Tag Archives: Spicy

Cauliflower Cutlets

Spiced Indian Stlye Cauliflower Cutlets

I love this simple recipe that requires very little time.

Ingredients
4 eggs
1/2 cup ground pork rinds or almond flour (if using almond flour, add 2 tablespoons of water)
6 cups steamed and mashed cauliflower (entire head of cauliflower)
1 cup freshly grated Parmesan cheese
1⁄2 teaspoon garam masala
1⁄2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 teaspoon sea salt
freshly cracked pepper
4 tablespoons of cilantro, finely chopped
4 green chillies, finely chopped
6 green onions, chopped
1 lb of sugar-free cooked bacon, crumbled
Bacon grease or any fat of choice for frying

Directions
In a large bowl, beat the eggs on high until they are nice and fluffy. Add the ground pork rinds and continue beating the mixture.

Add the remaining ingredients, all expect for the bacon grease.

Cover your hand in grease and form patties that are 1 inch thick and 3 inches in diameter. This should make 16 cutlets.

Fry 4 at a time in a pan heated to medium- high. It will take 1-2 minutes per side. Set on a paper towel for the excess grease to come off. Serve plain or with greek yogurt, my spicy yogurt sauce or spiced jalapeno sauce.

Spicy Indian Vegetable Fritters

Vegetable Fritters

Makes about 24 fritters
Ingredients
1 small head cauliflower, cut into small florets
2 large organic eggs
2 scallions
4 tablespoons parsley, coarsely chopped
¼ cup almond flour
1 green chili, minced
1 tablespoon ginger, finely grated
1 teaspoon cumin seeds
1/8 teaspoon asafetida
1/8 teaspoon of baking soda
1 teaspoon salt
¼ teaspoon ground black pepper
1/2 cup nuts (choose peanuts, macadamia nuts or anything else you like, chop them down so they are a manageable size)

4 cups of oil to fry

Directions
In a food processor rice the cauliflower florets until it is grainy but not fully pulverized.Microwave the mixture for 5 minutes.Transfer the cauliflower to a towel and twist out all of the excessive moisture.

Mix the cauliflower in with the remaining ingredients.

Make each of the fritters into 1 inch round balls and press down to make a disc shape.
Bring the oil up to 350 degrees F.
Fry 2-4 at a time without overcrowding the pan. When you add too many, it drops the temperature of the oil and instead of frying quickly, the fritters just soak in all the oil.

Garlic Lime Chicken

Marinade
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
2 teaspoons garlic powder
4 tablespoons lime juice

Ingredients
4 boneless, skinless chicken breast
2 tablespoons butter
1 tablespoon olive oil

1/2 onion, sliced thinly
6 cloves of garlic, whole

Garlic Lime Chicken
Place the chicken in the marinade for a minimum of an hour or overnight.

Heat butter and olive oil in a large heavy-bottomed pan over medium heat. Remove the chicken from the marinade and allow it too cook on each side until golden brown (5-7 minutes each side). Remove the chicken and set aside, brown the onions and then add the whole garlic, turn the heat down to low and add the chicken and marinade back in and allow to cook until the chicken is fully cooked, this should take about 15-20 minutes.

You can also use this recipe and just grill the chicken for a delicious finish.

Slow Cooker Moroccoan Beef Tangine

I love this one pot recipe, so delicious and rich. You can make couscous or rice with this recipe. I many times eat is as a stew, nothing added! This recipe makes 4-6 servings of deliciousness.Moroccoan Beef Tangine

Ingredients
2 tablespoons oil
2 pounds cubed stew beef
1/2 tablespoon salt
1/4 tablespoon black pepper
1  tablespoon garam masala
2  tablespoons ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon sweet paprika
1/2 tablespoon chili powder
1 large onion, diced
4 cloves of garlic, minced
1/4 cup coriander
1 16 ounce can of stewed tomatoes
1 6 ounce can of tomato paste
2 cups beef stock
1 small pumpkin, seeded and diced
1/4 cup dried prunes or apricots, minced (leave out if desired, for my low-carb meals I do not add this at all and instead use dried sugarless cherries)
1 16 ounce can of chickpeas, drained and rinsed (for low-carbers use soy balls that are soaked in hot water instead)
4 tablespoons slivered almonds

Couscous, a low-carb couscous alternative or rice

Directions
Combine the spices together and rub massage it into the beef and allow it to marinate in the refrigerator overnight or for a minimum of an hour.

Bring a large pot to medium heat, add oil and brown meat.

Throw all of the ingredients but the chick peas in the slow cooker and set on medium heat for 6 hours.

Add the chick peas and prunes and cook for another 30 minutes.

Serve with slivered almonds sprinkled on top for added crunch.

Drunken Whiskey Garlic Shrimp

Who doesn’t like whiskey, did you know that there are 0 carbs in whiskey. Just another reason to grab a bottle and start enjoying. Well, at least share the bottle with your friends. 😉Drunken Whiskey Garlic Shrimp

Ingredients
2 pounds shrimp (if frozen, thaw the shrimp in a colander and run cold water over it or allow it to thaw in the fridge)
4 tablespoons minced garlic
1/4 cup whiskey
1/2 jalapeno, seeded and diced
1 tablespoon old bay seasonings
2 tablespoons lemon juice

Directions
Place all of the ingredients in zipalock bag and allow it to marinate for at least 2 hours in the fridge, it can also marinate overnight for an intense flavor.

Remove the shrimp from the marinade and place them on wooden skewers that have been soaked in water.

Grill the shrimp on each side for 3 to 4 minutes (depending on the size.) When the shrimp has changed from translucent to white, it is done. Serve with additional wedges of lemon.

To Brine or Not To Brine: ALWAYS BRINE!

Brining is the process of soaking anything in or saturate with salty water. This does not make the meat, vegetables or whatever you brine (I am not really sure what else you would want to brine) salty, it actually allows the water and flavor to flood every cell in the meat. It also takes any cut of meat that may be tough and tenderizes it. This easy technique can be used on ay cut of meat.
The Perfect Grilled Citrus Chicken

For all of the brines, immerse the meat in water and place in the refrigerator for a minimum of an hour, overnight or leave in the freezer labeled (cause it is very hard to tell what it is, duh!) Before you cook the meat, allow it to sit on the counter for 15 minutes out of the brine, pat dry. By patting the meat dry, you are removing the excess liquid which will allow the meat to brown.

You can watch my YouTube video on the topic here.

Thanksgiving/Christmas Brine
1 1/4 cup no-iodine added salt (2 cups Kosher or coarse salt)
1/2 cup brown sugar or sugar substitute (I love me some stevia)
1 gallon vegetable stock
4 sprigs rosemary
4 sage leaves
1/2 onion, sliced
1 tablespoon black peppercorns
1 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon ice water

Chicken Wings Brine
6 cups cold water
1/3 cup no-iodine added salt (1/2 cup kosher or coarse salt)
1/4 cup freshly squeezed lemon juice
1/3 cup sugar or sugar substitute (I love me some stevia)
1/4 cup white vinegar
1/4 red pepper flakes
2 tablespoons black pepper
2 tablespoons hot sauce of your choice
2-3 pounds chicken wings

Poultry or Pork Apple  Brine
1/2 gallon cold water
2 quarts apple juice
2 cup no-iodine added salt (3 cups Kosher or coarse salt)
1/2 cup brown sugar or sugar substitute (I love me some stevia)
10 whole cloves
1 1/2 teaspoons allspice berries
1 tablespoon ground nutmeg

Spicy Turkey Brine
2 quarts vegetable stock
1/2 cup no-iodine added salt (3/4 cup Kosher or coarse salt)
1/2 cup sugar or sugar substitute (I love me some stevia)
1 tablespoon black peppercorns
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 cinnamon stick
2 quarts cold water

Apple Cider Poultry or Pork Brine
2 gallons water
4 cups apple cider
3 oranges, cut into quarters with peels
1 lemon, cut into quarters with peel
2 cups no-iodine added salt (or 3 1/2-cup Kosher salt or coarse salt)
2 cups packed brown sugar or sugar substitute (I love me some stevia)
2 tablespoons dried rosemary
5 cloves garlic, smashed
3 tablespoons peppercorns
6 whole bay leaves
2 apples, cut into quarters
1 tablespoon whole allspice, coarsely crushed
1 inch of ginger, peeled and sliced

Poultry or Pork Maple Brine
4 quarts water
2 cups dark brown sugar or sugar substitute (I love me some stevia)
1 cup soy sauce
1 cup maple syrup
1 cup white vinegar
1/3 cup no-iodine added salt (1/2 cup kosher or coarse salt)
8-10  cloves garlic, smashed
6-8 whole bay leaves
3 large sprigs of thyme
2 teaspoons whole peppercorns

Simple Fish Brine
1 gallon water
2 cups no-iodine added salt (or 3 1/2-cup Kosher salt or coarse salt)
2/3 cup brown sugar or sugar substitute (I love me some stevia)
2 lemons, quartered with peel on

Beer Fish Brine
4 cups light ale
1/2 cup sea salt
1/2 cup brown sugar or sugar substitute (I love me some stevia)
1/4 cup pickling spice
1/4 teaspoon cayenne pepper
1/4 teaspoon old bay seasoning

Steak Brine
6 cups water
1/4 cup sea salt
2 teaspoons whole peppercorns
4-6 cloves garlic, smashed

Sweet Poultry/Pork Brine
2 quarts chicken broth
1 cup white vinegar
2 cups no-iodine added table salt (non-iodine)
2 cups honey or sugar substitute (I love me some stevia)
2 tablespoons whole cloves
8-10  cloves garlic, smashed

Smokey Poultry/Pork/Steak Brine
4 quarts water
2/3 cup sea salt
2 teaspoons whole peppercorns
4-6 cloves garlic, smashed
1 onion, sliced
1 tablespoon liquid smoke

Hawaiian Poultry/Pork Brine
4 quarts pineapple juice
2 oranges, quartered with peel
1 lime, quartered with peel
2 cups brown sugar or sugar substitute (I love me some stevia)
1 1/3 cups soy sauce
1/2 teaspoon liquid smoke
1 cup maple syrup
1 cup no-iodine added salt (1 1/2 cups Kosher or coarse salt)
6 cloves garlic, cut into halves
4-6 whole bay leaves
2 tablespoons red pepper, crushed

Cornedbeef/Pastrami Brine
4 quarts water
1 cup kosher salt
10-12 cloves garlic, smashed
3 tablespoons pickling spices
1/4 teaspoons juniper berries
8 bay leaves

Italian Brine for Pork/Beef/Steak
6 cups water
¼ cup kosher salt
¼ cup red wine vinegar
3 tablespoons dijon mustard
1 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 tablespoon rosemary, chopped
6 cloves garlic, smashed
2 tablespoons sugar or sugar substitute (I love me some stevia)
1 teaspoon red pepper flakes

Fourth of July

I love everything that Independence Day stands for: reaffirming your commitment to freedom, Fourth of Julyliberty and the freedom of choice. What a beautiful concept.

As I celebrate everything else in life, I celebrate this wonderful holiday with the fs: food, friends and family.

I have compiled together all of my favorite recipes to make your Independence Day gathering that much easier. You can find all of my recipes on Pinterest.

What about decorating? I like to keep it very simple when it comes to cookout decorations. Leave out huge bowls filled with raspberries, blueberries and whipped cream. This will run the center of the table and place the desserts and appetizers at the center on top of cake stands of varying sizes. This keeps the gathering communal because it forces everyone towards the food, then they can sit down and make some new friends. Also, this makes cleanup so easy because you don’t have to worry about pulling up the decorations and putting them away. I am a huge fan of simplistic beauty.

Regardless of what you make, who you spend the day with or what you do; please remember one thing. We are so fortunate to live in a country where we have so many rights that have been fought for and preserved by countless men and women. Remember to thank a veteran for their service. Happy Independence Day!