Greek Style Moroccan Infused Sweet & Spicy Shrimp- Phase 2

I love shrimp and I love finding new ways to eat it. I also love foreign flavors and this happens to be one of my favorite combinations. Now don't be freaked out by all the spices, they are amazing together. Enjoy!

5lbs of Frozen, Veined, Shelled Precooked Shrimp
Chicken Stock
2 tsp Coriander
1 1/2 tsp Cumin
1/2 tsp Stevia
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/8 tsp Ground Ginger
1/8 tsp Ground Nutmeg
1/8 tsp Ground Cinnamon
Salt to taste

On a large baking sheet evenly coat with Chicken Stock.
Spread frozen shrimp evenly on baking sheet.
In a small mixing bowl, add all spices and mix.
Evenly spread over shrimp.
Cook at 400 for 20 mins.
Add broth on top for additional flavor.

Beanless Chili- Phase 2

Now that the temperatures are starting to drop there is nothing I love more than a big bowl of Chili. My dad makes the worlds best chili! Unfortunately it is loaded with things that we can't have, brown sugar, beans galore, cheese...
Well all that doesn't mean that you can't have a healthy yet delicious version. I began thinking about my marinara recipe and started there. I love hot and spicy food so this was fun to develop.
Well I will not make you wait any further!

3 oz Beef : 117 cal, 3.5 oz Tomato Sauce:  60 cal

Ingredients

4 cloves of Garlic, minced and reserved

3 TBSP of finely chopped Chives

2 TBSP Fresh chopped Marjoram or 1 TBSP dried

2 TBSP Fresh chopped Sage or 1 TBSP dried

1 TBSP Fresh chopped Rosemary or 2 tsp of dried 

1TBSP Fresh chopped Oregano or 2 tsp of dried

1TBSP Dried Oregano

2 tsp Salt, divided

1 tsp Onion Powder, divided

1 tsp Black Pepper

1 tsp Chili Powder

1 tsp Cayenne Pepper

1/2 tsp Sumac Berry, reserved

1/4 tsp Stevia

1/8 tsp Ground Cinnamon

2 TBSP Garlic Red Wine Vinegar or just Red Wine Vinegar

1 TBSP Liquid Aminos

1/4 tsp Liquid Smoke

about 3lbs of 96/4 Lean Ground Beef

2 Dried Ancho Chili Peppers, chopped with seeds

1 Large can of Tomato Sauce

1 15 oz can of Tomato Sauce

1 15 oz can of Tomato Puree

1 can of Rotel

1 can diced Tomatoes

1 6oz can of Tomato Paste

1 Large jug of V8 juice, do not use the low sodium it has sugar in it.

Sugar Free Chicken Stock

-In a large skillet brown beef in about 1/4 cup of chicken stock, add just a little salt.

-Once the beef is cooked through drain all fat and rinse under cold water, wipe pan of all grease.

-Place meat back in skillet and return to medium heat, add 1/4 tsp Salt, 1/2 tsp Sumac Berry, 1/4 tsp Onion Powder.

-Let cook for another 5-7mins

-In a crockpot on medium heat add all cans of Tomato Sauce, Puree, Paste, V8, Diced Tomatoes, Rotel.

-Add Chives, Rosemary, Oregano, Sage, Marjoram, Cayenne, Chili Powder, Pepper, Cinnamon, Stevia, Vinegar, Aminos, and Liquid Smoke. 

-After meat has cooked, add to crockpot

-In the skillet add about 3 tbsp of Chicken Stock, add minced Garlic and Ancho Peppers with seeds. Cook for about 10 mins.

-Add cooked Garlic and Ancho Peppers to crockpot.

-Stir and leave closed on high heat for 2hrs, do not open.

-After 2 hours stir, let cook on high for an additional 2 hours.

-After 4 hours on HIGH, stir chili and turned down on medium for 3 hours, stirring every 1 1/2 hours.

After the 7 long hours in the crockpot grab a ladle and dip out some of this winter-time goodness. 

I like to dip my Grissini Breadstick in my chili.

*If you are on phase 3 sprinkle with a little cheese.*

**For Thicker chili add about 1 1/2 tsp of Guar Gum to thicken it up or subtract about 1/2 cup of V8 juice. 

Spicy Moroccan Shrimp- Phase 2

I love Shrimp but man do I get bored of having something the same way day after day. I am not afraid of spices and love to play around with different flavors. It's been rather rainy lately and I just wanted to mentally escape from the gray skies. Spices and food are such a great way to get away and enjoy a moment in a far away land.
Lately I have been craving foreign food; Greek, Mexican, Italian, Middle Eastern, you name it. I have really been wanting something spicy and different. I was watching my favorite network, Food Network, and it seemed like that day was Moroccan themed. So I decided to get inspired and make a Moroccan dish and since I pretty much eat fish every night I decided to go with shrimp.
Shrimp is a great fish for going a little wild with your flavors. It will taste pretty good anyway you flavor it.

2lbs of Shelled, Deveined, Precooked, Frozen Large Shrimp (I do frozen because it helps prevent the fish from sticking.)
3-4 cloves finely minced Garlic
4 tbsp Chicken Broth (Remember there is a specific type that we use)
2 tsp Paprika
1TBSP ground Coriander*
1TBSP Ground Cumin
1 tsp Ground Ginger
3/4 tsp Cayenne Pepper
1/2 tsp Salt
1/8 tsp Cinnamon
1/8 tsp Stevia
1/2 Lemon, reserve
More Chicken Stock, reserve

* Note* Now I know that not everybody has Ground Coriander in their spice cabinet, so you can substitute with an ADDITIONAL TBSP of Cumin and 1/8 tsp of Ground Clove.*

-Preheat oven to 400
- Mix all ingredients together in a small mixing bowl EXCEPT the RESERVED ingredients.
-On a large cookie sheet add a few tablespoons of Chicken Broth
-Evenly spread Frozen Shrimp on the Cookie Sheet
-Squeeze the juice of 1/2 a lemon over all the Shrimp
-With a Rubber Basting Brush, evenly coat Shrimp
-Place in oven and bake for 18-20mins

Once you have served the shrimp spoon a few spoonfuls of the shrimp broth over your plate for additional flavor and enjoy.

I hope you enjoy this little escape to Morocco, I know I did!
I am currently working on my Phase 2 Beanless Chili, once that baby is complete I will post the recipe.
I have a ton of Phase 3 recipes that I am about to post too :)