Who Doesn't Love a Good Stir-Fry?

Who doesn't love a good stir-fry?

Thanks to Pinterest - 

Who doesn't love Pinterest? 

(I don't know the website), but

I found an infographic that showed you a

quick and easy way to make an almost endless

variety of stir-fries.

Who doesn't love quick and easy?

Sooooo Sooooo good!

Here it is...

(Click on the image to enlarge.)

Roasted Salsa Verde Café

I love salsas. 

I love roasted veggies.

I love coffee.

LOVE em.

So I thought to myself, why not throw them all together?

There is a tartness to the tomatillos...

 A sweetness to the tomatoes...

A spiciness to the jalapeno...

A bite of onion and garlic...

A smokiness from the chipotle and the roasting...

  A freshness of to the lime juice and cilantro.  

and the magic that brings it all together...an unexpected and wonderful surprise...

COFFEE!

Trust me on this one!

Oh my word! I sat there eating out of the bowl...with a spoon.

This stuff is addicting. 

Here is what I did:

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Roasted Salsa Verde Café

This is a non-traditional salsa verde. 

The flavors of Roasted/Broiled Tomatillos and Cherry/Grape Tomatoes marry beautifully with Spicy Chipotle and Fresh Jalapeno, Onion, Garlic and… COFFEE!

WHAT:

•  3 pounds tomatillos, husks removed

•  1 pint cherry/grape or any small tomato variety

•  2 large jalapeno peppers

•  2 chipotle peppers in adobo

•  ¼ cup honey

•  4-5 heaping teaspoons instant coffee

•  1 large onion, cut into chunks

•  1 head of garlic, separated into cloves and peeled

•  large handful of cilantro including stems and leaves

•  juice of 1 lime

•  salt

HOW:

1. Set the broiler to high.
2. Place WHOLE tomatillos, cherry /grape tomatoes, jalapenos, onion chunks, and garlic on a large roasting pan.  
3. Broil for 5-8 minutes, until tomatillos and onions start to blacken.  
4. Flip ingredients over and broil an additional 5-8 minutes, until everything is soft and charred.  Move your pan around to make sure you get even charring.
5. Remove from oven. Let the vegetables sit in the roasting pan until they have cooled enough to handle (about 15 minutes).  
6. If you want a milder salsa, then you can remove the seeds from the jalapenos (leave them in for spicy!).  
7. Place the vegetables into a food processor or blender, pouring in the accumulated juices on the sheet pan.  
8. Pulse until chunky, but liquid has been released.
9. Add in the chipotle in adobo, cilantro, lime juice, honey, the instant coffee and a pinch of salt, and pulse to combine.  
10. Taste and add more salt if necessary.

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Paleo Chicken-N-Sausage Gumbo

Where I come from, this is true comfort food.

The flavors and smells just melt my heart every time I make it.

When you make this, I hope that you would enjoy it only 1/10 of how much I love this cajun soup.

When you make this, be certain to give yourself plenty of time.

This recipe takes at least 2 hour to cook...preferably up to 3 hours.

The longer the better...

You might notice that I didn't include any seasoning amounts.

This can be a spicy as you'd like.

I'm also including a homemade Cajun Spice Mix (inspired by Emeril.)

Here is what I did:

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WHAT:

• Paleo Roux
• 1 Cup FINE Almond Flour
• 3/4 Cup Bacon Grease/Olive Oil
• 2 Quarts of Chicken Broth (Can be “cut” with water, but I do not suggest this option.)
• 2 Quarts of water (or 2 quarts more chicken broth is even better)
• 2 Yellow Onions, Chopped
• 1 Bell Pepper, Chopped
• 2-3 Celery Ribs, Chopped
• 5-6 Garlic Cloves, Minced/Pressed
• 1 Chicken  cut into pieces (or equivalent amount of breasts and thighs)
• 1 Lb. Smoked Sausage
• 1 Lb. Fresh Sausage, Cut into 2"-3" pieces (Your choice, but I like a fresh Green Onion Chicken Sausage)
• 1Tbsp Tapioca or Arrowroot
• 6 Green Onions, Chopped
• Cajun Seasoning (like my mix, or Tony Chechere's)
• 2 Cups Smothered Okra (Optional)

HOW:

1. Season the cut up chicken pieces, sprinkling, liberally, each of the pieces with cajun seasonings.  Set aside (in the fridge) while you make your roux.
2. Make a Paleo roux.  
1. In your gumbo pot (soup pot), on medium-high heat, mix oil and almond flour.  Keep a close eye on the roux, staring almost constantly.  It will begin to brown.  DO NOT take your eyes off of the cooking roux, because it will turn and burn quickly.  When it is the color of chocolate, remove the pot from heat.
3. Immediately dump in the onions, bell pepper, garlic and celery.  Stir in with the roux.  This should stop/slow the darkening process.  
4. Carefully, pour in 2 quarts of your chicken broth/stock.
5. Stir well, until the roux is well mixed into the stock. 
6. Let it come to a boil, then add the smoked sausage.
7. Let the stock and roux and sausage mixture come back to a boil, then lower the temperature to a simmer.  Let this simmer for 45 minutes to 1 hour.
8. Carefully drop in your chicken pieces and fresh sausage and 2 more quarts of broth (or water). 
9. Raise your temperature to let the gumbo come back to a boil and lower the temp to simmer for another 45 minutes to 1 hour.
10. Make a slurry of 1 Tablespoon of arrowroot (or tapioca) and about a cup of water. Add it to the gumbo and stir for about a minute or two....it will thicken up.
11. Add in your smothered okra if desired. (personally, i think its better)
12. Stir in your chopped green onions.
13. Enjoy!

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Cajun Spice Mix

WHAT:

• 2.5 Tbsp Paprika
• 2 Tbsp Salt
• 2 Tbsp Garlic Powder
• 1 Tbsp Ground Black Pepper
• 1 Tbsp Onion Powder
• 1 Tbsp Cayenne Pepper
• 1 Tbsp Oregano
• 1 Tbsp Thyme

HOW:

1. Combine all ingredients.
2. Store in sealed container.
3. Use in amounts like you would use salt.

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CAJUN SHAKSHUKA

Traditionally, shakshuka is a dish hailing from 

Tunisian and Jewish origins.  

It has become popular in many other cultures as well.

Traditionally you poach eggs in a sauce made with tomatoes

chili peppers and onions, often spiced with cumin.

I've given it a Cajun flare by adding Cajun Smoked Sausage,

Gulf Shrimp, and Cajun Spices.

This has quickly become a favorite meal in our house.

This Cajun Shakshuka can be served for 

breakfast or brunch, and the sausage and shrimp make it

hearty, filling and satisfying enough for lunch or dinner.

It's got a major kick, but damn it's good!

🌶🌶🌶

Here is what I did:

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Kraig’s Louisiana/Cajun Shakshuka

WHAT:

• 1 Package or about 1 lb. of your favorite smoked sausage - sliced
• (Sometimes I cut back on the sausage and add Gulf Shrimp)
• 2-3 Tbsp Olive Oil or Bacon Grease
• 1 Onion - Diced smallish
• 1 Bell Pepper - Diced smallish
• 2-3 Pods of Garlic - Smashed and minced
• 1 Rib of Celery - Diced smallish
• 1 Can of Diced Tomatoes w Green Chilis (Rotel)
• 1 Jar Roasted Red Peppers - Diced smallish
• Salt/Pepper
• 6-8 Eggs
• Fresh Parsley and Green Onion

HOW:

1. In a large skillet (that has a lid), on Med-High, Brown the sausage in a tbsp or so of oil. Remove to paper towel. (If adding shrimp, season and sauté now, then remove to paper towel.)
2. Set heat to medium and Add another tbsp oil to skillet and sauté the onions, bell pepper and celery until they begin to soften (5 min). 
3. Add garlic and sauté for 2 min. 
4. Add the Roasted peppers, mixing in and heat through. 
5. Add diced tomatoes and heat through. 
6. Add cooked sausage and stir well, mixing all ingredients. 
7. Taste and add salt and pepper to taste. 
8. Make little holes in the tomato base and crack an egg into it.  Repeat 7-8 times, spacing eggs for the number of servings you'd like. 
9. Cover and let cook 5 min for soft eggs, longer for harder eggs. 
10. Top with chopped fresh parsley and green onions.

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Cajun Smoked Sausage n Brussels Sprouts Skillet

So, there I was again...needing something quick.

Dinner needed to be ready in a snap.

Digging through the fridge, I found a couple of my favorites

and decided to keep it REALLY SIMPLE.

 

Voila, Cajun Smoked Sausage

and Brussels Sprouts Skillet was born.

 

Here is what I did:

 

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Cajun Smoked Sausage and Brussels Sprouts

WHAT:

• 1-2 tablespoons red palm oil (or your fav cooking fat)
• 1 lb. smoked sausage, sliced into 1/2 inch pieces
• 1 lb. Brussels sprouts, trimmed and cut in half
• 1 red onion, chopped
• 1 clove garlic, minced
• 1 roasted red bell pepper, chopped
• salt, black pepper and cayenne, to taste

 

HOW:

Heat the oil in a large skillet over medium-high heat. Add the sausage and onion. Cook and stir until onion is translucent, 8 to 9 minutes. Add garlic and continue to cook 1 more minute. Add the Brussels sprouts, and cook 10 minutes more. Add roasted peppers during the last minute or two. Season with salt and pepper, and cayenne to taste.

 

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Roasted Root Veggies

Beets. 

You either hate 'em or love 'em. 

I'm in the Love 'em camp. 

I love...LOVE beets. 

Actually, I love all root veggies. 

And as a bonus, they are really good for you. 

Last night I found my new favorite combo. 

I matched up the beets with turnips, and sweet potatoes, and carrots.  

I added a little garlic, onion, balsamic vinegar, thyme and salt n pepper.  

We have a winner!

Here is what I did:
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Roasted Root Vegetables 

WHAT: 

• 3-4 large carrots chunked

• 1 large sweet potatoes peeled and cut into 1 inch cubes

• 3 medium sized beets cut into 1 inch cubes

• 2 medium turnips cut into 1 inch cubes

• 3 cloves of garlic minced

• 3-4 tablespoons balsamic vinegar

• 3 sprigs of fresh rosemary chopped

• ½ tablespoon fresh thyme chopped

• ¼ cup butter or lard, melted or any cooking fat

• salt and pepper to taste

HOW:

1. Preheat the oven to 400f and line a rimmed baking sheet with foil.
2. Clean all veggies, removing hard stems, blemishes, etc. 
3. In a large bowl add the carrots, sweet potatoes, turnips, and beets. 
4. Add the garlic, rosemary, and thyme, then pour over the melted butter or lard or fat of choice.
5. Season with salt and pepper and toss well to coat.
6. Spread the root vegetables over the foil lined baking sheet so they are in a single layer and place in the oven for 45-60 minutes or until tender and lightly caramelized on the outside, shaking the tray and tossing them around a couple of time to ensure even cooking. 

NOTE: Optionally, you can broil them for about 3-4 minutes after they're done to get some extra caramelization on the outside of them.

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Kraig's Bowl of Doom, But Not Really

A while back I learned a recipe for something called a Bowl of Doom. 

I know. I know. Its a terrible name...BUT what awesome flavors! 

I lost the recipe, so I've kind of had to reinvent it from my memory. 

 It's one of those dishes that you don't mind having for breakie, 

or lunch, or even at midnight. 😜 

And...as usual, I forgot to put something on the plate before I took the pic. 😖...the SALSA!  Oh, well. 

It was still... Bam! And Boom!

Here is what I did:

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WHAT:

·      1 lb. Ground Beef, or bison, or…

·      1 large Sweet Potato - peeled and diced small (about 3 cups raw)

·      1 tbsp. Fat, like avocado oil…I like Red Palm Oil

·      1 tsp. Cumin

·      Salt and Pepper - to taste

·      Dash of Oregano, Cayenne, Garlic Powder,

·      2 Green Onions

·      1-2 tbsp. Cilantro  - chopped (optional)

·      Salsa

·      Avocado, sliced

·      1-2 Eggs, any style...I poach or sunny side up

HOW:

1)    Heat a large skillet over medium-high heat and add your fat/oil. 

2)    Sauté the sweet potatoes and lightly season with salt and pepper.  Cook until they start to become tender, but not mushy (about 5-6 min).

3)    Add your ground beef.  Stir and mix until hash is blended.

4)    Add and mix in, the cumin, salt and pepper to taste, and any of the optional spices/herbs.  I like oregano, cayenne, garlic powder, and paprika.

5)    Turn the heat down to low, add chopped green onions and if you like, cilantro. Leave on low heat to stay warm while you prepare your eggs.  (I like poached or Sunny Side Up.)

6)    Dish your hash into 2 or 3 bowls.  Top each with the eggs, half of a sliced avocado, a side of spicy salsa!  

Enjoy!

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BAKED LEMONY GARLIC CHICKEN BREAST W/ BRUSSELS SPOUTS

I needed a quick and easy dinner last night and I had chicken and Brussels sprouts in the fridge.

Those go together, right?

Keeping it simple was key.

This is a filling meal, and it has a little zing from the lemon.

Because you brown the chicken and deglaze the skillet, it makes a grave.

You can even add a little arrowroot to thicken it up and serve it on cauli-rice.

Here is what I did:

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Baked Lemony Garlic Chicken & Brussels Sprouts w Roasted Red Peppers

WHAT:

• 1 - 1.5 lb. chicken breasts (I cut in half)
• 1/2 yellow/white onion
• 1/2 roasted red pepper
• 3 cloves garlic (minced)
• 1-cup chicken stock (additional 3 tbsp. of stock)
• 1 lemon - juiced
• 1 lb. Brussels sprouts - halved
• 2 tbsp. olive oil (I use red Palm oil as well)
• Salt and Pepper to taste
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/4 tsp. oregano
• 1/2 tbsp. arrowroot (optional)

HOW:

Preheat oven to 350 degrees. 

1. In large cast iron skillet, on medium-high, heat 2 tbsp. of olive oil.
2. Salt and pepper the chicken breasts and add to the skillet.  
3. Once you add them, don't touch them.  Let them brown 3 to 4 minutes per side.
4. Then flip once and let them brown the same amount of time on the other side.
5. Then remove from skillet.  You will continue cooking them in the oven. 
6. Turn the heat down to medium, and add chopped onions to the skillet.  Let sauté a few minutes then add the garlic.  
7. Add Brussels sprouts (I like to chop them in half) and let sauté and begin to get nice color on them.
8. Add thyme, oregano, basil. Stir to mix and sauté for a minute or two.
9. Add 1-cup chicken stock and zest and juice of one lemon.
10. Stir to combine.
11. Add chicken breast back to the pan.
12. Place entire skillet into the oven and bake 12-15 minutes depending on how large are your chicken breasts.  Once the juices run clear the chicken is done.  

Optional: make a slurry of 1/2 tbsp. arrowroot and 3 tbsp. cool stock or water. Mix into the cooked gravy and stir till thickened.  Can be served over Cauli-rice. 

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