Wrapperless Eggroll

Ground meat (turkey, pork, or burger) I had a 1 ½ pounds of pork on hand

Next time I make this, I'll actually take pictures!

Minced Garlic

Chopped onion

Ginger, fresh or ground; I had ground on hand

Cayenne pepper

Black pepper

Cabbage, 1 head (Chopped)

Sauce:

Soy sauce

Honey

Ginger

Cayenne pepper

Onion powder

Garlic powder

As usual, I don’t measure anything. So, basically this is how I prepared this meal (one that my Honey said he’d like to have again. J Yay!)

Chopped a medium onion, add it and minced garlic to a skillet over medium heat, along with a tablespoon or so of oil (I used coconut oil.) Cook until onion begins to go translucent, scoot onions to edges of skillet and add ground meat to center. Season meat with ground ginger, cayenne and black pepper, stir the meat and seasonings to combine then brown meat.

As meat is browning, cut up your head of cabbage. I just used regular old cabbage, but nappa cabbage would be very good in this as well. Once meat is browned, or if you get impatient like me, once the meat is mostly browned , add the cabbage and cover. Every 5 minutes or so, stir the cabbage into the meat to encourage its wilting. While cabbage is cooking, combine soy sauce, honey, ground ginger, cayenne pepper, onion powder, and garlic powder in a small bowl. Taste sauce and adjust to your liking. I ended up with maybe ¼  a cup (or more) of sauce. Pour this over everything and stir well. Serve! 

This would be excellent over a bed of rice, but we had it as is, and it was scrumptious!!!

Green Chile and Sour Cream Chicken Skillet

Green Chile and Sour Cream Chicken Skillet

      by Kathy Hutson

Chicken (boneless breast, tenders or boneless thighs)

½ Onion chopped

Black Beans (1 can, rinsed)

Tomatillo Salsa (I like Herdez)

Shredded Cheddar

Green Chiles

Chopped Jalapeños

Sour Cream (I had a 16 oz container)

Salt

Pepper

Garlic Powder

Mexican Oregano

Cumin

Heat a pan over medium heat with about a tablespoon of oil.  I used coconut oil, but just use what you have on hand. Season the chicken with Salt, Pepper, Mexican Oregano, Cumin, and Garlic Powder, and then add to a pan and brown the chicken.

Rough chop the onion while the first side of the chicken browns. Once browned, turn the chicken and then add the onion to the pan. Cover the pan and cook until the onion begins to get translucent. At this time, add the black beans, and about a quarter of the bottle of Tomatillo Salsa to the pan, reduce the heat to medium low, cover the pan and cook until the chicken is cooked through completely.

During this time, make the Sour Cream and Chile sauce. Mix about ½ the container of sour cream with about ½ of the remainder of the Tomatillo Salsa (give or take…I don’t measure!)  Combine these together completely, then drain and stir in the cans of chopped Jalapeños, and Chiles. Next add some salt (½ teaspoon??), pepper, and garlic powder, (all of these are to taste) then stir well.  Taste the sauce and adjust your seasonings and add more Tomatillo salsa if you want—you don’t want the sauce to be real thick or super runny…somewhere in the middle.

Stir the chicken in the pan, and then cover it with Shredded Cheddar. Next cover it with the Sour Cream and Chile sauce. Cover the pan and sauté on low heat about 5 minutes.

We ate it just like this, but it would also be good served over rice, or you could even add some tortilla chips (I’d go lighter on the salt during cooking if you do that though.)

Enjoy!!! We sure did!

Coco-Chocolate Comfort

It's cold and I was craving something warm, gooey and chocolaty.  So I wandered into the kitchen and started mix'n stuff together. My creation is a bowel of warm, comforting, coconutty, chocolaty, goodness. Quick and easy to make! Oh, and it's Paleo!

Needs:

Shredded coconut, I used this kind

Almonds, I used these blanched almonds

Special Dark Chocolate kisses (or other type of dark chocolate)

Flax seed

Sea Salt

Milk (use organic, if possible--coconut is especially yummy)

Vanilla

Butter (grass fed if you can)

Honey

Put coconut and a handful of almonds into a food processor, and process until it is a nice fine, crumbly texture, like this:

  

   

Place into a bowel and stir in flax seed, a sprinkle of salt and dark chocolate. 

Pour milk over the mixture, and add some vanilla.  Microwave for a minute and stir. Nuke for another minute and half, or until mixture thickens. Top with a dollop of butter and a little honey. Stir and enjoy!

  

Let me know if you try it and if you like it! My Sweetie and I sure did!!!

Recipe by Kathy Hutson