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GLUTEN FREE LOW CARB PIZZA

There’s no wrong way to dress a pizza. We all know this. But these are some of my favorite toppings when I’m feeling pepperoni or sausage on my pizza. Otherwise I tend to do go meatless using various types of veggies and different cheeses. If you’re looking for a good red sauce you can always use my go-to Homemade Marinara. If you like your pizza sauce on the sweeter side just add a little bit of sugar to the marinara when heating it up. Feel free to use any of your favorite low carb and/or gluten free pizza crust but if you’re looking to make something homemade and fresh, definitely try my Cauliflower Pizza Crust!

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GLUTEN FREE LOW CARB PIZZA
Servings
person
Ingredients
Servings
person
Ingredients
Instructions
  1. Place the pizza on a pizza stone or baking sheet with parchment paper. Dress your pizza how you want it.
  2. Bake at 450 F for about 10-15 minutes or until cheese is bubbling.

POACHED EGGS BISCUITS & GRAVY

Confession time. Clearly you don’t really have to live in the South to find “biscuits and gravy” but I’ve lived in the “South” for about a year and a half and have never taken the time to try it, or any Southern food for that matter. Yeah, shame on me. For a foodie lover of many foods, even ones that I won’t eat regularly that I can appreciate… Southern food quite honestly has never looked our sound appealing to me. Doesn’t mean I won’t try it of course. OF COURSE!

The pictures on the internet, how people describe it and the thought of figuring out another culture of food literally overwhelmed me. So I put it off trying to make it from scratch. Then a friend presented me a challenge; to make Southern Biscuits and Gravy with maybe a twist or make it fancy. I thought, hmmm… okay, now I’m fully interested. What better way to do it than ALL HOMEMADE FROM SCRATCH! Go big or go home!

I’m crazy… but, it’s really worth it. And not as hard as it appears or sounds. I should’ve known better. I did add a little Italian touch to it. Nothing crazy. Just some fresh minced garlic and oregano. You’ll see. Of course. But I do intend to take this and make a full blown Italian version and truly start an Italian Southern Fusion. We’ll see LOL. All credit should go to my friend of course. I probably would’ve never thought of this on my own, ever. And to make it slightly more classy, I took the basic concept of an Eggs Benedict by cutting the biscuit open in half, placing a poached egg on each one THEN topping everything with the gravy. I must say, the yolk tied in with everything was spectacular. You have to give it a try at least once.

Last thing. I think this can go without saying that this is definitely not the healthiest breakfast. It’s likely the least healthiest breakfast recipe on this blog. I already have ideas on how we can make this healthier but the question is, will it taste as good? Probably not. Is it even worth it? Ehhhh. Should I even bother when you can just have the better version once in a while instead? Moderation, I swear. It’s your friend. It’s awesome. Okay, go try this recipe like, NOW!


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POACHED EGGS BISCUITS & GRAVY
Servings
biscuits
Ingredients
GRAVY
Servings
biscuits
Ingredients
GRAVY
Instructions
BISCUITS
  1. Preheat the oven at 450 F degrees.
  2. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles coarse meal. If using a food processor, just pulse a few times until the consistency is achieved.
  3. Add the buttermilk at a slow continuous stream until it’s combined into a sticky dough. If it appears on the dry side, add a bit more buttermilk.
  4. Turn the dough out onto a floured board. Gently pat the dough until it’s about ½” thick (don’t use a rolling pin). Fold the dough about 5 times, gently pressing the dough down to an inch thick in between each folds.
  5. Use a round cutter to cut into disks. Place the biscuits on a cookie sheet about an inch apart. Brush the melted butter on top of each biscuit. Bake for about 10-12 minutes or until golden brown on top and bottom.
  6. You can gently knead the scraps together and make a few more, but there’s a chance they may not be as good as the first batch.
GRAVY
  1. Place a large skillet over medium heat. Add the olive oil, sausage and break it up into fine pieces using a wooden spoon. If it’s too dry, add more olive oil and allow everything to cook through.
  2. Use a slotted spoon to remove the sausage into a bowl leaving the rendered fat in the pan. Add the grated onion, garlic, dried oregano and butter. Stir until the butter melts then add the flour one tablespoon at a time, stirring constantly to make a roux. Continue to stir and let the mixture cook for a minute or two. Don’t let it burn.
  3. Slowly and constantly stir in the milk about ½ cup at a time to work it all together. Add salt and pepper to taste. Then, add the cooked sausage back into the pan and stir well. Let everything simmer for about two minutes or until the gravy has reached your desired consistency.
HOW TO POACH AN EGG
  1. Add a dash of white vinegar to a medium pot of boiling water. Crack an egg into a ramekin or cup.
  2. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water and let cook for about 3 minutes. Remove the poached egg with a slotted spoon to drain any excess water.
Recipe Notes

You can make these biscuits, cut them, put on a cookie sheet, and freeze up to a month. When you’re ready for them, place in the oven at 450 F degrees for about 20 minutes.

SPICY SWEET POTATO TACOS

I shared a picture of these tacos on my Facebook page recently feeling completely unsure whether it would be a waste of time or not to share this recipe. Most people typically expect some kind of meat in their meals so it left me undecided. I know I shouldn’t really care especially if it’s good food because someone out there will enjoy it BUT lets face it… I’m female. Italian… I’m a pleaser. Enough said LOL! I will not disappoint you with these. They’re sweet. Spicy. Warm in flavor all the while still very fresh tasting. And it keeps well in the fridge for a week!

Of course you don’t have to use butter lettuce as the tortilla replacement. By all means, use your favorite tortilla if you like. Although I wanted to complete this healthy meal with a lighter, healthier option. Cabbage and Swiss chard are super yummy tortilla substitutes too.  I’ve added avocado to it and even tried it with a little bit of my Roasted Jalapeno Guacamole which is pretty damn awesome! OH! How can I forget cheese… yeah, it’s kinda against my religion to have tacos with out cheese… yet I resisted this time for the recipe. That doesn’t mean you can’t do WHAT-EVER-YOU-WANT!

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SPICY SWEET POTATO TACOS
Servings
tacos
Ingredients
Servings
tacos
Ingredients
Instructions
  1. Toss the sweet potato, cumin, paprika, coriander, cayenne pepper, and olive oil together. Place into a baking dish and bake at 400 F degrees for 15 - 20 minutes.
  2. Over medium-high heat saute the onions and garlic with olive oil until the onions are translucent. Add the black beans, corn, sweet potato, rice, honey, and lime juice. Stir everything together and let it cook for about 3 minutes or until everything is warmed through.
  3. Serve in individual butter lettuce leaves. Garnish with cilantro.

QUICHE CUPCAKES

It’s understandable many people are way too tired and in a rush to get to work to make a nutritious breakfast every morning. So to not compromise health and time when starting your day, here’s a tasty light breakfast you can make ahead of time. Once they’re baked, you can place them in a air tight container and refrigerate. They WILL last through the week! You just heat them up for 15 – 30 seconds depending on your microwave. This is a very basic recipe meant to add more of what you love or replace the existing ingredients with something else. I’ve made so many different versions that it never gets boring!

I typically make these on a Sunday to get ready for the week. And to keep things from being boring, I switch ingredients around for different flavors. I swear by these just as much as I do making my Lemon Berry Pancake Muffins ahead of time the same exact way. Make them both for a variety to choose from in the morning or as a quick snack.


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QUICHE CUPCAKES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 350 F degrees.
  2. Drizzle about a teaspoon of olive oil in a pan over medium-high heat and saute the sausage and onion.  Use a wooden spoon to break apart the sausage into small crumbles and let it cook through.
  3. Turn the heat off, mix the spinach in and let everything cool.
  4. Beat the eggs, almond milk, salt, and pepper in a large bowl and spray each cupcake section of a cupcake pan with cooking spray. Make sure the bottoms and sides are covered.
  5. When the sauted mixture is cool, fold it in with the eggs. Fill each cupcake section about 1/2 - 3/4 of the way and bake about 15-20 minutes or until the tops are golden.
  6. Top the quiche cupcakes with a halved grape tomato the last three minutes of baking.

HOMEMADE TARTAR SAUCE

Tartar sauce tends to have a bad reputation for not being a healthy sauce. I’m sure it doesn’t help being associated with greasy, deep fried fish ‘n chips but I’m telling you it doesn’t have to be unhealthy at all. Like anything, use it in moderation. With my recipe you have an option to health-ify it. Plain Greek yogurt isn’t only a healthy sour cream replacement, you’d be surprise what you can do with it. In this case it can replace the mayo if you like. It’s my mission to make everything full of flavor so that no one ever feels like they’re left unsatisfied. You’ll be amazed how quick and easy this is to make. Try my Zesty Salmon Cakes with it!

 

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HOMEMADE TARTAR SAUCE
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Make the tartar sauce in advance by combining all the ingredients together in a bowl.
  2. Cover it and place in the fridge for at least 45 minutes.