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)
I’m kind of on a Sheet Pan kick. I love how simple they are, and how easy cleanup is! And this recipe for Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel is no different!
This recipe is adapted from a Cooking Light recipe to make it a pure sheet pan meal.
I know the combination of flavors may seem a bit odd, but it really comes together in the end. My husband even asked for this to be put in our normal dinner rotation!
Ingredients:
2 small oranges (I used one navel, one blood orange)
2 medium fennel bulbs with stalks
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/4 teaspoon pepper
6 small shallots, halved
2 teaspoons sweet paprika
1 teaspoon chopped fresh thyme
1/2 teaspoon garlic powder
1/4 teaspoon chopped fresh oregano
1/4 teaspoon ground red pepper
1 pound large shrimp, peeled and deveined, tails on
This cold snap feels like it will never end. One good part about the cold weather is I definitely do more cooking!
One of my husband’s favorite recipes I make is one for Slow Cooker Chicken and Chickpea Tagine. I wanted to try a tagine with a different meat, so when I found this recipe for Slow Cooker Lamb Tagine on the cooking section of the New York Times, I used it as a base to make a slow cooker version.
Tagine or Tajine dishes are Moroccan slow cooked dishes named after the pot they are cooked in. The dishes are typically a stew with a protein, spices, and fruit. And, well, they are fantastic; they make for a perfect comfort food meal!
I braved the cold so I could pick up the ingredients for this yummy dish. I’m lucky enough to live close to Reading Terminal Market, and La Divisa Meats in the Terminal cubed some lamb leg meat for me for this recipe. If you do not have a local butcher, lamb stew meat works too.
Ingredients:
3 pounds cubed boneless lamb leg meat
salt and pepper, to taste
2 cinnamon sticks
large pinch saffron
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
3/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
pinch ground nutmeg
2 tablespoons olive oil
2 large onions, chopped
2 garlic cloves, minced
1 teaspoon tomato paste
1/2 teaspoon grated ginger
1 3/4 cups beef broth
1 cup dried apricots
1 tablespoon unsalted butter (or margarine to make dairy free, or ghee to make paleo)
I love how comforting a good bowl of soup can be in cold weather, plus soup recipes, including this recipe for Curried Butternut Squash and Apple Soup, are typically super easy to make!
I try to keep my freezer stocked with a bunch of different soups to enjoy on nights that I just don’t feel like cooking.
The use of curry in this Cooking Light recipe for Curried Butternut Squash and Apple Soup makes for a nice warm tasting soup.
Ingredients:
1 tablespoon unsalted butter (or margarine to make dairy free)
1 tablespoon olive oil
1 medium leek, chopped
1 granny smith apple, peeled and chopped
1 tablespoon Madras curry powder
1/2 cup dry white wine
2 lbs pre peeled, pre cut butternut squash
4 cups unsalted chicken stock (or vegetable stock to make vegetarian)
This Freezable Ratatouille is another recipe my friend and I made last weekend during our cooking marathon. This time of year is perfect for making a huge batch of ratatouille and freezing it!
Ratatouille is a produce-heavy dish, using eggplants, zucchini, onions, and peppers. My friend doesn’t really love eggplant, so I used fairy tale eggplants which are smaller, with thinner skins and are a bit sweeter than regular eggplants.
This Freezable Ratatouille also allows you to do a lot of the prep work ahead of time. The vegetables are cooked separately, so prep work does go into a bunch of bags, but it makes the cooking process much easier. We used a recipe from The Kitchn as our base.
Ingredients (makes 8 to 10 servings):
2 medium yellow onions, chopped
3 medium green bell peppers, chopped
6 to 8 medium zucchini, cut into bit sized pieces
4 large tomatoes, chopped
4 garlic cloves, minced
2 fairy tale eggplants
2 tablespoons olive oil
1 bay leaf
4 sprigs fresh thyme
1/4 cup basil, sliced into ribbons, plus more for garnish
Note: This post is sponsored by Moyer Beef. All opinions are mine alone.
Last weekend, I stumbled upon a farmer’s market while walking around my neighborhood and picked up a bunch of veggies: peppers, tomatoes, onions, and potatoes. I didn’t really have plans for the vegetables, but then I realized these ingredients would make a really tasty hash!
I had been planning on making a steak and eggs recipe using Moyer Beef’s Angus Top Sirloin, so after my bounty at the farmer’s market, that morphed into a steak and eggs hash!
This recipe is a great sharing recipe with friends and family. You can serve the meal right out of the skillet (just add a towel to the handle so you don’t burn yourself)!
Ingredients:
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground pepper
1/2 teaspoon smoked paprika
1 tablespoon olive oil
2 Moyer Beef Angus Top Sirloin Steaks
1 pound yellow potatoes, diced into small bite sized pieces (can substitute sweet potatoes to make paleo)
1/2 yellow onion, finely chopped
1 green bell pepper, finely chopped
4 large eggs
1 cup small heirloom tomatoes, halved or quartered (if larger)
Note: This post is sponsored by Moyer Beef. All opinions are mine alone.
One of my favorite parts of working with Moyer Beef this summer is that I am trying cuts of beef I’ve never had before, like a T-bone steak. T-bone steak is a bone-in steak and includes the strip loin and tenderloin; it’s named a T-bone, because, well, the bone looks like a T.
T-bones are considered pretty high-quality steaks, and as such, don’t need much effort to make them taste amazing. They are also huge (in my opinion), usually 16-24+ ounces. So I invited over some friends to help my husband and me enjoy our bounty (they didn’t seem to mind too much).
For these steaks, I decided to add a simple dry rub and top with gremolata to add some freshness. Because it was absolutely beautiful this weekend, there was no way I wasn’t grilling them outdoors! The result was this Grilled T Bone Steak with Gremolata.
Ingredients:
2 t-bone steaks (I used Moyer Beef’s T-Bone Steaks)
I have the unnecessary “skill” of setting off my smoke alarm almost every time I use my oven or stovetop. I’m going to blame it on my house having an overly sensitive smoke alarm (which I guess is better than one that doesn’t work at all). So in the summer, I basically turn every recipe into a grilling recipe so I can cook outdoors.
This recipe is adapted from Cooking Light. Making it on the grill means I didn’t get as crispy skin on my red snapper (mainly because it stuck to the aluminum foil), but that’s ok. Feel free to check out the original recipe to make indoors.
We were recently heading to a friends house for dinner and were asked to bring a salad.
I didn’t necessarily want to bring a traditional lettuce-based salad, so I went in search of something that made the most of what’s in season at the moment, like this Peach and Tomato Salad.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingAmerica #CollectiveBias
Can you believe it is almost Memorial Day? Since the first relatively nice day we had this spring, I’ve been dreaming of warm weather and outdoor grilling; I cannot wait to kick off the unofficial start of summer with a true backyard barbecue! To break in my grill for the season, what better choice than to get some ribs on the grill?
I have a few recipes on my blog for Slow Cooker Ribs, dripping in yummy homemade barbecue sauce. But when it comes to ribs on the grill, I like mine smoky and seasoned with a flavorful dry rub, like this recipe for Memphis Style Grilled Ribs. Grilling ribs takes some time but is a pretty simple process. Cooking them low and slow results in a wonderfully tender meat that is nice and juicy on the inside, with a beautiful crust on the outside.
I picked up a rack of Smithfield Fresh Pork Back Ribs from Walmart, as well as some charcoal, and hickory wood chips. Smithfield Fresh Pork ribs are hand-trimmed and have no added hormones or steroids. They are extra tender and juicy, making them perfect for grilling.
(As a said above, smoky ribs are a favorite of mine!) I love love love the flavor that charcoal imparts on grilled food.
Adding some chips on top of the charcoal adds another level of smoky flavor to the ribs.
NOTE: I was sent some products from Bob’s Red Mill to make this post. All opinions are my own.
I have a busy week ahead of me, so I wanted to do some food prep this weekend.
Weekday breakfasts for me are typically on-the-go, if I have breakfast at all.
So when I have the chance to make breakfast ahead for the week, I try to make it a healthier option.
Bob’s Red Mill sent me a few of their products recently, including Almond Flour. I love the subtle flavor almond flour adds to baked goods.
Blueberries are a tasty complement to almonds so I decided to make Gluten-Free Blueberry Almond Flour Muffins for the week. They are topped with Bob’s Red Mill’s Gluten-Free Rolled Oats to add some texture.
Like much of the east coast, Philadelphia got hit with a blizzard last weekend. Which meant I had a whole weekend to make a bunch of meals, like this Carrot Ginger Soup!
This Carrot Ginger Soup from Cooking Light is comforting and creamy without any cream! The hint of curry powder brings such a nice warmth to the dish.
It makes 12 servings, so it’s a great recipe to stock your freezer. I love it as a side to my sandwich or salad for lunch!
Ingredients:
3 tablespoons unsalted butter (or margarine to make dairy-free)
3 tablespoons olive oil
1 cup chopped onion
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, minced
7 cups fat-free, lower-sodium chicken broth (or vegetable broth to make vegetarian)
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias
The countdown to the football season is almost over! As a Philadelphian, I am very much in Eagles territory, where Sunday (and Monday night) schedules revolve around the birds. A huge part of watching the game (at least for me) is obviously the food!
One of my favorite game day foods is a rack of ribs. I don’t have a grill, so my go-to method to get fall-off-the-bone ribs is to use my slow cooker.
The best ribs have a little bit of heat to them, don’t you think? This recipe brings both some heat and smokiness with the use of two El Yucateco hot sauces: Red Habanero Hot Sauce and Black Label Reserve Hot Sauce.
I actually picked up three of El Yucateco’s hot sauces at Walmart (you can never have too much hot sauce on hand!) I found them in the Hispanic Food Section.
El Yucateco Red Habanero Hot Sauce is a combination of red habanero peppers, tomato, spices and seasonings. What sets El Yucateco apart from other hot sauces is that it has less vinegar, so the flavor (and kick!) of the pepper comes through more. The red habanero sauce is a great pantry hot sauce and is a great addition to everything from a Bloody Mary to wings. The tomato flavor in the red habanero hot sauce also makes it a great addition to a barbecue sauce!
El Yucateco’s Black Label Reserve Hot Sauce is made from fire roasted habaneros and has an awesome smoky flavor without being overpowering. This hot sauce works great with red meat, chili, and even chocolate! The Black Label Reserve Hot Sauce adds the smoky flavor of barbecued ribs to my slow cooker version!
El Yucateco also has a Green Habanero Hot Sauce, which is a combination of green habanero peppers, garlic, spices and seasonings. This hot sauce is perfect with lighter foods — chicken, seafood, veggies, etc.
I’ve included two methods of cooking these ribs, based on if you’re watching a day or night game. I’m not going to lie, the results are best when you can cook the ribs at a lower temperature for a longer time, but are really delicious both ways!
Ingredients:
3 lbs baby back ribs
1 teaspoon salt
1 teaspoon smoked paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
2 cups ketchup
1 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 1/2 tablespoons El Yucateco Black Label Reserve Hot Sauce
Hooray for spring weather! As the days get warmer, the produce offerings also get better. It’s the perfect time of year to experiment with more veggies!
Door-to-Door Organics, a home delivery organic and grocery company, is a great way to receive seasonal and organic fruits and vegetables. Their produce is USDA Certified Organic and is locally sourced whenever possible. You choose a produce box size (little, small, medium, or large), type (fruits, veggies, or mixed), and delivery frequency. A few days before it will be delivered, you will receive an email with what will be in the box. You can make up to 5 substitutions, which is really a great feature.
You can also shop for other groceries and add them to your delivery, including diary, meat, bread, etc. Their Facebook page is also an awesome resource. You can find some recipes, links to some of their helpful blog posts, and get more information about Door-to-Door Organics!
I have been using Door-to-Door Organics for a few weeks now (I get the Little Mixed Box box delivered every other week courtesy of a coupon given to me by Door-to-Door Organics) and was so excited to see that my latest delivery had beautiful rainbow baby carrots in it!
I love when my food has vibrant colors, so I couldn’t wait to roast these beauties up. My box also came with a red onion, a head of garlic and some fresh Italian parsley, perfect accompaniments to the carrots.
This recipe for Honey Mustard Roasted Rainbow Carrots is really simple and takes about 30 minutes, depending on how soft you like your carrots (I like mine to have some crunch to them!)
If you want to try Door-to-Door Organics for yourself, they were nice enough to offer a discount for I Can Cook That readers! Use the coupon code ICANCOOKTHAT to receive $10 off!
