Who doesn’t like macaroni and cheese, whether it be Canada’s KD (Kraft Dinner) or any number of restaurant style macaroni and cheese dishes? One of our fav restaurants in Merida, Yucatan – Merci, does a wonderful macaroni and cheese with jumbo shrimp! What’s not to love about that? Of course, when you do KETO, you avoid pasta, But, since we are now only KC (Keto conscious) we have a little leeway. Don’t tell your family it is KETO. They do not need to know. This is undoubtedly a new fav recipe, with a touch of jalapeno (optional).
KETO Cauliflower Jalapeno Mac n Cheese with Bacon
Ingredients (Vegans, omit bacon)
- 1 large head cauliflower cut into small bites
- 8 ounces cream cheese softened
- 1 1/2 cups shredded cheddar cheese I use a cheddar blend
- 1/2 cup heavy cream
- 5 strips of uncured bacon cooked and crumbled (bacon grease reserved)*
- 3 teaspoons bacon grease melted
- 2 jalapeño peppers minced (see notes)
- 2 tablespoons grass-fed butter
- 1-2 tablespoons hot water
- salt and pepper to taste
- Optional: fresh cilantro for garnish
- Add the cauliflower florets to a microwave safe bowl with a plate (or paper plate) on top Microwave for 7-8 minutes or until slightly tender (or your desired texture). You can steam it instead, if you don’t have or want to use a microwave, but I wouldn’t boil it, it might be too watery.
- While the cauliflower is cooking, heat a saucepan over medium. Add in the butter and bacon grease, then sauté the jalapeño peppers until tender, should take just about 2-3 minutes. Add in the cream cheese and stir until melted. Add the remaining ingredients and still until well combined and all the cheese has melted.
- Add in 1-2 tablespoons of hot water if needed, to reach your desired consistency.
- Once the cauliflower is cooked through, you don’t need to drain it or pat it dry. The small amount of moisture will be perfect with this sauce, which as I mentioned, is on the thicker side. Pour cauliflower in the skillet and mix well to coat each piece, then serve.
- Optional: Garnish with fresh cilantro and/or crumbled bacon.
- Store leftovers in the fridge for a few days. It reheats beautifully in the microwave or stovetop.
The amount of jalapeño pepper that you use is entirely up to you, and will depend personal preference. I would recommend using 2 jalapeño peppers for a mild to medium level of heat and flavor. If you’re like me and love a spicy kick and a stronger jalapeño flavor, you’ll want to use a bit more.
Our Canadian friends who are “snowbirds” recently had us over for lunch overlooking the Gulf of Mexico. She served a wonderful cucumber and mango salad, not unlike this recipe. She and her husband love to experiment in the kitchen with whatever ingredients they have on hand. The cucumber and mango salad was wonderful!! We ate it all and this sent me looking through Pinterest for a similar recipe. Hope you will be able to give this one a try…
Cucumber Mango Salad
- 1 English cucumber, peeled and chopped (about 1 1/2 c.)
- 2 mangos peeled and diced
- 1/2 c. diced red onion
- 1 clove garlic, minced
- Juice of 1 lime (about 3 Tbsp.)
- 1 tsp. honey
- 1/2 tsp. cumin
- 1/16 tsp. red pepper (more if you like it spicier)
- 1/4 tsp. coriander
- 1/8 tsp. fresh ground black pepper
- 1/3 c. fresh cilantro, chopped
- Toss together the cucumber, mango, red onion, and garlic in a medium sized bowl,
- In a separate small bowl or jar whisk together the lime juice, honey, cumin, red pepper, coriander, and black pepper. Pour over the cucumber-mango mixture and stir gently.
- Fold in the chopped cilantro.
- Serve immediately or refrigerate for later
This used to be one of our favorite salads at a local restaurant. This recipe beats theirs! Yeah, there are two halves there!
Shrimp stuffed avocado Author: Layla Pujol
Yield: 8-10 stuffed avocado halves
- 4-5 firm ripe avocados
- 1 lb medium sized cooked shrimp (OR 2 cans of tiny Shrimp uncut)
- ½ medium red onion, diced finely
- 2 radishes, diced finely
- ½ red bell pepper, diced finely
- 2 celery stalks, diced finely
- 2 hard-boiled eggs, diced
- 5 tbs. mayonnaise
- Lime juice from 1 lime
- Salt/pepper to taste (I like cracked peppercorns)
- Cilantro chopped for garnish
- Chop the cooked shrimp in half, if desired keep a few whole to garnish OR use whole if small)
- Combine diced onions, radishes, bell pepper, celery, eggs, shrimp, ½ of the lime juice and aioli or mayonnaise in a bowl, mix well. Can be kept refrigerated until ready to use.
- Taste and salt/pepper if necessary.
- Cut avocados in half, remove seed and peel carefully.
- Drizzle remaining lime juice over avocados, this help keep them from darkening too quickly.
- Use a spoon to stuff avocados with shrimp salad filling.
- Add any garnishes and serve immediately.
The salmon recipe was awesome, but I really did not enjoy the salsa. I will search out a different low carb one asap. Try it! You might like it…LOL. I have shown it here with the cauliflower rice. The salmon is buried underneath the salsa…sorry.
Grilled Salmon with Avocado Salsa
2 lbs. salmon
1 tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
½ tsp ancho chili powder (used regular)
1 tsp black pepper
Avocado salsa ingredients:
1 avocado, chopped
½ small red onion, chopped
Juice from 2 limes
2 tbsp finely chopped cilantro
dash of salt
1. In a small mixing bowl combine salt, cumin, paprika, onion powder, ancho chili powder and black pepper.
2. Rub the salmon fillets with the olive oil and rub with the spice mix.
3. Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
4. Mix the avocado, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.
Recipe by The Recipe Critic at https://therecipecritic.com/2014/07/grilled-salmon-avocado-salsa/
What to do when you buy a Costco or grocery store rotisserie chicken and have leftovers? SOUP.
This will easily feed 4 to 6 people as a main course. The ingredients list seems long, but it can be simplified by making the changes noted in red.
Chicken Tortilla Soup
- 1 Rotisserie chicken (half chicken is enough)
- 1 15-ounce can Black beans (drained)
- 2 Carrots
- 2 Celery stalks
- 3 tbsp Cilantro, fresh
- 2 cups Corn, frozen (1 small can or corn or more)
- 3 Garlic cloves
- 1 Lime, wedges
- 1 cups Peas, frozen (1 small can of peas)
- 1 Poblano peppers (Optional)
- 1 Red onion
- 1 Reserved red onion
- 28-ounce can Tomatoes
- 4 cups Chicken broth
- Salt and freshly ground black pepper
- 3 tbsp Taco seasoning (see elsewhere o the blog for homemade taco seasoning)
- 1 tbsp Olive oil, extra-virgin
- Crispy tortilla strips or crushed tortilla chips
- 1 Jalapeno, seeded and minced
- In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery, and sauté until the vegetables start to become tender, 5 to 6 minutes. Add the Poblano peppers and cook until the vegetables are very tender, 6 to 7 minutes more. Add the jalapeño and garlic, and continue to cook until fragrant, 1 minute more.
- Season the vegetables with the taco seasoning, then stir in the tomatoes and chicken broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until a good flavor develops, 20 to 30 minutes.
- Stir in the chicken, black beans, corn and peas. Return the soup to a simmer. Season with salt and pepper. Serve with tortilla strips and just maybe, a touch of sour cream.
One of our favourite restaurants here used to serve tableside this wonderful tequila lime shrimp. Hope you will also enjoy this great recipe I found. Where else? Pinterest...
Tequila Lime Shrimp
Serves 2-3 | Prep Time: 10 Minutes | Cook Time: 5 Minutes
12 oz. peeled and deveined shrimp* (see note below)_
2 pinches of salt
3 dashes ground black pepper
1/4 teaspoon paprika
1 tablespoon olive oil
2 cloves garlic, minced
2 or 3 tablespoons tequila
1 1/2 tablespoon lime juice
1 tablespoon chopped cilantro leaves
*You can use frozen shrimp for this recipe. Do NOT thaw it. Add directly to the sauteed garlic and stir frequently. Overcooked frozen shrimp turn rubbery. Just two or three minutes should be all it takes to warm the shrimp through. Then proceed with the tequila, etc.
Season the shrimp with salt, pepper and paprika.
Heat up a skillet (cast-iron skillet preferred) and add the olive oil. Saute the garlic for a little bit before adding the shrimp. Continue to cook the shrimp until they turn slightly charred and burned. Drizzle in the tequila, toss the skillet a few times. Add the lime juice, stir to combine well.
Turn off the heat and add the cilantro. Serve the tequila lime shrimp with Mexican rice or wrap with warm tortilla. Avoiding the carbs, I just served them with some steamed broccoli.
Thanks to all of you for getting me past the 14000 views this week! You are all awesome. In return is an awesome Aztec recipe for a soup/stew called pozole. Get out your slow cooker.
Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base.
Vegetarian recipes substitute beans for the meat.
The three main types of pozole are blanco/white, verde/green and rojo/red.
Red Pozole is usually made without the green sauce, instead adding a red sauce made from one or more chiles, such as guajillo, piquin, or ancho.
Slow Cooker Easy Pork Pozole
- 2 – 15 oz. cans hominy (white corn), rinsed and drained (fresh in the deli section) In our grocery store here, this is the brand I buy. I use 3/4 package.
- 1 – 16 oz. jar salsa
- 1 – litre reduced sodium chicken broth (I actually used almost 2 to get it less thick)
- 2 – 4 oz. cans diced green chile peppers undrained (to taste, truthfully, I used two thin slices)
- 1 – cup coarsely chopped onion
- 1 – T ground cumin
- 4 – cloves garlic minced
- 1 – tsp. dried oregano, crushed
- ¼ – tsp. red pepper
- 12 oz. – pork loin, cut into bite sized pieces
- Fresh cilantro snipped
In the removable crock pot liner, combine the first 9 ingredients (through the red pepper). Stir in the pork pieces. Cover and refrigerate overnight.
Let the liner stand at room temperature for 15 minutes. Place in slow cooker. Cover and cook on LOW for 6 to 7 hours (depending on your slow cooker)…or on HIGH for 3 to 3.5 hours. Check frequently… mine was done in 5 hours on low!
Sprinkle cilantro onto each serving in large soup bowls. Serve with tortillas if desired.
OPTIONAL – In separate side bowls, provide a few sliced radishes, more chopped onion, oregano, chopped cabbage, avocado, cilantro. Let your guests choose what they want to add. I like to add some sour cream for smoothness.
Makes 6+ servings.
First had this Vietnamese noodle soup in San Francisco, The portions they served were a little large, but awesome.
Spicy Shrimp Pho (http://chefsavvy.com/spicy-shrimp-pho/)
Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 4
- 4 ounces whole wheat thin spaghetti (I substituted rice noodles for a less heavy Pho)
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon jalapeno, minced
- 2 tablespoons green onion, sliced thin
- 6 cups low sodium chicken broth
- 1 teaspoon fish sauce (or soy sauce)
- 1 teaspoon sesame oil
- 1 cup button mushrooms, thinly sliced
- 12 ounces large shrimp, uncooked
- ⅛ teaspoon pepper
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- Cook spaghetti until al dente (or prepare rice noodles according to package)
- Meanwhile add oil to a large pot or dutch oven.
- Add garlic, jalapeno and green onions. Saute for 1-2 minutes.
- Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
- Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp is fully cooked.
- Take off of the heat and stir in pepper, lime juice, and cilantro.
- Divide the noodles among the 4 bowls and pour the soup on top.
- Garnish with extra lime wedges and cilantro if desired.
This is an older recipe which I did not realize I had never posted before. I served this with my Slow Cooker Pulled Pork which was posted last year I believe. I served the pork on a ciabatta bun topped with a little sauce, the red onions and slices of avocados. Hope you might try this semi-Mexican dish. FYI…this recipe will last a couple of weeks in the fridge. Drain off the liquid before serving.
And here is the recipe…
Marinated Red Onions (LCBO Food and Drink)
1 lb. red onions sliced (2 large)
2 cups white wine vinegar
¼ cup cilantro sprigs
½ cup lemon OR lime juice
½ cup orange juice
½ tsp. salt
Put all of the ingredients together and marinade for at least 24 hours. The acid cooks down the onions… remember to drain it off before serving.
Serve with my Slow Cooked Pulled Pork!!
Happy New Year Bloggers! I am going to try something different this year now that so many of you are really setting the bar high with your wonderful blogs. This old dog is not that techie…LOL…but like John Glenn I can take small steps. Hence my New Years resolution to use actual photos of the recipes when I cook them.
I thought the cocktail looked quite nice in the ice cream dishes we got from our friends one Christmas. Here is the recipe –
Traditional Mexican Shrimp Cocktail (food.com)
- 1 (48 ounce) can V8 vegetable juice (spicy if desired)
- 2 avocados, chopped
- 2 cucumbers, seeded and chopped
- 1 medium red onion, chopped
- 1⁄2 bunch cilantro, chopped
- 1 lb. large shrimp, peeled, de-veined and steamed or just buy frozen cooked and thaw
- 2 limes, quartered
- 4 dashes Tabasco sauce
Mix all ingredients in a large nonreactive container.
Chill and serve with limes and Tabasco sauce.
Do not over-cook the shrimp, as they will become tough!
Be careful when steaming the shrimp; you do not want it tough.
AND here is a BONUS..ta dah…if you do not use all of the mixture, put it into a blender and make…GAZPACHO…refrigerate for tomorrows meal!