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!
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.
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!??!!
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!
GREEN BEANS WRAPPED IN BACON
- 2 lbs green beans
- package of bacon
- 1 yellow onion, sliced
- 1 tbl ghee
- 1 tbl balsamic vinegar
- Preheat oven to 375°
- 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.
- 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.
- While green beans are cooking, take your ghee and heat it up in a pan. Once melted add sliced onions and balsamic. Mix.
- 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.
- Once green beans are done, plate them and top with onions
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.
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!!
I’m officially declaring summer 2016 as the chimichurri summer. I’ve made it probably every week this summer. It’s just so damn good on everything. EVERYTHING I say!! (sorry to yell)
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.
My grandpa used to make stuffed cabbage rolls (or holubky) and they were off. the. wall. good. Family members would fight over who got the leftovers whenever he whipped them up!
And even though nothing will ever compare to my grandpa’s cabbage rolls, the ones I made tonight will have to be 2nd best. And I’m okay with that!!
The other week I got invited by CA Strawberries to take a tour of Ramos Farms in Watsonville, CA. Miguel Ramos (the owner of Ramos Farms) and ‘California Strawberries’ blew my mind with all sorts of information about strawberries. From growing, to the families that work on the farm, how the strawberries are grown….I seriously could not write fast enough. I came home with a plethora of knowledge that I’m excited to share with you!!
I had every intention to have this posted last night, but that whole “having a bunch of kids” thing kind of snuck in last night!! Anywho, this recipe is totally awesome, and if you are looking to step up your artichoke game then scroll on my friend, scroll on.
You know the food I always forget about, but absolutely love….swedish meatballs. Have you ever had them? Yah, they are pretty bomb!! The only downside….the sauce is usually all cream. Not saying that cream is bad, if you like it then put it in! I’m not yo’ mama! But cream and me….we do not go hand in hand, in fact so much so, that if I had cream I would regret ever making these balls, which I really, REALLY, don’t want to do!