CharliChops

06/02/2026

I have entered a chef competition and would love your support!

One chef will win $25k, a feature in Taste of Home, and a cooking experience with Carla hall.

06/02/2026

I have entered a chef competition! Woohoo!

05/18/2026

Memorial Day appetizer! Depending on the size of your crowd feel free to double or even triple this recipe! Just make sure to increase the baking time appropriately. Enjoy!

CharliChops - Olive, Red Pepper and Feta Dip

Ingredients
* 1 cup feta (crumbled)
* ½ cup plain Greek yogurt (optional to substitute cream cheese)
* 1/2 to 3/4 cup pitted green or Kalamata olives (finely chopped). A mix of half and half is also tasty!
* 1/2 to 3/4 cup roasted red peppers (equal to the amount of olives)
* 2 cloves garlic (minced)
* 1 tbsp fresh lemon juice
* 2 tbsp extra-virgin olive oil (plus more for drizzling)
* 1 tsp fresh oregano (substitute 1/3 dried)
* 1/2 tsp fresh parsley (1/6 tsp dried or a pinch)

Instructions
Bake in a 375°F oven for 15-20 minutes until bubbly.

Drizzle a little extra olive oil over the top (optional).

Serve with chips of choice!

05/17/2026

Made this today and absolutely delicious!

CharliChops - Roasted Garlic Confit

Ingredients
* Three Elephant garlic bulbs (whole)
* 1 to 1 1/2 cups Olive oil (enough to fully cover the garlic).
* 1 tblsp Celtic or kosher salt
* 1 tsp dried Thyme
* 1/2 tsp dried Rosemary

Instructions
* Use either a garlic roaster or foil wrapped bulbs on a baking tray.
* Preheat oven to 400°F.
* Lightly season bulbs with olive oil and salt before sealing in roaster or foil.
* Roast garlic at 400°F for about 40-45 minutes until tender.
* Allow to cool.
* Peel garlic and/or squeeze out the garlic (discard skins).
* Add olive oil and herbs.
* Transfer mixture to a sterilized har, then seal and refrigerate.

To serve. Using a clean tool, scoop out the amount you need. Allow to warm to room temperature. Gently mash the garlic into the herbed oil.

Wonderful as a spread on toast, over roasted vegetables, mixed into pasta, mashed potatoes or as a base for compound butter**.

Note: it is perfectly fine if the roasted garlic appears a green or blue green color. It is just a chemical reaction between sulfur compounds in the garlic and metals in cookware. This does not affect either taste or edibility.

** Roasted Garlic Compound Butter
Roasted garlic cloves, unsalted grass fed butter, thyme, rosemary and salt. At room temperature, mash and blend all ingredients together. Wrap compound butter into a log using parchment paper and refrigerate. Slice off rounds as needed. Perfect as a melt topping to grilled meats.

05/16/2026

Lovely snack idea!

CharliChops - Kiwi and Greek Yogurt

Ingredients:
* 1 kiwi, peeled and sliced
* 1/2 cup plain full-fat Greek yogurt
* 1 tsp organic unsweetened applesauce
* 1 tsp raw organic honey (optional)

Directions:
1. Place Greek yogurt in a small bowl.
2. Top with kiwi slices, applesauce, and honey if desired.

Kiwi is high in serotonin and antioxidants; yogurt provides protein and calcium to support melatonin. Applesauce and honey provide sweetness and antibacterial properties.

05/16/2026

A delicious and quick snack!

CharliChops - Cottage Cheese Cheesecake Bowl

* 1 cup of organic 4% cottage cheese blended smooth in a small blender ( can substitute ricotta cheese for a thicker texture).
* A heavy shake of cinnamon
* A few slices of strawberries
* A light drizzle of raw organic honey.

28g of protein, around 220 calories.

05/06/2026

I know apple season in my area doesn’t really take off until July but here is something to help you plan! Check what is available in your area during the current season. Pears, peaches (sweet), plums (tart) or any stone fruits that break down well when cooked are great alternatives to apples. Keep in mind you might need to adjust the amount of sweeteners depending upon how sweet or tart your fruit is.

CharliChops - Homemade Applesauce

Ingredients
* Apples of choice, 6
* 2 tblsp ACV (with the Mother)
* 2 tblsp Filtered water
* Optional:
* 1 teaspoon lemon juice
* 1 teaspoon cinnamon
* 1 teaspoon coconut sugar
* Raw honey, organic maple sugar to taste

Instructions
* Peel, core, and chop the apples into bite-sized pieces.
* Place the apple pieces in a saucepan with a small amount of water and/or apple cider. Add optional ingredients.
* Cover the pot and simmer over medium heat for 15-20 minutes, or until the apples are very soft.
* Remove from the pot, place in a bowl and reserve cooking liquid.
* Mash the cooked apples with a fork or potato masher for a chunky texture, or use a food processor or blender for a smoother purée. Add reserved cooking liquid as needed to reach your desired consistency.
* Adjust sweetness with either raw honey, maple syrup or coconut sugar and add more spices if desired. �
Notes:
* Softer apples cook faster, while more acidic apples create a finer purée.
* For a smoother purée: Use a blender or food processor and blend until the desired consistency is reached.
* For a chunky sauce: Mash the apples with a fork or potato masher. �
Storage:
Store in an airtight container in the refrigerator for up to five days.

05/04/2026

Another recipe for Cinco de Mayo!

CharliChops - Crockpot Chicken Quesadillas

Ingredients:
* 2 lbs boneless chicken breasts (or equivalent boneless chicken thighs)
* 1 cup filtered water
* 1 tblsp each balsamic vinegar and teriyaki sauce (optional for depth of flavor and omit extra salt and pepper if using). Use teriyaki coconut aminos sauce for IBS friendly version.
* 2 cups organic cottage cheese
* 1 cup shredded cheddar cheese or mozzarella cheese
* 1 lime, juiced
* 1/2 tsp ground cumin
* 1 tsp smoked paprika (optional; omit if not tolerating)
* 1/2 tsp each onion powder and garlic powder (or 1/2 tsp total Hing powder as a substitute for onion and garlic)
* 1 tsp Mexican oregano
* 1/2 tsp basil
* 1/2 tsp Celtic or kosher salt (to taste)
* 1/2 tsp fresh ground black pepper (to taste)
* 6 large Cassava flour tortillas
* 1 tblsp extra virgin olive oil, Avocado oil or ghee

Optional: add ripe avocado slices and sour cream

Other options:
* Make as a taco
* Build an open face sandwich or panini on Cassava sourdough bread.

Instructions:
* Mix cumin, paprika, onion/garlic powder (or Hing), oregano, basil, salt and pepper.
* Cook chicken for four hours on high, with water and mixed spices. Note: make sure there is enough water and juices not to scorch the chicken.
* When done, shred and drain off excess liquid.
* Blend cheeses and lime in a large bowl
* Add shredded chicken to the bowl and mix thoroughly.
* Portion equal amounts onto tortillas.
* Fold and sear both sides of tortilla in pan with some oil.
* Top with avocado and sour cream (optional).

05/04/2026

In celebration of Cinco de Mayo, which also falls on a Tuesday this year, here is a two-way recipe!

Let me know if you make it and enjoy! Happy Taco Tuesday!

CharliChops - Mexican Shrimp Cocktail (cooked or ceviche style)

Ingredients
* 1 lb cooked shrimp, heads and tails removed, peeled, deveined and chopped into bite sized pieces
* 1 cup tomato or homemade Clamato juice (2 cups tomato juice, 1/2 cup clam juice, 1 tsp Red Boat fish sauce, pinch of celery salt)
* ½ cup organic ketchup
* ½ tblsp prepared horseradish
* 1 avocado, diced
* 1 tomato, seeded and diced
* ½ cucumber, peeled, seeded and diced
* ¼ cup red onion, finely chopped
* ¼ cup cilantro, chopped
* 2 tblsp lime juice
* 1 jalapeño, finely chopped (optional)
* Celtic or kosher salt and fresh ground black pepper to taste

Ceviche Version:
* ½ cup lime juice
* 1 lb fresh raw shrimp, heads and tails removed, peeled, deveined and chopped into bite sized pieces.
- Pour lime juice over raw shrimp, ensuring it's fully covered. Marinate fully submerged shrimp in refrigerator 30-60 minutes until shrimp is opaque and firm.
- Once shrimp turns pink and opaque, continue to add ingredients.
* 1 cup tomato or Clamato juice
* ½ tblsp prepared horseradish
* 1 avocado, diced
* 1 tomato, seeded and diced
* ½ cucumber, peeled, seeded and diced
* ¼ cup red onion, finely chopped
* ¼ cup cilantro, chopped
* 2 tblsp lime juice
* 1 jalapeño, finely chopped (optional)
* Celtic or kosher salt and fresh ground black pepper to taste
* Follow instructions below, omitting steps 2 & 3.

Instructions
1. Start by placing the cooked (or ceviche marinated shrimp) shrimp in a large glass or stainless steel bowl. Add the diced tomato, cucumber, red onion, cilantro, horseradish and jalapeño for a fresh and colorful base.
2. In another bowl, mix the tomato juice, ketchup, and lime juice until well combined. This creates the signature tangy cocktail sauce. (Omit this step if using ceviche shrimp).
3. Pour the sauce over the shrimp mixture and gently stir until everything is evenly coated. (Omit this step if using ceviche shrimp).
4. Carefully fold in the diced avocado so it stays intact.
5. Chill the cocktail in the refrigerator for 20-30 minutes to let the flavors blend together.
6. Serve cold in cups or bowls and garnish with extra avocado, cilantro, and lime wedges.