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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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

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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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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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

SALMON WITH SHAVED BRUSSEL SPROUTS AND BACON

We are major lovers of salmon in our house. Well actually all fish, but salmon comes first. I know a lot of people are intimidated by cooking fish; I mean who wants nasty dry fish in their mouths. Not me.  The method I use is LEGIT. And I’m here to save the day and to give you a fool-proof method every time. (and this works with all fish, just less time for fish like trout and tilapia)

Ready for this……oil and season your fish, stick on a baking sheet, then place in a COLD oven. Turn the oven to 400 degrees and cook for 25 minutes.  Now, my oven cooks things like a boss, so I usually end up pulling my fish out at 22 minutes. If you have a bomb diggity (who says that?!!) oven like I do, check your fish at the 22 minute mark, otherwise leave it in for the full 25 minutes.

Now that I have given you the best method to cooking any kind of fish, lets proceed with the recipe.

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JERKY AND PORK FRIED CAULI-RICE

Have you ever used beef jerky in a dish before? Yah, me neither, until recently. Usually we eat it as a snack, but when OBERTO sent me some of their all natural beef jerky flavors, I was determined to use them in recipes.  Determined I say!! Well, let me be vain for just a second here….cause I friggin’ hit the nail in the head with this fried rice recipe. It tastes just like the real deal and I’m pretty proud of myself. Guys, it’s kinda hard to “healthify” things like pork fried rice without it tasting nasty. So yah, I’m gonna pat myself on the back for sure!!

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BARBACOA STUFFED PEPPERS

Okay, I’m sure we are all aware of the deliciousness that is barbacoa. If you have never had barbacoa, man, you haven’t lived. It is easily the top 3 favorite dishes that I have made for my family. In fact, a friend recently said I should open up a “white girl taqueria” because it was THAT good.

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