Gluten Free

Rhubarb Chipotle Ketchup #Keystonepantry #Alluloserecipe

October 12, 2018 by kimbanick@comcast.net

Rhubarb Chipotle Ketchup

#Keystonepantry #Alluloserecipe #Ketofriendly #Zeronetcarbs #Zeroglycemicindex #Paleofriendly

Taking a bloggers recipe challenge is so fun and well…challenging. This Rhubarb Chipotle Ketchup recipe brings ketchup to a new level. Not only is it made with rhubarb but it has a good kick of heat from chipotle peppers in adobo sauce. You can buy chipotle peppers in a can but I prefer buying the already diced chipotle peppers in a jar. So easy to use and already chopped. Less risk for burning eyes, lol. That statement comes from experience.

Most ketchup has sugar added. This recipe allows for the ketchup to have a touch of sweetness but still remain healthier than most store bought brands. Since Allulose Natural Rare Sugar is low in calorie, zero net carbs and zero glycemic index, it makes a great dipping sauce, ketchup for burgers or even as a BBQ sauce. Best of all, there is not odd after taste and it blends and cooks just like regular sugar.

The Lang’s Chocolates/Keystone Pantry sent all participating bloggers a 3 pound container of Allulose Natural Rare Sugar Sweetener. Check out some of the product info.

Keystone Pantry – Non-GMO Allulose Natural Rare Sugar Sweetener 3-Lb Jar

Gluten-free, Vegan, Kosher Pareve, Diabetic-Friendly, Sugar Alcohol Free, Supports Weight Loss, Does not have an impact on blood sugar levels.
Packed in a tamper evident reusable sturdy plastic jar with hand grip
Wide-mouth screw top making it easy to measure out ingredients
No flimsy, easily spilled lightweight plastic bag, with a hard to close zipper closure
Low-Calorie Sugar Substitute
Natural Rare Sugar Sweetener
21 calories per 100 grams – only 1 calories per teaspoon
Keto diet friendly
GMO free (IGEN tested 9542018)

The challenge is to take Keystone Pantry’s Allulose Natural Rare Sugar Sweetener and make a baked item, sauce/BBQ sauce and an entree. The winner in each category will win $500.00 with a Grand Prize winner taking home $1000.00.

One Grand Prize Winner: $1,000.00 Cash Prize
One Dessert and Baked Goods Category Winner: $500.00 Cash Prize
One Sauce, Marinade or Barbeque (rubs/sauces)

Category Winner: $500.00 Cash Prize One Entrée Category Winner: $500.00 Cash Prize

The winners of the contest will be determined by judging all qualifying entrants’ submissions based on the following criteria:

Visual Appeal: 25%

Does the recipe show well on a plate or in a bowl? Do your eyes make you want to eat this recipe before you even smell or taste it?

Creativity: 25%

Does your recipe show originality? Is this recipe reflective of unique twists to ingredient usage? Have you incorporated your personal touch to this recipe?

Taste: 50%

Does this recipe taste great with every bite? Would you want to make this recipe over and over again based on taste alone? Does it contain interesting, yet gratifying flavor combinations?

What goes great with ketchup?? Fries, tots and onion rings are a favorite at my house. Oh course this spicy ketchup would go great on burgers or ribs too!

Visit Lang’s Chocolates Keystone Pantry to learn more about Allulose Natural Rare Sugar Sweetener here.

You can also follow Keystone Pantry on Facebook for more inspirational recipes using Allulose.

Keystone Pantry Allulose on Facebook here.

Rhubarb Chipotle Ketchup #Keystonepantry #Alluloserecipe

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Rhubarb Chipotle Ketchup is a tart, spicy and slightly sweet sauce that is perfect for dipping, dressing burgers or brushing on grilled proteins.

Ingredients

½ cup Allulose Natural Rare Sugar Sweetener
2 cups fresh or frozen rhubarb, cut in to 1 inch pieces
¼ cup bone broth, (chicken or vegetable broth can be used)
8 ounces canned, fire roasted diced tomatoes
3 ounces tomato paste
2 tablespoons coconut vinegar, (apple cider vinegar can be used)
2 tablespoons chipotle diced peppers in adobo sauce, (jar style already diced if available but whole canned will work)
1 ½ teaspoons hickory liquid smoke
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon ground mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice

Instructions

Add all of the ingredients to a large saucepan. Bring to an active simmer over medium high heat. Reduce the heat and cover so avoid splattering.
Simmer on low for 20-30 minutes or until the rhubarb is soft and broken down. Stir occasionally.
Once the rhubarb is soft, carefully transfer to a blender and puree until smooth.
More diced chipotle can be added for a spicier ketchup. Store in a closed container in the refrigerator. Ketchup can also be frozen.

Sweet and Spicy Pineapple Shrimp #Alluloserecipe #Keystonepantry

October 12, 2018 by kimbanick@comcast.net

Sweet and Spicy Pineapple Shrimp

#Keystonepantry #Alluloserecipe #Ketofriendly #Zeroglycemicindex #Paleofriendly

Are you a lover of sweet and spicy? I am and Sweet and Spicy Pineapple Shrimp is the ticket!!!! The problem with making a delicious sweet and spicy or sour sauce is the amount of sugar that goes into the dish. When I was accepted as a blogger to take the Keystone Pantry Allulose Blogger Recipe Challenge, I knew immediately that I wanted to do an Asian inspired dish that would bring the sweet and some heat. The product is quite amazing.

Keystone Pantry – Non-GMO Allulose Natural Rare Sugar Sweetener 3-Lb Jar

Gluten-free, Vegan, Kosher Pareve, Diabetic-Friendly, Sugar Alcohol Free, Supports Weight Loss, Does not have an impact on blood sugar levels.
Packed in a tamper evident reusable sturdy plastic jar with hand grip
Wide-mouth screw top making it easy to measure out ingredients
No flimsy, easily spilled lightweight plastic bag, with a hard to close zipper closure
Low-Calorie Sugar Substitute
Natural Rare Sugar Sweetener
21 calories per 100 grams – only 1 calories per teaspoon
Keto diet friendly
GMO free (IGEN tested 9542018)

One Grand Prize Winner: $1,000.00 Cash Prize
One Dessert and Baked Goods Category Winner: $500.00 Cash Prize
One Sauce, Marinade or Barbeque (rubs/sauces)

Category Winner: $500.00 Cash Prize One Entrée Category Winner: $500.00 Cash Prize

The winners of the contest will be determined by judging all qualifying entrants’ submissions based on the following criteria:

Visual Appeal: 25%

Does the recipe show well on a plate or in a bowl? Do your eyes make you want to eat this recipe before you even smell or taste it?

Creativity: 25%

Does your recipe show originality? Is this recipe reflective of unique twists to ingredient usage? Have you incorporated your personal touch to this recipe?

Taste: 50%

Does this recipe taste great with every bite? Would you want to make this recipe over and over again based on taste alone? Does it contain interesting, yet gratifying flavor combinations?

The company mailed all eligible bloggers a 3 pound container of the Allulose Natural Rare Sugar Substitute. This product looks and taste like the real thing, probably because it is made from real sugar but it containers only 1 calorie per serving and has zero net carbs. This is great news for anyone on a low carb/Keto/Paleo diet plan. But let’s face it, we don’t have to be on a particular diet plan to eat healthier. I watch the amount of sugar I consume on a daily basis. This product can help make the day taste a whole lot better.

Sweet and Spicy Pineapple Shrimp is what came to mind for my entree entry. I love a sweet and sour dish but do not care for all of the sugar involved. This dish is so quick and easy. The sauce ingredients go into a bowl. The shrimp are sauteed in the sesame seed oil and then the sauce is added and cooked until thickened. Toss in fresh green onions and serve over cauliflower rice or white rice.

Visit Lang’s Chocolates Keystone Pantry to learn more about Allulose Natural Rare Sugar Sweetener here.

You can also follow Keystone Pantry on Facebook for more inspirational recipes using Allulose.

Keystone Pantry Allulose on Facebook here.

Sweet and Spicy Pineapple Shrimp #Alluloserecipe #Keystonepantry

Total Time: 30 minutes

Number of servings: 4

See Detailed Nutrition Info on

Sweet and Spicy Pineapple Shrimp without all the guilty. The quick to make sauce is made with a low calorie natural rare sugar sweetener called Allulose. Having a low glycemic index and zero net carbs, it makes this dish a whole lot healthier. Even better, dinner can be on the table in less than 30 minutes.

Ingredients

1/3 cup rice vinegar
2 tablespoons chili garlic sauce (more if you like it really spicy)
1 tablespoon soy sauce
½ cup pineapple juice
1/3 cup Allulose Natural Rare Sugar Sweetener
½ teaspoon ground ginger
¼ teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon cornstarch
1 ½ pounds shrimp, 21 count peeled and deveined
1 tablespoon sesame seed oil
2 cups pineapple chunks, fresh, frozen or canned
4 green onions, cut on the diagonal
Optional: Cauliflower rice or white rice

Instructions

In a small bowl, whisk together the rice vinegar, chili garlic sauce, soy sauce, pineapple juice, Allulose, ground ginger, kosher salt, black pepper and cornstarch. Set aside.
In a large skillet over medium high heat, add the sesame seed oil. When hot, add the shrimp and sauté until the shrimp are pink and no longer opaque.
Add in the pineapple and the sweet and spicy Allulose mixture. Cook until heated through and the liquid thickens. Once thickened, stir in the cut green onions. Serve over cauliflower rice or regular white rice.

Coconut Thai Crawfish Bowl #BLENDABELLA #Seafood #CoconutThai #Crawfish

September 20, 2018 by kimbanick@comcast.net

Coconut Thai Crawfish Bowl

#BLENDABELLA #Seafood #CoconutThai #GlutenFree #DairyFree

Seafood…why yes please!! Who better than the 2017 World Seafood Champion to make a seafood dish for a contest entry? That would be me!!! The last jar of my contest journey with BLENDABELLA was to use their Coconut Thai blend. But before I share my recipe let me tell you about their prizes since I am cooking to compete.

Judging: The winners of the contest will be determined by judging all qualifying entrants’
submissions based on the following criteria:
● Visual Appeal: 25%
Does the recipe show well on a plate or in a bowl? Do your eyes make you want to eat
this recipe before you even smell or taste it?
● Creativity: 25%
Does your recipe show originality? Is this recipe reflective of unique twists to ingredient
usage? Have you incorporated your personal touch to this recipe?
● Taste: 50%
Does this recipe taste great with every bite? Would you want to make this recipe over
and over again based on taste alone? Does it contain interesting, yet gratifying flavor
combinations?

Winners will be selected as follows: One Grand Prize winner will be
awarded $1,000.00; One appetizer category winner will be awarded $500.00. One side dish
category winner will be awarded $500.00. One entrée category winner will be awarded 500.00

This round is Coconut Thai BLENDABELLA. This jar is so full of complex flavors. It easily replaces the many different spices you would need to buy to get a great Thai flavor. But no need to buy them all just purchase the BLENDABELLA product and you are set to go.

Veggie bowls are so popular. Adding a protein makes it a complete meal. The kind of protein you use is really up to you. I chose crawfish which goes so well with Thai flavors. Shrimp or a firm white fish would work great also. I served the bowls hot but they could be served chilled as well.

You can find more information and recipes using Coconut Thai BLENDABELLA on their website here.

You can purchase BLENDABELLA online here.

You can follow BLENDABELLA on their social media platforms for more inspirational recipes using their products.

Website: http://blendabella.com/

Facebook: https://www.facebook.com/BLENDABELLA/

Twitter: https://twitter.com/BLENDABELLA?lang=en

Instagram: https://www.instagram.com/blendabella/

Pinterest: https://www.pinterest.com/blendabella/

Coconut Thai Crawfish Bowl #BLENDABELLA #Seafood #CoconutThai

Number of servings: 4

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Coconut Thai Crawfish is a light and full flavored seafood dish. The Coconut Thai Blendabella adds the zest of Thai as well as a touch of vegetables and herbs. Preparing a seafood bowl has never been easier.

Ingredients

1 cup canned coconut milk, full fat
1-12 ounce jar Coconut Thai BLENDABELLA, divided
1 tablespoon Thai Red Curry paste
½ teaspoon kosher salt
1 pound crawfish tails, fully cooked, peeled and deveined
Juice from ½ large lime
4 baby bok choy with the bottoms cut off or larger bok choy cut, spinach is also a great substitute
2 large carrots, spiralized or julienned
2 medium size zucchini, peel on, spiralized or julienned
1-12 ounce package frozen riced cauliflower
2 avocados, sliced thin
½ cup Cilantro leaves
4 radishes, sliced thin
8 Lime wedges for garnish
1/3 cup toasted unsweetened shaved coconut for garnish
1 tablespoon black sesame seeds for garnish
Optional side dish: cooked and salted edamame pods tossed in soy sauce

Instructions

Have all of the veggie/avocado/garnish ingredients prepared as listed above.
Cook the riced cauliflower as directed on the package, set aside and keep hot.
In a saucepan, heat the coconut milk, Thai Red Curry paste, ½ cup of the Coconut Thai BLENDABELLA, salt and crawfish. Heat through then finish with the Thai basil leaves and lime juice. Reduce the heat, cover and keep warm.
In a large pot with a steam basket, bring water to a simmer. Place in the spiralized carrots in one spot with the zucchini bundled next to the carrots. Place the baby bok choy in and around the veggies. Steam for several minutes to tenderize and begin to wilt the bok choy.
Arrange the four bowls with riced cauliflower, steamed boy choy, fanned out avocado slices, spiralized carrots and zucchini on the outside of the bowl. Spoon in the Coconut Thai BLENDABELLA crawfish mixture with liquid into the center of the bowl. Tuck in the radish slices, cilantro leaves and garnish with black sesame seeds and the toasted shaved coconut. Add the lime wedges, an additional spoonful of Coconut Thai BLENDABELLA and serve.

Jalapeno Bella Poppers with Cilantro Lime Aioli #BLENDABELLA

September 15, 2018 by kimbanick@comcast.net

Jalapeno Bella Poppers with Cilantro Lime Aioli

#BLENDABELLA #ZESTYMEXICAN #APPETIZERS

It’s contest time and I have the right recipe for feeding the family a spicy and tasty appetizer. My kids all love jalapeno poppers. I will never forget the time my oldest daughter was enjoying the stuffed jalapenos I had made on the grill. The first couple were delicious and oh so good. The next one was full of fire and lit up her pain receptors like crazy. I suggest you cut your jalapenos in half and then clean out the membrane and seeds as well as you can. But note, I have been told to stay away from jalapeno that have the little white lines on the outside skin. Check out this article on picking out the right jalapeno .

Photo from Simply Recipe website

The bloggers challenge is from Giorgio Foods BLENDABELLA. Their products are a blend of diced portabella mushrooms, vegetables and herbs. The pay off could be up to $2500.00. I have never seen a portabella mushroom blend like these. All of them are preservative free, gluten free and delicious. I decided to work with their Zesty Mexican blend first.

The filling for the jalapeno poppers is so easy, just room temperature cream cheese and Zesty Mexican BLENDABELLA. Wrap each with bacon and into the oven they go.

I like to use thin sliced bacon with wrapping poppers so that the bacon becomes crispy! While the poppers are in the oven, you can make a quick Cilantro Lime Aioli dip. This dip can also be made ahead of time. In fact, the poppers can be filled and wrapped and refrigerated until you are ready to back them. Once they are done baking, you can plate them and the dip. Add a touch of crumbled queso fresco cheese and chopped cilantro for garnish.

The cream cheese and BLENDABELLA mixture get all hot and creamy in the oven. Each jalapeno popper is its own fun little bundle just waiting for the Cilantro Lime Aioli dip. The queso fresco adds a bit of saltiness and the chopped cilantro adds a fresh finish.

You can find more information and recipes using Zesty Mexican BLENDABELLA on their website here.

You can purchase BLENDABELLA online here.

You can follow BLENDABELLA on their social media platforms for more inspirational recipes using their products.

Website: http://blendabella.com/

Facebook: https://www.facebook.com/BLENDABELLA/

Twitter: https://twitter.com/BLENDABELLA?lang=en

Instagram: https://www.instagram.com/blendabella/

Pinterest: https://www.pinterest.com/blendabella/

Jalapeno Bella Poppers with Cilantro Lime Aioli

Number of servings: 20

See Detailed Nutrition Info on

A creamy Zesty Mexican Portabella Veggie blend stuffed in a jalapeno and wrapped in bacon. A cool Cilantro Lime Aioli is ready for dipping. #BLENDABELLA

Ingredients

10-11 Jalapenos, cut in half and deseeded
8 ounces cream cheese, room temperature
¾ cup Zesty Mexican BLENDABELLA Portabella, Vegetable and Herb blend
20-22 slices thin cut bacon
1 cup mayonnaise
4 teaspoon fresh minced garlic
¼ cup sour cream
2 tablespoons fresh lime juice
½ teaspoon kosher salt
¼ cup roughly chopped cilantro
¼ cup crumbled queso fresco cheese
Chopped cilantro for garnish

Instructions

Preheat oven to 400 degrees.
In a large bowl, blend together the room temperature cream cheese and the Zesty Mexican BLENDABELLA. Fill each jalapeno half with the cream cheese/BLENDABELLA mixture.
Wrap each jalapeno with a slice of bacon.
Arrange the filled jalapenos on a foil or parchment paper lined baking sheet. Use two baking sheets if your jalapenos halves are large.
Baked 400 for 30-35 minutes, rotating the pan(s) every 10 minutes for even baking.
While the jalapeno poppers are baking, add the mayonnaise, garlic, sour cream, lime juice, kosher salt and ¼ cup roughly chopped cilantro into a blender and mix until smooth. Pour into a bowl to serve with the poppers. This dip can be made ahead of time and kept in the refrigerator until serving. The cold dip goes very well with the hot poppers.

Cranberry Orange Poppy Seed Salad #CapeCodSelect

July 27, 2018 by kimbanick@comcast.net

Cranberry Orange Poppy Seed Salad

#CapeCodSelect #PremiumCranberries #SummerBreeze

Summer time calls for fresh salads. What a lot of people wouldn’t expect to see is fresh frozen cranberries in the recipe. Having access to these premium cranberries means you can have them all year round.

Two cups of frozen cranberries are simmered in 1/2 cup of orange juice just until thawed and slightly tender. One cup will be set aside for the salad and the other cup will be pureed in the poppy seed dressing.

My mom’s strawberry poppy seed salad was my inspiration for this recipe. She loves to put candied pecans and walnuts in her salads. I just love the crunch it adds.

My salad dressing is a bit different than hers as I add fruit to the mix. The pink color it gets when all blended looks so pretty on the salad.

This is my second year competing with Cape Cod Select. Last time we were doing the contest in the winter so a lot of my recipes were more comfort food for cold days. When I received the cranberries in the mail I also received a note about the company. One, it’s is a small women-owned family business. How cool is that? Second, the Rhodes family has been growing cranberries on their 800 acre cranberry farm for more than 75 years and is now in its fourth generation. That’s a lot of cranberries over the years.

The cranberries are grown to some of the industries highest standards and are Non-GMO verified and hold GLOBALG.A.P. Certification. Check out what that means here at https://www.globalgap.org/uk_en/for-consumers

Just look at those gems. Cape Cod Select also has a focus on sustainability, powering its facilities primarily with solar power and using better growing practices on their farms. It is no wonder that they grow the largest, fullest, richest cranberries I have ever cooking with. (FYI, this is my personal comment with no endorsement for saying so.)

This years bloggers contest includes three categories; Beverages, Appetizers and Sides, Salads & Salsas. Each blogger can enter all three categories for a chance at winning cash prizes as follows.

:: One Grand Prize Winner: $1,000.00 Cash Prize
:: One Beverage Category Winner: $500.00 Cash Prize
:: One Appetizers Category Winner: $500.00 Cash Prize
:: One Sides, Salads, & Salsas Category Winner: $500.00 Cash Prize

The winner of the Cape Cod Select “Summer Breeze Blogger Recipe Challenge” will be determined by judging all qualifying entrants’ submissions based on the following criteria:

:: 1. Visual Appeal: 25%
:: 2. Creativity: 25%
:: 3. Taste: 50%

Find more great recipes and ideas on using these premium cranberries on Cape Cod Select social media. @CapeCodSelect

Instagram Twitter Pinterest

If you want to purchase Cape Cod Select frozen cranberries online from their website, click here. If you want to locate a store to purchase their frozen cranberries, click here. You will be happy you did.

Cranberry Orange Poppy Seed Salad #CapeCodSelect

Number of servings: 8

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Fresh crisp salad drizzled with a cranberry poppy seed dressing. This salad has a gentle blend of sweet from the honey pecans and oranges but it also has a hint of tart from the Cape Cod Cranberries. A great summer salad but would be perfect served next to the Thanksgiving turkey.

Ingredients

2 cups Cape Cod Select Premium Frozen Cranberries, divided
½ cup orange juice
2-11 ounce cans mandarin oranges, drained
3.5 ounce bag Honey Roasted Pecan Pieces (toffee pecans or toasted pecans can be substituted)
10 ounce bag shredded cabbage, angel hair style cut
10 ounce package Mix of Sweet Red Butter Lettuce and Spinach
2 Green onions, chopped
Orange Cranberry Poppy Seed Dressing
3 tablespoon sugar
½ cup vegetable oil
3 tablespoon white vinegar
3 tablespoons orange marmalade
1 tablespoon poppy seeds
½ teaspoon dry mustard
1 tablespoon finely minced onion
1 cup cranberries, simmered (from above ingredients)
1/2 tsp chili pepper flakes

Instructions

In a saucepan over medium heat, simmer 2 cups of CCS cranberries in ½ cup orange juice for 5 minutes or until the cranberries are tender but not soft and split. Save the orange juice to use in the poppy seed dressing if it needs to be thinned. Divide the cranberries in half.
In a blender or food processor, add all of the poppy seed dressing ingredients except the oil. While blending the ingredients, slowly drizzle the oil into the processor until the dressing is slightly smooth and well combined. Add orange juice if needed to make a pourable consistency of your liking.
In a large bowl, toss the cabbage, mix salad greens and chopped green onions. Arrange on a platter, top with oranges and the remaining cranberries, pecan pieces and then drizzle with dressing.

Hoisin Beef and Broccolini Penne #Beef

December 7, 2017 by kimbanick@comcast.net

Hoisin Beef and Broccolini Penne

#TresOmega #OrganicsforLife #Glutenfree

When I first realized that I needed to eliminate gluten from my diet, I had huge concerns about having to give up my favorite foods. Years ago when this happened, I will say the gluten free products on the market were lacking in flavor and texture. I was better off leaving them out instead of trying to substitute to make the dish digestible for me.

Fast forward to today and the market has changed in a big way. Companies like TresOmega Nutrition have helped bring tasty, good quality pasta back to the shelves.

I was so excited to sign up for this bloggers challenge. Not only do I get to try out new product but I get to make delicious meals I can test myself. My awesome husband is my guinea pig. Ok, I will be nice, my taste taster. He graciously endures my spoonfuls of samples that are awaited with critique and advise for changes needed.

The company mailed each blogger four products to work with. All of the pastas are made with quinoa and rice. They are GMO free, no preservatives, certified organic, wheat and corn free which makes them perfectly gluten free. Along with the pastas, the company mailed a beautiful jar of smooth cold pressed organic virgin coconut oil.

The challenge begins with the three recipe categories; appetizer, baking and entree as well as one Grand Prize winner who takes home $1000.00.

One Grand Prize Winner: $1,000.00 Cash Prize
One Appetizer Category Winner: $500.00 Cash Prize
One Entree Category Winner: $500.00 Cash Prize
One Baking Category Winner: $500.00 Cash Prize

This Asian dish is based on one of my favorites, Beef and Broccoli. When I make it at home, I am always doctoring up the sauce with all of my favorite ingredients like fresh garlic, hoisin sauce, fish sauce and brown sugar. I also use a gluten free soy sauce to keep the dish ready for me to eat.

Deciding to make a spin on my standard Beef and Broccoli led me to adding the TresOmega Nutrition Gluten Free Quinoa Penne Pasta.

I seared the top sirloin roast slices in their TresOmega Nutrition Virgin Coconut Oil then quickly brought the dish together with by stir frying the vegetables and adding in the sauce and cooked penne pasta.

Noodles with lots of sauce, yes please!! All I can say, it that your family will thank you and so will your gut. Or at least mine will. 🙂

You can find TresOmega Nutrition products at: Tresomega.com, Sams.com, Amazon.com and Walmart.com.

Don’t forget to follow TresOmega Nutrition on these social media platforms for great updates and recipe ideas.

Website: http://www.tresomega.com/

Facebook: https://www.facebook.com/TresomegaFoods/

Twitter: https://twitter.com/TresomegaFoods

*All comments and opinions are my own. I received these products complimentary as part of the bloggers contest.

Hoisin Beef and Broccolini Penne #TresOmega #OrganicsforLife #Glutenfree

Number of servings: 4

See Detailed Nutrition Info on

A gluten free Asian beef and broccolini penne pasta dish that is sure to satisfy the entire family. Not only is this dish gluten free but it is also quick to make. So the next time they want take out, go no further.

Ingredients

1 tablespoon TresOmega Virgin Coconut oil
24 ounces top sirloin roast, cut into super thin strips
4 cups onion slices, cut in half then into slices
1 tablespoon minced garlic
2 lbs. broccolini spears, trim ends as needed
1/3 cup hoisin sauce
½ cup soy sauce, gluten free
1 tablespoon sesame seed oil
1 teaspoon ground ginger
1 ½ teaspoons cornstarch
½ teaspoon crushed red pepper flakes
2 teaspoons fish sauce
3 tablespoons brown sugar
8 ounce box of TresOmega Gluten Free Quinoa Penne Pasta, cooked as directed on box.
1 tablespoon toasted sesame seeds

Instructions

In a large bowl, whisk together the hoisin sauce, gluten free soy sauce, sesame seed oil, ground ginger, cornstarch, crushed red pepper flakes, fish sauce and brown sugar, set aside.
Cook the pasta as directed on the package, drain and set aside.
In a large Dutch oven or wok, heat the coconut oil over medium high heat. Sear the sirloin strips in batches until all of the meat is browned, set aside.
In the same pot, sauté the onions for several minutes to soften, add in the minced garlic and broccolini spears. Cook for several minutes then add in the sirloin strips and pasta. Toss in the hoisin sauce and cook for several more minutes to allow the sauce to thicken.
Arrange on a serving platter and sprinkle with toasted sesame seeds.

Caprese Pasta Genoa Cups #Glutenfree

December 5, 2017 by kimbanick@comcast.net

Caprese Pasta Genoa Cups

#TresOmega #OrganicsforLife #Glutenfree

The freshness of a Caprese platter…tomato and mozzarella slices with fresh basil leaves but in a bite size salami cup. The balsamic wine reduction compliments the richness of the cup.

Oh, but what is that in the cup with the caprese??? Pasta, Gluten Free TreOmega Nutrition Quinoa Elbow Pasta, an addition that is a perfect compliment to all of the ingredients.

This recipe is my second entry into the Organics For Life Bloggers Recipe Challenge that is being hosted by TresOmega Nutrition

The challenge begins with the three recipe categories; appetizer, baking and entree as well as one Grand Prize winner who takes home $1000.00.

One Grand Prize Winner: $1,000.00 Cash Prize
One Appetizer Category Winner: $500.00 Cash Prize
One Entree Category Winner: $500.00 Cash Prize
One Baking Category Winner: $500.00 Cash Prize

Bite size Genoa Cups filled with Caprese ingredients and gluten free elbow pasta make for a great tasty appetizer.

You can find TresOmega Nutrition products at: Tresomega.com, Sams.com, Amazon.com and Walmart.com.

Don’t forget to follow TresOmega Nutrition on these social media platforms for great updates and recipe ideas.

Website: http://www.tresomega.com/

Facebook: https://www.facebook.com/TresomegaFoods/

Twitter: https://twitter.com/TresomegaFoods

*All comments and opinions are my own. I received these products complimentary as part of the bloggers contest.

Caprese Pasta Genoa Cups #TresOmega #OrganicforLife #Glutenfree

Number of servings: 8

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The freshness of a Caprese platter...tomato and mozzarella slices with fresh basil leaves but in a bite size salami cup. The balsamic wine reduction compliments the richness of the cup.

Ingredients

16 slices Genoa slices, 3-4” in diameter
2 ounces dry Gluten Free TresOmega Gluten Free Quinoa Shell Pasta
3 ounces fresh mozzarella, cut in small cubes
1 tablespoon sun-dried tomato, in oil, minced
½ cup fresh Heirloom grape tomatoes, cut into pieces
1 ½ tablespoon store bought basil pesto
½ teaspoon kosher salt
1/8 teaspoon black pepper
6-8 fresh basil leaves, stacked, rolled and cut into ribbons for garnish
½ cup Balsamic vinegar
¼ cup red wine
(Optional: extra-large basil leaves for lining the platter)

Instructions

In a small nonstick pan, bring the balsamic vinegar and red wine to a low simmer and cook until reduced to ¼ cup of liquid. Set aside to drizzle over the cups.
Line a mini muffin tin with the Genoa salami slices, carefully pressing them in to take the shape of the tin. Bake at 350 degrees for 15 minutes. (Baking time may vary depending upon how thick the salami is sliced so check the cups starting around 8 minutes.) Bake until the cups begin to look cooked and crisp.
Remove from the oven and allow to cool in the tine for several minutes then take from the pan and place on paper towels to drain.
Cook the pasta according to the package directions, drain and toss with the basil pesto. Toss in the minced sun-dried tomatoes, mozzarella cubes, cut Heirloom grape tomatoes, kosher salt and pepper.
Fill the Genoa cups, arrange on a serving tray and top with the fresh basil ribbons. Drizzle with the balsamic wine reduction and serve.

Coney Island Spaghetti Pie #Glutenfree #Organic

December 4, 2017 by kimbanick@comcast.net

Coney Island Spaghetti Pie

#Tresomega #OrganicsForLife #Organic #GlutenFree

Coney Island dogs are one of a kind. The meat sauce that covers the “all beef hot dog” laid in a soft steamed bun, covered with cheese and fresh chopped onion…oh my!! But what if you take those same great flavors and bake them in a gluten free spaghetti pie? It’s magic!!

I am super excited to be taking the bloggers challenge from TresOmega Nutrition. Being gluten free myself is what really had me ready to create fun and tasty dishes. Of coarse, I have hopes of winning some of the prize money too!

The challenge begins with the three recipe categories; appetizer, baking and entree as well as one Grand Prize winner who takes home $1000.00.

One Grand Prize Winner: $1,000.00 Cash Prize
One Appetizer Category Winner: $500.00 Cash Prize
One Entree Category Winner: $500.00 Cash Prize
One Baking Category Winner: $500.00 Cash Prize

This entry will be under the baking category because..it’s baked in the oven. Ok, so that wasn’t to difficult to figure out. 🙂 I used their Gluten Free Quinoa Spaghetti for this recipe as well as their Virgin Coconut Oil.

One box of this delicious pasta, the Coney Island meat sauce and sliced hot dogs bake up in a springform pan for the perfect meat pie.

The outside edge of the pie becomes crusty from the ring of the pan while the inside stays tender. After a short rest from the oven, the pie is released from the springform pan, topped with shredded cheddar and fresh diced onions, just like the Coney Island Dog on the pier.

You can find TresOmega Nutrition products at: Tresomega.com, Sams.com, Amazon.com and Walmart.com.

Don’t forget to follow TresOmega Nutrition on these social media platforms for great updates and recipe ideas.

Website: http://www.tresomega.com/

Facebook: https://www.facebook.com/TresomegaFoods/

Twitter: https://twitter.com/TresomegaFoods

*All comments and opinions are my own. I received these products complimentary as part of the bloggers contest.

Coney Island Spaghetti Pie #Tresomega #OrganicsForLife

Number of servings: 8

See Detailed Nutrition Info on

All the delicious flavors of a Coney Island Dog baked in a gluten free Spaghetti Pie. Served with a crisp Iceburg salad and dinner is served.

Ingredients

Meat Sauce:
1 ½ ground beef
2 garlic cloves, finely minced
1 cup chopped onion
1 tablespoon unsalted butter
1 teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
3 ounces tomato paste
¾ cup ketchup
2 tablespoons mustard
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon celery seed
1 tablespoon dried onion flakes
½ cup water
Pie filling:
8 ounce package TresOmega Nutrition Gluten Free Quinoa Spaghetti
2 teaspoons TresOmega Nutrition Virgin Coconut Oil, melted
14 ounce all beef hot dogs, slice in ½ inch pieces
¾ cup milk
3 eggs, beaten
8 ounces shredded cheddar cheese
8 ounces shredded Monterey cheese
Cooking spray
Toppings for the Pie:
4 ounces shredded cheddar cheese
1 cup chopped onion
Tools:
9 inch springform pan
Stick hand held blender or regular blender

Instructions

Preheat oven to 350 degrees.
Begin the meat sauce in a large sauce pan. Melt the butter over medium heat and sauté the onions and garlic cloves for several minutes until tender. Add in the ground beef, salt and pepper and cook until the beef is browned. Add in the remaining meat sauce ingredients and simmer for 10 minutes.
Pulse the meat sauce with a stick hand blender until it makes a slightly chunky meat puree. Measure out 1 cup of the sauce and set it aside. (If using a stand up blender, pulse the hot meat sauce carefully)
Begin the filling by preparing the pasta as directed on the package. Cook until al dente (about 10 minutes), strain and toss with 2 teaspoons melted coconut oil and set aside.
In a large mixing bowl, blend together the remaining filling ingredients. Toss in the cooked pasta and meat sauce until well coated. Spread into a springform pan that has been sprayed with cooking spray. Press a slight dent in the top of the pie up to an inch of the edge. Spread the reserved 1 cup of meat sauce in the indented top.
Bake the pie for 40 minutes. Remove from the oven and allow to set for 15 minutes before unmolding the pie. When ready, remove the outer ring, top with the remaining cheddar cheese and chopped onions. (Run a knife around the inside edge of the springform pan before unmolding if needed.)

“Not Your Mama’s Apple Cake” #Glutenfree

September 25, 2017 by kimbanick@comcast.net

“Not Your Mama’s Apple Cake”

#SweetandEasy #Steviva #MonkSweet+ #GlutenFree #DairyFree #MadeWithZucchini

My challenge from Steviva Brands continues. Let me refresh your memory about this amazing product that was given to me to create recipes for their challenge.

One Grand Prize Winner: $1,000.00 Cash Prize
One Beverage Category Winner: $500.00 Cash Prize
One Entree Category Winner: $500.00 Cash Prize
One Baking Category Winner: $500.00 Cash Prize

They graciously mailed out four full size all natural sweeteners; Nectevia, MonkSweet+, Fructevia and Erysweet. Most are all gluten free, Vegan, Diabetic safe and low glycemic. Just head over to their website where each are tested and labeled.

I went right to work on making a beverage entry and made a Sippable Peach Pie with fresh local peaches and two of Steviva Brands products; Erysweet and Nectivia

Round two and on too baked treats. 🙂 This time I decided to really change things up. I have relatives that make fabulous apple cake but I can not eat it since I can not digest gluten. But also I like to keep my natural sugars down when making sweets so I decided to make my apple cake with some cubed zucchini. That’s right. I made my apple cake gluten free, dairy free and with zucchini. I also used MonkSweet+ (a Monk Fruit Extract Blend with SteviaSweet 95-60 and Erysweet) from Steviva Brands as my main source of sweetness.

Make sure you stop by Steviva Brands Sweeteners and use the coupon code THANKYOU for 20% off your order. On a side not, all of the comments are mine!

Follow Steviva on their social media links and website for so many baking and cooking ideas.

Website: https://www.steviva.com/

Facebook: https://www.facebook.com/steviva

Twitter: https://twitter.com/steviva

Instagram: https://www.instagram.com/stevivabrands/

Pinterest: https://www.pinterest.com/stevivabrands/

“Not Your Mama’s Apple Cake” #SweetandEasy #Steviva

Number of servings: 8

See Detailed Nutrition Info on

This cake is for when you want your apple cake and eat it too! Gluten free, dairy free and natural sweetener come together with an unlikely match; zucchini.

Ingredients

Cake batter:
¼ cup plus 2 tablespoons coconut flour
¼ cup tapioca flour
1 cup blanched almond flour
2 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
1/8 teaspoon kosher salt
1/2 cup chopped walnuts
¼ cup MonkSweet+
3 eggs, beaten
½ cup natural applesauce
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
Mock Apples:
4 cups zucchini, peeled, seeded and diced
1 tablespoon apple cider vinegar
1/3 cup MonkSweet+
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
Needed tools and supplies:
9 1/2 inch tart pan with removable insert or a 7 1/2" x 11" baking pan
Cooking spray
Optional:
Non-whipped dairy topping

Instructions

In a large sauce pan, bring to a boil 1 quart of water and 1 tablespoon of apple cider vinegar. Add the cubed zucchini and simmer for several minutes to soften but still remain firm. Drain and allow to dry. When dry, add 1/3 cup MonkSweet+, 1 teaspoon of cinnamon and 1/8 teaspoon of kosher salt. Allow to set and blend the flavors into the zucchini. Do not drain the liquid that is created.
Heat the oven to 350 degrees.
Spray the tart or baking dish with cooking spray and set aside.
In a large mixing bowl, combine the first 8 ingredients of the cake batter until well blended.
In another mixing bowl, combine the remaining 5 cake batter ingredients until well blended. Add the dry ingredients to the wet ingredients and mix until smooth.
Add in the “mock apples” and blend until all of the apple ingredients are incorporated.
Pour the cake batter into the tart pan and bake for 35-40 minutes or until the top is golden brown and firm to the touch. Remove and allow to cool.
Before serving remove the cake from the tart and cut into servings or cut into pieces if baked in a baking dish.
Optional: serve non-dairy whipped topping with the cake.

Sippable Peach Pie #Glutenfree #Dairyfree

September 18, 2017 by kimbanick@comcast.net

Sippable Peach Pie with Almond Pastry Leaves

Oh what a relief it is to find a delicious natural sweetener. Not just one product but many different varieties for all baking and cooking needs.

I applied to take the bloggers recipe challenge from Steviva Brands and was accepted. Just look at that Grand Prize package. 🙂

The products are in granule form as well as liquid form such as their Nectevia which is perfect for beverages. In fact they have so many awesome products, you will want them all. Like a kid in a candy store, I cut them open and dipped my finger in. Yeap, sweet and tasty with no yucky aftertaste. Just what I was hoping for.

I started creating a recipe for the beverage category first. An all natural sweetener desires to be paired with other good for you ingredients…Fresh local Oregon peaches, dairy free milk and a gluten free nut flour.

I decided to use Erysweet and Nectivia for my Sippable Peach Pie with Almond Pastry Leaves. Even the sugared rim is made with the Erysweet product and spices. Soooo good.

Aren’t those gluten free pastry leaves cute? They make the perfect bite while sipping on your peach pie! Have fun making them. Each leaf turned out a bit different just like really leaves. No cookie cutter needed here, just your handy fingers.

I was able to buy local fresh peaches from our Wednesday Farmers Market here in Salem. If you don’t have a chance to buy fresh peaches, use a bag of fresh frozen peaches. Just set some aside to top the peach pie drink with. A happy side note: while reading over the packages, I saw that the Steviva company is not to far from me. Nice to see another company from Oregon, making great products.

Follow Steviva on their social media links and website for so many baking and cooking ideas.

Website: https://www.steviva.com/

Facebook: https://www.facebook.com/steviva

Twitter: https://twitter.com/steviva

Instagram: https://www.instagram.com/stevivabrands/

Pinterest: https://www.pinterest.com/stevivabrands/

Make sure you stop by Steviva Brands Sweeteners and use the coupon code THANKYOU for 20% off your order. On a side not, all of the comments are mine!

Sippable Peach Pie

Number of servings: 4

See Detailed Nutrition Info on

This peach beverage is as good as pie. Well maybe even better because it is sugar-free, dairy-free and gluten free. The almond milk adds a nutty flavor that goes well with peaches. Nectevia adds just the right amount of sweetness with a slight honey taste as well as reduced calories.

Ingredients

Almond Pastry Leaves:
3/4 cup blanched almond flour
2 tablespoons Erysweet plus some for sprinkling on the leaves
2 tablespoons avocado oil (other oils can be used even melted ghee)
3 tablespoons beaten egg
1 teaspoon vanilla extract
Pinch of salt
Cooking spray
Parchment paper
Sweet and Spice Rim:
2 tablespoons Erysweet
1/4 teaspoon ground cinnamon
Pinch of fresh grated nutmeg
Peach Pie Drink:
1 pound fresh frozen peaches, peeled and cubed
1/4 pound fresh peaches, peeled and cubed (approximately 2 small peaches)
3 cups almond milk, unsweetened vanilla flavored
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh grated nutmeg
3 tablespoons Nectevia
4 straws and 4 glass jars or mugs, (raffia ribbon is optional but so cute)

Instructions

Heat oven to 350 degrees. Mix together all of the almond pastry leaves ingredients. Allow to set for a few minutes for the pastry dough to firm together.
Line a baking sheet with parchment paper and spray with cooking spray.
Using a tablespoon, take a scoop of the dough and roll it off of the spoon onto the baking sheet. Make 16 leaves. Shape the leaves with moistened fingers. Sprinkle with Erysweet and bake for 12-14 minutes or until the leaves edges are brown and the surface is no longer moist looking.
Allow the leaves to cool.
Mix together the ingredients for the Sweet and Spice Rim in a shallow bowl. Lightly wet the rim of each glass with water and dip into the mixture. Set the glasses aside. (if you choose to add the raffi ribbon, add it before dipping the glasses)
In a blender, add the frozen peaches, almond milk, spices and Nectevia. Blend until smooth.
Pour into glasses, top with fresh cubed peaches, two pastry leaves and a straw.
Serve immediately and enjoy!!

Tuna Miracle Noodle and Broccoli Casserole

March 14, 2017 by kimbanick@comcast.net

Tuna Miracle Noodle and Broccoli Casserole

#dairyfree #glutenfree

Another awesome recipe challenge was posted by Miracle Noodle. The recipe entry could be anything from a appetizer to a dessert using a Miracle Noodle product. This calorie free, gluten free and soy free product is amazing. Not only does it taste like a noodle but the company makes them in all shapes and sizes.

I will be honest, I was hungry for a tuna casserole. While trying to stay away from dairy and gluten, I have found myself not making some of my favorite comfort foods. I used to make tuna casserole on a regular basis when my kids were little. They are all grown now and they still love it.

Another dish that they grew up eating was Cheesy Broccoli and Rice Casserole. It was an annual dish that I always was asked to bring for Thanksgiving. As much as the family loved it, I am still amazed that I only made it on holidays.

The cravings for the two dish came together for my recipe entry and dinner!!! Even though I did not use any cheese or cream of soups, I still managed to make a creamy casserole with plenty of flavor.

My recipe entry was not chosen as a winner but now I have no excuses because I can enjoy my favorite comfort food and still stay away from my food intolerance’s. That’s a win in my book!!

Tuna Miracle Noodle and Broccoli Casserole #dairyfree #glutenfree

Number of servings: 4

See Detailed Nutrition Info on

A creamy tuna noodle casserole that is gluten free and dairy free. The Miracle Noodles complete the dish without adding any calories.

Ingredients

1-16 oz bag frozen chopped broccoli, thawed
½ cup celery, finely chopped
½ cup onion, finely chopped
2 T ghee or (olive oil)
2 T gluten free flour or (regular flour but will not be GF)
1 C full fat coconut milk (or unsweetened non-dairy milk)
1 C low sodium chicken broth
1/4 tsp fresh grated nutmeg
1/2 tsp dry ground mustard
1/4 tsp dried thyme
1/2 cup nutritional yeast seasoning flakes
2 teaspoon kosher salt, divided
½ teaspoon black pepper
2- 7 oz Miracle noodles, spaghetti style prepared as directed then chopped to smaller size pieces.
2 cans white albacore tuna packed in water, drained and flaked
Olive oil cooking spray (or regular cooking spray)
Smoked paprika for garnish

Instructions

Preheat oven to 350 degrees F.
In a large sauté pan, heat the ghee (or olive oil) and sauté the celery and onion with 1 teaspoon of salt and black pepper for several minutes until tender. Add the gluten free flour (or regular flour) to the sauté pan and cook for several minutes.
Pour in the coconut milk, chicken broth and allow the mixture to return to a simmer. Add in the nutmeg, thyme, dry mustard, nutritional yeast flakes and 1 teaspoon of salt.
When mixture begins to thicken, add in the broccoli, tuna and Miracle Noodles. Pour the mixture into a casserole dish that has been sprayed with olive oil cooking spray. Sprinkle with smoked paprika and bake for 30 minutes.

Cranberry Brown Sugar Butter Spread #CapeCodSelect

January 16, 2017 by kimbanick@comcast.net

Cranberry Brown Sugar Butter Spread #CapeCodSelect

While doing recipe testing for Cape Cod Select Holiday Blogger Recipe Challenge, I was planning to create a cranberry based beverage and a Hot Buttered Rum drink was the idea.

Cape Cod Select sells the most plump fresh frozen cranberries. I simply cooked the frozen berries with a bit of water until they burst before pulsing them smooth.

For a smoother spread, I blended the room temperature butter with the brown sugar before adding the ingredients to the cranberries.

The spread stiffens a bit after it is refrigerated but them glides over warm items like waffles and pancakes. Yum!!!

Wrap a bow around the jar and they make a great gift.

Cranberry Brown Sugar Butter Spread #CapeCodSelect

See Detailed Nutrition Info on

A sweet buttery spread with a rich taste of cranberries and spices. Goes great over your favorite breads, biscuits, pancakes or waffles. How about a spoonful over the top of your creamy hot oatmeal? Yum!!

Ingredients

2 cups Cape Cod Select Premium Fresh Frozen Cranberries
1/2 cup water
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar
1 teaspoon ground cinnamon (more if you like a stronger cinnamon flavor)
Fresh ground nutmeg, 10-12 grates across a microplane
Pinch of kosher salt

Instructions

In a saucepan, heat the cranberries and water together for 5-6 minutes, simmering until the berries start to burst open. Transfer to a food processor and pulse until smooth.
In a mixing bowl, cream together the brown sugar and butter. Add and stir in the cinnamon, nutmeg and salt.
Add the butter mixture into the food processor with the cranberries and blend until well combined. Transfer into jars or a storage container and refrigerate.

Creamy Tarragon Chicken and Mushrooms #SundaySupper

January 8, 2017 by kimbanick@comcast.net

Happy National Sunday Supper everyone. What are you making on this day? I made Creamy Tarragon Chicken and Mushrooms.

Since January 1st I have been following an Autoimmune Protocol diet to help get my gut back on track. Having Crohns disease can be such a bummer during the holidays. I gave in and ate all kinds of food that I knew would come back to get me.

After years of cooking for myself with this condition, I have learned to find ways to make tasty and satisfying meals. Earlier this week I made a huge batch of homemade chicken stock.

I added all the basic veggies, a whole organic chicken and herbs that are AIP approved. Once the chicken was fully cooked, I took it out, pulled off all of the meat and put the bones back in. Continue simmering will bring out all of the good collagen that is gut healing. I allowed the stock to cool, strained and stored it in the refrigerator. The next day I removed any of the solidified fat from the top. If you are not going to be using all of the stock soon, I pour it into freezer containers and freeze it for later.

Today is a bit of a cozy day, church was cancelled due to the snow and freezing rain we had yesterday and overnight. A creamy hot meal is in order!

In my recipe you will see I used TigerNut flour. A new product that is so awesome. It is not a grain but rather a tuber that is Gluten and nut free, Vegan, Paleo, Kosher, Non GMO and Organic. It is a resistant starch that offers fuel for our probiotic bacteria. No payment for my opinion here, just my love for a new find!!

If you have a chance, make this ahead of time and just reheat it. The flavors blend together so nice. This is a dish that I will eat in a bowl all by itself but it would go great with mash cauliflower or mash white sweet potatoes. If your diet allows the Creamy Tarragon Chicken and Mushrooms will go wonderfully with noodles, rice or regular mash potatoes. Enjoy and Happy Sunday Supper!!

Creamy Tarragon Chicken and Mushrooms #SundaySupper

Number of servings: 4

See Detailed Nutrition Info on

Tender shredded chicken in a creamy tarragon gravy filled with sauteed mushrooms and onions. Serve over your favorite side! A nice green salad on the side will really complete the meal.

Ingredients

12 ounces shredded cooked chicken (breast or thigh meat will work)
8 ounce sliced mushrooms, button or crimini
1 cup onion, chopped
2 cups chicken broth (homemade if possible)
3 tablespoon fat; ghee, olive oil or lard (organic is possible)
2 tablespoons TigerNut flour (can use regular flour, almond or coconut Flour)
1 Tablespoon arrowroot powder (omit if you are using regular flour)
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried tarragon leaves
Kosher Salt to taste (add black pepper if desired)

Instructions

In a large skillet over medium high heat, sauté the mushrooms and onions in 1 tablespoon of desired fat until tender, 7-8 minutes. Add the cooked chicken, ½ teaspoon of kosher salt, dried tarragon, garlic powder, onion powder and cook until heated through.
In another skillet, heat the remaining 2 tablespoons of fat, add in the TigerNut floor, arrowroot and stir to make a paste. Cook the paste for a minute to combine. Slowly whisk in the chicken broth. Continue whisking to create a smooth consistency then cook for several minutes to thicken the sauce. Taste and season with salt as desired. You may want to strain the sauce as you pour it over the chicken and mushroom mixture to provide a smooth sauce.
Blend the two mixtures together and heat through. This dish goes great with mashed cauliflower or mashed white sweet potatoes. If your diet allows, mashed potatoes, noodles or rice would be a great accompaniment. Enjoy!!

Chipotle Waldorf Shrimp Cocktail

July 6, 2015 by kimbanick@comcast.net

Oh what happens in ones mind when you read about the prize for a recipe contest that pays:

$5,000.00
Roundtrip coach airfare for two (2) people to/from New York City
A two-night stay at the Waldorf Astoria New York in a deluxe guest room (blackout dates will apply)
Sunday brunch for two (2) at the Waldorf Astoria’s Sunday Brunch at Peacock Alley, up to a maximum of $275.00 (blackout dates will apply)
One (1) spa treatment, up to a maximum of $300 at the Waldorf Astoria’s Guerlain Spa
Winning Waldorf Salad recipe to be featured on the Waldorf Astoria’s Sunday Brunch menu at Peacock Alley during the month of September 2015

I have never been to New York and long to go. The goal is to use California Walnuts, celery and apples. From there it is open to adding more ingredients to make a refreshed Waldorf Salad. Here is my take on a spicy cold shrimp cocktail that is blended with crispy celery, apples, candied chipotle walnuts and creamy avocado.

Serve in a bowl instead of individual glasses

Chipotle Waldorf Shrimp Cocktail
Serves 4

Candied Chipotle Walnuts:
¾ cup sugar
½ cup water
8 oz walnuts halves
1 tsp chipotle powder
Dash of cinnamon

Spicy Prawns:
20 prawns, 16-20 count, extra large, peeled, deveined with tails on
3 tablespoon butter, melted
¼ tsp salt
1 tablespoon chipotle pepper with adobo, finely minced
Juice of ½ lime
1 tsp smoked paprika
1 tablespoon olive oil
¼ cup chopped cilantro

Waldorf Salad
4 teaspoons mince jalapeno, stem and seeds removed
1 ¼ cup celery, diced
¼ cup Hellmann’s mayonnaise
¼ cup Mexican crema
1 avocado, diced
1 granny smith apple, cored, diced with peel on
1 tablespoon creamy horseradish sauce
2 teaspoons chipotle peppers with adobo sauce, finely minced
Juice of ½ lime
1/4 teaspoon of salt
¼ teaspoon black pepper

Garnish:
4 Sprigs of cilantro
4 wedges of lime
Sprinkle of coarse sea salt to finish

Heat the oven to 350 degrees.
Marinate the shrimp: In a small bowl blend together the melted butter, ¼ teaspoon of salt, 1 tablespoon minced chipotle in adobo, juice from ½ lime, ¼ cup chopped cilantro, smoked paprika and olive oil. Add the cleaned prawns to the marinade and mix until well coated. Refrigerate for 20-30 minutes.

Make the candied walnuts: Bring sugar, water, chipotle powder and dash of cinnamon to a boil. Add walnuts and boil for 10 minutes. Pour nuts onto a baking sheet that has been lined with parchment paper. Bake for 10 minutes or until the walnuts are dry and crispy but not dark. Allow to cool, lightly chop to break into smaller pieces then set aside.

Grill the shrimp on an indoor grill or outdoor BBQ grill over medium high heat for 2 minutes each side or until they are no longer opaque. Remove from heat and allow to cool. Chill in the refrigerator is not serving right away.

Mix together mayonnaise, crema, juice from ½ lime, creamy horseradish sauce, 2 teaspoons minced chipotle in adobo, 1/4 teaspoon salt and ¼ teaspoon black pepper to make the dressing for the cocktail salad.

Toss together the diced apple, avocado, celery and 1 cup of the chopped candied chipotle walnuts. Pour the dressing over the top and gentle toss until well coated. Divide the salad into 4 stemmed glasses or bowls. Arrange 5 shrimp around each rim of the glasses or bowls. Add the sprig of cilantro and lime to each serving and sprinkle with the coarse sea salt. Serve immediately!!

Note: there may be a few candied walnuts left, only if they have not been snacked on!!! If any remain they can be served in a small dish alongside the cocktails.

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