This is a recipe I shared yesterday to my wine lifestyle blog #GirlsGoneWine that I love pulling out for both Thanksgiving and Christmas. It’s one that I have been making for a few years. It’s fast, easy, and tastes so good! If you’re serving a #KetoCrowd, there’s an adaptation at the bottom of the recipe.
Growing up, my family never ate any cranberry sauce that was homemade. In the preparations for Thanksgiving, someone was always assigned the task of bringing two cans of jellied and one of whole berry cranberry sauce. You couldn’t try and pull a fast one by buying store brand. It had to be Ocean Spray on Grandma’s Thanksgiving table!
When I began cooking Thanksgiving dinner for my own family I automatically followed the same routine until I became obsessed with the Food Network a few years back and made my first foray into making cranberry sauce from scratch.
For the first few years, I stuck with the basic “back of the package” recipe:
- 1 Cup Water
- 1 Cup Sugar
- 1 – 12 oz bag of whole fresh cranberries
Boil sugar and water, add cranberries and cook 10 minutes over a slow boil until berries have popped, refrigerate until time to serve. *If you wanted it jellied you strained out the berry solids and skins using a mesh strainer before refrigerating. BORING!
This year I put some time and creativity into the preparation and came up with a winner:
Zinful Cran-Blueberry Sauce
- 1 & 1/4 Cups Granulated Sugar
- 1 Cup Zinfandel Wine (Best Quality you can afford – if you wouldn’t drink it, don’t cook with it)
- 1 – 12 oz Package Ocean Spray Fresh Whole Cranberries
- 1 Cup Frozen Blueberries
- 1 Whole Cinnamon Stick
- 1/4 tsp Nutmeg
- Orange or Tangerine Zest
Bring sugar, wine and cinnamon stick to a boil in a medium saucepan. Add remaining ingredients and return to a boil, stirring constantly. Reduce heat to low and simmer 15-20 minutes. You may want to use a splatter shield to avoid splashing when cranberries pop. Remove and discard cinnamon stick. Cool slightly then move sauce to serving dish. Refrigerate at least 2 hours and serve cold. Sauce will thicken up as it cools. Garnish with a few cranberries, blueberries and curls of zest.
Keto Conversion: Substitute 1/2 Cup+1 TBLS Granulated Swerve (Stevia) for the Sugar
Don’t worry, for the holdouts who just can’t stand not seeing the canned Ocean Spray jellied cranberry sauce, I still have the obligatory dish with the slices in the shape of the can. 😉 #CAGirlsGoneWine
This week is all about making Thanksgiving desserts that those in your family who live the Paleo or Keto lifestyle can enjoy with you. Yesterday was Pumpkin Mousse, and today we’re taking on traditional pumpkin pie in a keto crust.
The great things about this crust is that it can be used for either sweet or savory pies and that, even if you have the most vocal of coconut haters, they shouldn’t be able to smell or taste that coconut is your secret ingredient.
Keto Low Carb Crust
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1 tsp vanilla extract- eliminate for savory
- 1/4 cup Swerve sweetener -eliminate for savory
- 1/4 tsp salt
- 1 cup coconut flour
- 1/2 cup butter cold cut into cubes
- Preheat oven to 400 degrees F.
- Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
- In another bowl whisk the remaining ingredients together until combined.
- Pour the dry and wet mixture into a food processor.
- Add the cubed butter. Process by pulsing until it looks like crumbles.
- Spray a pie plate with cooking spray and pour crumbles into pie plate.
- Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
- Using a fork randomly make holes into the bottom of the crust.
- Bake the crust 10 minutes or until golden.
- Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
- Take crust out of the oven, cool completely, and add your filling.
Easy Low Carb Keto Pumpkin Pie
- 1 15-oz can Pumpkin puree
- 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
- 2 large Eggs (at room temperature)
- 2/3 cup Powdered erythritol (Truvia)
- 2 tsp Pumpkin pie spice
- 1/4 tsp Sea salt
- 1 tsp Vanilla extract (optional)
- 1 tsp Blackstrap molasses (optional)
Beat together all ingredients at medium-low speed, until smooth. (Don’t over mix.)
When the pie crust is done baking, reduce the oven temperature to 325 degrees F. Cool the crust on the counter for at least 10 minutes, longer if you have time.
Pour the filling into the crust. Gently tap on the counter to release air bubbles.
Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust starts to brown too much, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
Serving size: 1 slice, or 1/12 of entire pie
Calories: 244 | Fat: 21g | Total Carbs: 8g | Net Carbs: 4g | Fiber: 4g | Sugar: 2g | Protein: 7g
Big thanks to Maya Krampf at Wholesome Yum
for creating the pie filling & getting the recipe just right! #ThisGirlLovesToEat
One of the biggest bummers for the Keto crowd during the holidays is feeling left out of all the baked goods and treats that others share at parties and family gatherings. Well, not this year! #ThisGirlLovesToEat
Shape Magazine gathered and shared some recipes that help those living the Keto lifestyle enjoy the flavors of the season without sacrificing their diet goals.
The mousse below takes 10 minutes to make and can even be put into a keto pie crust. If, by some chance, you don’t eat it all in one sitting, this mousse can be stored in air tight containers or in glass cups covered with plastic wrap for 5 days in the fridge.
Keto Pumpkin Mousse
- 8 oz Mascarpone or whole fat cream cheese (room temperature for at least 15 minutes)
- 1/4 cup Swerve Confectioners
- 1/2 tsp vanilla extract optional
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 cup heavy whipping cream (+additional to whip & top the dessert with)
- Place mascarpone and low-carb sweetener in a deep bowl. Beat with an electric mixer on low for 2 minutes.
- Add vanilla, pumpkin and pumpkin pie spice. Beat on low until incorporated.
- Slowly, with the mixer running on low, add the heavy cream. Beat just until incorporated and fluffy, or for 2 minutes. Do not over beat.
- Top with whipped cream (optional), chopped sugar-free chocolate and mint
Amount Per Serving
Calories 247 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 64mg 21%
Sodium 29mg 1%
Potassium 56mg 2%
Total Carbohydrates 4g 1%
Protein 3g 6%
Vitamin A 80%
Vitamin C 1%
Fall officially started two days ago. Temperatures in most of the United States (not here in Southern California, of course) have begun dropping and falling leaves are all over the ground with colors ranging from light green to yellow, orange, red and brown. But to a very large, very loyal, bordering on fanatical. portion of society, MOST importantly it’s #PumpkinSpice everything season.
In keeping with the season, and my requirement that as many of the recipes I share be quick, easy & don’t require ingredients I can’t find at my local grocery stores, enjoy this granola recipe, found on Blissful Basil, that also fulfills a category I don’t usually include: it’s vegan!
Vegan Pumpkin Spice Granola Clusters
- 1 1/2 cups rolled oats*
- 1 cup unsweetened flaked coconut
- 3/4 cup raw shelled pepitas (pumpkin seeds)
- 1/2 cup raw pecan halves, roughly chopped
- 1/2 cup pure maple syrup
- 1/4 cup creamy unsalted almond butter
- 1/4 cup virgin coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon fine grain sea salt
Preheat oven to 275F. Line a large baking tray with parchment paper.
Add the rolled oats, coconut flakes, pepitas, and pecans to a large mixing bowl and stir to combine.
In a medium saucepan, whisk together the maple syrup, almond butter, coconut oil, vanilla, cinnamon, nutmeg, ginger, allspice, cloves, and sea salt over low heat for 3 to 5 minutes or until smooth and glossy. Pour over the oat mixture and stir very thoroughly to combine (you want every last bit of the dry mixture to be evenly coated).
Turn the mixture out onto the lined baking tray and use a fork to gently nudge it across the pan, spreading it into an even layer that’s just shy of 1/2 inch thick. It’s okay if there are gaps or holes between clumps of granola.
Bake for 38 to 48 minutes, or until the top is light golden-brown, the granola near the edges of the pan is just beginning to turn deep golden-brown, and the granola feels dry and firm but not yet crisp to the touch. (Note: I recommend keeping a watchful eye on it and checking it a few times as it bakes. Granola doesn’t become crisp and crunchy until it’s had a chance to cool, so rely on look and scent more than touch or you’ll end up with burnt granola.)
Once the granola is ready, remove the pan from the oven and place it on an oven-safe cooling rack to allow air to circulate beneath and around the pan to efficiently cool and crisp the granola.
Allow the granola to cool completely on the pan until it’s not even the slightest bit warm to the touch. If you start moving it around or try to break it into clusters while it’s still warm, it will crumble. I recommend a minimum 45 minutes of cool time at room temperature, but try to hold out for 1 hour if you can.
Once the granola is completely cool, break it into pieces of desired size and store in large airtight glass jars to maintain its crunch.
This granola can be enjoyed many ways:
- Crumble over plain or vanilla yogurt
- Drop chunks over ice cream (my guilty pleasure)
- Pile in a bowl, top with berries and/or some bananas and milk for breakfast; or
- Eat the clusters straight from the jar
You can’t go wrong, no matter how you enjoy these. #ThisGirlLovesToEat
One of the things I hear people complain about when summer ends is that cook-out season is over. I’ve always thought that was odd. My family grilled year round. I remember my dad and grandpa out on the deck of our mountain cabin, even in the snow, grilling steaks on the BBQ. For some people though, the harshness of the winters where they live just doesn’t make that an option. Solution: their oven’s broiler and a good broiler pan!
I’d never consider it if I had to use the hard to clean, slide out broiler pan drawer that was part of my mom’s 1970’s oven. Thankfully technology has improved enough to encourage me to give indoor broiling a try. When I upgraded my slide in range there was a parts order form included. The only thing that caught my eye was an easy to clean broiler pan with a roasting rack. Once I had the part number it was easy to find, and get it faster, on Amazon. As soon as I got it, I started experimenting with fast & easy indoor grilling recipes for the winter. This #KetoFriendly swordfish recipe was so good that my husband forgave me for paying #WholeFoods prices for the #WildCaught delicacy.
Indoor Grilled Swordfish
- 2 – 4 to 6 oz swordfish fillets
- Juice of 1/2 a lemon
- 1/4 cup butter melted
- freshly ground sea salt
- freshly ground black pepper
- 3 cups arugula
- sliced cucumber
- sliced tomato
- bottled red wine vinaigrette
- olive oil spray
Remove the slotted top of the broiler rack and set aside. Line the inside of the broiler pan with aluminum foil (for easy cleanup). Spray the roasting rack lightly with olive oil spray and place onto the foil lined broiler pan.
Liberally salt and pepper one side of the swordfish steaks and place, seasoned side down, onto the prepared rack. Salt and pepper the top side of the swordfish steaks, then squeeze your lemon over each steak until you’ve gotten about 2 tsp of juice on each steak. Brush each steak with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.
Turn the swordfish steaks, squeeze your lemon over each steak, brush each with melted butter and broil for 5 minutes longer. DO NOT OVERCOOK or your swordfish will get rubbery. When your steaks have finished cooking, remove the broiling pan from the oven, set on the stove, and tent loosely with foil while you prepare your salad.
Divide the arugula between 2 plates. Divide your tomatoes between the plates, with then just to the side of the arugula. Stack & quarter your cucumber slices then divide them between the plates, scattering them atop the arugula. If it’s avocado season, and you like them, slice one up and add it to the top of your salad. Lightly dress your salad with 2 TBLS red wine vinaigrette. You don’t want to overpower the lightness of your fish. #ThisGirlLovesToEat
I’ll never be able to do enough cardio to exercise off the deep love I have for the food of my Daddy’s Alabama family. Shrimp & Grits are, by far, the one dish I can never say no to, as my jeans will attest…
This Food Network recipe from Tyler Florence tabs itself the “Ultimate” and I have to say, he’s not just tooting his own horn. This dish is pretty damn good & it satisfies my 3 recipe musts:
- Must be quick
- Must have ingredients that are easy to find
- Must not require culinary school skills to make!
Tyler Florence’s Ultimate Shrimp & Grits
- 3 cups milk
- 3 cups heavy cream
- 1 cup stone-ground white cornmeal
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
- 2 TBLS extra virgin olive oil
- 1 medium white onion, minced
- 2 cloves garlic chopped (1 tsp pre-chopped in the jar)
- 1 pound Andouille, or spicy Italian sausage, cut in chunks
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 2 to 3 bay leaves
- 2 pounds raw large shrimp, peeled and deveined, tails on
- pinch cayenne pepper (to taste)
- 1/2 lemon, juiced
- kosher salt
- freshly ground black pepper
- 2 TBLS finely chopped flat leaf parsley
- 4 green onions, sliced
Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately with crusty bread and ice cold beer. #ThisGirlLovesToEat
Once school starts, week night sit down dinners together for most families become a memory. This recipe requires few ingredients, can be made in under 30 minutes (while Mama is sipping her glass of wine), can be made ahead and reheated, and makes week night dinners together something that doesn’t have to stop as soon as summer is over! This serves 4 but can easily be doubled to serve a larger family or guarantee leftovers. #ThisGirlLovesToEat
Lemon Pepper Shrimp with Linguine
- 1 – 8 ounce package linguine pasta
- 1 pound fresh shrimp, peeled & deveined
- 1 TBLS olive oil
- 6 cloves garlic minced (I use the pre-chopped jars which would equal 3 tsp)
- 1/2 cup low sodium chicken broth
- 1/4 cup dry white wine, like sauvignon blanc
- Juice of 1 lemon
- 1/2 tsp lemon zest
- Salt to taste
- 2 tsp freshly ground pepper
- 1/4 cup butter
- 3 TBLS chopped fresh parsley
- 1 TBLS chopped fresh basil
- Shredded Parmesan cheese
- Whole basil leaves for garnish
- Bring a large pot of lightly salted water to a boil
- Add linguine and return to a boil
- Cook according to package directions for al dente pasta (usually 11 to 13 minutes)
- Drain the pasta and put into a large bowl
- Toss with 1 to 2 TBLS olive oil and set aside
- Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute
- Mix in chicken broth, wine, lemon juice, lemon zest, salt, & pepper. Reduce heat, and simmer until liquid is reduced by about 1/2
- Mix shrimp, butter, parsley, and basil into the saucepan
- Cook 2 to 3 minutes, until shrimp is opaque
- Stir in the cooked linguine, and continue cooking 2 minutes, until well coated
To serve, place a mound of pasta in the center of dish and divide the shrimp and sauce evenly between the plates. If desired sprinkle freshly grated Parmesan cheese atop and garnish with leaves of basil. This dish pairs nicely with chilled Sauvignon Blanc. #GirlsGoneWine