Friday, June 28, 2013

Chinese 5-Spice Slow Cooker Ribs



'Chinese 5-Spice Slow Cooker Ribs'
Source: Adapted from The Clothes Make The Girl

Ingredients

3-4 pounds pork or beef ribs
salt & black pepper
granulated garlic powder
Chinese five-spice powder
2 tablespoons rice vinegar
1 tablespoon soy sauce (or coconut aminos)

Directions

1. Sprinkle ribs generously with salt, pepper, and garlic powder. Rub a good amount of five-spice powder onto the ribs (the original recipe didn't have any measurements, but I'd say I used maybe 2 tablespoons).

2. Pour the rice vinegar and soy sauce into the bottom of a greased slow cooker. Add the ribs and cover. Cook on LOW for 8-10 hours (or high for 6 hours).

3. Chill the liquid left in the bottom of the slow cooker so the fat separates. Bring the remaining liquid to a boil, simmer for a few minutes, then use as a dipping sauce for the meat if desired.



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Thursday, June 27, 2013

Lobster Avocado Salad



'Lobster Avocado Salad'
Source: Myself

Ingredients

1 avocado, chopped
3 large iceberg lettuce leaves, chopped
7 oz container frozen lobster meat, thawed
1 tablespoon butter

Directions

1. Melt butter in a medium skillet over medium heat.

2. Add the thawed lobster meat and cook for 4-5 minutes...just enough to heat it up.

3. Place chopped lettuce and avocado in a medium bowl and top with heated lobster meat (I add a little of the melted butter too just for some flavor and in place of dressing).

4. Sprinkle with salt and pepper if desired.



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Wednesday, June 26, 2013

Chicken Creole Burgers with Bayou Mayo



'Chicken Creole Burgers with Bayou Mayo'
Source: Adapted from The Deen Bros

Ingredients

2 teaspoons olive oil
1 small onion, finely chopped
1/4 pound mushrooms, chopped
1/2 green bell pepper, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
1 pound ground chicken breast
1/2 teaspoon creole seasoning
4 hamburger buns, split

Bayou Mayo:

1/2 cup light mayo
1 tablespoon chopped fresh chives
1 teaspoon lemon juice
1/4 teaspoon creole seasoning

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion, mushrooms, bell pepper, celery, and garlic. Cook, stirring occasionally, until the vegetables are very tender, about 8 min. Remove from heat; transfer to a large bowl. Let cool 5 minutes.

2. Add the ground chicken and creole seasoning to the onion/mushroom mixture, stirring well to combine. Shape into 4 patties.

3. Spray a grill pan (or griddle) with nonstick spray and heat to medium heat. Add the patties and cook, turning occasionally, until cooked...about 6 – 7 minutes per side.

4. Meanwhile, prepare the Bayou Mayo by combining the mayo, chives, lemon juice, and creole seasoning. Serve the burgers in the buns topped with the Bayou Mayo.



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Tuesday, June 25, 2013

Cinnamon Chicken



'Cinnamon Chicken'
Source: Adapted from Paleo Diet Lifestyle

Ingredients

3 lbs chicken pieces (I used thighs and drumsticks)
1 teaspoon sea salt
1 teaspoon black pepper
1 1/2 teaspoons cinnamon
3 cloves garlic, minced
1 teaspoon paprika
1 onion, sliced
1 cup water or chicken stock

Directions

1. In a small bowl, combine the salt, pepper, garlic and cinnamon. Rub the chicken pieces with this mixture and allow it to sit for about 30 minutes at room temperature.

2. Heat oven to 400.

3. Place the chicken pieces in a large roasting pan. Sprinkle the meat all over with the paprika and add the onion slices around the chicken.

4. Cook for 35 minutes and then reduce the heat to 350 . Stir in a cup of water (or chicken stock) to the roasting pan and continue cooking for another 50 minutes.

5. Serve and use the juices from the pan as a sauce.



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Monday, June 24, 2013

Buffalo Chicken Spaghetti Squash



'Buffalo Chicken Spaghetti Squash'
Source: Adapted from Foodologie

Ingredients

1 spaghetti squash
3-4 green onions, sliced
1 lb shredded chicken
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded cole slaw mix (from a bag)
1 cup Buffalo Sauce
Ranch Dressing (or Blue Cheese crumbles)

Directions

1. Poke spaghetti squash a few times with a fork or knife.  Microwave 10-15 minutes or until tender.

2. Meanwhile, in a large bowl, mix together the onion and garlic powder with the shredded chicken.

3. Heat olive oil in a large skillet. Add the chicken and 3/4 of the green onions (same some for garnish) and cook on medium until heated through (about 4-5 minutes). Reduce heat to low.

4. Once the spaghetti squash is cool enough to handle, slice in half and remove and discard the seeds. Scrape the inside of the spaghetti squash with a fork into a medium bowl to get the strands loose. 

5. Add the squash to the chicken in the skillet and mix thoroughly.  Add the Buffalo sauce and cole slaw.  Toss to combine.

6. Serve drizzled with ranch dressing (or blue cheese) and chopped green onions.



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Friday, June 21, 2013

Grilled Salmon with Avocado Salsa



'Grilled Salmon with Avocado Salsa'
Source: Adapted from Laylita

Ingredients

4 salmon fillets
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon black pepper

Salsa

1 avocado, peeled, seeded and sliced
1 small red onion, sliced
Juice from 2 limes
3 tablespoons olive oil
2 tablespoons finely chopped cilantro (or parsley)
Salt to taste

Directions

1. Mix the salt, coriander, cumin, paprika, onion and black pepper together. Rub the salmon fillets with olive oil and the seasoning mix. Refrigerate for at least 30 minutes.

2. Pre-heat the grill.

3. Combine the avocado, onion, cilantro, lime juice, olive oil and salt in a bowl and mix well. Chill until ready to use.

4. Grill the salmon to desired doneness and top with avocado salsa.



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Thursday, June 20, 2013

Havarti Dill and Bacon Mac N’ Cheese



'Havarti Dill and Bacon Mac N’ Cheese'
Source: Adapted from Life's Ambrosia

Ingredients

1 bag Oscar Meyer bacon recipe pieces
2 cups dried elbow macaroni
2 tablespoons butter
4 tablespoons flour
2 cups whole milk
3 cups shredded dill Havarti cheese
1 egg
salt and pepper to taste

Directions

1. Bring a large pot of water to a boil and cook macaroni according to package directions. Drain and set aside.

2. Melt butter in a large pot over medium heat. Once the butter has melted, whisk in flour. Cook one minute.

3. Stir in milk and whisk until smooth. Stir in cheese. Continue stirring until cheese has melted.

4. Take one tablespoon of the warm milk mixture and whisk it into the egg to temper it; add to cheese sauce.

5. Fold in macaroni and bacon. Mix well. Season to taste with salt and pepper. Allow to set for 5 minutes. Serve.



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Monday, June 17, 2013

Lemon Chicken



'Lemon Chicken'
Source: Adapted from Simply Recipes

Ingredients

3-4 pounds chicken legs & thighs
2 tablespoons lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 tablespoons fresh thyme, chopped
1 tablespoons fresh rosemary, chopped
1 teaspoons salt
1 teaspoon black pepper
2-3 tablespoons melted butter
Lemon slices for garnish

Directions

1. Place lemon juice, lemon zest, garlic, thyme, rosemary, salt and pepper in a small bowl; whisk to combine. Place the chicken pieces and the marinade in a large freezer bag. Rotate the bag so that all chicken pieces are coated and place in the refrigerator for 2 hours.

2. Heat oven to 425. Remove chicken from marinade and place in a single layer in a large, greased baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3. Bake for 50 to 55 minutes, or until the skins are golden brown and the chicken is cooked through. Half-way through the baking baste the chicken pieces generously with reserved marinade.

4. Remove from oven and let rest for 10 minutes before serving.



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Thursday, June 13, 2013

Dutch Oven Pot Roast



'Dutch Oven Pot Roast'
Source: Adapted from The Healthy Gluten-Free Life

Ingredients

3-5 lb roast (pork or beef, whatever you prefer)
2 tablespoons coconut oil
salt and pepper to taste
3 cups water

Sauce:

1 yellow onion, quartered
3 garlic cloves
3 tablespoons olive oil
3 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon rosemary
2 teaspoons onion powder
1 teaspoon cumin
2 teaspoons salt
pepper to taste

Directions

1. Heat oven to 325. Rub the roast with salt and pepper.

2. In a food processor, puree all the sauce ingredients until blended, but slightly chunky.

3. Heat coconut oil over medium-high heat in a Dutch oven. Add the roast and brown on all sides. Remove Dutch oven from heat.

4. Pour the pureed sauce over the roast, followed by the 3 cups of water.

5. Replace the lid and bake in the oven for 2 1/2 - 3 hours, or until tender. (The larger the roast, the longer the cooking time).



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Tuesday, June 11, 2013

Mango Shrimp Tacos (or Salad)



'Mango Shrimp Tacos'
Source: Adapted from Woman's Day

Ingredients

1 tablespoon rice-wine vinegar
1 small green cabbage, thinly shredded
1 ripe mango, peeled and diced
1/2 small red onion, sliced
2 tablespoons mayonnaise ~ (Paleo mayo recipe)
8 flour tortillas ~ (leave out for Paleo)
4 teaspoon olive oil
1 pound peeled and deveined shrimp
1 tablespoon Caribbean jerk seasoning ~ (homemade recipe)

Directions

1. In a large bowl, whisk together the mayo and rice vinegar. Add the cabbage, mango and red onion; toss to combine.

2. Heat oil in a large skillet over medium heat. In a large bowl, toss the shrimp with the jerk seasoning until all pieces are coated. Cook shrimp in the heated skillet until opaque throughout, about 2 minutes per side; transfer to a plate.

3. Heat the tortillas in the microwave for 12-15 seconds. Fill each tortilla with the mango cabbage mixture and top with shrimp.



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Monday, June 10, 2013

Sloppy Joe's



'Sloppy Joe's'

Ingredients

1 tablespoon olive oil
1 yellow onion, diced
1 green bell pepper, diced
1 lb ground beef (or ground bison)
3 tablespoons honey
1 teaspoon salt
pepper to taste
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon granulated onion
1 teaspoon caraway seeds
Rolls
(use wheat-free, gluten-free for Paleo...I like THESE)

Sauce

1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 can tomato sauce (15 oz)
2 tablespoon tomato paste

Directions

1. Heat oil in a large skillet over medium-high heat. Add onions and saute for 2 minutes.

2. Add green pepper and saute for 1 minute. Add ground beef, honey and spices. Stir to combine.

3. Once the meat has started to brown (but isn't cooked completely), reduce heat to low. Add red wine vinegar and Worcestershire sauce, stirring to combine.

4. Add tomato sauce and tomato paste. Stir well and cook for about 6 minutes, stirring occasionally.

5. Serve in a bowl by itself, or on sandwich rolls of choice.



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Friday, June 7, 2013

Chicken and Cream Cheese Taquitos



'Chicken and Cream Cheese Taquitos'
Source: Adapted from Cinnamon Spice And Everything Nice

Ingredients

3 cups cooked shredded chicken
6 oz cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups chopped baby spinach, stems removed
salt and pepper, to taste
9 - 10 (6-inch) flour tortillas
vegetable or canola oil, for frying

Serving Options:

sour cream
quacamole
salsa
taco sauce
ranch dressing

Directions

1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.

2. Working with one tortilla at a time, add 2 tablespoons of the chicken mixture down the center of each tortilla. Roll up and set seam side down on a plate. Repeat until all the tortillas are filled and rolled.

3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat. Cook tortillas in batches, turning to brown each side (2-3 minutes per side). Remove to a paper towel lined plate to drain.

4. Serve with your choice of dipping sauce.



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Wednesday, June 5, 2013

Slow Cooker Cajun Beef Chili



'Slow Cooker Cajun Beef Chili'
Source: Adapted from eMeals Paleo Plan for Two

Ingredients

1 lb beef stew meat
1/2 teaspoon Cajun seasoning
1/4 teaspoon pepper
1/2 large onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 can diced tomatoes (14 oz)
1 cup beef broth (organic if Paleo)

Directions

1. Sprinkle beef evenly with Cajun seasoning and pepper.

2. Combine onion, bell pepper and garlic in a greased slow cooker. Place beef on top of the vegetables and top the beef with the diced tomatoes. Pour beef broth over top of everything and replace the lid.

3. Cook on LOW for 4-6 hours.



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All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife