Parmesan Crusted Tilapia
Adapted from Rachael Ray:
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/five-ingredient-recipes/parmesan-crusted-tilapia
Ingredients:
3/4 cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges
Directions:
Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.
2/19/13
Paleo Veggie Pasta
http://www.multiplydelicious.com/thefood/2012/04/spring-veggie-paleo-pasta/
Ingredients:
2 organic zucchini
1 organic yellow squash
1 bunch asparagus, chopped
1/2 cup cherry tomatoes, halved
1 or 2 green onion, diced
2 tablespoons fresh basil, chopped
1 1/2 tablespoons Kerry Gold Garlic Herb Butter (or olive oil)
sea salt and fresh ground pepper to taste
Directions:
Begin by cutting off the ends of the zucchinis and washing them. Using a vegetable peeler, peel one section at a time for 4 ribbons, then rotate and continue. Continue to rotate and peel until you hit the core of seeds, then stop. Save the core to dice up in another recipe. Do this for both zucchinis and the yellow squash, you should be lefts with a large bowl of ribbon pastas, depending on the size of your squashes.
In a pan over medium- low heat add 1 tablespoon butter and allow to melt. Dump in your ribbons (you may need to do this in batches depending on how many ribbons you have and the size of your pan. Just don’t over crowd it). Stir constantly with a spoon and allow the ribbons to cook through and wilt a little. Since they are so thin it should only take 1-2 minutes, you don’t want them overcooked.
In a separate skillet, heat over medium heat, melt 1/2 tablespoon butter (or olive oil) and add tomatoes and asparagus until cooked and tender. Add diced green onion and basil in the last 30 seconds of cooking veggies and season with salt and pepper to taste.
Place squash ribbon “pasta” in a bowl and top with veggie mixture sprinkle additional basil and green onion and serve. Add cheese on top, if using.
2/22/13
Paleo Meatloaf
Ingredients:
2 lbs 93% lean ground beef
1 lb ground turkey2T coconut flour 1c diced white onion
8 cloves minced garlic
1/2c bell pepper - diced
1C red sauce (1/2 c mixed in, 1/2c reserved for top) *directions for sauce below
1 egg -beaten
1t salt
1/4t pepper
pinch of Truvia
*Directions for Sauce:
Mix:
6oz can tomato paste
4T vinegar
1/4t dried mustard
1/2c water
1/2t salt
1t cayenne pepper
1/2T garlic powder1/4 t black pepper
squirt of lemon
Directions:
Combine all ingredients in bowl, except 1/2c red sauce. Knead and mix by hand (its the best method, trust me). Shape into oiled loaf pan. Top with remaining red sauce. Bake at 350 for 1 hr 30 min. (Or see note on muffin tins)
Twice Baked Cauliflower
Ingredients:
1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)(you can use plain, or savory flavored)
1/2 cup plain Greek yogurt1/4 cup minced green onions
1/4 cup freshly grated Parmesan cheese (If you only have finely grated Parmesan, use a bit less)
6 slices bacon, cooked until very crisp, fat blotted with paper towel and then crumbled
1 cup sharp cheddar cheese, shredded
Directions:
Preheat oven to 350F/180C. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, yogurt, green onion, Parmesan, and 3/4 of the crumbled bacon.
Spread evenly in a medium-sized glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.
Mashed Cauliflower
Ingredients:
1 large head cauliflower, cut into florets
1/2 C. milk or cream
1/4 C. plain Greek yogurt
1/4 C. shredded cheese of choice
salt and pepper to taste
Directions:
Boil cauliflower until soft, but do not over cook (10 minutes or so)
Drain well
Using a hand blender or potato masher, mash to desired "potato" consistency
Add in milk, yogurt, cheese and seasoning, and mix well.
You can add anything you'd like to this mash! If you would put it in mashed potatoes, you can put it in mashed cauliflower!
2/24/13
Pork Italian Skillet
Ingredients:
1 lb ground pork
1 lb sausage meat
2 tsp fennel seeds
1-2 tsp crushed red pepper flakes (I like it spicy so I use 2-3 tsp)
1 tsp oregano
2-3 cloves garlic, minced
1/2 tsp rosemary
1 small onion, diced
3-4 cups veggies (broccoli, carrots, zucchini, celery, spinach, if you like it, toss it in!)
1 c diced tomatoes or 1 c cherry tomatoes (you can use canned diced tomatoes, but again, I prefer fresh)
Pepper to taste (salt not needed because the sausage is salty enough)
Directions:
In a heavy skillet, combine the meat, garlic, onion and spices and cook until well browned. Add the veggies and reduce heat to simmer and cover. If you used cherry tomatoes you may need to add 1/2 cup liquid to get the stewing process going. Cook 10-15 minutes until veggies are tender and flavors well combined.
Top with some chopped scallions and a little bit of your desired cheese!
Taco Seasoning
Ingredients:
1 part Chili Powder
1 part Ground Cumin
1 part Garlic Powder
1 part Onion Powder
1/2 part Crushed Red Pepper
Pinch of salt
Directions:
Mix all spices together
Store in airtight container in freezer
Ras El Hanout
This recipe is simply a guideline, as this spice mixture can sometimes include up to 100 different spices. Play around, decide what it is you like best!
I quadrupled this recipe.
Ingredients:
1 tsp. salt
2 tsp. ground cumin
2 tsp. powdered ginger
2 tsp. ground black pepper
2 tsp. garlic powder
1 1/2 tsp. ground cinnamon
1 tsp. ground coriander
1 tsp. ground cayenne pepper
1 tsp. ground allspice
1/2 tsp. ground cloves
1/4 tsp. ground nutmeg
Directions:
Combine all spices in bowl, and mix with fork (or in a lidded container and shake it up).
Store in airtight container in the freezer.
Italian Sausage Seasoning
Ingredients:
4 tsp. dried parsley
1 Tbsp. dried Italian herbs
2 tsp. ground black pepper
2 tsp. garlic powder
2 tsp. paprika
3 tsp. salt
1 tsp crushed red pepper, or ground cayenne pepper
1 1/2 tsp. fennel seeds or anise seed
Directions:
In bowl, crush dried parsley and italian herbs with your fingers. Add remaining spices, mix with fork, and store in airtight container in the freezer.
Paleo Tortilla #1
Ingredients:
9 eggs
1 1/2 C. unsweetened coconut milk
1/2 C. coconut flour
1/4 tsp. salt
You can add any other desired seasonings or flavors if you like
Directions:
Place all ingredients in blender and blend until completely mixed (10-15 seconds)
Heat an 8 inch skillet over medium-low heat. Add a quick spray of olive oil and pour 1/3 C batter into the skillet. Swirl pan to make sure the bottom is evenly coated.
Cook 4-5 minutes, then carefully flip to the other side, and cook another 2-3 minutes. Remove to plate and continue cooking other tortillas.
*The best way I found to flip these was to not even disturb them until the 4-5 minutes had elapsed. Then, usung a flexible rubber spatula, loosen the edges first, slowly working your way to the center of the tortilla. Place the spatula between the skillet and the tortilla towards the center. Then use your fingers to help flip it.
*These will have a texture more like a crepe than a traditional tortilla. Be prepared.
Sunshine Sauce
Compliments of Melissa Joulwan, from her book Well Fed
Ingredients:
1/4 C. Sunflower Seed Butter
1 clove Garlic
1 Tbsp lemon juice
1/4 tsp ground cayenne pepper
1/4 C. unsweetened coconut milk
Directions:
Place all ingredients except milk in blender, and blend smooth. Add coconut milk and blend until well mixed. Store in airtight container in fridge.
Paleo Mayo #1
Ingredients:
1 egg, at room temperature
1 Tbsp. lemon juice, at room temperature
1 tsp dry mustard
1/4 C. + 1 C. oil of your choice (olive oil, avocado oil, just melted coconut oil)
1/4 tsp cayenne or black pepper
*Note: The egg and lemon juice being at room temperature is VERY important!
Directions:
Place egg, lemon juice, mustard, pepper and 1/4 C. oil in bowl of a food processor. Pulse until completely incorporated.
Leave food processor running on medium, slowly, slowly drizzle in the remaining oil. This should be the thinnest stream you can get, and it will take 2-3 minutes to drizzle it all in. Please, be patient, do not rush this step!! Continue to blend 10-15 seconds more. You may hear the tone of the processor change when the mixture emulsifies, do not stop blending until you have drizzled all the oil, and continue a few more seconds!
*Later I will explain how you can incorporate other things into this mix for dressings or dips.
Cauliflower "Rice"
Ingredients:
2 large heads of cauliflower, cut into florets
Directions:
Place cauliflower in food processor and pulse 10-15 times until it resembles rice.
You will likely need to do this in batches, so that the cauliflower distributes evenly. If you start to see "mush" you have too much in there, whats on the top can't work its way down!
*You can freeze this in portions, and just thaw when needed.
*You can do anything with this as with regular rice. Use your imagination!
2/25/13
Steak and (Fried) Eggs
Ingredients:
2 Steaks of choice - Ribeye, Sirloin and Strip are all nice cuts
Salt
Pepper
Garlic Powder
Onion Powder
4 Large Eggs
Directions:
Season steaks on each side, with as much salt, pepper, onion and garlic powder as you like.
Grill 4 minutes on one side, flip, and grill another 2-3 minutes (for medium steaks). The thicker the steak, the longer on each side.
While steaks are grilling, lightly spray a pan large enough to fit all eggs with olive oil. Crack eggs into pan and cook over medium-high heat 3-4 minutes. Gently flip the eggs with a large spatula, careful to keep yolks intact. Cook another 3 minutes, until whites are no longer runny.
Place steak on a plate, place eggs slightly-on-top-of and slightly-next-to your steak.
They are good to eat just like this!
If you must have steak sauce, I recommend Heinz 57, as it tastes amazing with eggs! You can also use Frank's Red Hot, or Cholula Hot sauce.
*Note: You can prepare your eggs however you would like, but I feel fried is the best!
Jicama Home Fries - PREP TIME IS 24 HOURS
Ingredients:
1 lb jicama
1/2 tsp. salt
1 med onion, finely diced
1/2 Tbsp + 2 Tbsp. coconut oil
1 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 C. fresh parsley leaves, minced
Directions:
Half peel jicama and cut into 1/2 inch cubes. Place jicama and 1/2 tsp salt into slow cooker and add enough water to cover by 2 inches. Cover and cook on high, 12-24 hours.
When jicama has finished soaking, drain, pat dry, and refrigerate until ready to use.
Heat large skillet over med-hi heat, until quite warm. Add 1/2 Tbsp. coconut oil and allow to melt. Toss onion in pan and saute, about 8-10 minutes, stirring often, until well browned. Transfer onion out of pan, and return pan to heat.
Add 2 Tbsp. coconut oil to pan and allow to get hot. Add jicama cubes, shaking to make an even, single layer. Cook, without stirring, until golden on the bottom, about 5 minutes. Carefully flip cubes with large spatula and make another single layer. Repeat process until jicama is browned on most sides, about 15 minutes total.
When jicama is the appropriate color, add back onions, add paprika, chili powder, salt and pepper to the pan. Stir to blend and heat through. Remove from heat, stir in parsley, and serve immediately.
*Note-this can also make a good hash, with various kinds of meat.
2/26/13
Crispy Cheese'N'Onion Hogbake
From Brian Jacques' The Redwall Cookbook
Ingredients:
2 medium onions, chopped
2 C. grated cheddar cheese
4 eggs, beaten
3/4 C. milk
Salt and pepper, to taste
1 1/2 C. Cornflakes, crushed
4 medium tomatoes, sliced
Directions:
Preheat oven to 350
Place the onions in the bottom of a large casserole dish (mine was 9x13). Sprinkle cheese over the onions; pour in the beaten eggs and milk, and season with salt and pepper.
Sprinkle the cornflakes over all and arrange the slices of tomato to cover.
Bake in the centre of the oven for 40 minutes. Let sit 5 minutes before serving, but serve still hot.
2/28/13
Italian Chicken
Ingredients:
4 large, or 6 small, boneless, skinless chicken breasts
4-5 Roma tomatoes
2 cloves garlic
1 15 oz. can small artichoke hearts, in water (not oil!)
3-4 Tbsp. Extra Virgin Olive Oil
1 tsp. sweetener (Truvia)
2 Tbsp. coconut flour
Salt and pepper to taste
Enough fresh mozzarella, thinly sliced, to cover breasts
1/2 C. fresh basil leaves
Directions:
Preheat oven to 350.
Season chicken breasts on both sides with a light sprinkle of salt, black pepper and cayenne pepper. Place in baking dish.
Core and chop the tomatoes, thinly slice the cloves of garlic, and drain the artichoke hearts. Place all these ingredients in a bowl and drizzle with the olive oil. Sprinkle generously with salt and pepper, the sweetener and flour (the flour is because the chicken produces liquid during baking).
Place this mixture on and around the chicken breasts, and bake until chicken is *almost done (about minutes).
Take the almost done chicken out of the oven, and turn the broiler on low. Lay the mozzarella over the top, and place under broiler for a few minutes longer, until the cheese is golden brown and the vegetables are caramelized.
Remove the chicken from the oven, sprinkle the fresh basil over the top, and serve it up!
3/1/13
Shrimp'N'Hotroot Soup
From The Redwall Cookbook, by Brian Jacques
Ingredients:
2 Tbsp. unsalted butter
1 large onion, chopped
2 medium leeks, washed well and chopped
32oz. vegetable stock
3 medium potatoes, peeled and chopped
3 tsp. curry powder, or chili powder (or more to taste)
salt and pepper to taste
8 oz. peeled, cooked shrimp, or prawns, sliced if large
1 C. milk
Directions:
In a large pot over medium heat, melt the butter. Add the onion and leeks and cook, stirring frequently, until soft - about 5 minutes (do not let the vegetable brown)
Add the stock, potatoes, curry or chili powder, and salt and pepper. Cover and simmer until potatoes are very soft, 15-20 minutes
Add the shrimp and milk and gently heat. Serve with crusty bread.
3/2/13
Paleasagna
Ingredients:
1 white onion, diced
1 1/2 pounds of extra lean ground turkey
1 1/2 pounds ground hot Italian sausage
1 15oz can diced tomatoes, drained
3 tbsp tomato paste
3 tbsp Italian spice blend
1 tsp salt
1/2 tsp pepper
2 cloves garlic, crushed
1 pound of zucchini and/or yellow squash, cut into long, thin slices
1/2 cup raw goat cheese, shredded or cubed
2 cups Greek yogurt, drained if liquid has built along the top
1 head broccoli, roughly chopped
1 egg
Directions:
In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Saute on medium-high until softened, about 3-5 minutes. Add the meat, diced tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the meat is cooked through. Set aside when done.
In a medium bowl, combine raw goat cheese, Greek yogurt, broccoli pieces, and egg. Mix well.
Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.
Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture. Continue with this layering process until you have used all of your ingredients.
Top the entire dish with more shredded goat cheese, if desired.
Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.
3/3/13
MONTERREY CHICKEN
Ingredients:
4 boneless, skinless chicken breasts
1/4 C. BBQ sauce ( I make my own, recipe is in the Archive)
1/4 C. chopped bacon
1 C. colby and jack cheese, shredded
1 C. fresh diced tomato
sliced green onions
pepper
Directions:
Preheat oven to 400 degrees.
Pound out chicken breasts to flatten (not too thin). Season with pepper. Grill chicken until no longer pink and place on baking sheet covered with foil.
Top each chicken breast with one tablespoon BBQ sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon.
Place in oven and bake until cheese is melted (about 5 minutes).
BBQ Sauce
Ingredients:
6 cloves garlic, minced
1/2 medium onion, diced
2 Tbsp. + 1 Tbsp. coconut oil
2 tsp. lemon zest
1 small sprig rosemary
1/2 C. pineapple juice
1/2 C. apple juice
1 C. vegetable broth
1/2 C. tomato paste
1/4 C. red wine
1 Tbsp. Braggs liquid aminos
1 tsp. salt
1/2 Tbsp. paprika
1 Tbsp. chili powder
1/2 Tbsp. cumin
1/8 tsp. ground cayenne
1/8 tsp red chili flakes
1 tsp. Dijon mustard
2 Tbsp. apple cider vinegar
1/8 C. water
Directions:
In a medium skillet, over medium heat, saute garlic and onions in 2 Tbsp coconut oil, until onions are translucent.
Add the lemon zest, rosemary sprig, 1/8 C. pineapple juice, and 1/8 C. apple juice, and bring to simmer. Turn heat down to low, and simmer, stirring often, while you prepare the rest of the sauce.
While onion mixture is simmering, in a separate large skillet, heat the remaining Tbsp coconut oil, and whisk in tomato paste (this will not mix very well, its ok)
Turn heat up to medium to med-hi and slowly add the wine, broth, and remaining juices, 1/4 C at a time, stirring constantly.
Strain the liquid from the onion mixture through a sieve or strainer into the tomato sauce mixture. Let the sauce cook down, and thicken slightly, stirring constantly, 7-10 minutes.
Add all remaining ingredients, whisk together well, and simmer another 10-15 minutes to complete thickening.
Creamy Cucumbers
Ingredients:
2 medium cucumbers, sliced into very thin rounds
1/2 medium onion, very thinly sliced
2/3 C. fresh parsley leaves, minced
1 tsp. cider vinegar
1/4 C. Paleo mayo (see above)
1 clove garlic, minced
salt and black pepper, to taste
Directions:
Place the cucumbers, onion and parsley in a medium mixing bowl. Stir to combine well.
In a smaller bowl, mix the mayo, vinegar and garlic, until just combined. Pour over cucumbers, and mix gently until evenly coated. Season with salt and pepper.
Best served chilled.
3/4/13
Chocolate Chili
Compliments of Melissa Joulwan's book Well Fed
Ingredients:
2 Tbsp. coconut oil
2 medium onions, diced
4 cloves garlic, minced
2 lbs. ground beef
1 tsp. dried oregano
2 Tbsp. chili powder
2 Tbsp. ground cumin
1 1/2 Tbsp. unsweetened cocoa
1 tsp. ground allspice
1 tsp. salt
1 6 oz. can tomato paste
1 14.5 oz. can fire-roasted, chopped tomatoes (Muir Glen brand is my favorite)
1 14.5 oz. can beef broth
1 C. water
Directions:
Heat a large, deep pot over medium heat and add coconut oil. Add onions and cook until translucent, about 7 minutes. Add the garlic, cook 30 seconds and then crumble meat into pan with your hands (this separates it better than dumping and hacking at it with a spoon). Once all meat is crumbled in, mix well with spoon and cook until no longer pink.
In small bowl, mix all spices and combine with a fork. Then add to pot, and stir very well to mix. Add tomato paste and stir until well combined.
Add tomatoes with their juices, broth and water. Stir well, and bring to a boil. Reduce heat so the chili stays at a gentle simmer. Simmer uncovered for 2 hours. Do not skimp on the simmer!
3/7/13
Build Your Own Burrito:
Ingredients:
1 1/2 lb. extra lean ground beef
1/2 medium onion, chopped
2 cloves garlic, crushed
4 Tbsp. canned diced tomatoes
4Tbsp Taco Seasoning
12 oz. refried or whole black beans
2 tsp. lemon juice
4-8 Paleo tortillas (I estimate usually 2 per person)
1 fresh medium tomato, diced
1/2 C. shredded lettuce
3-4 Tbsp. fresh chopped onion
Guacamole
Salsa and/or Hot Sauce (I use Frank's Red Hot, but only because dad also took his hot sauce recipe to the grave)
Shredded cheddar or co/jack cheese
Plain Greek Yogurt, or low-fat Sour Cream
Black olives, sliced
Directions:
In a medium skillet, over medium high heat, soften onion and garlic in 1 Tbsp. extra virgin olive oil. Crumble beef into skillet by hand and then sprinkle with 1 Tbsp. Taco Seasoning. Add in canned tomatoes and combine well. Stir occassionally to brown meat evenly, sprinkling with seasoning every time you stir. When meat is fully cooked, drain on paper towels.
In a separate pot, heat beans over low with the 2 tsp. lemon juice. Stir frequently, so they don't stick to the pan.
Serve meat wrapped in tortillas, topped with beans, guac, salsa or hot sauce, cheese, yogurt, olives and fresh veggies of your choosing. Pick it up and eat every, last, tasty bite!
Baked Burritos:
Ingredients:
1 1/2 lb. extra lean ground beef
1/2 medium onion, chopped
2 cloves garlic, crushed
4 Tbsp. canned diced tomatoes
4Tbsp Taco Seasoning
12 oz. refried or whole black beans
2 tsp. lemon juice
4 Paleo tortillas (I estimate 1 per person here, unluess you are mighty hungry)
1 C. Red Burrito Sauce
1 fresh medium tomato, diced
1/2 C. shredded lettuce
3-4 Tbsp. fresh chopped onion
Guacamole
Shredded cheddar or co/jack cheese
Plain Greek Yogurt, or low-fat Sour Cream
Black olives, sliced
Directions:
In a medium skillet, over medium high heat, soften onion and garlic in 1 Tbsp. extra virgin olive oil. Crumble beef into skillet by hand and then sprinkle with 1 Tbsp. Taco Seasoning. Add in canned tomatoes and combine well. Stir occassionally to brown meat evenly, sprinkling with seasoning every time you stir. When meat is fully cooked, drain on paper towels.
In a separate pot, heat beans over low with the 2 tsp. lemon juice. Stir frequently, so they don't stick to the pan.
Place beans, meat, cheese, and olives, down the middle of tortillas. Wrap them up, and place seam side down in a baking dish.
Pour red sauce over the top. Top with a little more cheese.
Bake at 350, 15-20 minutes, until heated through, and cheese is melted.
Top with guac, yogurt or sour cream, and fresh veggies.
Knife and fork that baby up!
Salsa
Ingredients:
20 oz canned, diced tomatoes
1 small can diced green chiles
1/2 small onion, roughly chopped
3 cloves garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 teaspoon Truvia
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
Directions:
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste.
Guacamole
Ingredients:
2 good size ripe avocados
1 Tbsp lemon juice
cumin
ground cayenne pepper
garlic powder
black pepper
tiny pinch of salt
Directions:
Slice avocados in half lengthwise and remove pit. Scoop out of the peel and into a bowl.
Add lemon juice, pinch of salt, and other seasoning to your taste (best to start light, and add as desired).
Mash all ingredients together with a fork.
Serve immediately!
Refried Beans
Ingredients:
1 lb. dried beans (I prefer black, but pintos work)
2 Tbsp. Avocado oil
1 medium, white onion, chopped
1 large sprig fresh epazote (optional)
Salt
6 Tbsp. Avocado Oil
6 cloves garlic, crushed
7 cups (all you just made) cooked beans, with just enough cooking liquid to cover them
Salt
Directions:
Check beans for stones or large clods of dirt. Scoop into colander and rinse well.
Pour beans into large pot, and add 2 quarts water. Bring to a rolling boil, then pour all into crockpot.
Add 6 Tbsp. avocado oil, onion and, if using, epazote.
Cook 8 hours (overnight works great!).
Stir in 1 1/2 tsp. salt, or more if you feel they need it.
Remove epazote.
Then, in large skillet, heat remaining 6 Tbsp. avocado oil over medium heat. Add garlic and cook, stirring frequently until fragrant, but not brown. Add the breans and allow them to come to a simmer. Once they have, coarsly mash them with a potato masher (or gently use a hand blender). Cook, stirring almost constantly, until they are the consistency of very soft mashed potatoes - about 10 minutes. Taste and season with salt if necessary.
These beans freeze nicely in Ziploc bags laid flat.
Burrito Red Sauce
Ingredients:
2-3 canned chipotle chiles & 1 tsp. of canning sauce
2 cloves garlic, peeled and quartered
1 28 oz. can diced tomatoes (no sugar or salt added)
1/2 tsp. ground cumin
1/4 tsp. ground black pepper
1 Tbsp. extra virgin olive oil
2 C. chicken broth, plus a little extra as needed
Salt
1/2 tsp. Truvia
Directions:
Place a chiles, sauce, garlic, tomatoes, cumin and black pepper in a blender (this is preferred over a food processor). Blend until as smooth as possible.
Heat oil in a large saucepan over med-hi heat. Set a mesh trainer over the pan, and pour in the chile sauce. Press through the strainer to remove any ssmall bits. Cook, stirring frequently, until the sauce is reduced to the consistency of tomato paste, about 5-7 minutes. Pour in 2 C. broth, reduce heat to med-low, and let simmer 10 minutes.
Taste the sauce, and season with salt if necessary, and the Truvia. Stir in additional broth if the consistency has thickened beyond that of a light cream soup.
This also freezes well!
3/8/13
Egg Foo Yung
Ingredients:
5 large eggs
3 oz. grilled chicken (light or dark), diced
2 C. steamed or sauteed cabbage, minced
4 scallions, green and white parts, thinly sliced
2 tsp. Braggs Liquid Aminos
1 tsp. Chinese five-spice powder
1/4 tsp. ground cayenne pepper
1 tsp. sesame oil
2 tsp. coconut oil
additional scallion tops for garnish
Directions:
Set oven to Warm.
In large bowl, beat eggs with whisk or fork, then add chicken, cabbage, scallions, aminos, five-spice powder, cayenne and sesame oil. Blend well.
Heat large skillet over med-hi heat. Add coconut oil and allow to melt. Pour 1/4 cup batter at a time into small circles. Cook 5 minutes, flip to other side, and cook 5 more minutes. Place in oven to keep warm while you cook remaining patties.
Serve with a dollop of secret sauce and remaining scallions.
Optional Secret Sauce:
Ingredients:
2 Tbsp. Paleo mayo
1 tsp. Braggs Liquid Aminos
1/2 tsp. sesame oil
1/2 tsp. rice vinegar
1/2 clove garlic, minced
1/4 tsp. ground cayenne pepper
Directions:
Place all ingredients in small bowl, and mix with fork until well blended.
3/11/13
Bacon Avocado Egg Salad, in Lettuce Wraps
Indgredients:
6 eggs
5 strips of bacon, cooked and chopped
1 ripe avocado
2 tsp. wine vinegar
2 tsp. scallions or chives, chopped
2 Tbsp. plain Greek yogurt
Fresh ground black pepper
Several leaves of Romaine lettuce
Directions:
Fill a pot with cool, salted water. Gently slide eggs into pot. Bring to a boil over medium high heat. Cover, remove from heat, and allow to sit 12-13 minutes. Pour out hot water and allow eggs to cool before refrigerating or peeling.
If you're in a rush, replace the hot water with cold water, and continue to do so until water is no longer heated by the eggs. Crack eggs gently all over, and peel beneath a cool stream of water for best results.
Mix bacon, yogurt, vinegar, and scallions in a bowl.
Add eggs and mash all ingredients together. Halve avocado and remove pit. While still in peel, gently dice the avocado. Scoop into bowl with egg mixture and gently combine.
Wash lettuce leaves thoroughly and pat dry with paper towels.
Spoon egg mixture into lettuce leaves, grind some fresh pepper over, and enjoy!
3/13/13
Czech Meatballs
Adapted from Melissa Joulwan's book Well Fed
Ingredients:
2 cloves garlic, minced
1/2 Tbsp. salt
1 Tbsp. fennel or caraway seeds
1 tsp. ground paprika
1 Tbsp. fresh ground black pepper
1 C. fresh parsley leaves, minced
1 Tbsp. grainy mustard (I'm using Hubby's favorite Guinness Mustard, straight from Ireland!)
1 large egg
1 1/2 lbs. ground pork
Directions:
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or tin foil.
In large bowl, mix garlic, salt, fennel, paprika, parsley, pepper, mustard and egg. Crumble pork into bowl with your hands, and knead until ingredients are well combined.
Form meat mixture into meatballs, no larger than 1 inch. Line meatballs up on baking sheet, about 1/2 inch apart.
Slide tray into oven, and bake 20-25 minutes, until golden brown and cooked through.
Dipping Sauce:
Ingredients:
1/2 C. Paleo Mayo
2 Tbsp. grainy mustard (the same as added to meatballs)
1 tsp. hot pepper sauce (something like Sriracha)
Mix all ingredients together with a fork, just dip meatballs in.
Veggie Cauliflower Rice
Ingredients:
1 large head fresh cauliflower
1 Tbsp. + 1 Tbsp. coconut oil
1/2 medium onion, chopped
1 clove garlic, minced
1/2 medium green bell pepper, diced
1/2 medium red bell pepper, diced
1 medium carrot, grated
1/4 cup shelled edamame
salt and pepper to taste
Directions:
Break cauliflower into florets, removing stems. Place florets, in batches, into the bowl of a food processor. Pulse until cauliflower resembles rice, about 10-15 one second pulses. Do not overcrowd the food processor! You will make cauliflower mush that way.
Heat a large skillet over med-hi heat. Add 1 Tbsp. coconut oil and allow it to melt. Add all veggies to pan and cook about 5 minutes, until onions are translucent.
Push veggies to side of pan, add remaining 1 Tbsp. coconut oil, and dissolve salt and pepper in it. Then stir everything back together. Toss in riced cauliflower and cook until tender, about 8-10 more minutes, stirring frequently.
Serve warm.
3/15/13
Tuna Cakes
Ingredients:
3 (5oz) cans albacore tuna, packed in water, drained
2 eggs
1/2 Tbsp. dried dill
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/4 tsp. ground cayenne pepper
1 Tbsp. scallions, finely chopped
1 Tbsp. fresh chives, finely chopped
2 Tbsp. coconut oil
Directions:
Mix all ingredients, except oil, in a bowl, using your hands.
In large skillet, heat coconut oil over medium to med-hi heat. Make sure it is nice and hot!
Form tuna into 11-12 small, slightly flattened patties and cook in hot oil 2-3 minutes per side. You will most likely have to do this in batches, so add more oil to the pan as necessary.
It is important to make sure your patties are browned on the one side before attempting to flip them, this helps them hold together!
Top with the garlicky aioli and serve warm!
Aioli
Ingredients:
1/2 C. Paleo mayo
Juice from 1/2 a lemon
1 clove garlic, minced (or pushed through a garlic press, which is by far my favorite kitchen tool)
1/4 tsp. black pepper
Directions:
Mix all ingredients thoroughly in a small bowl.
You could spice up the aioli if you cared to by adding a squirt of Sriracha hot sauce, or a pinch of ground cayenne pepper.You could also serve these patties over a cole slaw, or with Creamy Cucumbers (in the archive).
3/19/13
Feta Pizza
Ingredients:
2 C. riced cauliflower
2 eggs
2 C. shredded mozzarella cheese
2 cloves garlic, minced
1/4 C. fresh basil
1/2 C. crumbled feta cheese
1/2 medium red bell pepper, diced
1 C. fresh spinach, rinsed and chopped
1/4 medium red onion, very thinly sliced
3 Tbsp. sliced black olives
2 Tbsp. Extra Virgin Olive Oil
2 oz. cooked chicken, diced (optional)
Directions:
Preheat oven to 450 degrees.
Line cookie sheet with parchment paper & spray lightly with non-stick cooking spray.
In a medium bowl, combine cauliflower, garlic, eggs, and mozzarella. Chop basil into small-ish pieces and add to bowl. Mix all this well, and divide into 4 equal portions.
Press evenly onto cookie sheet, making 4 equal sized "crusts"
Bake 12-15 minutes, until a nice golden color all over.
Allow to cool for a few minutes, and then brush all over with EVOO.
Layer onion, spinach, bell pepper, and chicken evenly over crusts. Crumble feta over, and top with black olives. Bake an additional 5-8 minutes, just to heat all toppings through.
Enjoy!
Chicken Fried Rice
Ingredients:
1 large head cauliflower, riced
3-4 oz. cooked chicken, diced or shredded
1/2 medium onion, diced
Braggs Liquid Aminos
4 large eggs
2 cups vegetables of choice
2 Tbsp. coconut oil
Directions:
Melt 2 tsp. coconut oil in large skillet. Gently whisk eggs in small bowl with 2 tsp. aminos.
Add to heated oil, and gently scramble until cooked through. Remove from pan and set aside.
Add remaining coconut oil to pan and melt over medium heat. Add diced onion, and cook until translucent.
In meantime steam your chosen veggies (tonight I used broccoli, edamame, and red bell pepper), until thoroughly heated, but still slightly crisp.
Once onions are translucent, turn heat to high for 90 seconds, then add all veggies, cauliflower, chicken and egg. Mix thoroughly. Add as much Braggs Aminos as desired to your taste, and cook until heated through.
Serve warm, with chopped scallions or chives if you'd like.
You can also choose to sprinkle sesame seeds or chopped peanuts over the top.
You can also mix this up if you have leftover steak, or pork, or even some seafood!
3/23/13
Scotch Eggs
Ingredients:
4 hard boiled eggs, peeled
16 oz. ground sausage of choice (or sausage removed from casings)
Directions:
Heat oven to 400 degrees.
Pack 4 oz. sausage firmly around each egg, leaving no gaps. These will be ball shaped.
Place in an oven proof skillet and place this in the oven. Cook 40-45 minutes, until sausage is cooked through; shaking pan occasionally to rotate balls to cook all sides.
Using a sharp knife, slice balls in half, and serve warm!
3/24/13
Oven-Cooked Chickpeas
Ingredients:
4 15oz cans chickpeas, well drained
2/3 C. extra virgin olive oil (best quality you can get your hands on, believe me, you taste the difference!)
2 medium onions, finely diced
2 Tbsp. dried oregano, crumbled in your palm
2 bay leaves, crumbled
2 tsp. red pepper flakes, or ground cayenne
1 1/2 C. chicken or vegetable stock
1 1/2 C. water
1 tsp. salt
Fresh ground black pepper
Directions:
Preheat oven to 400 degrees.
In bowl, combine chickpeas with salt and toss to combine well.
In medium, oven-proof casserole (or Dutch oven) that has a lid, heat oil and sauté onions over medium heat, until softened.
Stir in chickpeas, oregano, bay leaves, and pepper flakes/ground cayenne. Stir well, then add stock and water and bring to a boil. Remove from heat.
Cover dish with double layer of aluminum foil and the lid.
Reduce oven temp to 250 degrees, place casserole in oven, and cook, 6 hours, or until chickpeas are very tender. You can stir occasionally to prevent chickpeas on top from drying out, but it is not required.
Taste, and adjust seasoning as desired, adding black pepper.
These can be served hot, warm, or at room temp.
These will be covered in liquid still, use a slotted spoon to transfer them to a bowl!
I load these into a bowl, and top with chopped Kalamata olives, fresh crumbled feta cheese, and fresh diced onion. You can serve them with warm pita bread, if you're not doing Paleo.
3/29/13
Beef Stew
Ingredients:
1/2 green pepper, chopped
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, diced
3 cloves garlic, chopped
3Ibs london broil, cut into bite size pieces
1 6oz can tomato paste
1 tsp paprika per bag
1/4 tsp black pepper per bag
1 C. beef broth
1/2 C. water
1/2 C. beer of choice
Directions:
Place all ingredients into crockpot.
Cook for 4 hours on HIGH or 8 hours on LOW.
Chicken Fajitas
Ingredients:
1 lb. chicken tenders, halved or chicken breast, cut into slim strips
1 medium onion sliced
1 medium green pepper sliced
2 cups of salsa
1 can of green chiles
4 Tbsp. Taco Seasoning (archive)
2 Tbsp. olive oil
1 15oz. can black beans, optional
Directions:
Place all ingredients in crockpot.
Cook 4 hours on HIGH or 7 hours on LOW.
You may choose to remove the chicken, shred it, and then add it back to the pot to warm through; or serve it in the strips it is already in.
Serve with shredded cheese, sour cream, guacamole, and whatever other fixins you like.
If you are NOT doing Paleo, add the black beans at the start of cooking. Then serve on warm tortillas with all the above fixins.
4/1/13
Andi's Modified Jalapeno Popper Dip
Ingredients:
3 fresh jalapenos
2 8oz. packages reduced fat cream cheese, softened
1 C. plain greek yogurt
1 C. grated parmesan and mozzarella cheese mix
1 4oz. can diced green chiles, drained
3/4 C. pickled jalapenos, finely chopped
1/2 C. crushed pork rinds + 1/2 C. shredded mozzarella cheese
OR
1 C. mozzarella cheese, shredded
Directions:
Preheat broiler to high setting, and set rack about 6" below the element. Lay peppers out on baking sheet leaving some room between them.
Rub a little oil on the peppers and place under the broiler. You will need to keep a close eye on them.
When peppers begin to blacken pull the tray out and turn the peppers. Return to the broiler, repeating until the peppers are nicely blacked all over and softened.
Remove the peppers from the tray and immediately place them in a zip top bag and seal. Leave them to cool for about 8-10 minutes. This step is essential to loosening the skin on the peppers.
After the peppers are cool enough to handle, remove them from the bag and using a paring knife peel away the blackened skin.
Remove the stem and seeds, and finely chop the peppers.
**If you have sensitive skin, wearing gloves is a good idea for this step. Be careful to wash your hands before touching your face, eyes etc.**
Preheat oven to 350°.
While peppers are roasting and cooling:
In a large mixing bowl, or in your stand mixer, blend the cream cheese, yogurt, and the parmesan/mozzarella mix until smooth.
Stir in the diced chilies, pickled jalapenos and roasted jalapenos. Spread into a 9" glass or ceramic pie plate, or casserole dish.
Toss the pork rinds and 1/2 C. mozzarella together, and sprinkle evenly over the top of the dip.
OR
Sprinkle 1 C. mozzarella over the top of the dip.
Bake until heated through, about 30 minutes.
OR
Microwave for 3-5 minutes until hot.
Serve with veggie dippers.
Note: I used the mozzarella and pork rinds on our dip; Hubby and I agreed that the flavor of the pork rinds wasnt necessarily our preference. Hence the option for just cheese on top.
4/2/13
Paleo Spaghetti Bolognese
Ingredients:
1 1/2 lb. cooked italian sausage (the hotter the better for me!)
1 medium onion, chopped
3 cloves garlic minced
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 1/4 C. water
1/4 C. red wine
2 T. sugar
2 T. Italian seasoning
1 T. Herbs de provence
1 t. fennel seeds
2 t. red pepper flakes
1 t. salt
1 t. pepper
Directions:
Mix all ingredients in the bowl of a crockpot. Cook on low 8 hours.
You could mix all ingredients (except wine and water) in a large Ziploc and freeze for later use.
Roasted Spaghetti Squash
Slice squash in half lengthwise and scoop out all seeds.
Place cut side down in a large casserole dish and fill with water about 1/4 up the side of squash.
Cover with foil and roast 25 minutes.
Flip squash to face cut side up, re-cover, and roast an additional 20 minutes, or until skin is easily pierced with a fork.
Remove from oven and allow to cool to a point where it is easily handled.
Scoop out insides gently.
Top with Bolognese sauce, and a little fresh Parmesan cheese.
4/5/13
Easy Crockpot Breakfast Pie
Compliments of PaleOMG
"Ingredients:8 eggs, whisked
"Ingredients:8 eggs, whisked
1 sweet potato or yam, shredded
1 lb. pork sausage, broken up
1 yellow onion, diced
1 tablespoon garlic powder
2 teaspoons dried basil
salt and pepper, to taste
any extra veggies you want to put in there: peppers, squash, etc.
Directions:
I greased my crockpot with a bit of coconut oil to make sure none of the egg stuck to it.
Shred your sweet potato. I used the shredding attachment on my food processor to make it super quick, but you could use a grater as well.
Add all ingredients to your crockpot and use a spoon to mix well.
Set it and forget it!! I stole that tagline. I’m gonna get sued. Eeeek.
Place on low for 6-8 hours. I cooked it for more than 7 to make sure the pork sausage was completely cooked through.
Slice it like a pie. Because I said so."
4/7/14
Corned Beef
Ingredients:
1 corned beef, whatever size and cut you prefer, with the pickling spices
2 bottles of Irish beer (Guinness or Smithwick's is a good choice)
Enough water to cover beef
Garlic powder
Onion powder
Salt
Pepper
Ground cayenne
Spray oil
Directions:
Thaw corned beef fully.
Remove beef from packaging, setting aside the packet of pickling spices. Rinse under luke-warm water, until all sludgy, fatty, bloody gunk is removed.
Heat a large skillet over high heat, spray lightly with oil.
Season one side of the beef with salt, pepper and garlic powder to taste.
Place seasoned side down in hot pan, searing the beef for about 2 minutes.
While searing the seasoned side, season other side of beef with garlic powder, onion powder, and cayenne to taste. Flip to sear this other side for 2 minutes as well.
Place beef in the bowl of your crockpot and add enough water to cover.
Add pickling spices and both full bottles of beer (if you want to be very, very good, they DO make gluten free beers!).
Turn crockpot on high, and cook beef 8 hours.
This method creates an incredibly tender beef! Handle the beef very delicately, it may fall apart!
Serve traditionally with cabbage and boiled potatoes. Or make into hash. Or cool slightly and slice for sandwiches. Just enjoy!
4/8/13
Andi's Adapted Broccoli Cheese Bites
Compliments of staceysnacksonline.com via Pinterest
Ingredients:
32 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
3 1/2 C. grated cheddar cheese
8 eggs
salt & pepper
1 1/2 C. ground flax meal
3 1/2 C. grated cheddar cheese
8 eggs
salt & pepper
1 1/2 C. ground flax meal
3 tsp. Italian Seasoning
Directions:
Mix all the ingredients together in a large bowl.
With your hands, form small patties and lay on a parchment lined baking sheet.
Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.
Let cool and enjoy!
With your hands, form small patties and lay on a parchment lined baking sheet.
Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.
Let cool and enjoy!
We dipped in Paleo Ranch, and also drizzled with hot sauce. Both ways were very good!
4/9/13
Tomato-Basil Quinoa
a Pink Parsley Original
Ingredients:
Ingredients:
2 tsp olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
kosher salt and freshly ground black pepper
8 oz. can tomato sauce
1 C water
1 C quinoa, rinsed and drained
2/3 C fresh shredded Parmesan cheese
1-2 tomatoes, cored, seeded, and diced
2 Tbsp chopped fresh basil (remember not to chop until you are ready to use it!)
Directions:
Heat olive oil in a medium saucepan over medium heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about one minute. Season with salt and pepper.
Add the tomato sauce and water to the saucepan and stir in the quinoa. Bring to boil, stirring occasionally. Reduce heat, cover, and cook until the quinoa is tender but still chewy, and white spiral-like threads appear around each grain, about 15 minutes.
Remove from heat and allow to sit about 5 minutes. Stir in the Parmesan cheese, tomatoes, and basil, and season with salt and pepper if necessary.
Serve warm.
Leftovers can be reheated, or eaten cold (it was very good!)
4/11/13
All the Snazzy Cocktails-please consider the skinny cocktails and mixes you could substitute here!
Frozen French Lemonade
Perfect for the chic summer baby shower, a dinner party dessert, or engagement party
1/2 cup Alizé Red Passion Passion liqueur
1/2 cup citrus vodka
1/2 cup water
1/2 cup frozen lemonade concentrate
4 cups of ice
Add ice, Alizé Red Passion liqueur, citrus vodka, water and frozen lemonade concentrate to a blender.
Blend until slushy and pour into a Champagne flute.
Riesling Slushes
750 Ml Reisling
750 Ml Strawberry Vodka
Frozen Strawberries to taste
24 oz. 7up, Sprite or Sierra Mist (I prefer 7up)
Place wine, vodka and strawberries in blender (you'll most likely have to do it in batches, unless you have a big a$$ drink machine) and blend until smooth.
Pour into large pitcher or punch bowl and add 7up, stir.
Skinny Beer-Garitas
Backyard Cookout staple!
2 cups frozen limeade (recipe below)
2 bottles of light beer
1/2 cup tequila
Limeade:
1 cup fresh lime juice + 2 limes for zesting
1 1/2 cups of water
1/2 cup Splenda sugar blend
To make the limeade:
Zest two limes. In a large saucepan, combine water, Splenda and lime zest and heat until Splenda is completely dissolved. Remove from heat and allow to cool at room temperature. Stir in lime juice and freeze your limeade concentrate until ready to use.
To make the beer-garitas:
In a pitcher, combine frozen limeade, 2 beers and 1/2 cup of tequila. Place pitcher in the freezer overnight until frozen through, then mix so that it is in slushy form and serve. Enjoy!
Coconut Watermelon Margarita
5 oz. Bacardi Coconut Rum
1 – 10oz. Frozen Bacardi Mixers Non-alcoholic Margarita concentrate
Watermelon, cubed and frozen (I used about 1/4 of a medium to large watermelon)
1 Lime, cut into wegdes
Salt
Pour 5 oz. of coconut rum into a blender. Add one 10 oz. can of Frozen Bacardi Mixers Non-alcoholic Margarita concentrate.
2 bottles of light beer
1/2 cup tequila
Limeade:
1 cup fresh lime juice + 2 limes for zesting
1 1/2 cups of water
1/2 cup Splenda sugar blend
To make the limeade:
Zest two limes. In a large saucepan, combine water, Splenda and lime zest and heat until Splenda is completely dissolved. Remove from heat and allow to cool at room temperature. Stir in lime juice and freeze your limeade concentrate until ready to use.
To make the beer-garitas:
In a pitcher, combine frozen limeade, 2 beers and 1/2 cup of tequila. Place pitcher in the freezer overnight until frozen through, then mix so that it is in slushy form and serve. Enjoy!
Coconut Watermelon Margarita
5 oz. Bacardi Coconut Rum
1 – 10oz. Frozen Bacardi Mixers Non-alcoholic Margarita concentrate
Watermelon, cubed and frozen (I used about 1/4 of a medium to large watermelon)
1 Lime, cut into wegdes
Salt
Pour 5 oz. of coconut rum into a blender. Add one 10 oz. can of Frozen Bacardi Mixers Non-alcoholic Margarita concentrate.
Fill the remainder of the blender with frozen watermelon. Blend until smooth and combined.
Wet the rim of 4 – 8 oz. cups with lime and salt the rims. Add the blended mixture to the glasses and garnish with a wedge of lime.
Wet the rim of 4 – 8 oz. cups with lime and salt the rims. Add the blended mixture to the glasses and garnish with a wedge of lime.
Tangy Champagne Mojito
750 ML Champagne (I like sweeter)
Lemon Sorbet
Mint
Sweetener
Pour 2 tsp. sweetener into bottom of glass. Add mint, and crush slightly.
Add 3 Tbsp Lemon sorbet to glass and mix.
Pour champagne to top!
Raspberry Beer Cocktails
4 C. frozen or fresh raspberries
3 1/2 (12 oz.) bottles of light beer, chilled
1 (12 oz. container frozen raspberry lemonade concentrate, thawed
1/2 C. vodka
Mix all ingredients in a large pitcher or punch bowl.
Serve with lemon and lime slices as a garnish!
Chicken Piccata
Ingredients:
2 chicken breasts, butterflied and pounded thin
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, chopped
1/4 cup dry white wine
1/2 cup chicken broth
1 lemon, juice
1 teaspoon honey
2 tablespoons capers1 tablespoon butter
salt and pepper to taste
1 tablespoon parsley, chopped
2 chicken breasts, butterflied and pounded thin
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, chopped
1/4 cup dry white wine
1/2 cup chicken broth
1 lemon, juice
1 teaspoon honey
2 tablespoons capers1 tablespoon butter
salt and pepper to taste
1 tablespoon parsley, chopped
Directions:Heat the oil and butter in a pan over medium heat.
Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.
Add the garlic to the pan and saute until fragrant, about a minute.
Add the wine to the pan and deglaze it (that means scraping all the crusted bits off the bottom of the pan).
Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduce by half, about 2-3 minutes.
Stir in the butter, season with salt and pepper, mix in the parsley, return chicken to pan and toss to coat.
Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.
Add the garlic to the pan and saute until fragrant, about a minute.
Add the wine to the pan and deglaze it (that means scraping all the crusted bits off the bottom of the pan).
Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduce by half, about 2-3 minutes.
Stir in the butter, season with salt and pepper, mix in the parsley, return chicken to pan and toss to coat.
4/12/13
Spinach Salad:
For Dressing:
1/2 small white or red onion
3 Tbsp. Paleo Ketchup (in Archive)
1 Tbsp. Worchestershire Sauce
1/8 C. white vinegar
1/4 C. Truvia
1/2 C. canola oil
Directions:
Place all ingredients, except oil in a food processor, and blend well. Switch to a slow blend speed and slowly add oil until well incorporated. Refrigerate as long as possible before using.
For Salad:
1 large bag fresh spinach, washed well
2 hard boiled eggs
Several large mushrooms, sliced
4-5 slices bacon, cooked and crumbled
1 container radish sprouts (these are the best for this recipe!! A little added zip)
Directions:
Mix all ingredients, except eggs, in large bowl. Toss with dressing. Plate salad, slice eggs and lay on top. I added walnuts to my salad (although Hubby doesn't like them), because I think they're super tasty!
Nom it up!
1/2 small white or red onion
3 Tbsp. Paleo Ketchup (in Archive)
1 Tbsp. Worchestershire Sauce
1/8 C. white vinegar
1/4 C. Truvia
1/2 C. canola oil
Directions:
Place all ingredients, except oil in a food processor, and blend well. Switch to a slow blend speed and slowly add oil until well incorporated. Refrigerate as long as possible before using.
For Salad:
1 large bag fresh spinach, washed well
2 hard boiled eggs
Several large mushrooms, sliced
4-5 slices bacon, cooked and crumbled
1 container radish sprouts (these are the best for this recipe!! A little added zip)
Directions:
Mix all ingredients, except eggs, in large bowl. Toss with dressing. Plate salad, slice eggs and lay on top. I added walnuts to my salad (although Hubby doesn't like them), because I think they're super tasty!
Nom it up!
Paleo Ketchup
Ingredients:
About 12oz Tomato Paste
1.5 Cup Water
2 tbsp Vinegar
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp All Spice
Directions:
Combine all ingredients in a small sauce pan.
Simmer for a few minutes and stir often.
Transfer ketchup to a glass container and refrigerate.
4/13/13
Crockpot Bourbon Chicken
Ingredients:
2 lbs boneless chicken breasts cut into bite-size pieces
1 1/2 Tbsp tapioca flour
2 Tbsp extra virgin olive oil (evoo)
1 garlic clove crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 cup light apple juice
1/3 cup light brown sugar
2 Tbsp. Paleo ketchup or chili sauce (depending on how hot you like stuff)
1 Tbsp. cider vinegar
1/2 cup water
1/3 cup Braggs Liquid Aminos
Directions:
Whisk all ingredients into crockpot and add chicken. Cook on low for 5 hours or high for 3 hours
4/14/13
Paleo Garlic Bread Dough
Ingredients:
1/2 C. EVOO
1/2 C. water
2 tsp. sea salt
3/4 C. tapioca flour
1/4 C. coconut flour
1 egg
1/2 tsp Italian seasoning
2 cloves garlic, crushed
Directions:
In a small pan combine the olive oil, water and sea salt and bring to a boil.
Remove from heat and add in the garlic and then the tapioca flour.
Mix thoroughly and let rest for 5 minutes (this will become very sticky very fast!! Do not let it sit before mixing).
Turn into mixing bowl.
Add in the in Italian seasoning and egg.
Mix in the coconut flour and then knead the dough for 1 minute, until it feels and looks like a more solid piece.
Baking options:
~Pinch a 1″ piece of dough and roll it into a ball.
Place the roll on a greased baking sheet. Repeat.
Bake at 350 for 35 – 40 minutes
~Form dough into a loaf shape, and place on greased baking sheet.
Bake at 375 35-45 minutes
4/16/13
Curry Tuna Salad
Ingredients:
2- 5 oz. cans Tuna in water (NOT OIL!)
1/2 C. Hummus (you can play with flavored hummus if you like, I make my own plain)
Curry Powder
2 medium cucumbers, half peeled and sliced into discs
2 tsp. lemon juice
black pepper
ground paprika
Directions:
In medium sized bowl, mix tuna, hummus and curry powder to your taste.
Lay cucumber slices in the bottom of a bowl or plate. Sprinkle with lemon juice, pepper, and paprika.
Spoon some tuna salad over cucumbers.
You can make a pretty lemon garnish if you'd like.
Serve chilled.
4/19/13
Black Bean Cakes
Ingredients:
1 small onion, finely diced
7 tbsp olive oil
2 tsp minced garlic
2 (15.5 oz) cans black beans, drained and rinsed
2 tbsp chopped fresh cilantro
1 egg, lightly beaten
1/2 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2; tsp ground coriander
2 tsp hot sauce
1/2 cup all-purpose, gluten free, flour (or almond or coconut flour is good too)
2 tbsp Creole seasoning
Directions:
Cook onion with 1 tbsp olive oil in saute pan until lightly caramelized. Add garlic and cook 30 seconds more.
In a bowl, mash beans with back of a fork until smooth. Stir in cooled onion mixture, cilantro, egg, salt, pepper, cumin, coriander, and hot sauce. Mix well.
Shape into patties and dust with flour and seasoning.
Heat remaining oil in a nonstick skillet. Cook patties until golden on both sides.
Optionally, top with tomatoes, sour cream, or guacamole. Make your own salsa (in the archive) and guacamole, to save yourself from icky preservatives and weird chemicals! Sub plain Greek yogurt for the sour cream, for a healthier alternative.
4/21/13
Rainbow Chicken
Ingredients:
Spice Rub:
2 teaspoons sweet or smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon white wine vinegar
1 teaspoon olive oil
2 cloves garlic, minced
1-1/4 pound chicken thighs or legs, bone-in, skins off or on
1 sweet potato, peeled, diced small
1 medium onion, cut into lengths
1 bell pepper, cut into lengths
1 zucchini, cut into chunks
2 carrots, peeled and cut into chunks
1 lemon, sliced thin cross-wise
Directions:
Preheat your oven to 425F.
Prep all veggies first!
Mix the spice rub ingredients in a large bowl
Rinse the chicken pieces under running water, pat dry with paper towels, then drop into the
Spice Rub and turn to coat.
Arrange the chicken in a single layer in an oven-safe skillet or casserole dish.
Drop the vegetables into the remaining spice rub, give it all a stir and then scatter over the top of the chicken. Top with lemon slices.
4/22/13
Sweet Potato and Quinoa Salad with Soft-Boiled Eggs
Ingredients:
1 medium sweet potato, cut into small cubes
½ medium onion, diced
½ tablespoon olive oil
1 tablespoon fresh rosemary, minced
½ cup uncooked quinoa
1 cup water
2-3 handfuls of lettuce
⅓ cup gorgonzola (I substituted feta, because I do not like smelly foot cheese)
¼ cup sunflower seeds 9I substituted walnuts, simply because that is what I had on hand)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2-3 eggs (of the chicken variety ;-) )
Directions:
Preheat oven to 400˚.
Toss potato and onion with ½ tablespoon olive oil and rosemary. Roast until tender, 20-25 minutes.
Rinse quinoa and combine with water in a sauce pan. Bring to a boil, reduce to low heat, cover, and let cook 15 minutes. Remove from heat and let sit another 5 minutes, still covered.
Let sweet potatoes and quinoa cool while making soft-boiled eggs.
Bring a pot of water to a boil and reduce to a fast simmer. Add eggs and let cook for 5-7 minutes (5 minutes for runny yolks, 7 minutes for slightly firmer yolk). Remove and place in an ice bath for 60 seconds.
In a large bowl combine lettuce, sweet potatoes, quinoa, sunflower seeds, and gorgonzola. Drizzle olive oil and balsamic vinegar over salad and toss together. Top salad with eggs.
4/23/13
Baked Egg Avocados
Ingredients:
1-2 large, ripe avocados
2-4 large raw eggs
Bacon! Cooked and crumbled (use as much bacon as you feel you require, probably NOT the whole package, as I had to explain to Hubby)
Salt and pepper to taste
Directions:
Preheat oven to 425 degrees.
Cut avocados in half and remove pits. Scoop out a little of the flesh to leave a crater.
Crack one egg into each avocado half, and sprinkle lightly with salt and pepper.
Sprinkle bacon over the top.
Place on a baking sheet with a lip, and bake 20 minutes, until eggs are set.
You could top with some shredded cheddar cheese, or sprinkle with some hot sauce before eating as well.
If you wanted to save some fat and calories, you could use turkey bacon...but I feel that is blasphemy, and I want my full fat pork!
4/25/13
Buffalo Chicken Quinoa Bites
Ingredients:
1 C. cooked quinoa
1 C. cooked chicken, shredded (remember, however you cook it, please season it!!!!)
1/4 C. goat cheese, crumbled
1/4 C. cheddar cheese, shredded, or cubed small
1/4 C. buffalo sauce
1/4 C. ground flax meal (NOT flax flour...meal is courser in texture, which is what we need here)
1 large egg, beaten
2 Tbsp coconut or tapioca flour (tapioca has a stickier consistency)
salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Lightly oil a mini muffin pan.
In large bowl, combine quinoa, chicken, cheeses, buffalo sauce, flax, egg, flour and salt and pepper.
Using a tablespoon, scoop the mixture evenly into muffin pan (should be about 1 1/2 Tbsp each cup).
Place in oven, and bake 18-20 minutes, until golden and set.
Serve hot with dipping sauces.
Greek Yogurt Dipping Sauce
1 C. plain Greek yogurt
1/4 C. very very mild blue cheese
1/2 tsp. garlic powder
1/2 tsp. dried dill
1/2 tsp. tried parsley
salt and pepper
Directions:
In bowl, combine all ingredients.
Chill in refrigerator until ready for use.
You can also serve with Ranch, Green Goddess Dip, or really anything else you prefer.
I also doubled the recipe for my use...because I like to have leftovers!!
You can eliminate the buffalo sauce, and instead use barbecue sauce, or honey mustard, or really whatever you want, to change things up a bit. Play with different cheeses too.
5/7/13
2 1/2 – large avocados
In a large bowl, gently toss together the salmon and crushed hard-boiled eggs. In another bowl, combine bell pepper, cucumber, onion, and yogurt. Add seasonings and stir to combine. Pour mixture over salmon, add lemon juice, and toss lightly to combine. Serve over lettuce or as a sandwich.4/23/13
Baked Egg Avocados
Ingredients:
1-2 large, ripe avocados
2-4 large raw eggs
Bacon! Cooked and crumbled (use as much bacon as you feel you require, probably NOT the whole package, as I had to explain to Hubby)
Salt and pepper to taste
Directions:
Preheat oven to 425 degrees.
Cut avocados in half and remove pits. Scoop out a little of the flesh to leave a crater.
Crack one egg into each avocado half, and sprinkle lightly with salt and pepper.
Sprinkle bacon over the top.
Place on a baking sheet with a lip, and bake 20 minutes, until eggs are set.
You could top with some shredded cheddar cheese, or sprinkle with some hot sauce before eating as well.
If you wanted to save some fat and calories, you could use turkey bacon...but I feel that is blasphemy, and I want my full fat pork!
4/25/13
Buffalo Chicken Quinoa Bites
Ingredients:
1 C. cooked quinoa
1 C. cooked chicken, shredded (remember, however you cook it, please season it!!!!)
1/4 C. goat cheese, crumbled
1/4 C. cheddar cheese, shredded, or cubed small
1/4 C. buffalo sauce
1/4 C. ground flax meal (NOT flax flour...meal is courser in texture, which is what we need here)
1 large egg, beaten
2 Tbsp coconut or tapioca flour (tapioca has a stickier consistency)
salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Lightly oil a mini muffin pan.
In large bowl, combine quinoa, chicken, cheeses, buffalo sauce, flax, egg, flour and salt and pepper.
Using a tablespoon, scoop the mixture evenly into muffin pan (should be about 1 1/2 Tbsp each cup).
Place in oven, and bake 18-20 minutes, until golden and set.
Serve hot with dipping sauces.
Greek Yogurt Dipping Sauce
1 C. plain Greek yogurt
1/4 C. very very mild blue cheese
1/2 tsp. garlic powder
1/2 tsp. dried dill
1/2 tsp. tried parsley
salt and pepper
Directions:
In bowl, combine all ingredients.
Chill in refrigerator until ready for use.
You can also serve with Ranch, Green Goddess Dip, or really anything else you prefer.
I also doubled the recipe for my use...because I like to have leftovers!!
You can eliminate the buffalo sauce, and instead use barbecue sauce, or honey mustard, or really whatever you want, to change things up a bit. Play with different cheeses too.
5/7/13
Baked Artichoke Avocado Dip
Ingredients:
4 Tbsp cream cheese (room temp)
1/4 C. plain Greek Yogurt
1/4 C. sour cream
1 tsp. minced garlic
1/2 C. grated Parmesan cheese
1/2 tsp black pepper
1/2 tsp Lawry’s seasoning salt
1/2 tsp chile flakes (the kind you put on pizza)
1 – 14 oz can of artichoke hearts (in water), drained and cut into 1/4 inch pieces2 1/2 – large avocados
1/2 tsp. smoked paprika
1 C. grated colby jack cheese
Directions:
Preheat oven to 375 degrees Fahrenheit.
In large bowl combine cream cheese, yogurt, sour cream, garlic, parmesan cheese, black pepper, Lawry’s, and chile flakes. Mix well.
Mix in artichoke pieces and 2 avocados, cut into 1/2 inch chunks. Reserve the additional 1/2 avocado for the top of the dip.
Mix well & spoon into baking dish. Top with remaining 1/2 avocado cut into long strips and sprinkle with paprika.
Top with colby jack cheese, and bake for 35 minutes or until golden brown on top.
5/8/13
Island Coconut Chicken Strips
Ingredients:
2 chicken breasts (skinless and boneless)
Pinch curry powder
Salt
Pepper
Pinch cayenne pepper
½ cup coconut flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced
Directions:
Slice chicken breasts lengthwise into 4 strips, then slice those strips in half, making 8 total strips per breast.
Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper; toss the strips to coat them in the seasoning, and set them aside for a moment.
Set up your “coating” station by putting the coconut flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl.
Dredge one chicken strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.
Salmon Salad
Ingredients:
2 C. cooked, flaked salmon
2 hard-boiled eggs, crushed
1 red or green bell pepper, diced
1 cucumber, peeled, seeded, and diced
1/2 C. chopped onions
4 Tbsp plain Greek yogurt, enough to moisten
1/4 tsp ground cayenne pepper
Salt and pepper
1/2 lemon, juiced
Directions:
5/8/13
Island Coconut Chicken Strips
Ingredients:
2 chicken breasts (skinless and boneless)
Pinch curry powder
Salt
Pepper
Pinch cayenne pepper
½ cup coconut flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced
Directions:
Slice chicken breasts lengthwise into 4 strips, then slice those strips in half, making 8 total strips per breast.
Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper; toss the strips to coat them in the seasoning, and set them aside for a moment.
Set up your “coating” station by putting the coconut flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl.
Dredge one chicken strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.
Preheat oven to 400 degrees and bake strips 10 minutes on one side; flip with tongs, and bake on other side 10 more minutes. Strips should be a lovely golden-brown color, and cooked through.
To fry the strips, work in batches by adding about 4-5 strips into the 350 degree oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.
Serve the strips hot, garnished with a sprinkle of the minced chives.
Add a little more tropical-ness to your meal by serving strips with this yummy dipping sauce!
Honey Mango Dipping Sauce
Ingredients:
1/2 C. plain Greek yogurt
1/2 C. fresh or frozen (thawed) mango chunks
2 Tbsp. cilantro leaves, minced
1 Tbsp. honey
Small pinch curry powder
3-4 drops Sriracha hot sauce (more if you like spice like I do)
1/2 tsp. fresh lemon juice
Directions:
Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or can be stored, covered with plastic wrap, in the fridge for a couple of days.
5/10/13To fry the strips, work in batches by adding about 4-5 strips into the 350 degree oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.
Serve the strips hot, garnished with a sprinkle of the minced chives.
Add a little more tropical-ness to your meal by serving strips with this yummy dipping sauce!
Honey Mango Dipping Sauce
Ingredients:
1/2 C. plain Greek yogurt
1/2 C. fresh or frozen (thawed) mango chunks
2 Tbsp. cilantro leaves, minced
1 Tbsp. honey
Small pinch curry powder
3-4 drops Sriracha hot sauce (more if you like spice like I do)
1/2 tsp. fresh lemon juice
Directions:
Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or can be stored, covered with plastic wrap, in the fridge for a couple of days.
Salmon Salad
Ingredients:
2 C. cooked, flaked salmon
2 hard-boiled eggs, crushed
1 red or green bell pepper, diced
1 cucumber, peeled, seeded, and diced
1/2 C. chopped onions
4 Tbsp plain Greek yogurt, enough to moisten
1/4 tsp ground cayenne pepper
Salt and pepper
1/2 lemon, juiced
Directions:
5/12/13
Paleo Crab and Shrimp Salad
Ingredients:
1 lb. crab meat, rinsed and checked for shell bits (do NOT use fake crab...gross)
1/2 lb. mini shrimp (the really small ones that they put in salads, imagine that!)
2 Tbsp. Dijon mustard
2 Tbsp. white wine vinegar
4 Tbsp. plain Greek yogurt (have I mentioned that I like Greek Gods brand?)
2 stalks celery, finely diced
4 radishes, finely diced
1 red bell pepper, finely diced
5-6 scallions, white and green parts, finely chopped
1/2 C. water chestnuts, chopped
4 hard boiled eggs, chopped
salt and pepper
Directions:
Combine all ingredients in a bowl. Mix very thoroughly. Serve as a sandwich, with crackers, or on lettuce.
Asparagus Bundles
Ingredients:
2 bunches asparagus
10-12 slices of prosciutto (they sell these in packs at the store, I needed 2 packs)
Directions:
Wash asparagus thoroughly, snap stalks and discard end pieces.
Slice prosciutto in half lengthwise. Wrap 3-4 stalks of asparagus (depending on thickness) in each half slice of prosciutto.
Turn grill on medium heat & let it warm up. Remember to clean it off and then spray with a non-stick cooking spray (I use an olive oil one).
Place asparagus bundles on grill and cook, turning once, until prosciutto is crisp, about 3 minutes each side.
5/16/13
Moroccan Chickpea Tagine
Ingredients:
2 16 oz cans of chickpeas, rinsed and drained. I used lower sodium.
1 26 oz. can diced tomatoes
1 large onion, diced
1 large bell pepper, diced. Color doesn't matter
1 small chili pepper seeded and diced or a pinch of ground cayenne pepper
1 large garlic clove minced.
Olive oil for cooking. I used extra virgin unfiltered.
2 dried bay leaves, torn, remember to remove them before serving.
1/4 tsp of ground cumin
1/2 tsp of smoked paprika
1/2 tsp of turmeric
Drizzle or two of honey or a couple pinches of Truvia to balance the acid in the tomatoes
A few saffron threads, crushed between your fingers to release the flavor.
A teeny pinch of nutmeg
1/2 teaspoon of Moroccan ras el hannout spice (See my Archive)
Sea salt or kosher salt to taste
1 Tbsp. Garbanzo flour
Optional finishing touches:
Greek yogurt, drizzle of olive oil, sour cream, chopped flat leaf parsley, cilantro, slivered almonds.
Directions:
Add some olive oil to a large nonstick skillet or pot and saute the onions, bell pepper and chili pepper (or ground cayenne) with some salt on medium to medium high heat until soft.
When the vegetables are soft, add the bay leaves, spices, rinsed and drained chickpeas, tomatoes, garlic, sweetener, and the saffron threads. Adjust the salt and bring to a boil.
Turn down the heat to very low and simmer, covered, for about 20-30 minutes.
Remove the bay leaves.
To thicken the tagine, mash some of the chickpeas with the back of your spoon or mix some garbanzo bean flour with cold water and add it to the tagine toward the end of cooking. I highly recommend using a tablespoon or so of garbanzo bean flour mixed with equal parts cold water to thicken it.
Serve with optional finishes. I used simply the Greek yogurt and cilantro this evening.
Note:
If you're not doing Paleo, you can serve this with Basmati Rice, couscous, pita, or another carb of choice.
5/17/13
Avocado Fettucini
Ingredients:
8 oz pasta (again, see this site for many pasta options, I am also fond of Tinkyada brand GF pasta, which can be found at most supermarkets any more.)
2 large, ripe avocados
1 tsp Olive oil
Juice of 1/4 lemon
½ medium onion, diced
2 garlic cloves
Salt
Freshly ground pepper
1/2 cup cilantro
Directions:
Cook pasta according to package, drain and reserve ½ cup pasta water.
To make the sauce heat a small saucepan over medium heat and add olive oil. When hot, add onion and garlic and cook until tender, about 3 minutes.
Add onion and garlic mix, half of cilantro, lemon juice and all but 1/4 avocados to food processor or blender.
Process until smooth, add salt and pepper to taste. Add to warm pasta, stir to combine.
5/20/13
Crockpot Gyros
Ingredients:
1 pound extra lean ground beef (I used 96% lean)
1 pound ground lamb
1 onion sliced
3 cloves of garlic minced
4 teaspoons Greek seasoning (below)
Directions:
Place onion and garlic in the bottom of crock pot
Mix together meat and Greek seasoning
Form into two small loaves and place on top of onions and garlic
Cook on low for 4-5 hours or until done
Top with Tzadziki Sauce (below) and feta cheese. You may also choose to top with fresh diced tomatoes and onions.
If you're not doing Paleo, these are great in, or on, a pita!
Greek Seasoning
Ingredients (all seasonings are in dried form):
2 tsp. salt
2 tsp. basil
2 tsp. oregano
2 tsp. garlic powder
1 tsp. dill
1 tsp. marjoram
1 tsp. pepper
1 tsp. parsley
1 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Mix all in a small bowl or bag.
Tzadziki Sauce
Ingredients:
1 large cucmber, cut into large chunks
1 C. plain Greek yogurt
3 cloves garlic, peeled
2-3 tsp lemon juice (depending on your preference)
salt and pepper
Directions:
Place cucumber and garlic in food processor with a spoonful of yogurt to start with. Pulse until there are no chunks.
Add lemon juice and pulse until blended in.
Add yogurt while pulsing, until mixture is well blended, and not too thick (you can adjust the amount of yogurt you use to however much you like).
Season with salt and pepper to your taste.
It is best to let this chill until you're ready to use it.
5/22/13
Cauliflower Alfredo
Ingredients:
16 oz. uncooked fettuccine noodles
2 heads cauliflower
6 C vegetable broth
5 cloves garlic, minced
1 Tbsp. butter
1 tsp salt
pinch of nutmeg
pinch of black pepper
1 tablespoon olive oil
1/2 C. freshly grated Parmesan cheese
2 tsp. dried parsley
1 Tbsp. fresh chopped chives
1/4 C. heavy cream
1 1/2 C. starchy boiling water from pasta pot
Directions:
Chop the cauliflower. Bring the vegetable broth to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. The longer you cook it, the smoother the sauce will be.
Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes or until soft and fragrant.
As garlic and cauliflower are cooking, bring a large pot of water to boil and cook the fettuccine according to directions on package, reserving some of the starchy water to add to the sauce later.
Transfer cauliflower to a blender with about 2 cups of the broth. You may need to do this in batches depending on the size of your blender. Add the sauteed garlic, salt, nutmeg, and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream the olive oil into the blender. Add more broth or water if the mixture is too thick to move through the blender. You want it to turn through the blender easily. When puree is very smooth, transfer back to the butter/garlic skillet.
Add the cream and cook over low heat. Add the starchy pasta water (or regular water if you’re not making pasta) and allow it to warm up.
Gradually add the Parmesan cheese, waiting for each portion to melt before adding the next.
Add parsley and chives, and stir to combine.
Keep warm until ready to serve. Combine noodles and sauce in a large pot or skillet and serve immediately.
Feel free to garnish with fresh Parmesan, fresh ground black pepper, and a pinch of cayenne!
5/25/13
Loose-Meat Sandwiches in the Crockpot
Ingredients:
5/28/13
Cheesy Quinoa (Bonus Vegetables)
Ingredients:
1 Tbsp butter (#1)
3/4 C shredded carrots
1 C finely chopped broccoli
2 tsp minced garlic
2 C dry quinoa
4 C chicken broth (I used low sodium)
2 Tbsp butter (#2)
1 1/2 C shredded cheddar cheese
1/4 C milk (or to desired texture)
salt and pepper to taste
Directions:
In a medium pot melt butter #1 over medium heat. Add carrot, broccoli, and garlic, and saute for 2-3 minutes.
Add quinoa and chicken broth, increase heat, and bring to a boil.
Cover the pot and reduce heat to medium low.
Cook 10-15 until quinoa is tender and liquid is absorbed.
Stir in butter #2, cheddar cheese, and milk to desired consistency. Season with salt and pepper to taste.
Note: The leftovers freeze well!
Also, please feel free to use whatever veggies you like! Broccoli and carrots are not a requirement. Just make sure to keep it around the 2 Cup mark, so you don't get too watered down.
6/3/13
Roasted Cauliflower and Aged White Cheddar Dip Ingredients:
1/2 small head cauliflower, cut into florets
1 tablespoon oil salt and pepper to taste
4 ounces cream cheese, room temperature (I use the neufchatel type, which is less fat)
1/2 cup sour cream or Greek yogurt (I used Greek yogurt to cut calories/fat)
1/2 teaspoon thyme, chopped
1 clove garlic, chopped
1 cup aged white cheddar, shredded
Directions:
Toss the cauliflower in the oil with salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Puree everything in a food processor and pour into a baking dish. Bake in a preheated 350F oven until the sides are bubbling and the top is lightly golden brown, about 20-30 minutes.
I served this with celery, carrots, zucchini, and bell pepper as dippers. I did slice up a very little bit of crispy boule bread, to satisfy Hubby. My guesstimate for calories and whatnot (this is for the whole big dish and DOES NOT include the veggie dippers): Cal: 1620 Fat: 129 Carbs: 37 Fiber: 11.5 Protein: 82.5 Sugars: 22 I realize those numbers can be quite scary, but this makes a big portion of dip. I ate less than a quarter of what was there!! So, that's not so bad overall....about 270 calories worth of dip for me. Then plus the veggies of course...
6/4/13
Prosciutto Wrapped Halibut with Asparagus Puree Ingredients:
1 Tbsp butter
1 clove garlic (chopped)
1 leek (finely sliced)
1/2 lb asparagus (cleaned, trimmed and cut into 1 inch pieces, save a few tips)
1 C spinach
salt and pepper to taste
2 (6 oz) halibut fillets
salt and pepper to taste
4 thin slices prosciutto
1 Tbsp oil
Directions:
Melt the butter in a pan. Add the leek and garlic and saute until tender, about 3-5 minutes.
Meanwhile, simmer the asparagus in a small amount of water until tender, about 3-5 minutes. Add the Spinach to butter/leek mix and cook until wilted, about a minute.
Puree the leeks, asparagus and spinach in a food processor. Season with salt and pepper to taste. Place the sauce in a pan on low heat to keep warm, and add the reserved asparagus tips.
Season the halibut fillets with salt and pepper and wrap in the prosciutto.
Heat the oil in an ovenproof skillet. Add the fish and cook until golden brown, about 2-3 minutes per side.
Transfer skillet to preheated 450 degree oven, and bake until the fish has finished cooking, about 5-10 minutes
Put a little of the asparagus sauce on your plate, then top with the fish. Spoon additional sauce (consisting of as many asparagus tips as you can manage) over the top of the fish.
6/7/13
Cheeseburger Casserole
Ingredients:
16oz uncooked rotini pasta (I used Tinkyada brown rice pasta for GF)
2 tsp EVOO
2 C onions, finely chopped
2 garlic clove, finely chopped
1 lb lean ground beef (96% lean)
3/4 tsp salt
1/2 tsp black pepper
4 tbsp tomato paste
28 oz diced tomatoes
4 tbsp Dijon Mustard
3 cups reduced fat grated cheddar cheese
1/4 cup chopped dill pickles
Mustard and Ketchup
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
In meantime, in large skillet, heat oil over med-low heat. Add onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. You could also squirt some yellow mustard and ketchup on top to make it even more cheeseburger-y.
6/8/13
6/10/13
Corned Beef Poutine with Guinness Gravy
Compliments of Kevin at Closet Cooking
Ingredients
1 tablespoon butter or bacon grease
1 onion, sliced
1 clove garlic, chopped
2 tablespoons butter or bacon grease
tablespoons flour
2 cups Guinness or other Irish stout
2 tablespoons grainy mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar salt and pepper to taste
1 1/2 pound french fries, cooked
1 cup cheese curds, or shredded cheddar
1/2 C. corned beef, cooked and shredded/diced
Directions
Melt the better in a pan over medium-high heat, add the onions, saute until they start to caramelize, about 30 minutes, adding water or Guinness to the pan as needed to prevent burning.
Add the garlic and saute until fragrant, about a minute.
Add the butter and cook until bubbling, about 1 minute.
Add the flour and cook until it turns golden brown, about 2-4 minutes.
Add the Guinness, mustard, Worcestershire sauce, sugar, salt and pepper, reduce the heat and simmer until it thickens, about 7-10 minutes.
Top the fries with the cheese curds, corned beef and the Guinness gravy and enjoy.
Tip: If you cannot get cheese curds then shredded cheddar, preferably an Irish white cheddar would be an amazing replacement!
Note: We followed the recipe on this one, and found the gravy a bit overwhelming. I recommend replacing some of the Guinness with a beef broth. Also, you don't need so much gravy on the fries...
6/13/13
Directions:
Place all ingredients in crockpot & cook on low for 5-6 hours. These will be fall off the bone tender...
6/19/13
Avocado Chickpea Chopped Salad
Ingredients:
2 large romaine hearts, washed and chopped
1 C pulled cooked chicken breast (remember to always season your chicken!!!!!)
1 (15.5 oz) can chickpeas, rinsed and drained
1 C grape tomatoes, sliced in half
3/4 C roasted red pepper, diced
1/4 C crumbled feta cheese
1/3 C cilantro, washed and chopped
1 small avocado, diced
1/2 C BBQ ranch dressing, if desired
Directions:
In a large bowl add lettuce, top with all ingredients except for avocado and dressing. Toss salad gently.
Place into cold salad bowls. Garnish with diced avocado and drizzle with dressing if desired
6/20/13
Feta Stuffed Burgers
Ingredients:
1 pound extra lean ground beef (I use 96% lean)
1 small onion, grated
1 clove garlic, chopped
1 tsp oregano
1 tsp hot smoked paprika
2 Tbsp parsley
1 tsp lemon zest
salt and pepper to taste
1 egg
1 Tbsp olive oil
1/4 C ground flax seed (not flax meal, as that is too fine)
1/4 pound feta, in blocks, not crumbled
Directions:
Mix the beef, onion, garlic, oregano, paprika, parsley, lemon zest, egg, oil and flax in a large bowl.
Grab 1/4 of the mixture, form a ball, flatten it to about 1/4 inch thick, place a slab of feta on one side, fold over to cover and seal the sides.
Grill, over medium heat, about 5 minutes per side, or to desired doneness.
You may top with whatever you like.
Tzadziki Sauce Ingredients:
1 large cucumber, cut into large chunks
1 C. plain Greek yogurt
3 cloves garlic, peeled
2-3 tsp lemon juice (depending on your preference)
salt and pepper
6/21/13
Avocado Chicken Parmigiana
Ingredients:
2 chicken breast fillets, halved lengthwise
1/2 C coconut or garbanzo flour
2 Tbsp milk (I used coconut milk tonight)
2 eggs
1 1/2 C dried breadcrumbs (you can substitute crushed walnuts or almond if the little bit of carbs scares you)
2 Tbsp olive oil
1/2 C tomato pasta sauce (you can use canned, I usually make my own)
2 avocados, sliced
1/2 C mozzarella cheese, shredded
Directions:
Preheat oven to 400 degrees.
Line baking sheet with foil or parchment paper.
Place chicken breast in a clear plastic bag(or between two sheets of plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.
Place flour and breadcrumbs on two separate plates, season with salt and pepper, lightly whisk milk and egg together in a shallow bowl.
Coat 1 piece of chicken breast in flour, dip in egg mixture then coat in breadcrumbs, pressing to secure.
Place on prepared baking tray & repeat the same process with the remaining chicken breasts.
Lightly spray or brush the prepared chicken with oil, bake for 8 minutes, turning halfway through (4 minutes each side)
Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
You could eat this as is, or serve with salad. Even over pasta if you're not Paleo.
6/25/13
Italian Drunken Noodles
Ingredients:
Olive oil
4 spicy Italian sausage links, casings removed (I used Gluten-free chicken sausage)
1 large onion, quartered and sliced thinly
1 ½ tsp salt
1 tsp Italian seasoning
½ tsp cracked black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
4 cloves garlic, minced (use that handy garlic press!!)
½ cup white white (I used a favorite white table wine)
1 (28 ounce) can diced tomatoes with juice
2 Tbsp flat-leaf parsley, chopped
¼ C fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked (you will notice my noodles aren't Pappardelle, I couldn't find any in the GF brand I like this time. It still tastes awesome tho!)
Directions:
Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side.
Once sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment
Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary)
Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden
Add in the garlic, and once it becomes aromatic, add in the white wine and allow it to simmer for a few moments, until almost completely reduced
Add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine. Allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off.
Drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
Prepare noodles to al dente according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.
6/27/13
Skinny Chicken Enchiladas
Ingredients:
12 oz. light sour cream
2 Tbsp Butter
1/4 C. chicken stock
1/3 C. heavy cream (I used coconut milk tonight, as a healthier alternative)
1/4 C. coconut or almond flour
salt and pepper
1 Tbsp. fresh chopped cilantro
2 1/2 C cooked shredded chicken breast (you know what to do with that chicken)
1 can Mexican Rotel
1 C chopped onions
8 gluten free tortillas (you'll find the recipe in the archive with the burritos)
1 C shredded co-jack cheese
1 can diced green chiles
Directions:
In a saucepan, melt butter and whisk in flour until clumps form.
Slowly whisk in stock to make a roux, then whisk in cream and salt and pepper to taste.
Then slowly whisk in sour cream, and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring.
Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Now is the time to make your tortillas.
Fill each tortilla with about 2 Tbsp. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in an 8x11 dish sprayed with cooking spray.
Pour/Spread the sour cream sauce over enchiladas
Top with the remaining cheese
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
7/15/13
Bacon Wrapped Jalapeno Popper Burgers
Ingredients:
4 jalapeno peppers
4 ounces cream cheese, room temperature
1 1/2 pound ground beef
salt and pepper to taste
8 strips bacon
4 slices cheddar cheese
4 hamburger buns
4 leaves lettuce
4 slices onion
4 tablespoons mayonnaise
(optional: 8 slices of avocado)
Directions:
Grill the jalapenos over medium-high heat (turning regularly) until charred all over, about 6-8 minutes.
Place the peppers in a zip-lock bag, seal and let them cool until you can handle them, about 20 minutes.
Pinch the skins off of the peppers, cut in half and remove the seeds.
Dice 2 of the jalapeno peppers and mix into the cream cheese.
Divide the beef into 8 equal portions, form into patties, place 1/4 of the cream cheese mixture on 4 of them, top with the free patties, pinch the sides closed to seal and form into patties again.
Season the patties with salt and pepper to taste and wrap each with 2 strips of bacon.
Brush the grill with oil and grill the burgers over medium-high heat until cooked, about 4-5 minutes per side, topping each patty with a slice of cheese after flipping.
Assemble burgers with toppings (including avocado if desired).
Roll eyes at the sheer deliciousness!
7/16/13
Grilled Salmon with Avocado Salsa
Directions:
Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with coconut oil and this seasoning mix, and refrigerate for at least 30 minutes.
Pre-heat the grill.
Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
Spray your grill with non-stick spray; or lay a piece of foil over the grill, so your salmon doesn't try to stick or fall through. Grill the salmon (skin side down to start, if there is skin) to desired doneness.
Serve the salmon topped with the avocado salsa
7/22/13
Meat-y Pizza Casserole
Ingredients:
2 lb. cauliflower florets
1 lb mild pork sausage (I used GF chicken Italian sausage)
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (or homemade)
1/2-1 lb of sliced turkey pepperoni
16oz shredded mozzarella cheese
6 tablespoons of grated Parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano
Directions:
Cook cauliflower in boiling water until slightly softened (don't cook it to mush!)
Cook sausage, garlic and oregano with onions until the juices run clear. (If using sausage in casings, remove from casings and crumble into pan).
In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
Layer ingredients: 1/3 of the cauliflower, 1/3 remaining sauce, 3/4 C mozzarella cheese, 2 Tbsp Parmesan cheese, sausage and onions.
2nd layer-1/2 of the remaining cauliflower, 1/2 remaining sauce, 3/4 C mozzarella cheese, 2 Tbsp Parmesan cheese.
3rd layer-all remaining cauliflower, all remaining sauce, Remaining mozzarella cheese, 2 Tbsp Parmesan cheese, all the pepperoni (completely covering the entire top with pepperoni).
Bake at 375°F for 40 minutes.
Let sit for 5 minutes before serving.
7/23/13
Bacon Asparagus Popover
Ingredients:
1 1/2 lb asparagus, trimmed and cut into 1 inch pieces
4 slices bacon, cut into 1 inch pieces
2 leeks, thinly sliced
1 tablespoon butter
1/2 C milk, warm
3 large eggs, room temperature
1/2 C garbanzo flour
salt and pepper to taste
1 C feta, crumbled
Directions:
Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green. Rinse the asparagus under cold water and pat dry.
Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan. Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat. Add the butter to the skillet and let it melt. Mix the milk, eggs, flour, salt and pepper and pour it into the pan. Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
Transfer the pan to a preheated 425F oven and bake until puffed and golden brown, about 15-20 minutes.
7/25/13
Beef and Bacon Hash
Ingredients:
6 C beef broth
2 tsp onion powder
1 tsp celery salt
1 tsp salt
½ tsp black pepper
1 (2 lb) rump roast
2 large carrots, peeled and halved 2 stalks celery, halved 3 cloves garlic, crushed or chopped 2 C. Veggies of choice
1 large onion, peeled and medium diced, separated
4 slices bacon
2 eggs per person, for serving (optional)
Directions:
Add the beef broth to the crock pot (I say 6 cups, but really you want the crockpot to be full to the point of your ingredients being fully submerged), and then stir in the onion powder, celery salt, salt and pepper. Add the roast, veggies, & 1/2 diced onion to the crock pot and set it to LOW.
Allow the roast and vegetables to cook in the crock pot for 6 hours, or until tender.
Remove the cooked roast and vegetables from the crock pot and dice everything into bite-sized pieces. Combine the mixture with the remaining diced white onion.
Saute the bacon in a large skillet, reserving the drippings. Set the cooked bacon aside. Add the hash mixture to the skillet containing the bacon grease and and fry the hash until crispy, about 10 minutes.
Chop up the bacon and add it to the skillet, tossing to combine.
If desired, fry 2 eggs per person in a separate pan and serve the hash topped with the fried eggs.
7/29/13
Chicken Alambre
Ingredients:
1 tablespoon vegetable oil
6 ounces 1/3-inch-diced slab bacon
12 ounces fresh chorizo, (do not get the "loose" chorizo, it is much greasier)
12 ounces skinless, boneless chicken thighs, cut into strips
2 red bell peppers, cut into strips
1 large red onion, thinly sliced
8 ounces Oaxaca cheese or mozzarella cheese, torn
Directions:
Heat the oil in a large skillet. Remove chorizo from casings and crumble into pan, add the bacon and cook over high heat, stirring, until browned in spots, 5 minutes. Add the chicken and cook, stirring, until cooked through. Add the peppers and onion and cook until softened. Scatter the cheese on top and stir until it just starts to melt, then serve.
Serve with tortillas, avocado, cilantro, salsa and lime wedges.
7/30/13
Ratatouille Tart
Ingredients:
2 frozen pie crusts
1 1/2 medium zucchini (and/or yellow squash)
1 medium sweet potato
3 medium tomatoes
2 cloves garlic, crushed
2 tsp. dried oregano
1 Tbsp onion powder
8 oz. cream cheese
3 large eggs
salt and pepper
1/2 C. shredded colby or cheddar cheese
Directions:
Pre-bake crusts empty according to package directions.
In the meantime, slice zucchini, sweet potato, and tomatoes into very thin slices (I used a mandolin). Drain tomatoes on paper towels as long as possible (you want to remove as much liquid as you can).
Saute zucchini and sweet potato in a skillet over medium heat, until just starting to soften, about 5 minutes.
Mix veggies, garlic, eggs and spices in a large bowl. Mix cream cheese in in pieces (I used a block of cream cheese and cut it into chunks).
Pour this into pie crusts and bake at 400 degrees 15 minutes.
Top with shredded cheddar cheese and return to oven an additional 20- 25 minutes.
8/5/13
Quesadilla Casserole
Ingredients:
1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (4 1/2 oz) green chilies, undrained
6 tortillas (in my Archive...or the lazy way as noted above)
2 cups shredded Cheddar Cheese
Directions:
Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat to low and simmer 5 minutes. Add red pepper to taste if desired.
Spread 1/2 cup of the beef mixture on bottom of 9x13 pan (sprayed with non-stick spray). Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.
Bake at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.
8/7/13
Cheesy Stuffed Chicken
Ingredients:
2 chicken breasts (or 1 breast per person)
8 oz. flavored cream cheese of choice (I used Garden Vegetable)
1 1/2 cup fresh spinach, loosely packed
1/2 medium white onion, thinly sliced
1/3 C. milk
Directions:
Preheat oven to 350 degrees.
Slit chicken down the middle longways, making a pocket. Careful not to cut all the way through.
In a medium oven-proof skillet, over medium heat, cook chicken until about half done, 5-6 minutes each side (depending on thickness).
In the meantime, heat milk in a pot over medium-low heat. When warm, add the cream cheese in pieces, letting each bit melt before adding another. Once all cheese is melted in, add spinach and onion and cook, until spinach is sufficiantly wilted. Make sure veggies are mixed in really well.
Separate 2/3 of this cheese sauce from the rest. Stuff into chicken breasts. Return chicken to pan, and place in oven to cook the remainder of the way; again, about 5-6 minutes each side. When chicken is fully cooked, place on plate and top with 1/2 remaining cheese sauce.
I serve with steamed veggies of choice (whatever I have hanging around), maybe topped with more of the sauce.
8/15/13
Super Garlic Butter Chicken (in the crockpot, woot!)
Ingredients:
1 Tbsp garam masala seasoning
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp cayenne
3 Tbsp butter
1 large onion, sliced very thin
2 cloves garlic, minced
1 Tbsp tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
2 1/2 lb chicken (I used boneless skinless thighs), cut into small fist sized pieces
40 whole cloves of peeled garlic
Directions:
Melt the butter in a skillet over medium heat. Add the minced garlic, tomato paste and spices, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir well.
Place onions on the bottom of crockpot in fairly even layer. Place chicken pieces on top, and scatter whole garlic cloves on top of that.
Pour sauce over whole thing.
Cook on low 7-8 hours, stirring if needed to prevent sticking.
Just before serving, stir in salt and black pepper to taste
4 boneless, skinless chicken breast halves
3 Tbsp butter
1 clove garlic
3/4 C. dry white wine
8 oz. mozzarella cheese, cut into 8 slices
4 springs fresh basil
salt and black pepper to taste
Directions:
Season chicken on both sides with salt and pepper.
Melt butter in large skillet over medium heat. Add chicken and whole garlic clove.
Saute until chicken is golden on both sides, and almost cooked through (3-5 min each side).
Remove chicken to a plate and keep warm.
Add wine to hot pan, stirring to reduce a little. Bring to a low boil for 1-2 minutes.
Add chicken back to pan and cook one more minute. Flip chicken to other side, and place 2 slices of mozzarella and a basil sprig on each breast. Discard the garlic. Cover and remove from heat. let stand 5 minutes to allow chicken to fully cook, and cheese to melt.
Plate chicken, and serve with some of the pan sauce over it.
2 heads broccoli, chopped into florets
1 C. Craisins
8 slices bacon, cooked and crumbled
1 medium red onion, chopped small
8 oz. cheddar cheese, cut into small cubes
1 1/2 C. plain Greek yogurt
3 Tbsp vinegar
1/4 C. Truvia (or sugar if you must)
salt and black pepper
Directions:
In a small bowl combine yogurt, vinegar, Truvia, salt and pepper. Set aside.
In large bowl, combine broccoli, Craisins, bacon, onion and cheese.
Pour dressing over the top and mix thoroughly.
Best served cold.
8/19/13
Lemon Mint Chicken with Couscous
Ingredients:
4 skinless chicken breasts, or 8 skinless thighs
Zest and juice of 1 lemon (I would probably zest 2)
1/3 C. Garbanzo flour
2 tsp. salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp ground cayenne
4 Tbsp EVOO
2 Tbsp light brown sugar (I used coconut palm sugar as a substitute)
1 lemon, sliced thin
1 C. low sodium chicken broth
1 sprig fresh mint for each piece of chicken
2 C. couscous, prepared as you like.
Directions:
Preheat oven to 375.
Spray a 9x13" baking dish with non-stick spray.
Place flour, salt, pepper, paprika, and cayenne (and chopped mint if you wanna try my experiment) in a gallon ziploc bag.
Drizzle chicken with lemon juice, and place in ziploc bag with flour mix. Toss gently to coat chicken evenly.
Heat oil in a large skillet over medium-hi heat. Add chicken pieces (in batches if necessary), and sear until golden brown on both sides - about 5 minutes each side. As the chicken browns, arrange it in a single layer in the baking dish. Sprinkle chicken in dish with lemon zest and brown sugar. Place a slice of lemon on each piece, then pour the broth over. Place one mint spring on each piece of chicken. Place in the center of the oven and bake 40 minutes, uncovered; juices should run clear.
Discard mint sprigs. Serve over couscous.
8/20/13
Salisbury Steak
Ingredients:
1 1/2 lb. ground beef chuck (I use 96% lean)
1 egg, beaten
1/2 C. ground flax seed (or you can use bread crumbs if you get scared by flax)
1/4 C. minced onion
1 tsp salt
Dash of ground allspice
1 10 oz. can condensed Golden Mushroom soup (Yes you have to use it. I hate using
canned soups, but for this it works...trust me!)
1/3 C water (I mixed this about half and half with red wine)
Freshly ground black pepper
Directions:
Preheat oven to 350.
In a bowl, combine meat, egg, flax, onion, salt, allspice, and 1/4 C of the soup.
Shape into oval patties (any size you like is fine really), and arrange in a single layer in a shallow baking dish or roasting pan.
Place in oven and bake 30 minutes, spooning off the fat, or soaking it up as it cooks.
I used this time to prepare my mashed cauliflower (which you can find in my archive), but you can prep whatever side you feel like having.
In a small bowl, whisk together remaining soup, water (and wine), and some pepper. Pour over the patties, and return them to the oven for 10 minutes more.
Plate your patties with your side. Spoon the sauce over the patties and serve hot!
9/11/13
Chicken Parmesan Sliders (Makes 12)
Ingredients:
12 ( 2 oz) square ciabatta rolls, toasted (I ate just the sliders, not on buns)
2 lbs. ground chicken breast
2 C. marinara sauce, divided
1 tsp. dried thyme
1 tsp. crushed red pepper
½ tsp. salt
½ tsp. pepper
1 C. part-skim shredded mozzarella
¼ C. Parmesan cheese, grated
Directions:
Combine chicken with 1 C. marinara, thyme, crushed red pepper, salt and pepper. Form into 12 small burgers.
Heat a large nonstick skillet coated with cooking spray. Cook burgers most of the way through on first side. Flip and cook another few minutes, until starting to feel firm. Top with mozzarella, reduce heat, cover until cheese melts.
Toast ciabatta rolls in an oven heated to 350 degrees (or on a medium heat grill). Cut rolls open, place burgers on each roll, top with remaining marinara and Parmesan cheese.
Skillet Lasagna
Ingredients:
1 1/2 Tbsp extra virgin olive oil
1 large onion, chopped
1 C mushrooms, chopped (I had some beautiful portabellas from the farmer's market, so
mine was a bit more mushroom-y than average)
2 garlic cloves, minced
1 lb. spicy Italian sausage, ground
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 C tomato sauce
3 fresh basil leaves, chopped
1/4 tsp black pepper
1 tsp sea salt
1/2 C skim ricotta cheese
1/2 C part skim mozzarella cheese
3 Tbsp Parmesan cheese
About 6 oz lasagna noodles, broken into thirds & fully cooked (I used Gluten Free noodles
from Tinkyada)
2 Tbsp parsley (dried or fresh)
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add onions and sausage and cook until browned. Add garlic and mushrooms and cook about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
Serve immediately with additional basil or parsley.
Note: When you've added the cheeses and stirred to combine, you could pop this in the oven for a few minutes to crisp up the top if you so desired!
Stuffed Zucchini
Ingredients:
2 large zucchinis (or 1 gargantuan zucchini like mine)
1 Tbsp extra virgin olive oil
2 Italian Sausage (casings removed), I like mine hot!
1 small onion (chopped)
2 cloves garlic (chopped)
2 Tbsp tomatoes (diced)
1/2 tsp oregano
salt and pepper to taste
1 Tbsp basil (chopped)
1/2 C mozzarella (grated)
1/4 C parmigiano reggiano (grated)
Directions:
Cut the zucchini in half lengthwise and scoop out the middle. Chop the zucchini that was scooped out and set aside. Heat the oil in a pan.
Add the sausage and brown.
Add the onion and saute until tender.
Add the garlic and saute until fragrant.
Add the wine and deglaze the bottom of the pan. Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.
Remove from the heat and stir in the basil.
Let the stuffing cool.
Mix in half of the cheese.
Stuff the zucchinis with the stuffing and top with the remaining cheese.
Bake in a preheated 400F oven until the zucchinis are tender and the cheese is golden brown, about 20 minutes.
Zucchini Feta Balls/Patties
Ingredients:
4 C zucchini, grated and squeezed
1/2 C of feta, crumbled
1 splash ouzo (optional)
2 clove garlic, chopped
4 green onions, sliced
1 handful herbs (such as mint, dill and parsley), chopped
2 egg, lightly beaten
salt and pepper to taste
1 C flour (I used whole wheat)
3/4 C ground flax meal (or breadcrumbs if you must)
oil for frying
Directions:
Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper. Mix in enough flour and flax that you can work with the mixture to form balls.
Form the mixture into balls and dust in flour. Fry in oil until golden brown and set aside to cool.
Top with a drizzle of plain Greek yogurt.
Even my picky Pixie ate these!!
9/25/13
Paleo Chicken and Creamed Spinach
Ingredients:
Chicken:
1 1/2 lb boneless skinless chicken breasts
1/2 C almond or coconut flour
1/2 tsp tarragon
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
Spinach:
1 lb frozen spinach
3/4 C coconut milk
3 cloves fresh garlic
1/2 tsp coconut flour
2 tsp EVOO
1 shallot, minced
1/2 tsp paprika
salt and pepper to taste
Directions:
Preheat oven to 350.
Mix all chicken ingredients, except the breasts, in a large ziploc bag. Add in chicken, and toss to coat thoroughly.
Heat large oven proof skillet over medium-high heat, add in olive oil and heat until oil is smoking slightly. Shake excess flour off chicken, and gently place in heated skillet. Sear 4-5 minutes each side, until nicely browned. Finish chicken in oven 10-12 minutes until cooked through.
Thaw spinach completely in colander, and squeeze out any remaining liquid by hand. Heat small saucepan over medium heat; add coconut milk and 2 cloves of the garlic, pressed through a garlic press. Whisk in the coconut flour, and stir until mixture is simmering slightly. Remove from heat. Meanwhile, heat olive oil in a skillet over medium heat, and add shallot, remaining garlic, and paprika. Cook until shallot is translucent, but be careful not to burn it.
Add spinach and coconut cream sauce, and simmer until everything is heated through.
Artichoke Dip Casserole
Ingredients:
1 lb. chicken, cooked as you like (I had thighs that I breaded with almond flour and baked),
cut into bite size pieces
16 oz. Gluten-free rotini pasta
1 package frozen spinach, thawed and squeezed to remove excess liquid
1 1/2 C milk
2 14oz cans of quartered artichoke hearts
16oz prepared artichoke (or spinach artichoke) dip (I used a GF one from Trader Joe's)
1 8oz package of light cream cheese (plain or flavored, I used garden vegetable)
1 C. shredded mozzarella cheese
Directions:
Preheat oven to 350 degrees.
Cook pasta to al dente.
In large saucepan heat milk, but do not allow to boil. Stir in artichoke dip, until fully mixed and warm.
Add 1 can of artichoke hearts and mix in. Then add cream cheese in tablespoon size dollops, a few at a time, until they are melted. Continue this process for all cream cheese.
Stir in spinach, and remaining artichoke hearts. Stir in cooked chicken, and heat through.
Add sauce to drained pasta, then spread mix into a greased 9x13 baking dish. Top with mozzarella cheese, and bake 15-20 minutes, until cheese is slightly golden.
Paleo Cheesy Grits with Homemade Paelo Breakfast Sausage and Eggs
Ingredients:
4 C. riced cauliflower
1C. almond meal (not almond flour)
3 C. chicken or vegetable broth
1 C. shredded cheese of choice (I simply used cheddar)
salt and pepper
1 lb. ground pork
2 tsp salt
1 tsp pepper
2 tsp fresh sage leaves, finely chopped
1 tsp fresh thyme, finely chopped
1/4 tsp fresh rosemary, finely chopped
1/4 tsp ground nutmeg
1/2 tsp ground cayenne pepper
4 large eggs
Directions:
Combine riced cauliflower, almond meal, and chicken broth in large saucepan. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally, until "grits" are thickened.
In meantime mix sausage ingredients, and form into round patties. Cook through, should be nicely browned on both sides.
Add cheese to grits, and mix until fully melted.
Roughly chop sausage patties and mix into grits as well. Season with salt and pepper to taste.
Cook eggs as desired, I prefer over medium with runny yolks. Spoon grits into bowls, top with fried eggs. Mmmmmmmm.
Baked Gnocchi
Ingredients:
1 lb store-bought gnocchi
8 oz bacon, chopped
2 garlic cloves, crushed
1 tsp smoked paprika
14oz can chopped (or diced) tomatoes
1Tbsp tomato paste handful cherry tomatoes, halved
1 tsp sweetener of choice, I use Truvia
2-3 Tbsp Greek yogurt
large handful fresh parsley, chopped
salt & pepper to taste
3.5 oz fresh mozzarella, sliced
Directions:
Pre-heat the oven to 400 degrees F.
Bring a large pot of salted water to a boil.
In the meantime, in a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds. Add all of the tomatoes and the Truvia and allow to simmer for 5 minutes.
Remove the pan from the heat and stir in the yogurt, parsley and salt and pepper.
Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce.
Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella. Place in the oven and bake for 10 minutes until the mozzarella is melted and golden. Remove from the oven and allow to rest for 5 minutes before serving.
Note: You can also use individual oven proof ramekins to bake this...so each person has their own!
5/25/13
Loose-Meat Sandwiches in the Crockpot
Ingredients:
1lb extra lean ground beef or turkey (the lean is important)
1 onion, finely diced
2 tsp kosher salt
1 Tbsp garlic powder
1 Tbsp truvia (one packet if you have it that way)
1 Tbsp prepared mustard (I used just yellow. You could mix is up with Dijon or Brown tho)
1 Tbsp apple cider vinegar
2 C beef broth (I used low sodium)
8 hamburger buns (I used gluten free bread, toasted)
traditional hamburger fixen's (pickles, tomatoes, lettuce, mustard, etc)
Directions:
Use
a 6-quart slow cooker. Crumble in the ground meat (it needs to be
thawed, or it'll cook in a big clump). Add onion, sugar, spices,
mustard, and vinegar. Pour in the beef broth. Mix well until everything
is fully incorporated---you may want to use your hands. Cook on low for 8
to 10 hours (stir occasionally during cooking). Stir well before
serving by scooping with a slotted spoons onto hamburger buns. Top with
your desired fixings.
5/28/13
Cheesy Quinoa (Bonus Vegetables)
Ingredients:
1 Tbsp butter (#1)
3/4 C shredded carrots
1 C finely chopped broccoli
2 tsp minced garlic
2 C dry quinoa
4 C chicken broth (I used low sodium)
2 Tbsp butter (#2)
1 1/2 C shredded cheddar cheese
1/4 C milk (or to desired texture)
salt and pepper to taste
Directions:
In a medium pot melt butter #1 over medium heat. Add carrot, broccoli, and garlic, and saute for 2-3 minutes.
Add quinoa and chicken broth, increase heat, and bring to a boil.
Cover the pot and reduce heat to medium low.
Cook 10-15 until quinoa is tender and liquid is absorbed.
Stir in butter #2, cheddar cheese, and milk to desired consistency. Season with salt and pepper to taste.
Note: The leftovers freeze well!
Also, please feel free to use whatever veggies you like! Broccoli and carrots are not a requirement. Just make sure to keep it around the 2 Cup mark, so you don't get too watered down.
6/3/13
Roasted Cauliflower and Aged White Cheddar Dip Ingredients:
1/2 small head cauliflower, cut into florets
1 tablespoon oil salt and pepper to taste
4 ounces cream cheese, room temperature (I use the neufchatel type, which is less fat)
1/2 cup sour cream or Greek yogurt (I used Greek yogurt to cut calories/fat)
1/2 teaspoon thyme, chopped
1 clove garlic, chopped
1 cup aged white cheddar, shredded
Directions:
Toss the cauliflower in the oil with salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Puree everything in a food processor and pour into a baking dish. Bake in a preheated 350F oven until the sides are bubbling and the top is lightly golden brown, about 20-30 minutes.
I served this with celery, carrots, zucchini, and bell pepper as dippers. I did slice up a very little bit of crispy boule bread, to satisfy Hubby. My guesstimate for calories and whatnot (this is for the whole big dish and DOES NOT include the veggie dippers): Cal: 1620 Fat: 129 Carbs: 37 Fiber: 11.5 Protein: 82.5 Sugars: 22 I realize those numbers can be quite scary, but this makes a big portion of dip. I ate less than a quarter of what was there!! So, that's not so bad overall....about 270 calories worth of dip for me. Then plus the veggies of course...
6/4/13
Prosciutto Wrapped Halibut with Asparagus Puree Ingredients:
1 Tbsp butter
1 clove garlic (chopped)
1 leek (finely sliced)
1/2 lb asparagus (cleaned, trimmed and cut into 1 inch pieces, save a few tips)
1 C spinach
salt and pepper to taste
2 (6 oz) halibut fillets
salt and pepper to taste
4 thin slices prosciutto
1 Tbsp oil
Directions:
Melt the butter in a pan. Add the leek and garlic and saute until tender, about 3-5 minutes.
Meanwhile, simmer the asparagus in a small amount of water until tender, about 3-5 minutes. Add the Spinach to butter/leek mix and cook until wilted, about a minute.
Puree the leeks, asparagus and spinach in a food processor. Season with salt and pepper to taste. Place the sauce in a pan on low heat to keep warm, and add the reserved asparagus tips.
Season the halibut fillets with salt and pepper and wrap in the prosciutto.
Heat the oil in an ovenproof skillet. Add the fish and cook until golden brown, about 2-3 minutes per side.
Transfer skillet to preheated 450 degree oven, and bake until the fish has finished cooking, about 5-10 minutes
Put a little of the asparagus sauce on your plate, then top with the fish. Spoon additional sauce (consisting of as many asparagus tips as you can manage) over the top of the fish.
6/7/13
Cheeseburger Casserole
Ingredients:
16oz uncooked rotini pasta (I used Tinkyada brown rice pasta for GF)
2 tsp EVOO
2 C onions, finely chopped
2 garlic clove, finely chopped
1 lb lean ground beef (96% lean)
3/4 tsp salt
1/2 tsp black pepper
4 tbsp tomato paste
28 oz diced tomatoes
4 tbsp Dijon Mustard
3 cups reduced fat grated cheddar cheese
1/4 cup chopped dill pickles
Mustard and Ketchup
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
In meantime, in large skillet, heat oil over med-low heat. Add onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. You could also squirt some yellow mustard and ketchup on top to make it even more cheeseburger-y.
6/8/13
Cheesy Cajun Fries with Cajun Guacamole, Bacon and Fried Eggs
Ingredients
2 Tbsp olive oil
1 Tbsp Cajun seasoning
1 Tbsp creole seasoning
1/2 tsp pepper
4-6 oz freshly grated sharp cheddar cheese
2 fried egg
4 slices thick-cut bacon, fried and crumbled
Guacamole
Directions
Preheat oven to 450 degrees F.
Place
cut potatoes in a large bowl and drizzle with oil, Cajun season, creole
seasoning and pepper. Gently toss with your hands or two spatulas to
evenly coat. Spread on a baking sheet in one layer. Roast for 25-30
minutes, then flip and roast for 25-30 minutes more. This may take
longer depending on how thick you cut your potatoes. You want the
potatoes to be deeply golden and crispy on the outside!
While
the potatoes are cooking make the guacamole.
When
the fries are done cooking top the whole pan with the shredded cheddar
cheese and place back in the oven for about five minutes or until the
cheese is melted. Or you can divide the the fries between
individual oven safe serving dishes and top with equal amounts of the
shredded cheddar cheese.
Remove
the cheesy fries from the oven and plate them. Top with with the
guacamole, fried eggs and crumbled bacon.
6/10/13
Corned Beef Poutine with Guinness Gravy
Compliments of Kevin at Closet Cooking
Ingredients
1 tablespoon butter or bacon grease
1 onion, sliced
1 clove garlic, chopped
2 tablespoons butter or bacon grease
tablespoons flour
2 cups Guinness or other Irish stout
2 tablespoons grainy mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar salt and pepper to taste
1 1/2 pound french fries, cooked
1 cup cheese curds, or shredded cheddar
1/2 C. corned beef, cooked and shredded/diced
Directions
Melt the better in a pan over medium-high heat, add the onions, saute until they start to caramelize, about 30 minutes, adding water or Guinness to the pan as needed to prevent burning.
Add the garlic and saute until fragrant, about a minute.
Add the butter and cook until bubbling, about 1 minute.
Add the flour and cook until it turns golden brown, about 2-4 minutes.
Add the Guinness, mustard, Worcestershire sauce, sugar, salt and pepper, reduce the heat and simmer until it thickens, about 7-10 minutes.
Top the fries with the cheese curds, corned beef and the Guinness gravy and enjoy.
Tip: If you cannot get cheese curds then shredded cheddar, preferably an Irish white cheddar would be an amazing replacement!
Note: We followed the recipe on this one, and found the gravy a bit overwhelming. I recommend replacing some of the Guinness with a beef broth. Also, you don't need so much gravy on the fries...
6/13/13
Thai Chicken Wings with Peanut Sauce
Ingredients:
2 lbs. chicken drumsticks or wings
1/2 C salsa (in archive)
1/4 C Peanut Butter (I used sunflower seed butter, as a more Paleo friendly option)
3 Tbsp lime juice
3 Tbsp soy sauce
3 Tbsp water
2 Tbsp fresh chopped ginger
1/4 C sugar
2 cloves garlic chopped
Place all ingredients in crockpot & cook on low for 5-6 hours. These will be fall off the bone tender...
6/19/13
Avocado Chickpea Chopped Salad
Ingredients:
2 large romaine hearts, washed and chopped
1 C pulled cooked chicken breast (remember to always season your chicken!!!!!)
1 (15.5 oz) can chickpeas, rinsed and drained
1 C grape tomatoes, sliced in half
3/4 C roasted red pepper, diced
1/4 C crumbled feta cheese
1/3 C cilantro, washed and chopped
1 small avocado, diced
1/2 C BBQ ranch dressing, if desired
Directions:
In a large bowl add lettuce, top with all ingredients except for avocado and dressing. Toss salad gently.
Place into cold salad bowls. Garnish with diced avocado and drizzle with dressing if desired
6/20/13
Feta Stuffed Burgers
Ingredients:
1 pound extra lean ground beef (I use 96% lean)
1 small onion, grated
1 clove garlic, chopped
1 tsp oregano
1 tsp hot smoked paprika
2 Tbsp parsley
1 tsp lemon zest
salt and pepper to taste
1 egg
1 Tbsp olive oil
1/4 C ground flax seed (not flax meal, as that is too fine)
1/4 pound feta, in blocks, not crumbled
Directions:
Mix the beef, onion, garlic, oregano, paprika, parsley, lemon zest, egg, oil and flax in a large bowl.
Grab 1/4 of the mixture, form a ball, flatten it to about 1/4 inch thick, place a slab of feta on one side, fold over to cover and seal the sides.
Grill, over medium heat, about 5 minutes per side, or to desired doneness.
You may top with whatever you like.
Tzadziki Sauce Ingredients:
1 large cucumber, cut into large chunks
1 C. plain Greek yogurt
3 cloves garlic, peeled
2-3 tsp lemon juice (depending on your preference)
salt and pepper
6/21/13
Avocado Chicken Parmigiana
Ingredients:
2 chicken breast fillets, halved lengthwise
1/2 C coconut or garbanzo flour
2 Tbsp milk (I used coconut milk tonight)
2 eggs
1 1/2 C dried breadcrumbs (you can substitute crushed walnuts or almond if the little bit of carbs scares you)
2 Tbsp olive oil
1/2 C tomato pasta sauce (you can use canned, I usually make my own)
2 avocados, sliced
1/2 C mozzarella cheese, shredded
Directions:
Preheat oven to 400 degrees.
Line baking sheet with foil or parchment paper.
Place chicken breast in a clear plastic bag(or between two sheets of plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.
Place flour and breadcrumbs on two separate plates, season with salt and pepper, lightly whisk milk and egg together in a shallow bowl.
Coat 1 piece of chicken breast in flour, dip in egg mixture then coat in breadcrumbs, pressing to secure.
Place on prepared baking tray & repeat the same process with the remaining chicken breasts.
Lightly spray or brush the prepared chicken with oil, bake for 8 minutes, turning halfway through (4 minutes each side)
Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
You could eat this as is, or serve with salad. Even over pasta if you're not Paleo.
6/25/13
Italian Drunken Noodles
Ingredients:
Olive oil
4 spicy Italian sausage links, casings removed (I used Gluten-free chicken sausage)
1 large onion, quartered and sliced thinly
1 ½ tsp salt
1 tsp Italian seasoning
½ tsp cracked black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
4 cloves garlic, minced (use that handy garlic press!!)
½ cup white white (I used a favorite white table wine)
1 (28 ounce) can diced tomatoes with juice
2 Tbsp flat-leaf parsley, chopped
¼ C fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked (you will notice my noodles aren't Pappardelle, I couldn't find any in the GF brand I like this time. It still tastes awesome tho!)
Directions:
Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side.
Once sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment
Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary)
Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden
Add in the garlic, and once it becomes aromatic, add in the white wine and allow it to simmer for a few moments, until almost completely reduced
Add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine. Allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off.
Drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
Prepare noodles to al dente according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.
6/27/13
Skinny Chicken Enchiladas
Ingredients:
12 oz. light sour cream
2 Tbsp Butter
1/4 C. chicken stock
1/3 C. heavy cream (I used coconut milk tonight, as a healthier alternative)
1/4 C. coconut or almond flour
salt and pepper
1 Tbsp. fresh chopped cilantro
2 1/2 C cooked shredded chicken breast (you know what to do with that chicken)
1 can Mexican Rotel
1 C chopped onions
8 gluten free tortillas (you'll find the recipe in the archive with the burritos)
1 C shredded co-jack cheese
1 can diced green chiles
Directions:
In a saucepan, melt butter and whisk in flour until clumps form.
Slowly whisk in stock to make a roux, then whisk in cream and salt and pepper to taste.
Then slowly whisk in sour cream, and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring.
Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Now is the time to make your tortillas.
Fill each tortilla with about 2 Tbsp. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in an 8x11 dish sprayed with cooking spray.
Pour/Spread the sour cream sauce over enchiladas
Top with the remaining cheese
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
7/15/13
Bacon Wrapped Jalapeno Popper Burgers
Ingredients:
4 jalapeno peppers
4 ounces cream cheese, room temperature
1 1/2 pound ground beef
salt and pepper to taste
8 strips bacon
4 slices cheddar cheese
4 hamburger buns
4 leaves lettuce
4 slices onion
4 tablespoons mayonnaise
(optional: 8 slices of avocado)
Directions:
Grill the jalapenos over medium-high heat (turning regularly) until charred all over, about 6-8 minutes.
Place the peppers in a zip-lock bag, seal and let them cool until you can handle them, about 20 minutes.
Pinch the skins off of the peppers, cut in half and remove the seeds.
Dice 2 of the jalapeno peppers and mix into the cream cheese.
Divide the beef into 8 equal portions, form into patties, place 1/4 of the cream cheese mixture on 4 of them, top with the free patties, pinch the sides closed to seal and form into patties again.
Season the patties with salt and pepper to taste and wrap each with 2 strips of bacon.
Brush the grill with oil and grill the burgers over medium-high heat until cooked, about 4-5 minutes per side, topping each patty with a slice of cheese after flipping.
Assemble burgers with toppings (including avocado if desired).
Roll eyes at the sheer deliciousness!
7/16/13
Grilled Salmon with Avocado Salsa
Ingredients (for 4 people):
2 lbs salmon, cut into 4 pieces
1 Tbsp coconut oil
1 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1 tsp black pepper
Avocado salsa
1 avocado, peeled, seeded and sliced
1 small red onion, sliced thin
3 mild hot peppers, seeded and deveined, diced or sliced
Juice from 2 limes
3 Tbsp olive oil
2 Tbsp finely chopped cilantro
Salt to taste
Directions:
Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with coconut oil and this seasoning mix, and refrigerate for at least 30 minutes.
Pre-heat the grill.
Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
Spray your grill with non-stick spray; or lay a piece of foil over the grill, so your salmon doesn't try to stick or fall through. Grill the salmon (skin side down to start, if there is skin) to desired doneness.
Serve the salmon topped with the avocado salsa
7/22/13
Meat-y Pizza Casserole
Ingredients:
2 lb. cauliflower florets
1 lb mild pork sausage (I used GF chicken Italian sausage)
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (or homemade)
1/2-1 lb of sliced turkey pepperoni
16oz shredded mozzarella cheese
6 tablespoons of grated Parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano
Directions:
Cook cauliflower in boiling water until slightly softened (don't cook it to mush!)
Cook sausage, garlic and oregano with onions until the juices run clear. (If using sausage in casings, remove from casings and crumble into pan).
In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
Layer ingredients: 1/3 of the cauliflower, 1/3 remaining sauce, 3/4 C mozzarella cheese, 2 Tbsp Parmesan cheese, sausage and onions.
2nd layer-1/2 of the remaining cauliflower, 1/2 remaining sauce, 3/4 C mozzarella cheese, 2 Tbsp Parmesan cheese.
3rd layer-all remaining cauliflower, all remaining sauce, Remaining mozzarella cheese, 2 Tbsp Parmesan cheese, all the pepperoni (completely covering the entire top with pepperoni).
Bake at 375°F for 40 minutes.
Let sit for 5 minutes before serving.
7/23/13
Bacon Asparagus Popover
Ingredients:
1 1/2 lb asparagus, trimmed and cut into 1 inch pieces
4 slices bacon, cut into 1 inch pieces
2 leeks, thinly sliced
1 tablespoon butter
1/2 C milk, warm
3 large eggs, room temperature
1/2 C garbanzo flour
salt and pepper to taste
1 C feta, crumbled
Directions:
Bring a pan with 1 inch of water to a boil, add the asparagus and cook until it turns bright green. Rinse the asparagus under cold water and pat dry.
Cook the bacon in a cast iron skillet over medium heat, and set aside on paper towels to drain reserving the grease in the pan. Add the leeks to the pan, saute until tender, about 2-4 minutes, set aside and turn off the heat. Add the butter to the skillet and let it melt. Mix the milk, eggs, flour, salt and pepper and pour it into the pan. Sprinkle the asparagus, bacon, leeks and the cheese over the batter in the pan.
Transfer the pan to a preheated 425F oven and bake until puffed and golden brown, about 15-20 minutes.
7/25/13
Beef and Bacon Hash
Ingredients:
6 C beef broth
2 tsp onion powder
1 tsp celery salt
1 tsp salt
½ tsp black pepper
1 (2 lb) rump roast
2 large carrots, peeled and halved 2 stalks celery, halved 3 cloves garlic, crushed or chopped 2 C. Veggies of choice
1 large onion, peeled and medium diced, separated
4 slices bacon
2 eggs per person, for serving (optional)
Directions:
Add the beef broth to the crock pot (I say 6 cups, but really you want the crockpot to be full to the point of your ingredients being fully submerged), and then stir in the onion powder, celery salt, salt and pepper. Add the roast, veggies, & 1/2 diced onion to the crock pot and set it to LOW.
Allow the roast and vegetables to cook in the crock pot for 6 hours, or until tender.
Remove the cooked roast and vegetables from the crock pot and dice everything into bite-sized pieces. Combine the mixture with the remaining diced white onion.
Saute the bacon in a large skillet, reserving the drippings. Set the cooked bacon aside. Add the hash mixture to the skillet containing the bacon grease and and fry the hash until crispy, about 10 minutes.
Chop up the bacon and add it to the skillet, tossing to combine.
If desired, fry 2 eggs per person in a separate pan and serve the hash topped with the fried eggs.
7/29/13
Chicken Alambre
Ingredients:
1 tablespoon vegetable oil
6 ounces 1/3-inch-diced slab bacon
12 ounces fresh chorizo, (do not get the "loose" chorizo, it is much greasier)
12 ounces skinless, boneless chicken thighs, cut into strips
2 red bell peppers, cut into strips
1 large red onion, thinly sliced
8 ounces Oaxaca cheese or mozzarella cheese, torn
Directions:
Heat the oil in a large skillet. Remove chorizo from casings and crumble into pan, add the bacon and cook over high heat, stirring, until browned in spots, 5 minutes. Add the chicken and cook, stirring, until cooked through. Add the peppers and onion and cook until softened. Scatter the cheese on top and stir until it just starts to melt, then serve.
Serve with tortillas, avocado, cilantro, salsa and lime wedges.
7/30/13
Ratatouille Tart
Ingredients:
2 frozen pie crusts
1 1/2 medium zucchini (and/or yellow squash)
1 medium sweet potato
3 medium tomatoes
2 cloves garlic, crushed
2 tsp. dried oregano
1 Tbsp onion powder
8 oz. cream cheese
3 large eggs
salt and pepper
1/2 C. shredded colby or cheddar cheese
Directions:
Pre-bake crusts empty according to package directions.
In the meantime, slice zucchini, sweet potato, and tomatoes into very thin slices (I used a mandolin). Drain tomatoes on paper towels as long as possible (you want to remove as much liquid as you can).
Saute zucchini and sweet potato in a skillet over medium heat, until just starting to soften, about 5 minutes.
Mix veggies, garlic, eggs and spices in a large bowl. Mix cream cheese in in pieces (I used a block of cream cheese and cut it into chunks).
Pour this into pie crusts and bake at 400 degrees 15 minutes.
Top with shredded cheddar cheese and return to oven an additional 20- 25 minutes.
8/5/13
Quesadilla Casserole
Ingredients:
1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (4 1/2 oz) green chilies, undrained
6 tortillas (in my Archive...or the lazy way as noted above)
2 cups shredded Cheddar Cheese
Directions:
Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat to low and simmer 5 minutes. Add red pepper to taste if desired.
Spread 1/2 cup of the beef mixture on bottom of 9x13 pan (sprayed with non-stick spray). Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.
Bake at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.
8/7/13
Cheesy Stuffed Chicken
Ingredients:
2 chicken breasts (or 1 breast per person)
8 oz. flavored cream cheese of choice (I used Garden Vegetable)
1 1/2 cup fresh spinach, loosely packed
1/2 medium white onion, thinly sliced
1/3 C. milk
Directions:
Preheat oven to 350 degrees.
Slit chicken down the middle longways, making a pocket. Careful not to cut all the way through.
In a medium oven-proof skillet, over medium heat, cook chicken until about half done, 5-6 minutes each side (depending on thickness).
In the meantime, heat milk in a pot over medium-low heat. When warm, add the cream cheese in pieces, letting each bit melt before adding another. Once all cheese is melted in, add spinach and onion and cook, until spinach is sufficiantly wilted. Make sure veggies are mixed in really well.
Separate 2/3 of this cheese sauce from the rest. Stuff into chicken breasts. Return chicken to pan, and place in oven to cook the remainder of the way; again, about 5-6 minutes each side. When chicken is fully cooked, place on plate and top with 1/2 remaining cheese sauce.
I serve with steamed veggies of choice (whatever I have hanging around), maybe topped with more of the sauce.
8/15/13
Super Garlic Butter Chicken (in the crockpot, woot!)
Ingredients:
1 Tbsp garam masala seasoning
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp cayenne
3 Tbsp butter
1 large onion, sliced very thin
2 cloves garlic, minced
1 Tbsp tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
2 1/2 lb chicken (I used boneless skinless thighs), cut into small fist sized pieces
Directions:
Melt the butter in a skillet over medium heat. Add the minced garlic, tomato paste and spices, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir well.
Place onions on the bottom of crockpot in fairly even layer. Place chicken pieces on top, and scatter whole garlic cloves on top of that.
Pour sauce over whole thing.
Cook on low 7-8 hours, stirring if needed to prevent sticking.
Just before serving, stir in salt and black pepper to taste
Serve over couscous, rice noodles, or a veggie stir fry. Top with a light drizzle of plain yogurt.
Mozzarella Chicken
Ingredients:4 boneless, skinless chicken breast halves
3 Tbsp butter
1 clove garlic
3/4 C. dry white wine
8 oz. mozzarella cheese, cut into 8 slices
4 springs fresh basil
salt and black pepper to taste
Directions:
Season chicken on both sides with salt and pepper.
Melt butter in large skillet over medium heat. Add chicken and whole garlic clove.
Saute until chicken is golden on both sides, and almost cooked through (3-5 min each side).
Remove chicken to a plate and keep warm.
Add wine to hot pan, stirring to reduce a little. Bring to a low boil for 1-2 minutes.
Add chicken back to pan and cook one more minute. Flip chicken to other side, and place 2 slices of mozzarella and a basil sprig on each breast. Discard the garlic. Cover and remove from heat. let stand 5 minutes to allow chicken to fully cook, and cheese to melt.
Plate chicken, and serve with some of the pan sauce over it.
Broccoli Salad (yes I eat this as a meal)
Ingredients:2 heads broccoli, chopped into florets
1 C. Craisins
8 slices bacon, cooked and crumbled
1 medium red onion, chopped small
8 oz. cheddar cheese, cut into small cubes
1 1/2 C. plain Greek yogurt
3 Tbsp vinegar
1/4 C. Truvia (or sugar if you must)
salt and black pepper
Directions:
In a small bowl combine yogurt, vinegar, Truvia, salt and pepper. Set aside.
In large bowl, combine broccoli, Craisins, bacon, onion and cheese.
Pour dressing over the top and mix thoroughly.
Best served cold.
8/19/13
Lemon Mint Chicken with Couscous
Ingredients:
4 skinless chicken breasts, or 8 skinless thighs
Zest and juice of 1 lemon (I would probably zest 2)
1/3 C. Garbanzo flour
2 tsp. salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp ground cayenne
4 Tbsp EVOO
2 Tbsp light brown sugar (I used coconut palm sugar as a substitute)
1 lemon, sliced thin
1 C. low sodium chicken broth
1 sprig fresh mint for each piece of chicken
2 C. couscous, prepared as you like.
Directions:
Preheat oven to 375.
Spray a 9x13" baking dish with non-stick spray.
Place flour, salt, pepper, paprika, and cayenne (and chopped mint if you wanna try my experiment) in a gallon ziploc bag.
Drizzle chicken with lemon juice, and place in ziploc bag with flour mix. Toss gently to coat chicken evenly.
Heat oil in a large skillet over medium-hi heat. Add chicken pieces (in batches if necessary), and sear until golden brown on both sides - about 5 minutes each side. As the chicken browns, arrange it in a single layer in the baking dish. Sprinkle chicken in dish with lemon zest and brown sugar. Place a slice of lemon on each piece, then pour the broth over. Place one mint spring on each piece of chicken. Place in the center of the oven and bake 40 minutes, uncovered; juices should run clear.
Discard mint sprigs. Serve over couscous.
8/20/13
Salisbury Steak
Ingredients:
1 1/2 lb. ground beef chuck (I use 96% lean)
1 egg, beaten
1/2 C. ground flax seed (or you can use bread crumbs if you get scared by flax)
1/4 C. minced onion
1 tsp salt
Dash of ground allspice
1 10 oz. can condensed Golden Mushroom soup (Yes you have to use it. I hate using
canned soups, but for this it works...trust me!)
1/3 C water (I mixed this about half and half with red wine)
Freshly ground black pepper
Directions:
Preheat oven to 350.
In a bowl, combine meat, egg, flax, onion, salt, allspice, and 1/4 C of the soup.
Shape into oval patties (any size you like is fine really), and arrange in a single layer in a shallow baking dish or roasting pan.
Place in oven and bake 30 minutes, spooning off the fat, or soaking it up as it cooks.
I used this time to prepare my mashed cauliflower (which you can find in my archive), but you can prep whatever side you feel like having.
In a small bowl, whisk together remaining soup, water (and wine), and some pepper. Pour over the patties, and return them to the oven for 10 minutes more.
Plate your patties with your side. Spoon the sauce over the patties and serve hot!
9/11/13
Chicken Parmesan Sliders (Makes 12)
Ingredients:
12 ( 2 oz) square ciabatta rolls, toasted (I ate just the sliders, not on buns)
2 lbs. ground chicken breast
2 C. marinara sauce, divided
1 tsp. dried thyme
1 tsp. crushed red pepper
½ tsp. salt
½ tsp. pepper
1 C. part-skim shredded mozzarella
¼ C. Parmesan cheese, grated
Directions:
Combine chicken with 1 C. marinara, thyme, crushed red pepper, salt and pepper. Form into 12 small burgers.
Heat a large nonstick skillet coated with cooking spray. Cook burgers most of the way through on first side. Flip and cook another few minutes, until starting to feel firm. Top with mozzarella, reduce heat, cover until cheese melts.
Toast ciabatta rolls in an oven heated to 350 degrees (or on a medium heat grill). Cut rolls open, place burgers on each roll, top with remaining marinara and Parmesan cheese.
Skillet Lasagna
Ingredients:
1 1/2 Tbsp extra virgin olive oil
1 large onion, chopped
1 C mushrooms, chopped (I had some beautiful portabellas from the farmer's market, so
mine was a bit more mushroom-y than average)
2 garlic cloves, minced
1 lb. spicy Italian sausage, ground
2 (14.5 oz) cans Italian diced tomatoes, drained
1/4 C tomato sauce
3 fresh basil leaves, chopped
1/4 tsp black pepper
1 tsp sea salt
1/2 C skim ricotta cheese
1/2 C part skim mozzarella cheese
3 Tbsp Parmesan cheese
About 6 oz lasagna noodles, broken into thirds & fully cooked (I used Gluten Free noodles
from Tinkyada)
2 Tbsp parsley (dried or fresh)
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add onions and sausage and cook until browned. Add garlic and mushrooms and cook about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir in parsley. Cook about 2 more minutes, or until mixture is thick.
Serve immediately with additional basil or parsley.
Note: When you've added the cheeses and stirred to combine, you could pop this in the oven for a few minutes to crisp up the top if you so desired!
Stuffed Zucchini
Ingredients:
2 large zucchinis (or 1 gargantuan zucchini like mine)
1 Tbsp extra virgin olive oil
2 Italian Sausage (casings removed), I like mine hot!
1 small onion (chopped)
2 cloves garlic (chopped)
2 Tbsp tomatoes (diced)
1/2 tsp oregano
salt and pepper to taste
1 Tbsp basil (chopped)
1/2 C mozzarella (grated)
1/4 C parmigiano reggiano (grated)
Directions:
Cut the zucchini in half lengthwise and scoop out the middle. Chop the zucchini that was scooped out and set aside. Heat the oil in a pan.
Add the sausage and brown.
Add the onion and saute until tender.
Add the garlic and saute until fragrant.
Add the wine and deglaze the bottom of the pan. Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.
Remove from the heat and stir in the basil.
Let the stuffing cool.
Mix in half of the cheese.
Stuff the zucchinis with the stuffing and top with the remaining cheese.
Bake in a preheated 400F oven until the zucchinis are tender and the cheese is golden brown, about 20 minutes.
Zucchini Feta Balls/Patties
Ingredients:
4 C zucchini, grated and squeezed
1/2 C of feta, crumbled
1 splash ouzo (optional)
2 clove garlic, chopped
4 green onions, sliced
1 handful herbs (such as mint, dill and parsley), chopped
2 egg, lightly beaten
salt and pepper to taste
1 C flour (I used whole wheat)
3/4 C ground flax meal (or breadcrumbs if you must)
oil for frying
Directions:
Mix the zucchini, feta, ouzo, garlic, green onion, herbs and egg and season with salt and pepper. Mix in enough flour and flax that you can work with the mixture to form balls.
Form the mixture into balls and dust in flour. Fry in oil until golden brown and set aside to cool.
Top with a drizzle of plain Greek yogurt.
Even my picky Pixie ate these!!
9/25/13
Paleo Chicken and Creamed Spinach
Ingredients:
Chicken:
1 1/2 lb boneless skinless chicken breasts
1/2 C almond or coconut flour
1/2 tsp tarragon
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
Spinach:
1 lb frozen spinach
3/4 C coconut milk
3 cloves fresh garlic
1/2 tsp coconut flour
2 tsp EVOO
1 shallot, minced
1/2 tsp paprika
salt and pepper to taste
Directions:
Preheat oven to 350.
Mix all chicken ingredients, except the breasts, in a large ziploc bag. Add in chicken, and toss to coat thoroughly.
Heat large oven proof skillet over medium-high heat, add in olive oil and heat until oil is smoking slightly. Shake excess flour off chicken, and gently place in heated skillet. Sear 4-5 minutes each side, until nicely browned. Finish chicken in oven 10-12 minutes until cooked through.
Thaw spinach completely in colander, and squeeze out any remaining liquid by hand. Heat small saucepan over medium heat; add coconut milk and 2 cloves of the garlic, pressed through a garlic press. Whisk in the coconut flour, and stir until mixture is simmering slightly. Remove from heat. Meanwhile, heat olive oil in a skillet over medium heat, and add shallot, remaining garlic, and paprika. Cook until shallot is translucent, but be careful not to burn it.
Add spinach and coconut cream sauce, and simmer until everything is heated through.
Artichoke Dip Casserole
Ingredients:
1 lb. chicken, cooked as you like (I had thighs that I breaded with almond flour and baked),
cut into bite size pieces
16 oz. Gluten-free rotini pasta
1 package frozen spinach, thawed and squeezed to remove excess liquid
1 1/2 C milk
2 14oz cans of quartered artichoke hearts
16oz prepared artichoke (or spinach artichoke) dip (I used a GF one from Trader Joe's)
1 8oz package of light cream cheese (plain or flavored, I used garden vegetable)
1 C. shredded mozzarella cheese
Directions:
Preheat oven to 350 degrees.
Cook pasta to al dente.
In large saucepan heat milk, but do not allow to boil. Stir in artichoke dip, until fully mixed and warm.
Add 1 can of artichoke hearts and mix in. Then add cream cheese in tablespoon size dollops, a few at a time, until they are melted. Continue this process for all cream cheese.
Stir in spinach, and remaining artichoke hearts. Stir in cooked chicken, and heat through.
Add sauce to drained pasta, then spread mix into a greased 9x13 baking dish. Top with mozzarella cheese, and bake 15-20 minutes, until cheese is slightly golden.
Paleo Cheesy Grits with Homemade Paelo Breakfast Sausage and Eggs
Ingredients:
4 C. riced cauliflower
1C. almond meal (not almond flour)
3 C. chicken or vegetable broth
1 C. shredded cheese of choice (I simply used cheddar)
salt and pepper
1 lb. ground pork
2 tsp salt
1 tsp pepper
2 tsp fresh sage leaves, finely chopped
1 tsp fresh thyme, finely chopped
1/4 tsp fresh rosemary, finely chopped
1/4 tsp ground nutmeg
1/2 tsp ground cayenne pepper
4 large eggs
Directions:
Combine riced cauliflower, almond meal, and chicken broth in large saucepan. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes, stirring occasionally, until "grits" are thickened.
In meantime mix sausage ingredients, and form into round patties. Cook through, should be nicely browned on both sides.
Add cheese to grits, and mix until fully melted.
Roughly chop sausage patties and mix into grits as well. Season with salt and pepper to taste.
Cook eggs as desired, I prefer over medium with runny yolks. Spoon grits into bowls, top with fried eggs. Mmmmmmmm.
Baked Gnocchi
Ingredients:
1 lb store-bought gnocchi
8 oz bacon, chopped
2 garlic cloves, crushed
1 tsp smoked paprika
14oz can chopped (or diced) tomatoes
1Tbsp tomato paste handful cherry tomatoes, halved
1 tsp sweetener of choice, I use Truvia
2-3 Tbsp Greek yogurt
large handful fresh parsley, chopped
salt & pepper to taste
3.5 oz fresh mozzarella, sliced
Directions:
Pre-heat the oven to 400 degrees F.
Bring a large pot of salted water to a boil.
In the meantime, in a large, hot frying pan, fry the bacon until starting to crisp with most of the fat rendered. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds. Add all of the tomatoes and the Truvia and allow to simmer for 5 minutes.
Remove the pan from the heat and stir in the yogurt, parsley and salt and pepper.
Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce.
Transfer the gnocchi and sauce to an oven-proof dish and top with the sliced mozzarella. Place in the oven and bake for 10 minutes until the mozzarella is melted and golden. Remove from the oven and allow to rest for 5 minutes before serving.
Note: You can also use individual oven proof ramekins to bake this...so each person has their own!
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