Zucchini Lasagna Swirls ~ Keto Goodness

I have lost a huge amount of weight in 2019 staying on a ketogenic diet. I have been experimenting with all kinds of Keto-friendly recipes. Here is one that is super yummy and healthy you may enjoy.

 

SAY YES, to Sexy, Healthy, Comfort Food.

INGREDIENTS: 

4 tablespoons extra-virgin olive oil

1 small onion, finely chopped

½ teaspoon red pepper flakes

4 large zucchini, sliced lengthwise into 24 ⅛-inch-thick strips

Kosher salt and freshly ground black pepper

¾ pound ground Italian sausage, casing removed

1½ cup part skim ricotta cheese

1 cup freshly grated Parmesan

1 large egg

¼ cup chopped fresh basil leaves

2 cloves garlic, minced

2 cups marinara sauce, divided

2 cups shredded mozzarella, divided

SMOKING MUSIC SELECTION: Floetry - Say Yes

PREPARATION:

Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes.

Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.  In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.

Preheat oven to 400 degrees F.  Spread 1 cup marinara sauce onto the bottom of a 1o-inch oven-proof skillet; set aside.  Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling.

Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.  SAY YES and Serve immediately to the one you love. XXXOOO III

Grilled Sweet Vermouth Caprese Chicken

After the holidays of feasting and merriment, here is a healthy and delicious recipe for starting out the New Year right. 

Marinated with basil, lemon and sweet vermouth, this chicken is taken to the grill and cooked to perfection, then topped with fresh mozzarella, sliced tomatoes, and a balsamic reduction. Low carb goodness will feel good after you restart that new gym membership. 

LET’S SAY GOODBYE TO 2018 and SHUT IT DOWN!  

INGREDIENTS: 

6 chicken breasts (boneless, skinless)

1 cup olive oil

Juice of 3 lemons

3 cloves garlic

½ cup sweet vermouth

8 large leaves of basil

1 teaspoon sea salt

½ teaspoon cayenne pepper

¾ cup balsamic vinegar

6 slices of mozzarella cheese (½ inch thick)

5 large tomatoes (sliced)

Garnish: 5 leaves basil (chopped)

GRILLING MUSIC SELECTION:  Shut It Down - Dave Silcox

PREPARATION:

Place olive oil, lemon juice, sweet vermouth, garlic, basil, salt, and pepper in food processor or blender. Pulse mixture 10-12 times or more until well combined. Stir and taste mixture for salt content. 

Place chicken breasts in a resealable plastic bag, pour mixture over chicken, making sure that each piece is coated well. Seal bag and place into refrigerator for 1-2 hours.

While chicken is marinating, it's time to make the balsamic reduction. Place vinegar into a saucepan and bring to a boil, reduce and simmer for 8-10 minutes. It should have a thick, syrupy consistency that coats the back of a spoon. Once this is achieved, remove from heat, cover and set aside.

Preheat grill to medium heat. Remove chicken from bag and place onto grill. Cook for 8-10 minutes per side, depending on thickness. Toward the end of the cooking time, place a slice of mozzarella and 1-2 slices of tomato on each breast. Cook for 2-3 additional minutes. Chicken is done once it reaches an internal temperature of 165 degrees F. in the thickest part of the meat. Remove from heat and garnish with reduced balsamic and chopped basil leaves. 

CRANK THIS TUNE WAY THE HELL UP!!!

LET'S SHUT THIS YEAR DOWN!

Thank you for stopping by my dangerous kitchen. I look forward to sharing a new year of culinary & music adventures with you! xxxooo III

Happy New Year 2019!

Happy Jamaican Jerk Thanksgiving Roast Turkey

There is nothing like cooking holiday dinner, with a house filled with music, fun friends, family and fresh cocktails. One of my favorites is the prized roast turkey. You have seen me fry them, smoke them, BBQ them and the traditional roasting of this glorious bird. One thing I have learned over the years is the secret to truly moist amazing turkey is – IT’S ALL ABOUT THE BRINE. The injections and spices make this recipe over the top AMAZING!

Bring Jamaica home for this holiday!

INGREDIENTS:

FOR THE BRINE:

1 whole turkey, organic pasture raised preferred   

2 quarts water

2 bay leaves

1 tablespoon onion powder

1 ½ teaspoons ground cloves

1 ½ cups sea salt

½ cup pure maple syrup

6 quarts cold water

1 cup dark Jamaican rum

1 tablespoon whole black peppercorns

FOR THE INJECTION SAUCE:

1 cup melted butter

2 cups chicken stock

½ cup Jamaican rum

FOR THE RUB & BASTING:

½ cup (4 oz.) salted butter, at room temperature

½ teaspoon ground cloves

½ teaspoon ground allspice

½ teaspoon black pepper

2 scallions, sliced

2 shallots, coarsely chopped

7 garlic cloves, divided

5 thyme springs, plus 1 tbsp. fresh thyme leaves, divided

1 ½ tbsp. kosher salt, divided

3 whole star anise

2 limes, peeled and quartered

2 small onions, peeled and quartered

2 small oranges, peeled and quartered

¾ cup chicken stock

¼ cup soy sauce

JAMAICAN JERKING MUSIC SELECTION: Shenseea- Jiggle Jiggle

PREPARATION:

To make the turkey brine:

Place a medium saucepan over medium heat and add 2 quarts water, bay leaves, onion powder, ground cloves, sea salt, and maple syrup. Heat for about 5 minutes or until heated through and salt is dissolved. Remove from heat and allow cooling.

Place the cooled brine in a covered container large enough to hold the turkey (a small cooler works well and is what I use). Whisk in the cold water, dark rum, and whole peppercorns. Add the turkey and make sure it's completely covered by the brine. Allow to brine overnight (for at least for 12 hours but no more than 24 hours).

Remove the turkey the next day from the brine and discard the brining liquid. Place the turkey on a wire rack over a rimmed baking sheet for at least 30 minutes to drain and dry. If desired, truss the bird.

To make the injection sauce:

While the turkey is drying, prepare the injection sauce by melting the unsalted butter in a small saucepan over low heat. Stir in the stock and rum, remove from heat, and allow to completely cool.  After the turkey is finished drying, fill an injector with the sauce and inject it in numerous places in the breast, thighs, and drumstick areas.

Spicing and roasting the bird:

Preheat oven to 425 degrees. Combine butter, cloves, allspice, black pepper, scallions, shallots, 4 garlic cloves, 1 tablespoon thyme leaves and ½ tablespoon salt in a food processor; process until a chunky compound butter forms, about 30 seconds.

Pat turkey dry with paper towels. Discard neck and giblets. Use fingers to loosen skin from breast and drumsticks by gently pushing between skin and meat. Rub some of butter mixture under loosened skin. Lift wing tips up and over back; tuck under turkey. Press remaining butter mixture onto skin; sprinkle turkey with remaining 1 tablespoon salt.

Place anise, lime, orange, onion quarters, thyme sprigs and remaining 3 garlic cloves in cavity of turkey. Secure legs with kitchen twine. Place turkey, breast side up, on rack of a roasting pan coated with cooking spray. Place rack with turkey in pan. Pour broth and soy sauce in bottom of pan.

Roast in preheated oven 30 minutes. Add ½ cup water to pan, rotate turkey, and reduce oven temperature to 325 degrees. (Do not remove turkey from oven.” Bake until a thermometer inserted in thickest portion of breast registers 160 degrees, 1 hour to 1 hour and 20 minutes. Remove from oven; let rest 30 minutes before carving. The dripping from this turkey for making gravy are OFF THE HOOK GOOD!  

HAPPY THANKSGIVING  

I'm thankful For YOU! 
Thanks for stopping by 
my Dangerous Foodie Blog
Let's Jiggle & Jive my friends!

Grilled Orange Roughy with Shaved Brussel Sprout & Arugula Salad

Here is a beautiful low carb summer dinner salad recipe that is light healthy and filling at the same time.  Slicing unusual vegetables you may not think of as "Salad like" and shaving them very thin for a salad may inspire you to try all sorts of veggies you never eat. EXPLORE NEW ONES!

It's Rough but not Tough, THE SONG IS!

INGREDIENTS: 

2 large fresh Orange Roughy fillets

1 ½ cups fresh squeezed orange juice

½ cup extra virgin olive oil

½ cup butter

1 large shallot minced

2 cups of fresh Arugula

½ cup fresh oregano, chopped

1 large red bell pepper sliced thin julienne

2 cups of fresh Brussel sprouts shaved or sliced very thin

½ cup pine nuts, toasted

Juice of one lemon

2 tablespoons fresh lemon zest

Sea salt and cracked black pepper

2 slices of dehydrated orange (optional)

FUNKIFIED GRILLING MUSIC SELECTION:  Zapp And Roger "So Ruff, So Tuff"

PREPARATION:

In a small sauté pan add the butter, shallot, orange juice over medium heat. Reduce this mixture until it is a thick glaze like consistency. Season to taste with salt & pepper.

With a very sharp knife, slice the Brussel sprouts as thin as possible. Better yet, use a Mandoline slicer (Be careful with these things, they are hella sharp)

In a skillet, add the pine nuts and over medium heat, lightly toast the nuts, shaking the pan until they are lightly golden brown. Remove from heat and set aside to cool.

Season the filets with salt, cracked pepper and a light drizzle of olive oil. Dip a folded paper towel in olive oil and lubricate your grill surface to prepare for cooking. Fire up the grill to medium high heat. Place on a hot grill a cook for about 3 minutes on each side or until the fish is cooked medium. Let rest.

In a small bowl add the Arugula, shaved Brussel sprouts, oregano, peppers, toasted pine nuts, lemon zest, ½ of the lemon juice, drizzle of extra virgin olive oil, cracked pepper and sea salt. Toss together well.

Arrange each plate place the fish in the center. Top the fish with your salad mixture, placing some peppers add nuts towards the top. Drizzle around the fish your orange reduction and garnish with the orange chip or slices of lemon. Serve with your favorite glass of Sauvignon Blanc. Dancing is required for this dish, so make sure you let Zapp & Rodger help you work this out and forget about your troubles. GOOD GAWD!

Sexy Seared Ahi Tuna Salad with Goat Cheese and Mandarin Oranges

Cooking outdoors this time of year is exceptional.  While it’s still hot in September, Indian summer may just make it a bit hotter. Here is a light and cool recipe for you and your honey!

I have a sweet griddle for my Expedition XXX Three-Burner Stove. Griddle cooking is so much fun, but if you don’t have one, a nice seasoned cast iron pan will work well too.

 

Dinner salads are always a great idea!

INGREDIENTS: 

2 large fresh ahi tuna steak filets

1 teaspoon garlic infused olive oil

1 large head butter lettuce

¼ cup chopped fresh basil

1 small package of goat cheese

1 can of Mandarin Oranges

4 tablespoons seasoned rice wine vinegar

3 tablespoons olive oil

1 teaspoon roasted sesame oil

2 teaspoon sugar

1 tablespoon black or white sesame seeds

1 Meyer Lemon

salt and freshly ground black pepper

COOKING MUSIC SELECTION:  Yousef - Beg (Hot Since 82Future Remix)

PREPARATION:

Clean and thoroughly dry the lettuce and toss with chopped basil. Open the can of mandarin oranges, drain excess juice and set aside. Season tuna with garlic oil and salt and pepper. Sprinkle a coating of sesame seeds on the large surfaces of the tuna and press them into the fish. 

Preheat the grill griddle or pan to high heat. Pour oil onto the griddle and let it heat up, then place tuna onto the hot griddle and sear on each side for about 60 seconds. Remove them and let rest while you make the rest of the salad.

Whisk in the sesame oil, sugar, seasoned rice wine vinegar, and season lightly with salt and pepper. Add the oranges and toss the dressing with the lettuce. Start with half the dressing and add more to taste.

Place lettuce servings on plates. Slice tuna and serve over the salad. Garnish with goat cheese crumbles, and sprinkle with remaining sesame seeds and squeeze the Meyer lemon over fish. 

Serve wearing black leather and make them beg for it in yummy creative ways. That always makes a dinner salad a bit more memorable. Give Wednesday, "Hump Day" a whole new meaning. : )

Amazing Fresh Grilled Whole Stuffed Summer Salmon

During a five-week period from the last week of June into the first week of August, some of the best fishing in the United States can be had in the inshore waters off Pacifica, California. 

The rocky coast is made up of a series of small bays where salmon are the most sought-after catch. A dramatic example of the abundance of salmon occurred in July 1995 when 300 salmon were caught within a few hours one day, 600 the next day and more than 1,000 the following day.

This amazing phenomenon continued for five days, attracting hordes of anglers, who crowded the 1,140 foot Pacifica Pier. The salmon run continued in peaks and valleys through that August.

Today, right here at the beach, there are dozens of cool old salty surfer dudes and funky fisherman catching big beautiful salmon, striped bass often frequent the surf, with kingfish, sharks and perch also common. Although rare, sturgeon, barracuda and bonito have also been caught here; even a 60-pound white sea bass was landed.

Here is an outstanding way to cook any whole fish. I promise you will love this one!

Tangy, creamy, light and full of flavor!

INGREDIENTS: 

1 whole salmon, cleaned, head and tail removed

1 cup unseasoned bread crumbs

1 large onion, finely minced

1 cup of sun dried tomatoes, minced

3 cups fresh spinach chopped

½ cup minced fresh parsley

1 large package of goat cheese crumbled (about 1 cup)

1 cup butter, melted, divided in half

1 tablespoon Sweet Vermouth
4 anchovies, minced

Salt & pepper to taste

¼ teaspoon Cayenne pepper

The juice of 2 lemons

10 thin slices of fresh lemon (or as many that will fit and look purdy : )

4 garlic cloves, finely minced

4 tablespoons olive oil

FUNKIFIED FRESH FISH GRILLING MUSIC SELECTION:  KOAN Sound ~ Infinite Funk

PREPARATION:

Remove head and tail from salmon if desired. Sprinkle the cavity with 1 teaspoon each salt and pepper.

In a sauté pan over medium heat, melt a small amount of the butter, garlic, minced anchovies and onions until soft. Add the sun-dried tomatoes, sweet vermouth, parsley and spinach, salt and peppers. Cover for 5 mins and stir until the spinach has cooked down and well combined. Remove from heat and add the bread crumbs and goat cheese and mix well.

Stuff the cavity of the fish and secure with metal skewers. Drizzle salmon with olive oil and place sliced lemons along the top. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Prepare grill for indirect heat using a drip pan. Place salmon over drip pan and grill, covered, over indirect medium heat for 40-50 minutes or until fish flakes easily with a fork and a thermometer reads 165° for stuffing. 

In a small bowl, combine remaining butter and lemon juice. CRANK THE INFINITE FUNK WAY UP, and serve with this amazing salmon. ENJOY!

Coffee Rubbed Tomahawk Cowboy Ribeye

Here is an amazing recipe for your big fireworks dinner party that will wow your guests. This is the most outstanding way to cook this Fred Flinstone sized bone-in steak. FRIGGIN AWESOME!

INGREDIENTS: 

2 tomahawk-cut bone-in ribeye steaks

Kosher salt

2 tablespoons canola oil

Coffee Rub:

½ cup dark roast whole bean coffee, finely ground

½ cup dark brown sugar

½ cup kosher salt

½ cup garlic powder

½ cup coarsely ground black pepper

COOKING MUSIC SELECTION:  BEDROCK BAND '(Meet)THE FLINSTONES'

PREPARATION:

In a mixing bowl, add coffee, brown sugar, salt, garlic powder, and pepper, and mix well to combine evenly. Cover and move to the side.

Preheat the oven to 300ºF. Remove the steaks from the refrigerator and salt them liberally with kosher salt. Place on a tray lined with paper towel and let them rest for 1 hour until they come to room temperature. Remove the paper towels. Place the steaks on a baking tray and position on the center rack of the oven.

Roast uncovered until the internal temperature (use a wire probe thermometer if you have one) reaches 125ºF, 30 to 40 minutes. Remove from the oven.  Brush only 1 side of each steak with the oil and liberally coat with the dry rub.

On a gas grill set to high heat, place the steaks on the hottest part of the grill. Without turning, watch to see that the rub is set and has formed a crust, 5 to 8 minutes. Remove from the grill and let rest for 10 minutes before serving. ENJOY!

Easter Rack of Lamb with Bourbon Orange-Caramel Sauce

This is one of the best recipes EVER for Easter supper. This sauce is actually good on chicken, pork, beef, duck... with lamb, it's a perfect accompaniment. 

INGREDIENTS: 

4 ½ tablespoons olive oil

3 tablespoons chopped fresh sage

3 tablespoons chopped fresh thyme

2 ½ tablespoons kosher salt

1 ½ tablespoons black pepper

2 6-bone racks of lamb Frenched

4 large oranges

½ cup sugar

¼ cup fresh lemon juice

1 cup fresh orange juice

¼ cup bourbon

2 cups chicken broth

2 tablespoons orange marmalade

2 teaspoons cornstarch

3 tablespoons orange liqueur (cointreau or grand marnier)

kosher salt and freshly ground black pepper

COOKING MUSIC SELECTION:  Mary Had A Metal Lamb – Death Metal

PREPARATION:

Pulse oil, sage, thyme, salt, and pepper in a small food processor or finely chop on a work surface to form a paste. Place lamb, bone side down, on a work surface. Rub roasts with herb paste, massaging some into each slit. Let rest at room temperature for 2 hours.

Meanwhile, using a vegetable peeler, remove zest (orange part only) from 1 orange in 3"-long strips. Using a knife, cut zest crosswise into 1/8"-wide strips; set aside. Cut peel and white pith from remaining oranges. Slice all oranges into 1/4"-thick rounds; transfer to a large roasting pan.

Place orange zest strips in a small saucepan. Cover with water; bring to boil and simmer for 3 minutes. Strain zest; set aside for sauce and discard liquid in pan.

Arrange a rack in lower third of oven and preheat to 425°. Place lamb in roasting pan over orange rounds so that roasts face each other and the rib bones interlock. Wrap bone tips in foil to prevent burning. Roast lamb until meat is golden brown, about 40 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into center of roast registers 135°, about 25 minutes longer. Transfer to a carving board and tent loosely with foil. Let rest for 20 minutes.

Sauce

Meanwhile, stir sugar and 1/4 cup lemon juice in a small heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is light amber, about 5 minutes.

Remove pan from heat; gradually whisk in orange juice and bourbon. Set pan over medium heat and simmer for 4 minutes. Stir in reserved orange zest, broth, and marmalade. Boil until reduced to 2 cups, about 15 minutes. Set caramel sauce aside.

Whisk cornstarch and 2 Tbsp. water in a small bowl; set aside. Transfer orange slices from roasting pan to a warm platter. Spoon off and discard fat from drippings in pan. Place roasting pan over 2 burners set at medium heat. Pour in reserved caramel sauce; set saucepan aside. Using a wooden spoon, scrape up any browned bits from bottom of roasting pan. 

Boil for 30 seconds, then return sauce to reserved saucepan. Stir in liqueur. Bring sauce to a boil; whisk in cornstarch mixture. Boil, stirring constantly, for 2 minutes. Season sauce to taste with salt, pepper, and more lemon juice, if desired.

Slice lamb between rib bones to make individual chops. Arrange chops on top of orange slices on platter. Serve with sauce. DELIGHTFUL!