DiFalco Recipes

Napa Dumplings
495 Calories
65gP | 10gC | 19gF
Ingredients:
.33 lb Extra Lean Beef (Raw weight)
.33 lb Shrimp (Raw weight)
Chopped Green Onion
1 Tsp Grated Ginger
½ Tbsp Minced Garlic
1 Tbsp Soy Sauce
½ Tbsp Sesame Oil
½ Tbsp Oyster Sauce
1 Tsp Brown Splenda
½ Tsp Salt
1 Tsp White Pepper
7-9 Napa Cabbage Leaves
Sesame Seeds
Sesame Oil Soy Sauce:
2 Tbsp of soy sauce
½ Tsp of sesame oil
Pinch of chili flakes/gochugaru
Instructions:
1. Into a bowl combine the following ingredients: 150g Extra Lean Beef (Raw weight), 150g Shrimp (Raw weight), Chopped Green Onion, 1 Tsp Grated Ginger, ½ Tbsp Garlic, 1 Tbsp Soy Sauce, ½ Tbsp Sesame Oil, ½ Tbsp Oyster Sauce, 1 Tsp Brown Splenda, ½ Tsp Salt, 1 Tsp White Pepper and mix.
2. Into simmering water, cook your napa cabbage leaves until the stems are soft and flexible. This took about 5-8mins (depending on the thickness of the stems)
3. Add about 1 Tbsp of the filling mixture on the stem, fold over and tuck the two open ends in. Roll and continue to tuck the edges in until you have formed the dumpling.
4. Repeat the step above until all the filling has been used up
5. On a medium high heat, spray your pan with cooking spray and and sear the dumplings seam side down for 5-7mins and give them a flip
6. Cook until the entire dumpling if fully cooked, mine took approximately 16-20mins
7. Top with green onions, sesame seeds, soy sauce mixture and enjoy!

 

• 8 ounces pasta of choice like cavatappi
• 2 pints cherry tomatoes
• 8 ounce block of feta (Gina buys at Aldi, can substitute crumbled feta)
• 1/2 cup extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 garlic cloves minced
• 1/4 cup fresh basil packed and chopped plus more for serving

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on the top and season with salt and pepper. Toss to combine.
2. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple of times to coat it with the olive oil and seasoning.
3. Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
4. While that is baking, cook the pasta in a pot of salted water until al dente. Drain, reserving 1/2 cup of the cooking liquid in case you want to toss it in.
5. When you take the tomatoes/feta out of the oven, immediately add the minced garlic and fresh basil to combine.  Then add the cooked pasta.  Garnish with more fresh basil and serve.

Batter:

• 7 Eggs Beaten
• 1 ½ Cup Water
• almost 2 Cups flour
• dash of salt

1. Beat eggs and water until thoroughly mixed (grandma used the old-fashioned hand mixer)
2. Add flour with mixing
3. Add a dash of salt, make sure that there are no lumps in the batter
   
   Note: if the batter is too soupy add more flour, water if it is too thick
4. Heat griddle, you generally need low heat around a level 2-4 on our stove depending on how fast the crepes cook
5. Ladle the crepe onto the griddle, and flip as soon as possible, we aren’t trying to cook the crepes just lightly brown so flip as fast as possible, as they finish you can stack them 

Ricotta Filling:

• 3 beaten eggs to every 3 lb. Ricotta
• 3 lb. Lamagna Ricotta cheese drained
• 1 tsp. salt
• ⅓ Cup Italian cheese (pecorino romano)
• 1 tsp. Sugar (I don’t use)
• chopped parsley so that it is mixed through the filling evenly
• sprinkle with cinammon (approx ¼ tsp. to ⅛ tsp.) (I don’t use)

1. Drain Ricotta 
2. mix all ingredients together with ricotta 
3. fill crepes to desired size, roll and place on a lightly greased cookie sheet
4. place in freezer until hard and then you can move them to a plastic bag until you are ready to eat them!
5. place them in a pan (frozen) and cover with sauce
6. cook until sauce is bubbling. 350 degrees approximately 30 minutes

 

• 1 pack skinless kielbasa sliced into rounds
• 1/2 pound yukon gold mini potatoes, halved
• 4 carrots sliced very thin on an angle
• red onion small sliced
• 1 head broccoli florets
• salt
• pepper
• honey
• thyme
• paprika

You can use any combination of veggies.  It calls for a yam or sweet potato but this time I used carrots. I also added 3 cloves garlic sliced in half, 1 small yellow onion.  Use whatever you have.

Drizzle light olive oil on the bottom of the pan and toss veggies and kielbasa on top.  Drizzle more light olive oil and the seasonings and toss right in the pan.

Bake at 400 degrees for about 20 minutes in a preheated oven.

Garlic Butter Baked Scallops 🍋

Ingredients:

1 lb large scallops, patted dry

4 tbsp butter, melted

3 cloves garlic, minced

1/4 cup breadcrumbs

1/4 cup Parmesan cheese, grated

1 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper to taste

Lemon wedges (for serving)

Instructions:

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Garlic Butter:

In a small bowl, mix the melted butter, minced garlic, lemon juice, salt, and pepper.

Assemble the Scallops:

Place the scallops in a single layer in a baking dish.

Pour the garlic butter mixture over the scallops, ensuring they are well-coated.

Add the Topping:

In another small bowl, mix the breadcrumbs, Parmesan cheese, and parsley.

Sprinkle this mixture evenly over the scallops.

Bake:

Bake the scallops in the preheated oven for 10-12 minutes, or until the scallops are opaque and the breadcrumb topping is golden brown.

Serve:

Serve the baked scallops hot with lemon wedges on the side.

Prep Time: 10 mins | Total Time: 22 mins | Servings: 4

• Paprika
• Garlic powder
• Black pepper
• Dried thyme

Dab chicken dry.

Rub the chicken thighs down with light olive oil.

Apply ingredients to both sides of the chicken to your taste.

Place chicken on a cooking rack.

Bake at four hundred and twenty five degrees for 30 to 40 minutes or until the chicken reaches the appropriate temperature of 165.

Then broil on high for about 2 minutes.

1 pound chicken breast or thighs chopped into 1″ pieces
salt + pepper
1 tablespoon coconut oil
2 zucchinis chopped
1 red bell pepper sliced
1 bunch green onions sliced
1 yellow onion sliced
1 teaspoon fresh ginger peeled and chopped
2 cloves of garlic grated or finely minced
2 tablespoons red thai curry paste or more to taste
1 13.5-ounce can full fat coconut milk
Garnish Options: red pepper flakes, fresh cilantro, wedge of lime
Serve With Options: cauliflower rice, on top of a baked sweet potato, regular rice if it works with your diet

INSTRUCTIONS

Heat a cast iron skillet over medium heat.

Pat the chopped 1 lb chicken breast or thighs dry and season with salt + pepper.

When the skillet is warm, add 1 Tbsp coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.

With the heat still over medium heat, add in all the zucchini, bell pepper, green onions and white onion. Season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
(2 zucchinis,1 red bell pepper,1 bunch green onions,1 yellow onion)

Add the 2 cloves minced garlic and 1 tsp grated ginger, cook for 30 seconds until fragrant.

Return the cooked chicken to the skillet. Add in the 2 Tbsps red thai curry paste and (13.5 oz) can of coconut milk, stir to combine. Cook for 1-2 minutes until heated thru.

Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

Notes
Pro Tip: For keto, I always choose canned, unsweetened full-fat coconut milk. Avoid coconut creamer or boxed milk – they often sneak in sugar and don’t give the same creamy texture.
Ingredient Swap: You can use shrimp, sliced turkey, ground pork, or even tofu to make this curry suit your preferences or dietary needs.
Veggies: Mix and match based on what’s in your fridge – broccoli, mushrooms, spinach, green beans, kale, or squash all work.
Spice Level: This version is mild enough for kids. Add Thai chiles or extra red pepper flakes if you want heat.
Whole30 Tip: Check labels to ensure your curry paste and coconut milk are compliant.
Meal Prep Friendly: Stores beautifully for up to 5 days in the fridge.
Nutrition
Calories: 358 | Total Carbs: 9.9g | Protein: 16.8g | Fat: 29.3g | Fiber: 2.2g | Net Carbs: 8g

 

🍽️ Recipe Card: Fire Ladder Chicken (Gluten-Free)

Overview

A wok-seared chicken stir-fry with garlic, ginger, and a glossy chili sauce.
Allergen-friendly: No peanuts, eggs, peas, or gluten.
Spice Scale: Adjustable from mild (1) to fiery (10).
Vegetable Module: Choose crisp + tender + umami for balance.

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Ingredients (Serves 3–4)

Protein

• 1 lb chicken thighs or breast, thinly sliced

Aromatics

• 4 cloves garlic, minced

• 1 tbsp ginger, minced

• Optional: dried red chilies or Sichuan peppercorns (for higher spice levels)

Vegetables (Pick 1–2 from each category)

• Crisp: broccoli florets, baby corn, snow peas (if allowed), bell pepper, zucchini

• Tender/Leafy: bok choy, napa cabbage, spinach, choy sum

• Umami/Depth: shiitake mushrooms, king oyster mushrooms, button mushrooms, daikon radish

Sauce (Gluten-Free)

• 3 tbsp tamari (soy sauce alternative)

• 1 tbsp rice vinegar

• 1 tbsp chili paste (or chili crisp if gluten-free)

• 1 tsp sesame oil

• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)

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Spice Scale Control 🌶️

• Level 1–3: ½ tsp chili paste, no chili oil

• Level 4–6: 1 tbsp chili paste, drizzle 1 tsp chili oil

• Level 7–10: 2 tbsp chili paste, 2 tsp chili oil, add dried chilies or Sichuan peppercorns

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Method

1. Marinate chicken: Toss slices with 1 tbsp tamari and cornstarch slurry. Rest 15 minutes.

2. Stir-fry aromatics: Heat wok until hot, add oil, garlic, ginger, and chilies (if using).

3. Cook chicken: Add chicken, stir-fry until browned (3–4 minutes).

4. Add vegetables: Toss in your chosen crisp + tender + umami mix. Stir-fry until just tender.

5. Finish with sauce: Pour in remaining tamari, vinegar, chili paste, and sesame oil. Toss until glossy.

6. Serve hot with steamed jasmine rice or rice noodles (gluten-free).

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Chef’s Notes

• Use the “Three-Texture Rule”: crisp + tender + umami for balance.

• Keep chili oil on the side so diners can “climb the ladder” themselves.

• Chicken thighs give juiciness; breast keeps it lean.

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🛒 Fire Ladder Chicken Shopping List

🐔 Protein

• [ ] 1 lb chicken thighs or breast (boneless, skinless)

🧄 Aromatics

• [ ] Garlic (1 bulb)

• [ ] Fresh ginger root

• [ ] Scallions (1 bunch)

• [ ] Optional: dried red chilies or Sichuan peppercorns (for higher spice levels)

🥬 Vegetables (Pick 1–2 from each category)

Crisp Options:

• [ ] Broccoli florets

• [ ] Baby corn

• [ ] Zucchini or yellow squash

Tender/Leafy Options:

• [ ] Baby bok choy

• [ ] Napa cabbage

• [ ] Spinach or choy sum

Umami/Depth Options:

• [ ] Shiitake mushrooms

• [ ] King oyster mushrooms

• [ ] Daikon radish

🍶 Sauce Ingredients (Gluten-Free)

• [ ] Tamari (gluten-free soy sauce)

• [ ] Rice vinegar

• [ ] Chili paste or chili crisp (check for gluten-free label)

• [ ] Sesame oil

• [ ] Cornstarch

🍚 Optional Base

• [ ] Jasmine rice or gluten-free rice noodles

 

• 3 heads cabbage with nice green leaves
• 4 cups cooked rice, cooled
• 3 packs of Costco organic lean ground beef (about 4 pounds)
• 2 large onions
• 1 stalk celery
• 3 large eggs
• 2 tsp. salt
• ½ tsp. black pepper
• 4 cans condensed tomato soup (add the can of water to the soup first), but Mom said she used tomato juice

Bring a large, wide saucepan of lightly salted water to a boil. Clean cabbage, cut out the core, and use apple corer to take out more of the core. Add one cabbage at a time and cook until softened, pull leaves off one at a time and drain in colander.  We did not cook the cabbage long enough, and would cook for 15 minutes.  The inner leaves are actually tougher because they are more fibrous.

Spray bottom of crock pot or roasting pan or roaster with cooking spray. Put some of the tomato soup or tomato juice on the bottom.

Use food processer to chop celery and onions until fine.

Mix well ground beef, rice, chopped onion and celery, eggs, salt, and pepper. Had the idea of adding a can of the tomato soup to the meat to make it moister, since I use lean meat.

Take a cabbage leave and shave off part of the tough white center stalk.  Put beef mixture into the bottom of the cabbage leaves and roll like a burrito. Place in pan with rolled side down.

Place leftover cabbage and a couple of celery sticks on top and pour the rest of the liquid on top.

Note:  The amount time to cook them is what we do not know. We cooked for two hours in a 350 oven and it was not enough time as the cabbage was still tough.  Some people cook in slow cooker all day.  Continue to add water if needed and baste when you check on them if cooking in the oven.