Category: Appetizers

BBQ Hot Dogs – “Burnt Ends”

Everyone loves the “burnt ends” that come from smoking brisket but it requires, well….smoking a brisket. That is a task that can’t be done quickly.

However, for those of you with a smoker, this is a great recipe that is quick and easy and can be made alongside other things you may be smoking. They are a crowd pleaser for sure and great for parties and people of all ages.

For an even quicker process, use store-bought dry rub (like Noble Made) and pre-made, sugarless BBQ sauce (like Noble Made or Primal Kitchen). Remember to always check the ingredient on store-bought items to avoid sugar, msg, additives, etc.

NOTE 1: If you don’t have a smoker, you can accomplish this in an oven or on a grill but it won’t have the smoky flavor.

NOTE: I feel like carrots would work well with this recipe for a vegetarian option. If anyone tries it, please post a comment and/or picture.

12 Grass-fed beef hot dogs (I get mine from U.S. Wellness Meats)

Coating Ingredients: (just enough to lightly coat hot dogs)

Avocado Mayonnaise

Brown or Stone Ground Mustard

Dry Rub:

1 tablespoon sea salt

1 tablespoon chili powder (preferably Mexican chili powder for extra spice)

1 tablespoon smoked paprika

2 teaspoons black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon dry mustard powder

1 teaspoon cayenne powder (optional)

BBQ Sauce Ingredients:

1 cup sugar-free ketchup (I use Primal Kitchen Ketchup)

1/4 cup Apple cider vinegar

4 tablespoons honey (leave out to be completely sugar free)

2 teaspoons sea salt

1 tablespoon dry rub

1 tablespoon garlic powder

2 teaspoons chili powder

2 teaspoons onion powder

Any type of hot sauce to make it spicier, optional

Grass – fed butter

Instructions:

Step 1: Heat your smoker to 275 degrees

Step 2: Slather mustard and avocado mayonnaise over the hot dogs, sprinkle with dry rub (save at least a teaspoon for the sauce). Use as much as desired on the hot dogs and save any leftovers to use for other recipes. This is a great thing to have on hand.

Step 3: Put the hot dogs in a glass dish and smoke for about an hour.

Step 4: Remove the hot dogs and cut into 1/4ths. Clean out the dish and put the cut hot dogs back in the same dish. Add the bbq sauce along with several pats of butter.

Step 5: Put the dish back in the smoker and smoke for another 45 minutes to an hour, or until the sauce has caramelized and becomes sticky and brown.

Step 6: Serve…I like to put the upright on a place with toothpicks for easy eating and less mess.

Kimberly RobertoLeave a comment

Lions Mane Mushroom “Crab” Cakes

I love to frequent Farmers Markets and to meet local farmers. Any time I see a table of mushrooms, I run over to see if they have Lions Mane. It is the most beautiful, most delicious mushroom and it is so good for your brain and nervous system. I normally just sautee it with a lot of grass fed butter, fresh herbs, and garlic but Space Barn Mushroom Farm turned me on to this fabulous recipe. I was shocked at how much the mushrooms resembled crab. (I do not eat pork or shellfish for health reasons but love the taste of it so this was a great substitution).

This recipe was modified from and can be found on Space Barn Mushroom Farm’s website: https://thespacebarn.com/lions-mane-crab-cakes/

Mushrooms

  • 1 lb lions mane or other Hericium mushrooms
  • ¼ teaspoon salt
  • 2 tablespoons water

Cake mix

  • ¼ cup minced scallion
  • ¼ cup minced red bell pepper
  • ½ cup panko breadcrumbs
  • ¼ cup high fat mayonnaise
  • 2 tablespoons chopped herbs like cilantro tarragon, or Italian parsley
  • 1 tablespoon worcesterchire or similar I use mushroom ketchup
  • 1 teaspoon Old Bay Seasoning optional, a mix of paprika, cayenne, and extra salt can be substituted
  • 1 large egg
  • Kosher salt to taste

Serving

  • Almond flour for dredging
  • Avocado oil for cooking the cakes
  • Fresh green salad
  • Dollop of spicy mayonnaise optional
  • Fresh cut chives optional
  • Lemon wedges

Instructions

Wilt the mushrooms and remove the water

  • Pick the lions mane mushrooms into pieces to resemble crab meat. Put the mushrooms in a pan with the water and salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.
  • Allow the mushrooms to cool, then squeeze out as much water as you possibly can. This step is important as mushrooms, unlike crab, contain lots of water.

Mix with the crab cake mix

  • Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture (you can cook it if raw egg weirds you out) adjust the seasoning for salt and anything else you’re looking for, then allow the crab cake mix to rest for at least 15 minutes to allow the breadcrumbs to hydrate, which will make forming the cakes easier. In a perfect world, you’ll let it sit overnight.

Cooking

  • To cook the cakes, form 4 oz patties of the mixture (it will be delicate, don’t worry—the egg will set as they cook). For the most refined look, form the cakes using a ring mold.
  • Heat a pan with a few tablespoons of oil.
  • Heat an oven to 350F. Meanwhile, gently dredge the cakes in flour on both sides, tap off the excess, and brown gently on medium heat. When one side of the cakes are golden brown, gently flip the cakes and transfer the pan to the oven and cook until hot throughout, about 10 minutes.

Serving

  • Remove the cakes to a plate with a fresh green salad, top with a dollop of spicy mayonnaise or aioli if using, sprinkle with chives and serve with lemon wedges on the side. The cakes are also excellent served on a bun like you would a burger.

Kimberly RobertoLeave a comment

Chicken Nuggets (VERY Kid and Picky Adult Friendly)

I personally like chicken coated in an almond flour and spice mix because they come out juicy and delicious. (see recipe here). However, these little nuggets are crowd favorites because they resemble fast food nuggets. Keep in mind, I NEVER recommend eating fast food nuggets at any time but for people trying to transition themselves or their kits to healthier versions of their favorites, these are amazing.

Serve them with some mustard, sugarless barbecue sauce, or sugarless ketchup.

Give them a try and comment on how you and your family liked them. 🙂

Advanced and Core Plan

Serves 4-6

18-20 ounces organic shredded chicken (you can pre-cook organic breasts or buy organic canned chicken to have on hand

4 organic eggs

1/2 cup almond flour

2/4 cups organic shredded parmesan

1/2 teaspoon black pepper

1/2 teaspoon paprika (I liked smoked)

1/2 teaspoon granulated garlic

Preheat oven to 400 Degrees

Mix everything together and shape into tablespoon sized balls. Put on a parchment lined or greased baking sheet and press down slightly to make a nugget shape.

Lightly brush the tops with avocado oil.

Bake at 400 Degrees for 10 minutes then flip over and cook another 5 minutes or until crisp.

Kimberly RobertoLeave a comment

Hearts of Palm “Lobster”

I morphed this recipe from several I found online as a substitute for lobster. First, I am not vegan or vegetarian and believe animal products pack a ton of quality nutrition so I incorporate meat into my diet frequently.

However, I do not eat pork or shellfish for many reasons including: they are both highly inflammatory, highly acidic and prone to parasites.

I love the taste of lobster, I just choose to stay away from it, so this concept intrigued me.

I do eat a ton of vegetables and enjoy preparing them many different ways. I use hearts of palm in salads and as a pasta substitute but this is a brand new way of enjoying them. I added a splash of fish sauce to help mimic the taste of lobster which is missing in the vegan recipes.

This makes a lovely appetizer, lunch or light dinner. Double, triple or quadruple the recipe to serve a crowd.

Advanced and Core Plan

Serves 1

1 can (14.5 oz) hearts of palm

2 tablespoons olive oil

1-2 cloves garlic, minced

1/4 teaspoon paprika

1/4 teaspoon Old Bay seasoning

splash of fish sauce (I use Red Boat)

salt and pepper to taste

2 -3 tablespoons grass fed butter

Parsley, for garnish

Cut the hearts of palm int o 1 inch chunks. Add the olive oil, a clove of garlic, paprika, old bay seasoning, fish sauce, salt and pepper. Cook on medium (do not let the oil smoke) until heated through. Meanwhile, gently melt the butter and add more garlic if desired.

Serve warm, sprinkle with fresh parsley and dip in warm, melted butter.

Kimberly RobertoLeave a comment

Crispy Smoked Chicken Wings

I have made wings every way possible and they are all great.  However, this recipe blew my mind because they were so easy and required no sauce at all.  They are crispy on the outside and tender and juicy on the inside.  The magic is the baking powder, which results in the crispiness and the taste of the wings is allowed to shine.  If you have a smoker, it is a must try.   You can wow people with this one.  Everyone will ask you for the recipe.  🙂

5 pounds organic, free-range chicken wings (flats and drumettes)

2 1/2 Tablespoons baking powder

1 teaspoon salt

Dry wings thoroughly on all sides with a paper towel or dish towel. Place them in a large plastic bag. Add the baking powder and salt to the wings, close the bag, and shake to evenly coat.  (You can also just lay them out on a baking dish and sprinkle on all sides.)
Preheat smoker to 250 degrees F. If using a Big Green Egg, use the heat deflector.
Place the wings directly on the grill grates, close the lid, and smoke for 30 minutes.
Increase the heat in your smoker to 425 degrees F and continue cooking for 45 more minutes, or until the internal temperature of the wing reads 175 degrees F.
Rotate the wing ever 20 min to achieve even cooking.
Remove the wing from the grill and serve.
These wings don’t even need sauce but you can toss in hot sauce, bbq sauce, or dry rub.  (My favorite sauces are Primal Kitchen or New Primal as they are sugar-less)
*NOTE:  You can do the same in the oven, it will just lack the smoky flavor of the smoker.

Kimberly RobertoLeave a comment

Chicken Satay

This is a great speedy dinner.  Kids love them because they can eat them right off the sticks.

2 tablespoons almond or cashew butter
1/2 cup liquid aminos or coconut aminos
1/2 cup lemon or lime juice
2 tablespoons curry powder
6 skinless, boneless, organic chicken breasts, cubed
1 teaspoon hot pepper sauce (check ingredients)
2 cloves garlic, minced

Combine nut butter, liquid aminos, lime juice, curry powder, garlic and hot pepper sauce.  Place the chicken in the marinade and refrigerate.  Let the chicken marinate at least 2 hours or overnight.  Preheat a grill or non-toxic skillet to high and weave the chicken on to wooden skewers (soak them first to prevent them catching fire on the grill) and cook for approximately 5 minutes per side.

Oven option- heat oven to 425 degrees and cook for about 25 minutes, turning halfway through.

Kimberly RobertoLeave a comment