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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

Garlicky Tequila Shrimp

August 15, 2017 By Natasha Leave a Comment

Garlicky Tequila Shrimp

These garlicky tequila shrimp will be the new star of your taco Tuesday! Tangy, spicy, garlicky, citrusy with a kick of tequila! Just save some lime and tequila for a margarita!

These garlicky tequila shrimp will be the new star of your taco Tuesday! Tangy, spicy, garlicky, citrusy with a kick of tequila! Just save some lime and tequila for a margarita!

This recipe is sponsored by my friends at Redmond Real Salt. All opinions are always my own!

Garlic + Tequila + Jalapeno + Shrimp + Lime + Taco Tuesday = Recipe for the Best Day Ever!…

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Filed Under: main dish, seafood Tagged With: feedfeed, garlic, gluten free, low carb, margarita, real salt, shrimp, sponsored, taco tuesday, tacos, tequila

Maple Mustard Glazed Salmon

August 12, 2017 By Natasha Leave a Comment

Maple Mustard Glazed Salmon

Sweet maple syrup meets spicy brown mustard to create the perfect glaze for broiled salmon! This maple mustard glazed salmon cooks in under 10 minutes and will melt in your mouth!

Sweet maple syrup meets spicy brown mustard to create the perfect glaze for broiled salmon! This maple mustard glazed salmon cooks in under 10 minutes and will melt in your mouth!

This post is sponsored by my friends at Sir Kensington’s who make the best condiments ever!

Can we talk about sweet and salty for a minute? I’m in love with sweet and salty everything! This maple mustard glazed salmon dish is no exception… Sweet maple syrup meets spicy brown mustard to create the perfect glaze for broiled salmon!

This dish comes together really quick for a great weeknight dinner. …

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Filed Under: main dish Tagged With: feedfeed, gluten free, mustard, paleo, salmon, seafood, sir kensingtons, sponsored

Sun-Dried Tomato Vodka Sauce

January 6, 2017 By Natasha Leave a Comment

Sun-Dried Tomato Vodka Sauce

sun-dried-tomato-vodka-sauce This recipe was in partnership with Amore Brand. All opinions are my own.

Sun-dried tomatoes + vodka + raw heavy cream equals a recipe for some serious deliciousness, don’t you think?! Plus, I AM part Ukranian, and, well… vodka, duh.

Okay, pasta isn’t something that I eat on the regular, and actually, if I’m being honest, I’ve only eaten it a few times over the past handful of years. Why? Well because I just don’t love any of the gluten free products very much when it comes to pastas. BUT, I do have a carb loving, gluten-eating husband who enjoys his pasta very much. And for myself, I just simply substitute in some zucchini noodles or enjoy my sauces served over a bed of steamed veggies. That’s just how I like things….

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Filed Under: main dish Tagged With: amore brand, feedfeed, gluten free, pasta, primal, sun dried tomato, vodka sauce

Low Carb Mexican Style Shepherd’s Pie

January 6, 2017 By Natasha Leave a Comment

Low Carb Mexican Style Shepherd’s Pie

low-carb-mexican-style-shepherds-pie

It’s creamy. It’s delicious. It’s hecka nutritious. It’s a Mexican version of the comfort dish, Shepherd’s Pie. Traditionally, this recipe would use a mixture of meat and veggies with mashed potatoes as the “crust” for the top. When using beef, it’s called “cottage pie,’ and when using lamb, it’s called “shepherd’s pie.” My rendition uses grass fed ground beef and whipped cauli mash, and I still called it a shepherd’s pie, why? Because I’m a rebel at heart and like to break the rules! That’s why. Actually, I’m a total rule breaker when it comes to cooking, amongst other things <insert feisty smirk face.>…

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Filed Under: beef, main dish Tagged With: beef, cauliflower, dairy free, feedfeed, gluten free, keto, lchf, low carb, mexican, shepherd's pie, sugar detox, whole30

Slow Cooker Pork Carnitas

January 4, 2017 By Natasha Leave a Comment

Slow Cooker Pork Carnitas

slow-cooker-pork-carnitas

So, Happy 2017 and all that stuff! Hope you guys had an amazing holiday season like I did! I can’t believe it’s already January. Like WHOA, where did the time go?

So, about carnitas. Ask my family and they’ll tell you that pork carnitas are my absolute FAV thing to order at Mexican restaurants. I mean, FAVORITE. It’s the thing that I get all judgy on when I go to new restaurants. If their carnitas are good, the restaurant gets a thumbs up from me. Oh, and I’m pretty judgy about the chips and salsa too, not gonna lie….

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Filed Under: main dish, pork Tagged With: carnitas, crockpot, feedfeed, gluten free, keto, lchf, low carb, mexican, pork, slow cooker, taco tuesday, tacos, whole30

Smoky Mexican Stuffed Bell Peppers

June 26, 2016 By Natasha Leave a Comment

Smoky Mexican Stuffed Bell Peppers

smoky-mexican-stuffed-bell-peppers

I’m pretty sure I could live off Mexican-themed food forever. I mean, anything that I can put cilantro and avocado on wins! If you’ve followed me on Instagram, you will see just how much I eat avocados and cilantro. One of my husband’s friends follows me on Insta and asked him what our avocado budget was! Anyway, these smoky mexican stuffed bell peppers are a perfect meal for anytime of the year. Enjoy these with a side of avocado or guacamole and a side salad for a complete low carb meal!…

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Filed Under: beef, main dish Tagged With: dinner, feedfeed, gluten free, keto, lchf, low carb, mexican, paleo, primal, stuffed bell peppers

Chicken Fajita Skillet

February 12, 2016 By Natasha 1 Comment

Chicken Fajita Skillet

chicken-fajita-skillet

chicken-fajita-skillet

I’m not a huge fan of cooking chicken breasts. To be honest, I’m a total thigh girl. However, I had a package of chicken breasts that I needed to cook, and I had two main goals: 1) juicy and flavorful chicken and 2) easy to reheat throughout the week for leftovers. This chicken fajita skillet was created during one of my Sunday meal prepping sessions and I’m pretty sure I achieved both of my goals. Side note: I’m seriously loving setting a few hours aside each weekend, typically a Sunday, for prepping a few dishes to eat during the week.

Best Quick Marinade for Chicken – Can you say juicy?!

I made a quick marinade for this chicken breast to hang out in while you prep the other ingredients. Nobody likes dry chicken, NOBODY! The chicken stays juicy and each strip is loaded with tons of flavor points. The marinade is super simple: 1 part oil plus 1 part acid plus flavor (herbs, spices, salts). I used avocado oil, lime juice, and my favorite taco seasoning from FlavorGod, as well as Himalayan sea salt. Use your favorite taco seasoning here, but make sure you fresh squeezed lime juice from a real lime, none of that stuff in the little green plastic lime shaped bottle, because EW! I know you know what I’m talking about 😉

chicken-fajita-skillet

chicken-fajita-skillet

You can serve this chicken fajita skillet on it’s own, with the addition of white rice or cauli rice, on top of a salad, in tacos, or maybe with some crispy paleo plantain chips!

Equipment You’ll Need:

  • cast iron skillet
  • knife
  • cutting board
  • glass bowl
  • measuring spoons
  • tongs
  • spatula

TIP: I found that it’s much easier to slice the chicken breast if it’s slightly frozen still. And be sure you are using a sharp knife!! Be careful when slicing the chicken in half horizontally. Place one hand on top of the chicken breast to make sure it doesn’t slide around on the cutting board.

Are you guys following me on Instagram? I share a lot of simple and easy meals that aren’t necessarily a full recipe. Check out how I used the chicken fajita skillet leftovers for a mid-week lunch in the picture. Don’t forget to tag me if you create one of my dishes!

CHICKEN FAJITA SKILLET

Ingredients

1 lb chicken breasts

1 orange bell pepper, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 red onion, sliced

2 tbsp Taco seasoning

1 tsp Himalayan sea salt

1 lime, juiced

4 tbsp avocado oil

directions

Slice chicken breasts in half lengthwise to cut thickness in half, then slice into 1/2 inch strips. Place chicken in a large bowl with quick marinade of lime juice, 2 tbsp avocado oil, sea salt, taco seasoning. Stir well to coat chicken and set aside.

Heat cast iron skillet over medium high heat and when hot, add 2 tbsp avocado oil. Then add bell pepper and onion mixture, cooking in 2 batches. Cook for 6-8 minutes, stirring a few times. Set aside in a bowl.

Wipe down skillet, and add marinated chicken in 2 batches. Cook for about 5-7 minutes. When chicken is cooked, add back in fajita veggies and cook an additional 5 minutes.

Enjoy with rice and tortillas!


Filed Under: main dish, poultry, Uncategorized Tagged With: chicken breast, feed feed, gluten free, low carb, paleo

Chicken Fajita Skillet

February 12, 2016 By Natasha 1 Comment

Chicken Fajita Skillet

chicken-fajita-skillet

I’m not a huge fan of cooking chicken breasts. To be honest, I’m a total thigh girl. However, I had a package of chicken breasts that I needed to cook, and I had two main goals: 1) juicy and flavorful chicken and 2) easy to reheat throughout the week for leftovers. This chicken fajita skillet was created during one of my Sunday meal prepping sessions and I’m pretty sure I achieved both of my goals. Side note: I’m seriously loving setting a few hours aside each weekend, typically a Sunday, for prepping a few dishes to eat during the week….

Read More »

Filed Under: main dish, poultry Tagged With: chicken breast, feed feed, gluten free, low carb, paleo

Sweet and Smoky Bacon Chili

February 5, 2016 By Natasha 2 Comments

Sweet and Smoky Bacon Chili

sweet-and-smoky-bacon-chili

Sweet and Smoky Bacon Chili

I looooooove sweet and smoky, or sweet and spicy, or sweet and smoky and spicy all together! This Sweet and Smoky Bacon Chili will leave you coming back for more. It’s got just enough sweet from the sweet potatoes, just enough spicy from the chili powder, seasonings and chipotle peppers, and a nice smoky element from the smoked bacon and also the chipotle peppers.

Sweet- Sweet potatoes and raw honey.

I added sweet potatoes for a few reasons. First of all, they are delicious.  Sweet potatoes are one of my favorite starchy carb sources, they are packed with vitamins A, C, B5, B6, & E, plus Manganese and Potassium. They also add a much needed sweetness that balances the spicy and smoky elements. The raw honey helps balance the spiciness and the acidity from the tomatoes.

Smoky- Chipotle peppers, smoked bacon and cumin.

I love the rich smoky flavor that chipotle peppers en adobo give. They are basically smoked and dried jalapenos that are reconstituted in a tomato, vinegar, garlic sauce. A little goes a long way, trust me! I almost killed my whole family a few years ago for Christmas when I added a little too much to my whipped sweet potatoes, oops! The other smoky element comes from smoked bacon. The bacon was actually not in my first attempt at this dish, only because I didn’t have any thawed out and ready to go at the time. However, it gives a nice smoky flavor and who doesn’t love bacon? Cumin is one of my favorite spices to use! It gives a nice earthy and smoky feel to dishes and is commonly found in curries and taco seasoning. It’s one of my secret ingredients to my guacamole!

Gut Healing- Bone broth and collagen peptides.

Anywhere I can sneak in some extra gut-healing, I go for it. I have been using bone broth in place of regular broth for awhile now because of the extra health benefits it offers. Bone broth is basically broth cooked for much longer, up to 36 hours, and made primarily with bones and some aromatics. Regular broth/stock is cooked for a much shorter time, up to a few hours, and is very light in flavor and texture. Bone broth is rich in protein, minerals, and gelatin. I’ve also included collagen peptides as a bonus to get in even MORE gut healing collagen! Collagen protein is tasteless and does not contribute to the flavor in any way.

Fat-burning and brain health- MCT oil.

Another boost I’ve been adding to most of my recipes is a highly concentrated form of coconut oil called MCT oil, which is a blend of medium chain triglyceride fatty acids from the heart of the coconut. These are 6 times more powerful than regular coconut oil and for those of you who don’t like the coconut flavor, this is flavorless! My favorite brand is by Bulletproof, called XCT oil, which is 10% off for the month of February!

This is one of those dishes that you want to make a large pot of and save some in the freezer so you have a delicious meal you can grab and reheat without thinking. It’s perfect for anytime of the year, but especially good on cold days where you want to bundle up in the house with blankets and movies on Netflix! And, especially good on Super Bowl Sunday which is this weekend! So make a huge batch. Enjoy it with your friends and family.

Equipment You’ll Need:

  • Cutting board
  • Knife
  • Measuring spoons
  • Garlic press
  • Silicone spatula
  • Dutch oven/Stock pot

SWEET AND SMOKY BACON CHILI

Ingredients

2 lbs grassfed ground beef

1 lb smoked bacon

2 tbsp reserved bacon fat -or- ghee

2 cups beef bone broth

2 large sweet potatoes, peeled, cubed

1 yellow onion, diced

3 garlic cloves, minced

2-3 chipotles en adobo, minced plus 3t liquid (~ 1/2 of a 7oz can)

2 cans fire roasted diced tomatoes

3 tbsp Chipotle seasoning (I use FlavorGod)

1-2 tbsp raw honey

1 tsp chili powder

2 tsp cumin

4 tbsp collagen peptides (optional)

salt and pepper, to taste

Toppings (optional):

MCT oil

cilantro

sliced radish

olives

cheese

directions

Heat dutch oven/stock pot over med-high heat, add chopped bacon and cook until just browned, Then add ground beef and cook until browned and add onions, garlic, tomato paste, chipotle peppers and their liquid, chipotle seasoning, honey, chili powder, cumin. Stir and cook for 10 minutes.

Add fire roasted tomatoes, bone broth and collagen peptides if using, then bring to a boil. Next, add diced sweet potatoes and cook on medium for about 25-30 minutes.

Taste chili and add salt and pepper to taste. At this point you can also add more honey if you find it too spicy/acidic. If the chili is not thick enough, just turn heat up and bring to a boil while stirring frequently to reduce some of the liquid out.

Enjoy with whatever toppings you like! Here's where I'll drizzle a little of the MCT oil for added fat-burning effect, cilantro for detox, and radish for a nice cool crunch!


Make this NOW and tag me on Instagram so I can see it! Use hashtag #thefeistykitchen!!

Filed Under: main dish, Uncategorized Tagged With: bacon, beef, chili, feedfeed, gluten free, 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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