Category: Main Dish

Slow Cooker Carnitas (Pulled Pork)

Published on by Alissa7 Comments

Is it just me or is there a juice frenzy going on?  I feel like everywhere I look and read online, everyone has caught the “juicing” bug.   Get the tiger juice master…juice your veggies…green juice…orange juice…juice your juice.

Not me….I personally like to CHEW my food.  Isn’t that what these chompers called teeth are for? chewing? masticating? gnawing?

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So if you are into chewing your food, then you will totally be into these carnitas (mexican-style pulled pork).  But it is the good kind of chewing. I’m not talking about chewing through leather, my friends. I’m talking about chewing tender and juicy fall-apart pork. USE THOSE BEAUTIFUL TEETH!

Want to please a crowd? Serve pulled pork. You’ll be a hero. They’ll write legends about you.  And even better…make it in your handy dandy crockpot.  Win win.  Throw in the roast in the morning…come home to drool-worthy smells.  It’s so versatile.  You can make tacos or taco salad bowls or bbq pulled pork or sliders or add it to chili or even mix it into scrambled eggs for breakfast. 

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Even if you don’t need to feed a crowd, slow cooking a 4 to 5 lb pork roast will give you dinner options for the full week. Or call me and I’ll be over pronto for dinner. I’ll be your best friend. F-o-r-e-v-e-r!  Hear the crowd roar!  

You may be asking, “But carnitas typically have crisp edges!?!” “How do you get that in a slow cooker?” Oh honey… Easy Peasy!  Just before serving, finish the shredded pork roast under a broiler or high temp oven to get the crisp edges that we love so much.  Ya. This is a little trick that Cook’s Illustrated uses. Those people are geniuses!

You can even freeze the leftovers in small portions for later use.  Quick lunch or quick dinner options right at your awesome finger tips! You will never lose.  See…you are a hero!

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Slow Cooker Carnitas (Pulled Pork) 

Recipe adapted from Gimme Some Oven and Bon Appetit.

Serves 8 to 10

Ingredients

Slow Cooker Pulled Pork Ingredients:

  • 4 to 5 lbs boneless pork roast, cut into 2-inch pieces
  • 1 large white onion, diced
  • 1 Tablespoon chipotle powder (or 1 chipotle in adobo sauce)
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cloves garlic, minced
  • Juice of 2 limes (about 1/4 cup)
  • 1 cup of chicken broth (low sodium)

Instructions

  1. Toss pork in bowl of slow cooker with spices (chipotle powder through black pepper) to coat. Place onion pieces on top of cubed pork. Pour lime juice and chicken broth on top. Cover slow cooker.  Cook on low setting for 6 to 8 hours, or until meat is very tender and falling apart.
  2. Now for the crispy edges. Once the pork is cooked, preheat your broiler to high heat.  Line two baking sheets with aluminum foil. Set aside.
  3. Using a slotted spoon, transfer the pork from the slow cooker to a cutting board.   RESERVE THAT BROTH!!!! Use a fork or fingers to shred the pork into bite-sized pieces. Transfer the shredded pork to the prepared baking sheets, spreading it out evenly in a single layer.
  4. Broil one sheet at a time for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet from the oven and use tongs to carefully toss the pork. Ladle some of the reserved broth (about 1/4 of a cup) over the pork. Return to the oven and broil an additional 5 minutes to finish the crisping processes.  Pull from oven. Repeat this process with the second pan.
  5. Transfer crisp carnitas to a platter and ladle more reserved juice on top.  For taco bowls, serve with avocado slices, cilantro sprigs, fresh lettuce, jalapeños, fresh salsa, and sliced red bell peppers, if desired.

Paleo Eggplant Lasagna

Published on by Alissa36 Comments

I’ll tell you a little secret.

The easiest way to get to my heart is to make me lasagna.

Yes, it is sad, but there is an expressway right to the center of my heart via layers of ricotta cheese, meat sauce, and ribbons of lasagna noodles.  I would eat it for breakfast, second breakfast, lunch, dinner, dessert…second dessert.

But alas, I have not had lasagna in so long.  My gluten sensitivity has slammed that door shut. Oh lasagna….*sigh* I miss you dearly.

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Growing up, my mom would make lasagna and homemade strawberry cake for my birthday.  It was a several hour affair.  Making the perfect lasagna is like building a log cabin.  There are so many steps, but it is so worth it in the end:

  • Boiling noodles;
  • Making the ricotta mixture;
  • Grating the mozzarella and parmesan cheese;
  • Making the fresh tomato and meat sauce;
  • Constructing the masterpiece;
  • Baking the amazing masterpiece for an hour;
  • THEN waaaaaaaaaaiting for it cool down!!!!!

UUUgh.  The roof of my mouth suffered many times from not being able to wait. But then…there it was. *Chorus Line Dancers* *Jazz Hands* “Ladies and Gents…I present to you….The Great Laaaasagnaaaaaa.” I dove head first into that big slice of layered heaven.  I always looked forward to that meal. Again…a moment of silence for my dear lasagna.

A few years ago, my husband surprised me with a homemade spinach lasagna for my birthday.  This man does not really cook…but he made it from scratch.  Oh it was delicious. It was comfort rolled up in layers of sauciness.  But that was the last time I had lasagna.  TWO YEARS.

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My birthday is at the end of the month and my innate need for lasagna has been getting strong.  I dream about it. I smell it in the air….in my car. I’m serious. I seriously started thinking that maybe I just smelled like lasagna?  Maybe I emit oregano and basil fumes.  I guess there are worse things to smell like.

Anyways, I decided to remedy my lasagna cravings by using strips of eggplant in place of the noodles.  I made an amazing and deliciously thick batch of meat sauce chunked with large pieces of mushrooms. Although there is no cheese or ricotta (blasphemy….I know…if you are a lasagna purist…please, turn your eyes), this cooked up to be layered, saucy, meaty heaven.  If you eat dairy, you could easily add a layer of cheese to this.

Slice the eggplant lengthwise in 1/4-inch thick slices. I prebaked my eggplant “noodles” in an oven at 375F for 10 minutes while I was making the sauce.  I haven’t tried making this without prebaking the eggplant. I’m sure it would work but would just require longer baking time once it is fully constructed.  After prebaking the eggplant slices and whipping up the meat sauce, the lasagna is ready to be BUILT!

  • Start with a layer of meat sauce in the bottom of a 9″ X 13″ baking dish.
  • Then place 3 to 4 slices of eggplant in a single layer across the bottom of the pan.
  • Add another portion of meat sauce,
  • Then add another layer of eggplant (stacking on top of the first layer).
  • Top the whole thing with the remaining sauce.
  • Bake at 375F for 25 to 30 minutes, or until bubbly and heated through.

Bonus features of my version of lasagna are that it takes a fraction of the time since there are no noodles to cook and no cheese to shred.  It also cooks in half the time. You could easily sub zucchini and/or yellow squash for the eggplant.

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Paleo Eggplant Lasagna (Grain Free, Gluten Free, Dairy Free)

Serves 6 to 8

Ingredients

  • 1 large globe eggplant, cut lengthwise into 8 1/4-inch slices
  • olive oil
  • 1 lb ground grass-fed beef
  • 1 medium onion, diced
  • 10 oz whole baby bella mushrooms, sliced
  • 4 to 6 cloves of garlic, minced
  • 2 15 oz cans of diced tomatoes (undrained)
  • 6 oz can of tomato paste
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup fresh parsley (plus more for garnish)

Instructions

  1. Preheat oven to 375 F.  Spray two baking sheets with nonstick spray or line with parchment paper.  Set aside.
  2. Place eggplant pieces on prepared baking sheets in single layer. Brush both sides of eggplant slices with olive oil. Bake until eggplant slices are tender and beginning to brown, about 5 minutes per side. Watch closely and remove eggplant slices as needed if they are cooking too quickly or not long enough.   Remove baking sheets from oven and cool eggplant while preparing sauce. Eggplant can be roasted 1 day ahead and refrigerated.
  3. In a large sauce pan or pot, brown ground beef over medium heat.  Drain excess grease. Return pan to heat and add onion, garlic, and mushrooms.  Stirring frequently, brown and cook until onions and mushrooms are tender, about 5 to 10 minutes.  Add 2 cans of diced tomatoes with juice, tomato paste, oregano, basil, salt, pepper, and parsley.  Bring to a simmer. Allow to simmer for about 10 minutes, stirring frequently. Sauce can be made several days ahead and refrigerated.
  4. Spread 1/3 of the meat sauce (about 2 cups) in the bottom of a 9″ X 13″ glass pan.  Layer 4 slices of eggplant on top of the sauce.  Spread another 1 to 2 cups of sauce on top of the eggplant slices.  Arrange a second layer of eggplant slices directly on top of the first layer, stacking them. Spoon remaining sauce on top. This can be made 1 day ahead. Cover with foil and refrigerate until ready to cook.
  5. Bake eggplant lasagna until heated through, about 20 to 30 minutes if freshly made or 40 minutes if refrigerated. Serve hot topped with fresh parsley or basil.

*Nutritional Information (based on 8 total servings), 1 serving = 209 calories, 15 g carbohydrates, 11 grams fat, 15 grams protein

Roasted Brussels Sprouts with Cranberries and Pecans

Published on by Alissa4 Comments

So let me tell you a story about a notorious vegetable called Mr Brussel.

Mr Brussel was bulky and brawny. A bad boy in the vegetable kingdom. Not many people liked him. He kind of had multiple personalities or at least was pretty moody.  Some days he was bitter. Other days he was bland. But generally, most of the time he was smothered and tired and wilted and just overcooked. Bleh.

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Then one day Mr Brussel went to the Roasting Pan, a new pub.  He had heard stories of this place changing other veggies, but he thought that it was a myth.  Rumors stirred about Madame Cauli Flower and her infamous roasted makeover.

So Mr Brussel decided to give it a shot.

He went in. He stayed awhile. He lingered. He rested. He was massaged in some olive oil. He got braised and roasted.

Then when he got out of the Roasting Pan, something amazing happened. He was sweet and delicious and caramelized. He was a changed veggie. He was the Ryan Gosling of vegetables…well, maybe not THAT far…but close.

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The moral of the story, people?  Turn Mr Brussels from bleh to BAM by:

  • cutting those tiny cabbage-like veggies into quarter segments,
  • drizzling with olive oil,
  • sprinkling with salt and pepper, and
  • roasting in an oven!

That’s it. Oh the magic of the great Roasting Pan.

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For this recipe, I tossed my roasted brussels sprouts with cranberries, pecans, and a balsamic drizzle.  But don’t stop there. There are plenty of other ways to prepare these….maybe bacon? roasted garlic? parmesan? Harissa?  Yes!  Branch out. Give Mr Brussels another try. He won’t disappoint you.

Roasted Brussels Sprouts with Cranberries and Pecans (adapted from Whole Foods Market recipes)

Serves 6 as a side

Ingredients

  • 1 lb of fresh brussels sprouts, trimmed and quartered
  • 1 to 2 tablespoons of olive oil
  • 1/4 teaspoon salt and pepper each
  • 1/3 cup dried cranberries
  • 1/4 cup chopped pecans
  • 1 tablespoon balsamic vinegar

Instructions

  1. Preheat oven to 400 F.  Line a roasting pan with aluminum foil.  
  2. In a medium bowl, toss the brussels sprouts with olive oil, salt and pepper. Spoon the brussels sprouts in a single layer onto  the roasting pan.  Roast for 30 minutes. Stir the brussels sprouts. Add the pecans and cranberries onto the roasting pan. Add the pan back into the oven and cook for an additional 5 minutes. Stir well until brussels sprouts are well cooked.
  3. Remove from oven and toss with balsamic vinegar.

Crustless Quiche (Gluten Free and Dairy Free)

Published on by Alissa2 Comments

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Christmas morning we always eat QUICHE! THE great Christmas Quiche!  It’s a tradition.

We brew coffee, throw the great Christmas quiche in the oven, and unwrap presents. The quiche bakes and fills the house with wonderful smells.  Unfortunately, I can’t have the tasty pastry crust since I have a gluten sensitivity.  So…..we are going crustless.

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I found a few recipes for almond flour based crusts, which I have tried and love. But going crustless is uber eeeeazy peeeeazy and allows me to focus on what really matters…enjoying my family unwrapping presents!

You can throw this quiche together in the morning, or you can put it together the night before.  There are so many variations of this….add meat, add mushrooms, add other veggies that you have on hand.  The original recipe is adapted from my newest cookbook that my husband gave me, Practical Paleo.

Before we go any further, I have to tell you that I LOVE this cookbook.

If you are still trying to figure out what to get someone, this is an awesome gift for a anyone wanting to learn to cook with whole foods. The author, Diane Sanfilippo, also blogs at balanced bites. She gives a wonderful detailed approach on how to heal and treat certain allergies, digestive health, blood-sugar regulation, thyroid health, cancer recovery, auto immune disorders, migraines, hormone imbalances, etc. Her recipes are delicious, inspiring, and wholesome.

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This crustless quiche originally had zucchini and carrots. I used chopped spinach instead of zucchini. For Christmas, instead of throwing in raw spinach, I will saute the spinach with mushrooms and peppers before adding it eggs. Then I will throw it in the oven, grab a huge cup of coffee, and watch everyone unwrap their presents.

Crustless Quiche (Gluten Free and Dairy Free)

(adapted from Practical Paleo)

Serves 6 to 8

Ingredients

  • 12 eggs, beaten
  • 2 cups of spinach, chopped
  • 1 medium carrot, shredded
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground sage (optional)

Instructions

  1. Preheat oven to 375F. Grease a 9X13 baking dish with either butter, coconut oil, or nonstick spray.  Set aside.
  2. Mix everything together in a large bowl. Pour into the prepared baking dish.  For the swirled effect, stir the mixture with a spoon or fork before baking.
  3. Bake for approximately 45 minutes or until a knife inserted in the middle comes out clean.

Sausage, Kale, and Sweet Potato Soup

Published on by Alissa3 Comments

I love soup. I love soup like I love sweaters…and throws…and wool socks. I mainly love soup because they require little effort and you get a huge piping hot bowl of comfort. This soup is loaded with sweet potatoes and kale, which are both great fall/winter veggies.  It should be no surprise at this point of my infatuation with kale. So I shall skip forward to my utter love for the amazing sweet potato.

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I love roasting sweet potatoes, making them into sweet potato fries, throwing them into chili, or dumping them into soups and stews.  So I was über pumped when I came home from my family’s farm with a boat-load of home-grown sweet potatoes!

Sweet potatoes are planted in the summer and harvested in late October before the first frost.  The variety that my dad planted are amazingly sweet with red skin and bright orange flesh.  Sweet potatoes are naturally rich in antioxidants, and are great sources of both Vitamin A and Vitamin C.  They pack some powerful nutrients, dietary fiber, and are a great source of healthy carbs for athletes. So stock up on these in-season veggies. Store them in a cool, dark, well-ventilated place (not the fridge). They should keep for at least a month or two. Yay for food hoarding!

This is one of those soups that can be adapted from whatever you have on hand.  I used italian sausage, sweet potatoes, and kale.  If you don’t have sausage, try chicken…no sweet potatoes, try butternut squash or red skinned potatoes…no kale (weirdo), try spinach.  You can even add tomatoes or mushrooms.

The sausage that I had on hand was a spicy italian sausage from my CSA.  If you do not have access to local sausage and you are purchasing sausage from the store, read the ingredients on the package.  Some types of sausage contain preservatives, nitrates, and wheat-based fillers.  So just be aware of what you are buying. If you can not find a gluten-free or organic brand of sausage where you live/shop, then substitute shredded chicken (or a can of white beans for vegetarian version).

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Sausage, Kale, and Sweet Potato Soup (adapted from Bon Appetit)

Serves 6

Ingredients

  • 1 lb ground sausage (gluten-free and nitrate free)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 large sweet potatoes, chopped into 1/4-inch pieces
  • 6 cups chicken broth
  • 1 bunch of kale, stems removed and leaves cut into 1-inch strips
  • red pepper flakes (optional)
  • salt and pepper (to taste)

Instructions

  1. Heat large heavy pot or dutch oven or medium heat. Add sausage and cook until brown, breaking into pieces (about 5 to 10 minutes).  Transfer cooked sausage to a bowl lined with paper towels to drain.
  2. Add onions and garlic to pot and cook in sausage drippings until onion is translucent, about 5 minutes. Stir often.
  3. Add potatoes and cook for about 10 to 15 minutes, stirring frequently, until they begin to soften.
  4. Add chicken broth. Bring to a boil. Reduce heat to medium-low, cover, and simmer for about 10 to 15 minutes (stirring occasionally), until potatoes are soft when stabbed with a fork. Using a potato masher, mash some of the potatoes in the pot. Add cooked sausage back into soup. Stir in kale (or spinach) and simmer for about 5 to 7 minutes, until greens are wilted. Season with salt and pepper. Remove from heat.

Kale Salad with Cranberries, Pecans, and Roasted Apples

Published on by Alissa4 Comments

I’m drowning. Drowning in recipes and ideas and drooling over too many food photos. I can’t decide what to make for Thanksgiving. I want to make tooooo much.

How about sweet potatoes…..or sweet potato casserole, or sweet potato and chard gratin, or sweet potatoes with bourbon glaze. No…I’ll make a gluten free apple pie, or an apple crisp….or baked apples….or Ack…wait… look at these chocolate-caramel tartlettes.

OK…something green….. like green beans, green beans with miso and almonds, or roasted brussel sprouts, or….. *SNAP* And then my brain just…shuts….down. Stops.

And then I end up thinking…well, hell…I guess I’ll just make a salad.

But this just isn’t any salad, people. It’s a celebration. A Kale Party!  Ya…I know no one thinks of a party when you say “YAY KALE”. Except me. And well, maybe my friend Kathryn.

This kale party in a bowl salad is adapted from The Smitten Kitchen Cookbook. Another winning recipe from this amazing compilation from Deb.  She uses cherries where I used cranberries that I had on hand. I also added roasted apples and toasted pecans for autumnal festiveness. Dig in….

Kale Salad with Cranberries, Pecans, and Roasted Apples

Serves 6 to 8

Kale Salad Ingredients

  • 1 bunch of kale, washed and dried, stalks removed and leaves torn into bite-sized pieces
  • 1/4 cup dried cranberries (or cherries)
  • 1/4 cup raw pecans, chopped
  • 1 medium apple, cored and sliced thin

Honey Dijon Dressing Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon smooth Dijon mustard
  • 1 1/2 teaspoons honey
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350F.  Place apple slices on half of a roasting pan. On the other side of the pan, place the chopped pecans. Roast for 5 minutes. Remove from oven, and stir. Place back in oven for an additional 5 minutes, keeping an eye on the pecans to make sure that they don’t burn. Remove from oven and allow to cool to room temperature.
  2. Meanwhile, place torn kale leaves in a medium to large serving bowl. Sprinkle with a dash of salt and gently massage the kale until it begins to break down a bit.  Add the dried cranberries, toasted pecans, and roasted apples. Sprinkle with salt and pepper.
  3. For the honey dijon dressing,  add the olive oil, vinegar, mustard, and honey to a small mason jar with a lid. Shake the jar vigorously.  Drizzle the dressing evenly over the salad.  Toss everything together to coat everything in dressing.  Although you can eat the salad immediately, I let mine rest for at least 20 minutes, allowing the leaves to become even more tender.  This salad is great for make ahead events!

Recipe Review – Beer-Braised Short Ribs with Mashed Root Vegetables

Published on by Alissa4 Comments

Beer Braised Short Rips with Mashed Root VegetablesIs it just me or are there a crap ton of people born in November?  This past week we celebrated five birthdays! Five in one week! Included in these amazing days of birth are my middle sister (just turned 18…holy cow) and my husband.

I feel like I have my party pants permanently on. I’ve been a baking foo’! So many sweets!

Speaking of sweets n’ treats, last week I purchased Smitten Kitchen’s newly released cookbook! So beautiful! And there are pictures for every recipe. This is dangerous. So dangerous. I want to make everything in it. In one week, I’ve made four of the recipes. This is a record for me and a cookbook. Although I have an obsession with cookbooks, I rarely get around to actually cooking from them. Doh!

Recipe numero uno was her amazing S’mores Cake. Oh. My. God.

My youngest sister, Olivia (first picture below), and I made the S’mores Cake for my sister Jill’s birthday (second picture).  The cake is a spice cake that contains a cup of graham crackers pulsed to a flour. There is a rediculous chocolate ganache layer sandwiched between the two cake layers and it is topped with a homemade marshmallow meringue, which we broiled quickly in the oven. Although I am trying to stay away from gluten, I did have a smidge (or two). HOLY COW.   It’s a bit involved, but well worth it for a special occasion. My pictures were terrible since I had to take them at night, so I’ve only included a few.

The next recipe that I had to tackle from the cookbook was her Beer and Balsamic Braised Short Ribs.  Rediculous!  I made them for my husband’s surprise birthday dinner.  They were super easy and so flavorful. The meat falls off of bone.

For 10 people, I bought 16 short ribs and cooked them the night before the party in the oven for 2 1/2 hours.  Letting the ribs rest and cool overnight in the refrigerator makes it super easy to remove the top layer of fat since it hardens up (see picture below).  Plus these ribs are even better the second day, if that’s even possible. Right before everyone got to the house, I reheated them in the oven for 30 minutes. No fuss!

I also served them over mashed root vegetables: turnips, parsnips, and sweet potatoes. Great alternative to the carb laden mashed potatoes.

So A++++++++ to Deb Perelman of Smitten Kitchen. GO get this book. It’s well worth it and is laden with beautiful food porn!

Beer Braised Short Ribs with Mashed Rood Vegetables (adapted from the Smitten Kitchen Cookbook)

Serves 8 to 10

Ingredients for Beer-Braised Short Ribs:

  • 16 bone-in short ribs (6 to 8 pounds), at room temperature and trimmed of excess fat
  • Salt and pepper
  • 1 to 2 tablespoons of olive oil
  • 1 large red onion, chopped
  • 6 garlic cloves, smashed and peeled
  • 2 to 3 tablespoons tomato paste
  • 1/2 cup balsamic vinegar
  • 3 tablespoons of worcestrshire sauce (I used coconut aminos)
  • 2 bottles of dark beer (I used oatmeal stout)
  • 2 to 3 cups of beef stock

Ingredients for Mashed Root Vegetables:

  • 3 to 4 pounds of root vegetables (turnips, parsnips, sweet potatoes)
  • 1 tablespoon of butter
  • 1/4 cup coconut milk (or half and half)
  • 1 teaspoon garlic powder
  • salt and pepper

Instructions

  • Lay out the short ribs. Trim of excess fat. Pat dry. Season each side well with salt and pepper.
  • Preheat the oven to 325. In a large dutch oven, about 7 to 8 quarts in size, heat 1 tablespoon of olive oil. Brown the short ribs in batches, getting a good brown sear on each side.  This will take about 10 minutes per batch.  Transfer the browned ribs to a plate. Repeat with remaining ribs. 
  • Once all ribs are browned and resting on a plate, turn the heat down to medium-high and pour off all but 1 tablespoon of oil remaining in the dutch oven. Add the diced onions and cook until translucent. Add garlic and cook an additional 3 minutes. Add tomato paste and stir until thickened. Next, add vinegar, beer, and worcestershire sauce (if using). Scrape beef bits from the bottom.
  • Return the browned ribs to the pot. If they do not all fit laying flat, turn them vertically with bones sticking up. Add enough stock to just cover the ribs. Bring the liquid to a simmer over medium-high heat. Turn off the heat. Cover the pot with aluminum foil and then the lid. Aluminum foil keeps the liquid in the pot, keeping your meat moist. We love moist meat!
  • Bake in the preheated oven for 2 1/2 to 3 hours. Remove from the oven. The meat will be tender when pierced and the bones will look like they are falling away from the meat. Mmmmmmm. Let the ribs rest for 15 minutes. Skim as much of the fat from the surface as possible.
  • The ribs can be served immediately or allowed to cool and rest overnight. If you allow them to rest overnight, remove them the next day at least 1 hour before you are ready to serve them. Scrape off the top layer of fat. Reheat them for 30 to 45 minutes in a 325 oven.  Serve with sauce over mashed root veggies.

Mashed Root Vegetables

  1. In a large, heavy pot, place root vegetables with enough water to cover them.  Heat over medium-high heat, covered, until it comes to a rolling boil.  Once boiling, reduce to a simmer and cook for 25 to 30 minutes, or until the vegetables are tender. Drain.
  2. Add butter, coconut milk (or half and half, if using), and garlic powder to the pot. Mash vegetable mixture with a potato masher. Season with salt and pepper to taste.

Gluten Free Buffalo Turkey Meatballs

Published on by Alissa1 Comment

I have to admit that I am really not that big of a fan of chicken wings. Don’t get me wrong, I love the flavor. It’s mainly the work that goes into gnawing on a bone for just a measly morsel of meat.  But, I also get why most guys like them…they feel like authentic cavemen. This is probably the same reason why they dig ribs too.  And turkey legs.

So what better way to get the meat AND the buffalo flavor without the mess? Meatballs. Buffalo Meatballs. These mini meatballs are perfect if you have a gaggle of people coming over at different times, because you can keep them warm and saucy in a crock pot.  They are an easy finger food and a HUGE hit!

I recommend using Frank’s hot sauce. It’s the best buffalo sauce that I’ve found. You can make these meatballs with either ground chicken or ground turkey.  However, I should note that ground chicken is a bit harder to form into balls. I used ground turkey in this recipe and found them to be easier to mold and deeeeelicious. Adding a tad bit of coconut milk to the buffalo sauce adds creaminess.  Don’t worry, it doesn’t impart a coconut flavor at all. But you could easily sub melted butter for the coconut milk, if you are into that sort of thing.

Gluten Free Buffalo Turkey Meatballs 

Makes about 70 mini meatballs

Ingredients

  • 2 lbs ground turkey (or chicken)
  • 1 large egg
  • 1/2 cup dried parsley
  • 1 Tablespoon smoked paprika
  • 1 teaspoon salt
  • 3 Tablespoons + 1/2 cup Frank’s hot sauce
  • 1 teaspoon garlic powder
  • 1/2 cup almond meal*
  • 1/4 cup coconut milk (or melted butter)

*Note – If you do not have almond meal, you can either use 1/4 cup of oat flour or 1/2 cup of bread crumbs.  However, these alternatives are not gluten-free, unless you use gluten-free oats and/or gluten-free bread crumbs.

Instructions

  1. Preheat the oven to 450F. Spray two 9X13-inch baking dishes with nonstick spray. Set aside.
  2. Combine the ground turkey, egg, 3 tablespoons of hot sauce, parsley, paprika, salt, garlic powder, and almond meal in a large mixing bowl and mix by hand until thoroughly incorporated.
  3. Roll the mixture into 3/4-inch round balls. Place the meatballs in the prepared baking dish.  Line them up carefully, keeping them in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  4. Roast at 450F for 15 to 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer should read 165°F in the center of the meatball.
  5. Carefully transfer the cooked meatballs into a warmed crock pot.  Add the remaining Frank’s hot sauce (1/2 cup) and coconut milk (or melted butter) to the crock pot. Toss to coat the meatballs. The meatballs are ready when the sauce is warmed or allow to cook on low until your guests arrive!

Beat Texas-Style Chili with Butternut Squash

Published on by Alissa6 Comments

As we get older in life, we begin to run out of “firsts”.

Early in life, there are so many firsts….first kiss, first love, first car, first road trip, first house, first job, first successful homemade meal for others. The first meal I made my husband when we met was horrible. I made him Chicken Helper but used ground beef and I think there was some freezer-burned shrimp thrown in for good measure. *Shudder*  The chick-beef-shrimp-arole was barf-worthy. I think the poor boy choked it down…with a smile. What a man.

Lucky for both of us, I have come a long way from the mystery meat boxed meal days.

Last weekend I made a chili…a chili that was a “first” for me. Now, I have a pretty kickass chili recipe that I normally make. But I wing it every time. I’ve been making it for years and we love it.   However, I saw a delicious brisket style chili in Bon Appetit and I wanted to give it a go.

So this chili was the first time that I have ever followed an actual recipe for chili. The first time I have ever made a chili WITHOUT beans! gasp.  The first time that I have added winter squash to chili. The first time that I cooked a chili in the oven..say whaaat??? AND the first time that I have made chili without ground beef (with exceptions of vegetarian chili and white chicken chili)!

*Drumroll* And ladies and gents, I gotta tell ya….that although I totally heart my old standby “throw some beans + tomatoes + ground beef + hoooooopla of chili powder” method of making chili…this chili is OUTSTANDING. Yes…caps are necessary. I will have a hard time making another type of chili now. It’s changed my life.

The original Bon Appetit recipe called for 5 pounds of beef brisket…yes FIVE.  I cut that down to accommodate the 2.5 lb arm roast that I had from my CSA (community supported agriculture) stash. I cut the thawed roast into 1/2-inch to 1-inch portions. Simmered low and slow in my dutch oven in a 350F oven for 3 to 4 hours. The roasted beef chunks just fell apart. Butternut squash is added during the last hour of cooking.  It adds a great chunkiness and heartiness to the dish.  And don’t forget the chili powder….like 1/4 cup of chili powder.  Recipes that only call for 1 tablespoon make me laugh…THAT AIN’T CHILI!  That’s northerners attempt at spicing up marinara sauce, I think.  Well, in my personal (and correct) opinion. No offense, northerners. Ya’ll make a lot of things right…but chili (and biscuits and gravy) ain’t it.

Last weekend, I made this chili on a cold and rainy day when OU beat the crap out of Texas. SO it was only fitting that we ate Beevo for dinner. Mmmm. So I call this the Beat Texas-Style Chili…and beat them we did.

Texas-Style Chili with Butternut Squash (adapted from Bon Appetit)

Serves 8

Ingredients

  • 2 slices of bacon, diced
  • 1 medium onion, chopped
  • 1 medium yellow or red sweet bell pepper, chopped
  • 2 to 3-pound beef roast, trimmed and cut into 1/2 to 1-inch pieces
  • 3 large cloves of garlic, minced
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1/4 to 1/2 teaspoon chipotle chili powder (lower quantity for less spicy)
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 2 cups of water
  • 1 15 oz can of fire roasted tomatoes with green chilis
  • 1 4 oz can of green chilis
  • 1 8 oz can of tomato sauce
  • 2 to 3 cups diced butternut squash
  • 1/2 diced cilantro

Instructions

  1. Preheat oven to 350°F. 
  2. Sprinkle diced beef all over with coarse salt and pepper. Set aside.
  3. Sauté bacon in heavy large ovenproof pot (dutch oven is perfect for this) over medium-high heat until the bacon begins to brown. Reduce heat to medium and add the onions. Cook until tender, about 5 minutes. Add diced beef and garlic to pot and stir to coat with bacon and onions. Allow to brown on outside.
  4. To pot, add water, chili powder, cumin, oregano, and 1 1/2 teaspoons coarse salt. Add tomatoes with juices, green chiles, and tomato sauce. Stir to coat evenly.Bring chili to simmer. Cover and place in oven. Cook for at least 2 hours. Remove from oven. Spoon off grease from top if any. Add squash and stir to coat. Add additional water if the chili is really thick (about 1/2 cup to 1 cup), keeping the meat covered. Place the pot back into the oven, uncovered. Roast uncovered until beef and squash are tender, about 45 minutes longer.
  5. Remove from oven when beef is tender. If it isn’t, put it back into the oven for a little longer. When the beef is tender, spoon off any fat or grease from the top of the chili. Season chili to taste with salt and pepper.  Stir in diced cilantro or serve it as a topping.

Slow Cooker Beef and Sweet Potato Stew

Published on by Alissa4 Comments

One of my favorite kitchen gadgets (besides my amazing food processor) is my slow cooker…a.k.a Madame Crockpot.  My mom bought Madame Crockpot for me when I left for college *cough* many moons ago. Madame has been my constant companion through many tough seasons. Madame Crockpot has saved me numerous times and has always provided a nutritious and hot meal when I came home from a long day of studying, or working, or camping, or skiing, or fishing, or running, or lounging around watching Last of the Mohicans on a rainy day.

If only she fit in my pocket! I would take her everywhere!!!!

Lately I have been studying and studying and studying every chance I get. So, as always, Madame Crockpot came to the rescue this past weekend and made me an amaaaazing beef stew.

The beauty of stew is that it is really hard to screw it up.  It’s quite a simple recipe….(1) brothy substance, (2) veggies, (3) herbs, (4) toss in meat if you want, and (5) cook it low and slow. So feel free to swap some things out for what you have on hand. I think mushrooms would be a fabulous addition or even butternut squash.

Slow Cooker Beef and Sweet Potato Stew (Gluten and Grain Free)

Serves 8

Ingredients

  • 1 to 2 pounds beef stew meat, diced into 1-inch cubes (include beef bones if you have them)
  • 1 medium onion, diced
  • 1 cup carrots (about 3 to 4 medium-sized), cut into 1-inch pieces
  • 2 medium sweet potatoes (I used 1 sweet and 1 white), leave skin on and dice into 1/2-inch cubes
  • 1 can of diced tomatoes (or 2 cups fresh)
  • 4 cups of organic beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon smoked paprika
  • 1/2 cup frozen green peas
  • salt and fresh cracked pepper to taste

Instructions

  1. Add diced beef to slow cooker. Place vegetables in order as they appear above (onions through sweet potatoes).  Pour canned tomatoes with juice on top.  Mix beef broth, tomato paste, balsamic vinegar, and herbs together in a bowl. Pour on top of vegetables in crock pot.
  2. Put lid on crock pot and cook on low for 10 to 12 hours or on high for 4 to 6 hours. Add peas during last 15 minutes of cook time. Season with salt and pepper.