CharliChops

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.

01/19/2026

Got a really good deal on fresh wild caught tuna and tiger prawns so made this today! Two recipes so be sure to scroll down and also see the pictures!

CharliChops - Seafood Bites (Oven or Air-fryer method)

Ingredients
* Approx 1-1 1/2 lbs Seafood (salmon filet or any type of similar fish) cut into 1 inch chunks (I used 1 1/2 lbs wild caught tuna).
* 1 lb fresh shrimp, heads removed, peeled and deveined. Note: reserve shrimp heads and shells to rinse and freeze to make shrimp dust later (see Shrimp Dust recipe).
* 1 tblsp Coconut Aminos (or Teriyaki/soy sauce)
* 2 tblsp Avocado oil (higher heat point and neutral)
* 4 tblsp Kerrygold unsalted butter, melted.
* 3 tblsp organic raw honey or organic maple syrup
* 1 tsp garlic powder (substitute 1/4 tsp Hing powder)
* 1/2 tsp onion powder (substitute 1/8 tsp Hing powder)
* 1 tsp smoked paprika
* 1 small package peeled baby carrots
* 1 large sweet potato, cubed or 1 small butternut squash, peeled and cubed.
* Optional: roast a spaghetti squash to use for ‘noodles’ or cook rice.

Finishing:
* 1/2 tsp Celtic or kosher salt (taste before applying salt as you may not need it)
* 1/2 tsp fresh ground black pepper
* 1 tsp lemon juice
* 1 tsp dried Parsley (optional)

Instructions
Oven method (this us what i used)
* Preheat oven to 425 degrees F.
* Preheat parchment lined sheet pan for 5 minutes (helps caramelize veggies). It is likely that the paper will start to smoke so dont ho longer than 5 minutes.
* Coat veggies in 1 tblsp oil, a pinch of salt and pepper.
* Place vegetables on sheet pan and bake for 8-10 minutes until they start to soften.
* Coat fish in butter, Coconut Aminos, oil, honey, smoked paprika, garlic and onion powder.
* Spread seafood (fish) in an even layer (skin side down if present) and cook for 6 minutes.
* Coat shrimp in remaining butter, sauce, oil, honey and spices.
* Add shrimp and cook for about 6 minutes until done. Note: it is important to cook/add shrimp last in order not to overcook them.
* Finish with salt, pepper, lemon juice and parsley.

Air Fryer Method
* Pat seafood dry with a paper towel.
* Coat seafood in seasonings.
* Single layer in bottom of air fryer.
* Air fry fish at 400 degrees for 7-10 minutes.
* Remove fish and air fry shrimp for about 3-4 minutes until just done.
* Finish with salt, pepper, lemon juice and parsley.

Serve over pasta, rice or spaghetti squash noodles with roasted vegetables.

Note (oven method): In my pictures I used 2 lbs wild caught tiger prawns and doubled the amount of spices, oil and honey. I also used two yellow squash that needed cooking. Going to portion out for freezer meals (thaw when ready to eat and only gently rewarm to prevent shrimp getting rubbery).

Yummy seafood goodness!

Shrimp Dust recipe:

CharliChops - Shrimp Dust From Leftovers

Instead of throwing away those shrimp shells and/or heads from fresh shrimp, make this instead. Note: If using stored frozen leftovers, allow to thaw first.

1. Thoroughly wash the leftover shrimp shells and heads by running cold water over them.
2. Optional (for Toasted Shrimp Powder) pat shells/heads dry and toast in a frying pan until the leftovers are golden brown.
3. Dry (Oven Method): Spread the shells/heads in a single layer on a baking sheet. Bake at 225°F for about 1 hour, until they are completely dry, brittle, and aromatic. Alternatively, air-fry at 275°F for about 10 minutes.
4. Dry (Dehydrator Method): Place shells in a dehydrator at 195°F for 24–48 hours.
5. Let the dried shells cool completely. Place them in a blender, food processor or coffee/spice grinder and process until they turn into a fine powder.
6. Sift the powder to remove any large, hard pieces. Store in an airtight container.
7. Optional: add other dried spices (garlic powder, onion powder, ginger powder, herbs, etc).

Tips for Success
* The shrimp must be completely dehydrated to prevent mold. If it is not, it will not last long.
* Keep the powder in an airtight container. It can last for several months in the pantry, but refrigeration or freezing is recommended for maximum freshness.
* Use this powder in place of bouillon cubes in dishes like gumbo, soups, stews, or to season vegetables.

12/22/2025

With all the turkey and ham I thought I would throw in a fish dish!

CharliChops - Fish Piccata (serves 4)

1 1/2 lb thin white fish, wild caught (e.g. haddock, flounder, sole)
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp turmeric powder
1/2 cup cassava or coconut flour
3 tblsp EVOO or Avocado oil
3 tblsp unsalted Kerri Gold butter
2 lemons, cut in half, juice only (reserve lemon halves for garnish)
1/2 cup broth (vegetable or chicken)
1/4 cup capers, drained or finely chopped Kalamata olives
Fresh chopped parsley for garnish
Celtic salt (to taste) approx 1/2 tsp
Fresh ground black pepper (to taste) approx 1/2 tsp

Mix oregano, salt, pepper, garlic powder and turmeric.
Season fish on both sides.
Coat both sides of the fish in flour.

Using a large cast iron skillet over medium high heat, add 3 tblsp oil and 2 tblsp butter.
Add fish and cook 2-3 minutes on each side until firm and flaky.
Transfer fish to a paper towel lined plate.
Add remaining butter, lemon juice, broth and capers and cook for two minutes.
Return fish to the skillet and spoon sauce over fish.
Turn off the heat and serve fish from the skillet.
Garnish with lemon wedges/slices and fresh parsley.

Optional:
* Sear each half of the lemons (flesh side down) in the pan until caramelized and garnish each plate with the lemon half.
* Use thinly pounded veal or chicken instead of fish. Sear meat until golden brown. Make sure to meat is cooked through once added back into the sauce.
* Use white wine instead of broth (alcohol burns off).

12/07/2025

A lovely quick tasty burger!

CharliChops - Lamb Burgers

Ingredients:
1 lb ground lamb
1 large pinch each or oregano, thyme, ground coriander, rosemary, thyme, cinnamon and ginger powder.
A small pinch of kosher salt and black pepper.
A drizzle of EVOO

Instructions:
Mix ground lamb with spices.
Portion into burgers and grill.

Optional:
Toast a piece of sourdough bread or roll of choice.
Spread bread with Greek yogurt.
Top with feta cheese crumbles.
Add lamb burger.
Top with capers.
Top with slices of smoked salmon.
Sprinkle dried dill.

Enjoy! 😊

11/29/2025

CharliChops - Ham Salad from Leftovers

Ingredients:
* 1 1/2 lbs finely chopped or ground cooked ham (preferably a copycat honey-glazed ham)
* 3/4 cup Primal Kitchen mayonnaise
* 1/2 cup sweet pickle relish
* 1 tablespoon hickory honey mustard: 1/2 teaspoon yellow mustard, 1/2 teaspoon raw organic honey, and a dash of liquid smoke.
* 1 hard-boiled egg
* 1 stalk chopped celery, string peeled
* 2 teaspoons minced onion for extra texture and flavor (or 1 teaspoon Hing powder)

Instructions:
1. Remove as much of the fat from the ham as possible. Use a food processor to pulse the ham until it is finely chopped, but still has some texture. If you don't have a food processor, a sharp knife can be used to dice the ham very finely.
2. In a medium bowl, combine the chopped ham, mayonnaise, sweet pickle relish, egg, onion, celery and hickory honey mustard.
3. Stir all the ingredients together until the ham is evenly coated with the dressing.
4. Cover the bowl and place the ham salad in the refrigerator to chill for at least one hour. This allows the flavors to meld together before serving.
5. Serve the chilled ham salad on sandwiches, with crackers, or as a dip.

Note:
* The ham salad should be a spreadable consistency but with some texture from the finely chopped ham and relish.

11/29/2025

CharliChops- Crockpot Turkey Leftovers Soup

Ingredients

* 1 package mini carrots
* 1 pint mushrooms
* 1 Tblsp kosher salt
* 1/2 tblsp fresh ground black pepper
* 1 Tblsp Italian seasoning
* 1 teaspoon Hing powder (or equivalent onion powder)
* 1 teaspoon garlic powder
* 1 teaspoon turmeric powder (optional)
* 1 teaspoon EVOO
* Filtered water to cover

Roux
* 3 Tblsp all purpose (of Cassava flour)
* 2 Tblsp Filtered room temp water

Finishing
* 1 cup half and half (optional)
* Mashed sweet potato of regular mashed potsto leftovers (about 1 cup; thickens soup)
* Turkey meat leftovers diced or shredded (about 3 cups)
* Vegetable leftovers (about 2 cups)
* 1 package cream cheese of 1 cup shredded cheddar cheese (optional)

Instructions
* Place carrots, mushrooms and seasoning in a crockpot on high for about two hours until carrots are tender. Enough filtered water to cover.
* Add either roux or mashed potatoes to thicken soup.
* Add half and half.
* Add turkey and vegetable leftovers. Stir and allow to heat through.
* Optional: Add cheese and stir until melted.

Serve hot with crusty sourdough bread or crostinis.

11/24/2025

CharliChops - Crockpot Garlic Butter Whole Turkey

Ingredients
* ½ cup unsalted Kerrygold butter, room temperature
* 2 sticks Kerrygold unsalted butter (optional; see instructions)
* 2 teaspoons garlic powder
* 1 teaspoon Hing powder (or 2 teaspoons onion powder)
* 2 teaspoons Italian seasoning
* 2 teaspoons Celtic or kosher salt
* ½ teaspoon fresh ground black pepper
* ½ teaspoon sage (optional)
* 1 teaspoon turmeric powder (optional)
* 8 lb whole turkey (make sure you have an oval crockpot large enough to fit the turkey with the lid on; I have an 8 qt). Completely defrost the turkey before cooking (about 24 hours for every 5 lbs).
* 2 ribs celery, fibers peeled and chopped (optional: substitute 1 teaspoon celery powder or omit entirely).
* 1 small package baby carrots or 2 medium carrots, peeled and chopped.
* 1 lemon, halved.
* ½ cup filtered water (optional)
Gravy (ratio below)
* ½ cup strained cooking broth
* 1 tablespoon corn starch
* Increase amounts as necessary for more gravy

Instructions
* To make the garlic butter, stir together the butter and seasonings In a small bowl, reserve 1-2 tablespoons garlic butter and set aside. Note: Mix dry ingredients together first then add to the butter.
* Remove the giblet pouch.
* Loosen the skin of the turkey and spread garlic butter under the skin and on top. Do this the day before and let the turkey sit with the seasoning overnight. Make additional garlic butter if needed to make sure the bird is completely coated. Optional: place a stick of unsalted butter under the skin on both sides of the breast.
* Place seasoned giblets and turkey neck back into the turkey cavity along with celery, carrots and lemon halves.
* Add the water into the bottom of the crockpot and cook turkey for 3-4 hours on high or 7-8 hours on low, until an internal temperature of 165 degrees F is reached in the thickest part of the breast and about 180 degrees F in the thigh.
* Move turkey to a roasting pan if desired (remove giblets and neck to reserve for the gravy). Melt remaining garlic butter and brush over the skin. Broil for 5-8 minutes (watch it carefully to keep it from burning) for a golden exterior, or simply move to a serving platter and allow to rest.
* Strain the juices from the slow cooker into a small to medium pot. Whisk together broth and starch and whisk. Cook, stirring frequently, over medium-high heat until slightly thickened.
* Add in chopped giblets (I omit the heart and gizzard as they are quite tough) and stir until they are reheated throughout.
* Taste and season as necessary.
* Let turkey rest for 10-20 minutes before slicing.
* Serve gravy with turkey.�
Check with a meat thermometer to see if the turkey is done:
It should read 175-180°F in the thigh and 165°F in the breast.

Note: reserve turkey carcass, roasted gizzard and heart and place into a freezer bag. Freeze for later use in making a turkey bone broth.

11/20/2025

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11/17/2025

Cooler weather means chili!

CharliChops - Flaming White Chicken Chili

Ingredients:�* 1 ½ pounds boneless chicken breasts, cut up into small chunks (or ground chicken – browned/drained)
* 2 cubes chicken bouillon crushed (for thicker chili) or 4 oz chicken stock/broth
* 2 cloves garlic, chopped finely or 2 tsp minced garlic
* 1 tablespoon ground cumin
* 1 teaspoon dried oregano leaves
* 1 tablespoon of dried crushed red pepper flakes
* 4 cans (15 oz. size) white beans (great northern or cannellini), drained
* 2 chopped red, green or yellow bell peppers, or combination
* 5 jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste'
* 2 Anaheim chili peppers

Directions:
* In a 4 or 6 quart crockpot combine the chicken, chicken bouillon, and spices.
* Add drained beans, bell peppers, jalapeno peppers, and Anaheim peppers.
* Let cook awhile on low (approximately 4-6 hours, depending on your schedule). ��Top each serving with shredded low-fat Monterey Jack or Sharp Cheddar cheese and/or light sour cream if desired.

This recipe for White Chicken Chili serves/makes 10