Pollin's profile page
Recipes
Chicken Piccata
By Pollin
Place chicken on a plate and season with some salt and pepper
- 2 chicken breasts
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon lemon zest
- 1 egg
- 1 tablespoon olive oil
- 1/3 cup lemon juice
- 1/2 cup chicken broth
- 1/4 cup brined capers, rinsed
- 1 tablespoon ghee
- chopped parsley to garnish
- salt and pepper to taste
Sauteed Soft-Shell Crabs with Caper Brown Butter
By Pollin
To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and p...
- 2 * 2 cups all-purpose flour
- * Sea salt and freshly ground black pepper
- 4 * 4 medium soft-shell crabs, cleaned and rinsed
- 3 * 3 tablespoons extra-virgin olive oil
- 1/4 * 1/4 cup (1/2 stick) unsalted butter
- 2 * 2 tablespoons capers, drained
- 1/2 * 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 * 1 lemon, juiced
- 1 * 1 handful fresh flat-leaf parsley, finely chopped
- * Lemon wedges, for serving
Chicken Pita
By Pollin
Place chicken strips in a container with a lid
- for the dressing:
- 2 organic boneless, skinless chicken breasts, sliced into thin strips
- 1 head romaine lettuce, washed & dried
- 1/2 red onion, sliced
- 2 small-medium ripe red tomatoes, sliced
- 2 pitas
- 2 small cucumbers, chopped
- 2 large cloves garlic
- 1-2 lemons
- dried oregano
- paprika
- olive oil
- sea salt
- freshly ground pepper
- 1/2 small cucumber, minced
- 1 large clove garlic
- 1 small container Greek yogurt
- 1 lemon
- olive oil
- sea salt
- freshly ground pepper
Zucchini Chips
By Pollin
Preheat oven to 450F
- 1 medium zucchini, sliced thinly
- 2 T. coconut oil, melted
- 1/4 cup grated Parmesan cheese
- 1/2 Jalapeño, chopped
- 1/2 t. sea salt
Christmas Cocktail - Nantucket Red
By Pollin
The perfect Christmas cocktail featuring only 4 ingredients, vodka, Chambord, cranberry juice and soda water
- Vodka
- Chambord liqueur
- Cranberry Juice
- Soda Water
Quick Quiche
By Pollin
Preheat the oven to 350 degrees F
- 4 * 4 eggs
- 1 * 1 cup half-and-half
- 1/2 * 1/2 cup real mayonnaise
- 2 * 2 tablespoons flour
- 1/3 * 1/3 cup minced onions
- * Salt and garlic powder
- 8 * 8 ounces shredded Swiss or sharp cheddar cheese
- 1 * 1 package frozen chopped spinach
- 1 * 1 (9-inch) unbaked pie shell
Salmon Lime Chipotle Wrap
By Pollin
Empty the drained salmon cans into a medium bowl
- 2 5oz. cans boneless skinless pink salmon in water
- 1/4 cup chipotle lime avocado mayo + 1T. for each wrap
- 1/3 cup walnuts, chopped
- 1/3 cup grapes, sliced in half
- 4 low carb wraps
- 4 handfuls baby spinach
- 1 lime for zesting
Cucumber Salad
By Pollin
Place all of the ingredients for the vinaigrette into a bowl and whisk together
- or the vinaigrette:
- 2 tbsp olive oil
- 1/4 cup red wine vinegar
- 1 tbsp lemon juice
- 1/2 tsp oregano
- salt and pepper, to taste
- 1 tsp honey (optional)
- For the rest:
- 1 large cucumber, Blade A
- 1 cup packed baby arugula
- 1/2 onion, Blade C
- 1/4 cup crumbled feta cheese
Shrimp Spicy Grilled
By Pollin
Whisk first 8 ingredients in small bowl
- 1/2 cup olive oil
- 1/2 cup finely chopped fresh basil
- 4 garlic cloves, crushed
- 2 tablespoons white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons hot pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 36 uncooked large shrimp, peeled, deveined (about 2 pounds)
- I used siracha and red wine vinegar
Pumpkin Pie Filling
By Pollin
Preheat oven to 400 degrees F
- 1 cup heavy cream
- 1 cup whole milk (I used 2 cups of half and half instead of one cup each of cream and milk)
- 3 large eggs plus 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- 1 cup drained candied yams from 15-ounce can (regular canned yams can be substituted)
- 3/4 cup sugar
- 1/4 cup maple syrup
- 2 teaspoons grated fresh ginger (I used 1 1/2 teaspoons of ground because I’m not a huge fan of fresh ginger)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon table salt