This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Trader Joe’s Italian Soffrito, salt and pepper.
Then drizzled with melted butter (or ghee) and Basil Parmesan olive oil (I love Harry and David’s brand!) and sprinkled with Parmesan cheese over the top.
The chicken is roasted together in one pan with chunks of zucchini that get super tender and caramelized in the oven, especially with the baked crunchy Parmesan cheese on top. You guys… this recipe is soooo good…and it’s healthy, #lowcarb and gluten-free too…(bonus!)
To serve, I topped the chicken and zucchini with some fresh parsley, red pepper flakes (optional) and a squeeze of lemon juice to give the dish bright, tangy flavors with a little extra heat just before serving.
It’s perfect served with some crusty bread, mashed potatoes or cauliflower, or pasta to soak up the savory juices, (but just as good served alone!) and you’ve got a delicious end-of-Summer meal that’s fresh, full of flavor and super easy to make!
This is such an easy recipe, and perfect for a weeknight at the end of Summer; especially when you have lots of zucchini left over! This Garlic Basil Parmesan Chicken and Zucchini Bake features chicken breasts seasoned with garlic, basil, Italian soffrito and Parmesan cheese, drizzled with melted butter and Basil Parmesan olive oil and topped with Parmesan cheese; which are roasted with chunks of tender caramelized zucchini.
Ingredients
4 skinless, boneless chicken breasts
Sea salt and freshly ground black pepper
2 medium zucchini, sliced into 1-inch chunks
2 garlic cloves, finely minced
2 teaspoons dried basil
1 teaspoon Trader Joe’s Italian Style Soffrito Seasoning
2 tablespoons Harry and David Basil Parmesan olive oil
2 tablespoons melted butter or ghee
½ cup grated Parmesan cheese
½ cup torn fresh parsley, for serving
2 tablespoons lemon juice, for serving
¼ teaspoon red pepper flakes, for serving
Instructions
Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed baking pan, and season with a little more salt and pepper.
In a small bowl, combine garlic, dried basil and Italian Soffrito.
Place chicken on the baking pan with the zucchini pieces and brush the melted butter/ghee and olive oil over the top. Sprinkle evenly with garlic, basil, soffrito mixture then top with Parmesan cheese.
Roast in the oven until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes.
Remove the pan from the oven, and drizzle lemon juice on top. Garnish with fresh parsley and red pepper flakes.
Notes
You can substitute chicken thighs if you wish and also do bone-in chicken, adding an extra 10 minutes to the cooking time.
This recipe serves four people, so justdouble the ingredients for a larger crowd (making it on two sheet trays instead of one). Feel free to use chicken thighs if you prefer, or bone-in chicken (just add a little extra cooking time to the recipe).
Happy Friday friends! I can’t believe this Summer has flown by and we are almost going into Labor Day! Speaking of, I was thinking of some fun appetizers and things to make for the occasion and wanted to try making something with this Kalbi Korean BBQ sauce I received from Lucky Foods for their #Blogger #Recipe challenge.
Kalbi Sauce is a traditional Korean BBQ Marinade and staple in Korean cooking. It has a combination of sweet and savory flavors, with a little extra zingy kick of ginger and sweetness from pineapple juice. It’s often used to marinate short ribs but also good on steak and ground beef.
These Korean BBQ Beef Tostadas are so delicious..and easy to make too! They are the perfect mashup of Korean + BBQ + Taco flavors all in one bite. The homemade tostada shells are baked until crispy and golden brown and then topped with ground beef sautéed with Kalbi BBQ sauce, Gochujang chili paste, green onions and charred corn, then topped with lots of shredded Mexican blend cheese with more corn, green onions and crispy fried onions for extra crunch!
And because this sauce is so versatile and tastes great you can also use it with short ribs or steak, shredded or grilled chicken and pork… or try tofu, seitan or meatless chicken if you are #vegan/#vegetarian and play with the toppings! Any way you make them I guarantee they’ll be amazing…they’re like crunchy deconstructed Korean BBQ tacos with ALL THE FEELS 🙂
These Kalbi BBQ Beef Tostadas are the perfect mashup of Korean flavors!
The tostada shells are baked and ready in only 15 minutes and then topped with savory BBQ beef, green onions and charred corn with some crispy fried onions and Kimchi Gochujang for extra crunch and a kick of heat!
Ingredients
Olive oil cooking spray
8 corn tortillas
Sea salt and freshly ground black pepper, to taste
1 pound ground beef
3 green onions, sliced
1/2 cup cooked corn kernels (fresh or frozen, defrosted)
2 tablespoons Lucky Foods Gochujang Chili Paste
1/4 cup Lucky Foods Kalbi BBQ Sauce
1 cup shredded Cheddar or Mexican blend cheese
Extra corn, for garnish
Extra green onions, for garnish
Crispy fried onions, for garnish
Kalbi BBQ sauce, for drizzling
Instructions
Make the tostadas:
Preheat oven to 400 F. Spray two large baking sheets with cooking spray.
Lightly spray both sides of the tortillas with cooking spray and place in a single layer on prepared baking sheets. Lightly season with salt.
Bake for 5 minutes, flip them over and bake for another 5 minutes until the tortillas are crispy and golden brown. Remove from oven, sprinkle with sea salt and let cool for a few minutes; set aside.
Make the Kalbi BBQ Beef:
Spray a large sauté pan with cooking spray and heat over medium high heat.
Add the ground beef and half the green onions; season with salt and pepper and cook for about 5-7 minutes until no longer pink. Drain fat and return to the pan.
Stir in half the cooked corn kernels and cook for another minute.
Add the Gochujang chili paste and Kalbi BBQ sauce and stir together until heated through.
To serve:
Top the tostadas with the BBQ beef mixture, shredded cheese, additional corn, green onions and crispy fried onions. Drizzle with extra Kalbi Bbq sauce and serve immediately.
Notes
These are so delicious and the BBQ sauce actually goes with any protein so feel free to sub shredded chicken, or pork, or even tofu!
Spring is finally here! I love this season because everything starts coming to life again and with all the fresh produce available I’m so motivated to cook some fresh and healthy food that’s low carb and #keto friendly too.
I usually make a big batch of these #Keto Bacon + Cheese Egg Muffins in a 12-muffin tin, and then I have a healthy breakfast for the rest of the week that’s great for on-the-go and days I don’t want to cook.
They’re loaded with lots of healthy protein with #organic #eggs, applewood smoked #bacon, cheddar #cheese, grated Parmesan cheese and a little half and half. And they’re loaded with lots of antioxidants with veggies like #garlic, onions, and chives and some hot pepper flakes for a little kick.
First cook your bacon in the oven, which is the best way to get it crispy and less greasy and messy. While you’re doing that, sauté the onions and garlic in some healthy olive oil about 5-6 minutes, and set aside. Then you whip up your eggs with some half and half, shredded cheddar cheese, grated Parmesan cheese, S+P and chives. Spray the muffin tin with some olive oil spray and add the bacon, and cooked #veggies to the eggs and stir together. Pour the egg mixture about 3/4 of the way into each tin and bake on 350 F for 25-30 minutes until the eggs are cooked through and fluffy. Let cool for a few minutes.
They should pop right out of the muffin tin and they’re ready to eat! I usually eat mine with some hot sauce too. Oh, and some extra crispy bacon on the side never hurt either. Feel free to add any other veggies you want to the mix (bell peppers, zucchini, tomatoes and mushrooms are all good #lowcarb options). Serve with a side of fresh mixed berries or greens if you like, too.
These Bacon Egg and Cheese Muffins are a great low carb / keto breakfast on the go! They're loaded with lots of protein with organic eggs, applewood smoked bacon, cheddar cheese, grated Parmesan cheese and a little half and half. And they're loaded with lots of antioxidant veggies too like garlic, onions, and chives and some hot pepper flakes for a little kick.
Ingredients
Cooking spray
5 slices applewood smoked bacon
1 tablespoon olive oil or butter
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons minced chives
8 large eggs
3 tbsp. half and half
1/2 tsp. red pepper flakes
Himalayan pink sea salt
Freshly ground black pepper
1/2 c. shredded Cheddar
1/4 cup grated Parmesan cheese
Instructions
Preheat oven to 350º and spray a 12-cup muffin tin with olive oil cooking spray.
Place the bacon on a wire rack over a foil lined baking sheet and bake until crispy, about 15 minutes. Drain the bacon on a paper towel-lined plate, then chop or crumble into small pieces.
Add chopped onion to a skillet with some olive oil or butter, and cook over medium heat until soft, 5 minutes. Add garlic and cook 1 minute more. Remove from heat and set aside.
In a small bowl, whisk the eggs, half and half, red pepper flakes and season with salt and pepper to taste.
Fold in cooked vegetable mixture, bacon, chives, Cheddar and Parmesan cheeses. Pour mixture into prepared muffin tin.
Bake until cooked through and golden, about 25-30 minutes.
Let the muffins cool for a few minutes before serving.
Store in the fridge in an airtight container until ready to eat.
Notes
Feel free to substitute any veggies you like as well as cheeses. This is a great flexible recipe you can make your own and switch up easily.
The #Superbowl is only a couple days away and I’m so excited it’s in #Tampa this year! To celebrate game day, I decided to make these KetoNashville Hot Chicken Sliders and oh my gosh, they are deeeeelish.
On FIRE, actually! (no pun intended).
My recipe is inspired by the famous Nashville Chicken invented by Prince’s Hot Chickenin #Nashville, Tennessee. Their hot and spicy fried chicken is breaded with lots of cayenne pepper incorporated into the batter and is topped with a fiery-hot spiced oil served with two slices of white bread and kosher dill pickles. You can also get it as a Spicy Chicken Sandwich, which is served on a freshly baked bun with coleslaw, pickles, and either Kickin’ Ranch or Sweet Heat sauce. Their heat levels range from mild, to medium, to XXX hot! Hattie B’s also has an amazing Nashville Hot Chicken sandwich too except they use a Southern Comeback Sauce which is made with ketchup, mayo, chili sauce, lemon, Worcestershire sauce, garlic and spices.
My version is #keto-friendly and #lowcarb due to the fact that I decided to pan-sear the chicken with the spices and oil, instead of breading it and frying it (You could also grill the chicken as well). I used a handcrafted, small batch Nashville Hot Chicken seasoning by The Spice Lab, (which I found in Publix and they also sell online at Amazon). You can also make your own by mixing 6 tablespoons cayenne pepper, 2 tablespoons dark brown sugar, 1 teaspoon chili powder, 1 teaspoon garlic powder and 1 teaspoon paprika.
I also made these delicious homemadeKeto Slider Buns that are made with almond flour, mozzarella and cream cheese, a little salt and baking powder, topped with melted butter and baked to a crispy perfection. They are so good and buttery, they taste like biscuits! Which is perfect with some spicy chicken, of course.
The sliders are topped off with Buffalo mayonnaise, dill pickle slices, Buffalo sauce, and broccoli slaw mixed with Blue Cheese dressing and each one is only about 2 carbs total which is the best part! So here’s how I made these bad boys…
First, I sprinkled the chicken with the Nashville Hot Chicken seasoning on both sides,
added some buttermilk and hot sauce in a resealable large bag in the fridge to let marinate for a few hours . This lets all the flavors meld together and the buttermilk breaks down the proteins in the chicken to make it super juicy.
Then I made the keto buns by melting the mozzarella and cream cheese together with three eggs, almond flour and baking powder and salt, mixing it together into a dough.
I separated the dough into six balls, and then flattened them a little on a parchment-lined baking sheet and brushed them with some melted butter. Then I baked them for about 12 minutes until lightly browned, and let them cool on a wire rack before slicing.
I made the broccoli slaw by mixing in about 1/2 cup of Marie’s creamy blue cheese dressing and letting it stay cool in the fridge while I made the chicken. You could also use ranch dressing here if you prefer, but I love the tangy, cooling blue cheese with the fiery hot sauce and spices on the chicken.
Next, I took the chicken out of the marinade and discarded that. Heated up some oil over medium-high in a large skillet and sprinkled more Nashville Hot Chicken Seasoning on both sides of the chicken, cooking about 8 minutes per side.
Then I sliced the chicken into pieces, and added them back into the pan with some additional oil to coat the chicken with all the delicious spices and brown bits in the pan.
Once the chicken was done, i built the sliders by spreading some Buffalo mayo on the bottom bun, topping it with a few slices of the spicy chicken. Drizzled more Buffalo sauce on top of the chicken, then topped with sliced dill pickles, and blue cheese broccoli slaw.
And you have my friends, a total masterpiece, guilt-free! And perfect for game day on Sunday! Bet you can’t eat just one 😉
These Nashville Hot Chicken Sliders are totally delicious and served on Keto-friendly, low carb buns! Pan-seared spicy buttermilk chicken topped off with Buffalo mayonnaise, dill pickle slices, Buffalo sauce, and broccoli slaw mixed with Blue Cheese dressing. They are so delicious and each one is only about 2 carbs total which is the best part!
4 tablespoons Nashville Hot Chicken Seasoning, divided
Sea salt and freshly ground black pepper, to taste
1/4 cup light olive oil or canola oil, divided
Keto buns:
2 cups shredded mozzarella cheese
4 ounces cream cheese
3 large eggs
3 cups fine almond flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons melted butter
Garnishes:
1/4 cup Buffalo sauce
1/4 cup Buffalo mayo
12 pickle slices
2 cups broccoli slaw
1/2 cup blue cheese dressing
Instructions
Nashville Chicken:
Sprinkle the chicken on both sides with 2 tablespoons Nashville Hot Chicken seasoning. Combine the chicken, buttermilk, and hot sauce in a large resealable plastic bag or dish covered in plastic wrap. Let it marinate in the refrigerator for a few hours, up to overnight.
Heat half the oil in a large skillet over medium-high heat. Remove chicken breasts from the buttermilk marinade and discard.
Season the chicken with additional 2 tablespoons Nashville hot Chicken Seasoning and cook until golden brown on both sides, about 7 minutes per side.
Slice chicken breasts into pieces and add additional oil into the sauté pan. Toss together over medium heat for a few more minutes until chicken pieces are fully coated with the oil and spices. Remove from heat and set aside, covered in foil, until ready to build sliders.
Keto buns:
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
In a large microwave-safe bowl, add the mozzarella and cream cheese. Heat on high for 2 minutes until melted.
Add the eggs and stir to combine, then mix in the almond flour, baking powder and salt.
Form the dough into 6 balls, and slightly flatten on to the parchment paper.
Melt the butter and brush over the tops of the slider buns.
Bake for 10-12 minutes until buns are golden brown; let cool slightly before slicing in half.
Make the broccoli slaw by mixing the blue cheese dressing in with the slaw in a medium mixing bowl.
To assemble the sliders, spread the Buffalo mayo on the bottom buns. Top with a few pieces of the Nashville chicken, 2 pickles, drizzle with Buffalo sauce. Add 1/4 cup broccoli blue cheese slaw mixture and the top halves.
Serve immediately with additional hot sauce on the side, if desired.
Notes
I used Nashville Hot Chicken seasoning from The Spice Lab, which you can find on Amazon or at Publix, or feel free to make your own. You could also use ranch dressing on the broccoli slaw if you prefer, and grill the chicken breasts instead of pan-searing them for extra char and flavor.
Hey guys! So the #Superbowl 2021 is near and I am so excited that it’s going to be in #Tampa, Florida this year, because this is MY TOWN now, and I can’t wait for the festivities to begin! (GO BUCS!!!) I was recently invited to participate in the Twin Dragon Blogger Challenge, and I decided to make these Tampa-Style Cuban Egg Rolls to celebrate the occasion as well as my city, using their Twin Dragon Egg Roll Wrappers.
I love these egg roll wrappers, because they are basically an empty canvas for any appetizer and you can get creative and fill them with anything you like! Whether you fry them or bake them, they are super easy to work with and come out perfectly crispy and delicious every time.
I’m sure you have all heard of the famous Cuban sandwich right? Well these delicious crispy egg rolls are a spin-off on the Tampa-style sandwich and they taste just as amazing!
Over a century ago, Spanish-Cuban immigrant Casimiro Hernandez Sr. created a sandwich at his famous Columbia Restaurant in Ybor City in in Tampa, Florida called the ‘Mixto’. He wanted to honor the immigrants who first moved into the neighborhood, and a tribute to the city of Tampa. This famous sandwich has layers and layers of good things all baked into a crispy sandwich on Cuban bread: Ham for the Spaniards, Genoa salami for the Italians, Mojo roast pork for the Cubans, and Swiss cheese, pickles, and mustard for the German and Jewish immigrants.
My Tampa-Style Cuban egg rolls are the absolute perfect appetizer – made with juicy roasted Mojo pork, ham, melted Swiss cheese, Genoa salami, dill pickles and a drizzle of mustard – all wrapped up in a crunchy baked egg roll. They’re served with a tangy dipping sauce I made with three types of mustard (yellow, Dijon and grainy), mayonnaise, a dash of hot sauce and chives…delicious little bites for the #Superbowl or any game day, party or gathering!
#Mojo is a classic #Cuban Garlic-Citrus marinade used in traditional Caribbean and Spanish cooking for added zest to chicken, shrimp, and pork. It’s made with (key) lime juice, orange juice, onion, garlic, salt, oregano, cumin and olive oil; and is an essential ingredient for the classic Cuban sandwich and of course, my Egg Rolls! I used Nellie + Joe’s Key West Style Mojo Criollo which you can find at Publix grocery stores or buy online. You can also choose to make your own Mojo marinade – here is a great recipe online.
First, cut a few slits in the pork, pour the marinade over the pork in a plastic baggie and seal up to let marinate for a few hours up to overnight in the fridge. Roast the pork in a dutch oven for about 35-45 minutes until the pork is at least 145 degrees F in the center. (Rule of thumb for pork loin is approximately 20 minutes per pound and this was a 2 pound boneless roast). Let the roast cool a few minutes, then slice into thin pieces.
Cut the other ingredients (ham, swiss, salami, pickles, yellow mustard) and get ready to make the egg rolls. This is the fun part!
Start a little egg roll making station like I did above and get movin’ on these delicious crispy bundles of goodness.
First, lay the egg wrapper on a baking sheet or tray and wet the edges all around with some water. Start layering the ingredients in the center bottom of the wrapper: ham, cheese, salami, pork, pickles and a top with a drizzle of mustard.
Roll up each egg roll wrapper from the pointy end at the bottom, fold in the sides and roll up to seal.
Place the egg rolls seam side down on a parchment (or foil-lined) baking sheet. Brush the egg rolls lightly and evenly with oil or melted butter. Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until they are crispy and golden brown.
Meanwhile, make the dipping sauce with the Dijon mustard, mayonnaise, hot sauce, yellow mustard and grainy mustard. Throw a few chives in there too, and set aside in the fridge until ready to serve.
Once the egg rolls are done, let them cool for a few minutes before serving.
Serve them on a platter and garnish with more chives…serve the dipping sauce on the side.
Absolutely delicioso and totally addicting! And you’ll be able to celebrate the Superbowl in style, Tampa-style that is 🙂
Yield: Makes 8 egg rolls or 16 egg rolls (cut in half.)
Ingredients
Egg Rolls:
1 cup Cuban Mojo marinade (store-bought or homemade)
2 pounds boneless pork loin, thin sliced
Garlic salt, to taste
Freshly cracked black pepper, to taste
8 slices Black Forest ham, thin sliced
8 slices Swiss cheese, thin sliced
16 small slices Genoa Salami with peppercorns
16 dill pickle slices
Yellow mustard, for drizzling
8 Twin Dragon Egg roll wrappers
Melted butter or oil, for brushing
Spicy Mustard Sauce:
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon grainy old-style mustard
1 teaspoon hot sauce
1-2 tablespoons fresh chives, minced
Instructions
Make Mojo Pork:
Cut small slits all over the pork roast with a knife and place the roast in a large resealable baggie. Pour the Mojo marinade over the top; season with garlic salt and pepper. Seal and let marinate in the refrigerator for 3 to 6 hours, up to overnight. (See notes below*)
When ready to cook the roast, preheat the oven to 350 degrees F. Place the pork on a small rack or cut vegetables in a roasting pan or casserole dish and roast for about 40-45 minutes, until a thermometer inserted into the middle registers 145 degrees F. (cooking time is approx. 20-25 minutes per pound so adjust accordingly depending on the size of your pork roast.)
Cool roast completely and cut into 8-12 thin slices, and store the leftover roast in the fridge for up to 1 week.
Make the egg rolls:
Turn the the oven heat up to 425 F. Cover a baking sheet with non-stick foil or parchment paper.
Cut the ham, salami, Mojo pork and cheese into medium-size slices, about 2”x3”” wide (small enough to fit diagonally inside the center of the egg roll wrappers with room around to fold..eyeball it.)
Layout the egg rolls flat on a work surface with a small cup of water nearby. Layer 2 slices each of ham, salami, pork, cheese and 2 pickle slices diagonally across the center of each wrapper, add a small drizzle of yellow mustard on top.
Moisten the edges with water and roll the egg roll wrapper from the bottom, folding in the sides and rolling wrapper tightly to secure the edges. Lay the rolls flap side down on the baking sheet.
Continue with the remaining egg roll wrappers.
Lightly brush the egg rolls with melted butter or oil, evenly on both sides.
Bake for 10-12 minutes, then flip and cook another 10-12 minutes more, until crispy and golden brown.
Make the dipping sauce:
Meanwhile, make the dipping sauce by mixing together the Dijon mustard, mayonnaise, yellow mustard, grainy mustard, hot sauce, and chives; cover and set aside in the fridge until ready to serve.
Serve the egg rolls on a platter or tray with mustard-mayo dipping sauce on the side. Garnish with additional chives over the egg rolls, if desired.
Notes
You can double or triple this recipe for a larger crowd.
Mojo is a classic Cuban Garlic-Citrus marinade used in traditional Caribbean cooking for added zest to chicken, shrimp, and pork. It’s made with key lime juice, orange juice, onion, garlic, salt, oregano, cumin and olive oil; and is an essential ingredient for the classic Cuban sandwich. I used Nellie + Joe’s Key West Style Mojo Criollo which you can find at Publix grocery stores or online. If you choose to make your own marinade here is a recipe online.
Serve them with the tangy Mustard-Mayo Dipping Sauce..sooo good!
Cut the egg rolls in half if you want smaller pieces…
Oh, and you may want to double or triple the recipe for a larger crowd – beware…I could eat the entire tray myself these are so good!
If you want to make these yourself, you can find JSL Twin Dragon wrappers at Albertsons, Amazon, Instacart, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Target, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Winco, Price Chopper, and Gelson’s.
For more great recipes and products by Twin Dragon, please visit them online at:
Hey all, happy New Year! I was recently invited to participate inJSL Foods Twin Dragon Asian Wrapper Recipe Challenge and I came up with a fun recipe for these Crunchy Baked Taco Wonton Cups using their Twin Dragon Wonton Wrappers. They make a great idea for a holiday appetizer or for game day…or any special event that includes finger foods for a crowd!
They’re basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro…and they are soooo good and so easy to make!
These Wonton wrappers are really easy to work with and they come precut in a package which is great. They can be boiled, steamed or fried, or easily baked like I did, by spraying some oil on top and in the bottom of the muffin pan so they get golden brown and crunchy.
First brown your ground beef with some onions, garlic, and taco seasoning until the flavors meld together and the meat is cooked through. Then add the corn, cilantro, chopped tomatoes with chiles, and mix together. If you like a little extra heat you could add some extra jalapeños here!
Spray your muffin pan with some cooking spray and place one wonton in each cup. Fill with a tablespoon of the meat mixture and top with a tablespoon of the shredded cheese. Repeat with another wonton on top and another layer of taco mixture and cheese.
Spray or brush the tops of the wontons with a little more oil and bake for about 10-12 minutes at 375 until they are crispy golden brown and the cheese is melted.
Serve on a platter with some salsa and sour cream and garnish with cilantro or green onions.
So fun and absolutely delish! Feel free to play with the toppings that you like – jalapeños, green onions, hot sauce, avocado or guacamole would be amazing.
Any way you make them you can bet they’ll be the hit of the party!
These Crunchy Baked Wonton Taco Cups are basically bite-sized mini tacos in a crunchy wonton baked to perfection, filled with taco beef, corn, diced tomatoes with green chilies, cilantro, onions, and garlic; topped with melted Mexican-blend cheese, sour cream, salsa and cilantro...and they are soooo good and so easy to make!
Ingredients
24 Twin Dragon Wonton Wrappers
1 tablespoon vegetable oil
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1/4 cup chopped cilantro, plus extra for garnish
1 packet taco seasoning
2/3 cup water
1/2 cup cooked corn
1/2 cup diced tomatoes with chilies
1 cup shredded Mexican Blend cheese
1/2 cup sour cream, for garnish
1/2 cup salsa , for garnish
Jalapeños, for garnish
Green onions, for garnish
Instructions
Preheat oven to 375 degrees F.
Spray a muffin pan with cooking spray and set aside.
Heat a large saute pan with oil and cook ground beef and onions until no longer pink.
Add garlic and cilantro and cook for an additional minute.
Add taco seasoning and water and reduce heat to medium; cook for an additional 5 minutes to let flavors meld.
Stir in the corn and diced tomatoes with chilies, cook for 5 minutes more.
Line each cup of prepared muffin pan with one wonton wrapper.
Add 1 1/2 tablespoons of taco meat mixture and 1 tablespoon of cheese into each wrapper.
Repeat layering with another wonton (pressing down a little bit) and add more taco meat and cheese into the pan.
Bake for 10-12 minutes until the wontons are golden brown and crispy and the cheese is melted.
Top the Baked Wonton Cups with salsa, sour cream, more cilantro and green onions and jalapeños if desired.
Notes
Feel free to experiment with fillings and toppings and most of all enjoy!
Double or triple the recipe for a larger crowd.
I can think of a million different ways to make these Crunchy Baked Wonton Cups – try chicken or shrimp or pork with some different sauces and toppings!
Have fun experimenting with them and if you make my recipe please leave a comment below on how they turned out!
Follow JSL Foods on Social Media for more fun recipe ideas! You can find the Wonton Wrappers online or in these stores: Walmart, Albertson’s, QFC, and Giant Food Stores, Shaw’s, Von’s, Stater Bros, Fred Meyer, Safeway, Associated Stores, Shop N Shop, Winco, and Price Chopper.
Hi Everyone! So the New Year #2021 is rapidly approaching (thank God!!) and I decided to celebrate a little with these Spicy Crab Cakes w/ Creole Mayo and some bubbly! They are absolutely delicious and the perfect appetizer duo for the holidays or any special occasion!
I made them with fresh lump crabmeat, crispy applewood smoked bacon, corn, red Chile peppers, parsley, scallions, egg, panko breadcrumbs, mayonnaise, lemon juice and a dash of Tony Chacere’s Creole Seasoning and hot sauce, and served with a side of spicy Creole Mayo for dipping. Talk about a flavor bomb in your mouth…#YUM!
The recipe makes 8 small crab cakes but feel free to make four larger patties if you want to make burgers out of them. Or make 16 really small crab cakes if you want to make them bite-sized with fancy toothpicks on platter!
I brushed them with some oil and baked in the oven for about 30 minutes, but you can also pan-fry them if you prefer. For a larger crowd, I recommend doubling or tripling the recipe because these will be a huge hit and gone before you know it!
They would also be great served on top of some Confetti rice or Cajun/Creole pasta..or try them in some lettuce leaves or on top of a salad for a lighter fare if you’re watching your carbs. I know I will be after the holidays are over. Enjoy and indulge for now – and Happy New Year! #2021 couldn’t come any sooner 🙂
These delicious crab cakes are the perfect appetizer for the holidays or any special occasion! Made with fresh lump crab, crispy applewood smoked bacon, corn, red chile peppers, parsley and a hit of Creole seasoning and hot sauce served with a Creole Mayo for dipping.
For a larger crowd, double or triple the recipe because these will be a huge hit and gone before you know it!
Ingredients
CRAB CAKES
1 lb. lump crabmeat
1/3 c. Panko bread crumbs
1/3 c. mayonnaise
1 large egg, lightly beaten
2 green onions, finely sliced
1 tbsp. lemon juice
1 teaspoon Tony Chacere’s Creole seasoning
Dash of hot sauce
Freshly ground black pepper, to taste
1/4 c. corn
2 slices cooked bacon, chopped
1/2 red chile pepper, chopped (or sub bell pepper for less heat)
2 tbsp fresh parsley, minced, plus extra for garnish
1 tbsp. vegetable or olive oil
......
CREOLE MAYO
1/2 cup mayonnaise
1 tbsp lemon juice
1/2 tbsp hot sauce
1/2 teaspoon Tony Chacere’s Creole seasoning
Instructions
MAKE CRAB CAKES
Preheat oven to 350 degrees. Spray a large baking sheet with cooking spray.
In a large bowl, stir together crabmeat, bread crumbs, mayonnaise, egg, green onions, and lemon juice. Add Creole Seasoning, hot sauce and black pepper. Stir in corn, Chiles, bacon and parsley. Mix well with hands or a fork until mixture is combined.
Form into 8 patties and place on nonstick greased baking sheet. Brush oil on top of the crab cakes.
Bake until golden brown about 25-30 minutes, turning halfway through cooking. Alternatively you can pan fry them for 3-5 minutes per side in a skillet over medium high heat.
Garnish with more fresh parsley or green onions; serve with side of Creole Mayo.
MAKE CREOLE MAYO
In a small bowl, combine mayonnaise, lemon juice, hot sauce and Creole seasoning. Adjust amounts to your liking (less or more spicy).
Serve sauce with Crab cakes on top or on the side.
This is a super easy and delicious Low Carb Cheesy Beef Enchilada Bake made with mega layers of spicy taco seasoned beef, zucchini, garlic, onions, low-carb tortillas, enchilada sauce and gobs of gooey cheddar cheese, topped with sliced jalapeños and green onions. And it’s #low-carb, #sugar-free and #keto so enjoy without the guilt!
First cook your zucchini and garlic in some olive oil and set aside.
Next brown the ground beef, onions and jalapeños, drain any access grease, then return to the sauté pan along with the taco seasoning and some water and let simmer for about 10 minutes over low heat to let the flavors meld together.
Then it’s time to build the casserole. Spread 1/4 of the enchilada sauce (I LOVE Harry + David brand..it comes packaged in a glass bottle so no tinny taste! And it’s made with vine-ripened fresh tomatoes, onion, jalapeños, chili pepper, garlic, cumin, and New Mexico chiles) on the bottom of a large rectangular baking dish, and top with 1/3 of the tortillas.
Next add 1/2 of the cooked zucchini and garlic mixture over the top.
Top with the cooked taco beef, onions, and jalapeños.
Add 3/4 cup of the cheese on top of the meat, and pour 1/2 the enchilada sauce over the cheese.
Repeat the process with the 1/3 tortillas, the rest of the zucchini and garlic mixture, taco beef mixture,
3/4 cup of cheese and 1/2 cup of sauce.
Add the final 1/3 tortillas on top of the casserole and pour the rest of the sauce over the top and sprinkle with the rest of the cheese; cover with foil.
Pop this bad boy in the oven and bake for 30 minutes, then uncover and bake for another 5-10 minutes until cheese is melty and gooey. Garnish with sliced jalapeños and sliced green onions. Let cool for about 5-10 minutes, then slice and serve immediately.
You can also add corn, black beans, pinto beans, tomatoes, cilantro, sour cream or whatever other veggies and toppings you desire.
Any way you serve it you’re gonna love it! Enjoy 🙂
This is a super easy and delicious cheesy beef enchilada casserole with mega layers of ground beef, zucchini, garlic, onions, low carb tortillas, enchilada sauce and gobs of gooey cheddar cheese, topped with sliced jalapeños and green onions. And it's low carb, sugar free and keto so enjoy without the guilt!
Ingredients
8 medium low-carb tortillas, cut in half
cooking spray
2 tablespoons olive oil, divided
3 small zucchini, cut into half moons
2 garlic cloves, minced
1 pound ground beef
1/2 large onion, chopped
1 tablespoon fresh jalapeños, minced
1 packet of taco seasoning
1/2 cup water
salt and pepper to taste
2 cups red enchilada sauce
2 1/2 cups shredded sharp cheddar cheese
1/2 jalapeno, sliced, for garnish
1 green onion, sliced thin, for garnish
Instructions
Preheat oven to 350 degrees F. Spray a large casserole dish with cooking spray.
Heat one tablespoon of oil over medium heat in a large saute pan. Add the zucchini and garlic and cook for about 5-6 minutes until soft. Remove from the pan and set aside.
Add additional tablespoon of olive oil in the pan and add the ground beef and onions. Cook for 6-8 minutes until cooked through and no longer pink. Drain the grease and return cooked beef and onions to the pan.
Add the taco seasoning and water, and stir together, cooking on low heat for about 5-8 minutes. Remove from the heat.
Spread 1/4 cup enchilada sauce over the bottom of the greased baking dish.
Layer 1/3 tortillas over the sauce.
Add 1/2 of the zucchini and garlic mixture over the top. Add 1/2 the meat mixture, then top with 3/4 cup of shredded cheese.
Pour 1/2 cup enchilada sauce over the cheese.
Repeat the process with 1/3 of the tortillas, the rest of the zucchini, the rest of the meat mixture and 3/4 cup of cheese. Top with 1/2 cup of the enchilada sauce.
Add the final 1/3 tortillas on top of the casserole; pour the remaining sauce over the top and and sprinkle on the rest of the cheese.
Cover the casserole with foil and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
Sprinkle jalapeños and green onions over the top. Let casserole cool for 5-10 minutes.
Slice and serve hot.
Notes
You can also add corn, black beans, pinto beans, tomatoes, cilantro or whatever other veggies and toppings you desire!
Hey guys! Happy #Thanksgiving! I hope everyone is enjoying their holiday despite the crazy #quarantine travel restrictions and COVID-19 mania – and hoping that you are able to spend time with family or friends…no matter how small the gathering might be.
This year I decided to make a super delicious mini-Thanksgiving dinner for myself since I wasn’t able to spend it with my family and friends up in New York. I actually didn’t mind having a little time alone to cook and drink wine and relax, watching some holiday movies and snuggling under a blanket with kitty and some Christmas lights!
I made a juicy Roasted Cornish hen, seasoned with a homemade spice rub, some fresh squeezed lemon juice and extra virgin olive oil, roasted on top of a bed of onions, garlic and celery. You could also use some additional herbs and veggies to stuff the hen / add to the roasting pan such as sliced lemons, rosemary, thyme, carrots or turnips for extra flavor.
I also made this sweet and spicy roasted Delicata squash, made with a delicious glaze of olive oil, brown sugar, Sriracha, apple cider vinegar, garlic powder and salt with a dab of butter to make it caramelized and luscious.
And of course I made my favorite Thanksgiving side dish of all time – Roasted Brussels sprouts with bacon and shallots and a drizzle of spicy balsamic glaze for serving..crispy, savory and sweet with a touch of heat..delicious!
I served them with some luscious mashed potatoes with butter and heavy cream topped with turkey gravy…two staples I couldn’t resist (even though I planned on making mashed cauliflower originally and decided to cave and make the real thing…lol)
and of course I paired my dinner with a crisp, light and fruity white wine – #MatuaSauvignon Blanc, which is one of my favorite varieties from Marlborough NZ.
I am #thankful for so many things and especially this year. Not being able to be with my friends and family up in New York is not the same, but I am blessed and grateful for them and happy we are all safe and sound, with food on the table…and #love all around, no matter how far apart we are.
This is a super easy and delicious mini-Thanksgiving dinner for 1 or 2 people. A spiced juicy roasted Cornish hen along with some sweet and spicy roasted Delicata squash, Balsamic Brussels sprouts with bacon and shallots. All served together with some creamy buttery mashed potatoes and turkey gravy and of course a light and fruity white wine such as Sauvignon Blanc to go with!
Feel free to add additional herbs and veggies to stuff the Cornish hen or add to the roasting pan such as lemons, rosemary, thyme, carrots or turnips while baking for extra flavor.
Ingredients
Roasted Cornish Hen:
1 whole Cornish hen, about 1 1/2 lbs
1 onion, peeled and cut in quarters
4 celery stalks, cut in thirds
5 cloves garlic
2 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
Dry Rub:
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon Italian seasoning
1/2 teaspoon dried tarragon
1/2 teaspoon garlic powder
1/2 teaspoon Tony Chacere's Creole seasoning (optional, can sub paprika)
1/2 teaspoon Penzey's Bicentennial seasoning (optional, can sub poultry rub)
Sweet and Spicy Roasted Delicata Squash:
1 large Delicata squash
2 tablespoons extra virgin olive oil
1/4 cup Stevia Brown Sugar
1 tablespoon Sriracha
1/2 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon Sea salt
Freshly cracked black pepper, to taste
2 tablespoons unsalted butter
Balsamic Bacon Brussels Sprouts:
1 1/2 pounds brussels sprouts, trimmed and halved
1-2 tablespoons extra virgin olive oil
Sea salt and freshly cracked black pepper, to taste
1/2 teaspoon red pepper flakes
4 slices of bacon, chopped
1/2 large shallot, minced (or 2 cloves garlic, minced)
1 -2 tablespoons balsamic glaze
Instructions
Roasted Cornish Hens:
Preheat oven to 425 degrees F.
Combine all the dry ingredients together in a small mixing bowl. Pat the hen dry with paper towels and season generously with the rub all over, inside and out.
Place the onions, celery, and garlic on the bottom of a medium roasting pan. Place the hen over the vegetables and drizzle olive oil and lemon juice over the top, brushing it on to the hen evenly.
Bake in the oven for 1 hour, or until a thermometer registers 165 degrees F in the thickest part of the thigh.
Remove the hen from the oven and let rest, covered loosely with foil for about 20 minutes. Carve and serve with side dishes.
Sweet and Spicy Roasted Delicata Squash:
Wash the squash and cut off both ends. Cut in half length-wise and scoop out the seeds; discard.
Slice the squash into 1/2-inch pieces and place on to a baking sheet in a single layer.
Whisk together in a small bowl all the glaze ingredients until smooth and blended. Brush all over both sides of the squash. Dab the squash with bits of butter all over the pan.
Bake for about 30 minutes at 425 until squash is cooked through and caramelized, turning halfway through cooking time to ensure even browning.
Raise heat to a broil, and cook for an additional 2-3 minutes. Remove from oven and serve.
Balsamic Bacon Brussels Sprouts:
Preheat oven to 425 degrees.
Place the brussels sprouts on to a sheet pan and drizzle with olive oil, salt and pepper and red pepper flakes, toss together to coat evenly.
Add the bacon and shallots to the pan and stir together with the sprouts, making a single layer.
Roast the sprouts for about 12 minutes then remove from oven and toss them together to get the other side crispy. Place them back in the oven and roast for another 12-15 minutes until the sprouts and bacon are crispy and browned.
Remove from the oven and toss everything together. Place in a serving bowl and drizzle balsamic glaze over the top and garnish with some additional flaky sea salt and pepper.
Notes
You can also double the recipe for the Cornish Hens if you are having a couple more people over. The sides are plenty for two people, maybe 3 or 4, depending on how big your servings are!
I was recently invited to participate in a recipe challenge for Kevin’s Natural Foods and I am so excited to try these delicious #organic sauces! They are all sugar/dairy/soy/gluten-free as well as paleo and keto-friendly, made with non-GMO/clean ingredients, super tasty and easy to cook with. And since I am currently doing a #keto and #low-carb lifestyle, I thought this would be the perfect opportunity to experiment with some fun recipes for the contest.
Chicken Tikka Masala is one of my favorite Indian dishes EVER – so I jumped at the opportunity to create a Keto Chicken Tikka Masala Flatbread – an absolute flavor explosion which is also guilt-free and MAJORLY delicious!
I used Kevin’s Natural Foods Tikka Masala Sauce – a delicious blend of bright tomato curry made with coconut milk, ginger, and Indian spices, with some roasted cauliflower, sweet caramelized onions, and juicy savory chicken thighs over homemade Keto Garlic “Naan” Flatbread.
I started first by making the keto garlic naan flatbreads using mozzarella cheese, almond flour, cream cheese, garlic powder, baking powder and a pinch of Himalayan Pink sea salt and microwaving it for about a minute until cheeses are melted.
Then I stirred in the egg and kneaded it gently into a dough and shaped them into ovals on to the baking sheets, and brushed them with olive oil, fresh garlic, paprika and some chopped cilantro. I baked them for 15-17 minutes until browned and let them cool on parchment paper while making the Chicken Tikka Masala topping.
Next, I chopped up a head of cauliflower into small florets and drizzled them with olive oil, garlic salt and freshly cracked black pepper, and roasted them in a 400 degree oven for about 20-25 minutes until crispy and browned (but made sure not to overcook because it will simmer in the sauce later with the other ingredients).
I sliced up some sweet onion and sautéed them in a large pan with some more olive oil, sea salt and paprika for about 25-30 minutes over low heat until they were soft, golden and caramelized. YUM!!
In the same saute pan, I sautéed the chicken thighs over medium-high heat until cooked through and no longer pink. Then I added the chicken back in the pan along with the cauliflower and onions, a pinch of red pepper flakes for additional heat, and poured the Chicken Tikka Masala sauce over the top.
I let this big pot of curry goodness simmer over medium-low heat for about 10 minutes to let all the delicious flavors meld together with the sauce.
Once done, I topped the Keto flatbreads with some of the mixture..LOOK AT THIS GORGEOUS COLOR.
…then sliced the flatbread into wedges and topped it off with some fresh cilantro and black pepper.
OMG – you guys. This is the most delicious thing ever – and it’s so easy! The garlic flatbreads are literally super low carb and the chicken, cauliflower and sweet onions go so good with the Tikka Masala curry sauce – it literally melts in your mouth!
I can’t wait try their other great sauces out – stay tuned for more recipes this month that I’ll be creating for the same challenge with their Korean BBQ, Lemongrass Basil and Thai Coconut flavors which you can find online!
These Keto Chicken Tikka Masala Flatbreads are a flavor explosion! Made with Kevin's Natural Foods Tikka Masala Sauce (organic, gluten free), roasted cauliflower, caramelized onions, and juicy chicken thighs over Keto Garlic Naan Flatbread. Guilt-free and absolutely delicious!
Ingredients
Chicken Tikka Masala:
1 pound boneless chicken thighs, cut into 1-inch chunks
2 cups cauliflower florets
4 tablespoons ghee or olive oil, divided
Kosher salt and pepper
1 large onion, julienned
1 tablespoon paprika
1 teaspoon red pepper flakes, optional
1 pouch Kevin’s Chicken Tikka Masala Sauce
Fresh torn cilantro, for garnish
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Garlic Naan Flatbread:
2 cups shredded mozzarella
1 cup almond flour
4 tablespoons cream cheese
2 tablespoons garlic powder
2 teaspoons baking powder
Kosher salt
2 large eggs
2 tablespoons ghee or olive oil
2 cloves garlic, minced
2 tablespoons fresh cilantro, minced
Instructions
Garlic Naan Flatbread:
Preheat oven to 400 degrees and line two large baking sheets with parchment paper or silicone baking mats.
In a medium microwave-safe bowl, add mozzarella, almond flour, cream cheese, garlic powder, baking powder and a large pinch of salt. Microwave on high until cheeses are melted for about 1 minute; stir in eggs.
Shape the dough into two 1/2-inch thick ovals and place on two large baking sheets.
Mix ghee or oil with garlic and cilantro, brush over top of the bread.
Bake each flatbread for 15-17 minutes. Set aside while making Chicken Tikka Masala.
Chicken Tikka Masala:
Drizzle 2 tablespoons of ghee or olive oil over cauliflower and season with garlic salt and pepper on a large baking sheet.
Roast cauliflower for 20-25 minutes, until browned and crispy. Remove tray from oven and set aside.
Heat an additional tablespoon of ghee or oil in a large sauté pan over medium-high heat, sprinkle paprika over the onions and sauté for about 3-5 minutes. Reduce heat to low and let cook for about 20-25 minutes until caramelized and brown. Set aside into a small bowl while cooking the chicken.
Bump up the heat to medium-high and add the chicken to the same sauté pan with one tablespoon ghee or olive oil. Saute for about 6-8 minutes until cooked through and no longer pink.
Pour in the pouch of Jason’s Chicken Tikka Masala Sauce to the pan along with the cooked onions and cauliflower. Toss in a few red pepper flakes if desired. Bring sauce to a boil and reduce heat to a simmer and let cook over low heat for 5-8 minutes. If the sauce is too thick, add a little water or chicken broth until desired consistency.
Remove from heat to cool and let flavors meld together.
Top each keto naan flatbread with 1/2 the Chicken Tikka Masala mixture and garnish generously with fresh cilantro and freshly cracked black pepper.
Slice flatbreads into wedges and serve immediately.
Notes
You can also substitute chicken breast instead of chicken thighs if you prefer. Try adding other veggies in if you like - peas, green beans, carrots...if you want to spice up the heat, garnish with a few jalapeños or sliced red chilies.