Fermented Sweet Vidalia Onion Dressing

what you need:

• 1 medium vidalia onion (mine weighed 9.25 ounces peeled)
• 3/8 cup extra virgin olive oil
• 1/4 cup kombucha
• 1 teaspoon mustard powder
• 1 teaspoon sea salt
• 20 grinds black peppercorns
• 2 gloves garlic
• 1 tablespoon gelatin (I used Great Lakes)

what you do:

Place all ingredients in blender. I have an Omniblend but any blender will do. Blend until all ingredients are liquified and well blended. Let sit at room temperature for 5 to 6 hours then place in refrigerator. Sweet goodness without using honey or any kind of sweetener. You could use apple cider vinegar in place of Kombucha but you would need to move it to the fridge right away and it would not be fermented.

Use on salads or as a dip.

Guten Appetit!

Pork Cilantro Sliders

what you need:

• 20 oz ground pork (or any ground meat/poultry)
• 2 to 3 small scallions
• 1/2 to 1 bunch cilantro, stems removed
• 1/2 - 3/4 teaspoon Celtic sea salt (I love salt so you may want to start with 1/2 teaspoon)
• 1/4 teaspoon black pepper
• 3/4 teaspoon Ancho chili powder
• 1/4 teaspoon cumin powder
• 1 jalapeno pepper (optional)
• 2 egg yolks or 1 whole egg
• 1 tablespoon coconut flour (optional)

what you do:

Chop scallions, cilantro leaves, and jalapeno, if used, in a mini chopper to desired size.

Mix all ingredients really well. Form sliders (small burgers - roughly 2 oz each), fry in cast iron skillet or whatever you prefer, until cooked all the way through. That's it.

I ate them with some left over cabbage I had sauteed in tallow and homemade sauerkraut. However, I bet they would go great with with Cuban Style "Rice" or on Grain-Free Hamburger Buns. You could also make them smaller, stick a toothpick in them, and serve as an appetizer with some kind of sauce.

Guten Appetit!

This post is shared on Monday Mania.

Thyme/Rosemary Stuffed Chicken with Herb Butter

Chicken

what you need:

• 1 chicken (ideally pasture raised aka the real cage free)
• 2 - 3 sprigs thyme
• 2 - 3 sprigs rosemary
• 1 medium onion
• salt, pepper, paprika to taste
• tallow or other fat of choice

what you do:

If you are using a pasture raised chicken let it sit in a salt brine for 5 to 6 hours before baking. Here's a guide to "brining" poultry (just don't use regular table salt - I used Celtic sea salt). The chicken will be more tender that way. Preheat oven to 250 degrees Fahrenheit. Melt some tallow in a cast iron skillet or other skillet/dish large enough to hold the entire chicken. Wash and rinse the chicken, dry, and place in the skillet. Brush chicken with melted tallow or whatever fat you used.

Season with spices then stuff vegetables and herbs inside chicken cavity. I also like to throw some onion and herbs in the skillet next to the chicken. It makes for some tasty grease when the chicken is done. Place chicken in skillet breast down (makes the juices "flow" down to the breast making it more tender).

Chicken Bootie

Cover chicken and bake at 250 degrees for 2 to 3 hours. Increase oven temp to 400 degrees and bake another 30 minutes uncovered or until temperature of thighs is 170 degrees and breast 160 degrees. You will end up with a flavorful, juicy, tender chicken with crispy skin.

Herb Butter

what you need:

• 1 stick (1/4 lb) butter (I used Kerrygold salted)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried garlic
• 1 small shallot

what you do:

Let butter sit at room temperature until soft or heat on low heat just until it softens. You don't want the butter to be liquid because the herbs and spices will just sink to the bottom rather than mix with the butter.

Cut shallot into small pieces and press through a garlic press. Mix all ingredients and place in refrigerator until it reaches desired consistency. I like my butter room temperature. 

I served the chicken with pureed zucchini.

Guten Appetit! 

This post is shared on Monday Mania, Fat Tuesday, and Allergy Free Wednesday.

Tomatillo-Parsley Salad

I tried tomatillos for the first time a few months ago - I know, shocking - and fell in love them. I bought a few too many the other day and decided to make a salad.

what you need:

• 4 to 5 tomatillos (about 14 ounces by weight)
• 3 sprigs of parsley 
• 1 green onion, top included
• 1/2 small to medium onion
• 1 1/2 tablespoons organic extra virgin olive oil
• 1 tablespoon homemade Kombucha (or vinegar works, too)
• 10 to 15 grinds black peppercorns
• 3/4 teaspoon Celtic sea salt
• 1/4 teaspoon Coconut Aminos

what you do:

Cut tomatillos into bite sized chunks and place in a bowl. 

Chop parsley, onion, and green onion in a mini-chopper.

Add all remaining ingredients to tomatillos.

Mix everything really well and serve immediately. If you used Kombucha instead of vinegar you can let it sit at room temp for a few hours to get a little healthy fermentation going.

I ate this salad with left over Slow Cooker Chicken Gizzard and thought it was a good combination.

Guten Appetit!


This post is shared at Monday Mania, Fat Tuesday, Allergy Free Wednesday, and Freaky Friday.

Garam-Masala Chicken Thighs

what you need:

• 4 chicken thighs, skin on, from pastured hens is best
• 1 can coconut milk (I like Aroy-D)
• 1/4 cup organic sesame oil (I used regular but toasted would be good, too)
  
• 2 tablespoons garam masala
• 1/2 teaspoon Celtic sea salt
• 2 cloves garlic, chopped
• 2 green onions (tops included), chopped
• 1/2 medium onion, chopped 

what you do:

Chop green onions, garlic, and regular onion in a small chopper (or by hand if you enjoy punishment).

Transfer chopped vegetables to a glass dish or other container deep enough so chicken thighs will be covered. Add remaining ingredients except thighs and mix well.

Add chicken thighs coating them well, cover dish, and marinade in refrigerator for 6 to 8 hours (or overnight). When thighs are done marinating, preheat your oven to 400 degrees Fahrenheit. Cover a cookie sheet with aluminum foil and grease a wire rack with fat of choice. Place the wire rack onto the cookie sheet and place thighs on the wire rack.

Bake in preheated oven for 35 to 45 minutes or until internal temperature of thighs is 165 degrees Fahrenheit. Serve with cauliflower rice and roasted broccoli.

I did not try them myself since I can't tolerate coconut milk yet, but DH said they were really good.

This post was shared on Monday Mania, Fat Tuesday, Allergy-Free Wednesday, Freaky Friday, and Sunday School Blog Carnival.

Slow Cooker Chicken Gizzards

I just got my new Hamilton Beach Slow Cooker in the mail last week so I wanted to try it out. Our old crock was smaller and had lead in it. This one supposedly doesn't. Let's hope that's true.

I still had a bag of chicken gizzards from Good Earth Farms and figured I use those for my first recipe in the slow cooker. I buy the gizzards mostly because I love the rendered chicken fat, but I love the gizzards themselves as well.

what you need:

• 5 lb bag of chicken gizzards
• 1 quart filtered water
• 2-3 large tomatoes, cut into large chunks
• 2 large onions, cut into large chunks
• 3 green onions, green tops included, chopped 
• 1/2 bunch of cilantro
• 5 cloves of garlic, peeled and cut in half or quartered
• 1 1/2 tablespoons cumin
• 1 1/2 tablespoons paprika
• 1 tablespoon chili powder
• 2 tablespoons Celtic sea salt
• 1 teaspoon black pepper
• 1/2 - 1 tablespoon curry (depends on how curry-ish you like food)
• 1/8 - 1/4 teaspoon ground cloves 
• 1/2 tablespoon rosemary powder
• 1/4 teaspoon thyme

what you do:

Place all ingredients in slow cooker. Turn on high until it starts bubbling, set to low and let it cook 6 to 8 hours or until chicken gizzards are tender. If you don't like mushy vegetables, add them about 20 to 30 minutes before cooking time is done. That's it. Enjoy...

ways to serve this dish:

• as is by itself
• with homemade sauerkraut (put the sauerkraut in the bowl with this "stew" - yum)
• over cauliflower rice
• over mashed fauxtatoes (regular or smoked)
• with a salad
• over steamed or baked sweet potatoes

This post was shared on Monday Mania, Fat Tuesday, Whole Food Wednesday, and Freaky Friday.

Coconut-Lime Avocado Creme

I love avocados and usually buy a net of 5 or 6 of them at Costco. They are the best avocados I have eaten so far and they are usually less expensive than at other grocery stores. Since I can't eat all of them before they go bad, although I buy them almost green, I usually mash them with a little bit of lime juice and salt, divide into glass jars, and freeze them.

While I am not crazy about lime or lemon in general, I do love the taste of this avocado mash. Sometimes I just eat it as is (after defrosting), and other times I add salsa and/or cilantro to make something more like guacamole. Today as I was mashing my avocados I was thinking it would be nice to have a thicker, more firm consistency so I came up with this very simple recipe.

what you need:

• 5 oz avocado (peeled and deseeded - roughly 1 medium)
• 1/2 tablespoon lime juice or lemon juice (just enough to keep it from turning brown but you can use more if you like the taste of lime/lemon)
• salt to taste (I just sprinkled some Himalayan sea salt on it)
• 2 tablespoons coconut oil, melted or very soft (I buy Nutiva)

what you do:

Place all ingredients in chopper and grind/puree until all ingredients are mixed well. I did not leave any chunks of avocado and the consistency was smooth and creamy although the coconut oil was starting to firm up with the cold avocado. 

Move to a bowl or storage container and refrigerate at least one hour. The consistency is now much firmer and it has a light coconutty taste to it which I love.

This post was shared on Freaky Friday, Sunday School Blog Carnival, Monday Mania, Fat Tuesday, and Whole New Mom.

Creamy Curry Soup with Curried Chicken Breast

I decided to make another soup for DH in my new OmniBlend using the leftover veggies from my broth. He liked it so here it goes.

• 1 pound chicken breast (cut into small chunks)
• 2 cups leftover, already cooked veggies
• 1 1/3 cups coconut milk
• 1/3 cup raw almonds
• 1 teaspoon thai curry seasoning (we bought this when we got the Vitamix)
• 1/2 cube blend it up bouillon (also a Vitamix thing but any bouillon will do)
• 2-3  tablespoon sesame oil
• curry powder, salt, pepper to taste

Sautee chicken breast in sesame oil, add curry powder, salt and pepper.

When the chicken is almost done cooking, place the almonds, coconut milk, and spices in the blender.

Heat the vegetables and add to the blender as well.

Process on 90 second setting if you have an OmniBlend, otherwise just process until well blended. Pour soup into bowls and add chicken. If I had had any cilantro left I would have added a few cilantro leaves as well.

*This post was shared on The Healthy Home Economist and Real Food Forager.

Salmon Patties

• 1 can wild caught salmon (6 ounces)
• 1 whole egg
• 1 egg yolk
• 1/2 cup broccoli florets, steamed
• salt, pepper, paprika, rosemary to taste (and/or other spices/herbs)

Mix all ingredients then puree. Fry in skillet in some tallow or pork fat.

Smoked Brisket with Quick and Easy Green Beans

7-8         lbs        Brisket

Rub brisket with Espresso Dry Rub. Place in baking dish of some sort. Smoke for 8-10 hours. Remove from smoker, wrap in aluminum foil and smoke another 2 hours. Serve with green beans.

Throw some bacon in a pot and fry on low until crispy. Remove bacon and set aside. Add green beans to pot, cover with water, place lid on pot, bring to boil, then reduce to simmer. Let them simmer until water is evaporated. Add salt and pepper to taste. Sprinkle with crumbled bacon when serving.

Coconut Chicken Muffins

• 4 ounces zucchini, peeled
• 3 ounces onion
• 1 green onion
• 5 ounces chicken breast, cooked
• 2  eggs
• 3 tablespoons coconut flour
• 3 tablespoons coconut oil
• 1/2 teaspoon celtic sea salt
• 10 grinds black pepper corns
• 1/4 teaspoon baking soda (optional)
• a few sprinkles each rosemary, basil, paprika, and garlic powder

I used grilled chicken breast that we had marinated in our Latin Kisses marinate, but any cooked chicken would work. Preheat oven to 350 degrees. Steam or boil veggies until slightly soft. Mix all ingredients in food processor until well blended.

Grease muffin tin or line with paper muffin cups. Divide batter evenly into 9 muffin cups.

Bake for 30 to 35 minutes or until golden brown on top. Enjoy!

Posting this on Real Food Forager today.

Another Onion-Cilantro Dressing

• 3 ounces yellow onion (approx. 1/4 large onion)
• 1 ounce jalapeno pepper, seeds removed
• 1.5 ounces red pepper
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon celtic sea salt
• 3-4 grinds peppercorns
• 1/2 cup fresh cilantro leaves
• water, optional

Place all ingredients in Magic Bullet, Food Processor, or something like it and run until you have a dressing like consistency. Done!

Sautéed Green Beans with Onions and Bacon

• 500 grams french green beans, fresh, trimmed (approximately 4.5 cups)
• 3 slices bacon, chopped
• 1/4 cup yellow onion, chopped
• 2 cloves garlic, choppped
• 1 green onion, chopped
• 1/4 tsp ground rosemary
• 1/4 tsp basil leaves, dried
• salt and pepper to taste

Sautée bacon in a skillet until crispy. Remove bacon pieces leaving grease in the skillet. Sautée onions and garlic in bacon grease until translucent. Add green beans, green onion, and spices and sautée until green beans have desired consistency (we like ours crunchy). Place in serving dish and sprinkle bacon pieces on top. Serves 4 to 6 people.

Spicy Onion-Tomato-Cilantro Salad Dressing (or Dip)

• 1/2 large onion
• 1 medium roma tomato
• 3-4 tablespoon extra virgin olive oil
• 1/2 medium jalapeno pepper, seeds removed
• 1/4 teaspoon garlic powder
• 1 sprinkle celtic sea salt or other high quality salt
• 3-4 grinds peppercorns
• a few fresh cilantro leaves
• water (optional)

Place all ingredients in food processor or something like it and puree until all ingredients are liquified. Add water (or more oil) if dressing is too thin.

Onion-Cilantro Salad Dressing (or Dip)

I made another Low Carb BBQ Chicken Pizza for DH today. Last time I made it he wasn't here and I chopped up the onions by hand. Today, he decided to chop them in the Magic Bullet but it turned into pureed onions. So he decided to make a salad dressing out of it. We did not measure anything so these are guestimates.

• 1/2 large onion
• 2-3 tablespoon extra virgin olive oil
• 1/8 teaspoon garlic powder
• sprinkle Celtic sea salt
• 3-4 grinds black peppercorns
• a few fresh cilantro ceaves
• optional water

Place all ingredients in food processor or something like it and puree until all ingredients are liquified. Add water (or more oil) if dressing is too thin.

Homemade Mayonnaise

I use the stick-blender method in this video versus the slow drizzle method, but my ingredients are different.

• 2 egg yolks
• 2 tablespoons fresh squeezed lemon juice
• 3/4 teaspoon celtic sea salt
• 1/2 teaspoon mustard powder
• 1/2 teaspoon paprika powder
• sprinkle black pepper (about 2 grinds with a pepper mill)
• 1 cup macadamia nut oil (1 ½ cups if you want thinner mayo)

Latin Kisses

We love these and make them frequently.

• 16 large shrimp , peeled and deveined
• ½  cup olive oil
• 1 teaspoon ginger, grated (or 1/4 tsp ginger powder)
• 2 large cloves of garlic, minced
• 1 cup cilantro leaves (loose)
• 1/4 teaspoon Celtic Sea Salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon tumeric powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon paprika powder
• 1 lime (1/2 medium or 1 large)
• 1 – 2 jalapenos
• 8 slices bacon, thick cut (slightly cooked)

Mix olive oil with spices and lime juice, puree in a food processor, and marinate shrimp in mixture for 3 to 4 hours, longer if desired. 

About 30 minutes prior to when you want to eat, slightly cook the bacon. I normally don't use the microwave, but for this recipe I arrange the bacon on a plate and put it in the microwave for 1 to 1 1/2 minutes.

Next slice the back of each shrimp, cut jalapenos in slices length-wise about 1/8th inch thick and place in back of shrimp, wrap 1/2 slice of bacon around shrimp and put on a skewer. 

 When all the shrimp has been skewered, grill until done basting with leftover marinade.

DH likes to dip them in creamy jalapeno dressing. I sometimes dip them in homemade mayonnaise, bacon fat, other animal fat, coconut oil, or nothing at all. Either way they are delicious.