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Category Archives: Marinades

Mesquite Flavored Kale Chips

Kale Chips

I have a confession to make. For the last three years, I have been living a Paleo lifestyle and had not tried kale chips. Partly because I just didn’t get around to trying them, but mostly because they just did NOT sound good to me. Now, I have come a long way since my “Taco Bell” and “spray-cheese-on-Ritz-cracker” days, but lets face it; where I came from, no one chose to eat kale. It was that weird green stuff at the grocery store that was used as a garnish at restaurants. No one bought it. Needless to say I was reluctant, but after reading tons of rave reviews about Kale Chips, I finally tried them. Oh..My..Goodness.  Right now, I would consider Kale Chips as a mild obsession. They are very healthy, inexpensive, and super delicious with a great crunchy texture ( like a potato chip). Most Importantly, they are very easy and quick to make. Here is my recipe for Kale Chips with a  Paleo mesquite seasoning that I really love.

COOK TIME: 15 Minutes TOTAL TIME: 20 Minutes

INGREDIENTS

  • 1 Bunch of Kale ( or 4 cups)
  • 1 and 1/2 tablespoons of Extra Light Olive Oil
  • Mesquite Spice Recipe ( listed below) ** Amount you decide to use is up to personal taste** ( I used 3 pinches of the spice mixture for one bunch of kale leaves)
MESQUITE SPICE RECIPE
In a small bowl, mix:
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of onion powder
  • 1/4 teaspoon of garlic powder
  • 1/8 teaspoon of cayenne pepper
  • 1/4 teaspoon of mustard powder
This spice mixture is great for veggies, steaks, and other dishes.

DIRECTIONS

  • Preheat Oven to 350 F. Take your bunch of Kale and tear off the leaves ( throw away the stems). If you have any large leaves, tear them into smaller leaves.
  • Using a large Tupperware bowl or container with a lid, add all of your kale leaves, olive oil, and mesquite spices. Cover with lid and shake very well so every leaf is coated with oil and seasonings. Remove leaves from container and lay in a single layer on a cookie sheet. (You may have to bake a few batches to keep them in a single layer on your cookie sheet)
  • Bake for 10-15 minutes in your oven. Once the ends of the leaves start to brown, you will know they are ready. It is important not to over-cook them though. Check frequently between 10 -15 minutes for doneness. Serve right away or you can save for later ( I prefer them hot).
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Deviled Eggs with Britt’s Paleo Mayonnaise

Deviled Eggs

I LOVE Deviled Eggs! They are at every one of my family get-togethers and holidays. Delicious, no doubt about it, but how do you know if they are Paleo? Egg yolks? Check. Seasonings? Check. Mayo? Hmmmmmm.. yes, but all store-bought mayos are made with soybean oil or some other inexpensive oil with a wacked-out Omega-6 to Omega 3 ratio ( to understand more about good fats, check yesterday’s post here) . What is a “paleo party planner” to do?  Why, make your own mayo, of course!

Here is a link to a great Paleo Mayo recipe video I posted a few weeks back by Tina Forzaglia. It is very good, however I am a fan of a little vinegar and more seasoning in my mayo, so I also have my own recipe for Paleo Mayo posted below.

Deviled Eggs with Britt’s Paleo Mayonnaise

INGREDIENTS FOR DEVILED EGGS

  • 9 hard-boiled eggs( makes 18 deviled eggs)
  • 1 and 1/2 cups of Britt’s Paleo Mayonnaise or other Paleo Mayo Recipe
  • Paprika for dusting

DIRECTIONS FOR DEVILED EGGS

  • Boil 9 eggs in a pot of water for 14 minutes. Remove from heat and dump eggs into a large bowl of ice water. Wait 20 minutes for eggs to cool.
  • After your hard-boiled eggs have cooled.  Peel shells and cut eggs long-ways in half, removing the egg yolks and setting aside in a small bowl.
  • In a food processor or blender, Take 1 and 1/2 cups of Paleo Mayo ( recipe below) and add egg yolks. Blend for 30 seconds to 1 minute or until smooth. Take a small spoon and fill each egg white half with the yolk mayo mixture. Dust the top of the deviled eggs with paprika. Serve immediately or refrigerate for later.
  • BRITT’S PALEO MAYONNAISE INGREDIENTS
    • 1 and 1/2 cup of Extra Light Olive Oil ( do not use regular EVOO – Tina F. was right. It’s just too strong.)
    • 1 teaspoon of lemon juice
    • 1 raw egg
    • pinch of salt and pepper
    • 1/2  teaspoon of paprika
    • 1/2 teaspoon of tarragon
    • 1 teaspoon of white wine vinegar
    • 1 tablespoon of dijon mustard

    You will need: a blender or food processor

    PALEO MAYO INSTRUCTIONS

  • ( You can make this ahead of time or with the hard-boiled eggs): In your blender or food processor, blend your raw egg.  Keep your blender/processor going and very slowly drizzle all of your olive oil into the egg blending, letting the oil thicken with the egg. While the blender is still going, add your lemon juice, mustard and vinegar. This process should take anywhere from 1 to 3 minutes of blending. Turn blender/processor off and add your seasonings. Start blending again for another 30 seconds to 1 minute until mixture is thickened and all the ingredients are blended well.  Remove from blender and pour into a Tupperware dish. Great on top of meats like turkey, pork, or chicken as well as salads!
 

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Almond Fried Catfish with Primal Cocktail Sauce

 

Happy Friday to all!  And speaking of Friday, this recipe was inspired by those Primal Catholics out there who have given up their love affair with meat on Fridays for fish during Lent ( its only 40 days people…we can do it!)  If you feel left out during your local Church Fish Fry, try this one on for size! It is a relatively easy recipe, replacing the typical fish breading with a tasty almond flour breading. Hope you enjoy!

INGREDIENTS

  • 6 catfish fillets
  • 2 cups of almond flour
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of minced onion
  • 1 egg
  • 1 cup of coconut milk
  • 1 cup of walnut oil or coconut oil ( whatever you prefer)

DIRECTIONS

  • Heat skillet with  walnut oil/coconut oil to medium/ high heat.
  • Take two mixing bowls – one small, one large. In the small bowl, whisk your egg and coconut milk until blended – this is your wet batter. In a medium bowl, mix the almond flour and all seasonings – this is your dry mix.
  • Dip each fillet in the wet mix first, shaking off any excess liquid. Lay each fillet in dry mix, covering both sides well. Place in oiled skillet. Cook each side between 4-5 minutes until golden brown. * Take care when flipping, and only flip once . Some of the almond flour breading may fall off, so flip gently with tongs or large turner.  Once finished, remove from skillet and place on a stack of paper towels – blot off excess oil and serve or refrigerate for later.

PRIMAL COCKTAIL SAUCE – makes 1/3 – 1/2 cup

  • 2 tablespoons of tomato paste
  • 1 tsp of olive oil
  • 2 tablespoons of water
  • 1 teaspoon of white vinegar
  • 1/2 teaspoon of honey
  • 2 teaspoons of horseradish sauce
  • dash of salt and pepper
  • dash of onion powder

DIRECTIONS

  • mix all ingredients together in a small bowl – serve with fish

 
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Posted by on March 2, 2012 in Fish, Marinades, The "Kills", The "Picks"

 

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