Chicken Alfredo Zucchini Roll-ups. Um. YES!

This recipe is one of my favorites of all time. Check it out.

By now most people have caught on to the health benefits of the occasional switch from pasta to zucchini noodles. I saw a version of this recipe floating around on Facebook and decided it was so pretty, I had to try it. (I love pretty food!)

My husband and I are on a strict low-carb diet, so I made my own Alfredo sauce without using flour, but if you are not under any dietary restrictions, feel free to buy your favorite bottled or frozen variety and use that. Also, if you are going to go that route, buy more than you think you will need. One of the best parts of this recipe for me was that I had enough sauce to use inside the rolls and also to pour over the top before baking. Plus, if you reheat this the next day for lunch (I do that all the time), it’s nice to have leftover sauce to drizzle over the top for more flavor.

To make it extra special easy peasy, pick up a couple containers of of shedded rotisserie chicken from your local market! That’s what I did. I did not buy enough though, so ended up boiling about three chicken tenders and shredding them by hand. Be smarter than me!

img_6389

This is what my rolls looked like after I got them all in the pan. It’s a little tricky at first, which is why you want to have more than just a tiny layer of sauce in your dish. Mine was about 1/4″ deep, so the rolls had something to hold onto. I sprinkled a little bit of the crumbled bacon on top first.

img_6397

Afterward, I drizzled on some more Alfredo sauce, Parmesan cheese and more bacon! Then it went into the oven!

img_6399

Thirty minutes later, it came out smelling and looking beautiful!

img_6405

img_6404

img_6403


Chicken Alfredo Zucchini Roll-Ups

(Serves 6)

Ingredients
4 tbsp. butter
3 cloves garlic, minced (I love garlic so used 6 cloves.)
2 1/4 c. cream
1 1/2 c. freshly grated parmesan, plus more for sprinkling
Juice of 1 lemon
1 tbsp. freshly chopped parsley, plus more for garnish (Chopped scallions or basil would work as great garnishes as well.)
Kosher salt
Freshly ground black pepper
4-5 large-ish zucchinis, peeled into long strips
3 c. shredded mozzarella (may not use all of it)
3 c. shredded cooked chicken (I used a pre-shredded rotisserie chicken plus a couple of my own shredded chicken tenders.)
4-5 pieces of cooked bacon, crumbled

Directions
Preheat oven to 375°. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 30 seconds. Whisk cream into the butter and garlic and stir until simmering gently. Gradually stir in the Parmesan, whisking constantly. Let simmer until the sauce thickens, about 2 to 3 minutes. Add lemon juice and parsley. Season to taste with salt and pepper.

Spoon a layer of Alfredo sauce on the bottom of a baking dish (This will help the rolls to stand vertically, so make sure it’s not too thin.) On a clean surface, lay 2-3 pieces of zucchini down slightly overlapping each other. I made mine to be about 2 & ½ inches across, so depending on the size of the zoodle, I either used two or three slices. Spoon & spread a little Alfredo sauce on top, then the shredded chicken and a sprinkle of mozzarella. Roll up tightly and place vertically in the prepared baking dish. Repeat with remaining zucchini.

Top with remaining Alfredo Sauce, Parmesan and crumbled bacon. Bake for 30 minutes or until golden on top and baked through. Garnish with fresh parsley and MORE BACON!

Just Wow -One Skillet- Creamy Lemon-Garlic Chicken Over Zoodles

Budget friendly, beautiful & delicious; make this dish your weeknight wonder and wow your family!

I say it all of the time but it bears repeating: most often the best recipes are born out of necessity. I knew I had too much zucchini sitting in the refrigerator; I knew I wanted to make something very low carbohydrate; and I knew I wanted to make chicken. Charlie and I both are citrus and garlic lovers, so this dish was almost a no-brainer, except for the sauce. We are both attempting to limit carbs, so I needed to improvise the sauce in order not to have to use flour for a roux.

First order of business was to assemble my ingredients.

img_5810

If the photo below looks familiar, it’s because I’ve used it before. I didn’t photograph the zucchini last night (whoops). This is how we like to make our zoodles. To me, the texture is better than spiralizing. If you like spiralized zucchini, by all means do that. Prepare the zucchini and then set aside for cooking later.

img_5664

I like a mixture of olive and avocado oil, so this is what I put in my pan. (I also add about a Tbsp. of butter if I’m being honest.) I prepared the chicken with my favorite new seasoning from Trader Joe’s. By all means go get this if you haven’t tried it! If you don’t have this on hand, just use salt and pepper (or whatever you really like using.)

img_5811

The chicken only stays in the pan for about 3 minutes each side. You are not trying to cook it through in this step. You only want to brown it. When it’s a nice color on each side, remove it to another plate. Add a little bit of butter to the pan, then the diced shallots. Cook the shallots for a minute or two, then add the broth mixture. Bring this to a simmer and then go watch TV (or drink wine) for about 10-12 minutes while it reduces.

img_5814

As you can see by the video (below), my sauce is a funny looking color. This is because I used organic bone broth. (It’s what I had on hand.) By all means use what you have on hand. If you prefer chicken broth or vegetable broth, that will work as well.

Once the sauce has reduced, the next step is fairly easy. Remove the pan from heat, whisk in 1 Tbsp of butter until it melts, then whisk in the cream until it’s incorporated. Put the pan back on the heat for about 2 minutes to allow it to heat through, then add the chicken back to it.  I have no idea why it didn’t occur to me to photograph this step, but oh well. After this, stir in the capers and then the whole pan goes into the oven for about 5 – 10 minutes to cook through.

While this is happening, saute the zucchini noodles. (This is what it looks like.)

img_5657

To the zoodles, I added another one of my current favorite spices: Cilantro lime seasoning blend. I also added the zest of two lemons.

img_5687

Once the zoodles are the consistency of egg noodles, I take them off the heat. Then pull the chicken out of the oven, stir in the chopped herbs and plate it up. I garnished with fresh lemons.

img_5824

BTW: If you are not a fan of zoodles, this chicken dish stands on it’s own. You could serve it alongside some freshly steamed broccoli or asparagus would be lovely as well! Any type of pasta would work, too!

PS- If you are counting carbs, the chicken and the sauce come to about 4.3 g net carbs, 16 g fat & 33 g protein; one serving of the zoodles is about 4 g net carbs.

I guestimate the calorie count of just the chicken and sauce is around 305 per serving.

 


JUST WOW, Creamy Lemon Garlic Chicken (over zoodles)

Ingredients: (Yields 4 servings)

4 chicken breasts. (I saved time by buying mine already thinly sliced)

2.5 c. bone broth

1/3 c. Cream

2 Tbsp lemon juice

Zest of 2 lemons

1/2 tea. Red pepper flakes (optional)

3 garlic cloves smashed then chopped

1/2 c. Chopped parsley (any freshly chopped herb would work well.)

1 shallot finely minced

2 Tbsp. Butter

3 Tbsp. Olive oil

4 zucchini, (transformed into noodles using a vegetable peeler)

S & P

1-2 Tbsp. Seasonings to taste (see above for what I used.)


Directions 

Preheat oven to 375 degrees

1. Create the zucchini noodles using a vegetable peeler (use a spiralizer if you like that texture better.) Set aside.

2. Zest the lemons and set the zest aside for later. Then slice the lemons and squeeze the juice into a strainer to catch the seeds & pulp. Into a larger measuring cup or bowl, add two cups of broth, 2 Tbsp. lemon juice, red pepper flakes and garlic. Stir and set aside.

3. Pound your chicken breasts to the same thickness. Mine were 1/2″ thick. Season with salt and pepper. (I also used a good amount Trader Joe’s: “21 Seasoning Salute”-use what you like)

4. Over medium high heat, sauté the chicken in olive oil, about 2 -3 minutes per side. No need to cook all the way through, as it will be going into the oven later. You are just looking for good color on both sides. Remove to a plate. Reduce heat to medium.

5. Put 1 Tbsp. Butter into the hot pan, swirl around, then add the shallots. Cook about 2 minutes, then add the broth mixture. Bring up to a simmer. Let it reduce to about a half cup. (Took about 12 minutes)

6. When the sauce has reduced, remove from the heat, whisk in 1 Tbsp. Butter, then whisk in the cream until it’s fully incorporated. Return to heat for about a minute or two to reheat. Stir in the capers if you are using them. (Do NOT allow the sauce to boil.) Add the chicken back to the pan; turning it in the sauce to coat both sides; then put it into the oven for 5-10 minutes.

7. In a separate skillet, over medium heat, add 1 Tbsp. Olive oil, 1/3 c. Broth, zoodles, lemon zest and seasonings. Toss in the oil and broth until fairly wilted. (I hate soggy zoodles, so watch this carefully. It only takes about 3 minutes.) Season with salt and pepper and 3/4th of the lemon zest.

8. Once the chicken is finished, stir in the chopped parsley (basil would be great in this). Here you can plate the noodles and the put the chicken and sauce on top OR you can remove the chicken from the pan, toss the noodles in the sauce and then add the chicken back. I tend not to toss the noodles in the sauce because it can make the zoodles mushy.

9. Garnish with fresh lemon, more parsley and the last bit of lemon zest.

Keto-Friendly Chicken Parmesan

This is a great way to fry chicken using no flour!

I decided on making this dish a couple of days prior to actually doing it. This is because Charlie and I are literally obsessed with food. We saw someone else making Chicken Parmesan and then we started drooling over the idea of fried chicken.

We are on the Keto diet plan, so this means no flour and no pasta. My daughter gave me an awesome new Keto cookbook, so I got right in it and learned that pork rinds can be used instead of flour. Of course, when I went into the kitchen to make dinner, I realized we’d finished off our spicy pork rinds a few nights ago. Now what to do? We do keep almond flour on hand, but I had my heart set on not using it. Then I remembered a bag of Parmesan chips in the pantry! Right away I dumped those bad boys into a bag and went to town pulverizing them with a large rolling pin. (It was fun!)

Once I had them to the desired consistency, I finely grated some Pecorino Romano and mixed this with the Parmesan. Just for fun, I also added bourbon smoked paprika, Italian seasoning and a little bit of pepper.  I pounded the chicken to about 1/4th inch thickness and then set up my dredging stations.

  1. 3 eggs lightly beaten with 3 Tbps. cream.
  2. The cheese crust mixture

img_5661

We prefer to make our zucchini “noodles” using a vegetable peeler instead of the spiralizer. Three medium zucchini made a whole bowl of zoodles, which was plenty for the two of us. They cook down, but not as much as the spiralized zoodles do.

img_5664

I let the eggs and chicken sit on the counter for about a half hour to come closer to room temperature before frying and then dredged each piece into the egg and then the crumbs.

img_5662

Next 1/4th cup of olive oil mixed with about 1/8th cup of avocado oil went into the pan and got heated to medium. I added 2 tsp. red pepper flakes to this.

img_5639

Then came the frying:

Once the chicken was cooked, I set it aside on paper towels while I went to work sauteing the zucchini in another pan. I was amazed at how great the chicken looked. It wasn’t the least bit greasy and it was very crispy to the touch!

The zucchini just gets dropped into about 2 Tbsp. olive oil over medium heat. Toss it around in the pan to coat it. Continue stirring until it reaches the consistency of Al dente pasta. (I like to add about 2 Tbsp. real butter at this point. Season and Stir.)

img_5657

Once it’s Al dente,  slowly add some cheese to it. (This was hand grated Parmesan and some pre-grated Mozzarella, but use what you like.) It doesn’t take a lot. I just added it for a little extra flavor and texture. Stir it around until almost melted.
img_5658

I really did not want to add red sauce to the zucchini because I didn’t want the noodles to become watery, but at the last minute I decided adding just a little bit would make it more flavorful. I added about half a cup and stirred to combine.

img_5659

I knew I was just going to plate this over baking it, so in a separate little pot, I heated a cup of the red sauce and set it aside. Then I began plating the dish: First the zoodles, then the chicken. (I almost stopped here because it looked yummy just like this!)

img_5660

Onto each piece of chicken went a little bit of red sauce and then some more cheese. Finally, I chopped up some flat leaf parsley and that was it! Since this was my plate, I didn’t add a ton of extra cheese. Charlie likes a lot of melty cheese, so we added it to his plate (his is the one at the top of the page) and I confess, we stuck it into the microwave.

If you were going to serve this dish to a crowd, you would simply add the chicken pieces over the zoodles in the skillet, then top them with the sauce and the cheese and either bake or broil until the cheese melts.

img_5654


Keto Chicken Parmesan
Ingredients:
1.5 lb. chicken tenderloins, pounded to ¼” thickness (you can use breasts if you like, just butterfly them & pound them out.)
3 eggs lightly beaten
3 Tbsp. cream
3 c. prepared Parmesan chips, pulverized
1 c. finely grated Pecorino Romano cheese
¼ c. Bourbon smoked Paprika (optional)
¼ c. Italian Seasoning
2 Tbsp. cracked black pepper
3 medium zucchini, cut into thin strips with a vegetable peeler
¼ c. olive oil
1/8 c. avocado oil (optional)
2 Tbsp. butter (full fat REAL butter)
2-3 c. keto marinara sauce
½ c. shredded Mozzarella
½ c. grated Parmesan cheese
¼ c. freshly chopped flat leaf parsley

Directions:

1. Prepare the chicken by pounding to ¼” thickness. Set aside.

2. Prepare the dredges: Whisk together 3 eggs & 3 Tbsp. Cream. Place in bowl. In another bowl, combine pulverized Parmesan chips with the finely grated pecorino cheese plus the Paprika, Italian seasoning & pepper. Dredge the chicken pieces first into the egg mixture, then both sides in the cheese crumbs. Set aside.

3. Prepare the zucchini noodles by using a vegetable peeler to strip off long, thin pieces. Set aside.

4. Pour the marinara sauce into a small pan and heat it through. Reserve on low heat.

5. Using a straight sided skillet, heat olive oil & avocado oil to medium heat; add in the red pepper flakes.

6 Fry the chicken in the oil until golden brown on both sides. (About 3 minutes each side.) Set cooked chicken aside on paper towels.

7. In a separate skillet set to medium heat, drizzle olive oil and add the zoodles, tossing constantly to coat with the oil and also to heat them through. (Takes about 4-5 minutes). Season with butter and pepper.

8. Once the noodles are cooked to desired consistency, add in the grated Parmesan cheese and continue to stir; then add in about a cup of the heated marinara sauce.

9. From here you may plate it layering first the zoodles, then the chicken, then a layer of marinara over each chicken piece, then Mozzarella cheese, then chopped parsley.

OR:

Add each chicken piece back to the zoodle pan, top each piece with marinara sauce, Mozzarella cheese, bake in the oven until the cheese melts. Garnish with chopped parsley.

Seriously, Spaghetti alle Vongole!

This dish was so fun to make and turned out so beautifully, I can’t stop smiling about it. This would be great to serve fora dinner party! Don’t forget the bread!

I seriously cannot believe I made this dish! To me, there is something so beautiful about simple food. Basically this dish is clams in a white sauce with tomatoes over pasta. It doesn’t get more basic. I adore the way seafood looks, especially clams and mussels, and this dish is a wizz-bang-show-stopper! I mean, just look at the colors! I loved every part of making this meal and I certainly plan on doing it again!

We started at the fish market. I am a clam virgin so I relied on the fish monger to explain them to me. Turns out, clams are not cheap, so he suggested we buy just the meat to get more bang for our money. I wanted the real deal, so we bought both. I can’t imagine making this dish without the clams in their shells; it’s half the fun!

img_5573

As soon as we got home, I put them in a bowl of cold water, sprinkled in some semolina, and let them sit in the refrigerator until dinner. Supposedly, the semolina makes the clams open up and spit out any sand they might be holding onto. (Black pepper works as well.)

Step one of this dish was to prepare my ingredients. I sliced half of my tomatoes and left the other half whole; chopped my parsley; then I smashed my garlic and prepared my pasta and set it aside. (They say to wait until the last minute to chop the parsley so it is as fresh as possible. I’ll do that next time. I was nervous about making this dish so I wanted everything prepared ahead.)

img_5597

When I was ready, I heated my olive oil to medium, and then added in the garlic and red pepper flakes. This cooked until fragrant (oh and it was a beautiful aroma!) about two minutes.

img_5602

Then came the tomatoes. (Isn’t this pretty? I loved the colors!) The point here is to blister them in the oil. It takes about five minutes.

img_5603

Here is a silly video of the tomatoes blistering:

Next comes the wine! I used a Sauvignon Blanc. They say to only cook with a wine you would drink so I followed the rules to the letter. This was left to come up to a boil. (Took about a minute.)

img_5604

The clams go in next! Then the pot gets covered for two minutes in order to steam them. (I swear to you, I’m feeling giddy typing this out. I had some much fun doing this!)

img_5598

I was a little bit uncertain about when to add the extra clam meat, so I opted to wait until I could see the clams starting to open. I was really afraid of over-cooking them. No one wants to bite into a rubber clam!

Here they have started to open up, so this is the point where I dropped in the other clam meat.

img_5600

This is another silly video that captures my giddiness!

Finally, it’s time to add in the pasta. We used angel hair pasta, which is our favorite. The recipe calls for spaghetti or linguine, but I ignored that part. The important part was not to cook the pasta all the way through because it continues to cook in the sauce. Thankfully, I managed to get it right.

img_5606

Lastly, the fresh parsley goes in, the heat goes off and then the cheese goes on.

Voila! How gorgeous is this!!!

img_5589


Ingredients:
Kosher salt
12 ounces spaghetti or linguine (we used angel hair pasta)
1/4 cup extra-virgin olive oil, plus more for finishing
8 cloves garlic, smashed
1/4 teaspoon crushed hot pepper flakes
8 ounces very small cherry tomatoes, roughly crushed with your hands, or regular cherry tomatoes, halved (I sliced half of the tomatoes in half and left the other whole & I didn’t crush them.)
1 cup dry white wine (I used Kendall Jackson Sauvignon Blanc)
48 tiny clams such as cockles or vongole (We used 24 clams & a pound of frozen clam meat, thawed)
1 cup coarsely chopped fresh parsley, plus more for serving
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
3 tablespoons unsalted butter

Directions:
Bring a large pot of water to a boil. Add a generous amount of salt (salty like the sea!) and the pasta and stir to separate. Cook until a few minutes shy of al dente, then drain.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant and sizzling, 2 to 3 minutes. Add the pepper flakes and tomatoes and cook until the tomatoes are slightly softened, about 5 minutes. Add the wine and bring to a boil for 1 minute. Add the clams and cover for 2 to 3 minutes. Uncover and cook, stirring, until the clams open. Discard unopened clams.

Add the pasta to the skillet along with the parsley, cheese and butter. Cook, tossing and stirring and drizzling with olive oil, until the pasta is cooked through and the sauce is silky and thickened. Serve drizzled with oil and sprinkled with cheese and parsley.

PUBLIC SERVICE ANNOUNCEMENT: If you don’t serve this with a loaf of crusty bread, you will seriously regret it!

How do I know this? We forgot and seriously regretted it! The sauce is divine and crusty bread would have been perfect for sopping it up!

Naked Zucchini Pie, Oh My!

This recipe is perfect for a brunch!

This recipe was born out of an extreme case of the “I don’t want to’s”.  Once a week, my husband and I cater the Fellowship meal for my workplace. Last week I knew I wanted to serve soups, because the weather has been so cold. When I think about serving soup, my thoughts go to one of two things: sandwiches or quiche. I didn’t feel like making 100 sandwiches, so I opted for quiche.

Usually when I am going to serve quiche for church, I prepare twenty to twenty five regular-sized quiches and then scurry around cutting them to serving sizes and transferring them to steam trays for easy service. I didn’t feel like doing that this time, so I decided to experiment with a crust-less (naked) variety. Thankfully, it was a winner!

I knew I wanted to make something with zucchini and tomatoes because lately, these are my favorite things. Any time this is my choice, the first step is to slice the vegetables, lay them out on paper towels and sprinkle them with salt. Let them sit for thirty minutes in order to release their liquid. (See how they are glistening in the photo below?) Then prior to use, we pat them dry. This keeps the quiche from getting soggy. (NOT pictured is the other table full of zucchini spirals that are also sprinkled with salt & sitting on paper towels.) Close your eyes. Picture it. I know you can.

img_5296

This is what it looks like when it’s all put together and ready to be baked. We use the zucchini spirals inside and the slices on the outside.

img_5295

And poof. Here is is fresh out of the oven.

img_5294

I prayed a few Hail Mary’s to be certain it would slice and serve properly. Prayers were heard and answered. It was yummy and it was pretty! I had to rely on Charlie to tell me that it tasted good because I gave up meat for Lent and this had yummy chopped bacon in it!

img_5293


Here is the recipe converted for use with a 9 x 13″ pan (serves 12):

Naked Zucchini Pie, Oh My!

Ingredients:
12-13 large eggs
2-3 green onions, thinly sliced
3 zucchini’s spiral cut
1 zucchini thinly sliced
3-4 Roma tomatoes thinly sliced
2 Tbsp. full fat REAL butter (anything else is POISON!)
1 onion chopped
1/3 c. cream (you can use milk or half & half if you like, but I prefer cream)
2 Tbsp. sour cream
½ c. shredded cheddar cheese
¼ c. chopped bacon
¼ tsp. salt
¼ tsp. pepper

Instructions:

1. Preheat oven to 350 degrees
2. Spray a 9 X 13 pan with cooking spray.
3. Prepare the zucchini and tomatoes by slicing and spiralizing. Lay out on a paper towel, sprinkle with salt and let sit for at least 30 minutes prior to using them. (This draws liquid out). After 30 minutes, pat them dry with more paper towels.
4. Dice the onion and sauté (in butter) over medium heat until translucent. Remove to a paper towel and cool.
5. Whisk the eggs, cream, sour cream, cheese and seasonings together.
6. Add green onions and bacon, mix well.
7. Pat the zucchini and tomatoes dry and then add the spiralized zucchini & sautéed onions to the baking dish and then pour liquid mixture into it.
8. Arrange the thinly sliced zucchini and tomatoes over the top. Sprinkle more bacon & cheese, if you like.
9. Bake at 350 for 25-30 minutes until center is springy to the touch.

Faux Cheesy Grits Casserole (Keto)

Sometimes the best recipes are born by re-purposing left-overs. This is one of them!

One of the first Keto things I attempted to make was cheesy cauliflower casserole. What is easier, really, than coating cauliflower in a beautiful cheese sauce and baking it in the oven, right? Here it is ready to hit the oven.

img_5141

Here it is after having been baked. I’ll be honest, it was good, but it just didn’t hit the spot for me. I’m a bit of a texture weirdo and I really wasn’t into the fact that the cauliflower felt watery while at the same time the delicious cheese sauce was creamy. (Next time, I plan on roasting the florets in the oven prior to adding the cheese sauce and baking. I feel certain this will handle the texture issue for my taste.)

img_5142

This casserole was entirely too big for just Charlie and I so we put it back in the fridge until the following morning. In the back of my mind, I was almost certain I’d be throwing it out, because I tend not to like left overs and let’s face it, cauliflower in any form isn’t something one dreams about eating again and again.

That is, until I woke up the next morning wishing I could have a bowl of grits for breakfast. (Don’t make a face. I grew up eating grits for breakfast and I still love them!) Grits are not allowed in the Keto plan so I decided to improvise with the left over cauliflower. (After all, if I failed I’d have a real good excuse to throw it all out!)

It was so simple, it’s almost embarrassing to report. All I did was dump the entire left over casserole into a blender with a little more cheese and two eggs. I also added some smokey Paprika and salt and pepper. Then I poured it into a pretty little casserole dish, topped it with more colorful Paprika and baked it at 350 for thirty minutes.

img_5161

Pay no attention to the circles. I was being cute with cutting out cheese circles and it didn’t work AT ALL. It just turned out looking weird. I should have layered them all over. Not to worry, it didn’t affect the taste even a little bit!

img_5157

I served mine over zucchini fritters and added hot sauce to the top because I love it. This is something I start to crave just by looking at this photo. Seriously, this is good and if you are having a big Easter function, it would be a great addition to the menu!

img_5156


Ingredients:
1 head of cauliflower, broken into florets
½ cup heavy whipping cream
2 Tbsp. REAL butter
½ cup cream cheese
¾ cup grated cheddar or whatever cheese you like (& more if you want to top the casserole with it.)
Salt & pepper to taste
1-2 Tbsp. water or more cream if you need to thin it down
2 eggs
1-2 tsp. smoked paprika (save half for sprinkling on top)
½ tsp garlic powder

Optional seasonings:
¼ tsp cayenne pepper
½ tsp onion powder
½ tsp paprika
2-4 Tbsp. freshly chopped herbs (your favorite)

Directions:

Preheat oven to 350.

Place the cauliflower into a microwave safe bowl, cover, and cook about 3-5 minutes, until fork tender.
Place cooked cauliflower into a clean towel and squeeze out excess moisture. Set aside.

Place the butter and ¼ cup cream into a small saucepan and heat up gently to combine. Add the cream cheese and stir until combined.
When the sauce begins to bubble, remove from the heat and whisk in the cheddar cheese. Add seasonings. Stir until creamy.

Let cool a few minutes. (This is because you are going to add eggs to this mix and you don’t want to scramble them.) If you prefer to temper them over allowing everything to cool first, that’s fine too.

Place cooked cauliflower, eggs, ¼ cup of cream, sauce and whatever seasonings you prefer into a food processor (or blender). Pulse until you reach desired consistency. Grits are tiny specks about the size of pin heads. I took mine all the way down to this size but if you prefer yours larger, by all means do what makes you happy!

Pour into a casserole dish, sprinkle with seasonings, (add extra cheese if that’s what you like) and bake uncovered for 30 minutes.

 

Neato Keto Spicy Spaghetti Squash

The other night I wanted an easy side dish to go along with some swordfish. Hence, this recipe was born.

img_5461

I might be the only person on the planet who isn’t okay with subbing spaghetti squash for real noodles. (I think I’ve said this before, come to think of it.) Yet, for whatever reason, I am continually picking them up at the store. I liken it to my feelings about eggs. I really want to like them. I do love the way they look, but more often than not, I’m underwhelmed.

Enter this recipe for Spicy Spaghetti squash.

The other night I was planning on making cilantro lime swordfish. Ordinarily,  I’d pair the fish with some form of rice or noodle, but since these things are off-limits to me right now, I needed to get creative. Besides, the poor little squash had been sitting on my kitchen table for weeks and I felt sorry for it.

I decided to try and see if I could make a spaghetti squash dish that would compliment the cilantro/lime flavors in the fish. First I chopped up some peppers (hot and mild) & onions (red and yellow) and sauteed them in butter and olive oil.

img_5445

Meanwhile I had my spaghetti squash roasting the oven (cut side was down while it was in there.) My limes were pretty hard, so I zested them, cut them in half and the put them in the oven with the squash for the last five minutes. It makes them easier to squeeze. You can use the microwave for this as well, but I’m not a fan. (Limes in the oven smell Divine!)

img_5447

See how you can tell that the little spaghetti-like strands are loose and ready to be scraped out? That’s how you know it’s ready.  That and the fact that the shell is now paper thin and easily gives when you squeeze it.

img_5446

Once you’ve scraped the squash goodies into the pan with the vegetables, it’s just a matter of heating it all up together and seasoning.

Poof. You’re done. Call the news crews because this is delicious!

img_5450

img_5463

I really did like this dish a lot and the best part was the leftovers! In the morning I just cracked some eggs and did a scramble. I added more cilantro and some leftover asparagus tips, (and I made some cheese bowls, too.)

egg bowls

egg bowls 2

 


Ingredients:
1 small spaghetti squash, cut in half & seeded
4 Tbsp. Olive oil
2 Tbsp. Butter-more if needed. (REAL FULL-FAT BUTTER, PEOPLE!)
½ Red bell pepper, diced
½ Orange bell pepper, diced
2 Jalapeno peppers, seeds removed, diced
1 small red onion thinly sliced
½ yellow onion thinly sliced
Zest of 2 limes
Juice of 2 limes
1 bunch of cilantro finely chopped
3 Tbsp. Fresh chopped dill (optional)
1 Tea. Red pepper flakes (optional)
Salt & Pepper to taste

Directions:

Preheat oven to 400 degrees

Cut the spaghetti squash in half lengthwise, scoop out the seeds, & coat with a thin layer of olive oil. Sprinkle generously with salt and pepper. Place cut-side down on a baking sheet. Bake for 40 minutes or until fork tender.

Meanwhile sauté the vegetables in 2 Tbsp. butter & 2 Tbsp. olive oil until tender. (Don’t forget to season them with salt & pepper. I also added red pepper flakes, but this is optional.) Turn off the heat & set aside until the squash is ready.

Once the squash is tender, rake the flesh with a fork into the skillet with the vegetables and begin to fold everything together. Turn the heat back on to medium-low. Add the lime juice, lime zest, cilantro and dill and stir until combined and warmed through. (I added more butter to mine at this point.)

Enjoy.

BONUS: Here is another spaghetti squash recipe I actually like: Stuff Your Face with This! Spaghetti Squash