My Bayou Mixed-Seafood Curry, which fuses traditional Cajun ingredients with Indian spices and coconut milk, is a one-pot, Paleo-friendly winner! Cajun and Indian together?? It may sound funny, but, much like Mike and me, it’s a marriage that’s Made. In. Heaven. The “Indian” portion of this recipe was inspired by my all-time-favorite Paleo recipe, My Heart Beets’ Paleo Butter Chicken. The “Cajun” portion features blue crab, wild-caught Louisiana crawfish and Gulf shrimp, along with the Cajun “Holy Trinity.”…
My very favorite part about cooking bok choy is listening to my husband shout “BOK CHOY!” every ten seconds or so for no apparent reason. My second favorite part is how quickly this delicious and super healthy side dish comes together.
My first exposure to bok choy came from watching the original “Iron Chef” episodes back in the day. It was never the “secret ingredient,” but it did show up in a lot of dishes. Bok choy is a cruciferous vegetable that is sometimes referred to as “Chinese Cabbage.” It has a mild, slightly sweet flavor. The stem is similar in both taste and texture to celery, and the leafy portion is similar in taste and texture to spinach. Bok choy packs a powerful nutrient punch! It is an excellent source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Calcium, Iron, Potassium and Manganese and has a glycemic load of 1. Many traditional grocers now carry bok choy in their produce sections. If yours does not, try your local Asian market….
My Paleo Perfect Pan-Fried Pork Chops are tender, juicy and flavorful every single time. What’s my secret? Well, my first, secret is brining! That’s right; brining is not just for turkeys. Brining refers to the process of soaking meat in a cold salt water solution prior to cooking. Brining, through the process of osmosis (See, Mr. Heine, I was paying attention in your science class!), hydrates the muscle tissue before cooking, and the process of denaturation (another fancy science term) allows the tissue to hold on to the brining solution while the meat is cooked, making the final product noticeably moister. The good news about brining is that it is super easy. The bad news is that it takes a while, although it’s mostly just “waiting” time….
Growing up, my Cajun grandmother referred to green onions as shallots. I think this marks the only time my Maw-Maw may have been just plain wrong. Green onions are not shallots. Shallots are shallots! A shallot is a member of the onion family that grows in clusters like garlic. It has its own unique flavor that is similar to a mild onion. Shallots can be substituted for onions in just about any recipe, and deep-fried shallots, much like my Paleo Crispy Shallots, are a very popular condiment in Asian dishes.
How do you use Paleo Crispy Shallots? Treat them as a condiment and sprinkle them on chicken and pork dishes, veggies, salads and soups, or if you’re like me, just eat them by the handful! By the way, if you’re looking at the picture of the Puffier Shallots and thinking that they look a lot like the French’s French Fried Onions that grace the top of your great aunt’s infamous Green Bean Casserole at every Thanksgiving, well, you are in for a treat! While the French’s stuff contains wheat flour, soy flour and dextrose (sugar), my Paleo Crispy Shallots contain only shallots and Paleo-friendly avocado oil. And, when it comes to taste, there is simply no comparison between the processed flavor of French’s and the deep, pure shallot flavor of my Paleo Crispy Shallots….
MY HUSBAND GOT ME A KITCHEN APPLIANCE FOR MY BIRTHDAY!!!
Isn’t he wonderful?!! True, I did drop subtle hints like, “I want a Breville Smart Scoop Ice Cream Maker for my birthday. Here’s the link. The Breville one. B.R.E.V.I.L.L.E.” But, it’s the follow through that matters! We’ve been chugging along for years with a Cusinart Ice Cream Maker that requires you to pre-freeze the bowl for 24 hours and that did produce some good ice cream. But, I’ve always had my eye on this prize:…
Salsa Verde, where have you been all of my life? Beto, my cousin Maureen’s sweet husband, introduced me to Salsa Verde just last year when he made us Green Chicken Enchiladas at their Houston home. Don’t get me wrong, the enchiladas were ah-may-zing, but it was the sweet, yet tangy notes of the Salsa Verde that made me swipe my finger on an empty plate to get every last drop. As they say, there’s no shame in my game (even if there should be)!
Beto was born and raised in Mexico and learned how to make a traditional salsa verde at his mother Anita’s knee. Everyone who knows Beto knows that he and his mother had a very special bond, and his mother’s love shines through whenever he makes her dishes. This recipe is my Paleo adaptation of Beto’s Salsa Verde–with all praise for anything about it that tastes good to Beto and his dear mother and all blame for messing with it to me!…
I have always been a lover of gummy bears, which in my pre-Paleo/Primal days, I would always choose over, say, a Snickers bar. My husband Mike has accused me of being obsessed with “fringe candy.” I’m not sure what fringe candy is, but if it includes Paleo-friendly gummy bears count me in! My Good-For-Your-Tummy Mango Gummies are the result of
a mad science experiment reading and adapting more recipes for Paleo gummies than I care to count. After a lot of tinkering, I think my Good-For-Your-Tummy Mango Gummies recipe strikes the perfect balance of flavor, nutrition and texture….