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 excited...like 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)

Ingredients:

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

Directions:

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.

            

Sausage, Peppers & Vidalia Onions - Low Carb Cheesehead Pizza

This evening I made my Cheesehead Pizza Crust and topped it with classic "Sausage, Peppers & Onions." I used Publix Greenwise Italian Chicken Sausage Links that I removed from their casings and browned in a bit of olive oil and broke it up as it browned and added a couple generous pinches of red pepper flakes. I sliced red bell peppers and thinly sliced Vidalia onions and topped the crust with pizza sauce and shredded mozzarella cheese. It turned out amazing! It was the perfect combination of salty/spicy Italian sausage paired with the natural sweetness of red bell peppers and my favorite Vidalia onions. I snapped a quick photo below. If you haven't tried my Cheesehead pizza crust yet, you need to add it to your list of things to try before you die (well, maybe that's a bit dramatic...but you need to at least put it on your "to-do" list). LOL You can find the recipe here...Cheesehead Pizza Crust. Enjoy!

Vidalia onions make everything better...accept no imitations! 

            

Happy Memorial Day!

Wishing everyone a Happy Memorial Day!  Today's post involves flowers, not food...and a reminder that sometimes we need to stop and smell (or admire) the flowers, for we are able to do so because of the brave men and women who fought and died for our country. I took some photos of what's currently blooming in my yard because everything is so colorful and beautiful right now. My viburnum and azaleas bloomed weeks ago and my magnolia tree is almost done blooming as well as my wisteria which was gorgeous this year. My butterfly bushes have begun blooming and we have lots of crape myrtles that should begin blooming in the next couple of weeks for another explosion of color. Right now the roses, daylilies, Gerber daisies, gardenia, Endless Summer hyrdrangeas, and lacecap hyrdangea are absolutely gorgeous. Check out a few of my photos below. Enjoy!

Hash Brown Omelet Breakfast Sandwich - Low Carb

This morning I actually slept in until after 10:00. I can't even remember the last time that happened, but it has been years for sure. I wanted to make a hearty brunch that would hold me until dinnertime. I had a plateful of my Sesame Seed Sandwich Buns on the counter staring me in the face. I thought about reheating a burger from last night's dinner but I was feeling more breakfast mode than burger mode. Then the idea crossed my mind; a Hash Brown Omelet Breakfast Sandwich...caramelized red bell peppers, Vidalia onions, eggs, bacon, and cheese on a lightly toasted bun. While I could have easily cooked and stacked those items together, I knew they'd be sliding all over the place, falling out of my bun as I ate it and this morning, I just wasn't in the mood for sloppy.

I thinly sliced about 1/4 of a red bell pepper and a small wedge of Vidalia onion and sauteed them in a tablespoon or so of olive oil in my 10-inch nonstick skillet. I cooked them over medium-high heat to soften and then begin caramelizing. After a few minutes, I added 2 strips of diced bacon to the peppers and onions and continued cooking the bacon, peppers and onions until they were softened, golden and the bacon crisped. I made sure everything was evenly spread across the bottom of my skillet, then poured 2 beaten eggs over them and cooked it until the eggs were done and the peppers, onion and bacon mixture was embedded in the eggs and everything was a beautiful rich golden brown. I topped the entire hash browned omelet with diced bits of red hoop cheddar cheese and a few grinds of black pepper. I cut the omelet into 4 wedges and then stacked each of the wedges on top of my lightly toasted bun. Cooking everything that way kept it all together and nothing fell out or slid around on my bun when I bit into it. My Hash Brown Omelet Breakfast Sandwich was amazing! I snapped a few photos below. Enjoy!

            

It's National Hamburger Day - Served on Low Carb Sesame Seed Buns

Happy National Hamburger Day! Did you know that's what today was? It worked out nicely because I had already planned to grill burgers this evening before I realized it. I made big juicy hamburger patties and seasoned them on both sides with McCormick's Spicy Montreal Steak Seasoning. We topped our burgers with a variety of Sargento's baby Swiss, colby jack and pepper jack sliced cheeses. I used both the colby jack and pepper jack on my burger, sliced ripe Campari tomatoes and sandwich sliced pickles. I made a batch of my delicious low carb, grain and gluten free Sesame Seed Sandwich Buns to serve them on. I also made a batch of my Easy Coleslaw to go with our meal and we grilled some Boars Head hot dogs as well. It was the perfect way to enjoy National Hamburger Day as well as to kick off the Memorial Day Weekend. I snapped a few photos of our delicious meal below. To get to the recipes for my coleslaw and sandwich rolls, simply click on the colorful links above. Both the rolls and the coleslaw are must tries if you haven't already. Enjoy!

            

NEW RECIPE - Easy Breakfast Bites - Low Carb & Delicious

I've got a new recipe for you today. It's for Easy Breakfast Bites! They are nutritious, filling and most important...delicious! They are a cross between a mini quiche and a savory muffin (more muffin-ish) and contain all your breakfast favorites packed into a single little bite sized gem; eggs, bacon, and cheese. 

The almond flour helps gives them their bread-like texture. The kiddos will love these, too. They make a perfect portable breakfast to pack and take along with you to eat in the car or on the run and can easily be made ahead of time. You can switch them up and make them your own by substituting sausage for bacon, or toss in some diced sauteed peppers and onions, add different cheeses, or whatever your little heart desires. I love these little bites and plan to start taking them with me to work so I can take a break from my daily yogurt for breakfast. They are ridiculously easy to make. I love them and hope you do too. Check out the photos and recipe below. Enjoy!

P.S. - Honeyville has lowered prices on their blanched almond flour! You will be pleasantly surprised!  Check it out --->  NEW LOWER PRICED ALMOND FLOUR

Easy Breakfast Bites

Makes 2 dozen

Ingredients:

Olive oil or coconut oil spray

4 large eggs, lightly beaten

1/4 cup cottage cheese

1/3 cup cream or milk

1/2 cup blanched almond flour

2 Tablespoons finely grated Parmesan cheese (powdery style)

Salt and freshly ground black pepper, to taste

2/3 cup shredded sharp cheddar cheese

8 strips crisp cooked bacon, crumbled

Directions:

Preheat oven to 350 degrees F.  Lightly spray or grease a 24 cup mini muffin pan with olive oil or coconut oil spray; set aside.

Combine eggs, cottage cheese and cream in a 4-cup glass measuring cup or medium size mixing bowl. Add almond flour, Parmesan, and salt and pepper, to taste; whisk together until blended.  Divide cheddar cheese evenly between mini-muffin cups. Divide crumbled bacon evenly and add on top of cheese. Pour or spoon batter mixture evenly among muffin cups. Top with a pinch of additional cheese, if desired. Bake for 18 to 20 minutes or until golden brown and puffed. Makes 2 dozen.

*Note: Using a glass measuring cup instead of a bowl to mix batter helps make it easy and neat to pour egg mixture into mini muffin cups.

           

The Burgerwich - Easy & Delicious Low Carb Fare

This evening I made a super quick and easy, delicious low carb meal. We had a particularly warm day here today with temps in the mid-80s which felt pretty hot after we were spoiled this past week with unseasonably cool and breezy days. We grilled burgers for dinner. I considered making a batch of my delicious Sesame Seed Sandwich Buns but I didn't feel like putting the oven on, so instead I sliced up the big wedge of Red Wax Hoop Cheese (which melts so beautifully) that I had picked up at Costco and placed a thick slice of it between 2 grilled burgers along with a couple sliced pickles. I melted another slice on top of the burger stack and added some sliced ripe Campari tomatoes and a generous squeeze of yellow mustard...and "ta-da" I had the most beautiful "Burgerwich" sitting in front of me. I didn't even miss the bread at all. Now, if you prefer your burger on a bun, I have the perfect low carb bun recipe for you. You can find it here: Sesame Seed Sandwich Buns. I snapped a quick photo of my Burgerwich below. Enjoy!

            

Wild Alaskan Halibut Pan Seared in Brown Butter & Creamed Parmesan Spinach

This evening we enjoyed the most delicious meal. Our Sprouts Farmers Market had beautiful fresh Wild Alaskan Halibut available in 6-ounce pieces (for $8.99 each). I was so excited to prepare and eat it. It is so very easy to make and takes only about 6 minutes to cook. I pan seared it in brown butter and seasoned it only with a little pink Himalayan sea salt, freshly ground black pepper and a squeeze of fresh lemon. To go with the halibut, I made delicious Creamed Parmesan Spinach with the pound of fresh organic spinach I had in the fridge. It was also super quick and easy to make as well. I made it extra rich and creamy and added Parmigiano Reggiano for a punch of flavor. It went beautifully alongside the fresh wild halibut. I sliced a ripe Campari tomato and dinner was served. It couldn't be any more fresh, simple or delicious...unless of course I was eating it freshly caught in Cordova, Alaska (like I did last summer)! LOL I snapped a few photos below and included the easy peasy recipe for the halibut and the creamed spinach, too. Enjoy!

Wild Alaskan Halibut Pan Seared in Brown Butter

Ingredients:

2 6-ounce portions of fresh wild Alaskan halibut
Sea salt and freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons butter (I used Kerrygold butter)
1/2 lemon

Directions:

Gently pat halibut fillets dry with paper towels. Season both sides with salt and pepper. Heat olive oil and butter in a medium 10-inch nonstick skillet just until butter begins to sizzle and turns light golden brown. Place fillets in skillet and cook for 3 minutes; turn fillets and cook remaining side for 3 minutes or until light golden brown. Squeeze fresh lemon juice over fillets. Remove from heat and cover and allow to sit for about 5 minutes. Spoon brown butter over top of fillets when serving.

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Creamed Parmesan Spinach

Ingredients:

1 tablespoon olive oil
1 pound fresh baby spinach
2 tablespoons butter
1 ounce cream cheese (brick style)
Salt and black pepper, to taste
2 tablespoons cream (I used Organic Valley heavy cream)
Dash of nutmeg
3 tablespoons shredded Parmesan cheese, divided

Directions:

In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Add spinach and cook until wilted. Drain off any excess liquid in bottom of skillet and return to heat. Push spinach aside, making a well in the center. Add butter and cream cheese and mix around until it begins to melt, combining with the cooked spinach. Stir in cream, nutmeg, and 2 tablespoons of Parmesan. Heat until blended, creamy and combined. Divide creamed spinach between 2 small oven-proof ramekins. Top with remaining tablespoon of Parmesan. Place under a preheated broiler and broil 3 to 5 minutes until lightly browned and bubbly.