Grilled Lemonade-Basil Marinated Drumsticks -- "Celebrate Summer's End Recipe #1"

Happy Saturday! This evening I made Grilled Lemonade-Basil Marinated Drumsticks for dinner. Years ago I made a recipe for lemonade chicken that was marinated in frozen lemonade concentrate which is extremely sweet and full of sugar. I decided to make a much healthier sugar free version of that marinade for dinner this evening.  I made my own homemade "lemonade concentrate" using Swerve confectioners sweetener and a few drops of stevia to sweeten my concentrate with. Since Swerve has the ability to caramelize like sugar, I used it as the primary sweetener for my "lemonade concentrate" to help caramelize my drumsticks as they grilled. I also wanted to add some fresh summer herb flavor to the marinade, so I picked some fresh basil from my pot on the back patio and added that as well. To go with our chicken, I roasted some fresh baby brussels sprouts after halving them and tossing with avocado oil, sea salt and black pepper. I roasted them at 375 degrees F for about 15 minutes (tossing several times) and then squeezed a little fresh lemon juice over them after pulling them out of the oven and tossed them to distribute evenly. I probably only used a teaspoon or so -- just enough to give a hint of lemon flavor. I made the marinade earlier in the afternoon and then let the drumsticks marinate for about 4 to 5 hours. They turned out great -- with a subtle sweet fresh lemony flavor. If you would like an opportunity to win a Weber grill, courtesy of Swerve, during the "Celebrate Summer's End" Celebration...make sure to check out the details at the end of this post. I snapped a few photos below as well as my recipe. Enjoy!

BOOM!

Grilled Lemonade-Basil Marinated Drumsticks

Ingredients:
Zest of 1 lemon (about 2 teaspoons zest)
1/4 cup lemon juice (about 2 medium sized lemons)
1/4 cup Swerve Sweetener (I used confectioners)
15 drops stevia, or to taste
1/4 cup olive oil (I used extra light olive oil)
1/4 teaspoon sea salt, or to taste
6 large fresh basil leaves, chopped or torn
1-1/2 to 2 lbs chicken pieces (I used drumsticks)

Directions:
In a glass 1-cup measuring cup or small bowl, whisk lemon zest, lemon juice, Swerve, stevia, olive oil, salt and basil until combined.  Pour marinade in a 1 gallon Ziploc-type bag and add chicken; seal, removing as much air as possible, and refrigerate for 4 to 8 hours or overnight. 

Grill drumsticks over medium-high heat until done, basting and turning frequently, about 35 minutes (discard any remaining marinade and do not consume). If chicken begins to brown too quickly, move away from direct heat and cook with indirect heat (away from flames).  Larger/thicker pieces such as chicken breast halves may take longer to cook. Cook until done and juices run clear.

Reminder to Enter the Swerve Giveaway!

Contest ends Friday, September 6, 2013 at Midnight EDT (details below)

The kind folks at Swerve recently contacted me and have allowed me to offer Gourmet Girl Cooks' followers a chance to win an exciting "Celebration to Summer's End Giveaway"!  One lucky follower will win a:  Weber 22.5” Silver One-Touch, Kettle Grill AND a Three-Pack of Swerve (see below). As most of you that follow me already know, I have been using Swerve for almost a year now and it is my favorite "zero calorie" natural sweetener to bake with. It tastes great and measures cup-for-cup just like sugar, which makes it super easy to substitute in recipes...no calculations involved! It contains no artificial ingredients and comes in both granular and confectioners (powdered) versions. With the upcoming Labor Day weekend ahead, I will be posting some delicious "end of summer" recipes using Swerve...so stay tuned!  Ready, set....GO!  Begin entering now!

P.S.-- if you are already a Swerve lover like I am, and your supply is getting low...Swerve is currently running a special through Tuesday, September 3rd, for $9.99 each (for a 16-oz bag) or you can grab 6 packs of Swerve for $49.98 ($8.33/each + free shipping). You can click here to grab this special ---> Swerve

HOW TO ENTER:
The winning contestant will be chosen at random (must be a U.S. resident).  To enter a chance to win, all you need to do is: Leave a comment here on my blog and include the words "Swerve BBQ Contest" (1 entry per person per day).  Contest ends Friday, September 6, 2013 at Midnight EDT.  The winner will have 24 hours after being announced to contact Gourmet Girl Cooks (by email at GourmetGirlCooksBlog @ gmail.com) with their shipping address. If no response is received in 24 hours, a new winner will be selected.

*The product provided in this giveaway is contributed by and will be sent directly to the winner by Swerve.

Pizza Night -- YAY!!!

Today was an extremely humid day here, a drastic change from the breezy weather we've enjoyed the last few days.  I stayed busy indoors getting caught up on a number of things around the house. I actually took the day off today, but ended up working all day on other projects...so I didn't feel like spending a lot of time cooking this evening. I decided to keep it simple and pull out the pizza crust I froze a couple of weeks ago. I intentionally froze it to see how well it would reheat. I frequently get asked whether the crust freezes well, but had never actually tried to before. I'd like to report that it freezes excellently, which is good news for those that like to get a head start on meal prepping or those that just want to be able to make a few crusts ahead of time to pull out later and use as a "convenience food".  I had wrapped it in Saran Wrap since I wasn't planning to freeze it for very long. It froze beautifully and had no ice crystals on it at all. I decided to treat it like a "frozen pizza" and simply top the frozen crust with Rao's pizza sauce, mozzarella cheese, pepperoni, cooked fresh mushrooms, onions and then pop it in the oven to bake. I baked it for about 10-15 minutes on 350 degrees F and then ran it under the broiler a bit. After it came out of the oven, I topped it with some diced cherry tomatoes and fresh basil. It turned out great and I will definitely make an extra crust or two next time to freeze so I can pull it out and make a quick dinner in quicker than "fast food speed".  I snapped a few photos below as well as the recipe. Enjoy!

BOOM!

Almond-Flax-Parmesan Herb Pizza Crust
Makes 1 10-inch round pizza (approximately 2 servings)

Dry Ingredients:

1/4 cup almond flour
1/4 cup golden flax seed meal (organic golden flax is milder in taste than brown)

2/3 teaspoon baking powder (aluminum free)

1/2 - 1 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder 
Dash cayenne pepper, optional

1/4 teaspoon sea salt, or to taste (decrease salt if using saltier cheeses and toppings)

Few grinds of freshly ground black pepper

4 - 5 tablespoons Parmesan cheese, finely grated

Wet Ingredients:

1 egg (or 1/4 cup egg substitute such as Egg Beaters)

1 tablespoon olive oil (a little more, if desired)

1 to 2 tablespoons water (start with 1 tablespoon of water and add the second, if necessary)

Toppings (Optional):  
Pizza sauce, pesto sauce, etc.
Cheese: shredded mozzarella cheese, sliced or diced fresh mozzarella, etc.
**Pre-cooked vegetables of choice: onions, green peppers, mushrooms, spinach, etc. 
**Pre-cooked meat of choice: sausage, ground beef topping, etc.
Other: artichokes, olives, pepperoni, etc.

**Tip: Fresh vegetable and meat toppings should be pre-cooked and drained to prevent crust from becoming soggy

Directions:

Preheat oven to 375 degrees.  Mix dry ingredients together; add wet ingredients and mix well. Let the dough sit for approximately 5 minutes to thicken. 

Spread dough on a lightly oiled large pizza pan or cookie sheet lined with greased parchment paper (you can also use Reynolds non-stick foil, lightly brushed with olive oil).  Using a lightly oiled rubber spatula, press the dough out to desired shape and thickness (I usually make it about 1/4" thick -- *see note below).  Bake for 15-20 minutes or until cooked through (check crust after 15 minutes and remove from oven when it looks and feels done).  Spread with a thin layer of sauce, cheese and desired toppings (fresh vegetable and meat toppings should be pre-cooked to prevent soggy crust); place back into the oven to bake an additional 5-10 minutes to melt cheese.  If desired, run under the broiler for a few minutes to lightly brown the toppings and make the cheese bubbly (be careful not to burn it).

*Note:  For a crust that is flat, smooth and even in thickness, lightly spray a 2nd sheet of parchment paper with olive oil spray and place it on top (oiled side down) of the ball of pizza dough that is centered in the middle of your prepared pizza pan or baking sheet.  Using either your hands or the flat edge of an object (I use a big container of black pepper) press the dough smooth by swiping it the direction you want the pizza crust to go.  When it is the desired thickness and shape, carefully peel off the top layer of parchment paper...and "Voila"...perfectly flat, smooth, thin pizza crust! If you don't have parchment paper, pressing the dough out with a lightly oiled rubber spatula works just fine, too.

Don't Forget to Enter the Swerve Giveaway!

The kind folks at Swerve recently contacted me and have allowed me to offer Gourmet Girl Cooks' followers a chance to win an exciting "Celebration to Summer's End Giveaway"!  One lucky follower will win a:  Weber 22.5” Silver One-Touch, Kettle Grill AND a Three-Pack of Swerve (see below). As most of you that follow me already know, I have been using Swerve for almost a year now and it is my favorite "zero calorie" natural sweetener to bake with. It tastes great and measures cup-for-cup just like sugar, which makes it super easy to substitute in recipes...no calculations involved! It contains no artificial ingredients and comes in both granular and confectioners (powdered) versions. With the upcoming Labor Day weekend ahead, I will be posting some delicious "end of summer" recipes using Swerve...so stay tuned!  Ready, set....GO!  Begin entering now!

P.S.-- if you are already a Swerve lover like I am, and your supply is getting low...Swerve is currently running a special through Tuesday, September 3rd, for $9.99 each (for a 16-oz bag) or you can grab 6 packs of Swerve for $49.98 ($8.33/each + free shipping). You can click here to grab this special ---> Swerve

HOW TO ENTER:
The winning contestant will be chosen at random (must be a U.S. resident).  To enter a chance to win, all you need to do is: Leave a comment here on my blog and include the words "Swerve BBQ Contest" (1 entry per person per day).  Contest ends Friday, September 6, 2013 at Midnight EDT.  The winner will have 24 hours after being announced to contact Gourmet Girl Cooks (by email at GourmetGirlCooksBlog @ gmail.com) with their shipping address. If no response is received in 24 hours, a new winner will be selected.

*The product provided in this giveaway is contributed by and will be sent directly to the winner by Swerve.

Thursday's Quick & Easy Salad Bowl

This evening I was busy working on a number of different projects, so I didn't have too much time to spend on dinner. I was in the mood for a good, but quick main dish salad. I had chicken in the fridge that I could have grilled, but instead decided to have hubby pick up a rotisserie chicken on his way home. I had him pick up a plain one (no seasoning) and I cut up the chicken breast meat and used that to put on top of our salads. I cut up a couple heads of artisan romaine lettuce that I get at Costco -- I like it so much better than using regular romaine. I thinly sliced a carrot, shredded some red cabbage, halved some cherry tomatoes and topped it with toasted salted sunflower seeds that served as our "croutons". It was quick, simple and delicious, too. It's easy to eat wheat free, even when you don't have a lot of time to prepare a meal. I can think of at least a million ways to eat well without it...and I plan to work my way through them...one wheat free meal at a time!  ;-)   I snapped a few photos of my easy peasy dinner salad bowl below. Enjoy!

CONTEST IS CLOSED
Have YOU Entered the Swerve Giveaway Yet?

The kind folks at Swerve recently contacted me and have allowed me to offer Gourmet Girl Cooks' followers a chance to win an exciting "Celebration to Summer's End Giveaway"!  One lucky follower will win a:  Weber 22.5” Silver One-Touch, Kettle Grill AND a Three-Pack of Swerve (see below). As most of you that follow me already know, I have been using Swerve for almost a year now and it is my favorite "zero calorie" natural sweetener to bake with. It tastes great and measures cup-for-cup just like sugar, which makes it super easy to substitute in recipes...no calculations involved! It contains no artificial ingredients and comes in both granular and confectioners (powdered) versions. With the upcoming Labor Day weekend ahead, I will be posting some delicious "end of summer" recipes using Swerve...so stay tuned!  Ready, set....GO!  Begin entering now!

P.S.-- if you are already a Swerve lover like I am, and your supply is getting low...Swerve is currently running a special through Tuesday, September 3rd, for $9.99 each (for a 16-oz bag) or you can grab a 6-pack of Swerve for $49.98 ($8.33/each + free shipping). You can click here to grab this special ---> Swerve

HOW TO ENTER:
The winning contestant will be chosen at random (must be a U.S. resident).  To enter a chance to win, all you need to do is: Leave a comment here on my blog and include the words "Swerve BBQ Contest" (1 entry per person per day).  Contest ends Friday, September 6, 2013 at Midnight EDT.  The winner will have 24 hours after being announced to contact Gourmet Girl Cooks (by email at GourmetGirlCooksBlog @ gmail.com) with their shipping address. If no response is received in 24 hours, a new winner will be selected.

*The product provided in this giveaway is contributed by and will be sent directly to the winner by Swerve.

Spaghetti w/ Mozzarella Stuffed Meatballs...and "My First Giveaway"

This evening I decided to make "Spaghetti w/ Mozzarella Stuffed Meatballs" for dinner.  I had some ground chicken breast in the fridge that needed to be used as well as some leftover fresh mozzarella cheese.  I also had extra julienned squash and zucchini left that I made last night with my little julienne peeler, so all I needed to do was saute it in a bit of olive oil on medium-high heat for a few minutes, just until al dente...and "voila"...I had fresh wheat free pasta in just minutes!  The meatballs were super simple to make and they turned out tender and moist. Since I was using ground chicken breast, which is extremely lean, I added some good fat in the form of eggs and olive oil, as well as seasonings to make sure they were moist and flavorful.  I really love how the melted fresh mozzarella cheese oozes out of each meatball when you cut into it. I topped my spaghetti and meatballs with some shredded Parmigiano Reggiano and chopped fresh Italian parsley. My simple stuffed meatball recipe is posted below as well as several photos that I snapped.  Enjoy!

It's My First Giveaway!!!

The kind folks at Swerve recently contacted me and are allowing me to offer Gourmet Girl Cooks' followers a chance to win an exciting "Celebration to Summer's End Giveaway"!  One lucky follower will win a:  Weber 22.5” Silver One-Touch, Kettle Grill AND a Three-Pack of Swerve (see below). As most of you that follow me already know, I have been using Swerve for almost a year now and it is my favorite "zero calorie" natural sweetener to bake with. It tastes great and measures cup-for-cup just like sugar, which makes it super easy to substitute in recipes...no calculations involved! It contains no artificial ingredients and comes in both granular and confectioners (powdered) versions. With the upcoming Labor Day weekend ahead, I will be posting some delicious "end of summer" recipes using Swerve...so stay tuned!  Ready, set....GO!  Begin entering now!  P.S.-- if you are already a Swerve lover like I am, and your supply is getting low...Swerve is currently running a special through Tuesday, September 3rd, for $9.99 each (for a 16-oz bag) or you can grab a 6-pack of Swerve for $49.98 ($8.33/each + free shipping). You can click here to grab this special ---> Swerve

HOW TO ENTER:
The winning contestant will be chosen at random (must be a U.S. resident).  To enter a chance to win, all you need to do is: Leave a comment here on my blog and include the words "Swerve BBQ Contest" (1 entry per person per day).  Contest ends Friday, September 6, 2013 at Midnight EDT.  The winner will have 24 hours after being announced to contact Gourmet Girl Cooks (by email at GourmetGirlCooksBlog @ gmail.com) with their shipping address. If no response is received in 24 hours, a new winner will be selected.

*The product provided in this giveaway is contributed by and will be sent directly to the winner by Swerve.

Each meatball oozes melted fresh mozzarella cheese when cut into...

One of my favorite brands of jarred sauce...

This is what I mean when I say to use a "good jarred sauce" without wheat or added sugar...it's important to read labels on any and all packaged foods because manufacturers like to sneak wheat and sugar into almost everything!

Mozzarella Stuffed Meatballs

Ingredients:
1 pound ground chicken breast (can substitute ground beef, turkey or regular ground chicken)
2 tablespoons olive oil
1 egg
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
Dash or two ground cayenne pepper (optional)
2 tablespoons sun dried tomato pesto (I used Mezzetta's)
4 small slices fresh mozzarella cheese (about 3 ounces)
1 jar of your favorite "good spaghetti/pasta sauce" (I used DelGrosso's with no wheat or added sugar)
Shredded Parmesan or Parmigiano Reggiano, for topping (optional)

Directions:
Preheat oven to 350 degrees F.  Line a 9 x 13" baking pan with foil (for easy clean up) and set aside.

In a medium bowl, combine ground chicken (or beef), olive oil, egg, salt, garlic and onion powder, Italian seasoning, cayenne pepper and sun dried tomato pesto until mixed well; set aside.  Cut pieces of mozzarella cheese and press together, rolling into 8 large "grape-sized" balls (or enough for the number of meatballs you make).  Divide the meat mixture into 8 equal portions. Using your hands, lightly dampened with water, form meatballs, pressing a ball-shaped piece of mozzarella into the center of each, sealing well so cheese doesn't ooze out while baking. Place meatballs, spaced about an inch apart in baking pan and bake for 20-25 minutes. Pour spaghetti sauce into a medium saucepan over medium heat; add meatballs, submerging in sauce; cover and simmer about 15-20 minutes to allow flavors to mingle. Serve meatballs and sauce over yellow squash or zucchini pasta. Top with shredded Parmesan cheese, if desired.

Grilled Spicy Smoky Chicken Thighs, Tri-Colored Veggie Pasta & Grilled Caprese Salad

This evening I made a very simple and super delicious dinner.  I made grilled spicy smoky chicken thighs by spraying boneless, skinless chicken thighs with olive oil, sprinkling them with Spicy Montreal Steak Seasoning, kosher sea salt, and smoked paprika (on both sides) and then grilling them about 4 minutes per side on a medium-hot grill.  They turned out so juicy and tender and delicious that you would never believe they were cooked without any skin on to keep them juicy. The smoky paprika added a delicious smoky flavor...it was a great combination of seasonings.  While the grill was hot, I decided to try a slightly different twist on Caprese salad. Rather than stack sliced cold fresh mozzarella cheese, basil and tomatoes...I sprayed both sides of the fresh mozzarella slices with olive oil and then lightly grilled them on both sides, just enough to melt slightly and add some light grill marks. I sandwiched a big fresh basil leaf in between two slices of the grilled fresh mozzarella, topped it with diced cherry tomatoes and then drizzled with "spicy red pepper and garlic infused" olive oil. It was absolutely delicious!

Last, but not least, I used my julienne peeler to julienne 1 large zucchini, 3 medium yellow squash and 1 carrot into beautiful and colorful "noodle strands".  I very lightly sauteed them in olive oil for 2 to 3 minutes and then added a large dollop of sun dried tomato pesto (by Mezzetta) to the skillet and tossed it all together; sprinkled with shredded Parmigiano Reggiano and served that as our side dish. I cooked my veggies al dente (a slight bite to them). It was absolutely delicious and I could not have enjoy it any more if it were "real pasta". The longer I go without eating wheat and the more ways I find to enjoy familiar favorites without it, the easier and more enjoyable it becomes. I can't imagine eating any other way. Life is sweet without wheat!  I snapped a few photos of my dinner below to help give you some ideas of how simple wheatlessness truly can be. Enjoy!

It took me about 5 minutes to make this with my favorite julienne peeler!

The veggies are lightly sauteed in olive oil with a touch of sun dried tomato pesto and Parmigiano Reggiano...it is a super delicious, quick and easy side dish.

Lightly grilling the fresh mozzarella and drizzling with infused olive oil took this Caprese salad over the top!

BOOM!

Best - pesto - ever!

      

It's all Greek...Greek Style Spinach-Feta Pie

Today was another gorgeous day here...even though it is a Monday!  It was so nice and cool this evening that hubby and I decided to take our walk before eating dinner rather than after. You can tell that fall isn't too far away. When I got home I decided to make my Greek Style Spinach-Feta Pie for dinner -- it's truly one of my favorites. I almost always add the full pound of spinach to it and this evening I added a little more feta to it as well. I now have lunch made for the rest of the week, too, with the leftovers that I get to enjoy. I keep thinking that one day I will get sick of eating it...so far that hasn't happened! I snapped a few photos below as well as included the recipe. Enjoy!

Greek Style Spinach-Feta Pie

Ingredients:

For the Crust:
2 cups blanched almond flour
3 tablespoons cold butter, diced into small cubes
1 egg
1 teaspoon Greek Seasoning (or Italian Seasoning), optional 

For the Filling:
10 oz. fresh spinach (up to 16 oz), cooked and squeezed dry and roughly chopped
2 tablespoons olive oil or butter
8 oz. feta cheese, crumbled
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried dill (or 1 to 2 teaspoons, if using fresh)
1 to 2 teaspoon finely grated lemon zest
Freshly ground black pepper, to taste
5 eggs (or 1-1/4 cups Egg Beaters)
1/2 cup half and half, cream or milk

Directions:
Preheat oven to 325 degrees F.  Place all crust ingredients in a medium bowl.  Cut butter and egg into flour with a pastry cutter until mixture resembles small pebbles and the flour is thoroughly moistened (the same way you prepare a pie crust).  Press crust mixture into pie dish or tart pan (I used a 10" pie dish).  Bake for approximately 15 minutes or until lightly browned; remove from oven and set aside.

Increase oven temp to 350 degrees F.  In a non-stick skillet, saute onions and garlic in olive oil until translucent; remove and set aside.  In the same skillet, saute spinach, just until wilted.  Drain and press as much liquid out of the spinach as possible (I use a mesh strainer and press it with the back of a large spoon).  Place well drained spinach in a medium bowl (coarsely chop first, if desired); add cooked onions and garlic, feta, dill, lemon zest, pepper, eggs and half-n-half.  Mix until well combined.  Pour mixture into the lightly baked crust and bake at 350 F for 20 minutes; lower oven temp to 325 F (so edge of crust doesn't over brown); bake for an additional 10-15 minutes, or until filling and eggs are set and cooked .  If the center still seems a little jiggly, cook an additional few minutes.

Sunday Night's Simple Dinner

This evening I put together a quick dinner since hubby and I spent almost all day long outside today, taking advantage of the beautiful...SUNNY, weather.  We got up and took a long walk this morning before breakfast -- it was in the mid-60s, breezy and almost chilly feeling.  We had breakfast after our walk and then headed right back outside to wash both of our cars. I even waxed my car! We just didn't want to come back inside today. It has been a very long and rainy summer, so the sunshine this weekend has been a blessing...I even got a little sunburned! We worked on our cars for about 4 hours...don't ask me how...but we did (it took almost 1 hour to get the brake dust off of my wheels). We didn't even get to the grocery store until after 5:00 this evening...so I made a super fast dinner since youngest son was coming to eat with us. I made chicken (he prefers either salmon or chicken). Hubby grilled some boneless chicken breasts that I brushed with olive oil and seasoned with Montreal Spicy Steak Seasoning...I made my Rich & Thick Parmesan Cauliflower Mash and we had green beans with toasted almonds for our veggie. I also had some Easy Cheddar Black Pepper Biscuits left from earlier in the week. It was quick and simple meal...and probably more than I would have done if youngest son hadn't come for dinner. Hubby and I are tired from being out in the sun working all day long...but I'm not complaining...we had SUN today!  I snapped a quick photo of our simple wheat free dinner for you to see below and included the recipe for the cauliflower mash, too. Enjoy!

Rich and Thick Parmesan Cauliflower Mash

1 medium head of fresh cauliflower, broken into 1-inch florets
1 cup (8 oz) of chicken broth or stock
2 ounces brick style cream cheese (1/4 of an 8-oz brick)
3 to 4 tablespoons heavy cream
3 to 4 tablespoons grated Parmesan cheese
Sea salt, to taste
Freshly ground black pepper, to taste

In a medium saucepan, place cauliflower and chicken broth; bring to a boil and then cover pan; turn heat down to low and simmer until cauliflower is very soft and tender and chicken broth has completely cooked into the cauliflower (about 20 to 30 minutes).  Make sure there is no liquid left at all in the bottom of the pan (remove the cover if necessary and cook until any remaining liquid is gone and the cauliflower is no longer wet looking).  Remove pan from heat and add cream cheese and heavy cream.  Using an immersion blender stick, blend or puree the cauliflower until the cheese and cream are fully incorporated and the mixture is smooth.  Add grated Parmesan cheese and salt and pepper, to taste.  Blend another minute.  Adjust seasoning and add additional cream, if necessary, to thin out a little bit.  The cauliflower mash should be thick and not runny at all.

Grilled "Meatloaf" Burgers & Zucchini Cheddar Patties

This evening I made burgers for dinner.  I used 1 pound of ground sirloin and added a few tablespoons of ketchup, mustard, chopped fresh parsley, black pepper and a heaping 1/2 cup of shredded sharp white cheddar cheese. Using my hands, I mixed everything together thoroughly and then shaped a large patty for hubby.  Then, to the rest of the mixture, I mixed in about 1/2 cup diced Vidalia onion and formed the rest of the patties.  While hubby grilled the burgers, I made Zucchini Cheddar Patties (recipe below).  It is very similar to making pancakes.  If you find the batter is too wet or runny, just add additional grated Parmesan or almond flour to soak it up. The consistency will vary depending on how well you wring out your shredded zucchini, and is easily remedied by adding additional dry ingredients (you want the batter to be thick). The meal was delicious. The added shredded sharp cheddar cheese, Vidalia onion, fresh parsley, ketchup and mustard, made the burgers extremely flavorful and moist . They tasted like mini grilled meatloaves.  The zucchini patties are easy to make and very similar to making pancakes; the first round don't usually turn out as pretty as the next round. The trick is to make sure your batter is thick enough and that you keep them fairly small so they are easier to flip over.  Since I used sharp white cheddar in the burgers, I also used it in the Zucchini Cheddar Patties, too.  It was a simple, delicious meal and it was great to be able to grill again after all the rain we've had this summer. I snapped a couple photos for you to see below. Enjoy!

Zucchini Cheddar Patties

Ingredients

2 cups of zucchini, grated and squeezed dry
1/2 cup of sharp cheddar cheese, shredded
1/2 cup grated Parmesan cheese (extra, as needed)
2 eggs, beaten
3/4 cup almond flour
2 sliced green onions

1/2 teaspoon baking powder

1/2 teaspoon freshly ground black pepper, or to taste

Dash of cayenne pepper (optional)
Coconut oil or olive oil (enough to coat non-stick skillet)

  

In a medium bowl, add the zucchini, cheeses, green onions or onion powder, baking powder, almond and coconut flours, eggs, pepper and optional cayenne; mix well.  If mixture is too wet, add a little more almond flour or grated Parmesan to the mixture,  

In a large non-stick skillet, heat a few tablespoons of oil until hot (adding, as needed).  Drop heaping tablespoons of the zucchini mixture into the skillet, pressing lightly; cook on both sides until golden brown (similar to making pancakes).  Remove to plate lined with a paper towel to absorb any excess oil.  Serve immediately or keep warm on a parchment paper lined cookie sheet in a 325 degree F oven up to 30 minutes or so.  If desired, season with salt.  

Note: If you find your batter is too wet, add additional almond flour or grated Parmesan cheese to thicken.

  

Saturday's Sunny Morning Breakfast

Happy Saturday!  It is a beautiful bright, breezy and sunny morning here today. Hubby and I got up and took our walk this morning before having a mid-morning breakfast. I can't tell you how great it felt to be out in the fresh air and feel the sun on my skin after all the rain we've had this summer. It was clear and breezy and it felt like an early fall morning. When we got back, I made us a quick breakfast of fried organic eggs, Easy Cheddar Black Pepper Biscuits and strawberry Greek yogurt (Greek Gods full fat yogurt that I mixed with a few mashed ripe strawberries and some NuNaturals vanilla stevia drops). The biscuits were left from earlier in the week, so all I had to do was slice and lightly toast. It was a great way to start this gorgeous day. Now, off to Costco to see what awaits me! :-) Enjoy!

One egg for me...and one to share with my pup, Spike!

Friday's Grilled NY Strip Steak w/ Mushrooms & Steamed Broccoli

This evening I didn't have a specific plan for dinner.  I had a package of ground chicken in the fridge, but just wasn't in the mood to have that this evening.  So, at 6:30, and still undecided about what to make, I said to hubby...let's get in the car and run to the grocery store to see what grabs me.  When we got to the store, I noticed that they had NY strip steaks on sale that looked good, so I picked up a couple of steaks, grabbed some fresh mushrooms and a couple fresh broccoli crowns and we were out the door in less than 10 minutes (a rarity for me). We got back home around 7:00 and by 7:25, we were sitting down and eating dinner. While hubby fired up the gas grill, I seasoned the steaks with a little Montreal Spicy Steak Seasoning and then cut the broccoli into florets and sliced the mushrooms. It took about 15 minutes for him to grill the steaks. While the steaks cooked, I steamed the fresh broccoli in the microwave with a little bit of water which only took about 5 minutes, drained it, tossed with butter, Celtic sea salt and a squeeze of fresh lemon juice. I sauteed the mushrooms in Kerrygold Garlic Herb Butter and then added a dash of sea salt and a squeeze of fresh lemon to them after they were done cooking. Eating wheat free can be as complicated or as simple as you choose it to be. We enjoyed a delicious and fresh, wheat free meal that took less than 30 minutes from start to finish with minimal effort and work involved. I snapped a couple photos for you to see below. Enjoy!

Less than 30 minutes to BOOM!

Stuffed Italian Style Eggplant Boats

This evening I wanted to use the mini eggplants and ground beef I had in the fridge.  I decided to make Stuffed Italian Style Eggplant Boats. Costco carries beautiful small Italian type eggplant in packages of 4 or 5.  Over the weekend, I picked up a package to prepare this week. If you can't find the smaller eggplant, you could also use larger eggplantt; you would just need to increase the roasting time to make then tender enough to scoop out the flesh. I filled the cooked, hollowed eggplants with a mixture of browned ground beef, onions, garlic, a little spaghetti sauce, Parmesan and fresh mozzarella cheese and then topped them with a ricotta-Parmesan mixture before baking. I served the stuffed eggplants in a little pool of sauce. They turned out delicious. I snapped a few photos below as well as the recipe. Enjoy!

BOOM!

Stuffed and ready for the Ricotta-Parmesan topping...

The topping has been added & sprinkled with Parmigiano Reggiano....ready for the oven

Fresh out of the oven...BOOM!

Stuffed Italian Style Eggplant Boats

INGREDIENTS:

4 small Italian style eggplants (halved lengthwise)

Olive oil (as needed)

1 lb lean ground beef

1 small onion, chopped

2 cloves garlic, minced

1 cup spaghetti sauce (homemade or jarred)

Salt and pepper, to taste
1/4 cup finely grated Parmesan cheese

1 cup diced fresh mozzarella cheese

Ricotta-Parmesan Topping:

1 cup ricotta cheese

1 egg

1/4 cup finely grated Parmesan cheese
Shredded Parmigiano Reggiano (or Parmesan) to sprinkle on top, optional

Directions:

Preheat oven to 400 degrees F.  Lightly brush bottom of a 9" x 13” baking dish or similar sized casserole dish with olive oil and set aside. Place halved eggplants on a baking sheet, cut side up; brush cut side with olive oil and season with salt to taste. Bake for 20 minutes or until flesh is fork tender. (It's imperative to cook the eggplant until fork tender; it's not a vegetable that is pleasant under cooked -- unless you like chewing on erasers.) Let cool for a few minutes until cool enough to handle.  Using a spoon, scoop out eggplant flesh, leaving a very thin wall of flesh against the eggplant's skin so they maintain their shape and can be stuffed. Chop the eggplant flesh and set aside (it will be added to the cooked meat mixture later).

In a large skillet, brown beef; add onions and cook stirring until the beef is no longer pink and the onions are soft and translucent; add garlic and cook a few minutes more.  Add spaghetti sauce, salt and pepper, to taste. Simmer uncovered about 10 minutes (you don’t want much sauce or liquid in the meat mixture).  When liquid is almost gone, remove from heat and stir in 1/4 cup grated Parmesan cheese; cool for about 10 minutes while you prepare the Ricotta-Parmesan topping.  

In a medium bowl, whisk ricotta, egg, 1/4 cup Parmesan cheese together until smooth and well blended; add salt and pepper to taste (the Parmesan cheese is salty, so be careful not to over salt).  

Stir the mozzarella cheese and the chopped cooked eggplant flesh into the meat mixture. Using a spoon, divide the filling evenly between the eggplant shells and fill until slightly mounded.  Place filled shells in prepared baking dish.  Spoon Ricotta-Parmesan topping on top of each filled eggplant half, spreading to cover the meat filling. Lightly sprinkle additional Parmesan cheese on top of each, if desired.  Bake in a 350 degree oven for 35 to 40 minutes.  If desired, run under the broiler for a few minutes to lightly brown the tops.  Let sit about 10 minutes or so to set.  If desired, serve with additional spaghetti sauce. Serves approximately 4. 

Chicken Cheddar Biscuits & Chopped Salad

This evening I made Chicken Cheddar Biscuits for dinner using the leftover cooked "breaded" chicken cutlets I made for last night's dinner.  I reheated them in the oven on 350 degrees F until warm and then melted a slice of white cheddar cheese on top. I served them on my Easy Cheddar Black Pepper Biscuits left from Sunday's dinner. I sliced the biscuits in half with a sharp serrated knife and cut the chicken cutlets in half and stacked them to fit on the biscuits.  They turned out really good...much better than Chick-fil-a chicken biscuits!  I made a quick and simple Chopped Salad to go with our meal. I chopped a small head of artisan romaine lettuce, chopped about 1 cup of red cabbage, shredded 1 small carrot, and chopped a handful of cherry tomatoes. While I was chopping my veggies, I placed about 1/2 cup of whole almonds in the oven at 350 degrees F for about 10 minutes to roast and then coarsely chopped them.  I wanted my dressing to have an Asian twist to it.  In a small bowl, I poured about 2 tablespoons of avocado oil, 1 tablespoon of spicy red pepper and garlic infused olive oil that I used and posted about Sunday night (it is very spicy), 2 tablespoons of Pomegranate infused red wine vinegar, 1 teaspoon of Tamari sauce, 1/2 teaspoon of toasted sesame oil, 7 drops of NuNaturals liquid stevia and a generous pinch of sea salt. I whisked it together and tasted it for seasoning. It was a spicy, slightly sweet, slightly salty dressing that had a lot of flavor concentrated in a small amount of dressing...just enough to lightly coat my chopped salad ingredients.  I tossed the chopped veggies, roasted almonds and dressing together and served it heaped in small romaine lettuce leaves. The salad was excellent and the flavors reminded me of the Asian dressing that came in a bagged chopped salad mix I used to eat. The chicken and biscuits were leftovers that I remade into a totally different meal this evening and it took about 10 minutes to heat and put together. The salad was super quick to make as well.  Tonight we had "fast food" the healthy "whole foods" wheat and grain free way. I snapped some photos for you to see below. Enjoy!

BOOM!

Caprese Style Chicken Cutlets & Zucchini-Squash Pasta w/ Sun-dried Tomato Pesto

This evening I wanted to make something that used the chicken cutlets I had in my fridge.  I enjoyed last night's Caprese Salad so much that I wanted to do a spin-off on that theme so I decided to make Caprese Style Chicken Cutlets. I had 1-pound of chicken cutlets (5 cutlets) that I breaded and sauteed until golden brown on the stove top and then transferred them to a baking sheet and layered them with slices of fresh mozzarella cheese, sliced fresh tomatoes, grated Parmesan and then broiled for a bit to melt the cheeses and then topped it with thinly sliced fresh basil leaves.  For our "pasta", I used my julienne vegetable peeler to shred 1 small zucchini and 2 medium yellow squash into spaghetti-like strands. I sauteed them in a little bit of olive oil for 2 to 3 minutes until al dente and then stirred in a couple of rounded tablespoons of sun-dried tomato pesto (by Mezzetta) and a little more olive oil.  I sprinkled a tablespoon or two of finely grated Parmesan cheese over it and then tossed together to make a flavorful "pasta" side dish. The sun-dried tomato pesto is very concentrated so it doesn't take much to flavor the "pasta".  I even have a few extra breaded cooked cutlets left as a base to make something with for tomorrow night's dinner. Here's a little tip/trick I always use: whenever I "bread" wheat free items and I want a little help getting that gorgeous golden brown color (like I used to get when using real bread crumbs or regular flour), I always dust my breaded items lightly with paprika while they are cooking -- it's a wheat free cook's best friend. This was a quick, simple and fresh meal that tasted just like a "restaurant quality" meal...with the only difference being that I knew exactly what was in this one.  I snapped a few photos below as well as the recipe for the Caprese Style Chicken Cutlets. Enjoy!

Caprese Style Chicken Cutlets

INGREDIENTS:

Breading
1/2 cup almond flour
1/4 cup finely grated Parmesan cheese
1/4 cup ground golden flax seeds
1 teaspoon Italian seasoning
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Dash cayenne pepper, optional

Other Ingredients 
Egg wash (1 egg beaten with 2-3 tablespoons half and half, salt and pepper)
1 pound chicken breast cutlets (about 4-5 cutlets)
Olive oil to cook chicken cutlets
Paprika
8-10 slices fresh mozzarella cheese
2 medium ripe tomatoes, sliced (about 8 1/4"-slices)
1/2 cup finely grated Parmesan cheese
8 to 10 large fresh basil leaves, sliced into thin ribbons (don't slice until ready to use)

DIRECTIONS:

Mix all breading ingredients together in a shallow bowl or plate.  In a medium bowl, make egg wash by beating an egg with half and half (or cream), sea salt and pepper, to taste.  Dip each cutlet into the egg wash and then coat with breading, pressing firmly on both sides, place cutlets on a plate and repeat until all have been breaded. Lightly dust breaded cutlets with paprika (for color), if desired.

Preheat oven to 350 degrees F.  In a medium-high heated non-stick skillet, pour enough olive oil to cover the bottom of the pan.  Cook breaded cutlets in skillet until light golden brown, about 3-4 minutes per side. 

Place cooked cutlets on a foil lined baking sheet; top each cutlet with 2 slices of fresh mozzarella; bake in a preheated oven for about 5 minutes or until cheese just begins to melt. Remove from oven and turn oven to broil. Top each cutlet with 2 slices of tomato; sprinkle each tomato slice with about 1 tablespoon grated Parmesan and return to oven; broil for 3-4 minutes or until grated cheese begins to melt; remove. If desired, top with additional fresh mozzarella cheese cut into strips and return to oven to melt slightly. Place cutlets on serving plates or platter and sprinkle with sliced fresh basil.  

Extra cutlets leftover to create tomorrow night's dinner!