Soups On~Paleo Taco Soup

Y'all it has been downright cold here this past week.  While we do experience temps in the 30s from time to time in Atlanta over the course of the winter months, it generally lasts a day or two and then we jump back up into the 50s and 60s.  This system was here to stay!

Cold, chilly nights accompanied with a HUGE football game on the TV call for soup.  Good old comfort food.

I cannot take any credit for this one as hubby found it online, AND prepared it for us!  Winner winner, soup's for dinner!

Paleo Taco Soup

Ingredients:

2 lbs grass fed ground beef
1 zucchini, diced
1 red onion, diced
2 bell peppers, diced (we used one red, one orange as our daughter cannot eat green)
1 jalapeno, minced
2 cups tomatoes, diced (we used organic canned)
2 garlic cloves, minced
4 tbsp chili powder
2 tbsp ground cumin
1 tsp paprika
1 cup tomato sauce
4 cups beef stock
1 tbsp cooking fat (we use Earth Balance Vegan Soy Free butter)
fresh cilantro (to garnish)
1 avocado, sliced (optional)
Sea salt and freshly ground black pepper

Preparation:

Heat the cooking fat in a large saucepan over medium-high heat.

Add the garlic and onion, and cook 2 to 3 minutes.

Add the ground beef and brown 4 to 5 minutes, stirring occasionally.

Sprinkle all the spices over the meat.  Season to taste and mix everything well.

Add the zucchini, bell pepper, tomatoes, and jalapeno to the saucepan.

Pour in the tomato sauce and beef stock; give everything a good stir.

Cover, lower heat to medium, and let simmer 20 to 25 minutes.

Adjust the seasoning, and serve topped with fresh cilantro and sliced avocado.

The soups has a good hearty Mexican flavor, but not too spicy for those of you who don't care for a lot of heat.

Enjoy!!

Herbed Shrimp with Dairy-Free Tzatziki~It's What's for Dinner Weekend Addition

Hubby was in the mood for shrimp, so we tried out this new recipe I found on the autoimmune paleo  blog. The original recipe can be found here.

The recipe was perfect as our youngest is home visiting and recently received the results of her food sensitivity tests back.  She is now on a Dairy Free diet amongst other things!

Super simple to prepare, and a great light meal for the summer months.  We served it alongside microwaved steamed spinach.

Herbed Shrimp with Dairy-Free Tzatziki

Ingredients:

2 lbs wild-caught peeled and deveined raw shrimp
1 TBS olive oil
1 1/2 tsp dried parsley flakes
1 1/2 tsp dried oregano flakes
1 tsp dried dill
3/4 tsp sea salt
2 cloves garlic, minced
1/4 tsp diced white onion
1 recipe Dairy-Free Tzatziki (below)

Instructions:

1. Rinse and dry shrimp well.
2. Heat olive oil in a large deep skillet over medium-high heat. Add shrimp to the skillet and cook for 4 to 5 minutes until almost cooked through.
3. Add seasonings, garlic, and onion to the shrimp and toss well to coat.  Cook for another 1 to 2 minutes until the garlic and onion are fragrant and the shrimp is pink and cooked through.
4. Serve with Dairy-Free Tzatziki on the side.

Dairy-Free Tzatziki

Ingredients:

4 oz plain coconut yogurt
1/4 C minced, peeled and seeded cucumber
2 TBS finely minced white onion
1 TBS finely minced garlic
1 tsp lemon juice
1/2 tsp dried dill
1/4 tsp grated lemon zest
1/4 tsp sea salt
1/8 tsp garlic powder

Instructions:

1. In a medium bowl, combine all ingredients together. For best results, prepare at least 1 hour prior to serving to allow the flavors to marry.

Enjoy!

Paleo Comfort Foods~Braised Short Ribs

OMG...Mouth Watering Goodness!!!

This recipe is from one of my favorite Paleo cookbooks, Paleo Comfort Foods by Julie & Charles Mayfield.

Ingredients:

3-4 lbs grass-fed beef short ribs
2-3 tsp fresh thyme leaves, minced
2 tsp black pepper
2 tsp kosher salt
2 TBS avocado oil (hubby used olive oil)
1 1/2 C onion, chopped
1/2 C carrots, chopped
1/2 C celery stalks, chopped
4 sprigs fresh thyme
3 bay leaves
2 TBS balsamic vinegar
1 C marsala wine (found by dessert wines at Whole Foods)
3 C dry red wine
4 C beef stock (or veal if you have it)
6 oz thick-sliced portobello mushrooms (optional)  *we omitted as hubby detests mushrooms

Directions:

1. One hour before you begin cooking, remove the short ribs from the refrigerator and their packaging. Season with thyme, salt and pepper.
2. Preheat oven to 350* (165*C).
3. In a large Dutch oven, heat the oil over medium high heat.  Place the short ribs meaty sides down in the pan, working in batches if needed to avoid overcrowding. Sear until they are nicely browned on each of the meaty sides (no need to brown the rib side). Transfer the browned ribs to a plate and set aside.
4. In the same Dutch oven, reduce your heat to medium, and add in your onion, carrot, celery, thyme, and bay leaves.  Stir with a wooden spoon to scrape up all the browned bits in the pot, and continue cooking until vegetables are softened and translucent.
5. Add in the balsamic vinegar, marsala, and wine and stir, bringing heat up to high and letting the mixture come to a boil. Let the liquid boil until it is reduced in half.
6. Pour in the stock and bring liquid back up to a boil.
7. Place the short ribs back in the pan placing the mushrooms on top and covers (unless omitting).
8. Braise in the oven for 3-3 1/2 hours or until the ribs are fork tender and do not resist at all.
9. Remove ribs and mushrooms from the Dutch oven. Increase temperature of oven to 400* (205*C). Place ribs meat side up on a sheet pan and roast for 10 minutes or until browned.
10.  While the ribs are roasting, strain the braising liquid through a fine sieve placed over a bowl to retain all the strained liquid.  Press down on the solids in the sieve to squeeze all the liquid out.  If you want you can skim off the fat at this point.
11.  Return liquid back to the Dutch oven, and bring up to a boil.  Simmer until sauce thickens slightly.
12.  Return the ribs and mushrooms back to the sauce and serve, spooning sauce over ribs.

We served them alongside Mashed Potatoes.  Enjoy!!!

20-Minute Shrimp & Sausage Skillet Paleo Meal Recipe

While searching Pinterest on Saturday looking for recipes for this week's meal plan, I stumbled across this recipe for an easy one dish skillet meal.

Let me just say, it did not disappoint.

The original recipe can be found here.

20-Minute Shrimp & Sausage Skillet Paleo Meal Recipe

Ingredients

1 lb of medium or large shrimp (peeled and deveined)
6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
1/2 of a medium yellow onion, diced
1/4 cup chicken stock
1 zucchini, chopped
2 garlic cloves, diced
Salt & pepper to taste
Pinch of red pepper flakes
2 tsp Old Bay Seasoning
Olive oil or coconut oil
Optional garnish:  chopped parsley

Servings
Serves about 4

Instructions

1.  Heat a large skillet over medium-high heat with some olive oil or coconut oil.
2. Season shrimp with Old Bay Seasoning
3. Cook shrimp about 3-4 minutes until opaque-remove and set aside.
4. Cook onions and bell peppers in skillet with 2 tbs of olive oil or coconut oil for about 2 minutes.
5. Add sausage and zucchini to the skillet, cook another 2 minutes.
6. Put cooked shrimp back into skillet along with the garlic, and cook everything for a 1 minute.
7. Pour chicken stock into pan and mix through to moisten everything.
8. Add salt, ground pepper, and red pepper flakes to taste.
9.  Remove from heat, garnish with parsley and serve hot.

If you want it less spicy, just use less Old Bay Seasoning and red pepper flakes.

Enjoy!!

What's for Dinner Wednesday~A Two-Fer

Today you get not one, but two delicious new recipes to try.

Both come from my Make Ahead Paleo Cookbook by Tammy Credicott.

While the directions are for making both dishes ahead of time, we made and cooked them on the same day.

Cashew Lime Chicken

Container #1

2 lbs. boneless, skinless chicken breasts or thighs, cut into thin strips

Container #2

1 cup roasted, salted cashews (we used raw, unsalted and threw in last minute to soften)

Container #3

1/4 cup chopped cilantro

Container #4

1 1/2 cups chicken broth

1 TBSP fish sauce

1/4 cup coconut aminos (or sugarA)

1 TBSP lime juice

1 tsp lime zest

1 TBSP grated fresh ginger

2 cloves garlic, minced

2 tsp arrowroot starch (corn starch will work in a pinch)

For Serving Day

2 TBSP coconut oil (we used canola)

Sea salt to taste

Freshly ground black pepper to taste

Prep Day:

1. Place the chicken, cashews, and cilantro in separate containers (#1,#2, and #3).

2. In a jar with a tight-fitting lid (container #4), combine the chicken broth, fish sauce, coconut aminos, lime juice, lime zest, ginger, garlic, and arrowroot starch. Shake well.

3. Place the jar and the containers in the refrigerator or a cooler until needed.

Serving Day:

1. In an electric skillet set to medium-high heat, heat the coconut oil. (We used a large stove top skillet)

2. Add the chicken to the skillet, season with sea salt and pepper, and cook, stirring occasionally, until the chicken has browned, about 5 minutes.

3. Shake the sauce jar again to combine the ingredients. Add the sauce to the skillet, stir, and bring it to a slight boil.

4 Simmer, uncovered for 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Serve with a sprinkle of cashews and chopped cilantro.

Cocoa Spice-Rubbed Ribeyes

Ingredients:

4 ribeye steaks

1 TBSP Italian seasoning

2 tsp granulated onion

1 tsp granulated garlic

1 tsp paprika

1/2 tsp cumin

1 tsp chili powder

2 tsp cocoa powder

1/2 tsp sea salt

Freshly ground black pepper to taste

1 TBSP hone

3 TBSP very strong brewed coffee

Prep Day:

1. Place the steaks in a 1-gallon freezer bag.

2. In a small bowl, combine the Italian seasoning, granulated onion, granulated garlic, paprika, cumin, chili powder, cocoa powder, sea salt and pepper.

3. Sprinkle the mixed spices over the steaks in the bag.

4. Drizzle the steaks with the honey and coffee.  Remove the air from the bag, and squish the steaks around to coat them.

5. Store the bag in the freezer until needed.

Serving Day:

1. Thaw the steaks in the refrigerator overnight.

2. When ready to cook, fire up your grill to medium-high heat.  When the grill is hot, cook the steaks to medium, about 4 minutes per side, depending on their thickness.

3. Let the steaks rest for 10 minutes before serving.

Bon Appetite!!

Bacon Chorizo Chipotle Smothered Meatloaf~Paleo What's for Dinner Wednesday~

Y'all it would be a sin if I didn't share this one with you!  We did not meal plan ahead of time this week.  It is spring break around these parts, and while we no longer have children in school, I am off from teaching my little ones this week and we are playing it by ear.

So, once again I was searching through Pinterest for something new to try.  As soon as the hubs saw the picture and the word meatloaf, it was a done deal.

And it did not disappoint.  One of the best meatloaf recipes we have tried.

The recipe can be found here.  PaleOMG's site is jam packed with some amazing mouth-watering recipes.  Cannot wait to try a few more.

What's for Dinner Friday Addition~

It has been a week of good eating and trying out new recipes my friends.  This was actually Wednesday night's dinner.

Taco Sliders with Chipotle Aioli from my Paleo Happy Hour cookbook.  While the cookbook is all about appetizers, small plates and drinks, many of the recipes can be adapted for lunch and dinner.

Serves 3-4

Ingredients:

Taco Sliders:
1 1/2 pounds grass-fed ground beef
1 TBS chili powder
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp cayenne pepper
1/4 tsp paprika

Chipotle Aioli:
1 egg yolk
1 tsp apple cider vinegar
1 tsp mustard
2/3 C extra-light olive oil
1 clove garlic, chopped
1/8 tsp sea salt
1 tsp honey
2-3 chipotle peppers in adobo sauce
1/2 jalapeno pepper, seeded and diced

Toppings:
1 head butter lettuce (we used iceberg)
1/2 avocado, sliced (opted out)
1/4 red onion, diced

Directions:

1. In a bowl, mix together the ground beef, chili powder, cumin, garlic powder, onion powder, cayenne pepper, and paprika.  Form the mixture into 10 small patties (or larger if making regular size burgers), pressing a small thumbprint in the center of each one. Grill or pan-fry the patties for 3 minutes per side (or longer for doneness or if cooking larger burgers).

2.  To make the Chipotle Aioli, combine the egg yolk, apple cider vinegar, and mustard in a blender, and blend on low.  Drizzle in the olive oil as slowly as possible to allow it to emulsify.  Add the garlic, sea salt, honey, chipotle chilies, and jalapeno pepper, and blend the mixture on high until it is smooth.

3.  Place each burger on top of a piece of butter lettuce.  Top with 1 tablespoon of the Chipotle Aioli, a slice of avocado, and pieces or red onion.

We made our patties a bit bigger, so rather than making 10 sliders it made 7 slighter larger (enough for  dinner and leftovers).

We served them with Alexia's Spicy Sweet Potato Fries (chipotle).  I will say the burgers are not for the faint of heart...they were SPICY.  You can control the heat by cutting the spices in half or cutting back on the number of Chipotle peppers you use (we used 3, we like the heat).

Be sure to have plenty of water on hand :-0

What's for Dinner? ~Monday Addition

Last night we fixed the most delicious trout dinner.  The recipe came from one of my newer Paleo cookbooks, Paleo Comfort Foods, and could not have been easier to make.

Georgian Pecan-Crusted Trout

Ingredients:

1/2 C Almond flour
1/2 tsp salt (optional)
1/2 tsp pepper
2 large eggs
1 C toasted pecans, roughly chopped
4 6-8 oz pieces of trout
2 TBS clarified butter, divided
1/4 C lemon juice
1/2 C white wine
1/4 C capers, rinsed
2 TBS fresh Italian parsley, chopped

Directions:

1. Place the almond flour along with some salt and pepper on a large plate or shallow dish.
2. Whisk the egg whites slightly, and place in separate dish and put the pecans into a third dish.
3. Working one piece at a time, dredge the trout flesh side down first into the flour mixture, then into the eggs, then into the pecans, pressing down to get nuts to adhere.  Set aside and repeat process with other pieces of fish.
4. Heat 1 tablespoon of the butter of medium-high heat. Add the fish (in batches if necessary) skin side up (nuts side down) and cook until golden, about 5 minutes Carefully flip over and cook another 4-5 minutes until the fish is just cooked through and skin is golden.
5. Remove fish to a platter and cover with foil to keep warm.
6. Add the butter, lemon juice, and wine to the pan, scraping to bring up any of the browned bits from the fish.
7. Add the capers, and whisk to combine all, until heated through. Stir in parsley, and pour sauce over the fish to serve.

We served our with roasted asparagus, it was the perfect compliment.

Enjoy!!

What was cooking on the weekend?

First, I have to say my heart and prayers go out to all who were effected by the deadly tornados that touched down last night.  Such devastation.

Praying for safety for those in the line of today's storm path as well.  We may see some of it late in the night into early tomorrow morning.

If you follow me on instagram, you would have caught a glimpse of what was cooking this weekend.

Saturday night, hubby and I boiled some fabulous Florida shrimp we got at Whole Foods.  We simply sprinkled them generously with Old Bay seasoning, and let them marinate for a bit.  We then boiled them, and roasted some squash and zucchini for our side dish. We made our usual Sriracha Remoulade sauce for dipping.  Super simple!

After making a trip to the farmer's market on Sunday, we whipped up a bowl of Tequila, Lime & Green Onion Slaw.  The recipe is from my new Primal Cravings-Your Favorite Food Made Paleo cookbook.

Tequila, Lime & Green Onion Slaw

Serves 6

Ingredients:
1/2 C Mayo (the cookbook has a recipe for homemade, we used our trusted GF brand)
4 green onions, thinly sliced
3 TBS lime juice
2 TBS tequila
1 2-pound green cabbage
Salt to taste

1.  In a large bowl, whisk together mayonaise, green onions, lime juice, tequila and salt.  Taste and adjust seasoning, remembering that this should be seasoned relatively assertively because when we add the cabbage, the flavor will dilute (we made it as is and it was perfect).

2. Remove any ugly or damaged outer leaves from the cabbage.  Cut the cabbage in half lengthwise. Cut out the fibrous core.  Place the cabbage, cut side down, and slice it into very thin strips.

3.  Add the cabbage to the mayonaise mixture.  Toss to combine.

4.  Refrigerate and let marinate at least 30 minutes before serving.

Hubby whipped up a marinade for  the chicken as well.

1/2 C Tequila
1/2 C Lime juice
1/4 Olive Oil
1 tsp Chili Powder

We cubed the chicken, tossed with the mixture, and marinated for about an hour. He then grilled it on the stove in our Staub grill pan.

Both dishes were super simple to prepare, and delicious.  The slaw would make a great side for a backyard bbq.

Enjoy!!