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My thoughts about...Life, Humor, Paleo/Primal/Ancestral Cooking

Thursday, September 15, 2016

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:

Cajun Smoked Sausage and Brussels Sprouts


  • 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



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.

Friday, September 2, 2016

Roasted Root Veggies

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:
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


  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.


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. 😜 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:


·      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

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!