Recipes

Buffalo Chicken Meatloaf

Posted on Oct 4, 2013

Well now . . . here is a super flavorful dish that was absolutely scrumptious! I found this recipe on www.paleomg.com.

Buffalo Chicken Mini Meatloaf
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Ingredients
  • 1 lb. ground chicken
  • 1 egg
  • 3 tablespoons coconut flour or ½ cup almond flour/meal (I used almond flour)
  • 4 tablespoons hot sauce (I used Texas Pete)
  • 2 stalks of celery, diced
  • ¼ small yellow onion, diced
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon celery salt
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Place all ingredients in a bowl and mix thoroughly w/ hands or wooden spoon.
  3. Put mixture into two mini loaf pans OR one large loaf pan.
  4. Bake for 25-35 or until chicken is completely cooked through.
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Excellent Chocolate Frosting

Posted on Jun 29, 2013

This is my favorite chocolate frosting that I’ve made for the last twenty years!

6 tbsp. butter or shortening

1/2 c. cocoa

1 tsp. vanilla

1 box powdered sugar

2 tbsp. milk

DIRECTIONS:

Start with 2 tablespoons milk. Cream shortening with 1/2 box powdered sugar. After creaming, add rest of ingredients. Add a little more milk if necessary.

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Gluten Free Chewy Brownies

Posted on May 5, 2013

Here are my all-time favorite brownies . . . and they’re gluten free!!!

1/2 c. butter

1/4 c. cocoa powder

1 c. brown sugar

1 tsp. vanilla

2 eggs

1/4 c. cornstarch

1/2 tsp. salt

1 c. chocolate chips

1/2 nuts of choice

Set oven to 350° if glass or light pan or 325 ° for dark pan. Grease pan. Melt butter in sauce pan. Whisk cocoa until mixed. Then add brown sugar, eggs, vanilla. Whisk in cornstarch. Add chocolate chips and nuts. Bake 30 minutes or less.

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Greek Chicken Soup

Posted on May 2, 2013

4 cps. chopped cooked chicken

4 med. carrots, coarsely chopped

1 cp. chopped onion

4 tbsp. freshly snipped parsley

2 garlic cloves, presed

2 cns. (10 3/4 ounces) condensed cream of chicken soup

6 cns. (14 1/2 oz. each) 100% fat-free chicken broth

1/2 tsp. ground black pepper

1 1/3 cps. uncooked long-grain white rice

Chop chicken, carrots, and onion. Heat pan over medium heat until hot. Lightly spray or coat with oil. Add carrots, onion, and garlic; cook and stir 2 minutes. Stir in chicken, juice, soup, chicken broth and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 minutes or until rice is tender. Remove from heat; stir parsley into soup just before serving.  Ashley’s favorite! 🙂

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Spinach Salad

Posted on Nov 6, 2012

Spinach Salad

 

Dressing:

1/2 cup red wine vinegar

1/2 teaspoon paprika

1 cup extra virgin olive oil

3-4 cloves garlic, minced

1/4 teaspoon pepper

3/4 cup sugar

1 teaspoon salt

1/4 teaspoon cayenne

Blend above ingredients together.

 

Salad:

4 ounces Feta cheese

8 cups fresh spinach

3-4 slices crumbled bacon

1/4  red onion, chopped

1 cup dried cranberries

1/4 cup toasted almonds

Toss ingredients together in a large bowl. Add dressing.

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Paleo Cowboy Breakfast

Posted on Oct 11, 2012

NOTE: This recipe may be found at the following link …

http://www.health-bent.com/pork/paleo-cowboy-breakfast-skillet

Ingredients

  • 1 lb breakfast sausage
  • 2 medium sweet potatoes, diced
  • 5 eggs
  • 1 avocado, diced
  • handful cilantro
  • hot sauce
  • raw cheese, optional
  • s & p

Method

Preheat your oven to 400ºF.

In an oven safe skillet, we used cast iron, crumble and brown the sausage over medium heat.

Once it’s brown, use a slotted spoon to remove the sausage and let it hang out while we cook the sweet potatoes. Try to reserve as much of the grease as possible.

Toss the sweet potatoes into the sausage grease and let them get crispy and cooked through.

Add the sausage back into the pan.

Make a few wells in the pan–one well for each egg. Crack your eggs into the wells.

Place the skillet in the oven. We’re just baking the skillet long enough for the eggs to set, about 5 minutes.

Now, turn the oven to broil and hit up the top side of the eggs for a few minutes, but don’t let the yolk cook all the way through–unless you don’t like runny yolks. But man, oh man, the runny yolks go down really nicely with the crispy sweet potatoes. Just sayin’.

Remove the pan from the oven and douse the whole thing with avocado, cilantro and hot sauce.

Serve by scooping out an egg, along with its neighboring goodies, with a large spoon.

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