Chipotle Flavored Roasted Cashews

Chipotle Flavored Roasted Cashews

Roasted Cashews are one of my husband’s favorite snacks, specially when he’s on his “keto diet”.  Although cashews have some carbs they are also high in fat, so when consumed moderately they can be part of a keto diet as long as you count their carb content as part of your carb consumption for the day.

I’m not really an expert on all things keto so I’ll leave that up to you.  But I digress.  Recently I purchased a tub of roasted cashews from Costco, the brand we usually buy, and when my husband snacked on it he insisted that the cashews were not roasted nor were they salted.  I can’t imagine what happened but after tasting them myself I had to agree.  Perhaps this was part of a weird batch, who knows!  But I do know that unless I did something with them we’d end up tossing the container away and that’s a waste!  So I decided to roast and flavor them myself.  I can’t be that hard.  Anyway I tossed some in my cast iron skillet and sprinkled a bit of this and a bit of that over them and lo and behold they came out delicious!

Everyone in the family loved my latest creation, this one I’m calling Chipotle Flavored Roasted Cashews!  I’ve  had to make it several more times since then, it disappears that fast!  I’m also thinking of using different seasonings.  I’ll let you know how that goes!

But in the mean time here’s my recipe for Chipotle Flavored Roasted Cashews. A quick tip, when roasting cashews or any type of nut be sure you keep stirring the pan because they tend to burn quickly and you do not want burnt cashews!

Anyway make up a batch or two of these Chipotle Flavored Roasted Cashews and see how quickly they disappear!  You can serve them hot from the pan, that’s really delish!  Left overs can be stored in airtight containers in a cool dry place.  But I doubt you’ll be storing them for long.  Yes they’re that good!

By the way you can double or triple this recipe.  I just prefer to make it in small batches because we really love them warm and in Hawaii the humidity makes it hard to keep them crunchy.

 

Chipotle Flavored Roasted Cashews
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Servings
1 Cup
Servings
1 Cup
Chipotle Flavored Roasted Cashews
Print Recipe
Servings
1 Cup
Servings
1 Cup
Ingredients
Servings: Cup
Instructions
  1. Heat Olive Oil in shallow skillet
  2. Mix seasonings together in a small bowl
  3. Add cashews to the hot oil stirring continuously to avoid burning the nuts
  4. Sprinkle seasoning mix over cashews and stir to distribute evenly
  5. When cashews are slightly browned remove from heat and serve or let cool and store in airtight containers
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Instant Pot Beef Shawarma

Instant Pot Beef Shawarma

A Beef Shawarma sandwich or plate!  Yum!  It’s one of my favorites.  It’s one of the things I always order when I find myself at a Middle Eastern restaurant anywhere in the world.

Shawarma is sort of like the Greek Gyro or Turkish Doner Kebab; it’s a cone of seasoned meat or meats that’s cooked on a vertical spit.  Typically beef, lamb, and chicken are combined to form the large hunk of meat which is slowly grilled as it turns on its axis on the vertical spit.  Pieces of cooked meat are shaved off and stuffed in a pita with sauces, veggies, and pickles or placed on a plate with a serving of salad, hummus, rice, and pita bread.

I believe Shawarma started out as Middle Eastern street food where the sandwiches can be taken to go and eaten on as you go.  But these days you’ll find mixed meats, beef, and chicken shawarma on fast food and restaurant menus throughout the Middle East and beyond.

We love this tasty dish so much that we make it at home since there really aren’t any good Middle Eastern restaurants where we live.  Recently I’ve started making Beef Shawarma in my Instant Pot!  It’s the easiest and fastest way to make it!

We usually make Beef Shawarma sandwiches but we’ve also made Beef Shawarma plates and bowls.  We also use the leftover meat to top hummus, assuming we havhttp://www.savvynana.com/wp-admin/e leftovers that is!

But really the secret to this Beef Shawarma that tastes like you got it from a Middle Eastern restaurant isn’t in the way it’s cooked, the secret’s in the spice mix that’s rubbed on the meat!  Marinating the meat overnight ensures that the meat is infused with the exotic flavors of the spices.  Cooking it in the Instant Pot just makes the cooking process faster, but you can actually make it in the oven or on a grill if you don’t own this handy dandy electric pressure cooker.

Once you make the Beef Shawarma you can make it into a sandwich and top with your favorite toppings such as hummus, tahini sauce, lettuce, tomatoes, cucumbers, pickles, and I love it with Tzatziki sauce! (I know I’m mixing Arabic and Greek foods, but who cares?  It tastes great!)

To make Instant Pot Beef Shawarma you’ll first need to make some of the Shawarma Spice Mix, so click here for the recipe!  

Then scroll down for the Instant Pot Beef Shawarma recipe!

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Instant Pot Beef Shawarma
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Instant Pot Beef Shawarma
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Ingredients
Beef Shawarma
Sandwich Toppings
Servings:
Instructions
  1. Using a small knife drill 12 holes all over your roast
  2. Stuff a garlic half in each hole
  3. Mix Shawarma Spice Mix with 2 Tbs. ACV and 1 Tbs. Olive Oil
  4. Rub this spice mixture all over the roast then place the meat in a covered dish or ziplock bag and let rest in the fridge for at least 8 hours and up to 24 hours. I find that overnight works well.
  5. 30 minutes before cooking set the meat on the counter and let the temperature go down to room temperature
  6. Place remaining olive oil in instant pot and set pot to saute
  7. Sear the meat on all sides for about 5-8 minutes per side
  8. Add beef broth and remaining ACV to the pot
  9. Cover making sure the valve is set to sealing
  10. Set pot on Manual and adjust time to 60 minutes
  11. When pot turns off allow pressure to release naturally
  12. When pot is completely depressurized carefully open the lid and remove the meat
  13. Shred the meat and place in a bowl or baking sheet. At this point you can use the meat to make sandwiches, plates, or bowls. Or if you prefer you can crisp the ends by sprinkling a bit of the broth over the meat and popping the pan in the oven to broil on high for 10 minutes or just until the ends turn darker brown. If you are crisping it keep a close eye on the meat as it will burn quickly in the broiler.
  14. Store any leftovers with a bit of broth to keep it from drying out. Reheat in the microwave or in the over, drizzle some of the broth over the meat before reheating.
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Delicious Chicken Marsala

Delicious Chicken Marsala

Chicken Marsala

I have been in search of the perfect Chicken Marsala for years.  I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas.  I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.

Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing.  I wend in search of the best Chicken Marsala recipe I could find.  I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves.  In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit.  They loved it too!

First of all a little background on Chicken Marsala.  I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden.  Like I said everyone seems to have their own version of this dish!  But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is.  I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!

Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy.  Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.

The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan.  It is then covered with a sauce made from a Marsala wine reduction.  Some recipes call for the addition of mushrooms, herbs, and tomatoes.  Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.

When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.

 

Delicious Chicken Marsala
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Delicious Chicken Marsala
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Ingredients
Servings:
Instructions
  1. Combine Flour, salt, pepper, and garlic powder in a shallow dish.
  2. Melt 2 tbs. butter in the olive oil in a frying pan.
  3. Pat chicken dry with paper towel and dredge thru flour mixture
  4. Fry chicken breasts in oil butter mixture until both sides start to turn brown.
  5. Remove from pan and place in a covered dish or pan.
  6. Add 2 tbs. butter to the remaining oil and saute mushrooms until juices come out and mushrooms are cooked.
  7. Add wine, chicken stock, and garlic to the mushrooms and simmer about 10 minutes or until liquid is reduced by half
  8. Add heavy whipping cream and cornstarch mixture to the pan - it should slightly thicken. If it's too thick add up to 1/2 cup of wine to thin to desired consistency.
  9. Return cooked chicken to pan and spoon sauce over it.
  10. Cook on stove top until chicken is heated thru.
  11. Gently stir in 2 tbs. of butter.
  12. Sprinkle with chopped parsley and serve.
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Butter Steak  Cubes Keto Friendly Recipe

Butter Steak Cubes Keto Friendly Recipe

butter steak cubesI’m pretty sure I’ve mentioned that my husband has embarked on a Keto Diet plan which pretty much means I either make something Keto friendly just for him or find keto friendly recipes for the whole family to enjoy.  Since I’m not particularly fond of playing short order cook it is so much easier to make something that we can all have for dinner.  And so I’ve come up with this Keto friendly Butter Steak Cubes.

Butter Steak Cubes are real easy to make and they are really delish!  Everyone loves them!  I serve them with a tossed salad for hubby and sides like mashed potatoes, corn, and veggies for the rest of us.  My husband likes them so much I sometimes double the recipe so he can have leftovers for the next couple of days.

One thing though, if you want leftovers for lunch or whatever don’t over cook the steak.  In fact I usually cook them just until they turn slightly pink in the middle.  That way they can be reheated later.  If you over cook the meat they end up like jerky when reheated.  You definitely don’t want that!

Ingredients

4 NY Strip Steaks cut into 1″ cubes

1/2 Tbs. Cayenne Red Pepper

1 Tbs. Garlic Powder

1 Tbs. Onion Powder

1 Tsp. Sea Salt

1 Tsp. Ground Black Pepper

1/2 Tbs. Lemon Pepper

1 Tsp. Oregano

1 Stick Butter

3 Tbs. Olive Oil

1/4 Cup Fresh Parley Chopped

Directions

Combine Spices in a small bowl and mix well

Melt Butter in Olive Oil over med high heat

Add cubed meat and sprinkle spices over it

Toss meat in frying pan and cook until it almost reaches your desired “doneness”

Toss in chopped parsley and cook until done.

Serve right away with desired sides

butter steak cubes
Butter Steak Cubes
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butter steak cubes
Butter Steak Cubes
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Ingredients
Servings:
Instructions
  1. Combine spices in a small bowl and mix well
  2. Melt butter in Olive Oil over med-high heat
  3. Add cubed meat and sprinkle spices over it
  4. Toss meat in frying pan and cook until it reaches almost your desired "doneness"
  5. Toss in chopped parsley and cook until done
  6. Serve right away with desired sides
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Keto Friendly Chicken & Asparagus Recipe

Keto Friendly Chicken & Asparagus Recipe

chicken & asparagusMy husband recently embarked on a Keto Diet which means I either have to make him something keto friendly or find keto friendly recipes that the whole family will enjoy. Keto friendly meals aren’t really that hard to come up with, basically you just have to limit or replace the carbs.  So that means pastas are out unless you use edemame spaghetti or other flourless pasta substitutes.  But any way one of our favorites turned out to be this Chicken & Asparagus dish that my husband can eat with a small salad and the rest of the family can eat with pasta or even rice.

My grandkids and even my husband were not big asparagus fans, but after tasting this Chicken & Asparagus dish they decided it was pretty good.  One of the best things about this Chicken & Asparagus dish is that it’s super easy to make, it’s really just a stir fry and can be ready in about a half and hour!

Chicken & Asparagus – A Keto Friendly Dish!

2 Servings

Ingredients

4 Pieces Boneless/Skinless Chicken Thighs cut into chunks

7-8 Stalks Asparagus cut into thirds

2 Tbs. Olive Oil

1 Tbs. Minced Garlic

1 Tsp. Lemon Pepper

1 Tsp. Rosemary

1/2 Tsp. Thyme

1/2 Tsp. Sea Salt

1/2 Tsp. Ground Black Pepper

1 Tsp. Parsley

1/2 Cup Chicken Stock

Directions

Combine dry seasonings in a small bowl (not the garlic)

Heat Olive Oil in a wok or deep frying pan

Saute Garlic until it starts to turn brown

Add chicken and seasoning mixture

Cook until chicken is done

Remove chicken from pan and set aside

Add asparagus to pan and cover with chicken stock

Cook until asparagus is tender

Return chicken to pan and toss with asparagus

Turn heat up and cook until liquid is mostly gone – keep stirring so it won’t burn

Serve hot.

Keto Friendly Chicken & Asparagus Recipe
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Servings
2 People
Servings
2 People
Keto Friendly Chicken & Asparagus Recipe
Print Recipe
Servings
2 People
Servings
2 People
Ingredients
Servings: People
Instructions
  1. Combine dry seasonings in a small bowl (not the garlic)
  2. Heat Olive Oil in a wok or deep frying pan
  3. Saute Garlic until it starts to turn brown
  4. Add chicken and seasoning mixture
  5. Cook until chicken is done
  6. Remove chicken from pan and set aside
  7. Add asparagus to pan and cover with chicken stock
  8. Cook until asparagus is tender
  9. Return chicken to pan and toss with asparagus
  10. Turn heat up and cook until liquid is mostly gone Serve hot
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