Chicken & Pancetta Cassoulet
If there is one thing I miss eating it’s beans! I mean seriously I grew up in a Mexican household … It was a staple! I don’t remember a time when there wasn’t a giant pot of beans simmering away. As I have gotten older …
Month: March 2019
Chicken & Black Bean Enchiladas Suizas
This is my go to meal when all else fails. Sometimes I make them layered like a lasagna and when I have the time I roll them. You can use conventional tortillas but I used Siete because we try to eat Gluten Free whenever possible. …
Hazelnut Chocolate Chocolate Chip Cookies
I know this is going to sound crazy but I dreamt that I was making these cookies 3 nights in a row. I happened to wake up in the middle of the night last night and I scribbled the ingredients down. I made them as soon as I got home from dropping Jake off and they are perfect! Soft and moist, super chocolaty, and the hazelnut topping adds a beautiful crisp that is just to die for. I usually use Raw Cacao when I bake but sometimes when I want a very rich and deep chocolate flavor I use Hershey’s Special Dark. It’s wonderful! For this recipe either will work!
Hazelnut Chocolate Chocolate Chip Cookies
Decadence at its best, chocolaty, moist, chewy and crunchy all at once.
Ingredients
- 1 cup almond butter
- 1/4 cup peanut butter no sugar added
- 3 tablespoons coconut oil
- 1/2 cup monk fruit sweetener, swerve or cane sugar
- 3 eggs
- 1 tablespoon vanilla
- 1/2 cup hazelnut meal make your own in food processor
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 heaping tablespoons Special Dark Cocoa Powder Raw cacao powder will work as well
- 1/2 cup Enjoy Life Mini Chocolate Chips omit it keto
- 1/4 cup hazelnuts rough chopped for topping
Instructions
- Preheat oven to 345 degrees
- Place the almond butter, peanut butter, sugar (or sweetener) and coconut oil in stand mixer and with paddle mix for 3 minutes on medium.
- Reduce speed to low and add the eggs and vanilla.
- Increase speed to medium high for 1 minute.
- Stop stand mixer and add the remaining ingredients. Mix until just incorporated.
- Scoop 2 tablespoon mounds onto a parchment covered cookie sheet.
- Sprinkle rough chopped hazelnuts over the top.
- Bake for 17 minutes.
Spicy Garlic Paprika Roasted Chicken
This roasted chicken is a regular in our home at least once a month. My son Jacob is a 15 year giant and can kill half a chicken just himself. So I usually double the spread and double the chicken! This chicken is majestic. The …
Holy Guacamole
I know, I know there are a million and one guacamole recipes on the internet. I still get asked how I make mine so here I am sharing. I make it the same way… every single time! One of the many things I love about …
Bacon Fried Cauliflower Rice
If this side dish does not become a favorite at your house I will eat my shoe! I mean it. It is hands down amazing. So easy to make and super versatile ! You can make it with pretty much any riced vegetable, riced carrots, broccoli, etc. I can’y wait for you to make it and I encourage feedback!
Bacon Fried Cauliflower Rice
This side dish will make you happy! I promise ! I make it whenever possible because my family would honestly eat it everyday. Great and tasty way to get your kiddos to eat their vegetables.
Ingredients
- 3-4 bacon slices diced
- 1-2 tablespoons olive or avocado oil optional if your bacon does not release enough fat
- 2 bags cauliflower rice frozen
- 6 green onions diced finely
- 4 garlic cloves minced or grated with microplane
- 3 eggs beat and set aside
- 2 tablespoons coconut aminos
- 1 tablespoon toasted sesame oil
- 1-2 teaspoons Red Boat Fish Sauce use as much or as little as you like
- 1 cup peas frozen, optional
- 1 cup carrots shredded, optional
Instructions
- Heat a large skillet. Add the diced bacon and break apart to get even cooking and crisping. Add extra oil if your bacon is not fatty enough.
- Add the cauliflower and cook on high until the liquid is gone and cauliflower rice is starting to brown. Approximately 10-12 minutes.
- Add the green onions and garlic. Cook for 3 minutes.
- Push the fried rice to the side and pour the egg to scramble on the empty side. See picture above for reference.
- Once the egg is cooked, break it apart and mix the the rice. Add the coconut aminos, toasted sesame oil, and fish sauce. Followed by the peas and carrots if using them. Continue to cook on high another 3-4 minutes.
Maple Bacon
I feel silly even posting this because it’s that easy! I love Maple Bacon but a few years ago I realized most Maple Bacon was artificially flavored which really bummed me out. After making this at home just one time I was hooked! I make …
Traditional Albondigas
I get asked all the time how I make my albondigas… truth is I make several versions of this fabulous soup so I never know how to answer this. Tonight I took the time to make them as traditional as humanly possible and measuring in …
Taco Breakfast Skillet Bake
I don’t know about you but breakfast rocks my world! I love egg dishes so much! The best is when my girls are home from college and everyone is here. Ahhh so amazing. I miss feeding everyone on weekends. It makes me sad not to have a bunch of people to cook for anymore. I made this breakfast skillet bake the other night for dinner. My husband and Jacob went nuts over it! They ate the whole thing and asked if I would make it again soon! Wait till you see how beautiful it is and when you see how simple it is to make you won’t believe it!
Taco Breakfast Skillet Bake
Quick and easy breakfast bake that will taste like nothing you have ever had before. I make it for dinner all the time it’s so good.
Ingredients
- 1 pound ground pork can use any kind of ground meat
- 2 tablespoons olive or avocado oil
- 1 large onion diced
- 6 garlic cloves minced
- 2 tablespoons taco seasoning homemade or purchased
- 1 bunch kale steams removed and chopped
- 1 1/2 cups green or red enchilada sauce homemade or purchased
- 2 cups crushed corn chips I used Siete Chips
- 4-8 eggs
- 1 cup pepper jack cheese grated, optional
- 1/2 cup cotija cheese grated, optional
Instructions
- Preheat oven to 400 degrees
- Heat a 10-14 inch cast iron or oven safe skillet.
- Add the ground meat, onion, garlic and taco seasoning. Cook until the beef is brown and the onions are nice and tender.
- Add the kale and cook until bright green and wilted.
- Turn the heat off and add the enchilada sauce, and the broken up chips.
- Once everything is mixed make wells for your eggs. This depends on how many eggs you are making. Refer to the pictures above for reference.
- Crack the eggs into each well.
- Sprinkle with cheeses and place in oven for 10-12 minutes until the egg whites turn… white !
Banana Bread with Almond Butter Swirl & Chocolate Chips
This is an oldie but goodie. I have been baking and cooking Paleo foods and desserts for many years! I don’t even hardly ever measure anymore just because I have been making these recipes for so long. I don’t like to call this bread healthy …