Tag: Free

Fuss Free Christmas Fudge – Southern Plate by Gordon Ramsay

Fuss Free Christmas Fudge - Southern Plate


christmas-fudge-up-close

This festive fudge is third up in my Fuss Free Fudge series! Check out the first two, Fuss Free Peppermint Fudge and Fuss Free Oreo Fudge, then get hopping on this latest installment!

The recipe is as simple as they come and yields a creamy fudge that tastes as if you stood over that pot with a thermometer – but all you need is a couple of bowls and a microwave! You’ve got to taste this fudge to believe it and the options are endless for flavor, color, etc. In fact, I have two more fudge recipes coming up before Christmas so stay tuned!

christmas-fudge

Fuss Free Christmas Fudge

 

Ingredients

  • 16 ounce can store bought cream cheese icing
  • 12 ounces vanilla morsels (like white chocolate chips)
  • Red and Green Gel* Food Coloring

Instructions

  1. In microwave safe bowl, place vanilla chips. Microwave at one minute increments, stirring after each, until melted and smooth.
  2. Open icing container and remove foil lid. Place in microwave for about one minute. Stir into melted morsels until well blended.
  3. Quickly divide fudge into three parts. Die one part red and one part green. Spread each color, one at a time, into greased 8×8 pan, topping with subsequent color. Sprinkle with Christmas sprinkles, if desired. Allow to cool completely before cutting.

Notes

*Must be gel food coloring. This is available in craft departments near Wilton products and many grocery store baking aisles. Just make sure it says “gel” on the package.

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“Have you ever given someone a gift and, as soon as you hand it to them, they scrunch up their face and start complaining without even opening it? Some people actually greet the gift of a brand new day of life that way. Something to think about.”

~Christy Jordan


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Chicken + Bacon Stuffed Sweet Potatoes (Paleo, Whole 30, Gluten Free) by Gordon Ramsay

Chicken + Bacon Stuffed Sweet Potatoes (Paleo, Whole 30, Gluten Free)


Paleo and Whole 30 stuffed sweet potatoes are filled with a flavorful combination of chicken, bacon, and broccoli for a flavor-packed dinner that’s super easy to make!

This post was sponsored by North Country Smokehouse.

Chicken + Bacon Stuffed Sweet Potatoes (Paleo, Whole 30, Gluten Free)

Have you ever noticed that sometimes the best recipes are the ones you end up throwing together with random ingredients? These paleo and whole 30 stuffed sweet potatoes came about when I was trying to clean out my fridge before we left town for a much-needed vacation. 

I grabbed some chicken, a crown of broccoli, and a package of bacon…and then searched high and low for other ingredients that would work before giving up and rolling with what I had. I was afraid that it would be the kind of boring, bland dinner that tastes healthy (and while I love when my food is healthy, you know how much I hate when it tastes that way!) 

To my surprise, this stuffed sweet potato recipe was actually loaded with flavor. They were completely delicious and I couldn’t wait to eat the leftovers for lunch the next day. 

Paleo Bacon

Paleo/Whole 30 complaint bacon can be tricky to find sometimes, but North Country Smokehouse recently launched a new line of sugar-free bacon that’s perfect for people doing Whole 30 or with a paleo or keto lifestyle. There are two products in the line – fruitwood smoked bacon and applewood smoked bacon – and they’re available at retailers like Hannaford, Whole Foods, Big Y, and Stop & Shop (find it near you with their store locator), which I’m really excited about. You can also buy it online!

North Country Smokehouse is located in Claremont, New Hampshire and is one of the last few-remaining family owned smokehouses in the country. They smoke their bacon low and slow for over 10 hours, giving it a rich, smoky flavor. Just a few strips was enough to give thee sweet potatoes a ton of flavor. 

The bacon is made with 100% all-natural ingredients, no sugar, no antibiotics, no sodium nitrates or nitrites (which is why it isn’t as red as traditional bacon), no added growth hormones, and is certified humane raised and handled. The applewood version is also organic and is made from pork fed a vegetarian and non-GMO diet. 

Chicken-Bacon Paleo Stuffed Sweet Potatoes

How to make baked sweet potatoes in the slow cooker

I’m always starving when I get home from work, so baking potatoes in the oven on a weeknight is out of the question. I got a head start on these stuffed sweet potatoes by “baking” them in a slow cooker all day. It’s so easy, and they come out perfectly! Just scrub the potatoes clean and poke them all over with a fork, then put them in your slow cooker. Cover and cook on low for 8-10 hours – they’ll be super soft and fluffy! 

The skins won’t be as crisp as potatoes baked in the oven, but it’s still delicious. And it will crisp up in recipes like this one that are finished in the oven.

Loaded Stuffed Sweet Potatoes Paleo

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 8 hours

Total Time: 8 hours 40 minutes

Paleo and Whole 30 stuffed sweet potatoes are filled with a flavorful combination of chicken, bacon, and broccoli for a flavor-packed dinner that’s super easy to make!

Ingredients

  • 2 large sweet potatoes
  • 4 slices sugar-free bacon
  • 1/4 red onion, thinly sliced
  • 3 cups broccoli florets
  • 1/2 pound boneless, skinless chicken breasts, diced
  • 1/4 teaspoon paprika
  • 1/4 teaspoon crushed rosemary
  • Sea salt and pepper

Instructions

  1. Scrub the sweet potatoes and poke them all over with the prongs of a fork. Place them in a slow cooker and cook on low 8-10 hours.
  2. Heat your oven to 400F.
  3. Add the bacon to a cold skillet set over medium heat. Cook 8 minutes, until beginning to crisp. Remove the bacon from the pan and let drain on paper towels.
  4. Add the onion and broccoli to the skillet and cook 4-5 minutes, until they begin to soften. Add the chicken, paprika, rosemary, salt, and pepper; cook 5-6 minutes, to until cooked through.
  5. Cut the potatoes in half lengthwise and arrange on a greased baking sheet. Scoop out some of the flesh from each potato to form a shallow boat. Fill each potato with the chicken and broccoli mixture. Bake for 20 minutes, until the potato skins are crisp and the broccoli is lightly charred.

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Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 209 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 33mg Carbohydrates: 19g Fiber: 3g Sugar: 6g Protein: 15g



Maple Barbecue Salmon Skewers (Paleo, Gluten Free) by Gordon Ramsay

Maple Barbecue Salmon Skewers


Maple Barbecue Salmon Skewers, slathered with sweet and spicy paleo barbecue sauce, will be the perfect addition to your end of summer cookouts. Maple Barbecue Salmon Skewers

A little over a year ago, Shawn and I ate at a tiny Latin American restaurant in Hell’s Kitchen called La Pulperia. I was feeling adventurous (and they were out of the lamb meatballs that I really wanted) so I ordered the fish ribs. I had no idea what to expect but I was surprised when they brought me, quite literally, a plate of bony fish ribs slathered with chipotle barbecue sauce. Who knew that was even a thing? All those little bones meant they were a pain to eat, but they were really, really tasty.

I’ve been eating a ton of beef lately and I’m a little tired of it. I started dreaming up salmon recipes and my mind wandered back to those fish ribs. I thought it would be fun to make rib-inspired salmon skewers with maple barbecue sauce. They ended up being a huge hit!

Using boneless salmon filets meant these skewers were much easier to eat. And the paleo maple barbecue sauce that I made had the perfect sweet-spicy balance and carmelized beautifully on the grill.

These barbecue salmon skewers would be a great addition to your Labor Day barbecue. Or they’d be a fun dinner any night of the week. I served them with grilled asparagus and Spanish rice. They’d also go great with potato salad. Or, keep things paleo and serve them with cauliflower rice or a double serving of grilled vegetables.

Maple Habanero Barbecue Salmon Skewers

How to make the best paleo barbecue sauce

Homemade barbecue sauce is surprisingly easy to make, and it only takes a few tweaks to make a delicious paleo version. It’s great on anything from grilled salmon to pulled pork to burgers.

Start by sauteeing some red onion and garlic in neutral oil until it’s just softened. Then, add sugar-free ketchup, apple cider vinegar, pure maple syrup, and a good dollop of mustard. I also like to add a generous splash of habanero hot sauce to the pot – I like my barbecue to have a little heat!

Bring everything to a simmer and let it cook until it’s thickened and reduced by about half. Cooking the sauce might seem unnecessary, but trust me on this one. It helps the flavors come together and takes the raw taste out of the ketchup, so it tastes like barbecue sauce and not some sort of weird cocktail sauce.

It only takes a few minutes, so you can make this paleo barbecue sauce and use it right away. Or, if you prefer, you can make it ahead of time. It will keep in the refrigerator for several days.

Maple BBQ Salmon Skewers

Maple Barbecue Salmon Skewers

Yields 6

Lightly grease the grates of your grill to help prevent the salmon from sticking when you turn in.

The barbecue sauce can be made several days in advance. Keep it in the refrigerator until ready to use.

Ingredients

  • 1 Tablespoon avocado oil or olive oil
  • 1/2 red onion, minced
  • 2 garlic cloves, minced
  • 1 cup sugar-free ketchup
  • 1/3 cup maple syrup
  • 1/4 cup apple cider vinegar
  • 2 teaspoons mustard
  • 1 teaspoon habanero hot sauce (optional)
  • 4 salmon fillets, cut into large cubes (about 2 pounds)

Directions

Heat the oil in a small pot over medium heat. Add the onion and garlic and cook, stirring frequently, until softened and golden brown, about 5 minutes. Stir in the ketchup, vinegar, syrup, mustard, and hot sauce (if using). Bring to a rapid simmer and cook 5-10 minutes, or until the sauce is thickened. Remove from heat. 

Thread the salmon cubes onto skewers. Brush liberally with barbecue sauce. 

Grill over medium-high heat for 6-8 minutes on each side, brushing with additional sauce as the skewers cook. 

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I am not a certified nutritionist.  Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.



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