ASIAN KABOBS

I originally made these addictive little meatballs for a tailgating series for Whole30 back in the day and they are still one of our family favorites! We really like making them into “kabobs” cause lets be honest, who doesn’t love eating food from a stick. But maybe you are one of those people who are just not down for kabobs….thats okay, just simply omit the stick!!  I love that these meatballs don’t have the typical flavors of a “regular” meatball that we are all so used to (I’m talking about you; marinara doused balls!) It’s definitely a fun way to change up your Asian game!

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STUFFED MUSHROOMS

Hands down my father-in-law makes the best stuffed mushrooms I’ve ever had.  I swear he must put crack in it or something because I can never have enough and I always want more! I kid, I kid……..there are no drugs in his mushrooms……..

It’s hard to recreate something that is already so delicious.  There are some expectations that need to be met (especially by my husband) so I figured the best way to meet and exceed those expectations is to put bacon in it. Because bacon = crack.

 

 

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BRUSSELS WITH RED CHILI VINAIGRETTE

There is a restaurant in the Santa Cruz area that has the BEST brussels sprouts I have ever put into my mouth. We go about twice a year and seriously guys….I think about it for like 3 weeks straight after eating them! Last time we were there I asked them what made their brussels so DREAMY and they said that they fry the parsley that goes on top. My mind was blown! Fried parsley; that is GENIUS!

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SWEET CASHEW MILK AND COLD BREW

Coffee is my drink of choice.  I absolutely love it.  But like a lot of drinks, coffee is an acquired taste, especially straight up black!!  Now, I didn’t used to be this way.  I drank grande iced nonfat vanilla latte’s like it was my job!  But then I was gifted an espresso machine which was the turning point for me.  We started making our own lattes at home with (store bought) almond milk and thenn we had just straight espresso and I never really looked back at having anything in my coffee.  I’ve dabbled in making my own nutmilks before, but gave up because lets be honest, using cheesecloth to strain anything equals a big hot mess!!

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SAVORY BREAKFAST SAUSAGE

Raise you hand if breakfast sausage is your “jam.”   I love breakfast sausage, but a good, homemade breakfast sausage is hard to come by.  The grocery store ones usually have a bascrillion ingredients (dude, why?!) and sugar. Lotsa suga!!!

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CHICKEN AND MUSHROOM STEW

I don’t know about you, but sometimes our “staple” chicken recipes just get boring.  So when Kettle & Fire sent me their new chicken bone broth I was determined to find a new scrumptious and easy recipe that would become a new staple for us and this Chicken and Mushroom stew does just that!

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WHOLE ROASTED CAULIFLOWER

I may be late on this train, but have you guys ever roasted cauliflower whole? Well, I just did a few weeks ago and this may be the only way I cook cauliflower from now on. You basically plop the cauliflower in a pan and then let it do its thing!! Easy peasy right!!!?!

 

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IDAHO SUNRISE

I randomly found one lonely potato this morning while searching for some breakfast for the kids and I. Automatically a few questions popped into my mind….
1. Why the heck do I only have 1 medium potato lying around?
2. If I take off a couple of these root things growing out of it, it would still be okay to eat right?
3. Would the kids notice if I just made this for myself?

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2 out of the 3 questions were answered. Yes, you can take the roots off and not die and my kids most definitely noticed. I still have no idea why this potato was lurking in my kitchen though…..

Anyway, this dish takes a bit of time to cook, mostly because you have to wait for the potato to bake. This would be great for a brunch meal on a lazy weekend when you have nothing else better to do than whip up awesomeness in your kitchen. The recipe call for 1, but feel free to make a bunch of these.  You can also bake up a bunch of potatoes earlier in the week and save yourself a bunch of time!

IDAHO SUNRISE

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients

  • 1 med russet potato
  • 1 strip of bacon, torn into small pieces
  • A few leaves of spinach, torn
  • 2 green onions, sliced
  • 1 egg
  • salt and pepper
  • avocado oil for rubbing on the potato

Instructions

  1. Preheat oven to 400°.
  2. Clean your potato, rub oil all over skin, lightly salt it, and place in oven safe dish. (I also poke a few holes in the potato)
  3. Place in oven and cook for 40 min or until done.
  4. While potato is baking, cook bacon, and tear into small pieces.
  5. Cut green onion and tear spinach up.
  6. Once potato is done, let cool so you can touch it. Slice it open and remove some potato making a "bowl"
  7. Put some spinach in the bottom, followed by bacon pieces, followed by the egg.
  8. Turn oven down to 350° and cook for 15 min.
  9. Take out and top with more bacon crumbles, spinach, and green onion.
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If regular potatoes aren’t your thing, make this in a sweet potato. It will result in the same greatness.

 

 

Whole30: yes
Paleo: no

HOPPIN’ JOHN

My grandpa was a great cook. In fact a few of my recipes are inspired by his dishes he created.  One thing though, that doesn’t ever stray is his Hoppin’ John recipe.  We only make it once a year, for the New Year obviously lol. It is sooo good and one of the meals I always look forward to making for my family.  And even though it has beans, which we usually don’t eat, it is one of our family traditions and traditions trump!!

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