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.)
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.
Okay, so this looks weird. I’ve made a few tasty things lately, but this might just be the TASTIEST thing I’ve made in quite some time. I can’t believe how delicious this little salad is. (And hey, every game day needs at least a little green.) I had pea pesto for the first time over Christmas, when my cousins Tyla and Tracy showed up with it. I’m usually anti- pea, but there was something about it that tickled my fancy, and I decided I could work with it! The version they brought had cheese in it, and no acid. I figured if I played around with it, I could make it a killer salad dressing.
I should also mention that I LOVE pasta salad. It is something that I miss terribly, but I was determined to come up with a salad that would drive pasta salad right out of my mind. Well shit, job done.
NOW: Peas are in sort of a paleo gray area. Some say yes, some say no. But my rule is that if Mark Sisson says that it is okay, I’m going to go with it being okay. He does say that moderation is key, so don’t go eating this every single day (As tempting as it is).
Oh man, I’m guessing that once you make these little steak boat things, you will want them every day… I know I could eat them until they came out of my ears! The steak was marinated overnight in chimichurri, which is kind of a Argentinian herbal pesto. Rather, it’s my version of a Chimichurri, made with all sorts of fresh green stuff, acid, and flavor. Whoa, it’s good. I used a strip steak here, but a flank or hanger would be pretty badass too.
I should point out that my picture taking is VERY VERY lazy with this post. I don’t know what happened. Also, the measurements of the herbs and pretty much everything in the Chimichurri can be adjusted for personal taste. The recipe is broken into two different parts, as the steak needs to marinate overnight for maximum flavor AWESOMENESS.
This is a great game day recipe, as you can set out bowls of ingredients to stuff these little babies with. I like avocados, tomatoes, and eggs, but the sky is the limit!
I love me some football. I LOVE football. I’m a Patriots fan, through and through, but I am currently living in Baltimore, Ravens territory. I’ll give the people around here this: they are DEVOTED to the teams around here. It’s actually kind of admirable. Anyway, game days require delicious eats, so this week is going to be devoted to delicious eats perfect for the big game! Today, stuffed mushrooms. These little beauties (okay, maybe they are so ugly they are cute…) are perfect. They are roasted mushrooms, filled with a refreshing crab salad, topped with a crunchy topping. Seems strange, yes, but it is beyond yummy. Oh yeah, and GO PATS!
OH! Another note: This makes enough stuffing for 2 pounds of mushrooms. Either make 2 pounds of stuffed mushrooms, or the other option is to leave the mushroom stems out of the filling and make 1 lb of mushrooms and taking a bunch of cherry tomatoes, hollowing out the seeds and stuffing them with the other half. (For any non mushroom lovers.) Or, you could just half the amount. Or just use the leftover filling in lettuce cups. Whatever!
I love football. I love biting my nails, wondering how things are going to go, and cheering on my home team. (GO PATS!! You can take the girl out of New England, but you can NEVER take the New England out of the girl!) Sometimes, I just want some tasty tailgating type treats to munch on while I watch the game. These fit the bill perfectly. The meatballs have a subtly earthy herby flavor, and the sauce has a WICKED kick from the vinegar and red pepper flakes. These can be prepped ahead of time, the partially cooked meatballs can be put in the fridge and finished the day of, or the raw patties can be frozen for another time. (As can the sauce!) I apologize in advance, for some reason I had some sort of mental break when I went to make the sauce, and it’s a bit… scarce on the picture front. Feel free to play with the heat in these as well. If atomic fire breathing hot is your bag **ahemJIMahem** then go for it.
These meatballs should be finished right before eating… They are tasty when reheated, but the texture isn’t as good if eating right after baking. There are a few different options to prep them ahead of time and cook at the last minute however, so it’s a nice thing to have kicking around.