Thursday, August 4, 2011

Sheilla's 911 Burgers

Around this house we love Spicy, Southwestern, Mexican style dinners, our love for those flavors inspired this new Burger.  Hope you enjoy it as much as we did!

Sheilla's 911 Burgers

2 lbs. 80% grass fed ground beef (mine was about 2 1/4 this time)
4 large Jalapeno Peppers
1 TBSP onion powder
1 TBSP garlic granules
2 TBSP coconut aminos
1 tsp sea salt (or more if you like)
1/2 tsp hot pepper sauce
1/2 tsp. chipotle pepper powder
1/4 tsp ground black pepper

Preheat your grill on high (I used a gas grill).  When it's good and hot place your peppers on the grill over high heat and blacken them on all sides.  Remove from the grill when done, using a fork and sharp knife, cut off the stem.  Then slice in half length wise and remove the middle and about 1/2 seeds from the Jalapeno for a more mild burger, then chop loosely.  Add to a food processor and process for a few seconds to finely chop them.  Set aside.

Then in a large bowl, combine the meat, all the spices and the peppers.  Mix well with your hands being sure everything gets well incorporated into the mixture (you may want to wear gloves due to the peppers).  Divide and roll into 6 good size balls, then flatten and grill your burgers over med-high heat (depending on your grill, mine isn't so hot anymore so I had it on high the whole time).  Serve with your choice of garnish, I tried it with guacamole, but my favorite was plain with lettuce leaves.  I think some fresh tomato slices and maybe some onion might be good, just experiment to find what you prefer.  
Hope you enjoy them as much as we do!

 Jalapeno Peppers on the grill getting blackened.

 Jalepeno Peppers off the grill and ready to be diced.

 Peppers after being chopped in the  food processor.

 Meat, spices and peppers ready to be mixed.

 A patty all shaped and ready to be grilled.

 And on the grill.

 Looking yummy!

 All the burgers done and ready to eat.

 Sheilla's 911 Burger on lettuce leaves ready to eat or garnish.

Sheilla's 911 Burger garnished and ready to eat!  Yum!
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Wednesday, August 3, 2011

Fried Apples and Crepes

This morning, I was up a little earlier than usual, and thought it would be fun to make something different for breakfast.  This one is more time consuming than usual so I don't make it to often, but it is a fun treat.   And Mmmmm, so yummy.  I use  a version of

Paleo Crepes

1/4 cup full fat canned coconut milk
1/4 cup coconut flour
8 egg whites (save the yolks for Paleo Custard Sauce)
2 whole eggs
2 TBSP melted coconut oil
1/4 tsp vanilla (optional)

Beat the egg whites and eggs with a wire whisk or hand mixer until a little frothy.  Then sift your coconut flour and add it in along with the remaining ingredients and beat really well. I have a wire whisk attachment on my hand mixer that works great for this.  
Heat a small skillet over medium heat with a little bit of Coconut oil in the pan so they don't stick if you are using a stainless steel pan, let it start smoking then pull the pan off the heat for a bit.  Reduce the heat to low (3 on my electric range) and pour in a small amount of batter  (about 3-4 TBSP) and swirl it around in the pan to coat the bottom and sides of the pan thinly.  Cook for a few minutes, watching closely, when the edges start to curl, flip it over and cook the other side.  I like to use a silicone spatula to loosen the edges a bit while it's cooking so it doesn't stick.  It usually takes less time on the second side.  Remove from the pan and either set aside or fill with your filling of choice either savory or sweet, fold and eat. Repeat these steps applying more coconut oil as needed to the pan (you don't need to heat it up just add at low temp).  This will make about 10 thin crepes.  

*If you are lacto-Paleo or Primal then try spreading a crepe with a thin layer of full fat plain Greek yogurt, fold and top with some BLUEBERRY SAUCE.
**Or fill with my  PALEO CUSTARD SAUCE and top with some fruit sauce.

Modified Fried Apples Filling For Crepes

4 Organic Fuji apples sliced very thinly (about 7-8 cups)
1/4 cup coconut oil
1/2 cup raisins
1 cup of full fat canned coconut milk
1 TBSP saigon cinnamon

Slice your apples thinly and set aside.  When all your apples are sliced, place the coconut oil in a large skillet and melt.  When your oil is all melted add the apple slices and sauté over med-high heat or high heat until softened.  Then lower heat to medium. Add in the coconut milk, raisins and cinnamon and simmer stirring occasionally until it thickens up nicely and makes a sauce, usually just a couple of minutes. And then they are ready to serve.  

*I usually do the apples first and just keep them on low while I make the crepes.

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