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Quick and Easy Greek Lemon Chicken Soup

September 6, 2018 By Natasha Leave a Comment

This Greek Lemon Chicken Soup aka Avgolemono, is so quick and easy and the perfect bowl of comfort for the fast approaching Fall weather.

quick and easy greek lemon chicken soup

*This recipe is in partnership with Cascadian Farm and The Feedfeed. As always, all opinions are my own!

If you follow me on Instagram, you know that I just spent three weeks eating my way through Southern Greece and enjoying all their simple, yet delicious food. So when I was approached by Cascadian Farm and The Feedfeed to create a recipe for the #outgrowordinary campaign, I knew I wanted it to be Greek inspired from my recent travels.…

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Filed Under: chicken, dinner Tagged With: avgolemono, cascadian farm, chicken soup, feedfeed, greek soup, low carb, soup, sponsored

Low Carb Turkey Enchilada Bake

November 20, 2017 By Natasha Leave a Comment

What to do with Thanksgiving leftovers? This simple recipe repurposes your leftover turkey into a simple and delicious low carb turkey enchilada bake!

What to do with Thanksgiving leftovers? This simple recipe repurposes your leftover turkey into a simple and delicious low carb enchilada bake!

This post is in partnership with my friends at Lindsay Olives! All opinions always my own.

Low Carb Turkey Enchilada Bake

With Thanksgiving being this week, I thought I’d whip up an easy-to-make recipe with your leftover turkey. That is assuming you have any left!

TIP: buy an extra turkey breast (or two) so there’s guaranteed leftovers!

You can actually make this anytime of the year, so you should definitely pin this for future use!

This would also be a fantastic addition to your weekly meal prep/batch cooking day! Break out that Instant Pot for quickly cooking some poultry. Just add chicken, season with salt and pepper, and set to manual high pressure for 10-12 minutes, and you have shredded chicken!…

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Filed Under: dinner, main dish Tagged With: feed feed, gluten free, keto, lindsay olives, low carb, primal, sponsored, thanksgiving, thanksgiving leftovers, turkey

Chicken Fajita Salad with Green Olive Salsa Verde

September 7, 2017 By Natasha Leave a Comment

 

chicken-fajita-salad-green-olive-salsa-verde

This post is in partnership with my friends, Lindsay Olives. All opinions are my own!

Chicken Fajita Salad with Green Olive Salsa Verde

By now I think you guys kinda know I have a thing for big ass salads, right? Oh, and for anything Mexican-food-style. Oh, and super tasty and full of flavor. Yeah, okay, I knew that you knew that already 😉

Well, I’m obviously in love with these California Green Ripe Olives from Lindsay Olives’ Naturals line. They are legit just olives, water, and salt. No weird shit in it. And they melt in yo mouth like buttah!…

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Filed Under: chicken, dinner Tagged With: chicken, fajita, feedfeed, gluten free, keto, low carb, mexican, olives, paleo, salad, whole30

Creamy Roasted Parsnip Soup

January 31, 2015 By Natasha Leave a Comment

creamy-roasted-parsnip-soup

creamy-roasted-parsnip-soup

Creamy Roasted Parsnip Soup topped with Green Apple and Crispy Bacon

Soup.

Creamy, delicious, comforting soup.

I don’t make a lot of soup, but when I do, I want it to warm me up from my head to my toes.  This bowl of deliciousness was created for two reasons.  First off, I wanted to make a recipe for the Whole30 and OMGhee mystery box challenge on Instagram.  The challenge was to create a Whole30 approved recipe using apples, parsnips, and OMGhee butter. The second reason, was because I ran myself into the ground this past week and I really needed a meal that would help with my Saturday of R&R.  And a creamy, hot bowl of soup definitely fit what I had in mind. 

I had actually been thinking of things to make for this mystery box challenge while working in San Francisco this week.  My parents happened to be housesitting for my brother and we overlapped for one night, so my mom and I were brainstorming recipe ideas.  We were thinking of things like muffins and flourless cakes, when I realized that those did not fit the criteria of being Whole30 approved.  So, scratch those ideas and I still wasn’t quite sure what I wanted to create.  But I knew I wanted to have bacon in it some how and I love the crisp and tart flavors of Granny Smith apples too.

Funny thing happened, I got like zero sleep in SF during my stay for multiple reasons. And I totally overdid it with training and tennis when I got home.  Recipe for disaster when you push your body too hard physically, while running on fumes.  So I decided to wait until I got a good night’s sleep in my own bed and then see what my brain came up with to make.

That’s when I woke up this morning and decided it had to be a soup.  So, I looked in the refrigerator to see what else I had to add to this soup idea.  I knew I wanted to roasted the parsnips to develop a deeper flavor.  And I had some green cabbage and sweet Maui onion in the fridge from earlier in the week.  Boom.  Throw all those on a tray and roast them up in some ghee and Flavor God seasoning.  Then I saw that I had chicken stock and canned coconut cream.  So those were added to blend it all together into a fabulous and creamy soup.  Next I topped it off with matchstick apple slices and crispy bacon! (Make sure if doing Whole30, you use compliant, sugar free bacon.  5280 Meat offers a fresh pork side that has no sugar and you can easily season yourself to your liking!)

I hope you try this comforting soup and enjoy it on a day when you feel like curling up on the couch with a blanket!

Equipment You’ll Need:

  • Baking sheet
  • Vegetable peeler
  • Knife
  • High powered blender – or- immersion blender
  • Mandolin
  • Parchment paper

Creamy Roasted Parsnip Soup

Recipe Type

:

Main

Author:

Natasha Gildea

Prep time:

15 mins

Cook time:

35 mins

Total time:

50 mins

Serves:

2 small or 4 large bowls

Ingredients

  • 3 parsnips
  • 1 sweet Maui onion
  • 1/2 head green cabbage
  • 13.5 oz can coconut milk
  • 8 oz chicken broth/stock
  • 4T ghee
  • 1T Garlic seasoning (FlavorGod)
  • Pinch Sea salt
  • 4 pieces bacon (optional)
  • 1 Granny Smith Apple

Instructions

  1. Preheat oven to 425 degrees F
  2. Prep veggies: peel parsnips and cut into chunks; peel and chop onion; roughly cut cabbage
  3. Put bacon and veggies on separate parchment lined baking trays and put both in oven side by side. Toss veggies on tray in 2T melted ghee and garlic seasoning
  4. Bacon will cook in approx 15 min and veggies about 20-25 min
  5. Transfer bacon to lined paper towel lined plate to cool. While veggies finish cooking, use a mandolin or knife to cut the apple into very fine matchsticks. Squeeze a little lemon juice on to prevent browning
  6. Once veggies are roasted, take out and let cool a few min. Then you can puree in a high powered blender with the chicken broth and coconut cream until very smooth. Or you can use an immersion blender in a stock pot with the broth and coconut milk.
  7. Top with a drizzle of melted ghee, chopped bacon, and apple matchsticks. Enjoy as an appetizer or large bowl for main course!

3.2.2925

Filed Under: dinner, Uncategorized Tagged With: apple, bacon, ghee, parsnip, soup, whole30

Creamy Roasted Parsnip Soup

January 31, 2015 By Natasha Leave a Comment

creamy-roasted-parsnip-soup

Creamy Roasted Parsnip Soup topped with Green Apple and Crispy Bacon

Soup.

Creamy, delicious, comforting soup.

I don’t make a lot of soup, but when I do, I want it to warm me up from my head to my toes.  This bowl of deliciousness was created for two reasons.  First off, I wanted to make a recipe for the Whole30 and OMGhee mystery box challenge on Instagram.  The challenge was to create a Whole30 approved recipe using apples, parsnips, and OMGhee butter. The second reason, was because I ran myself into the ground this past week and I really needed a meal that would help with my Saturday of R&R.  And a creamy, hot bowl of soup definitely fit what I had in mind. …

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Filed Under: dinner Tagged With: apple, bacon, ghee, parsnip, soup, whole30

Vietnamese Pork Meatballs

January 22, 2015 By Natasha Leave a Comment

vietnamese-pork-meatballs

vietnamese-pork-meatballs

Vietnamese Pork Meatballs

Enjoy these little Vietnamese inspired pork meatballs as an appetizer as pictured below, in a soup, in a salad pictured above, or even on a sandwich! I wanted to create a meatball and I knew flavors like fresh ginger, garlic, cilantro and lemongrass would pair nicely with pork.  So here’s my take Vietnamese meatballs that are light and full of fresh flavors!

Tip: I used a small ice cream scoop to keep the meatballs uniform in size. Then gently rolled into round balls and placed on a lined baking sheet with all the sides touching.  This method ensures the meatballs stay very juicy while cooking and don’t dry out.

vietnamese-pork-meatballs

vietnamese-pork-meatballs

Here they are wrapped in raw zucchini slices as a fun way to present the meatballs for an appetizer/finger food dish.  Great for parties.

vietnamese-pork-meatballs

vietnamese-pork-meatballs

Equipment You’ll Need:

  • Baking sheet
  • Parchment paper
  • Ice cream scoop
  • Mixing bowl
  • Knife
  • Cutting board
  • Garlic press
  • Microplane
  • Measuring spoons

Vietnamese Pork Meatballs

Recipe Type

:

Main

Author:

Natasha Gildea

Serves:

16-20 balls

Ingredients

  • 1 lb ground pork
  • 1 large handful cilantro, chopped
  • 2 garlic cloves, minced
  • 1T fresh ginger, grated on microplane
  • 1T fresh lemongrass, grated on microplane
  • 1t sea salt
  • 1T FlavorGod lemon and garlic seasoning
  • 1/4 c red bell pepper, chopped small
  • 1/4 c yellow onion, chopped small

Instructions

  1. Preheat oven to 350F degrees
  2. Line baking sheet/dish with parchment paper/foil
  3. Using small ice cream scoop, roll into small 1 inch balls
  4. Place on baking sheet with sides touching each other. (keeps moist while baking)
  5. Bake 20-25 minutes or until no longer pink inside
  6. Serve with zucchini ribbons like pictured above for an appetizer, or in soup, salad, or sandwiches!

3.2.2885

Filed Under: dinner, Uncategorized Tagged With: lowcarb, meatballs, paleo, pork, vietnamese

Hasselback Sweet Potatoes

January 22, 2015 By Natasha 1 Comment

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Don’t you just love sweet potatoes!  They are probably one of my favorite carbs to indulge in.  And they are so versatile too! I had been wanting to make hasselback potatoes for a long time, but I very rarely, like once a year rarely, eat white potatoes.  So why not try it with sweet potatoes?  This recipe is super easy and a fun presentation for the humble sweet potato too!

Here’s what I did… On a cutting board, put the sweet potato in the middle and on either side of it place a chop stick or wooden spoon handle.  Using a sharp knife, cut down until you hit the chop stick, and you will not cut through the potato. Make a slice approximately every 1/4″ until the whole potato is evenly sliced.  I am wishing I would have taken step by step photos for this one.  Maybe I next time I make these!

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Drizzle with the melted butter/ghee and seasoning mixture.  In this case I used ghee from OMGhee, sprinkled on sea salt and Flavor God Chipotle seasoning, and fresh minced garlic and parsley.  You want to make sure the mixture gets in between the hasselback slices.  I baked in a cast iron skillet in a 425F degree oven for approximately 35 minutes.  Added a teeny bit of shredded cheese and put back in oven for another 5 minutes or until cheese melted.  When out of oven, I topped with more chopped parsley, some chopped scallions, and finally, chopped bacon from 5280meat in Colorado!

This dish is a wonderful accompaniment to your steak! Or really anything!  Also great for making ahead for meal prepping since the leftovers are delicious!

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Recipe Type

:

Side

Author:

Natasha Gildea

Prep time:

10 mins

Cook time:

40 mins

Total time:

50 mins

Serves:

4

Ingredients

  • 4 sweet potatoes
  • 4T ghee/butter, melted
  • 2T Flavor God Chipotle seasoning
  • 1t sea salt
  • 4T fresh parsley
  • 2 garlic cloves, minced
  • 4T chopped scallions
  • 4T shredded cheese (optional, omit for paleo)
  • 4T cooked bacon, chopped

Instructions

  1. Preheat oven to 425 degrees F
  2. Using technique above, cut slices into potatoes (don’t cut through to bottom)
  3. In a small bowl, combine melted ghee/butter, chipotle seasoning, sea salt, parsley, and garlic.
  4. Drizzle/brush on 1T of mixture to each sweet potato getting in between the slices.
  5. Bake in cast iron skillet or baking dish for approx 35 min or until soft.
  6. Add cheese and cook another 5 minutes until cheese melts (optional.)
  7. Remove from oven and top with more scallions and chopped bacon.

3.2.2885

Filed Under: dinner, side, Uncategorized Tagged With: bacon, gluten free, hasselback, paleo, primal, sweet potatoes

Vietnamese Pork Meatballs

January 22, 2015 By Natasha Leave a Comment

vietnamese-pork-meatballs

Vietnamese Pork Meatballs

Enjoy these little Vietnamese inspired pork meatballs as an appetizer as pictured below, in a soup, in a salad pictured above, or even on a sandwich! I wanted to create a meatball and I knew flavors like fresh ginger, garlic, cilantro and lemongrass would pair nicely with pork.  So here’s my take Vietnamese meatballs that are light and full of fresh flavors!…

Read More »

Filed Under: dinner Tagged With: lowcarb, meatballs, paleo, pork, vietnamese

Hasselback Sweet Potatoes

January 22, 2015 By Natasha 1 Comment

Hasselback Sweet Potatoes

Hasselback Sweet Potatoes

Don’t you just love sweet potatoes!  They are probably one of my favorite carbs to indulge in.  And they are so versatile too! I had been wanting to make hasselback potatoes for a long time, but I very rarely, like once a year rarely, eat white potatoes.  So why not try it with sweet potatoes?  This recipe is super easy and a fun presentation for the humble sweet potato too!…

Read More »

Filed Under: dinner, side Tagged With: bacon, gluten free, hasselback, paleo, primal, sweet potatoes

Spicy Whole Roasted Cauliflower

January 19, 2015 By Natasha 1 Comment

Spicy Whole Roasted Cauliflower

Spicy Whole Roasted Cauliflower

Spicy Whole Roasted Cauliflower

This whole roasted cauliflower will surely impress your guests at a dinner party!  I have always liked cauliflower.  Lately I’ve added it to some of my meals as “cauli mash” to replace mashed potatoes. I’ve also tried it out as “cauli rice” for a low carb rice option.  And of course roasting or steaming the florets is a go to option most of the time.  But sometimes, the simplicity of having something in it’s original state is, well, elegant and even dramatic. Don’t be intimidated to roast this beautiful vegetable whole.  

I had just received my bottles of MinaHarissa and knew I wanted to create something beautiful with the amazing color of the red pepper sauce.  And the contrast of the red with the white cauliflower was sure to give me the elegant and dramatic look I had imagined.  I knew I had to roast at a high temperature to bring out the natural sweetness in the vegetable, so I decided on 450 degrees fahrenheit.  But I also knew that the core of the cauliflower inside would be harder to cook through and get soft.  I had seen other recipes that called for blanching or steaming the cauliflower before roasting it to insure the core got done.  But, I decided to try something different.

Spicy Whole Roasted Cauliflower

Spicy Whole Roasted Cauliflower

First thing I did was to line a baking sheet or roasting pan with foil to ensure an easy clean up at the end.  Next, I chose my cooking fat to coat the cauliflower.  I having been using ghee pretty exclusively in my cooking lately as it tastes amazing, has a high smoke point, and is good for you!  Next, I added a smoky element using Flavor God Chipotle seasoning, then I brushed on the MinaHarissa and made sure to coat evenly.  In the oven for approximately 30 minutes.

Spicy Whole Roasted Cauliflower

Spicy Whole Roasted Cauliflower

Okay, next step is to ensure the cauliflower core gets tender.  To the baking dish, add about 1/2 cup of water or about 1/4 inch of water in dish, season top with more Flavor God or just sea salt, and cover with ovenproof lid or foil.  Roast another 20 minutes and then check with a wooden skewer in the middle.  It’s done when the skewer slides through easily.  Make sure to let it cool for at least 5 minutes before cutting through as it will be very hot!  Enjoy as a side dish to any meal.  This one is sure to impress your friends!

Spicy Whole Roasted Cauliflower

Spicy Whole Roasted Cauliflower

Spicy Whole Roasted Cauliflower

Recipe Type

:

Side

Author:

Natasha Gildea

Prep time:

5 mins

Cook time:

50 mins

Total time:

55 mins

Serves:

4

Ingredients

  • 1 whole cauliflower
  • 2T melted ghee (I used OMGheebutter)
  • 1T chipotle seasoning (FlavorGod), or sea salt and pepper
  • 3T harissa (I used Mina)
  • 1/2 cup water

Instructions

  1. Preheat oven to 450 placing rack in lower third, and line baking dish with foil.
  2. Remove green leaves and cut off bottom of stalk so cauliflower will sit flat in baking dish.
  3. Pour/brush melted ghee over cauliflower and sprinkle with chipotle seasoning or salt and pepper.
  4. Using brush, add a layer of harissa evenly oven whole cauliflower covering completely.
  5. Roast for 30 minutes.
  6. Take out dish, season with more chipotle or sea salt, and add water to dish, then cover with foil or ovenproof lid.
  7. Roast another 20 minutes or until wooden skewer can be inserted through cauliflower with ease.
  8. Let rest for at least 5 minutes before cutting into to serve.
  9. Enjoy with any meal for an elegant dinner!

3.2.2885

Filed Under: dinner, side, Uncategorized Tagged With: 21dsd, cauliflower, harissa, lowcarb, paleo, whole30

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HEYO!

I'm Natasha. I used to sling drugs (the pharmaceutical kind, duh!) and now I play with food! Fav things: coffee, tacos, and my camera.

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