Bear with me…I know pizza is not to be messed with, BUT I still really enjoy the flavors of pizza without the impending delayed blood sugar spike from the crust, and the overall gross feeling I get when I eat any grain in general. Years ago Seth introduced me to his favorite kind of pizza – pepperoni and banana (pepperoncini) pepper, YUM. The spiciness of the pepperoni with the vinegary-ness of the peppers is a perfect match! Last Thursday I was craving eggs, but with some different flavor. I happened to have uncured pepperoni and banana peppers, with a few other ingredients so I decided to make a pepperoni pizza egg scramble – really easy and tasty!
Pepperoni Pizza Egg Scramble
1/4 cup mild banana peppers, cut into pieces (I would’ve added more, but that’s all I had)
1/2 cup uncured pepperoni, cut into pieces
1/4 cup sun dried tomatoes, cut into pieces
Garlic goat cheese
2 TBSP ghee
Melt ghee in a saute pan and break eggs, scrambling. Add cut up pepperoni, banana peppers and sun dried tomatoes (I find it easiest to use kitchen shears and just cut right into the pan). Continue sauteing until eggs are cooked and all other ingredients are warm. Season with salt, pepper and top with dollops of garlic goat cheese.
Hi. How have you been? Me…oh I’m good. Life has just been pretty “lifey” lately, and most of the time I wonder why at the end of the day we’re still standing, but we are! I miss blogging so much and think about posts in my head daily. I am re-committing myself to regular blogging and my gorgeous-not-yet-used-enough, kitchen! Also it’s going to help keep me busy as the Minnesota winter is quickly approaching and that’s new for me since 2002 – ah!
I was devastated when Trader Joe’s announced that they couldn’t keep up with demand for the organic riced cauliflower, just after I’d discovered how awesome it was. In it’s absence I happened to be at Super Target and notice that Green Giant also has a “cauliflower crumbles” product (only ingredient, cauliflower). I bought 6 bags. Ha! I think at this point Trader Joe’s should be stocked and ready to go, but Super Target is much closer to me 🙂 Seriously versatile and have made all sorts of good stuff, including rosemary cauli mash with ghee!
Rosemary Cauli Mash with Ghee
1 bag cauli crumbles/riced cauli
Steam the cauli until soft. I followed the directions on the back of the bag and added a little extra time so it’d be extra soft/easy to mash. Once steamed I dumped crumbles into a bowl and added ghee (however much you prefer, it’s pretty rich…), bruised/crushed rosemary and salt and pepper. Mash until the mixture has the consistency you prefer (more ghee = creamier). Takes about 5-7 minutes and reheats very well!
WHERE HAVE I BEEN, I HAVE NO IDEA. Seth deployed, months have gone by and my head is spinning.
I have TONS to blog about, and I’m very excited about that. First, is this recipe I made a month or so ago, for ginger turmeric baked chicken. I’ve been working on adding more fresh and dried turmeric to my food choices, as it’s one of the most potent anti-inflammatory compounds available. This recipe reminded me of a really good, cold weather, comfort food recipe. It was warm, satisfying and very fulfilling.
Ginger Turmeric Baked Chicken
1 large package chicken breasts (I don’t remember the lbs, but it was a large package and filled a large rectangular pyrex glass baking dish)
Fresh grated ginger
1 large or 2 small white onions
Put all breasts in the rectangular glass baking dish. Slather each breast in ghee. Generously sprinkle dried turmeric on each side, flipping after covering the first side. Grate fresh ginger directly over pan. Dash of salt and generous pepper. I loosely chopped 1 very large white onion into chunks, and just tossed it around the dish.
Bake at 350 degrees, until internal temperature reaches 160, or your preferred temp.
Reheats extremely well and your house will smell amazing!
Not sure this qualifies as “lasagna” since I didn’t add cheese, but that’s what it looked and tasted like.
I simply layered thinly sliced eggplant, white onion rings, black olives, mushrooms, artichoke hearts, pepperoncini, and organic marinara. In between each layer I put a couple dollops of grassfed ghee, garlic, sea salt and fresh cracked pepper. Then I baked for about 40 minutes at 375 degrees.
Should just call this “bomb chicken” because it is literally a taste explosion.
I had some really large chicken breasts that I split, slathered in ghee, generously sprinkled with Himalayan pink salt and fresh ground pepper, topped with chopped garlic, and then tightly wrapped in uncured bacon. I baked them at 375 degrees for about 40 minutes. The internal temp was a little higher than what I was shooting for, but because they were slathered in ghee and wrapped in bacon, they were the juiciest chicken breasts I’ve had. And, chicken is my least fave meat. Perhaps not anymore.