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Cheeseburger Salad with Fry Sauce Dressing

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Subway sandwich shop will let you take any of their sandwiches and turn them into a chopped salad. The first time I did this, the woman behind the counter was unfazed by my request until I asked her to top it with mayonnaise. She looked absolutely horrified! “You’re going to put mayo on a salad??” Well, yes, it’s basically all the components of a sandwich so why shouldn’t I? “That’s so gross. It’s still, like, a SALAD.” Heh. Whatever lady, load up the mayo and let me get on about my business. It was divine and just like eating my favorite sandwich. Whatever you like on your cheeseburger, you should toss it into this salad. Seriously. The fry sauce dressing is a kicked-up mix of that classic combo of mayo and ketchup.

Cheeseburger Salad with Fry Sauce Dressing
 
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Salad packed with seasoned ground beef, marinated shallots, pickles, cheese and tomatoes and topped with fancy fry sauce.
Author:
Serves: 4
Ingredients
  • 1 shallot, sliced thinly
  • 1 tsp olive oil
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup reduced-sugar ketchup
  • 1 cup mayonnaise
  • 1 tsp Worcestershire sauce
  • Juice of ½ lemon
  • 1 tsp garlic puree
  • 1 lb lean grass-fed ground beef
  • 1 tbsp butter
  • 1 tbsp Montreal Chicken Seasoning
  • 9 oz salad greens (I use a mix of spinach leaves and spring mix)
  • 1 cup pickle chips
  • 6.4 oz cheese cubes (I’m using Colby Jack)
  • 1 tomato, sliced into wedges
Instructions
  1. Add the shallot, oil, oregano, salt and pepper to a small bowl and use your fingers to crush everything against each other. Let sit for at least 5 minutes.
  2. In another small bowl, mix together the ketchup, mayo, Worcestershire sauce, lemon juice and garlic puree.
  3. Combine the beef, butter and Montreal Chicken Seasoning in a skillet and cook on medium-high heat until browned, approximately 10 minutes, breaking the meat into large chunks as it cooks. I typically let the beef cool down for 10 minutes after cooking so that it doesn’t immediately wilt my salad greens and melt my cheese cubes when added to the salad.
  4. Assemble salad greens, pickle chips, cheese cubes, tomato wedges, cooked beef, shallot mix and fry sauce dressing.
  5. Enjoy.
Nutrition Information
Calories: 641 Fat: 45 Saturated fat: 18 Trans fat: 0 Carbohydrates: 25 Sugar: 9 Sodium: 2543 Fiber: 2 Protein: 36 Cholesterol: 133

You’ll need:

  • 1 shallot, sliced thinly
  • 1 tsp olive oil
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup reduced-sugar ketchup
  • 1 cup mayonnaise
  • 1 tsp Worcestershire sauce
  • Juice of ½ lemon
  • 1 tsp garlic puree
  • 1 lb lean grass-fed ground beef
  • 1 tbsp butter
  • 1 tbsp Montreal Chicken Seasoning
  • 9 oz salad greens (I use a mix of spinach leaves and spring mix)
  • 1 cup pickle chips
  • 6.4 oz cheese cubes (I’m using Colby Jack)
  • 1 tomato, sliced into wedges

First thing we need to do is marinate the shallots. Letting them soak in this olive oil mixture takes some of the raw heat off them and everything combines to create a really flavorful oil that combines well with the fry sauce. Add the shallot, oil, oregano, salt and pepper to a small bowl and use your fingers to crush everything against each other. Let sit for at least 5 minutes.

If you prefer a stronger onion flavor, you can skip this step and just add some minced red onion to your salad.

The next step is making the fry sauce by mixing together the ketchup, mayo, Worcestershire sauce, lemon juice and garlic puree.

I am not usually a stickler for using grass-fed beef, but here it is a must. We aren’t cooking the beef for long and grass-fed just holds up better and delivers nice big chunks of meat with a medium center.

Combine the beef, butter and Montreal Chicken Seasoning in a skillet and cook on medium-high heat until browned, approximately 10 minutes, breaking the meat into large chunks as it cooks. I typically let the beef cool down for 10 minutes after cooking so that it doesn’t immediately wilt my salad greens and melt my cheese cubes when added to the salad.

Assemble salad greens, pickle chips, cheese cubes, tomato wedges, beef, shallot mix and fry sauce dressing.

Enjoy!

Ricotta Meatballs with Tomato Butter and Onion Sauce

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I love meatballs, but it can be difficult to achieve a juicy, tender meatball without using breadcrumbs. A while ago, I ran across Chef Michael Symon’s mother’s recipe for meatballs made with ricotta cheese instead and I’ve been making my meatballs that way ever since! I’ve played around with the ingredients and the amounts to find a balance that suits my taste. I simmer them in Marcella Hazan’s iconic Tomato, Butter and Onion sauce to complete the dish. It’s perfect with a glass of red wine. We went to a holiday party last month and I picked up a bottle of Louis Martini 2011 Cabernet Sauvignon as a hostess gift. It’s delicious! As soon as it was opened, it was gone. I actually did a double-take. Pick up a bottle, make these meatballs and celebrate making it through another Monday 🙂

5.0 from 1 reviews
Ricotta Meatballs with Tomato Butter and Onion Sauce
 
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Juicy, flavorful meatballs made with ricotta and parmesan cheeses instead of breadcrumbs and Marcella Hazan's classic tomato, butter and onion sauce.
Author:
Serves: 4
Ingredients
  • 1 lb ground beef
  • 1 lb ground pork or veal
  • 15 oz ricotta cheese
  • 1 egg
  • ½ cup fresh parsley, minced
  • 1 garlic clove, minced
  • ½ cup parmesan cheese, grated
  • ¼ cup dried oregano
  • 1 tbsp nutmeg, grated
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tbsp oil
  • 28 oz. can whole San Marzano Tomatoes
  • ¼ cup butter
  • ½ onion, peeled
Instructions
  1. In a large bowl, combine beef, pork/veal, ricotta cheese, egg, parsley, garlic, parmesan cheese, oregano, nutmeg, salt and pepper.
  2. Roll into large meatballs about the size of your palm. I usually get about 13 meatballs.
  3. Pour oil into a large pan and swirl to coat the bottom of the pan.
  4. Place meatballs in the oil and flip them over a few times so that the entire surface of the meatball is coated in a little oil.
  5. Lightly brown both sides of the meatball on medium heat.
  6. Add tomatoes, butter and onion to the pan.
  7. Cover and cook on medium heat for 15 minutes.
  8. Uncover, raise heat to medium high and cook for an additional 15 minutes, stirring occasionally to break up the tomatoes.
Nutrition Information
Calories: 838 Fat: 43 Saturated fat: 21 Carbohydrates: 24 Sugar: 11 Sodium: 2304 Fiber: 8 Protein: 86 Cholesterol: 299

Gather together:

  • 1 lb ground beef
  • 1 lb ground pork or veal
  • 15 oz ricotta cheese
  • 1 egg
  • ½ cup fresh parsley, minced
  • 1 garlic clove, minced
  • ½ cup parmesan cheese, grated
  • ¼ cup dried oregano
  • 1 tbsp nutmeg, grated
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tbsp oil
  • 28 oz. can whole San Marzano Tomatoes
  • ¼ cup butter
  • ½ onion, peeled

In a large bowl, combine beef, pork/veal, ricotta cheese, egg, parsley, garlic, parmesan cheese, oregano, nutmeg, salt and pepper.

Roll into large meatballs about the size of your palm. I usually get about 13 meatballs.

Pour oil into a large pan and swirl to coat the bottom of the pan.

Place meatballs in the oil and flip them over a few times so that the entire surface of the meatball is coated in a little oil. Don’t you hate when you put oil in a pan, brown something on one side, go to flip it over and realize the pan is now dry as the Sahara Desert? This step takes care of that by pre-coating the entire meatball with oil.

Lightly brown both sides of the meatball on medium heat. Normally, I do not fry meatballs. I put them straight into sauce or broth raw. I fry them here because the sauce I am making with them is on the dry side (not a lot of liquid) and I want to make sure that they are cooked without burning the sauce.

Add tomatoes, butter and onion to the pan. As you can see, you don’t need to cut up the onion. It’s there for flavor.

Cover and cook on medium heat for 15 minutes.

Uncover, raise heat to medium high and cook for an additional 15 minutes, stirring occasionally to break up the tomatoes.

These juicy meatballs and rich, velvety tomato sauce are perfect all on their own.

Curry Cauliflower Chicken

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“OHHHHHHHH MYYY GAHHHH, YOU GUYYYZZZZZZ, THIS.RECIPE.IS. uh-MAY-zingggggg!” Lol! Have you noticed more and more bloggers writing this way? Is it endearing? Does it make readers sizzle with the anticipation previously reserved for an Oprah giveaway episode??? How many people instantly unsubscribed from my blog after reading the first line and thinking I was serious? Ha ha ha! They say you need a BIG personality to succeed in blogging and cut through the crowded environment. Maybe that’s part of it.

Well, this recipe IS indeed scrrrrrrrrumptious (okay, I’ll stop) even though it’s not exactly the first time it has appeared on the blog. It’s similar to Curry Chicken with Butter Beans, except it includes some ingredients I forgot the first time (garlic and thyme; thanks Mom and Dad!), includes one I wanted to experiment with (ginger), and I’ve swapped in cauliflower for the butter beans to make it more substantial. The cauliflower functions almost as a side dish as long as you are careful not to break it apart too much while cooking, which eliminates the need for rice or something similar.

Curry Cauliflower Chicken
 
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Jamaican-style, easy curry chicken recipe with a healthy serving of cauliflower. Just toast your spices, brown your chicken and let it simmer with the cauliflower for a quick weeknight meal. No side dish necessary!
Author:
Serves: 4
Ingredients
  • 4 tbsp oil
  • 4 tbsp curry powder
  • 1 tsp ground ginger
  • 3 sprigs of thyme, leaves only
  • 3 scallion, chopped
  • 3 garlic cloves, minced
  • 1 whole chicken, cut into pieces (approximately 3 lbs)
  • 2 16-oz bags frozen cauliflower
  • 2 cups of water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and Pepper
Instructions
  1. In a large pot, add oil, curry powder, ground ginger, thyme, scallion and garlic.
  2. Toast over medium high heat while stirring continuously for approximately 2 minutes.
  3. Add the chicken and let it brown on each side for approximately 4 minutes. You just want to create a bit of a curry crust on the chicken, not cook it all the way through.
  4. Add cauliflower and water to the pot.
  5. Stir to combine so that the cauliflower starts to drink up some of the curry sauce.
  6. Cover and drop the heat down to medium.
  7. Simmer for approximately 35 minutes, until chicken is cooked through, stirring very gently about half way through.
  8. Add garlic powder and onion powder and season with salt and pepper to taste. I normally do not finish off curry with garlic powder and onion powder, but I find that the cauliflower needs something extra to help it match the flavor of the chicken.
Nutrition Information
Calories: 726 Fat: 25 Saturated fat: 5 Trans fat: 0 Carbohydrates: 19 Sugar: 6 Sodium: 292 Fiber: 9 Protein: 105 Cholesterol: 262

You’ll need:

  • 4 tbsp oil
  • 4 tbsp curry powder
  • 1 tsp ground ginger
  • 3 sprigs of thyme, leaves only
  • 3 scallion, chopped
  • 3 garlic cloves, minced
  • 1 whole chicken, cut into pieces (approximately 3 lbs)
  • 2 16-oz bags frozen cauliflower
  • 2 cups of water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and Pepper

In a large pot, add oil, curry powder, ground ginger, thyme, scallion and garlic.

Toast over medium high heat while stirring continuously for approximately 2 minutes.

Add the chicken and let it brown on each side for approximately 4 minutes. You just want to create a bit of a curry crust on the chicken, not cook it all the way through.

Add cauliflower and water to the pot.

Stir to combine so that the cauliflower starts to drink up some of the curry sauce.

Cover and drop the heat down to medium.

Simmer for approximately 35 minutes, until chicken is cooked through, stirring very gently about half way through.

Add garlic powder and onion powder and season with salt and pepper to taste. I normally do not finish off curry with garlic powder and onion powder, but I find that the cauliflower needs something extra to help it match the flavor of the chicken.

You will be licking your fingers with this one!

5 Ways to Improve Dinner that Have Nothing to do with Cooking

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A big part of enjoying meals has nothing at all to do with your recipe or whether the food comes out perfectly. Here are 5 little things you can do to create an unforgettable dinner!

  1. Light a candle.

    Use candles to create an atmosphere that makes you excited to eat! I used to work at a place that would spray a scent of freshly baked chocolate chip cookies right outside the bakery. Naturally, once you smell that you have to take a peek inside and drool over the cookies. It just gets you ready to enjoy what you’re about to eat. Before I start baking, I like to light a Banana Nut or Hazelnut candle, something that is complimentary to what I am making. Before grilling, I burn a Riding Lawnmower candle that smells like cut grass and makes you think of summer fun. Holiday candles work well with comfort food because they put you in the mindset to get into comfy pajamas and tuck into something warm and filling.

  2. Break out the finer dinnerware.

    Every now and then, use your good stuff. I remember getting so excited as a kid when my mom would serve regular punch in a fancy goblet with dinner. It was just a regular day, but somehow the meal immediately felt special and I was excited to eat! Besides maximizing the cost per use that you get out of these items, it reminds you that every meal is something to be enjoyed.

  3. Serve an appetizer.

    This is a bit of unexpected fun that serves a variety of practical purposes. I don’t usually eat appetizers unless I am at a restaurant or a party, so it’s unusual to be served one before dinner and I’m immediately impressed with whatever is coming next. This is a good way to get more vegetables into a meal without putting them on the dinner plate. It encourages others to linger near the kitchen, or wherever you place it, and chat about the day. Also, it buys you time to finish up dinner without anyone getting in your way because they’re STAAAARVING from the second they walk in the door. I like to set out something simple like baby carrots and a tub of horseradish hummus, mini sweet peppers stuffed with ham salad, some cubes of various cheeses, or fruit skewers sprinkled with lavender sugar —nothing that I have to cook.

  4. Add variety to your dinner plate.

    Having a variety of things on your dinner plate forces you to slow down and pay attention to what you are eating, instead of just horking down a slab of lasagna. It’s also visually interesting. It doesn’t have to be expensive of labor intensive. You can achieve this by serving corn and peas as a side instead of just one. Cube a chicken breast and serve it with shrimp, instead of serving a whole chicken breast per person. Slice some tomatoes or cucumbers and put them on the plate with a sprinkle of salt and pepper when you’re serving dishes without sauces, like baked chicken.

  5. Add descriptions to your menu plan.

    If you menu plan, add descriptions and put it on your fridge. When you swing by the fridge in morning, you will not only quickly know if anything needs to be taken out to defrost, but you and everyone else who sees it will get excited about dinner. Use words that tantalize, like “yummy” or “glazed” or “golden”. Descriptions can influence how we experience food. Just look at the descriptions on restaurant menus! Forget about “Baked chicken with asparagus and rolls.” No. “Crispy, oven-fried chicken with steamed lemon asparagus and golden brown country rolls.” Same plate of food, but I know which one I’d be rushing home to eat! Have fun with it. It’s only going on your fridge. Medieval Times used to call their tomato soup “dragon tail soup” and their roasted chicken “baby dragon.” Ha ha ha!

I hope you’ve found this helpful. Let me know in the comments if you have any other tips for how to make meal time more enjoyable!

Pesto Chicken Rollups

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I sent my husband to the store to get some regular old boneless skinless chicken breasts. Anytime I send him to the store, it’s an adventure. You never know just what he will come back with. He returned with a single chicken breast, thinly sliced into four pieces. What to do… What to do? After googling around, I came across Luscious Low Carb’s Pesto Chicken Roll-ups. I could not be bothered with securing the chicken with toothpicks, so I just wrapped them in prosciutto. Win! I also swapped out the parmesan for asiago because I think it packs more of a punch next to pesto.

Pesto Chicken Rollups
 
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Easy, baked chicken pesto rollups filled with asiago cheese.
Author:
Serves: 2
Ingredients
  • 4 thin-sliced chicken breasts
  • 4 tbsp pesto, divided
  • 4 tbsp shredded asiago cheese, divided
  • 7-8 slices of prosciutto, divided
Instructions
  1. Preheat oven to 375 degrees.
  2. Place a chicken breast slice in between plastic wrap.
  3. Using a rolling pin or meat mallet, pound the chicken all over until it is about ¼” thick.
  4. Spread a tablespoon of pesto all over the surface of the chicken.
  5. Sprinkle about a tablespoon of shredded asiago onto the left corner of the chicken slice.
  6. Roll the chicken into a cigar shape.
  7. Wrap the chicken roll-up with 1 or 2 slices of prosciutto. My pack of prosciutto came with 7 slices, so I used 2 slices each for the first 3 roll-ups and a single slice for the last one.
  8. Place on a rack on top of a foil-lined baking sheet. If you don’t have a rack, just put them on top of a foil-lined baking sheet.
  9. Bake for approximately 20 minutes, until the chicken is cooked through.
Nutrition Information
Calories: 627 Fat: 32 Saturated fat: 5 Carbohydrates: 2 Sugar: 2 Sodium: 1132 Fiber: 1 Protein: 80 Cholesterol: 170

You’ll need:

  • 4 thin-sliced chicken breasts
  • 4 tbsp pesto, divided
  • 4 tbsp shredded asiago cheese, divided
  • 7-8 slices of prosciutto, divided

Preheat oven to 375 degrees.

Place a chicken breast slice in between plastic wrap.

Using a rolling pin or meat mallet, pound the chicken all over until it is about ¼” thick. The slices are already thin, but we want them just a bit thinner so they aren’t enormous when rolled up.

Spread a tablespoon of pesto all over the surface of the chicken.

Sprinkle about a tablespoon of shredded asiago onto the left corner of the chicken slice.

Roll the chicken into a cigar shape.

Wrap the chicken roll-up with 1 or 2 slices of prosciutto. My pack of prosciutto came with 7 slices, so I used 2 slices each for the first 3 roll-ups and a single slice for the last one.

Place on a rack on top of a foil-lined baking sheet. If you don’t have a rack, just put them on top of a foil-lined baking sheet. The foil is only used to make clean-up easier.

Bake for approximately 20 minutes, until the chicken is cooked through.

I like to serve this with a little bit of marinara sauce for dipping.

It’s the grown-up version of chicken nuggets with dipping sauce.

French Onion Meatloaf Pie

By 12 Comments

My favorite kind of meatloaf is the kind you make with the packet of Lipton Onion Soup Mix. Soo good!! I’ve been playing around with a few different versions of french onion meatloaf and this was is the best. I topped it with a version of mashed cauliflower that includes hearts of palms, which was minimally adapted from Eat Paleo 4 Health’s How to Make the Best Cauliflower Mash. Then I topped that with shredded Jarlsburg cheese. Ay yi yi, out of this world amazing! And so easy to slice up and take to work for lunch. If you can’t find Jarlsburg cheese (it should be in the deli section with the fine cheeses), you can swap out Gruyere or Swiss. All three taste similar.

5.0 from 3 reviews
French Onion Meatloaf Pie
 
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French onion flavored meatloaf topped with creamy, buttery mashed cauliflower and hearts of palm and tangy Jarlsberg cheese.
Author:
Serves: 6
Ingredients
  • 2 lbs Ground Chuck
  • 1 extra large beef bouillon cube, crumbled
  • 6 oz tomato paste, divided
  • ¾ cup dried minced onion
  • 2 tsp celery salt
  • 1 tbsp onion powder
  • 1 tbsp dried parsley
  • 2 eggs
  • ¼ cup grated parmesan cheese
  • ¼ cup Worcestershire sauce
  • 1 cup warm water
  • 16 oz frozen cauliflower
  • 14 oz hearts of palm, sliced
  • ¼ cup heavy cream
  • 2 tbsp butter
  • ¼ lb Jarlsberg cheese, grated
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, add ground chuck, crumbled bouillon cube, half the can of tomato paste, dried minced onion, celery salt, onion powder, parsley, eggs, parmesan cheese, Worcestershire sauce and water.
  3. Mix gently with a fork until well-combined, making sure not to overwork the meat.
  4. Place the meat mixture into a baking dish and top with the remaining half of the tomato paste.
  5. Bake for 30 minutes.
  6. While the meatloaf layer is baking, steam the cauliflower until very soft.
  7. Combine the cauliflower with the hearts of palm, heavy cream and butter.
  8. Using a masher, blender or food processor, process the cauliflower mixture until it turns smooth and looks like mashed potatoes.
  9. Remove the meatloaf from the oven. At this point, I like to drain off any accumulated oil with a spoon.
  10. Top the meatloaf with the cauliflower mixture.
  11. Shred the Jarlsberg cheese and add it to the top of the cauliflower mix.
  12. Return the meatloaf pie to the oven to cook for another 30 minutes.
  13. Serve.
Nutrition Information
Calories: 311 Fat: 19 Saturated fat: 10 Carbohydrates: 17 Sugar: 8 Sodium: 664 Fiber: 5 Protein: 20 Cholesterol: 116

You’ll need:

  • 2 lbs Ground Chuck
  • 1 extra large beef bouillon cube, crumbled
  • 6 oz tomato paste, divided
  • ¾ cup dried minced onion
  • 2 tsp celery salt
  • 1 tbsp onion powder
  • 1 tbsp dried parsley
  • 2 eggs
  • ¼ cup grated parmesan cheese
  • ¼ cup Worcestershire sauce
  • 1 cup warm water
  • 16 oz frozen cauliflower
  • 14 oz hearts of palm, sliced
  • ¼ cup heavy cream
  • 2 tbsp butter
  • ¼ lb Jarlsberg cheese, grated

Preheat oven to 350 degrees.

In a large bowl, add ground chuck, crumbled bouillon cube, half the can of tomato paste, dried minced onion, celery salt, onion powder, parsley, eggs, parmesan cheese, Worcestershire sauce and water.

Mix gently with a fork until well-combined, making sure not to overwork the meat. The water will start to re-hydrate the minced onion and dissolve the bouillon. The juices from the meat will continue this process as the meatloaf cooks in the oven.

Place the meat mixture into a baking dish and top with the remaining half of the tomato paste.

Bake for 30 minutes.

While the meatloaf layer is baking, steam the cauliflower until very soft.

Combine the cauliflower with the hearts of palm, heavy cream and butter. I love the taste of hearts of palm, but its main purpose here is to give the mash an improved texture. I could barely taste it in the final dish.

Using a masher, blender or food processor (shown below), process the cauliflower mixture until it turns smooth and looks like mashed potatoes.

Remove the meatloaf from the oven. At this point, I like to drain off any accumulated oil with a spoon.

Top the meatloaf with the cauliflower mixture.

Shred the Jarlsberg cheese and add it to the top of the cauliflower mix.

Return the meatloaf pie to the oven to cook for another 30 minutes.

Serve.

It’s a meal all by itself, but I also like to serve it with a chilled side salad with champagne vinaigrette for contrast.

Smoked Salmon Rolls

By 2 Comments

Whenever I eat sushi, I always get the rolls that have cream cheese in them – which is weird, because at no other time do I eat cream cheese with my fish. Hmmm, maybe I should start? These low-carb smoked salmon rolls have all the flavor and crunch of the typical Philadelphia Roll, but none of the rice and they can be made in minutes. They’re the perfect appetizer for an impromptu happy hour!

Smoked Salmon Rolls
 
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Super easy, low-carb appetizer made with strips of tender smoked salmon rolled with chive and onion cream cheese and refreshing cucumber slices
Author:
Serves: 2
Ingredients
  • 1 tsp sesame seeds
  • 4 oz smoked salmon
  • 4 oz chive and onion cream cheese
  • ½ cucumber, deseeded and sliced into thin strips
Instructions
  1. Lay out a bit of plastic wrap.
  2. Sprinkle the sesame seeds around the center of the plastic wrap.
  3. Lay the smoked salmon pieces over the sesame seeds, making sure to overlap the pieces so they form a solid layer.
  4. Spread cream cheese over the smoked salmon.
  5. Place your cucumber strips on the left side of the salmon and cream cheese.
  6. Using the plastic wrap to help you lift up the salmon pieces, roll the salmon into a tube.
  7. Move the salmon roll to the center of the plastic wrap and wrap the plastic around it.
  8. Place the salmon roll in the freezer for 4 minutes, so it's easier to slice.
  9. Slice and serve.
Nutrition Information
Calories: 208 Fat: 14.1 Saturated fat: 7.4 Trans fat: 0 Carbohydrates: 3.1 Sugar: 1.3 Sodium: 1433 Fiber: 0.6 Protein: 16.5 Cholesterol: 40

You’ll need:

  • 1 tsp sesame seeds
  • 4 oz smoked salmon
  • 4 oz chive and onion cream cheese
  • ½ cucumber, deseeded and sliced into thin strips

Lay out a bit of plastic wrap.

Sprinkle the sesame seeds around the center of the plastic wrap.

Lay the smoked salmon pieces over the sesame seeds, making sure to overlap the pieces so they form a solid layer.

Spread cream cheese over the smoked salmon.

Place your cucumber strips on the left side of the salmon and cream cheese.

Using the plastic wrap to help you lift up the salmon pieces, roll the salmon into a tube. Make sure you don’t roll the plastic wrap up with the salmon and cream cheese. The plastic wrap should always be on the outside of your roll.

Move the salmon roll to the center of the plastic wrap and wrap the plastic around it.

Don’t you just love that there’s no mess to clean up?!

Place the salmon roll in the freezer for 4 minutes, so it’s easier to slice.

Slice and serve.

Chicken and Sausage Tray Bake

By 4 Comments

Short of flinging things into a slow cooker, is there anything easier than making a tray bake? Here in the U.S., I think we just call them “bakes”, but I’m sticking with “tray bake” because I like the sound of it. I first discovered a version of this watching Nigella Lawson. She threw some seafood on a tray and doused it in rose wine before roasting it all in the oven. I will never forget the episode because she appeared to eat a shrimp whole, shell and all, from the top of pile when it was done. My husband and I just looked at each other in horror. Is this a thing, eating shrimp shells?? Well, this version combines all those fresh summer grilling flavors, all done in the convenience of an oven. It’s heaven on a clear winter’s day. You know the kind of day that looks like summer until you open the door and feel the biting cold? Yeah, that kind.

You’ll need:

  • 2 large chicken breasts
  • 2 bratwurst
  • ½ red onion
  • Small bag of radishes (6 oz)
  • 3 carrots, peeled and chopped
  • 2 tbsp olive oil
  • 1 tbsp dried sage
  • Salt and pepper
  • ½ orange, sliced thin
  • 1 bottle of Belgian white beer (I use Blue Moon)

Preheat oven to 425 degrees.

Cube the chicken breasts and bratwurst and toss them onto a baking sheet.

NOTE: If you are using foil to line your baking sheet like I am above, make sure the foil is in one piece and that it covers the entire width and length of your baking sheet. We are going to add liquid to this later and if there are any holes or tears or parts where the foil doesn’t extend over the edges, the liquid is going to pool between the bottom of the foil and the baking sheet instead of bathing our meat and vegetables.

Peel and chop the carrots, slice the onion and give the radishes a quick rinse off. It is not necessary to cut the ends off the radishes.

Toss your vegetables onto the sheet with the meat.

Sprinkle with olive oil, dried sage, salt and pepper and toss with your hands to make sure everything is coated with oil and spices.

Top with thin slices of juicy orange.

Pour beer into the meat and vegetable mix.

Roast for approximately 40 minutes, until meat is cooked through and vegetables are fork tender.

Serve with a slice of roasted orange for garnish.


Chicken and Sausage Tray Bake
 
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Chunks of chicken breast and bratwurst roasted in Belgian white beer with onions, radishes, carrots and seasoning.
Author:
Serves: 4
Ingredients
  • 2 large chicken breasts
  • 2 bratwurst
  • ½ red onion
  • Small bag of radishes (6 oz)
  • 3 carrots, peeled and chopped
  • 2 tbsp olive oil
  • 1 tbsp dried sage
  • Salt and pepper
  • ½ orange, sliced thin
  • 1 bottle of Belgian white beer (I use Blue Moon)
Instructions
  1. Preheat oven to 425 degrees.
  2. Cube the chicken breasts and bratwurst and toss them onto a baking sheet.
  3. Peel and chop the carrots, slice the onion and give the radishes a quick rinse off. It is not necessary to cut the ends off the radishes.
  4. Toss your vegetables onto the sheet with the meat.
  5. Sprinkle with olive oil, dried sage, salt and pepper and toss with your hands to make sure everything is coated with oil and spices.
  6. Top with thin slices of orange.
  7. Pour beer into the meat and vegetable mix.
  8. Roast for approximately 40 minutes, until meat is cooked through and vegetables are fork tender.
  9. Serve with a slice of roasted orange for garnish.
Nutrition Information
Calories: 434 Fat: 24.9 Saturated fat: 6.8 Carbohydrates: 11.5 Sugar: 5.8 Sodium: 470 Fiber: 2.8 Protein: 28 Cholesterol: 101

Jamaican Chicken Foot Soup

By 8 Comments

The weather here in Charleston has been all over the place. Hot one day, cold the next. Running the air conditioner and then running the heat. It’s a perfect storm for getting sick. One of the ways I ward off a cold is by drinking lots of soup.

This is actually 2 recipes in one. First, we’re going to make chicken feet bone broth. Bone broth is packed with nutrients like gelatin to help your joints, anti-inflammatories to control stomach acids, and marrow to boost your immune system. You can read more about the benefits of bone broth here at Paleo Leap’s Eat This: Bone Broth post. After we make the bone broth, we are going to use it in a hearty Jamaican style soup.

The traditional version leaves the chicken feet in and uses a dry packet of chicken noodle soup for flavor. I got around using the packet by adding chicken breasts to the stock. Breasts and necks add the most “chickeny” flavor to broth. The feet add body to the broth and allow the broth coat the entire inside of your mouth and make you feel satisfied after eating it.

You’ll need:

  • 1 lb chicken feet
  • 1 lb chicken breasts (2 breasts) or chicken necks
  • 3 sprigs of thyme
  • 3 garlic cloves, peeled
  • 5 quarts of water
  • 3 stalks of scallion, tops and ends removed
  • 1 turnip root, chopped
  • ½ cup pumpkin or butternut squash, chopped
  • 1 cup baby carrots
  • 7 dutch golden baby potatoes, peeled
  • ½ onion, chopped
  • 1 scotch bonnet pepper
  • 1 tbsp whole allspice berries
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper

Prepare the feet by cutting off the nails. This helps to release the gelatin into the water more quickly.

In a large pot, add feet, breasts, thyme, garlic and water.

Bring to a boil and then reduce heat to medium high and simmer gently for 2 hours.

Strain the soup and discard the feet and breasts.

You might be tempted to keep the breasts. Don’t. If you taste a piece, you will see that it has given up all of its flavor to the broth.

You can stop right here if you want. Sipping on a cup of this bone broth with a little salt and pepper is divine and so, so good for you!

If you want to continue, return the broth to the pot. If you enjoy chicken feet, you can add those back in the pot with the strained broth. I typically give the pot a quick wipe to get rid of any scum along the sides. I don’t spend time straining off scum as the broth cooks because according to Serious Eats, it isn’t necessary as you long as you strain your broth.

Prepare the remaining ingredients and add them to the pot.

Bring to a boil, cover and simmer on medium high heat for approximately 45 minutes, until vegetables are cooked through.

Discard the scotch bonnet pepper and serve.


5.0 from 1 reviews
Jamaican Chicken Foot Soup
 
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Chicken foot bone broth used to make a comforting Jamaican soup with potatoes, turnips, carrots and seasoning.
Author:
Serves: 4
Ingredients
  • 1 lb chicken feet
  • 1 lb chicken breasts (2 breasts) or chicken necks
  • 3 sprigs of thyme
  • 3 garlic cloves, peeled
  • 5 quarts of water
  • 3 stalks of scallion, tops and ends removed
  • 1 turnip root, chopped
  • ½ cup pumpkin or butternut squash, chopped
  • 1 cup baby carrots
  • 7 dutch golden baby potatoes, peeled
  • ½ onion, chopped
  • 1 scotch bonnet pepper
  • 1 tbsp whole allspice berries
  • 2 tbsp butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper
Instructions
  1. Prepare the feet by cutting off the nails.
  2. In a large pot, add feet, breasts, thyme, garlic and water.
  3. Bring to a boil and then reduce heat to medium high and simmer gently for 2 hours.
  4. Strain the soup and discard the feet and breasts. Stop right here if you are just cooking bone broth.
  5. If you want to continue, return the broth to the pot. I typically give the pot a quick wipe to get rid of any scum along the sides.
  6. Prepare the remaining ingredients and add them to the pot.
  7. Bring to a boil, cover and simmer on medium high heat for approximately 45 minutes, until vegetables are cooked through.
  8. Discard the scotch bonnet pepper and serve.
Notes
The nutrition information does not include the chicken feet and chicken breasts because they are not consumed in the final dish.
Nutrition Information
Calories: 231 Fat: 6 Saturated fat: 4 Carbohydrates: 44 Sugar: 5 Sodium: 133 Fiber: 6 Protein: 5 Cholesterol: 15

Chicken Salad

By 4 Comments

I adore mayonnaise. I’ve even eaten it by itself before (don’t judge me, lol). My husband is not quite as enamored with it. It is a constant battle in our house with me surreptitiously trying to sneak more mayonnaise into things when he’s not looking. We go back and forth like that scene in Goodfellas when Pauly is warning Vinnie about putting too many onions in the sauce. Except for when it comes to this recipe. This one we agree on. The mayonnaise here is a fairly small amount and when combined with the lemon juice, the resulting texture is like a light, creamy dressing. It really lets the other ingredients shine.

Gather up:

  • 3 boneless skinless chicken breasts
  • 1 chicken bouillon cube (optional)
  • 6 hard-boiled eggs, yolks removed, chopped
  • 2 tbsp relish
  • 3 stalks celery, minced
  • Juice of half a lemon
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp sugar or splenda
  • 1/2 cup mayonnaise
  • Salt and Pepper

Place chicken in a skillet and cover with water. I like to toss a bouillon cube into the water for extra flavor, but this is optional.

Boil chicken on high heat until cooked through, approximately 20 minutes.

Let the chicken rest for at least 20 minutes on a plate. Do not skip this step. This is what will make the chicken really moist in the salad and since we are keeping the chicken cubes fairly large, it’s important that they are really flavorful on their own.

While the chicken is resting, get together the remaining ingredients. The stuff at the top that looks like rock cocaine is splenda, lol 🙂

Cut chicken into large 1-inch cubes and place in a large bowl.

Toss with the remaining ingredients.

Chill overnight and serve.

I like to serve this with parmesan crisps, which are crackers made entirely of parmesan cheese.


Chicken Salad
 
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Healthy chicken salad with big chunks of juicy chicken breasts, egg whites, crunchy celery, relish and a light mayonnaise dressing.
Author:
Serves: 4
Ingredients
  • 3 boneless skinless chicken breasts
  • 1 chicken bouillon cube (optional)
  • 6 hard-boiled eggs, yolks removed, chopped
  • 2 tbsp relish
  • 3 stalks celery, minced
  • Juice of half a lemon
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp sugar or splenda
  • ½ cup mayonnaise
  • Salt and Pepper
Instructions
  1. Place chicken in a skillet and cover with water. I like to toss a bouillon cube into the water for extra flavor, but this is optional.
  2. Boil chicken on high heat until cooked through, approximately 20 minutes.
  3. Let the chicken rest for at least 20 minutes on a plate. Do not skip this step.
  4. While the chicken is resting, get together the remaining ingredients.
  5. Cut chicken into large 1-inch cubes.
  6. Toss with the remaining ingredients and chill overnight.
Nutrition Information
Calories: 460 Fat: 24.7 Saturated fat: 5.8 Trans fat: 0 Carbohydrates: 16.8 Sugar: 9.1 Sodium: 622 Fiber: 0.6 Protein: 41.1 Cholesterol: 351

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