Thursday, March 12, 2015

Baco-Nola Availability

Baco-Nola your favorite oat-free granola made with almonds, pecans, walnuts and best of all bacon can be found locally at Coffee Rani, Pilates Bodies and Nutritional Nook in Covington, LA.  It is available for purchase on our etsy site and by email at

Little Girl Big Knife has had quite the busy year, but hopes to get back to posting recipes soon. In the meantime, please follow us on facebook and instagram for updates.  

Wednesday, November 12, 2014

Baco-Nola - Bacon Granola is available in more sizes!

We are working on my new e-commerce website, but until then please check out my Etsy store for more information on the Baco-Nola (Bacon and Nut granola).

I am now offering purchase in 3 different sizes - 2 oz, 8 oz and 16 oz.

I thank you for your patience during this transition and am looking forward to unveiling our new website soon!

Saturday, May 3, 2014

Paleo Bacon Granola

We are working on our new website! In the meantime if you are interested in purchasing the paleo granola or inquiring as to our healthy snacks and catering services - please email or call us at 585-355-6476. Thank you!

Tuesday, February 11, 2014

Check out the Etsy store

If you haven't already, check out my Etsy store - we currently have listed three different types of brittle and our newest creation a Paleo Granola - appropriately named Baco-Nola.  It's a mix of bacon, pecans, walnuts, and almonds sweetened with agave nectar and honey for your healthy snacking needs.

Thursday, November 21, 2013

Baked Green Tomatoes with Shrimp and Greek Yogurt Avocado Remoulade

I don't know why, but I always get way too excited when I see green tomatoes at the farmers' market.  I love everything about them from their texture to their tart flavor.  This time I around I decided to lighten up a dish you commonly see on menus here in LA - which is fried green tomatoes, shrimp (sometimes crawfish) in a remoulade sauce.  For those of you who don't know what remoulade sauce is think of it as if cocktail sauce and tartar sauce got together during a wild weekend and produced an offspring that is way cooler than both of them.  Remoulade is delicious, but its made with mayonnaise so not good for you at all.  I substitute Greek yogurt a lot for mayo in dips and figured it would work here as well.  Next time I would maybe grill the shrimp to add some smoky taste or saute, but boiled shrimp did work well.

Greek Yogurt Avocado Remoulade 
1 cup of Greek yogurt
2 tablespoons of reduced fat sour cream
2 Garlic Cloves (grated)
1 tablespoon Horseradish (more or less depending on your taste)
3-4 drops Hot Sauce (to taste)
2 tablespoons Ketchup
Juice from 1/2 lemon
1 tablespoon of creole mustard
1 tsp Worcestershire Sauce
2 tablespoons of capers
5-6 leaves (chopped) Flat Leaf Parsley
1 Avocado - cut into pieces
Pinch of Cajun/Creole Seasoning (optional)
Pinch of Paprika 
Pinch of sugar
Salt and pepper to taste

Directions: Mix all ingredients together, mash the avocado pieces just a bit.  Refrigerate for 1-2 hours before serving.

- 2 lbs of fresh shrimp (I removed the heads from mine)
- 1/4 cup of crab boil
- 1/2 lemon
- 1 scallion
- 1 bay leaf

Directions:  Heat a large pot of water on stove with all of the above except the shrimp.  Once water comes to a boil, add shrimp and turn off heat.  As soon as shrimp turn pink and are cooked remove and place in ice bath.  Once cooled, remove shells.

Green Tomatoes
4 medium/large green tomatoes, sliced into 1/4" slices
2 eggs, beaten with 2 tablespoons of milk and couple dashes of hot sauce
2 cups Panko breadcrumbs (may need more or less) mixed with a couple of dashes of cajun/creole seasonings

After tomatoes are sliced blot with paper towels to remove excess moisture.  Pre-heat oven to 450 degrees.  Beat eggs in one shallow bowl and place Panko in another.  Line a cookies sheet with parchment paper and start working the breading assembly line - dip tomatoes into egg mixture, then press into panko mixture - make sure to get both sides.  Place into oven for 15-20 minutes or until panko has turned a golden brown. 

Remove tomatoes from the oven, place onto plates and top with shrimp and remoulade sauce.

Friday, November 1, 2013

Chicken Thighs with Apples and Cider

   It is technically Fall, but it sure doesn't feel that way down here in Nola.  At this point, I am just telling mother nature to screw off and I am revolting by cooking fall-esque foods.  I am a huge advocate of the chicken thigh, especially boneless and skinless versions.  They are full of flavor, they don't dry out like breasts, and are very easy to cook.  This dish needs a little tweaking on my end - thinking that a light saute of the veggies would be good after browning the thighs so take whatever direction you want with that.  I served this with horseradish mashed potatoes, not jarred horseradish, but freshly grated stuff. Freshly grated horseradish doesn't have the "punchiness" that jarred stuff does, it's taste is subtle and it doesn't have the nose burning heat.  It might be my new favorite add in for mashed potatoes.


3 tablespoons olive oil
8 boneless, skinless chicken thighs (about 2 pounds)
Salt and freshly ground black pepper
1/2  onion, sliced
2 Granny Smith apples, cored and sliced into 1/4-inch wedges
4 cloves garlic, minced
2 large carrots, sliced into 1/4 inch slices
2 teaspoons chopped fresh sage
2 large sprigs of fresh rosemary
2 cups of apple cider
2 tablespoons maple syrup (real stuff if you have it)
1 tablespoon of apple cider vinegar
1/4 honey mustard
2 tablespoons corn starch
1/2 cup chicken broth


Place onions, carrots, garlic and apples into small roasting pan and toss with salt, pepper and 1 tablespoon of olive oil.  Pre-heat the oven to 425 degrees. Heat remaining oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and place over vegetable/apple mix. Set skillet aside. Whisk together apple cider, maple syrup, honey mustard and vinegar, then pour over chicken. Place in oven and cook for about 25-30 minutes.  Strain the liquid from the chicken and place into the skillet used to brown the chicken. On medium heat, reduce sauce to until about 1/2 the liquid remains.  Whisk together the chicken broth and cornstarch add to sauce - cook on high for 1-2 minutes, then remove from heat, pour sauce over chicken and apple/vegetable mixture and serve.  

Sunday, October 13, 2013

Beer Battered Fish Tacos with Radish and Jalapeño Salsa

Anyone who reads this blog or knows me at all,  will be shocked to learn I actually FRIED the fish for this dish.  JB has been begging for fish tacos since Thursday and specifically requested them to be fried, so probably for the third time in our relationship, I fried some food.  Honestly, the smell of the fish frying in the oil in large stainless pot on the stove reminded me of my family's Christmas Eve tradition of frying smelts, shrimp and squid in the basement "kitchen" did the after-smell...  

The radish slaw/salsa whatever you want to call it, was in place of cabbage.  The crunch of the radish and brightness of the lime worked really well together to balance out the richness of the battered fish.  Next time I want to make chipotle sour cream sauce, but I just served them with light sour cream, sliced avocado and couple lime wedges.

Fish Tacos

4 pieces of tilapia, cut into strips
3/4 cup flour
1 tablespoon of cumin
1/2 teaspoon of cayenne pepper
1 tablespoon of salt
1 cup beer (I used Abita Satsuma Wit)
2 cups of coconut oil

Heat coconut oil and large stock pot to 375 degrees.  Combine flour, cumin, cayenne and salt in mixing bowl and whisk in beer.  Coat tilapia in batter, allow excess to drip off.  Add to oil and cook for about 5 minutes.  Remove from oil and transfer to paper towel-lined plate to drain.

Radish and Jalapeño Salsa/Slaw

1 bunch radishes, sliced thin 
1 jalepeno, minced
2 tablespoons of chopped scallions and cilantro
Zest of 1 lime
Juice of 1 lime
1 tablespoon of agave nectar
Couple pinches of salt to taste

Combine all of the above in a bowl and let it sit for 20 minutes before serving.