Sweet & Spicy Paleo Barbecue Sauce (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

You are going to love how quick, easy, and flavorful this barbecue sauce is!

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Growing up in the South, with family who knows their way around barbecue, I know barbecue sauce to be a little on the sweet side with a kick.

The ingredients are pretty straight forward, and it only takes about 30 minutes for this to cook down.

This sauce is perfect to throw together as your dinner cooks, or as a make-ahead, because this sauce only gets better with time.

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It’s perfectly dippable or spoonable, and has just the right amount of spice.

Sweet & Spicy Barbecue Sauce (THM FP)

  • Servings: Makes 1 pint of sauce
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a medium sauce pot and cook uncovered over medium heat until it reduces by about 2/3 and is slightly thickened.
  2. Serve warm or cool and store in an enclosed container in the fridge for up to 6 weeks.

5-Ingredient Easy Strawberry Sauce (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This strawberry sauce is not only easy to make, it’s versatile. I’ve used this sauce on top of PB&J pancakes, ice cream, AND I also used it in my upcoming recipes – a no-bake pie and strawberry cupcakes.

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My family and I went strawberry picking over the weekend, and we picked 3 gallons of strawberries. 3. GALLONS. I started dreaming up all the strawberry things I could make with all these beautiful, fresh berries: cupcakes, ice cream, pie, cobbler.

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Everyone I asked was saying, “Freeze them!” However, I had JUST gotten my big Costco bag of strawberries a week prior, and I have no room in my freezer right now, so that idea was a no-go. Then I had the idea for this strawberry sauce – something that can easily blend into other recipes, and still preserve the strawberries.

The crowning glory was this used a lot of strawberries at once, and took just a little bit of effort.

In a medium sauce pot, combine the cut strawberries, lemon zest and juice, a pinch of salt, and Pyure or THM Gentle Sweet. I like using lemon with the strawberries because the tart lemon helps break up the sweetness of the berries.

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After a few minutes on the heat, the strawberries start to release their juice. The more they cook down, the more juice they release.

When you have an equal amount of juice to berries, sprinkle on the xanthan gum and whisk. Whisking helps to combine the xanthan gum with the strawberry juice, and break up the berries.

Continue cooking on low heat, whisking occasionally until it’s the thickness you desire. When you’re done, it should look similar to this.

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You can add a few drops of liquid stevia at the end, if it’s needed, but I found this sauce perfectly sweet.

Spoon the sauce into a pint mason jar and keep in the refrigerator for immediate use, or freeze for later.

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Like I said, this sauce wears many hats – it can be a condiment, a filling, or give your baked goods a berry good boost (see what I did there ^_~).

We had a blast picking these strawberries, and we’ll be enjoying them for weeks to come. If you have a strawberry farm near you, get out there and get picking!

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Strawberry Sauce (THM FP)

  • Servings: Makes about 1 pint of sauce
  • Time: 25 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine the berries, lemon zest and juice, salt, and sweetener in a medium sauce pot of medium-low heat. Keep stirring while the berries heat up and release their juice.
  2. When the berries release a good amount of their juice, whisk in the xanthan gum. Continue cooking on low, whisking occasionally until the sauce reaches your desired consistency.
  3. Remove from the heat and cool before adding to your storage container. Refrigerate for immediate use, or freeze for later.

Teriyaki Chicken and Shiitake Lettuce Wraps (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This will probably make me sound weird, but I don’t care – I love lettuce. All of it: leafy, crunchy, green, grassy lettuce. [Maybe I’m half rabbit?] It’s so versatile and refreshing, plus it’s AWESOME for you.

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I used ground chicken as the protein for these wraps, but you could also use ground turkey or pork, if that’s your thing. I find chicken to be a “blank canvas” that you can make into pretty much anything. I sautéed  it with onions, garlic, shredded carrots, and shiitake mushrooms, then seasoned it with mild curry powder and ground coriander. At the end, I added a few chopped water chestnuts for more crunch factor.

I tossed it all in one batch of my paleo Teriyaki Sauce for a flavorful, slightly sweet and mildly spicy finish.

Lettuce is the crispy, crunchy vehicle for the savory, flavorful chicken and mushroom stuffing. And don’t be fooled – if you choose a lettuce with large enough leaves, you can really pack it in there. I had some leftover iceberg that I used for these, which worked perfectly because the leaves are big, sturdy, and foldable. But, really, the sky’s the limit on what you could use – green leaf, butter lettuce, red leaf, romaine, you could even use cabbage leaves!

This was also an awesome make-ahead meal for lunch or dinner. All I had to do was gently heat up the chicken mixture, put it into my lettuce leaves and top it – SO EASY. Same thing can be done for lunch – just keep the chicken mixture and lettuce/topping separate so that nothing gets soggy or wilted. Toss it together at the last minute, and enjoy!

Since this is a THM FP, it’s low in both carbs and fat so you can make it what you want. Pair it with some fluffy brown rice and veggies for an E meal. Have an extra wrap for a light S. Pair is with some peanut satay zoodles for a Deep S.

Chicken & Shiitake Lettuce Wraps (THM FP)

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1lb ground chicken
  • 1/2 small red onion, diced
  • 3 oz shiitake mushrooms, stems removed, diced
  • 1/2 medium carrot, finely grated
  • 1/4 c chopped water chestnuts
  • 1 clove garlic, minced
  • 1/2 tsp mild curry powder
  • 3/4 tsp ground coriander
  • 1 batch of Paleo Teriyaki Sauce
  • Lettuce of choice (I used iceberg leaves)
  • Toppings of choice: fresh sliced radishes, bean sprouts, alfalfa sprouts, cilantro, chili sauce, scallions, etc.

Directions

  1. Heat a large, deep sauté pan over medium heat with a spritz of coconut oil spray. Brown the chicken, breaking it up with the back of a wooden spoon or spatula, and season with curry powder, coriander, salt, and pepper.
  2. Add the mushrooms, onions, garlic, and carrots and continue cooking until onions are soft.
  3. Turn off the heat, add the chopped water chestnuts, and toss everything in the Teriyaki Sauce.
  4. Cool the mixture slightly before filling your lettuce cups with it to prevent wilting. Enjoy!

Easy Paleo Teriyaki Sauce (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Teriyaki Sauce is incredibly easy to make and so versatile. Use it for lettuce wraps, stir fry, burgers, salads, and more! This recipe uses just 5 easy ingredients, and it comes together in about 5 minutes. How easy is that?

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The base of this sauce is Raw Coconut Aminos. If you’re unfamiliar with coconut aminos, it’s simply coconut sap (which is sugar free, gluten free, low glycemic, and soy free) which is an abundant source of different amino acids. You use it just like you would soy sauce, and it has 65% less sodium than soy sauce. It’s also non-GMO! If soy doesn’t bother you, you can also sub Bragg Liquid Aminos, which is also gluten free, low glycemic, and non-GMO.

Into the aminos, you grate one clove of garlic and about 1/2 an inch of fresh ginger. I always use a fine hand grater for grating things like ginger and garlic. It always cuts it small, and you can grate it straight into your bowl/pan/whathaveyou. Just makes life a touch easier.^_~ I also have a great trick for grating ginger – ginger is a root and tends to be tough to grate when it’s at room temperature. So, when I bring home a root of ginger from the store, I cut it down into 1-inch pieces (no need to peel, the grater will take care of that), place it in a sandwich bag, and throw it in the freezer. Frozen ginger is MUCH easier to grate – it almost looks like snow when you grate it into your dishes. Plus, keeping it in the freezer prevents it from going bad before you have a chance to use it. Bonus!

Finally, throw in one packet of Truvia, because Teriyaki sauce is always a little sweet, then whisk in a little xanthan gum.

Place the mixture into a small sauce pan, and heat on low until it’s thickened. Really, it’s that easy!

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You can use it right away, or place it into an airtight container for later use.

Paleo Teriyaki Sauce (THM FP)

  • Servings: Multiple, Make 1/2 c sauce
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a small sauce pan set over low heat.
  2. Heat through gently, whisking occasionally, until sauce is thickened. Remove from heat and use immediately or cool before storage.

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Bacon-Wrapped Jalapeño Poppers with Sweet Sriracha Sauce (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Let it be known that I am a bacon fiend. I eat bacon morning, noon, and night. When I discovered the glory of homemade jalapeño poppers using bacon – shut the front door!

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I’ve seen many bloggers make these poppers before – this isn’t new. However, I almost never see a sauce with them. Ranch, I know, is probably a favored staple. While I have a very special place in my heart for ranch, I much prefer a sauce with some heat.

Enter: Sriracha.

If you haven’t been introduced to the glory that is Sriracha, you need to get on it. It packs the heat of chiles minus the vinegar-y flavor you get with hot sauce. Even my kids love Sriracha! [Side note: My older toddler, who loves all things spicy (totally my kid) was all over these poppers. Even my younger one was digging them – more like, he was taking the bacon off the jalapeño and dipping it in the sauce, but I still count that as a win.]

The crowning glory of this appetizer is that it’s insanely easy to make. The poppers take just 3 ingredients, and the sauce is 3 ingredients. How easy is that?

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For the poppers, you’ll need a baking sheet with a rack or a broiler pan and some toothpicks. It’s best to use a rack when cooking bacon in the oven, because it will crisp faster and all the grease drops into the bottom pan (i.e. no soggy poppers). Also, the toothpicks help keep the bacon firmly wrapped around the pepper.

First, you’ll have to clean 6-10 fresh jalapeños. Believe it or not, I have a fantastic trick for cleaning these in a flash without getting the pepper heat all over your hands/nails/everywhere.

It involves this little gadget: a grapefruit spoon.

A grapefruit spoon for jalapeños? But how?!

Easy.

Cut the top off of pepper, and slice it in half lengthwise. Hold the pepper by the small end. Place the serrated tip of the spoon against the inside of the pepper, grip firmly, and drag it down the pepper until the ribs and seeds are removed.

BOOM. And no hot pepper juice under your nails to burn your face off later.

Next, prepare the softened cream cheese with some salt and pepper. Spoon it straight into the pepper, wrap in bacon, and secure with toothpicks.

Place the poppers into a baking sheet with a rack, or broiler pan fitted with a rack, and bake at 375 for about 15-20 minutes.

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You’ll notice the sauce is a bit of a hodgepodge. The reason for this is because I was down to the last bits of my jelly and sriracha. However, there’s a bonus to that because I shook the sauce right inside the jelly jar in order to get as much of that flavor as I could. Saves me a bowl and whisk to wash!

In a small bowl, or jelly jar, combine the strawberry and raspberry all fruit spread, water, sriracha, and xanthan gum. Shake and adjust as necessary to get the texture and sweetness you desire.

Can it really be that easy? Yes. It can.

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Bacon-Wrapped Jalapeño Poppers with Sweet Sriracha Sauce (THM S)

  • Servings: Makes 1-2 dozen
  • Time: about 30 mins
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 6oz softened cream cheese
  • 8 fresh jalapeños, halved and cleaned
  • 8 slices thick-cut bacon, cut in half
  • salt and pepper
  • 2 tsp strawberry all fruit spread
  • 1-2 tsp Sriracha
  • 1 Tbsp raspberry all fruit spread
  • 1/8 tsp xanthan gum
  • 2-3 Tbsp water

Directions

  1. Preheat oven to 375.
  2. In a small bowl, season the softened cream cheese with salt and pepper.
  3. Begin spooning the cream cheese into the halved jalapenos. Wrap with half a bacon strip, and secure the ends with toothpicks.
  4. Place the wrapped poppers onto a baking sheet fitted with a rack, or a broiler pan.
  5. Bake the poppers at 375 for about 15-20 minutes.
  6. While the poppers are baking, make the dipping sauce. Combine the all-fruit spreads, Sriracha, and xanthan gum in a small bowl. Add water 1 Tbsp at a time until it reaches your desired consistency.
  7. Enjoy immediately. [While they last!]

Quick Thanksgiving Side Dishes

Thanksgiving is just a few days away, and we’re all busily planning our menus. This is actually our first year having our own meal at home, as a family of four. I’m not a huge fan of the more traditional sides (pretty much any side that can be deemed a “casserole”).

There are a few staples like mashed fauxtatoes, stuffing/dressing, and some veg which I will likely keep on my menu this year. However, my husband and I disagree on cranberries. He loves them, and I have never been a fan of traditional cranberry jelly. So, I made him a deal – I told him I would make the cranberries he loves, but not from a can.

Growing up, we had pretty traditional Southern sides like green beans with bacon, collard greens, and mac and cheese. If I can be really honest, they aren’t exactly my favorites. Don’t get me wrong, I am a veggie gal unlike no other, but I dislike mushy vegetables. Plus, who wants to spend literally hours cooking a green bean? Not this girl.

So, I give you delicious Thanksgiving sides in 30 minutes or less.

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Whole Berry Cranberry Sauce (THM FP)

  • Servings: 4-6
  • Time: 10-12 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 12oz bag fresh cranberries
  • zest of 1 lemon
  • zest of 1 orange
  • 1 palmful (about 1 Tsp) ground coriander
  • 1/4-1/2 tsp orange extract*
  • 1 1/2 c water
  • 1/4 c Pyure or Gentle Sweet*
  • Pinch of pink salt

Directions

  1. In a large sauce pan, simmer the cranberries, water, sweetener, salt, and both zests over medium heat. Bring to a boil, and reduce to simmer until cranberries begin to burst and the sauce thickens (about 5-7 minutes).
  2. Simmer until it reaches the desired consistency. Remove from the heat. Add the coriander and orange extract. Serve immediately.
  3. *NOTES: I used closer to 1/2 tsp of orange extract, because I like the flavor and it cuts the bitterness of the cranberries. You can always add more sweetener, if you like a sweeter sauce. I enjoy mine on the tart side, and my measurement reflects that.


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Roasted Brussels Sprouts with Pancetta (THM S)

  • Servings: 4-6
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1-lb bag fresh brussels sprouts, ends trimmed and halved
  • 1/2 c diced pancetta*
  • 1/2 c chicken or vegetable broth
  • salt and pepper

Directions

  1. Saute the pancetta over medium heat until it begins to crisp. Add the brussels sprouts, and continue sauteing until the brussels begin to soften.
  2. Add the chicken broth, salt and pepper. Simmer over medium heat until the sprouts are cooked, and the broth has evaporated. For crispy sprouts, keep sauteing another 3-4 minutes. Serve immediately.
  3. *NOTES: Pancetta is bacon’s Italian cousin. It renders the same as bacon, however isn’t smoked. If you prefer bacon, you can use that here instead.


What sides are on your Thanksgiving menu this year?

Shrimp & Broccoli Spaghetti Squash Alfredo

Who doesn’t love a big bowl of stringy, cheesy goodness? 20161004062700_img_1738

Just look at it! This was a fairly easy meal to make, with most of the components coming together in under 30 minutes. (Glaring at you, spaghetti squash.)

Shrimp and Broccoli Alfredo (THM S)

  • 1lb jumbo shrimp, peeled and deveined with tails removed
  • 1 lb broccoli florets
  • 1 medium spaghetti squash
  • 1 c heavy cream
  • 1/2 stick butter
  • 1 c shredded mozzarella
  • 1 c shredded asiago (or parmesan)
  • 2 large cloves garlic, finely minced
  • S & P to taste

There are a few different methods to cooking spaghetti squash. You can halve it and throw it in a crockpot with some water on high for a few hours, until tender. I usually do it in the oven, at 400, for one hour. I halve and seed it, and place it cut-side down in a deep pan with about an inch of water. I make little cuts in the bottom of the squash to vent it, and that’s it. Cook it however you like!

In a large skillet, melt 1 Tsp of the butter over medium heat. Toss the shrimp with salt and pepper, and arrange them in the skillet in one even layer. Cook through on both sides, about 90 seconds. Remove them to a plate.

In the same skillet, heat another 2 Tsp of the butter over medium and add the garlic. Cook for one minute, then add the cream. Once the cream starts to bubble, whisk in the mozzarella. Once that’s melted, whisk in the asiago or parm and whisk until it’s all melted. Taste and season with salt and pepper as needed. Remove from the heat and set aside.

Once the spaghetti squash is cooled enough to handle. Scoop out the squash onto some paper towels, in one even layer. Place more paper towels on tops and press out as much water from the squash as you can. It will take a few rounds, but trust me you don’t want that beautiful alfredo sauce getting runny because of squash water.

Once the the squash is squeezed, add it to a large casserole dish with the last pat of butter and salt and pepper, toss to coat. Add the broccoli, season a little more and toss again. Finally, add the shrimp and sauce and toss to combine. Sprinkle the top with another hefty handful of cheese (mozzarella or asiago, or both!) and place it under a heated broiler until the cheese is hot and bubbly.

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Do you want to eat your screen right now? It’s OK. It’s every bit as tasty as it looks.

Peanut Butter & Jelly Pancakes (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Maybe it’s just me, but peanut butter and jelly deeply excites me. On a level in which I will sing “Peanut Butter Jelly Time” and do the dance while making it. I know, it’s goofy and it’s fun. 😉

However, it’s been a really long time since I’ve had a PB&J. I make them for my kids a lot, so I don’t miss out on the dance, but I don’t get to participate in eating them as often as I would like.

Sunday morning, I had a revelation – peanut butter and jelly PANCAKES.

I actually made these a lot when I was pregnant with my daughter, but that was pre-THM (and nowhere near healthy). So, I decided to try my hand at PB&J pancakes, THM-style. Well…

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It was a wild success!

The recipe was every bit as delectable as it’s predecessor, AND my I-don’t-want-that-I-won’t-eat-that-ever toddlers gobbled them up. Even my husband, who isn’t a fan of blueberries, vastly approved of these pancakes with a huge helping of the (mostly blueberry) “syrup.” YAS. I will soak every bit of this in, because it does not happen often.

Peanut Butter & Jelly Pancakes (THM S)

  • Servings: 6-7
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. In a medium bowl, combine the almond flour, peanut flour, sweetener, cinnamon, and baking powder. Add eggs, almond milk, and vanilla. Whisk in the peanut butter, and leave the batter to sit for about 5-7 minutes while you heat your griddle. It gives the flours a chance to absorb some liquid, and the batter will thicken slightly.
  2. Heat your griddle to medium, or 350, spray it with coconut oil, and begin dropping the pancakes with a 1/4 c measure onto the griddle. Once bubbles form, flip to finish, and repeat until finished.
  3. Mmm…set those puppies aside and slap some buttah on them while you make the jelly.
  4. While that’s happening, heat the berries and sweetener in a small saucepan over medium heat. Heat through until the berries are completely thawed and soft.
  5. Remove the pan from the heat and allow it to cool slightly. Add the berry mixture to a single-serve, or large, blender and add the xanthan gum. Pulse until desired texture, and add water if you like.
  6. *NOTE: Xanthan gum is very fickle. When it’s heated or blended, it thickens up very quickly. When it’s both…let’s just say be careful. My sauce was about the texture of a smoothie. Not runny, but not a paste either. You can play with it, and make it your own! Just know that because the sauce is still hot, it will continue to thicken slightly after blending.


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And finally…

Pour some syrup on me! (In the name of love! – Anybody else like hair bands? No? Just me? Good.)

MYOTO: Broccoli Beef Stir Fry

Stir fry is one of my weeknight faves – it’s always quick, easy, and tasty. What more can you ask for?

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Broccoli Beef Stir Fry (THM S)

  • 1.5-2lbs skirt steak, sliced thin
  • 1lb bag frozen broccoli florets
  • 1 medium red onion, thinly sliced
  • 1/3 c thinly sliced red bell pepper
  • 1/3 c soy sauce or Bragg’s liquid aminos
  • 1 Tsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic, grated
  • 1/2 in fresh ginger, grated
  • 1/4 tsp xanthan gum
  • salt and pepper

Heat a large skillet over high heat and spray with coconut oil. Toss the sliced steak with salt and pepper and fry in a single layer on both sides. Remove the steak to a plate.

Add the frozen broccoli to the same pan where you cooked the steak, and cover to steam for about 4 minutes. Add the peppers and onions and continue steaming another 2-3 minutes.

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, garlic, ginger, xanthan gum, and a little pepper.

Add the steak back into the pan with the prepared sauce and heat through until the sauce begins to thicken (about 3-4 minutes).

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Served with steamed cauliflower rice, top with Sriracha (if you like), and devour.

Seafood for a Crowd

I have been wanting to try this amazing seafood gratin recipe out of my Barefoot Contessa cookbook for sometime, but it’s honestly a little rich for my grocery budget.

It stars two of the highest-priced items in the seafood case: halibut and lobster.

Don’t get me wrong, I will splurge and get that stuff sometimes. [More so, I’ll scour the “Manager’s Special” shelves looking for them.] It’s just not something I’ll do all the time.

So, when I saw sprouts was having a major sale on both jumbo shrimp and fresh lobster, I decided to tweak it a little and go for it.

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Now, I really went for it on this recipe. I actually made my own seafood stock. I know. It’s not something you HAVE  to do. Did it enhance the flavor? Yes. Would vegetable stock or bottled clam juice do the same? Sure. It was really easy, honestly, and since you’ll have the shells/tails from the seafood anyway…why not put them to good use?

Cook the lobster by placing it belly-up on a small baking pan. Put a few pats of butter on top and season with salt and pepper. Bake at 375 for about 10-12 minutes, or until cooked through. Let it cool for at least 8-10 minutes before handling. Cut it right down the center with a sharp knife, and peel the meat away from the shell.

I made the stock by adding my shrimp shells and lobster tail to a few cups of my homemade scrap broth, and simmering over medium-low heat for about an hour. I skimmed out the shells, and voila! You have seafood stock.

You could even mix this up by adding in what you like: halibut, scallops, more lobster.

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Seafood Gratin (THM S)

  • 1 1/3 lbs jumbo easy-peel shrimp
  • 1 fresh lobster tail (raw, shell-on)
  • 1 c seafood stock (or substitutes from above)
  • 1 c half and half
  • 1/2 c plus a few Tablespoons of white wine
  • 3 Tsp tomato paste
  • 1/2 tsp saffron threads
  • 1 tsp xanthan gum
  • 3 strips of bacon, sliced
  • 2 stalks celery, diced
  • 1/2 red onion, diced
  • 1 small carrot, diced
  • 1/4 c fresh parmesan cheese
  • 2 Tsp fresh parsley
  • 2 cloves garlic, minced
  • 1 Tsp fresh tarragon
  • 1/2 – 1 c “bread”crumbs (I used crushed Parmesan Whisps (all cheese crackers). You can also use baking blend, pork rinds, or all cheese if you like.)

Preheat the oven to 375.

Prepare the sauce by combining stock, half and half, 1/2 c wine, tomato paste, and saffron in a small sauce pan. Bring to a boil, lower the heat to low and cook for about another 10-12 minutes, stirring frequently.

While that’s happening, add a few tablespoons of butter to a large skillet over medium heat. Add the onions, garlic, celery, and carrot and cook over medium heat for about 5 minutes. Season with salt and pepper, and add 3 Tsp of white wine to de-glaze the pan. Cook until the alcohol reduces off, about another 3 minutes.

In a large cast iron skillet, cook the bacon until crispy and remove it to a paper towel. Cook the shrimp in the bacon fat for about 90 seconds on each side, seasoned with a little salt and pepper. Place the bacon and cooked shrimp together with the cooked lobster.

After the sauce is reduced, whisk in the xanthan gum and continue whisking over low heat until sauce is thickened to desired consistency.  Remove from heat, and combine with cooked vegetables, bacon, and seafood.

Place the mixture into a large casserole or gratin dish. Top with crushed Parmesan Whisps (or other topping of choice), parmesan cheese, tarragon, and parsley. Bake for about 15-20 minutes, until the top is slightly browned.

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Lovely!