Bacon Fried Rice

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So… this is a recreation of the famous “fried rice” that everyone orders at Asian restaurants, but this time you actually know what’s in it.  As you can probably guess, I’m way too happy with this recipe.  And it is SO. EASY.  I know I say that about a lot of things, but seriously.  This is a well-rounded meal that pulls together excellently and will leave your friends thinking you’re a culinary genius when you really just threw some things in a pan and mixed them up.  Isn’t that the best kind of dish?

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Bacon Fried Rice

Prep time: 5 minutes    Cook time: Varies depending on rice choice   Total time: Around 30 minutes

Yield: 1 serving

Ingredients

Rice*:

1/2 cup dry white rice

1/4 cup + 2tbsp beef broth

2tbsp coconut aminos

*If you are strictly against grains, omit the above ingredients and instead prepare a batch of my Cauliflower Rice with beef broth.  If you are wondering why I have incorporated white rice into my Paleo lifestyle, click here.

2 slices of bacon, cut in half

2 eggs 1 green onion, chopped

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp Chinese 5-spice powder

1/4 tsp cayenne pepper

1 tbsp sesame seeds, for garnish

Directions

  1. Mix together beef broth and coconut aminos and bring to a boil on high heat in a small pot on the stove.
  2. Add dry rice to the boiling broth, reduce heat to medium-low and place lid on top of the pot.  Allow rice to simmer on low until it absorbs all the liquid, then turn off the stove and keep the lid on the pot and allow steam to fully finish cooking the rice.
  3. As rice is steaming, slice the green onion and bacon.  Set the onion aside and cook the bacon to the wellness of your liking.  Remove from the pan and set aside.  Leave the pan on the stove with the burner on, keeping the bacon grease warm.**
  4. When rice is done steaming, remove the lid from the pan and sprinkle the chopped green onion, garlic powder, black pepper, Chinese 5-spice powder, and cayenne pepper on top and mix together thoroughly to fluff the rice and incorporate the flavors.
  5. Carefully pour the rice into the heating bacon grease, watching for any splatters.  Spread the rice out and mix into the grease, allowing all of it to “fry” a bit.  This should only last about 30 seconds.
  6. Crack the two eggs onto the frying rice, and quickly begin mixing them in with the rice, using a spatula.  You’re essentially scrambling the eggs into the rice.
  7. Once eggs are fully cooked, turn off the stove and pour rice into a bowl.  Garnish with sesame seeds and serve with bacon slices on top.  Eat and you will go to food heaven.

**NOTE: This is the bare base of the recipe.  At this stage in the process, I also recommend throwing in additional veggies, such as diced bell peppers, sweet onions, mushrooms, sugar snap peas, etc. to this dish and sautéing them for a few minutes, then adding the rice to them to finish it off.

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Primal Chicken Salad

Wow, I have been so MIA lately!  This is a recipe I wrote a few weeks back, and used it as meal prep for a few days that I knew would be hard to get any kitchen time out of.  But I am just now posting it because that’s how busy things have been!

I am now almost done moving into my new house, and cannot wait to get cracking on more recipe ideas I have for y’all.  Thanks for the patience with me this past month!

As for this recipe, it is SO easy and very tasty.  It lasts well for about a week and it a great grab-and-go option for those busy days. Enjoy!

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Primal Chicken Salad

Prep time:  30 minutes

Yield:  4 servings

Ingredients

1 1/2 lbs boneless, skinless chicken breasts

3 stalks celery, diced

1/4 purple onion, diced

1/3 cup Primal Kitchen Foods Mayo

1 tbsp tarragon

1 tbsp lemon juice

1 tsp Dijon mustard

1/2 tsp cayenne pepper (if you like a little kick!)

Pinch of sea salt

Black pepper, to taste

Directions

  1.  Place chicken breasts in a pot and cover with water.  Bring water to a boil and leave at this heat until the chicken is cooked all the way through (no pink spots and the juice is clear).
  2. Remove chicken from the water and rinse in the sink to cool.  Using a fork, tear the meat into bite-sized shreds.
  3. In a large bowl, mix together the mayo, lemon juice, mustard, salt, pepper, and tarragon.
  4. Add prepared veggies and shredded chicken into the mayonnaise mixture, stirring well until all ingredients have the sauce on them.  Store in fridge until ready to eat, and serve cold.

The Perfect Hard-Boiled Egg

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Is this a myth?  Is this real life?  I must be joking.

I can’t tell you how many hard-boiled eggs I’ve made in the past year, let alone in my entire life.  They’re an awesome source of natural protein that can easily be transported, which is key in my full-time-college-student, working, paleo sorority-girl life.  I’m a bit of a perfectionist, if you haven’t already guessed.

Anyway, I can’t remember where I first heard this trick when it came to making perfect hard-boiled eggs, otherwise I’d credit the source.  But it always seemed so hit-or-miss with me: either the shells came off no problem and I had a beautiful lunch ready for the nest day, or they came off in shambles and my eggs looked like I’d hacked them out of the shell.  There was rarely an in-between.

The Perfect Hard-Boiled Egg 

For a video tutorial, click here.

Prep time: 2 minutes   Cook time: ~20 minutes   Total time: 25 minutes

Yield: Varies

Ingredients

Eggs (as many as you want)

A pot large enough to hold the eggs

Enough water to cover the eggs in the pot

1-2 tsp baking soda (more for more water/eggs, less for fewer)

 

Directions

1.  Place eggs in the pot and fill with just enough water to cover the eggs.

2.  Sprinkle baking soda throughout the water.  I use around 1 tsp for 3 eggs, and just add a bit more with each additional egg.

3.  Cover the pot with its top and bring the water to a boil.  As soon as a boil is attained, shut off the heat and leave the pot covered on the stove and let sit for 15 minutes.  The steam is what does the majority of the cooking, so having a top that seals it in is crucial to hard-boiling eggs.

4.  After the 15 minutes are up, gently remove the top and pour the water down the sink, keeping face away from the steam.  Fill the pot with cold water and dump it out 3 more times.  This cools the eggs and pot before handling and helps shrink the meat inside of the shell and detach it a bit more.

5.  Crack the eggs on the side of the pot, just enough to get a crack started and peel.  Store in a sealed container until you’re ready to eat them.  Don’t let them sit for over a week or they’ll get bad… and smelly!

Some more pointers:

– If you can, use the oldest eggs in your fridge.  The shells are looser and come off easier in general, without adding anything to the water.

– Use the lid of your pot to hold the eggs inside while pouring out the water.

– BE GENTLE when placing the eggs in the pot… any cracks in the shell while cooking will result in a cool-looking, but not-too-tasty snake of egg that shoots from the shell if there’s a hole.  I mean if you want to see that, go for it.  But you might want to do that just as an experiment 😉

Bacon Fried Bass

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This recipe can be used on any white fish, but I happened to get a big batch of freshwater white bass that my dad caught last week and I had to play around with how to cook it!  Serve this up with some grilled veggies, Coconut Fried Kale and Baked Hash Browns and you have a good home-cooking meal that no one will suspect is following a “weird fad diet!”

Bacon Fried Bass

Prep time: 2 minutes   Cook time: 5 minutes   Total time: 7 minutes

Yield: Varies depending on fish size

 

Ingredients

Bass filets, small enough to fit on stove pan

Bacon grease to melt on the stove

Spices: 1 part cayenne pepper to 2 parts chili powder and paprika

Pinch of sea salt

 

Directions

1.  Melt a good amount (2-3 tbsp) of bacon grease in a pan on the stove.  Allow it to sit for 2 minutes so it reaches a high temperature.

2.  Place filet(s) in the bacon grease, as many as you can fit and still flip in the pan.  Be careful as the grease will splash.

3.  Sprinkle spices on top of each filet.  When sides of the fish turn white, flip to cook on the other side.

4.  Flip every 30 seconds or so until it begins to flake, indicating that it is cooked through.  Remove from the heat.  If you have more filets to cook, add more bacon grease as needed and repeat steps 2 & 3.  Divide and serve once completed.

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Dirty Rice

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No, of course I didn’t use actual rice.  You should know me better by now!

Dirty Rice

Prep time: 5 minutes   Cook time: 15 minutes   Total time: 20 minutes

Yield: 2 servings

 

Ingredients

1 head cauliflower (I used golden to change it up), cut into florets

1 head broccoli, cut into small florets

4 green onions, chopped

2 links sausage of choice, sliced

1/4-1/3 cup bone broth

3 tbsp clarified butter

1 tsp crushed red pepper

Each of the following spices, to taste: paprika, cayenne pepper, creole seasoning, onion powder, garlic powder, black pepper, sea salt.

 

Directions

1.  Prep veggies as indicated on ingredients list.

2.  Place cauliflower florets into a food processor and pulse until a rice-like consistency has been made.

3.  Melt 2 tbsp of the butter in a large, deep pan on the stove. Add cauliflower “rice,” spices, and bone broth to the melted butter and mix well.  When adding bone broth, pour slowly and make sure not to over-saturate the rice.  You want a little liquid, but not so much that it won’t mostly steam off by the time the rice is done.  For more information and a basic cauliflower rice recipe, click here.

4.  Place a top over the rice once it has bee mixed with the bone broth and allow it to steam for 3-4 minutes, until soft.  Remove the top and cook the remainder of the time with it off.

5.  Add in broccoli florets and allow to cook for about 2 more minutes, until soft.

6.  Stir in green onions and sausage slices.  Swirl in last tablespoon of butter as well.  Cook for another 2-3 minutes, allowing the spices of all the ingredients to mingle.  Remove from the heat and serve once the rice no longer has much liquid from the broth left in it.

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Burger 6 Ways

If you follow my Instagram, you know that I’m in the middle of my second Whole30.  You also know that I love burgers, so those were my food prep of choice this week, since I’m almost never home at meal times to make fresh food every day.  To avoid boredom and because I wanted to keep my creative juices flowing, I decided that each burger I ate this week would be different than the last… and NO lettuce or portobello buns allowed!  So here’s what I came up with.  If it bothers you that there isn’t a burger for every day of the week on here, a seventh very unique burger recipe is my Zinger Apple Burgers.  I’ll list the ingredients unique to each burger below.  Those will be in addition to the “all burgers” category I list first.  Knock yourself out!

For all burgers, I used:

2 lb ground venison (or grass-fed beef), formed into 6 patties

 

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Piña Colada Burgers

Ingredients

1/2 cup shredded coconut

1 pineapple

Fresh spinach

Coconut oil

Cayenne pepper

 

Directions

1.  Knead shredded coconut into burger meat.  Make sure it is well-distributed.  Form into 6 even-sized patties.

2.  Heat coconut oil in a pan on the stove.  Cook burgers to wellness of your liking.

3.  Remove the meat from the pan.  Slice the pineapple so that it is in rounds the size of buns, about 1/2-1 inch thick. You will need 2 pieces per burger.

4.  Add the pineapple buns to the pan and sauté for about a minute on each side in the leftover burger grease and coconut oil.

5.  Remove buns from the pan, put the burgers and spinach in between the pineapple slices.  Sprinkle with cayenne pepper and serve.

 

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Little Italy Burger

Ingredients

2-3 large tomatoes

1 serving Coconut Fried Kale

Olive oil

Sweet onion slices, to taste

Dairy-Free Basil Pesto, to taste

Thyme and garlic salt, to taste

Directions

1.  Season meat with thyme and garlic salt.  Knead together well and form into patties.

2.  Heat olive oil in a pan on the stove and cook burgers to wellness of your liking.

3.  Meanwhile, slice large tomatoes about 1/2 inch thick.  You will need sliced per burger.  Broil for 5-8 minutes, until they are slightly browned.

4.  Put the finished meat in-between the tomato “buns,” and prepare Coconut Fried Kale.  Add the kale, onions, and pesto between the tomatoes and serve.  NOTE: These may fall apart, but they’re just as delicious with a fork and knife.  Think, “a better version of Caprese Salad.”

 

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The All-American

Ingredients

Large potato of choice (Like red or Yukon gold)

Clarified butter

Olive oil

Fajita Seasoning

“Classic” toppings such as tomato, onion, lettuce, etc.  I also used Dijon mustard.

Sea salt & black pepper, to taste

 

Directions

1.  Season meat with fajita spices.  Sounds weird, but it’s the secret ingredient at my family’s barbecues.  Form into patties.

2.  Cook burgers in butter on the stove until done to your liking.

3.  Meanwhile, heat oven to 400ºF and slice potato so that there are pieces big enough to be the buns.  Season with olive oil, salt and pepper and bake 15-20 min, until slightly crispy.

4.  Build the burger just like you would with a traditional bun!  Except this time, the bun is basically a french fry!  Serve once they are stacked up. Pictured with a side of Coconut Fried Kale.

 

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The Saturday Morning Burger

Ingredients

2 eggs per bun (3 burgers = 6 eggs, etc)

2 onion rings per egg

Sliced tomato

Bacon, to taste

Clarified butter

Bacon grease, saved from cooking bacon

Black pepper, to taste

 

Directions

1.  Cook bacon until crispy.  Remove from the skillet and break into small pieces.  Knead it into the hamburger meat, form into patties, then cook the burgers in the bacon grease.

2.  Melt the butter in the skillet once patties are cooked.  Place the onion rings on the skillet and break eggs into them.  The onion rings will hold the majority of the egg inside of them, creating the nice round shape of the eggs in the picture.

3.  Sprinkle black pepper onto eggs as they cook, if desired.  Flip the eggs, still in the onions, to cook through.  If you’d like the yolk to be soft when eating the burger, don’t cook the egg as long on the second side.  This is a messier eating option, but so delicious.

4.  Once eggs are done as you wish, remove from the skillet.  Stack the burger patties and tomato slices between two egg/onion “buns,” and dig in!

 

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The Chinese Takeout 

Ingredients

1 jicama, sliced

1/2 cup sweet onions, diced

1/4 cup green onions, sliced

1 clementine orange

1 tsp fresh ginger, minced

2 tbsp coconut aminos

2 tbsp coconut oil

Garlic powder, to taste

Sesame seeds, to taste

Fresh cabbage, to taste

Toasted sesame seed oil

 

Directions

1.  Mix sesame seeds into the hamburger meat, form into patties, and cook in toasted sesame seed oil on the stove until done as you wish.

2.  Melt coconut oil in the same pan once meat is done, and cook both types of onions, garlic powder, and coconut aminos until the sweet onions become soft.

3.  Add in clementine pieces and smash with a fork to get the juice mixed in.

4.  Once all flavors have married, remove from the heat and add on place the “sauce” on top of one jicama slice.  Place the burger patty of top of that, cabbage next, and finally top it off with another slice of jicama.  Enjoy!

 

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Tex Mex Twist Burger

Ingredients

2-3 red bell peppers, quartered

1 serving of Guac of Shame

Cilantro, to taste

Clarified butter

 

Directions

1.  Mix in cilantro pieces with hamburger meat.  Form into patties and cook in melted butter on the stove until done to your liking.

2.  Meanwhile, broil the quartered pieces of bell pepper, inside facing up, on a greased cooking sheet for 5-8 minutes, until ends begin to brown.

3.  Prepare the guacamole.

4.  Remove bell peppers from the oven once done, and use two quarters per burger.  Place one on bottom, set a burger patty on top, and dump as much guacamole as you like on the meat before topping the burger with a second red bell pepper “bun.”  Enjoy!

Shepherd’s Pie

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It has been COLD here this week.  I know when Texans say that, Bostonians and other northerners laugh at us, but I’d like to see you walk 4+ miles a day in the low-30’s temperature that is juuuuuust warm enough not to freeze the rain without complaining.  Then we can talk.

Anyway, my mom sent me a picture of the dinner she made last week, and I just HAD to make a paleo (and Whole 30)-compliant version.  Nothing like a good plate of meat and potatoes!

Shepherd’s Pie

Prep time: 40 minutes   Cook time: 8 minutes   Total time: 48 minutes

Yield: 6-8 servings

 

Ingredients

2 lbs ground venison (or ground grass-fed beef)

1/2 chopped green bell pepper

1/2 cup chopped sweet onion

1 cup chopped carrots

1 cup chopped asparagus

1 cup chopped celery

1/2 cup sliced mushrooms

1 cup sugar-free tomato sauce

1/2 cup bacon grease (can sub butter, but the bacon makes it taste SO GOOD)

1 tbsp arrowroot flour

1 tsp chili powder

Sea salt and pepper, to taste

1 batch of Classic Mashed Potatoes

 

Directions

1.  Prepare the Classic Mashed Potatoes as directed.

2.  Once the potatoes are peeled and ready to be mashed, begin heating the meat in the bacon grease on the stove.  Cook along with onion and green pepper, until brown.

3.  Add carrots, celery, and asparagus to meat and continue cooking to soften them up.

4.  Once carrots are softened, add tomato sauce, mushrooms, chili powder, salt and pepper and mix thoroughly.  Allow to simmer for a few more minutes to soften the mushrooms and marry the flavors.

5.  Pour meat mixture into a large casserole dish (I used a lasagna dish) and spread evenly along the bottom.  Spread the completed mashed potatoes on top, and then broil for 5-8 minutes, or until the potatoes begin to brown on the top.

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6. Remove once the potatoes are done to you liking and enjoy!

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