Nachos for Dinner :)
Coconut oil 2-6 cloves of garlic (chopped or minced) – optional 2 jalapeños, chopped (with or without seeds) – optional 1 pound ground beef (see vegetarian substitute below) 2 TBSPs taco meat seasoning Tomatoes (chopped) Avocado (chopped) Cilantro (chopped), divided Lime juice Tortilla chips (preferably blue corn) 8 ounces sharp cheddar (shredded) 8 ounces pepper-jack cheese (shredded) Preheat the oven to 350. Sauté the garlic and jalapeño in coconut oil over medium-low heat for a minute or 2. Add the ground beef and crumble it in the pan using a blunt utensil (etc – edge...
Read MoreItalian Pasta Primavera
2 TBSP pine nuts, toasted (Real) butter (a spoonful for sauteing) (or olive oil if lactose intolerant) 4 cloves of garlic, chopped into chunks 1 jalapeno pepper, diced, with seeds (optional) 1 bunch of kale (or greens of choice) stems removed & torn into pieces (6-12 leaves) 2-3 oz chopped sun-dried tomatoes Fresh basil (large handful), chopped 15 grape tomatoes (give or take), cut in half Kalamata olives (as much as you’d like) 6 oz pasta of choice, cooked al dente Generous drizzle of extra virgin olive oil Salt & pepper to taste While bringing pasta water to a boil, prep...
Read MoreSweet & Tangy Stir-Fry Sauce
1/4 cup balsamic vinegar 1/3 cup natural ketchup 1/8 cup honey 1 TBSP worcestershire 1/2 TBSP mustard 1/8 tsp salt 1/8 tsp pepper 1 TBSP butter Add everything to a small pot, bring to a boil, reduce to low heat and simmer, uncovered, for about 15 minutes (stirring occasionally) as it reduces & thickens. Mix a little into your stir fry, and save the rest for dipping or drizzling over the top. __________________________________________________________________________ NOTES: ~ It’s all about the sauce… am I right!? 🙂 This one is very intense! Drizzle it on whatever. I used to...
Read MoreCreamy Chicken w/ Mushroom, Onion & Wine Sauce
Real butter Bone-in / skin-on chicken parts (enough to feed 4 people) Salt / pepper to taste 1 large onion, thinly sliced 10 oz (give or take) sliced mushrooms (I use shiitake) Lots of fresh sage & thyme, roughly chopped (reserving half for garnish) Lots of garlic, crushed (I use a whole head because I’m ridiculous) 1 cup dry white wine 1 cup chicken broth 2 cups cream or half & half Melt butter in a large skillet Add chicken parts, coat both sides with butter, and sprinkle both sides with salt & pepper Brown chicken on both sides and remove from pan (doesn’t need...
Read MoreRum and Raisin Rock
1 cup raisins 2 TBSPs white rum 8 oz dark, semi-sweet chocolate Spread raisins out in an 8 x 8 baking dish and sprinkle with rum (toss to mix well, then spread them out again to reach all sides of pan). Cover and set aside for 15 minutes to soak. Melt chocolate using a double boiler (or substitute – see below) and drizzle over raisins. Allow time to set, then simply use the edge of a spoon to roughly chop into bite sized pieces. _____________________________________________________________________ SIDE NOTES: ~ This is good my friends =) ~ Think raisins with some chocolate (not the...
Read MoreMushroom, Onion, Garlic, Squash Saute
1 head garlic, chopped (or however much you’d like) 1 large onion, sliced 20 oz cubed butternut squash 7 oz mushrooms, sliced (I use shiitake) Butter Salt Pepper Fresh sage In large skillet, saute chopped garlic in butter until beginning to brown. Remove garlic from skillet with a slotted spoon. Add onion and saute until beginning to soften and brown (add additional butter throughout cooking process as needed). Add cubed squash and continue sautéing until squash softens and browns. Add sliced mushrooms and saute until reduced and cooked through. Add salt / pepper to taste, the garlic...
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