Thursday, June 23, 2016

Mini Cheddar Bay Muffins - Low Carb & Grain Free

Today I've got a new recipe to share. It's a quick and ridiculously simple recipe for an absolutely delicious little bite of "cheddar heaven" made with just a few simple ingredients; predominantly cheddar cheese and Honeyville blanched almond flour! They have big cheddar flavor crammed into a tiny little package. If you like the oh so popular "cheddar bay biscuits" are going to love these little "Mini Cheddar Bay Muffins". They are sort of biscuity and muffiny all at the same time...and most definitely delicious. I hope you enjoy them as much as I do. Check out the photos below. To get to the recipe, please click here: Mini Cheddar Bay Muffins. Enjoy!


Wednesday, June 22, 2016

Spaghetti & Meat Sauce w/ Grain Free Zoodles

Greetings! I decided I was way overdo for a post. I've been swamped here the past couple of weeks. There is lots going on in the GGC household recently (it's all good though, so no worries). It's about to get a bit crazier though...but it will all be worth it. Enough of my stuff for now; I'll share more later. This evening I was in the mood for "spaghetti" for dinner. I made a big pot of thick meat sauce by simply browning a couple pounds of ground beef, diced Vidalia onion, and a couple of diced zucchini together in a bit of olive oil. I opened a jar of Del Grosso's Fireworks Sauce and poured it into the pot of browned beef and veggies and simmered it for about 20 minutes or so. I added a couple of pinches of red pepper flakes to boost the heat a bit.

While the sauce simmered, I made a big pile of zoodles with my Paderno Tri-Blade Vegetable Slicer. It only took a couple of minutes to make them. I lightly salted them and wrapped them in paper towels to extract the excess moisture for about 30 minutes and then lightly sauteed them in olive oil in a nonstick skillet over medium-high heat for about 2 minutes, just until they were al dente. It was a simple but delicious meal. I snapped a few photos below. If you haven't already seen my post on "How to Make Non-Watery Zoodles"'s worth checking out. I just got tired of having "zoodle soup" every time I wanted I figured out a way to solve that problem. Check out my post here: How to Make Non-Watery Zoodles. Check back tomorrow for my NEW RECIPE debut. Enjoy!


Wednesday, June 8, 2016

Apple Smoked Chipotle Orange-Lime Salmon - Wild Copper River & Zucchini Parmesan Bake

This evening I prepared Copper River Salmon again (I've been on a binge recently eating for both lunch and dinner). We grilled it on the Weber Jumbo Joe charcoal grill with chunks of apple wood on top of the hot coals. Apple wood produces a more mild flavored smoky flavor than the mesquite chips we've been using. I seasoned the salmon lightly with McCormicks Chipotle & Roasted Garlic seasoning, topped it with pats of Kerrygold butter, and then with alternating slices of orange and lime. I cooked it in a foil pouch left open on top so it would absorb the apple wood smoke flavor. We grilled it for about 12 minutes. It turned out good; the apple wood was much more delicate flavored than the mesquite. I've been eating leftover salmon cold for lunch and I noticed that the smokey flavor intensifies overnight and it's really, really good cold the next day.

For our side dish, I made an easy Zucchini Parmesan Bake. I sauteed diced Vidalia onion, zucchini, and fresh diced baby tomatoes in a skillet and then transferred it to a shallow casserole dish, topped it with Parmesan cheese and ran it under a broiler for about 5 minutes until browned. It was simple, fresh and delicious. I snapped a few photos below as well as included the easy recipe for the Zucchini Parmesan Bake. Enjoy!

Ready for the grill

Zucchini Parmesan Bake


2 tablespoons olive oil
1/2 Vidalia onion, diced
4 medium zucchini, diced
1 cup diced grape or cherry tomatoes
1/4 cup grated Parmesan cheese


In a 10-inch nonstick skillet, heat olive oil over medium-high heat. Add onions and cook about 5 minutes, or until softened. Add zucchini and continue cooking, stirring frequently until softened. Stir in diced tomatoes and cook until most of the juices have cooked off.

Transfer mixture to a greased shallow 1-1/2 quart casserole dish. Top with Parmesan cheese; broil under a hot broiler for about 5 minutes or until browned.


Tuesday, June 7, 2016

Poached Copper River Salmon w/ Lemon, Butter & White Wine Sauce

This evening I made Copper River Salmon for dinner (yes, again...LOL). I poached it this time and kept it extremely simple. Rather than poach it in the oven or on to stove top, I wrapped it tightly in an aluminum foil pouch with butter, white wine and lemon slices, seasoned only with salt and pepper. I heated the gas grill to 500 degrees and then placed it on top of the gas burner so that the burner was directly underneath the entire length of the fillet and cooked it about 7 minutes (the time would vary depending on the thickness of your fillet). I removed it from the grill and kept the packet tightly closed for another 5 minutes to complete cooking. If you prefer your salmon slightly under cooked, you can serve it immediately. It was tender, moist and delicious and the delicate salmon flavor was the star of the show. I made my Yellow Cheddar Squash Casserole to go alongside the salmon. It was the perfect meal featuring two of my absolute summertime favorites. I snapped a few photos below and included the easy recipe for the poached salmon. Poaching it on the grill keeps the heat and any fish smell outside and leaves your oven available to bake the squash casserole in. To get to the recipe for the squash casserole, click here: Yellow Cheddar Squash Casserole. Enjoy!

#copperriversalmon #knowyourfisherman #copperriverwild #100daysofsalmon #soundsalmon

Poached Copper River Salmon w/ Lemon, Butter & White Wine Sauce


1 pound fresh wild Copper River Salmon fillet
1 large lemon, thinly sliced
Sea salt and black pepper, to taste
3 to 4 tablespoons butter, cut into 4 to 5 pieces
2 tablespoons white wine


Preheat gas grill to 500 degrees F (or oven to 450 degrees F). Tear a large sheet of heavy duty foil long enough to extend about 4 inches beyond each end of the fillet

Place a few lemon slices (about 3) in center of foil to go underneath salmon fillet. Place salmon, skin side down, on top of lemon slices in center of foil. Season with salt and pepper, to taste. Top with pieces of butter. Crimp ends of foil tightly. Form a packet around sides of fillet. Pour white wine over top of salmon fillet and crimp the packet tightly closed, leaving space around the fillet to allow it to steam as it cooks. Place packet lengthwise along center of grill burner (so it runs the length of the burner). Cover grill and cook approximately 5 to 8 minutes, depending on thickness of fillet. Remove packet from grill and allow to continue cooking off the heat for about 5 minutes. Serve with lemon, butter, wine sauce spooned over top.


Monday, June 6, 2016

Grilled Mesquite Burgers w/ Bacon Vidalia & Tomato Jam

This evening I made grilled mesquite burgers and my Easy Coleslaw for dinner. We cooked the burgers on the charcoal grill with mesquite wood chips to give them that nice smoky flavor. I seasoned them on one side with McCormicks Spicy Montreal Steak Seasoning and then added a splash of Worcestershire sauce to the other side when we flipped them. We cooked them about 5 to 6 minutes per side. What made these burgers extra super duper special and unbelievably delicious was my amazing and easy to make Bacon Vidalia & Tomato Jam. It pushed these burgers over the edge.

I topped the mesquite burgers with sliced spicy Three Alarm Colby Jack Cheese (by Great Midwest) and let it melt a bit, then topped them with a generous dollop of BVT (Bacon Vidalia & Tomato) Jam. It made these burgers crazy good. The jam is so easy to prepare and worth every second that it takes to make it. It has half of a diced Vidalia onion, 6 diced strips of bacon that are cooked until the onions are caramelized and softened and the bacon is cooked. Once the bacon and onions were caramelized and sticky, I tossed in a generous heaped cup of diced multi-colored baby tomatoes (red, yellow, orange, green and dark red) and cooked them down until the liquid and juices had evaporated and it became a thick and rich jam. I stirred in a splash of apple cider vinegar for a little pop. It was absolutely AMAZING on top of the burgers. It's a must try for sure...who needs condiments like ketchup and mustard when you can have BVT Jam instead. I snapped a few photos below and included the easy peasy recipe for the jam. Enjoy!

Bacon Vidalia Tomato Jam


1/2 Vidalia onion, diced (or other sweet onion)
6 strips bacon, diced
1 to 1-1/4 cups diced fresh grape, cherry or baby tomatoes
1/2 to 1 teaspoon apple cider vinegar
Pinch sea salt, optional


In a 10-inch nonstick skillet, add onions and bacon. Cook over medium-high heat, stirring frequently, until bacon is cooked and onions are caramelized, about 5 to 10 minutes. Add diced tomatoes and continue cooking until juices have cooked off and mixture is thickened. Stir in apple cider vinegar and salt, if desired.


Sunday, June 5, 2016

Bacon Vidalia & Tomato Omelet - An Epic Low Carb Sunday Breakfast

Happy Sunday! This morning I woke up in the mood for an epic breakfast to follow last night's epic dinner! I had a bag of Vidalia onions and a bunch of multi-colored baby tomatoes that were calling my name. I decided it was time to make a in a Bacon Vidalia Tomato omelet. I sliced up some Vidalia onions and quartered some baby tomatoes and diced 2 strips of bacon. I began by caramelizing the Vidalia onions in a bit of olive oil in a nonstick skillet. Once they began to caramelize (a fancy word for brown), I tossed in the diced bacon and cooked it for a few minutes, then tossed in the baby tomatoes and cooked until everything was caramelized and softened. It's sort of a bacon-Vidalia-tomato jam of sorts. I slid it off to a small saucer, wiped out my skillet and melted a pat of Kerrygold butter, then poured in 2 beaten eggs for my omelet. While they cooked, I diced up a bit of Three Alarm Colby Jack Cheese (by Great Midwest). If you haven't tried this cheese before and you like a bit of heat, this is a must-try cheese. I find it at my local Sam's Club.

The contrast of the sweet bacon-Vidalia-tomato jam paired with the spiciness of the cheese melted into the omelet is unbelievably good. Once the eggs were cooked, I scattered the diced cheese over them, then added my veggie mixture over top and folded the omelet over in half, and slid it onto my plate. I added a couple of Driscoll's organic strawberries and a few local Georgia grown blueberries (by Regenerate) to my plate and sat down to enjoy my "epic breakfast" (after snapping a few photos, of course). It was the best combinations of flavors...salty bacon, sweet caramelized Vidalia onions and tomatoes with melted spicy cheese alongside sweet fresh strawberries and blueberries. I will definitely be making this combination again. I snapped a few photos below. Enjoy!

These were some of the best blueberries I've had - I found them at Kroger


Saturday, June 4, 2016

Grilled Mesquite Chipotle Wild Copper River Alaskan Salmon - Sustainable Low Carb

It was a hot and muggy day here today, but that didn't bother me much because I was too excited about my find of fresh wild Copper River Sockeye Salmon earlier this morning at Costco! I was so really, really REALLY excited. I bought 6 packages of it and would have bought more if I had space for it.

I decided to make Surf & Turf for dinner tonight using the salmon as the "surf"...I mean who needs lobster anyway, when you've got Copper River Salmon? I had my brother fire up his Weber Jumbo Joe Grill. While the coals were getting hot I prepared the steaks and salmon. I simply seasoned the steaks before grilling with McCormicks Chipotle & Roasted Garlic Seasoning. To prepare the salmon, I cut a large salmon fillet into 3 portions, sliced up a lemon and placed each portion of salmon on top of lemon slices, topped it with a squeeze of lemon juice, pat of butter, then lightly seasoned them with the Chipotle & Roasted Garlic Seasoning and wrapped each portion up in a foil packet. I left the packets open on top so the salmon would absorb the mesquite smoke and flavor. We grilled the steaks first (for about 8-9 minutes per side), covered them and set aside. Before placing the salmon on the grill, we tossed mesquite wood chips over the hot coals, added the salmon packets and covered them so they'd smoke while they were cooking. We cooked the salmon for about 15 minutes. The actual cooking time varies depending on the thickness of your fillets, just be careful not to overcook. I sliced and sauteed mushrooms in butter to top my steak with (neither my brother or hubby eat mushrooms...which simply means more for me). The mesquite flavor really penetrated the salmon and paired with the touch of chipotle seasoning and subtle lemon butter flavor, it was amazing.

I picked up a lot of good stuff at Costco this morning. Besides the big package of steaks, burgers, organic squash, organic strawberries, multi-colored baby tomatoes, baby romaine lettuce, red hoop cheddar, big beautiful mushrooms and a bunch of other stuff...I picked up 6 packages of their Copper River wild salmon. I snapped a few photos of our delicious meal below as well as some photos of my Costco shopping spree. I've also included the easy peasy recipe for the Grilled Mesquite Chipotle Wild Copper River Alaskan Salmon. It is absolutely delicious. Enjoy!

Grilled Mesquite Chipotle Wild Alaskan Salmon (Copper River Sockeye)


1 pound wild Alaskan salmon fillet, cut into 3 equal portions (I used fresh wild Copper River Sockeye Salmon)
1 large lemon, thinly sliced
1/2 lemon, to squeeze over fillets
3 tablespoons butter
McCormick Grill Mates Chipotle & Roasted Garlic Seasoning, to taste
Mesquite wood chips


Heat a charcoal grill until coals are ashed over and gray, or if using a gas grill heat to medium-high, about 350 degrees.

Tear off heavy duty foil into three 12-inch long pieces. Place 2 thin slices of lemon in the center of each piece of foil to serve as a base for the salmon. Place salmon fillet on top of lemon. Squeeze about 1 teaspoon lemon juice over each fillet; season lightly with chipotle seasoning and top each with 1 tablespoon butter, and additional slice of lemon. Pinch foil together on both ends and form a packet around each piece of salmon, leaving it open on top to absorb the mesquite smoke flavor.

Immediately before placing salmon packets on grill, toss a generous handful of mesquite wood chips over hot coals or if using a gas grill, place wood chips in a foil packet or stainless smoker box over the burners beneath grates. Place packets on grill; cover and cook 12 to 15 minutes, or till desired doneness; be careful not to overcook.