We made up the Mexican Rice Bowl recipe from PaleOMG tonight and it was definitely tasty. Very filling 🙂 We topped it with Pico de Gallo instead of salsa like the recipe calls for and it was a perfect pairing! Next time we make it, we will probably add more spice, like paprika, cayenne pepper, and chili powder for some extra flavor because we love spicy food! This is definitely on the make again list
Some nights you just need a little starch in your life 🙂 Tonight was one of those nights! We picked up some small red potatoes that were boiled and topped with butter, parsley, and salt and pepper. They were served on the side of some (on sale!) New York Strip Steaks in a Caribbean Jerk seasoning and Brussels & Bacon. We like our steaks medium rare and on nights like tonight when it is pouring rain outside and grilling isn’t much of an option; we will use the oven broiler and do 5 minutes per side. Perfection! The Brussels got a little burned because Elle is still getting used to the new stove and hasn’t found the best settings yet. Still delicious and satisfying!
Elle and Jay are SO happy to now have Cauliflower Rice in their lives! It really does complete any stir fry and fills you up. Tonight’s meal was a variation on Three Pea Cashew Chicken because for some reason, no stores around us had either snap peas or snow peas for a whole week. So the recipe is the same, but it is 1 pea. It was served over the top of the cauliflower rice and was still absolutely delicious. Will definitely do this pairing again! Sorry for the crummy picture, need to stop taking pictures with the camera phone 🙂
Elle is back from work travel and jumped right in with a new recipe for Bacon Wrapped Sweet Potato from Primal Living. It was an awesome compliment to Jay’s Special Chicken, which we finally tried to write up a recipe for–try at your own risk!
We did find with the Bacon Wrapped Sweet Potato that the toothpicks came right out once the sweet potatoes got really soft in the oven. I guess we could try with bigger chunks, but we just took out all the toothpicks and it was tasty finger food! Also, the wax paper got baked onto the cookie sheet because of the bacon grease, so I think that next time we will use foil. This was a very tasty recipe and you should try it!
A big weekend for us! Yard work and closed up the pool on Saturday. Total clean out and re-organization of the garage on Sunday. Because oh yes, first Sunday of the NFL season. Jay is happy.
Had one of our staple side dishes in Sweet Potato Fries, with more-than-normal red pepper flakes tonight. See above comment on wanting a little kick tonight.
Dishes done in time for Sunday Night Football!
This is a variation on the Deconstructed Paleo Tacos recipe; instead of adding the tomatoes and jarred salsa we made up the Pico de Gallo and Guacamole recipes. What is great about using those as the toppings is that you don’t need any dressings! We made up the meat and put it on top of a bowl of lettuce, some shredded cheese and then put pico and guac on top–mix it all together and enjoy!
Monday we tried a new variation on Brussels and Bacon with a recipe from Elle’s mom where the Brussels are cooked in a cast iron pan in the oven called Bacon-Roasted Brussels Sprouts. This was great for dinner because there were burgers cooking on the stove so this made it easy to multi-task.
Hamburgers were mixed up with chopped onion, seasoning salt, garlic powder, and black pepper. We simply cooked them up in a pan on the stove because it was pretty crummy outside, keeping us from grilling. With some red grapes on the side this was a delicious dinner!
So tonight we tried a new recipe, Paleo Wings (aka Crispy + Spicy Oven-baked Chicken Wings) from Eat. Live. Paleo and it was wonderful! We boiled the wings in the morning and let them marinate all day in the sauce. We did 4.5 lbs wings instead of 2.5 lbs so we adjusted the quantity of marinade. Paired with Sweet Potato Chips and a bowl of cut up fresh strawberries, the wings were great for watching the kick off to college football! The wings were a little spicy so a glass of milk and the strawberries helped to cool the mouth down a bit. A make again recipe for sure!
Since the insides were so much smaller, make sure to cut the cook time in about half if you try this approach as well. On the side was a bowl of purple grapes and cut up apples.
Tonight’s dinner was a simple pork chop with a delicious Balsamic Asparagus Salad as the side. For the pork chop we simply got some boneless thick-cut chops and seasoned each side with garlic salt. Then, broiled each one 4 minutes each side–that’s it! The Balsamic Asparagus Salad was easy and paired very well with the pork. We made it first to allow it to chill slightly while the pork was chilling.