Tag: I Can Cook That

Smoked Potato Salad with Bacon and Sriracha Mayo

Note: I was sent a sample of Bear Mountain Gourmet Blend BBQ Wood Pellets in order to write this post. Opinions are mine alone.

I absolutely love grilling, and love to grill anything I can get my hands on. I do not have much experience with smoking foods on my grill though. So when Bear Mountain contacted me about trying some of their wood pellets, I couldn’t wait to get started!

source: bearmountainbbq.com

Smoking adds an additional layer of flavor to your grilled foods that can completely change the taste of a dish. If you’re new to smoking your food, wood pellets are a great “intro” option – you don’t have to soak them ahead of time and they can be used on any normal grill. Bear Mountain offers a bunch of different blends to pair with poultry, seafood, lamb, pork, beef and vegetables. Their wood pellets don’t use any fillers, binders, or bark so their premium all-natural wood pellets deliver a perfect, clean smoke – every time.  They’ve also refined the pellet-making process, creating the perfect pellet structure with only 5% moisture.  This means that Bear Mountain pellets grant the perfect burn, infusing mouth-watering flavor with little ash to clean up.

source: bearmountainbbq.com

I was looking through Bear Mountain’s recipes for a little inspiration and was intrigued when I cam across a recipe for  potato salad that smoked the potatoes on the grill before tossing them in a yummy sriracha mayo.

I decided to add some bacon to further highlight the rich, smoky flavor of the pellets. The result is this amazing Smoked Potato Salad with Bacon and Sriracha Mayo!

Ingredients:

  • 2 pound red potatoes, cut into bite sized pieces
  • 3 tablespoons olive oil
  • 1 tablespoon salt
  • 1 teaspoon ground pepper
  • 1-2 cups Bear Mountain Gourmet Blend BBQ Pellets
  • 4 slices of cooked bacon, finely chopped
  • 1 to 2 tablespoons sriracha, depending on your preferences
  • 1 cup mayo
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped scallions

Continue reading Smoked Potato Salad with Bacon and Sriracha Mayo

Pan Fried Salmon with Brown Lentils, Cherry Tomatoes, and Basil

Note: I was sent a PDF copy of Beach House Dinners: Simple, Summer-Inspired Meals for Entertaining Year-Round by chef Lei Shishak in order to write this post. Opinions are mine alone.

I think we could all use a bit of escape right about now. So what better way to get in a beach-state-of-mind than through easy home cooking? I recently had the opportunity to page through Lei Shishak’s new cookbook: Beach House Dinners: Simple, Summer-Inspired Meals for Entertaining Year-Round, which is filled with over 80 recipes perfect for summer cooking.

Lei Shishak is the founder of Sugar Blossom Bake Shop in San Clemente, CA and the author of Beach House Baking, heralded by USA Today as one of the top 10 cookbooks of summer 2014, Beach House Brunch and Farm-to-Table Desserts. She is an established pastry chef who trained at the CIA in New York and has worked in restaurants in Sun Valley, Los Angeles and Orange County.

I’m not going to lie, quite a few recipes caught my eye — Coconut Shrimp, Creamy Thai Curry Quinoa, Pot Roast Tagine, Israeli Pearl Couscous — this cookbook is filled with awesome sounding recipes! I decided to highlight a beautifully simple but oh so flavorful salmon recipe to show off this cookbook.
I adjusted Lei’s original recipe of Pan Fried Salmon with Green Lentils for what I had on hand, so be sure to pop over to her blog or to pick up this cookbook to try the original version. Green Lentils have a slight peppery flavor to them, so I bet they would make this dish even more amazing!
Ingredients: (serves 4)
Lentils:
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 cup brown lentils
  • 1/2 teaspoon salt
  • 4 tablespoons butter, unsalted (or margarine, to make dairy free)

Salmon:

  • 2 tablespoons olive oil
  • 4 (1/4 lb) salmon fillets
  • salt and pepper, to taste
  • 1 (10 oz) container cherry tomatoes, halved
  • 6 garlic cloves, minced
  • 1 cup packed fresh basil leaves, roughly chopped

Continue reading Pan Fried Salmon with Brown Lentils, Cherry Tomatoes, and Basil

Brioche Cinnamon Rolls

Note: I was sent a bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract in order to write this post. Opinions are mine alone.

It seems like everyone has really taken to home baking while staying-at-home during this pandemic. I’ve been impressed with everyone’s sourdoughs, banana breads, and other baked goods! So why not add another awesome option to your repertoire: Cinnamon Rolls, or more specifically, Brioche Cinnamon Rolls!

Nielsen-Massey recently published a new video showing how to Knead Dough by Hand, which comes in handy while making this recipe.

This recipe for Brioche Cinnamon Rolls is based off a recipe from the Nielsen-Massey website as well.

Ingredients:

Dough:

  • 2 tablespoons milk
  • 2 1/4 teaspoons active dry yeast
  • 1 2/3 cups flour, divided
  • 1/4 cup sugar
  • 1 1/4 teaspoon salt
  • 3 large whole eggs, divided
  • 7 tablespoons unsalted butter, cold, cubed

Cinnamon Roll Filling:

  • 1 cup almond flour
  • 1 egg white
  • 1/4 cup brown sugar
  • 2 tablespoons plus 1 teaspoon unsalted butter, melted
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 1/2 teaspoons Nielsen-Massey Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Almond Extract

Vanilla Icing:

  • 2 tablespoons unsalted butter
  • 2/3 cup powdered sugar
  • Pinch of salt
  • 2 tablespoons milk
  • 1 teaspoon Nielsen-Massey Nielsen-Massey Pure Vanilla Extract

Continue reading Brioche Cinnamon Rolls

Slow Cooker Lamb in Zesty Lemon Sauce

 Note: I was sent a copy of The Greek Slow Cooker for review. Opinions are mine alone.

It’s been quite a while since I posted. Since sheltering-in-place became our new normal in Philadelphia, I’ve been cooking a lot of my old recipes, but haven’t had the creativity (or honestly, the energy) to make many new recipes. In the hopes of having some inspiration, I started paging through some of the many cookbooks I have, and came across this recipe for Arnaki Lemonato – Slow Cooker Lamb in a Zesty Lemon Sauce.

This recipe is from The Greek Slow Cooker: Easy, Delicious Recipes from the Heart of the Mediterranean.

Written by Eleni Vonissakou, the cookbook is a great source of Greek dishes adapted for slow cookers and includes 75 different Greek recipes. I adapted the recipe below a bit for what I was able to get through my local grocery delivery options.

Ingredients:

  • 2 lbs baby potatoes (cut the larger ones up so that the sizes of all the potatoes are similar)
  • 2 large carrots, sliced (about 1 cup)
  • the juice and zest of 2 lemons, divided
  • 3 tablespoons olive oil, divided
  • 2 tablespoons Dijon mustard
  • 3 garlic cloves, pressed in a garlic press, or very finely minced
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon dried sumac (can omit if you cannot find this spice)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 lbs lamb shoulder (I used lamb shoulder chops)
  • 2 medium onions, quartered

Kitchen Tools Used:

Continue reading Slow Cooker Lamb in Zesty Lemon Sauce

Chia Oatmeal Peanut Butter Breakfast Cookies

NOTE: I was sent a container of BetterBody Foods Organic Chia Seeds in order to write this post. Opinions are mine alone. 

Breakfast cookies. Those should totally be a thing, right? I was recently sent Organic Chia Seeds from BetterBody Foods, and I wanted to try to use them in a way I haven’t already, so Breakfast Pudding, Chocolate Pudding, Jam, and Muffins were out. But for whatever reason, I tend to think of Chia Seeds as a breakfast food, so I started thinking about some of my other favorite breakfast ingredients, and these Chia Oatmeal Peanut Butter Breakfast Cookies were born!

Chia Seeds also can be used as an egg substitute when baking, so I decided to make these cookies both vegan and gluten free.

These little guys have a ton of flavor and are surprisingly filling! Chia seeds have a ton of fiber; when eaten with peanut butter and oats, it’s a great way to help feel fuller longer.

Ingredients (makes about 3 dozen cookies):

  • 4 tablespoons chia seeds, divided (I used BetterBody Foods Organic Chia Seeds)
  •  1/4 cup plus 2 tablespoons water
  • 1/2 cup coconut oil
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon almond extract
  • 1 1/2 cups rolled oats (check the label to make sure they are gluten free)
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips (check the label to make sure they are vegan)

Continue reading Chia Oatmeal Peanut Butter Breakfast Cookies

Lemon Orzo with Crab and Herbs

NOTE: I received a copy of The Everything Mediterranean Instant Pot® Cookbook: 300 Recipes for Healthy Mediterranean Meals―Made in Minutes by Kelly Jaggers in order to write this post with Lemon Orzo with Crab and Herbs. Opinions are mine alone.

I am very much on the pressure cooker bandwagon. It’s awesome for tough cuts of meat, cooking beans, and other processes that can take forever, but my favorite use is speeding up recipes just enough to make them weeknight friendly!

I was recently sent The Everything Mediterranean Instant Pot® Cookbook: 300 Recipes for Healthy Mediterranean Meals―Made in Minutes by Kelly Jaggers (paid link), and after paging through it for a few minutes, I knew this would be a big hit in my kitchen. My husband and I are huge fans of Mediterranean-style food (if you haven’t noticed from my posts…) and the adaptation of these recipes for an Instant Pot (paid link) means it hasn’t left my kitchen counter since I received it!

We don’t actively follow the Mediterranean Diet, but following it can help reduce inflammation, avoid disease, and lose weight, making it popular for anyone looking to live a healthier lifestyle. The Everything Mediterranean Instant Pot Cookbook shows you how to recreate classic Mediterranean meals in under an hour using the much-loved multi-cooker, the Instant Pot. With more than 300 recipes for delicious meals, snacks, and even desserts, you’ll have everything you need to create healthy, fresh, and fast meals every day of the week!

As I mentioned, I’ve already made a few recipes in here, but I wanted to share this recipe for Lemon Orzo with Crab and Herbs, which I’ve slightly adapted from the original in the cookbook.

Ingredients (serves 2):

  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 3 garlic cloves, minced
  • 1/4 fresh parsley, chopped, plus more for garnish
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 cups water (or chicken broth for more flavor)
  • 8 oz orzo
  • 8 oz jumbo lump crab meat
  • the juice and zest of 1 lemon
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish

Kitchen Tools Used (paid links):

Continue reading Lemon Orzo with Crab and Herbs

Creamy Chicken Paprikash Over Buttered Egg Noodles

Comfort food can take on many forms, but generally, comfort food seems to always have a bit of nostalgia attached to it. Foods from my childhood have become some of my favorite adult comfort foods, like Creamy Chicken Paprikash Over Buttered Egg Noodles. Chicken Paprikash is a Hungarian dish of chicken, cooked in a creamy paprika-flavored sauce. My mom used to make this Creamy Chicken Paprikash for us on cold winter nights, and always spooned it over egg noodles to make the most of the yummy sauce.

Now that it’s February, I think it’s the perfect time to share this childhood favorite recipe! Cold winter months are the perfect time to enjoy old comfort food favorites or to try new ones, like my take on Creamy Chicken Paprikash.

Ingredients:

  • 3 pounds boneless skinless chicken thighs
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons paprika, sweet or hot (I’d suggest using a combo, maybe 1/2 of each for a subtle spice)
  • 3 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 (15 oz) can crushed tomatoes
  • 2 cups chicken broth
  • 1 (12 oz) bag Egg Noodles
  • 1 cup sour cream
  • fresh parsley, chopped, for garnish

Continue reading Creamy Chicken Paprikash Over Buttered Egg Noodles

Edamame Hummus

Since originally making this Edamame Hummus as a snack for Christmas day, I’ve made this recipe multiple times and have gotten rave reviews each time.

Calling this a hummus isn’t exactly accurate: there are no chickpeas in this recipe. The edamame is basically substituted in for them, and it makes for a light, citrusy spin on one of my favorite apps/dips!

Note: You can make this in a food processor, or a blender.

Ingredients:

  •  1/3 cup tahini
  • the juice and zest of 2 large lemons (or 3 medium to small lemons)
  • 2 garlic cloves, minced
  • 1/3 cup cilantro leaves
  • 1 (10 to 12 oz) bag of frozen shelled edamame, defrosted
  •  1/4 cup olive oil
  • salt and pepper, to taste

Continue reading Edamame Hummus

Bacon Egg Bites

Note: I was sent a copy of The Dirty, Lazy, Keto Cookbook in order to write this review. Opinions are mine alone.

January is the time of year where many set goals for themselves for the next 12 months, with a lot of those goals centered around diet and exercise. I am not a registered dietician, and am not here to tell you what’s best for you to eat, but I do hope to offer a range of recipes for you to peruse.

Adding to my repertoire, this recipe is adapted from a Keto-inspired cookbook called The Dirty, Lazy, Keto Cookbook. The cookbook is written by Stephanie Laska, who lost more than half her body weight be adjusting the traditional keto diet into something she could stick with without using expensive, hard-to-find ingredients and without adhering to so many strict rules.

The general gist of the keto diet is based on a low-carb, high fat, adequate-protein diet that forces the body to burn fats rather than carbohydrates for weight loss. These Bacon Egg Bites have very few carbs per serving, but will keep you full through a busy morning. The addition of multiple types of dairy make for fluffy, creamy eggs that can be transported to work or eaten quickly before heading out the door, a perfect breakfast for busy mornings!

What I really like about this recipe is it’s completely adaptable to what you might have on hand. I used this as a bit of a fridge cleaner, so feel free to substitute ingredients as you see fit!

Note: this recipe is adapted from The Dirty, Lazy, Keto Cookbook’s recipe for Starbucks Egg Bites

Ingredients:

  • 4 strips no-sugar added bacon, cooked and crumbled
  • 6 large eggs
  • 1 cup shredded cheese of your choice (I used manchego)
  • 1 (8 oz bar) full-fat cream cheese
  • 1/4 cup sour cream
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup baby arugula (or whatever greens you have on hand – kale or spinach would also work)

Continue reading Bacon Egg Bites

Bravazzi Hard Italian Soda Bar

Note: I was sent samples and giveaway items in order to write this post. Opinions are my own.

I hope everyone had a wonderful holiday season and is having a great start to the new year! I wanted to share a fun party idea to keep the merriment going throughout these chilly months: a Bravazzi Hard Italian Soda Bar!

Bravazzi (pronounced “brah-VAH-tsee”) is a hard Italian soda brand with yummy flavors like Clementine, Blood Orange, Lemon, and Grapefruit. Inspired by gourmet Italian sodas, Bravazzi excites the senses with its naturally sweet, fizzy essence and fruity aroma. The sodas are gluten free, contain 4.2% ABV, and are made with simple ingredients like cane sugar and real fruit juice.

The name Bravazzi is derived from the Italian word for good, Brava, and Fizzi, which is the perfect way to describe these hard sodas! The flavors are super tasty and are delicious on their own, but are also great for mixing to make cocktails.

Bravazzi sent me some goodies just before New Year’s Eve, so I decided to make a simple Cocktail Bar. All you need to make a few different cocktails is the Bravazzi Variety Pack, some sparkling wine, Aperol, Gin, Elderflower Liqueur, and Bourbon, and you have a Bravazzi Hard Italian Soda Bar!

Plus, I have some items to give away! Details will be at the end of this post.

As I said, these really are fantastic on their own, but if you have extra champagne (or prosecco) lying around, add one part bubbly and one part the Bravazzi of your choice for a fun and easy champagne cocktail!

For the Clementina, which has the fragrant essence of freshly-peeled citrus with a kiss of subtle sweetness, I suggest the Clementina Aperol Spritz – one part Aperol and three parts Bravazzi Clementina poured over ice, for a taste of summer to keep you warm in these colder months.

More of a lemon fan? The Limonata Fizz is calling your name. Bravazzi’s Limonata has the crisp, clean bite of real lemon with a touch of natural sweetness. Add one part Gin to four parts Bravazzi Limonata in a glass filled with ice for a wonderfully refreshing cocktail.

If you love the flavor of grapefruit, Bravazzi’s invigorating blend of tart and tangy grapefruit is refreshingly bittersweet and going to become a favorite choice. Whip up a Bravazzi Cordial by adding one part elderflower liqueur to three parts Bravazzi Grapefruit over ice.

My favorite is the Blood Orange, a burst of distinctly bold yet delightfully sweet citrus flavor. Enjoy the flavors of an Old Fashioned by mixing one part bourbon with four parts Bravazzi Blood Orange in a glass over ice.

There’s a little bit of something for everyone, don’t you think? Bravazzi has more suggestions on different cocktail combinations on the Bravazzi website, so be sure to check them out. You can also find out where Bravazzi is sold near you!

On to the giveaway! Bravazzi provided me with some fun gear to help one lucky winner set up their own Bravazzi Hard Italian Soda Bar!

Enter to win a Bravazzi metal bucket, two Bravazzi tumblers and a Bravazzi T-shirt below. Good luck!

a Rafflecopter giveaway

Gingerbread Fudge

Note: I received a bottle of Nielsen-Massey’s Pure Vanilla Extract in order to write this post. All opinions are mine alone.

I have quite a few holiday cookie recipes on my blog. I even highlight a cookie recipe on my Instagram every day leading up to Christmas. But I have never tried to make fudge before. So when Nielsen-Massey contacted me about highlighting their Holiday Flavors Bundle, I was excited to find a holiday-themed Gingerbread Fudge in their recipe section!

The fudge uses Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract, one of the extracts included in the Holiday Flavors Bundle. The Holiday Flavors Bundle also includes their Pure Almond Extract and their Pure Peppermint Extract, so you’re all set for your holiday baking!

Source: https://nielsenmassey.com

Ingredients:

  • 3 1/4 cups white chocolate chips
  • 1/2 cup brown sugar (packed)
  • 1/2 cup molasses
  • 1/3 cup evaporated milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon Pure Vanilla Extract, like Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract
  • sprinkles, if desired (I used red and green sprinkles)

Continue reading Gingerbread Fudge

Eggnog Bundt Cake

I can’t believe the holidays are almost here! This year, we are heading up to my husband’s brother’s house, and I’m in charge of bringing a dessert. I’ve been testing different recipes for a couple of weeks now, and this Eggnog Bundt Cake is definitely the winner!

Not only will it travel well (hooray!) it’s simple to make and has the flavors of the season.

The richness of the eggnog with a hint of nutmeg is in both the bundt cake and the glaze. (There is no alcohol in this cake though!)

Ingredients:

Bundt Cake:

  • 1 cup (2 sticks) butter, at room temperature
  • 1 1/2 cups light brown sugar
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup eggnog

Glaze:

  • 8 oz (1/2 box) confectioner’s sugar
  • 1/2 teaspoon ground nutmeg
  • a pinch of salt
  • 1/4 to 1/2 cup eggnog
  • 1/2 teaspoon vanilla extract

Continue reading Eggnog Bundt Cake

Sous Vide Herb Crusted Pork Tenderloin

I honestly don’t make pork tenderloin much. Unless I’ve slow cooked it, or wrapped it in bacon, I feel like it comes out pretty dry. Which makes it the perfect meat to make using a precision cooker! So since I’ve gotten a precision cooker, this recipe for Sous Vide Herb Crusted Pork Tenderloin has become a staple in my house.

Cooking the pork tenderloin sous vide keeps the meat juicy and tender. Plus, it infuses the meat with whatever herbs you add!

Ingredients:

  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  •  1- 1.5 lb pork tenderloin
  • optional:
    • 3 garlic cloves, smashed
    • 1 sprig fresh basil
    • 1 sprig fresh thyme
    • 1 sprig fresh rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped

Kitchen Tools Used:

Continue reading Sous Vide Herb Crusted Pork Tenderloin

Quinoa Con Pollo

Note: I was sent a Flying Fish Can Variety Pack in order to write this post. Opinions are mine alone.

There are some recipes that almost instantly become a go-to comfort food. One of those recipes for me is arroz con pollo. It has a ton of flavor, an assortment of different vegetables, and is wonderfully filling. Plus, it can be made ahead of time and reheated. What more could you ask for?

My husband has recently taken a liking to quinoa, so I thought making a quinoa version of arroz con pollo, or Quinoa con Pollo, would be an awesome spin. Flying Fish’s Can Variety Pack features five different beers including their OnShore Lager. One sip, and I knew it would be the perfect ingredient in (and accompaniment to) my quinoa spin!

If you follow me on Instagram, you have probably seen a couple of posts / stories about the variety pack. The outdoor themed variety pack truly has something for everyone, including two IPAs (Hopfish and Outside IPA), a Pale Ale (XPA), a Session Sour (Salt and Sea), and a Lager (Onshore Lager). The Hopfish is awesome with spicy food, and the outside IPA has been my go-to when I’m relaxing in my hammock, or hanging out with friends on my roof deck. The XPA is Flying Fish’s original beer, and continues to be a staple for a reason; it goes great with everything! The Salt and Sea was the perfect complement to our friend’s crab feast and barbecue. And the Onshore Lager has a crisp, clean finish making it perfect for both cooking with and drinking.

So let me show off that lager!

Ingredients:

  • 2 tablespoons unsalted butter (or olive oil to make dairy free)
  • 6 boneless skinless chicken thighs (about 2 lbs)
  •  1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 bell peppers, sliced
  •  2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 1/2 cups chicken broth
  • 1 (12 oz) can lager (I used Flying Fish Onshore Lager)
  • 3 tablespoons Worcestershire sauce (omit to make gluten free)
  • 2 cups dried quinoa
  • 1 cup frozen peas
  • 10 oz frozen cut green beans
  • 1 cup ketchup
  • Black olives, to taste

Continue reading Quinoa Con Pollo

Slow Cooker Paleo Frittata Jars

Note: I was sent a copy of Slow Cooked Paleo by Bailey Fischer. Opinions are mine alone.

On weekends, I do my best to prepare some meals for the week. Typically, that means dinners, but every now and then I’ll bake muffins to have for breakfast. My husband is much more of a “savory” than a “sweet” breakfast eater, so he was thrilled when I was saw this recipe for Slow Cooker Paleo Frittata Jars in Bailey Fischer’s Slow Cooker Paleo Cookbook.

This cookbook is filled with awesome and easy slow cooker meals that are also Paleo, taking out much of the effort of maintaining a paleo diet. Some other delicious recipes include Coconut-Lime Poached Halibut, Simmering Hawaiian Fajitas, and Pumpkin-Maple Pudding.

The concept of these jars is brilliant and can easily be adapted to include whatever you want (perfect opportunity for a “fridge cleaning” breakfast).

Ingredients:

  • 2 2/3 cups thawed hash browns (~2/3 cup per jar)
  • 1 1/3 cups diced butternut squash (~1/3 cup per jar)
  • 1 1/3 cups diced green bell peppers (~1/3 cup per jar)
  • 12 eggs
  • 1/2 cup dairy-free milk (I used unsweetened almond milk)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 handful baby spinach leaves

Continue reading Slow Cooker Paleo Frittata Jars

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