Every. Single. Recipe-Cha Cha Cha!

pepper plate
Let me start off by saying, “mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm”. That is technical jargon.
I am beginning to think Ms. Barajas may have a calling in the savory world!
Of the handful of savory recipes she has in the book, they are all knock-outs so far!
Chiles Rellenos. I can honestly say I have never made this before. But have certainly enjoyed it in many a Tex Mex restaurant! I have lived in Houston, TX my whole life and am spoiled for mexican fare for sure! So I don’t usually even bother with it at home, it is too easy to go get some. But since going paleo, it is not so easy. You know the cheese does not come from a grass fed source, nor the meats. You can count on pretty much nothing being organic, although some of the newer, trendier spots are catching on!
So being a lover of spicy cheesy goodness, let’s give it a whirl, shall we?

I certainly have never purchased these little beauties before….it was fun picking them out!  and handling them!  And prepping them, which was just simple!

poblanos
As the peppers par boiled, I followed her directions for the meat mixture which came together very quickly as well! I admit…I did add a couple of things, which I think is appropriate with a canvas recipe such as this one. She gives you a tasty, simple version…how far you jump from there is up to you! I really love to see tomatoes in the meat, so I added some fresh pico de gallo, a handful of cilantro and some fresh chopped garlic. The recipe assembles super easy! When layering, I admit, I did add a handful of grated pepper jack between the layers as well as what is called for on top. (Note – I cannot find sliced pepper jack from a grass fed source around here, however, I love Rumiano’s brand grassfed cheeses…I used a block of their pepper jack and grated the whole thing….some for the middle layer and the rest on top. MMM cheesy!).

It only takes about 20 minutes in the oven to heat through, cheese melty and golden….while it was in the oven I whipped up some fresh quacamole with EXTRA lime juice…the citrus-y tang of the guac was perfect with each bite of the Chiles Rellenos…and this dish was fantastic!  In fact, plenty for 4 people,  or in my case leftovers for 2, yay!  Except for when your husband decides to go and get a full 2nd helping!  Then it becomes my lunch later in the week  (today!!!).

Make this….you can really push it a number of different ways!  It is not overly spicy, just tasty!  If you want spice, add some peppers, or salsa, or red pepper flakes to the meat mixture.  A spanish cauli-rice would be great alongside as well!

Let me know what you think after you make it!  And you SHOULD make it!  Clean Eating with a Dirty Mind…in the first chapter…hurry!  It is too delicioso not too!

Kristen

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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!