Tag: paleo

Sassy Beef Brisket

Sassy Beef Brisket

I know I probably sound like a crazy lady every time I post a new recipe. I promise my excitement is real… yes, every single recipe, every single time! Those who know me know how invested I am providing you with real recipes. Recipes I 

Chile Verde con Cashew Queso

Chile Verde con Cashew Queso

I have honestly hand to my heart made this recipe at least 15 times and was never ever happy with the result. I never ever post recipes until I love the outcome and not unless my family licks the pan or plate clean! My parents 

Chicken al Mojo de Ajo

Chicken al Mojo de Ajo

I grew up eating a dish that was one of my fathers absolute favorites! He would only make it occasionally so the dish was super special! It is called Camarones al Mojo de Ajo (Shrimp in a Garlic and Tomato Sauce). Oh my goodness I have the best memories of us partaking in this amazing dish. I actually had my first beer with this dish (I will not disclose the inappropriate age I was at the time). I wanted to make it so bad today but since its almost 3pm on a holiday and Im still in my pajamas… leaving my house is absolutely out of the question. So chicken drumsticks it is and guess what ? THEY ARE FABULOUS! Absolutely, fingerpicking, fan-freaking-tastic. Check it out…

Chicken al Mojo de Ajo

Oh my… tomatoey, buttery, garlicky goodness. Don’t bother putting out napkins… you will lick your fingers clean for sure ! 
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 3 pounds chicken wings or drumsticks
  • 3 tablespoons Kerrygold Butter
  • 8 garlic cloves
  • ¼ ketchup use unsweetened
  • 1 teaspoon sea salt
  • ½ – 1 teaspoon crushed red pepper flakes
  • ½ teaspoon ground black pepper
  • green onions chopped for garnish

Instructions
 

  • Preheat oven to 400 degrees.
  • In a small pan melt the butter on low, add the garlic and slowly cook for 5 minutes keeping the heat on low.  
  • Add the ketchup, salt, crushed red pepper flakes, and black pepper. Simmer for 2 minutes. 
  • Place the chicken in a bowl and pour the sauce over the chicken.  Toss to cover in sauce. 
  • Place the chicken on parchment covered sheet pan.  Make sure you pour the sauce left in the bowl… don’t waste it! 
  • Place the chicken in oven and set a 15 minute timer. 
  • After 15 minutes using tongs turn the chicken.  Baste with sauce left on the pan and place back in the oven for an additional 15 minutes.  Make sure you check your chicken before removing from oven… you want the inner temp to be at least 165 degrees. 
  • Sprinkle with chopped green onions and enjoy! 
Sesame Beef & Riced Cauliflower Meatballs

Sesame Beef & Riced Cauliflower Meatballs

These delicious little Sesame & Riced Cauliflower Meatballs will wow you! I promise. I paired them with my Carrot Curry Sauce which made for the perfect combination! These are made with half ground meat and half riced cauliflower which makes them very nutrient dense. My 

Beef & Zucchini Enchilada Stack

Beef & Zucchini Enchilada Stack

Oh yes Baby! Am I the only one that loves pretty food! I mean really? Look at this gorgeous dish! I used goat cheese cheddar from Trader Joes which a lot of people who are dairy free seem to tolerate well. If you would like 

Fergie’s Famous Red Enchilada Sauce

Fergie’s Famous Red Enchilada Sauce

I really think that if I was asked what I’m most known for it is my Enchiladas! There has never been a time when anyone in my family has been disappointed because I made them. The beauty of having a good enchilada sauce recipe and or already made sauce is that you can whip up a great tasting meal in no time. Enchiladas, chilaquiles, braised pork or chicken in red sauce, pozole… I mean my goodness the possibilities! This batch makes about 1 ½ to 2 quarts worth of sauce and it freezes beautifully !

Fergie’s Famous Red Enchilada Sauce

Probably one if not the easiest most delicious and versatile sauce you will ever make! 
Prep Time 35 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings 2 quarts

Ingredients
  

  • 20 dry California or New Mexico Chile stems removed
  • 6 cups water
  • ½ onion
  • 6 garlic cloves
  • 4 cups chicken or vegetable broth
  • 1 tablespoon sea salt
  • 1 teaspoon oregano
  • 2 tablespoons avocado oil or any neutral tasting oil

Instructions
 

  • Bring the 6 cups of water to a boil. Remove from heat. 
  • Add the dried chiles making sure the chiles are submerged under water, I use a small plate to weigh them down.  Allow for the chiles to reconstitute which takes 30-60 minutes.  You can also do this in the evening and allow for the chiles to sit over night.  
  • Once your chiles are nice and soft (see picture above) strain the water and discard. 
  • Place the strained chiles, onion, garlic, broth, sea salt, oregano and oil in the blender.  Preferably a high power blender like a Vitamix or Blendtec. 
  • Blend for 1 ½ minutes on high until nice and smooth. 
  • Place in saucepan and bring to a boil. Once the sauce boils reduce to a simmer and cook for 10 minutes.
  • Will keep in refrigerator for 1 week or you can freeze. 
Chicken Egg Drop Soup

Chicken Egg Drop Soup

You may have already figured out … I LOVE SOUP. I can’t get enough of it! I hardly have a sweet tooth. Its most defiantly a savory tooth or as I like to call it… a Soup Tooth! I love asian food but unfortunately I 

Carrot Curry Sauce

Carrot Curry Sauce

I love vegetable based sauces and gravy’s ! I enjoy coming up with recipes that are delicious and nutrient dense with no fillers or thickeners. This carrot curry sauce happened by accident (which I have learned are the best recipes). I bought a giant bag 

Enchilada Cauliflower Steaks

Enchilada Cauliflower Steaks

I am obsessed with tasty side dishes. I hate steamed vegetables! Yes I said it ! I love flavor, texture and color. When you are trying to save some money and not spend so much on expensive organic or pastured proteins you can make a kick ass side dish or two that won’t make you miss that large quantity of protein! Eating more vegetables is a great way to stretch your food budget and not break the bank!

Enchilada Cauliflower Steak

Eating more vegetables is a fabulous way to stretch your food budget!  These cauliflower steaks are so darn good.  You can serve them as a tasty side dish or top with an egg and have them for breakfast ! 
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients
  

  • 1 large cauliflower
  • 4 garlic cloves minced
  • 1 cup enchilada sauce homemade or purchased
  • ¼ cup chicken broth
  • 3 tablespoons olive oil
  • Salt & Pepper

Instructions
 

  • Cut your cauliflower into 4 thick steaks.  Place in a casserole just big enough to fit the four steaks.
  • In a small bowl combine the garlic, enchilada sauce, chicken broth and olive oil.  
  • Whisk until combined and pour over the steaks. Sprinkle with salt and pepper. 
  • Cover and place in refrigerator for a minimum of 30 minutes, ideally you should marinade overnight or up to 24 hours.  It helps if you brush marinade over the top every few hours… get them nice and coated. 
  • Preheat over to 400 degrees.  Cook at this temperature for 15 minutes.  Then reduce heat to 350 and cook an additional 35 minutes. 
  • Serve drizzled with mayo or ranch, some cilantro and sesame seeds. 
Salsa Cocida

Salsa Cocida

We are some serious salsa eaters! To be honest making salsa can be time consuming. There is a lot of chopping and dicing. The worst part it does not last very long in the refrigerator. My Salsa Cocida recipe is literally the easiest salsa recipe