Author: foodfamilywine

Whole30 Chicken Burgers

Burgers are the perfect emergency meal in my opinion! We always have some variation stored in the freezer. They are great when you just don’t feel like cooking. They also pack up great to reheat for lunches.  This is one of the recipes I’m sharing at my first Whole Foods Whole30 cooking class next week.  I wanted to share it because I know a lot people are starting a round of Whole30 next week and these should definitely be on your menu. This burger has my romesco sauce. Here’s the recipe.  https://foodfamilywine.com/2017/10/09/romesco/

Whole30 Chicken Burgers
Recipe by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
2 pounds ground chicken dark meat
4 green onions, finely chopped
2 t smoked paprika
2 t sweet paprika
2 t ground black pepper
1 t salt
1 t granulated garlic
1 t ground coriander

Directions:
In a large mixing bowl add all ingredients.
Mix thoroughly until all spices are incorporated.
Mixture will be sticky.

Add oil to palm of your hands and form mixture into hamburger patties.
For mini’s, I measure 2 to 3 ounce portions.
For full size burgers, I measure 4 to 6 ounce portions.

In large skillet, heat oil over medium high heat.
When skillet is hot, add chicken burgers. Make sure not to overcrowd the pan. You may need to do multiple batches.
Cook 2-3 minutes per side until nicely browned.

Whole30, Paleo, Keto, Gluten Free, Dairy Free

 

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Chicken Enchilada Soup

Soup is such a comfort food during fall and winter.  I can eat soup every day and be perfectly happy.  This recipe is done in a slow cooker which makes my life so much easier during the week.  I love to throw everything in the slow cooker in the morning and smell all of the deliciousness when I walk in the door after work.  I prep the veggies on Sunday when I do my meal prep and throw everything in resealable bags.

Enchilada soup is so good, and I finally tried doing this in the slow cooker. It is fantastic!  This makes a big batch and I love being able to have this a few times during the week, especially now that it is finally cooling down.

I use my own taco seasoning because I like to make sure there isn’t any weird ingredients or fillers in my spice mix. I have the recipe at the bottom of this post.  It makes a big batch which I store in a large spice shaker container (one of my old Costco size spice containers).

enchilada soup3

Slow Cooker Enchilada Soup

Ingredients:
2 pounds boneless, skinless chicken breasts or thighs
8 C chopped veggies, here’s what I used:
½ onion, chopped
2 zucchinis, chopped
1 red bell pepper, chopped
2 carrots, chopped
2 poblano peppers, chopped
1 t salt

“enchilada sauce”
1 14.5 ounce can crushed fire roasted tomatoes
4 C chicken stock
½ C taco seasoning (use your favorite, or use the recipe below)
3 T New Mexico chili powder
1 can full fat coconut milk

Toppers:
1 bunch cilantro, chopped
1 bunch green onion, chopped
2 avocados, cubed

Directions:
In blender, add crushed tomatoes, chicken stock, taco seasoning, chili powder and coconut milk. Blend until smooth.
In slow cooker, add chicken, veggies, salt, and “enchilada sauce”.
Cook on low for 7 hours.

Shred chicken with 2 forks.

To thicken the soup, add 2 T arrowroot flour and 1 T water to a small bowl, stir to combine.  Then add the mixture to the soup and stir. Cook for another 10 minutes.

Taste and add salt, if needed.

Top with cilantro, green onions and avocado.

Taco Seasoning

Ingredients:
¼ C + 1T sweet paprika
¼ C smoked paprika
3 T granulated onion
3 T granulated garlic
3 T ancho chili powder
2 T Mexican oregano
2 T pepper
1 ½ T cumin
1 ½ T coriander
1 T cayenne pepper
1 T salt

Directions:
In bowl or large mason jar, add all ingredients and stir to combine. Store in a resealable bag, spice container, or mason jar.

Whole30, Paleo, Keto, Gluten Free, Dairy Free

pinterest pic enchilada soup

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Brussels Sprouts Breakfast Hash

When I get tired of eggs for breakfast, this is what I make.  A hash with sausage, brussels sprouts, shallots and apples.  Since pomegranates are in season, I added a handful of pomegranate arils. I love the pop of color and flavor they bring to this dish.

Brussels Sprouts Breakfast Hash

Ingredients:
12 ounces sausage, sliced (I like using a spicy sausage)
2 shallots, sliced
1 apple, peeled and sliced
12 ounces sliced brussels sprouts
3 T ghee or bacon fat
Pomegranate arils for garnish

Directions:
In a large skillet, heat 2 T ghee over medium high heat.
Add sausage and stir occasionally until browned. About 8-10 minutes.
Add remaining ghee, brussels sprouts, shallots and apple.
Stir to get everything combined.
Stir occasionally for about 5-8 minutes, or until brussels sprouts are slightly browned.
Add salt and pepper to taste.
Plate your hash and garnish with pomegranate arils.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Nut Free

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Pumpkin Spice Paleo/Keto Muffins

Pumpkin Spice Muffins are a real treat during the fall months.  Try a couple with a spoonful of ghee and enjoy them with a warm cup of coffee and a couple pieces of bacon.  That’s a pretty perfect breakfast in my opinion.

This muffin recipe started as a Paleo muffin recipe, but I have also added a low carb/sugar free Keto option. I prefer using Lakanto Golden Sweetener as a replacement for the honey.

Pumpkin Spice Paleo/Keto Muffins
Makes 12 muffins
Ingredients:
2 C Almond flour
1 C pumpkin puree
1 C chopped pecans
2 eggs
¼ C ghee, melted (you can also swap this out for melted coconut oil)
¼ C honey (use Lakanto Golden Sweetener for Keto and sugar free)
1 T vanilla extract
1 t apple cider vinegar
½ lemon, zested and juiced
1 ½ t pumpkin pie spice
½ t baking soda
¼ t salt

Directions:
Preheat oven to 350 degrees. Grease muffin pan or line muffin pan with muffin liners.
In large bowl add all ingredients and mix everything together until combined.
Spoon muffin mix into greased or lined muffin tins.
Bake for 18-22 minutes.
Let rest for 5-10 minutes and transfer to wire rack if not using muffin liners.

Paleo, Keto, Low Carb, Sugar Free, Vegan, Vegetarian, Gluten Free, Dairy Free

 

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Romesco

During one of my rounds of Whole30 I discovered Romesco.  It came in one of my Sun Basket meal preps and I loved it so much I had to try and recreate it.  I made a batch for our last New Year’s Eve party and served it with a beautiful veggie tray and everyone loved it.  It was gone in no time.  Now I know that I need to make a double batch for parties because it is just that good.

This is another versatile sauce that is great on steak, chicken, pork, eggs and veggies. I have also used this Romesco with seared scallops and grilled shrimp.  I hope you try it and love it too!

Romesco

Ingredients:
1 12 oz jar of roasted red bell peppers
2 C slivered or sliced almonds (no skin)
3 cloves garlic
3 T red wine vinegar
2 T tomato paste
½ lemon, juiced
1 t salt
1 t smoked paprika
1 t sweet paprika
1 t black pepper
1/8 t cayenne (optional)
¼ C fresh Italian parsley
1 C Extra Virgen Olive Oil

Directions:
Put everything in food processor except the olive oil and pulse until combined. Add olive oil and pulse until desired consistency.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Sauce

romesco

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Cilantro Pesto on Grilled Shrimp

The weather is cooling down, but still perfect for grilling.  Change up the usual basil and pine nut pesto for this cilantro and almond pesto. I love the fresh flavors on grilled shrimp.  If you like a little spice, add some red pepper flakes or a pinch of cayenne to this pesto. Then add it to just about anything.  It’s fun to try new ingredients in recipes and dishes you routinely make.

For these grilled shrimp, I seasoned them with lemon juice, olive oil, salt and pepper. They were grilled for 1 minute per side and topped them with this lovely pesto.

Cilantro Almond Pesto
Ingredients:
1 ½ C cilantro
1 C slivered almonds
1 clove garlic
½ t salt
½ t crushed red pepper flakes(optional)
1 C Extra Virgin Olive Oil (EVOO)

Directions:
Place all ingredients except EVOO in a food processor and pulse until combined. Add the EVOO to desired consistency and stir.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Gluten Free

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