Every. Single. Recipe… Bacon Jalepeno Deviled Eggs!

egg tray
If this doesn’t make you want to run to the kitchen and boil some eggs….well!

So I am clearly a sucker for deviled eggs…and I always like to give a little twist to the tried and true!  They are so easy, and so many ways to dress them up!

egg halves
In Clean Eating with a Dirty Mind, you start as usual, boil some eggs!  You can easily alter the recipe to make as few or as many as you like!

Her base mix for the eggs is very basic, I had to punch up the salt a little, and might add a little dry mustard next time, just my own preference.  Because the big flavor comes with the topping!

egg yolks
Want a shortcut? Dice the raw bacon before you cook it….cooks way faster! Dump the cooked bacon bits on a paper towel to drain. I only needed 2 slices for 6 eggs…and that allowed me some nibbles along the way! (who doesn’t need a few bites of bacon on the way!)

Once you have stuffed your eggs, time to top them!  I definitely like a dash of paprika, for flavor and color!  Get generous with the bacon, and then your jalepenos!  NOW….another personal thing…I prefer chopped jarred jalepenos here….just the right amount of heat and pickle… plus raw jalepeno doesn’t always work for me.  But either way, the heat punch is so delicious!!one egg
Don’t you wish you had one in your had right now!!??

I know I do!  For yourself or for a crowd, this is a tasty twist on an old favorite!!

verticle eggs

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Egg Foo Young-ish from NomNomPaleo

eggfooyung

I am obsessed with “Food 4 Humans” by NomnomPaleo blogger, Michelle Tam.
She was the very first blogger I found when I first delved into Paleo. He recipes were simple and tasty and she is so real! I was so excited when her book came out! And it is one of the BEST cookbooks I have ever relied on! I make things from her book and website weekly…give her a try, you cannot go wrong!

The pic above is her interpretation of Egg Foo Young-ish.
My conclusion is they are really handy little omellettey things that travel well!
This morning I topped a couple with sausage, avacados and salsa…nom!

The link to her site and the recipe is:

http://nomnompaleo.com/post/5568966009/egg-foo-young-ish-spinach-egg-ham-coconut

(hope I did that write….this is my first link in a post…if i missed it, just go see her blog at http://www.nomnompaleo.com you will find all kinds of great things before you race out to buy her book!)

I also had the pleasure of meeting Michelle Tam when she came into Houston for a book signing a few weeks ago. She is a doll! So real…just a working mom who adores food and health!
By the way my all time favorite recipe of hers?
Mexican Pot de Creme.
Deeee VINE!
seriously. try it!

Spicy spin on Chicken tortilla-less soup

mex soup

Inspired yet again by one of the greats! Ms. Diane Sanfillipo, to me a nutritional guru when it comes to all things Paleo, author of Practical Paleo (my go to for everything knowledgeable and sensible about Paleo living) and also of the 21 Day Sugar Detox, which I find to be an incredible reset for everyone, shares her wealth of knowledge in simple terms, and then eases you into a delicious realm of paleo eating with her tried and true recipes, each one better than the next! I almost never change a note of her recipes, and when I do, traditionally it is just to amp up the flavors to my taste personally, nothing at all wrong in the master recipes.

In the 21DSD, she has a lovely, simple, Chicken Tortilla-Less Soup, which I have seen countless photos and raves about on IG ever since the book came out, but only got around to trying it out this weekend. This was one of those recipes that just got my own wheels spinning! Being a Texas Girl at heart, and having a love of all things Tex-Mex on my dinner table…I like my spicy foods SPICY!

So if you like a truly spicy mexican chicken soup, take a look at this little number which took off from Diane’s base recipe….I think you might like this! Just enough heat without being hot, a lovely meal or side anytime!

Try it like this:

In a large soup pot with a wide bottom, Saute the following:
-1 onion, diced
-2 carrots, diced
-1 red bell pepper, diced
-2 celery stalks, diced
-2 roasted poblanos, peeled, diced (Blacken pepper directly over gas flame, cool and peel. or you can roast in the oven)
-6 cloves of chopped garlic
saute for 7-10 minutes, letting the veggies soften, but not brown.

To the pot, add:
-1 1/2 Tbsp Ground Cumin
-2 tsp coriander
-1/2 tsp ancho chili powder
-1/2 tsp garlic powder
-Salt and Pepper to taste
-1/4 tsp crushed red pepper flakes for heat
continue to saute and mix together.

Add to the pot:
6-7 oz tomato paste, stir in
32 oz of bone broth
1 can fire roasted diced tomatoes
1 handful chopped fresh cilantro
Squeeze in the juice of one lime
drop in 2 chicken breasts, shredded (guilty. I buy an organic rotisserie chicken and use the meat from that…really tasty)

Check the level of saltiness and heat and let the soup simmer 15-20 mins to allow flavors to develop.

When you serve it, top the soup with diced avocado and a squeeze of fresh lime juice.

This soup is hearty and so flavorful!
Hope you enjoy it!

Thai Chicken Meatballs

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Last night we made Thai Chicken Meatballs and broccoli, which turned out mighty good!
I admit, this recipe was not mine originally. I found it in a favorite book, Primal Cravings, that I have a love/hate relationship with. I think the writers of this book have some fantastic ideas! Great flavor profiles! Super ideas! But I truly do not believe they tested half of these recipes, or if they did, they wrote a few of them up, well, wrong. I have made MANY things from the book, and once I have tweaked and fixed a few things, they are really great recipes! So I will say this is their base recipe, with some tweaking so you don’t throw the book out the window, which I almost did more than once.

Here is what should happen:

Put all of the following into a large mixing bowl:
2 pounds ground chicken (we decided last night beef would work here too)
2 Tbsp coconut flour
1/2 cup chopped cilantro
2 Tbsp Peach Jam (all fruit, no sugar added)
2 Tbsp Spicy Chile Sauce (as clean as you can find it!)
2 cloves of Garlic, chopped
1 egg, beaten
1/2 tsp of salt ( or more, to your liking)
Cayenne pepper if you like it spicier….I used about 1/4 tsp
*2 Tbsp water mixed with 1/2 tsp cream of tartar and 1/4 tsp baking soda

Mix with your hands and form golf ball size meatballs. Plece meatballs evenly spaced on a parchment paper lined cookie sheet. (Do not use a silpat. This turns into a mess.)

Bake these in the oven at 400 degrees for about 25 minutes, or until and instant read thermometer reads 165+ degrees. They should be browned on the outside and on the bottoms.

While meatballs are browning in the oven, in a small sauce pan bring the following to a simmer and turn off:
1/2 cup of peach jam (from above)
1/4 cup of chile suace, or more to your liking
2 Tbsp. apple cider vinegar
1/4 cup chopped cilantro
1/2 minced garlic cloves
2 Tbsp water
salt to taste
whisk until blended, heat to a simmer.

When the meatballs are ready, place them in a bowl and pour peach chile sauce over them and toss gently….you are ready to dig in!
We just steamed some broccoli with lemon and salt to serve with them! These are great the next day for leftovers as well, if any are left!

Plate this!

mexiplate

Always on the search for something with alot of flavor that is easy and fairly quick on a weeknight, coupled with will everyone in the house eat it….I was flipping through the March 2014 issue of Paleo Magazine and stumbled across some definitely doable recipes! I read through the two recipes that were meant to be served together called “Salsa Beef and Spiced “Rice” Bowls” and thought, this is too simple!

I got my head around it and started a little improvising in my head, and ended up with the recipe below. I wanted to credit whoever wrote the base recipes, but there is no author cited! So, thank you to Paleo Magazine …for printing those two recipes for inspiration! And here is how I made them my own:

I prepped all my ingredients, the chopping anyway,for both recipes and then just threw them together in their seperate skillets at the same time….

Skillet One – Mexican Beef
Brown 1 pound of Grass fed ground beef in a Tablespoon of coconut oil
Once browned, add:
1/2 medium red bell pepper, chopped
4 medium scallions (greens and whites) trimmed and chopped
4-5 garlic cloves, chopped
Continue to cook in the skillet another 5 minutes.
Stir in 1/2 cup of your favorite fresh salsa
Taste and season with salt and pepper to taste.

Skillet Two – Spiced Mexican Rice
Chop florets of 2 heads of cauliflower in a food processor
Saute cauliflower in about 3 tablespoons of coconut oil along with 1 medium chopped red onion, 5 minutes. Add in 5-7 cloves of chopped garlic as you saute.
Season the cauli rice with:
1 tsp smoked paprika
1 + tsp ground cumin
1/2 tsp chili powder
salt, pepper and up to 1/4 tsp cayenne pepper, or more, to taste
Keep moving this around in the skillet until evenly distributed.
Whish together 1/2 cup chicken broth and 2 tablespoons tomato paste….add to the saute and mix in.
while that is cooking a minute or two, chop a handful of cilantro and toss in. Mix in, turn off heat.
Squeeze the juice of a lime over the whole thing and give it a quick mix.

SERVE IT UP:
Put a good helping of cauli rice on the bottom of the plate or bowl.
Top it with your Mexican Beef…
Add a dollop of home made guacamole (mine is a secret recipe…for now!) or chopped avocado…

we decided it could be spicier…
Next time around I will put a couple of spoonfuls of pico de gallo in the rice and mix in….I think that sounds good!

This whole thing took 30 minutes, start to finish…smells divine! Tastes even better!
I cannot wait to hear how you like it!

And now a word from my Mother!

fritatta

My mother sent me a pic of her breakfast last weekend…she does this from time to time…and it always looks amazing so I post it on instagram and everyone loves it and it gets way more likes than anything of mine, whatever! She is paleo, she will not let me tell her age, but I am 43, and she gets discounted movie tickets! So that is all I have to say about that except how cool is it that she GETS it! She is holistic, organic, natural and paleo!

And because everyone on IG wanted to know, here is her recipe for the fritatta above, and her guest post….so, mother….you are on the internet now! you famous!

Guest Post from Mother:

I understand there are some who are
wanting to make the Sunday morning frittata.
This is a meal that fits many occasions. An easy breakfast/brunch
Or try for dinner on a busy day. Aren’t they all?

Most time consuming thing is grating the sweet potato. “What?” you say.
Yes sweet potato!
Recipe coming up and it is very healthy!
I have a little farm where I grow some of my own vegetables and herbs.
Love that and of course we do it organically !
So here is the frittata using veggies and herbs
a la my farm garden.

Sunday Morning Frittata with Chorizo
the oven does alot of the work for you…..and fast!

Ingredients:

2 tablespoons coconut oil

1/2 -1 lb. chorizo sausage uncooked ( I used veal chorizo)

1 small sweet potato, scrubbed and shredded (about1 cup)

1/2 large yellow bell pepper sliced

1/4 cup of yellow or white onion

8 large pasture raised organic eggs

1 tsp. coconut milk

1/4 tsp sea salt

2 roma tomatoes sliced, (even 9 or 10 small grape tomatoes sliced is fine)

Garnish: avocado slices and fresh chopped herb of your choice, cilantro, sage, basil

the marriage:

Preheat the oven to 350 F.

Heat the oil in an oven safe skillet over medium heat.

Add the sausage, sweet potato, yellow pepper, and onion and sauté apx. 5 min.

(I browned the sausage first, and added the rest for a sauté of 5 min.)

Beat the eggs with the coconut milk and salt, then pour into the skillet and cook for 2 minutes

Just pour evenly, no stirring or turning…….just easy

Arrange the tomato slices in a circular pattern on top of the eggs. (I added1 cup chopped spinach first)

Place the frittata in the oven and bake for 12 minutes.

Serve with the avocado and sprinkle with the torn herb

**I would add some “smashed garlic with sea salt”, we tend to thrive on alot of garlic!

And if you like hot peppers, I would do either of the next suggestions for a little “tickle” for your taste buds.

Just chop one hot pepper, could be cayenne, our personal favorite that we grow, or jalapeño or a small Tai pepper. I seed them mostly and chop finely with sea salt.

Add 8-10 sliced grape tomatoes. Toss some of this on each slice of the Frittata.

Or do all of the above except sauté with 1 teaspoon grass fed butter or oil in a small skillet for a minute and then add 1/4 to 1/2 cup of full fat coconut milk or unsweetened almond milk and stir till thickened slightly. You can add some(grass fed) grated cheddar to this or just spoon it as is over… anything really. Just delicious!

Oh! Don’t ever breathe over a skillet with hot peppers cooking or you will choke a bit and or sneeze, depending on your particular physical make up. Experience is our teacher, right?

I think it took me longer to write out the recipe for you than it did to make it.

So, hope you try this, it will work for any “busy girl for a paleo world”.

And, that’s Lunch

and thats lunch

All right, one last one for today.
Lunch kind of just happened today, but happened really well!

So, I posted earlier about a little cucumber veggie salad that I like alot made with chopped veggies, mayo, Sunny Paris Seasoning, fresh garlic, S&P and a little vinegar. Well, the nice thing about that mix is it gets better as it sits, and I had a little (very little!) left over last night, and I kept it! I decided to make a salad at lunch and a sweet potato and a little leftover grilled chicken.

I just made a salad with spinach and lettuce leaves. Added a little more veggies (more radishes, carrots, a stalk of hearts of palm) and a tiny bit of organic feta cheese (goats). I hit the whole bowl with a small dollop of mayo, a little more vinegar, and dumped the remainder of last nights salad on top! mix mix mix . wow and WOW! look at that plate! I sort of went into a trance while I was eating away, ended up not even eating much of the chicken and of course devoured that tater!

So this I guess is kind of a recipe? More of a guideline of how quick and easy paleo lunches can be! Keep easy things on hand like leftover proteins, lettuce, fresh organic veggies, and a fresh jar of your home made paleo mayo at all times!

Hope you like my pretty plate, I know I did!

Inspired Italian Meatballs

italilan meatballs

I am a huge fan of Michelle Tam of http://www.nomnompaleo.com and book, Nom Nom Pale, Food for Humans. She was the first paleo blogger I found when I did my first Whole 30 about two years ago. I loved all of the things she made and the fact that she is a mom of two boys and works full time and seems to truly love food! Everything I have ever made from her blog or book has had such depth of flavor, just amazing food!

Well, I had a pound of ground meat on hand and wanted to make one of her meatball recipes, but she used veal, and seasonings that lended themselves to veal like basil. I had beef…so I ran with that using her recipe as a base to stem from.

They turned out light and airy and so flavorful!

Here is what I did:

Place all of the ingredients below in a mixing bowl and mix with hands:
1 pound organic grassfed ground beef (would be good mixed with pork)
1/2 finely chopped onion
4 cloves of garlic, finely minced
1 egg, beaten
1/4 cup chopped italian parsely
1 tbsp italian seasoning
1 tsp coarse sea salt
1/4 tsp red pepper flakes
1 tsp oregano
1/4 tsp fresh ground black pepper
1 cup garlic cauliflower mash (Steam 1 head of cauliflower cut into florets with 5 cloves of garlic for about 10 minutes. Pulse through the food processor until smooth with 2 Tablespoons ghee or butter from a grassfed source)

Shape into golf ball sized meatballs. Brown in a good skillet over medium-hi heat in a mix of ghee or butter and coconut oil for 2-3 minutes per side, keep turning until browned all over.

You can sauce these up so many different ways or just eat on their own! Easy stuff!
We ate with the remainder of the cauliflower mash on the side and a chopped veggie salad.

Let me know what you think!