Thursday, May 28, 2015

Mexican-style Zucchini and Turkey Meatballs with Cilantro Lime Aioli

This recipe is inspired by one I found on Pinterest. It's low carb and paleo, so I feel really healthy while I'm eating it ;) 

1 lb ground turkey (or chicken)
1 medium zucchini
Juice of one lime
1 tbsp cilantro
Salt, pepper, onion powder, and cumin to taste

Use a cheese grater to shred the zucchini. Salt the shreds really well and let it sit for about 30 minutes to draw out the water. Squeeze in a dish towel to drain. 

Preheat oven to 350

Combine all ingredients and mix well by hand. Form the mixture into meatballs and place on an aluminum foil lined baking sheet. 

Bake for 20 minutes. 

I served these with a super simple cilantro and lime aioli. 

Lime juice
Onion powder

Mix everything together, adding more to taste. I like a lot of cilantro!!

Apparently, so does my toddler :) These are some of the outtakes from trying to shoot this dish. Her little hand was pretty fast! She loved them being on toothpicks. They were too tempting; she had to pick one up for herself!

These are a great appetizer, snack, or main dish. Hope you enjoy!

Monday, May 25, 2015

Low Carb Jalapeno Popper Bombs

One of my very favorite snack foods is jalapeno poppers.  Before I went low carb, there was a certain brand of popper at Walmart that I'd buy all the time.  They were made with cream cheese and diced jalapenos in a crunchy breading. I called them "bombs" since they were more like a bite than an actual popper.  Oh, they were delicious.  But with my new eating habits, I try not to eat things like that anymore.  But that doesn't mean I can't make my own!

As I mentioned in an earlier post, I spent all day today working on that English project.  It was certainly a doozy.  I started around 8:30 this morning, blinked, and suddenly four hours had gone by! No wonder I was hungry!

I needed a good break.  I needed a good LUNCH.  Luckily, I had just the ingredients I needed to try my own jalapeno popper "bombs."

I sliced and removed the seeds from three decently sized jalapenos.  I think I may add a fourth one next time; I like it hot! I diced them into small pieces and poured them in a large bowl.  I added around 6 oz of cream cheese and stirred it all together.  Then I added a sprinkling of shredded parmesan to help the mixture take on a thicker texture.

I scooped out a small amount of the mixture and rolled it into a ball.  I was able to make 10 out of my ingredients. I placed the balls onto a baking sheet and put the whole thing in the fridge to really set.  Cold foods fry better, in my opinion.

Once the balls were set, I heated my oil over medium-high heat.  I prepared the ingredients for my "breading." In one bowl, I cracked and scrambled an egg.  In a second bowl, I poured crushed pork rinds: my go-to ingredient for when I want a really crispy coating. I coated each ball in the pork rinds, then rolled them in the egg, and then added a second coat of pork rinds, making sure that not one area of the cream cheese was left exposed.  When I began to fry to balls, I was really glad that they stayed together.  I had envisioned globs of cream cheese oozing out of all sides, melting into a giant mess.  They took only about a minute to cook, getting nice and golden brown on all sides.  I drained the excess oil on a paper towel and let them cool for a minute.

Let me tell you, for as much as I loved my old favorites, there's a new favorite in town!

The outside was so crunchy, and the inside was creamy perfection. 

What is a snack food you can't live without? Share in the comments!

Low Carb Pork Schnitzel

Hi, everyone! I hope you had a safe, happy Memorial Day.  Mine was spent in front of my computer finishing up a project for one of my English classes.  Only 6 weeks until I graduate! Yipee!!!

I actually started working on the paper yesterday after church.  Before lunch.  That was my big mistake.  When I start writing, I get in the zone.  Time passes and I don't even realize it.  So when my husband asked, two hours after we'd been home, how much longer the pork chops would be, I realized, "Oh, no.  I never started them!"

I had taken chops out the thaw Saturday morning, but they weren't thawed for in time for dinner (You can see what I made instead here). Sunday evening, we'd made plans to grill out at my in-laws' house, so I had planned on making the chops for lunch after church.  It totally slipped my mind. When I am in the zone, I am in it 100%, even to the point of forgetting to eat.  My poor family. I knew I needed to come up with something quick. 

One of my mom's and grandmother's staples is pork schnitzel, one reason being is that it is so fast and simple to make. I started by melting two tablespoons of butter in a skillet over medium heat. My pork chops were already thin cut, so I didn't even need to flatten them out. I placed the chops in a ziploc bag with some coconut flower, salt, and pepper.  I shook it up, much to the delight of my two year old who thought it was the funniest thing she'd ever seen.  She's such a good audience.

Once the chops were nicely coated, I placed them into the hot butter.  It only took a few minutes on each side before the chops were nice and golden brown.

I wanted to dress up the chops a little, since I really didn't have anything planned to go with them.  Remember, my brain was still caught in the American Renaissance, running rampant through Nature with Thoreau and Emerson.

I grabbed some half and half (left over from this recipe) and poured about 3 oz I guess into the pan where I'd been cooking the chops in order to make use of all that browned butter left in the bottom of the skillet. I brought it to a simmer and added some shredded Italian-blend cheese (Italian cheese with schnitzel? It's like a tour through Europe without leaving home!). I seasoned it to taste with a bit more salt and pepper and, to give it a nice kick, some red pepper flakes. Allow the sauce to simmer until its almost as thick as you want it; it will thicken more as it sits.

To add some color to my plate (and some veggies) I sauteed a handful of spinach in butter with garlic powder, placed it on the schnitzel, and topped the whole thing with my creamy, spicy cheese sauce.

It may not be exactly how my family makes it, but I think they'd like it nonetheless.

Do you have a family recipe you've made your own? I'd love to hear about it in the comments!

Saturday, May 23, 2015

Cilantro Lime Shrimp with Coconut Cauli-rice

As my husband and I were driving home yesterday from a day of running errands. I just knew that the pork chops I'd taken out for dinner were not going to be thawed. My refrigerator has lofty ambitions to one day be a freezer, and it spends its days practicing, even though I continuously increase the tempurature. My fridge and I know each other very well, so I just knew those chops were still going to be frozen for dinner. 

So, as we are careening down the interstate, I am frantically trying to come up with what I can make for dinner instead. My husband had just bought an iPad mini... "For work"... so we really didn't need to go out to eat. In all actuality, the iPad really is for his work, so I'm really not complaining... Or jealous...

So as we are quickly approaching our exit, I am racking my brain. 

"Shrimp. We have shrimp. What can I do with shrimp. Tacos are good. I can't have tortillas. Mexican food sure does sound good though. What goes with shrimp? I have avocado..."

"I need cilantro," I announced.

My husband, doing his best impersonation of a nascar driver, veers into the exit taking us directly to Publix. It could not have been timed better if it had been scripted. 

I enter the store by myself, which for a mom can almost feel like a mini vacation.   I knew I needed my cilantro. But if I'm getting cilantro, I'll need some limes. And what are we going to have with the shrimp? Coconut rice sounds good. I can't have rice. I can have cauliflower. So I found a small bag of pre-cut cauliflower florets because I was feeling incredibly... Let's say efficient instead of lazy. Then I headed to the Hispanic food aisle for a can of unsweetened coconut milk, realized that after ten weeks of taking Spanish classes, I still can't read the language, so I just guessed. 

By this time my short excursion into the store had turned into a rather extensive expedition to find my ingredients. I quickly made my way to the register to pay and headed back to the car. 

"It took you a long time to get cilantro," my husband said as I climbed into the car. "Yeah. I couldn't find the coconut milk." He just looked at me, wondering how the two items could possibly be related, especially since I had not mentioned coconut milk at all up until this point. Bless his heart, he knows not to question my logic, so he just let it go. He's a keeper. 

When I got home, I immediately thawed my shrimp by placing them in a colander under cold running water. Next I made a marinade for my shrimp. I combined olive oil, cilantro paste, lime juice, salt, pepper, and red pepper flakes. I placed my thawed shrimp, deveined and tails removed, into the marinade and put it in the fridge. 

While the shrimp was soaking up all that flavor, I got started making my cauliflower rice. I used my cheese grater to shred the cauliflower into rice-sized pieces. I just made enough for me since my husband was getting real rice, so I probably only made about a cup of cauli-rice. Next I added 1/4 c coconut milk, about 1/2 tsp salt, and one stevia packet. I stirred it all together and brought it to a simmer, stirring occasionally until my cauliflower reached a desired softness, just as fluffy as rice. 

Now I did cheat a little bit with this dish. My shrimp was already cooked, cleaned, and de-tailed. It made for a very fast prep and cook time. I dumped the whole marinade with the shrimp into a skillet and brought it to a good simmer. I added a tiny bit of a cornstarch and water mixture to thicken the sauce just a little. Once the shrimp was heated through, it was done!

I sliced my avocado and placed a few slices on top of my shrimp. The cool, creamy avocado paired perfectly with the hot shrimp. 

I was a little nervous to give it to my husband. He doesn't like too many foods. I gave him his plate and ran back to the kitchen. I waited to hear what comments he would have, if any. 

"Oh, wow. It's sweet! What is this?"

I told him. 

"This is really good. This is my new favorite."

Apparently, I did a good job. 

I love it when a recipe turns out better than I'd planned! This dish will probably be seen several more times this summer. It is a perfect, light, refreshing meal after a long, hot, summer day. 

Egg in a Bell Pepper Basket

Happy Saturday, everyone! And happy first-day-of-summer-break to all my teacher friends! We made it!

You guys, this year has been rough! Lay-offs through out the county had everyone worried and stressed almost to the breaking point.  This summer break is much needed to regroup and get settled back down.

Being the first day of summer break, I was so looking forward to sleeping in, but the toddler had other plans.  Bright and early, she was ready to wake up. However, my amazing husband got up with her, allowing me a few more hours of precious sleep!! I woke up feeling totally refreshed... And pretty hungry. I'm not used to eating so late in the morning. I knew I needed a breakfast instead of just my usual cup of coffee. 

I sliced a few rings of red bell pepper and grabbed my eggs and butter. I heated the butter until it was melted and bubbling, then I placed my bell pepper ring in the skillet. Very carefully, I cracked one egg into the ring. Some of it seeped out from the bottom, but I just scraped it up and put it back in. Once the egg was done on one side (as evidenced by a slight golden color to the edges), I slowly slid one spatula under the egg and used a second one as a kind of lid to keep everything together. On the count of three, I prayed and flipped. Amazingly, everything stayed exactly where they needed to stay! Thirty more seconds of cooking, and I had a perfectly cooked, over-easy egg in a bell pepper ring. 

Wednesday, May 20, 2015

Cajun-style Surf-n-Turf

This is it, yall. I am in the final countdown to summer. I love my students, and I love my job, but I am so ready for a break and to spend the whole summer with my sweet girl!

However, with the end of the year comes all the end-of-the-year craziness. My husband has started his percussion sectionals, so he doesn't get home until 6:00 every evening. We've had celebrations to go to. Not to mention having strep last week :( I haven't been able to cook quite as much as I'd like.  

I remedied that tonight!

I made a Cajun-style surf-n-turf dinner with chicken and shrimp in a cream sauce. This dish has some kick, but it's toned down by the creamy sauce. 

2 chicken breasts, pounded 1" thick and cut in half
1/2 lb shrimp (I cheated and used precooked)
4 tbsps butter, divided
Salt, pepper, Tony's creole seasoning
1/2 c chicken stock
1/2 c half and half (I would have used heavy cream, but Walgreens was out)
2 heaping tbsps cream cheese
Onion powder

Preheat oven to 375.
Melt 2 tbsps butter in a hot skillet. 
Season two chicken breasts with salt, pepper, and Tony's. Brown in the melted butter. Repeat with the remaining chicken breasts in the remaining butter. 
Transfer chicken to a baking sheet and bake for 20 minutes. 
Add chicken stock to skillet to deglaze the pan. Bring to a boil to reduce for about 3 minutes. Reduce heat and add half and half and cream cheese. Allow to simmer, stirring constantly until thick. Season with onion powder and other seasonings to taste. 
Add shrimp and heat through.
Serve chicken topped with shrimp and sauce. I served mine over a plate of zucchini, but it'd be good in a pasta or by itself with a side dish. 

My favorite part of this dish is that my sweet P even ate some of the chicken!! She typically won't touch chicken at all, but she actually had a decent serving, accompanied by her beloved zucchini slices, of course! Hopefully this means she is going to stop being so picky!! We will have to wait and see :)

Friday, May 15, 2015

Low carb squash casserole

Southern summers mean one thing: summer squash. Well, actually, it means heat, humidity, lightening bugs, and some of the most beautiful sunsets you'll see in our life. And summer squash. 

Many people enjoy gardening in the spring and summer. When the veggies start coming up, they do so in abundance. You can hardly drive down the highway without seeing roadside fruit and vegetable stands. Farmers' Markets open early weekend mornings for customers to scour and pick the freshest ingredients. 

I have never had a green thumb, but I am surrounded by would-be farmers. My grandparents had a "garden" one year that was literally a half an acre. For a little girl, it was magical. I remember helping plant seeds and picking the fruits and vegetables. They made so much salsa and homemade pickles and preserves. It was amazing. 

My in-laws always have a great garden. Last year, Parker got to help them the way I helped my own grandparents. It's so wonderful to pass along that tradition. 

We always receive the surplus from others' gardens. It cushions the blow for not being able to grow my own. 

One dish that is a staple at family gatherings and church potlucks is squash casserole. It's such a creamy, comforting dish, and like most comfort foods, it's not necessarily the healthiest. I changed up a few ingredients to takeaway some of the carbs to make it more diet-friendly. 

2 summer squash, cubed
Olive oil
2 eggs
1/2 c mayo
1 c shredded cheese
Onion powder, seasoned salt, and pepper (to taste)
Crushed pork rinds
3 tbs melted butter

Preheat oven to 375f. Sauté the squash in olive oil with salt, pepper, and onion powder to the point that they are soft without being mushy. In a bowl, beat eggs and add mayo and cheese. Stir to combine. Add in the squash. Spray a casserole dish with cooking spray and fill with squash mixture. Bake for 40 minutes. Remove from oven and top with crushed pork rinds. Drizzle with melted butter and broil until top is golden. 

This dish had perfect squash casserole flavor with none of the extra carbs. The eggs add some extra protein, making this dish almost a meal in itself. 

With summer just around the corner, I am thrilled to have a great squash recipe to help use up all of the great veggies we will be receiving! Gotta love a southern summer!