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Author Archives: brittneyeliseb

About brittneyeliseb

I teach 4th grade Math, Science, and Social Studies!
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Fried Plantains


 

 

 

 

 

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My sister, who has been living the past year in Guatamala, introduced me to this yummy side dish!

These fried plantains are super savory and really, really easy!

All I did was slice a plantain into 1/8″ slices. I fried them in a skillet on medium-high in bacon grease until they were golden brown on each side. Sprinkled with salt and pepper, they taste almost like fries! We eat them with ketchup. There are lots of Paleo ketchup recipes. You can kind them by googling “paleo ketchup” and choose your favorite one!

 

 
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Posted by on July 9, 2013 in Uncategorized

 

Goodies!!


I went to Nashville last week to meet up with one of my best friends! While there, I made a trip to Whole Foods and Trader Joe’s. You see, we don’t have either of those around here, so getting to go is a real treat! There are so many more Paleo options there! I ended up with SO many goodies!

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From Whole Foods

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I am especially excited about the Tessemae’s Products! I had seen them featured at some point on a well-known Paleo blog, and I was SO glad to be able to get my hands on them! I can’t wait to try them!

I always loved my unsulfured unsweetened dried fruits from Trader Joe’s, too. This time was my first time purchasing the Roasted Plantain chips. If you’ve missed potato chips (like Brett), these are an awesome alternative! They are delicious!!

…and although they aren’t completely Paleo, I also bought some coconut oil spray (contains soy lecithin) and the coconut cream (contains xanthum gum).

If you have a Trader Joe’s and/or Whole Foods near you, DO NOT take them forgranted! We strongly hope both will end up in Jackson soon!

Well, that’s all for now, folks! Soon, I’ll be posting a couple recipes and a post on tips for Paleo beginners! :)

 
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Posted by on June 18, 2013 in Uncategorized

 

Honey Butter Pork Tenderloin


We LOVE pork tenderloin in this house! My only complaint is that when I cook it in the oven, it ALWAYS takes longer to cook than the recipe says it will. Anyone else experience that problem? I mean….every.single.time. That’s why I usually use the crockpot for cooking it, but a couple weeks ago, I decided to give it another try! I’m glad I did! The recipe I used was delicious! It did cook about 10-15 minutes longer than the recipe suggested, but oh well!

We will definitely be making this again! SO GOOD!

Honey Butter Pork Tenderloin

Honey Butter Pork Tenderloin – food.com

4 tbs butter
2 tbs honey
1 1/2 pounds pork tenderloin, trimmed
1/2 tsp Cajun seasoning
1/2 tsp black pepper
3/4 cup water
Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted.  Sprinkle pork tenderloin with Cajun seasoning and black pepper.  Brown each side for 5 minutes in the honey butter.  Lower heat if honey begins to burn.
Place pot in oven and roast uncovered for 15 – 20 minutes*.  Remove pot from oven and transfer the pork to a plate. Cover with foil.  Add water to the pot and stir over medium heat.  Simmer for about 5 minutes, until sauce is reduced slightly.  Slice pork on the diagonal and drizzle sauce over top to serve.

*NOTE:  May need to cook longer depending on the size and thickness of the pork tenderloin.

 
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Posted by on June 3, 2013 in Uncategorized

 

Paleo Chili


With the fall and winter seasons upon us, it is definitely time for some comfort foods. Pre-paleo I wasn’t a fan of beans, so chili wasn’t one of my favorite foods (well, I loved Melissa Howell’s chili, but that’s it!). Now that Brett and I follow a paleo diet, beans aren’t a problem for us! I found this recipe on Pinterest and became determined to make it!

I did make a few changes and the results were awesome! I’ve cooked it almost weekly since finding it!

Ingredients:
2Tbsp cooking oil (I use bacon grease or olive oil)
2lbs. ground turkey (or beef)
2Tbsp chili powder
2Tbsp cumin
1tsp oregano
1tsp allspice
1tsp salt
1 large white onion diced
4oz. tomato paste
28oz. can crushed tomatoes
14 oz can crushed tomatoes
14 oz can diced tomatoes

Directions:

Place the cooking oil, onion and ground meat into a large saucepan. Brown the meat.

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Leaving all the healthy fat from the meat, add all other ingredients!

Simmer for 1-2 hours (I only wait an hour before devouring mine).

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I always sliced up an avocado and place in chili!

Enjoy!

 
 

Lemon Artichoke Pork/ Chicken/ Turkey Wings


I’m a huge fan of lemon. I really enjoy the taste of capers, and I actually like artichokes. These three items seemed like they would work well together, so I decided to create another recipe! Enter Lemon Artichoke (whatever white meat you choose).

I’ve made the recipe with chicken breasts and turkey wings so far, but I KNOW it would make an awesome pork roast or pork tenderloin recipe as well. Even better, it’s super easy!

Ingredients:

Meat of your choice to serve 4-6 people.

2   14 oz cans of artichoke hearts (I used quartered)

1   3.5 oz jar capers

2 lemons, quartered

 

Process:

Place all ingredients in the crockpot. Cook on low for 5-6 hours.

 
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Posted by on October 9, 2012 in Chicken, CrockPot, Gluten-Free, Paleo, Pork, Recipe, Turkey

 

Crockpot Taco Soup


I LOVE tacos! I LOVE easy crockpot recipes! This recipe is a delicious combination of both!

Ingredients:

3 qts chicken broth

14 oz can fire-roasted diced tomatoes

14 oz can diced tomatoes

12 oz fire-roasted green chile peppers

1 lb turkey meat

1 onion

1 cup salsa

1/4 tsp. each of garlic powder, onion powder, crushed red pepper flakes, and dried oregano

1/2 tsp. paprika

1 tsp. ground cumin

Process:

Cook turkey meat.

Put turkey meat and all other ingredients into the crockpot.

Cook on low for 6-8 hours.

Serve with sliced avocado and paleo crackers for a delicious meal!

 

Crockpot Stuffed Peppers


As previously mentioned, I’ve been doing a lot of crockpot meals lately. They are just SO much easier to prep the night before and cook the next day while I’m working. Here’s another great crockpot recipe for you!

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Ingredients:

1.5 lbs ground turkey (beef or chicken would be fine, too)

4 green bell peppers

1 onion

2 cups baby carrots

1/2 head cauliflower

6 oz can tomato paste

2 tsp oregano

Process:

Cut the tops off the peppers and scrape the seeds out.

Place the onion, cauliflower, and carrots in the food processor and chop finely.

Move the onion mixture to a bowl and mix with ground turkey.

Add oregano and tomato paste.

Scoop the mixture into the peppers.

Place them in the crockpot and add the extra ground meat mixture beside the stuffed peppers.

Add 1/2 cup water and cook on low for 8-10 hrs.

 

 
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Posted by on September 25, 2012 in CrockPot, Gluten-Free, Ground Beef, Paleo, Pork, Recipe, Turkey

 

In the Crockpot: Pepperoncini Pepper & Mushroom Pork Loin


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O.M.G.!!!! Don’t let the picture fool you; this meal is DELISH!!!! Brett and I have cooked it three times in the past two-three weeks. It is the new FAVE!

A couple months back, one of my girlfriends told me about this really delicious pork she makes. She told me she made it with pepper juice and mushrooms. I remember thinking that I’d try it out, but that I wasn’t sure I’d love it. I ended up making it one day, and now I can’t stop making it! It is SO GOOD! Did I mention that it’s good?!?!?

Thank you, Brooke, for sharing! I am greatly indebted to you and hope to provide you a recipe one day that you love as much as we love this one!

For the recipe:

1 pork loin or pork tenderloin (any size that will fit in your crock)

1 large jar pepperoncini peppers (I use a 28 oz)

1 jar of sliced mushrooms OR sliced fresh mushrooms (I use 6 oz jar)

Process:

Put the pork in the crock. Pour the juice (or entire contents) of the pepperoncini pepper jar into the crock. Pour the jar of mushrooms into the crock. I always cook mine for 8-10 hours (just because that’s what time I get to it), but it’s done after 6 hours. Small tenderloins will require less time (check after 4 hours).

 

For added variety, you can add a can of diced tomatoes! It is also very good! :)

 
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Posted by on September 17, 2012 in CrockPot, Gluten-Free, Paleo, Pork, Recipe

 

Loving the Crockpot: Bacon Apple Stuffed Porkchops


I got the recipe card you see below from http://paleopot.com/2011/04/stuffed-pork-chops-with-bacon-apples-and-garlic/.

Add 1-2 cups of chicken stock to the crock for added moisture.

I served it with boiled brussels (boiled in chicken broth) and steamed veggies (carrots, broccoli, cauliflower) seasoned with seasoned salt and a bit of lime juice. YUMMY!!!

ENJOY!!!

 
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Posted by on September 14, 2012 in CrockPot, Gluten-Free, Paleo, Pork, Recipe

 

Paleo Crockpot


So…. I guess you can tell life has been quite busy by my lack of posts. Sorry about that. I have some delicious recipes to share with you, though! Even better….they are SUPER easy!

This week, I have used my crockpot nearly every day.

Monday I used it to boil chicken to make chicken salad with. It was so tender that it shred on it own. I simply put in several trimmed chicken breasts and chicken broth and left it on low while I was at work.

Tuesday I used it to make Beef Bourguignon…which you’ll see a recipe for below. It doesn’t look pretty, though, so I don’t have any pictures. IT IS DELICIOUS, though!!!

Today I used it to make apple and pecan stuffed porkchops. Very yummy!

Tomorrow I’ll use it for pineapple porkchops. Can’t wait to try those!!!

It has been a very easy week for delicious dinners!

First of all…. I have always loved using my crockpot, but I have equally hated cleaning it. It usually sits in the sink “soaking” forEVER before I get around to finding room for it in the dishwasher or washing it by hand. ENTER slow-cooker liners. OMG! They are my new favorite kitchen staple…. yes, I used the word staple. Granny B would be so proud!

I know you are waiting for the recipe, so I’ll get to it. I found the recipe on Pinterest, but you can find its actual location by clicking here. I did slightly change up that recipe, so here’s mine below.

The Tools:

- 6 qt. crockpot
-slow-cooker liner    :)
– 2.5 lbs beef stew meat (a little more or a little less would work, too. I actually bought an english roast and cut it into pieces and it was WONDERFUL)
– 6 slices bacon
– 4-5 garlic cloves, minced
– 1 bag baby carrots (or sliced carrots)
– 1 T herbs de provence
– 1 t sea salt
– 1 t black pepper
– 3 oz tomato paste
– sprinkle thyme (for a bit extra seasoning kick!)
– 2 cups red wine


The Process:

Put three of the strips of bacon down on the bottom of the crock (no need to cook them).  Add the garlic and then dump the meat on top.  Toss all of your herbs and spices in the crock with the tomato paste and shake it all up to make sure it’s coated evenly.  Lay the last three pieces of bacon over it all, throw in your carrots and pour the wine over the top.

I actually put my crockpot in the fridge overnight with the bacon, garlic, meat, spices and 1 cup of wine in it. The next morning (very quickly before heading out to work), I added the 2nd cup of wine and the carrots.
Cook on LOW for 8-10 hours.

Tip: If you so desire, you can ladle some of the juices out and reduce them on the stove with some arrowroot powder; this makes a fantastic gravy!

Tip: If you have extra time, sear the stew meat on the stove before placing in the crockpot for extra flavor.

We had zucchini (sauteed in bacon fat and seasoned salt) as another side.

ENJOY!!!

picture does not belong to me. It is borrowed from http://ourlifeinfood.com/2009/12/23/beef-bourguignon/.
 
5 Comments

Posted by on September 12, 2012 in Beef, CrockPot, Gluten-Free, Paleo, Recipe

 
 
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