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Sweet and Smoky Bacon Chili

February 5, 2016 By Natasha 2 Comments

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….

Read More »

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

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

Shrimp and Avocado Stuffed Mushrooms

January 31, 2015 By Natasha 4 Comments

Shrimp and Avocado Stuffed Mushrooms

Shrooms and Shrimps anyone??

I must say that on Super Bowl Sunday, I’m all about eating ALLLL the foods! I like to taste and try many options throughout game day, so finger foods are great in my book for an awesome potluck or party with friends.  These little appetizer size bites of goodness were actually my lunch one day when I wanted something different.  But, they make for a great appetizer you can make for a crowd.

I used baby bella mushrooms because I tend to like the flavor more than white button mushrooms.  But either one will do just fine in this recipe.  As for the shrimp, I used frozen, uncooked, tail-on shrimp because that’s what I usually keep on hand.  You can definitely use whatever type you prefer.

The quantity amounts in this recipe can be increased very easily.  Just use as many shrimp and mushrooms as you would like to have appetizers for.  So, this uses 16 shrimp and mushrooms and will make 16 individual mushrooms.  Serving amount per person will depend on what other yummy goodies will be served at the party!

Equipment You’ll Need:

  • Baking sheet
  • Mixing bowl
  • Pairing knife
  • Measuring spoons

Shrimp and Avocado Stuffed Mushrooms

Recipe Type

:

Appetizer

Author:

Natasha Gildea

Prep time:

5 mins

Cook time:

7 mins

Total time:

12 mins

Serves:

16 mushrooms

Ingredients

  • 16 wild shrimp, uncooked, thawed, tail on
  • 16 baby bella or white button mushrooms
  • 3 avocados
  • 1 lemon, juiced
  • 1-2T FlavorGod Spicy, or sea salt and cayenne pepper
  • 2T Ghee, melted (I love OMGHEE)
  • Sea Salt to taste

Instructions

  1. Preheat oven to 450 degrees F and line baking sheet with foil.
  2. Clean mushrooms by using a damp towel to brush off dirt and then using a spoon, scoop out gills/stem.
  3. With melted ghee and flavorgod/salt, toss shrimp and mushrooms to coat.
  4. Arrange mushrooms and shrimp in single layer on lined baking sheet.
  5. Cook for approximately 7 minutes give or take until shrimp turn pink and are no longer translucent.
  6. Meanwhile, smash avocado in a bowl with lemon juice, some flavorgod Spicy or sea salt and cayenne to taste.
  7. Take tray out of oven and let mushrooms cool a little before stuffing with a spoon of avocado mash, then top with a shrimp.
  8. Use any leftover avocado mash to scoop up with chips!
  9. Enjoy.

3.2.2885

Enjoy this on Super Bowl Sunday, or any day for that matter, when you want a quick and easy snack filled with lean protein and healthy fats!

Filed Under: appetizer, Uncategorized Tagged With: avocado, low carb, mushrooms, shrimp, whole30

Creamy Roasted Parsnip Soup

January 31, 2015 By Natasha Leave a Comment

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. …

Read More »

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

Shrimp and Avocado Stuffed Mushrooms

January 31, 2015 By Natasha 4 Comments

Shrimp and Avocado Stuffed Mushrooms

Shrooms and Shrimps anyone??

I must say that on Super Bowl Sunday, I’m all about eating ALLLL the foods! I like to taste and try many options throughout game day, so finger foods are great in my book for an awesome potluck or party with friends. These little appetizer size bites of goodness were actually my lunch one day when I wanted something different. But, they make for a great appetizer you can make for a crowd….

Read More »

Filed Under: appetizer Tagged With: avocado, low carb, mushrooms, shrimp, whole30

Crispy Paleo Plantain Chips

January 28, 2015 By Natasha 1 Comment

crispy-paleo-plantain-chips

Crispy Paleo Plantain Chips

Chips.

Chips and Salsa.

Chips and Guacamole.

Both are equally my downfall at Mexican restaurants!  I wanted to make a healthier version of my favorite snack, and I had a green plantain just hanging out waiting to be used.  Crispy Plantain Chips it is.  I love that I can easily grab a bag of these at Trader Joe’s, but I’m not in love with the fact that they use Sunflower oil in them.  So, I decided to quickly fry my green plantain up in Nutiva coconut oil to make sure I got a nice crispy texture to them.  I might try to bake them next time, but these took just minutes to fry up in my cast iron skillet!

crispy-paleo-plantain-chips-3

Prepping the green plantain for chips was easy since I used my handy dandy mandolin to slice it.  I set the mandolin at the thinnest slice setting so the chips would crisp up very quickly in the coconut oil.  If you don’t have a mandolin, just grab a sharp knife and try to cut them very thin into uniform slices.  If you want a more “rustic” look, you can slice into 1/4″ rounds and smash tip flattened.  These will look more like traditional tostones.

You will definitely need to watch these closely depending on the heat output of your burner, but all in all, it only took me approx 10 minutes for the whole process using just one large plantain.  I wasn’t sure how long they would keep crispy, so I only used one plantain.  Maybe next time I’ll make a bigger batch and keep them in an airtight container.

Serving suggestions: chips and salsa, chips and guac, nachos, croutons for a salad, or just solo for a crunchy snack!

crispy-paleo-plantain-chips-2

Equipment You’ll Need:

  • Mandoline slicer or knife
  • Cast iron skillet
  • Tongs

Crispy Paleo Plantain Chips

Recipe Type

:

Snack

Author:

Natasha Gildea

Prep time:

5 mins

Cook time:

5 mins

Total time:

10 mins

Serves:

2-3

Ingredients

  • 1 green plantain
  • 1/4 cup coconut oil
  • sea salt
  • Flavor God Chipotle seasoning (optional)

Instructions

  1. Using mandolin or knife, cut into thin uniform slices
  2. Heat coconut oil in a cast iron skillet over medium to med-high heat for a few minutes.
  3. Try putting one plantain slice in the oil to make sure it’s hot enough. It should start to sizzle.
  4. Cook in single layer batches (took me 3 batches) for a couple minutes each side.
  5. When lightly browned, transfer to a paper towel lined plate and season immediately while still hot with sea salt and additional seasoning if desired.
  6. Serve with salsa and/or guacamole for a snack!

3.2.2885

Filed Under: snack, Uncategorized Tagged With: coconut oil, gluten free, paleo, plantain chips, whole30

Crispy Paleo Plantain Chips

January 28, 2015 By Natasha 1 Comment

Crispy Paleo Plantain Chips

Chips.

Chips and Salsa.

Chips and Guacamole.

Both are equally my downfall at Mexican restaurants! I wanted to make a healthier version of my favorite snack, and I had a green plantain just hanging out waiting to be used. Crispy Plantain Chips it is. …

Read More »

Filed Under: snack Tagged With: coconut oil, gluten free, paleo, plantain chips, whole30

Spicy Whole Roasted Cauliflower

January 19, 2015 By Natasha 1 Comment

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

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

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

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

Spicy Whole Roasted Cauliflower

January 19, 2015 By Natasha 1 Comment

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. …

Read More »

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

Best Meatballs Ever

January 11, 2015 By Natasha Leave a Comment

Meatballs

Best Meatballs Ever.

I like my meatballs to be full of flavors not just blah balls of meat.  And I like big flavors.  So, I made sure to add some big flavors to these.  I must say they taste pretty darn good.  Hubby agreed and ventured to say these were by far the best ones I’ve made yet.  That’s all I needed to know to label them Best Meatballs Ever!  He’s a very honest food critic and I value his opinion as my number one taste-tester!  I originally called these “Greekish 50/50 Meatballs” due to the fact that they have some Greek flavors with the addition of the green olives, and I used 50% grass-fed beef and 50% pastured raised ground pork.  I had on hand some Double Stuffed Green Olives (with jalapeños and garlic cloves) made locally in Corning, CA, known as the “Olive City,” at the Olive Pit.  You can definitely use any olives you have on hand.  In fact, that’s generally how I come up with many of my recipes.  I look in the pantry and refrigerator and pull out things I think will pair well together and go from there.  I highly recommend the “free style” cooking method in the kitchen!

This recipe also highlights the amazing protein from 5280meat!  I know I already mentioned this before, but I buy all my grass fed beef and pasture raised pork products from them.  Their customer service is amazing and I know these animals are raised humanely and Rachel and Ty give them a great life while here on the earth.  Plus they aren’t pumped full of antibiotics or hormones, so that is huge to me and has definitely made a difference in helping me heal my Hashimoto’s thyroid condition.

I am currently doing a Whole30, and I never eat regular pasta anymore since the gluten doesn’t like me, so I came up with something new.  The cabboodle.  I have try zoodles many times and they are ok.  But you have to have a zoodler, or a fancy peeler, or a some cool kitchen gadget that I probably don’t have.  I love shredded brussels sprouts and cabbage is pretty much just humungous brussels, so that works for me.  My brother actually made my meatball recipe the other night and told me he added shredded cabbage to the cast iron skillet after cooking the meatballs and he loved it.  So, cabboodles it is!  Oh, and I did declare on my Instagram the other day that according to me, zoodles are so 2014, and cabboodles are now in!  Everyone can thank me later, so go to the store and grab some cabbage!  You’ll only need a knife and a cutting board to slice them up and throw them in your skillet with some ghee.  I hope you enjoy them as much as I do!

Best Meatballs Ever

Recipe Type

:

Dinner

Author:

Natasha Gildea

Prep time:

10 mins

Cook time:

30 mins

Total time:

40 mins

Serves:

14 med meatballs

Ingredients

  • •1 lb grassfed ground beef 85/15
  • •1 lb pastured ground pork
  • •1 egg
  • •1 handful flat leaf parsley, minced
  • •1 c green olives, stuffed w/ garlic and jalapeño, minced
  • •2T FlavorGod garlic lovers seasoning
  • •1T lemon zest

Instructions

  1. Preheat oven to 400*F.
  2. Gently mix all together and form into meatballs (I made 14 med-large)
  3. Bake on lined sheet tray at 400* for 25-30 minutes. Or until no longer pink inside. Can broil for a few min to finish off and give nice color!)
  4. Serve with pasta, zoodles, or my new favorite thing, ‘cabboodles’ which is shredded cabbage and your favorite clean marinara sauce!

3.2.2885

Filed Under: dinner, low carb, main dish, Uncategorized Tagged With: 21dsd, beef, lowcarb, meatballs, pork, 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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