Mackerel Jalapeño Poppers

Mackerel Jalapeño Poppers
Prep Time
10 minutes, plus 20 minutes cook time
Number of Servings
Serves 4
Ingredients
  • 8 to 12 Medium/Large-sized Jalapeño Peppers
  • 1 Can of Safe Catch Wild Mackerel
  • 8 oz Softened Cream Cheese
  • 1 tsp Onion Powder
  • [q:1/2] tsp Garlic Powder
  • [q:1/4] tsp Paprika
  • Salt and Pepper, to taste
  • 1 cup of Your Favorite Shredded or Grated Cheese
  • Freshly Chopped Parsley & Red Pepper Flakes for Garnish
Directions
  1. If you’re using your oven, prep your oven to 400 or your grill or smoker to 350 degrees.
  2. Next, prepare your Safe Catch Mackerel by opening the tin and flaking the fish with the oil until everything is combined. Add this mixture to your mixing dish.
  3. Add in your cream cheese and use a fork to mash the cream cheese into the mackerel until both are evenly combined together. Add in your seasonings and set aside.
  4. Before slicing each jalapeno in half, place your cooking gloves on. Then, slice each jalapeño in half and carefully remove the seeds/insides.
  5. Set each jalapeño on a parchment paper-lined baking tray if using an oven OR on a tray or plate to transfer to your grill.
  6. Use a spoon or your hands (I find this easier) to distribute your mackerel and cream cheese filling into each of the pepper halves.
  7. If grilling or smoking, you can gently lay them on your grill or smoker and cook on low, until cooked to desired tenderness.
  8. Generally, keep your grill or smoker at 250 – 300 degrees for 15 to 20 minutes.
  9. If using an oven, add the peppers without the shredded cheese to your oven and bake for 15 to 20 minutes or until desired tenderness.
  10. Remove poppers and top them each with your shredded cheese.
  11. Return to oven for another minute or two until cheese is nice and melty.
  12. Remove, let cool a bit, and top with your herbs + some red pepper flakes if you wish and enjoy them!
Nutrition Info
Made with 10 jalapenos and Monterey Jack cheese: 395 Calories, 17 g Protein, 107 mg Cholesterol, 7 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 1 g Fiber, 34 g Total fat (19 g sat), 406 mg Sodium, [nut:5] Vitamin B12, Vitamin C, Vitamin K, [nut:5\4] Phosphorus, [nut:3] Vitamin A, Vitamin D, Calcium, [nut:2] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, [nut:1] Vitamin E, Magnesium, Zinc

Crème Brûlée Loaf

Crème Brûlée Loaf
with Madagascar Vanilla
Prep Time
1 hour 30 minutes
Number of Servings
Makes 1 Loaf (serves 10)
Ingredients

Cream Cheese Swirl

Crème Brûlée Loaf

Directions
  1. Preheat the oven to 350 degrees.
  2. Line a loaf pan with parchment paper, and oil lightly.
  3. Using a stand or hand mixer, combine cream cheese, sugar and vanilla bean paste and mix until well combined, then set aside.
  4. In a large mixing bowl, whisk together flour, sugar, cinnamon, baking soda, baking powder and salt.
  5. In a small mixing bowl, whisk together vanilla extract, egg, whole milk, Greek yogurt and avocado oil.
  6. Add wet ingredients to dry ingredients. Using a sturdy spoon, mix into a batter, which will be quite thick.
  7. Into prepared loaf pan, add half of the batter. Spoon about two-thirds of the cream cheese mixture onto batter and, using a butter knife, swirl cream cheese through batter. Be careful not to over-swirl — leave thick ribbons of cream cheese.
  8. Pour remaining batter over cream cheese layer and smooth top. Dollop remaining cream cheese mixture on top, swirling it slightly into the batter.
  9. Sprinkle top of loaf with sugar.
  10. Bake for 45 to 55 minutes, or until a knife inserted into the middle comes out mostly clean. Remove from pan, place on a baking rack and allow to cool completely.
Nutrition Info
329 Calories, 6 g Protein, 37 mg Cholesterol, 44 g Carbohydrates, 24 g Total sugars (22 g Added sugars), 1 g Fiber, 15 g Total fat (5 g sat), 242 mg Sodium, [nut:1] Phosphorus

To Scoop or Not to Scoop?

To Scoop or Not to Scoop?

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Make sure you check out Should I Scoop Out My Bagel?.

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Paleo Crème Cheese Frosting

Paleo Crème Cheese Frosting
Pam Bump
cupcake

Excerpted from Paleo Desserts by Jane Barthelemy (Da Capo Press, 2012)

Cream cheese is one of the latest victims of supply chain problems. The good news is you can create a spread that tastes like cream cheese, but is a lot healthier. This Paleo frosting has the sweet, tangy flavor of lemon and a consistency similar to cream cheese but without all the calories and dairy impact. This frosting is great on Carrot Mini Cupcakes and just about anything else you can imagine.

Due to the temperature sensitivity of coconut butter, this is not a good recipe to make on a warm day. If the coconut butter is cold, you may place the jar in a bowl of lukewarm water to soften it so it is easier to measure. For the best flavor and texture, have all the ingredients at room temperature, 68F to 72F, and follow this recipe exactly.

You'll need any style blender, and a digital scale for the coconut butter.

Ingredients

Desired Quantity

[q:1 1⁄4] cups

[q:2 1⁄2] cups

[q:3 3/4] cups

Blender Size

Small blender,

if possible

Regular blender

Regular blender

Cake Size

1 layer cake or

24 mini cupcakes

One 9 by 13-inch sheet cake

12 regular cupcakes

One double- or triple layer 8- to 9-inch cake

24 regular cupcakes

Unsweetened coconut milk

[q:1/2] cup

1 cup

[q:1 1/2] cups

Just Like Sugar Table Top sweetener

(not Baking)

1 cup

2 cups

3 cups

Pure vanilla extract

1 tsp

2 tsp

3 tsp

Freshly squeezed lemon juice

1 Tbsp

2 Tbsp

3 Tbsp

Unprocessed salt

1 pinch

2 pinches

3 pinches

Pure coconut butter (not coconut

oil), at room temperature

110 grams

([q:1/2] cup tightly packed)

220 grams

(1 cup packed)

330 grams

([q:1 1/2] cups packed)

Directions

  1. Have all the ingredients at room temperature. Choose the quantity desired and follow that column.
  2. In any style blender, place the coconut milk, sweetener, vanilla, lemon juice, and salt. Blend until smooth and the sweetener is completely dissolved.
  3. Add the coconut butter last and blend until very smooth, translucent, and gummy. Pour into a bowl.
  4. Refrigerate for 1 hour, until it solidifies a bit. Remove it from the refrigerator and spread it on your cake or cupcakes. The frosting is most spreadable at room temperature. If you chill it for too long or store it in the refrigerator, it will solidify and be too hard to spread. If that happens, just set it out to warm very slowly to room temperature.

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Apple Cider Risotto Cheesecake

Apple Cider Risotto Cheesecake
Prep Time
8 hours
Number of Servings
Serves 16
Ingredients

Crust

  • 2 cups finely ground cookies such as ginger snaps (choose gluten-free options if gluten-free)
  • 4 Tbsp. melted butter

Risotto

Cheesecake

  • 16 oz cream cheese
  • 1 cup sugar
  • 4 large eggs
  • [q:1 1/2] cups sour cream
  • 1 Tbsp. vanilla
Directions
  1. For crust, combine cookie crumbs and melted butter, press into a greased spring form pan making sure to evenly go up the sides; refrigerate. For a firmer crust, bake for 8 minutes.
  2. To make the risotto, heat the apple cider to a simmer. Melt the butter and cook the rice until it starts to look a bit translucent. Once it starts to turn colors, add one cup of the hot apple cider, stirring continuously until all the liquid is absorbed. Continue adding the apple cider 1 cup at a time until all the liquid is absorbed. Remove from heat and cool. Set aside. Rice must be cooled before adding to cheesecake mixture.
  3. Preheat oven to 300 degrees. Bring 5 cups of water to a boil for a steam bath for cheesecake (reduce to simmer until needed).
  4. In a large mixing bowl, mix the cream cheese and sugar on medium until it is smooth and fluffy, about 5 minutes. Add the eggs one a time and mix each well, about 1 minute. Once eggs are mixed into batter, add the sour cream and vanilla mix just until blended. Gently stir in the cooled risotto until evenly incorporated. Pour mixture into the chilled crust.
  5. Place an oven safe dish on the lowest oven rack and pour the hot water into dish. Place the cheesecake pan on the middle rack. Bake for [q:1-1/4] hours. Turn oven off, leave door closed and let cheesecake continue to bake using the residual heat of oven for another 30 minutes. Remove cheesecake and cool on a cooling rack for 1 hour. Once the cheesecake is cool, cover and refrigerate for at least 4 hours. Cut into 12 – 16 pieces.
Nutrition Info
401 Calories, 6 g Protein, 93 mg Cholesterol, 49 g Carbohydrates, 24 g Total sugars (12 g Added sugars), 1 g Fiber, 20 g Total fat (11 g sat), 144 mg Sodium, [nutrition:2] Vitamin A, Folate, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Iron, Phosphorus

Zucchini Rolls

Zucchini Rolls
Number of Servings
Serves 4
Ingredients
  • 1 large zucchini cut lengthwise into strips about [q:1/4] inch thick
  • 1 roasted red pepper, peeled, seeded & cut into thin strips
  • 2 tbsp extra virgin olive oil
  • Non-Dairy cream cheese
  • 1 tsp basil
  • Salt & pepper to taste
Directions
  1. Brush zucchini strips with olive oil & grill until tender, about 2 to 3 minutes each side.
  2. Mix basil, salt, pepper and a drizzle of olive oil into the non-dairy cream cheese
  3. Spread cheese mixture onto each strip of zucchini.
  4. Add roasted red pepper to top of cheese mixture (see easy roasting directions below)
  5. Gently roll the zucchini strips lengthwise (careful to not roll to tight!)
  6. Place each on a serving platter & serve immediately.
Nutrition Info
Made with 8 oz vegan cream cheese: 250 Calories, 5 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 24 g Total fat (7 g sat), 445 mg Sodium, [nut:5] Vitamin C, [nut:1] Vitamin B6, Vitamin E

Fruit Fondue

Fruit Fondue
Prep Time
15 minutes plus chill time
Number of Servings
Serves 4
Ingredients
  • [q:1/2] cup low-fat cream cheese, room temperature
  • [q:1/2] cup sour cream or plain yogurt
  • 2 Tbsp packed brown sugar
  • 1 tsp ground cinnamon
  • [q:1/4] tsp vanilla extract Fresh fruit cut into bite sized pieces. Ideas:
    • apples
    • pears
    • melon
    • kiwi
    • peaches
    • strawberries
  • Optional:
    • [q:1/8] tsp ground ginger
    • 1 Tbsp orange zest
Directions
  1. Combine cream cheese, sour cream, sugar, cinnamon and vanilla in a medium bowl.
  2. Stir until completely smooth.
  3. Refrigerate for 15-30 minutes.
  4. Serve with fresh fruit
Nutrition Info
Made with plain yogurt and 1 each apple, pear, kiwi fruit: 162 Calories, 4 g Protein, 20 mg Cholesterol, 24 g Carbohydrates, 18 g Total sugars (4 g Added sugars), 3 g Fiber, 6 g Total fat (4 g sat), 112 mg Sodium, [nut:2] Vitamin C, [nut:1] Vitamin B2 (riboflavin), Vitamin B12, Calcium, Phosphorus
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