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CharliChops, 10450 Highway 56, Enoree, SC (2026)

04/02/2026

CharliChops - Coconut Lime and Date Protein Balls

Ingredients:
* 4-5 Medjool dates, pitted
* 2 cups shredded or desiccated coconut
* 1 tsp lime zest
* Juice of 1 lime
* 2 tbsp organic pure maple syrup
* 1/4 cup coconut butter or coconut oil, melted
* 1 scoop (40g) Collagen protein powder
* 1 tsp vanilla extract
* extra coconut and/or lime zest for rolling (optional)

Instructions:
1. Add all your ingredients to a blender or food processor.
2. Blend until a ‘dough’ forms, if too crumbly add 1-2 tbsp of water until it comes together.
3. Roll into 6 balls, then pop in the fridge or freezer to firm.
4. Roll in the extra coconut and/or lime zest.

03/27/2026

🍗 Orange Chicken

Ingredients
* 2 lb chicken breasts
* 1 cup chicken broth/bone broth
* ¼ cup tapioca or arrowroot starch whisked together with ¼ cup cold water to create a slurry (this thickens the sauce)
* 4 Tbsp olive oil
* ½ cup freshly squeezed orange juice
* 1-2 tablespoons grated orange zest
* ½ cup coconut aminos
* ¼ cup brown coconut sugar packed
* ¼ cup raw organic honey
* ½ cup apple cider vinegar
* 1 tsp ground ginger
* 3 cloves garlic, minced
* ¼ teaspoon black pepper
* 1 tsp red pepper flakes, or more to taste (omit if not tolerated)
* scallions, thinly sliced, for garnish (optional)

Instructions
* Grease your crockpot with olive oil.
* Whisk together sauce ingredients: broth, orange juice, brown sugar, honey, vinegar, coconut aminos, garlic, orange zest, red pepper flakes, ground ginger, and black pepper.
* Pour half the sauce into crockpot.
* Place chicken into crockpot.
* Pour the rest of the sauce over the chicken.
* Place the lid on and cook on LOW for 4 hours or HIGH for 2 hours. Note: cooking on low makes for a more tender meat.
* Remove chicken from crockpot and set aside.
* Whisk the starch into the sauce until well combined.
* Place chicken back into crockpot and cover.
* Cook for an additional 1 hour on HIGH (if you cooked on low before) or 30 mins on HIGH (if you cooked on HIGH before).
* Remove chicken, cut into chunks, then stir back into sauce.
* Serve over vegetables or pasta.

03/27/2026

CharliChops - Fried Olives

Great served with wine tasting and a charcuterie board!

Ingredients
* 8-oz jar large, pitted olives (about 25-30 total)
* 4 oz low moisture mozzarella cheese
* 2/3 cup Cassava flour
* 2 eggs
* 1 cup Cassava sourdough breadcrumbs or crushed pork rinds
* 1/4 cup parmigiano cheese
* 1 tbsp dried parsley
* 1 tsp garlic powder
* salt and pepper
* Avocado oil
* lemon wedges (for serving)

Instructions
Step 1: Stuff the Olives
Drain olives and set aside to dry. Slice your mozzarella into very small rectangles that are the size of the space inside your pitted olives. Stuff each olive with a piece of cheese.

Step 2: Set Up the Breading Station
Place your flour, eggs, and breadcrumbs in three separate bowls. Season the flour with a little bit of salt and pepper and stir to combine. Beat the eggs with a little salt. Add parmigiano, dried parsley, garlic powder, a little salt, and pepper to breadcrumbs and stir to combine. Note: because the olives are already salty, you don’t want to overdo it with the salt in this step.

Step 3: Dredge the Olives
Dredge the stuffed olives by first coating in flour, then egg wash, then breadcrumbs.

Step 4: Fry Until Golden and Crisp
In a heavy-bottomed pan, heat 1 inch of neutral cooking oil over medium-high heat. Fry the olives in batches of 5-8 olives for 3-5 minutes, until golden brown all over. Drain on a paper towel-lined plate.

Step 5: Finish and Serve
To serve, drizzle with a squeeze of fresh lemon juice.

03/21/2026

This is a great recipe for a flatbread without the flour!

CharliChops - Avocado Flatbread Sandwich

Note: I found it very difficult to peal the parchment paper from my bake. I think it was the fact that I doubled the recipe and the paper just couldn’t hold up. Keep in mind that good quality ingredients and cookware can be a game changer!

This flatbread is only 3 basic ingredients with options to add more flavor.

Flatbread Ingredients
* 1 large ripe avocado
* 1 egg
* 1 cup shredded cheese (fresh Parmesan, mozzarella, etc)
* Optional: dried herbs (thyme, oregano, basil); everything bagel seasoning. I added black sesame seeds along with the herbs to mine!

Toppings Ingredients
* Sliced cooked meat of choice (roast beef, ham, turkey, shredded chicken)
* Avocado mayo
* Organic mustard (stone ground or regular)
* Sliced tomatoes
* Roasted red peppers
* Fresh slices cucumber (optional)
* Grilled Portobello mushrooms (optional). Substitute: grilled sliced button mushrooms sautéed in grass fed butter.
* Chopped fresh parsley
* Celtic salt to taste
* Fresh ground black pepper to taste

Instructions
* Preheat oven to 400 degrees F.
* Mash avocado, shredded cheese and egg together with a fork until well incorporated and fairly smooth.
* Place parchment paper or foil on a baking tray. NOTE: use a good quality, non stick parchment paper or foil so you don’t spend time peeling pieces off your flatbread! 🤦‍♀️🤣
* Scoop mixture onto the sheet pan in four rounds and spread the circles out evenly to about 1/4 to 1/3 inch thickness. If it’s too thick you will need extra baking time, too thin and edges may burn.
* Optional: add dried herbs or everything bagel seasoning on top.
* Bake for about 30 minutes. NOTE: If you double the recipe you will need about 10 minutes extra baking time.
* Remove and allow to cool.
* Flip slice over so flat bottom is facing up to start building your sandwich.
* Spread the mayo.
* Add protein of choice.
* Add mustard.
* Tomato slices. Substitute: Roasted red peppers.
* Optional: grilled Portobello or sautéed button mushrooms or cucumber slices.
* Salt and pepper to taste.
* Add fresh chopped parsley.
* Add sandwich top and serve.

03/18/2026

CharliChops - How to Shop for Prime Rib

A whole seven-rib roast can weigh between 14 and 22 pounds, so butchers often divide the roast into two smaller roasts called the first cut and the second cut. Whichever cut you buy, count on 1 pound per person.

First Cut:
The more desirable of the two cuts, which is closer to the loin, consists of ribs 10 through 12. This cut is more desirable because it contains the large, single rib-eye muscle, which is uniform and tender. Alternate names: Loin end, small end.

Our Second Choice:
The Second Cut
This cut, consisting of ribs 6 to 9, is closer to the chuck end, which also means it’s made up of a mosaic of different muscles that don’t look as uniform and attractive when sliced. This cut also contains more connective tissue than a first-cut roast. Still, it’s an excellent roast that some cooks prefer since it contains more fatty pockets than the first cut, and fat adds flavor.
Alternate name: Large end.

Prime Grade versus Choice Grade
Prime is the highest quality grade that the U.S. Department of Agriculture assigns to beef available to consumers. It indicates that the meat is heavily marbled with intramuscular fat (10 to 13 percent), which refers to the streaks of white fat between muscle fibers and which make it particularly flavorful and tender.
Choice, the second-highest grade of beef, is the grade issued to moderately marbled meat.
Prime-grade prime rib is a premium-quality roast often sold at high-end markets and butchers. Not surprisingly, it is more tender and flavorful than choice-grade prime rib, and will cost you about 25 percent more than choice prime rib.

03/18/2026

CharliChops - Prime Rib w/ Dry Rub

Pro Tips for Cooking the Best Prime Rib
1. Use Fresh Spices: Freshly cracked pepper, crushed herbs, and quality spices make a big difference.
2. Don’t Skimp on Salt: Salt enhances the flavor and helps form the crust.
3. Let It Rest: Resting is critical to ensure a juicy roast.
4. Invest in a Meat Thermometer: This is the best way to achieve your preferred level of doneness.

Dry Rub Ingredients:
* 3 tablespoons Celtic or kosher salt (coarse grind)
* 2 tablespoons freshly cracked black pepper (coarse grind)
* 1 tablespoon garlic powder or dehydrated minced garlic
* 1 tablespoon onion powder
* 1 tablespoon paprika (I prefer smoked paprika)
* 1 tablespoon dried rosemary, crushed
* 1 tablespoon dried thyme
* 1 teaspoon mustard powder

Optional Ingredients
1. Smoked Paprika: Offers a smoky flavor for a barbecue twist. (OMIT if you are not gut healed).
2. Brown Sugar: Adds a touch of sweetness that caramelizes beautifully during roasting.

Instructions:
1. Combine Ingredients: Mix all the ingredients until well combined in a small bowl.
2. Taste and Adjust: Taste the rub and adjust seasonings as needed. For a sweeter profile, mix in 1 tablespoon of brown sugar.
3. Store: Store the dry rub in an airtight container or jar until ready to use.

This dry rub for prime rib recipe yields enough rub for a 5-7 pound prime rib roast.

How to Apply the Dry Rub to Prime Rib:
Correctly applying the dry rub is just as crucial as the rub itself. Follow these steps to ensure the flavors pe*****te the meat and create a beautiful crust:
1. Bring the Prime Rib to Room Temperature:�Remove the prime rib from the refrigerator and let it sit at room temperature for 1-2 hours. This helps the roast cook evenly.
2. Pat the Roast Dry:�Use paper towels to pat the roast dry. Removing excess moisture allows the rub to adhere better.
3. Apply the Dry Rub:�Generously coat the entire surface of the roast with the dry rub. Use your hands to massage the rub into the meat, ensuring it gets into all the crevices.
4. Let It Rest:�For the best flavor, let the seasoned prime rib rest in the refrigerator for at least 2-4 hours or overnight if possible. Ideally a minimum of 24 but no more than four days. This allows the salt to pe*****te the meat and the flavors to develop.
5. Bring to Room Temperature Before Cooking:�Before cooking, let the roast sit at room temperature again for about an hour.

Preheat the Oven
* Preheat your oven to 450°F. Initial High-Heat Roast.
* Place the prime rib in a roasting pan with the fat cap up. Roast at 450°F for 20 minutes. This helps create a flavorful crust.

Reduce the Temperature
* After 20 minutes, lower the oven temperature to 325°F and continue roasting. This should be about 3-4 hours.

Monitor Internal Temperature
Use an oven safe meat thermometer to check the internal temperature:
* Rare: 120°F
* Medium-Rare: 130°F
* Medium: 140°F
* Rest the Meat
Once the roast reaches your desired temperature, remove it from the oven and tent it loosely with foil. Let it rest for 20-30 minutes to allow the juices to redistribute.

Slice and Serve
Carve the prime rib into thick slices and serve with your favorite sides and sauces (I love a nice creamy horseradish sauce).

03/18/2026

CharliChops - How to Choose a Balsamic Vinegar

*Commercial Balsamic vinegar is rated on a four level ‘leaf’ rating. Level four is the thickest and most concentrated (expensive), and has the highest level of grape must.

Rating System for Balsamic Vinegar of Modena:

There are four quality levels of commercial Balsamic Vinegar of Modena. This rating is for commercial Balsamic Vinegar (I.G.P. label), not Balsamic Vinegar made the traditional way (D.O.P. label with only grape must and aged a minimum of 12 years).
Commercial Balsamics are made by blending traditional Balsamic with simple red wine vinegar and sometimes caramel colouring. Basically, the higher the ratio of traditional Balsamic to vinegar yields a higher rating. However, there are other factors that affect rating such as the quality of the wine vinegar and the age of the traditional Balsamic.

You should choose the one that best fits your desired use. The certification which is issued by the CSQA guarantees that each bottle meets the standards of quality for each classification. The rating system
is one to four Vine Leaves.

1-4 Leaf Rating System
One Leaf – Suggested for salad dressings and everyday use. Light flavor and slightly acidic. Vinegar flavour is more pronounced.
Two Leaves - Suggested for marinades, BBQ’s and steamed vegetables. Here is where you will begin to taste the sweetness of the Balsamic and less of the added vinegar.
Three Leaves - Suggested for roasted meats and fish, warm sauces. Can be very nice drizzled directly onto the food. Sweeter than one and two leaf Balsamic. Smoother flavour.
Four Leaves - Suggested for exclusive recipies, fresh fruits, ice creams, drizzled over parmesan. Sweet superb taste.

To find the leaf rating of balsamic vinegar, look for a banner of one to four small grape leaves on the front of the bottle's label, which indicates quality and flavor profile. Higher numbers signify better quality, with a one-leaf rating being a lighter, zesty vinegar and a four-leaf rating a rich, sweet, and syrupy vinegar, perfect for different culinary uses.

How to spot a good Balsamic Vinegar of Modena
1. Look for the PGI logo and/or the Consortium seal on the neck.
2. Check the age.
3. Read the ingredients.
4. Pay attention to the price tag.
5. Trust in proven expertise.

Good choices for balsamic vinegar and glazes:
* Colavita Balsamic Vinegar, organic (my favorite budget vinegar).
* Kirkland Organic or Signature Aged Balsamic Vinegar (highly rated but I have not tried either version yet).
* Roland Foods Balsamic Vinegar Glaze of Modena (rated as the best budget selection and my favorite glaze).
* Sanniti Glaze with Balsamic Vinegar of Modena.

03/18/2026

CharliChops - How to Choose an Olive Oil

Overview: To choose high-quality olive oil, always select Extra Virgin Olive Oil (EVOO) in a dark glass bottle or tin to protect it from light. Prioritize bottles with a specific harvest date (aim for within the last 12–18 months), a single country of origin, and, if possible, a producer name, to ensure freshness and authenticity.

Summary Table of Tips:

Feature Best Choice Avoid
Grade Extra Virgin Pure, Light, Pomace
Bottle Dark Glass/Tin Clear Plastic/Glass
Date Harvest Date Only Best-by Date
Origin Single Country/Region

* Check the Label: Look specifically for "Extra Virgin." Avoid labels that say "pure," "light," or "refined" as these are processed and lack flavor/nutrients. “Extra-virgin” is the highest designation of quality given to olive oil, meaning it’s unrefined, free of chemicals and other “defects” like rancidity, and never treated with heat.
* Packaging Matters: It’s a myth that the darker and greener an oil, the higher the quality. That said, you shouldn’t even be able to tell the color of an oil from the bottle: The bottle itself should be opaque, made of either dark glass or metal.
* Harvest Date is Crucial: Look for a "harvest date" rather than just a "best-by" date. Olive oil is best consumed within 18–24 months of harvest. The oil needs to be fresh so those fruity, peppery or grassy notes bloom in the pan and carry flavors into every bite.
* Origin and Traceability: A specific country of origin (e.g., "100% California" or "Product of Italy") is better than a blend (e.g., "Packed in Italy with Greek and Tunisian olives"). Be skeptical of suspiciously inexpensive oils labeled “Product of Italy.” It’s likely that the olives themselves weren’t grown or pressed there. Companies are required to label an oil’s source, but that could just mean where it gets put into bottles. Look carefully on the back label for the initials of the true country of origin: IT for Italy, GR for Greece, etc. As a rule of thumb, you're better off buying olive oil that comes from a single place.
* Quality Seals: Look for certifications like DOP/PDO (Protected Designation of Origin) or a North American Olive Oil Association (NAOOA) seal.
* Taste Profile: High-quality EVOO should taste fresh and, when tasted alone, often has a slightly bitter, grassy, or peppery bite at the back of the throat. Smell your oil.
* Smell Profile: If your olive oil doesn’t smell like anything, it probably won’t taste like much either. A great oil should smell green, fresh, alive. Give it a sniff before pouring: Even once-vibrant olive oils can start to lose their aroma after a while. If the oil smells bland, it’s best for sautéing, roasting or baking rather than finishing. If it smells rancid (or waxy), toss it.
* Storage: Store your oil in a cool pantry in original container unless pouring into small, dispensary containers for daily use. Dispensers should be either dark glass, ceramic or metal, have a closed lid and never near heat!

For everyday cooking like roasting or frying, a cheaper extra virgin olive oil is acceptable, but save high-quality, cold-pressed oils for finishing, dressings, and dipping.

03/07/2026

Two recipes!

CharliChops - Double/Triple Chocolate Banana Bread

RECIPE #1

Ingredients
* 4 small very ripe bananas or 3 medium bananas (the riper the better) Optional: add blueberries and/or walnuts
* 1/2 cup melted unsalted butter (I prefer grass fed)
* 1 cup granulated sugar (substitute coconut sugar)
* 2 large organic eggs, room temperature
* 2 teaspoons vanilla extract
* 1 teaspoon Celtic or kosher salt
* 1/3 cup sour cream
* 1 teaspoon baking soda
* 1 cup all-purpose flour (substitute coconut flour)
* 1/2 cup unsweetened cocoa powder
* 1/2 cup mini chocolate chips
* Optional: squares/pieces of dark chocolate (80-90%) cocoa for garnish. For one of the best, lower heavy metals containing dark chocolate, go with either Mast Organic Dark Chocolate 80% or Taza Chocolate Deliciously Dark Chocolate or Ghirardelli Intense Dark 86% Cacoa Chocolate bar.🍫

Instructions
* Preheat oven to 350 degrees Fahrenheit.
* Peel ripe bananas and put them in a large mixing bowl, then mash them until creamy.
* Add melted butter and sugar to a different bowl; whisk together.
* Add eggs and vanilla to the same bowl as the butter and sugar, and whisk all ingredients together.
* Pour into the bowl with the mashed bananas.
* Add salt, sour cream, baking soda, and combine ingredients.
* Sift in the flour and cocoa powder. Add to the batter and beat just until it comes together. Do not over mix.
* Fold in the chocolate chips.
* Pour batter into a greased 9x5 loaf pan.
* Bake for 55-60 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes and transfer to a cooling rack.�

ALTERNATE RECIPE ( #2)

Ingredients:
* 3 bananas, very ripe (Optional: add blueberries)
* 2 organic eggs
* 1/3 cup organic or raw milk
* 1 tsp vanilla extract
* 1/4 cup organic maple syrup
* 2 tblsp coconut oil (or olive oil)
* 1 heaping cup coconut flour
* 1 tsp baking powder (aluminum free)
* 1/2 tsp baking soda
* 1/4 cup unsweetened cocoa powder
* 1/2 tsp kosher or sea salt
* 2 scoops chocolate protein powder
* 1/3 cup dark chocolate chips
* optional: chocolate chips on top before baking

Baking Time: 350F for approx 30-35 minutes until soft yet firm and done.

03/07/2026

CharliChops - Zucchini & Roasted Pepper Egg Bites

Ingredients
- 4 zucchinis, washed and sliced into 24 thin pieces
- 1 (16 ounce) jar of roasted peppers, drained, pushed flat and sliced into 24 thin pieces
- 7 eggs
- ½ tsp Celtic or kosher salt
- ¼ tsp fresh ground black pepper
- ½ tsp paprika (omit if not gut healed)
- ½ tsp onion powder (substitute 1/8 tsp Hing powder)
- ¼ cup fresh grated Parmigiano Reggiano
Optional: add cooked crumbled bacon on top.

Instructions
* Preheat oven to 350 degrees F
* Grease a muffin pan
* Using a mandolin or cheese slicer, cut zucchini in long slices
* Using a sharp knife cut the peppers into slices about the same width as your zucchini slices
* Lay 2 pieces of zucchini slices lengthwise and ends overlapping
* Lay 2 pieces of roasted red peppers on top
* Roll into swirls and place into greased muffin tin so roll snugs in with open part up
* Repeat until muffin pan is full
* Mix eggs, cheese and spices together making sure everything is evenly mixed
* Pour egg/cheese mixture into each rolled swirl
* Bake at 350 for 20 minutes until eggs set

Optional: sweat the zucchini by cooking them in a dry skillet on medium heat to remove excess moisture.

03/07/2026

CharliChops - Spicy hot pickled veggies and pepper mix 🔥🌶️

I used a large glass jar that used to be for dill pickles and reserved the brine after the pickles were gone.

Ingredients (amounts vary based on how many jars you are making and the number of jars)
* Jalapeño peppers
* Cucumbers
* Banana peppers
* Whole raw garlic cloves
* Gold or red beets
* Carrots
* Optional: other veggies you like pickled

Instructions
* Slice jalapeño peppers into rings
* Peel and slice cucumbers into thin slices
* Slice banana peppers into rings, discard the stem piece
* Peel whole garlic cloves, crushed them slightly
* Peel and slice/dice beets discarding the root top
* Peel and either shred or dice carrots.
* Add any other veggies you like pickled.
* Brine:
* 1 part filtered water to 1 part vinegar (ACV - Apple cider vinegar with the mother is my preference)
* 1/2 tsp kosher or sea salt per quart
* 1/2 tsp sugar per quart
* 1 tblsp pickling spice blend (mustard seeds, dill, coriander, peppercorns, etc)
* Mix brine until salt and sugar dissolves

* Add mix to jar , fill with brine and refrigerate.
* Allow veggies to pickle in the fridge until cucumber slices are really tender.
* Take out what you need, add back with whatever you want, shake it up and allow to marinate further.
* You can also add brine from leftover pickle juice as needed to keep veggies covered.

This is a standard fridge staple for me whenever I want to add a spicy pickled element to food.

Enjoy!

01/31/2026

CharliChops - Creamy Saucy Shrimp Lasagna Logs

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Filling:
* 10–12 large shrimp, heads removed, peeled, deveined & chopped
* 2 cups lump crabmeat, picked over (imitation is also fine to use)
* 1 cup ricotta cheese
* ½ cup shredded mozzarella
* 2 tblsp chopped parsley
* Celtic or kosher salt, fresh ground black pepper, and garlic powder to taste
* 1 tblsp Unsalted Kerrygold butter

For the Sauce:
* 2 tblsp Unsalted Kerrygold butter
* 2 garlic cloves, minced
* 1 cup heavy cream (or half and half for a lighter version)
* ½ cup fresh grated Parmesan
* Celtic or kosher salt, fresh ground black pepper to taste (go easy on the salt with only a pinch at a time, to taste)

Pasta:
* 8 - 10 Cassava lasagna sheets, cooked al dente
* Extra mozzarella for topping

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
* In a pan, sauté shrimp in 1 Tblsp unsalted butter with garlic, salt, and pepper for 3–4 minutes until just pink. Remove shrimp, set aside and reserve, allowing to cool slightly.
* Mix ricotta, cooked shrimp, crabmeat, shredded mozzarella, parsley, and seasoning together in a bowl.
* In the same pan that you cooked the seafood, melt the remaining unsalted butter and sauté garlic for 1 minute. Add cream and simmer for 3 minutes. Stir in Parmesan until melted. Season to taste. Reserve some sauce to pour over the assembled logs.
* Add the shrimp/crabmeat mixture to the bulk of the sauce and stir to incorporate all ingredients.
* Spread a bit of filling on each lasagna sheet and roll it into a log. Place seam side down in a greased baking dish. Pour remaining sauce over top and sprinkle with additional mozzarella.
* Bake at 375°F for 20 minutes until bubbly and golden on top. Garnish with fresh parsley.

Optional: add drained capers as a garnish and a squeeze of lemon.

CharliChops

04/02/2026

03/27/2026

03/27/2026

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03/18/2026

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03/07/2026

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01/31/2026

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