Anyone else feel like October is flying by or is that just me? I still don’t have any of my fall decor out yet and I meant to do it a month ago. How is it already October 14th?! Sheesh! Ok, onto the good stuff! Chimichurri!
Chimichurri is quite possibly one of my favorite foods ever. It has so much flavor and is so versatile! You can use it in a variety of ways and other recipes.
For instance, you can mix with mayonnaise and use it to make chicken salad, tuna salad or just a spread for a sandwich! (Trust me, it’s delicious like that!)
Heap it on a salad and drizzle a little more olive oil on there to use it as a salad dressing.
Cover your eggs with it.
Spoon it on steak or chicken.
Put a spoonful in some Chicken Noodle Soup.
Mix some into mashed potatoes or mashed cauliflower! Or plop onto some roast potatoes.
Marinate chicken/pork/beef with it, then grill.
Drizzle some on your tacos or nachos.
Mix it with some veggies like asparagus, zucchini, eggplant, or brussels sprouts and roast in the oven.
The possibilities are endless with this sauce. I especially love that it’s not only quick and easy to make, it’s cheap too! AND doesn’t require any hard to find ingredients. Quick tip: if you’re not a huge garlic lover, reduce the number of cloves by half. Or don’t eat if you’re going out on a first date (dragon breath beware!).
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 red onion, chopped
- 5 cloves garlic
- 1 Tb dried oregano or 3 Tb fresh oregano
- 1 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 Tb lemon juice
- 2 Tb red wine vinegar
- 1/2 cup olive oil
- In the bowl of a food processor, add all the ingredients except the olive oil.
- Pulse the ingredients just until it starts to come together. Do not over-process, you don’t want a smoothie!
- Stream in the olive oil with it running on low.
- Store in a glass container in the fridge for up to two weeks. Can be frozen in silicone ice cube trays and used for cooking purposes later.
It’s been way too long (like almost a year *palm to face*) since I’ve done a What’s Up Wednesday post! Zero excuses for it.
Currently my garden is just pumping out the goodness! Mostly zucchini. Probably because we planted a zillion of them. I’ve been giving them away and finding ways to preserve and use them. Zucchini bread=check. I came up with a recipe for the bread that used the pecan pulp from the milk I made. It was SO good too! Look for it on the blog soon! Zucchini chips in the dehydrator=check. Zucchini cut, steamed, and frozen for smoothies=check! Zucchini noodles aka zoodles=check. Zucchini sautéed in olive oil=check check check. Zucchini fritters=check.
I’ve been getting an overload of cucumbers too! My fave way to eat them is with grape tomatoes and my balsamic vinaigrette.
We’ve had a garden the last two years but this is the first year that I’ve been really enjoying it!! I put in my earbuds, crank up a podcast (currently addicted to Do Something Beautiful by Leah Darrow on iTunes), and pull weeds till my back might break. All while my chickens follow me around or I chase them away from the tomatoes.
Last Saturday my oldest daughter (11) entered the 4H bake-off at our County Fair. It was her first year entering and she was so nervous! Thankfully we have some really sweet, neighbor girls that have done it before and gave her all sorts of pointers. She has to bring literally every-single-thing to make the cookies expect the oven. She got started, we looked on and then I turned to my husband and said “OH No! She forgot the coconut oil!” I stood back and watched as she so brilliantly thought to add extra honey. The contest lasts an hour and when she I was finished she brought us some cookies to try. They were perfect!! Talk about proud mom moment!! She got her results Monday…BLUE RIBBON!
Oh and the cookies she made were totally Paleo. For anyone who hasn’t tried gluten free baking, it’s tricky!! Not very forgiving like wheat flour is. Here’s the recipe she used for Uber Fluffy Chocolate Chip Cookies. These are a huge family favorite!
Product I’m digging right now… MuffinElse Paleo muffin mixes! These little babies are so delicious! But what’s really cool about them is they are individual packets that you pour into a mug, add water and microwave. So simple, so good, all Paleo! They also came out with a pancake mix that looks amazing! I’d be hard pressed to pick a favorite flavor because they are all THAT good. And FYI, I don’t endorse products that I don’t also use and love.
With Thanksgiving right around the corner this recipe is perfect to add to the menu. It’s a crowd pleaser, and it’s easy to make so you’re not stuck making a time consuming difficult dish along with 20 other dishes.
You could shave even more time off prep work and buy bagged shredded cabbage or use your food processor to shred the cabbage. I just chop mine up really quickly though.
Peel outer layers and discard. Cut cabbage into quarters and slice the core out.
This dish would also pair beautifully with pork or chicken. You could have dinner on the table in less than 30 minutes by starting the cabbage then cooking some pork chops! Increase the serving size and let this dish be the star of the plate.
Cider Braised Bacon and Maple Cabbage
A perfect dish for Thanksgiving or a quick and easy family dinner with a simply cooked pork chop.
- ~2 lbs cabbage, thinly sliced or shredded
- 3/4 cup apple cider (not vinegar)
- 1/2 tsp. sea salt
- 6 slices bacon, chopped into ½” pieces
- 1 ½ Tb. maple syrup
- Prepare cabbage and bacon.
- Place the cabbage and cider in a large cast iron skillet or wide pan, over medium heat.
- Sprinkle with sea salt. Cover and cook for about 10 minutes. Stir (I use tongs) and break up any pieces that are stuck together. Continue to cook with the lid off for another 5 minutes or until the cider is all cooked out.
- Turn the heat to Medium/High and add the chopped bacon to the pan. Stir to incorporate. Continue to stir every minute or so to let the bacon render the fat and fully cook.
- Once bacon is cooked, pour in the maple syrup and stir to even distribute. Let cook for about a minute.
A heaping pile of cabbage served with chiccarone crusted chicken thighs
Chop salads are the best. Little pieces of everything all in one bite. For real, what’s not to love about that. No embarrassment from giant chunks of lettuce falling out of your mouth. Seriously thats the worst. Nothing like sitting at a restaurant or wherever, eating your salad and suddenly you have huge leaves falling on your lap or trying to push them into your mouth trying to act ladylike. It just ain’t happening. I’m one of those people who gets super grossed out by watching others eat with their mouth open or use their fingers to eat food that isn’t finger food. Like salad. Unless you’re under the age of 5 that is just not acceptable behavior.
Enough about that. There’s this restaurant we go to, ok it’s practically the only place in town we go to. It’s safe, so I don’t get sick, and they use as many natural ingredients as they can. One of their specials this month is a Chop Salad. It looks amazing too. I tried to order it yesterday but sadly it has chickpeas and they premix it. Since this body can’t tolerate legumes I chose not to order it and I’ve been craving it ever since I saw it.
Today I remedied that situation and concocted my own version that’s Paleo. If you’ve been reading my blog for awhile then you know I typically give variations for ways to make the recipe your own. Some of those tips may seem obvious to some of you but keep in mind that a lot of people are new to Paleo or cooking in general and really need ideas like that. Scroll down past the recipe for the variations.
Paleo Italian Chopped Salad
Refer to the blog post for many tips and variations
- 2 cups romaine lettuce, chopped into small pieces
- 1 cup cooked chicken breast, chopped
- 1 cup cauliflower florets, chopped into small pieces
- 1 cup cucumber, diced
- 1/2 cup natural black olives, cut into fourths
- 1 roma tomato, seeded and diced
- 1 green onion, stem and greens, sliced
- 1/4 cup loosely packed basil, cut into a chiffonade (click link for video on how to do this)
- 1/4 cup loosely packed fresh parsley, chopped
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 cup Tessemae’s Lemon Garlic Dressing (see pic below)
- Prep all ingredients according to ingredients list.
- Place all ingredients in medium mixing bowl as you chop.
- Pour dressing over the salad.
- Using tongs, mix salad until thoroughly mixed and coated.
**TIPS AND VARIATIONS**
- Don’t like raw cauliflower? Leave it out 🙂
- Swap out the dressing for the Tessemae’s Balsamic Dressing (it’s so good!)
- Use grape tomatoes in place of Roma and slice in half
- Double up the protein source if you need more
- Use canned salmon or tuna in place of the chicken
- Add a hard boiled egg
- Trade the Black olives for Kalamata olives
- Primal? Add in some feta cheese!
- Toss in some sunflower seeds or pumpkin seeds
- Double the recipe to make two very filling adult dinner salads