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 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.
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).
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!
That there photo above is courtesy of my dad, Joe Stanton.
So, I wanted something Thanksgiving-ey, and decided that I could something with cranberry sauce. I didn’t want to add a ton of sugar like most even homemade cranberry sauces have, so I decided that apples were the way to go. I knew that they would make an awesome sauce because well… apple sauce is awesome! This sauce takes a bit of time, however it is DIRT SIMPLE. The most pain in the ass part of it is prepping the apples.
This sauce can certainly be served chunky, but I personally prefer a jelly style cranberry sauce, so I stick this stuff in a blender. It is SO GOOD, so go make it now. It can be served like either cranberry sauce OR apple sauce would be. I would absolutely think about using this in place of apple sauce in recipes that call for it. (Dear crock pot… you, this sauce, and some pork might be hanging out sometime soon.)