Roasted Smashed Potatoes

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GATHER YOUR INGREDIENTS

• 2 pounds small Red Bliss potatoes (about 18), scrubbed (see note)
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon chopped fresh thyme leaves
• Kosher salt and ground black pepper

BEFORE YOU BEGIN
This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left too long. A potato masher can also be used to “smash” the potatoes.

INSTRUCTIONS

1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. 
2. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. 
3. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes.
4.  Remove foil and cool 10 minutes. 
5. If any water remains on baking sheet, blot dry with paper towel.
6. Drizzle 3 tablespoons oil over potatoes and roll to coat. 
7. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. 
8. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. 
9. Roast potatoes on top rack 15 minutes. 
10. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. 
11. Serve immediately.

Keto sausage and chive muffins

INGREDIENTS

• 1-1/2 cups almond flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/3 cup sour cream
• 1/4 cup melted butter
• 227 grams breakfast sausage, cooked and drained
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives

DIRECTIONS

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
2. In a large bowl, whisk together the almond flour, baking powder, and salt. Set it aside.
3. In another large bowl, whisk together the eggs, sour cream, and melted butter. Combine the egg mixture with the almond flour mixture. Fold in the cooked sausage, cheddar cheese, and chives. Let the dough sit for five to ten minutes.
4. Scoop the dough onto the baking sheet and bake until they are golden, about 10 to 12 minutes.
5. Allow the biscuits to cool for at least five minutes before enjoying. Store in the refrigerator for up to three days.

Tacos with shrimp, avocado and mango

Tacos with shrimp, avocado and mango

• 18 large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• juice of 1 lime
• 4 garlic cloves, chopped
• 1/2 cup cilantro, chopped
• salt and pepper to taste

For Salsa

• 2 avocados from Mexico, diced
• juice of 1 lime
• 1 mango, diced
• 1/2 jalapeño, diced
• 1/2 red onion, minced
• 1/2 cup cilantro, chopped
• 1/2 red pepper, diced
• 1 tablespoon olive oil
• salt and pepper to taste
• 6 taco tortillas

1. Pour the oil into a skillet over medium heat. Sauté the shrimp four to five minutes with the cumin, chili powder, paprika, cayenne pepper and lime juice. Add the garlic and cilantro and continue to cook for an additional minute. Season with salt and pepper and set aside.
2. Mix together all of the salsa ingredients, saving some of the cilantro as garnish. Fill the tortillas with the salsa, add the shrimp, and garnish with cilantro. Serves 6.
3. Even though serving avocados on game day won’t guarantee that your team wins, it is a sure-fire way to please a crowd and make your party one that guests will be cheering for.

Slow Cooker Pesto Chicken

SERVES
4

INGREDIENTS

• 1 clove garlic, crushed
• 1 cup loosely packed fresh basil leaves, divided
• 1/4 cup toasted pine nuts
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 1 cup halved cherry tomatoes (optional)

INSTRUCTIONS

1. Pulse the garlic in a food processor fitted with the blade attachment until coarsely chopped, 5 to 6 pulses. Add 1/2 the basil and pulse until the leaves are coarsely chopped, 5 to 6 pulses. Add the remaining basil and pine nuts. Pulse into a coarse paste, 10 to 12 pulses. Add the oil and 1/4 teaspoon of the salt. Pulse until just combined into a coarse paste; set aside.
2. Season the chicken breasts with the remaining 3/4 teaspoon salt and the pepper. Place the chicken in a 3- to 5-quart slow cooker. Add 3 tablespoons of the pesto and toss to combine. Place the remaining pesto in the refrigerator.
3. Cover and cook on the LOW setting until the chicken is cooked through, registering 165°F on an instant-read thermometer, 1 1/2 to 2 1/2 hours. If desired, stir the tomatoes in during the final 30 minutes of cooking.
4. Uncover and stir in the reserved pesto. To serve, toss with cooked pasta, serve on a sandwich bun, tuck in a wrap, or serve on top of cooked rice or cauliflower rice.

RECIPE NOTES
Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Make ahead: The pesto can be made up to 1 week in advance. Cover the surface of the pesto with olive oil to prevent discoloration, and refrigerate in an airtight container for up to 1 week or freeze for up to 2 months.

NUTRITION

Per serving, based on 4 servings. (% daily value)
Calories-392
Fat-18.5 g (28.5%)
Saturated-2.6 g (13.1%)
Carbs-1.7 g (0.6%)
Fiber-0.5 g (2.0%)
Sugars-0.3 g
Protein-52.5 g (104.9%)
Sodium-573.1 mg (23.9%)

Colorful Black Lentil Salad with Walnuts & Herbs

MAKES 6 to 8 servings

INGREDIENTS

• 1 pound (2 to 2 1/4 cups) dry Black Beluga lentils
• 4 cups chicken broth (optional)
• 1/2 cup dry-packed sun-dried tomatoes
• 1 large yellow onion
• 3 bell peppers (ideally a mix of orange, yellow, and red)
• 3 cloves garlic
• 1/2 cup olive oil, divided
• 1 cup walnuts, toasted and chopped
• 1 cup flat parsley leaves, roughly chopped
• 1 cup mint leaves, roughly chopped
• 1 1/2 ounces Parmesan cheese, divided (omit for a vegan salad)
• 1 lemon, juiced and zested
• 2 tablespoons pomegranate molasses (make sure it is pure pomegranate molasses with no added sugar)
• 2 teaspoons flaky or kosher salt, or more to taste
• Freshly ground black pepper

INSTRUCTIONS

1. Rinse the lentils well and place them in a saucepan. Add the chicken broth, if using, or simply cover them with about 4 cups of water. Salt lightly. 
2. Bring to a boil, and then lower the heat and cover the pot, and cook the lentils for about 25 to 30 minutes. 
3. Test them after 20 minutes; cooking time will vary according to freshness and age of the lentils. You should turn off the heat when the lentils are toothsome and tender, but not yet mushy or falling apart. 
4. When the lentils are done cooking, spread them out on a baking sheet to cool.
5. Meanwhile, finely chop the sun-dried tomatoes and place them in a heatsafe container. Pour about 1/2 cup of boiling water over the tomatoes and set them aside to steep.
6. Dice the onion, and clean out the bell peppers and dice them as well. Finely mince the garlic. Heat about 1/4 cup of olive oil in a sauté pan over medium heat and add the onion, bell peppers, and garlic. Cook for 4 to 6 minutes, or until the onion is just beginning to be translucent, but the peppers have not yet lost their snap or color.
7. Turn off the heat and mix the onion mixture with the lentils in a large bowl. Drain the tomatoes (reserve about 1/4 cup of the steeping liquid) and stir them in, as well as the toasted walnuts, chopped parsley and mint, and the lemon zest. Grate about 1 ounce of the Parmesan cheese and stir this in as well.
8. In a smaller bowl or measuring cup, whisk together the remaining 1/4 cup olive oil, the 1/4 cup of steeping liquid from the sun-dried tomatoes, the lemon juice, and the pomegranate molasses. Toss this dressing with the lentils. Taste for seasoning, and stir in salt and pepper.
9. Spread the lentils on a serving plate or in a bowl, and use a vegetable peeler to shave the remaining Parmesan into flakes. Sprinkle these over top and serve.

Per serving, based on 12 servings. (% daily value)

Calories - 280

Fat - 12.1 g (18.7%)

Saturated - 2.1 g (10.4%)

Carbs - 33.0 g (11.0%)

Fiber - 6.2 g (25.0%)

Sugars - 6.1 g

Protein -12.2 g (24.4%)

Sodium - 276.9 mg (11.5%)

Cauliflower Mac and Cheese

https://thatlowcarblife.com/cauliflower-mac-and-cheese/

yield:  6 SERVINGS prep time:  5 MINUTES cook time:  10 MINUTES total time:  15 MINUTES

Ingredients

• 16 ounces cauliflower, chopped into macaroni sized pieces
• ¼ cup heavy cream
• 2 ounces cream cheese, room temperature
• 1 cup grated cheddar cheese
• 1/3 cup grated Monterey jack cheese
• ½ teaspoon ground mustard
• ½ teaspoon salt
• ½ teaspoon cracked pepper

Instructions

1. Bring a pot of water to a boil. Add the cauliflower pieces and boil for 5 minutes.
2. Drain the water and return the cauliflower to the pot over low heat.
3. Add the remaining ingredients and stir well until the cheese has melted fully, about 3 minutes.
4. Serve immediately.

Notes
Use whatever blend of cheeses you prefer in your mac and cheese.

Nutrition Information:
YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 218 TOTAL FAT: 16g SATURATED FAT: 9g TRANS FAT: 0g UNSATURATED FAT: 5g CHOLESTEROL: 45mg SODIUM: 384mg CARBOHYDRATES: 7g FIBER: 2g SUGAR: 2g PROTEIN: 9g

Pommes Persillade

SERVES - 6 to 8
PREP TIME:15 minutes
COOKING TIME:25 minutes to 30 minutes

INGREDIENTS

• 4 medium russet potatoes (about 1 1/2 pounds total)
• 1 tablespoon plus 3/4 teaspoon kosher salt, divided
• 2 cloves garlic
• 1/2 bunch fresh flat-leaf parsley
• 1 ounce Parmesan cheese, finely shredded (about 1/2 cup)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

INSTRUCTIONS

1. Peel and cut 4 medium russet potatoes into 1-inch cubes. 
2. Place the potatoes in a large pot and add enough cold water to cover potatoes by 1 inch. 
3. Stir in 1 tablespoon of the kosher salt. 
4. Cover and bring to a boil over high heat. Uncover and reduce heat to low to maintain a gentle simmer. 
5. Cook until potatoes are easily pierced with a knife but not falling apart, 12 to 14 minutes. Meanwhile, line a baking sheet with paper towels.
6. Drain the potatoes, then transfer onto a baking sheet and spread into a single layer. Pat the potatoes dry with more towels and let cool for 10 minutes. 
7. Meanwhile, mince 2 garlic cloves, coarsely chop the leaves from 1/2 bunch fresh parsley, and finely shred 1 ounce Parmesan cheese (about 1/2 cup). 
8. Microwave 4 tablespoons unsalted butter in a large microwave-safe bowl until melted, about 30 seconds. 
9. Add the garlic, parsley, 1/2 teaspoon black pepper, and the remaining 3/4 teaspoon kosher salt, and stir to combine. Set aside.
10. Heat 2 tablespoons olive oil in a 10-inch cast iron or nonstick skillet over medium-high heat until shimmering. 
11. Working in batches if needed, add the potatoes and cook, stirring and flipping them often, until golden-brown and crisp on all sides, 10 to 12 minutes total. 
12. Transfer the potatoes into the bowl of garlic butter and toss to coat. Transfer into a serving bowl and garnish with the Parmesan.

Per serving, based on 8 servings. (% daily value)
Calories  - 195
Fat - 11.1 g (17.0%)
Saturated - 5.3 g (26.5%)
Carbs - 20.1 g (6.7%)
Fiber - 1.6 g (6.2%)
Sugars - 0.8 g
Protein - 5.0 g (10.1%)
Sodium - 299.2 mg (12.5%)

Chicken Thighs with Olives and Tomato Sauce

Yield
6 servings (serving size: 2 chicken thighs and about 1/3 cup sauce)

Ingredients

• 12 chicken thighs (about 4 pounds), skinned 
• 1 teaspoon kosher salt, divided 
• 1/4 teaspoon freshly ground black pepper, divided 
• 1 teaspoon olive oil 
• 1 1/2 tablespoons minced garlic 
• 1/4 cup dry white wine 
• 3 tablespoons tomato paste 
• 2 to 3 teaspoons crushed red pepper 
• 1 (28-ounce) can diced tomatoes, drained 
• 1/4 cup sliced pitted kalamata olives
•  2 tablespoons chopped fresh flat-leaf parsley 

How to Make It

1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper. 
2. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. 
3. Place chicken in an electric slow cooker. 
4. Add garlic to pan, and sauté 30 seconds, stirring constantly. 
5. Add wine, scraping pan to loosen browned bits; cook 30 seconds. 
6. Place wine mixture in cooker. 
7. Add tomato paste, crushed red pepper, and tomatoes to cooker. 
8. Cover and cook on HIGH 4 hours. 
9. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.

Chef's Notes
Add capers along with the olives, parsley, and seasoning for a more briny flavor, if you like. The parsley goes in last to keep its flavor and color intense.
Nutritional Information

Calories 270 Fat 12.9g Satfat 3.3g Monofat 5.6g Polyfat 2.8g Protein 29.1g Carbohydrate 8.7g Fiber 2.2g Cholesterol 99mg Iron 2.4mg Sodium 658mg Calcium 44mg

Spicy Slow-Roasted Salmon With Cucumbers and Feta

YIELD4 to 6 servings

TIME30 minutes

INGREDIENTS

• ¾  cup extra-virgin olive oil
• 2 ½  teaspoons red-pepper flakes
• ½  teaspoon smoked paprika
• 1  tablespoon fennel seeds, crushed
• 1  tablespoon coriander seeds, crushed
•  Kosher salt and black pepper
• 1  (2-pound) skinless salmon fillet
• 1  large English cucumber or 3 Persian cucumbers
• 4  ounces feta, crumbled (about 1 cup)
• ¼  cup parsley leaves

Roasting salmon low and slow in a shallow pool of olive oil guarantees that it won't overcook — and that it'll soak up whatever other flavors are swimming in the oil. Dried chile, fennel and coriander provide a crunchy bite and sneaky heat to the buttery salmon. Serve it warm or at room temperature, with cucumbers, drizzles of more spicy oil, and feta, for a little more plushness. Store any leftover salmon for up to 2 days in the oil, so it doesn’t dry out.

PREPARATION

1. Heat the oven to 300 degrees. In an ovenproof skillet large enough to hold the salmon, combine olive oil, red-pepper flakes, paprika, fennel seeds, coriander seeds and a pinch each of salt and pepper. Cook over low heat, stirring occasionally, until fragrant and just simmering, about 5 minutes.
2. Pat the salmon dry, then sprinkle with salt and place in the spiced oil flesh side up. Spoon some of the oil over the salmon, then bake, basting occasionally, until cooked through, 15 to 25 minutes. (You will know if the salmon is done when the fish flakes when cut into with a knife or fork or when an instant-read thermometer inserted into the thickest part reaches 120 degrees.)
3. While the salmon roasts, peel the cucumber and cut into bite-size pieces. Sprinkle with salt.
4. Break the salmon into large pieces on a serving platter. (Alternatively, you can make the salmon in advance, and eat it at room temperature.) Scatter the cucumbers around the salmon, then top with feta and parsley. Drizzle chile oil over everything to taste. (You will have more than you need — dip bread into any remaining oil.)

Essential Sauces

https://www.thespruceeats.com/simple-sauce-recipes-101780

• 01of 17

  Béchamel Sauce

   

  

  The Spruce

  Made from flour, butter, and milk, a simple béchamel sauce can carry you far as a home cook. In fact, it’s considered one of the five mother sauces, meaning you can create a number of other popular sauces by using béchamel as a base. Enjoy it atop classic Italian cannelloni or simply drizzle it over roasted carrots and parsnips. 
• 02of 17

  BBQ Sauce

   

  

  The Spruce

  If baseball is America’s favorite pastime, barbecue is its favorite foodie delight. Originally developed in the American South, barbecue sauce has become something of a cultural symbol, with various regions sporting their own signature recipes. And, with all the different ways in which you can jazz your barbecue sauce up (like this barbecue sauce that has rum in it, because why not?), you can personalize your next rack of ribs or skewers of fried tofu and have your guests asking what your secret is.
• 03of 17

  Rémoulade

   

  

  The Spruce

  At its most basic, a rémoulade is a mayonnaise or aioli-based sauce that’s often served for dipping with meat, fries, or seafood. This rémoulade is Louisiana’s answer to the classic recipe, adding cornichons, a hearty mustard, and hot sauce. Its flavor is as lively as a parade down Bourbon Street and it’s perfect on this shrimp po' boy. 
• 04of 17

  Chimichurri

   

  

  Lisovskaya/Getty Images

  The Argentines love their barbecue, so it’s only natural they created a sauce to accompany it. Chimichurri is a classic Argentinian sauce made with oregano, vinegar, and heaps of parsley. It’s a lovely, fresh flavor to add to smoky tira de asado or spicy chorípan. 
• 05of 17

  Satay Sauce

   

  

  The Spruce

  Equally as delicious in desserts as they are in savory dishes, peanuts are a real gift. The Thai pair their classic peanut satay sauce with skewers of juicy meatand fresh, delicate spring rolls, alike. It’s also a cinch to make, requiring only the right ingredients and a food processor or blender.
• 06of 17

  Caramel Sauce

   

  

  
  

  SMarina/Getty Images

  Caramel sauce is incredibly simple to make—after all, it's just a combination of sugar, flour, butter, and milk—but the way it transforms desserts makes it a culinary unicorn. So go ahead, make some magic and drizzle it over your coffee ice cream or on your fried apple pie. 
• 07of 17

  Bolognese Sauce

   

  

  Aleksandra Iakoleva/Getty Images

  Created in Bologna, Italy (hence its name), Bolognese is a meat-based sauce with tomatoes simmered in. Traditionally, it’s layered overtop a flat pasta noodle, like tagliatelle, but it’s also tempting to eat it straight from a spoon. This version calls for both ground beef and pancetta, which is as delicious as it sounds. 
• 08of 17

  Indian chutney

   

  

  Rob Lawson/Photolibrary/Getty Images 

  Chutney originated in India, where each region uses its own characteristic blend of fruits, vegetables, spices, and herbs to serve with a variety of dishes. It can be sweet and chunky—like this papaya and raisin chutney—or smooth and savory like this South Indian coconut version. Make it with dosa for a light snack or kebabs for an all-out Indian spread.
• 09of 17

  Chermoula

   

  

  The Spruce

  The word “chermoula” rolls off the tongue just as well as its flavor plays on it. This Moroccan creation centers around cilantro and saffron, and is traditionally used to marinate fish. That said, it’s just as well spooned over Moroccan potato cakes, or maakuoda batata. 
• 10of 17

  Mexican Chocolate Sauce

   

  

  Ben Monk / DigitalVision / Getty Images

  This Mexican chocolate sauce adds cinnamon and coffee liqueur to the classic recipe, making churros and chocolate cake even easier to enjoy (though, we’re pretty sure you could spread it on sandpaper and it would still taste good).
• 11of 17

  Green Goddess Dressing

   

  

  The Spruce / Laurel Randolph

  Green goddess dressing is a salad all on its own, blending fresh herbs like basil, parsley, and chives to create a bright, fresh sauce. It’s excellent over grilled romaine, or folded into your bulgur and summer vegetable salad.  
• 12of 17

  Chinese Plum Sauce

   

  

  Lauri Patterson / Getty Images

  This gooey plum sauce is a Chinese staple, accompanying duck platters and vegetable stir fries alike. The recipe takes some effort but once it’s complete, you’ll step into a new era—that is, life pre-plum sauce and life post-plum sauce. 
• 13of 17

  Jerk Caribbean Sauce

   

  

  The Spruce

  Jamaican Jerk sauce is as bright and hot as its native land. Its primary ingredients, Scotch bonnet peppers, allspice, thyme, and garlic play perfectly on a pork shoulder or other tough cuts of meat, destined for the charcoal grill. 
• 14of 17

  Hollandaise

   

  

  The Spruce

  Although an eggs Benedict is the classic calling card of Hollandaise, it’s also splendid on salmon fritters or a side of tender asparagus. This recipe calls for clarified butter, which is created by simmering butter and saving the fat that rises to the top. This makes your Hollandaise both tastier and easier to emulsify. 
• 15of 17

  Schug

   

  

  The Spruce / Anita Schecter

  Schug originated in Yemen but it has spread through the Middle East, referred to as harif in Israel and dakkous in the Persian Gulf. It’s a roughly ground mixture of cilantro, parsley, garlic, and spicy peppers—lots of spicy peppers. Schug complements the smoky flavor of grilled eggplantand kebabs, but it can be swapped in for mustard in a deviled egg, equally as well. 
• 16of 17

  Pan Sauce

   

  

  rudisill/Getty Images

  A pan sauce takes advantage of all the tasty bits of meat leftover in your pan, after it’s cooked. This recipe is such a pleasure to make, simply requiring a dash of wine and a few other fixings before it’s ready to serve. Ladle it over meat, crispy fingerling potatoes, or a side of sautéed wild mushrooms.