Low-Carb Recipe: Crockpot Smoky Chicken Barbecue

Another popular dish that you may not think of using the crockpot for is barbecue chicken. This is a great way to make this classic dish even easier, and the smoky sauce is tangy rather than sweet. This recipe replaces traditional barbecue sauce (typically high in carbs) with smoked paprika, crushed tomatoes, and vinegar, giving the same flavor profile without all the sugar and carbs.

Crockpot Smoky Chicken Barbecue
(Serves 6-8.)

Ingredients:

1 Tbsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp ground black pepper
1 tsp garlic powder
1 tsp kosher salt
8 organic or naturally raised chicken pieces, bones and skin removed
1 medium onion, diced
1 Tbsp apple cider vinegar
1 can (28 oz) crushed tomatoes

Directions:

• Put the first 6 ingredients in a bowl and stir together. Add chicken pieces and toss with the dry spices until coated well.
• Put onion in crockpot, sprinkle the vinegar over, then pour the crushed tomatoes over the top.
• Arrange the chicken evenly over the top, then sprinkle whatever remains of the spices from the bowl over the top of the chicken.
• Turn crockpot on LOW, cover, and cook for 7 to 8 hours or until chicken is tender.
• You can serve your "BBQ" chicken as is, in whole pieces, spooning the sauce over the top, or you can shred it up and mix it into the sauce in the crockpot for a pulled 'pork' style. Serve in lettuce cups or on top of a bed of coleslaw for a low carb dinner.

Recipe: Toasty Spiced Rosemary Cashews

Instead of buying an expensive nut mix with preservatives and other ingredients you don't recognize, why not satisfy your guests' snacking needs with this tasty and easy recipe?  Warm, sweet, and salty, with a holiday twist, this one will satisfy just about every craving! Great for munching at parties, or just as an evening snack at home in front of the fire.

Toasty Spiced Rosemary Cashews

Ingredients:

(Photo credit: Wikipedia)

1 1/2 lbs roasted cashews
3 Tbsp chopped fresh rosemary
1/2 tsp cayenne pepper
2 tsp brown sugar
2 tsp sea salt
1 Tbsp melted butter

Directions:

• Preheat oven to 375 degrees.
• Evenly spread cashews on an ungreased baking sheet.
• Bake in preheated oven for 8 to 10 minutes until just fragrant and warm.
• Meanwhile, in a large bowl, combine the rosemary, cayenne, brown sugar, salt, and butter, stirring very well.
• When cashews are warm, remove them from the oven and add them immediately to the bowl and toss to coat well.
• Serve warm or at room temperature.

Recipe: Homemade Taco Seasoning Mix

Once you have familiarized yourself with the common seasonings for different types of cooking, it's easy to make your own seasoning mixes based on what flavors you want to impart to your dish. If you're going for a Mexican feel, a taco seasoning mix is super easy and fast to make.

This recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.

Ingredients:
       

Homemade taco seasoning (Photo credit: Southern Fairytale (Rachel))

2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 teaspoons garlic powder
1/2 teaspoon crushed red pepper flakes 
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoon black pepper

Directions: 

• Combine all ingredients in an airtight container and shake well to combine. 
• Use 2 - 3 tablespoons per pound of ground beef (use more or less according to individual taste preferences).

This recipe can also be made in larger batches if desired. Store unused amounts in an air tight container for up to 6 months.

Cinco De Mayo Recipe: Mexican Beef Pie

This easy casserole makes it simple to prepare a great Cinco De Mayo meal without a lot of work. Tasty Mexican ingredients such as corn, tomatoes, cornmeal, and chili powder go great together with the ground beef, and the ease of preparation will make this one a hit for your Cinco De Mayo party! Feel free to add other ingredients if you like, and if you like it spicy, add crushed red pepper, or substitute a can of diced tomatoes with green chilies for the plain tomatoes. Sprinkle with cheese if desired before serving.

Happy Cinco De Mayo!

Mexican Beef Pie

Ingredients:

1 lb. ground beef
1/2 cup onion, chopped
2 Tbsp butter
12 oz corn
15 oz diced tomatoes (do not drain juice)
1/4 tsp black pepper
1 1/2 tsp salt
2 tsp chili powder
3 cups water
1 cup cornmeal 
1 egg, beaten
1/2 cup ripe olives, chopped

Directions:

1.  Preheat oven to 400 degrees.  Get out a skillet and sauté ground beef and onion in butter until beef is browned. Add the corn, tomatoes, pepper, salt, and chili powder; set aside.
2. Boil the 3 cups water in a medium saucepan. Once it begins to boil, slowly stir in the cornmeal and 1 teaspoon of salt. Turn it down to low heat and stir constantly, cooking, until very thick. Remove from heat and add the beaten egg and olives. 
3. In a 2 quart casserole dish, spread half the cornmeal mixture and top with beef mixture. Use the remaining cornmeal mixture and drop by spoonful on top of the beef mixture layer. 
4. Bake in preheated oven for 25 to 30 minutes or until nicely browned.

Gluten-Free Recipe: Rice & Bean Chili Pie

This wholesome recipe is packed full of healthy fiber and great flavor! Who says cooking gluten-free has to be boring?  This one combines heart-healthy kidney beans with brown rice, cheese, and lots of spices for a new take on chili - and pie! :-)

Rice & Bean Chili Pie - Gluten Free

Ingredients:

1/2 Tbsp olive oil
1 cup chopped onion
1 tsp chili powder
1 tsp ground cumin
1/2 garlic powder
1/4 tsp salt
1 can (15 oz) kidney beans, drained
1 1/2 cups cooked brown rice
3/4 cup shredded Cheddar cheese
3/4 cup milk
2 beaten eggs

Directions:

• Preheat oven to 350 degrees. Lightly oil a 10 inch pie pan.
• Put the olive oil in a pot over medium heat. When hot, add the onion and stir, cooking until soft, then add the chili powder, cumin, garlic powder, and salt, stirring and cooking for 1 minute, just until fragrant.
• Add the beans and rice to the pot, stirring to combine well, then stir in the cheese, milk, and eggs, mixing well.
• Turn the mixture out into the prepared pie pan.
• Bake (uncovered) in preheated oven for 25 minutes, until the edges are slightly brown and the center has set up (not runny).
• Remove from oven and allow to rest for 15 minutes before slicing to serve.

Recipe: One-Pot Meal: Turkey Black Bean Chili

This tasty recipe is simple to cook and clean up after - it only takes one pot! It's full of healthy fiber and hearty flavors, and makes a great meal to fight off the winter chill.

Turkey Black Bean Chili
(Serves 4-6.)

Ingredients:

(Photo credit: dejahthoris)

1 1/4 lb ground turkey (organic is best)
1 Tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
1 garlic clove, minced
1 cup whole kernel corn, canned or frozen
1 can (15 oz) black beans, rinsed and drained well
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
1 Tbsp chili powder or chili seasoning mix (more or less to taste)
salt and pepper to taste

Directions:

1. In a big pot over medium heat, put ground turkey and olive oil. Cook, breaking up the turkey, until the turkey is no longer pink.
2. Add the onion and green pepper and continue cooking until the both are softened, then add the garlic and cook for 1 minute more, stirring steadily.
3. Add remaining ingredients to pot, stir to combine, then slightly cover pot, turn heat down to low, and simmer slowly for 20 to 30 minutes or until flavors combine.
4. Serve hot out of the pot.

Recipe: Louisiana Crockpot Chili

Chili is a natural fit for the slow cooker, with a medley of ingredients and spices that blend together over several hours of low-heat cooking, creating layers of hearty flavor. This Cajun version includes the Louisiana flavors of sausage, pork, red pepper, and tomatoes for a delicious twist on chili that will have everyone coming back for second helpings!

Louisiana Chili Time
(Serves 8.)

Ingredients:

 (Photo credit: Wikipedia)

1 lb andouille sausage, diced
1 lb ground pork
2 big onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 celery stalks, diced
4 garlic cloves, minced
1 (28 oz size) can crushed tomatoes
1 (15 oz size) can diced tomatoes
1 (28 oz size) can kidney beans, drained (or 1 cup dry beans, rinsed and soaked)
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1/4 tsp chili powder
dash or two hot pepper sauce
pinch instant chicory or coffee (optional)
salt and pepper to taste

Directions:

• In a heavy skillet or Dutch oven over medium-high heat, cook the andouille sausage and ground pork until pork is lightly browned; break it up as you cook it.  Remove with a slotted spoon and put in crock pot.
• Add the remaining ingredients to the crockpot and stir well.
• Cover, set on Low, and cook 6-8 hours, until veggies and beans are soft and flavors are blended.
• Taste and adjust seasonings. Add a bit of water to thin it out if desired.
• Serve hot with crusty bread on the side.

Recipe: Crockpot Chili Beef Tamales

This new twist on a classic Southwestern dish takes the work out of the tamale. With the tasty tamale flavors of corn, beef, chili & cheese, this dish is a snap to make. Simple, delicious, and easy, this one will have everyone coming back for seconds!

Crockpot Cornmeal Chili Beef Tamales

Ingredients:

1 pound lean grass-fed ground beef
1 1/2 cups milk
3/4 cup cornmeal
1 egg, beaten
15 oz corn
15 oz tomatoes, diced
1 envelope of chili seasoning mix
1 cup Cheddar cheese, shredded

Directions:

1.  Over medium-high heat, brown the beef and then drain off the fat. 
2. Add all the ingredients to the crockpot except the cheese. 
3. Cook on HIGH for 1 hour then turn down to LOW and continue cooking for 3 more hours. 
4. Add the cheese and cook for 5 more minutes just to melt the cheese.

For more great Southwest recipes, check out The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, by Cheryl & Bill Jamison.

This collection of 300 flavorful recipes is sure to whet your appetite. From salsa, fajitas, enchiladas, and pinata pollo - just to name a few - this book provides you with delicious American Southwest border cuisine.

Low Carb Recipe: Tangy Chili Jicama Salad

Mmmm...this fresh and tasty salad blends tangy citrus flavors with the sweetness of peppers and jicama (a crunchy, mild root vegetable - you can find it in the produce sections of most major grocery stores) and chili powder and cilantro for a unique flavor combination that will have your tastebuds dancing for joy!

Tangy Chili Jicama Salad
(Serves 2-4.)

Ingredients:

Pachyrhizus erosus, common name Jicama, a root vegetable. (Photo credit: Wikipedia)

1 large lime, zested and juiced
1 small orange, zested and juiced
1 tsp honey (optional)
1/4 tsp chili powder
1/4 tsp kosher salt
1/8 tsp black pepper
2 Tbsp olive oil
1 medium or 2 small jicama
1 red bell pepper, diced
2 green onions, chopped
2 Tbsp chopped fresh cilantro

Directions:

• In a large salad bowl, put the lime zest and juice, orange zest and juice, honey, chili powder, salt, black pepper, and olive oil, and whisk together until well combined; set aside.
• Peel the jicama and cut into thin strips, like shoestring potatoes. 
• Put jicama into bowl with dressing, add the bell pepper, onions, and cilantro, and toss to coat. 
• Cover bowl with plastic food wrap and refrigerate for at least 30 minutes for flavors to blend.
• Remove and toss again.
• Serve cold.

Recipe - Bacon-Wrapped Mustard Chicken Strips

A package of Oscar Mayer brand turkey bacon. (Photo credit: Wikipedia)Here's another simple recipe that will make you look like a gourmet chef! Choose organic meats if at all possible, and prepare the sauce ahead of time to reduce last-minute prep time even further.

Bacon-Wrapped Mustard Chicken Strips

Ingredients: 

4 chicken tenders, each cut in half lengthwise
8 strips of bacon, uncooked, use turkey if you wish
1/4 cup spicy brown mustard
1/4 cup olive oil mayonnaise
1/4 tsp chili powder

Directions:

• In a bowl, whisk together the mustard, mayonnaise, and chili powder.
• Take 1/4 cup of sauce out and put in a separate bowl, cover, and put in refrigerator. This is your dipping sauce.
• Lay chicken strips out on a glass plate or shallow dish and spread the remaining mustard sauce over them, making sure to completely coat each strip; set aside and let marinate for 15 minutes.
• When ready to prepare, preheat broiler, with rack about 6 inches away from heat source.
• Take one chicken strip out of marinade, take one piece of bacon, and wrap it around the chicken starting at the top and working your way down to the bottom; lay it on the broiler pan. Repeat with each marinated chicken strip, laying each one on broiler pan, arranging them evenly. Discard any marinade remaining in the pan you had the chicken in. (Note: When you lay them on the broiler pan, try to have the loose bacon ends facing down.)
• Put bacon wrapped chicken under the broiler for about 4 to 5 minutes, then turn and broil for another 4 to 5 minutes. The bacon should get crispy and the chicken should be cooked through.
• Remove to paper towel covered cooling rack.
• Serve with the dipping sauce you saved in the beginning.

This is a good snack for a protein rich - low carb diet, but be sure to check your mustard and mayonnaise labels. You may use turkey bacon for less fat.