Blog Archives

March 11th, 2020

3/11/2020

Comments

Lemon Roasted Salmon with Garlic Rosemary Potatoes and Asparagus

SERVINGS: 1
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 20 min/20 min

Salmon, Potatoes, and Asparagus

8 oz. salmon fillet, skin on
1 lemon, zested then thinly sliced
6 sprigs asparagus, 1/4 in. of the bottom cut
5 small round potatoes, halved
1 clove garlic, sliced
2 sprigs fresh rosemary, just the leaves and diced fine
2 tbsp. olive oil
salt and pepper

Preheat the oven to 375 F degrees. Put the potatoes in a bowl and add the garlic, rosemary, 1 tbsp. olive oil, salt, and pepper. Toss until they are all evenly seasoned.
On a large sheet tray, lay out the potatoes cut side down. Place in the oven for 12-15 min or 2/3's the way cooked. Remove the pan from the oven.
Place the asparagus in a bowl and toss with 1 tbsp. olive oil, lemon zest, salt, and pepper. Season the salmon with salt and pepper and lay thinly sliced lemon slices on top of the salmon.
Add the asparagus to the sheet tray and add the salmon next to the asparagus. Place the tray back into the oven for another 6-8 min.
Once everything is cooked through, remove the tray from the oven and let sit for about 2-3 min. Serve and enjoy!

"Me Cuisine" Tips

You can anything on top of the salmon to flavor it. I also added halved grape tomatoes so the juices flow on top of the fish.
Use any potatoes you want. I used fingerling potatoes, but small red or yellow potatoes work perfect too.
If you don't prefer the skin on the salmon, removed it. I like the fishy taste and fattiness.
Dijon mustard pairs perfectly with this dish.

Comments

March 11th, 2020

3/11/2020

Comments

Honey Sweet and Sour Pork

SERVINGS: 3-4
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/25 min

Veggies and Pork

1 1/2 lbs. pork loin chops, cut into 1 in. chunks
3 green bell peppers, medium dice
1 yellow onion, medium dice
3 carrots, medium dice or fancy oblong shapes
1 lb. pineapple, medium dice
1 tbsp. fresh ginger, fine mince
1 tbsp. fresh garlic, fine mince
1 tbsp. sesame seeds, toasted (garnish)
2 green onions, chopped small (garnish)
2 tbsp. olive oil
1/2 tbsp. sesame oil
salt and pepper

Sweet and Sour Sauce

1/2 c. rice vinegar
1/2 c. pineapple juice
2 tbsp. soy sauce
2 tbsp. honey
1 tbsp. corn starch
salt and pepper

Start off by making the sauce. Combine all of the sauce ingredients in a bowl and whisk until uniform. Set aside.
Heat a large pan on high heat with 1 tbsp. olive oil. Salt and pepper the chunks of pork and place in the pan. Cook until they start to brown on each side so about 5 min. Remove the pork and set aside.
Add 1 tbsp. olive oil and the sesame oil into the same pan the pork was in and reduce heat to medium high. Add all of the veggies, the pineapple, garlic, ginger, salt, and pepper and cook until they start to soften. This should take 5 min.
Once the veggies are halfway cooked, add the pork back to the pan and cook for another 2-3 min.
Whisk the sauce one more time to ensure the corn starch is incorporated and add to the hot pan. Cook the sauce for 5-7 min until the sauce begins to thicken and resembles traditional sweet and sour sauce. Remove the finished product from the heat.
Garnish with the sesame seeds and green onions. Tastes really good over rice!

"Me Cuisine" Tips

I made it healthier by not adding brown sugar, but add about a 1/4 c. to create a more rich sweet and sour sauce.
The sauce is not red like traditional sweet and sour because it typically has red food dye.
Orange juice would be a great replacement for pineapple juice.

Comments

March 07th, 2020

3/7/2020

Comments

Keto Lemon Bars

SERVINGS: 9
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/50 min

Crust

1 c. almond meal flour
1/3 c. erythritol, confectioner (I used Swerve)
1/2 c. unsalted butter, melted
1-2 tsp. vanilla extract (optional)
salt, just a pinch

Lemon Filling

1 lemon, zested
3 lemons, juiced
3 eggs
3/4 c. almond meal flour
1 c. erythritol, confectioner
salt, just a pinch

Using the crust ingredients, mix the butter, almond flour, powdered erythritol, and salt. Press evenly in an 8x8 baking dish lined with parchment paper. Bake around 20 min at 350 F degrees or until the sides start to brown. Once baked, cool for 8-10 min.
In a large bowl, add all of the lemon filling ingredients and combine using a whisk until uniform and a light yellow color.
Pour the filling into the cooled crust and bake for another 25 minutes.
Once baked, let cool for about 10 min. When cooled, sprinkle more of the powdered erythritol over top of the lemon squares.

"Me Cuisine" Tips

It was my first time using erythritol, but it wasn't bad at all. Swerve is a good brand and completely natural.
I liked the vanilla in the crust, but it can be a turnoff for some with the combination of the lemon.
It's a little more mealy than the traditional shortbread lemon squares; however, they will definitely satisfy that craving if you're on a diet.

Comments

March 07th, 2020

3/7/2020

Comments

Creamy Zucchini Noodles with Shrimp

SERVINGS: 1-2
DIETARY: Gluten-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/15 min

Creamy Zucchini Pasta

2 zucchini, cut lengthwise and into thin strips (or buy a box of pre-spiralized zucchini)
4 oz. button mushrooms, sliced
2 cloves garlic, diced fine
1/2 sweet onion, cut into thin strips
4 oz. grape tomatoes, halved
2 tbsp. olive oil
4 oz. heavy cream
1/4 c. pesto
salt and pepper

Sauteed Shrimp

1/2 lb. shrimp, deveined and deshelled
1 tbsp. olive oil
1/2 tbsp. chili flakes
salt and pepper

First, heat the 2 tbsp. olive oil in a large pan on med high heat. Once the oil is hot, add the mushrooms, garlic, onion, and grape tomatoes. Cook together for 5-7 minutes or until onions begin to wilt.
Second, add the zucchini noodles and cook for another 2-3 minutes.
After the veggies are close to being done, add the cream, cook for about a minute, then add the pesto and mix thoroughly with a spatula. Set aside.
Moving on to the shrimp. Add the oil to a small pan and turn the stove to high heat. Add the shrimp when hot and cook on each side for 2 minutes or until pink all around (shrimp overcook easily so be careful).
Lastly, you can either mix the shrimp with the "pasta" or serve on the side like I did.

"Me Cuisine" Tips

This recipe would taste great with a tomato sauce or alfredo if you aren't a fan of basil. Just be careful not to add flour or sugar if you want to keep it keto.
It will be a great vegetarian option if you omit the shrimp.
Spiralizng or cutting the zucchini yourself takes more time, so I recommend buying a box of pre cut zucchini. It's only about $5.

Comments

March 05th, 2020

3/5/2020

Comments

Pesto Zucchini Lasagna

SERVINGS: 4
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 minutes/1 hr

Pesto Zucchini Lasagna

4-5 large green zucchinis, cut 1/8 in. lengthwise
2 carrots, diced small
2 stalks celery, diced small
6 oz. button mushrooms, diced fine
1/2 yellow onion, diced small
2 cloves garlic, diced fine
1 lb. ground turkey
1 tbsp. dried oregano
1 tbsp. crushed red pepper
1 c. ricotta cheese
1 egg
6 oz. parmesan cheese, shredded
8 oz. mozzarella cheese, shredded
1 1/2 c. pesto (store bought or recipe found in the "Me Cuisine" Tips)
2 tbsp. olive oil
salt and pepper

Preheat the oven to 400 F degrees. Place the zucchini strips on a non stick sheet tray and pour 1 tbsp. olive over top with salt and pepper. Bake the zucchini strips for about 4 minutes or until pliable and resemble pasta. Remove from heat and set aside.
Heat a large pan on medium high heat and put 1 tbsp. olive oil into the pan. Add the dried oregano, crushed red pepper, onions, garlic, carrots, celery, and mushroom and cook for 8 minutes or until the veggies are almost tender. Add the ground turkey and salt and pepper and cook for another 8 minutes. Once everything is cooked, set aside and let cool.
Next, add the cooled turkey filling into a bowl and add the ricotta cheese and egg. Mixed until the mixture is uniform and evenly distributed.
In a deep 8x8 baking dish, pour 1 tbsp. pesto at the bottom and spread. Put one layer of zucchini noodles, a layer of parmesan cheese, layer of mozzarella cheese, pesto, then a layer of the turkey filling. Keep repeating about 2-3 more times. Finish off with one last layer of zucchini noodles, parmesan cheese, and mozzarella cheese.
Place the finished lasagna into the oven for about 10-12 minutes or until the top starts to turn brown and all the cheese is melted. Let cool once finished cooking so it is easier to serve.

"Me Cuisine" Tips

Simple Walnut and Basil Pesto (put all of these ingredients in a blender, blend until smooth, and put in the fridge): 1 clove garlic, 1/2 bunch of italian parsley, 1/2 bunch of basil, 1/2 c. arugula [optional], 2 lemons juiced, 1/4 c. toasted walnuts, 1/2 c. parmesan cheese, and 1 c. olive oil.
You don't have to use pesto. Try tomato sauce or even alfredo sauce.
This recipe stores very well and can last up to a week or longer if frozen.

Comments

March 03rd, 2020

3/3/2020

Comments

Chicken Fajita Bowl

SERVINGS: 4
DIETARY: Gluten-Free, Dairy-Free (no cheese)
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/20 min

Chicken

5 boneless, skinless large chicken thighs, cut into strips
2 tbsp. chili powder
2 tbsp. ground cumin
2 tbsp. dried oregano
1 tbsp. cayenne pepper
2 tbsp. olive oil
salt and pepper

Fajita Veggies

2 green bell peppers, cut into strips
1 red onion, cut into strips
1 tbsp. chili powder
1 tbsp. cumin
1 tbsp. olive oil
salt and pepper

Avocado Pico de Gallo

4 roma tomatoes, diced small
1/4 white onion, diced small
1 jalepeno, diced fine
1 avocado, diced small
2 limes, juiced
1 garlic clove, diced fine
salt and pepper

Let's start by making the pico de gallo so it can marinate. Mix all of the ingredients in a bowl carefully so you don't break up the avocado. Cover and place in the fridge.
Next, heat a large pan to medium high heat. In another bowl, mix all of the fajita veggies ingredients together including the olive oil. Pour all of the ingredients into the pan and cook and the veggies start to wilt down, about 8 minutes. Remove from the heat and pour them back into the bowl.
After cooking the veggies, mix all of the chicken ingredients together. In the same pan as the veggies but after the veggies were removed, place the chicken and cook on each side for about 7 minutes or until brown and not pink in the middle. Remove the pan off the heat and let the chicken rest for 5 minutes.
Lastly, assemble your bowl. I used mixed greens at the bottom, the chicken, the fajita veggies, the pico de gallo, and some shredded cheddar cheese.

"Me Cuisine" Tips

Do not be intimidated by all of the components! They are really easy and there really isn't much cooking involved.
Finish off with some hot sauce so it can soak over the greens like a dressing.
All of these ingredients would also taste great in a burrito if you're not going keto.

Comments

March 03rd, 2020

3/3/2020

Comments

Avocado Chicken Salad with Charred Tomatoes

SERVINGS: 3-4
DIETARY: Gluten-Free, Dairy-Free (in no cheese)
DIFFICULTY: Beginner
PREP/COOK TIME: 25 min/15 min

Avocado Chicken Salad

4 boneless, skinless, large chicken thighs
2 stalks celery, diced fine
1 1/2 avocados, pitted
1/2 red onion, diced fine
1 lemon, juiced
2 tbsp. olive oil
1 tbsp. garlic powder
salt and pepper

Charred Tomatoes

8 oz. red grape tomatoes
salt and pepper

Optional Sides

carrots, green onions, goat cheese, blue cheese, spinach, etc.

Start off patting the chicken dry and seasoning all sides with salt, pepper, and garlic powder. Heat a large pan to medium high heat and add 1 tbsp. olive oil.
Once hot, add the chicken and cook for about 6 minutes on each side flipping occasionally. Dark meat takes longer to cook, so ensure there is no pink in the middle or reaches 165 F degrees.
Remove the chicken from the heat and dice small and add it into a bowl. Add the celery, red onion, avocados, lemon juice, 1 tbsp. olive oil, and salt and pepper. Mash the avocado and mix everything until uniform.
Next, in the same pan the chicken was in, heat to high heat. Add the tomatoes and cook until the skin begins to fry and darken. Remove from the heat.
Lastly, assemble your salad. I put spinach at the bottom, the chicken salad, the blistered tomatoes, carrots, and goat cheese.

"Me Cuisine" Tips

To make it easier, you can bake the chicken and tomatoes instead of worrying about making a mess stove top. Still season and add oil, but just worry about flipping once.
So many different veggies pair with this salad, try whatever sounds good to you!
The tangy cheese is nice because it cuts through the richness from the avocados.
I honestly like this version better than normal chicken salad, not missing the mayo at all.

Comments

March 01st, 2020

3/1/2020

Comments

Cheesy Chorizo and Potato Omelette

SERVINGS: 1-2
DIETARY: Gluten-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 15 min/20 min

Omelette

3 extra large eggs
1/4 lb. ground chorizo
1/2 russet potato, cubed small
1/2 green bell pepper, diced small
1/4 yellow onion, diced small
1 clove garlic, diced finely
4 oz. cheddar cheese, grated
1 tbsp. cilantro, chopped finely
2 tbsp. olive oil
salt and pepper

Begin by whisking the eggs until the mixture is yellow throughout. Add the cilantro and mix until uniform. Set aside.
Add 1 tbsp. olive oil into a small pan and heat on medium high heat. Add the potatoes and cook for about 5 minutes or starting to turn brown. Add the onion, garlic, and bell pepper into the same pan and cook for another 3 minutes.
Place the chorizo into the pan and season with salt and pepper. Cook the filling for 7 minutes or until everything is cooked through. Pour the mixture into a bowl and set aside.
In the same pan, add 1 tbsp. olive oil and heat on high heat. Once hot, add the egg mixture into the pan and season with salt and pepper. Swirl the pan around to evenly cook the eggs. Also, using a spatula, break crevices in the middle of the omelette so the raw egg can seep through and cook evenly (be careful not to break the omelette to much or it won't seal).
Once it becomes barely wet, which takes about 5 minutes of cooking time, add the cheese scattered around the omelette and put the filling in the middle length wise. Fold the right side of the omelette over top the filling, then fold the left side of the omelette over the right side.
Slide the omelette onto a plate to keep the folds in place. Then, for better presentation, flip the omelette over so the folds are at the bottom. Enjoy!

"Me Cuisine" Tips

This is a French style omelette, which means there are two folds for a thinner presentation. However, the American style works well too, which is just folding the omelette in half. This method is done at typical American diners.
Add jalapenos or habeneros for additional spice.
Hot sauce pairs well with this particular omelette and compliments the spices from the chorizo.

Comments

recipes

Lemon Roasted Salmon with Garlic Rosemary Potatoes and Asparagus

Honey Sweet and Sour Pork

Keto Lemon Bars

Creamy Zucchini Noodles with Shrimp

Pesto Zucchini Lasagna

Chicken Fajita Bowl

​Avocado Chicken Salad with Charred Tomatoes

Cheesy Chorizo and Potato Omelette

Archives

Avocado Chicken Salad with Charred Tomatoes