Asian Pork Dumplings

There’s dumpling you should know…this recipes takes a bit of time…but we are home on quarantine so we have all the time in the world, right?!

I don’t know if y’all remember me saying that “tacos are the way to my heart”…but it turns out my heart isn’t a one way street and it can also be won over with dumplings. However, tacos will always be my first true love.

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Here’s what you’ll need!

Dough (you can buy frozen dough or you can make it like I did!)

  • 2 cups flour (and a little extra depending on how sticky your dough gets)
  • ¾ cup hot water
  • 1/2 tsp salt

Filling

  • 1 cup ground pork
  • 1 large coarsely diced carrot
  • 1 diced shallot
  • 3 green onions
  • 1/3 cup diced purple cabbage
  • 3 cloves minced garlic
  • 1 tbs soy sauce
  • 1 tbs rice wine vinegar
  • 1 beaten egg

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Now, let’s prep the dough! Measure 2 cups of flour and pour it into a large mixing bowl with the ½ tsp of salt. Next, slowly add 3/4 cup boiling water to the mixture and using a small silicone spatula mix until clumpy. Cover the dough and let it sit for 3 minutes then knead the dough with your hands for 5 minutes. Let the dough sit again for 5 minutes then knead it for an additional 8-10 minutes adding more flour as needed. Roll your dough into a ball and cover it while you prepare the filling to prevent it from drying out.

 

It’s time to prep the filling! (this part is way easier than making the dough 😉 ) In a medium skillet toss in the shallots, carrots, garlic, and ground pork. Cook the mixture about halfway then add in the soy sauce, cabbage, rice vinegar, and green onions. Remove the mixture from the stove when it’s about ¾ cooked and mix in ½ beaten egg and the green onions. (It will cook the rest of the way while you steam it and this prevents your dumplings from being “dry.”

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Now, back to the dough! I bought a “dumpling maker” on Amazon to cut and pinch my dumplings shut, but you can also do it by hand. Use a rolling pin to roll your dough out thin and even then use your dumpling maker to cut circles out of your dough. If you are doing this by hand roll your dough out into a “log” and cut 2 inch pieces off and flatten them out to form your circles.

Finally, it’s time to fill these babies up! Fill each dumpling with 1 tsp of filling and use the rest of your egg to dampen the edges of each dumpling so that they stick together better. Fold each dumpling over to form a half moon and pinch closed. If you are doing this by hand make pleats on one side for the dumpling to hold it together. If you are using the dumpling maker tool just fold the maker in half and squeeze it shut to pinch the side together.

Time to steam! I bought a steamer basket to steam my dumplings off of Amazon, but you can steam them any old way you like. I steamed mine for 6 minutes in the basket then tossed them in a hot skillet with a splash of olive oil to pan fry them until they were slightly crispy. Now dip those babies in some soy sauce or chili sauce and ENJOY!

As always, if you make ‘em tag me on Instagram so I can see them too! #katiescardiokitchen

 

Quarantine Empanadas

I promise eating these empanadas will not require you to self quarantine 😉 However, this was my first go at making empanadas and it just so happened to be during the pandemic… which earns them their name “quarantine empanadas.” If you’re anything like me, staying in the house for days on end is not an easy task. Luckily, I have acquired a love for cooking and I have found myself in the kitchen experimenting with new recipes (and Ted’s sure not complaining.)

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If this doesn’t make your mouth water- then I’m not sure what will 🙂

Here’s what you’re gonna need!

  • 15 Empanada discos (I used Goya Foods but you can use any brand or if you’re really ambitious to can make your own dough!)
  • ¾ lb ground beef
  • 2 oz mild Ole Mexican Foods chorizo
  • ½ cup frozen corn
  • 2 tbs Hunts tomato paste
  • 2 diced shallots
  • 3 cloves fresh garlic
  • 1 medium white potato
  • Extra virgin olive oil (EVOO)
  • Vegetable oil
  • ½ tsp fresh oregano
  • Large pinch of cayenne pepper
  • 1/2 tsp cumin
  • ½ tsp smoked paprika
  • Salt & pepper to taste
  • 1 cup Mexican cheese
  • ¼ cup flour
  • Garnish- green onions, salsa, Cacique queso fresca

 

First things first- I always like to start with getting everything chopped up and ready to cook! I started with the shallots and let them begin to caramelize in the EVOO while I dice up the chorizo and add it to the pan along with the ground beef. Next, add in the garlic (I like to use a garlic press.) While the ground beef and chorizo are cooking- dice up the white potato into small cubes, throw them in a bowl of water and toss them in the microwave for about 3 minutes (this keeps them from falling apart in a skillet but also leaves them with a little crunch that you will appreciate later.)

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Now it’s time to season the meat with the cumin, oregano, cayenne, paprika, salt, and pepper. Then, add in the tomato paste, corn and potatoes. Depending on what kind of ground beef you use, you may need to add ½ cup of water into the mixture just to keep it juicy ;). Remove from heat and sprinkle on green onions.

Next, put a thin layer of flour on your counter top or whatever surface you will be using to stuff your ‘nadas. I also put a little flour on my rolling pin so that it doesn’t stick to the dough. Roll each disc out about 2 inches wider in diameter. Now scoop about 2-3 tbs of the filling into the middle of the disc and add a pinch of cheese. Wet the out edge of the dough to help it stick together (I used water but you can also use egg.) Now, fold the dough in half making a half moon. Take a fork and press the edges together, flip over and repeat (this is important or your empanadas will open up while cooking.)

While you’re forming your empanadas poor your vegetable oil into your skillet (I used a cast iron skillet) –about 2-3 inches deep and cover on med/high. Once your oil is hot toss 2-3 empanadas in the skillet at a time. Let each side cook for about 30-45 seconds or until golden brown. Let them cool on a cooling rack for a few minutes then garnish with more green onions, salsa, and queso fresca or whatever dipping sauce you like!

I’m not gonna lie- these take a little work…but they are 100% worth the effort. Don’t just  take my word for it…you’ve got to try them! And tag me on IG @Kburg21 when ya make them! #katiescardiokitchen

I hope you make these and love them as much as I did. Stay safe during these scary times.

Low carb beef and zucchini enchiladas

I have always been a sucker for a good enchilada. I mean- who doesn’t love a warm gooey tortilla stuffed with meat and cheese and lathered with red sauce? Sign me up!

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So, as Ted and I have been trying to stay on the healthy eating wagon during our week day meals I figured I’d make us some healthy enchiladas! Ya’ll know how I feel about Mexican food after all.

So here’s my take on a healthy enchilada! And as always- if you make them at home, tag me on Instagram so I can see them! @Kburg21

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Here’s what you’ll need:

½ lb lean ground beef

¼ cup onion chopped

½ zucchini diced

½ cup frozen corn

½ cup diced grape tomatoes

1 can Old El Paso enchilada sauce (I like the medium one)

4 Tumaro’s carb wise wraps

LaTourangelle Sunflower Oil

Taco seasoning (I like FreshJax)

¾  cup shredded Sargento Mexican Cheese

A dash of Twang Chile lime seasoning

 

First, brown the ground beef in a skillet on medium and season it with your taco seasoning. Once it’s cooked toss the ground beef into a bowl and throw the onions and zucchini into the skillet for 3-4 minutes with some sunflower oil -just enough to soften them.

In a non-stick pan pour ¼ of your can of enchilada sauce into the bottom (just enough to cover the pan).

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Now it’s time to assemble! Line the tortillas with the meat, zucchini, onions, and cheese and drizzled a tablespoon of the enchilada sauce inside each one before rolling them up. Roll the enchiladas as tight as you can and lay them seam down into the pan. Pour the sauce over the top of your enchiladas and top with cheese and a sprinkle of Twang Chile lime- them cover with foil and bake at 350 for 30 minutes. Remove the foil and broil for 3 minutes on high. BOOM. That’s it!

 

 

 

We paired ours with fresh guac, fried Cacique cheese and Trader Joes low sodium Tortilla chips!

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Hope you make them- and like them as much as we did!

Baked Delicata Squash!

I have been waiting all dang summer for it to be fall so that I could get my hands on a delicata squash again. If you haven’t experienced the goodness of this squash- trust me, you have been missing out! Delicata squash is the king of all squash, its time to up your squash game! I’m all about seasonal eating. Why would I eat strawberries in the middle of the winter when I know they won’t be at the top of their game? Well with fall comes pumpkin, apple, and squash season!

Delicata squash is suppppperr easy to cook, and has a sweet flavor that leaves me swooning every single time I make it! Unfortunately they are not the easiest produce to find. However, Trader Joes never disappoints with my fall time favorites and I even spotted them at Whole Foods last week too!

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First, throw that sucker in the microwave for about 2 minutes so that it’s soft enough that you can cut it in half without also cutting off one of your limbs…trust me- this is necessary. Now, scoop out all the seeds and it’s ready to bake! Drizzle your squash with your favorite EVOO and toss it in your oven [I use my toaster oven] at 350 for about 8 minutes. Then it’s time to fill that bad boy up!

The good thing about delicata is that you can eat the skin! It bakes really well and becomes very tender. My favorite way to cook delicata squash is with an Italian spin. Here’s what I used on mine!

 

Ingredients

While your squash is cooking, cook your meat! Then scoop it into the squash with the mozzarella and top it with the marinara! Now, time to bake for about 10 minutes. I took mine out after 10 minutes and added a little more sauce and cheese on top and then broiled it until the cheese got melty and brown (a couple of minutes give or take.)

 

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Wahh-laaa! Easy peasy! And its’s great as a meal prep because it heats up well and doesn’t get all soggy!

Enjoy! And tag me if ya make it! #katiescardiokitchen @kburg21

Pan seared Greek style meatballs!

Growing up we didn’t eat a lot of Greek food in my house…actually, I’m not sure I had ever eaten any type of Greek food until I moved to Florida 8 years ago. And damn was I missing out!

I am a sucker for easy meals, and Mighty Spark Foods foods has all the the best prepared meats (blended with vegetables, herbs, seasonings) all ya gotta do is cook it up!

So I had a package of their turkey blend with sweet potatoes, lentils, and spinach and I decided to make a Greek bowl for lunch!

The meatballs were definitely the MFP of this quick and easy meal!

Meatball Ingredients

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That’s it! 4 easy ingredients!

First I tossed the meat, egg, and 1/2 cup panko into a bowl and mixed it up. Then I rolled them into bite size balls and rolled them in the other 1/4 cup of panko crumbs. While I was forming he meatballs I drizzled my EVOO in my cast iron skillet and let it warm up on the stove on medium.

Now toss the meatballs in the pan and roll them around until the outsides are seared all the way around. I seared mine because I like that extra crisp that the meatballs get but also because it seals all the juice! Next, toss the cast iron skillet into the oven at 350 for about 20 minutes to cook the meatballs all the way through.

While the meatballs are baking away- prepare the rest of your bowl! I sliced up some beef steak tomatoes, cucumbers, spinach and red onion and tossed them in a Greek vinaigrette. Whats Greek food without a little Tiziki though?!?! And better yet- mini StoneFire naans for dipping!

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Tiziki Ingredients

  • 1/2 cup plain Greek yogurt
  • garlic powder, salt, pepper
  • 2 tsp Greek vinaigrette
  • juice from one small lemon

Mix all the ingredients together and garnish with a little diced red onion and wahh-lahh!

Now assemble, eat and enjoy!

These are great treats to keep in the refrigerator for a snack, appetizer for a party, or you can even freeze some of them for later! They heat up almost as good as if you had just made them!

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Happy Cooking!

#katiescardiokitchen @Kburg21

 

 

Sweet tater toast!

Who doesn’t love a good slice of toast?! I feel like millennials have taken toast to a whole new level- I mean come onnnnn, avocado toast y’allll! But what’s better than a perfectly ripe avocado smashed onto a slice of bread…a perfectly ripe avocado smashed onto the perfected baked slice of sweet potato! Trust me- it’s even better than it sounds. I hated sweet potatoes for virtually my entire life…and this last year they have become one of my staples in my refrigerator. However, I’m still not a fan of a baked sweet potato…there’s nothing like the real thing there if I want a juicy loaded tater I’m going all in!

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Back to sweet potatoes…they are utterly delicious and I eat them for breakfast at least 3 days a week. So today I was craving some good sweet potato toast… I’m never really sure what I’m going to use for toppings because you can literally put anything on them and it’s a flavor burst in your mouth. I usually just dig through my refrigerator and grab some ingredients that need to be used up anyway and toss them on a slice.

First and most importantly you’ve got to pick the perfect sweet potato that’s worthy of toasting. I typically always have at least one potato that I keep on hand just for toast! It’s got to be long enough but not too skinny and not too fat…but also it has to be about the same size around throughout the whole potato! None of those- fat in the middle skinny on the ends kinda sweet potatoes. I feel like the people at the produce stand definitely judge me as I dig through the sweet potato crate in search of the perfect tater but hey! a girls gotta do what a girls gotta do! Right!?

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Now, in order to slice the potato evenly and without cutting off one hand I toss mine into the microwave for 1-2 minutes (just long enough to make it not feel like a total brick.) Then I slice the potato into 3-4 slices depending on the size of the potato.
Now drizzle with your favorite oil- I use LaTourangelle Artisian garlic oil and season mine with Primal Palate breakfast blend because -YUM. Now toss them on a rack in the toaster oven for about 10-12 minutes at 400, then broil for about 3-4 minutes to crisp them babies up! While those are toastin’ away –prep some toppings!

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Like I mentioned before you can top yours with any of your favorite toast toppings! But here’s was I scavenged up to top mine with today…
Slice 1
1 scrambled EgglandsBest egg with @fairlife milk
Ole choizo
Cacique queso fresca
Chopped green onions

Slice 2
½ avocado smashed
1 sliced grape tomato
Feta
Chopped green onion

Slice 3
President CheeseGarlic herb cheese spread
1 slice crumbled ButterBallTurkey low sodium turkey bacon (this is my ABSOLUTE favorite bacon)
A handful of frozen roasted corn from TraderJoes
Cacique queso fresca
Chopped green onion (are you seeing a trend here 😉 )

Slice 4
Soom Tahini
Strawberries
Blueberries
Drizzled with original Sunbutter
And sprinkled with Salba chocolate covered chia seeds

And of course I had to have a fried egg  seasoned with  FreshJaxto dip my toast in the runny yolk because what’s toast with a runny yolk for dippin’?!

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Enjoy!
Simple, healthy, and oh so satisfying!
Tag me if ya make ‘em!
#katiescardiokitchen @kburg21

Cheesy Taco Stuffed Peppers

Stuffed peppers have become one of my go-to low carb meals over the last year. They are just so versatile and you can pretty much stuff anything inside of a pepper…leftovers, chicken, vegetables, cheese, pork, beef, rice, quinoa…did I mention cheese…because we all know cheese is the way to my heart…along with tacos..so what’s better than a cheesy taco stuffed pepper? The correct answer is nothingggggg! HELLO YUM!

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Here’s what you’ll need!

1 lb Mighty Spark Food Renegade Chef Blend (beef, beef sirloin, beef brisket, and beef short rib blend)

1 cup of Trader Joes multigrain blend with vegetables

1 tbs FreshJax taco seasoning

4 large bell peppers

Latourangelle grapeseed oil

½ cup sliced grape tomatoes

½ cup cubed jalapeno jack cheese

Redmond’s garlic salt

2 Green onions sliced

BOOM that’s it!

First, cook your beef blend on medium until there is no pink. While the meat is cooking- cut the tops of the peppers off and clean out the seeds. Drizzle the peppers with the grape seed oil and sprinkle with garlic salt. Once the meat is finished cooking you can add in the taco seasoning and mix in the multigrain blend.

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Now it’s time to assemble these bad boys!

I like the bottoms to be extra cheesy so I stuff some a few cubes of cheese into the bottoms of the peppers before adding in the meat and grain blend and then evenly distribute the tomatoes and the rest of your cheese into the peppers and you’re ready to bake ‘em!

I tossed mine into the toaster oven, but you can use a regular oven if you don’t have one. Cook them at 400 for about 20 minutes or until the cheese is browned on top and the peppers are a little soft. I don’t like my peppers to be too crunchy so I tend to leave mine in a little longer to assure they are thoroughly cooked. Now toss your sliced green onions on top and whaaa-laah!

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And just like that- dinner is served! Protein, carbs, and vegetables all in one easy dish!

Enjoy!

 

As always- tag me on Instagram if ya make ‘em so I can see!

@kburg21 #katiescardiokitchen

The keeper of my heart- Caprese Salad!

For yearsssss, like…27.75 years to be exact, I thought I hated Caprese salad- to be honest, I’m not sure why I thought that! I have always loved cheese, and who doesn’t like mozzarella? I know I sure do! Growing up I hated tomatoes, now ketchup- that’s an entirely different story. But I totally fell in love with fresh, juicy, tomatoes a couple of years ago and there has been no turning back since! But yet- I still thought the idea of Caprese salad was just awful.

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During my recent travel to Italy, my friend Natalie suggested we share a Caprese salad…considering we were in Italy…how could I say no?! Total.Game.Changer. My first Caprese salad on the island of Capri, Italy won my heart forever. We continued our travels and ate many, many more Caprese salads all over Italy and my love only grew!

 

Then today- while picking up from fresh produce at the local produce market I saw these beautiful tomatoes-rich in color and knew exactly what I needed them for! If you’re from Florida- you know tomatoes here are just not the same as Midwestern tomatoes. Most of them are barely red and have zero flavor- I’m sure these tomatoes were shipped in from somewhere else because hot damn they were full of color and they definitely did not disappoint!

Caprese Salad for the win!

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This is what you’ll need!

Gathering the ingredients is probably more difficult than the assembly!

Slice the tomatoes into thick slices and arrange them on a plate with mozzarella in between. Then, tuck fresh basil leaves between the tomatoes and cheese slices. Next- it’s time to drizzle! Lightly drizzle the tomatoes and mozzarella with your basil oil and sprinkle with seasoning and salt! I added a spash of balsamic to mine- but next time I think I will make a balsamic reduction to drizzle!

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Healthy, low carb, fresh and satisfying! This salad is a great appetizer to take to parties or to serve at home while dinner is cooking! Or if you’re like me- it’s the whole meal because YUM!

I hope you enjoy it as much as I do! As always- tag me on instagram @kburg21 if you make it so I can see it!

#katiescardiokitchen

Easy-peasy InstantPot egg bites!

 

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I don’t know if any of you have tried the sous vide egg bites from Starbucks but they are so-freakin’-gewwwddd! However- they are also pretty pricey! I’m a sucker for eggs, and 2-3 egg bites are the perfect serving size for my post bariatric surgery tummy so I decided to develop my own egg bite recipe using my InstantPot! (have I mentioned how much I love my InstantPot?!)

First things first! Here’s what you’ll need…

  • 3 large Eggland’s Besteggs
  • 3 egg whites
  • 1 cup of cheese (I used ½ cheddar and ½ mozzarella but Gouda is delicious in these too!)
  • ½ cup FairLife milk
  • ¾ cup large curd cottage cheese (because I hate low fat cottage cheese J )
  • 1 pinch Redmond’s garlic Himalayan sea salt
  • ½ tsp FreshJax herbs de province seasoning blend

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  • 1 handful of fresh spinach chopped
  • 2 slices of shredded Boars Head maple glazed ham
  • ¼ cup Jimmy Dean turkey sausage crumbles (these are seriously the easiest addition to any breakfast dish!)
  • 3tbs fresh salsa (I buy whatever brand is on sale for the week!)
  • 3 diced mini sweet peppers

Now it’s time to blend!

Throw the first set of ingredients into a blender (eggs, egg whites, cheese, cottage cheese, seasonings, and milk) and pulse your blender until the mixture appears mixed and airy (the more air the fluffier..is fluffier a word? Fluffy eggs are life…just sayin’)

Assembly time!

I bought my egg bite molds on amazon for like 6 bucks- just search ‘egg bite mold for instant pot.’ Trust me- these are SO worth it..and you can use them for all kinds of other recipes in your instant pot! The egg bites slide right out and I have never had them stick- total game changer. You’ll thank me later…

Each mold makes 7 egg bites and I use 2 molds. I divided the rest of the ingredients up evenly between the 14 cups and poured the egg mixture into each cup filling them a little over ¾ full. If you over fill they will pop out of the mold (been there done that.)

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Time to cook ‘em!

Set your Instantpot to ‘steam’ for 8 minutes…make sure the valve is sealed. Pour 1.5 cups of water into the bottom of the pot and place the steam rack at the bottom. Now, stack your molds on top of the rack and you’re all set! After they steam for 8 minutes let the pressure release naturally for 12 minutes. Then, release the pressure valve and remove your molds!

I like to let the eggs settle into the mold for a couple of minutes before I flip them over onto a plate lined with paper towel. The paper towel helps absorb some of the leftover moisture from the steaming process and helps firm up the egg bites!

I use mine for meal prep and they last about a week in the refrigerator!

Eat and enjoy!

Tag me on Instagram @kburg21 if you make ‘em so I can see! #katiescardiokitchen

New blog, who dis?

It’s me- Katie Lynne! I finally did it!

After months and months of talking about starting a blog of my own- today August 25, 2018 I finally did it! I’m a total “blog newbie” so this will sure be an interesting ride!

My life has always revolved around food- but my relationship with food has done a total 180. I’ve gone from the girl who was binge eating fast food in her car on the way to work- to the girl who buys 75% of her groceries at the produce stand and would pick a salad over fast food any day of the week. So I’m here to share with ya’ll how I went from one end of the spectrum- to the other!

This blog will revolve around food- with a splash of pug, travel, and my journey as an aspiring runner!

Read, set, lets go!

“Today’s a perfect day for a whole new start. Let go of fear and free your mind. It’s time to open your heart.” -Chris Butler