove from oven and place in paper bag for 30 minutes. Remove peel and seeds.

BLT

  1. ½ strip of oven bacon (not too crispy so you can skewer it)
  2. Tomato Confit MAGIC ELIXIRS™ (or an oven roasted tomato)
  3. Small iceburg wedge
  4. Pepperoncini
  5. Creamy horseradish dressing MAGIC ELIXIRS™

Creamy Horseradish dressing MAGIC ELIXIRS™

  • 1 cup Whole30 compliant mayo
  • ¼ cup grated horseradish
  • 1 tsp Whole30 compliant Dijon mustard
  • 1 tsp red wine vinegar
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp chives

Blend all ingredients together in a food processor.

Chicken and Ranch

  1. Leftover Everyday roasted chicken breast
  2. Pineapple chunks
  3. Cucumber
  4. Marinated onion
  5. Serve with WholeSisters Ranch (or, Green Goddess MAGIC ELIXIRS™ )

Other Canapes ingredient options: Whole30 ham, Sausage or Kielbasa, Jicama, Avocado, Sweet potatoes, Cornichons, artichoke hearts.

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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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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.

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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!

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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.

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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!!

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Cardamom Hasselback Apples with Icelandic Provisions Skyr

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  • 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.

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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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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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Whole30 Romesco Sauce MAGIC ELIXIRS (TM)

I am so excited to share a new magic elixir with you! Romesco Sauce MAGIC ELIXIRS™. For those of you who don’t know, Romesco Sauce originates from Catalonia, which is near Spain in the Mediterranean.  Traditionally made from a combination of roasted nuts, peppers, garlic, olive oil and spices, Romesco Sauce has been made by fisherman in the area since the 15th century to serve with fish.

I am thrilled to share my version with you.  It is fantastic on so much more than fish!  Add a generous scoop to eggs, blend with Whole30 mayo for a delicious dressing, use as a condiment for roasted chicken, steak, lamb or vegetables.  This new magic elixir is definitely going to take your everyday Whole30 food from ordinary to extraordinary!

Romesco Sauce MAGIC ELIXIRS™

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  • 1 large red bell pepper
  • 1 clove garlic, smashed 
  • ½ cup slivered almonds 
  • ¼ cup tomato puree 
  • 2 tbsp flat leaf parsley, chopped 
  • 2 Tbsp sherry vinegar 
  • 1 tsp smoked paprika 
  • ½ tsp cayenne 
  • ½ cup + 1 tsp extra virgin olive oil 
  • ¼ tsp salt, divided
  • ¼ tsp pepper, divided

Preheat oven to 500°F or set on broil. Place red pepper on baking sheet, drizzle with olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp pepper.  Place sheet pan on top rack of oven. Turn after 10 minutes and then every 5 minutes after that.  About 20 minutes total or until charred on all sides.  

Let the red pepper cool in a paper bag, then remove the charred skin and seeds.  

Next, heat a frying pan over medium heat. When hot, place almonds in pan and toast them, until they are golden brown, about 4-5 minutes.  Stir continuously so they don’t burn.   

Place the first everything except the olive oil, salt and pepper into a food processor and blend until finely chopped.  Then, while food processor is running, slowly pour the oil into the bowl.  Add 1/4 tsp salt and 1/4 tsp pepper and pulse until combined well.  You can add more salt and pepper to your taste.

Store in a mason jar in the refrigerator for up to 3 days.

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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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Summer Breakfast

Enter the Icelandic Official Team Jersey Giveaway at the bottom of this post.

Summertime and the living is easy.  With @nocrumbslefts_kid  back in the house for the summer, I’ve been having so much fun sharing simple breakfast ideas for both at home and on the go. I love making my kids breakfast and as a mother, those moments are the best! I have to admit I’m pretty crazy about this breakfast – it’s not only delicious but beautiful.  If you have not had Icelandic Provisions Coconut Skyr, you’ll want to run, not walk to the store. And this dish is as easy as scooping out a melon, filling it with Skyr and decorating it with chunks of summer fruit. Delicious! The Coconut Skyr is fantastic right out of the carton, but as a person who likes to fuss, I’ve taken it up a notch!

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Here’s some of what I love about Icelandic Provisions Skyr (pronounced skier): it has been a provision of Icelanders for nearly 1,000 years.  It’s got a less sugar and more protein than yogurt, but it’s not tart – so it’s a magic elixir on it’s own or mixed with fruit. There are so many flavors that can be used in so many ways – as a topping or as an ingredient in your favorite recipes. One of my favorites is to use the plain as the base for a sauce or salad dressing.  I also love Icelandic Provisions‘ commitment to making a clean, healthful product that is non GMO.  Skyr is to Iceland as Champagne is to France and Icelandic Provisions Skyr is the only one in America that comes from ancient Icelandic cultures making it a truly unique and special product.

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CLICK HERE to find Icelandic Provisions Skyr near you.

Summer Breakfast

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This is such an amazingly simple recipe and can be changed up so many different ways.

  • Icelandic Provisions Coconut Skyr
  • Fruit of your choice (cantaloupe, honeydew, papaya)
  • Berries (strawberries, bananas, pineapple, blueberries, strawberries, cherries)
  • Cashews (or nuts of your choice)

Cut your favorite melon in half and remove the seeds.

Spoon Icelandic Provisions Coconut Skyr into the cut fruit.

Top with berries and salted cashews.

It would also be lovely topped with cookie crumbles.

Enjoy!

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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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Salmon Nicoise Salad

Here’s my SPRING NICOISE SALMON SALAD. I’m a gal that loves an entree platter – there’s something for everyone. It’s ideal if you are loving seafood or observing Lent. Niçoise eating, with a twist, and most of it is do-ahead! Delicious!

NICOISE SALMON SALAD

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Serves 4

2 lb salmon
12 ounces French green beans, blanched
12 ounces pear tomatoes, halved and sprinkled with salt
8 T Marinated Onions MAGIC ELIXIRS™
2 Persian cucumbers
Lots of sorted soft lettuces
1 cup Nicoise olives, halved
Chives, chopped, for sprinkling over

For the Potato Crisps:

2 Japanese Sweet Potatoes (or Bonitas), peeled
Coconut Oil
Kosher Salt

For the Lemon Chive Vinaigrette:

1/4 cup fresh lemon juice, Meyers if possible
1/2 cup high quality olive oil
1 garlic cloves, crushed
1/2 t kosher salt
1/4 t crushed black pepper
2 T chives

WholeSister’s Ranch

Cut tomatoes and pitted black olives in half, and thinly slice Persian cucumbers. Add a bit of dressing to each to marinate. Pick a nice assortment of beautiful soft lettuces. Wash, dry, tear into pieces and set aside.

Cut salmon into ‘fingers’ about 3/4 inch thick. Pan sear them on the stove, about 1-1/2 minutes per side (longer if you want them more fully cooked).

Make the dressing by whisking all ingredients together. Add chives and stir.

Cut the sweet potatoes as thinly as possible. Heat the oil to hot, but not smoky. Sauté one slice in the coconut oil to test it out. Once you know how long it takes to get them nice and crispy, sauté the remaining slices. Remove and set on paper towel at room temperature. Sprinkle with kosher salt.

Here’s the FUN part: assemble your salad beautifully, drizzle with dressing. Serve.

Tools:

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Whole30 Lunch To-GO!

So many Whole30er’s are asking for new ideas on lunch or snack to-go. This snack/lunch box to-go is perfect for a utensil meal and can double as a snack after school. My kids are now 21 and 24, but one of my favorite parts of parenting was picking them up—ravenous–from school. They always had a brilliant snack, made with love like this one waiting for them rather than chips or junk food. It’s perfect for you too, but make extra for after school snacks.

Whole30 Lunch or Snack To-GO

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For the Roasted Cauliflower:

Everything else:

Make the Cauliflower: Preheat oven to 375F. In a bowl, toss the cauliflower with the olive oil, sumac, salt and pepper to coat well. Place cauliflower on a baking sheet lined with parchment paper and roast for 20 minutes. Remove from the oven and cover with the garlic. Return to the oven and roast for 10 more minutes. Remove and let cool.

Assemble your snack to-go box beautifully with the roasted cauliflower, leftover roasted chicken breasts, and your favorite fruits, vegetables and nuts. And don’t forget the delicious Smoky Red Pepper MAGIC ELIXIRS™ sauce for dipping.

Smoky Red Pepper Sauce

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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:

 

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Pepper Steak Salad with Creamy Horseradish Dressing MAGIC ELIXIRS (TM)

I’m crazy about an entrée salad, and in this dish I have kicked it up a notch by adding some heat. This steak salad is a crowd pleaser for sure. Here I have coated the outside with freshly ground black pepper, but leave it off if you prefer. The Creamy Horseradish Dressing is another one of my New Whole30 MAGIC ELIXIRS™ and is perfect as a dressing or served on the side as a dipping sauce with vegetables. Gooey eggs, pepperoncini, and avocado take it to the next level. Plus, of course, my Marinated Onions MAGIC ELIXIRS™.

Pepper Steak Salad with Creamy Horseradish Dressing

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For the Creamy Horseradish Dressing MAGIC ELIXIRS™:

  • 1 cup Whole30 compliant Mayo
  • ¼ cup grated horseradish
  • 1 tsp Whole30 compliant Dijon mustard
  • 1 tsp red wine vinegar
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsps chives

For the Salad:

  • 1 Bone-in Ribeye Steak
  • Salt and Freshly Ground Black Pepper
  • 1 Tbsps extra-virgin olive oil
  • Baby lettuces
  • Soft boiled eggs, cut in half
  • Cherry tomatoes, sliced
  • Cucumbers, sliced
  • Hearts of palm, sliced
  • Nicoise olives
  • Radishes, sliced
  • Avocado, cut into chunks
  • Pepperoncinis, sliced
  • Marinated Red Onions MAGIC ELIXIRS™

Preheat the oven to 400F.

Make the dressing by blending all ingredients together in a food processor.

Salt the steak thoroughly. Then, using a lot of ground black pepper, thoroughly coat the steak, pressing the pepper down into the steak.

In a large oven-safe sauté pan, sear all sides of the steak. Begin by searing the top of the steak on the stovetop for 4 minutes. Then flip it over and sear the back for 4 more minutes. Using tongs to hold the steak, sear the bone side for 1 minute and then flip and sear the opposite edge for 1 minute. Lay the steak flat in the pan and place in the oven. Cook in the oven for 10 minutes. When done, remove and place on a board to rest for 10 minutes.

Assemble your salad: first place lettuce on a platter, sprinkle with salt, and drizzle with Marinated Onion oil. Add the sliced steak to the platter, then place the remaining vegetables around beautifully and serve with the Creamy Horseradish Dressing MAGIC ELIXIRS™.

Tools:

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Crispy Passport Chicken Salad with Green Goddess Dressing MAGIC ELIXIRS (TM)

I’m a gal that loves an entree salad! And how about this one — Crispy Passport Chicken with my delectable Green Goddess Dressing MAGIC ELIXIRS™! Perfect on a bed of beautiful greens and topped with Marinated Onions MAGIC ELIXIRS™. Check the stories in a bit for the step-by-steps of how we got here. Be sure to check the Live here to see how these beautiful greens were grown in the winter!

 

Crispy Passport Chicken Salad with Green Goddess Dressing

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Whole30 Green Goddess Dressing MAGIC ELIXIRS™ Ingredients:

  • 3 oil-packed anchovy filets
  • 3 garlic cloves, chopped fine
  • 1 cup Whole30 mayo
  • 2 handfuls basil leaves
  • 4 Tbsps fresh tarragon leaves
  • ¼ cup parsley
  • 3 Tbsps lemon juice
  • 5 Tbsps olive oil
  • 2 Tbsps red wine vinegar
  • 2 pinches salt

For the Passport Chicken Marinade:

  • 5 Tbsps extra-virgin olive oil
  • 2 Tbsps dried oregano
  • 5 cloves of garlic, crushed
  • Juice and zest of one lemon
  • 1 tsp salt
  • 1 tsp ground black pepper

Everything else:

  • 3 boneless and skinless chicken breasts
  • 1-2 Tbsps extra-virgin olive oil
  • Lettuce (use your favorite greens)
  • Arugula
  • Cucumbers
  • Radishes
  • Olives
  • Avocado
  • Marinated Red Onions MAGIC ELIXIRS™

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.

Make the chicken marinade: combine the olive oil, oregano, garlic, lemon zest, salt and pepper together.

This next step is tricky because you are going to use a sharp knife to cut the chicken breasts lengthwise, so be careful. For ease of cutting, freeze the chicken breasts for about an hour or two until they’re just partially frozen. Cut the breasts into strips, by laying them flat on a board, and covering most of the breast with one hand. Then slowly cut the breast lengthwise. Then cut again, so you end up with 3 thin slices.

Salt and pepper thoroughly. Place in a container with the marinade and marinate for an hour, or longer, depending on who much time you have.

In a large sauté pan over medium heat, heat 1 Tbsps of olive oil. Sauté the chicken pieces 2 minutes on each side.

Assemble your masterpiece beautifully on a platter.

Tools:

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Sizzling Shrimp Lettuce Wraps with Smoky Red Pepper Sauce MAGIC ELIXIRS (TM)

This is one of my favorite go-to dishes that we enjoy tremendously. You may already know about my Sizzling Shrimp. When you start with gorgeous wild caught Gulf shrimp like this, it’s hard to go wrong! These are an absolute no fail, as easy as marinating the shrimp in a bit of olive oil, garlic, lemon juice, lemon rind, and red pepper flakes, then sautéing on a grill or in a pan, and finishing it off with one of my MAGIC ELIXIRS™: clarified butter and hot sauce.

They are spectacular alone but make a wonderful filling for lettuce wraps. And today I am delighted to introduce a new addition to my MAGIC ELIXIRS™, Smoky Red Pepper Sauce.

Sizzling Shrimp Lettuce Wraps with Smoky Red Pepper Sauce

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Serves 4

For the Sizzling Shrimp

  • 2 lbs. shrimp, shells on (optional), and deveined
  • ½ cup extra-virgin olive oil
  • 1-½ tsp salt
  • 1-½  tsp freshly ground black pepper
  • 2 tsp red pepper flakes
  • 1 Tbsp lemon zest
  • 2 Tbsps fresh lemon juice
  • 4 cloves garlic, chopped fine
  • 6 Tbsps clarified butter, warmed
  • 3 Tbsps Whole30 compliant hot sauce

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

Heat a large sauté pan over high heat. Add 1 Tbsp olive oil to the pan. Remove the shrimp one by one from the marinade and place them in a single layer in the pan. Cook for 3 minutes on one side, flip, and cook for 3 minutes on the other side.

When almost finished cooking on the second side, pour the clarified butter and hot sauce over the shrimp. Toss to coat well.

NOTE: If your pan is not big enough and you have to cook them in batches, split the clarified butter and hot sauce into batches as well. Serve.

For the Smoky Red Pepper Sauce MAGIC ELIXIRS™

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.

For the Platter

  • Romaine lettuce leaves
  • ½ purple cabbage, shredded
  • 1 bunch radishes, cut into matchsticks
  • 1 jicama, cut into 2-inch-long matchsticks
  • ¼ red onion, chopped fine
  • 1 lime, cut into wedges

Assemble your platter, starting with the lettuce, then all the remaining vegetables. Add the Sizzling Shrimp (remember — peel before you eat) and the Roasted Red Pepper MAGIC ELIXIRS™ to the platter.

Make up your lettuce wraps and enjoy!

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