- 1 ¾ – 2 pounds ground chicken (or turkey)
- 4 teaspoons minced garlic
- 1 ½ teaspoon salt
- 1 teaspoon pepper
- 2 large eggs
- 1 cup gluten free Panko- style breadcrumbs
- ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ cup hot sauce (I recommend Franks)
- 1 cup light brown sugar
- 2 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ¼-½ teaspoon red pepper flakes (depending on spice preference)
- Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
- Combine the ingredients of the firecracker sauce and whisk to combine.
- In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when he ingredients are combined when using hands.
- Shape the meat mixture into ball, about 3 tablespoons of meat per ball. Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.
- Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.
A quick but delicious recipe!
Spanish Garlic Shrimp
4 cloves garlic- sliced
1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika (optional)
1/4 cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley
1) Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
2) Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
1/2 cup Thai Sweet Chili Sauce
2 – 3 tbsp green onions, chopped
Toasted sesame oil
Thai Sweet Chili Sauce;
1 cup plus 4 tablespoon water, divided
2 tablespoons arrowroot
3 medium cloves of garlic, minced (about 1 tablespoon)
2 tablespoons finely chopped fresh Fresno, red Thai chilies, or red jalapeño peppers (seeds left in for a hotter sauce)
2/3 cup honey
1/3 cup rice vinegar.
2 teaspoons Bragg’s Amino Acids
1 teaspoon Red Boat Fish sauce
Make Chili Sauce;
Bring all ingredients, except 4 Tablespoons water and arrowroot, to a simmer. Simmer 15 minutes and then combine 4 T. room temperature water and arrowroot . Stir well and then stir into simmering liquid, stir until liquid simmers.
In a large baking dish, lay down salmon fillets in a row. Each fillet – sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source. Line large baking sheet with unbleached parchment paper or silicone mat, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 6 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 2 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce.
For the buffalo sauce:
¼ cup melted butter
¼ cup hot sauce of choice, I use Frank’s Red Hot®
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire
1 clove garlic, minced
For the cauliflower:
1 large head cauliflower, cut into florets
ghee- for frying
½ cup arrowroot
¾ cup rice flour
½ teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
For serving:Dairy Free Ranch dressing.
For the buffalo sauce:
In a small bowl whisk together the butter, hot sauce, vinegar, Worcestershire and garlic until completely combined. Set aside until ready to use. If not using right away, store the sauce in an airtight container for up to a week – whisking to combine before using.
For the cauliflower:
Fill a large pot with enough oil to reach 2-inches up the side of the pan. Heat oil to 350°.
In a large bowl whisk together the cornstarch, flour, baking powder, garlic powder, salt and pepper. Slowly add ¾ cup cold water, whisking until a thin batter forms (about the consistency of pancake batter). If needed, add more water 1 tablespoon at a time until the desired consistency is reached.
Working in batches, dip the cauliflower in the batter, letting the excess batter drip off. Add to the hot oil and deep-fry until the cauliflower is golden brown, about 4 minutes.
Remove to a large bowl and toss with ¼ cup of the buffalo sauce. Serve immediately ranch dressing.
2-1/2 cups uncooked gluten free pasta
6 cups torn romaine lettuce
1 medium tomato, diced
1/2 cup sliced red onions
4 bacon strips, cooked and crumbled
1/2 cup dairy free ranch dressing (recipe below)
1 Tablespoon barbecue sauce
1/4 teaspoon pepper
- Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
- In a large bowl, combine the romaine lettuce, tomato, bacon, onions and pasta.
- Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!
Dairy–Free Ranch Dressing Recipe
1 cup fresh mayonnaise.
1 tablespoon raw apple cider vinegar.
1 tablespoon unsweetened coconut milk OR Soy sour cream.
1 small garlic clove finely minced or pressed, OR ¾ teaspoon granulated garlic powder.
1 teaspoon onion powder.
2 teaspoons dried parsley.
2 teaspoons fresh chopped dill.
2 teaspoons fresh chopped chives.
Pan-Seared Salmon with Chimichurri
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
2 garlic cloves — minced
Salt and pepper
1/4 teaspoon red pepper flakes
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup red wine vinegar
2 pounds skin-on salmon fillets
1) Combine parsley, cilantro, garlic, 1 teaspoon salt, and pepper flakes in food processor; pulse until coarsely chopped, about 5 pulses. Add ½ cup oil and vinegar; pulse, scraping down bowl as needed, until mixture is combined but still chunky, about 5 pulses. Transfer to bowl; set aside.
2) Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook salmon, skin side up, until well browned, 4 to 6 minutes. Flip and continue to cook until well browned on skin side, 4 to 6 minutes. Transfer to platter. Spoon chimichurri over top. Serve.
Serving Size : 4
1 Tablespoon cumin powder
1 teaspoon fennel powder
1 Tablespoon smoked paprika
1 teaspoon star anise powder
1/3 teaspoon clove
1/2 teaspoon cinnamon
1 medium Onion — diced
1 teaspoon minced garlic
1 Tablespoon ginger — grated
1 1/2 quarts chicken stock
3/4 tablespoon salt
2 tablespoons Red Boat fish sauce
2 tablespoons Mirin
2 Tablespoons Bragg’s Amino Acids
2 teaspoons toasted sesame oil
1 Tablespoon honey
For the bowls:
1 pound wild salmon — divided into 1/2 pound pieces
1 pound sliced mushrooms
1/2 medium yellow onion — sliced paper-thin
1 pound baby spinach
1 1/2 cups mung bean sprouts
1 1/2 scallions — green part only, cut into thin rings (3 to 4)
1/2 cup chopped cilantro
1) In a 3 quart iron Dutch oven, toast the spices on medium heat until aromatic, about 3 or 4 minutes.
2) Add broth and simmer about 15 minutes. Then strain liquid through cheesecloth into another pot or bowl. Wipe pan out.
3) Heat sesame oil until hot, add onions and cook until translucent. Add garlic and ginger and cook, stirring, until aromatic. Add mushrooms to pan and cook until done. Add the broth back to pot.
4) Heat the pho broth. Meanwhile bake salmon, at 295, for 9 minutes. Place in bowls you are going to serve the Pho in.
5) Add spinach to broth, let wilt, scoop out with slotted spoon and add beside salmon in bowl. Repeat with mung bean sprouts.
6) When ready to serve, pour hot broth over bowls, dividing the veggies evenly (onions, mushrooms). Top with cilantro and serve.