I don’t know about you but I love crispy chicken skin and crispy turkey skin. Every time a roasted bird comes out of the oven…. I want to rip the skin off and eat it. Nobody else is my family is quite as excited by that opportunity as me. This is a love that my Grandma and I shared together. Bless her heavenly soul for showing me the delicious goodness of poultry skin fresh from the oven. I kind of like the fact that I have no competition for this part of the bird any more. I still save wishbones and continue that tradition with my son. He loves nothing better than pulling at the wishbone with me. I have one drying on the window ledge in the kitchen as I write. Continue reading
Even before going Paleo, I made Cauliflower Puree. It is a great low carb replacement for Mashed Potato and is fantastic with just about any dish. You can easily get all fancy chef at home and drizzle with with a little olive oil and chopped toasted pine nuts to make an impression during holidays or dinner parties. Continue reading
I love soup! This is most likely my Mom’s fault. Back in the day, she would make soup from left-overs in the fridge. We never knew what it would be but it was always delicious. My Mom, was and is a great cook. I spent countless hours in the kitchen with her growing up and we still love cooking together to this day. Holidays are always a treat, we explore new ideas and put menus together and then just have fun in the kitchen. My Mom has since gone Paleo like me, but we have rediscovered our love of cooking and food with a new eye for flavors and combinations that we might not have tried before. That being said, some things never change, like a comforting steaming hot bowl of chicken soup. It used to be that I would cook some dumplings in the soup or add some cooked egg noodles, but times have changed. This soup, holds it’s own with out noodles or dumplings, but if you want that familiar fluffy bite, then you must make the dumplings as they are fluffy, light and delicious! Continue reading
You already know my family likes Brussels Sprouts and to be honest, we love cabbage! I roast it, braise it, saute it, ferment it… yup, it is yummy. From savoy to napa, we love cabbage. Now I know I talk quite a bit about my husband and his English favs that we try to recreate at home, one thing he loves is red cabbage on his beef stew. He used to buy it from the German section of the grocery store in a jar. It has kind of a sweet and sour thing going on. However, all the jarred ones from the grocery shelves have either high fructose corn syrup, dextrose or just good old corn syrup in them. This is just not good eats and certainly not Paleo, heck you can’t even call it real food. So I set out to make him the sweet and sour red cabbage for the top of our stew. This was not that hard and is absolutely delish. It goes great with pork, sausages and even turkey or chicken and is fantastic as a dollop on top of a nice thick wintery stew. It keeps for ages in an air tight container as basically it is a cooked pickling process. It won’t last long, I promise and your family will adore this new addition to your fall and winter cooking. Oh and this is super simple and easy to make! Continue reading
I am not a pastry chef and honestly, I am not a great baker by nature. However, with holidays quickly approaching, and our first year being Paleo for those holidays, I wanted to make sure that we could Paleofy some of our favorite recipes. It is a comfort thing, a memory maker, bringing forward the familiar that is only associated with that time of year. My husband being English and me
being American have different foods that ring “Christmas” to us. With a blending of cultures comes new flavors and new traditions.
One of the things that we started having every year was Stickey Toffee Pudding. In England, pudding just means dessert. It doesn’t mean a custard like treat in a cup. In the early days, they made steamed puddings. These were cakes in a mold that were then
steamed not baked. Think Christmas Pudding from the Charles Dickens classic “A Christmas Carol”. We love Stickey Toffee pudding. Continue reading
I think just about everyone has some kind of cranberry jelly, jam, compote, relish that goes with their Thanksgiving feast. For a long time, I was just not a fan. I think mostly because in the early days of family Thanksgiving, it came out of a can and looked like jello. I was never much a fan of jello even as a kid. Who knew that fresh cranberries combined with dried cranberries a little orange juice, lemon zest, juice of one lemon, honey and spices could make such a delicious reprieve from the canned variety. I have been experimenting with different cranberry recipes for the last 10 Thanksgivings. I have found that the more simple it is, the better it is. My recipe is as good on your favorite paleo bread, scone or biscuit, as it is on your Thanksgiving plate. Fantastic on that left-over turkey roll-up or lettuce wrap. It is dead simple and can be canned or kept for about 14 days in an air tight container in the fridge. I am canning some this year because every once in a while, at the strangest of times, I get a craving for it. Continue reading
My husband and I love mushrooms anytime we can add them to a dish, find a new way to include them in a dish or make something new with them, we are intensely satisfied. There is just something about perfectly cooked mushrooms of all varieties that makes us happy. Whether they are grilled, stuffed, roasted, in a sauce, a part of a side dish, as the main dish they are just a joy to eat. I know, I am starting to sound a little like Bubba in Forest Gump when he goes on and on about shrimp, but for us, it is true. Can’t have enough mushrooms. Continue reading
Here we go again with my Mexican themed posts. Yes, we LOVE spicy Mexican meals in our house. From salads to tacos… the flavors can’t be beat. I use this marinade a lot. Spicy grilled steak, chicken or pork to carnitas or barbacoa in the slow cooker. This marinade is so versatile, you will want this recipe on hand all year long!
I love Mexican food! Ok, my whole family likes Mexican food and we like it spicy! When the need hits for some spicy, this is my go to dressing. At our house we call it “Liquid Gold”. You need to make some to spice up your menu!
I don’t know about you, but growing up, we loathed pork chop night. It meant a tough, chewy and sometimes hard to eat slab of meat on your plate. Pork standards were different then and they were not a lovely tasty meal that we looked forward to eating. Today, pork chops are a family favorite. Moist, juicy, full of flavor and most of all not at all tough like shoe leather. If you make them right, your family will love you! Continue reading