Chipotle Chicken Kebabs with Avocado Cream Sauce

Doesn't that sound delish?!

Chipotle Chicken Kebabs with Avocado Cream Sauce

http://www.traceysculinaryadventures.com/2013/08/chipotle-chicken-kebabs-with-avocado.html

Chipotle Chicken Kebabs with Avocado Cream Sauce
barely adapted from Annie's Eats

Chicken
juice of 1 lime
1/4 cup canola oil
1/2 teaspoon kosher salt
1/4 + 1/8 teaspoon chili powder
1/4 + 1/8 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1 clove garlic, minced
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons minced chipotle in adobo (seeds removed)
1 lb boneless, skinless chicken breasts cut into 1 1/2-inch pieces
minced fresh parsley, to garnish

Avocado Cream Sauce
1 avocado
1/2 cup nonfat greek yogurt
1 clove garlic, minced
Juice of 1 lime

Whisk together the lime juice, canola oil, salt, chili powder, paprika, cumin, cayenne pepper, garlic, brown sugar, and chipotle in a pie plate. Add the pieces of chicken and toss to coat. Cover the plate with plastic wrap and refrigerate for at least 30 minutes (or up to an hour), stirring and turning the chicken once at the halfway point as it marinates. 

Set a grill pan over medium to medium-high heat. While it's heating up, thread the chicken onto skewers (throw away any remaining marinade). Transfer the kebabs to the grill pan, and cook, turning every few minutes so all sides are browned, until an instant-read thermometer registers 160 F. Transfer the kebabs to a plate, tent with foil to keep warm, and allow to rest for at least 5 minutes. 

Meanwhile, make the avocado sauce: Split the avocado in half and remove the pit. Scoop out the flesh and add to the bowl of a food processor along with the yogurt, garlic, and lime juice. Process until the sauce is smooth, scraping down the sides of the bowl as necessary. Season the sauce to taste with salt and pepper. Sprinkle the kebabs with the minced parsley to garnish, and serve with the avocado sauce for dipping.

Jalapeno Popper Cauliflower Casserole - low carb and gluten free

Found another interesting recipe on Pinterst today.

http://www.ibreatheimhungry.com/2013/08/jalapeno-popper-cauliflower-casserole-low-carb-and-gluten-free.html

Jalapeno Popper Cauliflower Casserole (Low Carb and Gluten Free)

Yield: 6 servings

Serving Size: generous 1/2 cup

A low carb cauliflower recipe inspired by the jalapeno popper! Kid friendly, this is a recipe the whole family will love! Serve as a side, or with a salad for a main dish!

Ingredients

• For the puree:
• 1 head of cauliflower
• 2 Tbsp heavy cream
• 1 Tbsp butter
• 1/4 cup sharp cheddar cheese, shredded
• 1 Tbsp raw jalapenos, chopped
• 1/4 tsp garlic powder
• salt and pepper to taste
For the cream cheese layer:
• 6 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa verde
For the topping:
• 3/4 cup colby jack cheese, shredded
• 1/4 cup raw jalapenos, sliced (seeds removed)

Instructions

• For the puree:
• Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six – eight minutes on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, jalapenos, and garlic powder. Puree until smooth (or you can leave it chunky if you prefer. Season generously with salt and pepper to taste.
For the cream cheese layer:
• Put the cream cheese in a microwave safe bowl and nuke for 30 seconds to soften. Add the shredded cheese and salsa verde, mixing thoroughly. It should be very spreadable – if not, nuke for a few more seconds.
To assemble the casserole:
• In a medium-sized oven proof dish (approximately 8 x 8), spread out a thick layer of cauliflower puree. Spread the warm cream cheese mixture on top of the puree. Top with a layer of shredded colby jack cheese, and sliced jalapenos. Bake at 375 degrees for about 20 minutes, or until the cheese is completely melted. You can finish it under the broiler for a couple of minutes to brown further if you’d like. Alternatively, microwave on high for about 6 – 8 minutes, or until the cheese is melted and the casserole is heated through. Serve hot.
• Optional – top with cooked, crumbled bacon before serving.

Notes

Approximate nutrition info per serving: 336 calories, 29g fat, 3.8g net carbs, 13g protein

Moroccan Roasted Garlic Psesto and Cashew Pizza

This looked and sounded good to me.  Might have to make it sometime.

If you want to read it from the blog I found it on go to:


http://www.halfbakedharvest.com/moroccan-roasted-garlic-pesto-and-cashew-pizza/

Moroccan Roasted Garlic Pesto and Cashew Pizza

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: Dough recipe makes 2 (12 inch) pizzas, Pesto and topping for 1 pizza

Ingredients

• 1 pound of your favorite pizza dough
Moroccan Roasted Garlic Pesto
• 1 cup fresh cilantro, torn
• 1/4 cup fresh parsley, torn
• 1/4 cup fresh mint, torn
• 1/2 a jalapeno, seeded and chopped
• 2 tablespoon chashews or pistachios
• 1/4 cup olive oil
• 2 tablespoon feta cheese, crumbled
• 1/4 teaspoon pepper
Toppings
• 1 small Zucchini, sliced into thin rounds (or half of a large)
• 1 roasted red pepper, sliced thin strips (or half of a large)
• 1 (4 ounce) jar marinated artichokes
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne (use less for less heat)
• 1/8 teaspoon cinnamon
• 1/8 teaspoon turmeric
• 1/3 cup kalamata olives (or a mix of green + kalamata)
• 1 cup fresh mozzarella cheese, shredded
• 1/2 cup feta cheese, crumbed
• 1/4 cup roasted chashews

Instructions

1. Prepare the dough 1 1/2 to 2 hours ahead of time. While the dough rises roast the garlic and make the pesto.
2. Preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil and roast in a baking dish for 45 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl, set aside.
3. Place the cilantro, parsley, mint, jalapeño, garlic and cashews in the bowl of a food processor. Pulse a few times until well chopped. Stream in the olive oil and pulse until combined. Add the feta and pulse a few more times or until combined.
4. Preheat the oven to 375 degrees.
5. In a large bowl add the zucchini, pepper and drained artichokes. Add 1 teaspoon olive oil, the smoked paprika, cumin, cayenne, cinnamon, turmeric, and a pinch of pepper. Toss really well making sure the spices are evenly coating the veggies and there are no clumps. Set aside.
6. Once the pizza dough is ready to go, divide the dough in half. Place half the dough aside for another use (or make 2 pizzas) or freeze for later. With the remaining dough roll/press into one 10 to 12 inch round circle or rectangle (you may go smaller or larger depending on how thick you want your crust). Top with as much of the pesto as desired and then sprinkle on the mozzarella cheese. Add the veggies in an even layer. Then sprinkle on the olives and half the feta cheese.
7. Bake at 375 degrees for 30 - 35 minutes or until your desired doneness. You may also cook this pizza on a pizza stone or using the skillet method , but I recommend cooking the veggies before hand.
8. Let the pizza sit five minutes and then sprinkle with the roasted cashews and the remaining feta. Cut and serve!