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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Every. Single. Recipe. – Two-Fer! Spicy Chipotle Dishes from Clean Eating with a Dirty Mind! And a MAYO bonus!

hot dishes
This is where the spicy delicious lives!!! Right here!

So clearly it did not take me long to figure out of the very few non-dessert type recipes, these two needed to be taken on as quickly as possible!

Chipotle Cole Slaw (page 86) and Chipotle Chicken Salad (page 102) are both big winners!  Not only do they big time deliver on that smoky, spicy goodness of Chipotle pepper deliciousness, but they are quick and easy recipes!  Both would be great for a crowd or kept on hand for quick lunches during the week!

slaw

The slaw is VERY spicy!  In fact, I may have to tone down the amount of pepper in my next batch, but what a great twist to cole slaw!  I added extra lime juice to help tame the heat…i think serving a few slices of fresh avocado along with it would be great!  (slaw is on the left in the pic above and also on the left).

The chicken salad is fantastic!  This is the spice I am always looking for in chicken!  I decided to serve with cold grapes and apple slices, because I wanted to see which would be better along with that heat, plus I love a little fruit in my chicken salad.  Grapes were the winner for me, although the apple was very good with it to…would even be nice with either one diced up and tossed in at the last minute!

chicken salad prep chicken salad

You will notice that dollop of mayo in the chicken salad prep pic above…this is the mayo from the book as well…(Easy Immersion Blender Mayonaise, page 78).  This is a nice mayo, more mustardy than my basic mayo (it’s on the blog as well).  Simple ingredients, simple process with the immersion blender.  My tip here?  When you use an immersion blender, it eliminates the need for the slow drizzle of the oil into the mayo.  Dump all your ingredients in, including the oil, and put the blender wand all the way in to the bottom of the jar and blend continuously until you have the consistency you want.  Easy!

mayo one mayo 2

So that’s it!  Three great recipes from Clean Eating with a Dirty Mind  (Vanessa Barajas) in one hit!  All three are simple and delicious!  You should definitely give these a try…

Let’s see…that puts my count at 4/152  (4 recipes completed out of 152)!  Every. Single. Recipe!

Let me know your thoughts, comments, questions…or if there is a recipe out of the book you want to see sooner rather than later!!

Keep cooking!

What Lies Beneath

eggs and spfritterseggs and sp fritters 2

What lies beneath that glorious fried egg and bacon is a little something I call a spicy sweet potato fritter!
(I know, my second fritter post today..I suppose I had fritters on the brain all weekend!)

I love crispy potato anythings with eggs for breakfast, and was craving a hash brown, or something similar…

here is what happenned:

Spicy Sweet Potato Feta Fritters

In a bowl, mix together:
-1 small sweet potato, peeled and grated
-1/4 red bell pepper, grated, or thinly sliced and chopped
-1 or 2 thin slices of onion, chopped
1/4 tsp crushed red pepper flakes
salt and pepper to taste
3 Tbsps almond flour
1 tsp tapioca flour
1/2 of a beaten egg (break the egg in a little bowl, beat the egg with fork, pour about half into the recipe)
1/4 cup of crumbled feta cheese (optional)

drop batter into a hot skillett with melted butter and coconut oil mixed (about 1 T each) – drop and flatten batter…about half dollar size. Smaller gives you more crispy!
about 2-3 minutes, then flip and go another 2-3 minutes.

(I fried up an egg and bacon in the same skillet and plopped them on top of the fritters. So. dang. Good!)

enjoy!

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!