Too many Argentinian chorizos…My best friend, Pinterest, shared this recipe! Fortunately I had some chicken thighs, cherry tomatoes and black olives…
Spanish Chicken and Chorizo Traybake
Spanish Chicken & Chorizo Traybake
Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30
- 1 yellow bell pepper deseeded and cut into chunks
- 1 red bell pepper deseeded and cut into chunks
- 1 red onion cut into wedges
- 1 white onion cut into wedges
- 6 boneless skinless chicken thighs (or 4 chicken breasts)
- 1 cup cherry tomatoes
- 2/3 cup chopped chorizo
- 1/2 cup black olives
- 1/3 cup olive oil
- 3 cloves garlic crushed
- 1 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp fresh parsley
- Preheat the oven to 200 degrees Celsius (390F)
- In a large pyrex baking dish add the chopped bell peppers, onions, cherry, chorizo, tomatoes and olive.
- In a bowl whisk together the olive oil, crushed garlic, paprika, oregano, vinegar, salt and pepper. Pour 2/3 of the sauce over the veggies and toss with your hands to ensure everything is well coated. Place the chicken pieces on top of the veggies and brush with the remaining sauce.
- Bake in the oven for 30 minutes, remove from the oven half way through cooking and spoon some of the sauce from the bottom of the dish over the chicken and veggies before returning back to the oven to bake.
- Check the chicken to ensure it’s no longer pink. Sprinkle the veggies with chopped parsley before serving.
I don’t know about you, but chicken pot pie is one of my fall favourites. That creamy chicken and vegetable filling is so warming and comforting.
Although this recipe included a coconut flour crust, I ignored it and it became my Chicken Pot Pie without a crust! The choice is yours…
Keto Chicken Pot Pie
- 2 T. butter
- 1/2 cup mixed vegetables
- 1/4 small white onion diced
- 1/4 tsp.salt
- 1/4 tsp. pepper
- 2 garlic cloves minced
- 3/4 cup whipping cream
- 1 cup chicken broth
- 1 tsp.poultry seasoning
- 1/4 tsp.rosemary
- pinch of thyme
- 2 1/2 cups cooked chicken diced
- 1/3 cup shredded cheddar cheese OPTIONAL
- Skip cooking the chicken and buy a ready roasted one! Cut up 2 1/2 cups…
- Saute onion, veggies, garlic cloves, salt and pepper in 2 tablespoons of butter for approx. 5 minutes until onions are translucent.
- Add heavy whipping cream, chicken broth, poultry seasoning, thyme and rosemary. Simmer (covered) for 5 more minutes.
- Add the diced chicken.
Optional – Stir in 1/3 cups shredded cheddar cheese.
Last of the fall vegetable recipes since they are becoming scarce. These were great! Great with the scalloped potatoes…
Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips
- 2 cups chopped, peeled parsnips, cut into ½” chunks (about 3 medium)
- 2 cups chopped, peeled carrots, cut into ½ ” chunks (about 3 medium)
- 4 cups brussels sprouts, trimmed and halved or quartered, depending on size
- 3 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- salt and pepper, to taste
- Preheat the oven to 375 degrees. Place the oven racks on the lower and upper thirds of the oven.
- Divide the vegetables between two large rimmed baking sheets in a single layer.
- Place the olive oil, maple syrup, thyme, salt, and pepper in a small bowl and whisk to combine. Drizzle half of the mixture over each pan of vegetables and toss well to coat. Place one pan on the upper rack and one on the lower rack, and roast for 15 minutes. Switch the pans from upper to lower and vice versa, and roast 10-15 minutes more or until caramelized and softened.
- Serve and enjoy!
You are probably wondering why I am using summer squash now that it is Fall. Well, the truth is that northern type squash, which I love, are not normally available in Yucatan. What is “normal” are patty pan squash which are quite small but are available most of the year here. Recently I found a package of these so-called summer squash at a local grocery chain. So, here goes…
Roasted Summer Squash with Sweet Peppers and Onion
This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking. And, yes, we eat the rinds, since there are lots of nutrients..
- 1 large yellow squash or smaller summer squash [about 2 cups] unpeeled
- 1 large zucchini squash [about 2 cups] unpeeled
- 1 medium purple onion
- 1/2 cup sliced sweet red pepper
- 1/2 cup sliced sweet orange pepper
- 2 Tbsp olive oil
- 1 Tbsp fresh thyme
- 3/4-1 tsp garlic salt
- black pepper to taste
- Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.
- Cut the yellow squash and zucchini into 1/2-inch-thick pieces.
- Thinly slice the onion and cut the peppers into strips.
- Place all of the veggies into a medium size mixing bowl.
- Drizzle the veggies add 2 tablespoons of olive oil.
- Sprinkle with the seasonings, add 1 tablespoon of fresh thyme, 3/4-1 teaspoon of garlic salt and freshly ground black pepper to taste. Mix well.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Place the pan into the oven and bake for 20 minutes. Stir. In the first 20 minutes, the vegetables will release a lot of moisture.
- Bake for another 15 minutes, then stir again.
- Increase the oven temperature to 475°F and bake for an additional 5 minutes, or until golden.
Once a year, we seem to be able to find spaghetti squash in Yucatan. This was it! If you have never baked a spaghetti squash it is so simple. When it is done baking you take a large fork and shred it et voila – spaghetti! The simple version is to bake it and the add your favorite spaghetti sauces (commercial or homemade) and lots of Parmesan cheese,
This version is a little more time consuming but well worth it. Take a look –
The original recipe called for the filling to be baked inside the upturned squash. It was very difficult to shred the squash with the filling in it and thus I adapted the version and filled the shredded squash, mixing the filling into it.
Stuffed Spaghetti Squash
Cut the spaghetti squash in half horizontally and remove the seeds. Put squash cut sides down in a baking dish with a half inch or so of water. Drizzle with a little olive oil. Cover with foil and bake in 350-degree oven for 35 to 45 minutes. Test with a fork for tenderness.
While it is baking, prepare the stuffing as shown below.
- 1 medium spaghetti squash
- 1 lb. Ground beef
- 5 cloves of garlic crushed
- 1 large cooking onion
- Salt and pepper
- Seasoning to suit your taste
- ¼ cup Parmesan cheese
- 2 heaping tablespoons of salsa (optional)
- 1 tablespoon olive oil
Heat oil in pan. (I like to use my wok) Throw in the garlic and sauté for about 30 seconds. Throw in the onion and continue to sauté until tender.
Add ground beef and brown thoroughly. Season with salt and pepper.
Add other seasoning such as Italian as you wish*
Mix in the cheese. Mix in the salsa.
Keep warm until the squash is tender.
Turn the squash over on a plate leaving on the outer shell, shred with a fork being careful not to break the shell.Fill with the ‘stuffing”.
Top with sour cream, more salsa? BBQ sauce?
Since there might be a few new followers, I am noting a few of the recipes on the site which you might want to incorporate into your Canadian OR American Thanksgiving dinners. Hoping you might find some ideas before you head out to buy groceries…LOL
Look for these and other recipes in the GO box –
Good Eats Roasted Turkey or
Spice Rubbed Turkey or
Slow Cooker Rosemary Garlic Crusted Roast Beef (for those who are not into turkey)
Thai Style Chicken and Pumpkin Soup
Fragrant Fall Red Cabbage (side dish)
Pumpkin Crunch Cake (much better than pie!)
Happy Thanksgiving my friends!!
When life gives you lemons…oops…a great Thai basil plant, one makes more Thai food, right? This 15 minute recipe was incredible. You do not have to use Thai basil, but the taste will be a little different. In place of the Thai chilies, I used a few drops of Sriracha sauce.
15 MINUTE THAI BASIL CHICKEN
Prep Time: 6 mins Cook Time: 9 mins Yield: 4 servings
- 2 tablespoons vegetable oil
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons sugar
- 1 red bell pepper, chopped
- 8 ounces green beans
- 1 1/2 pounds boneless, skinless chicken thighs, coarsely chopped
- 4 sliced shallots
- 4 cloves garlic, minced
- 4 minced Thai chilies, or to taste
- 1 cup very thinly sliced fresh Thai basil leaves
- Jasmine rice, to serve
Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
Add the bell pepper and green beans to the hot wok. Stir-fry for one minute. Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.
Stir in the shallots, garlic, and Thai chilies. Cook until fragrant, about 1 more minute. Then, pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1-2 more minutes.
Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice.
After finally getting together all of the ingredients to make MY OWN peameal bacon, I was ready to savour the flavour of a peameal bacon roast! For those not familiar with peameal bacon, it is an Eastern Canadian thing. A pork loin is brined for 5 days and rolled in a crust of cornmeal and placed in the refrigerator for a few days before slicing OR freezing for future use. If any of you are interested in the recipe for making your own peameal bacon, drop me a line. For now here is the roast recipe…
Maple Peameal Bacon Roast
- 1 – 3 1/2 lb. peameal bacon
- 1/2 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 teaspoons fresh chopped rosemary
- 1 teaspoon fresh black pepper
- 1/4 teaspoon sea salt (optional)
Preheat oven to 350 F or 180 C
- Cut six 1 inch slits across the roast. Place on a rack in a large rimmed baking pan lined with foil.
- Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush the mixture over the roast.
- Bake in centre of oven for 25 minutes and baste with remaining mixture.
- Bake for another 50 minutes OR until thermometer registers 130 F/55 C
- Let rest for 5 minutes before slicing.
Makes a great dinner with some roasted vegetables of mashed potatoes and a side dish of green beans!
If you should get invited to a Spanish ‘tapas’ party, this makes a perfect dish to bring. Okay, in English we might say appetizer, in French hors d’oeuvres ??? No matter it was another great find on Pinterest. It was also quick to prepare.
Baked Feta Cheese with Olives and Lemons
- one block of sheep’s milk feta (sold in the brine) about 10-14 ounces
- 1/3 cup good extra virgin olive oil
- juice of 1/2 large lemon
- 1 – 2 cups mixed olives* (recipe calls for whole and pitted) see below
- a few sundried tomatoes chopped
- 3 Tbsp fresh rosemary leaves
- 1/2 tsp red pepper flakes
- a few coarse grindings of black pepper
- Set oven to 350F
- Put the feta in a gratin dish or other small ovenproof dish that you will also serve out of.
- Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives* (I would suggest using ONLY sliced olives as they whole ones fall off when you lay them on the cheese when serving) around the cheese, with the rosemary. I quarter the squeezed lemon half and throw that in as well. Sprinkle the red and black pepper over all. I also added some slices of sundried tomatoes.
- Bake for about 15 – 20 minutes, or until hot and bubbling. I loosely laid a sheet of foil over mine. You can finish under the broiler if you like for a little charring effect.
- Serve hot with toasted bread
We likely all grew up with cauliflower smothered with Velveeta cheese. I was never quite sure that I didn’t like the cheese best? As my taste buds have matured I was willing to give roasted cauliflower a chance. I also like Thai foods. Grand slam for this recipe. You can certainly adjust the amount of Thai red curry paste you like, but as is the recipe is not all that hot. Give it a try and stop looking at that whole cauliflower and thinking CHEESE!
Red Thai Roasted Cauliflower Steaks
- 1 whole cauliflower head
- 1 Tbsp red curry paste
- 2 Tbsp olive oil (plus a little extra to coat pan and for little pieces)
- salt and pepper to taste
- Preheat oven to 450 degrees F
- Remove the leaves of the cauliflower and then wash
- Place the whole cauliflower head on a cutting board, with the stalk of the cauliflower facing up; then slice with a large, sharp knife into about 1 1/2″ thick slice, aiming to get 4, but if it’s a small head, you’ll get about 3. It isn’t a perfect science. Expect small pieces to break off (save these).
- Coat the bottom of a large cast iron skillet or sheet pan with a little olive oil
- Place your “steaks” on the pan
- Mix together the red curry paste, olive oil and a little salt and pepper (based on your preferences – I go heavier on the pepper and wait until I taste later to add salt).
- Coat the cauliflower steaks on the side facing up (only) with the red Thai curry/oil mixture and then pop into the oven for 20 minutes.
- Meanwhile, take the smaller pieces and put them into the bowl, add a drizzle of olive oil and a little salt and pepper.
- After the 20 minutes, ip the “steaks” and add the small pieces
- Roast for another 10-15 minutes or until soft in the middle and slightly charred. Enjoy!