Bacon Wrapped Sweet Potatoes. Need I say more?!!
Who is ready for a recipe that SCREAMS summer?! These Mexican stuffed zucchini boats are a real crowd pleaser! If you grow summer squash in your garden, this is the perfect dish to use up ALL THE SQUASH! We usually have squash coming out our ears and lets be honest, zoodling all of them for meals can get a bit boring. So instead make those suckers into “boats!”
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!!!?!
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 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!!
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.
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!
This summer recipe is gonna knock your socks off. It’s simple, delicious, and the shrimp can easily be substituted for chicken if shrimp is just not your thang.
Once upon a time I went to a super fancy steakhouse. For an appetizer we had a pork belly over bread pudding with maple syrup and an egg. And holy smokes. It was mind blowing good.
The other day at Costco pork belly was on sale for so so so cheap. Like dirt cheap. I bought one big slab and knew exactly what I was gonna use some for.