Let’s re-visit some appetizers!

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I am well aware that the entire world does not care about Game 6 of the 2013 Stanley Cup Finals, but in my house it’s a big deal. Tonight’s game will be played on the big screen with lots of appetizers to enjoy! I decided to re-visit some of my Paleo/primal favorites! I have also re-posted my cocktail meatball recipe since I have tweaked it in the last few months! Enjoy….and Go Hawks! :)

Paleo Cocktail Meatballs

Ingredients

  • 1 onion, diced
  • 2 teaspoons sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon celery salt
  • 2 garlic cloves, minced
  • 1 egg
  • 1/4 cup almond meal
  • 2 pounds grass-fed ground beef
  • 2 tablespoons coconut oil
  • 1/4 cup beef stock
  • 15 oz can tomato sauce, no salt added
  • 6 oz can tomato paste
  • 1/3 cup maple syrup
  • 1/2 teaspoon chili powder
  • 2 teaspoons Worcestershire sauce (gluten-free)

Directions

  1. Mix onion, almond meal, egg and spices together in a bowl. Add ground beef and mix well.
  2. Shape into small meatballs (golf ball size or a little smaller)
  3. In a skillet, melt oil and brown meatballs.
  4. Transfer meatballs to a small crockpot.
  5. in a small bowl, combine stock, tomato sauce and paste, maple syrup, chili powder and Worcestershire sauce and pour over meatballs.
  6. Cook on low for 2-3 hours.
  7. Serve with those pretty toothpicks!

 

My other favorite appetizers:


Chicken Fajitas

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I have been a little un-inspired in the kitchen lately. So when I got a reader request for a fajita recipe, I got a little excited about trying to switch it up. I know what you are thinking…Paleo fajitas…chicken, veggies…bleh! I thought the same thing at first, but decided to try and come up with a killer marinade and some awesome toppings to make this a must-have meal! I think I finally got it…or at least my family thought so!

Here’s a pic of the bag

In case you haven’t figured it out about me, I like to cut corners any chance I get. In this recipe, I used bagged frozen peppers and onions from Trader Joe’s. The ingredients are legit and it simply makes my life easier. If you don’t have a Trader Joe’s close, or would prefer to use fresh veggies…by all means! I promise, I won’t take it personally.

 

Chicken Fajitas

Ingredients:

  • 3 lbs. chicken breast, pounded to about 1/2 – 3/4 inch thick
  • 2 bags of Fire Roasted Peppers and Onions from Trader Joe’s ( or 1 red pepper, 1 yellow pepper, 1 green peppers, and 2 onions thinly sliced)

Marinade:

  • 1/2 cup extra virgin olive oil

    Yummy marinade!

  • 1 tablespoon sea salt
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon lime juice (or 1-2 limes squeezed)
  • 1/4 cup fresh cilantro, chopped
  • 2 garlic cloves, minced

Fixins:

  • pico salsa*
  • guacamole
  • butter or romaine lettuce leaves

Directions:

  1. Whisk marinade ingredients together
  2. Place flattened chicken into a casserole dish and pour the marinade over the meat. Marinate for at least 30 minutes or up to 24 hours.
  3. Heat grill to medium heat and put chicken on the grill. Grill approx. 4 minutes on each side. The chicken will cook faster than normal because of the thickness.
  4. While the chicken is grilling, make your fixins! See Pico Salsa recipe below
  5. Remove chicken from grill and set aside to cool a bit.
  6. Throw your bags of peppers and onions in a skillet over medium heat and cook until they get soft. (If you are using fresh veggies, just throw them in a skillet with a couple of tablespoons of coconut oil (or grass-fed butter) and cook until peppers are soft and onions are translucent)
  7. Slice chicken breasts and toss with the veggies.
  8. Serve in lettuce leaves topped with your fixins! Yum!

Pico Salsa

  • a container of store-bought fresh pico de gallo (or you can make your own…I prefer shortcuts!)
  • 4 oz. tomato sauce
  • a handful of cilantro, chopped
  • garlic powder, to taste

Toss all ingredients together. Pretty simple, right?

 

 

 


Paleo Taco Dip

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Taco Dip is delicious. I don’t care who you are, you gonna like taco dip! It really is a “can’t go wrong appetizer” to bring to any get-together. So why wouldn’t I try to make a Paleo version??? If you have any leftover (which I seriously doubt you will) you can make some egg-white crepe tortillas and have yourself a wonderful Paleo burrito!

So here’s what I came up with:

Paleo Taco Dip

Ingredients:

Guacamole (you can use this recipe or make your own) You need 1/2- 1 cup total

  • 1/4 red onion, chopped
  • 1 tomato, seeded and chopped
  • 2-3 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • 1 garlic clove, minced
  • 3 avocados, mashed

Mix all ingredients together.

Taco Meat

  • 1 lb. grass-fed ground beef

    Yum!

  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1/4 cup green salsa (I prefer Trader Joe’s Salsa Verde)

Cook meat until no longer pink, add spices and salsa. Mix together.

Pico De Gallo or 5-minute Paleo Salsa (1/2- 1 cup needed)

  • 3 large tomatoes, diced
  • 1 large onion, diced
  • 2 tablespoons diced jalapenos
  • 1/2 cup fresh cilantro, chopped
  • 2 teaspoons sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar

Mix all ingredients together. Allow to set for at least 6 hours, it is better if allowed to sit overnight.

Optional: Raw Milk Cheddar Cheese, shredded (about 1/4 cup)

Shredded Lettuce (about 1/4 cup)

Black Olives, sliced (to taste)

Directions:

  1. Spread guacamole on the bottom of your 9 inch pie plate or 8×8 inch square baking dish.
  2. Top this with taco meat, then pico de gallo or salsa*, then cheese (optional), lettuce, and black olives.
  3. Serve with endive leaves (small pieces of lettuce) or tostada pieces (see recipe below).

Note: When serving with endive leaves, I would recommend not putting the shredded lettuce on your dip. It’s a little of a lettuce overload!

*When using the 5-minute Paleo Salsa, be sure to use a slotted spoon make your layer. This eliminates some of the extra juice that could water down your dip!

 

Paleo Tostadas

  • 2 cups almond flour
  • 2 eggs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

Mix together and make into a small dough balls. Flatten each ball between parchment paper and fry in about 1/4 inch of coconut oil on each side until browned.

Once tostadas have cooled, you can break these into chip like pieces.


Beef Enchiladas

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This is basically the same recipe as my Chicken Enchiladas. I just substituted ground beef for the chicken!

Beef Enchiladas
Ingredients:
Meat:
  • 2 lbs. grass-fed ground beef
  • 2 garlic cloves, minced
  • 1/2 onion, diced
  • 1/2 teaspoon sea salt
  • 1 teaspoon cumin
 Sauce:
  • 2 (14.5 oz)cans of diced tomatoes or 4-5 large tomatoes (purée in the food processor)
  • 1 (6 oz)can tomato paste
  • 1/4 cup beef (or chicken) broth
  • 1 (4 oz) can diced green chiles
  • 2 tablespoons Coconut Oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt
 Tortillas:
  • 7-8 egg whites (I have also used the boxed cage-free egg whites before)
  • 1 tablespoon coconut milk

Directions: 

  1. Preheat oven to 350 degrees F
  2. Place all ingredients (except spices) for the meat in a skillet over medium heat and cook until meat is no longer pink. Drain fat, add spices, toss and set aside
  3. For sauce, sauté onion and garlic in coconut oil until onions become translucent
  4. Add puréed tomatoes, tomato paste, broth, chiles, and spices. Mix well and simmer for 15 minutes
  5. Pour sauce into food processor and blend until smooth
  6. Toss meat with about 1/4 to 1/2 cup of sauce, save the rest of the sauce.
  7. In a bowl, whisk together egg whites and coconut milk.
  8. Heat a small (10 inch) skillet over medium heat, coat lightly with butter or coconut oil spray. Add just enough egg mixture to coat the pan in a very thin layer, about 1/8 to 1/6 of a cup.
  9. Cover the skillet with a lid and cook for about a minute
  10. You can usually just dump the crepe right out onto a plate, but you might need to use a rubber spatula to help get it out of the pan.
  11. Take your crepes one at a time and lay them in a 13×9 inch pan. Fill with 1/4 cup of beef mixture and roll up. Place seam side down in pan. Continue until all the tortillas are filled. Pour the remaining sauce on top, and bake in oven for 15-20 minutes.*
  12. Serve with guacamole and 5-minute Paleo Salsa.
*I topped my enchiladas with shredded raw milk cheddar cheese. This is totally optional! If you do choose to use cheese, make sure to cover your pan with foil before baking, or your cheese might burn!
 Note: I would recommend making larger quantities of the sauce at one time and freezing portions to make this meal even quicker to put together. I would also encourage you to double the whole recipe and make 2 pans at one time. This will either give you leftovers for lunch the next day, or a meal to freeze for later use!

5-minute Paleo Salsa

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5-minute Paleo Salsa

I love a recipe that I can throw together fast without much prep or planning. This salsa is done in the amount of time it takes you to dump a bunch of ingredients into your food processor and push “on”!