Pork Fried "Rice"

This is a great way to use up left-over pork. It's also a great way to get your family to eat LOTS and LOTS of veggies. 

Ingredients:

8-12 oz. pork, diced

1 can sliced water chestnuts

1 head bok choy, roughly chopped

2 carrots, quartered length-wise and sliced 

1/2 zucchini, chopped

1/2 c. green onions or regular onion

olive oil

2 eggs

coconut aminos

fish sauce

garlic (fresh or powder)

ginger (fresh or powder)

salt

pepper

"riced" cauliflower

sesame oil

Chop up your veggies and your pork. 

Cook your pork (or warm up leftover pork--which is what I did).  Cook in some olive oil, fish sauce, and coconut aminos.  I just drizzled some of each over the top of the pork in the pan. Remove from pan and set aside. 

Saute your veggies in 2 batches.  In the first one, cook the carrots, zucchini and onions together.  The second batch will include the bok choy and water chestnuts.  The first batch will take a little bit longer to cook until tender.  (Thinking back on it, I would probably cook the zucchini with the bok choy rather than the carrots.)  Set the veggies aside.

In a bowl, whisk eggs, a dash of coconut aminos, some salt, pepper, garlic and ginger all together.  Scramble in the same pan used to cook everything else.  Set aside and make sure it's cut up pretty small. 

Add your "riced" cauliflower to the pan.  Pour a little more coconut aminos on here, and some of the other spices if you think it's required.  Mix all the veggies and meat in.  Cook for a couple minutes until the cauliflower is tender and everything is heated back through.  Drizzle with sesame oil. 

Enjoy!  What veggies and meat do you like to throw in your fried rice?

Apple Cinnamon Bread

And the Christmas decor goes up!  Christmas is huge in our family.  We love celebrating what it means.  On my husbands side, even the decorating is huge!  Every year, the Friday after Thanksgiving, is a huge decorating party.  My sweet mother-in-law loves this so much--and so do I!  We get together starting first thing in the morning.  All the ornaments are laid out.  Christmas tree goes up.  Everyday dishes are put away and the Christmas Spode dishes come out.  Soaps are swapped out.  Candles are changed.  Stockings are hung.  The Christmas Village is built.  Christmas music is played for all to hear.  Wassail is a brewing to sip on all day long.  Hot Coco is ready to make in the Keurig. Holiday munchies, such as Cranberry Salsa with crackers, cheese and crackers, and sweet breads sit out on the counter to much at throughout the day.  Some years we are lucky and have cold enough weather to bundle up in sweaters and warm fuzzy socks sipping warm drinks all day long with the fire place blazing.  And... then there is this year with a high of 83*.   But that's beside the point.

So while there will be things that I can enjoy food wise, there may be things that I cannot enjoy as well.   But, this year, along with all the other typical goodies, there will also be my Apple Cinnamon Bread.  My GRAIN FREE Apple Cinnamon Bread.  Oh so yummy.  I maybe enjoy it a little bit too much.  You want the recipe?  Ok.  (It's a good one.)

Grain Free Apple Cinnamon Bread

Dry

1/2 c. sifted coconut flour
1/4 c. pecan/walnut meal
1/4 c. FINELY chopped pecans or walnuts
1/2 t. baking soda
1/2 t. salt
1 T. cinnamon

Wet

3/4 c. apple pulp
PLUS 
1/2 c. fresh apple juice
{OR}
1 c. apple sauce

2 eggs
1/4 c. honey
1 1/2 t. vanilla
1/2 t. cider vinegar

Preheat your oven two 350*.  Grease two mini loaf pans or one large loaf pan with some coconut oil.  Combine all the dry ingredients in a large bowl.  In a smaller bowl combine your wet ingredients.  Make sure your oven is preheated at this point!!! Combine wet and dry ingredients together thoroughly, pour them into your pans, and place in the oven.  Do this process as quickly as you can!  This is important because the reaction between the vinegar and baking soda is the primary rising agent.  Bake for 35 minutes for the two small loaves or 45-50 minutes for the large loaf.   Pull out of the oven and enjoy a wonderful holiday bread!

Let it cool in the pan for a couple of minutes.  Cut around the edge of each loaf with a knife, and flip them out of the pans onto a cooling rack.  Let the cool completely and then wrap them in plastic wrap and store in the refrigerator.   To enjoy a slice later, cut off a piece and place in the microwave for 10-20 seconds to warm.

Cranberry Orange Nut Bread (Grain Free!)

Oh how I love fall.  And YES! Fall goes through Thanksgiving!  I am one of those people who could completely skip over Halloween, simply celebrating the season of Fall, and then jump right into Thanksgiving celebrations.  Thanksgiving is a holiday, right?  Sometimes I think stores (and people) forget that.  I know that you should be thankful year round, but there isn't anything wrong with having a time set aside to really focus on that.  I also love how Thanksgiving sets your heart and mind up so well for the Advent Season.  Heading into the Christmas season with a THANKFUL heart is totally good and appropriate.  After all, what greater thing should we be thankful for than what the true meaning of Christmas is?  Jesus Christ entered into His earthly form so that 33 years later He could DIE for our SINS once and for all.  I think that's pretty amazing and we SHOULD be thankful beyond anything else for that gift.

I love the cultural stuff about Fall too.  Especially the food.  Oh the food is yummy!  Let me say that the past 30 days were incredibly difficult to not have a ton of my favorite baked goods.  I did it... mostly.  But I did figure out a way to make one of my favorite holiday breads that is Paleo.  Oh Cranberry Orange Nut Bread... you are so tasty.  So, without rambling on any longer, let's get to the point.

Grain Free Cranberry Orange Nut Bread

Dry

1/2 c. sifted coconut flour

1/4 c. finely shredded coconut flakes

1/4 c. almond meal

1/4 c. finely chopped walnuts or pecans

1/2 t. baking soda

1/2 t. salt

1 1/2 c. washed and dried fresh cranberries, halved

1/2-3/4 c. walnuts, coarsely chopped

Wet

3 eggs

2/3 c. orange juice

1/4 c. honey

1 1/2 t. vanilla

1/2 t. cider vinegar

Preheat your oven two 350*.  Grease two mini loaf pans or one large loaf pan with some coconut oil.  Combine all the dry ingredients in a large bowl.  In a smaller bowl combine your wet ingredients.  Make sure your oven is preheated at this point!!! Combine wet and dry ingredients together thoroughly, pour them into your pans, and place in the oven.  Do this process as quickly as you can!  This is important because the reaction between the vinegar and baking soda is the primary rising agent.  Bake for 35 minutes for the two small loaves or 45-50 minutes for the large loaf.   Pull out of the oven and enjoy a wonderful holiday bread!

Let it cool in the pan for a couple of minutes.  Cut around the edge of each loaf with a knife, and flip them out of the pans onto a cooling rack.  Let the cool completely and then wrap them in plastic wrap and store in the refrigerator.   To enjoy a slice later, cut off a piece and place in the microwave for 10-20 seconds to warm.

What are some other favorite holiday "treats"?

Pumpkin Bake

I love Pumpkin Pie for Thanksgiving, and LUCKILY my whole30 will be over in time for me to get some sweetened, creamy pumpkin pie.  I'm so excited to try this Pumpkin Cheesecake Pie!  Not only is my whole30 over, but Thanksgiving is my dairy reintroduction day!

However, as soon as Fall hit, I was sure in the mood for some pumpkin something.  This was a delicious snack and breakfast.  Oh my!  It hit the spot.  So, if you are trying to figure out something to make in place of a pumpkin pie, this is just the thing for you!  Oh, and P.S. My 1-year-old little girl just gobbled this up!

1-15 oz can pumpkin puree

1 c. coconut milk

2 eggs

2 T. pumpkin pie spice

2 t. cinnamon
2 T. honey (optional-omit for Whole30)

Preheat oven to 350*.  Blend all of the ingredients together until fulling incorporated.  Pour into 6- 1/2 cup ramekins.  Bake for 30 minutes or until set and an inserted knife comes out clean. 

Sausage Stuffed Squash/ "Squasage" Casserole

The ingredients for these 2 recipes are identical.  It's really just a matter of preference in how you'd like to serve them.  Is it going to be a main dish, or a side?  Just for 4, or a group?  These are both "hurry it up" type meal.  You can revise it to just the ol' cook in the oven method if you'd like to, but I rarely allow myself enough time for that unless I'm really on top of the ball.

2 acorn or 2 butternut squash
1 lb Italian Sausage (store-bought or homemade)
1 carrot, chopped finely
1 stalk celery, chopped finely
1/2 red onion, chopped finely
2 T. Italian seasoning
Salt
Pepper
1 egg
1/4 c. fresh parsley, chopped finely
Olive Oil

Sausage Stuffed Squash 

Cut, seed, and peal the butternut or acorn squash.
(Save the seeds for pepitas!) I used a butternut squash and sliced the top solid part and set those aside. Place the two squash "bowls" into a microwavable glass dish (such as pyrex) with a 1/2" of water.  Microwave for about 5 minutes, or until tender, but not too tender.

In a frying pan, mix the sausage, carrot, celery, onion, Italian seasoning, salt, and pepper.  Cook until sausage is done. Add 1 egg and scramble the mix (it should not be very egg-y).  Add the parsley and drizzle with a little more olive oil.  Scoop into squash bowls and broil in the oven for about 5 minutes, or until nice and hot and the meat is slightly browned.

With the slices of squash, you should microwave those on a microwavable, oven-safe plate or tray (I used my small stone). Make sure they are covered  Drizzle with olive oil, salt and pepper, and broil along with the sausage bowl.

Serves 4 as a main dish this way.

"Squasage Casserole"

Prepare your butternut or acorn squash, by cutting in half, seeding, and peeling.  Cube the squash, place in a dish, and microwave, covered, for about 5 minutes, or until slightly tender.  (This can be shorter or longer depending on how much time you have.

Prepare the sausage the same way as above.  Mix with the squash cubes, place in a casserole dish, and bake until heated through, squash is completely tender, and ready to serve.

This way is great as a side!

Enjoy your Squasage! 


What other sweet or savory squash sides do you enjoy for the holidays?

10 uses for Leftover Sweet Potatoes + Pan Fried Sweet Potato Dollars

Leftover baked sweet potatoes are wonderful.  They are so versatile. Here are just a few ways that you can use leftover sweet potatoes. (I'm sure these ideas would work for regular baked potatoes as well.)

1)  Eat them as a baked sweet potato again This one seems kind of boring... so let's make the rest of them a little more fun.

2)  Twice baked sweet potatoes  (check out this yummy recipe!)

3)  Make crispy baked potato bites  Simply cut them into bite-sized pieces, smash them down, drizzle with olive oil and either sweet or savory spice/herb blends and make something similar to these wonderful bites.

4)  Mashed Sweet potatoes Scoop the potato out of the peel and add a sweet or savory twist.

5)  Use them as a topping for Shepherd's Pie  A good fix for some much wanted and needed comfort food on a brisk day

6)  Omlet filler Chop it up and throw it inside an omelet along with any other leftover veggies you have.

7)  Sweet potato empanadas (Paleo Empanada Pastry Recipe, Filling Recipe which is easily adaptable for Paleo)

8)  Add to an already cooked up beef stew or soup  Adds another flavor to the soup.  Leave them as chunks, or mash 'em up to use as a soup thickener.

9)  Sweet potato pancakes like these!

10)  Pan Fried Sweet Potato Dollars:

Ingredients
cooked sweet potatoes
olive oil or coconut oil
salt/pepper  or cinnamon and nutmeg
cayenne pepper (optional)

Cut the leftover baked sweet potatoes into 1/8" to 1/4" slices.  Take off peel if you wish, but it's not necessary.

Heat a pan with oil (just coating the bottom evenly) to med. to med-high heat.  Place potatoes in a single layer in the pan.  Sprinkle with either salt and pepper or cinnamon and nutmeg (just SPRINKLE) depending on whether you would like more of a savory sweet potato or sweet sweet potato in the end.  Add a TINY dash or cayenne pepper over the potatoes if you would like a little kick.  YES! Even with the sweet ones.

Once the potatoes are golden brown on the bottom, flip each one and let it cook to perfection.

YUM!  This makes a great side to go along with your eggs in the morning.  It also would be great paired with pork medallions or a chicken dish!  I suppose you could eat these alongside pretty much any meat and veggie!  SO TASTY!

Sweet and Zingy BBQ Sauce

Today I had the privilege of helping my dad celebrate his birthday!  I love family gatherings because no matter what stage in life you're in, you always come together and have a good time.  Doesn't it seem like with certain friends it's hard to get together if your life stages to line up?  Yes, with true friends some things never change and it doesn't seem to matter.  But with "convenient" friends, a change in the friendship is bound to happen.  Once you're married, dynamics often change around friends that aren't married.  Once you have kids dynamics usually change around friends around friends without kids.  It's just a part of life.  With my family, on the other hand, this NEVER happens.  They are always absolutely thrilled for each new stage of life that I enter, and I them.

Then there's the food.  I absolutely love food, and it makes it even better to eat it with those I love.  So, tonight, we did exactly that.  We all loaded up to my mom and dad's house, where my mom had prepared an amazing meal.  It was really much more of a feast.  Oh the bountiful goodness of all the food and fun that surrounded us.   

On the menu:

Fruit Salad- cantaloup, honey dew, strawberries, pineapple, grapes

Salad- lettuce, cucumber, carrots, tomatoes with a variety of dressings (I chose olive oil/vinegar)

Broccoli and Carrots- boiled and lightly salted

Parsnips- boiled, cooled, then sauteed with olive oil, salt, and pepper

Coleslaw (Not legal for me, but looked good)

Bread (Again, looked good, but not on my plate)

French Fries (I had just a few)

Chicken- marinated in olive oil/vinegar, garlic and herb seasonings

Baby Back Pork Ribs- cooked to melt-in-your-mouth status in the crockpot, sitting in an this amazing

                Sweet and Zingy BBQ Sauce, with extra on the side to smoother the ribs in.  

Brownies and Ice Cream for dessert (I graciously passed, although they smelled incredible!)

I, perhaps, ate a little too much as we started eating before 6 p.m. and it is now 9:03 and I am sitting her still full to the brim.  But oh goodness.  The sauce was great on the ribs and on the chicken.  It was one of those sauces where it would have been a very sad thing to see even the smallest amount left on the plate.  Every drip really needed to be eaten.  So, I did my duty and soaked up the last of it with some more broccoli, carrots, and parsnips.  What is the recipe for this sauce?  Well, let me first say that my mom is the genius behind this one.  She knows that I love ribs.  She also knows that my hubby doesn't love them as much as I do, so I don't cook them very often.  Sweet Baby Rays BBQ sauce, although very tasty, is not a good choice of sauces for me to eat.  So, she decided to be amazing and make one up that I could have--on Whole30--and it tasted IN.CRED.I.BLE.  

Without further ado, Mama J's amazing recipe:

Sweet and Zingy BBQ Sauce

1-15 oz. can tomatoes

1-8 oz. can tomato sauce

4 cloves garlic, crushed

1/4 c. onion, diced

3/4 t. paprika

3/4 t. cayenne pepper

2 T. olive oil

2 T. vinegar

1/2 c. diced pineapple

1/2 c. diced apple

Combine all the ingredients and simmer on medium-low for about 30 minutes.  Blend, in a blender or with a handheld immersion blender, until smooth.  Serve over ribs, pulled pork, chicken breasts, chicken wings, or any other meat you would pair with BBQ sauce. Oh, and make sure to enjoy and lick those fingers clean.

Zucchini "Pasta" (Without Any Fancy Tools)

To make Zucchini "Pasta", all you really need is a zucchini (actually, I had a Mexican squash, which is pretty much equivalent to a zucchini), a knife, and a cutting board.

Wash your squash.  Slice them thinly.  Stack the slices.  Slice thinly again.  What you should have are nice julienned squash without having a nice dent in your wallet.  No need to spend money on or find a place to store one of those spiffy spiralizers.


To make the "pasta", I put it in the skillet with a nice drizzle of olive oil, a generous portion or garlic, as well as some salt and pepper to taste.  Saute on low until tender and heated through, but not over done.
No one likes over done "pasta".  : )

Serving Suggestion:

Serve under Karissa's Meatballs, smothered in Karissa's Zesty Coconut Sauce.  Enjoy!

Karissa's Meatballs

The other day my friend Karissa posted her tantalizing meatball dinner on facebook.  It sounded so delish that I just had to have the recipe.  After I made up a batch and tried a few of them for lunch, I asked her if I could post the recipe--she was gracious enough to allow me to share it here!

Karissa's Meatballs

2 lb. lean ground beef
1 lb. sausage
2 eggs
1 minced onion (mine was kind of small)
1 minced bell pepper (I used 1/2 of a pepper)
6 minced baby bella mushrooms
2 T. dried basil or 1/2 c. fresh (approx. measurement before mincing)
4 cloves minced garlic
salt
pepper

Combine all of the ingredients well and form into meatballs, either the size of golf balls or slightly larger similar to that of a racquetball.   It makes about 4 dozen golf balls and 2 dozen racquetballs.  Bake at 400* for 15 or 25 minutes, relative to the size you formed your meatballs, flipping once half-way through baking.  Pour off undesired grease and broil for up to an additional 5 minutes making sure they don't burn.



(Note: If frozen, place in the oven at the beginning of the preheating cycle or let thaw for about an hour before ready to bake them.)

I'm so excited to now have 4 dozen of these little suckers stocked up in my freezer to make an amazing meal for my family on those nights that I haven't planned well for dinner, time gets away from me, or I simply want an easy dinner.

Update: I no longer have 4 dozen in my freezer due to the fact that we devoured several for dinner tonight.  They were excellent.

I suggest pairing them with Karissa's Zesty Coconut Sauce over Zucchini "Pasta".  You won't regret it.

Karissa's Zesty Tomato Coconut Sauce

This is an easy sauce to put together with very few ingredients.  I suggest that you enjoy sooner rather than later.

Karissa's Zesty Tomato Coconut Sauce

1 lb. tomatoes, blanched to remove skin
1 can coconut milk
1 can Rotel
1 can tomato sauce
1 T. Italian seasoning
1 t. garlic powder
salt
pepper
dash of cayenne pepper

(Italics not in Karissa's original recipe.  I added them to the batch I made.)

Combine all ingredients and blend well until smooth.  Bring to a gentle simmer and thoroughly heat through.  If you would like, let reduce until desired consistency is reached.

Serve over Spaghetti Squash or Zucchini "Pasta", along with Karissa's Meatballs, and enjoy!

Go ahead and make a large batch and put some in the freezer to go along with the extra meatballs you have!  Or you could enjoy a week of easy lunches for work.  

Mayonnaise

Dear Mayonnaise,

How I thought you would be easy... especially if I followed the directions EXACTLY.  Well, you didn't end up working that way.  You ended up being kind of tricky.  I know you like to go slow, and you really like to take your time when mixing your eggs and your oil.  I now know that going slow is not the only thing I have to do.  I have to really pay close attention to how you two are getting along.   You need just the right amount of eggs (and lemon) to just the right amount of oil for the relationship work and not break apart.  If one over-powers the other, it just doesn't work.  You won't come together into one perfect union.  You break up and become an oily-gloppy mess.  I think I'm understanding this better.  Thanks for the learning experience.

Sincerely,
Me

The recipe I initially used (from "It Starts with Food", and can also be found on whole9life.com) said to use:

1 egg
2 T. lemon
1/2 t. salt
1/2 t. dry mustard powder
1/4 + 1 c. light-tasting olive oil

Well, from my experience, there is just too much oil.  The first time I made it, I didn't wait the full thirty minutes, so I thought it was my fault.  The second time I timed everything and poured the oil extremely slowly.  At one point, I thought to myself, "It doesn't seem to be mixing as well any more." About 3 seconds later, the mixture broke leaving an oily-gloppy mess.  I was pretty sure I had it figured out now, so I tried one more time.

Olive Oil Mayonnaise

1 egg + 1 yolk

1 T. lemon

1/2 t. salt

1/2 t. dry mustard powder

1/4 + 2/3-3/4 c. light tasting olive oil

Place the egg and lemon juice in the blender.  Cover for 30 minutes.  (After looking at a few different sites, I gathered that this step is to allow the acid in the lemon juice to kill off potential bacteria found in the raw egg.  The egg should also be at room temperature to emulsify with the oil more effectively.)  

Add salt, pepper, and 1/4 c. oil and blend until all the ingredients are combined.

While the blender is on at medium speed, take the remaining 3/4 c. oil and pour in as small of a stream as possible into the mixture.  Allow it to fully combine.  At the point at which you think you see the oil starting to settle at the top and not mix well, stop pouring the oil.  I had definitely added more than 2/3 c. more, but not the full 3/4 c. The varying amounts probably has to do with various sizes (slightly) of eggs, the temperature of the eggs and the oil, the speed at which you pour, etc.  It might take a couple of batches, but it really isn't difficult to make it.

Use the mayonnaise in:

Coleslaw Dressing

Ranch Dressing

Guacamole (add 1-2 T. to make it EXTRA creamy and smooth) 

or in any other way you would typically use store-bought mayonnaise

Beef Soup/Stew

2-4 T. arrowroot powder*
salt and pepper to taste
2 lbs of stew beef, bite sized
2 T. Ghee
a small handful of mushrooms, finely chopped
3 cloves minced garlic
3 stalks celery, diced
3 carrots, diced
2 white sweet potatoes (or white potatoes*), largely diced
2 cups pearled onions (or 1 whole onion, roughly chopped)
2 T. tomato paste
4-6 cups of beef broth

*Controversially Paleo, and Whole30... make your own judgement call here.  I chose not to use it today.

IF using arrowroot powder, mix powder with salt and pepper coat bite sized pieces of beef.  If not, skip to the next step.

Heat large (or dutch oven) over medium-high heat for a couple of minutes.  Add ghee, beef, salt and pepper.  Brown on all sides well.

To the meat, add mushrooms and garlic and saute for a couple minutes until softened.

Add celery, carrots, sweet (or white) potatoes, onions, tomato paste, and beef broth.  Simmer for as short as 30 minutes (beef will still be somewhat tough) or as long as a couple of hours.

If you use arrowroot powder, this will thicken it making more of a stew.  However, for Whole30, it will remain more soup-like.

SO yummy.

Mexican Chicken Lime Soup

It's the time of year that really should qualify as good soup weather.  Well, in some parts of the country it is still quite warm... like where I am.  However, for me that does not change the fact that I am hungry for soup.  So I decided to make a batch of this soup and it ended up tasting SO yummy.  This really is a simple recipe.

Mexican Chicken Lime Soup

1/2 red pepper, diced

1/2 onion, diced

2 cloves garlic, crushed

2 T. cooking fat (Ghee is what I used this time)

salt and pepper to taste

2 cans of diced tomatoes 

2 c. shredded chicken

2 c. chicken stock

3 1/2 T. Mexican Spice Blend 

Juice of 1 lime

Place red pepper, onion, and garlic on a pan and pour melted ghee over it. Salt and pepper it to taste.  Broil this for about 20 min.  (This step could be simplified by sauteing the vegetables in the soup pot until they are soft; however, roasting them under the broiler first adds a depth of flavor.)

While they are roasting, cook your chicken and shred it.  Since I happened to make the stock today as well, I was able to get 2 cups of meat off of the chicken carcass.  They were super tender and fell apart into an amazing consistency in the soup.

                       

                       

In a pot, combine peppers, onions, garlic, tomatoes, chicken, broth, spices, and lime juice.  Stir until mixed well and simmer until warmed through or ready to serve.

Topping ideas:

Avocado Lime Dressing (minus the water)

Shredded Lettuce

Salsa/Pico De Gallo

Cheese*

Sour Cream*

Corn Chips*

*NOT Paleo/Whole30 approved (I added these for my husband.) 

Mexican Spice Blend

Mexican Spice Blend can be used as a rub for chicken, a spice blend to add a twist to your morning eggs, or to flavor soup, such at the Paleo Mexican Chicken Lime Soup.  It is super simple to make!

1 T.     Paprika
2 t.      Cumin
2 t.      Oregano
2 t.      Onion Flakes
1 t.      Garlic powder
1/2 t.   Coriander powder
1/4 t.   Cayenne pepper (more if you want it spicier)

(Note: There is no salt in the recipe, so add salt to taste depending on what you are using it for.)

Mix it all together.  You can make it in a big batch to save it for later.  (A single batch is used in a single batch of the Mexican Soup.)

Spicy Italian Beef Sausage

2 lb. ground beef
3/4 t. salt
1/2 t. black pepper
3 t. paprika
1 1/2 t. Italian seasoning (or mix your own)
2 cloves fresh garlic or 2 t. garlic powder
1/2 to 1 t. crushed red pepper flakes (depending on how much pizzazz you want to add)
1 egg

Mix and mix and mix some more.  Done.

Cucumber and Tomato Salad

This simple salad is SO tasty and SUPER refreshing!  All you need is cucumber, tomatoes, black olives, feta cheese, coarsely ground black pepper, a little salt and olive oil.  Toss all of the ingredients together and enjoy!  It's so easy because the proportions are all up to you.  If you like hothouse cucumbers the best, use those.  Grape tomatoes?  Ok. Roma tomatoes instead? That works too. Minced black olives instead of sliced?  That's fine.  Plain Feta or Garlic Herb Feta?  Either will work (or leave out for paleo).  So fresh. So tasty. 

Enjoy!

Homemade Peanut Butter Cups

Who doesn't love the peanut-buttery goodness of peanut butter cups?  I, for one, LOVE them... they are pretty easy to make too.  They just take a little time.  Here's what you need:

2 c. peanuts

2/3 c. powdered sugar

chocolate chips (can be dairy free)

silicon trays (any shape)

CLEAN paintbrush (high quality)

sprinkles (optional)

In a food processor, combine peanuts and powdered sugar.  Blend until right before it turns creamy (so that it's texture is similar to Reese's Peanut Butter). 

I decided to use heart silicon trays. 

Melt the chocolate.  

Paint the chocolate into the trays to generously cover.  Refrigerate this until solid. 

Pack it full of peanut butter and paint chocolate on top of peanut butter.

This is when you should put the sprinkles on.  

Refrigerate these again until they are totally firm all the way through. 

Pop them out of the tray. 

Wrap with foil to store more easily. 

Enjoy!

Pizzazzy Marinara

The hubby and I have one particular Pampered Chef recipe that we really enjoy: Penne Al Fresca.  It's a super easy recipe that is made the the Deep Covered Baker in the microwave.  It's pretty flavorful, but the sauce can also be somewhat watery. I was going to make that tonight, but then I decided that I wanted to add a little something extra to the sauce... a different flavor... and I wanted to cook it down so it would be a little bit thicker, so this is what I came up with. 

a little oil

2 c. tomato

4 cloves garlic

2 t. Italian seasoning

1/4 t. cayenne pepper

1/4 c. white wine, water, or chicken stock

1 c. chicken or vegetable broth

2 T. tomato paste

3/4 c. 1" diced red and yellow bell peppers

2 T. fresh basil

1/4 c. grated fresh parmesan cheese (optional)

First put the oil, tomatoes, and garlic in the pan over medium heat.  Cook the tomatoes down and use a potato masher to break them up.  Add Italian seasoning, cayenne pepper, wine, broth, tomato paste, and bell peppers to the sauce.  Simmer for 1/2 hour or so to allow some of the liquid to evaporate and let the flavors meld together.  Add the basil and the parmesan cheese.  Simmer until desired consistency is reached.  Serve over favorite type of pasta or, even better, Spaghetti Squash or Zucchini "Pasta". 

I wasn't very good about taking pictures tonight... but it was indeed delicious.

Enjoy!

Honey Chicken

Ingredients:

2/3 c. honey

1/2 c. lime juice

2 T. soy sauce or coconut aminos

2 t. sesame oil

2 dried red peppers, crushed (~1 T.)

Combine all of the ingredients and heat over medium until the honey has melted.  The soy sauce acts as the salt and the red peppers are the pepper, so feel free to add more or less of these ingredients to taste.

I used about 10 chicken tenders and poured half of the marinade over the chicken and poke the chicken to allow the flavors to mingle.  Let this rest for about 30 min. (Set the rest of the marinade aside to serve with the meal and/or use as a dressing later.)

Place the chicken on a broiling pan. I don't have a broiling pan, so I just use cooling racks over a baking sheet. Bake it at 375* for about 12-14 minutes.  About every 4-5 minutes, I spooned over some of the marinade.  Since it was going to cook, I used the marinade that the chicken had been in, however the last time you coat it right before serving, make sure to use the fresh marinade so that it is not contaminated with raw chicken.  I served the chicken with green beans and coconut rice.  

Mmmm. 

Cut any leftover chicken up over some fresh romaine lettuce.  Use the remaining marinade as the dressing.  If you desire, saute some Ramen Noodles and almonds together for just a few minutes with some butter until golden and use them as the croutons on the salad.  Enjoy your leftovers as new meal!

Enjoy!