Kickin’ Feta Stuffed Meatballs

20140327-012655.jpg

1 pound of ground turkey

1/2 pound of organic chorizo, removed from casings

3 cloves garlic, minced

1 tsp salt and pepper

1/2 tbls parsley

1 egg

1/2 cup almond meal/flour

1/2 cup or so of crumbled feta; could used block and just cut up into squares

 

Mix everything in a bowl, I used my Kitchen Aid mixer; until well combined.

Pre-heat over to 400 degrees.

Line a baking sheet with tin foil.

Form into about 2-3 inch balls (this is very very messy) and form a hole in the center using your finger.

Taking a small spoon scoop 1 teaspoon of feta, place into the hole you created and seal forming into a ball.

Place formed meatballs onto foil lined baking sheet.

This made about 15 good sized meatballs.

Bake on 400 for approximately 20-25 minutes or until the juices run clear and the meatballs bounce back when pushed in.

20140327-012410.jpg

Corned Beef and Crunchy Cabbage with Hasselback Potatoes

20140316-225940.jpg

Corned Beef and Cabbage

Slow cooker
Corned beef
Head of cabbage; sliced and diced
2 shallots; sliced
5 cloves garlic; diced
3 medium gold potatoes
Salt and pepper
4 tbls butter
3 tbls olive oil
4 tbls vinegar of choice, I used garlic infused red wine

Remove corned beef from package and rinse under colder water to remove any blood. Place in slow cooker and cover with water cook on low for 10-12 hours. During the last hour start working on potatoes and cabbage.

Pre-heat oven to 400 degrees, wash the potatoes and slice almost to the bottom. Melt butter and 3 cloves of minced garlic. In a cast iron skillet drizzle olive oil and place cut potatoes down. Drizzle with garlic butter and bake for 45 minutes.

Heat 2 tablespoons of olive oil in skillet, add the cabbage, shallots, garlic and salt and pepper and sauté to desired tenderness.

Remove potatoes from oven and sprinkle with salt and more butter. Serve warm and enjoy.

20140316-234605.jpg

Happy Saint Patricks Day!!!!

20140316-230003.jpg

Bangers Brussels and Mash

20140316-225443.jpg

20140315-163524.jpg

Looking for something fun to feed the family and also celebrate Saint Patricks Day. You’ve come to the right place. This meal is affordable and is stick to the ribs good.

Bangers Brussels and Mash

1 package Bratwurst
1 large sweet onion or 2 medium ones; sliced
1 pound Brussels sprouts; halved
3 tbls olive oil
5 small yellow/golden potatoes; skins on
Salt and pepper
4 tbls butter or ghee
1 tsp minced garlic
Almond or coconut milk

In large pot fill with water and place in potatoes, cook for 25 minutes or until fork tender. Drain, add back to pot and add garlic and butter. Mash the potatoes;or add into stand mixer until mashed. Slowly add milk 1 tablespoon at a time, until potatoes are desired consistency. Taste and add salt and pepper, if needed. *side note* if you want them even creamier try adding a few tablespoons of plain Greek yogurt.

Meanwhile add onion and 2 tbls of olive oil to skillet and sauté until almost tender add the bratwurst and cook according to package directions in a cast iron skillet. Remove and add olive oil and Brussels sprouts, salt and pepper. Sauté for about 15 minutes or desired tenderness.

20140316-212540.jpg

Have left over mashed potatoes? Why not have them for breakfast the next day? Just form small patties with the potatoes, throw some butter in a pan and cook until browned on both sides.

20140316-225658.jpg

Sun Dried Tomato Balsamic Lettuce Wrap

Are you looking for something fun, exciting and delicious? Well you have come to the right place! I was in the kitchen yesterday evening getting my work lunches ready and I wanted something that was pretty and satisfying so I came up with this:

Sun Dried Tomato Balsamic Lettuce Wrap

What you’ll need:

6 Sun dried tomatoes in olive oil
2 leafs of Romaine lettuce
2 slices of Turkey
6 slices of Hard salami (or your choice of salami)
2 1/2 tsp Balsamic vinegar
Plastic wrap, tin foil or a Baggie

Pick two hardy looking leafs of romaine, lay them on plate. Layer your meat, and tomatoes then top off with balsamic vinegar. Voila!!!! Your mouth will be on a train heading to flavor town. Just wrap it up and go. I made this the night before. Heads up you may need a napkin for any drippings. This recipe makes two, but certainly you could triple it if extra hungry.

20140303-192837.jpg

Kalua Carnitas

20140219-010410.jpg

Take your leftover shredded pork and lay it out on a baking sheet and place under the broiler for 7 minutes. This will remove moisture from the pork and give it a little crunch. You really could leave it under there a lot longer but it’s completely up to you. I promise you can’t go wrong!

20140219-010519.jpg

I suggest just eating it right from the oven or serving it up with some sautéed vegetables. If you don’t follow a strict paleo diet then I highly suggest cooking up some rice and black beans and going to town. If you’re looking for a little spunk you could check out my Balsamic Sprouts and mix them together for an epic explosion of flavor.

You can get so creative with what to do with this amazing pork roast. I for one am a huge fan of balsamic vinegar so if you had any handy just drizzle a little on top of the pork and enjoy. This would also be good with scrambled eggs.

Kalua Pork wrapped in Bacon!

Bacon is best!

20140219-002628.jpg

3 pound pork butt (shoulder)
6-8 slices of bacon
Pink Himalayan sea salt
4-6 cloves of garlic

Season all sides of the pork with salt and cut slits into the pork shoulder and insert the garlic cloves.

20140219-043233.jpg

Wrap the pork butt with the bacon. Place into the crockpot and cook on low for 12 hours.

20140219-004159.jpg

Once done carefully remove the pork and place on a baking sheet and place under the broiler for 5-7 minutes or until bacon is crispy to your liking. Keep a eye on it while under the boiler.

20140219-004714.jpg

At this point all you have to do is give your pork butt a stern look and it will fall to pieces. Or you could shred it with a fork. I served this amazing-ness with my Garlic Rice

You can also check this out here: AIP Roundtable

Garlic Cauliflower Rice

20140217-162527.jpg

What you’ll need:

1 head of cauliflower or a bag of florets
2-3 medium garlic cloves
Salt
1 tsp olive oil
Grater or food processor
Cast iron skillet

What you’ll need to do:

Begin by breaking down head of cauliflower into manageable pieces. For food processor you’ll have to process in small batches, you’re looking for rice like pieces. I prefer a hand grater, by gripping the the stems carefully grate the pieces until you reach the stem. Warm the olive oil in a cast iron skillet then place the ‘rice’ in and grate the peeled garlic in, stir until fragrant and rice just starts to have color. Continue to stir for about 2 minutes sprinkle with salt and serve. Serve with whatever you’d normally serve with rice. Can be stored in air tight container in refrigerator for up to a week. 1 head of cauliflower makes about 1 1/2 cups.

Want to add some spiciness? Try adding in diced jalapeño(s), seeds removed.

20140217-164622.jpg

Braised Multi-Colored Fingerlings

fingerlings

Ingredients:
1 pound Fingerling potatoes
1/3 cup Chicken broth
Half a lemon
Pinch of Salt
1 tbls Lemon pepper
1 tbls Garlic powder
1/4 cup olive oil
Large mixing bowl
8×8 baking dish

 

fingerlings

Pre heat oven to 450. In a large mixing bowl combine the dry and wet ingredients. Add the potato’s in the bowl and shake till coated. Add potatoes to baking dish and cook for 35-40 or until the chicken broth has evaporated and bottoms are browned. Once you have removed potatoes from oven squeeze the juice of half a lemon and enjoy.

 

fingerlings3

I like to serve them smashed and topped with butter that melts into them.

Crab Stuffed Salmon Pin Wheels

Ingredients:

1 pound (or more) salmon fillet; skinned

2 cans of lump crab meat; drained

2 tbls of butter or ghee

1 whole egg

1/2 cup of almond meal/flour

1/3 cup of Parmesan cheese

roughly 1/3 cup of roughly chopped artichokes; I used marinated ones

1 tbs dill weed

1 tbls Old Bay Seasoning

juice of half a lemon

3-4 tbls of olive oil

A few pads of butter for afterwards, if you so choose.

Crab Stuffed Salmon

Directions:

Pre-heat oven to 400 degrees. Fillet the skin off of your salmon, ( you could probably have your butcher do this for you). Oil up a cookie sheet, or baking dish of choice.

Rinse off your fillet under cold water to remove any scales that were  missed. Pat fish down with paper towel and lay flat on a long cutting board, and add 1 tsp of  the old bay seasoning…I did the straight from can to fish…I don’t really like to measure stuff when cooking :).

In a medium or large mixing bowl add crab meat, almond meal, dill, old bay, lemon juice, butter, artichokes, egg and cheese and stir to combine. At this point you’ll be think that you have way to much crab meat…but I promise it will all work out.

With skin side up; remember you have removed the skin and now your fish isn’t so pretty; take your crab mixture and spread it out on top of the fish, leave little then half in the bowl. Roll your salmon fillet up, don’t worry some filling will spill out from sides, now taking a long sharp knife cut out 1-2 inch think steaks. I ended up with 4 gorgeous rounds. I then laid them on my oiled cookie sheet.

By now you’re wondering what to do with lefter over crab mixture? Well you lay it on top of your salmon steaks and stuff it in.

I drizzled a little bit more olive oil on top to help with browning.

Bake on 400 for 18 minutes, then on high Broil setting for 5 minutes or until brown.

Once my beauties were done I laid a small pad of butter to drip down into them.

Crab Stuffed Salmon

I served them on top of a bed of fresh collard greens, sauteed in the pan with olive oil and bacon grease.

Swedish Meatballs with Garlic Mashed Cauliflower

Swedish Meatballs, Garlic MashSwedish Meatballs:

1.5 pound ground beef

1/2 onion

1/2 cup almond flour

2 eggs

salt and pepper

1/4 tsp freshly grated nutmeg

1/2 tsp parsley

1 medium minced garlic cloveSwedish Meatballs, Garlic

Gravy:

1 cup beef broth

1-2 tbls arrowroot powder (tapioca startch)

Swedish Meatballs, Garlic

Instructions:

Pre-heat oven to 400 degrees. Heat skillet over medium heat and saute onions until translucent, add garlic until fragrant, about 5-10 minutes. In a large mixing bowl mix ground beef, salt n pepper, nutmeg , almond flour, parsley, eggs, and onion n garlic mixture. Be careful because the onions will be hot. Form your meatballs into the size of your choice. I made bigger ones because I used 1.5 pounds of ground beef. Place them on a lined baking sheet and bake for 15-20 minutes. Cooking time will vary depending on the size of your meatballs. Swedish Meatballs, Garlic

During this time start making your gravy. Heat the same skillet used for onions and garlic to medium heat and add  beef broth to scrape off the pan drippings. Add 1 tablespoon  of arrowroot powder and start whisking to break it up, continue whisking until it thickens, if you don’t see it thicken add another 1/2 tbs of arrowroot and whisk. This took about 6 minutes to actually thicken. Turn off heat and leave on warm burner, it will continue to thicken.

Remove meatballs from oven and place into the gravy to coat, at this point I turned the burner on low and let meatballs marry with the sauce. If you wanted an extra flavor boost and have an open bottle of red wine add it to your sauce once meatballs are in the same pan and let it reduce.

Garlic Mashed Cauliflower:

1 head of cauliflower

2 cups of chicken broth

3-4 cloves of minced garlic

1/2 onion;caramelized

1/2 cup parmasean cheese

1/2 cup plain Greek yogurt

3 tbls butter

4 tbls olive oil

Need:

blender or food processor

Saute onions and garlic. Chop up cauliflower and boil until soft in chicken broth; drain. Add everything to food processor and blend until smooth.

I served my meatballs and gravy over garlic mashed cauliflower. It was a big hit!

Swedish Meatballs, Garlic