RSS

Tag Archives: Recipe

Portable Breakfast Frittata

04 Feb

Before I forget, I wanted yall to notice the recipe index tab above.  I’m adding links to all the recipes I post under this section to make it easy to find them over time.  I have nothing but plans to grow this blog over time, and one day the organization will help everyone find what they need much faster!  On to the food..

If you are all like me, it’s hard some days to find time to eat a complete breakfast when you are on the go. I love a good frittata, but often gotta get the kiddos to school before I could ever finish one! Enter the muffin frittata (Nom Nom Paleo is apparently obsessed with them). This morning it’s just me and the kids, so I decided to take my first crack at baking me up some individual frittata’s with the hope of eating a few in the mornings this week for breakfast when I’m running short on time.

Pre-Heat the oven to 375 F. Here is what I assembled for the job. Half a pound of ground turkey, two shallots, a yellow pepper, a can of red pimentos, Madras Curry Powder, 1/4 cup of coconut milk, coconut flour, and 6 eggs.

20120204-090906.jpg
Next I heated up a little olive oil and cooked up the peppers and shallots until just tender. I added the turkey and seasoned liberally with salt and the curry powder. Saute until just a bit crispy on the edges.

20120204-091104.jpg

20120204-091128.jpg
In the mean time I sprayed a non-stick muffin tray with coconut oil spray and whipped up the egg mixture. Just whip the eggs with the coconut milk and a bit of coconut flour. Fill each muffin cup with the meat mixture, then top off with egg mixture to reach almost the top.

20120204-091138.jpg
Pop these in the oven for 12 minutes, then rotate the tray 180 degrees and bake an additional 5-6 minutes. Immediately after taking them out of the oven I ran a sharp knife around the edge of each muffin to make sure it did not stick…then I crossed my fingers.

20120204-091153.jpg
After around 10 minutes I GENTLY removed each frittata to a cooling tray. To my great surprise, I did not have to be that gentle after all as they held together very well and did not stick at all! The possibilities are endless here on good flavor combinations…I will certainly be experimenting more with these and think they’ll be a big hit on busy mornings!

20120204-091158.jpg
Oh, and I had some left over meat mixture, so while these baked, and I was hungry, I made some quick scrambled eggs and chowed them down before the frittatas were even done 🙂

20120204-091146.jpg

 
3 Comments

Posted by on February 4, 2012 in Breakfast, Pictures, Recipes

 

Tags: , ,

Madeira Chicken with Mushrooms

27 Jan

Saw a recipe on the web for a baked chicken, and I kind of changed it up to my liking. Seriously yall, try this recipe…it’s the bomb. Kourt and the kids took it down in no time. If you could only smell what my kitchen smells like at the moment…

Paleo Chicken Madeira with Mushrooms

INGREDIENTS

5 to 6 Organic Chicken Drumsticks
4 Organic Chicken Thighs (Bone In)
3 Shallots
1 Clove Garlic
6 oz Mushrooms
3 T Madeira Wine (Or Marsala)
3 T Olive Oil
2 T Sherry Vinegar
1 T Coconut Aminos
Salt and Pepper

INSTRUCTIONS

1. Preheat oven to 375 F Convection (400 F conventional) with the rack in the middle of the oven.

2. Peel and roughly chop shallots and garlic clove. With food processor blade running, drop in the garlic clove, and sections of shallot one at a time to achieve a fine consistency. Salt and Pepper the chicken. Place chicken into a gallon size ziplock bag along with the shallots/garlic mixture, sherry, Madeira, olive oil, and aminos. Let marinate in the fridge from 30 minutes to overnight. I only let it sit half an hour, and it was awesome.

3. Once you are ready to make the chicken, place the pieces skin side down in a large oven proof baking dish and place in the oven. After 20 minutes flip the chicken pieces over and top them with the mushrooms. Place back into the oven for 25 more minutes or until crispy. Serve hot with your choice of side and plenty of the resulting sauce spooned over the chicken.

 
3 Comments

Posted by on January 27, 2012 in Main Entree, Recipes

 

Tags: ,

Paleo Spaghetti and Meatballs

25 Jan

20120125-203723.jpg

Paleo Spaghetti and Meatballs

Paleo friendly version of everyone’s favorite!

INGREDIENTS

Spaghetti:
Medium Spaghetti Squash
Olive Oil
Salt and Pepper

Meatballs:
1 lb ground beef
1 lb ground veal
1 egg beaten
1 T Herbs de Provence
1 t Garlic Powder
1 T Salt
1/8 t Pepper

Tomato Sauce:
1 Medium Onion
1 Carrot
1 to 2 Garlic cloves
28 oz can Crushed Tomatoes
1/2 t Dried Basil
Salt and Pepper

INSTRUCTIONS

1. Pre-Heat Oven to 400 F

2. Cut Squash in half lengthwise and remove the seeds with a spoon. Rub the surface with olive oil and season lightly with salt and pepper. Place directly on the oven rack and back for 45 Minutes, or until tender. Once tender remove and use a fork to scrape out the squash into a bowl. Add a drizzle of EVOO and season with salt and pepper.

3. While the Squash is in the oven, make the tomato sauce. Peel and roughly chop the onion, carrot, and garlic. With the blade spinning on your food processor drop the garlic in the top and let it chop up. Open the lid, add the onion, and turn the machine on. While running again, add the carrot until you achieve a fairly fine consistency. Scrape the sides of the bowl once and pulse the blade a few time to make sure you have an even consistency. In a medium pot add one tablespoon of EVOO and add the vegetable mixture once the oil is hot. Cook over medium heat till the mixture just starts to soften. Add the crushed tomatoes, basil, salt and pepper. Stir to combine. Lower the heat to a simmer and cover. Let simmer 15-20 Minutes, adjust the seasoning and serve.

4. Once the sauce is simmering, combine all the ingredients for the meatballs into a bowl and gently mix with your hands, being careful not to over mix. Line a baking sheet with aluminum foil and place a metal rack on top to keep the meatballs off the surface of the sheet. Form the meat mixture into 8-10 fairly good size meatballs and place in the oven. Cook until done, when the internal temperature reaches around 155-160 F.

5. To assemble: Spoon some Squash onto a plate, top with a few meatballs, and finish it off with some sauce. I’m certain you won’t even miss the pasta you are used to in this dish!

 
1 Comment

Posted by on January 25, 2012 in Recipes

 

Tags: ,

Newer posts →