All posts by RAverett

Mexican/Spanish Recipes, Recipes, Vegetables & Salads

Zesty Fiesta Salad

Mexican festival header

¡Buenos días, mis amigos y amigas! Good day to everyone!

That wonderful Mexican holiday when everyone wants to celebrate—because who doesn’t love a good party—is just around the corner. That’s right! It’s Cinco de Mayo—May 5th!

No, it’s not quite May Day (which was May 1st) or “May the 4th Be With You” (which is tomorrow—Happy Star Wars Day to the fans!). And it’s not Mexican Independence Day—that comes in September.

Cinco de Mayo celebrates Mexico’s victory over French forces at the Battle of Puebla in 1862. It symbolizes Mexican resilience and resistance. I never even realized the French tried to invade Mexico!

It all started when Mexican President Benito Juárez declared a moratorium on loan-interest payments to foreign creditors, including France, Britain, and Spain. In response, those countries sent troops to demand repayment. Britain and Spain ultimately negotiated settlements, but Napoleon III had bigger plans—he wanted to establish a French-controlled monarchy in Mexico to expand French influence.

Though outnumbered and outgunned, the Mexican forces at Puebla managed to defeat the French army, marking a significant victory. While it wasn’t the final battle, it was an important moment for Mexico. To this day, the people of Puebla celebrate with parades, reenactments, cultural festivities—and, of course, amazing food!

In the United States, Cinco de Mayo has evolved into a celebration of Mexican-American heritage. So grab your tacos, margaritas, or a cold beer, and celebrate! Or enjoy a backyard party featuring this delicious Zesty Fiesta Salad alongside grilled or barbecued chicken or pork.

A Flavorful Low-Carb Addition to Your Cinco de Mayo Feast

bowl with salad ingredients

This salad is a real winner for a festive dinner or even a relaxing Sunday meal with roasted or grilled chicken or pork. It’s quick and easy to make, especially if you prep the ingredients ahead of time.

Want a shortcut? Buying coleslaw mix or shredding your cabbage early and storing it in a plastic bag can save you time.

This handy shredder is a real time saver for me (not to mention avoiding shredding your knuckles) and it’s affordable.  If, by any chance you can’t find cumin at your grocery store, you can order it or just about any other spice from Amazon here.

As written, the recipe is bold and spicy. If you prefer a milder version, simply reduce the chili powder. The spice level leaves a definite tingle and burn on my taste buds!

To keep the net carbs under 10, I adjusted the amounts of corn and beans, but if you have more carbs to spare, feel free to add extra.

For maximum freshness, use real lime juice—it tastes much better than the bottled variety. Need a juicer? Some electric ones are comparable in price to manual ones.

Check out this one. 

Here’s a little tip. If your lime or orange is too fresh and it feels really firm, roll it in your hands or on the counter until you break down the fruit inside so you can get as much juice as you can from it.

Hey there! Just a heads-up—some links on this blog are Amazon affiliate links. If you make a purchase through them, I earn a small commission (at no extra cost to you!). It’s like sharing a secret recipe for success—thank you for helping me keep cooking up delicious low-carb creations!

Zesty Fiesta Salad

a one cup serving of the salad topped with cheese and cilantro.

Recipe adapted for low carb from a recipe on AllRecipes.com

INGREDIENTS
1 (16 oz) bag cabbage coleslaw mix or shredded cabbage
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red onion, diced
1 jalapeno, deseeded and finely chopped
2/3 cup frozen corn, thawed
2/3 cup black beans, drained and rinsed
1/4 cup green onions, chopped
⅓ cup fresh cilantro, chopped (optional)

DRESSING
3/4 sour cream
1/4 cup water
juice of 1 lime
2 teaspoons chili powder
1/2 teaspoons salt
1 teaspoons paprika
1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons cilantro, minced
1/4 cup Mexican blend Cheese or Coteja Cheese (optional)
1 Avocado diced (optional)

PREPARATION
Prepare all ingredients before your start. Chop the peppers, onion, green onion, jalapeno, cilantro, and cabbage, if needed. Drain and rinse the beans to get the juice around them off.

In a large bowl, add all the salad ingredients and toss or stir them together to distribute them as evenly as possible through the cabbage.

In a small bowl, mix the dressing ingredients, except the minced cilantro, until smooth. Add water 1 tablespoon at a time if dressing is too thick. It should be about the consistency of a thick gravy–easy to mix in the bowl, but not runny.

Pour dressing over salad and toss until it is mixed into the salad well.

Place in the refrigerator until ready to serve and allow at least 30 minutes for the flavors to blend together. Peppers develop more flavor as they sit. Sprinkle cheese and cilantro leaves over the top when you serve this.

Makes 8 servings.

Nutrition Information (not including optional ingredients):
Calories: 106 Fat: 3.9 g Sodium: 391 g Carbohydrates: 14 g Fiber:4.21 g Protein: 3.6 g Sugar: 3.5 g Net Carbs: 9.8 g

Other recipes that you might like for your celebration:

 

Zucchini Taco Boat                            Taco Lasagna

   

Spaghetti Squash Tamale Pie    Spicy Cod with Chorizo

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

How do you celebrate Cinco de Mayo? What is your favorite margarita? (I love a peach one.)

Breads, Recipes

A Different Kind of Scone

Happy Easter, Everyone!

Wishing you a beautiful day here in my city and across the world. I am hoping that most of you are enjoying some lovely weather too. If not, don’t worry—better days are on their way!

Today, I’m revisiting a recipe I first tried a few years ago: scones. Now, I love any kind of scone, but these particular ones have a special place in my heart. Known as Bakestone Scones, or griddle scones, they’re made on the stove—a lifesaver when your oven is busy with other treats, like dinner.

These scones are delightfully simple, but you can jazz them up with a handful of fresh herbs for an extra pop of flavor. Of course, a pat of butter and a dollop of jam work wonders too.

The recipe has its roots in Wales, where they’re called Telsennau Criwsion in the Welsh language.

Hey there! Just a heads-up—some links on this blog are Amazon affiliate links. If you make a purchase through them, I earn a small commission (at no extra cost to you!). It’s like sharing a secret recipe for success—thank you for helping me keep cooking up delicious low-carb creations!

For my version, I used Carbquik Baking Mix, which includes a touch of lard for richness. You can also use finely ground almond meal—like the one from Blue Diamond—as an alternative for a low-carb twist.

Bakestone Scones

Bakestone Scones or Griddle Scones
Teisennau Criwsion

INGREDIENTS:

1-3/4 cups Low Carb Flour
2 teaspoon Baking Powder
Pinch Salt
4 tablespoons Butter
3 to 4 tablespoons Cream

INSTRUCTIONS:

Mix the flour, salt, and baking powder together in a bowl, then rub in the butter until the mixture resembles breadcrumbs.

Add enough cream to form a stiff paste. Roll out to a thin cake on a lightly floured surface and cut into small rounds.

Lightly grease a hot griddle and cook, turning once until golden brown on both sides. Split in half and serve with butter.

Makes 10 to 12 scones.

Nutrition Information (per Scone):
Calories: 151| Fat: 13.4 g | Sodium: 25.3 mg | Carbohydrates: 5.8 g | Fiber: 3.0 g | Protein: 4.4 g | Sugar: 1.6 g | Net Carbs: 2.8 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

 

Healthy Life, Recipes, Vegetables & Salads

Super Tasting Zucchini Fritters

Zucchini Fritters

Hello, fellow low-carb eaters!

It’s been a while since I shared a new recipe, and truth be told, I haven’t been cooking much these past few months. Between various projects, I haven’t had the time to try or create many new dishes—but I’m back!

First, a quick update: I’ve signed up for the Amazon Associates program, which means I’ll be including links to items that I use and personally recommend. Rest assured, I won’t share links to products I don’t use or wouldn’t recommend. If I review a product negatively, I won’t provide a link—only those I have tried and genuinely like will be included. If you make a purchase through my links, I’ll receive a small commission.

Now, to kick off my new season of recipes, I’m excited to share a delicious Zucchini Fritter!

We’ve grown accustomed to getting fresh zucchinis from Mexico during the winter, but availability may become more limited. Hopefully not, because I absolutely love them—they’re incredibly versatile! Living in the West, we’re lucky to see most of our fruits and vegetables come in from California.

Growing up in the Southwest, fritters were a staple. They’re simple: just a small amount of flour and egg to bind the shredded vegetable into a crispy patty. You might call them zucchini pancakes, but the real difference is that fritters are fried! One key step—removing as much liquid from the shredded zucchini as possible—ensures they hold together beautifully.

For this recipe, I used Dixie Carb Counters All-Purpose Flour, which has a slightly sweet taste but pairs nicely with zucchini. You can find it on DCC’s website or .

Zucchini fritters with a sausage patty sandwich using lettuce tomato, mayonnaise and a Hero burger bun.

Zucchini Fritters

Ingredients:

1 medium-sized zucchini
1 teaspoon dried onion flakes (optional)
¼ teaspoon salt
1 egg
1 teaspoon garlic herb seasoning
¼ cup low-carb flour
1/4 cup Bacon Pieces -2 slices- (optional)
Enough olive oil to cover the bottom of a small skillet (about ¼ inch deep)

Instructions:

  1. Using a box grater or food processor, shred the zucchini.
  2. Sprinkle salt over the shredded zucchini, then wrap it in doubled-up paper towels or a clean cotton cloth. Squeeze out as much liquid as possible—too much moisture makes it harder for the patties to stay intact.
  3. In a bowl, mix the zucchini with all remaining ingredients except the oil until well combined.
  4. Divide the mixture into four equal portions, shape each into a ball, and flatten into a patty about 3 inches wide.
  5. Heat the oil in a small skillet to about 350°F, or until a drop of water sizzles in the pan.
  6. Carefully place a fritter onto a spatula and slide it into the hot oil (avoid splashing!). Cook for 3–4 minutes, until the bottom is golden brown. Spoon a little hot oil over the top as it cooks to help it firm up.
  7. Flip the fritter and cook for about 3 more minutes. Once done, lift with a spatula, let excess oil drip off, and place on a paper towel to absorb any remaining oil.
  8. Repeat with the remaining fritters.

Serve with mayonnaise, salad dressing, or enjoy them plain!

Makes 4 fritters.

Nutrition Information (Per Fritter):

Calories: 94 | Fat: 1.5 g | Sodium: 368 mg | Carbohydrates: 4.5 g | Fiber: 2.1 g | Protein: 9.1 g | Sugar: 1.9 g | Net Carbs: 2.3 g

Advertising links: I get a small commission if you buy through the links below

I use Mrs. Dash Garlic and Herb Seasoning for a lot of foods. It spices up almost anything from meat to potatoes to your eggs. Since I don’t use much salt, it’s a great replacement.

Mrs. Dash Garlic and Herb

My favorite spatula
The Rachel Ray skinny spatula and it’s wonderful for picking up grilled sandwiches, burgers, or anything in oil. It is a nylon plastic item though, so you need to keep it away from your cooking heat source. I have burner several of them by leaving them too close to the burner. They come in several colors so you can match your kitchen or pans.

Rachel Ray Spatulas

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Main Dish, Mexican/Spanish Recipes, Poultry, Recipes

A Spicy Twist on a Chile

Happy Fall, y’all! Well, at least on the calendar in the northern hemisphere, it’s Fall, but happy Spring down under. The temps where I live are still pretty warm in the days, but the nights are getting downright chilly!

And speaking of chile, I have a new variation on a chile relleno that I think is super tasty.

When I found this recipe, the author called it a Chile Relleno, but it’s quite a bit different from the ones I grew up with. Nonetheless, it is a quite delicious variation on it and not as messy. It can be made in the oven or an air fryer. Since I’ve recently acquired the latter, I made mine that way.

The recipe originally called for Poblano peppers, but I had picked up a bag of Hatch chiles at the grocery, so decided to go with those. You can also use Anaheim chiles. Each chile has a different carbohydrate count, so it will vary by which one you use. For the record, the Hatch chile is the lowest in carbs. I’ve posted the nutrition information for each chile.

For my picture, I put each chile in a zero carb tortilla for additional support, so it made a neat wrapper around it.

Tex-Mex Chile Relleno

Tex-Mex Stuffed Chiles

INGREDIENTS:

4 Hatch peppers, rinsed and dried
1/4 cup canned Baby Corn
1 Green Onion or Scallion, sliced (both bulb and stem)
1 tablespoons Chopped Cilantro or Parsley
¼ teaspoon Kosher Salt
¼ teaspoon Ground Black Pepper
1/2 cup grated Monterey Jack cheese
1 cup Chicken (white or dark meat) or pork, cooked and chopped or shredded
2 tablespoons Mexican crema or sour cream
1/2 cup Green Chile Enchilada Sauce

INSTRUCTIONS:
For the peppers: Place peppers in the air fryer basket, two at a time if you have a small basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.

If you’re using an oven, use the broiler setting and place the peppers in an aluminum pan or on foil. Broil for about 5 minutes on each side. The skins should be charred. Place in a resealable plastic bag to steam for 5 minutes. Peel the skins and dump ’em.

In a medium bowl combine chicken, corn, scallions, cilantro, salt, black pepper, and grated cheese. Add 1/4 cup of the enchilada sauce and sour cream or creama to the meat and cheese mixture and stir to mix. Set the rest of the sauce aside.

Carefully cut a slit down the center of each pepper with a sharp knife point. Start at the stem and continuing to the tip. Remove the seeds and toss them. Be careful not to tear the chile.

Stuff each chile with a layer of one-quarter of the meat and cheese mixture.
.
Place stuffed peppers in 6-inch heat-proof pan or silicone basket and place the pan in the air fryer basket. If using an oven, put all four chiles in a baking pan.

Set air fryer to 400°F for 10 minutes or until the cheese has melted

If using an oven, preheat oven to 400°F and put baking pan with all four chiles in the oven and bake for 15 to 20 minutes or until the cheese is melted.

Warm the extra enchilada sauce in a small microwavable bowl and spoon a little on each chile. Serve with a green salad and spiced cauliflower rice. (Salad and rice not included in nutrition information.)

Makes 4 servings.

Nutrition Information Per Serving: (Hatch Pepper)
Calories 289, Total Fat 20 g , Cholesterol 86 mg, Sodium 429 mg, Potassium 173 mg, Carbohydrates 6.8 g, Fiber 0.5 g, Sugars 3 g, Protein 18 g, Net Carbs 6.22 g

Nutrition Information Per Serving: (Poblano Pepper)
Calories 299, Total Fat 20 g , Cholesterol 86 mg, Sodium 429 mg, Potassium 173 mg, Carbohydrates 11 g, Fiber 3 g, Sugars 1 g, Protein 18 g, Net Carbs 7.72 g

Nutrition Information Per Serving: (Anaheim Pepper)
Calories 309, Total Fat 20 g , Cholesterol 86 mg, Sodium 429 mg, Potassium 173 mg, Carbohydrates 13 g, Fiber 2.5 g, Sugars 5 g, Protein 19 g, Net Carbs 10.22 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts. 

Recipes

A Quick and Easy Pie to Make for Dessert

Lemon Custard Pie

To be frank, I haven’t done a lot of inventive cooking the past couple of months. Summer is a time to have salads, sandwiches, and just keep cool, so I’ve been pulling out recipes I make often or just throwing a couple of sausages in the air fryer and wrapping them in a low carb (or zero carb) tortilla.

But last week, I spotted this recipe for the Impossible Lemon Pie in my news and entertainment feed, so I decided to see if it would work with low carb flour. I used Dixie Carb Counters All Purpose Flour for it. It does work although the bottom is on the top of the pie rather than falling through as Bisquick “impossible” recipes usually do. This works fine as you can flip the pie once it’s cooled so the pie is on top.

The actual pie is more of a custard rather than the lemon-curd-like pie of a regular lemon pie. So, I dubbed this a Lemon Custard Pie since it has the taste and texture of custard. It is tasty, but not as lemony as I like. If you want a stronger lemon flavor, I suggest adding another two tablespoons of lemon juice. Or, what I plan to do next time I make it is to add a packet of sugar-free lemonade mix.

The recipe only calls for dusting the top with confectioners’ sugar (I use Swerve, but you can use any or make your own), but in quest of that lemony flavor, I made a quick drip glaze to put on top. I’ve included that recipe also. You could also top this with fresh raspberries or blueberries.

Lemon Custard Pie

INGREDIENTS

1/2 cup Heavy Cream
1 cup Unsweetened Almond Milk
1/2 cup Water
4 large eggs
3/4 cup granulated Sugar Substitute
1/2 cup All-purpose Low Carb Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt
2 teaspoons grated Lemon Zest
2 tablespoons fresh Lemon Juice
1/2 tsp. Lemon Paste or regular Extract
Confectioners’ Sugar Substitute, for dusting

Glaze
1/4 cup Confectioners’ Sugar Substitute
1 teaspoon Lemonade Mix
1/2 tablespoon Heavy Cream
1/2 tablespoon Water

INSTRUCTIONS

Preheat the oven to 350°F. Spray a deep 9-inch pie pan or aluminum pie pan with baking spray.

In a blender or a mixing bowl, add all of the ingredients, except the confectioners’ sugar. Blend until completely combined and smooth. If you don’t have a blender, use a mixer to mix, working to high speed until the mixture is smooth.

Pour blended mixture into the sprayed pie pan. Place it on a baking sheet or tray and put it into the oven gently. The pan is likely to be quite full.

Bake about one hour until the top is golden brown and the center appears firm. The center will wobble a bit, but it sets while it cools.

Set the pie on a rack and let cool completely.

Just before serving, dust with confectioners’ sugar or spread a the glaze below on top. Cut into wedges to serve. Makes 8 servings.

Mix Glaze
In a small bowl, add confectioners’ sugar, lemonade mix and heavy cream. Stir together until it is combined. It’s likely to be thick. Add a teaspoon of water and stir, repeating until you have the consistency of a glaze.

Notes: As I mentioned, you can top this with raspberries or blueberries to add color and a complimentary flavor. I plan to add cream cheese to the next time I make this to see if it creates a lemon cheesecake flavor. I am also considering adding ricotta cheese to bring our that same flavor. Once I do it, I’ll update this page to let you know how it works! I also haven’t tried this with almond, coconut, or other flour products, but I believe it will work.

I believe this recipe can be easily adapted to make a lime or orange custard pie. Leave out the citrus flavors and add vanilla or almond extract to make a regular custard pie.

If you make this recipe, please comment and let me know how you liked it or if you made any enhancements to it you’d like to share.

Nutrition Information: Calories 114, Fat 8.5 g, Sodium 75 mg. Potassium 56 mg, Carbohydrates 3.1 g. Fiber 1.7 g, Protein 7.1 g, Net Carbs 1.42 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.