Red Fez Burgers

(Picture from Food Network)

Lee is always skeptical when I do something to his regular burger. This burger did not disappoint. I ate mine on sprouted bread (no flour or sugar for me). This burger is seriously the best burger we ever ate. Put this on your must make list....you will LOVE it!
Recipe HERE be sure to make the carrot salad to go on top and the chermoula mayo...they make it FABULOUS!
Here are the modifications I made:
* In the carrot salad I used Steevia. I used almost 2x what the recipe said (my carrots weren't very sweet).
*For the burger I used all beef (I tried using some ground pork with it and I preferred an all beef burger).
* Instead of Harissa I used Siracha (I am sure any hot sauce would work).
* I did not put in the dye. I appreciate that is what makes them "Red" Fez burgers but who needs all those chemicals, really?
* I added about 3/4 cup water (a trick I learned from a chef for REALLY moist burgers)
* Instead of apricots I used raisins (I didn't have apricots and I thought raisins would work...they do perfectly!).

Simple, sweet dressing

When I started doing sugar free I really missed having a fruity sweet dressing occasionally for my green salad. The other day I was watching Rachel Ray and she inspired this no sugar super tasty dressing. It is only 1/3 Olive Oil so you get more bang for your fat too! This is thick and really sticks to your lettuce. Lee loves it (and he is not a big one for sugar free stuff :). You can switch this up with any sugar free jam and any vinegar....Enjoy!

1 part balsamic vinegar
1 part EVOO
1 part simply fruit 100% fruit strawberry jam

Melt the jam without the lid a bit in the microwave. Blend all ingredients.

Brick Chicken and Ratatouille

We are deep into veggie season and are loving it. I made this the other night and it was an all around hit (even with the 2 year old that A. dressed herself and B. fed herself and C. insisted on a picture). The chicken is moist and we fought over the leftover veggies. If you didn't want to you could serve this without a starch.
The chicken is based on Guy Fieri's Brick In the Wall Bird I didn't bother with the salsa verde. The chicken was moist and tender. I was AMAZED at all the fat that came out of the chicken. I didn't use a whole bird I used leg quarters that I got on a great sale. I also didn't use a brick I didn't have one. I took my stock pot and put it on top and then filled that with free weights :) It worked fabulous. I loved the crisp on the outside! It tasted fried (without flour). It was super moist which was surprising for all the fat that came out.

I don't think it was a true Ratatouille. To me it seemed like just a bunch of roasted veggies. Maybe I just liked the combo. I didn't understand why she had you saute the onions. Nothing is better then roasted onions. I threw all the veggies on a silpat lined pan. I put them all in 1/2 inch chunks except for the roma tomato's which I sliced. I tossed with a TAD bit of EVOO, kosher salt, and thyme (I did not have the marjoram either). I actually forgot to put on the vinegar too....come to think of it is probably nothing like ratatouille....although I LOVED it! Here is Ann's recipe if you would like to give it a try. Most important don't leave out the eggplant....it makes it!

Cauliflower Crust Pizza

photo from Eat.Drink.Smile.

Without flour I am left without PIZZA! My family really enjoys pizza including me. It is up there as our favorite meal. I was a little excited when I saw this. It was worth a try. Here is her recipe. I made some revisions (of course). First of all I tried to just cook 1 cup of the riced cauliflower. By 8 minutes it was burnt to nothing. The second time I did a cup and a half which was about 4 ounces in weight and I cooked it for about 3 minutes. Perfect. Second I can't pull off the calories for 1 to 1 cheese to cauli. I did only a little over an ounce of mozzarella and the whole egg (although next time I think I will only do 1/2 the egg). Also, pan spray was not enough...next time I will cook it on a silpat so I don't loose an ounce :) I put sauce, roasted tomatoes, and basil on top with a touch more of cheese. It was REALLY good. You don't taste cauliflower (although I really like cauli). Lee took a little bite and liked it too!

Holden's Golden Salsa

Lee and I want to love canned salsa but just have not up until now. We have really struggled with the flavorless mush we usually get. This year I have had 3 people tell me they have the "best" salsa recipe. Being the student I am Lee and I tried all 3. Jamie Holden truly has the BEST salsa recipe. Lee and I bottled another 19 jars after the last batch....just to last us :) Lee and I named it Holden's Golden because it will pretty much be treated like gold when they get low!

Jamie Holdens Golden Salsa
3 small cans tomato paste (I really think this is the secret!)
20 tomatoes (I used 25 romas)
1 green pepper (I used one small one and one small yellow one)
2-4 hot peppers (I used 4 jalapenos)
4 onions (mine were big so I did 3)
1 T garlic (I minced about 6 cloves)
1 c cilantro
3 T sugar (you can sub steevia)
2 T salt
1 t pepper (I didn't bother)

Chop the tomatoes pretty small. Put in a colander and get some of the juice off. I press on it a bit.
Chop everything else up pretty small. Put it all in a big pot. Bring to a boil then turn down to medium. Cook for 30 minutes. Put 1 Tbsp lemon juice in each jar. I honestly just used bottled. I was lazy. Add salsa to the jar while still hot. Process in a water bath for 20 minutes. She said it makes 12-14 pints. We made her recipe 3x and never got more then 10.

PB Banana Shake

This is a heavenly treat for me. I have it with my breakfast sometimes. It is healthy, cold, and delicious!
Blend:
1 frozen banana
1 banana
4 ice cubes
8 oz milk
1 oz sugar free peanut butter

You can add Steevia if you want. I think it is great just how it is! I have also been known to add a touch of cocoa powder if I am needing a little chocolate!

Roasted Tomato Spaghetti

Oh how I love garden time! We are living right now in the land of plenty. Even though we couldn't have a great garden this year we have had access to plenty of fresh stuff. Lee said this was hands down the best spaghetti he ever had and not a drop came out of a can. To make the sauce I used this method on Our Best Bites. I did 2 cookie sheets full, cut way back on the evoo and added 2 course chopped onions and 2 chopped red bells. I cooked it for 2 hours at 350. When it was done I put it in a pan and took my immersion blender to it. Right before I served it I threw a handful of minced fresh basil.
For the meatballs I used 8 oz ground beef, 8 oz ground sausage, 6 oz cottage cheese blended up and an egg (no breadcrumbs). I mixed in 1 Tbsp Italian seasoning. I made them a bit flat to keep them from crumbling. I browned them on each side then baked for 20 min at 350.
I ate mine on a bed of "peeled" zucchini that I sauteed in Pam spray. Deliciouso!