Scrumptious Creole Kitchen
  • Home
  • Store
  • About
  • Blog

Recipe Blog!

Crockpot Pork stew

2/17/2019

0 Comments

 
I love soups and stews! This is a perfect recipe for getting in a lot of savory vegetables and protein. I always use bone broth for extra gut and immunity support. Eat with Joy and Enjoy!
Picture
INGREDIENTS:

  • 2 lb Shredded/pulled pork or 2 lb Pork Shoulder
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 stalks of celery, chopped
  • 4  cloves of garlic, chopped
  • 1 large onion, chopped
  • 1 yellow zucchini squash, halved & diced
  • 1 green zucchini squash, halved & diced
  • 3 cups bone broth/beef broth
  • 1 tablespoon tomato paste
  • 1 large red bell pepper, cut into 3/4 inch pieces
  •  lime juice, from 1 lime, squeezed
  •  3 tbsp fresh cilantro, chopped
  • 1 tsp oregano
  • 1 tbsp Creole seasoning (or to taste)
  • 1 tsp ground sage
  • 1 tsp parsley 
  • 3 bay leaves
  • Himalayan salt and ground black pepper to taste
  • Grated Mexican blend cheese and/or avocado slices for granish *optional


INSTRUCTIONS:
  • Turn crockpot on Low
  • In a sauce pan sauté onions on medium heat with coconut oil or butter for 2 minutes then transfer to crockpot
  • Add the rest of the ingredients to crockpot except, the zucchini, pork and bone broth/beef broth
  • If you’re using shredded or pulled pork that’s already cooked, just add it to the crockpot and add the broth to the pot and cover. Cook for 4-6 hours.
  • If you’re using raw pork shoulder, coat/season the pork with salt, pepper and Creole Seasoning on all sides of pork and place pork in crockpot, add broth to crock pot and cover. Let it cook for 6-8 hrs. Open lid and shred the pork with a knife or kitchen scissors, stir and cook in pot for an additional 
  • Sautee zucchini in coconut oil or butter until soft and stir into crockpot
  • Serve in a bowl topped with cilantro, avocado and/or shredded cheese
  • Send your delicious stew lots of love and gratitude for keeping your immune system strong and your body healthy and ENJOY! Eat with Joy!
Picture
0 Comments

Keto Pumpkin Spiced Pecan Granola

10/21/2018

0 Comments

 
Picture
Pumpkin Spice Pecan Granola


Ingredients
  • 1 cup mixed raw nuts (almonds &walnuts)
  • 1/2 cup seeds (mix of raw sunflower seeds and shelled pumpkin seeds)
  • 3/4 cup unsweetened flaked coconut
  • 1/2 cup diced pecans
  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar
  • 3 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 2 tbsp cup melted butter
  • 2 tbsps coconut oil

Instructions
  1. Preheat the oven to 300F and line a large baking sheet with parchment paper.
  2. In a food processor or blender finely chop the mixed nuts, seeds and flaked coconut. (Pulse until the mixture is coarsely ground with some bigger pieces still remaining).
  3. Transfer the mixture into a large bowl and stir in the pecans, coconut flour, coconut sugar (or sweetener of choice), pumpkin pie spice, salt, pumpkin puree, melted butter and coconut oil until well combined.
  4. Spread mixture evenly onto the prepared baking sheet and bake 30 to 40 minutes, until golden.
  5. If you like your granola more chewy just do 25 to 30 minutes, if you like it more crunchy, bake it for40 minutes.
  6. Remove from oven and allow your granola to cool on the pan for 10 to 20 minutes (especially if you want it crunchy, if you want it chewy you can remove it after a few minutes or right away)
  7. Send your granola lots of love and eat with joy! Enjoy!
0 Comments

Grilled or Pan Seared Sea Bass with Garlic Butter Sauce

9/13/2018

1 Comment

 
Picture
Picture

Grilled or Pan Seared Sea Bass with Garlic Butter Sauce

Ingredients
½ Tbsp Onion powder
½ Tbsp Garlic powder
¼ Tbsp Paprika
¼ Tbsp Seafood Seasoning or Lemon Pepper
½ Tbsp  Creole Seasoning
2 1lb Sea Bass Filets
2 Tbsp Olive oil
5 Tbsp Salted Butter
4-6 garlic cloves
2 Tbsp Italian Parsley
capers *optional
 
Instructions
In a small bowl mixed together all the seasonings and set aside.
 
Melt 4 of the 5 Tbsp’s of butter in a small sauce pan. In a blender, blend on chop setting the olive oil, garlic and parsley slightly course (you can also mince by hand, but mama don’t got time for that).
Transfer this garlic blend into sauce pan with the melted butter and stir to blend together. Simmer on low for a couple of minutes then turn off heat.
 
Heat your cast iron grill, or skillet, to medium heat and melt the remaining tbsp of butter.
 
Sprinkle then seasoning over the  sea bass filets with a spoon on each side until well coated.
 
Place fish on the heated grill or pan and cook on each side for about 5-7 minutes. While each side is cooking, coat with a spoonful of the butter sauce. Cook fish until easily penetrated with fork in the center. Plate the fish and then top with the rest of the butter sauce. Top with capers if you choose.
 
Send your scrumptious sea bass lots of love for making your body healthy and eat with Joy. Enjoy!
Picture
1 Comment

Cloud Bread Buns

9/2/2018

0 Comments

 
Cloud bread buns are a great low carb option if you want that bread-like texture for your hamburger or sandwich. Give this recipe a try and let me know what you think!
Picture
Picture
Cloud Bread Buns
 
INGREDIENTS
3 eggs, yolk separated from whites

3 Tbsp cream cheese (I’ve heard mascarpone or whole milk cottage cheese can be used instead of cream cheese)

1⁄4 teaspoon cream of tartar 

A pinch of salt
 
DIRECTIONS
Preheat oven to 300 degrees.
 
Separate the eggs very without getting any yolk in the egg whites.
 
Put the egg yolks, cream cheese, coconut sugar and salt in the mixer and mix on high speed until smooth. Put mixture aside (in another bowl if you only have one bowl for your mixer).
 
Put the egg whites and cream of tarter in the mixer bowl and beat on high speed until the egg whites are fluffy and form peaks. This will take about 3-5 minutes.
 
Slowly and carefully fold the egg yolk mixture into the egg whites until fully mixed without stirring away the fluffiness of the egg whites too much.
 
Line a baking sheet with parchment paper.
        
Scoop the mixture onto pan in even round circles, about a 3 inch circles.
 
Bake for 30 minutes or until golden brown.
Slide them off the baking sheet and make a burger or sandwich out of the buns!

Send your food lots of Love. Eat with Joy & Enjoy your scrumptious cloud bread buns.

0 Comments

Salmon with Avocado & Heirloom Tomato salsa

6/26/2018

0 Comments

 
Picture
Ingredients
2 8oz Salmon Fillets, skin on
2 tbsp salted butter
Creole Seasoning to taste

For the salsa:
1 large avocados, diced
1 tbsp lime juice, 1/2 lime squeezed 
1/4-1/2 of a jalapeño pepper, finely diced
1/2 heirloom tomato tomato,diced
1 green onion chopped
1 tbsp red onion, finely diced
2 tablespoons cilantro, coarsely chopped
Creole Seasoning and/or salt of choice to taste
Cayenne seasoning to taste (if you like it more spicy) *optional

Instructions
For the salsa: Mix all the salsa ingredients together in a bowl and  set aside.

Lay uncooked salmon on a plate with the skin side up and salt the salmon skin with himalayan or sea salt, use about 1/2 teaspoon of salt for each fillet. Let it sit for 5 -10 minutes. 

Warm a skillet on medium low heat and melt the butter. Place salmon on the skillet, skin side down. While it's cooking, season the top of the salmon lightly in Creole Seasoning. Cook for 5-7 minutes, depending on how thoroughly you like it cooked then, flip the fish and sear for 1-2 minutes on the other side. When cooked to your liking, place on a plate and top with the tomato and avocado salsa.

Send your scrumptious salmon lots of love and good vibes and Eat with Joy! Enjoy!
Picture
0 Comments

Caesar Salad with Crisp Prosciutto & Capers

4/10/2018

1 Comment

 
Picture
Ingredients:
 
1-2 large heads of romaine lettuce chopped
 
For Dressing:
1 tsp garlic salt
1 tsp ground pepper
4-6 anchovy fillets
1 egg
1 cup of extra virgin olive oil
1 tbs lemon juice
2  tsps WholeFoods brand Worcestershire sauce
1 tsp red wine vinegar
4 cloves of garlic
¾ cup of grated parmesan cheese
 
For Toppings:
1/3 cup parmesan cheese
6-8 slices prosciutto
¼ cup/1 small jar capers
¾ cup grapeseed oil
 
Blend all ingredients for the dressing together in a blender until well blended. Refrigerate the dressing. Heat grapeseed oil in  a skillet on medium heat. Place prosciutto in the skillet and cook for 2 minutes on each side or until crisp then transfer to a plate to cool. Drain liquid from capers and put dry gently with a paper towel. Fry capers in the same oil as the prosciutto on medium low/medium heat. Stir and fry for 5-7 minutes. Scoop out capers with slotted spoon and transfer to a plate with a paper napkin.
 
Dress and toss chopped romaine salad with desired amount of dressing. Top with parmesan cheese, crisped prosciutto and fried capers.
 
Send your food and your body lots of Love and Enjoy your Scrumptious Salad!
1 Comment

​The Classic Scrumptious Creole Kitchen Salad Dressing!

4/10/2018

0 Comments

 
Picture
Ingredients:
 
7 tbsp Extra Virgin Olive oil
2 tbs lemon juice OR 1 tbs apple cider vinegar Or red wine vingar
2 tsp garlic powder OR 2 garlic cloves finely chopped
1 tsp orgeno, fresh chopped or dried
1tsp parsley, fresh chopped or dried
1 tsp Creole seasoning
1 tsp Santa Maria Seasoning
Optional: 1 pinch of cayenne or red crushed pepper
 
Directions:
 
Put all ingredients in a bowl and whisk until well blended. Dress with the desired amount on your salad.
 
Send your salad loads of love, eat slow and with Joy!
0 Comments

low carb & gluten free cheesy garlic bread!

2/27/2018

0 Comments

 
Craving some steamy, cheesy, garlicy bread, without the carbs or gluten? Try this easy recipe!
Picture
Picture
Ingredients
  • 1 large head of cauliflower, riced (about 4 cups when riced) or one bag of riced cauliflower
  • 2 eggs beaten
  • 4 oz of cream cheese
  • 1 tsp baking powder
  • 1 cup mozzarella cheese
  • 1 cup parmesan cheese
  • 1 tbsp Italian Seasoning
  • 1 tbsp Creole Seasoning
  • 6-10 cloves garlic minced
  • ¼ cup fresh parsley, chopped
  • ½ cup fresh basil, chopped
  • 1 Additional cup mozzarella cheese for top, or more depending how cheesy you like it
  • ¼ cup of parmesan cheese
 
Instructions
Preheat oven to 425 F degrees and line a large baking sheet with parchment paper.
 
Beat eggs in a large mixing bowl, then add in the riced cauliflower, cream cheese, baking powder, Italian, 1 cup of mozzarella cheese, 1 cup of parmesan cheese, Seasoning, Creole Seasoning, half of the garlic, parsley and ¼ cup of the basil. Thoroughly blend all the ingredients.
 
Transfer the mixture into a blender and blend for 5-10 seconds until well blended and the mixture has a dough-like quality. Do not over-blend.
 
With a spatula, spread mixture evenly across the baking sheet into an even layer that is about ¼ inch thick
 
Bake for 10-15 minutes or until it is light golden brown.
Take out of oven and even sprinkle with remaining garlic and basil, then sprinkle the remaining mozzarella cheese and lastly the parmesan cheese.
 
Bake for another 10 minutes or until golden brown.
 
Remove from oven and let the cheesy bread rest on the pan for 10-15 minutes.
 
Slice into “sticks” with a pizza slicer by cutting lengthwise into 1 ½ inch strips and then once horizontally.
 
Send your Scrumptious cheesy bread sticks lot of Love, Serve and Enjoy!
0 Comments

Cauliflower Or Chicken Tacos! - Low carb & Gluten Free

2/6/2018

0 Comments

 
Instead of going out for yet another Taco Tuesday that will leave you bloated and overly full; enjoy making these low carb and gluten free tacos! I either use butter lettuce or Siete gluten free tortillas. Siete tortillas are made with Cassava which is low glycemic and are also a resistant starch. Resistant starch is a type of carbohydrate that is low glycemic, anti-inflammatory and lowers blood glucose levels because it feeds the good bacteria in your gut. Enjoy!
Picture
Picture
Ingredients:

2 chicken breasts or 1 head of cauliflower
1 red bell pepper
3 cloves of garlic finely chopped
2 tbsps paprika
2 tsps Black ground pepper
1 tbsp Creole Seasoning
2 tbsp Coconut oil
2-3 tbsp of Louisiana hot sauce, Sriracha or your favorite hot sauce
1 head of butter lettuce OR your favorite low carb and/or gluten free tortilla
Chopped cilantro as garnish
Grated cheese as garnish
*Optional: Cayenne to taste if you like a little kick
 
Directions:
 
In a pan over medium heat, melt coconut oil. Add the rest of the ingredients to the pan EXCEPT for the butter lettuce or tortilla, grated cheese and cilantro.
 
Stir and sauté for a minute or two then cover and turn down the heat slightly to medium low and let the veggies sweat and meat thoroughly cook, about 10 minutes.
 
While that’s cooking plate the butter lettuce by layering 2 large pieces of butter lettuce on top of each other for each cup. When meat and veggies are completely cooked, scoop into the lettuce cups and sprinkle cilantro and cheese on top.
 
Send you scrumptious Tacos lots of LOVE and fully ENJOY your Taco Tuesday!
0 Comments

cauliflower Chowder! - Low carb and Gluten free

1/17/2018

0 Comments

 
Picture
Recipe Wednesday is back Y’all! Today I’m making a low carb & gluten free Bacon and Jalapeño Cauliflower Chowder! Who needs inflammatory, carb filled corn chowder when you have this anti-inflammatory, healing and great for fortifying your immune system Chowder! Yay! Enjoy! 

Here’s the recipe:

Ingredients:                 
4 slices bacon, diced

2 tablespoons unsalted butter

4 cloves garlic, finely chopped

1 onion, finely chopped

1 carrot, diced

2 stalks celery, diced    

2 cups bone broth or chicken broth

1 cup of coconut milk or cream

1 head cauliflower, chopped

2 bay leaves

1 tablespoon of Creole Seasoning

4 tablespoons finely chopped fresh parsley

1 jalapeno thinly sliced

Ground black pepper, to taste

1-4 tablespoons coconut flour *optional, add coconut flour to thicken if you want your chowder thicker

Instructions:
Melt butter in a large stockpot or Dutch oven, that’s fancy talk for big pot, over medium heat. Add bacon and cook until brown and crispy, about 5-8 minutes. Transfer to a plate to cool. (Don’t be basic or afraid of fat and blot with a paper towel, you’re better than that, and you know fat is good for you).

Keep the render fat in the pot and add your garlic, onion, carrots, celery and cauliflower. Stir and cook, until everything is well coated in the fat. Add chicken broth and one tablespoon of the chopped parsely, turn up the heat to medium high and cover the pot with the lid and cook until everything is tender, about 5-7 minutes. Uncover and add coconut milk and stir.

Transfer everything to a blender and blend until well blended but still thick; about 10 seconds on a medium setting.

Transfer everything back into the pot. Stir in the Creole seasoning and pepper. Add more if you like. If you are not eating the chowder right away, add bay leaves and let it simmer with the lid on.

When ready to eat, check the consistency. If the chowder is too thick, add more coconut milk as needed or if it’s too thin, sprinkle a thin layer of coconut flour over the entire top of the chowder and stir until desired consistency is reached.

 Serve in a bowl and garnish with bacon, jalapeno and parsley to your desire.

Before eating, send your food lots of Love and Eat with Joy. Enjoy!
0 Comments
<<Previous

    Author:

    Lauren Clayton
    creator of Scrumptious Creole Kitchen and all the recipes on this blog and in the Scrumptious Creole Kitchen Cookbooks!

    Archives

    February 2019
    October 2018
    September 2018
    June 2018
    April 2018
    February 2018
    January 2018
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017

    Categories:
    Recipes
    Videos
    Snacks  & Appetizers
    Soups
    Salads
    Mains
    Crockpot
    Dessert

    All

    RSS Feed

Proudly powered by Weebly
  • Home
  • Store
  • About
  • Blog