Coconut-Pomegranate Bark

So my buddy Rachel shared this on Facebook and I can't remember where it came from.  Josh and I made it together and whoa!  My in-laws loved it and so did we!!!  WINNING!

Coconut - Pomegranate Bark

 

3 bags dark chocolate

1/2 cup unsweetened coconut, with more to spread on top

1 pomegranate, seeded

 

 

Melt the chocolate in a pot until smooth

 

Stir in the 1/2 cup of coconut

 

Spread the mixture on a cookie sheet

 

Top with pomegranate and shredded coconut

 

Freeze for 1-2 hours

 

Break into bark and store in Tupperware containers for up to a week! 

 

SHARE WITH FRIENDS!!!

Cranberry-Glazed Cornish Game Hens w/ Jalapeno-Bacon Brussels Sprouts

This is something I found on Cavegirl Cuisine, BUT I couldn't find quail, so I subbed with Cornish Game Hens....WHAT AN AWESOME DINNER!!!!!!  This would even be a great Paleo choice for Christmas dinner :)

Cranberry-Glazed Cornish Game Hens

 w/ Jalapeno-Bacon Brussels Sprouts

 

GLAZE:

1 cup FRESH cranberries

1 Granny Smith apple, grated

1/4 cup pure maple syrup

1 t cooking sherry

1 t nutmeg

1/2 t cinnamon

2 T orange juice, freshly squeezed

 

To make the glaze, place all the ingredients in a sauce pan and cook over medium heat, squishing cranberries as it cooks.  It takes about 10-15 minutes.  Press mixture through a mesh strainer or sieve to remove the liquid into a bowl.  Set liquid aside and discard the solid parts. 

 

BRUSSELS SPROUTS

4 cups quartered sprouts

4 slices of bacon, diced

1 large jalapeno, seeded and diced

 

CORNISH GAME HENS:

2 Hens

1 small lemon, quartered

1/2 t thyme

Salt and pepper

1/3 cup water

 

SIDE NOTE!!!!

****Since the hens take a little longer to cook, I recommend that you place them in the oven first, then add the Brussels Sprouts later on.****

 

Preheat the oven to 350 degrees and place hens on a roasting pan

 

Pat dry hens and place 2 quarters of lemon, salt, pepper and 1/4 t of thyme in each cavity

 

Brush 1/3 of glaze on hens and cover with a "tin foil tent", pour water on the bottom of the roasting pan and cook for 15 minutes. 

 

Brush another 1/3 of the glaze on the hens at 30 and then 45 minutes.  (Internal temp of  hens will need to be 165 degrees). Add water as needed to prevent the drying of the meat.

 

30 minutes into the hens cooking (what I did), place the Brussels Sprouts, bacon and jalapeno on a baking sheet and mix together well.  Place on the rack below the hens and cook for 40 minutes.

 

Remove from oven and let it rest for 10 minutes.

 

Serve warm and enjoy!

 

 

Paleo Mexican Chicken Soup

I LOVE crockpot meals...especially in the winter time :)  I got this from a cookbook on my Nook called Paleo Slow Cooking by Chrissy Gower.  I tweaked it a bit to add a little more spice and flavor! This one is GREAT to warm the body AND fill you up fast...AND it is PALEO!!!

Paleo Mexican Chicken Soup

 

1 medium yellow onion, chopped fine

4 celery stalks, chopped

5 baby carrots, diced

1 lb chicken (white and dark meat mixed)

2 garlic cloves or 1 T of garlic powder

1 jalapeno pepper w/ seeds, diced

16 ounces chicken broth

2 cans Rotel, original or mild

2 10 oz cans of enchilada sauce

1.5 t cumin

1.5 t chili powder

1/2 cup coconut milk

 

Cut up the onion, celery and carrots and place at the bottom of the crockpot.

 

Cut the chicken into cubes and place on top of the veggies

 

Add the remaining ingredients and stir well.

 

Cook on low for 7-8 hours

Roasted Citrus-Balsamic Chicken

I was looking through the website for Elana's Pantry and she has some AWESOME recipes, but sometimes here in Longview, we don't have the resources to make a lot of her stuff....so we compromise AND keep it Paleo.  This one was pretty easy and I just tweaked it a bit to make is an easy Sunday dinner!

Roasted Citrus-Balsamic Chicken

 

1 whole chicken (with all the icky stuff out of the cavity-lol)

2 apples, quartered

2 oranges, quartered

4 sprigs of fresh Rosemary

1/2 cup Balsamic vinegar

1/2 EVOO

 

Preheat the oven to 375 degrees

 

Place the chicken in a roasting pan and stuff with 2 quarters of each fruit and 4 sprigs of Rosemary.  It WILL be a tight fit so you might have to cram (LOL)

 

Place the remaining quartered fruit around the chicken

 

Brush EVOO then Balsamic Vinegar on the chicken

 

Cook until internal temp of the chicken is 165 degrees (1.5-2 hours)

 

Serve with a baked sweet potato (cook at the same time as chicken)
and fresh green beans w/ a bay leaf, salt and pepper

 

Spicy Green Beans and Baby Kale

This is a great side dish to any meal!

 

Spicy Green Beans and Baby Kale

 

1 medium onion, chopped

8 oz mushrooms

2 T EVOO

1 lb green beans

1/2 t sea salt

1/4 t black pepper

1/4 t red pepper flakes

8 oz baby kale

3 T fresh squeezed lemon juice

 

Warm the EVOO in a skillet and throw in the onions and green beans. 

 

Sauté for 5-8 minutes until slightly tender

 

Mix in mushrooms and spices and sauté for another 5-8 minutes

 

Last but not least, mix in baby kale and warm until leaves are wilted

 

Drop lemon juice in various places in the skillet and mix into veggies

Paleo Southwestern Meatloaf

This is AWESOME on a cold night in the crockpot! :)

 

Southwestern Meatloaf

 

1 carrot, chopped fine

1/2 medium yellow onion, chopped fine

2 garlic cloves, diced

1/4 red bell pepper, chopped fine

2 t Southwestern Seasoning

1 lb ground beef, lean

3 T cilantro

1/4 cup cauliflower, raw and shredded

2 eggs

1/2 t sea salt

1 can organic tomato paste

 

Mix all ingredients together, excluding the tomato paste, and place in crockpot. 

 

Cover top of meatloaf with tomato paste

 

Turn crockpot on low and cook for 7-8 hours

 

Serve with Faux Potatoes and green beans!!

 

 

Sausage, Onion and Peppers

Want to add a little spice to your dinner AND flavor??  This one is a fabulous, quick way to have dinner for the whole family!

Sausage, Onion and Peppers

 

1 lb Italian Sausage, cut into bite-sized pieces

2 T EVOO

3 Bell Peppers, in sections (Orange, Red and Green-see picture below)

1 yellow onion, sliced

2 cloves garlic, chopped

Sea Salt and Pepper to taste

 

Place the EVOO in a skillet and warm. 

 

Place the Italian Sausage into the pan and begin to brown. 

You might have to empty the grease several times before it is browned.

 

After sausage is done, place all the peppers, onion and garlic in the pan and cook until tender.

Salt and pepper to taste!

 

Serve with a favorite veggie!  We did green beans :)

Paleo Chipotle-Ranch Chili

Need something to warm you up and have a little kick to it?  Here ya go!

Paleo Chipotle-Ranch Chili

 

1 lb ground beef

1 yellow onion, diced

3 garlic cloves, peeled and diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1 can stewed tomatoes, chopped

2 t Southwest Seasoning

 

Chipotle-Ranch

1 T parsley

1 t dill weed

1 t onion powder

1 t sea salt

1/2 t garlic powder

1/4 t black pepper

1 t chipotle seasoning

Mix all the ingredients for the Chipotle-Ranch together in a small bowl and get aside

 

Brown the ground beef with the onion and garlic cloves until almost brown all the way through (the beef)

 

Add green and red bell pepper, stewed tomatoes and Southwest Seasoning and stir well.

 

Add Chipotle-Ranch seasoning and stir well.

 

Simmer for 15 minutes and serve!!!

 

Need a Vegan alternative?  Take out the ground beef and add kidney and pinto beans!

Stuffed Pablano Peppers

I was craving something with a little spice to it...something from the South of the Border!  Josh and I went to a local Hispanic market and I had an idea that would just blow our taste buds away!!!

Stuffed Pablano Peppers w/ Chili Verde

 

3 large Pablano peppers, lids off and cleaned out

1 lb ground pork

1/2 cup yellow onion, diced

2 garlic gloves, diced

3 T Cilantro

Salt/Pepper

1 tomato, diced

1/4 cup black beans

EVOO

 

Preheat oven to 350 degrees

 

Lightly ground the pork, onions, garlic and spices together until the meat is almost done

(don't over-brown b/c it will dry out while baking)

 

Add diced tomatoes and black beans, mix well

 

Stuff pepper and lay in a baking dish covered with cooking spray

 

Sprinkle remaining pork mixture on top and a little EVOO

 

Cook on 350 degrees for 30-45 minutes

 

Top with Chili Verde sauce (found in a jar at Walmart)

 

ENJOY!!!!!

 

 

Stuffed Butterfly Chicken

Talk about a protein kick!  This was so filling that I could only eat half!  Saved the rest for lunch today!

Stuffed Butterfly Chicken

4 pieces bacon, cooked and crumbled

2 chicken breasts, butterflied

1/2 cup cherry tomatoes, quartered

1 jalapeno, diced fine

2 T basil

Salt and pepper to taste

Preheat the oven to 375 degrees

After cooking the bacon, crumble it and place 1.5-2 pieces in the middle 

of the butterflied chicken breast.

Place tomatoes, jalapeno, basil, salt and pepper on top of the bacon.

Fold over chicken breast and use toothpicks to hold it together, ususally about 3-4.

Place stuffed chicken in baking dish with 1/4 cup water

Cook for 45-50 minutes, or until chicken temp reads 165 degrees

Serve with salad or fresh veggies!

HAPPY PALEO COOKING!!!!  

Paleo Meatloaf

Need a Southern Comfort?  I got the BEST thing for that craving!

Paleo Meatloaf

3/4 head cauliflower

1-1.5lb ground beef

1/4 yellow onion, diced

Garlic clove, diced fine

1/2 your favorite Paleo salsa

2 eggs

1 small can green chilis

1/2 Almond Flour

2 t chili powder

3/4 t cumin

3/4 t oregano

1/4 t basil

Small can tomato paste

Sea Salt and Pepper

Preheat oven to 350 degrees

 

Process the cauliflower, onion and garlic in a food processor until finely chopped. 

Mix in with the ground beef (I used my hands to thoroughly mix it).

 

Add salsa, chilies, eggs, almond flour and spices. 

Mix thoroughly with hands to disperse all ingredients.

 

Place in meatloaf in pan and top with tomato paste, salt and pepper. 

 

Bake for 1.5 hours or until internal temp reaches 165 degrees!

 

 

For REAL Southern comfort, serve with Faux-Potatoes and Green Beans!

 

HAPPY PALEO COOKING!!!

 

Paleo Egg Scramble

I  need a change...a breakfast change!  I am getting SO tired of two eggs, 1 sliced tomato

and 6 almonds.  I needed a fix...

I tried this yesterday and today and BOY it was awesome!!!

Paleo Egg Scramble

1-2 slices bacon

2-4 eggs

4 cherry tomatoes, quartered

1/2 cup green bell peppers/yellow onion mix

1/4 cup spinach leaves, torn

Salt and Pepper to taste

First I bake my bacon.  For some reason, to me, it tastes better. 

Place your bacon on a cookie sheet, place in cold oven,

turn the temp on 400 and timer for 20 minutes.

After bacon is cooked, place onions and peppers in pan and cook on medium-high until tender. 

Add bacon, eggs and spinach and scramble until done.

Place on plate and top with cherry tomates, salt and pepper! 

Enjoy!

Baked Paleo Apple Crumble

Summer is a time to enjoy apples...fresh ones at best!  Here is a great and refreshing dessert that is light and Paleo!

Baked Paleo Apple Crumble

4 Gala or Granny Smith Apples (your choice)

1 T Cinnamon

Pinch of Nutmeg

1 T Coconut Oil, melted

Crumble:

2 T Coconut oil, melted

1 Cup Almond Flour

2 T Honey

Preheat the oven to 350 degrees

Chop the apples, with the skin on, into bite-sized pieces. 

Place in small casserole dish and toss with cinnamon and nutmeg

Combine all the ingredients for the crumble and mix until the mixture resembles and "crumble".

Sprinkle on the top of the apples

(**add a touch of cinnamon if you want**)

Bake at 350 degrees for 30 minutes and enjoy warm!

HAPPY PALEO COOKING!!!

Skirt Steak Tacos

This is a GREAT summer dish from the "Practical Paleo" book!  It is quick and easy after a hard workout at the Box!

Skirt Steak Tacos

 

Juice and Zest of one lime

1 clove garlic, minced

1/2 chili powder

1-1.5 lbs skirt steak

Sea salt and pepper

1 head Boston lettuce

Cherry tomatoes

1 avocado, sliced

1/4 cup fresh cilantro

 

In a large mixing bowl, whisk together zest and juice of the lime, chili powder,

garlic and salt and pepper.

 

Place skirt steak in bowl and massage marinade into the meat

 

Grill for approximately 3-5 minutes each side, remove and let rest for 10 minutes

 

Gently separate the Boston lettuce leaves and place on the plate

 

Top with slices of skirt steak, avocado, tomatoes and cilantro!  Enjoy!!!!

 

 

Spaghetti Squash Bolognese

Craving Italian food?  I have the fix for you...and it is Paleo!  I found this gem in the "Practical Paleo" book.  Very simple to do! 

 

Spaghetti Squash Bolognese

 

1 spaghetti squash

Sea salt and pepper

2 T butter

1 yellow onion, diced fine

1 carrot, diced fine

1 stalk of celery, diced fine

1 clove of garlic, diced fine

1 lb ground beef

4 slices of bacon, cut into pieces

1/2 cup coconut milk, full fat

3 ounces tomato paste

 

Preheat the oven to 375 degrees

 

Slice the spaghetti squash in half (lengthwise) and scoop out the seeds and inner portion of the squash (like a pumpkin).  Sprinkle with salt and pepper and place face down on a baking sheet and roast for 35-45 minutes.  The flesh of the squash will become translucent in color and the skin begins to soften and easily separate from the "noodles" that make up the inside. 

 (I use a fork to produce those "noodles")

 

*** Here is a link to help you with the squash! http://youtu.be/-NHtEsopf18 ***

 

As the squash is roasting, in a large skillet, melt the butter and sauté the onions, celery carrots and garlic until tender.

 

Add the ground beef and bacon and cook until all the way browned through.  Once the meat is completed, add the coconut milk and tomato paste and simmer over low heat for 20-30 minutes.

 

Add sea salt and pepper to taste before removing the sauce from the heat.

 

Allow the squash to cool and so that you are able to handle it.  Scoop or fork out the flesh from the inside of the skin into a bowl. 

 

Serve side by side on a plate, mix and enjoy!!!

 

 

Paleo Gingerbread Loaf

So I discovered this AWESOME new book called "Paleo Indulgences"....OMG at the sweets and other things we crave in this lifestyle....and it is ALL Paleo!

My first run from this book, I did a Gingerbread Loaf.  The house smelled so warm and fabulous and the gingerbread was very moist and yummy!  Here is the recipe!

Paleo Gingerbread Loaf

 

Dry

1/3 cup coconut flour

1/4 t sea salt

1/2 t baking powder

3 T cinnamon

1/4 t nutmeg

1 t ground ginger

 

Wet

4 eggs

2 t pure vanilla extract

1/4 cup pure maple syrup

1/4 cup coconut milk (full fat)

2 T coconut oil, melted

 

Heat oven to 350 degrees and spray loaf pan with non-stick spray

 

Place all the dry ingredients into a large bowl and mix well.

 

Add the wet ingredients, EXCLUDING the coconut oil, and blend well with a hand mixer.

 

With the mixer on low, slowly add the coconut oil, 1 T at a time

 

Pour mixture into loaf pan and cook 35-40 minutes at 350 degrees

Check to make sure the middle is done by sticking a knife in and it comes out clean!

 

ENJOY while it is warm!

 

 

Paleo Greek Salad with Avo-Ziki Dressing

This is my NEW addiction....salads!  I found this in "Practical Paleo", thought I would try it and MAN!  Y'all gotta make this!

Greek Salad with Avo Ziki Dressing

 

4 cups romaine lettuce, chopped

1/2 cucumber slices

1/2 cherry tomatoes

1/4 cup sliced Kalamata olives

2 T capers

 

Place lettuce on bottom and top with veggies

 

Avo-Ziki Dressing

1 ripe avocado

Juice of 1 lemon

1/4 cucumber, chopped

1 small clove garlic

salt/pepper

1 T dill week

2 T EVOO (x2)

Oregano

 

 

 

Place all in food processor and whip until creamy. 

 Place medium-sized amount in small bowl and add EVOO until a dressing consistency. 

Add to top of salad and top with oregano!

 

Yummo!  You will stay full for hours!!

 

 

Moo-Less Chocolate Mouse

Yes, yes....I know.  It has been since MARCH that I posted something...I promise to get back into the swing of things!

I have been having this whole "Sweet Tooth" thing lately.  I have had to cut fruit out almost completely to lean up, so I looked into the book "Practical Paleo" and found something I haven't had in years!!!!!

Moo-Less Chocolate Mouse

 

2 ripe avocados

1/4 cup unsweetened cacao powder

4 T full-fat coconut milk

4 T honey

1/2 t pure vanilla

Pinch of cinnamon and sea salt

 

Place all ingredients into food processor and whip until creamy.

 

 

  Serve with dark chocolate chips on top.

"Spaghetti" with Meat Sauce

I LOVE Italian food and I LOVE spaghetti!  This totally cured my craving and it was so filling and healthy!

 

"Spaghetti" with Meat Sauce

 

2 T EVOO

1 cup carrots, chopped

1 cup yellow onion, chopped fine

1 cup zucchini, chopped

1 green bell pepper, chopped

2 cups mushrooms

1 lb grass-fed ground beef

1 lb no casing Italian Sausage

28 oz organic crushed tomatoes

28 ounces organic whole peeled tomatoes

2 large garlic cloves, crushed

2 T Oregano

1 T Basil

1 T black pepper

 

Place the EVOO in the bottom of the crockpot and turn it on low

 

Chop all the veggies and add to the Crockpot

 

In a large skillet, brown the Italian Sausage and ground beef until it has minimal pink.  DO NOT over cook where it is all brown and crumbly...remember...it is about to get slow cooked! :)  Add the meat to the Crockpot.

 

Add all the remaining ingredients and give it a few stirs to incorporate all the flavors!

 

Cover and cook on low for 4-6 hours. 

 

 

Serve over steamed Spaghetti Squash and enjoy!

 

HAPPY PALEO COOKING!!!!!

Mediterranean Lamb Roast

This was so yummy and even better the next day for lunch!!! Very easy and quick to prepare, too!

Mediterranean Lamb Roast

4 lbs Lamb Roast

1 yellow onion, quartered

4 large carrots, chopped in 1-inch pieces

6 garlic cloves, smashed

1/4 cup Kalamata olives

1/4 cup brine from olives

32-ounce organic whole, peeled tomatoes

Place the lamb roast on the bottom of the Crockpot, flat as you can

Place all the veggies on top and the tomatoes last.

Cover and cook on low for 6-8 hours

Enjoy a nice Mediterranean meal with a salad or

veggie of your choice (Paleo veggie!)

HAPPY PALEO COOKING!!!



Mango Salsa over Rainbow Trout

I love trout....when I can't taste it!  I am not a "fishy" kind of person!

 

This is something you will love!

 

Mango Salsa over Rainbow Trout

 

1 16 oz can diced tomatoes

1 jalapeno, seeded (or not if you like hot!)

1/2 yellow onion, chopped

2 T fresh Cilantro

Juice of 1 lime

2 cloves of garlic, minced

1 mango, diced

1-2 Fillets of Rainbow Trout

 

Place the trout on a piece of foil and turn the grill on low

 

Place the trout on the foil on top of the grill and cook until flaky

Remove from heat and let it rest while you make the salsa

 

Place everything together in a bowl and mix thoroughly. 

You might want more Cilantro, depending on your taste buds! :)

 

Serve on top of trout with any Paleo veggies and enjoy!

 

HAPPY PALEO COOKING!!!!

Spring Citrus Chicken

What a great way to start cooking for spring!  With yummy citrus flavors and warm seasonings,

this makes for a great meal on a weeknight!

Crockpot Spring Citrus Chicken

1 whole chicken (get all the stuff outta it!)

1/2 yellow onions, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

2 carrots, chopped

3 lemons, 1 quartered, the others for juice

1 T Rosemary

1/2 T Thyme

Sea Salt and Pepper

2 Bay Leaves

1 cup Chicken Broth

Place the chicken in the crockpot

Quarter one lemon and place inside the cavity of the chicken.

Cover with veggies and seasonings. 

Pour in Chicken Broth and Squeeze the juice of 2 lemons on top.

Cook on low in your Crockpot for 6-7 hours.

Serve with any type of Paleo veggies!!! 

We had a fresh salad on the side

HAPPY PALEO COOKING!!!!

Italian-Style Pork Tenderloin over Mashed Faux Potatoes

This is something I created myself and we really enjoyed it more than I was thinking we would! 

Very filling and it warmed me up as the cold front moved through!

Italian-Style Pork Tenderloin

Over Mashed Faux-Potatoes

2 pork tenderloins, trimmed of fat

1 laerge can organic diced tomatoes

2 T Oregano

1 T Basil

1 T Garlic Powder

1 can organic mushrooms

2 Bay Leaves

1 cup Chicken Broth/Stock

Place the pork tenderloin on the bottom of the crockpot

Place diced tomates on top, then all the spices and mushrooms

Pour in Chicken Broth and cook on low for 7-8 hours

Mashed Faux-Potatoes

1 head Cauliflower

2 T Butter

Sea Salt and Pepper to Taste

Steam the cauliflower 30 minutes

Place in blender and puree with butter, salt and pepper

Plate faux-potatoes and place Pork Tenderloin on top!

ENJOY!! 

HAPPY PALEO COOKING!!!!

Mushroom and Tarragon Chicken

This was so yummy with the side dish I included!

 

Mushroom Tarragon Chicken

w/ Bacon-Wrapped Asparagus

 

4 chicken breasts

Black Pepper

2 cups white mushrooms, sliced

1 shallot

1 tomato, diced

2 cups chicken broth

1 T Tarragon

1 T Parsley

 Place the chicken breasts on the bottom of the crockpot and pour mushrooms on top 

 

 Place all remaining veggies and seasonings on top and chicken broth

 

Cook on low for 7-8 hours

 

Bacon-Wrapped Asparagus

 

1 bunch of asparagus

4 strips of bacon

 

Take 6-7 spears and wrap with bacon

Cook in oven on 375 degrees for 30 minutes

HAPPY PALEO COOKING!

Paleo Comfort Food - Crockpot Beef Stew

This is such a reward after a killer WOD!  Great comfort food!

Beef Stew

1-2 lbs beef stew meat

4 stalks of celery, cut

2 carrots, sliced and quartered

1/2 large yellow onion, diced

1 yellow squash, quartered

2 garlic cloves, minced

2 cups chicken broth

1-2 T Rosemary

1 T Oregano

2 bay leaves

Sea Salt and Pepper

Dump all in Crockpot and stir well.

Cook on low for 7-8 hours and serve hot!

Enjoy!

HAPPY PALEO COOKING!

Paleo Fajita Salad

Josh found out through his crew about a phenomenal Hispanic market off Green Street in Longview, so we decided to go take a look! 

Their meat was fresh and already marinated in spices we can use with Paleo, so that gave us an idea.  For us to cook in bulk, we grabbed 3lbs of chicken and 3 lbs of steak and grilled it, cut it up and placed it in a Tupperware container.  Then the salad came as an idea...

Paleo Fajita Salad

2 cups of either Romaine or Iceberg lettuce

6 grape tomatoes cut in half

10 black olives, whole

1 avocado sliced or chopped

1 cup chicken/steak

Juice of 1 lime

Plate the lettuce, then all the veggies

Place the meat on there last

Juice the lime over the entire salad as your dressing and enjoy!

Just that easy....just THAT simple!

HAPPY PALEO COOKING!!!

Southern Comfort Foods

Who said you can't have fried chicken during your Paleo journey...NOT ME!!!!!

 

Paleo-Style Fried Chicken

 

 

 

1 cup coconut oil

2 large eggs

2 cups almond meal/flour

2 t Paprika

2 t garlic powder

1 t salt

1 t black pepper

1 t thyme

2 t chipotle powder (optional)

2 lbs chicken (whole cut up)

 

Heat oil in a large frying pan and oven to 350 degrees

 

Whisk eggs in a medium-sized bowl

 

Combine all dry ingredients into a large bowl and mix very well

 

 

Place chicken pieces in egg and wet thoroughly both sides

 

 

Place in dry mixture and coat evenly and well

 

 

Place in frying pan (might take two batches).

Cook until golden brown on both sides.

Remove from pan onto cooking sheet...repeat if necessary

 

 

Place chicken on the cooking sheet into the oven at 350 for 30-35 minutes or until

internal temp reaches 165 degrees.

(yes my oven needs cleaning!!)

 

 

Plate and serve with green beans and mashed-faux potatoes!!!

 

 

Can we say southern Paleo cooking at it's best? 

 It was AWESOME and helped my craving for fried chicken and mashed potatoes!!!

 

HAPPY PALEO COOKING!!!

 

 

 

 

 

Cabbage Rolls with Cranberry-Tomato Sauce

All I can say about this is...WOW!

 

Cabbage Rolls with Cranberry-Tomato Sauce

 

1 head cabbage, leaves carefully separated to remain intact

1 cup grated cauliflower

Sea salt and pepper

1 lb lean ground beef

1-2 gloves of garlic, minced

1/2 yellow onion, diced fine

1 t rosemary

1 32-oz can organic crushed tomatoes

1 cup organic cranberry sauce, no sugar added

 

Preheat oven to 350 degrees

 

Place the cabbage in 2 inches of water and steam until the leaves are soft.

 

 

 

While the cabbage is steaming, sauté the cauliflower in a sauce pan. 

 Sprinkle with sea salt and pepper. 

 Remove cabbage and cauliflower from heat.

 

 

 

In a mixing bowl, mix together cauliflower, onion, garlic, rosemary

 and ground beef until very well combined. 

Use your hands and get dirty!!

 

 

Place 1/4 cup of meat mixture onto end of cabbage leaf and roll the bottom up...

 

 

Fold the sides....

 

 

Roll a little more....



 

Done! 

 

Place in oven-safe dish, side by side.

 

 

In the same pan you cooked the cauliflower, place the can of crushed tomatoes

and cranberry sauce and heat until well combined.  Pour over cabbage rolls.

 

Cover w/ foil and cook for 25 minutes at 350, and then uncover

 and cook for 20 minutes.

Plate and serve immediately!

 

 

Makes a great meal by itself of with a salad!

 

HAPPY PALEO COOKING!!!!