Poached Egg…salad?

I’ve done a lot with eggs, but I’ve never topped a salad with one! The inspiration came from a newer restaurant here in San Diego, 100 Wines, from the Cohn Family Restaurant Group (one of our favorites), view the amazing menu here: 100 Wines Menu. They’re very accommodating with gluten-free, grain-free, etc. and willingly substitute breads/pita for crisp vegetables, or will remove ingredients you can’t eat, etc.

I met a girlfriend for dinner there and I enjoyed the Mixed Greens salad: poached egg, crispy pork belly, ciabatta crouton, piquillo, peppers, ginger apple dressing-sans the ciabatta crouton of course 🙂 It was fabulous! I can’t believe how awesome the yolk was mixed in with the salad. I told Seth about it, and he made this one night recently!

Burger Egg Salad

  • Burger patties, of your choice
  • Bacon
  • Over-easy or poached egg
  • Salad, of your choice

You can use any burger patties you choose, seasoned however you want, and same goes for the salad and it’s ingredients-be creative. Make the salad, top with burger, bacon and poached eggs. Mix altogether-the key is a little runny yolk, it flavors the salad so well!DSC_0226DSC_0229

Paleo Party Treats

I had a lia sophia jewelry party this past Saturday-they’re so much fun! Awesome ladies, gorgeous jewels, yummy healthy food, and vino. What could be better? I always take these parties as opportunities to try some new tasty finger food recipes-Ala paleo style 🙂

I ended up with Paleo Cookie Dough Truffles, Chili Roasted Pepitas, and a whole smorgasbord of other goodies.

Here are the Paleo Cookie Dough Truffles from Frisky Lemon Nutrition:Paleo Cookie Dough Truffles

I chose to use raw honey. My recipe took 3 1/2 TBSP of coconut flour. My yield was about 45, as I made them just a little more bite size. I used my Kitchen Aid mixer to incorporate all ingredients, and it was very convenient. They do soften fairly quickly, so keep in the refrigerator until ready to serve, and continue bringing more out. I chose not to dip them in chocolate as I thought they’d be sweet enough as is-and they were perfect!!! They were a huge hit. What a fabulous recipe (oh, and super easy too!) 🙂

The other recipe I made was Chili Roasted Pepitas. Whether or not seeds are considered “paleo” depends on who you ask. I typically do not eat them, as they’re difficult to digest (that whole external shell to protect the inside fruit thing…). I had purchased some a while back for a specific recipe, and all I could find at the time was a huge bag of them, which have sat in my pantry ever since. I decided to use them up with this recipe from elana’s pantry: Chili Roasted Pumpkin Seeds. I followed the recipe exactly (again, super easy!), and they were so good! I was pleasantly surprised with how light and airy the seeds became after toasting, and they’re a great crunchy, healthier snack to have sitting around instead of crackers or granola.

I also made Dark Chocolate Pistachio Sea Salt Bark from Whole Living (my fave magazine ever). I tried this recipe from the magazine about a year and a half ago, and have been making it ever since. It’s probably one of my most requested recipes. I rub butter on the pan, instead of using cooking spray (yucky), and I don’t measure anything. I melt about 3/4 of a bag of Ghiradelli dark chocolate chips, I sprinkle with lots of shelled pistachios, and grind more sea salt than you’d expect. Salt and chocolate = yum. Another go-to super easy recipe that always gets rave reviews. I’ve also changed up the ingredients with lots of different things, and it’s always been successful, too.

I’d also baked a wedge of brie, and paired it with organic blueberry preserves, and had the usual fresh fruit, crisp vegetables, nut crackers, and it wouldn’t be a party without bacon 🙂

Bacon Butternut Squash Hash

Last night I was crazy productive in the kitchen, apparently I was feeling it.

I had a pan with a little leftover bacon fat in it, so I decided I needed to use it, and this is what I came up with, inspired by things in the kitchen.

Bacon Butternut Squash Hash

I heated the bacon fat, and added the diced yellow onion and bacon. I had a package of turkey bacon (not a fan) that needed to be used, so I simply stacked the pieces on top of one another and sliced it into strips. I seasoned with kosher salt/pepp (just a little), and let it simmer in the bacon fat for about 15-20 minutes.DSC_0274

Then I added the bag of cubed squash and sautéed until the squash cubes were soft.DSC_0275 DSC_0278 I let it cool, and then divided into containers for a lunch today, and a breakfast tomorrow.

It’s fabulous:


Burgers, mmmmm, Burgers.

Seth helped end 2012 by making some fabulous burgers for dinner (before the drinks). As he was making them he said, “I am hungry, and I while I was out, I thought about just getting fast food burgers-but decided on these instead,” and his were SO MUCH BETTER.

Bacon Beef Burgers with Avocado

  • Grass-fed ground beef (you could easily substitute turkey/chicken)
  • Diced white onion
  • Worcestershire sauce (original recipe)
  • Kosher salt/pepp

Seth mixed all ingredients by hand until they were well incorporated. Then he pan fried them on the stove:DSC_0012

After they were done sizzling, he topped them with bacon and avocado:DSC_0015They were fabulous, no sauce or cheese necessary! Seriously, the fewer the ingredients, the better things taste 🙂

Chocolate Bacon Bark

I was cooking and baking up a storm last week while I was on vacation, because nothing relaxes me more.

I threw this together, and wasn’t sure how it’d turn out as I used ingredients in a new way (allergen free chocolate chips, that actually taste like chocolate!) for the first time. It ended up going over better than the other bark I’d started making at the time, and takes very little time or effort. My favorite kind of recipe!

Chocolate Bacon Bark

  • 1 bag Enjoy Life Chocolate Chips (see http://wp.me/p2zSoO-2R)
  • 1/2 package uncured cooked bacon, cut into pieces
  • Fresh ground sea salt

Melt the bag of Enjoy Life Chocolate Chips in the microwave, in a pyrex dish until smooth. Pour melted chocolate into a greased 8×8 glass backing dish, lined with wax paper. Generously grind sea salt over entire square, sprinkle with bacon pieces. Place in the refrigerator until hard, then break into pieces.