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BADASS BREAKFAST Season 1, Episode 2
BadassBreakfast

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6 or 8 oz of greek yogurt preferably NOT non fat or 0% unless a doctor has advised this

There are non dairy choices as well but just make sure there is as little as possible added sugar 

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6oz of fruit 

Strawberries & Blueberries are great, avoid getting too complicated or having too much dried fruit such as raisins which are high in sugars

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1oz Oats 

Rolled oats - you can sprinkle them on top or heat them up with a bit of water. 

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Combine all and Enjoy! You are good to go until lunch! (4 - 6 hours after breakfast) 

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BRIAN'S MASTERFUL ROASTED CHICKEN Season 1, Episode 3
RoatedChicken

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1 Kosher Chicken

Tarragon

Butter or Spray Oil

1 Onion

1 Stalk Celery

1 Carrot

1 Lemon

Salt & Pepper

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  1. Take the bird out of the fridge about an hour before cooking so it can come to room temperature

  2. Preheat the oven to 425°

  3. Wash the chicken inside and out & pat dry

  4. Apply softened butter pats all over the surface of the chicken (or spray lightly with olive oil for a lower fat/calorie option)

  5. Season with Salt, Pepper & Tarragon (you can also use some dried parsley, sage & thyme

  6. Fill cavity of the chicken with lemon wedges, chopped up carrot, celery stalk and onion slices 

  7. Place chicken or a small rack in the roasting pan to keep it elevated 

  8. Cook for 15-20 minutes at 425°F then lower the temperature to 350°F and cook for an additional 45 minute to and hour or until it reaches the internal temperature of 160°F using a meat thermometer

  9. Rest your chicken for 20 minutes before serving 

  10. Carve and enjoy! 

 

You can use the remaining bones, all of the seasonings from the cavity and drippings to make some home made chicken broth and use in your other cooking! 

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Biscotti by Dolores Season 1, Episode 4
DoloresBiscotti

If you would like the full recipe email us at ceceandbriancookingshow@gmail.com and

we will send you the details!

JOE'S SPECIAL Season 1, Episode 5

INGREDIENTS

  • 2 tablespoons unsalted butter

  • 8 ounces crimini mushrooms, sliced

  • 1 medium yellow onion, diced

  • 4 cloves garlic, chopped

  • 1 teaspoon salt, divided

  • 6-ounce bag (8 cups) baby spinach

  • 1 pound (85 to 95%) lean ground beef

  • 1 teaspoon Worcestershire sauce

  • 1/4 teaspoon ground black pepper

  • 1/8 teaspoon ground nutmeg

  • 6 large eggs

  • 1 teaspoon Tabasco sauce, optional

  • Sliced sourdough bread or rolls, to serve (optional)

 

METHOD

1 Cook the mushrooms, if using: Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms into the skillet in a single layer and leave them alone, without stirring, until they begin to brown, about five minutes.

 

2 Cook the onions: Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms. Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, about five more minutes.

 

3 Wilt the spinach: Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume.

When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl. 

 

4 Cook the ground beef. Add the ground beef to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over top. Cook the beef, breaking it up with your spatula into crumbles.

Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes.

Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.)

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5 Scramble the eggs. Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with tabasco, just until thoroughly combined.

Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about five minutes.

 

6 Mix everything together and serve. Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined.

Transfer everything back to the serving bowl and serve hot, with sourdough bread alongside.

 

from Simply Recipes ~ https://www.simplyrecipes.com/recipes/joes_special_scrambled_eggs_with_spinach_beef_and_mushrooms/

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JoesSpecial

PREPPING & COOKING VEGGIES Season 1, Episode 6

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1. Have the right  tools and know how to use them

  • Have a good sharp knife and keep it sharp

  • Watch videos or take a class

  • Food processors 

  • Spiralizers or Slicers like a Mandolin

 
2. Set up your  workspace

  • Clear your workspace

  • Cutting board next to stove

  • Have a bowl nearby for garbage or be  near trash or disposal

  • Have a bowl for your chopped veggies


3. Choose veggies that are easy to  prepare

  • Asparagus, cabbage, zucchini, carrots, broccoli  


4. Chop once  - make lots! 

  • Prep and make enough for  several meals

  • Freeze or store  leftovers

  • Use in salads, use in omelettes


5. Don’t chop - roast or grill with s/p and oo

  • Concentrates flavor

  • Use whole veggies or larger pieces


6. Chop in cooking order

  • Start with ones that take the longest to cool - aromatics - onion celery carrots

  • Follow with broccoli or cauliflower

  • Then softer veggies like zuchini, mushrooms, etc

  • Then last for greens like chard,  kale & spinach


7. Just cook the fast ones - spinach with a little oo and garlic

  • Add anchovies - secret ingredient


8. Let someone else prep

  • Stores have pre chopped veggies


9. Adjust your  attitude

  • Think of it  as meditation

  • Play  some music

  • Watch a  show

  • Think of it as a relaxing part of the day


10. Steam veggies no more than 8 mins!

If worse comes to worse you can always use frozen in a pinch

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PreppingVeggies
ShortRibs

Slow Cooked Beef Short Ribs Season 1, Episode 7

Prep Time 15 minutes

Cook Time 4 hours on high heat or 8 hours on low heat

Total Time 4 hours 15 minutes 

Servings 12 people

Calories 489 kcal

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Ingredients

  • 4 lbs boneless or bone in, beef short ribs cut crosswise

  • salt

  • pepper

  • 2 tbsp olive oil

  • 1 cup beef broth

  • 1.5 cup onion chopped

  • 3 cloves garlic minced

  • 2 tbsp Worcestershire sauce homemade

        (see below for Sugar Free recipe) 

  • 2 tbsp tomato paste

  • 1.5 cup red wine

Optional: celery, carrots

 

Instructions

  1. Heat the oil in a large skillet over medium high heat. Season one side of your short ribs generously with salt and pepper.

  2. Place half of the ribs, seasoned side down onto the hot skillet and brown. Season the top of the ribs in the skillet with salt and pepper. Flip once the bottom is browned. Remove and set aside while browning the rest fo the meat.

  3. Add beef broth to slow cooker and place short ribs into crock pot.

  4. To the same skillet add your remaining ingredients and bring to a boil. Cook for 5 minutes or until onion is tender. Pour this over the ribs in the crock pot.

  5. Cover and cook on high 4-6 hours or low 8-10 hours

 

Source: https://www.sugarfreemom.com/recipes/slow-cooker-low-carb-beef-short-ribs-paleo-keto/

Author Brenda Bennett | Sugar-Free Mom

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Homemade Paleo and Whole30 compliant Worcestershire Sauce.

Source:  https://onceamonthmeals.com/recipes/paleo-whole30-compliant-worcestershire-sauce-2/

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Substitutes for Red Wine

  • Red wine vinegar: The acidity in vinegar makes it a good substitute for deglazing the pan.

  • Grape, pomegranate, or cranberry juice: These rich-flavored juices are also acidic which makes them a good substitute for deglazing a pan. Their deep fruit and berry flavors will also add depth of flavor to a recipe. For a punchier substitute, try mixing a tablespoon of vinegar per cup of juice.

  • Chicken, beef, or vegetable stock: Even though it's less acidic, and more mild in flavor than red wine, stock is an ideal candidate for adding flavor to a dish. For extra flavor, try mixing a tablespoon of vinegar per cup of stock.

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Bonus : ) Substitutes for White Wine

  • White wine vinegar: This is an ideal substitute for dry white wine, especially when its purpose is to deglaze a pan. Made from white wine, white wine vinegar has many of the same flavor characteristics, minus the alcohol.

  • Lemon juice: This is another good substitute for deglazing. Fresh lemon juice is a good way to replicate the tangy flavor white wine brings to a dish. Dilute the lemon juice with an equal amount of water to prevent it from being too overpowering.

  • White grape juice: Use white grape juice as a substitute when you want to add sweetness, or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice.

  • Chicken or vegetable stock: Substitute stock for white wine when you want to add depth of flavor to a dish. For extra flavor, try mixing a tablespoon of vinegar or lemon juice per cup of stock.

Source: https://www.thekitchn.com/simple-nonalcoholic-substitutes-for-red-and-white-wine-tips-from-the-kitchn-184394

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Zoodles! Season 1, Episode 9

INGREDIENTS

  • Zucchini

  • Garlic

  • Spray Oil

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METHOD

  1. Wash and trim the ends of your zucchini.

  2. Use your tool of choice to spiralize or julienne the zucchini

  3. Place the zucchini between the spiked handle end and the blade,

then turn the handle and wonderful ribbons of zoodles will appear.

You can change the size of the zoodles with the 4 blade attachments.

  1. Zoodles can be eaten raw, or lightly steamed or sauteed.

  2. Here’s one suggestion for preparation - sauteéd zoodles: 

    1. Spray a nonstick pay with OO

    2. Sautee some garlic

    3. Add zoodles

    4. Salt & Pepper to taste

    5. 1tsp thyme

    6. Cook until al dente (5-8 min) over medium - high heat - add water if needed

    7. Add some sugar free pasta sauce or diced tomatoes

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Best Vegetarian Chili In the WORLD! 

Season 1, Episode 11

INGREDIENTS

  • 1/2 medium onion, chopped

  • 2 bay leaves

  • 1 teaspoon ground cumin

  • 2 tablespoons dried oregano

  • 1 tablespoon salt

  • 2 stalks celery, chopped

  • 2 green bell peppers, chopped

  • 2 jalapeno peppers, chopped

  • 3 cloves garlic, chopped

  • 2 (4 ounce) cans chopped green chile peppers, drained

  • 2 (12 ounce) packages vegetarian burger crumbles

  • 3 (28 ounce) cans whole peeled tomatoes, crushed

  • 1/4 cup chili powder

  • 1 tablespoon ground black pepper

  • 1 (15 ounce) can kidney beans, drained

  • 1 (15 ounce) can garbanzo beans, drained

  • 1 (15 ounce) can black beans

  • 1 (15 ounce) can whole kernel corn

  • Add all ingredients to list

 

Directions - Prep 15mins, Cook 1Hr, Ready in 1hr 15mins

  1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Watch Now

  2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving

Nutrition Facts: Per Serving: 391 calories; 7.9 g fat; 58.7 g carbohydrates; 28.2 g protein; 0 mg cholesterol; 2571 mg sodium. Full nutrition​

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Cauliflower Pizza Crust/Flatbread

Season 1, Episode 14

INGREDIENTS

  • 1/2 head cauliflower (or prepared riced cauliflower)

  • 1/2 cup shredded Italian cheese blend

  • 1/4 cup chopped fresh parsley

  • 1 egg

  • 1 tsp chopped garlic

  • salt & pepper to taste

 

Directions - Prep 15-30mins, Cook 15 mins, Ready in 1hr

  1. Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.

  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.

  3. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.

  4. Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.

  5. Bake for 15 minutes or until it turns light brown on the edges - you can also broil

Nutrition Facts: Per Serving: 59 calories; 4.3 g protein g; 3 g carbohydrates

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Zoodles
VegetarianChili
Cauliflower Pizza Crut
SpaghettiSquash

Spaghetti Squash Primavera

Season 1, Episode 15

INGREDIENTS

  • 1 spaghetti squash

  • 2 tablespoons olive oil

  • 1 large zucchini, chopped

  • 1 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper to taste

  • 1 red bell pepper, sliced

  • 1 yellow onion, sliced

  • 2 cloves garlic, chopped

  • 2 cups trimmed fresh green beans

  • 1 (14 ounce) can diced tomatoes

  • 2 teaspoons Italian seasoning, or more to taste

 

Directions - Prep 30mins, Cook 60 mins, Ready in 1hr 30 mins

  1. Preheat oven to 375 degrees F (190 degrees C). Poke about 10 holes into spaghetti squash; place in a baking pan.

  2. Bake in the preheated oven until spaghetti squash is softened and partially cooked, about 25 minutes. Remove from oven; cool until easily handled. Reduce oven temperature to 350 degrees F (175 degrees C).

  3. Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork.

  4. Heat oil in a braising pan over medium-high heat. Add zucchini, salt, and pepper; cook and stir until softened, 3 to 5 minutes. Add bell pepper, onion, and garlic; cook and stir until flavors combine, about 3 minutes. Stir in green beans; cook until bright green, about 2 minutes.

  5. Stir diced tomatoes and Italian seasoning into the pan; simmer until tomatoes are warm, about 5 minutes. Add spaghetti squash; toss until combined. Cover with aluminum foil.

  6. Bake in the preheated oven until spaghetti squash is tender, about 10 minutes.

Per Serving: 127 calories; 5.4 g fat; 18.3 g carbohydrates; 3.1 g protein; 0 mg cholesterol; 427 mg sodium.

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Source: https://www.allrecipes.com/recipe/255396/paleo-spaghetti-squash-primavera/?internalSource=staff%20pick&referringId=16675&referringContentType=Recipe%20Hub

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SausagePeppersOnions

BRIAN'S SAUSAGE, PEPPERS & ONIONS! 

Season 2, Episode 1

INGREDIENTS

  • 1lb Sausage

  • 4 bell peppers - one of each color red, yellow, green, orange - sliced

  • 1 red onion, chopped or sliced

  • 2 tablespoons olive oil

 

Directions - Prep 10mins, Cook 30 mins, Ready in 40 mins

  1. Preheat oven to 350°

  2. Oil a baking sheet and place sausages in the oven until cooked through

  3. Put olive oil in skillet and heat over medium heat

  4. Add Onions and cook until translucent

  5. Add Peppers and sauteé until slightly browned

  6. Salt and pepper to taste 

  7. When sausages are cooked cut them into slices and add in with Onions & Peppers, add them into the skillet and toss (with marinara if desired, add parmesan if desired) 

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Serve and enjoy! Serving suggestion over Zoodles or Spaghetti Squash! 

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