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Showing posts with label teasers. Show all posts
Showing posts with label teasers. Show all posts

Tuesday, February 22, 2011

Paleo Style Mexican Fiesta





Turkey Tacos (in lettuce leaves), Guacamole, Pico de Gallo....it's whats for dinner. I have nothing interesting or funny to add to any of this. I wonder if Margarita's can be made Paleo? I need one. Bad.

Ground Turkey Breast ( I had my *cough* secret boyfriend at the meat counter do this for moi)
cumin
chili pepper
garlic onions
jalepenos

Brown turkey, drain fat. Add spices and a little water.Voila

I am serving the turkey in Romaine lettuce with pico de Gallo and Guacomole.


Guacamole

4 ripe avocados
2-3 chopped roma tomatoes
1/2 cup chopped red onion
juice of 1 lemon
juice of 1 lime
lots of chopped garlic
Cilantro
1 tsp cumin
salt & pepper
as much chopped jalepeno as you can stand
dash(or many) tabasco

Mash all together




Pico de Gallo

Chopped Roma tomatoes
Chopped Garlic
Chopped Red Onion
Cilantro
Salt & Pepper
Dash of Cayenne

Sunday, January 30, 2011

Paleo Ground Turkey Stuffed Peppers

Typically, I liken eating ground turkey to chewing the rubber at the bottom of a gym shoe. So, when turkey stuffed peppers Paleo style were requested, I was less than thrilled. I mulled over several recipes, tweaking the typical bread crumbs for ground almonds, quadrupling the amount of garlic, (again, plain  ground turkey is just NASTY) and then kinda mashed them all together and made these bad boys. They are not only edible, but I can honestly say I will be making them again. I made extra turkey mix, rolled them into meatballs, and browned them for a few minutes in a hot pan, then finished them for 15 minutes in the oven.

Stuffed Peppers

4 peppers (any color you like)
2 lbs ground turkey
1 small can chipolte peppers
1/2 cup carrots
1/2 cup zucchini
1/2 cup squash
lots of garlic
1 egg
1/2 cup ground almonds
1 or 2 jalapenos
1/2 mushrooms
1/2 cup onions
salt, pepper, cayenne to taste


Put all the veggies (except the peppers) in a food processor and grind until it looks like baby food. Add this mix to ground turkey, add egg, seasonings and ground almonds and mix with your hands. Cut the tops off of your peppers, take the seeds out and stuff your turkey mixture in the pepper. I put a can of crushed tomatoes and garlic on the bottom of a baking dish, and baked the peppers for 40 minutes at 350 degrees.


If you are making this meat into meatballs, roll the meat into balls, cook in a dab of olive oil and brown on all sides, then finish in the oven for 15 minutes at 350 degrees.

Sunday, January 23, 2011

Winner,Winner Chicken Dinner........





For Sarah, with much Love


Sunday morn...8 ish...off to Bristol Farms to get my ingredients for today's Paleo Chicken Chopped Salad. Pull the beemer right next to the sickest Ferrari convertible, (damn, next time I'll take a pic)...and am ready for my leisurely stroll through my favorite store. Peet's coffee in hand, on the look out for the potential Ferrari owner (one of my favorite personal games at Valet's..."Who's car is this?"). 


I am smelling, feeling, touching, tasting everything in that store. I am in there so often that they pull out things for me to look at and taste (took a pass on the herring), love that place. I am in the checkout and this little orange man (George Hamilton tan) with a baaad combover, wearing a Bob Hope Celebrity invitational jacket starts chatting with me...(aha...Mr. Ferrari owner found me). I should have asked him his name, but I didn't want to insult him, as obviously this was someone I should recognize (which naturally I didn't). We had a brief chat about my chicken salad and walked to our cars (yep)... Anywhoo....my salad...


Chopped Chicken Salad:


chicken breasts


super chopped romaine
carrot
celery
cucumber
red, yellow and orange pepper 
broccoli
cauliflower
hearts of palm
artichoke hearts
green and yellow squash
yellow and red tomatoes
grilled chili lime corn
avocado 


-all chopped in confetti like squares


I always season everything and taste as I go. The chicken breasts were marinated in balsamic vinegar (and a boatload of garlic) and grilled. I typically serve with a balsamic emulsion. First press garlic oil, an excellent balsamic vinegar, garlic and salt and pepper.


Enjoy:)
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Saturday, January 22, 2011