Category Archives: Dinner

Spicy Chimichurri Sauce

I played with a recipe like this when I was taking culinary classes awhile ago. I love cilantro on everything and making a good sauce with it is a great solution. I used it on chicken but your can try steak or even fish. This is a great budget friendly party favorite.

Ingredients:

4 Cups cilantro

2 Clover Garlic

1 Tbs Olive Oil

2 Tbs Cider Vinegar

2 Tbs Red Wine (or 1 Tbs Honey)

1 Lime Juiced

1 tsp Salt

1 tsp Pepper

3/4 Jalapeño Seeded and Diced

Place all your ingredients in a food processor or bender and pure well. Store in fridge in an air tight container.

For an easy meal I marinaded 3 pounds of boneless, skinless chicken thighs in half the sauce. The broiled them on each side and served with extra sauce.

 

 

 

 

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Persimmon

Winter time persimmons come out and play. They can be found all over the market. The best way to describe them is a cross between sweet potatoes and tomatoes. 

Ingredient:

4 Persimmons

2 Tbs Brown Sugar

1 tsp Salt

1 Tbs Balsamic

 

Slice each persimmon into 8 wedges. Place in a bowl and toss with sugar, salt, balsamic and sugar. Place on a well sprayed baking sheet and roast at 500 degrees for about 15 minutes until they start to brown and caramelize on the outside. Broiling works also just watch carefully.

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Bacon Brussel Sprouts

I did not start liking brussel sprouts until I was older but now I can’t get enough. I love cooking them up different ways to get brussel sprout haters to fall in love with them. This time I had some bacon around and I figured everything is better with bacon. 

Ingredients

4 Cups Brussel Sprouts (cleaned and raw)

3 Pieces of Bacon

1 Tbs Cider Vinegar

1/4 Cup Water or Wine

Pinch Salt and Pepper

Start by cutting up bacon into small pieces and toss onto a hot pan. Slowly brown the bacon to render fat. While bacon cooks slice brussels in half. Once ready toss brussels into pot with salt and pepper. Mix and cook covered over medium heat mixing every few minutes. After a few minutes add water or wine and continue to cook until Brussels are fork tender. Then remove cover add vinegar and cook till liquid is gone. Serve hot as a side to any protein.

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Caveman Nuggets

Finally a chicken nugget recipe that is guilt free and junk free. Completely gluten free, egg free and paleo.  Using nuts to coat the meat adds even more protein. This recipe is will be a hit for the whole family! 

 2 Chicken Breast 

1/4 Cup Crushed Pecans

1/4 Cup Crushed Almonds

1 tsp Salt

1 tsp Garlic Powder

1 tsp Paprika 

1/2 tsp Pepper 

Start by cutting chicken into large chunks. I did this by making three strips and cutting each into three or four. Set chicken to the side. In a large bowl mix all the remain g ingredients. Working in batches place chicken in bowl and toss each chunk well to coat. Place coated chicken on a well sprayed or oiled baking sheet. Bake at 400 degrees for  10-15 minutes until golden. You may want to flip the chunks half way. Enjoy!

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Split Pea Soup

After the holidays my freezer tends to fill up with random leftovers. I found a ham hock and was inspired. This is a super easy soup in the slow cooker.

Ingredients-

6 Cups Water – Will need more later

1lb Bag Dry Split Peas

2 Bullion Cubes (gluten free, all natural)

3 Carrots Diced

1 Ham Hock or Smoke Turkey Neck

1 Pound Diced Ham

1 tsp Garlic Powder

Salt

Pepper

Start by rinsing peas and pour in the slow cooker. Add carrots, garlic powder, salt and water. Mix well and then add ham hock. Place lid on top and cook on low for 10 hours. Remove hock and mix well, pea should easily combine.  Take meat off hock and toss in soup.  Add more water if needed to get consistence you want. Finally add the remaining meat and heat on high for 30 more minutes. Enjoy!!!!

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Herb Pork Chops

Living in the italian market allows me to say that I have “a guy” for an ingredient I need! When it comes to butchers I have a guy for anything I’m craving. Last week I walked into the butcher and said give me something good. He recommended some amazing pork chops. Seems simple but these were something special. He recommended a great recipe and they came out incredible. I felt the need to share. 

Ingredients:

4 Thick Pork Bone In Pork Chops

1 tsp Salt

1 Tbs Sage

1/2 Tbs Thyme (crushed or chopped)

1 Tbs Oregano

1 Tbs Parsley

1 tsp Garlic

 

Start by salting each side of the chop. Place them on a plate and allow they to sit for a 15 minutes. In a ball mix all the remaining herbs and spices. When ready coat reach side of the pork chop with seasoning mix. Place on a foiled baking sheet and place in broiler on high. Chops will splatter so keep distance from flame. Cook on high for about 6-8 min each side. You want the coating to be golden and the inside to hit 150 degrees. I actually served this with escarole that I sautéed with drippings I from the chop.  Enjoy!

 

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Shepherds Pie

Last week I was in Boston walking around in the snow and cold. On every other block was a really fun looking Irish Pub. All day I was craving a hot traditional Irish stew of some kind. We finally found a menu that has a sampler with shepherds pie, cottage cheese pie and beef stew.  Once I was ready to order the waitress explained they all had wheat in them. So instead I went with a bun less burger. I really wanted a good shepherds pie so I needed to make it my self and figured I would make a paleo version while I was at it.

Ingredients –

1-Pound Ground Beef

1 Can Peas

2 Carrots  (Diced)

1 Onion (Diced)

4 Tbs Ketup (paleo version on my blog)

1 Tbs Worcestershire Sauce (optional)

1 Cup Diced Mushrooms

Salt

Pepper

Topping:

4 Cups – Mashed Squash or Cauliflower  (fully cooker and cooled)

 

Start by browning onions and carrots over medium heat with salt and pepper. Once onion is translucent toss in meat. Brown meat slowly while mixing in with carrots and onion. While meat is cooking add ketup and Worcestershire sauce if using. Mix well and then add mushrooms. Cook for a few minutes and finally toss in peas mixing in gently. Using small baking dishes, fill half way with meat mixture. Top with a thick layer of topping. Place in the oven at 350 degrees for 10 minutes. Finally broil on high for 3 minutes to help brown the top. Enjoy!

 

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Guilt Free Cheese Sauce

During the summer I lead a kitchen for Camp Celiac. Feeding 200 kids gluten free and kid friendly food on a budget can be a challenge. Well one day I has making a good cheese sauce for some pasta and the kids could not get more excited. Even the non gf councilors were taking sauce to go. At home I want to make a skinny version and cut the fat and calories. With super bowl time around the corner this will sure be a hit.

Ingredients:

2 Tbs Light Butter

1 1/2 Tbs GF All Purpose Flour

2/3 Cup Low Fat Cheddar Cheese

1/2 tsp Salt

1/2 tsp Sugar

1/2 Pepper

1 Cup Skim Milk

1 Hot Pepper Diced (optional)

1/2 Salsa (optional)

Make this right following the process is important. Start by melting the butter in a sauce pot. Once melted add the flour and stir with a whisk until combined. After this cooks for a few seconds it’s time to add the milk.  Over medium heat whisk the milk and flour until smooth and milk begins to bubble. Now add salt, sugar and pepper. Mix together can the. Add the cheese slowly continue to whisk as you go. After a few minutes cheese will melt and start to mix in well with milk. Low heat and cook until well combined and sauce begins to get think. This will not take long but continue to whisk to prevent cheese from burning on the bottom.  Serve hot with chip or veggies. Enjoy!

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Apple Cider Salad

I think living gluten free automatically makes you a salad expert. It is common that salads are sometimes the only option eating out at places on the run. I have a pizza place not far from me that make one of the best salads in town so I absolutely had to replicated it.

 

Ingredients:

 

1 lb Spring Mix

1 Apple sliced into thin slices

Candy walnuts (make sure gf)

4 oz Blue cheese or Gorgonzola

1/3 Cup Dry Cranberries

2 Celery Stalks thinly sliced

 

Dressing:

1/4 Greek Yogurt

3 Tbs Apple Cider

1 tsp Balsamic

Salt and Pepper to taste

 

In a small bowl whisk at the dressing ingredient together and set aside.

In a large salad bowl toss greens, cranberries, apple and celery together. When your ready to serve add a few tabel spoons of dressing at a time and continue to combine. Top with nut and cheese.

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Roasted Branzino

Branzino is the one of the most wonderful fishes available. You can often find it as a special in many restaurants. Normally comes whole from the grill. Randomly on a Monday night I was craving a good meal so I ran to market and got two beautiful Branzino’s and came up with a quick recipe for a very special weeknight meal.

 

Ingredients:

2 Whole Branzino Fish that have been de-scaled, insides removed and rinsed well.

1 Lemon

1 Onion

1 Bunch Parsley

2 Tbs Olive Oil

Salt

Pepper

 

Start by using a knife and making sure the fish is sliced well inside. You may need to cut a little deeper in the tail and head. Then sliced onion and lemon into rounds. On a large foiled and oiled baking sheet lay down all the onion pieces and hand full of parsley. Take each fish and oil the outside well. Then sprinkle with salt and pepper all over. Place the fish on top of the parsley and onions.  Inside each fish gently lay 2 lemon round and a few springs of parsley. Bake at 425 degrees of 30 minutes. Then place under broiler for a few minutes to make the skin nice and crispy. Serve the fish whole with a side of steamed veggies.

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