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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TENDERLOIN WITH POMEGRANATE SAUCE

You know what should be under everyone’s tree this year…..this pork tenderloin with pomegranate sauce. Okay, okay, that may be a little weird; “here’s a big piece of meat mom! Merry Christmas!”  So perhaps you should just make it for Christmas dinner. You probably even have most of what this recipe calls for already at your house. If you don’t have any pork (or maybe you don’t eat pork) this is great on chicken and even salmon!

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BRUSHING WITH BRUSHEEZ

Eating healthy is really important (for obvious reasons lol) , but so is taking care of yourself.  It’s easy for me to remember to brush my teeth, wash my hair, etc etc…..but for this little team of mine, not so much.  I hate to admit it, but sometimes when we are so busy out and about doing after school activities, when we get home the kids get on their pj’s and hop right into bed….without brushing their teeth. Hashtag: GAG. Hashtag: also my fault.  I would never forget to brush my own teeth cause I’ve been doing it for 30 something years and it is just a natural thing to do, but for my kids, that’s another story. It’s such a chore for them especially when they have better things to do, like play!!

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CLASSIC BEEF STEW

Raise your hand if you love beef stew! Your hand should most definitely be raised, come on….get it up!!  I hadn’t had (or made) beef stew in a really long time, but have been thinking about it lately. Then the other weekend, my in-laws had it up at their house. Then my friend Kristen (you can find her over at http://www.livinglovingpaleo.com) made some on her instagram and it sealed the deal for me. I went out that next morning and bought a big batch of beef stew pieces. Sidenote: I love how grocery stores already have the pieces all cut up for you. Makes my life WAY easier!  I seriously love beef stew. It’s hearty and just plain delightful on a cold winter evening. It also freezes really well, so triple the batch!

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PUMPKIN SOUP WITH CARAMELIZED ONIONS

Do you have leftover pumpkins from Halloween that you or your kids never carved?!? Well, we did, and they have been eyeing me everyday to get cooked. There are a couple things that make pumpkins so great. One….they last friggin’ forever.  And two….once roasted, they freeze like a boss. If you have little babies just starting to eat, pureed pumpkin is a great 1st food for them! Just freeze in little ice cube trays and pop one out for them. Easy peasy.

Anyway, this post isn’t about the things you can do with pumpkin, it’s about the delicious, easy recipe that will make your heart go pitter patter. Like so good, my kids had 3rds! THIRDS!! (Anything squashy or pumpkiny they aren’t big fans of, so this is definitely a winner)

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GREEN BEANS WRAPPED IN BACON

We all have those foods that we just can’t stand. For me it’s always been two things…..water chestnuts and green beans! We never really ate green beans growing up, and when we did it was for Thanksgiving from a can slopped into a casserole. No bueno.

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A couple months ago, I was thinking about how I really needed to just get over it, so this Thanksgiving I decided to make a “deconstructed” green bean casserole for my family.
I scoured the internet for something that looked good enough for my palate and then it clicked…..why don’t I just wrap the suckers in bacon and top with caramelized onion!??!!
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This is probably the simplest dish anyone could make.  A little blanching here, a little wrapping there and boom, you’ve got yourself some bacon wrapped green beans!

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GREEN BEANS WRAPPED IN BACON

GREEN BEANS WRAPPED IN BACON

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

  • 2 lbs green beans
  • package of bacon
  • 1 yellow onion, sliced
  • 1 tbl ghee
  • 1 tbl balsamic vinegar

Instructions

  1. Preheat oven to 375°
  2. While oven is getting nice and toasty, blanch your green beans by boiling them for 3 or so min then dumping into an ice bath.
  3. Drain and pat dry. Wrap bacon around 7-10 beans then place on a wire rack over a cookie sheet. Bake for 20-25 min or until bacon is golden brown.
  4. While green beans are cooking, take your ghee and heat it up in a pan. Once melted add sliced onions and balsamic. Mix.
  5. Set on med-low heat and stir onions frequently, slowly cooking them for about 15 min. You want them to be very soft and cooking them slowly and stirring a lot will avoid burning them.
  6. Once green beans are done, plate them and top with onions
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Whole30: yes
Paleo: yes