Tag Archives: sea salt

Pork and Poblano Stew

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Serves: 6 | Total Time: 5 Hours


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Hmmm…. what can i make with poblano peppers?

How about… Pork and Poblano Stew!

This tasty stew recipe is an adaptation of my Rojo Teja Stew, the only real difference being that I used poblanos in place of ancho chilis, which are just dried poblanos, and I toned down the spice by reducing the amount of dried guajilo chilis. The result is a milder stew with a meatier color.

What To Cook With Poblano Peppers

Now believe me when I say that Mark appreciates this! Although we agree on a lot of things, spiciness isn’t one of them. I love my food hot and spicy, he doesn’t handle the heat as well, so I need to keep this in mind when coming up with dinner ideas we will both enjoy.

Don’t fret, all you fellow spice lovers. Poblano peppers still add some spice to this hearty stew, just an earthier spice. And if you really want to take things to the level of fire, you still can. It’s all in how you serve this very versatile recipe.

Chili With Stew Meat

Now let me just mention that this is the best stew ever to make on a lazy Sunday afternoon. Yes, I know, it does take some time and effort to make, but try as I may to get this to work in the Instant Pot, it isn’t going to happen. Charring then stewing the peppers is key to getting the rich flavor in this stew. That amber liquid is sooooooo important, kind of like flour is to cake. 

Before you cringe at the thought of slaving away over the stove for 5 hours, though, let me assure you that this won’t be the case. Most of the time needed for this recipe is inactive cooking time – which means, you set your timer and go and do something else. Just don’t go too far away, though, because you shouldn’t leave your stove completely unattended while it works it’s magic. If you’ve got 30 minutes to spare, that is all the time you’ll actually be standing in the kitchen doing anything with your hands.

Country Stew

I garnished my pork poblano stew this time with diced avocado, lime zest and cotija cheese. You can use thinly sliced radishes and crushed oregano leaves, too, or just a dollop of sour cream with a drizzle of hot pepper sauce. Think chili garnishes – this stew really isn’t that much different than a mild chili without beans.

Which begs the question, can you add beans? 

Sure, add in those beans if you want! This stove top stew is a really nice base for all kinds of add-ins. If you live in a house divided over how spicy things should be, then this is the stew recipe to make because you can add in all the spice you want after it is already in the bowl. Just put out whatever condiments your heart desires, like my 5 Alarm Hot Pepper Sauce, and let everyone stir in the heat on their own terms.

Pork Poblano Stew

How to make pork and poblano stew:

What you’ll need:

  • 4 pork ribs with bones in
  • 1 1/2 pound beef rump roast, cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions, peeled and quartered
  • 6 garlic cloves, smashed
  • 1 (2 inch) piece ginger root, peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage, cut into small chunks and pulsed in a food processor
  • 4 poblano peppers, seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • diced avocado, for garnish
  • crumbled cotija cheese, for garnish
  • lime zest, for garnish
  1. In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
Stews To Make Tonight

Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.

Making Stew
Ways To Cook Stew Meat

While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.

Things To Make With Beef Stew Meat
Dinner Ideas With Poblano Peppers
Healthy Stew Recipe
What To Cook With Poblano Peppers

Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.

What Can I Make With Poblano Peppers?
Making Poblano Pepper Stew
Stew Sauce

In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.

When The Poblano Stew Sauce Is Ready

When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 

Making Low Carb Soups And Stews


Best Stew Recipe Ever
Pork Poblano Stew
Poblano Stew
Pork and Poblano Stew Recipe

Pork and Poblano Stew

Stove top stews are really not hard, especially when the stove does most of the work. Pork and Poblano Stew is rich, earthy, low carb, and oh… so tasty! This is a perfect Sunday afternoon recipe that can be made ahead and frozen for later.
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Main Course, Soup
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 4 pork ribs with bones in
  • 1 ½ pounds beef rump roast cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions peeled and quartered
  • 6 garlic cloves smashed
  • 1 2 inch piece ginger root peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage cut into small chunks and pulsed in a food processor
  • 4 poblano peppers seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • 1 diced avocado for garnish
  • crumbled cotija cheese for garnish
  • lime zest for garnish

Instructions
 

  • In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
  • Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.
  • While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.
  • Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.
  • In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.
  • When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 
Keyword best stew ever to make, mild chili without beans, pork and poblano stew, pork poblano stew, stew recipe to make, stove top stew, what can I make with poblano peppers?
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Savory Salmon Spread with Pickled Cherries

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Yield: 2 1/2 Cups | Total Time: 2 Hours 20 Minutes

If you are looking for gourmet recipes and you want something easy, then this is the perfect appetizer recipe to dig into!

This savory salmon spread can also be served as a salmon dip if you want to keep the carb count low. Just sprinkle the pickled cherries, chives and salt on top of the whole bowl and place a platter of crudité nearby. The texture is a lot like hummus, but with salmon as the base instead of tahini.

I particularly like this spread on crisp breads, though. There is just something special about that healthy crunch! 

Feel free to make this easy salmon spread in advance to save time if you plan to serve it at a dinner party. Keep it in an airtight container (with the cherries and chives in separate bags) until ready to serve.

Pinot Grigio goes exceptionally well with the complex flavors in this salmon spread, so make sure you have a bottle chilled and ready to go!

This is truly gourmet made easy.


Savory Salmon Spread with Pickled Cherries

Total Time: 2 Hours 20 Minutes

Prep: 10 Minutes / Cook: 10 Minutes / Chill: 2 Hours

INGREDIENTS:

  • 8 ounces skinless salmon, uncooked
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2 inch cubes
  • 1/2 cup heavy cream
  • 6 sun-dried tomatoes packed in olive oil
  • 2 tablespoons capers, drained
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt, fine
  • 1/2 teaspoon dried dill weed
  • 1/3 cup dried Montmorency tart cherries
  • 1/4 cup red wine vinegar
  • WASA crisp breads
  • sliced chives, for garnish
  • coarse flaky sea salt, for garnish

RECIPE DIRECTIONS:

1. Place the salmon in a blender. In a small saucepan over medium, bring the butter, cream, tomatoes, capers, paprika, dill and salt to a boil. Stir until the butter is completely melted, then immediately pour the butter mixture into the blender with the salmon.

2. Blend the salmon mixture beginning on the low setting, then gradually increase the speed to medium high. Blend until the mixture is thick and smooth, about 2 minutes. Transfer to an airtight container, cover and chill for 2 hours or until set.

3. While the salmon spread is chilling, heat the red wine vinegar in a small saucepan over medium until it is just beginning to boil. Place the cherries in a  mug and pour the hot vinegar over. Stir to coat and allow to soak for 30 minutes. Drain and chop cherries, set aside until ready to serve.

4. Spread the salmon mixture over crisp bread crackers. Top with pickled cherries, a sprinkling of chives, and flaky sea salt. Serve on platters, or set up a buffet with the salmon spread and garnishes in individual ramekins, if desired. Goes great with Pinot Grigio!

Savory Salmon Appetizer Canapé
Easy Salmon Canapé Idea
Savory Salmon Canapé With Pickled Cherries

Savory Salmon Spread with Pickled Cherries

If you are looking for gourmet recipes and you want something easy, then this is the perfect appetizer recipe to dig into! This make ahead condiment can be served as a spread for crackers or as a dip for crudités.
Prep Time 10 mins
Cook Time 10 mins
Chill 2 hrs
Total Time 2 hrs 20 mins
Course Appetizer
Servings 2 Cups
Calories 700 kcal

Ingredients
  

  • 8 ounces skinless salmon, uncooked
  • 1/2 cup (1 stick) unsalted butter cut into 1/2 inch cubes
  • 1/2 cup heavy cream
  • 6 sun-dried tomatoes packed in olive oil
  • 2 tablespoons capers drained
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt fine grain
  • 1/2 teaspoon dried dill weed
  • 1/3 cup dried Montmorency tart cherries
  • 1/4 cup red wine vinegar
  • WASA crisp breads
  • sliced chives for garnish
  • coarse flaky sea salt for garnish

Instructions
 

  • Place the salmon in a blender. In a small saucepan over medium, bring the butter, cream, tomatoes, capers, paprika, dill and salt to a boil. Stir until the butter is completely melted, then immediately pour the butter mixture into the blender with the salmon.
  • lend the salmon mixture beginning on the low setting, then gradually increase the speed to medium high. Blend until the mixture is thick and smooth, about 2 minutes. Transfer to an airtight container, cover and chill for 2 hours or until set.
  • While the salmon spread is chilling, heat the red wine vinegar in a small saucepan over medium until it is just beginning to boil. Place the cherries in a  mug and pour the hot vinegar over. Stir to coat and allow to soak for 30 minutes. Drain and chop cherries, set aside until ready to serve.
  • Spread the salmon mixture over crisp bread crackers. Top with pickled cherries, a sprinkling of chives, and flaky sea salt. Serve on platters, or set up a buffet with the salmon spread and garnishes in individual ramekins, if desired. Goes great with Pinot Grigio!
Keyword canapes, easy salmon canape, easy salmon spread, gourmet appetizer recipes, gourmet at home, recipes with pickled cherries, salmon spread for flatbreads, salmon spread recipes
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Homemade Chunky Marinara Sauce

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Serves: 6 | Total Time: 40 Minutes

Marinara sauce is a staple – you always need to have some on hand in the event of an impromptu finger food craving! If you are wondering how to make marinara sauce from scratch, this recipe is a healthy, low sugar alternative to American’s favorite bar food condiment.

When I first set out to make a marinara sauce from scratch, I was a bit intimidated. I just figured that a popular condiment in restaurants this yummy would be difficult to make.

Not so!

The basic ingredients are tomatoes, olive oil, and garlic. The addition of fresh basil really adds a special touch, think comfort sauce! Of course, you need a sweetener, so I went to my go-to favorite, Organic Powdered Stevia Herb by Frontier Natural Products. Its 100% stevia leaf, so you won’t have to worry about getting any of that pesky maltodextrose so common in stevia purchased at the grocery store. A little of this goes a long way – I purchased a 16 ounce bag last year and it is still over half full!

This sauce can be frozen, which is great to have on hand for those days when you don’t have time to cook and you just found out that you are hosting NFL Sunday at your house.

Go Pack Go!


Homemade Chunky Marinara Sauce

Total Time: 40 Minutes

Prep: 20 Minutes / Cook: 20 Minutes

INGREDIENTS:

  • 5 medium tomatoes, roughly diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh basil, roughly chopped
  • 2 teaspoons dried minced onions
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (add more for extra spice)
  • 1/4 teaspoon ground black pepper
  • pinch 100% pure leaf stevia
  • 1/2 tablespoon heavy cream

RECIPE DIRECTIONS:

1. Puree the tomatoes in a food processor for a few seconds until they are broken down but still somewhat chunky.

2. Heat a large saucepan over medium. Add the olive oil followed by the garlic and cook for another minute until the garlic becomes fragrant. Remove the pan from the heat and swirl the contents around the pan until the garlic softens and is slightly brown.

3. Add tomatoes to the pan and return to the heat. Stir to combine. Bring to a boil, then stir in the basil, dried onions, salt, garlic powder, pepper flakes, black pepper, and stevia. Simmer, uncovered, for 15 minutes, stirring occasionally.

4. After the marinara has had a chance to cook down a bit, remove it from the heat. Stir in the heavy cream and give it a taste. Too acidic? Add a splash more of the cream. Keep going until the flavor is right where you want it to be. This is all about personal preference!

5. Allow the sauce to cool to room temperature. Store in a glass jar with a tightly fitted lid and keep in the refrigerator until you are ready to use it. When ready to use, warm the marinara on the stove or in the microwave and serve with low carb mozzarella sticks.

6. Mmmmm, mmmmmmm, good!

Healthy Homemade Marinara Sauce
Easy Homemade Marinara Sauce

Homemade Chunky Marinara Sauce

This recipe for homemade marinara sauce is easier than you think! It's chunky with a hint of spice, and it's low in sugar with lots of tomato goodness.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Condiments
Cuisine American, Italian
Servings 6 people

Ingredients
  

  • 5 medium tomatoes roughly diced
  • 2 tablespoons olive oil
  • 2 cloves garlic peeled and finely chopped
  • 2 tablespoons fresh basil roughly chopped
  • 2 teaspoons dried minced onions
  • ½ teaspoon fine sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes (add more for extra spice)
  • ¼ teaspoon ground black pepper
  • 1 pinch 100% pure leaf stevia ground
  • ½ tablespoon heavy cream

Instructions
 

  • Puree the tomatoes in a food processor for a few seconds until they are broken down but still somewhat chunky.
  • Heat a large saucepan over medium. Add the olive oil followed by the garlic and cook for another minute until the garlic becomes fragrant. Remove the pan from the heat and swirl the contents around the pan until the garlic softens and is slightly brown.
  • Add tomatoes to the pan and return to the heat. Stir to combine. Bring to a boil, then stir in the basil, dried onions, salt, garlic powder, pepper flakes, black pepper, and stevia. Simmer, uncovered, for 15 minutes, stirring occasionally.
  • After the marinara has had a chance to cook down a bit, remove it from the heat. Stir in the heavy cream and give it a taste. Too acidic? Add a splash more of the cream. Keep going until the flavor is right where you want it to be. This is all about personal preference!
  • Allow the sauce to cool to room temperature. Store in a glass jar with a tightly fitted lid and keep in the refrigerator until you are ready to use it. When ready to use, warm the marinara on the stove or in the microwave and serve with low carb mozzarella sticks.
  • Mmmmm, mmmmmmm, good!

Notes

To effortlessly get a nice, clean cut on your tomatoes, use a serrated knife.
Keyword best marinara sauce recipe, healthy marinara sauce recipe, homemade marinara sauce, low carb condiments, low sugar marinara sauce, low sugar marinara sauce recipe, popular condiments
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March 23 French Onion Soup

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Serves: 4 | Total Time: 1 Hour 20 Minutes

It is spring here in Wisconsin at last!

The sun is shining, the robins are sitting on the porch railing and singing, the cardinals are flitting around the trees in the back yard and the snow is gone – for now. It is still chilly outside, however, and winter coats (or at least a heavy puffer vest over a thick sweater) are still necessary when going outside. Soup weather, indeed!

Mark loves French onion soup, but since this can be more of a autumn or winter recipe, I decided to spruce it up with a little fruitiness to make it a spring soup. Instead of using white wine, I use red, which gives the soup a hint of pink. Apple cider lends even more fruit, but the thyme balances it out nicely. It’s a warm, hearty, velvety soup without the winter vibe.

It is really important to use a crusty bread for the croutons. I tried this once with regular white bread and ended up with mush beneath the cheese topping… eeew! Toast it so it is nice and crisp, and it will stay afloat to hold up all the gooey, melted cheese. I like using provolone because it is mild and it melts to the perfect consistency, but feel free to use mozzarella, or any other white cheese you want.

This makes a nice lunch, or you can have it for dinner with a glass of that red wine you used in the soup. I don’t think you can pair it much better than that!


March 23 French Onion Soup

Total Time: 1 Hour 20 Minutes

Prep: 10 Minutes / Cook: 1 Hour 10 Minutes

INGREDIENTS:

  • 4 slices Italian bread, toasted and crusts removed.
  • 2 teaspoons chicken base dissolved in 2 cups hot water
  • 2 fresh bay leaves
  • 6 – 8 springs fresh thyme
  • 2 yellow onions, peeled and ends removed
  • 6 tablespoons salted butter
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 cups good quality dry red wine
  • 2 cups apple cider
  • 36 ounces canned French onion soup (not condensed) or 4 cans condensed French onion soup
  • 4 slices provolone cheese
  • parsley and thyme leaves for garnish
  • fresh ground black pepper for garnish

RECIPE DIRECTIONS:

1. Toast the bread and remove the crusts. Set aside.

2. Dissolve the chicken base in the water. Set aside.

3. Tie the herbs in a tight bundle with baker’s twine. Set aside.

4. Cut the onions in half vertically, then slice them, from root to end, about 1/4 inch thick. They should resemble half moons.

5. Melt the butter in a dutch oven over medium heat. Add the onions in a single layer and sprinkle with the salt and pepper. Cover and simmer for 30 minutes, reducing the heat to medium-low after 10 minutes. Stir occasionally to prevent the onions from burning. They should be brown (not black) and deeply caramelized when done. Make sure to take in a good whiff of the goodness!

6. Add the red wine to the onions. Turn up the heat to medium-high, stirring constantly. Once the liquid begins to boil, reduce heat to medium and continue to simmer, uncovered, for 10 minutes, or until the wine reduces by three quarters. It will be syrupy and will resemble cranberry sauce (and it will smell slightly fruity – think spring!)

7. Add the cider, chicken base in water, and canned soup. Drop the herb bundle into the soup and push down to submerge it in the liquids. Bring the whole thing to a boil and simmer for another 20 minutes, uncovered.

8. Preheat the broiler.

9. After the soup has simmered for 20 minutes, remove the herb bundle and discard it. Use a ladle to fill 4 soup crocks with the soup. Place one bread crouton on top of the soup in each crock, then lay one slice of provolone over each crouton.  

10. Place the crocks on a sheet pan. Transfer the sheet pan to the top rack of the oven and broil for 3 to 4 minutes, or until the cheese is bubbling and beginning to brown. Remove from the oven and allow the soup to cool slightly before serving the crocks on heat-proof plates (they will be piping hot!). Sprinkle each with thyme leaves, garnish with a sprig of parsley and a grind of black pepper.

Best French Onion Spring Soup Recipe
French Onion Soup

March 23 French Onion Soup

The perfect French onion soup recipe for crisp, early spring days. Aromatic and herby with a hint of fruit.
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Soup
Servings 4 people

Ingredients
  

  • 4 slices Italian bread toasted and crusts removed
  • 2 teaspoons chicken base dissolved in 2 cups hot water
  • 2 fresh bay leaves
  • 7 sprigs fresh thyme
  • 2 yellow onions peeled with ends removed
  • 6 tablespoons salted butter
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 cups good quality dry red wine
  • 2 cups apple cider
  • 36 ounces canned French onion soup (not condensed) or 4 cans condensed French onion soup
  • 4 slices provolone cheese
  • fresh parsley leaves for garnish
  • fresh thyme leaves for garnish
  • fresh ground black pepper for garnish

Instructions
 

  • Toast the bread and remove the crusts. Set aside.
  • Dissolve the chicken base in the water. Set aside.
  • Tie the herbs in a tight bundle with baker’s twine. Set aside.
  • Cut the onions in half vertically, then slice them, from root to end, about 1/4 inch thick. They should resemble half moons.
  • Melt the butter in a dutch oven over medium heat. Add the onions in a single layer and sprinkle with the salt and pepper. Cover and simmer for 30 minutes, reducing the heat to medium-low after 10 minutes. Stir occasionally to prevent the onions from burning. They should be brown (not black) and deeply caramelized when done. Make sure to take in a good whiff of the goodness!
  • Add the red wine to the onions. Turn up the heat to medium-high, stirring constantly. Once the liquid begins to boil, reduce heat to medium and continue to simmer, uncovered, for 10 minutes, or until the wine reduces by three quarters. It will be syrupy and will resemble cranberry sauce (and it will smell slightly fruity – think spring!)
  • Add the cider, chicken base in water, and canned soup. Drop the herb bundle into the soup and push down to submerge it in the liquids. Bring the whole thing to a boil and simmer for another 20 minutes, uncovered.
  • Preheat the broiler.
  • After the soup has simmered for 20 minutes, remove the herb bundle and discard it. Use a ladle to fill 4 soup crocks with the soup. Place one bread crouton on top of the soup in each crock, then lay one slice of provolone over each crouton.
  • Place the crocks on a sheet pan. Transfer the sheet pan to the top rack of the oven and broil for 3 to 4 minutes, or until the cheese is bubbling and beginning to brown. Remove from the oven and allow the soup to cool slightly before serving the crocks on heat-proof plates (they will be piping hot!). Sprinkle each with thyme leaves, garnish with a sprig of parsley and a grind of black pepper.
Keyword best onion soup, cooking with wine, french onion soup recipes, how to make french onion soup, spring soup recipes
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Double Chocolate Chipotle Fudge

⭐⭐⭐⭐⭐

Makes: 32 Pieces | Total Time: 2 Hours 15 Minutes


Jump to Recipe

This is an easy low carb fudge recipe for when you need to satisfy your sweet tooth without feeling like you’ve overindulged. Double Chocolate Chipotle Fudge is definitely one of the best low cal desserts to have if you are on a diet – one piece weighs in at only 90 calories. You won’t feel heavy after you’ve had a couple of pieces… or even more than a couple!

When I created this no-bake low carb dessert, I figured I’d take it a step further and add in a little chipotle. 

Chocolate fudge with chipotle, you may ask?

To be honest, when I first heard about this combination of chipotle and chocolate, I never imagined that hot and spicy peppers would pair well with velvety dark chocolate, but whoever came up with that idea was genius. There is a reason why the chocolate-chipotle idea has been catching on – because it really works! 

If you want to push the carb and sugar levels down even further and make this a keto dark chocolate fudge, omit the white chocolate chips. You’ll shave off three grams of carbs per piece and nearly all of the sugar, dropping the carbs down to 11% and raising the protein to 11% as well.  

How’s that for a healthy dessert recipe? 

The white chocolate chips, however, just add that special little something. They are like pops of creamy goodness amidst the luscious dark chocolate fudge, rounding out the kick of the chipotle… kind of like puffy white clouds bringing moments of cool shade on a hot summer day. 

Indulge a little. 

Really. 

It’s ok!

Making fudge is pretty easy, too, so you don’t have to fret over where to get good fudge. 

(Need inspiration? Watch the video below to see how to make your own fudge!)


Wine pairings for Double Chocolate Chipotle Fudge

Believe it or not, a great wine to have with this slightly spicy dark chocolate fudge is an off-dry rosé, such as Zinfandel, which complements both the smoky spice of chipotle and the richness of dark chocolate. A port will also work well with this dessert, especially if you add blue cheese to the platter!


Healthy Fudge Dessert Recipe
Double Chocolate Chipotle Fudge Recipe

Double Chocolate Chipotle Fudge

Making fudge is easy with this low calorie dessert recipe. Chocolate fudge with a hint of chipotle and pops of creamy white chocolate will leave you satisfied.
Prep Time 5 mins
Cook Time 10 mins
Chill Time 2 hrs
Course Dessert
Cuisine Mexican
Servings 32 pieces
Calories 90 kcal

Ingredients
  

  • coconut oil for the pan
  • 12 ounces good quality chocolate baking squares minimum 66% cacao
  • 1 cup evaporated milk
  • ½ teaspoon chipotle in adobo sauce pureed
  • 1 tablespoon unsalted butter
  • ½ teaspoon 100% powdered leaf stevia
  • 1 drop cinnamon essential oil
  • 1 cup white chocolate chips plus more for sprinkling
  • coarse sea salt for sprinkling

Instructions
 

  • Prepare a small baking dish (4 x 8 inches) by lining with foil, making sure that it extends out of the long edges by two inches (these will be your 'handles' for pulling the fudge out when it's done). Using a bunched up sheet of paper towel, grease the foil with about 1 teaspoon or so of the coconut oil. Smooth out the foil as you rub the oil over it.
  • Heat the chocolate, evaporated milk, chipotle, stevia and butter in a double boiler, stirring occasionally to mix everything as it melts. Once the chocolate mixture is melted and becomes thick and smooth, remove the from the heat and allow it to cool slightly, about a minute or two.
  • Thoroughly stir in the essential oil. Add in the 1 cup white chocolate chips and stir a few times, just enough to mix them through the dark chocolate the but not enough to melt them. Immediately pour the fudge into the prepared baking dish and spread it out evenly with the back side of a spoon or an offset spatula.
  • Sprinkle the fudge with more white chocolate chips and a little bit of coarse sea salt. Refrigerate for at least 2 hours. When ready to serve, remove from the refrigerator and gently lift the fudge out of the pan by holding the edges of the tin foil and pulling up. Cut into 32 one-inch squares and serve!

Notes

To substitute ground cinnamon for cinnamon essential oil, visit:
Essential Oil Conversions
Keyword best fudge recipe ever, best low cal desserts, chocolate fudge, double chocolate chipotle fudge, healthy dessert recipes, how to make chocolate fudge, how to make homemade fudge, low cal dessert recipes, low calorie dessert recipes, making fudge, spicy chocolate desserts, tex mex desserts
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Rojo Teja Stew

⭐⭐⭐⭐⭐

Serves: 6 | Total Time: 5 Hours

Spring is just around the corner. I know it is, the calendar says it is, even though it doesn’t feel like it here in Wisconsin. This hearty, slightly spicy stew is just the thing I need to combat the nagging ailments of spring fever. I like to think of it as my ‘hygge in a bowl’! 

This stew is to food like hot cocoa is to beverage. It really warms the belly after a long day outside in the cold. Serve it up after skiing, snowmobiling, or a long walk in the fresh (nipping) air. Ladle some into bowls after coming in from shoveling yet another pesky foot of wet, heavy white stuff. Or, simply snuggle up by the fireplace with a plate and watch the winds kick up eddies of glistening flakes on the other side of the window.

Garnishes are not necessary, but if you want to add them in, please do! I like the creaminess of avocado, the fresh crunch of thinly sliced radishes, and the salty punch of Cotija cheese. Cilantro, sour cream and corn chips work well, too.

However you choose to dress this stew up (if you dress it up at all), it’s going to work wonders on chasing away the winter blues… even if Ol’ Man Winter himself has long overstayed his welcome.


Rojo Teja Stew

Total Time: 5 Hours

Prep: 30 Minutes / Cook: 4 Hours 30 Minutes

INGREDIENTS:

  • 4 pork ribs with bone in
  • 1.5 lb. beef rump roast, cut into 1-inch cubes
  • 2-4 quarts water
  • 2 T fine sea salt
  • 2 yellow onions, peeled and quartered
  • 6 garlic cloves, smashed
  • 1 (2 inch) piece fresh ginger root, peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage, cut into small chunks and pulsed in a food processor
  • 1/2 cup almond flour
  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 2 T sunflower oil
  • 1 cup chopped iceberg lettuce
  • 1 tsp dried oregano leaves
  • crumbled Cotija or Queso Fresco cheese
  • 2 red radishes, sliced very thin
  • 1 ripe avocado, sliced
  • fresh grated lime zest

RECIPE DIRECTIONS:

1. In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt.  Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.

2. Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano sprigs and discard (don’t worry if some or most of the leaves remain in the stew, this is ok.) Add in the ‘riced’ cabbage and almond flour, stir to combine. Simmer, uncovered, over medium low for another 1 hour and 30 minutes.

3. While the stew is simmering, split the ancho and guajillo chiles; remove the stems and seeds. Place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and turn dark, about 2 minutes. Carefully add water to cover the chiles, stir to moisten, and bring to a gentle simmer. Cook until the chiles are soft, about 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chile liquid to cool slightly, then taste it. If it is spicy but tastes ever so slightly like raisins, keep it. If it is bitter, toss it.

4. Transfer the softened chiles and 1/2 cup cooking liquid from the chiles (or water if bitter), to a blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed, and then discard the solids.

5. In a small pot, heat the sunflower oil over medium. Carefully add the strained chile mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep reddish brown. Remove from heat and set aside.

6. When the meat mixture has finished simmering, the pork rib meat should have pretty much fallen off the bones. Take out the bones and discard them. Using a large spoon, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 

7. To serve: Add lettuce to the bottom of six shallow soup bowls. Ladle one big scoop of stew over the lettuce. Rub dried oregano leaves between the palms of your hands to release the flavors, then sprinkle evenly over the stew.

8. Garnish with avocado slices, Cotija cheese, radishes, and lime zest.


Low Carb Beef And Pork Chili Stew Recipe
Rojo Teja Stew

Rojo Teja Stew

Warm yourself over a bowl of this hearty, earthy, meat and kickin' pepper stew. Perfect for cold winter days!
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Main Course
Cuisine Mexican, Spanish
Servings 6 people
Calories 710 kcal

Ingredients
  

  • 4 pork ribs with bone in
  • 1 ½ pound beef rump roast cut into 1-inch cubes
  • 2 – 4 quarts water
  • 2 tablespoons fine sea salt
  • 2 yellow onions peeled and quartered
  • 6 garlic cloves smashed
  • 1  (2 inch) piece fresh ginger root peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage cut into small chunks and pulsed in a food processor
  • ½ cup almond flour
  • 5 dried ancho chiles
  • 5 dried guajillo chiles
  • 2 tablespoons sunflower oil
  • 1 cup chopped iceberg lettuce
  • 1 teaspoon dried oregano leaves
  • crumbled Cotija or Queso Fresco cheese
  • 2 red radishes sliced very thin
  • 1 ripe avocado peeled and sliced
  • fresh grated lime zest

Instructions
 

  • In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt.  Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
  • Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano sprigs and discard (don't worry if some or most of the leaves remain in the stew, this is ok.) Add in the 'riced' cabbage and almond flour, stir to combine. Simmer, uncovered, over medium low for another 1 hour and 30 minutes.
  • While the stew is simmering, split the ancho and guajillo chiles; remove the stems and seeds. Place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and turn dark, about 2 minutes. Carefully add water to cover the chiles, stir to moisten, and bring to a gentle simmer. Cook until the chiles are soft, about 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chile liquid to cool slightly, then taste it. If it is spicy but tastes ever so slightly like raisins, keep it. If it is bitter, toss it.
  • Transfer the softened chiles and 1/2 cup cooking liquid from the chilis (or water if bitter), to a blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed, and then discard the solids.
  • In a small pot, heat the sunflower oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep reddish brown. Remove from heat and set aside.
  • When the meat mixture has finished simmering, the pork rib meat should have pretty much fallen off the bones. Take out the bones and discard them. Using a large spoon, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 
  • To serve: Add lettuce to the bottom of six shallow soup bowls. Ladle one big scoop of stew over the lettuce. Rub dried oregano leaves between the palms of your hands to release the flavors, then sprinkle evenly over the stew.
  • Garnish with avocado slices, Cotija cheese, radishes, and lime zest.
Keyword beef and pork stew, comfort food recipes, hearty soup, low carb chili recipes, low carb stews, Rojo Teja
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Lamb Meatballs with Mint Pesto and Sweet Yogurt Sauce

⭐⭐⭐⭐⭐

Serves: 4 | Total Time: 30 Minutes


Jump to Recipe

Lamb meatballs, mint pesto and sweet yogurt sauce. Sounds gourmet, doesn’t it?

Well, it is… and it’s all keto, too!

Initially, I wasn’t aiming to make this recipe a gourmet keto recipe. It just sort of happened, like a lot of things in the kitchen do when I experiment with new recipe ideas. 

Quick Lamb Dinner

The story goes something like this…

I had lamb for the first time at the Outback Steakhouse many years ago. This was way back when they offered a rack of lamb on the menu. It came with ramekins of mint jelly and a rich brown gravy made from the pan juices.

I was in love!

Lamb Meatballs Mint Pesto

As time went by I got pretty used to cooking my own lamb chops at home. Having lamb with mint is one of my favorite culinary flavor combinations, and since I wanted them more than I could afford to go out and get them at restaurants, I needed to learn how to cook lamb at home.

My love affair with lamb got even juicier the first time I had a gyro… 

Ooooooh,… seasoned lamb meat roasted on a spit, slathered with yogurt sauce and all wrapped up in a chewy, pillowy flatbread…. can life possibly get any better? When I introduced Mark to gyros not long after we met, his reaction was pretty much the same.

How Do You Cook Lamb Meat?

These days, the mere mention of ‘lamb’ when he asks me what’s for dinner will produce a happy dance.

This lamb meatballs appetizer is a combination of my two favorite ways to have lamb; chops with mint jelly for dipping and a traditional Greek gyro. The keto part just sort of happened. In fact, the carbs in this recipe are so low that you can double up the serving portions and have these easy lamb meatballs as a keto dinner without even coming close to busting your carb limit.

Lamb Meatballs

Don’t you just love it when things work out like that? Oh, and did I mention that this is a 30 minute lamb recipe, too?

Gourmet.

Healthy.

Fast and easy.

How To Cook Lamb

With that said, feel free to pour your favorite glass of red for sipping while enjoying the free time you just gained back tonight.

Cheers! 


What Wine Goes With Lamb Meatballs

Wine pairings for Lamb Meatballs with Mint Pesto and Sweet yogurt Sauce:

Cabernet sauvignon pairs well with both lamb and mint, and syrah will compliment the delicate flavors without overpowering.

Not a fan of reds? Grab your favorite dry rosé, it works just as well.


*Peppermint Essential Oil is necessary for the yogurt sauce to be smooth and pretty on the plate. If you don’t have the peppermint essential oil and you want to get some, you will want a food grade essential oil. (Adulterants, fillers, and contaminants – be gone!) Peppermint is not too pricey, and if you don’t know where to buy essential oils for cooking, send me a message and I will let you know where I get mine. You can use the remaining oil in other recipes, in cocktails, to relieve headaches, freshen feet, and even to repel mice, ants and spiders. It has a long shelf like and will keep for many months.


Easy 30 minute Lamb Meatballs Recipe Idea
Lamb Meatballs Recipe

Lamb Meatballs with Mint Pesto and Sweet Yogurt Sauce

This is the best lamb meatball recipe to make if you are on the keto diet – or even if you aren't. Gourmet flavor. Easy to make. A culinary win-win!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine Mediterranean
Servings 4 people
Calories 420 kcal

Ingredients
  

  • 1 egg
  • 1 tablespoon coconut flour
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup flat parsley finely chopped, plus
  • ¼ cup whole flat parsley leaves
  • 2 tablespoons plus 1/4 cup olive oil divided
  • 1 teaspoon fine sea salt plus more
  • 1 garlic clove peeled
  • 1 pound ground lamb
  • ¼ cup whole mint leaves firmly packed
  • ¼ cup whole milk plain greek yogurt
  • 1 drop peppermint essential oil
  • 3 to 4 drops liquid stevia
  • a few grinds black peppercorns (from a pepper mill), or a pinch of coarsely ground black pepper

Instructions
 

  • Preheat oven to 425°F.
  • In a large bowl, mix together the egg, coconut flour, cumin, turmeric, red pepper flakes, finely chopped parsley leaves, 2 tablespoons olive oil, and salt. Add the ground lamb and mix everything together well. Use your hands for best results!
  • Roll the lamb mixture into balls that are about one inch in diameter. You should end up with around 20 meatballs. Place the meatballs on a rimmed baking sheet so that they are evenly spaced. Bake on the top rack in the oven for 12-15 minutes. When done, use kitchen tongs to roll the meatballs around on the baking sheet. This will smooth out any uneven edges as well as coat them in their juices for maximum flavor.
  • While the meat is baking; add the mint leaves, whole parsley leaves, the second garlic clove, 1/4 cup olive oil, and a pinch of salt to a food processor. Pulse for about a minute or until leaves are very finely chopped and the pesto is beginning to get smooth. 
  • In a small bowl, combine the yogurt, peppermint essential oil, liquid stevia and fresh ground black pepper. Mix well until the yogurt is smooth and creamy and the flavors are evenly distributed.
  • Smear a spoonful of yogurt sauce onto each plate. Drop a spoonful of mint pesto on top of the yogurt and smear the pesto into the yogurt using light, arcing motions. (Don't overdo it, though! You want to have distinct circles of white yogurt and green pesto covering the plates.). Place 5 meatballs on top of the sauce/pesto swirls, then top the meatballs with a drizzle of olive oil. Garnish with a grind or two of fresh ground black pepper and a sprinkling of red pepper flakes.

Video

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