Bacon & Mushroom Dip

This was a SUPER tasty treat! It’s supposed to be a dip for raw veggies, but I think it would be REALLY good warm, drizzled over steak or even a cooked yam. NOM NOM NOM!!

Ok, last post for the night. Enjoy!

OH! Also from the Primal Blueprint Quick and Easy Meals.

Ingredients:

  • 6-7 slices of cooked bacon – I baked a full package of bacon on a Saturday and used it throughout the week. Great way to do it ¬†– it’s perfect as a snack…I love bacon.
  • 2 cups sliced shrooms
  • 3 scallions
  • 1/2 cup paleo mayo, or I use Grapeseed Veganese

Fry the bacon and saute the shrooms in the same pan (or see my note above). Blend bacon, shrooms in a food processor and add remaining ingredients.

Damn, it’s hard to NOT eat this with a spoon…but REFRAIN! Let your families have some too. ūüôā

 

Bison Breakfast Patties

Another great recipe from Primal Blueprint’s Quick and Easy Meals. I made this one Saturday morning and snacked on these all week. So GOOD cold or hot.

These are super quick too so you can make these on a weeknight. The original recipe is in the book, but what I’ve written below is my version. These were SUPER yummy. Enjoy!

And also enjoy the random tee shirt I saw on a dude at the gym I was at in Vegas on Saturday. Love it.

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Ingredients:

  • 1 lb ground bison – I get mine at Costco
  • 1/2 onion, minced – I food processed
  • 1/2 tsp salt
  • 1/2 tsp cayenne
  • 1/4 tsp black pepper
  • 1/4 tsp allspice
  • 1 tblsp dried thyme
  • 1 tblsp dried parsley
  • 1 egg

Mix all ingredients in a bowl. With your hands, form meat into 12 rounded patties about 1/2 inch thick.

Warm a bit of oil in a pan over medium-high heat and cook patties about three minutes on the first side and SLIGHTLY longer on the second side…about 3 minutes 30 seconds max…I did 4 minutes originally and it was a bit too long. You do want these pink in the middle…

Enjoy!

Shepherd’s Pie with Chipotle Yam Topping

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I wanted comfort food tonight so decided to make a shepherd’s pie. It also helps when I have everything on hand! Ha! this one is a bit different because I used a chipotle garnet yam topping. NOM NOM NOM.

As I sit here typing this all up, I’m watching the replays of the CF Games….I love this stuff. SERIOUSLY. Fortunado is a beast, as is Voigt- and I’m rooting for both next year. And Clever. And Foucher. And the other gal who wore the white short shorts on the last day, forgetting her name…TOVAR!!! F- it, rooting for all of them. LOVE watching this. Back to the food, sorry folks.

ENJOY!

Preheat Oven to 375

Ingredients:

  • 1lb ground beef (or bison, lamb)
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 cup of green or yellow beans, chopped (I had these left over from my ACME veggie box last week, just tossed them in. Not necessary, though!)
  • 1 package frozen mixed veggies (I used a mix of carrots, peas, lima beans, green beans and corn – couldn’t just find a mix of carrots & peas)
  • 2-3 cups of beef broth (depends on how you like your pie – soupier or not)
  • 2 Tbsp dried parsley
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1tsp pepper
  • Thickener of choice (I had Bob’s Red Mill gluten free all purpose baking flour – couple tablespoons mixed with 1/4 can of coconut milk)
  • Oil of choice to saute

Topping:

  • 3 Garnet Yams, small to medium
  • 3/4 can coconut milk
  • 1+ Tbsp chipotle
  • 1tsp salt

Directions:

Peel and dice your taters, get those boiling.

Heat up saute oil in a deep pan, add your onions and garlic. Saute a few minutes until they start to soften. Add your ground meat. Get that good and going to 3/4 of the way done, then add your frozen and non frozen veggies. Get all of that well heated through, then add your beef/other (mushroom might work nicely here) broth. Bring this to a boil, then reduce to simmer for at least 10 minutes. Add your thickener, let thicken for another 10 minutes.

When mix is good, place in greased pyrex.

Now for the tasty treat topping.

  • Make sure the taters are good and soft. Drain and place in bowl or something you feel comfy using your metal mixer in.
  • Add coconut milk, mix very well.
  • Add chipotle and salt, keep mixing.

When all is mixed, scoop on topping to your meat-veggie mix.

Place in oven until heated through, probably a good 20-30 minutes. I usually wait till it’s all good and bubbly!

Get a

 

 

Pork and Poblano Stew

Ok, last entry for tonight. I’ve been slacking on my blog and I sincerely apologize. I’m not exactly sure where the time has gone, but it has gone AWAY. Krikies.

SO, found this recipe in my Better Homes & Gardens magazine. I love this magazine. I just got back from Vegas and 99 degrees and when I came home to low 60s and clouds, I needed something to warm me up a bit. This was perfect.

If you have the ingredients on hand, this is an easy dish. If you don’t, plan it for your next shopping trip and whip up – it’s easy, good and will please everyone in the family.

Enjoy!

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ingredients

  • 2¬†teaspoons¬†hot chili powder
  • [1 tbsp Mexican oregano]
  • 1 1/4¬†pounds¬†pork tenderloin, cut into 3/4- to 1-inch pieces [I used thinly sliced pork chops and chopped…it was easier]
  • 2¬†tablespoons¬†olive oil
  • 1¬†fresh poblano chile pepper, seeded and cut into 1 inch pieces [ok, did not use this as they didn’t have it at Haggens…used an Anaheim, a 2 star pepper according to haggens. I had to add additional chili powder because I wanted more heat]
  • 1¬†large red sweet pepper, seeded and cut into 1 inch pieces [two small-medium sized]
  • 1¬†medium onion cut into thin wedges
  • 1¬†14 1/2¬†ounce¬†can¬†fire-roasted tomatoes with garlic, undrained [did not use fire roasted, had plain old diced tomatoes]
  • 1¬†14 1/2¬†ounce¬†can¬†reduced-sodium chicken broth
  • 3¬†inches stick cinnamon [one cin stick, didn’t measure]
  • 2¬†teaspoons¬†finely shredded orange peel [one tblsp – you’ll enjoy it!!]
  • 1/4¬†cup¬†fresh orange juice

directions

1.In a medium bowl, sprinkle chili powder over pork. Toss to combine. [I heated up my oil, tossed in the chili powder, mixed it good, then tossed in my chopped pork]

2.In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until browned, stirring occasionally.

3.Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add tomatoes, broth, and cinnamon stick. Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.

4.To serve, remove stick cinnamon. Ladle into shallow bowls.

Chicken Enchiladas with Coconut Flour Tortillas

Wow. This was AMAZING. The coconut flour tortillas held up beautifully.

I combined two different recipes and put my own sass on it (as usual). I’ve made the tortillas before, you can find the recipe here.¬†This is a GREAT recipe. I found the recipe in Paleo Comfort Foods – great book for comfort-type-foods.The tortillas took on the flavors of the filling so well!! I actually made the tortillas a day ahead, placed a piece of parchment between each and stacked them, then wrapped them in foil until I was ready to use. The next day, I made the filling and put the two together.

THEN, I put the whole ‘enchilada’ (bwahhahahahahha) in the fridge because I wasn’t planning on cooking them until Monday. Everything held up – it was amazing. I honestly didn’t think the tortillas would, but they did. Check out the pics.

The filling is from The Primal Blueprint Cookbook. Mark Sisson’s site (Mark’s Daily Apple) ¬†is chock full of information and a regular resource for me. I have both of his cookbook’s now, the one I’ve mentioned and Quick and Easy Meals (this one ROCKS). Both are fab, I strongly encourage you to check them out.

Alright, I’ll shut up now and get on to the goods. Enjoy!!!

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Tortillas: Click here

Filling:

  • oil of choice for sauteeing
  • 1 small can diced green chiles
  • 1 14.5 oz can of tomato sauce
  • 1.5 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 lbs of chicken breasts, thighs, or mix (I mixed, but used mostly thighs)
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp mexican oregano
  • 1/2 cup shredded cheddar (optional)
  • 1/2 cup adzuki beans (or black, or pinto, totally optional)

Preheat oven to 375.

Over medium heat in a deep saucepan, saute onions and garlic in hot oil of choice.  Add the chicken, browning lightly on all sides, 2-3 minutes each side. Add the spices and sauce, cover and bring to simmer for about 20 minutes or until chicken is done. Remove chicken from pan, slice thinly/chop. Grab 1-2 cups of sauce, set aside. Put chicken back in pan.

Lightly oil pyrex glass dish, 13×9 or around that size. Put a bit of sauce in the bottom of dish. Grab your tortillas – GENTLY – place one on counter (I place mine on a piece of parchment paper on the counter or cutting board), grab some chicken filling, place in tortilla, GENTLY roll up and put seam side down in glass dish. NOTE: you may rip a couple before you get the hang of working with something like this. Don’t get frustrated, just let it rip, put another tortilla over it (roll with two) or, just grab another filled tortilla and push it up against the other one so the ripped one doesn’t leak out.

Repeat process until everything is gone, grab your 1-2 cups of left over sauce and dump on. You can also add cheese to the top at this point if you want…your call.

 

Place in oven until bubbling, about 40 minutes.

When you take it out of the oven, sprinkle cilantro and chopped green onions on top – let cool a bit and serve with lime wedges. NOM NOM!!

 

 

Sweet Potato Enchiladas

This was a great recipe! I tried it for the first time when we were camping – Alycia made this to share – it was AMAZING. She rocked it! I was inspired so thought I would try it.

Yeah, this was another mandolin slicer nightmare, so ended up not doing things exactly as the recipe stated, but ultimately, this was GOOD. Original recipe here and below, my mods in [xxx]. Thank you PaleOMG for another great recipe!

What’s great about this is you can make it ahead and freeze, or just make it on a Sunday and have on a Monday or Tuesday. It’s great!

Enjoy! 

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Prep time: 25 mins/Cook time: 15 60 mins/Total time: 40 1.25 hours mins
Serves: 4
Ingredients
For the enchiladas
  • 3 sweet potatoes, sliced thin lengthwise with a mandoline [yeah…this did NOT work for me…SO! I sliced them the other way to make tater circles. I ended up then layering almost like an enchilada lasagna.]
  • [Spinach – added as a layer, you’ll see in pics]
  • 1lb grass fed ground beef [used 2 shredded chicken breasts]
  • 1/2 yellow onion, diced [I use one whole -I never use just half an onion. Just not my style]
  • 2 garlic cloves, minced [four]
  • 1 (4oz) can diced green chiles [yes]
  • 1/2 teaspoon cumin [++]
  • 1/4 chili powder [++]
  • 1/4 sea salt [yes]
  • 1/4 black pepper¬†[yes]
  • 3-4 tablespoons¬†Gold Label Virgin Coconut Oil¬†[used olive oil]

For the sauce

  • 1 (14oz) can tomato sauce
  • 1/4 yellow onion, minced [1/2, just minced it in my food processor]
  • 1/3 cup vegetable broth [had chicken]
  • 1 tablespoon¬†Gold Label Virgin Coconut Oil
  • 1/2 teaspoon garlic powder¬†[yes]
  • 1/2 teaspoon oregano¬†[yes – I buy and use OFTEN the Mexican Oregano…so good.]
  • 1/2 teaspoon chili powder¬†[yes]
  • salt and black pepper, to taste¬†[yes]
Instructions
  1. Preheat oven to 350 degrees.
  2. Now to make our “tortillas” from our sweet potatoes. Use a mandoline to thinly slice your sweet potatoes lengthwise. (You can use a knife but I found I couldn’t get the thinness I wanted or consistency with each slice with using a knife) [see bullet above. Seriously, I had no patience for trying to do that…the ‘lasagna’ thing worked VERY WELL. Did the same with the spinach.]
  3. Heat up a large skillet or griddle and place 2 tablespoons of coconut oil in it. When skillet is very hot and coconut oil has melted, add your sweet potatoes. Cook your sliced sweet potatoes for 3-5 minutes per side or until sweet potatoes are soft. You DO NOT want them crispy. (You may have to do this a couple of batches so keep coconut oil on hand.) Do as many batches as you need to and place sweet potato slices on a paper towel to remove excess oil and cool while you cook your meat. [did NOT do this – just layered the taters in the pan with the sauce goodness]
  4. Once your sweet potatoes are cooling, use the same skillet to cook your meat. Add in a bit of oil then add your minced garlic cloves along with your onion.
  5. When the onion becomes translucent, add in your ground beef [chicken] along with your green chiles and spices. Let that cook down until cook completely through, using a wooden spoon to break up the ground beef and incorporate all the flavors.
  6. While the meat cooks, place a saucepan over medium heat for your sauce. Add your tablespoon of oil along with your minced onion.
  7. When the onion becomes translucent, add your tomato sauce and vegetable broth, as well as all your seasonings. Let that cook down until it thickens just a bit.
  8. Now once everything is done cooking, it’s time to use your fingers!
  9. Pull out an 8×8 or 9×9 glass baking dish, add a spoonful of enchilada sauce on the bottom and start building your enchiladas.
  10. Each enchilada should take 3 slices of a sweet potato. Place a slice down in the dish, then another half way on top, then another half on top of the second slice. It should be a feathering or fan effect. Now place a spoonful or two of your meat mixture in the center of your sweet potatoes, then wrap your sweet potatoes over the meat, tucking the ends underneath the other ends of the sweet potatoes (like a tortilla).-see first picture for an example¬† [This is where I layered. Just like an enchilada…and saves a shit ton of time.]
  11. Repeat until all your sweet potatoes are gone. If you are have leftover meat, place that around your enchiladas.
  12. Pour your enchilada sauce on top.
  13. Place in oven and bake for 15 minutes. [Due to the lack of cooking the sweet potatoes, I cooked this for an hour. It was DELISH.]
  14. Cool then eat your heart out! [Oh, we did Juli. WE DID.]

 

Breakfast Casserole

Hola! I hope your holiday weekend was fabulous!

I ¬†made a couple of recipes from PaleOMG (shocker) this weekend that didn’t turn out as far as LOOKS go, but taste was definitely there. ¬†What was originally breakfast lasagna turned into breakfast casserole. Ended up being easier on me too. ūüôā I loved the idea of the flavors she uses…but I will try the lasagna thing soon, I just got pissed off at my mandolin slicer…maybe operator issues. Anyhoo…

The recipe with my mods are below. Enjoy!

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Ingredients
  • 1 yam or sweet potato, thinly sliced lengthwise [ok, my mandolin slicer was NOT playing nice. I chopped this fine]
  • 1lb chorizo or breakfast sausage (depending on the spice level you‚Äôd like) [I used pork sausage w/paprika, cumin, red pepper]
  • 1 container sliced mushrooms [chopped shrooms]
  • [1 cup of chopped zucchini]
  • [5 green onions chopped]
  • 1 yellow onion, sliced thin [chopped]
  • 1/3 cup canned coconut milk [1/4 cup – didn’t really need this ….don’t think I’ll use next time; but the flavor was good!]
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • 6 eggs, whisked
  • 2 tablespoons fat (I used bacon fat) [I used olive oil}
Instructions
  1. Preheat oven to 375 degrees.
  2. Place a large skillet over medium heat and add your chorizo or breakfast sausage to cook down. [once the pork was cooking for a few minutes, I added all the veggies and let them cook together.]
  3. Add a medium skillet or saucepan over medium heat on a different burner, and add a tablespoon of fat. Place onions in to begin to caramelize. Salt and pepper the onions while they cook. Once your onions have cooked for about 8-10 minutes, add your mushrooms and cover to help cook your mushrooms.
  4. Now, while your meat and onions/mushrooms cook down, thinly slice your sweet potato/yam lengthwise with a mandolin so you have even strips. If you don’t have a mandolin, just use a sharp knife and thinly slice each slice.
  5. Pull out your 8√ó8 glass baking dish and layer the bottom of your dish with thinly sliced sweet potato/yam. [when the meat and veggies are done cooking, place them in your 8×8 greased dish.]
  6. In a bowl, mix your coconut milk with garlic powder, onion powder, and a bit of salt and pepper. Whisk to mix. I like that phrase…because I made it up. [put your eggs in here too]
  7. Once your meat is done cooking and your onions are beautifully caramelized, beginning your lasagna layering.
  8. Place a scoop full of mushrooms and onions on top of your first sweet potato layer, spreading it out, then place a spoonful of your meat across that first layer.
  9. Then layer another layer of sweet potatoes on top of your onions and meat, and keep on layering. Mushrooms and onions, meat, sweet potato…until you run out of ingredients. The amount of layers you have is all up to you!
  10. Once your layers are finished, pour your coconut milk mixture over your lasagna so it can creep into all the crevices.
  11. Salt and pepper the top of your lasagna then place aluminum foil on top to create a seal around your baking dish.
  12. Bake for 30-35 minutes or until your sweet potatoes are completely cooked through.
  13. When your lasagna is done baking, let cool for about 10 minutes.
  14. While the lasagna cools, place one of your skillets over medium heat, add a tablespoon of fat, and add your whisked eggs to make scrambled eggs.
  15. When eggs are cooked through, place them on top of your slightly cooled lasagna.
  16. Cut into squares…or eat out of the pan. I won’t judge.
  17. Serve with a couple sliced of avocado for good measure.