Category Archives: Recipes

Bacon Wrapped Dates

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Have a party, and make these!

I accidentally bought dates with pits – I can assure you that probably won’t ever happen again 😉 IMG_3466

I pitted each date, wrapped it in a 1/3-1/4 strip of bacon (depending on the size of the date), and skewered. I ended up with 3 full skewers, so I flavored each differently: salt and pepper, garlic chili, and maple. I broiled for about 20 minutes flipping half-way through, then baked at 350 degrees (to make sure the bacon was done all the way through) for about 10 minutes. Just keep an eye on them, you’ll be able to tell when they’re done.IMG_3470

One recommendation for the flavorings, be very generous and use more than you’d think you would want, it really helps the flavor stick. Salt and pepper were just fresh ground right on top. For the garlic and chili I used garlic powder, and ground chili pepper (not spicy at all! Again, use more than you’d think). For the maple, I simply drizzled pure maple syrup over the length of the skewer. When I flipped them, I did the same. I loved them all, but preferred the salt and pepper!IMG_3474

Chilled Cauliflower Salad

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Saturday, I was craving a salad (that’s a thing), so I got my lettuce out, put it in a bowl and thought I saw something funny. Although the lettuce appeared just fine, it had a light gray mold on it. I tossed it, and was sad.

Then I was inspired to still make a cold salad with vegetables on hand. What I ended up with was fabulous, and, incredibly easy. I’m always looking for veggie change-ups.

Chilled Cauliflower Salad

  • 1 head or medium bag of frozen cauliflower, steamed
  • 1/2 can of fresh cured green olives
  • 1/2 cup loosely chopped flat leaf parsley
  • 1/4 cup diced white onion
  • 1 cup halved cherry tomatoes
  • 1/4 diced orange bell pepper
  • 1/4 cup garlic feta cheese (totally optional, had some that needed to be used, but otherwise wouldn’t have added dairy)
  • Kosher salt/pepper
  • Light dusting of garlic powder
  • Drizzle of olive oil

Mix everything up and serve 🙂 I just ate the leftovers for lunch and it tastes even better!IMG_3343[1]

Recipe Remake-Ham Balls!

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One of the things I’ve been into recently (possibly brought about by the holidays) is attempting to recreate my family’s traditional recipes into paleo-friendly recipes. My fave family recipe happens to be Ham Balls, already including the most important part, MEAT! 😉 They’re like little cooked salty meat balls drenched in a tomato based, vinegary, sweet sauce. Mmm. Recreation went great, except I forgot I normally cut the recipe in 1/2 (that’s about all Seth and I can eat ourselves…next time I’ll freeze), so my neighbors got a pan for their family!

Here’s the original recipe:

Ham Balls:

  • 2 1/2 lbs ground smoked ham
  • 3 lbs ground beef
  • 3 eggs
  • 3 cups crushed graham cracker crumbs
  • 2 cups milk

*combine and mix well. Form into 50-60 balls. Place in shallow pan.

Sauce:

  • 2 cans tomato soup
  • 3/4 C vinegar
  • 2 tsp dry mustard
  • 2 1/4 C brown sugar

*combine sauce ingredients and pour over ham balls before baking.

Paleo-Friendly Ham Balls

Ham Balls:

  • 2 1/2 lbs ground smoked ham (at the least, certified gluten free!)
  • 3 lbs ground beef
  • 2 eggs
  • 1/2 C grassfed dairy/cream of your choice (could maybe use butter too!)

*combine and mix well. Form into 50-60 balls. Place in shallow pan.

Sauce:

  • 2 BPA free cans of organic tomato paste (you know, with only tomatoes in them)
  • 1 1/4 C vinegar
  • 2 1/4 raw, organic coconut sugar
  • 3 tsp dry mustard

*combine sauce ingredients and pour over ham balls before baking. Bake at 350 degrees for one hour.

So comforting, and not overly sweet. It seemed like an awful lot of sugar to me (I don’t eat much), but when you spread that over 60+ meatballs, could be far worse! They keep a long time in the fridge too, so this would be a great weeknight easy reheat for any family! I’ve eaten them plain, with eggs, on a cheese board, at breakfast, lunch, etc.!

Pre and Post-bake! (looks like I was eating bacon while cooking).

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Mushroom Bisque

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I heart mushrooms, of all kinds. I don’t discriminate. This has the perfect nutty, comforting flavor! The truffle really comes out with the use of both the oil and salt.

Mushroom Bisque

  • 1 package shiitake mushrooms
  • 1 package white mushrooms
  • 1 package crimini mushrooms
  • 1 yellow onion, diced
  • 5 cloves garlic, diced
  • 1 can coconut milk
  • 1 container (like the rectangle) chicken stock
  • 1/4 teaspoon yellow curry
  • 1 tsp truffle salt
  • Fresh ground black pepper
  • 1 TBSP white truffle oil

In a stock pot, begin sautéing the onion and garlic in 1/2 of the truffle oil on medium heat, seasoning with ground pepper. Just when the onions start to change color and become transparent, add all mushrooms. Continue sautéing everything until the mushrooms become soft. Add all the remaining ingredients, and bring to a boil. Turn down and let simmer for 15-20 minutes. Use an immersion blender right in the stock pot to blend into a creamy thick bisque! Serve immediately.

It reheats very, very well. Despite the coconut milk, it doesn’t taste coco-nutty because of the addition of the yellow curry. You could easily add garnishments like scallions, bacon bits, thyme, etc.!

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Mushroom Bacon Delicata Squash Boats

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I’ve had two organic delicata squash sitting in my produce tower for weeks, last night, I decided it was time to roast them. I cut and cleaned them out, then stuffed them. I had no idea if they would turn out – but decided to wing it and they were amazeballs (and SO EASY)!

Mushroom Bacon Delicata Squash Boats

  • 2 delicata squash
  • 4 slices bacon
  • 1/2 large sweet yellow onion
  • 1 medium package sliced white mushrooms
  • Ground pepper
  • Sea salt
  • Garlic powder
  • Reserved bacon fat

Cut the ends off each delicata and slice lengthwise. Clean the seeds out so you end up with a little boat. Dice the and onion and mushrooms, and cut the bacon slices into pieces. Add everything together in one bowl and generously sprinkle with sea salt, fresh ground pepper and garlic powder. Melt a 1/4 cup reserved bacon fat and drizzle over mix. Toss to coat. Stuff (I used my hands so I could cram them full) each delicata squash boat with mixture. Roast in the oven at 400 degrees for 25 minutes. They’ll start to sizzle/pop around 10 minutes, it’s just the mushrooms and onions cooking in the bacon fat.

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