Spiralized Radish Salad Version 2.0

A spiral slicer is a great fun toy, specially when it comes to radishes. I’ve made another radish salad, which I really love. I thought I’d try something different with the big bag of radishes I picked up at the farmer’s market last weekend. Oregano is really what makes this salad fantastic. I used dry, but if you have fresh, substitute 2 teaspoons of chopped fresh oregano for the dried.
Spiralized Radish SaladThis salad holds up well in the fridge so you can easily make it the night before you need to serve it. Just toss it a bit before serving so that the dressing covers the radishes.

Spiralized Radish Salad Version 2.0
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 teaspoons white wine vinegar
  • 2 teaspoons vegetable oil
  • 1 teaspoon caraway seed
  • 1/2 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1/4 teaspoon sugar
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 15-20 large radishes
Instructions
  1. In a large bowl, whisk together all but the radishes.
  2. Rinse the radishes.
  3. Cut the ends off and make a cut 1/2 way thru the radish, length-wise.
  4. Insert the radish in tho the slicer.with the largest end toward the blades.
  5. Slice the radishes and then add to the vinaigrette.
  6. Toss to coat.
  7. Refrigerate for 1 hour.
  8. Toss lightly before serving.

Spiral Sweet Potatoes with Pecan Butter

These spiral sweet potatoes with pecan butter are a twist on a favorite Thanksgiving dish for us. It’s a bit sweet, a lot easy, and very tasty. You can make it ahead of time and cook it on-site (aka my sister-in-law’s house), in the oven or on a grill (which is how I do it). The beauty of cooking sides on the grill at Thanksgiving is that it helps free up the oven, which is so often crammed full.
spiral-sweet-potatoes-with-pecan-butterBecause the sweet potatoes are cut into thin (but not too thin) spirals, they will cook faster than whole or sliced sweet potatoes, so keep an eye on them. The crunchy sweet topping is absolutely fantastic. If your guests like their sides a bit on the sweet side don’t hesitate to double the topping.

Spiral Sweet Potatoes with Pecan Butter
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 4 large sweet potatoes, peeled, spiraled (I used the large blade. You don't want super thin spirals)
  • 1 large sweet or Spanish onion, sliced thin and separated into rings
  • 3 tablespoons vegetable oil
  • 1/3 cup unsalted butter, softened
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped pecans, toasted
Instructions
  1. Preheat grill to medium or oven to 350 F degrees.
  2. Place potato slices and onion rings on a large sheet of aluminum foil (you might need to divide the mixture between more than one piece of foil). Drizzle with oil.
  3. Place another sheet of foil over potatoes and seal along edges.
  4. Place on grill or in oven for 20-25 minutes or until potatoes are fork tender.
  5. In a small bowl, mix the butter, sugar, salt and cinnamon. Stir in pecans.
  6. Open packets and top with pecan butter. Serve.

Spiralized Churchill Downs Butterbean and Radish Salad

Sometimes you just come across a recipe that really hits you as something you absolutely must make immediately. This Churchill Downs butterbean and radish salad was just that for me. I had to make it immediately. But I had to change it up a bit and spiralize the radishes because, well, I love spiral radishes. A little crunch and a hint of citrus and you have a great tasty salad.
Spiralized Churchill Downs Butterbean and Radish SaladThis spiralized Churchill Downs butterbean (er, lima bean) and radish salad also travels really well. It’s the perfect salad for a pitch-in, and it’s something different. I bet you haven’t seen too many butterbean salads. Well, I haven’t. Maybe it’s the pitch-ins I go to….

Spiralized Churchill Downs Butterbean and Radish Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12 servings
 
Ingredients
  • 1 pound frozen lima beans
  • 1/2 pound radish, sliced thin
  • 3 tablespoons olive oil
  • 1/4 - 2 teaspoons cumin (I used a 1/4 teaspoon)
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cilantro, chopped
  • 2 tablespoons fresh parsley, chopped
Instructions
  1. Bring a pot of water to a boil.
  2. Add the beans and blanch for 3 minutes.
  3. Transfer beans to an ice bath and let cool for 5 minutes. Drain well.
  4. In a large mixing bowl mix the beans and radishes.
  5. Add oil, lemon juice and cumin.
  6. Combine until well mixed.
  7. Add parsley and cilantro.
  8. Season with salt and pepper.

Spiralized Roasted Pickled Beets

If you would’ve put beets in front of me when I was a kid I would’ve said “Ewwwww” and pushed them away. Now, I find that I really like them, specially when roasted. Or pickled. Or even better, spiralized, roasted, and pickled! The aroma as the beets roast is fantastic. The shallots and rosemary combine with the beets for something really special. They then go into jars with a brine, but not a normal pickling brine. The addition of red onions and tarragon add so much to the beets. Even beet haters will love them!
Spiralized Roasted Pickled BeetsMake sure you wear kitchen gloves when handling the beets, and clean your spiralizer (and cutting board) immediately after using them. I also learned quickly that you want to use beets with a little ‘give’ to them – not too hard. A few that I grabbed were hard to spiralize, and I ended up turning them by hand instead of using the crank. No worries, they still came out fantastic! Lesson learned!

Spiralized Roasted Pickled Beets
Author: 
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
 
Ingredients
For the roasted beets
  • 6 medium beets, cleaned, peeled. Try to select beets that are slightly soft. Tougher beets will be difficult to spiralize.
  • 2 large shallots, peeled, sliced thin
  • 2 sprigs rosemary (or 1 teaspoon dried rosemary, crushed)
  • 2 teaspoons olive oil
For the picking brine
  • 1 cup white vinegar
  • 1 teaspoon dried tarragon
  • 1 1/2 teaspoons Kosher salt
  • 1/2 cup sugar
  • 1 cup water, plus more if needed
  • Roasted beets, from above
  • 1 large red onion, sliced thin
Instructions
For the roasted beets
  1. Preheat oven to 400 F.
  2. Note: I like to cut a small slit down the sides of the beets. This produces a single half moon spiral.
  3. Spiralize the beets. Tougher beets can be difficult to spiralize. Make sure you put the root side into the spiralizer first and have the stem side towards the crank.
  4. Wash your spiralizer to keep it from staining.
  5. Place beets onto a large piece of foil. Top with the shallots, sprinkle with rosemary, and drizzle with oil.
  6. Seal the foil tightly and place into the oven for 30-40 minutes or until tender but not mushy. Be careful opening the packet as the steam will be hot.
  7. Let cool completely before pickling.
For the picking brine
  1. Bring vinegar, tarragon, salt, sugar and water to a boil in a medium saucepan. Stir until the sugar is dissolved. Remove from heat and let cool completely.
  2. Alternative beets and onions in jars.
  3. Pour in the brine. Add more water if necessary to completely cover the beets.
  4. Seal and store in the refrigerator for at least 3 days before serving.

Spiralized Radish Salad

It’s not like you have to have a spiralizer to make pretty salads, but it sure does help. And it’s fast and easy. This spiralized radish salad took only minutes to make. It tastes very much like a slaw, with a great radish crunch and a perfect citrus vinaigrette.
Spiralized Radish SaladThis was my first time spiralizing radishes. I was afraid it wasn’t going to work, but they came out perfectly. First, you have to start with big radishes. No wimpy long thin ones. Second, you need to make a shallow cut down each radish. If you don’t you’ll end up with one really long radish spiral that goes on and on and on. Then, just cut off the ends, insert into your spiralizer, and get to turning!

Spiralized Radish Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 tablespoon orange juice
  • 3 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 pound large radishes, spiralized (make a thin slice down the sides of the radishes first so that you don't get one long spiral radish) or sliced thin
  • 1/4 cup cilantro, chopped
  • 1/2 medium red onion, minced
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Whisk together the orange and lime juices, olive oil and sugar in a large bowl.
  2. Add remaining ingredients and toss to coat. Season with salt and pepper.
  3. Refrigerate for 1 hour. Toss to coat before serving.

Apple Zoodle Dessert

I love my spiral slicer. So far, I’ve used it for making great side dishes or salads and a few main dishes. I was intrigued when I first came across this idea for a low-carb dessert that is made using a spiral slicer. What a brilliant idea – apple zoodle dessert! Great apple flavor and crunch, a hint of cinnamon, and topped with toasted coconut flakes.Apple Zoodle DessertI used a Gala apple for making this dessert, but you can substitute whatever you like. Of course, it being a dessert you’ll probably want to use a sweeter apple, such as golden delicious, pink lady, red delicious or Fuji.

Apple Zoodle Dessert
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
 
Ingredients
  • 1 Gala apple (or your favorite sweet apple)
  • Light oil
  • Cinnamon, to taste
  • Unsweetened coconut flakes, to taste
Instructions
  1. Core the apple then slice it into thin noodles using your spiral slicer.
  2. Heat the oil in a medium skillet over medium-high heat.
  3. Add onion slices and saute until they start to get tender.
  4. Sprinkle with cinnamon and stir.
  5. Remove apple to serving plate.
  6. Add the coconut flakes to the skillet and cook until starting to brown, stirring constantly.
  7. Sprinkle apple with the toasted coconut flakes and serve.

Garlic Butter Zoodles with Brussels Sprouts

I have to admit, a spiral slicer is a rather fun kitchen gadget to have. You can take just about any recipe you would normally make with pasta and make it low-carb by substituting zoodles (zucchini noodles). You can use the slicer for other things too, but I pretty much use it mostly for zoodles.

These garlic butter zoodles with Brussels sprouts are about as easy to make as you can get, and they taste fantastic. I cook the zucchini noodles to the point where they are soft, but still have some crunch. The butter and garlic add some needed flavor. Zucchini isn’t exactly packed with flavor… it’s good, but butter and garlic make it fantastic. And nothing beats crunchy Brussels sprouts. I love them. Topped with a bit of cheese and toasted sesame seeds, this makes for a great side dish.
Garlic Butter Zoodles with Brussels SproutsYou can get pretty creative with this dish just by swapping a few ingredients. Use toasted pine nuts or even peanuts instead of sesame seeds. Leave off the Parmesan cheese and add French-fried jalapenos for a kicked up dish, or just add a few (big) pinches of dried red pepper flake to the zucchini when you are cooking them.

Or just add cooked crumbled bacon. Now we’re talking good!

Garlic Butter Zoodles with Brussels Sprouts
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 1/2 pound Brussels sprouts, tough parts of stems removed
  • 3 small zucchini, cut into noodles using a spiral slicer
  • 3 tablespoons unsalted butter, divided
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • Sesame seeds, toasted (optional)
  • Grated Parmesan cheese
Instructions
  1. Bring a small pot of salted water to a boil.
  2. Add the sprouts and boil for 4-5 minutes or until just starting to soften.
  3. Drain and rinse under cool water.
  4. Cut sprouts in half along the stem.
  5. Meanwhile, melt 1 tablespoon of butter in a large skillet.
  6. Add the zucchini noodles and cook for 2-3 minutes, stirring.
  7. Let noodles rest for 3 minutes to release any liquid, then drain. Remove noodles to plate.
  8. Add 1 tablespoon of butter to the skillet and melt.
  9. Add the garlic and sprouts and saute for 5 minutes.
  10. Add remaining butter and melt.
  11. Add the zucchini noodles back to the pan, stir and warm through.
  12. Season to taste with salt and pepper.
  13. Serve garnished with toasted sesame seeds and freshly grated Parmesan cheese.

Parmesan Chicken Zoodles

This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles (zucchini noodles) instead. I recently picked up a zoodler (spiralizer… spiral slicer… I’ve been making up names for it as I go), and just love how they are such a great low-carb substitute for pasta.

Parmesan chicken zoodles combine some of my favorite tastes in one bite. First, cream. Gotta have cream. Second, chicken thighs. I love chicken thighs. I prefer them over chicken breasts. Sure, thighs aren’t as lean so if you want, you can substitute chopped chicken breast instead.

Next up? Sun-dried tomato. Sun-dried tomatoes were not something I was exposed to growing up, so they were a new flavor experience to me when I started cooking. I really like them. They have such a great texture and deep flavor, and the oil they are packed in is absolutely great for cooking (so don’t ever toss it out!).
Parmesan Chicken ZoodlesIf you know me or follow this blog at all, you know I gotta have some kick. Some heat. It doesn’t have to be much, but a little something to offset the sweetness of the cream is necessary in this dish. Use a little or a lot.

Finally, zoodles. Thinly sliced zucchini. Cooked so they have just a bit of crunch. Almost like pasta, and essentially carb-free. Perfect!

Parmesan Chicken Zoodles
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 1/2 pound boneless, skinless chicken thighs, cut into strips or chunks
  • 1 (7.5 ounce) jar sun-dried tomato strips in oil, julienned
  • 4 cloves garlic, minced
  • 2 cups half-and-half cream
  • 1 cup freshly grated Parmesan cheese
  • Kosher salt to taste
  • A pinch or two of dried basil
  • A pinch or two of dried red pepper flakes
  • 2 large zucchini (or 3 medium), made into zoodles or just sliced thin/julienned
Instructions
  1. Melt the butter in a large skillet over medium-high heat.
  2. Season the chicken with salt and add it to the pan. Stir to coat then cook until golden brown on all sides.
  3. Lower the heat to medium.
  4. Add the sun-dried tomatoes and 1 tablespoon of the oil they are jarred in along with the garlic and saute for 2-3 minutes.
  5. Reduce heat to low and stir in the cream.
  6. Add the cheese and stir until melted.
  7. Season with salt and add dried basil and red pepper flake.
  8. Add the zucchini, stir, and cook for about 5 minutes or until al dente.
  9. Serve with additional Parmesan cheese sprinkled on top if desired.