The Eat More Food Project

Great recipes with an emphasis on real, fresh ingredients

Navigation

Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish

By 12 Comments

You already know about my love for Thai food (here) and my love of cakes/patties (here), and today we are combining the two! These are really light, flavorful chicken patties with a very “springy” texture. Even though they are pan fried, they have the texture of a good sausage - a nice pop as your teeth pierce the outer layer and lots of tender and moist meat inside. They are slightly adapted from Thai Fresh’s Tod Man Kai Fried Chicken Cakes to really bring up the heat and make them spicier. The fresh green beans add a great crunch. You’ll want to serve them with the cool cucumber relish as a nice contrast to the fiery curry heat.

For chicken cakes:

  • 1 lb ground chicken
  • 2 tbsp thai red curry paste
  • 1 egg
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • juice of half a lime
  • 4 green beans, finely chopped

For cucumber relish:

  • 1/2 cucumber, sliced in half length-wise and then sliced thinly into half moons
  • 1/2 red hot chili pepper, de-seeded and sliced thinly
  • 1/2 shallot, minced
  • 3 tsp white vinegar
  • 3 tsp sugar
  • 1 tbsp chopped cilantro

Start by making your cucumber relish, because it needs to sit for a while. Chop your cucumber, chili pepper, shallot and cilantro.

In a small bowl, combine white vinegar and sugar and stir until sugar is mostly dissolved. Add cucumber mixture and stir to combine.

Leave cucumber relish to marinate for 20 minutes.

Now, onto the chicken cakes.

Finely chop 4 fresh green beans and set aside.

Combine ground chicken, curry paste, eggs, fish sauce, lime juice, and sugar in a food processor.

Mix until well-combined.

Remove mixture to a large bowl and mix in the chopped green beans. If you put the green beans in with the other items in the food processor, they get too small and you lose the crunch.

Spray a non-stick skillet with a little oil and heat on medium heat. Form the chicken mixture into little patties about 1/4 cup in size and fry in small batches.

Cook on each side until golden brown and cooked through, approximately 5 minutes per side. You should be able to get about 18 patties.

Serve with cucumber relish.

Enjoy!


4.7 from 3 reviews
Thai Chicken Cakes (Tod Mun Gai) with Cucumber Relish
 
Print
Prep time
Cook time
Total time
 
Juicy and tender fried chicken cakes with thai seasoning and fresh green bean bite. Served with refreshingly cool and spicy cucumber relish.
Author:
Serves: 6
Ingredients
  • 1 lb ground chicken
  • 2 tbsp thai red curry paste
  • 1 egg
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • juice of half a lime
  • 4 green beans, finely chopped
  • ½ cucumber, sliced in half length-wise and then sliced thinly into half moons
  • ½ red hot chili pepper, de-seeded and sliced thinly
  • ½ shallot, minced
  • 3 tsp white vinegar
  • 3 tsp sugar
  • 1 tbsp chopped cilantro
Instructions
  1. Start by making your cucumber relish because it needs to sit for a while.
  2. Chop your cucumber, chili pepper, shallot and cilantro.
  3. In a small bowl, combine white vinegar and sugar and stir until sugar is mostly dissolved.
  4. Add cucumber mixture and stir to combine.
  5. Leave cucumber relish to marinate for 20 minutes.
  6. Now, onto the chicken cakes.
  7. Finely chop 4 fresh green beans and set aside.
  8. Combine ground chicken, curry paste, eggs, fish sauce, lime juice, and sugar in a food processor.
  9. Mix until well-combined.
  10. Remove mixture to a large bowl and mix in the chopped green beans.
  11. Spray a non-stick skillet with a little oil and heat on medium heat.
  12. Form the chicken mixture into little patties about ¼ cup in size and fry in small batches.
  13. Cook on each side until golden brown and cooked through, approximately 5 minutes per side.
  14. You should be able to get about 18 patties.
  15. Serve with cucumber relish and enjoy!
Notes
Nutrition above is for the chicken cakes alone. Nutrition information for the entire batch of cucumber relish is as follows: Calories 88, Carbohydrates 22, Fat 0, Protein 1, Sodium 7, and Sugar 18. Divide relish into as many servings as necessary to calculate nutrition information per serving.
Nutrition Information
Calories: 152 Fat: 7 Carbohydrates: 5 Sugar: 2 Sodium: 927 Protein: 17

Greek Gyro Salad

By 4 Comments

Do we still have time for another salad recipe before our thoughts turn to all things warm and comforting?? Good! Because this salad is ridiculously good.

This was my first time making homemade gyro meat. It wasn’t complicated, but it does take a little bit of time to do it right. The recipe for the meat comes straight from the amazing J. Kenji López-Alt at Serious Eats and you can find it here: Greek-American Lamb Gyros, with a quick photo recap below. Stop at the completion of Step 2 of Kenji’s recipe when the gyro meat is cooked and comes out of the oven.

Now onto our salad:

  • 4 slices of gyro meat from the loaf made above
  • 1 romaine heart, torn into large pieces
  • 1 cucumber, cored and sliced into half moons
  • A small handful of peppadew peppers
  • 1 tomato, sliced into generous wedges
  • 1/4 block of feta cheese, broken into large pieces
  • 1 tbsp tzatziki sauce

Place 4 slices of gyro meat in a nonstick skillet.

Fry the meat on high heat for 30 seconds on each side, until it is golden brown.

Prepare the cucumber, peppers, tomato and feta.

If you have never seen peppadew peppers, this is how you can usually buy them. They are really sweet and juicy and go well in salads. If you follow me on Instagram, you know I like to stuff them with goat cheese and add them to antipasto plates.

Line a large bowl or serving platter with torn romaine lettuce.

Top with the cucumber, peppers, tomato slices, feta and gyro meat slices.

Drizzle with tzatziki sauce, a spiced yogurt mixed with dill and cucumber.

You can make it yourself, but it can be a bit of a hassle getting all of the water out of the cucumbers, so a lot of times I just buy it at the store. This is the brand I like to use, Cedar’s All Natural Tzatziki. It’s usually wherever your grocery store keeps the hummus.

It makes an excellent dip and an even better salad dressing!


5.0 from 1 reviews
Greek Gyro Salad
 
Print
Prep time
Cook time
Total time
 
Juicy and tender all-lamb gyro meat on top of a salad packed with tomatoes, cucumbers, feta cheese, and peppadew peppers, drizzled with tzatziki sauce.
Author:
Serves: 2
Ingredients
  • 4 slices of gyro meat from Serious Eats Recipe
  • 1 romaine heart, torn into large pieces
  • 1 cucumber, cored and sliced into half moons
  • A small handful of peppadew peppers
  • 1 tomato, sliced into generous wedges
  • ¼ block of feta cheese, broken into large pieces
  • 1 tbsp tzatziki sauce
Instructions
  1. Place 4 slices of gyro meat in a nonstick skillet.
  2. Fry the meat on high heat for 30 seconds on each side, until it is golden brown.
  3. Prepare the cucumber, peppers, tomato and feta.
  4. Line a large bowl or serving platter with torn romaine lettuce.
  5. Top with the prepared vegetables and the gyro meat slices.
  6. Drizzle with tzatziki sauce, a spiced yogurt mixed with dill and cucumber.
Nutrition Information
Calories: 219 Fat: 14 Carbohydrates: 13 Sugar: 8 Sodium: 580 Protein: 12

Baja Fish Salad

By 8 Comments

Are you a kitchen dancer? Certain songs are just made for dancing around your kitchen, singing at the top of your lungs - mainly those with lyrics that are total nonsense. Do wah diddy diddy dum diddy do? Mama say mama sah mama koo sah? Su su sudio? Galileo Galileo will you do the fandango? Whatever Snow is saying in that song Informer?? This, super easy, Baja Fish Taco Salad is perfect for turning on your favorite nonsense lyric song, singing wildly into your carrot microphone, and still putting something really impressive on the dinner table. Other than baking the fish, it’s basically an assembly job. Also, whyyyy have I not been broiling my fish this whole time?!?! It is so simple and amazing!

Gather together:

  • 1 lb cod fish
  • 1 tomato, cut into chunks
  • 1/2 jalapeno, minced
  • Juice of 1/2 lime
  • 1 tbsp cilantro, chopped
  • 1 head of napa cabbage, sliced
  • 1 avocado, sliced
  • 4 tbsp sour cream
  • 1 tbsp hot sauce
  • Pickled Red Onions
  • Salt and pepper

Set your oven to Broil.

Salt and pepper your cod and place it on a foil-lined baking sheet.

Broil the fish for approximately 10 minutes, until the fish flakes easily.

When you pull it out of the oven, you should see that the fish has already started to separate into nice juicy chunks.

While the fish is broiling, assemble your salad.

Prepare your tomato, jalapeno, lime and cilantro.

Combine in a bowl so the flavors start to meld into a quick salsa.

Chop your napa cabbage.

Slice your avocado.

Combine sour cream and hot sauce.

I’m using Nando’s Peri-Peri Sauce, but you can use sriracha, Frank’s hot sauce, jalapeno tabasco or whatever else you have on hand.

To serve, fill a bowl half way with napa cabbage.

Top with a row of the tomato salsa…

a row of flaked fish…

a row of Pickled Red Onions…

and a row of avocado slices.

Drizzle with sour cream dressing and enjoy!


Baja Fish Salad
 
Print
Prep time
Cook time
Total time
 
Baja Fish Taco Salad with crunchy napa cabbage, broiled cod, quick tomato salsa, sliced avocado and spicy sour cream dressing.
Author:
Serves: 4
Ingredients
  • 1 lb cod fish
  • 1 tomato, cut into chunks
  • ½ jalapeno, minced
  • Juice of ½ lime
  • 1 tbsp cilantro, chopped
  • 1 head of napa cabbage, sliced
  • 1 avocado, sliced
  • 4 tbsp sour cream
  • 1 tbsp hot sauce
  • Pickled Red Onions
  • Salt and pepper
Instructions
  1. Set your oven to Broil.
  2. Salt and pepper your cod and place it on a foil-lined baking sheet.
  3. Broil the fish for approximately 10 minutes, until the fish flakes easily. When you pull it out of the oven, you should see that the fish has already started to separate into nice juicy chunks.
  4. While the fish is broiling, assemble your salad.
  5. Combine your tomato, jalapeno, lime and cilantro in a bowl so the flavors start to meld into a quick salsa.
  6. Chop your napa cabbage.
  7. Slice your avocado.
  8. Combine sour cream and hot sauce. I'm using Nando's Piri Piri Sauce, but you can use sriracha, Frank's hot sauce, jalapeno tabasco or whatever else you have on hand.
  9. To serve, fill a bowl half way with napa cabbage.
  10. Top with a row of the tomato salsa, a row of flaked fish, a row of pickled red onions, and a row of avocado slices.
  11. Drizzle with sour cream dressing and enjoy!
Nutrition Information
Calories: 183 Carbohydrates: 11 Sugar: 3 Sodium: 151 Protein: 13

Pickled Red Onions

By 5 Comments

My husband and I honeymooned in Mexico on Isla Mujeres, a small island. We stayed at an all-inclusive resort, but our wedding guests generously sprang for us to eat and drink all over the island and tool around on golf carts. One of the things I enjoyed particularly were the pickled red onions. Even though these are made with strong, white vinegar, the flavor is really balanced because of the fruit juices. Put this on errrrrythang (click each phrase for pictures) - burgers, steaks, greens, deviled eggs, bagels with cream cheese, potato salad, BBQ Chicken Brats with Spicy Mustard. This keeps for a while, so I suggest making it in a pint-size mason jar, so you can grab some from the fridge whenever you’d like.

You’ll need:

  • 1/2 red onion, sliced thin
  • Juice of 1/2 grapefruit
  • Juice of 1/2 lime
  • Juice of 1/2 orange
  • 1/2 cup white vinegar
  • 1/2 tsp salt
  • 1/2 tsp whole allspice
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 2 bay leaves

Peel and slice your red onion. The thinner your slices, the more quickly they will absorb the vinegar mix.

Put your red onion slices into a pint-size mason jar or container with lid.

Juice your grapefruit, orange, and lime.

Pour the juices into the jar with the red onion.

Assemble your spices (salt, allspice, oregano, and cumin).

Add your spices to the red onion mixture with 1/2 cup of vinegar.

Close the lid and shake well.

Refrigerate for at least 4 hours, shaking the mixture at least once an hour.


Pickled Red Onions
 
Print
Prep time
Cook time
Total time
 
How to pickle red onions with fruit juices, vinegar and spices.
Author:
Serves: 8
Ingredients
  • ½ red onion, sliced thin
  • Juice of ½ grapefruit
  • Juice of ½ lime
  • Juice of ½ orange
  • ½ cup white vinegar
  • ½ tsp salt
  • ½ tsp whole allspice
  • ½ tsp oregano
  • ½ tsp cumin
  • 2 bay leaves
Instructions
  1. Peel and slice your red onion.
  2. Put your red onion slices into a pint-size mason jar or container with lid.
  3. Juice your grapefruit, orange, and lime.
  4. Pour the juices into the jar with the red onion.
  5. Add your spices to the red onion mixture with ½ cup of vinegar.
  6. Close the lid and shake well.
  7. Refrigerate for at least 4 hours, shaking the mixture at least once an hour.
Nutrition Information
Calories: 16 Fat: 0 Carbohydrates: 3 Sugar: 3 Sodium: 1 Protein: 0

Pork Stir Fry with Scallion Sauce

By 4 Comments

Surprise!! If you are keeping up with me via RSS or email, this post will come as a big surprise. I’ve changed the schedule to posting every Monday morning to start off the week on the right note! What was I thinking sending my recipes out on Fridays when everyone’s thoughts are on takeout and sweats and watermelon beer?? 🙂 Okay, moving along….

I love a good stir fry. After a long day at work or when it’s too hot to be in the kitchen for long, they are the best. Once you get all your ingredients chopped and ready to go, the dish is done very quickly.

When I was thinking about putting together this pork stir fry with scallion sauce, I wanted a light, sweet sauce without cornstarch or anything that would overpower the delicate scallion and ginger. The sauce cooks just long enough so the garlic isn’t raw. It’s delicious.

Gather up:

  • 2.5-lb pork tenderloin
  • 1/2 cup soy sauce
  • 1 yellow bell pepper, chopped
  • 2 small zucchini, chopped
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 tbsp ground ginger
  • 2 cloves of garlic, minced
  • 4 stalks of scallion, finely chopped
  • 1/4 cup white wine vinegar
  • 1 tbsp brown sugar splenda

Chop the pork tenderloin into bite-size chunks and place them in a large bowl with the soy sauce. Use your hands to make sure each piece of pork is well-coated with soy sauce. Let the mixture marinate for 5 minutes.

Chop your garlic, scallion, zucchini and bell pepper.

In a small bowl, combine the garlic, scallion, white wine vinegar and brown sugar splenda and set aside. It is CRAZY difficult to photograph splenda/sugar before it dissolves into liquid! Trust me, it’s in there.

Get out a large skillet and add your oil, butter and ground ginger.

Cook on medium high heat for 30 seconds, so the ground ginger begins to flavor the oil and butter.

Turn the stove up to high.

Remove the pork from the soy sauce and add it to the skillet. Reserve any soy sauce that hasn’t been absorbed by the pork. We are going to add it to the skillet later on.

Cook the pork for approximately 5 minutes, until the meat is slightly browned on most sides.

Push the pork to the outer rim of the skillet so that it is no longer in the hottest part of the pan. You don’t want to overcook the pork.

Add the zucchini and bell pepper to the center of the skillet and cook for approximately 3 minutes, until the vegetables start to brown. Stir the vegetables occasionally, making sure not to disturb the meat around the outside of the pan.

Add the reserved soy sauce and the scallion mixture to the pan.

Cook for approximately 3 minutes, until the vegetables are cooked through but still crisp, stirring occasionally.

Enjoy!


4.0 from 1 reviews
Pork Stir Fry with Scallion Sauce
 
Print
Prep time
Cook time
Total time
 
Pork tenderloin, zucchini and bell peppers are stir fried on high heat with a light and zesty scallion sauce with ginger.
Author:
Serves: 4
Ingredients
  • 2.5-lb pork tenderloin
  • ½ cup soy sauce
  • 1 yellow bell pepper, chopped
  • 2 small zucchini, chopped
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 tbsp ground ginger
  • 2 cloves of garlic, minced
  • 4 stalks of scallion, finely chopped
  • ¼ cup white wine vinegar
  • 1 tbsp brown sugar splenda
Instructions
  1. Chop the pork tenderloin into bite-size chunks and place them in a large bowl with the soy sauce. Use your hands to make sure each piece of pork is well-coated with soy sauce. Let the mixture marinate for 5 minutes.
  2. Chop your garlic, scallion, zucchini and bell pepper.
  3. In a small bowl, combine the garlic, scallion, white wine vinegar and brown sugar splenda and set aside.
  4. Get out a large skillet and add your oil, butter and ground ginger.
  5. Cook on medium high heat for 30 seconds, so the ground ginger begins to flavor the oil and butter.
  6. Turn the stove up to high.
  7. Remove the pork from the soy sauce and add it to the skillet. Reserve any soy sauce that hasn't been absorbed by the pork. We are going to add it to the skillet later on.
  8. Cook the pork for approximately 5 minutes, until the meat is slightly browned on most sides.
  9. Push the pork to the outer rim of the skillet so that it is no longer in the hottest part of the pan. You don't want to overcook the pork.
  10. Add the zucchini and bell pepper to the center of the skillet and cook for approximately 3 minutes, until the vegetables start to brown. Stir the vegetables occasionally, making sure not to disturb the meat around the outside of the pan.
  11. Add the reserved soy sauce and the scallion mixture to the pan.
  12. Cook for approximately 3 minutes, until the vegetables are cooked through but still crisp, stirring occasionally.
  13. Enjoy!
Nutrition Information
Calories: 466 Fat: 16 Carbohydrates: 12 Sugar: 7 Sodium: 2035 Protein: 63

Sausage Dressing Mini Quiches

By 4 Comments

Is it Thanksgiving yet?? My favorite part of Thanksgiving dinner is the dressing. Or is it stuffing? Whatever we’re calling it these days, I adore that combination of flavors and I look for any excuse throughout the year to bring it back. These mini quiches are super easy to make, require very few ingredients and are great served hot for breakfast or served room-temperature as an appetizer.

Ingredients:

  • 3 pre-cooked, frozen breakfast sausage links, chopped
  • 1 stick of celery, minced
  • 1/4 red bell pepper, minced
  • 1/4 white onion, minced
  • 1/4 cup shredded extra-sharp cheddar cheese
  • 2 eggs
  • 1/2 cup heavy cream
  • Nonstick spray

Preheat oven to 350 degrees.

Spray a muffin tin and a skillet with nonstick spray.

In the skillet, combine sausage, celery, bell pepper and onion. Sauté on medium heat for approximately 5 minutes, until vegetables are just starting to soften.

In a small bowl, combine eggs and heavy cream.

Layer the sausage and vegetables in each muffin tin, followed by cheese, and then some of the egg mixture. When you’re finished, each section should have a little bit of sausage, a little bit of celery, a little bit of onions, a little bit of peppers, a little bit of cheese, and a little bit of the egg mixture like the tin in the bottom left corner below.

Bake for 20 minutes, until golden brown, and enjoy!

I served it below with a ham and cheese mini quiche (recipe on my Facebook page), a few grape tomatoes and a big smoked pork chop.


Sausage Dressing Mini Quiches
 
Print
Prep time
Cook time
Total time
 
Mini quiches filled with traditional Thanksgiving flavors of dressing/stuffing - maple sausage, celery, onions and peppers.
Author:
Serves: 3
Ingredients
  • 3 pre-cooked, frozen breakfast sausage links, chopped
  • 1 stick of celery, minced
  • ¼ red bell pepper, minced
  • ¼ white onion, minced
  • ¼ cup shredded extra-sharp cheddar cheese
  • 2 eggs
  • ½ cup heavy cream
  • Nonstick spray
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a muffin tin and a skillet with nonstick spray.
  3. In the skillet, combine sausage, celery, bell pepper and onion. Sauté on medium heat for approximately 5 minutes, until vegetables are just starting to soften.
  4. In a small bowl, combine eggs and heavy cream.
  5. Layer the sausage and vegetables in each muffin tin, followed by cheese, and then some of the egg mixture.
  6. Bake for 20 minutes, until golden brown, and enjoy!
Nutrition Information
Calories: 274 Fat: 26 Carbohydrates: 3 Sugar: 1 Sodium: 470 Protein: 11

Summer Squash Casserole

By 19 Comments

Summer Squash Casserole

Remember when it used to be hell on earth to get a recipe out of someone? Everyone’s recipe was a “secret” and there was no way they could give it to you without some family member rolling in their grave. The first time I had summer squash was at an office potluck and it was served with a ton of onions and swimming in butter. Sooo good! The woman who brought it refused to say exactly how she made it. Thanks to the internet I later learned the “secret family recipe” was a totally standard recipe for yellow squash and made all over Florida. (Squash + Onion + Butter + Water = Boom. Good grief lady, THAT is what you were trying to keep under wraps?!) Since I learned the recipe, I’ve made it hundreds of times and I always clean my plate. I was not even tempted to try it another way until I came across Gourmet Girl’s Yellow Cheddar Squash Casserole the other day and it’s the perfect twist.

Summer Squash Casserole

The squash is sautéed and then baked in a cheesy sauce and topped with an almond flour crumble. Once it has cooled a bit, you can slice it up and serve it with whatever protein you have on hand or even just a big salad. It keeps for a long time in the fridge or freezer so it’s perfect to bake at the beginning of the week and then slice up throughout the week as needed for a side dish. I’ve adapted her incredible recipe to suit my tastes. Okay. Here we go:

  • 5 yellow squash
  • 1/2 white onion
  • 1 tbsp olive oil
  • 2 sprigs of fresh thyme
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1/2 cup heavy whipping cream
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 stick of butter, room temperature
  • 1 cup of almond flour
  • 1 tsp paprika (optional)
  • Salt and Pepper

Preheat your oven to 350.

Slice your squash and onion and set out your thyme.

Summer Squash Casserole

Add the squash, onion, and thyme to a skillet with a little olive oil and salt and pepper. You do not need to remove the thyme leaves from the stem.

Summer Squash Casserole

Cover and sauté on medium heat for approximately 15 minutes, until the onion is translucent and the squash is tender, stirring frequently.

Summer Squash Casserole

Remove the thyme stems from the skillet and drain off any water or oil still in the pan.

In a small bowl, add almond flour and softened butter…

Summer Squash Casserole

combine with a fork or your hands until it turns into a paste.

Summer Squash Casserole

In a large bowl, combine cooked squash and onion mixture, cheddar cheese, mozzarella cheese, parmesan cheese, heavy whipping cream, egg, garlic powder, onion powder, and cayenne pepper. Stir well to combine.

Summer Squash Casserole

Pour into a baking dish.

Summer Squash Casserole

Top with dollops of the almond paste and a sprinkle of paprika.

Summer Squash Casserole

Bake for approximately 40 minutes, until the top is golden brown and bubbly.

Summer Squash Casserole

Let it cool and then slice and serve.

Summer Squash Casserole

I like to serve my casserole with baked BBQ chicken tenderloins.

Summer Squash Casserole

5.0 from 4 reviews
Summer Squash Casserole
 
Print
Prep time
Cook time
Total time
 
Easy vegetable casserole of tender, yellow summer squash & herbs baked in a cheesy sauce and topped with almond flour crumble. Perfect side dish.
Author:
Serves: 8
Ingredients
  • 5 yellow squash
  • ½ white onion
  • 1 tbsp olive oil
  • 2 sprigs of fresh thyme
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup parmesan cheese
  • ½ cup heavy whipping cream
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 stick of butter, room temperature
  • 1 cup of almond flour
  • 1 tsp paprika (optional)
  • Salt and Pepper
Instructions
  1. Preheat your oven to 350.
  2. Slice your squash and onion and set out your thyme.
  3. Add the squash, onion, and thyme to a skillet with a little olive oil and salt and pepper. You do not need to remove the thyme leaves from the stem.
  4. Cover and sauté on medium heat for approximately 15 minutes, until the onion is translucent and the squash is tender, stirring frequently.
  5. Remove the thyme stems from the skillet and drain off any water or oil still in the pan.
  6. In a small bowl, combine almond flour and softened butter with a fork or your hands until it turns into a paste.
  7. In a large bowl, combine cooked squash and onion mixture, cheddar cheese, mozzarella cheese, parmesan cheese, heavy whipping cream, egg, garlic powder, onion powder, and cayenne pepper. Stir well to combine.
  8. Pour into a baking dish.
  9. Top with dollops of the almond paste and a sprinkle of paprika.
  10. Bake for approximately 40 minutes, until the top is golden brown and bubbly.
  11. Let it cool and then slice and serve.
Nutrition Information
Calories: 412 Fat: 36 Carbohydrates: 10 Sugar: 3 Sodium: 405 Protein: 16

Crockpot Thai Sweet Chili Ribs

By 3 Comments

I love ribs. Up until I ran across Steamy Kitchen’s Thai Sweet Chili Ribs recipe, I had only ever had them slathered in BBQ sauce. Jaden’s recipe is an amazing twist! I’ve adapted her recipe by adding sriracha and bbq rub to take the flavor up a few notches and also modified it to be made primarily in a crockpot and then quickly broiled in the oven.

You’ll need:

  • 3.5 lb pork loin baby back ribs
  • 1 tbsp sriracha
  • 2 tbsp bbq rub (I use Stubb’s Bar-B-Q Spice Rub)
  • 2 tbsp thai sweet chili sauce (I use A Taste of Thai brand)

Get out your slab of baby back ribs.

Flip it over so you have access to the membrane, a thin film that covers the meat and bones on the back.

Using a knife, start to pry away the membrane from the bones.

Once it is lifted, you can use your hands to easily tear the rest of it away from the bones.

Flip the slab over and season it with sriracha…

and bbq rub.

Rub both of them all over the surface of the ribs. They will combine to make a nice seasoned paste.

Grease a crockpot and set the ribs inside of it standing up against the sides. This will help the ribs to get a nice crust.

Cook on high for 4 hours.

Using a pair of tongs, carefully remove the ribs from the crockpot and place them onto a foil-lined baking sheet. The meat will be fall-off-the-bone tender, so it’s not likely you’ll be able to pull out the slab in one piece!

Spoon the thai sweet chili sauce over the ribs and make sure the entire surface is well-coated.

If you don’t want to use an extra appliance, you can stop right here and eat them. But they will not be as good as finishing them off with the next step! It only takes a few minutes and really puts the dish right over the top!

Set your oven to broil and place the ribs in the oven for approximately 3-5 minutes, until the sauce starts to bubble and turns thick.

Remove from the oven and let cool.

Using a large knife, slice into individual servings.

Serve.


Crockpot Thai Sweet Chili Ribs
 
Print
Prep time
Cook time
Total time
 
Spicy, fall-off-the-bone ribs cooked in the crockpot and finished under the broiler with a sticky thai sweet chili glaze.
Author:
Serves: 4
Ingredients
  • 3.5 lb pork loin baby back ribs
  • 1 tbsp sriracha
  • 2 tbsp bbq rub (I use Stubb's Bar-B-Q Spice Rub)
  • 2 tbsp thai sweet chili sauce (I use A Taste of Thai brand)
Instructions
  1. Get out your slab of baby back ribs.
  2. Flip it over so you have access to the membrane, a thin film that covers the meat and bones on the back.
  3. Using a knife, start to pry away the membrane from the bones.
  4. Once it is lifted, you can use your hands to easily tear the rest of it away from the bones.
  5. Flip the slab over and season it with sriracha and bbq rub.
  6. Rub both of them all over the surface of the ribs. They will combine to make a nice seasoned paste.
  7. Grease a crockpot and set the ribs inside of it standing up against the sides. This will help the ribs to get a nice crust.
  8. Cook on high for 4 hours.
  9. Using a pair of tongs, carefully remove the ribs from the crockpot and place them onto a foil-lined baking sheet. The meat will be fall-off-the-bone tender, so it's not likely you'll be able to pull out the slab in one piece!
  10. Spoon the thai sweet chili sauce over the ribs and make sure the entire surface is well-coated. If you don't want to use an extra appliance, you can stop right here and eat them. But they will not be as good as finishing them off with the next step! It only takes a few minutes and really puts the dish right over the top!
  11. Set your oven to broil and place the ribs in the oven for approximately 3-5 minutes, until the sauce starts to bubble and turns thick.
  12. Remove from the oven and let cool.
  13. Using a large knife, slice into individual servings.
  14. Serve.
Nutrition Information
Calories: 756 Fat: 53 Carbohydrates: 5 Sugar: 3 Sodium: 1645 Protein: 63

Damn Fine Chicken

By 9 Comments

Have you ever had a dish that was so incredibly good, but you couldn’t figure out why? Something that looked totally ordinary, but tasted absolutely extraordinary? The first time that happened to me was during a business lunch at a Japanese restaurant. I ordered some sea bass and it arrived with a nice sear and was served with some wasabi mashed potatoes. I took one bite of the bass and just stared at my plate. Why on earth was on this piece of fish so good?! It tasted so sweet, but also really earthy and the meat was so tender and juicy even though it had a dark crust on the outside. I later learned that curious flavor combo was a mixture of miso and mirin.

This is another one of those “What IS it about this that makes it taste so great?!?!” dishes. It’s a slightly adapted version of Michelle Tam (Nom Nom Paleo)’s Damn Fine Chicken. I cut back on the sherry vinegar and added a bit of tarragon vinegar. It really takes the dish to another level. You might be tempted not to bother with the flavored vinegar and just use plain white vinegar instead. Don’t. Seriously, don’t. It will not taste the same. It will not be remarkable. Your socks will not be knocked off. Lol! As for the recipe below? Imagine the best baked chicken you have ever had and then give it a hint of a vinegary tang, a subtle smoky onion flavor, and just a touch of earthy saltiness. It’s the best chicken I’ve ever made.

Get out:

  • 2 lbs chicken thighs
  • 2 shallots, sliced into rings
  • 1 stalk of scallion, thinly sliced
  • 2 tbsp sherry vinegar
  • 1 tbsp tarragon vinegar
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp Fines Herbes Seasoning
  • Salt and Pepper

In a small bowl, add all of your ingredients except for your chicken thighs.

Use your hands to really squeeze all the ingredients together and rub them against each other, so all of the flavors meld.

Stab your chicken thighs all over with a fork, so that the marinade penetrates deep into the chicken meat.

Toss your chicken and the marinade mixture into a gallon-size resealable Ziploc bag.

Let the chicken marinate in the fridge overnight.

Preheat your oven to 375 degrees.

Dump the chicken and marinade into a baking dish.

Bake for approximately 40-45 minutes, until chicken is golden on top and cooked through.

Serve.


5.0 from 2 reviews
Damn Fine Chicken
 
Print
Prep time
Cook time
Total time
 
Tangy, oniony chicken thighs roasted in the oven with a light gravy of sherry and tarragon vinegars. Keto-friendly and low carb.
Author:
Serves: 4
Ingredients
  • 2 lbs chicken thighs
  • 2 shallots, sliced into rings
  • 1 stalk of scallion, thinly sliced
  • 2 tbsp sherry vinegar
  • 1 tbsp tarragon vinegar
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp Fines Herbes Seasoning
  • Salt and Pepper
Instructions
  1. In a small bowl, add all of your ingredients except for your chicken thighs.
  2. Use your hands to really squeeze all the ingredients together and rub them against each other, so all of the flavors meld.
  3. Stab your chicken thighs all over with a fork, so that the marinade penetrates deep into the chicken meat.
  4. Toss your chicken and the marinade mixture into a gallon-size resealable Ziploc bag.
  5. Let the chicken marinate in the fridge overnight.
  6. Preheat your oven to 375 degrees.
  7. Dump the chicken and marinade into a baking dish.
  8. Bake for approximately 40-45 minutes, until chicken is golden on top and cooked through.
  9. Serve.
Nutrition Information
Calories: 282 Fat: 21 Carbohydrates: 2 Sugar: 0 Sodium: 664 Protein: 22

Cheese Crust Pizza

By 10 Comments

I made this pizza a while ago and, while it is excellent, I really hesitated to put it on the blog. Part of why I started the blog was because I want to eat more whole ingredients and discover new ingredients and just revamp my eating habits. So I get a little anxious if I start eating too many “lookalike” foods that just swap out certain ingredients. I don’t want to be eating a different kind of pizza, I want to move away from eating pizza in general and expand my knowledge of other foods and flavors. You know?

And now that I’ve said that, here is a recipe for a low carb, keto-friendly, LCHF-friendly pizza with a crust made of cheese and almond flour. Ha! My justification is this: As I said in the intro, this pizza is mind-blowingly good, and I’m glad I have it in my cooking arsenal for those times when I want a piece of pizza and nothing else will do or if I’m making pizza for a crowd. For anyone who has been burned by a tasteless cauliflower-crust pizza, this is for you. You can watch a video of this pizza being made here by one of my favorite youtube vloggers: CheapEasyLowCarb’s Low Carb Pizza Crust - Fathead Style!

For the crust:

  • 3 cups shredded mozzarella cheese (I prefer to use a mix of 2 1/2 cups of shredded mozzarella and 1/2 cup of shredded colby jack or cheddar cheese)
  • 4 oz cream cheese, cut into cubes
  • 1 1/2 cups almond flour
  • 2 eggs
  • Garlic Salt and Ground Pepper
  • Parchment paper

For the toppings:

  • 4 oz Pizza Sauce (find a low-sugar brand or do what I do and make your own by combining 4 ounces of canned tomato sauce with 1/2 cup dried oregano and 1/2 cup grated parmesan cheese)
  • 1 1/2 cups shredded mozzarella cheese
  • 2 oz pepperoni slices
  • 4.5 oz sliced mushrooms (we prefer jarred mushrooms on pizza)

NOTE: The pizza is only in the oven with the toppings long enough for the cheese on top to melt. If you are using raw toppings like onions, bell peppers, fresh mushrooms, or raw meat, you need to PRE-COOK those items before you put them on the pizza otherwise they will still be raw when the pizza comes out of the oven.

Preheat your oven to 400 degrees.

In a microwave-safe bowl, add your shredded cheese(s) and cubed cream cheese.

Microwave on high for approximately 2 minutes, until the cheeses are melted and gooey when stirred. If they aren’t sufficiently melted after 2 minutes, keep microwaving for 15 seconds at a time until they reach this texture. You don’t want to accidentally scorch the cheese. You want it just melted.

Add your eggs and almond flour.

Stir until well-combined. If the cheese starts to get hard again while you are trying to incorporate the almond flour and eggs, just microwave it for 15 seconds at a time until it is all melted and gooey again. You want to be careful not to scramble the eggs so don’t microwave it in longer increments.

Line a baking sheet with parchment paper and dump your melted cheese mixture into the middle of it.

Have your water faucet running or a bowl with water nearby.

Wet your hands and use them to push the cheese mixture out to the edges of the pan. Keep wetting your hands any time the dough starts to stick to your hands or feels stiff. Wet hands are what will allow you to keep pushing the mixture out to the corners of the baking sheet.

Sprinkle the “dough” with garlic salt and ground pepper.

Bake for 8 minutes. Check to see if any bubbles have formed in the dough and if they have, use a fork to poke them and let out the steam.

Continue baking for an additional 8 minutes or until the crust looks golden brown. Then top with pizza sauce, mozzarella cheese, pepperoni, and mushrooms.

Drop the oven temperature down to 375 degrees and bake the pizza for approximately 10 minutes, or until cheese topping is melted and slightly browned.

Remove the pizza from the oven and slide the pizza and the parchment paper onto a wire rack to cool for at least 10 minutes.

Slice with a pizza cutter, grab a few slices, and enjoy!


Cheese Crust Pizza
 
Print
Prep time
Cook time
Total time
 
Low carb, keto-friendly, gluten-free pizza that tastes like the real thing. Use the crust recipe and any toppings you'd like!
Author:
Serves: 4
Ingredients
  • 3 cups shredded mozzarella cheese (I prefer to use a mix of 2½ cups of shredded mozzarella and ½ cup of shredded colby jack or cheddar cheese)
  • 4 oz cream cheese, cut into cubes
  • 1½ cups almond flour
  • 2 eggs
  • Garlic Salt and Ground Pepper
  • Parchment paper
  • Pizza Sauce & Toppings of Your Choosing
Instructions
  1. Preheat your oven to 400 degrees.
  2. In a microwave-safe bowl, add your shredded cheese(s) and cubed cream cheese.
  3. Microwave on high for approximately 2 minutes, until the cheeses are melted and gooey when stirred. If they aren't sufficiently melted after 2 minutes, keep microwaving for 15 seconds at a time until they reach this texture. You don't want to accidentally scorch the cheese. You want it just melted.
  4. Add your eggs and almond flour.
  5. Stir until well-combined. If the cheese starts to get hard again while you are trying to incorporate the almond flour and eggs, just microwave it for 15 seconds at a time until it is all melted and gooey again. You want to be careful not to scramble the eggs so don't microwave it in longer increments.
  6. Line a baking sheet with parchment paper and dump your melted cheese mixture into the middle of it.
  7. Have your water faucet running or a bowl with water nearby.
  8. Wet your hands and use them to push the cheese mixture out to the edges of the pan. Keep wetting your hands any time the dough starts to stick to your hands or feels stiff. Wet hands are what will allow you to keep pushing the mixture out to the corners of the baking sheet.
  9. Sprinkle the "dough" with garlic salt and ground pepper.
  10. Bake for 8 minutes. Check to see if any bubbles have formed in the dough and if they have, use a fork to poke them and let out the steam. Continue baking for an additional 8 minutes or until the crust looks golden brown.
  11. Top with pizza sauce and whatever toppings you'd like.
  12. Drop the oven temperature down to 375 degrees and bake the pizza for approximately 10 minutes, or until cheese topping is melted and slightly browned.
  13. Remove the pizza from the oven and slide the pizza and the parchment paper onto a wire rack to cool for at least 10 minutes.
  14. Slice with a pizza cutter, grab a few slices, and enjoy!
Notes
NOTE 1: The pizza is only in the oven with the toppings long enough for the cheese on top to melt. If you are using raw toppings like onions, bell peppers, fresh mushrooms, or raw meat, you need to PRE-COOK those items before you put them on the pizza otherwise they will still be raw when the pizza comes out of the oven.

NOTE 2: Nutrition information is for the crust only because I anticipate that people's tastes will vary with respect to the toppings they want. The nutrition information for the pizza shown above with sauce, cheese, pepperoni and mushrooms is as follows: Calories 758, Carbs 14, Fat 61, Protein 48, Sodium 1310, Sugar 5.
Nutrition Information
Calories: 587 Fat: 49 Carbohydrates: 9 Sugar: 3 Sodium: 660 Protein: 35

Let’s Connect

I post new recipes HERE at least every Monday morning. Catch up with me on FACEBOOK for cooking tips and behind-the-scenes pictures. Follow me on INSTAGRAM to see what I'm eating/drinking that day. Check out my PINTEREST page for more recipes from around the internet and to catch a glimpse of what else I enjoy when I'm not cooking. I'm an avid RSS fan, so feel free to follow the site in your reader and don't forget to come back and comment if you see something you like! :-)