BLT Quiche with Potato Crust – Low Carb and Whole 30 Approved

Well folks I’m on round two of the Whole 30 diet, so the next month of posts will most likely be all natural, clean eating meals that are low-carb.  This BLT Quiche with Potato Crust is the perfect make ahead breakfast Quiche for those of us on the Whole 30 meal plan or low carb diet.

BLT Quiche

I made it on Sunday and have been eating it all week.  I almost think it gets better as the days pass.  If you are looking for a quick and easy breakfast during the week give this BLT Quiche with Potato Crust a try!

Ingredients for BLT Quiche with Potato Crust:

1/2 Lb Bacon, chopped 1/4 inch pieces (ensure its whole 30 compliant)

1/2 Onion, diced

1/2 Teaspoon Black Pepper

6 Cups Baby Organic Spinach

1/2 Teaspoon Salt

1 to 2 large Red Skin Potatoes, 1/32 inch sliced on mandolin

2 Teaspoons Bacon Grease

8 Eggs, beaten

2 Large Roma Tomato, sliced

To get things started wash the potatoes and slice into thin rounds.  I used a mandolin set to 1/32 inch width, but you can just cut them super thin if you don’t have one.

BLT Quiche with Potato Crust

Grease a pie pan with some bacon fat (if you are eating Paleo like me and have it saved) or any non-stick spray.  Line the pie pan with the sliced potatoes making a “crust”. Sprinkle a pinch of salt and pepper over the crust.

in a skillet add the bacon and cook over medium high heat.  Once the bacon is almost to your desired doneness add the onions; cook the onions until they become translucent.  Using a slotted spoon remove the bacon and onion mixture and evenly spoon it over the potato pie crust.

BLT Quiche with Potato Crust from Sassy Southern Yankee

Using the pan you just removed the bacon from add the spinach, salt and pepper; sauté the spinach until its wilted. It’s amazing how quickly 6 cups of spinach will reduce to 1 cup cooked isn’t it? Using the slotted spoon again remove the spinach and evenly spoon it over the bacon and onion mixture.

In a medium bowl whisk the eggs until they are creamy and smooth; pour the eggs over the spinach.

BLT Quiche from Sassy Southern Yankee

To finish things off slice the tomatoes into 1/4-1/2 inch rounds them place them on top of the Quiche.  Bake in the oven at 375* for about 30 minuets until the eggs are set.  You can serve warm or chilled. I drizzled a bit of olive oil on the top before serving and added a bit of course salt and pepper.

I kept mine in the fridge all week and would just pop the BLT Quiche with Potato Crust into the microwave for 45 seconds to warm it up a bit.  This was the perfect way to use some of the tomatoes from my garden 🙂

BLT Quiche Whole 30 Approved

5.0 from 1 reviews
BLT Quiche with Potato Crust - Low Carb and Whole 30 Approved
Author: 
Recipe type: Main
Cuisine: Whole 30/ Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This BLT Quiche with Potato Crust is the perfect make ahead breakfast quiche for those of us on the Whole 30 meal plan or low carb diet.
Ingredients
  • ½ Lb Bacon, chopped ¼ inch pieces (ensure its whole 30 compliant)
  • ½ Onion, diced
  • ½ Teaspoon Black Pepper
  • 6 Cups Baby Organic Spinach
  • ½ Teaspoon Salt
  • 1 to 2 large Red Skin Potatoes, 1/32 inch sliced on mandolin
  • 2 Teaspoons Bacon Grease
  • 8 Eggs, beaten
  • 2 Large Roma Tomato, sliced
Instructions
  1. To get things started wash the potatoes and slice into thin rounds. I used a mandolin set to 1/32 inch width, but you can just cut them super thin if you don't have one.
  2. Grease a pie pan with some bacon fat (if you are eating Paleo like me and have it saved) or any non-stick spray. Line the pie pan with the sliced potatoes making a "crust". Sprinkle a pinch of salt and pepper over the crust.
  3. in a skillet add the bacon and cook over medium high heat. Once the bacon is almost to your desired doneness add the onions; cook the onions until they become translucent. Using a slotted spoon remove the bacon and onion mixture and evenly spoon it over the potato pie crust.
  4. Using the pan you just removed the bacon from add the spinach, salt and pepper; sauté the spinach until its wilted. It's amazing how quickly 6 cups of spinach will reduce to 1 cup cooked isn't it? Using the slotted spoon again remove the spinach and evenly spoon it over the bacon and onion mixture.
  5. In a medium bowl whisk the eggs until they are creamy and smooth; pour the eggs over the spinach.
  6. To finish things off slice the tomatoes into ¼-1/2 inch rounds them place them on top of the Quiche. Bake in the oven at 375* for about 30 minuets until the eggs are set. You can serve warm or chilled. I drizzled a bit of olive oil on the top before serving and added a bit of course salt and pepper.
  7. I kept mine in the fridge all week and would just pop the BLT Quiche with Potato Crust into the microwave for 45 seconds to warm it up a bit. This was the perfect way to use some of the tomatoes from my garden 🙂

 

Honeyed Goat Cheese Cherry Tart with Pecan Crust {Gluten Free}

If you are like me and trying to milk every list minute of of cherry season then this Honeyed Goat Cheese Cherry Tart with Pecan Crust will have you ending on a sweet note.

Honeyed Goat Cheese Cherry Tart with Pecan Crust from Sassy Southern Yankee

Rich creamy goat cheese with a hint of honey is the perfect compliment to tart bing cherries. If that wasn’t good enough the pecan pie crust has me weak in the knees. I’ve used the pecan crust before and it’s just to die for! *if you are worried about too much sugar you can always omit it from the crust and reduce the honey from the filling to taste.

Ingredients:

5.3 Oz Goat Cheese

1/3 Cup Honey

4 Oz Plain Cream Cheese

2 Cups Pecans, toasted

1/4 Cup Brown Sugar (feel free to omit/reduce if watching your sugar)

1/4 Cup Butter

3/4 Lb Fresh Bing Cherries, cut in half and pitted

1/4 Teaspoon Fresh Ground Black Pepper (just trust me here)

To make the crust place the pecans on an oven proof baking sheet or baking dish.  Bake at 350* for about 10 min until toasted and fragrant; set aside to cool for about 5 min. While the nuts are cooking/cooling you can work on the next step.

Ok, to get this party started lets work on the most tedious then the rest of the recipe will be smooth sailing!  To get started wash and dry the cherries.  Next using a sharp knife slice each cherry in half and remove the pits.  Set the halved cherries aside in a bowl. If you are anything like me this process will take you twice as long because you will be sampling the delicious cherries!  One for me and one for the pie is the way I roll!

Pecan Crust from Sassy Southern Yankee

Now lets take those toasted pecans and put them to good use.  In a food processor add the pecans, brown sugar and butter.  Pulse until the nuts are ground and all of the butter is combined.  Using your hands or the back of a spoon press the mixture into a 9 inch round tart pan (you can use another pan I just love how you can remove the sides and it looks great for presentation.  A 9×9 square would work just as well).

Honeyed Goat Cheese Cherry Tart from Sassy Southern Yankee

Next using your stand up mixer or hand-held mixer beat the cream cheese and goat cheese until smooth and combined; then add the honey.  Pour the mixture in the tart pan over the pecan pie crust.

Now you know those beautiful cherries you worked so heard to prep it’s go time for them.  I placed mine so that they all looked the same but you can really do whatever you like.  Have some fun with it make patterns, swirls or whatever suits you.

Finished Honeyed Goat Cheese Cherry Tart from Sassy Southern Yankee

Then sprinkle the fresh ground black pepper over the top of the tart.  The final step is to pop the tart into the oven at 350* for 8-10 minutes.  Allow the tart to cool then place in the fridge to chill for 2+ hours until the filling sets up.  Serve chilled I served mine with a bit of cherry honey mustard drizzled over for a bit of zip (I found it in the mustard asile at the store).

Honeyed Goat Cheese Cherry Tart with Pecan Crust {Gluten Free}
Author: 
Recipe type: Dessert
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Rich creamy goat cheese with a hint of honey is the perfect compliment to tart bing cherries. If that wasn't good enough the pecan pie crust has me weak in the knees.
Ingredients
  • 5.3 Oz Goat Cheese
  • ⅓ Cup Honey
  • 4 Oz Plain Cream Cheese
  • 2 Cups Pecans, toasted
  • ¼ Cup Brown Sugar
  • ¼ Cup Butter
  • ¾ Lb Fresh Bing Cherries, cut in half and pitted
  • ¼ Teaspoon Fresh Ground Black Pepper (just trust me here)
Instructions
  1. To make the crust place the pecans on an oven proof baking sheet or baking dish. Bake at 350* for about 10 min until toasted and fragrant; set aside to cool for about 5 min. While the nuts are cooking/cooling you can work on the next step.
  2. Ok, to get this party started lets work on the most tedious then the rest of the recipe will be smooth sailing! To get started wash and dry the cherries. Next using a sharp knife slice each cherry in half and remove the pits. Set the halved cherries aside in a bowl. If you are anything like me this process will take you twice as long because you will be sampling the delicious cherries! One for me and one for the pie is the way I roll!
  3. Now lets take those toasted pecans and put them to good use. In a food processor add the pecans, brown sugar and butter. Pulse until the nuts are ground and all of the butter is combined. Using your hands or the back of a spoon press the mixture into a 9 inch round tart pan (you can use another pan I just love how you can remove the sides and it looks great for presentation. A 9x9 square would work just as well).
  4. Next using your stand up mixer or hand-held mixer beat the cream cheese and goat cheese until smooth and combined; then add the honey. Pour the mixture in the tart pan over the pecan pie crust.
  5. Now you know those beautiful cherries you worked so heard to prep it's go time for them. I placed mine so that they all looked the same but you can really do whatever you like. Have some fun with it make patterns, swirls or whatever suits you.
  6. Then sprinkle the fresh ground black pepper over the top of the tart. The final step is to pop the tart into the oven at 350* for 8-10 minutes. Allow the tart to cool then place in the fridge to chill for 2+ hours until the filling sets up. Serve chilled I served mine with a bit of cherry honey mustard drizzled over for a bit of zip (I found it in the mustard asile at the store).

 

Turkey Crust Pizza Margherita Style – Low Carb/ High Protein

If you are looking for a delicious low carb, and high protein pizza option that tastes better than that cardboard cauliflower recipe look no further!  This Turkey Crust Pizza recipe is a take on my traditional Chicken Pizza Crust Recipe.  Fresh basil, ripe tomatoes and creamy mozzarella make this Turkey Crust Pizza Margherita a winner in my book.  The perfect low-carb option for pizza lovers! Let me know what you think in the comments below!

Turkey Crust Pizza 3

Ingredients:

1 Lb Ground Turkey

3/4 Cup Parmesan Cheese

2 Tablespoons Fresh Chopped Basil

1/4 Teaspoon Salt

1/8 teaspoon Red Pepper Flakes, if desired

1 Roma Tomato, sliced

6-10 Fresh Whole Basil Leaves

1/2 cup Fresh Mozzarella bite size balls

Olive Oil, if desired for drizzling

1 Clove Garlic, minced

Let me start by saying you can make this as easy or complex as you like.  In the picture above I used roasted tomatoes and garlic.  I know this isn’t typical of a Margherita pizza, but I had them on hand from a soup I was making.  The Turkey Pizza Crust would taste equally as good with the traditional fresh tomatoes.  Now that we have that clarified let’s get to cooking!

Pre-heat the oven to 400* and line a cookie sheet or pizza pan with tin foil or parchment paper; whatever you have on had is perfect.  I recommend using a pan with a lip because the juices from the turkey spilled in my oven (lesson learned). Many of you had concerns about the amount of grease on the other recipe just to clarify that liquid is juice not grease! Spray the foil or parchment with a bit of nonstick spray.

Turkey Crust Pizza

In a medium bowl add the ground turkey, chopped basil, 1/2 cup parmesan cheese, salt and red pepper; then using your hands mix all the ingredients together until evenly combined.

Turn the turkey pizza crust mixture out onto the greased cookie sheet.  Using the palm of your hand flatten out the mixture until it’s about 1/4-1/2 inch thick.  Bake in the oven for about 15 min; then using a spatchula flip the crust over. If your pizza is on the ticker side allow it to cook until almost baked through.  I don’t want anyone eating undercooked ground turkey.

Turkey Crust Pizza 1

Now its time to add the toppings! I added the tomatoes (which I roasted in the oven for a bit to soften them and bring out the flavor but this is optional), basil, minced garlic and mozzarella sporadically on the pizza then added the remaining parmesan cheese.  Bake for an additional 5 min or until the mozzarella is  melted and bubbly.  Drizzle with a bit of olive oil and fresh basil.  If you wanted a bit more tomato flavor you could always add a bit of pizza sauce before adding the cheese.

Turkey Crust Pizza 2

This made one pizza and I would recommend it serving two people as it’s about 6 oz of protein per person once it’s cooked.

5.0 from 1 reviews
Turkey Crust Pizza Margherita Style - Low Carb/ High Protein
Author: 
Recipe type: Main
Cuisine: Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Fresh basil, ripe tomatoes and creamy mozzarella make this Turkey Crust Pizza a winner in my book. The perfect low-carb option for pizza lovers!
Ingredients
  • 1 Lb Ground Turkey
  • ¾ Cup Parmesan Cheese
  • 2 Tablespoons Fresh Chopped Basil
  • ¼ Teaspoon Salt
  • ⅛ teaspoon Red Pepper Flakes, if desired
  • 1 Roma Tomato, sliced
  • 6-10 Fresh Whole Basil Leaves
  • ½ cup Fresh Mozzarella bite size balls
  • Olive Oil, if desired for drizzling
  • 1 Clove Garlic, minced
Instructions
  1. Let me start by saying you can make this as easy or complex as you like. In the picture above I used roasted tomatoes and garlic. I know this isn't typical of a Margherita pizza, but I had them on hand from a soup I was making. The Turkey Pizza Crust would taste equally as good with the traditional fresh tomatoes. Now that we have that clarified lets get to cooking!
  2. Pre-heat the oven to 400* and line a cookie sheet or pizza pan with tin foil or parchment paper; whatever you have on had is perfect. I recommend using a pan with a lip because the juices from the turkey spilled in my oven (lesson learned). Many of you had concerns about the amount of grease on the other recipe just to clarify that liquid is juice not grease! Spray the foil or parchment with a bit of nonstick spray.
  3. In a medium bowl add the ground turkey, chopped basil, ½ cup parmesan cheese, salt and red pepper; then using your hands mix all the ingredients together until evenly combined.
  4. turn the turkey pizza crust mixture out onto the greased cookie sheet. Using the palm of your hand flatten out the mixture until it's about ¼-1/2 inch thick. Bake in the oven for about 15 min; then using a spatchula flip the crust over. If your pizza is on the ticker side allow it to cook until almost baked through. I don't want anyone eating undercooked ground turkey.
  5. Now its time to add the toppings! I added the tomatoes, basil, minced garlic and mozzarella sparatically on the pizza then added the remaining parmesan cheese. Bake for an additional 5 min or until the mozzarella is melted and bubbly. Drizzle with a bit of olive oil and fresh basil. If you wanted a bit more tomato flavor you could always add a bit of pizza sauce before adding the cheese.

 

Raspberry Peach Scones {Gluten Free}

Raspberry Peach Scones can you tell I’ve been to the farmers market again? Let me just say my eyes are bigger than my fridge.  All of the produce this year just looks amazing, so really it’s not my fault!  I feel guilty passing up such a beautiful bounty.  The large red raspberries and beautiful ripe juicy peaches were just calling my name.

Raspberry Peach Scones 3

These Raspberry Peach Scones are sure to be a hit at breakfast or for a mid afternoon snack.  Heck, they might not even make it to mid afternoon! In the rare case that you have some left the Raspberry Peach Scones are perfect stored in an air tight container in the fridge then heated in the microwave for a few seconds the next day. *On a side note I know many you have requested some low carb and high protein recipes and I am working in the test kitchen to get those made for you.  Keep the suggestions coming either in the comments below or the “contact us” tab.  Have a wonderful weekend!

Peach

Ingredients:

1 3/4 Cup Gluten Free Flour Blend

1 Stick Butter, cold and sliced into tablespoons

1/3 Cup Sugar

2 Eggs

1/3 Cup Almond Milk or whatever milk you prefer

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1 Teaspoon Vanilla

1 Cup Fresh Raspberries

2 Peaches, pitted and diced

Pre-heat the oven to 400*

Using a food processor pulse the flour and cold butter together.  If you don’t have a food processor you can also use a pastry cutter or even a fork it just takes a bit longer.  The key is to keep the butter cold, so it will create little pockets of goodness when it bakes.

Once the butter and flour are combined pour it into a medium bowl; add the sugar, salt and baking powder.  Next add all of the wet ingredients; the dough will form a sticky ball.  Last but certainly not least add in those beautiful raspberries and juicy peaches.

Raspberry Peach Scone dough

If you wanted to make the scones look pretty you could now add a bit of GF flour to a flat surface, and roll them into a round.  I prefer a bit more rustic look I just dropped them onto a greased cookie sheet (about 1/2 cup each).  If you want them to have a beautiful golden brown top just take one egg, and beat it to create an egg wash then using a pastry brush; brush the tops just before popping them in the oven.

Raspberry Peach Scones ready for the oven

Bake the Raspberry Peach Scones in a 400* oven for about 25-30 mins until slightly kissed with a golden brown top.  I love to serve mine fresh from the oven with a bit of butter or honey.

Raspberry Peach Scones 4

Raspberry Peach Scones {Gluten Free}
Author: 
Recipe type: Breakfast
Cuisine: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Raspberry Peach Scones are sure to be a hit at breakfast. Large red raspberries and beautiful ripe juicy peaches are the perfect addition to our favorite scone.
Ingredients
  • 1¾ Cup Gluten Free Flour Blend
  • 1 Stick Butter, cold and sliced into tablespoons
  • ⅓ Cup Sugar
  • 2 Eggs
  • ⅓ Cup Almond Milk or whatever milk you prefer
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 1 Teaspoon Vanilla
  • 1 Cup Fresh Raspberries
  • 2 Peaches, pitted and diced
Instructions
  1. Using a food processor pulse the flour and cold butter together. If you don't have a food processor you can also use a pastry cutter or even a fork it just takes a bit longer. The key is to keep the butter cold, so it will create little pockets of goodness when it bakes.
  2. Once the butter and flour are combined pour it into a medium bowl; add the sugar, salt and baking powder. Next add all of the wet ingredients; the dough will form a sticky ball. Last but certainly not least add in those beautiful raspberries and juicy peaches.
  3. If you wanted to make the scones look pretty you could now add a bit of GF flour to a flat surface, and roll them into a round. I prefer a bit more rustic look I just dropped them onto a greased cookie sheet (about ½ cup each). If you want them to have a beautiful golden brown top just take one egg, and beat it to create an egg wash then using a pastry brush; brush the tops just before popping them in the oven.
  4. Bake the Raspberry Peach Scones in a 400* oven for about 25-30 mins until slightly kissed with a golden brown top. I love to serve mine fresh from the oven with a bit of butter or honey.

 

Perfectly Yummy Pizza Fondue

Looking for that perfect treat to take to your next Halloween party or football game?  Rumor has it football is kicking off…I know nothing about football, but I do know food! This Pizza Fondue won’t let you down.  It’s quick, easy and will have the kids young and old licking their plates.

Pizza Fondue

This perfectly yummy Pizza Fondue is good on your budget (about $10), kitchen and schedule!  If you want to make your life even easier use a crockpot liner for a quick clean up! It’s a win, win for everyone!  I made this with standard pizza toppings, but feel free to mix and match your favorite toppings.  My mom used to make this when we were younger and sneak spinach and other veggies in.

Ingredients:

1 (8 Oz) package of Cream Cheese

1/2 Cup Parmesan Cheese

2 (15 Oz) Cans of Pizza Sauce

1 Cup Italian Blend Shredded Cheese or Mozzarella

1 Teaspoon Garlic Powder

1 Teaspoon Dried Basil

1 Teaspoon Dried Oregano

1 Teaspoon Sugar, optional (to reduce acid)

1/2 Onion, diced

1/2 Green Pepper, diced

1 Package of Pepperoni, diced (check to ensure Gluten Free)

Anything you want to use as dippers (I Served it with Gluten Free Bread, Crackers or veggies)

In a small crock-pot combine all of the ingredients for the pizza fondue except for the Italian shredded cheese.  Heat over low for about 1 hour or High for 30 mins stirring periodically.  The cream cheese will blend into the pizza sauce creating a creamy texture.

Once the cream cheese has melted stir in the shredded Italian cheese and allow to melt (the mixture will thicken, and also become very stringy when stirring). Keep on low until ready to serve.  If the fondue mixture becomes too thick feel free to add a bit of water.  I like to serve mine with a gluten free store bough baguette or some tortilla scoop chips. Perfectly Yummy Pizza Fondue is the perfect addition to any party.

*I like to throw everything in the mini crock pot the night before when the house is quiet then just pop it out of the fridge about an hour before guest arrive.  If you don’t have a crock pot you can always heat this in a glass casserole dish in the microwave just be sure to cover it, so you don’t make a mess.

Perfectly Yummy Pizza Fondue
Author: 
Recipe type: Appetizer
Cuisine: Crock-Pot
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This perfectly yummy Pizza Fondue is good on your budget (about $10), kitchen and schedule!
Ingredients
  • 1 (8 Oz) package of Cream Cheese
  • ½ Cup Parmesan Cheese
  • 2 (15 Oz) Cans of Pizza Sauce
  • 1 Cup Italian Blend Shredded Cheese or Mozzarella
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Sugar, optional (to reduce acid)
  • ½ Onion, diced
  • ½ Green Pepper, diced
  • 1 Package of Pepperoni, diced (check to ensure Gluten Free)
Instructions
  1. In a small crock-pot combine all of the ingredients for the pizza fondue except for the Italian shredded cheese. Heat over low for about 1 hour or High for 30 mins stirring periodically. The cream cheese will blend into the pizza sauce creating a creamy texture.
  2. Once the cream cheese has melted stir in the shredded Italian cheese and allow to melt (the mixture will thicken, and also become very stringy when stirring). Keep on low until ready to serve. If the fondue mixture becomes too thick feel free to add a bit of water. I like to serve mine with a gluten free store bough baguette or some tortilla scoop chips. Perfectly Yummy Pizza Fondue is the perfect addition to any party.
  3. *I like to throw everything in the mini crock pot the night before when the house is quiet then just pop it out of the fridge about an hour before guest arrive. If you don’t have a crock pot you can always heat this in a glass casserole dish in the microwave just be sure to cover it, so you don’t make a mess.

 

Grilled Basil Shrimp with Pineapple

This Grilled Basil Shrimp with Pineapple is light, cool and fresh with a hint of sweetness from the caramelized pineapple.

Grilled Basil Shrimp

It’s Saturday which means I can make a trip to my local fish monger.  In a pinch I will purchase frozen seafood, but fresh is really where it’s at!  Shrimp is one of my favorite go to proteins in the summer because its low in fat, high in protein and it won’t weigh me down in this summer heat.  It’s also super easy to make any night of the week because it cooks quickly!

Ingredients:

1 Lb Fresh Shrimp, peeled and deveined

2 Tablespoons Fresh Basil, chopped

1 Tablespoon Olive Oil

1 Pineapple, peeled, cored and chopped into 1/2 inch thick pieces

1 bundle of Scallions

Fire up the grill; then in a Small bowl combine the shrimp, basil and olive oil; allow to marinate for at least 15 min. If you are using bamboo skewers now would also be a great time to soak them in water, so they don’t burn.

Grilled Basil Shrimp with Pineapple

Next core and peel your pineapple.  I prefer to purchase a whole pineapple, but your local grocer should sell them already peeled and cored for you if you don’t feel like taking the time to prep.  Cut the pineapple into chunks that are about 1 inch by 1/2 inch thick.  You want them thick enough to put your bbq skewers through, but not so big that they will take forever to cook.

Wash the scallions and remove the rooted ends; then cut them into 2 inch pieces.

Now it’s time to assemble!  I know that the pictures show that I have the pineapple and shrimp mixed and matched on the skewers. You are free to do that, but the pineapple won’t be as deliciously carmelized.  I would recommend that you separate the pineapple from the shrimp and scallions on separate skewers because the shrimp tends to cook much faster. I mixed and matched a few of mine for the pictures.  The rest of my skewers were all shrimp and all pineapple for the reason I mentioned above.

Grilled Basil Shrimp with Pineapple 2

If you decided to cook the pineapple on a separate skewers you will want to start them about 5 min prior to adding the shrimp and scallions the grill. Place the skewers on the BBQ and cook until the shrimp is cooked through about 5 min flipping once to ensure they are cooked evenly.  This is a quick, easy and healthy meal that the whole family will love!

Grilled Basil Shrimp with Pineapple 3

Grilled Basil Shrimp with Pineapple
Author: 
Recipe type: Main
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This Grilled Basil Shrimp with Pineapple is light, cool and fresh with a hint of sweetness from the caramelized pineapple. This is a quick, easy and healthy meal that the whole family will love!
Ingredients
  • 1 Lb Fresh Shrimp, peeled and deveined
  • 2 Tablespoons Fresh Basil, chopped
  • 1 Tablespoon Olive Oil
  • 1 Pineapple, peeled, cored and chopped into ½ inch thick pieces
  • 1 bundle of Scallions
Instructions
  1. Fire up the grill; then in a Small bowl combine the shrimp, basil and olive oil; allow to marinate for at least 15 min. If you are using bamboo skewers now would also be a great time to soak them in water, so they don't burn.
  2. Next core and peel your pineapple. I prefer to purchase a whole pineapple, but your local grocer should sell them already peeled and cored for you if you don't feel like taking the time to prep. Cut the pineapple into chunks that are about 1 inch by ½ inch thick. You want them thick enough to put your bbq skewers through, but not so big that they will take forever to cook.
  3. Wash the scallions and remove the rooted ends; then cut them into 2 inch pieces.
  4. Now it's time to assemble! I know that the pictures show that I have the pineapple and shrimp mixed and matched on the skewers. You are free to do that, but the pineapple won't be as deliciously carmelized. I would recommend that you separate the pineapple from the shrimp and scallions on separate skewers because the shrimp tends to cook much faster. I mixed and matched a few of mine for the pictures. The rest of my skewers were all shrimp and all pineapple for the reason I mentioned above.
  5. If you decided to cook the pineapple on a separate skewers you will want to start them about 5 min prior to adding the shrimp and scallions the grill. Place the skewers on the BBQ and cook until the shrimp is cooked through about 5 min flipping once to ensure they are cooked evenly. This is a quick, easy and healthy meal that the whole family will love!

 

 

Hamburger Steaks with Mushroom Onion Gravy- Gluten Free

Do you have those recipes that just remind you of home?  For me it’s my daddy’s Hamburger Steak with Mushroom Onion Gravy; it’s the perfect comfort food!

Hamburger Steak with Mushroom Onion Gravy 5

Growing up my dad always worked midnights, so he was the main cook in the house. At the time I didn’t realize how lucky my mom was being able to come home and having dinner waiting on her. Of course his cooking did have some restrictions as we usually had the same 15 meals on rotation.   He ALWAYS served it with corn and mashed potatoes, but I like to try to make things a bit healthier, so fresh green beans and roasted potatoes it is!  I hope you like my daddy’s recipe as much as I do! Ps. I added a bit of mustard and rosemary to add a bit more flavor.

Ingredients:

2 Lbs Ground Beef

1 Large Sweet Onion, diced (about 2 cups)

1 Tablespoon Dijon Mustard

1 Tablespoon Worcestershire Sauce

1 Teaspoon Dried Rosemary

1 Clove Garlic

1 Teaspoon Salt

1 Teaspoon Pepper

2 Tablespoons Olive Oil

2 Cups Baby Bella Mushrooms, sliced

6 Cups Beef Stock

2 Tablespoons Cornstarch

1/2 Cup Water

Start by dicing your onion; then place half of the diced onion in a medium bowl.  Next add the ground beef, mustard, salt, pepper, rosemary and worcestershire sauce. Using your hands combine the ground beef with all of the other ingredients; then form small patties using about 4 oz of meat for each.

In a large skillet brown the hamburger patties over medium high heat turning once the first side is browned.  Don’t worry about cooking the meat all the way through we are just looking to add flavor by browning them.  Once both sides are browned remove them from the heat and set on a plate.

Hamburger Steak with Mushroom Onion Gravy 2

Using the same pan you just browned the hamburger patties add the oil, onion and mushrooms.  Sauté the mixture until everything is soft and the onions and mushrooms start to caramelize.

Once the onions and mushrooms are caramelized return the hamburger patties to the pan; then add 6 cups beef stock.  Bring to a boil and simmer for about 10 minuets until the patties are cooked through.

Hamburger Steak with Mushroom Onion Gravy 3

In a small bowl or a coffee cup add the corn starch and just enough water to thin it out about 1/4- 1/2 Cup.  Stir it together so there aren’t any lumps; then using a large spoon stir the corn starch mixture into the beef stock.  The trick here is to constantly stir it to evenly distribute the corn starch.  The sauce should begin to thicken.  If the sauce isn’t thick enough for you then you can always add additional corn starch to thicken it up a bit more.

Hamburger Steak with Mushroom Onion Gravy

This Hamburger Steak with Mushroom Onion Gravy is perfect served with some fresh from the garden green beans and some mashed potatoes.

Hamburger Steak with Mushroom Onion Gravy Gluten Free
Author: 
Recipe type: Main
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Do you have those recipes that just remind you of home? For me it's my daddy's Hamburger Steak with Mushroom Onion Gravy; it's the perfect comfort food!
Ingredients
  • 2 Lbs Ground Beef
  • 1 Large Sweet Onion, diced (about 2 cups)
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Worcestershire Sauce
  • 1 Teaspoon Dried Rosemary
  • 1 Clove Garlic
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 2 Tablespoons Olive Oil
  • 2 Cups Baby Bella Mushrooms, sliced
  • 6 Cups Beef Stock
  • 2 Tablespoons Cornstarch
  • ½ Cup Water
Instructions
  1. Start by dicing your onion; then place half of the diced onion in a medium bowl. Next add the ground beef, mustard, salt, pepper, rosemary and worcestershire. Using your hands combine the ground beef with all of the other ingredients; then form small patties using about 4 oz of meat for each.
  2. In a large skillet brown the hamburger patties over medium high heat turning once the first side is browned. Don't worry about cooking the meat all the way through we are just looking to add flavor by browning them. Once both sides are browned remove them from the heat and set on a plate.
  3. Using the same pan you just browned the hamburger patties add the oil, onion and mushrooms. Sauté the mixture until everything is soft and the onions and mushrooms start to caramelize.
  4. Once the onions and mushrooms are caramelized return the hamburger patties to the pan; then add 6 cups beef stock. Bring to a boil and simmer for about 10 minuets until the patties are cooked through.
  5. In a small bowl or a coffee cup add the corn starch and just enough water to thin it out about ½ Cup. Stir it together so there aren't any lumps; then using a large spoon stir the corn starch mixture into the beef stock. The trick here is to constantly stir it to evenly distribute the corn starch. The sauce should begin to thicken. If the sauce isn't thick enough for you then you can always add additional corn starch to thicken it up a bit more.
  6. This Hamburger Steak with Mushroom Onion Gravy is perfect served with some fresh from the garden green beans and some mashed potatoes.

 

Perfect Smoked Pulled Pork- Sassy Southern Yankee Style

Nothing says summer like the Perfect Smoked Pulled Pork.  It’s my favorite thing to make for a large summer party.  Just a few mins of prep then let it smoke low and slow.

Sweet Tea Peach BBQ Sauce (Whole 30 Approved) 4

Barbecue means different things to different people in different parts of the country. To me it means smoked pork shoulder, that has been grilled using the indirect method until it’s fall-off-the-bone tender, then pulled into meaty shreds with fingers or a fork. Whether you douse it with vinegar sauce and eaten with coleslaw on a hamburger bun, or slather it in a hickory smoked BBQ sauce, it’s one of the most delicious things on the planet, and it requires only one special ingredient: patience.

A true pork shoulder includes both the Boston butt (the upper part of the leg with the shoulder blade) and the picnic ham (the actual foreleg), a cut of meat that weighs fourteen to eighteen pounds in its entirety and is used chiefly at professional barbecue competitions. This recipe here calls for Boston butt alone (six to seven pounds), which, thanks to its generous marbling, gives you superb barbecue.

Ingredients:

7 Lb Pork Butt Roast

1/4 Cup Apple Cider Vinegar

use this as the rub Best BBQ Rub

You can find a great Sweet Tea Peach BBQ Sauce or you can use your favorite store brand

Supplies:

Smoker

Charcoal

Lighter Fluid

Hardwood woodchips (I used Pecan Chips)

1 Aluminum Pan (12×14 inches or big enough to fit the pork butt)

Things to do the day before:

Soak your hickory chips overnight. Just place them in a bowl and pour enough water to cover them.

Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat; cover and place in the fridge for at least 12 hours.

Getting Started the day of:

Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a disposable aluminum pan on the other side. Trust me when I say use disposable aluminum pan you can just toss it when your done.  I used a glass pan once and it was a disaster!

Perfect Smoked Pulled Pork 6

Place the meat on the cold side of the grill, fat side up in the pan. Add pecan/hickory chips to the charcoal and close the lid. I have a little smoker box that I picked up from the hardware store.

Add more chips every 30 minutes to an hour. Add charcoal as needed, being careful not to let the fire die.  At this point you might find yourself with visiting long lost neighbors as the amazing smell tends to draw them in.  Don’t worry If you are smart just invite them to dinner, and request they bring a dish to pass!

Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.

Perfect Smoked Pulled Pork 7

Remove from the heat and “pull” the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.

Perfect Smoked Pulled Pork

Toss the meat with a vinegar hot sauce/ Peach BBQ Sauce/ Hickory Honey BBQ Sauce. (Optional).  I’m not about to get into a fight about what BBQ sauce is best because as we all know everyone has their opinion on that topic 😉

Perfect Smoked Pulled Pork- Sassy Southern Yankee Style
Author: 
Recipe type: Main
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Nothing says summer like the Perfect Smoked Pulled Pork. It's my favorite thing to make for a summer party. Just a few mins of prep then let it smoke low and slow.
Ingredients
  • 7 Lb Pork Butt Roast
  • ¼ Cup Apple Cider Vinegar
  • use this as the rub Best BBQ Rub
  • You can find a great Sweet Tea Peach BBQ Sauce or you can use your favorite store brand
  • Supplies:
  • Smoker
  • Charcoal
  • Lighter Fluid
  • Hardwood woodchips (I used Pecan Chips)
  • 1 Aluminum Pan (12x14 inches or big enough to fit the pork butt)
Instructions
  1. Things to do the day before: Soak your hickory chips overnight. Just place them in a bowl and pour enough water to cover them.
  2. Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat; cover and place in the fridge for at least 12 hours.
  3. Getting Started the day of: Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a disposable aluminum pan on the other side. Trust me when I say use disposable aluminum pan you can just toss it when your done. I used a glass pan once and it was a disaster!
  4. Place the meat on the cold side of the grill, fat side up in the pan. Add pecan/hickory chips to the charcoal and close the lid. I have a little smoker box that I picked up from the hardware store.
  5. Add more chips every 30 minutes to an hour. Add charcoal as needed, being careful not to let the fire die. At this point you might find yourself with visiting long lost neighbors as the amazing smell tends to draw them in. Don't worry If you are smart just invite them to dinner, and request they bring a dish to pass!
  6. Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
  7. Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
  8. Toss the meat with a vinegar hot sauce/ Peach BBQ Sauce/ Hickory Honey BBQ Sauce. (Optional).

 

 

Roasted Rosemary & Olive Oil Potatoes

Crispy outside, soft centers with hints of rosemary, sea salt and pepper make these the best Roasted Rosemary and Olive Oil Potatoes.  They are the perfect addition to some scrambled eggs or a great grilled steak with three herbed butter. These Roasted Rosemary and Olive Oil Potatoes are the perfect addition to any meal. Have a wonderful Sunday!

Roasted Rosemary & Olive Oil Potatoes 4

Ingredients for Roasted Rosemary and Olive Oil Potatoes:

4 Potatoes, washed and cubed

2 Tablespoons Olive Oil

1/2 Teaspoon Salt

1/4 Teaspoon Fresh Ground Black Pepper

2 Sprigs Fresh Rosemary (about 2 Teaspoons chopped)

1/2 Cup Onion, diced

2 sprigs Lemon thyme (if desired)

3 Chives, minced (if desired)

First wash and dry the potatoes; then using a sharp knife cube them.  You want to make sure the potatoes are about 1/4 x 1/4 inches in size so they cook quickly and evenly.

In a large skillet add the oil, salt, pepper, onions, potatoes and half of the rosemary; cover the pan with a lid or some foil paper.  I love using my good ol’ cast iron skillet for these roasted rosemary and olive oil potatoes.  Cook for about 10 minutes slipping them with a spatula periodically. Once the potatoes are soft remove the lid then brown them to your desired crispiness.

Roasted Rosemary & Olive Oil Potatoes 2

*The lid on the potatoes will steam them, so they are soft on the inside.  Cook until they are fork tender; then remove the lid and start to brown them.  They typically take about 10 minuets to steam with the lid; then an additional 10 minuets to brown.  I love mine extra crispy so I let them cook a little longer.

Roasted Rosemary & Olive Oil Potatoes

Once the potatoes are just about finished; add the remaining fresh chopped rosemary, (lemon thyme and chives if desired). These Roasted Rosemary and Olive Oil Potatoes are the perfect addition to any meal.

Roasted Rosemary & Olive Oil Potatoes 5

Roasted Rosemary & Olive Oil Potatoes
Author: 
Recipe type: Side Dish
Cuisine: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Crispy outside, soft centers with hints of rosemary, sea salt and pepper make these the best Roasted Rosemary and Olive Oil Potatoes. They are the perfect addition to some scrambled eggs or a great grilled steak with three herbed butter. These Roasted Rosemary and Olive Oil Potatoes are the perfect addition to any meal.
Ingredients
  • 4 Potatoes, washed and cubed
  • 2 Tablespoons Olive Oil
  • ½ Teaspoon Salt
  • ¼ Teaspoon Fresh Ground Black Pepper
  • 2 Sprigs Fresh Rosemary (about 2 Teaspoons chopped)
  • ½ Cup Onion, diced
Instructions
  1. First wash and dry the potatoes; then using a sharp knife cube them. You want to make sure the potatoes are about ¼ x ¼ inches in size so they cook quickly and evenly.
  2. In a large skillet add the oil, salt, pepper, onions, potatoes and half of the rosemary; cover the pan with a lid or some foil paper. I love using my good ol' cast iron skillet for these roasted rosemary and olive oil potatoes. Cook for about 10 minutes slipping them with a spatula periodically. Once the potatoes are soft remove the lid then brown them to your desired crispiness.
  3. *The lid on the potatoes will steam them, so they are soft on the inside. Cook until they are fork tender; then remove the lid and start to brown them. They typically take about 10 minuets to steam with the lid; then an additional 10 minuets to brown. I love mine extra crispy so I let them cook a little longer.
  4. Once the potatoes are just about finished; add the remaining fresh chopped rosemary. These Roasted Rosemary and Olive Oil Potatoes are the perfect addition to any meal.

 

Mexican Breakfast Haystacks

Looking for that perfect holiday brunch for the 4th of July weekend?  These Mexican Breakfast Haystacks are super easy to make and I guarantee they will impress your family!  They have the perfect balance of creamy avocado, crispy potatoes and a kick of salsa.  On a side note I am trying something new so I made you a video on how to assemble the Mexican Breakfast Haystacks.  Let me know what you think in the comments below.  Thank you!

Mexican Breakfast Haystacks 3

 

 

Ingredients:

6 Medium Redskin Potatoes, cooked

1 Shallot or medium Onion, diced

1 Tablespoon Oil

1/4 Teaspoon Salt

1/2 Teaspoon Fresh Ground Pepper

1 Avocado,  sliced

1/2 Cup of your favorite Salsa

2 Large Eggs

1 Scallion, sliced

Sour Cream, black beans, shredded and scallions if desired (I used cheese and scallions)

To get things started wash the potatoes then place them on a plate and microwave them about 5 mins (I used my microwaves baked potato setting).  If you are making brunch for a large group feel free to do this the night before.

In a skillet add the oil, chopped potatoes, salt and pepper.  Cook over medium until they are to your desired doneness.  I love mine extra crispy so they tend to take a bit longer.

While the potatoes are crisping up peel and slice the avocado.  You know how when you go to a restaurant how the slices look perfect vs the mad murder scene that mine look like?  Well I learned a neat little trick to have the perfectly sliced avocado EVERY TIME!  Just slice the avocado into quarters then peel back the skin at the top.

If the avocado is ripe it will remove easily; then you can slice it.  Tara! the perfectly sliced avocado.  You’re welcome!  Place the avocado on the plates.

Next place the potatoes in the middle of the plate.  Once the potatoes are plated use the same skillet to cook your eggs (as you know I hate to dirty extra pans). I made mine over easy but you can cook them however you like.  Once the eggs are cooked place them on the potatoes.

Pour the salsa of the eggs then sprinkle with cheese (if desired) and sliced scallions. That my friends is a Mexican Breakfast Haystack.  You can always feel free to mix and match the toppings things like black olives, black beans, chorizo, diced fresh tomatoes all might be a great addition.  Enjoy!

xoxoxo

~Jess

Mexican Breakfast Haystacks 4

Mexican Breakfast Haystacks
Author: 
Recipe type: Main
Cuisine: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These Mexican Breakfast Haystacks are super easy to make! They have the perfect balance of creamy avocado, crispy potatoes and a kick of salsa.
Ingredients
  • 6 Medium Redskin Potatoes, cooked
  • 1 Shallot or medium Onion, diced
  • 1 Tablespoon Oil
  • ¼ Teaspoon Salt
  • ½ Teaspoon Fresh Ground Pepper
  • 1 Avocado, sliced
  • ½ Cup of your favorite Salsa
  • 2 Large Eggs
  • 1 Scallion, sliced
  • Sour Cream, black beans, shredded and scallions if desired (I used cheese and scallions)
Instructions
  1. To get things started wash the potatoes then place them on a plate and microwave them about 5 mins (I used my microwaves baked potato setting). If you are making brunch for a large group feel free to do this the night before.
  2. In a skillet add the oil, chopped potatoes, salt and pepper. Cook over medium until they are to your desired doneness. I love mine extra crispy so they tend to take a bit longer.
  3. While the potatoes are crisping up peel and slice the avocado. You know how when you go to a restaurant how the slices look perfect vs the mad murder scene that mine look like? Well I learned a neat little trick to have the perfectly sliced avocado EVERY TIME! Just slice the avocado into quarters then peel back the skin at the top. If the avocado is ripe it will remove easily; then you can slice it. Tara! the perfectly sliced avocado. You're welcome! Place the avocado on the plates.
  4. Next place the potatoes in the middle of the plate. Once the potatoes are plated use the same skillet to cook your eggs (as you know I hate to dirty extra pans). I made mine over easy but you can cook them however you like. Once the eggs are cooked place them on the potatoes.
  5. Pour the salsa of the eggs then sprinkle with cheese (if desired) and sliced scallions. That my friends is a Mexican Breakfast Haystack. You can always feel free to mix and match the toppings things like black olives, black beans, chorizo, diced fresh tomatoes all might be a great addition. Enjoy!