Cajun Spiced Lamb Meatball Platter

This recipe is brought to you by my friends SpiceTribe! They have an incredible line of ethically sourced spice blends and ship nationwide, with free shipping over $45 and 20% off for Father’s Day with code DAD20. California Love all-purpose chile blend is one that we use regularly at home, and trust me, you’ll get no fresher than their single origin late harvest peppercorns. I used both in this recipe, which is healthy, easy to make and a real crowd pleaser! Serve it like a salad with my homemade ranch sauce for dipping if you’re eating low-carb, or put some pita pockets on the side for a more filling lunch. You can use your oven to bake the meatballs or the air fryer as I have here. I find that it doesn’t heat up the kitchen during these warm Summer months. Enjoy!

Cajun Spiced Lamb Meatball Platter
Prep Time: 10 minutes | Cook Time: 15 minutes | Serves: 2-3

Meatballs:
1lb ground lamb (80/20)
1 egg, beaten
1 tablespoon sour cream or plain yogurt (This helps keep it juicy)
2 cloves minced garlic 
1 serrano chili pepper, seeds removed and very finely chopped
1 teaspoon smoked paprika (I use @spicetribe smoked Spanish paprika)
1 teaspoon California Love (It has roasted chile, garlic, cumin)
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon dried thyme 
1 teaspoon kosher salt 
1/2 teaspoon cracked black pepper
1/4 teaspoon cayenne pepper

Ranch Sauce:
1/3 cup whole milk plain yogurt or sour cream
1/3 cup avocado oil mayonnaise
1/3 cup buttermilk
2 cloves garlic, made into a paste OR 2 teaspoons garlic paste
1 tablespoon each chopped chives, dill, parsley
1/2 teaspoon salt
1/4 teaspoon California Love or chili powder
1 tablespoon lemon zest + 2 tablespoons fresh lemon juice

To Serve: 1-2 cups fresh baby spinach or chopped lettuce per person, cherry or campari tomatoes, kalamata olives, red onion, sliced cucumber, cubed feta, lemon wedges. The possibilities are endless.

Method:
Make the ranch dipping sauce up to a day ahead and store in an airtight container in your refrigerator.

Combine dry ingredients for lamb meatballs with a fork. This will ensure that the lamb is seasoned evenly and no clumping occurs. Sprinkle the spices over the lamb, add egg, sour cream, garlic and chopped serrano peppers then gently mix using a fork. Don’t overwork the lamb. Roll into 1-ounce meatballs and place in your air fryer at 400F (200C) until lightly browned and cooked through (8-10 minutes). Don’t place them too close together, work in batches for even browning. Remove and serve with ranch sauce and vegetables.

If cooking in the oven, preheat to 400F (200C) and roast on a sheet pan for 10 minutes, turning once during the cooking time.

Shakshuka with Spiced Beef Breakfast Sausage

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Shakshuka has taken over Instagram and for good reason! It’s quite easy to prepare, uses a few simple ingredients and is very customizable. Though traditionally prepared with only tomatoes, onions, peppers, eggs and spices we like to Beef it up with ground beef from the freezer to add nutrition, flavor and to make it heartier! In South Africa we have a similar dish called “smoortjie” - onions and tomatoes cooked down to form a sauce with meat, served on top of crunchy toast. Growing up with very little taught me to be resourceful and lately I think all of us are looking for ways to get creative with what we have on hand. Some of my favorite meals (like this one) includes beef, and no other protein does it quite like beef in terms of taste to be honest. It’s the superior choice. Recipes like grandma’s spaghetti, taco salad and a juicy burger are just on another level for me. 

You can find lots of recipes at Beef. It’s What’s For Dinner - There’s a very useful section featuring recipes with 5 ingredients or less that is perfect to stretch your budget but feed your family nutritiously at the same time. Another feature of the website is a variety of cooking lessons, Beef safety information, meal planning information and tips to help you along the way. Download this awesome coloring book for your kids and cook a recipe with Beef together while everyone is at home :) If you have ground beef in the freezer and plan to make this or any meal, here’s a handy infographic on Ground Beef Thawing as a useful refresher especially if you’re short on time!

What do I need to make this recipe?

All you need to make shakshuka with spiced beef breakfast sausage is a can of tomatoes, one onion, some water or beef stock, olive oil, eggs, a few simple spices and ground beef. Here are a few optional changes:

- Use a can of diced tomatoes and green chilies instead 
- Add a jar of roasted red bell peppers and sauté with your onions
- Add that ½ bottle of jarred salsa sitting in your fridge
- Add ½ cup more beef stock or water depending on how you prefer the consistency
- Use butter instead of olive oil
- Add any non-starchy canned vegetables to bulk up the meal
- Top it off with shredded cheese or cubes of feta cheese and fresh herbs if you have them.
- Use a pre-mixed spice blend like taco seasoning instead of blending your own

How do I prepare this recipe?

I cook my beef breakfast sausage crumbles and store it in the fridge for use not only in this recipe, but to top scrambled eggs and taco salads. We like to stir it in right before adding the eggs but if you prefer to cook the beef as part of this recipe all at once, please feel free. Cook your onions and garlic as directed, followed by the ingredients for beef breakfast sausage until cooked through and proceed with the recipe for shakshuka. 

Shakshuka with Spiced Beef Breakfast Sausage
Prep Time: 5 minutes | Cook Time: 30 minutes | Serves: 4

Ingredients:

For the sausage: (Can be made ahead and safely stored in the refrigerator until ready to use, up to 3 days. Visit Beef. It’s What’s For Dinner for guidelines on safely storing ground beef.)
1/2 pound Ground Beef (93% lean or leaner)
1 tablespoon red wine vinegar
1 ½ teaspoons dried oregano leaves
1 ½ teaspoons smoked paprika
1 teaspoon cumin powder
1 teaspoon garlic powder
½ teaspoon chipotle chili powder OR chopped chipotle chili in adobo sauce
½ teaspoon salt

For the Shakshuka:
1 tablespoon olive oil
1 small yellow onion, finely diced
1-2 garlic cloves, finely minced
1 teaspoon red pepper flakes
½ teaspoon chili powder or cumin 
1 14.5 oz. can diced tomatoes
1 cup beef stock or water
4 large eggs
8 oz. beef breakfast sausage crumbles
Salt and pepper to taste
Optional add-ins based on what you have: A tablespoon of harissa paste, 1 teaspoon of tomato paste.
Optional to serve: crumbled feta cheese, crusty bread, fresh herbs

Method:

For the sausage:
Combine all ingredients in a medium bowl, mixing lightly but thoroughly. Heat a large nonstick skillet over medium heat until hot. Add sausage mixture; cook 5 to 8 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Set aside or cool and refrigerate until ready to use.

For the Shakshuka:
Heat olive oil in a large skillet to medium-high. Add onions and saute for 3-5 minutes until light golden brown. Add garlic and spices, stirring gently to combine and cook for 2-3 minutes. At this stage you could add uncooked beef sausage directly and cook for 5-8 minutes until internal temp is 160F, or wait to sprinkle them on after the eggs are cooked.

Add chopped tomatoes, harissa paste/tomato paste and beef stock or water. Reduce heat to medium and place a lid on your skillet. Simmer for 15 minutes, stirring once or twice until tomatoes have broken down and a rich sauce has formed. If the sauce seems too dry, top it off with some water. 

Make indentations using the back of a spoon and crack eggs into those hollows. Simmer with the lid on for 5-10 minutes depending on how you like your eggs done. Remove from heat, season to taste and top with beef breakfast sausage crumbles, feta and freshly chopped herbs.

Cook Once, Eat Twice: Easy Korean-style Ground Beef

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

Did you know that 40% of all food in America goes uneaten? That food waste cost the average American family $2,500 annually? 

I’ve been thinking a lot about the current reality for all of us. Many of us are uncertain about the future, many of us are trying to save as much as possible while feeding our families nutritiously at the same time. A lot of the conversations I’ve had lately are with readers who are trying to find ways to use leftovers in creative ways in order to reduce waste.  Beef is one of the least wasted commodities produced in the U.S. - We waste about 20 percent, but could reduce that number by 10 percent simply by cutting waste in half. Learn more about Beef Sustainability by clicking this link. I’d love to share some of the ways I cut down on waste and this easy recipe for Korean-inspired beef or Bulgogi, that makes a delicious leftover salad for you to enjoy the next day.

Shopping for Beef:

The freezer is your ally in the fight against food waste! A few things that I’ve found helpful as I’ve grown into a more confident cook:

- I’ve always gone shopping in my freezer before making a trip to the grocery store. It’s likely that you already have quite a few ingredients hidden in there that can be used. 

- Ground beef is versatile. I often purchase it in bulk because it’s what I use most. It can feed many people and is cost-effective, especially as an addition to meals containing vegetables and whole grains. If you happen to purchase beef in bulk, weigh and portion however much you need for specific recipes and freeze them so that defrosting and cooking reduces waste. Vacuum sealing or using airtight containers have always worked for me.

To ensure consumers are armed with knowledge to have the best eating experience with beef, the Beef Checkoff provides some quick tips on how to safely handle and prepare beef when cooking at home. Click this link to learn more.

It’s planned-overs, not leftovers!

This Korean-inspired beef recipe is typically made with thinly sliced ribeye, but because ground beef also cooks quickly it’s a perfect alternative. The flavorful sweet and mildly spicy beef is repurposed very well when used as a salad topper the next day, and you don’t even need much. All you need to do is crisp leftovers up in a skillet , add to fresh greens, and top with slices of apple. Who needs croutons when you’ve got crispy beef?

You’ve usually seen my Instagram images of steak one day and a delicious salad the next - There simply is no better way to ensure that every morsel gets eaten but most importantly, enjoyed! Being intentional when cooking and meal-prepping is key.

- The Dietary Guidelines for Americans recommends that adults consume 5.5 ounces of protein foods per day (on a 2,000 calorie diet), which includes lean meats, like beef. Make leftovers go further by maintaining proper portion sizes and fill the rest of your plate with colorful vegetables. 

- Spices and condiments are a great way to turn leftovers into something completely different. For instance, you could cook a pound of ground beef, portion and store it safely in the refrigerator then add different spices to each batch to create different meals. Cooked beef can be stored in the refrigerator at 40 degrees F for a total of 3-4 days to keep meat safe and fresh. Click here for the USDA guidelines for proper cooking of beef - Very handy if you’re meal-prepping and unsure of cooking temperatures.
Beef. It’s What’s For Dinner also has a lot of helpful tips and recipes that you can use to make the most out of whichever cut of beef you have. I’d love to hear some of your ideas! 

What do I need to make this recipe?

Just one pound of beef and the above ingredients. Most are available at your local grocery store. Mushrooms are really delicious in this recipe as well, but not mandatory.

Recipe: Easy Korean-style Beef
Prep Time: 15 minutes + 1 hour marinating time
Cook Time: 10 minutes
Serves: 4 

Ingredients

1 pound Ground Beef
1 medium yellow onion, halved
1 small apple, peeled and cut into quarters
4 cloves garlic
1 tablespoon toasted sesame seeds plus more to serve
1 tablespoon ginger paste
1 teaspoon black pepper
1 tablespoon sesame oil
1 ½ tablespoons honey
2-3 tablespoons low-sodium soy sauce
1-2 carrots, cut into matchsticks
1 bunch green onions, chopped

Equipment: Blender, large skillet.

Method:

Place half the onion, apple, garlic, sesame seeds, ginger paste, pepper, red pepper flakes, sesame oil, honey and soy sauce in the jar of a food processor. Puree until smooth.

Place Ground Beef in a mixing bowl and pour marinade over. Use a spoon to gently mix and cover. Refrigerate beef for a minimum of 30 minutes to 2 hours. 

When ready to cook, remove beef from the refrigerator and slice the remaining onion. Add to skillet with beef and carrots then cook over medium heat for 5 minutes, stirring constantly. Add green onion and cook for another 5 minutes until cooked through. Sprinkle with extra sesame seeds and serve with your favorite side dishes.  Refrigerate any leftovers for tomorrow!

Crispy Beef Salad with Apple
Prep  Time: 5 minutes | Cook Time: 5 minutes | Serves: 2

Ingredients:

6 -ounces leftover Korean-style Ground Beef
4 cups washed tender green lettuce
1 small apple, sliced
¼ cup chopped green onion

For the vinaigrette:
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 tablespoon honey or maple syrup
½ teaspoon red pepper flakes

Method:

Reheat beef in a small skillet over medium heat until lightly caramelized, 5 minutes. Remove from heat and set aside. Plate 2 cups of lettuce per person, top with beef and apple, followed by green onion. 

Place vinaigrette ingredients in a jar and shake until emulsified. Divide amongst servings and enjoy!

Steak Salad with Thai Style Dressing

This low carb steak salad for two is a great way to use leftover steak, or to explore a different flavor profile for a quick and easy weeknight meal. I’ve found that being conscious about carbs often leads to eating too much of the same foods. The freshness of Thai basil and mint really lifts this salad that is best eaten at room temperature. Cashews provide a lovely crunch, red onion some acidity along with a few gorgeous sliced tomatoes (I had juicy campari tomatoes on hand but you can substitute with cherry tomatoes). My version of a Thai dressing contains fish sauce, lime juice, ginger juice, fresh lemongrass and monkfruit sweetener where sugar would normally be included. As with any recipe, the ingredient list and method is subjective and I encourage you to use what you love. I’m adding a few links to the products that I use regularly, including a Thai blend from my friends at Spice Tribe. I have been working with them to develop a few recipes for my Instagram and have fallen in love with the quality and freshness of their spices. It’s an optional ingredient but one that definitely gives this salad another dimension. Along with that suggestion, I’d also like to recommend using organic ginger juice from The Ginger People. I’ve been using their organic and dye-free sushi ginger for a long time and they recently sent a few products for me to try - The ginger juice stands out in flavor. Monkfruit sweetener is a well-known keto friendly sugar alternative with no aftertaste. If you’re able to use sugar, I recommend using brown sugar in this recipe. Some of the links below are affiliate links, that just means that if you purchase (at no extra cost) a product using my link, a portion of that sale will go to me. Though I do not blog often, these links are helpful to keep me cooking and doing what I love. I appreciate your support.

Steak Salad with Thai Style Dressing
Prep Time: 10 minutes | Cook Time: 10 minutes | Serves: 2

Ingredients:
8 -ounces precooked sliced top sirloin, ribeye or filet
1/4 cup sliced red onion or shallot
1/2 cup quartered campari or cherry tomatoes
1/2 cup freshly torn Thai basil
1/2 cup fresh mint
1/4 cup cashew nuts
salt and pepper to taste

For the dressing:
1 tablespoon ginger juice (I love love love The Ginger People Organic Ginger Juice)
1 tablespoon golden monkfruit sweetener
1-2 tablespoons fresh lime juice
1/2 tablespoon fish sauce
1 teaspoon very finely chopped fresh lemongrass
1/4 teaspoon red pepper flakes
Optional but highly recommend: 1/2 teaspoon Spice Tribe Long-Tail Sunset Thai Spice Blend

Method:

Combine dressing ingredients in a jar, place the lid on and shake until the monkfruit has dissolved. Taste and season with more lime juice or fish sauce if you like.

Arrange sliced beef, tomatoes, red onion, herbs and cashews on a platter. Sprinkle with some salt and pepper, or the Thai spice blend above. Drizzle with dressing and toss right before serving.

Feta Stuffed American Lamb Meatballs with Fresh Herbs and Creamy Feta Sauce

This recipe is sponsored by the American Lamb Board, but all opinions expressed are my own. I’m a huge fan of American Lamb and I’m proud to call the American Lamb Board a partner. Thank you for your support.

There is no doubt, meatballs are one of our favorite things to make and eat. I’m always trying to find variations using our favorite cuts of meat and ingredients. Lamb has always had a solid place in my diet as a South African, where it is probably the most popular protein and is enjoyed in various ways throughout the year. When I moved to America I made it my mission to source fresh lamb to keep traditions alive and I was so happy with the quality and taste of American lamb. It was easy to introduce my husband DJ to lamb (He did not grow up eating lamb) and the mild taste of ground American lamb made it easy for him to begin enjoying the delicious flavor. He’s a pro now and asks for lamb often, choosing it as his go to at restaurants and (slowly) learning to prepare traditional South African dishes like potjiekos with American lamb.

Mellow and mildly flavored, ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast or shanks. It is readily available and the perfect substitute for ground beef in many recipes. Some of our quick and easy weeknight dinners include these meatballs, meatloaf, burgers, pasta dishes with meat sauce and kabobs! It’s great to switch things up and the great thing about ground lamb is it’s extremely versatile.

When looking for ground lamb at your grocery store, make sure it’s American lamb which is much fresher in my opinion, because it hasn’t travelled far to get to your plate. The American Lamb website has a lot of useful information for you to read - Click this link for the various cuts of lamb available to you, cooking times for those cuts and a vast selection of delicious and adventurous recipes with American lamb.

Tell me about the meatballs!

Did you know that olives are one of the largest crops in South Africa? We have a huge olive industry and export them to many different countries. I try to use my favorite kalamata olives wherever possible and chopping them up finely to use in this recipe gave these feta stuffed American lamb meatballs a pop of unexpected flavor. If you prefer, substitute kalamata olives with tangy green castelvetrano olives or your favorite variety. Olives and lamb make the best pair!

These feta stuffed American lamb meatballs are made in the air fryer! Why, oh why did I wait this long to get an air fryer? Not only does it cook without any additional oil, things like these lamb meatballs keep their shape and cook evenly resulting in the juiciest end result! The best part about it is that it only takes 8-10 minutes depending on which air fryer you have. You may have to work in batches but I promise it’s worth it.

Don’t have an air fryer? No problem! Simply line a sheet pan with parchment paper and cook at the same temperature for the same amount of time in the oven or in a skillet on your stovetop. 

Feta Stuffed American Lamb Meatballs with Fresh Herbs and Creamy Feta Sauce
Prep Time: 15 minutes | Cook Time: 20-30 minutes | Makes: 10

Ingredients:
I tablespoon olive oil
1 medium yellow onion, finely diced
1 lb ground American lamb
1 extra large egg
4 cloves garlic, finely minced
1/2 teaspoon kosher salt
¼ teaspoon cracked black pepper
1 teaspoon lemon pepper seasoning
1 tablespoon fresh lemon zest
1 tablespoon freshly chopped oregano
1 tablespoon dried parsley
1 -ounce chopped kalamata olives
8 - ounces French-style feta (I love Valbreso), divided
To serve: fresh dill, oregano, mint, parsley, chives

Feta Sauce:

4 -ounces feta (from above)
½ cup plain yogurt1 clove garlic made into a paste
1 small lemon, zest and juice
2 tablespoons fresh herbs (dill, oregano, parsley, chives)

Method:

Heat olive oil in a skillet over medium heat. Add chopped onions and caramelize for 5-10 minutes until golden around the edges. Remove from skillet with a slotted spoon and allow to cool slightly before proceeding with the recipe.

Place lamb, egg, garlic, spices, zest olives and caramelized onions in a bowl. Use a fork to gently combine until the mixture comes together. 

Weigh out 2-ounce portions - You will have 10 meatballs. Use clean hands to gently make a dent in the center of each meatball, placing some feta cheese in the center and closing to seal. Repeat until all meatballs are stuffed with feta. 

Place meatballs on the wire rack of an air fryer and cook at 350F for 8 minutes per batch. If using the oven, cook at the same temperature for the same amount of time. For a medium temperature, the internal temperature of the meatballs should be 160F. Using tongs, carefully remove meatballs from the air fryer and place on a serving platter. Scatter with fresh herbs and serve warm with feta sauce.

To make the feta sauce:

Combine all ingredients in the bowl of a food processor and pulse until smooth. Keeps in the fridge covered for up to three days.

Hot Honey Chicken Skewers

This blog post and recipe was created in partnership with the Sioux Honey Association Co-op. They are made up of over 250 independent family beekeepers right here in the USA, who play an integral part in helping pollinate the surrounding supply of fruit and vegetables. When I read that one in every three bites of food we eat depends on bee pollination I really felt an urgency to read up more and find ways to do my part in supporting the industry. In the US alone, honey bees pollinate $50 billion worth of crops a year! 

The Sioux Honey Association Co-op is not a large scale operation. They formed after being inspired by the cooperation between bees, sharing ideas and resources to bring more honey to the market. I love that. I love their Sue Bee Clover Honey bear, it’s a classic kitchen staple that I’m proud to have on my breakfast table for everything from sweetening tea to drizzling over fruit and cheese. A honey bear in the kitchen is warm and nostalgic, loving and wholesome like my grandmother. Why is it that the older some of us get, the more we value the little things our parents and grandparents did for us? Always a honey bear on the table, a jar of freshly made grape jelly in the pantry, yard eggs in a wire basket next to the stove. It was always love in the form of a full belly and I suppose a lot of my cooking ideas spring from these memories. We love a recipe that uses simple ingredients that are easy to find...and these hot honey chicken skewers are no different. 

How do I make hot honey chicken skewers?

These hot honey chicken skewers require so few ingredients - It’s my favorite “no-recipe” and the star is Sue Bee Clover Honey. Sue Bee is premium, U.S. Grade A honey tested for quality and only contains one ingredient: Honey! You can find Sioux Honey in most major retailers or online here. If you have the honey and a bottle of hot sauce in your fridge then you’re all set! Sometimes the best kind of meals are those that use up bottles of condiments in the fridge :) Simply use honey to add sweetness to whichever spicy sauce you’re using and marinate your seasoned chicken pieces before arranging on metal skewers. I add garlic and fresh herbs for dimension, and serve with fresh lemon. Though I’m making chicken skewers today we often use the same technique for other cuts of meat like pork chops or salmon. Some of our favorite things to stir honey into are:

- Dijon mustard + honey 
- Balsamic vinegar + honey
- Wasabi paste + honey- Korean red pepper paste + honey
- Fresh lemon juice + honey

The options are endless! 

Hot Honey Chicken Skewers Recipe:
Prep Time: 10 minutes | Cook Time: 12 minutes | Serves: 4

Ingredients:
1 lb boneless skinless chicken thigh pieces (1 -inch pieces)
1 ¼ teaspoon kosher salt
1 teaspoon freshly ground black pepper1 tablespoon garlic powder OR finely minced fresh garlic
2 tablespoons chopped parsley
2 tablespoons Sue Bee Clover Honey
2 tablespoons of your favorite hot sauce (I used a mild habanero hot sauce)

Special equipment: Griddle pan, metal skewers
Mashed potatoes and steamed green bean recipe follows.

Guidelines:
In a medium bowl, season chicken pieces with salt, pepper, garlic powder and parsley. Cover and refrigerate for 30 minutes or up to 3 hours. This step isn’t absolutely necessary, but will ensure that your chicken is seasoned throughout. When ready to cook, remove chicken from your refrigerator 15 minutes prior to cooking.

Place a griddle pan over medium heat on the stovetop.

Combine hot sauce and honey, pour half this mixture over the chicken and gently mix so that everything is coated. Arrange 3-4 pieces onto each metal skewer. Spray griddle with neutral oil then place skewers in griddle pan, 3-4 minutes per side or until internal temperature reaches 165F. You may have to do this in batches. 

Remove skewers from griddle pan, serve immediately with remaining hot honey sauce. I love to brush some sauce on the chicken skewers prior to serving. I enjoy mine with creamy mashed potatoes or double parmesan cauliflower mash and steamed green beans. It would go really well with some lime wedges and a crunchy slaw as well!

Steamed green beans - Bring a saucepan with water to a boil. Place green beans on a steamer rack inside saucepan and place lid on. Steam for 3-5 minutes or until desired doneness. Season with kosher salt and serve.

Mashed Potatoes - Peel and cube 2lbs potatoes. Add to a pot with salted water at room temperature and bring to a boil over medium-high heat (15-20 minutes) until fork tender. Drain the water and place pot back on the stovetop over low heat. Add 1/2 cup milk and 6 tablespoons butter. Use a potato masher until the potatoes are creamy, then season to taste with salt and serve.

Thank you, Sue Bee, for being a wonderful partner!

Ribeye Steak with Pecan Blue Cheese Compound Butter

This post was written by The Daley Plate on behalf of the American Pecan Council but all opinions are my own. Thank you for supporting me, and the American Pecan Industry!

Who doesn’t love a big, juicy steak? My husband DJ and I have a long-standing tradition of sharing one every Wednesday while discussing our weekly goals as a family. Now that the holiday season is upon us, we are sticking to what we love, but making it a little more special with the addition of American Pecans. Since it’s only the two of us, making a huge standing rib roast doesn’t make sense and we love the crunch of a seared steak anyways. The pecan and blue cheese compound butter adds more flavor, texture and crunch on top of that! If you’d like a fuss-free way to enjoy a meal this December, especially one that everyone will love, I hope you give this recipe a try! It’s great with any cut of beef so feel free to serve it with your prime rib or even filet. 

Why Pecans?

To be honest when I first moved to the states I had no idea that pecans were the only tree nut native to America. We used to purchase them in bags at the store for mom’s holiday dishes, but were completely oblivious about their origin and nutritional benefits. Discovering that we had a mighty pecan tree in the yard saw me trying to incorporate them into as many recipes as possible on a year-round basis, but I still didn’t know as much about them. Here are some of the most interesting facts about American Pecans:

• Fossils of pecan seeds have been found near the banks of the Rio Grande, dating back as far as 6100 B.C. 

• Wild pecans were a staple in the diets of Native Americans, who originally referred to them as pecanes and relied on their nourishing kernels as a major food source in the fall months. They also created what could be considered the original nut milk called powcohicora by fermenting pecan powder into a drink.

• Native Americans first foraged wild pecans and then began planting them for trade with European explorers.

• Pecans are one of the few indigenous plants to have evolved into a highly coveted and internationally traded crop, with American growers now producing over 80% of the world’s pecan supply.

• It takes nearly 10 years before a pecan tree is in full production of nuts! 

With such a rich history, I developed a deeper respect for pecans, as well as the pecan growers and shellers who make it possible for us to continue to enjoy them as part of our family meals. This is why it’s important to support the industry which consists of many American families that have passed down the craft of cultivating pecans for many generations. The American Pecans Website has a lot of useful information and recipes for adding pecans to both your holiday and everyday meals!

A few tips to help you perfect this meal:

Fresh pecans have a light, tawny hue so look for those in store. 

Use a good quality butter and blue cheese, or even a tangy goat cheese if you prefer!

The pecan blue cheese and herb compound butter can be made up to a month before and kept in the freezer until ready to use.

In my opinion, steak needs to be removed from the refrigerator at least 30 minutes prior to cooking for best results.

Ribeye Steak with Pecan Blue Cheese & Herb Compound Butter
Prep Time: 15 minutes | Cook Time: 10-20 minutes | Serves: 4

Ingredients:
Pecan Compound Butter:
1 stick (125g) salted butter, chilled but not hard
1/4 cup raw pecan halves
1/4 cup crumbled mild blue cheese
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh parsley
1/2 tablespoon black pepper
1 ribeye steak per person
kosher salt and cracked black pepper
olive oil
1-2 tablespoons butter
fresh thyme sprigs

To serve: fresh watercress, raw pecan halves, sliced red grapes and blue cheese in your desired amounts.

Special Equipment: Food processor, cast iron skillet, meat thermometer

Method:
Place butter, raw pecan halves, blue cheese, thyme, parsley and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until combined, about 6-8 pulses. Using a spatula, carefully scrape butter out of bowl and onto a clean sheet of baking paper. Shape into a log and roll until sealed. Tie the ends or fold them over and refrigerate until ready to use.

Season steaks generously with salt and pepper. Heat a cast iron skillet to high and add olive oil. Sear for a few minutes per side. Use a meat thermometer to measure cooking temperatures. Ribeyes will be 135F for medium-rare, and 145F for medium depending on the thickness of your cuts. Add butter and thyme to the skillet, use a spoon to baste the steaks all over with the melted butter and herbs. Remove from heat and rest for 5 minutes while slicing the butter into discs, then plate and top with one tablespoon pecan blue cheese and herb compound butter per steak. Serve immediately with salad and vegetables of your choice. We love to enjoy it with this easy watercress, grape, pecan and blue cheese combination.

Chicken Soup, But Different

In need of a hearty chicken soup to cure what ails you? This isn’t your traditional chicken soup but it has all those ingredients that make us feel good when we are ill and in need of comfort. It is inspired by matzo ball soup that I tasted in Cincinnati during the Saveur Blog Awards. I didn’t come back with an award but I did return with a wealth of food knowledge and inspiration that I plan to expand on within the next few weeks. What an amazing experience to have met so many incredible bloggers and foodies from all around the world, thank you to everyone who nominated me. Back to this chicken soup:

What makes it different? Meatballs! Honesly I’m noticing (within myself) a slight obsession with turning everything into meatballs these days. They are easy to prepare, comforting and I think people just relate to them. They aren’t pretentious and can be customized to your liking, so I hope you give these a try. If you do, please tag me @thedaleyplate #thedaleyplate on social media so that I can share your experience with my audience.

A few tips:

I prepare my own chicken broth recipe in the Instant Pot but you can absolutely use a good store-bought one. There have been a few interesting articles online where certain websites have compared brands and selected their favorites. I would try to find the best possible one.

I used a poultry seasoning blend picked up from Colonel De in Cincy, you can easily order online from them and they offer free shipping for orders over $30. That is completely optional because your favorite poultry seasoning would work just as well. You could also combine equal parts of dried parsley, rosemary, celery seed, sage, savory, marjoram, black pepper, and onion granules to achieve the same result. If you would like to use fresh herbs that’s even better, but use half the amount.

Recipe

Chicken stock:
1tbsp olive oil
1 large yellow onion, finely diced
1/2 cup chopped celery
2lbs chicken backs, wings, or legs cut up into 2 -inch pieces (use a cleaver, or ask your butcher to do it for you)
1 1/2 teaspoons salt
1 large bay leaf
1/2 teaspoon whole black peppercorns
fresh thyme sprigs
3-4 saffron threads
2 quarts boiling water

Meatballs:
1 lb ground chicken (lean)
1/2 cup superfine almond flour
2 large cloves garlic, very finely minced
1 tablespoon chopped chives
1 tablespoon poultry seasoning (Easy recipe above but if using store-bought, leave out the salt)
1 1/2 teaspoons salt
1/2 teaspoon black pepper

To finish: 1 large carrot, peeled and sliced into discs, fresh thyme, chives, olive oil.

Special Equipment: Instant Pot, Sieve

Method:

With your Instant Pot on the sauté setting, add olive oil and cook onions and celery for 5 minutes or until onions are translucent. Add chicken pieces, salt, peppercorns, bay leaf, thyme sprigs and saffron threads. Cook for 10 minutes until chicken is browned, stirring and occasionally scraping the bottom of the Instant Pot to ensure that nothing is sticking. Pour boiling water over and place lid on. Cook on high pressure for one hour. Allow Instant Pot to release pressure naturally and strain stock into jars using a sieve. It can be stored for up to one week refrigerated and 2 months frozen, which is a great idea for Thanksgiving. The golden color is so appealing!

Gently combine meatball ingredients and use your hands to roll 1.5 -ounce ping-pong sized balls. Heat 1/2 tablespoons olive oil in a deep skillet over medium heat and cook meatballs for 10-12 minutes, turning until browned all over. The meatballs will create some sticky bits at the bottom of the pan, treasure this for it will give your soup more flavor!

Once the meatballs are cooked remove them from the skillet and set aside. Pour 4 cups of broth into the same skillet, add carrots, simmer until tender and pour into individual bowls. This is the point where you can add leafy greens like spinach or kale for more nutrition. Divide meatballs between bowls, top with cracked black pepper, freshly chopped chives, a drizzle of olive oil and fresh thyme.

Sous Vide Turkey Meatballs with Gravy

This post is sponsored by FoodSaver®; however, all thoughts and opinions are my own.

These easy Sous Vide turkey meatballs are what all of us who have less interest in spending hours in the kitchen during the holidays have been waiting for! Or those of us who love the flavors of Thanksgiving but prefer not to cook a whole bird. Or those of us who want cozy meals on demand! You get the point :) The Sous Vide process is fun and easy, but most of all it’s a hands-off approach to cooking that saves you time in the kitchen and delivers precise results.

What is Sous Vide?

There was a time when high-tech cooking methods felt intimidating to me, but I think using technology to save money, time and stress is a great thing and I’m willing to move with the times. The cooking method I’ve been experimenting with most lately is Sous Vide. Many, many episodes of watching television chefs use it to cook their proteins to precise temperatures peaked my curiosity and I finally made that purchase.

When you Sous Vide, you seal ingredients in a FoodSaver® Bag and cook it in a water bath with a Sous Vide cooker that maintains a constant temperature. It’s a very slow but hands-off approach and the best way to ensure that whichever proteins or vegetables you’re cooking are perfect. The options are endless! 

What do I need to start?

You’ll need to use a good vacuum sealer and bags that are BPA-free and my best recommendation is the FoodSaver® Preservation System and FoodSaver® Bags. 

FoodSaver Bags are completely air tight and “hug” the food, they have been specifically designed for the Sous Vide cooking method, don’t float on the water like other bags and go directly from your freezer to the water up to 195F (90c) so you can prep these ahead of time and just take it out when you want to cook. The flavor of the food is not affected at all, in fact the Sous Vide process locks in food’s natural flavors and prevents their loss in the pan or air. 

You can purchase both the FoodSaver® Preservation System and FoodSaver® Bags at Target online or use this special coupon on iBotta. 

Why vacuum seal?

My mother and I have the same interests when it comes to cooking: Preserve everything! Save money! Save time and have dinner ready and available when you want it. We used to joke with her when we were growing up, that she portioned and froze everything right after grocery shopping - We never even had a chance to see what there was :) But now I understand the value of preparing meals ahead of time. When I visit South Africa the things that bring her the most joy aren’t expensive gifts, I actually bring FoodSaver Bags and watch her grin from ear to ear. I’m serious.  The fact is, when items at the grocery store goes on sale I find it best to be economical and purchase then prep them ahead, freeze and Sous Vide while I’m busy with work projects. FoodSaver® Vacuum Seal Bags have multi-layer construction that creates an air-tight barrier around foods proven to help prevent freezer burn. Vacuum sealing is also a great shortcut to marinate your food, and I’ve seen many chefs use this method when they want more flavor. Sous Vide is a cool new way to cook, it generates less heat in the kitchen and it’s passive cooking so I’m here for it! 

Some Tips:

These meatballs are dinner-sized but can easily be made into 1 -ounce portions for appetizers. It’s a large batch so perfect for preparing holiday appetizers ahead of time. The FoodSaver Vacuum Seal Bags will lock in that flavor until you’re ready to party :)

I add cranberries, poultry seasoning and sage to give these turkey meatballs a great Thanksgiving flavor similar to Swedish meatballs, but with a twist. You can customize them to your liking though!

There are no breadcrumbs in order to keep it pretty low-carb, and the cooking method ensures that they are moist and juicy so there’s really no way to dry them out while cooking. FoodSaver Vacuum Seal Bags are air tight so none of those juices will leak out and you can make an amazing gravy with it.

I’d love to know if you’ve made this recipe. You can leave your feedback below or if you decide to share it on social media please tag me @thedaleyplate so that I can share with everyone else! Serve it with creamy mashed potatoes or my double parmesan cauliflower mash, steamed green beans and cranberry sauce on the side. I hope you love it as much as we do!

Sous Vide Turkey Meatballs with Gravy
Prep Time: 15 minutes | Cook Time: 1 hour | Makes: 28-30  

Ingredients:
1 tablespoon olive oil
1 large yellow onion, finely minced
1/2 cup chopped shallots
4 cloves garlic, finely minced
3 pounds lean ground turkey
2 large eggs
1/3 cup finely chopped dried cranberries
1 tablespoon salt
1/2 tablespoon black pepper
2 tablespoons finely chopped sage
2 tablespoons finely chopped parsley
1/2 teaspoon nutmeg
1/2 teaspoon mace
1 teaspoon garlic powder
1 tablespoon poultry seasoning

For the gravy:
2 cups chicken, vegetable or beef broth
1 teaspoon cornstarch
the juices from the Sous Vide Turkey
salt and pepper to taste

Special equipment:
FoodSaver® Vacuum Sealing System
2 FoodSaver® Sous Vide Vacuum Seal Bags (1 Gallon each)
Sous Vide machine

Method:

Add olive oil to a saucepan over medium heat, sauté onions and shallots for 5-10 minutes until caramelized then add garlic. Cook for two minutes more, remove from heat and cool.

Place onions and all remaining ingredients in a bowl and gently combine until mixed through. Use a cookie scoop or your hands to portion 2 -ounce meatballs out on a lined baking sheet. Place baking sheet with meatballs in the freezer for 1-2 hours until they are able to hold their shape. 

Prepare your FoodSaver® bags and FoodSaver® preservation system. Place meatballs about an inch apart in bags (12-15 per one gallon bag) and vacuum seal. Freeze until ready to Sous Vide.

Heat a water bath using your Sous Vide cooker and preheat to 150F. Place frozen meatballs in FoodSaver® Bags inside and cook for one hour. 

Once done, carefully remove the bag and open so that the juices do not spill. 

Make the gravy by adding the juices from the cooked turkey meatballs to a skillet with the stock, stir in a slurry of cornstarch and 1 tablespoon water. Stir for 5-8 minutes until thickened then gently toss meatballs in gravy to coat. Season to taste with chopped herbs of your choice, black pepper and salt then serve immediately.

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Rosemary Lemon Chicken Patties

Rosemary Lemon Chicken Patties

I have received some great feedback from people who have tried this recipe after seeing it on Instagram. It’s so easy and it should probably be on my website too, so here goes :) If you can, I highly recommend using fresh rosemary instead of dried to really lift the flavor. Though I find sour cream to be a great binder and a wonderful ingredient in my keto kitchen, it can be substituted with plain yogurt or plain coconut yogurt - I would use slightly less so that the mixture isn’t too wet. Make a double batch and meal prep on a Sunday for the rest of your work week :) Here are the glass containers that I use to prep my meals.

Ingredients:
Prep Time: 5 minutes | Cook Time: 15-20 minutes | Serves: 4

1lb ground chicken (white or dark, but darker meat will take slightly longer)
2 tablespoons sour cream
1 heaped teaspoon chopped fresh rosemary
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper
2 teaspoons fresh garlic paste (Or mince 2-3 large cloves very finely)
Zest of 1 medium sized lemon
2 tablespoons chopped chives
Optional but highly recommend: 1-2 teaspoons preserved lemon paste like this one from NY Shuk or this one on Amazon.

Method:
Combine all ingredients in a medium-sized bowl and gently mix until everything is evenly distributed. Do not overwork to promote a better texture.
Heat some olive oil in a skillet over medium high heat and divide chicken mixture into four equal parts. Flatten gently to form patties, then sear for 5-8 minutes per side or until internal temperature reaches 160F.

Serve Immediately with your favorite side dish. My preferred sides are green vegetables like collards and this Double Parmesan Mashed Cauliflower.

Sausage, Squash and Kale Soup with Triple Cheddar Cheese Crisps

Love a hearty soup with something savory and crunchy on top? Then this recipe is for you! We love the combination of smoked sausage and sweeter pumpkin or squash, and the triple cheddar cheese crisps on top just take the dish to another level. In my opinion, they are the most important part of this meal! I love using Tillamook Farmstyle Thick Cut Triple Cheddar Blend Shredded Cheese because of the quality and the combination of Medium White, Sharp and Medium Cheddar Cheese is incredibly flavorful. Try this store locator to find it near you!

As with any soup recipe, the ingredients are customizable and up to you! Currently, kale is in season but spinach or other hearty greens like shredded collards make a wonderful alternative. When making soup I follow the following guide, a kind of choose-your-own-adventure formula:

Start by sautéing aromatics
Heat olive oil, add onion or other allium (leeks, shallots, scallions) plus a combination of garlic, celery and sometimes carrot.

Deepen the base 
Add flavor in the form of spices, herbs or pastes. Today I opted for harissa that will caramelize slightly and add a wonderful depth of flavor. Other options include tomato paste, curry paste, pestos or any herb pastes.

Give some body to it
Here’s where I add my protein or hearty vegetables. In this case, sausage and cubed kabocha squash which is starchy and will thicken the soup naturally.

Pick a liquid
Homemade chicken broth or smoked turkey broth is always my choice for flavor and using the Instant Pot to make it is very easy: 

Simply save any bones while preparing meals and store them in the freezer until ready to use. For smoked turkey broth I purchase smoked turkey pieces from the local grocer (Benefit of living in the South). Place bones or smoked turkey pieces in your Instant Pot, cover with water, add some salt, a bay leaf and a few cloves of garlic then cook on high pressure for 2-3 hours. Strain and store in jars refrigerated for 1-2 days or freeze them for up to 3 months until ready to use

Add something fresh
Fresh herbs, quick cooking vegetables are next because the soup is almost done! Kale, zucchini, spinach or peas are great options.

Add texture
Here comes the fun part. Usually I would grab a slice of crusty bread but in my continued effort to follow a ketogenic way of eating (Bonus because you can eat cheese!) I now prefer these easy triple cheddar herb crisps on top. Just that bit of crunch on top is enough to satisfy my cravings while keeping carbs in mind. It only takes 2 minutes in the microwave and the smell alone is heavenly!

Some Tips:

• The cheese crisps can absolutely be made ahead of time and stored in an airtight container in the refrigerator. Blot them very well with paper towels and they will remain crispy for longer. Making a small portion on demand is much easier though and takes no time at all!

• I find that fresh herbs are best for flavor, but if they are not available then dried herbs work as well. 

• Sprinkle your soup with the triple cheddar cheese crisps right before serving, or place them on the side so that they do not become soggy.
  

Sausage, Squash and Kale Soup with Triple Cheddar Cheese Crisps
Prep Time: 10 minutes | Cook Time: 35 minutes | Serves: 6-8

Ingredients:

1 tablespoon olive oil
1/2 cup chopped yellow onion
1/2 cup chopped celery
4 cloves garlic, finely minced
1 tablespoon harissa paste
1 teaspoon garlic powder
1/4 teaspoon smoked paprika
1lb smoked sausage, cut into discs
1lb cubed kabocha squash or pumpkin
3-4 cups broth of your choice
1 teaspoon chopped fresh thyme leaves
2-3 cups chopped curly leaf kale, stems removed
salt and freshly ground black pepper to taste
Optional: 1/4 cup heavy cream, freshly chopped herbs

Triple Cheddar Herb Crisps:
8-ounce package Tillamook Farmstyle Thick Cut Triple Cheddar Blend Shredded Cheese
1-2 tablespoons chopped mixed herbs (thyme, rosemary, sage, chives)

Guidelines:

1. Add olive oil to a large pot over medium heat. Sauté onion and celery for 2-3 minutes until translucent. Add garlic, harissa paste, garlic powder and smoked paprika powder and sausage. Stir and allow to caramelize slightly. 

2. Add kabocha squash, broth and thyme. Simmer partially covered for 30 minutes or until squash is soft. Add kale within the last 5 minutes. I like to use a fork to break up some of the squash pieces and naturally thicken the soup. If it becomes too thick, simply add another cup of broth or water. Add heavy cream and serve with triple cheddar herb crisps (Recipe follows)

3. Portion 1-2 tablespoons of cheese on a microwave safe plate lined with a silicone baking mat. One 8 -ounce package makes 16 crisps. Sprinkle with herbs and microwave on high for 90 seconds and up to 2 minutes. Allow to cool slightly before blotting with a paper towel and gently peeling off your chosen surface using a spatula. Serve immediately. 

This sponsored post was written by The Daley Plate on behalf of Tillamook but all opinions are my own. Thank you for supporting the brands that I love!

Double Parmesan Cauliflower Mash

I only call it double parmesan cauliflower mash because I usually add more cheese :) This tasty recipe is a staple for us - Serve with any protein and of course a pat of butter on top. To make it special for your holiday celebrations, crisp up some proscuitto and fresh sage leaves to place on top.

Double Parmesan Cauliflower Mash
Prep Time: 5 minutes | Cook Time: 15 minutes | Serves 4-6

Ingredients:
1 whole head of cauliflower, cut up into florets
2 tablespoons grass-fed butter
1-2 tablespoons heavy cream (optional - sometimes 1tbsp sour cream is a great substitute)
1/4 cup finely grated parmesan cheese (honestly, just add as much as you like it’ll actually thicken things up too)
pinch of nutmeg
kosher salt and cracked black pepper to taste

Method:

Bring a pot of water to a rolling boil and add 1-2 teaspoons salt. Add cauliflower florets and cook for 15 minutes or until very soft. Drain cauliflower very well using a colander over the sink, then allow to sit for 2-3 minutes on a clean kitchen towel or paper towels to drain even more water from them.

Add cauliflower florets to a food processor with remaining ingredients and pulse until smooth. Scoop into a serving bowl and reheat before plating.

Shawarma Spiced Lamb Meatballs with Feta Sauce

There’s not much to say about these other than they are delicious, and the addition of kalamata olive hummus really loosens the texture of these shawarma spiced lamb meatballs and provides a great flavor. All you need is five minutes to combine ingredients and 12-15 minutes under the broiler of your oven. No oven? No problem - Sear them in a skillet over medium heat until they are golden on the outside and slightly pink inside.

Shawarma Spiced Lamb Meatballs with Feta Sauce
Prep Time: 5-10 minutes | Cook Time: 15 minutes | Serves: 4

Ingredients:
1 lb ground lamb (20% fat 80% lean)
2 cloves garlic, very finely minced
1 1/4 teaspoons kosher salt
2 teaspoons shawarma spice (or an equal combination of ground coriander seeds, cumin, smoked paprika, dried thyme and chili powder)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cracked black pepper
1/2 cup kalamata olive hummus (My absolute favorite is Boar’s Head)
Feta sauce (recipe follows)
To serve: Fresh lettuce, cherry tomatoes, cucumber slices, lemon wedges and dill.

Guidelines:
Preheat the broiler of your oven and line a baking sheet with parchment paper. Combine lamb, garlic, seasonings and hummus in a medium bowl. Gently work until everything is evenly incorporated but not too much because you don’t want them to be tough. Use clean hands to roll into 1 -ounce balls (makes about 16) and broil for 12-15 minutes until they are golden on top and slightly pink in the middle. Serve with fresh salad and feta sauce.

Feta Sauce:
4 oz. creamy feta like Valbreso
1/2 cup plain yogurt
1 teaspoon garlic paste (or one clove made into a paste with the side of your knife)
the zest and juice of 1 small lemon
2 tablespoons fresh herbs (dill, chives, oregano)

Add everything to the bowl of a food processor and pulse until smooth. Season to taste and I usually add more chopped herbs for good measure. Sometimes 1-2 tablespoons of good quality mayonnaise gives it more body. Scoop into a bowl and add some extra virgin olive oil on top.

Turkey and Roasted Red Pepper Hummus Patties with Dill Yogurt Sauce

This recipe is inspired by and adapted from one by my friend Danielle Kartes, who recently published her recipe for Turkey & Chickpea Greek-Style Pitas with Dill Yogurt Sauce in her book, Rustic Joyful Food: My Heart’s Table. If you’re interested in a speedy and delicious supper, look no further! The great thing about it is that you can use ground chicken as well, and substitute any vegetables that you have on hand. Danielle’s recipe calls for chickpeas but since we are cleaning out the fridge before a trip to South Africa, I had some roasted red pepper hummus on hand and used it instead. Turns out it’s a great binding agent and the pieces of roasted red pepper really were delectable! The great thing is, any hummus will do and even the roasted red pepper can be replaced with any marinated vegetables you have lingering in your fridge. Some great add-ins are: chopped marinated artichoke, chopped kalamata olives, chopped marinated mushrooms, chopped giardiniera, banana peppers and spinach!

Turkey & Roasted Red Pepper Hummus Patties with Dill Yogurt Sauce.
Prep Time: 5 Minutes | Cook Time: 15 - 20 minutes | Serves: 4

Ingredients:

2 tablespoons olive oil
4 cloves garlic, finely minced
1 teaspoon freshly cracked black pepper
1 teaspoon kosher salt
1 teaspoon onion powder
1/2 teaspoon chili powder
1 pound ground turkey
1/2 cup roasted red pepper hummus (I love Boar’s Head Brand) OR your favorite hummus
1/4 cup roasted red peppers, chopped
1 medium egg, beaten
Dill Yogurt Sauce (Danielle’s recipe follows below)

Optional sides: Freshly sliced tomato seasoned with smoked sea salt, fresh dill/basil/mint leaves, kalamata olives, sliced red onion, feta cheese, cucumber, pita bread. During Winter I love to serve these with roasted squash or kale greens.

Method:

Heat olive oil in a skillet over medium-high heat. Combine garlic, pepper, salt, onion powder and chili powder in a bowl and stir. Add turkey, hummus, roasted red pepper and beaten egg. Mix gently with a fork until everything is well incorporated, then form into 8 patties and cook until golden brown on both sides (about 4 minutes per side). Serve with dill yogurt sauce and optional sides.

Dill Yogurt Sauce (Recipe Courtesy of Danielle Kartes, from her book Rustic Joyful Food: My Heart’s Table)

1 cup plain Greek Yogurt
1/2 cup chopped fresh dill
2 tablespoons milk
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon onion powder

Directions:

Mix and allow melding in the fridge for at least 1 hour before serving. That’s it!

Roasted Sausage, Tomato and Peach Supper with Parmesan Spaghetti Squash Mash

Heya! Here’s a delicious and easy to prepare supper for the stone fruit lovers out there! I grew up eating peaches and apricots in savory dishes and love the flavor combination with salty meats like sausage or chicken. Peaches that are quite firm work best in this recipe because they hold up better during the roasting process, so save the very ripe peaches to eat instead and try to do the same if you can. Paired with in season cherry tomatoes, red onion, sweet Italian sausage and a few fresh herbs this recipe comes together very quickly in the oven or even on your grill.

I chose to serve it over my parmesan spaghetti squash mash for two reasons: It’s delicious, it’s lower in carbs than polenta but it has great texture and visual appeal. It’s relatively inexpensive and available year-round at most grocery stores. I first shared the simple parmesan spaghetti squash recipe in the caption under this post on Instagram and was so happy to hear how many people loved the idea. It came about randomly one day during my 6 month stint on keto mostly because cauliflower mash was getting boring. Unfortunately that post took off and in turn got reshared by hundreds of accounts looking to make a profit from my image and recipe, selling diet plans to unkowing people without any credit to me. I removed the recipe (It was too late at that point but still) and add it here to live on my blog as my creation.

Some pointers:

Prep and cook the spaghetti squash while the sausage is roasting in the oven so that everything is ready at the same time. I find the Instant Pot to be a lifesaver when it comes to making sure the squash is tender. You will either need a food processor or immersion blender to purée the squash, I prefer the latter because washing all the food processor parts feels like a waste of time to me :)

Roasted Sausage, Tomato and Peach Supper with Parmesan Spaghetti Squash Mash
Prep Time: 5-10 minutes | Cook Time: 25 minutes | Serves: 4

Ingredients:

19 -ounce package sweet basil Italian sausage links (substitue any sausage links of your choice)
1 medium red onion, sliced into wedges
2 tablespoons olive oil, divided
4 cups cherry tomatoes
2 large firm peaches, sliced into wedges
salt and cracked black pepper to taste
1/4 cup fresh oregano leaves
1/4 cup fresh basil leaves
Parmesan spaghetti squash mash (recipe follows)

Guidelines:

Preheat oven or grill to 400F (200 degrees Celsius)

Place sausage and onion on a sheet pan and toss with 1 tablespoon olive oil. Cook for 10 minutes then add cherry tomatoes and peaches, remaining olive oil and season to taste. Continue roasting for another 10-15 minutes until sausage is golden, tomatoes are bubbling and peaches soft. Remove from oven and sprinkle with herbs. Serve on top of Parmesan spaghetti squash mash or polenta.

Parmesan Spaghetti Squash Mash

1 large whole spaghetti squash
4 tablespoons butter
1/2 tablespoon garlic powder
1 cup finely grated Parmesan cheese
salt and pepper to taste
Optional to serve: butter, fresh chives

Place whole squash in the microwave and cook on high for 5 minutes. This makes them super easy to cut through.

Prepare your Instant Pot (A pot on the stove works as well but takes longer) by adding 2 cups of water to it, along with the steaming rack. Carefully remove from the microwave, use a long serrated knife to cut in half and place on steaming rack with the flesh side up. Do not remove the seeds before cooking, removing it afterwards is best to get the most flesh from the squash. We are steaming it so that we aren’t adding any more moisture to the squash, which will cause a watery mash.

Place the lid on and cook on high pressure for 15 minutes. Do a quick pressure release, remove lid and carefully remove seeds from squash using a spoon. Scoop the flesh into the bowl of a food processor fitted with the blade attachment. Add remaining ingredients and pulse until it reaches your desired consistency. Serve with more butter on top (Who doesn’t love a butter pool?) and freshly chopped chives.

Apricot Garlic Butter Salmon

If you love sweet and savory flavors together, then apricot garlic butter salmon might just become your next go-to meal this Summer. Salmon is a good choice because it’s fatty and will remain juicy, but so is milder arctic char or even steelhead trout. Traditionally we use a fish called snoek in South Africa, a kind of mackerel from the cold waters surrounding the Western Cape. Pairing fish or other meats with stone fruit in recipes is very common because the Western Cape is also considered the agricultural hub of South Africa. Smaller towns are often surrounded by deciduous fruit farms and vineyards, so it only makes sense to use what’s available and this has been the way of life for generations. Many of my favorite South African meals are ones that contain fruit as an ingredient…Bobotie, Cape Malay Chicken Curry, Malva Pudding.

Ideally, this fish would be cooked over a fire outside for it to get that lovely smoked flavor and to allow the apricot preserves to caramelize. If you prefer, cook it over a wood fire (medium coals) in a grill basket and use the sauce to baste. On Friday’s we would sit around a fire while my uncle prepared a whole fish this way, singing songs as he carefully crafted his signature dish. This fish is delicious served simply with steamed haricots verts and boiled fingerlings. If you’re following a ketogenic way of eating, use sugar-free apricot preserves and replace the fingerling potatoes with roasted radish or a crunchy salad.

Apricot & Garlic Butter Salmon
Makes 6 servings

Ingredients:
1 1/2 lb side of salmon, scaled and bones removed
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon garlic paste (or 2 cloves fresh garlic cloves, finely minced)
2 tablespoons melted butter
1 tablespoon smooth apricot preserves
1 tablespoon malt vinegar
1 teaspoon red pepper flakes

Guidelines:

1. Preheat oven to roast at 375F.  Line a 17 1/2 x 12 1/2 -inch rimmed baking sheet with parchment paper. 

2. Place salmon on parchment paper, skin side down. Season with salt and pepper. 

3. In a small bowl, whisk together garlic paste, melted butter, apricot preserves, vinegar and red pepper flakes until smooth. Use a pastry brush to spread this mixture evenly onto the salmon. 

4. Place salmon in the oven and cook for 15 minutes. Turn the oven to broil and cook for another 5 minutes or until slightly caramelized on top. Remove from oven, carefully lift from parchment paper and serve warm. Sometimes I like to toss my boiled potatoes in the juices remaining on the sheet pan and broil them gently for 5 minutes for extra flavor.

Keto Friendly Chicken Piccata Meatballs

Hi! I have just finished licking my plate after eating these delicious chicken piccata meatballs, cauliflower mash and steamed green beans. No shame in my game, they are delicous. I had bookmarked the original recipe by Little Spice Jar months ago and finally decided to give it a go. You should too! Marzia’s recipe was used as a guide here, because I’m currently following a ketogenic way of eating and wanted to reduce the amount of carbs. Making a few swaps didn’t take too much effort and allowed us to enjoy a keto-friendly meal with all the flavor of the original. Serve it with my double parmesan cauliflower mash and steamed green beans or whichever green vegetables are in season or available to you. It’s an easy, fuss-free meal perfect for weeknights! I hope you give these keto friendly chicken piccata meatballs a try, and if you do please tag me @thedaleyplate on Instagram so that I can share it with everyone else!

A few notes:
When cooking with herbs, always opt for fresh instead of dried. the flavor just carries through so much better.

In her blog post on this recipe, Marzia mentions combining seasonings in the mixing bowl prior to adding the ground chicken. This way the spices are already combined and you will not have to overwork the chicken, which sometimes causes the meatballs to be dense.

I have found that sour cream is a great ingredient to use instead of eggs or bread crumbs when trying to combine ground chicken. It works well if your meat is very cold and you work quickly - The meatballs, just like my popular lemon chicken patty recipe, stay delicously juicy because of the sour cream addition.

You’ll notice that I use cornstarch in this recipe. One tablespoon of cornstarch = 9g of carbs, and I use one teaspoon which divided between four people shouldn’t affect your daily carb limit too drastically. If you prefer, use 1/2 teaspoon xanthan gum instead (Update: I tried xanthan gum recently and honestly the cornstarch is the best option here).

Keto Friendly Chicken Piccata Meatballs
Prep time: 5-10 minutes | Cook time: 30 minutes | Serves: 4

Meatballs:
2 tablespoons olive oil
2 cloves garlic, finely minced
1/4 cup finely grated Parmesan cheese
zest of 1 medium lemon + set the juice aside for sauce
1 tablespoon chopped parsley
1 teaspoon Cavender’s Greek Seasoning (Trust me on this)
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
pinch of cayenne pepper
1 tbsp sour cream
1 lb package ground chicken

Sauce:
4 tablespoons butter
2 cloves garlic, finely minced
1 teaspoon cornstarch
1 cup low sodium chicken broth
1/4 cup fresh lemon juice (reserved from earlier)
2 tablespoons capers
To serve: chopped parsley

Method:

Heat olive oil in a large skillet over medium heat.

For the meatballs, combine all ingredients except sour cream and ground chicken in a medium mixing bowl. Use a whisk to combine. Add sour cream, followed by ground chicken and use a fork to mix until just combined. Roll chicken mixture into balls that are about 1 1/2 tablespoons each, then add to skillet. Cook for 6-8 minutes, turning every 2 minutes to ensure an even color. I like to gently shake the pan so that they roll around instead of me having to flip with a fork. Transfer meatballs from skillet to a plate and tent with foil while finishing the sauce.

With the same skillet still over medium heat, add butter and garlic. Sauté until fragrant (1 minute), using a wooden spoon or whisk to scrape the golden chicken bits from the bottom of the skillet.

In a small bowl, combine cornstarch with 1-2 tablespons of the chicken stock until smooth. This is to prevent any lumps from forming since cornstarch reacts differently than flour. Add this to the skillet first and whisk, followed by remaining stock, lemon juice and capers. Simmer for 2-3 minutes, then add meatballs and continue to simmer for another 5 minutes, tossing meatballs to coat with sauce. Sprinkle with fresh parsley and serve.

Easy Lemongrass Shrimp Skewers

This recipe is brought to you in partnership with FeedFeed and LouAna Oils, using their Liquid Coconut Oil. LouAna Liquid Coconut Oil stays liquid for easy pouring, measuring, sautéing and baking. With no coconut aroma or taste, it’s a perfect substitute for margarine or other cooking oils in recipes. I use it mostly to sauté because it’s keto-friendly and has four times the medium chain triglycerides (mct’s) as virgin coconut oil.

These flavorful shrimp skewers contain very few ingredients, all of which you can find online or at your local Asian grocer. Thai curry paste, lemongrass, garlic, lime juice and zest, Thai basil and the optional chopped red chili all come together with shrimp for a very easy meal that everyone can enjoy.

I’m fortunate to live in the South where Louisiana shrimp are delivered to just about every local seafood shack in town, especially this time of year. While I recommend high quality fresh shrimp for this recipe, frozen is perfectly okay, just thaw them completely in your refrigerator before using.

Using Thai curry paste in these shrimp skewers means you’re adding an ingredient that’s already packed with flavorful aromatics like lime leaf, lemongrass, ginger, garlic and sometimes shrimp paste. It’s a great time-saver for those days when you want delicious in a hurry! Serve with rice, noodles or your favorite side. We prefer cooling cucumber slices, mint, basil and a dash of vinegar.

Easy Lemongrass Shrimp Skewers
Prep time: 15 minutes Cook time: 8-10 minutes Serves: 4

Ingredients:

6-8 long lemongrass stalks
2lbs fresh shrimp, peeled and deveined
2 tablespoons Thai Panang or Red curry paste
2 cloves garlic, finely minced
1/4 cup chopped Thai basil
1 tablespoon soy sauce
1 teaspoon red pepper flakes
Optional: 1 tablespoon finely minced Thai red chili (deseed for a milder taste)
1-2 tablespoons LouAna Liquid Coconut Oil (find it here!)

Method:

Prepare lemongrass by soaking in cold water to remove any impurities. Using a sharp knife, cut each stalk into 6-8 -inch pieces and set aside.

In the bowl of a food processor with the blade attachment in place, add shrimp, curry paste, garlic, basil, soy sauce, red pepper flakes and optional red chili. Pulse 8-10 times until the shrimp is minced and the mixture is evenly combined.

Wetting your hands prevents the shrimp mixture from sticking to them during the next step. Use your hands to evenly wrap 4 oz portions of the shrimp mixture around the cut lemongrass stalks until all the skewers are made. Press and shape the mixture to make sure it sticks to the stalk.

Heat a large skillet to medium and pour in 1-2 tablespoons LouAna Liquid Coconut Oil. Sauté shrimp skewers in batches for 8-10 minutes until cooked through, rotating every 2 minutes to ensure an even golden color. Serve immediately.

Kimchi Fried Rice with Shiitake Mushrooms

When I think of my time in South Korea, the aroma of kimchi, perilla, sesame oil and steamed rice come to mind. I taught cooking to elementary level students there for six years, which brought so much joy and so much growth on a personal level. This recipe wouldn’t normally be called kimchi fried rice or “kimchi bokkeum bap”, instead the kids would playfully call it something like it “sseulegi bap” - Roughly translated to “mixed rice” or more bluntly, “trash rice.” Basically, rice fried with whatever you have on hand. It’s great because you cook everything in one pan and if you have leftover rice which is essential, it’s a breeze to throw together. I often serve it to friends and family who have never tried Korean flavors but are curious about it. They are more accepting of a dish like this as opposed to hitting them with heavily fermented dishes off the bat.

Top it with an egg to make it extra special.

Ingredients:
Serves 2

1 shallot, finely minced
4 cloves garlic, finely minced
1 teaspoon ginger paste
4 rashers uncured bacon, chopped (Use turkey bacon or omit completely if you prefer)
1 cup kimchi
1/2 cup kimchi juice (from the jar)
2 cups sliced golden oak shiitake mushrooms
4 cups day-old rice
1 cup lacinato kale or spinach, chopped
1 teaspoon toasted sesame seeds
1 teaspoon toasted sesame oil
Optional to serve: Dried and salted laver & olive oil fried eggs.

Guidelines:

Bring a large wok or skillet to medium heat. Add shallot, garlic, ginger, bacon and kimchi all at once and sauté for 5 minutes until bacon fat has rendered and shallots are translucent. The kimchi would’ve crisped up a little around the edges because of the bacon fat - Wait until this stage for maximum flavor.

Deglaze the pan with kimchi juice, scraping off any crispy bits stuck at the bottom of of pan. Adjust heat to medium-high then add rice and mushrooms. Cook for 5-8 minutes until rice takes on some color and dries up a little. Then add kale or spinach (any greens will do), sesame seeds and finish with sesame oil. Season to taste and serve.

Easy Scallops with Haricots Verts & Prosciutto

Can you believe, I've never cooked with scallops before today! Years of living in South Korea where they are abundant, and I never had the desire to pick them up from market. Even so I found them extremely easy to prepare today and chose to serve them with seasonal haricots verts (fancy name for French thin green beans), crispy proscuitto (Green beans and prosciutto - You just gotta have them together) and a simple brown butter pan sauce with capers and lemon. 

I had gotten a box of fresh fish from a seafood subscription company a week ago, and thought why not give it a go! They are a sustainable seafood choice and best of all, take a very short time to cook. Hope you enjoy this easy and keto friendly recipe for one :) Double and adjust as you see fit!

Ingredients:

4 large sea scallops, side muscles removed and patted dry.
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
2 tablespoons grass-fed butter, divided
1 cup haricots verts (about 4 oz)
1 slice prosciutto
1 tablespoon capers, packed in brine, drained
Juice of 1/2 lemon

Method:

Bring a small pot with salted water to a low boil. Place a steaming rack on top and add haricots verts. Steam for 5 minutes or until desired doneness - I like mine still crunchy.

While the haricots verts cook, bring skillet with 1 tablespoon of butter to medium-high heat. Sear the proscuitto until crispy and set aside. Season the scallops on both sides with salt, pepper and garlic powder and them place them in your skillet to cook in the rendered fat from the proscuitto + butter. They should sizzle as they hit the pan. Cook without moving them for 2 minutes and flip to sear the other side for the exact same time. Remove from skillet. Add remaining tablespoon of butter and capers plus lemon juice to the same skillet. Simmer and stir then turn the heat off. 

The steamed haricots verts should be done by now. Plate them, place the crispy proscuitto on top followed by the scallops. Pour pan sauce over everything and enjoy! I did add some chopped chives to mine which added a lovely bit of extra freshness. 

Dale