Thursday, March 26, 2015

Perfect Hard Boiled Eggs

Hard-boiled eggs are something that I typically leave to my aunt. She is the one who always makes deviled eggs for the holidays and she usually makes a few more so we can partake in our annual Easter tradition of "picking eggs".

Apparently, this is not a common tradition, so if you have no idea what I'm talking about, let me explain. Two people pair up, each with a hard-boiled egg of their choosing (typically one you have dyed yourself for Easter) and you take turns tapping your egg against the other persons. If your egg cracks first, you lose. The winner of the round goes up again the winner of the next pair of people until you eventually have one winner. (Although this has lead me to realize we never give out a prize or anything, you just get to keep your egg.)

Until I started doing the Whole 30's, I rarely ate hard boiled eggs outside of a day or two surrounding the Easter holiday. Actually, as I've probably mentioned a thousand or so times, I didn't even like eggs for the majority of my life and only tolerated them just a few times a year. Now I eat them all of the time.

For something as simple as a hard boiled egg, there are tons and tons of recipes out there all with different tips and tricks to achieve the perfect hard boiled egg. Some people cover the pot once the eggs start boiling, others add vinegar to stop the yolks from turning green. Some only peel their eggs under ice water and others simply skip the boiling method all together and bake them in the oven. (This I'm curious to try, to be honest.)

But for this recipe, I opted to go with what I believe is the classic preparation not involving anything but eggs and water of varying temperatures.



Perfect Hard-Boiled Eggs
Source: Cookaholic Wife
Servings: 12 eggs (1 dozen)
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Ingredients:
    • 1 dozen fresh eggs
    • water
    • ice bath 
Directions:
1. Place eggs in a large pot and fill with water until there is about 1 inch of water covering the tops of the eggs.
2. Bring to a rolling boil over medium-high heat, then reduce the temperature to medium-low and allow the eggs to boil for 10 minutes.
3. Prepare a large bowl filled with ice cold water and ice cubes. Once the 10 minutes are up, use a slotted spoon to transfer the eggs to the ice bath, making sure to shake off the excess hot water before emerging the eggs.
4. Allow the eggs to cool to room temperature before peeling.

*A lot of people suggest that you crack the top or bottom of the egg to perfectly peel off the shell, but I've always had good luck with gently tapping the sides of the egg on the counter just until they crack and then the shell usually comes off in nearly half.



So with Easter quickly approaching, now you have a recipe for those wonderful hard-boiled Easter eggs for egg hunts or the start of a deviled eggs recipe! And if you are part of a family or group that also picks eggs, please let me know! I'd love to know who else shares this tradition! 

Wednesday, March 25, 2015

#Fifteen Cheescakes: Cherry Cheesecake Bites

Camilla, the host of Group B for the Secret Recipe Club, and the mastermind behind Culinary Adventures with Camilla recently asked if 15 bloggers were interested in making a cheesecake for her 15th wedding anniversary.

Instead of the traditional wedding cake route, she and her husband opted for cheesecake. Not a bad idea in my mind!



Never one to turn down an option to bake (I've recently been reminded just how relaxing it is too me) I quickly signed up. Apparently, I'm not the only one as so many of us were interested, Camilla is ending up with 25 cheese cakes for her 15th Anniversary. So that's just 10 extra years of good luck and happiness, right?

I don't know why I even bothered to ask Tom what type of cheesecake he wanted me to make. The second the words were out of my mouth, I knew he was going to say cherry. I opted to go for a bite sized version since I find full slices of cheesecake are just too rich for me. Plus, portion control! (Well, if you're able to eat just one.)



Cherry Cheeescake Bites
Source: I Wash You Dry
Servings: 12
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Ingredients:
    • 1 1/2 cups graham cracker crumbs (8-10 crackers)
    • 4 tbsp. unsalted butter, melted
    • 1/4 cup sugar
    • 8 oz. cream cheese, at room temperature
    • 3.4 oz. instant vanilla pudding packet
    • 1 cup cold milk 
    • 21 oz. can cherry pie filling 
Directions:
1. Preheat the oven to 350. Place 12 paper or foil liners in a cupcake pan.
2. Combine the graham crackers, melted butter and sugar together in a bowl and stir until fully mixed and mixture is moistened.
3. Scoop 1/4 cup of the graham cracker mixture into each cupcake liner and press down firmly with the measuring cup.
4. Place the cupcake pan into the oven and bake for 5 minutes. This is just enough for the graham cracker mixture to set.
5. Meanwhile, add cream cheese to a bowl (or stand mixer) and beat for 2-3 minutes on medium speed or until light and fluffy. Add in the dry pudding mix and milk, alternating between both until fully combined into the cream cheese. (You should have a yogurt-like consistency. If not, you can always put it in the blender to smooth it out.)
6. Scoop 1/4 cup of the cream cheese mixture on top of the prepared graham cracker crusts. Refrigerate for at least 10 minutes but up to overnight to ensure the filling sets.
7. Top with 2-3 cherries from the pie filling on each bite. Refrigerate until ready to serve.



I didn't intend to make a mainly no-bake version of cheesecake (this is actually my first time doing so) but I realized I didn't pick up enough sour cream that my original choice recipe was looking for so I began searching for a new recipe where I had all of the ingredients. Vanilla pudding is not something I typically keep on hand, so I'm just going to take it as a sign that I really needed to make these decadent little bites of cherry cheesecake-y goodness!





Berry Cheesecake Bars by Baking and Creating with Avril
Cherry Cheesecake Bites by Cookaholic Wife
Chocolate Caramel Cheesecake by Dancing Veggies
Chocolate Cheesecake by My Hobbie Lobbie
Chocolate Topped Peppermint Cheesecake by Amy's Cooking Adventures
Creme Brulee Cheesecake Bars by Tara's Multicultural Table
Easter Basket Mini Cheesecakes by Little Bit of Everything
Everyday Cheesecake by Things I Make (for Dinner)
Irish Cream Cheesecake by A Day in the Life on the Farm
Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
Lowfat Blackberry Cheesecake by A Kitchen Hoor's Adventures
Matcha-YuzuCheesecake with a Meyer Lemon GelĂ©e by Culinary Adventures with Camilla
Mini Churro Caramel Cheesecake by Cheese Curd In Paradise
Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
Mom's New York Cheesecake by Taste Cook Sip
Mudslide Cheesecake by Sew You Think You Can Cook
{No Bake} Marshmallow Cheesecake by An Affair from the Heart
No-Bake Pumpkin Cheesecake by Angels Homestead
Samoa's cheesecake by Goodie Godmother
Sopapilla Cheesecake Bars by The Savvy Kitchen
Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
Skinny Vanilla Bean Cheesecake by Renee's Kitchen Adventures
Twix Cheesecake Brownie Torte by Making Memories With Your Kids

Tuesday, March 24, 2015

Paleo and Vegan Wild Mushroom Risotto

If you're a long-time reader you'll know that risotto has always been one of my favorite dishes and the first risotto dish I mastered was of the wild mushroom variety. I know a lot of people shy away from this dish because it is often referred to a very time consuming and warns that you'll need to stir constantly.

I've never had this be the case. Yes, you do need to remain in the kitchen and keep your eye on the risotto, but not once in the probably 100 times or so where I've made it, have I ever needed to stand directly in front of the saucepan stirring constantly while crossing my fingers that the rice wasn't going to stick. And this is coming from the person who has a stove that only boils things not simmers them. It's all about the timing and knowing when the rice needs more liquid. And confidence. Believe in yourself that you can make risotto and you will! (Okay, random pep talk over.)



Risotto, in it's original form isn't exactly healthy. The recipe usually calls for a decent amount of butter, followed by topping off the dish with cream and then cheese to really pull together the rice dish. Since trying to follow a more Paleo lifestyle, it's definitely one of the dishes I miss the most.

As anyone living a Paleo, Whole 30, vegetarian or vegan lifestyle knows, finding foods to eat in restaurants is not always an easy task, so when I heard that Chef Tal Ronnen had created a vegan and vegetarian-friendly menu for restaurants at the Wynn Resorts in Las Vegas, I had to check it out and see what he did.

Unfortunately, this is did not come with a trip to Vegas to actually try the food, but my fingers are crossed I can do that sometime in the near future.



Paleo and Vegan Wild Mushroom Risotto
Inspired by: SW Steak House at the Wynn
Servings: 2
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Ingredients:
    • 1 large head cauliflower
    • 3 tbsp. unsalted butter, divided
    • 1 medium onion, diced
    • 6 oz. wild mushroom mix
    • 1 clove garlic, minced
    • 3/4 cup vegetable or mushroom broth, warmed
    • 2 tbsp. coconut milk
    • salt and pepper, to taste 
    • 2 tbsp. fresh parsley, chopped
Directions:
1. Wash cauliflower and remove the outer leaves. Cut into medium sized florets.
2. Place the cauliflower in the bowl of your food processor and pulse until the cauliflower is the size of rice.
3. Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add the onion and mushrooms and cook for 5-6 minutes or until both are softened. Add the garlic and cook for 1 minute more. Transfer to a plate.
4. Add the cauliflower to the skillet along with the warmed broth. Increase the heat to medium-high, and bring to a simmer, stirring frequently until the cauliflower has reached your desired texture. (I prefer to keep mine with a little bit of a bite to it since its naturally softer than rice.)
5. Reduce the heat to low and return the mushrooms and onion to the skillet. Stir in the remaining tablespoon of butter and the coconut milk until melted/warmed through.
6. Season to taste with salt and pepper and garnish with the freshly chopped parsley.


To be honest, I wasn't really sure what to expect with this but I really enjoyed the dish. It's quite similar to a traditional risotto and actually, the best thing about it is that you can reheat the leftovers and its still just as good!




Sunday, March 22, 2015

Weekly Menu 3/22 - 3/26

Well this month surely passed by in a hurry. I have no idea how it is practically April and I'm that much closer to 30. With a little less than three weeks to go until I enter my third decade of life, I'm beginning to wonder if I'm ever going to encounter the freak out stage that so many people have.

I'm probably jinxing myself, by typing this but I don't think it is going to happen. Ever since I was about to turn 22, I started off the beginning of that year thinking about what life would be like being one year older. (So far, it hasn't actually been that different each year.) I thinking spending 2-3 months thinking about myself as the age I'll turn in April tends to eliminate any freak outs.

Plus, it's just a number. I don't feel 29 right now and I've never actually "felt" any other age that I've ever been so why should 30 feel any different? I guess if I really wanted to be all negative I could say that this is not what I expected for my life at 30, which is true, but the last time I really thought about how I wanted my entire life to end up, was right before my high school graduation and should my life have actually turned out exactly as planned, I'd probably be more creeped out about that fact.

Anyway, all of this talk about ages and birthdays is not just because my birthday is approaching but because I'm doing something rather fun in early celebration. I've had friends on a message board for over 5 years now and as I've mentioned, we sometimes get to meet. One of them, who lives in Massachusetts is turning 30 on Friday and we're having a big get together to celebrate with her. I've never been to MA and I've never flown alone. With less than a month til I turn 30 I figured there was no better time than to cross those two things off my not-actually-written-down things to do list.

But you're not here to hear me babble about birthdays and entering new decades of life, you're here for the recipe so let's get onto sharing with you what we're going to eat this week!


Sunday: shepherd's pie

Monday: grilled hawaiian chicken and green beans (as a sandwich with fries for Tom and with coconut "rice" for me)

Tuesday: potsticker meatballs, cauliflower rice, stir fry vegetables

Wednesday: gnocchi with bacon butter sauce, green beans

Thursday: breakfast potatoes 

For breakfast this week I'm having prosciutto egg cups and lunch will be a kale and bacon salad. 

Don't forget to get your weekly printable menu here!

And for some non-birthday related things, make sure to come back and check out some cool posts this week. I'm making a Paleo and Vegan friendly dish for The Wynn in Las Vegas and I'm also joining up with some other bloggers and making cheesecake for a fellow bloggers 15th wedding anniversary. I'm also terribly overdue to give you a recap on how our Florida vacation went so that will be coming up this week as well. 

Thursday, March 19, 2015

Improv Challenge: Paleo Orange Chicken and Zoodles with Stir Fry Veggies

The Improv Challenge theme for this month is Chicken and Noodles. Of course, the first recipe your brain comes up with is most likely chicken noodle soup. Which doesn't sound like a bad dinner choice right now, if only I could eat those pesky noodles.

But since I can't, and there are only so many ways to spice up your standard chicken noodle recipe, I decided to think outside of the box a little bit and factor in the Whole30.

Which brings me to zoodles. Yes, the word is funny but it's much easier to say zoodle than it is to say "Zucchini Noodles". When these first hit the blog scene, I skeptically raised an eyebrow. Zucchini as a noodle? How in the world did that work out?

Apparently with a spiralizer and a quick boil or two minutes in the microwave followed by draining. Unfortunately the spiralizer that I bought has not arrived yet (long story) so you get regular old vegetable peeler zucchini strips for this recipe. I'm kinda bummed because the spiralizer makes it all nice and pretty, and well, pretty food is kind of a necessity for blogging.

Anyway, let's get onto the recipe:



Orange Chicken with Zoodles and Stir Fry Veggies
Orange Chicken Source: Fake Ginger
Servings: 2
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Ingredients:

for the orange chicken:
    • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
    • 2 tbsp. coconut or olive oil 
    • juice of 2 oranges 
    • zest of 1 orange
    • 3 tbsp. coconut aminos
    • 1 tsp. fresh ginger, grated
    • 1 tsp. garlic chile sauce or sriracha
    • 3 green onions, chopped 
for the zoodles:
    • 2 medium zucchini, washed 
Directions:
1. In a large skillet, heat the coconut or olive oil over medium high heat. Add the chicken and cook for 6-8 minutes or until the chicken is a nice golden brown color.
2. Meanwhile, whisk together the fresh orange juice, orange zest, coconut aminos, ginger and sriracha.
3. Use a vegetable peeler to make long strips of zucchini. Stop when you get to the seeds. (Or use a spiralizer.) Place in a microwave safe dish and microwave for 2 minutes, then drain excess water.
4. Pour the sauce into the skillet and once boiling, reduce the heat to medium-low and allow the sauce to reduce and thicken.
5. Serve over or alongside the zoodles. Garnish with the chopped green onion,


This is by far one of the easiest and quickest recipes that I've made in a long time. The ingredients are simple and typically things that I keep on hand. So if you're having a busy week with little time to cook after you get home, don't discount this recipe. I had this on the table in less than 30 minutes.


Monday, March 16, 2015

Blueberry Chicken Meatballs

Recently I keep coming across recipes and menus that include blueberry breakfast sausage. At first I quirked an eyebrow at the combination but then I figured it'd probably be like eating blueberry pancakes and sausage together in one bite, just sans the pancake and that probably wouldn't taste too terrible.



If you liked breakfast sausage that is. Which, I don't. The blueberry aspect might make it tolerable, but I wasn't willing to buy some since I don't think Tom would eat it either. But then I came across this recipe, using ground chicken and blueberries to make meatballs.

Needless to say, I was intrigued. I like ground chicken. I like meatballs. Blueberries are actually my least favorite in the family of berries but the combination was just intriguing enough to convince me to try them.



Blueberry Chicken Meatballs
Source: Worth Cooking
Servings: 20 meatballs
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Ingredients:
    for the meatballs:
    • 1 lb. ground chicken
    • 1/4 cup onion, minced 
    • 14 large basil leaves, chiffonade
    • 3 tbsp. coconut flour 
    • 2 tbsp. lemon juice
    • 1 tbsp. fresh parsley, chopped
    • 1 tbsp. garlic, minced
    • 1 tsp. salt 
    • 1 cup fresh blueberries 
    for the glaze:
    • 1 cup balsamic vinegar 
Directions:
1. Preheat the oven to 450. Spray a wire cooling rack with non-stick spray and place on top of a large baking sheet.
2. In a large bowl, combine all of the meatball ingredients except for the blueberries. Mix until everything is combined then gently fold in the blueberries being careful not to burst the berry. Form into 20 evenly sized meatballs and place on the prepared rack.
3. Bake for 12 minutes or until cooked through.
4.While the meatballs are baking, add the balsamic vinegar to a saucepan over medium high heat and bring to a boil. Then reduce the the heat to medium-low and allow to simmer for 10-12 minutes or until the mixture has reduced by half.
5. Brush the glaze over the baked meatballs.



The original recipe calls for 2 tablespoons of coconut flour and 1 tablespoon of tapicoa starch but my tapioca starch has not arrived yet, so I used all coconut flour. I thought it might dry out the meatballs or make them gummy, but that was not the case. Also, the original recipe calls for a white balsamic vinegar. I was not going to Wegman's the week that I made these and my local grocery store does not carry it so I opted to use regular balsamic, hence the dark glaze on the meatballs. 

Sunday, March 15, 2015

Weekly Menu 3/15 - 3/19

This month sure is flying by isn't it? After St. Patrick's Day this week, we have Easter and then Memorial day will be right around the corner.

While I don't want to wish away the year, I am more than pleased with our warmer temperatures. Last week I even wore flip flops and it looks like we're going to have high's in and near the 60's for this week, which makes me incredibly happy.

Yesterday, I went to the movies with my friend to see Cinderella. Now, I was never a huge Disney fan as a kid. The princesses didn't mean much to me. But after watching Once Upon A Time, I've become a bit more interested, and once I saw that Lily James from Downton Abbey was playing Cinderella, I was hooked. The movie has great reviews and I thought it was amazing. Everyone needs to go see it!

Usually I'm not a big movies person anyway, preferring to wait until they're out on DVD, but the trailers they showed for the upcoming movies all looked really, really good. (Something else that doesn't always happen.) The Age of Adaline with Blake Lively looks incredible and then, because apparently I'm actually a child, so does the Frozen sequel, the minions movie and some slightly futuristic movie with George Clooney.

Maybe, since I found out the tickets are $6.59 at a 9:30 am showing of a non-IMAX movie, I'll become more of a movie go-er.

As for the meals this week, I had to change it up a bit. With Tom sick for about 10 days I barely cooked anything and most of the meals are being bumped to this week. Then I completely forgot to account for St. Patrick's Day. Tom is going out of state for work on the actual day, so we'll have it on Monday instead and Tuesday I'll enjoy leftovers.


Sunday: bacon wrapped chicken with onion gravy, baked sweet potatoes, roasted asparagus 

Monday: corned beef and cabbage with potatoes and carrots 

Tuesday: leftovers

Wednesday: pork medallions with mushroom saute, baked sweet potatoes, asparagus

Thursday: kung pao meatballs over cauliflower rice and stir fry veggies 

For breakfast this week, I'm embracing the sales on berries and have a triple berry crisp. Lunch will be a bread-less turkey BLT.

Don't forget to get your printable menu for the week here

~

Also, you may have noticed, the sidebars of this blog look a little bit different. I have decided after over six years of blogging, that I want a bit of a change. I am looking into switching over to Wordpress (and self hosted at that!) to offer more functionality in my layout and design.

However, I have absolutely no idea what I'm doing and I'm worried about putting money into this that I will never see back so it's going to be a slow process. Bear with me? And obviously, offer me any suggestions you may have. 

Saturday, March 14, 2015

Pie for Pi Day: Chocolate Chunk Pecan Pie

In the words of Colin O'Donoghue... BOOM!

I have managed to not only share Valentine's Day, but St. Patrick's Day and now even a Pi day recipe with you ALL before the actual holiday.

Okay, today kind of counts since today is Pi Day, but it's a common food blogger event to make pie on pi day. Something I have intended to do for nearly 5 years now but just never managed to get it together in time.

I even thought about making a pie some other day of the year and saving it for this day, but that kind of felt like cheating. So when it was mentioned on the cooking board I frequent, I all but tripped over my own fingers to sign up.



In case you're not aware, Pi is 3.14159...yadda yadda. Now I'll be completely honest with you, all I know about Pi is that it's the ratio of a circle's circumference to it's diameter. And that is where my mathematical knowledge of Pi ends. Oh, and "Pi" is Greek.

Math isn't my strong suit if you couldn't tell.

Anyway, let's get onto type of pie that I'm quite familiar with. The kind with a crust and that involves baking. That's my kind of pie. I let Tom choose the recipe so of course it's going to be something sweet and very rich.



Chocolate Pecan Pie
Source: Taste of Home, December 2013
Servings: 8-10
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Ingredients:
for the crust:
    • 1 1/4 cups all-purpose flour
    • 1/8 tsp. salt
    • 3 oz. cold cream cheese, cubed
    • 4 tbsp. cold unsalted butter, cubed
    • 2-3 tbsp. ice cold water 
for the filling:
    • 2 cups pecan halves 
    • 1/3 cup sugar
    • 3 tbsp. unsalted butter
    • 2 cups semi-sweet chocolate, divided
    • 4 eggs
    • 1 cup corn syrup 
    • 2 tsp. vanilla extract
    • 1/8 tsp. salt 
Directions:
1. Add flour, salt, cream cheese and butter to the bowl of your food processor. Pulse until mixture begins to stick together in clumps, then slowly add in the water. (I needed 2 tbsp.) Once the mixture has turned into a dough, turn off the food processor.
2. Turn out the dough onto a piece of plastic wrap. Form into a disc, wrap up and refrigerate for 30 minutes.
3. Meanwhile, preheat the oven to 350. Spread pecan halves in an even layer on a large baking sheet and toast for 5-7 minutes on each side. Set aside to cool.
4. In a saucepan, combine the sugar, butter and chocolate over low heat. Stir constantly until smooth. Set aside to let cool.
5. In a large bowl, whisk together the eggs, corn syrup, vanilla and salt. Then whisk in the chocolate mixture until smooth.
6. Lightly flour a surface and roll out the dough to 1/8th inch thick. Transfer to a 9-inch pie plate and trim excess dough. Flute or crimp the edges.
7. Pour the chocolate mixture into the prepared pie plate, then add the pecans on top.
8. Line a large baking sheet with foil or parchment and place the pie on top. (The pie will be very full and you don't want to clean spilled chocolate from your oven, believe me.)
9. Bake for 60 minutes then place on a wire rack and allow to cool for 1 hour.
10. Transfer the pie to the refrigerator and chill for 2 hours or until cold.
11. Allow pie to warm up at room temperature for 10 minutes before slicing.



I've only had a bite or two of pecan pie, finding it typically too sweet for my tastes and this is definitely very similar. I could never eat an entire slice by myself but it sure is one decadent pie! The chocolate makes it almost brownie-like.

Check out all of the other Pi Day recipes!

 Strawberry Pop Tart Pie from Kate's Recipe Box

Indiana Sugar Cream Pie from Eva Bakes

Coconut Cream Pie from Relish

Individual Pepperoni Pizza Pot Pies from Cheese Curd in Paradise

Lemon Cheesecake Pie from Hezzi-D's Books and Cooks

Sweet Potato Piefrom Kosher Kitchen

Friday, March 13, 2015

Paleo Taco Shepherd's Pie

It's not always easy to find Whole 30 recipes that your picky-not-doing-a-Whole-30 husband will eat. So when I found this recipe on Pinterest, I was nearly ecstatic. Tom loves Shepherd's Pie and he also loves tacos. It was a combination perfect for him.

Fine, I'll admit I made these in individual ramekins so I could top his with white mashed potatoes, seeing as he does not eat sweet potatoes, but in the grand scheme of recipe adaptations, that was a small sacrifice I was willing to make.



Paleo Taco Shepherd's Pie
Source: The Lucky Penny Blog
Servings: 6-8
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Ingredients:
for the meat mixture:
    • 1 lb. ground beef
    • 1 tbsp. olive oil 
    • 2 carrots, shredded
    • 1 bell pepper, diced
    • 1 medium onion, diced
    • 1 zucchini, shredded
    • 14.5 oz. can fire-roasted diced tomatoes
    • 4 oz. can green chiles
    • 3 tbsp. taco seasoning
    • 3 oz. tomato paste
    • 1 tsp. garlic powder
    • 1/2 tsp. cumin
    • salt and pepper, to taste
    • 1/4 cup water, if needed 
for the sweet potato topping:
    • 3 medium sweet potatoes, peeled and diced
    • 1-2 tbsp. butter
    • 1/8 - 1/4 cup coconut milk 
    • salt and pepper, to taste
Directions:
1. Heat the olive oil in a large skillet. Add the carrots, bell pepper and onion and cook for 2-3 minutes, then add the ground beef.
2. Once the ground beef is browned, drain any excess fat and add the remaining ingredients. Lower the heat to low and cook until the vegetables are soft. Set aside.
3. Add the diced sweet potatoes to a large pot of salted water and bring to a boil. Boil for 7-8 minutes or until the potatoes are fork tender.
4. Drain water from potatoes, add butter and coconut milk and mash until you reach your desired consistency for mashed potatoes.
5. Preheat the oven to 350. Grease a 9x13 baking dish or individual ramekins. Spoon the meat mixture into the prepared dish. Top with the mashed potatoes and spread evenly.
6. Bake for 30 minutes. Allow to cool 5 minutes before serving in ramekins, 10 before slicing and serving from a large dish if you want it to keep its shape.


I highly suggest you make this right away. Even if you aren't doing Paleo or a Whole30, it's still a really flavorful and delicious dish.


Wednesday, March 11, 2015

Paleo Corned Beef and Cabbage with Potatoes and Carrots

Look at that! Another holiday coming up where I am sharing a recipe with you BEFORE the actual holiday. I'm on a roll!

For being Irish, St. Patrick's Day has never been a really important holiday to me. As a kid I always wore green, but I was more than too picky to ever try any of the traditional Irish recipes. As an adult, I didn't care much for green beer or Irish car bombs, so I'd visit the bar but stick with my usual drink choices.

A bit of trivia: did you know that corned beef and cabbage is actually an American-Irish tradition for St. Patrick's Day? The Irish rarely ate beef and would typically eat bacon with cabbage and never specifically for March 17th.

Anyway, the great thing about this recipe is you can easily make it in your slow cooker so it will be ready to eat by the time you get home!



Paleo Corned Beef and Cabbage with Potatoes and Carrots
Source: Cookaholic Wife Creation
Servings: 8-10
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Ingredients:
    • 2 1/2 lb. corned beef brisket, with spice packet
    • 6 medium red potatoes, quartered
    • 1 small head cabbage, sliced into 1-inch chunks 
    • 1 large onion, diced
    • 1 1/2 cups baby carrots 
    • 2 sprigs fresh thyme
    • 4-6 cups water
Directions:
1. Layer the potatoes, onions and carrots on the bottom of a 6 quart slow cooker. Place the beef brisket on top, and sprinkle the spice packet on top.
2. Pour the water around the beef, until it almost comes to the top. Add the thyme.
3. Cook on low for 8-8 1/2 hours or until the beef is fork tender.
4. Add the cabbage and increase the slow cooker to high for 45 minutes or until cabbage is tender.
5. Slice beef and serve with potatoes, carrots, onions, and cabbage.