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!

Pin It

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

Sarah Fragoso's EverdayPaleo"s recipe for Fried Apples to fill them. 

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.

Delicious!

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.

Pin It

Quick Dinner Idea

This one isn't really a recipe, but an idea of how easy eating Paleo can be.  I hear quite often that Paleo is a lot of work because it requires so much food prep.  When it really doesn't have to be complicated or time consuming at all.  Many of my best meals are thrown together on the fly.  Take last night for example, I came home late from the gym and hungry, what to do?  I had some 80% grass fed ground beef that needed cooked, so I cooked it all up, separated some out to eat and put the rest in a container in the fridge for use later.  I threw some of the cooked ground beef in a pan with a partial can of tomatoes with green chilies, some left over El Pato and some leftover Italian seasoned squash (which consisted of: zucchini, summer squash, red peppers, sweet onion, and some seasoning).  And guess what, delicious!  The dinner idea I am about to share with you is another example of this. Early in the day rinse and drain 5 pounds of chicken breasts ( I used boneless skinless), pour two cans of Herdez Salsa Verde, over them, chop up 1 small red onion and toss that in too.  Set your crock-pot to low and cook about 4-5 hours depending on your crock-pot.  Shred the chicken and return to the crock pot, cooking for about another hour on high.  Remove from your crock pot and you have the meat for Chicken Tacos.  Mmmmm...yum! If you keep some ready made fresh guacamole on hand, it's great for nights like this.  A leaf of lettuce, your shredded chicken topped with some salsa or Pico de Gallo, Guacamole and your good to go. Pin It

A summer treat for those warm days...or just for fun!

We made these a few weeks ago when we were having consecutive sunny days here (been cloudy or raining for a while now).  They are quick easy and so delicious.

Chocolate Dipped Frozen Bananas

Bananas

Dark chocolate of choice for dipping

a little coconut oil

toothpicks

Nuts or shredded coconut for rolling them in

This really isn't a recipe but more a suggestion.  Place a small amount of chocolate chips or chocolate bar broken into chunks along with some coconut oil in a small bowl and microwave for about 30-45 seconds depending on your microwave.  I used about 1 1/2 cups of chocolate chips and 1/2 TBSP of coconut oil, you can just eyeball it.  Stir your chocolate mixture and if needed microwave for a bit longer, until it's all melted.  Peel and slice your bananas into chunks, place  toothpick in one end, dip in chocolate and roll in desired condiment.  Place on wax paper, or I use silicone mats, just something that it won't stick to and that you can peel off.  Place in the freezer and freeze for a couple of hours depending on how frozen you want them.  I left some in the freezer for a few days and then just let them warm on the counter for a bit before eating them. 

Pin It

Yummy Paleo Lasagna!

YUMMY PALEO LASAGNA

This Makes a large Roasting Pan of Lasagna see Bottom of Page for Half a Pan Recipe.

Ingredients list: 

5 large zucchini, sliced lengthwise on a mandolin or other similar devise

2 cups chopped fresh spinach

And for the sauce:

4 pounds ground beef
2 medium onions

2 med-large fresh garlic cloves, pressed
  6 cups water
  2 (12 oz.) can tomato paste (organic is best, just check ingredients)

1 can diced tomatoes or Italian diced tomatoes,(next time I think I will drain most of the juice off)
2 tsp honey (optional, it's just enough to cut the acidity of the tomatoes)
3 tsp each basil and sea salt
  2tsp each garlic granules/powder and oregano (I go scant on the dried oregano leaves, it can easily overpower)
1 tsp ground black pepper
 4 bay leaves

Brown the ground beef and onion in a frying pan.  In a large saucepan combine remaining ingredients and stir, add drained ground beef and onion mixture to the sauce ingredients.  Bring to a boil and let simmer for at least an hour, several hours is even better. Near the end of the simmer time add a little more oregano and basil and taste, it's my opinion that with this dish you want to flavors a bit strong.   Simple, Easy, Tasty.

While the sauce is simmering is a good time to slice your zucchini if you haven't already, thin is best.  I don't have a mandolin, so I used my meat slicer to slice my zucchini nice and thin. 


Then place a layer of sauce in the bottom of a large pan (I used my roasting pan, but an 11x13 pan should work too).  Then layer about 3-4 layers of zucchini, topped with a sprinkling of spinach, then another layer of zucchini, sauce, etc. until you have used up all your ingredients.  Cover and bake at 375 degrees for about an hour, depending on your oven.  Then uncover and bake a few more minutes if desired.  My oven tends to run cool and take a lot longer, so it took mine about 1 hour and 15-20 minutes.  Remove from the oven, let cool for about 10 minutes, slice and serve.  If you consume dairy, as part of your "Paleo" diet then  feel free to sprinkle a little cheese on top before you bake it.  We polished off nearly the whole pan everyone loved it so much!

 Zucchini sliced and ready to be used.

 My layer with the spinach.

 A layer of zucchini "noodles"

 Ready to go in the oven and bake.

Ready to eat!!  Yum!!

Half a Recipe (Probably more like a 13x9 inch pan)

Ingredients list: 

3 large zucchini, sliced lengthwise on a mandolin or other similar device

1-2 cups chopped fresh spinach

And for the sauce:

2 pounds ground beef
  1 medium onion

1 med-large fresh garlic clove, pressed
  6 cups water
  1 (12 oz.) can tomato paste (organic is best, just check ingredients)

1/2 (15oz) can diced tomatoes or Italian diced tomatoes,(next time I think I will drain most of the juice off)
  1tsp honey (optional, it's just enough to cut the acidity of the tomatoes)
  1 1/2 tsp each basil and sea salt
  1 tsp each garlic granules/powder and oregano (I go scant on the dried oregano leaves, it can easily overpower)
  1/2 tsp ground black pepper
  2 bay leaves

*This recipe was inspired by Everyday Paleo's Lasagna Recipe from the cookbook by the same name. *

Pin It

Yummy Chicken Salad and Mayo Recipe, Great Lunch Idea

So today I tried a new recipe and my taste testers, all agreed it was yummy!  When it gets thumbs up from all my kids and a friends child who is non-paleo that says something.  That said I figured it was one worth sharing.  This would make a great lunch, either at home or on the go.  I did use cashews because it was what I had, but personally I think pecans would be the best nut choice. If you do use pecans and chop them small you probably want to use only 1/2 cup.  I'm sharing the Mayonnaise recipe I used today, but feel free to use a different one if you already have one you like.  It may change the flavor a bit  but I don't think it will be enough to make a difference.

Happy Eating!

Homemade Mayonnaise

1 egg, (By the way, just  a little tidbit, using Pastured eggs greatly reduces the likely hood of salmonella.) 
1/2 cup olive oil (NOT Extra Virgin or Virgin, just plain and simple olive oil or the flavor will be to strong)
1/2 cup Macadamia nut oil
1 TBSP Bragg's Apple Cider vinegar
1/2 tsp prepared yellow mustard
sea salt to taste
a dash of cayenne 

Mayonnaise all mixed and ready to use.

This first step is optional, and I am not  sure that it really does anything, but for some reason it eases my mind with the whole raw egg thing.  Take a mug 3/4 full of hot boiling water, add the whole egg STILL IN THE SHELL, and let sit for 1 minute.  Then remove and crack immediately adding to the food processor (it will have a somewhat milky look to it but should not be cooked, it should still be runny).Then using a food processor, combine the egg, cider and mustard on low for a few seconds.  Then VERY SLOWLY, this is important, VERY SLOWLY, add the oils.  After you have added the oils slowly and it is combined add your seasoning to taste. 
*This recipe is my version of Sarah Fragoso's, Everyday Paleo Mayo*

CHICKEN SALAD

1 batch of homemade mayonnaise (or about 1 cup)
4 cups of chopped leftover chicken  ( I used Sarah Fragoso's Spiced crock pot chicken)
2 large celery stalks diced

1/2 cup fruit juice sweetened craisins
2/3 cup pecans or cashews (nut of your choice really)
1/3-1/2 cup finely diced apples
salt and pepper to taste

Ingredients in the bowl ready to be mixed.

Combine all the ingredients in a a large bowl and mix well with a fork, serve on lettuce leaves, or with cucumbers, or just eat it plain.  A great way to re-purpose leftovers and it taste great!

All mixed up and ready to be plated.

Chicken salad ready to be eaten.

Pin It

Grilled Meatloaf Burgers

I made these again today but added carrot, yummy!!

Tonight's dinner was delicious!  I had thought it would be nice to come up with a flavored hamburger instead of a plain old hamburger, and even better if I could incorporate some veggies into the patty.  I used some leftover shredded red cabbage and shredded zucchini, Carrots would probably be good too, but I was just short on time.  So here is my recipe for what I am calling Grilled Meatloaf Burgers.  I actually made the leftover meat into a mini meatloaf and poured a sauce over it and baked, it was good but not nearly as yummy as those burgers!!  Maybe that's because when I think of summer I think of grilled food, so I gravitate towards it.  At any rate these were awesome, we topped them with some pre-made guacamole and wrapped them in layers of Romaine lettuce leaves, Mmmm, yummy.  Hope you enjoy them to.  

*Oh and as usual please feel free to halve the recipe I just have a large family to feed.*  

Kale chips and Meatloaf Burgers with the addition of carrots.

Grilled Meatloaf Burgers

3-4 pounds of ground beef

2 cups shredded zucchini

3/4 cup shredded red cabbage

1 TBSP onion powder

1 TBSP garlic granules

1 TBSP Coconut Aminos

1/2 tsp ground black pepper

1/2 tsp. ground white pepper

2 tsp. dried basil

1 tsp. sea salt

2 eggs

Combine all of the above ingredients and mix well with your hands, form into balls and then smash into patties and  grill until done.  Top with your favorite garnishes and enjoy.

To make it into a meat loaf, I just formed a small portion of it into a loaf shape and placed it in a pie pan. Mixed 1/2 cup tomato sauce, 1 tsp honey, pinch of salt and pepper,  a few splashes of Franks hot sauce and about 1/4 tsp garlic powder and onion powder.  Pour over your meatloaf and bake at 325 degrees for about an hour (depending on the size of your loaf and your oven you may need to change the baking time).  Just be sure to bake until it's done.  I think this would be a great winter alternative to the grilled burgers, but for now I would suggest grilling them :-)

Pin It