BBQ Shrimp with chipotle/cilantro/lime dipping sauce

So, this recipe originally came from a magazine…and my girlfriend made it at our house one night recently with shrimp. It was amazing. So, I’m going to give you the original recipe and then other ways you can make it. Super easy, super good. Enjoy!

The picture shown here is from the chicken adobo recipe – you’ll see the sauce I made on the chicken. See my [xxx] below for that.

BBQ Shrimp with chipotle/cilantro/lime dipping sauce

  • 3/4 cup sour cream
  • 1 tsp minced canned chipotle peppers in adobo sauce
  • 1 tbsp finely chopped cilantro leaves [fresh flat leaf parsley]
  • 1/2 tsp grated lime zest [lemon]
  • 1 tsp fresh lime juice [lemon]
  • 1/2 tsp minced garlic [one tsp, plus]
  • 1/4 tsp salt
  • 1 lb large shrimp, peeled, deveined – tails intact (if this doesn’t happen, just use toothpicks when you serve) [serve over anything – stuff is good!]
  • 2 tbsp olive oil
  • sea salt

In a small bowl, combine everything through the 1/4 tsp salt. Cover and refridge for at least two hours.

Toss the shrimp with olive oil and use a grill basket or place on tin foil on the grill (or thread on to skewers, however, this is a pain in the ass). Cook on a hot grill for 2-3 minutes MAX per side. Serve with the dipping sauce.

 

Chicken Adobo

Hello! It’s Sunday morning and I’m enjoying the smell of bacon and a brighter morning emerging. Hopefully we’ll get the boat out today with the kids and my grandbaby!

I have made so much lately, I have to figure out a way to post all of it – so I’m starting with the last one first. Chicken Adobo from Sarah Fragraso’s everyday paleo.  It was very easy – and the flavor was good. I would make this again, but I might add something to it. Cayenne? You’ll see a sauce on the chicken in one of the pics. This will come after this post. Basically, it was sour cream, fresh parsley, lemon zest, lemon juice, chipotle sauce and some salt. I didn’t love it with this dish – but Dale did. 🙂 You’ll see the post soon.

Here is the original recipe and listed below, my mods in[XXX]. Enjoy!!

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Chicken Adobo

2 lbs boneless skinless chicken thighs (seasoned lightly on both sides with salt and pepper. You can also use skin on and bone in but you’ll need to up the cooking time by about 10 minutes once the chicken is in the sauce.)1/4 cup coconut oil [I used skin off and did grapeseed oil]

1⁄2 medium red onion, diced [didn’t have red, used yellow]

3-4 garlic cloves minced [at least four!]

1⁄2 cup chicken broth

1⁄4 cup coconut aminos

1⁄4 cup apple cider vinegar

Lots of black pepper

1. In a large skillet heat the coconut oil over medium to medium high heat.

2. Once the oil is nice and hot, place the chicken thighs into the oil and brown on both sides (about 3-4 minutes per side).

3. Remove the browned chicken from the pan and set aside.

4. Add to the same pan the onions and saute in the remaining oil until the onions are translucent. Add the garlic and saute for another 30 seconds or just until fragrant. [i added the onions and the garlic at the same time]

5. Add the chicken broth, coconut aminos, and apple cider vinegar to the onions and garlic and whisk together well. Bring the sauce to a simmer.

[5a. Here’s where I added my chopped collard greens. Roughly chopped, whipped them in the same pan, coated them good with the sauce.]

6. Add the chicken back to the sauce [mix in well with the collard greens], in the pan, turn the heat down to low and cover. Simmer the chicken in the sauce for five minutes, turn the chicken over, cover and cook for another five minutes.

Season with plenty of black pepper and serve on it’s own or on a bed of greens like we did.

Chunky Pineapple Guacamole with Sweet Potato Chips

This. Was. Amazing. Thank you to PaleOMG and Juli. I was a bit intimidated at first, but you know what? This rocked and was pretty easy. This pineapple-guac would go amazing with a turkey burger. Keep that on in mind.

So, yeah. I meant to take a pic of the final product but forgot. We were in a hurry to leave and then when we got to my daughter Meg’s, we ate it all. Oopsie. Yes, that good.

So, here’s the original recipe and below, my changes in [xxx]. Check out the picture on Juli’s website (and below) – yes, mine looked just like that, except my taters were lighter. 🙂

Enjoy!!!

PaleOMG

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 1-3 [I doubled everything because I needed to serve 8+)
Ingredients
  • 2 avocados, cut in half, pits removed
  • 1/2 pineapple, diced [used one pineapple, but it was small]
  • 1 skinny yam or sweet potato, sliced thin into chips [used sweet potatoes, they were long and skinny. Used my mandolin slicer – saved LOTS of time]
  • 1 plantain, ends removed, peeled and sliced into 1/4 inch pieces, smashed with the bottom of a mug (use a ripe one-brownish color) [ok, I goofed on this and cut the thing in four pieces, not 1/4″ inch pieces. Oops. But, I chunked them out and you could still dip them]
  • 1/2 jalapeno, finely diced [stuck with  half, probably could have used more. The Fuzz is NOT a hot food kind of guy.]
  • 1/4 red onion, finely diced [one full small red onion]
  • 2-3 tablespoon cilantro, diced [yeah, I LOVE cilantro, so used a full head of it]
  • 2 garlic cloves, finely diced [um, I always double – triple the garlic no matter how many people I’m feeding]
  • 1 teaspoon granulated garlic [2x]
  • 1/2 teaspoon cayenne pepper [2-3 x]
  • salt and pepper, to taste
  • 1-2 tablespoons coconut oil, melted [used more, see below for how I used this]
  • aluminum foil
Instructions
  1. Heat up your grill. [I 100% skipped the grill. 🙂 I coconut oil-pan fried the taters and plantains – EASY]
  2. Place sliced sweet potatoes on aluminum foil and use a brush to brush on some coconut oil on each sweet potato and top off with some salt. [I put a hunk of coconut oil in a skillet, got it hot, and put slices in one layer in the hot oil. Watch it – when edges start to brown, flip, then put on paper towel to drain. I made mine nice and brown. When they came out of the skillet, I sea-salted them. NOM NOM NOM]
  3. Place on grill to let cook. You will need to flip them after about 8-10 minutes depending on how hot your grill is. I kept the temperature down low to make sure to not burn the chips. [see step #2]
  4. While you sweet potatoes are cooking, heat up a large skillet under medium heat with enough coconut oil to coat the bottom on the pan. [so, did the plantain thing like the taters. easy]
  5. When oil is very hot, add your smashed plantains to the oil and let cook for 3-5 minutes per side. Once they are cooked through on both sides (browned) place on a paper towel to soak up the excess oil. [see step #5]
  6. Now add your insides of your avocados to a large bowl and use a fork to mash up the avocado. [so, I had several avocados…I used a hand held potato masher. Works like a charm.]
  7. Then add your pineapple, jalapeno, red onion, garlic, cilantro, spices, and salt and pepper to the avocados.
  8. Mix thoroughly. [I added salt and pepper at this point]
  9. Once your plantain chips have cooled and your sweet potato chips have charred a bit and cooled on a piece of a paper towel, start dipping.
  10. I love guac. Especially with sweetness added to it. [this is tasty]
  11. Boom. [BOOM SAUCE]

Scotch Eggs

I love these protein-heavy treats. Seriously, we crossfitters need our protein and this is a great way to get it. I’m in heaven every time I eat one.

Here’s the original recipe, but Melissa ‘upgraded’ it for her cookbook. That’s the recipe I used. Check it our on her site, The Clothes Make The Girl. 

This is REALLY easy, and they keep well in the fridge – grab it and go.  Enjoy!

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  • 2 lbs ground pork
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp nutmeg
  • pinch cinnamon, cloves
  • 1tsp dried tarragon leaves
  • 1/4 cup flat leaf parsley, minced
  • 2 garlic cloves, minced
  • 1 tbsp dried chives
  • 8-10 hard boiled eggs, peeled

Preheat the oven to 375. Cover a baking sheet with foil or parchment paper. Take the pork, put it in your kitchenaid or stand mixer, add all spices, etc., and mix well. Take some of the pork, and make a ‘sheet’ with it. You’ll see what I mean from my pics. I rolled a bit into a ball, then flattened it – put the egg in there and wrapped the pork ‘sheet’ around the egg. If the pork gets a bit sticky, just wet your fingers with some water and on you go.

Place the meat wrapped egg on the baking sheet. When you’re done with all of them, bake for 25 minutes. I baked mine longer because my pork mix was a bit thicker…oops. But, they turned out AWESOME. Enjoy!

 

Kale-Avocado Salad

This was amazing and I will make it again and again! Thank you Jenna from The Paleo Project.

Here’s the original recipe, my mods in [xxx]. My mods include doubling everything – I fed 8. And, that random pic of The Fuzz is him giving a thumbs up for this salad. He liked it!

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Avocado Kale Salad – 

  • 1 bunch of fresh kale, washed and ripped into small pieces
  • [I bought the baby kale mix from Costco! Surprise surprise. It’s perfect. While there is a TON of kale, use it in your Quiche, smoothies, saute for dinner, etc. I go through one of these in a week. It’s awesome].  *So, use baby kale, chop it up a bit.
  • [also used romaine lettuce. chop it up.]
  • 1 1/2 avocados, pitted [used 4]
  • 1/2 yellow onion [one hole]
  • 1/2 lime [juice of 3 limes]
  • salt [yep]
  • garlic salt [yep – next time I’ll use fresh garlic]
  • 1 tomato, cut into small pieces [3 Roma tomatoes]
  • 1/2 cup shredded carrots [i put in half a bag – bought the pre shredded ones from Haggen]
  • added a bunch of sliced radishes – perfect addition]

Place everything in a food processor. Process until smooth, creamy dressing forms. [I used a mini food processor and put all but the avocados in. I put that in bowl, then mashed the avocados in there with a hand held potato masher. I liked this because it left some chunkiness in the avocados]
In a large bowl, place romaine, kale, radishes, tomatoes and carrots.
Pour avocado dressing over salad, mix with spoon until everything is coated! [I mixed with my hands – easier]

Kabob Fantasticness

These were great – the spice on the meat was different and oh so good. This is another great paleo blog – The Paleo Effect. Visit regularly. I think my next post will include a list of great paleo sites I’ve found…i should write that down so I don’t forget….

Anyhoo, here’s the original recipe and some mods in [xxx]. This one is easy, too – perfect for a weeknight meal.

Enjoy!

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Kabobs

  • 1/3 cup Extra Virgin Olive Oil
  • 6 cloves Garlic (minced)
  • 1/3 cup Orange Juice
  • 1/3 cup Lime Juice
  • ½ tsp Cumin
  • 1-2 Tbsp Adobo (for dusting) [see right below – i doubled this for these kabobs, we were feeding 8]
  1. 1 ½ Tbsp Sea Salt
  2. ½ Tbsp Garlic Powder
  3. ½ tsp Oregano
  4. ¼ tsp Black Pepper
  5. 1/8 tsp Turmeric
  6. Put all ingredients in a Bullet (or blender) and blend until evenly distributed. You can use a pestle and mortar as well.

Sea Salt and Pepper (to taste)

Beef Kabobs

I used beef tri tip from Costco and it was GOOD. So, cut my meat and dusted (heavily) with the Adobo mix you see above. Put in pyrex baking dish, covered, and let it sit for about three hours before I started skewering.

Veggies: got those mini peppers from Costco and the baby portabella shrooms, again, from Costco. I shop at Costco – a lot. Anyhoo, I had cut these up the night before and put them in a zip lock with grapeseed oil and the juice of two  lemons, salt and pepper. Flipped them a few times.

When I was ready to skewer, I just put the three ingredients in random format on each bamboo skewer. Now, here’s another convo. Skewers. Metal, wood, etc. I used these because I had them. A ton of them. So, soaked for 30 minutes, rinsed and then brushed olive oil on them when I was ready to start putting food on them. Food slides on a bit easier when you put the olive oil on them.

Before putting on the grill I brushed a bit of EVOO on there so they wouldn’t stick. Hot grill was about 350, put on for 4 minutes-ish each side. They come out rare, and are perfect. SO GOOD.

Get crazy on your ingredients. That’s what makes kabobs fun, you get your meat and veggies in one shot. And its visually appealing as well. Colorful!

Shrimp Kabobs

For these, I bought those big frozen shrimps (from Costco) the ones you get from the dude who runs the special seafood case on Fridays (I’m sure the case is out there more days, but it was Friday and that’s when I got the goods). If you buy the 4lb bag of frozen shrimp, it’s 50 cents less a pound and you just use what you want, when you want. Better way to go.

So, shrimp, pineapple and red onion were the ingredients on these skewers.

I soaked the pineapple and onion in the citrus-garlic mix you see above. Did NOT marinade the shrimp as the citrus will COOK the shrimp and we don’t want that. Soaked for an hour or so.

For the shrimp – thaw, peel. Put in bowl with this: water, 2 tbsp kosher salt, 2 tbs sugar, enough water to cover (the 2tbsp is per two pounds of shrimp). Let sit for 20 minutes. Put a timer on as you don’t want to let it sit longer because they’ll get rubbery. Thank you M2 for this great tip!

So, when timer goes off, rinse shrimp really well. I tossed in olive oil, then started skewering the goods. Dusted with a  bit of cumin and onto the grill. Little lower on the heat, about 300, and do 2 minutes a side. What we did was cook the beef, let them sit under loose foil, and then did the shrimp. It was perfect timing.

These were PHENOMENAL. Both mixes were so good. Try them, I think they’ll be a keeper for your recipe box. AND – Dudes, seriously – this goes perfectly with the Kale-Avocado Salad. I’m about to post that recipe…

 

 

Welllllll HELLO!

Happy Sunday morning, folks. I found out last night that it is official: I passed my level one test – I can now officially train! I think I’m just going to start going up to people on street corners and preach about CrossFit and show them proper form they can use in their daily lives… That has the potential to go sideways pretty quick. I’ll save it for the gym.

I am so excited to be back and posting a bit more regularly…I have made so much food in the last six weeks but haven’t posted any of it. Eeek gads. I’m going to start with the most recent because that’s what’s fresh. So, sit back, grab a cup of joe and read on my friends!