Our bell pepper and zucchini crop runneth over. We have tons of peppers, or maybe more appropriately, we have pecks and pecks and pecks of peppers flooding from our garden! We also have more zucchini than I know what to do with and don’t forget our chickens which means we have a daily supply of fresh EGGS! So, what better thing to do than marry it all together? I took onions, pancetta, our zucchini, and some portobello mushrooms; stuffed some roasted bells with this mixture, added an egg, and baked them in the oven. The result? Beautiful little eggs in a bell pepper nest. Delicious and delightful not to mention fun! This is more of a concept than an actual “recipe” so get creative and most importantly; enjoy!
Ok, I’ll confess. I’m not entirely sure if all three of these things are supposed to go together, but the combination tastes like heaven so BAM there you have it. Tostones con carnitas y pico de gallo was born when my brother Mark’s Venezuelan friend, Eva, came to town for a visit. I cooked her dinner and for dessert we had fried ripe plantains. She told us how her mom used to make tostones (which are made with green plantains) and they would top them with meat and sauce or various other options. The way she described the tostones sounded to me like what I know as tostadas. I wanted to make them IMMEDIATELY but we only had ripe plantains, and we had eaten them all, not to mention we were stuffed from dinner.
Since the fateful night that we discussed tostones, I have traveled to Thailand, launched my new Italian Cuisine book, amongst other various activities like taking care of three kids, three dogs and nine chickens. So, last week I finally made them and they were awesome, fun, and delicious. We also made a spicy aioli to top them off with which you don’t have to include but I highly encourage you to take that extra step.
Below are the directions that will take you to a tasty paradise; now go have fun in the kitchen!
Note from Sarah: Thank you Rachel – this is a quick and easy idea to get you all prepped for the week and a fun idea for a 4th of July BBQ. Picture coming soon!
I realize that I cook with basil quite frequently. I’m guessing it is because I have a huge bushel outside of my kitchen window, It just seems to call my name! I really hope most of you are basil lovers as well because this marinade/sauce is beyond amazing! This recipe is so versatile! In the last week I have used it as a salad dressing and as a sauce and marinade for pork loin and chicken breasts, all resulting in excellent meals; and by my definition of excellent I mean husband complimented it and kids gobbled it up without complaint. yay! Next up…fish and beef!
Basil Lime Marinade and Sauce
Zest and juice of 4 limes
2 cloves crushed garlic
1 Tbsp Dijon mustard
1/3 cup walnut oil (can sub for Extra Virgin Olive Oil but I like the mildness of walnut oil in this recipe)
1/4 cup coconut aminos (or wheat free tamari)
2 Tbsp minced/finely chopped fresh basil or to taste (use 2 tsp if using the frozen basil mentioned below)
Tip: If you have a Trader Joes in your area they have frozen fresh basil and frozen crushed garlic in the freezer section. I have used both in this recipe. Easy!
Mix all above ingredients together in a bowl. Reserve 1/3 of marinade for the sauce. Poor the other remaining 2/3 of marinade over your desired meat and marinade for approximately 24 hours. The more time the meat has to marinade the better the flavors will develop and soak in. However, don’t like time step in the way. If you only have an hour, just go for it!
Grill meat (discard marinade the meat was in), slice, and pour desired amount of reserved sauce over sliced meat and top with freshly chopped basil and lime wedges.
Leftovers Lunch Idea:
The following day I chopped up the leftover chicken from the night before and placed it on top of a bed of romaine lettuce. As for dressing…you guessed it, some of the leftover Basil Lime Sauce!
Family gatherings are always enjoyable for me, especially when they involve mine or my husband’s parents. I love the excitement my kids get when their papa and grandma come over and the special memories that we all make with every meal we sit down to. This past Sunday was no different. We enjoyed a lovely meal making more memories. I made a huge pork roast and served it with a simple green salad and roasted asparagus on Sunday night and lucky for me there was plenty of roast leftovers for the following night. SCORE! On Monday night I sat down thinking about what I could do to re-purpose this meat so that my family wouldn’t be eating the same exact thing we had the night before. I came up with a very simple green salad topped with the pork and roasted sweet potato coins that really made the salad. I highly recommend sweet potato in a green salad – beyond good! [Read more...]
Note from Sarah: We recently introduced Rachel as part of our EverydayPaleo team. You can learn more about her on the about page.
As all of you moms and dads out there can imagine, most of my mornings consist of me rushing around the house getting kids dressed, making lunches and trying to get some food in everyone’s bellies before we all head out of the house for the day. During the week breakfast normally looks like scrambled eggs and fruit in multiple varieties, because let’s face it, it’s fast and easy. Thankfully everyone in my house likes scrambled eggs so I don’t get many complaints, but when the weekend rolls around I take advantage of the extra time we all have together and try to make something more special and fun and…well…YUMMY! [Read more...]
It’s not everyday that DreamWorks Animation zips an email to your inbox; so when I was invited to develop a recipe based on the upcoming movie about the world’s “first family” it was not hard for me to say YES, OF COURSE!!! Dear readers, how perfectly fun and easy this project was for our little family to undertake because, well, The Croods are PALEO, like, really really paleo, and my kids were literally through the roof with excitement when we watched the trailer together; which you can check out right here:
The Croods, scheduled to hit theaters March 22nd, is a 3D comedy adventure that follows the journey of the worlds first family as they leave their cave home (after it was destroyed) and head off together on a “path trip” of a lifetime. Rocked by generational clashes and seismic shifts, The Croods discover an incredible new world filled with fantastic creatures, and a future beyond any they imagined.
Last week I received a beautiful bunch of fresh basil from my CSA and I wanted to do something with it immediately. The fragrance that filled the car on our way home from the farm was enough to convince me that something with fresh basil had to be made that very evening. I also happened to have a good amount of fresh pasture raised pork in my freezer thanks to our friends here locally who raise happy hogs. Below is what I made with our yummy pork and fresh basil.