Ingredients List

• 2 (10-oz) package frozen cauliflower rice
• 4 Tbsp Avocado oil, divided
• 2 Tbsp gluten-free seasoning (like Tony Chachere’s Original Creole Seasoning, divided)
• Sea salt and freshly ground pepper
• 1 lb boneless, skinless chicken thighs, cut into 3/4-inch pieces
• 3 stalks celery, sliced about 1/2-inch thick, with leaves
• 1 red & 1 green bell pepper, cut into large dice (3 cups total)
• 12 oz Savoie’s andouille sausage, sliced into 3/4-inch disks
• 1 Tbsp tomato paste
• 2 Tbsp butter
• 1 lb medium peeled, deveined shrimp

Instructions

• Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil or parchment paper.
• In a bowl, combine the cauliflower rice, 1 tablespoon of the olive oil, 1½ teaspoons of the Creole seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to evenly distribute, spread on the prepared baking sheet and roast, tossing occasionally, until the cauliflower rice is dry and a bit crispy-edged, about 12 minutes.
• Meanwhile, season the chicken pieces evenly with 1-1/2 teaspoons of the creole seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• In a 4 to 6-quart pot oven over medium-high heat, heat 1 tablespoon of the olive oil. When hot, add the chicken and cook, turning frequently, until browned on all sides, 5 to 6 minutes total. Remove the chicken to a plate. Reduce the heat to medium and add the celery, peppers, and sausage. Cook, stirring occasionally, until the vegetables are softened and the sausage is seared in places, 4 to 5 minutes.
• Add the tomato paste and the remaining 1 tablespoon Creole seasoning, and toss to combine. Add 1/2 cup of water and scrape up any bits from the bottom of the pan. Let the mixture come to a simmer and thicken up a little, 2 to 3 minutes.
• Reduce the heat to low and stir in the butter. When incorporated, gently stir in the shrimp and chicken and cook until shrimp is slightly opaque and a little “white” in color, 3 to 4 minutes.
• Stir in the cauliflower rice, season to taste with salt and pepper, and serve.

This Indian dish tastes far more complicated than it is. Served with low-carb riced cauliflower for an easy and delicious weeknight meal. It can also be made in advance and put into the freezer. It freezes and reheats beautifully, which is why I doubled the original recipe. If you want to make a small batch to try, just half everything.

INGREDIENTS:

3 pounds boneless skinless chicken thighs
1/2 cup coconut oil or ghee
2 small diced onions, about 5 ounces
4 cloves minced garlic
2 Tablespoons fresh grated ginger
4 Teaspoons each Curry and Masala
1 Teaspoon each Turmeric and chili powder
16 ounce can of unsweetened diced tomatoes
1/2 cup heavy whipping cream or creamed coconut milk
4 Teaspoons coconut flour or 4 Tablespoons almond flour (optional, but recommended)

DIRECTIONS:

• Measure out spices, dice onions, mince garlic.
• Dice chicken thighs into 1 1/2 inch chunks
• Heat a large saucepan over medium-high heat, add coconut oil or ghee, onions, ginger, and garlic and cook until fragrant, 3 to 5 minutes, stirring constantly.
• Add all spices and cook for another minute or so.
• Pour in the tomatoes, including the juice, and stir well.
• Add diced chicken and stir to coat; season with salt and bring to a boil.
• reduce heat to medium-low, cover, and cook for 30 minutes, stirring occasionally.
• Remove cover, add the heavy whipping cream or creamed coconut milk.
• Add the almond or coconut flour, if using.
• Stir and cook for another five minutes. Remove from heat.

Serve over riced cauliflower

Prep Time: 10 minutes (Season the brisket the day before, refrigerate overnight)
Cook Time: 8 to 11 hours
Smoker Temp: 225℉
Smoker Time: 4 to 5 hours
Oven Temp: 250℉
Oven Time: 4 to 6 hours

INGREDIENTS:

• 1 (12 lb) whole packer beef brisket
• 1/3 Cup Himalayan sea salt
• 2 Tablespoons garlic powder
• 2 Tablespoon dried onion
• 2 Tablespoons dried rosemary, finely chopped
• 3 Tablespoons black pepper

DIRECTIONS:

Season the brisket the day prior to cooking:
Mix salt, garlic powder, dried onion, rosemary and pepper in a small bowl. Season the meat liberally. Place in refrigerator overnight.

• Remove from refrigerator about an hour prior to cooking and allow meat to come to room temp.
• Set smoker temp to  225℉ and preheat, lid closed, for 15 minutes.
• Place brisket fat side up on grill grate. Smoke brisket for approximately 4 to 5 hours, or until the brisket reaches an internal temperature of 160℉ to 165℉.
• Preheat oven to 250℉
• Line roasting pan with foil, or use foil pan.
• Remove brisket from grill, place fat side up in lined roasting pan or foil pan. Cover tightly with foil.
• Place in preheated 250℉ oven* until the brisket reaches an internal temperature of 205℉, approximately another 4 to 6 hours, for a total of 8 to 11 hours smoke and cook time.
• Remove from oven, allow to rest loosely covered for about an hour
• After resting, slick the brisket against the grain, about 1/4 inch thick and serve.

Notes:

*The entire process can be done on the smoker, just wrap it in the foil and skip the part where it is removed from the smoker and put into the oven. Up the temp on the grill from 225℉ to 250℉.

Pork belly is one of our favorite dishes, so I purchase a big one, cook it up, portion it out, vacuum seal it and put it in the freezer; I’m all about easy meal prep. As far as the cooking, I use one of two methods. We have a Traeger smoker, and I like to use that to give the pork belly a nice smokey flavor, then finish it up in the oven; other times I don’t want to go to the extra trouble and just do the whole process in the oven.

• Prep time: 30 minutes, overnight in refrigerator.
• Cook time 6 hours
• Smoker temp: 225°F
• Oven temp: 250°F

THE INGREDIENTS ARE SIMPLE:

12 pound pork belly
1/3 cup salt
2 tablespoons black pepper
2 tablespoons smoked paprika

Mix seasonings together, I keep an empty shaker bottle on the spice rack for just this purpose.

With the pork belly laying flat, fat side up, use a very sharp knife to make cross cuts about 1/4 inch deep, but not into the meat, and about 1 inch apart. Season pork belly, let the seasoning get down into the cuts as much as possible; flip and season the meaty side. Wrap tightly with plastic wrap, then aluminum foil; refrigerate overnight.

COOKING DIRECTIONS:

First, the Traeger method:

• Preheat Traeger to 225°F
• Place pork belly on grill, fat side up. Close lid and smoke for four hours until it’s somewhere in the neighborhood of 160°F.

The next step can be done in the smoker, but I prefer to do it in the oven.

• Line a roasting pan with foil, or use a foil pan.
• Place pork belly into pan, fat side up, and cover tightly with foil.
• Put in preheated 250°F oven for 1.5 to 2 hours, until temp reaches 195°F to 200°F
• Remove foil, raise oven temp to 500°F and continue cooking until the skin is golden brown, bubbling and crispy, about 8 to 10 minutes.
• Remove from oven and let rest for 10 minutes.
• Slice and serve; cover and refrigerate remaining belly. Once it’s thoroughly chilled slice it into portions and vacuum seal for freezer.

The Oven Method:

• Preheat oven to 275°F
• Line a roasting pan with foil, or use a foil pan. Place pork belly into pan, fat side up, and cover pan tightly with foil. Put in preheated 275°F oven for 6 hours, until temp reaches 195°F to 200°F
• Remove foil, raise oven temp to 500°F and continue cooking until the skin is golden brown, bubbling and crispy, 8 to 10 minutes.
• Remove from oven and let rest for 10 minutes.
• Slice and serve; cover and refrigerate remaining belly. Once it’s thoroughly chilled slice it into portions and vacuum seal for freezer.