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BLUEBERRY & APPLE CHICKEN SAUSAGE KISSED WITH MAPLE AND STUFFED INTO A SUGARLOAF SQUASH

So, this morning we had our son’s first basketball game of the season.  We love basketball. Huge Blazer fans (Let’s Go, Blazers!!).  One thing we don’t love -- rushed Saturday mornings.  Nor do we love running out of eggs on rushed Saturday mornings.  Today, we experienced both. 

I went on strike and prepared nothing for breakfast.  That’s right.  Nothing.  We each fended for ourselves and headed out the door.  Lucky for Jude, he’d slept over at friend’s houses – he got breakfast.  

Fast forward a couple hours, we arrive back at home – still eggless.  And very hungry.  Don’t panic – Paleo in a Pinch has got ya covered.  Within the hour, we sat down to a breakfast that my oldest daughter Trinity declared, “Tastes like Lapella!”  Before I ever even took a bite, I knew I was in for a treat.

GROCERY LIST

2 sugarloaf squash (or delicata)
Olive oil
1 onion, chopped
1 green pepper, chopped
4 kale leaves, de-stemmed and chopped
2 tsp. garlic, minced
2 lbs. ground chicken sausage
1 cup fresh blueberries
½ cup pure maple syrup
2 Tbsp. parsley, chopped
2 Tbsp. sage, chopped
1 tsp. salt
1 tsp. pepper
2 tsp. red pepper flakes
1 apple, chopped (I used a tart granny smith)

COOKING INSTURCTIONS

1)     Wash squash, cut in half (skin is edible).  Scrape seeds out and bake in a 350 degree pre-heated oven for 45 minutes.

2)     In a large fry pan, sauté onion, green pepper, kale and garlic in olive oil over medium heat 3-5 minutes.

3)     Add sausage, blueberries, maple, parsley, sage, salt and both peppers.  Break sausage into small pieces and stir fry 10 minutes, or until sausage is cooked through.

4)     Add apple and cook 2 minutes more.

5)     To serve: place squash on plate and fill with chicken mixture. 

Life.  It comes at ya and sometimes we’re not prepared.  It reminds me of a fortune cookie I once read, “You can’t stop the tide, but you can learn to surf.” 

From my kitchen, to yours…. Enjoy!

Veggie Breakfast Scramble

Being a Paleo family, we eat a lot of meat at our house.  Every so often, it’s nice to go without and overload on veggies instead. 

As a mother of three, it’s gratifying to watch my kids gobble down a variety of veggies before they head off to school.  In this day and age, it might be downright shocking to see an 8 year old eat spinach, mushrooms, onion and peppers.  Just wait until you see him ask for seconds.  **gasp!!

GROCERY LIST

Olive oil

Sweet potato, cubed, ¼ cup per person

Onion, chopped, ¼ cup per person

Red and green peppers, chopped ¼ cup per person

Spinach, 4-5 leaves per person

Mushrooms, 1 per person

Salt & pepper

Eggs, 2-3 per person

COOKING INSTRUCTION

1)     In a large frying pan, sauté sweet potato in olive oil over medium heat for 3-5 minutes.  Toss potatoes to brown evenly.

 

2)      Add remaining veggies and sauté 5 minutes more.

3)     By all means, have some fun with your food – no utensils are required here – just toss it, flip it, shake it …. Embrace your inner chef!

4)     Add eggs to veggies, salt and pepper and stir to scramble (you may use your utensil now).  Serve with a side of fruit and a robust cup of jo (jo is not recommended for the kiddos!).

A veggie breakfast scramble is a fantastic way to start your morning.  You’ll be fueled and energized to make it a great day!!

 

From my kitchen, to yours….. Enjoy!

Coq Au Vin

Let’s not fool ourselves.  Everyone has an inner chef.  And everyone likes to light things on fire.  The beauty of this dish …. You get to do both!! 

I love busting this recipe out when we have guests.  It’s easy enough to prepare while holding a conversation AND you’ll WOW!! just about anyone when you light your dish on fire!!  Not to mention, the gorgeous flavors that intertwines from onions and bacon, wine and brandy, chicken and herbs.  Sensational.  Mouthwatering.  Straight from heaven, right to your kitchen. 

Grocery List

4 Tbsp. pastured butter

2 yellow onions, halved and sliced10 strips bacon, cut in ½ inch strips

3-4 lbs. chicken thighs

3-4 Tbsp. coconut flour

3 Tbsp. Brandy

1 C. red wine

1 C. chicken stock

4 cloves of garlic, minced

4 sprigs of thyme

4 sprigs of parsley

2 bay leaves

Salt and pepper

1 Tbsp. pastured butter

2 C. mushroom, cut into quarters

Cooking Instruction

1)      Over medium heat, melt 4 Tbsps. butter in a large frying pan or dutch oven and sauté onion and bacon for 10 minutes.

 

1)      Remove bacon and onion from pan and set aside.

2)      Add chicken to pan and brown on all sides, sprinkling coconut flour to coat evenly.

 

3)     Remove pan from heat.  Pour brandy over chicken and immediately light on fire.  Flame will burn out quickly.

4)     Add onion and bacon to the chicken, pour in wine and chicken broth.  Toss in garlic, thyme, parsley, bay leaves, salt and pepper and bring to a boil over medium heat.  Cover and turn heat down to low.  Simmer 45 minutes.

5)      15 minutes before chicken is done, melt 1 Tbsp. butter over medium heat in a small frying pan, sauté mushrooms until browned (5-8 minutes).  Toss mushrooms into the chicken, simmer a few minutes, allowing the sauce to be absorbed. 

Take your time enjoying this exquisite dish.  Serve with a veggie of choice and pair with your favorite wine. 

 

There are plenty of things to fuss about in life – food should not be one of them. 

From my kitchen, to yours …. Enjoy!

Caramelized Beef Brisket

Crisis was diverted tonight…. Fewww!!  Earlier in the day, I went to unwrap what I thought was half-thawed bone-in pork chops.  Turns out what I was thawing were two slabs of 100% grass-fed beef brisket.

 Alrighty then. 

Having never cooked a beef brisket in my life, I did what any reasonable housewife would do.  I Googled it.  Turns out these bad boys cook for a while …. A long while.  Arggg….

Whatever.  I set my oven to a low temp roast, sliced up an onion and a shallot, laid them in the bottom of a pan and topped with seasoned half-thawed briskets.  Here goes somethin’.

Five and a half hours later…. I made somethin’ outa nothin’ alright!! 

I love when that happens.

GROCERY LIST

3lbs. 100% grass-fed beef brisket

1 onion, sliced

1 large shallot, sliced

1tsp. each of dried basil, chili powder, coriander, oregano, parsley

salt and pepper

2 cups chicken broth

½ cup red wine

Cooking Instructions

1)      In a roasting pan, layer sliced onion and shallot.

2)      Season briskets on both sides.

3)      Roast, uncovered in a 350 degree pre-heated oven for 90 minutes

4)      Add chicken broth and wine, cover with a lid.  Turn oven temp down to 325 degrees and roast 3.5 hours.

5)      Every 30 minutes, baste with broth and wine, turning a few times while cooking.  Broth and wine will evaporate, turning into a glaze.

6)      Serve with your favorite side of veggies.

7)      My husband busted out a blend of paleo friendly ketchup and siriacha to dip the brisket in.  I have to say, it was pretty darn good.

 

I’ve said it before -- I’ll say it again, some of my best recipes come from tossing in what I have on hand.  Isn’t that the way cooking should be?  Utilizing what we have.  Yes.  Yes, I think so.

From my kitchen, to yours… Enjoy!

ACORN SQUASH STUFFED WITH SPICED CHICKEN SAUSAGE AND APPLES

I love this time of year.  I love the brilliant colors that cling to the trees and litter the ground with fiery reds and canary yellows.  I love the sound one single crunchy leaf makes when you step on it.

Walk into a grocery store and you’re treated to a similar color scheme.  Bright red cranberries, aromatic oranges, apples splashed with vibrant colors, hearty greens and an array of squash draped in shades of fall. 

There is beauty in every season.  Pause.  Take a second to breathe it in.

I recently experienced one of these deep breath moments.  My husband was out of town hunting, it was just me and the kids for the weekend.  I stood in my kitchen, staring into my depleted fridge, wondering what I could possibly throw together that would be nutritious and eatable.  

I pulled out the following random ingredients, pushed my sleeves up and exhaled.  Less than an hour later, my kiddos and I sat down to a beautiful fall inspired Paleo meal of squash, greens, apples and sausage spiced with warm flavors of cinnamon and nutmeg.

GROCERY LIST

2 Acorn Squash, halved and deseeded
Olive Oil
1 Yellow Onion, chopped
½ Green Bell Pepper, chopped
2 lbs. Spiced Chicken Apple Sausage, ground (I found mine at Whole Foods)
2 Apples, chopped into rather large pieces
4 Leaves Kale, chopped

COOKING INSTRUCTIONS

1)                  Preheat oven to 350 degrees.  Place halved acorn squash, flesh side down – skin side up, and bake 45 minutes. (skin is not eatable)

2)                  In a large frying pan, sauté bell pepper and onion in olive oil over medium-high heat for 3 minutes.

3)                  Add sausage to frying pan, breaking up into small pieces.

4)                  Cook 10-15 minutes or until sausage in cooked all the way through.

5)                  Toss in apples and kale, cook two minutes more until soft and warm.

6)                  To serve; place cooked acorn squash, skin side down on plate and fill with sausage and apple mixture.

 

 

Seasons change.  Embracing them and allowing ourselves to grow can result in beautiful things.

From my kitchen, to yours... Enjoy!

DON’T DOUBT THE SPROUT!!

There are many ways to prepare Brussels Sprouts, but this one is my favorite. I always make a LARGE portion, enough for dinner and breakfast (leftovers are KEY for a Paleo lifestyle)!! Think your kids won’t want to try?!? Follow along and learn how to take Brussels Sprouts from YUCK to YUMMMmmmm!!

GROCERY LIST

2 bundles of Brussels Sprouts, steamed and chopped
Bacon (at least 6 strips), cooked and crumbled, reserve bacon drippings
Onion, sliced
Red Pepper, sliced
Salt & Pepper


COOKING INSTRUCTIONS

Bring a large pot of water to a boil. Steam brussels sprouts for 4 minutes. Set aside to cool.

Brown bacon over med/high heat for a few minutes on each side. Don’t overcook!! Set aside on paper towels to drain & cool. 

 

Reserve bacon drippings (ALWAYS!!). I have this cute little tea cup that I reserve our bacon drippings in. Just toss in a pan when making eggs or veggies …. It adds DELISH flavor!! Bacon. Yummm!!

Once brussels sprouts have cooled, chop stems off and cut in ½ or ¼ (depending on the sprout size) pieces. Remove and discard any loose layers.

 

This is where it gets fun & my recipe becomes YOUR recipe. Use whatever sounds good, smells good or you think would taste good. I’m a fan of onions, peppers and BACON!! Chop & add as little or as much as you’d like. Stir in some fresh ground black pepper & the bacon drippings (or olive oil). Spread evenly onto a baking pan. Bake at 350 degrees for 45 min. Stir once or twice while baking.

 

 

Brussels sprouts are AWESOME with eggs!!

Brussels sprouts pair perfectly with any protein. Try them with spiced rubbed ribs and grilled pineapple!

 

 

From my kitchen, to yours.... Enjoy!!