Wednesday, April 25, 2012

Crockpot Beef Bourguignon

- 2.5 pounds of grassfed stew beef
- 1/2 cup broth (chicken or beef)
- 2 cups of red wine
- 5 pieces of bacon
- 3 tablespoons of grassfed butter
- 3 chopped shallots
- 5 chopped garlic cloves
- 1 cup baby carrots
- 1/4 cup of tomato paste
- Salt, Pepper, Garlic Salt, Thyme, Herbs de Provence
- Around 10 pearl onions

1. Pull out your crockpot
2. Melt your butter in the bottom and then place 3 of your bacon pieces on the bottom.
3. Chop up your shallots and garlic, place in crockpot. Add all your beef on top.
4. Continue adding in the remaining ingredients (including spices) and place your last 2 bacon pieces on top.
5. Set your crockpot on low for 8-10 hours.
6. Devour

Final Product

Tuesday, April 17, 2012

Breakfast Salad

Piggy Packing on my last post for an easy breakfast item, I used the remaining ingredients left in my fridge and threw together what I'll call a Breakfast Salad.

- 6 hardboiled eggs
- 1 small avocado
- 3/4 cup onions
- 3/4 cup peppers
- Cooking fat (I used Kerry Gold Butter)
- 6 slices of bacon
- Garlic salt
- Minced onions
- Pepper

1. Hardboil your eggs.
2. While the eggs are cooking, pull out an additional pan and saute your onions and peppers in your fat of choice.
3. Score your avocado and throw your pieces into a small bowl. Add in your onions and and peppers. Season to taste.
4. Cook your bacon slices and then crumble in the large bowl.

Once your eggs are done, peel and cut into pieces. Mix all ingredients together. Don't forget to save the pit of the avocado for freshness!

Friday, April 13, 2012

Easy Breakfast Bake

Don't you just love making one dish that will sustain multiple meals. That's exactly what I did tonight. I made a super healthy and delicious breakfast casserole dish that can be easily tweaked to your liking!

- 1 lb beef (or you can use chorizo, sausage etc)
- 12 cage free eggs
- 3/4 cup of onion
- 3/4 cup of peppers
- Cooking fat of choice (I used KerryGold herb butter)
- Seasonings (pepper, garlic salt, minced onions, Greek seasoning)

1. In a pan, heat up your cooking far of choice. Also pre-heat the oven to 400 degrees.
2. Dice your onion and peppers and toss in the pan to saute.
3. Once the onions are translucent, add in your meat and brown.
4. Spice it up! Add your seasoning now while browning your meat.
5. In a large bowl to the side, crack your 12 eggs. Whisk.
6. Once your meat is brown, transfer the ingredients from your stovetop to the large bowl. Mix
7. Grab a large pyrex dish and add your egg mixture to it.
8. Pop in the oven for 25-30 minutes (until the eggs aren't runny anymore in the middle)
9. Let sit and serve!
Play with the receipe and make it your own. Add cheese, mushrooms (or any other veggie), bacon, sweet potato hash etc! Experiment and enjoy - that's what cooking is all about!

Thursday, April 12, 2012

Ginger Apple Shredded Chicken

A few reasons to think it's Christmas time - the smell of the house when I came home from letting this dish cook for hours...and the fact that it's about 40 degrees on April 12 in Atlanta!!

Regardless of the temperature in your city, this dish can be made all year round!

- 2 lbs of chicken breasts
- 1 yellow onion
- 2 apples (I used Braeburn)- 1 tablespoon of agave
- 2 tablespoons of freshly grated or ground ginger
- 1 teaspoon of cinnamon
- salt and pepper
- 1/2 teaspoon of smoked paprika
- 3 garlic cloves
- 1 bay leaf
- 2/3 cup of chicken broth

1. Take out your handy dandy crockpot.
2. Thinly slice your apples and chop up your garlic and onion
3. Put your chicken breasts in the bottom of the crockpot, and all the rest of the ingredients on top, followed by the spices and bay leaf.
4. Cover and simmer for 6-8 hours.

Monday, April 9, 2012

Goat Cheese and Prosciutto Wrapped Asparagus

Honestly, nothing easier and more tasty then this recipe. Give it a shot and it'll become a staple side dish!

-A bundle of fresh asparagus
-Approximately 1 lb of prosciutto
-A container of full fat goat cheese crumbles
-Olive oil
-Greek seasoning

1. Preheat your oven to 350.
2. Cover a baking pan with foil.
3. Lay 2 pieces of prosciutto down, overlapping on each other a bit. In the middle of those, put a few pieces of asparagus (3-4).
4. Lightly dust the asparagus up and down with olive oil.
5. Sprinkle goat cheese crumbles within the prosciutto and asparagus. Lightly sprinkle Greek Seasoning for additional flavor.
6. Wrap up your asparagus and repeat.
7. Pop in the oven for a total of 15 minutes. Try and flip the asparagus bundles 1/2 way through.
8. Consume.

Saturday, April 7, 2012

Happy Easter

In light of the Easter spirit, I whipped up a super cute/easy snack that everyone is sure to love!

-1 dozen eggs
-Greek Seasoning
-1 piece of bacon
-1 small baby carrot

1. Hard boil your eggs for about 15 minutes. Take them out of the water and let them cool when done.
2. Peel your eggshells off and place eggs to the side.
3. Cut the tops off the eggs and scoop out the yolks into a bowl. Mix the yolks with some mayo, mustard, and seasoning.
4. Start cooking your piece of bacon on the stove top while mixing your yolks together.
5. Once your yolks are mixed and seasoned, scoop back into the egg and put his "hat" back on. :)
6. Cut your baby carrot into very small pieces, you'll use these as the nose.
7. When the bacon is done cooking, break into small pieces and assemble the chick's eyes.
8. Share your cute Easter chicks with friends and family!

It's Mexican Night!

Holy Moly is this easy recipe easy and delicious and so great for you (think all natural ingredients and paleo-ish)

Follow it exactly or deviate a bit - I can't see how it would turn out wrong!

-2 to 3 pounds of pork (I used 2.9 pounds Boston butt)
-1 14oz can of diced tomatoes (or equivalent of fresh tomatoes), if possibly, buy organic and no added ingredients
-1/2 BBQ sauce (I used closer to 3/4 given my meat size - I used Daddy Sam's which is gluten free)
-1 4oz can of diced green chilis
-1 jalapeno
-1 small sweet onion
-4 garlic cloves
-1.5 limes juiced (keep the other 1/2 for your beverage!!)
-1/2 orange juiced
-1 tablespoon of agave
-shakes (no measurement involved) of garlic salt, garlic pepper, cumin, chili chipotle seasoning

Ok, now onto..
1. Throw meat in the crockpot, ingredients and seasoning on top, cover, simmer for 8 hours.

Wasn't that easy? Okay, well, fine. Dice the onion, garlic, jalapeno's, chilis (if not already diced). Yup, that's it!
Uncover and serve with either lettuce for a wrap or on its own. Don't forget avocado! The amazing dish after 7-8 hours on low.

Now, no Mexican meal is complete without a Margarita. Here's a super awesome/potent margarita (I think even Robb Wolf would approve of this one)!

-1.5 patron tequila
-1 shot patron citron
-1/2 lime (use the other leftover half from dinner)
-seltzer water

1. Mix ingredients over ice. Stir. Squeeze 1/2 of lime. Devour (safely) with your meat!

Can't wait until next time. Expect a special Easter post from me. I've got a cute thing up my sleeve :)


Tuesday, April 3, 2012

Chipotle Lime Tilapia with Cool Avocado Sauce

I was all excited to get a new recipe up today. Unfortunately, while I was food shopping after work (and a nice jog in the park) some jerk hit my car in the parking lot. Go figure. Anyways, try out this tasty and full of flavor new recipe! Healthy and hits the spot!

-Tilapia filets (I used 3 for leftovers)
-1 canned chipotle pepper in adobo sauce (you'll have leftovers in the can if you just one - and one was plenty for me tastebuds!)
-2 tablespoons of the adobo sauce (from the can)
-1 juiced lime
-1/4 a cup of salsa (use what you like, I chose Organic and Mild)
-1 small avocado (make sure it's ripe!)
-1/4 cup of sour cream (I used full fat - less "fake" junk)

Ingredient minus the fish

1. Preheat the over to 400 degrees and line a baking pan with foil
2. In a blender, combing the chipotle pepper, salsa, 1/2 of the lime juiced and adobo sauce. Mix.
3. Coat the filets with the sauce from the blender and place on the pan and in the oven for 20 minutes (mine were frozen), so maybe 12-15 if thawed.
4. While the fish is cooking, clean out your blender and then add in the sour cream, avocado and other 1/2 of lime juiced. Mix

5. Once the fish is done, drizzle the sour cream/avocado mixture over the fish for a cool, refreshing finish.
6. Enjoy!

The picture doesn't do it justice, but this dish was so amazing. The first bite you get that spicy pepper taste, but it's finished off by the coolness of the avocado and sour cream - the lime goes perfectly with it!

Looking forward - dinner is probably covered for a few nights - but I've got some delicious crock pot recipes I'm thinking up for my next post! Stay tuned!