Carbonade Flamande

{from food network dot com}

Ingredients:
4 tablespoons unsalted butter
1 pound onions, sliced
2 pounds lean beef, shoulder or round, cut into 1/4-inch thick slices
2 teaspoons brown sugar
3 tablespoons flour
1 tablespoon Dijon mustard
2 cups dark beer
1 cup beef stock
Salt and pepper
1 bay leaf
2 teaspoons mixed dried herbs, crumbled (thyme, rosemary, sage)

Directions 
To a casserole pan add butter. When butter is hot stir in onions and saute until caramelized. Pour browned onions into a sieve over a bowl and let drain. Pour the fat from the onions back into the casserole and when the fat is hot add beef, and remove as slices become brown. Drain in the sieve with the onions.
 In the same casserole, stir in the brown sugar and add the flour. When a roux has formed, stir in mustard and add beer slowly to deglaze the pan. Add beef stock and season with salt and pepper. Pour liquid into a bowl.
Layer the casserole with the meat and onions, making 3 layers of meat, sandwiching 2 layers of onions. Add a bay leaf and a teaspoon of mixed herbs on each layer of onions. Pour beef sauce back into the casserole.
Add more beer to cover the meat if necessary.
Bring casserole to a boil, cover and bake in a 300 degree oven for 3 hours. Skim off fat, season with salt and pepper and serve.

Chicken, Veggies & Pesto

Inspiration

Ingredients

• 2 tablespoons olive oil


• 1 pound chicken thighs, boneless and skinless, sliced into strips


• salt


• 1/3 cup sun-dried tomatoes, drained of oil, chopped


• 1 pound asparagus, ends trimmed, cut in half


• 1/4 cup basil pesto or more, to taste (homemade pasta from Against the Grain)


• 1 cup cherry tomatoes, yellow and red, halved


• 
  

Instructions

1. Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through.


2. Remove the chicken and sun-dried from the skillet, leaving the oil in.


3. Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus to a serving plate.


4. Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until the chicken is reheated, 1 or 2 minutes. Remove from heat. Add tortellini, halved cherry tomatoes, mix with the pesto and the chicken. Add more pesto if desired. Taste, and add more salt if needed. Add chicken and tomatoes and to the serving plate with asparagus.

Turkey Burgers & Sweet Potato Fries

Burger:

• 1 pound ground turkey (I prefer 85% lean, it has more fat which makes for a better burger!) If your ground turkey has excess liquid, be sure to set on paper towels to remove the juices.


• 1/2-3/4 of one jalapeño pepper, minced(I like it hot so I use 3/4)


• 1 medium size shallot, peeled and minced


• zest and of one lime, and 2 teaspoon lime juice


• 2 Tablespoon chopped cilantro


• 1 teaspoon paprika


• 1 teaspoon cumin 


• 1/2 a teaspoon sea salt


• 1/2 teaspoon black pepper


• guacamole 


• poached egg (optional)

Instructions

1. Note: The ground turkey I buy is the consistency of hamburger. If yours seems to have extra liquid, set on paper towels to drain juices.


2. Place turkey, herbs, spices and lime in bowl and use hands to mix well.


3. Form into four patties.


4. Place pan on medium heat.


5. Add olive oil to bottom of pan.


6. When pan is hot, place patties in pan and cook for about 5 minutes each side or until cooked through.


7. Top with guacamole

Guacamole:

2 ripe avocados

1/2 teaspoon Kosher salt

1 Tbsp of fresh lime juice or lemon juice

2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion

2 tablespoons cilantro (leaves and tender stems), finely chopped

A dash of freshly grated black pepper

1/2 ripe tomato, seeds and pulp removed, chopped

1 Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See How to Cut and Peel an Avocado.) Place in a bowl.

2 Mash with a fork: Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.)

3 Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

Add the chopped onion, cilantro, and black pepper

Sweet Potato Fries:

3 - large sweet potato

Salt & pepper

Ranch seasoning by Flavor God

Light oil of Choice

Heat  olive oil in a large skillet over medium heat and place sweet potato pieces into the hot oil. Cover skillet, pan-fry for 5 minutes; uncover and turn fries. Place cover back over fries and cook 5 more minutes; continue turning fries and covering until sweet potatoes are tender, about 10 more minutes.

Shrimp Guacamole Bites

Ingredients



2 cucumber about 8-10", some peel removed if you like and sliced into 1/2" rounds

2 cups of your favorite guacamole recipe

16-20 pieces of shrimp, peeled, deveined, & tails off

Old Bay & Blackened fish seasoning

2 tablespoons butter

2 whole cloves garlic, peeled

Freshly chopped cilantro for garnish





Instructions



Heat a skillet over mid-high heat while you prepare the cucumber slices.



Top each cucumber slice with about a teaspoon of guacamole and place on serving tray.



Season the shrimp with the seasoning. Place 2 tablespoons butter in the hot skillet and add the shrimp and 2 whole cloves garlic to the skillet. Allow to cook for about 45 seconds to a minute and turn each piece of shrimp over. Cook another 30 seconds, basting the shrimp with the skillet juices as they cook. When cooked through, remove the shrimp to a plate and place each one on top of the guacamole topped cucumbers. Garnish with chopped cilantro. Serve and enjoy!

Black Bean and Mango Salad

Ingredients



1/4 cup apple cider vinegar

2 tablespoons fresh lime juice

1 tablespoon honey

1 teaspoon ground cumin

1/3 cup canola oil

Kosher salt and freshly cracked black pepper

1/2 small ripe mango, peeled and diced into 1/4-inch pieces

1/2 yellow bell pepper, cut into small dice

1 (14.5-ounce) can black beans, drained and rinsed

1 small jalapeno, seeds and ribs removed, minced

1 small red onion, cut into small dice

1/4 cup fresh cilantro leaves, chopped



Directions





In a small mixing bowl, combine the vinegar, lime juice, honey and cumin. Slowly whisk in the oil until incorporated. Season with salt and pepper.



Mix the mango, pepper, beans, jalapeno and onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss to combine. Season the salad with salt and pepper. Garnish with the cilantro.

Pork Carnitas

Ingredients

5 lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (4lb/2kg without bone) (Note 3)

1 onion, chopped

2 1/2 tsp salt

1 tsp black pepper

4 cloves garlic, minced

2 oranges, juice only (or sub with 3/4 cup fresh orange juice)

Rub

1 tbsp dried oregano

2 tsp ground cumin

1 tbsp olive oil



Instructions

Rinse and dry the pork shoulder, rub in salt and pepper.

Combine the rub ingredients then rub all over the pork.

Place the pork in a slow cooker (fat cap up), top with the onion,  minced garlic (don't worry about spreading it) and squeeze over the juice of the orange.

Cook on low for 8 to 10 hours or on high for 6 hours (or 1h 30 m in an electric pressure cooker on high. If using stovetop pressure cooker, please see notes).

The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.

Skim off the fat from the juices remaining in the slow cooker and discard the fat. Then if you are left with a lot more than 1 1/2 to 2 cups of juice, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). The liquid will be SALTY, it is the seasoning for the pork. Set aside.



To Serve

Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.

Repeat in batches (takes me 4 batches) - don't crowd the pan.

Remove pork from skillet. Drizzle over more juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat - see Note 4c).

If you are reheating the carnitas (Note 4), then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Recipe Notes

1. If you are using a piece of pork that is not the size I use, you MUST reduce the salt accordingly. If your pork is more than 1 lb / 0.5 kg larger or smaller than the prescribed size, ensure you adjust the other ingredients accordingly as well, not just the salt.



2. To make this in the oven, add 1 cup of water to the braising liquid. Place in 325F/160C oven for 2 hours, covered, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1 1/2 to 2 cups of liquid when it finishes cooking.



If you make this recipe in the oven, you could skip the pan frying step because you will get a nice brown crust on your pork.



3. Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas!



4. Taco Fixing suggestions: Diced avocado or make a real proper Guacamole, Pico de Gallo or Restaurant Style Salsa or even just sliced tomato, grated cheese, sour cream. Sliced lettuce or pickled cabbage / red onions would also be great, but unlike other tacos, you don't need it for the texture because the carnitas have the crispy bits!

Apple Cinnamon Protein Pancakes

NGREDIENTS

• 1 egg


• 1½ cups flour of choice (I used tapioca)


• 1 serving protein of choice (I used vanilla Optimum whey)


• 1 tablespoon baking powder


• 1 tablespoon ground cinnamon


• ½ teaspoon fine grain sea salt


• 1¾ cups coconut milk 


• 1 tablespoon melted coconut oil, plus extra for greasing the pan


• ½ teaspoon pure vanilla extract


• 1 medium organic apple, chopped

INSTRUCTIONS

1. In a medium mixing bowl, whisk together the flour, protein powder, baking powder, cinnamon, and salt.


2. Pour in the coconut milk, coconut oil, and vanilla. Stir until just combined. Fold in the chopped apple.


3. Heat a large non-stick frying pan over medium heat. Brush the pan with coconut oil, then pour the pancake batter onto the pan. Cook the pancakes for 2-3 minutes per side.


4. Plate with your favorite toppings nuts/seeds, and enjoy!

Rosh Hashanah Dinner

Holiday Beef Brisket with Onions



Ingredients



Kosher salt

Freshly ground pepper

2 teaspoons chopped thyme

1 teaspoon chopped oregano

1 tablespoon sweet

Hungarian paprika

One 6-pound flat-cut brisket

1/2 cup dried porcini mushrooms (1/2 ounce)

1 cup hot water

2 cups dry vermouth or white wine

1 cup chicken stock or canned low-sodium broth

2 cups chopped canned Italian tomatoes

3 bay leaves

4 medium onions, thinly sliced

3 tablespoons chopped garlic



How to Make It



Step 1 

In a small bowl, combine 2 teaspoons of salt and 1 teaspoon of pepper with the thyme, oregano and paprika. Rub the seasonings all over the brisket.



Step 2

Place all ingredients into slow cooker and let sit for 8-12 hours on low, occasionally flipping every few hours



Potato Kugel with Fried Shallots



Ingredients

1 cup vegetable oil

4 large shallots, thinly sliced

5 pounds Idaho potatoes, peeled and coarsely shredded

1 large yellow onion, coarsely grated

1/3 cup potato starch

1 tablespoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch of freshly grated nutmeg

5 large eggs, beaten

2 large egg yolks, beaten

1/2 cup extra-virgin olive oil

1 cup boiling water



How to Make It

Step 1 Preheat the oven to 450°. In a medium saucepan, heat the vegetable oil until shimmering. Add

the shallots and cook over high heat, stirring occasionally, until golden and crisp, about 6 minutes. Using a

slotted spoon, transfer the shallots to a plate. Reserve the shallot oil.

Step 2 Working in batches, squeeze out as much of the liquid as possible from the potatoes and

transfer them to a large bowl as you go. Add the grated onion, potato starch, salt, black pepper and grated

nutmeg and stir well. Stir in the whole eggs, egg yolks, olive oil and boiling water, then stir in the fried

shallots.

Step 3 Heat two 8-by-11 1/2-inch flameproof or enameled cast-iron baking dishes over high heat until

they are very hot to the touch. Add 2 tablespoons of the shallot oil to each baking dish and heat until

smoking. Carefully spread the potato mixture in the sizzling baking dishes.

Step 4 Transfer the potato kugels to the oven and bake them for 20 minutes. Lower the temperature

to 375° and bake the kugels for 40 minutes longer, until golden and crisp on the sides.

Step 5 Preheat the broiler. Broil the potato kugels as close to the heat as possible for about 2

minutes, until they are browned and crisp on top. Let the potato kugels stand for 20 minutes before cutting

into squares and serving.



Honey-Glazed Roasted Root Vegetables



Ingredients

1 1/4 pounds parsnips, peeled and sliced 1/2 inch thick

1 1/4 pounds carrots, peeled and sliced 1/2 inch thick

One 1 1/4 pound celery root—peeled, quartered and sliced 1/2 inch thick

1/2 cup extra-virgin olive oil

1/2 cup honey

6 thyme sprigs

Salt and freshly ground pepper

2 tablespoons sherry vinegar

How to Make It

Step Preheat the oven to 425°. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Serve right away

  

 

Chicken Enchilada Rice Casserole

Ingredients
2 cups dry Basmati rice  Coupons
1 cup white cheddar shredded
1 cup Monterey Jack cheese shredded
3 cooked chicken breasts shredded
20 oz Enchilada sauce I used Old El Paso
16 oz refried beans I used Old El Paso
11 oz corn kernel drained
cilantro for garnish
salt and ground black pepper to taste

Instructions
Cook the rice. I cooked it with 4 cups of water and 1/4 cup of butter.
Preheat oven to 350 F degrees.
Mix the 2 cheeses together.
In a large bowl mix the shredded chicken with the enchilada sauce, refried beans and half of the cheese. Add rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a large casserole dish. Top with corn then with remainder of cheese.
Bake for about 20 to 30 minutes or until cheese melts and is bubbly.
Garnish with chopped cilantro and serve warm.

Bacon Garlic Burger

Hamburgers
1 pound PRE Brands grass fed lean ground beef
1 cup fresh basil chopped
2 eggs
1 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
3 cloves garlic minced
olive oil for cooking- see instructions
Toppings
1 batch  5 minute paleo hamburger buns make recipe
16 pieces cooked bacon
1 large avocado cut into wedges
4 slices red onion
1/2 cup creamy whole30 ranch make recipe

Instructions
Combine all the ingredients for the hamburgers and knead until well combined.
Heat a grill pan on the stove over medium heat.
Divide the meat into four patties. Drizzle each meat patty with olive oil. Then grill for four minutes on each side (or to personal taste).
Assemble burgers with buns, cooked bacon, ranch dressing, avocado wedges, and red onion slices.

Serve with extra crispy garlic lime sweet potato fries and some more ranch dip!

Whole30 Ranch
1 cup  paleo mayonnaise homemade for whole30
1/2 cup fresh parsley
1/4 cup lemon juice
3-4 large cloves garlic
2 tablespoons fresh dill
1 teaspoon lemon zest
1/2 teaspoon sea salt

fresh cracked pepper to taste

Gluten Free & Allergen Friendly Expo + GIVEAWAY

This fall, catch more than just the leaves falling. October 14-15 in the NY Metro Area there will be the chance to catch up with fastest growing food expo in the US - the Gluten Free & Allergen Friendly Expo!

Do you have an allergy that makes it difficult to find good food brands? Are you recently diagnosed with a gluten-allergy? Are you a food enthusiast who enjoys the challenge of cooking outside the norm? Or are you someone who's made the lifestyle to live gluten-free?

Then THIS is the expo for you. 

As a person who has chosen to go gluten and mostly-dairy free - I always enjoy the opportunity to find a new brand that I know I can count on while sticking restrictively to my diet. I jumped at the opportunity to attend this expo to expand my horizons and help out all of my followers.

So why should you go?
First of all, samples. Secondly, for those of you who are struggling and trying to figure out how to live and eat in different ways for allergy or lifestyle reasons - this is the perfect place to start. There will be samples, coupons AND classes.

CLASSES...for example "3 Steps to a gluten-free living" or "Tips, Tricks and Techniques with the Gluten Free Chef." As someone who has gone gluten free and ventured out on my own - it can be tricky, reading labels and finding substitutes for food. These classes can be invaluable for someone who is just starting out on their journey.

The Gluten Free & Allergen Friendly Expo is dedicated to meeting the needs of the celiac community, those with gluten and food sensitivities, auto-immune/inflammatory diseases, and autism. The public is helped through vendor expositions, educational sessions, and online resources. The manufacturers are serviced through vendor expositions, marketing programs, and consultative services.

And here is the best part! 

I am giving away THREE free one-day tickets to this event!!

Please check out my Instagram page for full details on how to win a one-day pass

And even if you don’t win, don’t fret –
right now through September 13th there’s a 30% off sale going on. Use the code EARLYBIRD


When:
October 14 10:00-4:00pm
 & 15 10:00-3:00pm
[2017]

Where:
Meadowlands Exposition Center
355 Plaza Drive

Secaucus, NJ 07094

What the ticket gets you:
- Access to over 100 brands
- Samples from vendors
- Valuable coupons
- Informative Classes
- Free bag to carry your goodies.

So have I sold you? Check out tickets HERE and see you in Seacaucus in October!

For more general information on the GF&AF Expo, please check out their social media accounts:
https://www.facebook.com/gfafexpo
https://twitter.com/gfafexpo
https://instagram.com/gfafexpo/


Disclaimer: I have been given complimentary tickets and all opinions on my blog and live on my Instagram stream are mine. Please consult a healthcare provider if you believe you have a food allergy or would like to make a lifestyle change.

Coconut Tenders with Strawberry-Mango Salsa

Ingredients

Tenders

Vegetable cooking spray

3 boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

½ c. cornstarch

1½ tsp. garlic powder

2 large eggs

1 c. sweetened flaked coconut

1 c. panko bread crumbs (for grain free: try chick pea bread crumbs found at Whole Foods)

1 tsp. paprika

Lime wedges

Salsa

¾ c. Finely chopped strawberries

¾ c. finely chopped mango

½ c. finely chopped shallot

2 tbsp. Chopped fresh cilantro

1 tbsp. fresh lime juice

salt

pepper



Directions



Preheat oven to 425 degrees F. Set an oven-proof wire rack on a rimmed baking sheet and spray with cooking spray.

Cut chicken into 1/2- to 3/4-inch-thick strips. Season with salt and pepper. Stir together cornstarch and garlic in a shallow dish. Place egg in a second shallow dish. Stir together coconut, breadcrumbs, paprika, and 1/2 teaspoon each salt and pepper in a third shallow dish.

Working one piece at a time, dip chicken in cornstarch mixture, then in the egg mixture, then in coconut mixture, pressing gently to help adhere. Transfer to the greased rack. Spray chicken with cooking spray until well coated.

Bake until golden brown and cooked through, 10 to 20 minutes.

For the salsa, combine all ingredients in a bowl. Let stand 10 minutes before serving.

Serve the chicken with the salsa and lime wedges.

Don't want to turn the oven on?

Using a light oil like avocado and pan fry for 3-5 minutes on each side. It's still summer here and there ain't no way I'm turning on the oven :)

Crock Pot - Pot Roast & Mashed Potatoes

 Ingredients:
(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter, not margarine

Instructions
Heat up a large skillet on high.
Add oil to hot skillet.
You want it really hot here to brown or "sear" the beef quickly.
Take a paper towel and make sure you dry both sides of the pot roast.
Season with a little bit of salt and pepper.
Once the skillet is nice and hot, add the roast.
Allow the roast to cook for about 2-3 minutes until it is golden brown.
Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Transfer meat to slow cooker.
Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
Top with a stick of butter then place peppers on and around roast.
Cover and cook on low for 8 hours.
Take two forks and start shredding the meat.
Discard any big fatty pieces.

Mashed Potatoes: 
6 small-medium red bliss potatoes peeled & chopped
Butter
Garlic
Flavor God Himalayan Pink Salt
Heavy Cream

- Boil potatoes for 15 minutes and then mash
- Add in butter and let it melt completely
- Add in garlic, salt and cream for appropriate flavor

Mango Shrimp Stuffed Avocados

Ingredients

2 avocados halved and pitted
8 oz bay shrimp (1 cup)
1 mango pitted and diced
1/2 cup red onion diced
1/2 cup red bell pepper diced
1/2 jalapeño seeded and diced
1/4 cup cilantro leaves chopped
1 lime (juice, 2-3 tbsp)
salt and pepper to taste

Instructions
Scoop out half of the avocado leaving a "bowl" area in each. Place the scooped avocado into a medium-size mixing bowl and mash with a fork. Season with salt and pepper.
Add the mini bay shrimp, mango, red onion, bell pepper, jalapeño, lime juice and and cilantro to the mashed avocado. Stir to combine and mix thoroughly.
Scoop avocado shrimp mixture into each avocado bowl and serve immediately or cover and chill. Serves 2 people.

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Fresh Marinara Sauce & Pasta Chips

Marinara:

Ingredients

3 tablespoons olive oil

1/2 onion, chopped

8 large tomatoes, peeled and cut into big chunks

6 cloves garlic, minced

1 bay leaf

1/2 cup red wine

1 tablespoon honey

2 teaspoons dried basil



1 teaspoon oregano

1 teaspoon dried marjoram

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon fennel seed

1/4 teaspoon crushed red pepper

2 teaspoons balsamic vinegar, or more to taste





Directions

Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic, and bay leaf. Bring the liquid from the tomatoes to a boil, reduce to medium-low, and simmer mixture until tomatoes are softened, about 30 minutes.

Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed, and crushed red pepper into the tomato mixture; bring again to a simmer and cook until herbs have flavored the sauce, about 30 minutes more.

Stir balsamic vinegar into the sauce.





Pasta Chips:

1 lb. bowtie pasta

Vegetable oil, for frying

1 tsp. Italian seasoning

1 tsp. garlic powder

1/2 c. finely grated Parmesan

kosher salt

Freshly ground black pepper

marinara, for serving



In a large pot of salted boiling water, cook pasta until al dente, about 8 minutes.

Drain pasta.

In a large, deep skillet, pour about ½” vegetable oil and heat over medium.

When the oil is shimmering, add about 1 cup al dente pasta in a single cook.

Cook until golden brown and crispy, about 2 minutes per side.

Drain on paper towels, then season immediately with some Italian seasoning, garlic powder, Parmesan, salt and pepper.

Repeat, working in batches, with the rest of the pasta.

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Guacamole Deviled Eggs

INGREDIENTS



6 large hard-boiled eggs

1 medium avocado

1 tablespoon chopped red onion

1 tablespoon chopped cilantro

2 to 3 teaspoons lime juice

1/2 teaspoon granulated garlic

1/2 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon sea salt, add more to taste

1 roma tomato, finely diced



INSTRUCTIONS



Peel the eggs. Slice them in half, lengthwise. Scoop out the egg yolks into a small bowl. Mash the egg yolks with a fork.

Scoop the avocado flesh into the bowl with the egg yolks. Mash the avocado into the yolks. Mix in the onion, cilantro, lime juice, garlic, cumin, chili powder and salt. Taste the filling and adjust the seasoning to your taste. Add the diced tomatoes and mix until well incorporated.

Spoon or pipe the avocado mixture into the egg whites. Sprinkle additional pepper flakes or other spices on top of the eggs, if you like. Serve immediately.

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Shrimp & Sausage Foil Packets

INGREDIENTS

1 1/2 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
2 smoked andouille sausages, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 lb. red bliss potatoes, chopped into 1-in pieces
2 tbsp. extra-virgin olive oil
1 tbsp. Old Bay seasoning
1 lemon, sliced into thin wedges
4 tbsp. butter
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh parsley leaves

DIRECTIONS

Preheat grill over high heat.
Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
Serve immediately.

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hawaiian bbq pork tacos

Ingredients

• Pulled Pork:
• 1 tablespoon olive oil
• 2 cups chicken broth
• 1/2 cup worchester sauce
• 1 cup BBQ Sauce
• 2 lbs pork butt or shoulder 
• 1 tablespoon Flavor God taco seasoning
• Pineapple Pico de Gallo:
• 2 cups diced pineapple
• 1 cup diced cherry tomatoes
• 1/4 cup diced red onion
• 1 lime, juiced
• 1/4 cup loosely diced cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon chile powder
• Tacos:
• 8 small flour or corn tortillas, warmed

• Pineapple Pico de Gallo: In a medium bowl, pineapple, cherry tomatoes, lime juice, cilantro, salt, pepper and chile powder. Taste and season, if needed.

Cowboy Caviar Chicken

Cowboy Caviar Chicken

prep 10 mins
cook 10 mins
total 20 mins


Ingredients

For the Cowboy Caviar:

1 (15 oz.) can black beans drained and lightly rinsed

1 (15.25 oz.) can corn, drained (can substitute with 1 ¾ cups of fresh corn off the cob)

1 cup halved grape tomatoes

1 green bell pepper, diced

½ cup finely chopped red onion

¼ cup fresh lime juice

¼ cup olive oil

½ tsp salt

½ tsp ground cumin

Dash of cayenne pepper

For garnish: fresh cilantro and/or diced avocado

For Serving:

1 lb. chicken, cooked (I like to use grilled chicken, but a store-bought rotisserie chicken or oven baked chicken breasts will also work)

2 teaspoons olive oil

Salt and pepper, to taste

Instructions

To Prepare Cowboy Caviar:
In a large bowl, toss together beans, corn, tomatoes, bell pepper, and onion. In a separate bowl, whisk together lime juice, olive oil, salt, cumin, and cayenne until completely combined. Pour dressing over the bean mixture and toss to coat. Cover and refrigerate until ready to serve.
For the Chicken:
I like to grill about 1 lb. of boneless, skinless chicken breasts for this recipe. To do so, preheat an outdoor grill or an indoor grill pan to medium high heat. Rub chicken with olive oil and season with salt and pepper on all sides. Place chicken on the grill and cook for about 5-6 minutes per side, or until cooked through.
Serve grilled chicken topped with Cowboy Caviar. Garnish with fresh cilantro and sliced avocado, if desired.


Nutrition Facts
Serving Size 4 ounces grilled chicken plus 1/2 cup Cowboy Caviar
Amount Per Serving
Calories 267.3
% Daily Value
Total Fat 9.8 g
15%
Saturated Fat 1.6 g
8%
Cholesterol 66 mg
22%
Sodium 251.1 mg
10%
Total Carbohydrates 15.6 g
5%
Dietary Fiber 3.6 g
14%
Sugars 1 g
Protein 29.8 g
60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by The Seasoned Mom at http://www.theseasonedmom.com/cowboy-caviar-chicken/


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Ground Turkey with Cabbage

Ingredients:

1 medium onion, chopped

1 tbsp olive oil

1 lbs extra lean ground turkey

2 lbs cabbage, coarsely chopped

1 cup homemade tomato sauce (or your favorite tomato sauce)

1/2 cup vegetable broth

Salt and pepper

1 cup frozen peas

½ cup mozzarella cheese, shredded

Fresh parsley for garnishing



Directions:

In a cast iron skillet add olive oil over medium heat.

Add onion and cook until are gold brown, stirring occasionally.

Add ground turkey and cook for 10 minutes or so, breaking it into small pieces and stirring occasionally.

Add cabbage and cook for about 5 minutes and don’t forget to stir well.

Add tomato sauce, broth, salt and pepper and stir well to combine all the ingredients together.

Cook for 7minutes.

Add peas and cook for more 2 minutes.

Top with mozzarella cheese and cover the skillet just to melt the cheese. It only take about 1 or 2 minutes.

Serve warm topped with fresh parley.

Maple Glazed Chicken

Ingredients

Chicken:

1 lb boneless skinless chicken breast cutlets
Salt and pepper to taste
1/2 cup white whole wheat flour
2 tablespoons olive oil
Sweet Potatoes:

1 tablespoon olive oil
2 medium sweet potatoes, peeled and diced into 1/2-in cubes
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon paprika
Salt and pepper to taste:
Maple Glaze:

1 tablespoon olive oil
1 clove garlic, minced
3 tablespoons balsamic vinegar
1/4 cup maple syrup
Salt and pepper to taste
Instructions

Pat chicken dry and season with salt and pepper on both sides. Dredge chicken breasts in flour. In a large skillet over medium-high heat, heat oil until shimmery. Place chicken in pan and brown on both sides, 3-4 minutes on each side until golden-brown. Transfer chicken to a plate and set aside for a moment.

Make the sweet potatoes: Heat 1 tablespoon oil in same skillet over medium-high heat until hot. Saute sweet potatoes, onion, and garlic in oil 5-8 minutes until veggies are golden and caramelized (sweet potatoes won't be cooked through) Stir in paprika and season with salt and pepper to taste.

Arrange chicken breasts around the sweet potatoes in skillet. Bake at 400F 20-25 minutes or until chicken registers 165F and sweet potatoes are tender.

While chicken bakes, make the sauce: In a small skillet over medium-high heat, heat olive oil then saute garlic in oil until just fragrant. Stir in vinegar, syrup, and season with salt and pepper to taste. Bring sauce to a boil, then reduce heat to medium and let simmer until reduced and thickened, about 10 minutes.
Once chicken is done, drizzle with maple sauce. Enjoy!


- Posted using BlogPress from my iPhone

Sheet Pan Shrimp Fest

SHEET PAN SHRIMP BOIL
YIELD: 6 SERVINGS
PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES

Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!

PRINT RECIPE
INGREDIENTS:

1 pound baby Dutch yellow potatoes
3 ears corn, each cut crosswise into 6 pieces
1/4 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon Old Bay Seasoning
1 pound medium shrimp, peeled and deveined
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
In a small bowl, combine butter, garlic and Old Bay Seasoning.
Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
Serve immediately with lemon wedges, garnished with parsley, if desired.


- Posted using BlogPress from my iPhone

Our Disneyworld Trip

Our Family Trip to Disneyworld      

In February of 2016 my husband and I planned a dream trip to LA for a 5-day trip exploring the city and neighboring cities. We were so excited – it was a trip we had been planning for, for years. The itinerary was set, reservations made ,PTO requested; however it quickly turned into a nightmare. My daughter contracted the Norovirus who promptly gave it to me and then to my husband. Almost every day of the trip – someone felt crappy. Our Airbnb was not what we expected and sprinted for a hotel and we quickly learned to absolutely hate LA traffic. To top it off, the trip ended with us being stuck on the runway at 10pm for an hour and then in the parking lot the gate didn’t go up properly and we blew out three tires.

In the weeks after, I swore our 2017 family trip would be much simpler than that. No getting in and out of the car, no sitting in traffic just good food and a good trip. It was then that I quickly decided – we were going to Disneyworld. In my normal obsessive fashion I started researching and reading everything I possibly could about a full trip to Disney. Early on, a number of things were easily decided: we would go in February a few weeks prior to my daughter’s 3rd birthday so she could get into the park for free, we would stay on the Disney grounds and we investigate the meal plan.

With planning this logistical of a  trip, it is easy to quickly get overwhelmed as there are many sites out there that have tons of advice, packing lists, park plans, etc… but what is good is that you can comb through it and see what fits for your family. I consulted some very good friends, family and then ultimately just called the people at Disney reservations and spent an hour on the phone with them going over all of my options. Now I know there are cheaper options out there – you can go through AAA or 3^rd party consultants but in my honest opinion (or as the kids say IMHO) I prefer to deal directly with the source because if something goes wrong, you can deal with Disney directly and not have to go through a middle man.

Finally when the reservations opened up last May I had all the information I needed to pull the trigger:

- We would stay at the Disney All-Star Movies (we later switched hotels, but I’ll get into that late

- Arrive on a Sunday afternoon, leave on a Saturday morning

- My husband and I would get the Deluxe Meal Plan (my daughter was free entry to the park and therefore did not get a meal plan)

- We got the 5-day park pass, we didn’t want to do a park hopper because she was so little

- We would not rent a car and would instead rely on the bus system inside the campus

And after an easily refundable $200 – it was all set.

But…that is just the tip of the iceberg. Deciding to go to Disney and making the hotel and flight reservations are seriously just the easiest part of the whole trip. Booking dining reservations and fast passes requires a level of research I definitely was not ready for.

First things first, keep an eye out on Disney’s special offers on the web site. I made a calendar event on my calendar for something on a bi-weekly basis simply because 25% off hotels and free meal plans are offers that occasionally pop up.  It was through one of these offers that I was able to switch our hotel from All-Star Movies to the Art of Animation hotel – which had normally been about $900 more.

The first thing we tackled was what day we would go to what park. We decided we wanted to start/end the trip at Magic Kingdom and then chose the other 3 days using calendar function on the site and seeing our options for magic hours.

- Monday: Magic Kingdom

- Tuesday: Epcot

- Wednesday: Hollywood Studios

- Thursday: Animal Kingdom

- Friday: Magic Kingdom

The next and biggest task ahead of us was deciding the dining reservations. I had heard from a few friends it was an exhausting process and trust me when I say, they are 100% right. If you are staying on the Disney property you get to book your reservations starting 6am EST 180 days prior to check-in. Believe me when I say being prompt on and on-time is absolutely no joke if you want to go to places like Be Our Guest and Cinderella’s Royal Table. Now depending on your party size and budget you may chose not to do a dining plan or you may decide to do a cheaper one. While I have been to Disney multiple times with family and work – there have only been two instances where I could chose to do the dining plan. The first time, about 5 years ago, we opted not to and felt stressed the entire time when we ate about how much we were spending. This time we opted for the most expensive one (the Deluxe dining plan) for a number of reasons: 1) it comes with an appetizer, entree and dessert at every meal and since our daughter would not have a meal plan, we could make it up by utilizing our appetizers and entrees and 2) because it came with 2 meals a person per day and well…my husband eats a lot of food.

The first web site I used was MyDisneyObsession.com – this web site is a plethora of information. My favorite part was that there was an itinerary section for families with little kids. It was from this list that we created the way we wanted to see each park and thus, the food list.

Like I said previously, there is a lot of information out there about all plans – but I would recommend getting the approved list from the Disney site so you can see what restaurant is agreeable to which plan. We wanted to be able to sit down at each meal, we wanted to see the characters and we wanted to be sure we could get decent times. It took a lot of writing and re-writing to figure it out but eventually we had it all done on that August day. We planned to do the earliest breakfasts we could book, a lunch around 12-1p and then dinner around 5-6pm. Now I will say that we made adjustments to our lunch plans after the first day. Some kids can push through and some will nap in their stroller – my daughter was neither of those so after day 1 at Magic Kingdom we had to make adjustments to all the meals for lunch and dinner for the rest of the week so we could go back to the hotel for 2-3 hours for a family nap (yes, parents need nap as well).

Cinderella's Royal Table @ Magic Kingdom

All-in-all, here is where we netted out for restaurants and some of my thoughts:

Sunday night:

    Splitsville Dining Room in Disney Springs. While the meal itself was good, we waited over an hour for a round of burgers and some chicken which wasn’t exactly great. I think if the food had gotten there quicker I might have thought differently but by the time food showed up we housed it and then to the World of Disney store to buy ears and then left

Monday          

   Breakfast: Chef Mickey. This place was hands down the best breakfast of the entire trip. It is one of the more pricey character breakfasts so I was pleased it lived up to the cost. We got to see all of the characters and trust me starting your Disney trip off with Mickey Mouse is the absolute best way to do so. The food was fantastic.

   Lunch: Liberty Tree Tavern. Located in the heart of Libery Square this lunch did not disappoint. It was definitely the Liberty America experience you would want and the food was fantastic. You had the option of ordering a regular entree or ordering off the never ending meal where you could get turkey, mashed potatoes and excellent bread pudding

   Dinner: cafeteria at the hotel

Tuesday

   Breakfast: Princess Storybrook Dining Breakfast at Akerhus Royal Banquet Hall (Norway, World Showcase. Here’s the thing – if we had only done this princess breakfast I would recommend it to all. You can get in as early as 8am, it is RIGHT next door to Elsa and Anna autographs (we only waited 20 minutes) and you’re in Epcot early…sometimes 30 minutes prior to the park opens; however, we also did Cinderella’s on Friday where my daughter also met all the princess but the food was 10x better (even though it cost us 2 tickets). The food wasn’t that great but it was still a nice experience. If we went back, I would probably do Cinderella’s but not this.

   Lunch: The Garden Grill. I have eaten here a number of times and frankly always enjoy it. You again, get to meet the usual characters of Mickey, Minnie but also Chip and Dale. Plus the restaurant slow rotates within the Land.

   Dinner: San Angel Inn (Mexico, World Showcase). First let me start off by saying we did not take my daughter to this dinner with us. We were lucky to have my parents with us for a few days of the trip so we were able to have a date night. The food was amazing (AH-MAZING) and they had an avocado margarita on the menu that was probably one of the best drinks I have ever had.

Avocado Margarita's @ San Angel Inn, Mexico, World Showcase

Wednesday

   Breakfast: Hollywood & Vine. Disney Junior character breakfast – if your kids like these characters it would be a good breakfast.

   Lunch: 50s Primetime Café. Definitely a fun and relaxing atmosphere – it was hot that day so it was nice to sit down and eat a good meal.

   Dinner: SciFi Dine-In Theater. I didn’t realize they would be playing old movies – I think it would be interesting if they had switched it up and put some of the newer Disney movies in there but at least the food and service was good.

Thursday

   Breakfast: Tusker House. Character breakfast again – food was good and so was the atmosphere. Cool thing was it was right next to the safari so we were able to go get in line prior to the 9am park open

   Lunch: (I don't remember)

   Dinner: pizza from the hotel cafeteria

Friday

   Breakfast: Cinderella’s Royal Palace. An absolute dream of a breakfast - you start off with a photo with Cinderella and then you get to upstairs inside the super awesome Cinderella’s castle and enjoy a delicious breakfast. They give the little girl’s wands and the boys swords and you once again meet all of the princess’s. I would absolutely do this again.

   Lunch:

   Dinner: Be Our Guest. This restaurant was the BEST way to end the trip. As a huge Beauty and the Beast fan I was absolutely transported to the ballroom of the Beast’s castle. There was no other way to describe than to just say that it was simply magical. The food was great and you could order the “Grey Stuff” on the menu. I also may have sang “Be Our Guest” the entire time as well.

The Grey Stuff, Be Our Guest @ Magic Kingdom

Next up was fast passes. You get to choose the Fast Passes about two months prior. For us, this fluctuated up until the week before we left and even while we were there. We were able to get on rides quicker once in the park so thanks to the Disney app, you can make adjustments on the fly. It ultimately comes down to what you want to do but here is what we did.

Magic Kingdom:

- Buzz Lightyear

-  Meet Ariel at her Grotto

- Pooh’s Wild Ride

- Haunted Mansion

- Pirates of the Caribbean

- Enchanted Tales with Belle

Epcot:

- Frozen Ever After (but the ride got closed)

- Soarin’

Hollywood Studios:

- Fantasia

- Frozen Sing-a-long

- Rock ‘N Roller-coaster

Animal Kingdom:

- Animal Safari

Storm Trooper March @ Hollywood Studios

Lastly, for hotel we wanted a suite and didn’t mind paying the extra money for it. The family suite gave us a one-bedroom suite with two bathrooms and it was perfect.

Packing and What to Wear:

Here’s the thing. It’s Disney, not a prom – you want to be comfortable. For me, I packed workout leggings with an side iPhone pocket and cute t-shirts and was comfortable all week. But everyone needs to decide on their own what is best for them and also, the time of year. For us during that week in February in hovered around mid-70s all week so we able to wear leggings and t-shirts and were comfortable and able to dress to the weather. There are LOTS of “ultimate packing lists” out there so I am not going to bore you with mine, but I will provide a link should you want to check it out. Simply click à here

Tips and Advice

• ·        Buy a good portable charger that can charge your device multiple times. We have this Anker one and it was 100% worth it
• ·        If you have young kids, be sure to have some type of mobile device that can entertain them while waiting in lines or for food
• ·        BUY GLOWSTICKS AHEAD OF TIME. We purchased a few packs at the dollar store so then at night when they were selling them, we just whipped out a 3-pack that cost me $1 and she was perfectly excited
• ·        Bring bubbles. Again, hit the dollar store but it’s totally worth it
• ·        Crayons and coloring book are an oldie but goodie and never fail for entertainment
• ·        These caffeine mints are good to keep on you instead of constantly reaching for a cup of coffee
• ·        Buy the autograph book and large pen ahead of time
• ·        Pack every type of medicine your family could possibly need. There isn’t a Walgreens on the Disney campus and even if you found meds, they will cost you a ton of money
• ·        Download the Disney app for on-the-go Fast Pass and dining reservation adjustments
• ·        In the days before, take screen shots of your reservations so that you don’t have to waste battery or data looking up your reservation

Special thanks to the amazing woman over at MyDisneyObsession.com – she is available also on Facebook and quick to answer any questions you may have.

Here is my Pinterest board that should help guide you the rest of the way.

If you have any questions feel free to comment below, send me an email or send me a message on Instagram