Monthly Archives: January 2013

Chicken salad with curry mayo

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Okay, so this isn’t breaking any records for the most creative or unusual recipe, but it’s an awesome fallback, and wicked delicious. The curry mayo really adds something to this, and sprinkled with a few chopped almonds and some raisins, this is a incredibly tasty and after the mayo is made, easy lunch. I used baby romaine as the eating vessel, and it worked out perfectly!

The mayo really does make this, so I wouldn’t suggest skimping on this step. Browning the spices, and letting the oil steep really does make a huge difference. I used the phenomenal recipe at Nom Nom Paleo, only I used my stand mixer with the whisk attachment.

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Roasted red pepper stuffed flank steak

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Okay, so ignore the fact that the steak is a wee bit overcooked. Long story short, I have the worlds most sensitive smoke detectors. I cooked the steak, then turned the broiler on for a second in order to get a little more color on the meat. Turns out, that was a bad idea, and the smoke detectors decided to take offense to my cooking method, so I had to shut off the oven, then keep the steak in there, for fear the sprinklers would go off or something. Soooo, steak: overcooked. HOWEVER, it is still wicked delicious. Even overcooked, it was outrageously good. It’s stuffed with a red pepper pesto and some wilted spinach and caramelized onions. (I also served it on a bed of the red pepper pesto, holy crap that stuff is amazing.) Now, this is a little labor intensive, but totally worth all the work. There are a few steps.

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Chicken sate with wilted spinach

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Chicken sate with dipping sauce is one of my go to party dishes. People LOVE this stuff, and it’s almost always the first thing eaten whenever I have it as part of a spread. However, my old recipe had all manners of stuff that isn’t cool on paleo: soy sauce, brown sugar, and peanuts, to start. I miss this stuff, and was having a wicked craving. I decided to clean it up, and chow down. I also decided that since I was making it paleo friendly, I would add a big ol’ dose of green veggies, so this recipe is actually a bit of a twofer. The write up is divided into a couple different sections; day before serving and day of. (As a side note, if you make this for your Super Bowl party, and people will be singing your praises.)

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How I caramelize onions

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This isn’t so much a recipe as a “How I do things” kinda post. I generally make a giant batch of caramelized onions at a time, but I’ve made a smaller batch here to better show the process. It’s pretty simple really, just butter, oil, onions, and salt.

This is kind of a labor of love. I think the way to go is low and slow baby, looooooow and sloooooow.

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Stuffed cabbage rolls

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Stuffed cabbage rolls. I was craving something comforting and soul warming, and boy did this fit the bill. It’s delicious, and soul satisfying, with sausage flavors, and plenty of various veggies. There is a bit of crunch from the nuts, and a bit of sweet from the apricots. I had gotten most of the way there, but knew something was missing. I knew the stuffing, and the rolls, but I just couldn’t figure out what the last thing was. That is when my friend Jim stepped in and smacked me in the head with cooking it in tomato sauce. Well frikken DUH! It was absolutely the last little thing this needed. Oh MAN. This is JUST what the doctor ordered on a cold winters day.

This recipe is split into two parts. First, the filling, then the actual assembly of the rolls. It was just easier on my poor little pea brain to do it this way. First up, the filling!

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Wicked good root vegetable, chicken, and sausage casserole

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This recipe started as a carb loaded potato laden monstrosity. It was a recipe from an old cookbook (the name of which escapes me) and the recipe was called “chicken delicious” and it was, in fact, delicious. It was one of my favorite meals, but it was NOT even a little healthy. Over the years, my mom made steps to make it healthier, and I’ve just finished the process. This will either feed a crowd, or feed a couple people for a few meals. I had this for game day dinner (/sad… The Patriots are out. Go Ravens? I guess if it can’t be my native home team, my adopted home team is a good second best!) and lunches. This would be great for any sort of covered dish gathering. It tastes great hot, it tastes great at room temp, and it tastes great reheated. Make it. Nom it. Love it.

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