Friday, January 2, 2015

Paleo Chicken Tikka Masala

Chicken Tikka Masala

Chicken Marinade Ingredients:
1 cup plain yogurt (I usually use greek, but you can use any kind of plain yogurt!)
1 tbsp lemon juice
2 tsp cumin
1 tsp garam masala (you can substitute cinnamon instead)
2 tsp cayenne pepper
2 tsp pepper
1 tbsp ginger
2 tsp salt
4 boneless chicken breasts (cut into bite sized pieces)

1 jalapeno, finely diced
6 cloves garlic
1 tbsp butter
4 tsp cumin
4 tsp paprika
1 tsp salt
16 oz tomato sauce
16 oz coconut milk

Freshly chopped cilantro

In a large bowl, combine yogurt, lemon juice, cumin, garam masala, cayenne, pepper, ginger, and salt. Place in zip lock bag along with chicken and let marinate for 1 hour.

Grill chicken until juices run clear (about 15 minutes).

Melt butter in a skillet. Saute garlic and jalapeno for 1 minute. Add cumin, paprika, and salt. Stir in tomato sauce and coconut milk. Simmer on low for 20-25 minutes. Add grilled chicken and let simmer for 10 more minutes. Garnish with fresh cilantro!

Tuesday, April 29, 2014

Paleo Chocolate Chip Cookies


2 cups almond meal or almond flour
1/2 tsp baking soda
1/4 cup softened butter 
1/8 cup melted coconut oil
3 tablespoons maple syrup
2 tsp vanilla
3/4 cup chocolate chips

Preheat oven to 350.

Whisk together almond meal and baking soda, then add butter, coconut oil, maple syrup, and vanilla. Mix well. Fold in chocolate chips, then drop batter by rounded tablespoons onto a baking sheet.

Bake at 350 for 8-9 minutes.  Allow to cool for 10 minutes before serving.

*Optional: Halfway through baking, add more chocolate chips to the top of each cookie.

Friday, March 28, 2014

Cast Iron Skillet Cinnamon Rolls with Cream Cheese Frosting

Dough Ingredients:
1 cup warm milk
2 eggs, room temp
1/3 cup butter, melted
4.5 cups flour
1/2 cup sugar
2.5 tsp yeast

Filling Ingredients:
1 cup brown sugar, packed
2.5 tablespoons cinnamon
1/3 cup butter, softened

Frosting Ingredients:
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
2 tsp vanilla

Dough Directions:
Dissolve yeast in warm milk in a large bowl. Add in sugar, butter, and eggs. Add flour and mix well. With lightly flowered hands, start kneading your dough into a large bowl. Place dough in large bowl in warm place to rise for 1 hour. (I usually preheat my oven and set the bowl on top of the oven to rise).

Filling/Assembly Directions:
Roll dough into a rectangle. Spread melted butter across your dough. Sprinkle evenly with brown sugar and cinnamon. Roll dough up into a log and cut into 8-10 rolls. Place rolls in cast iron skillet. Bake at 400 for 30-35 minutes, or until rolls are golden brown on top. 

Frosting Directions:
While rolls are baking, beat together cream cheese, butter, sugar, and vanilla. When rolls come out of the oven, immediately frost them with 1/2 of your frosting. Wait 5 minutes and add the rest of your frosting. This will allow the frosting to get all the way down into your cinnamon rolls, yet still have frosting on top!

Garlic Crusted Prime Rib Roast

2 heads roasted garlic
3 1/2 teaspoons salt
1 1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 standing rib roast of beef (about 6 1/2 pounds), fat trimmed in 1 strip and reserved
1 1/2 cups red wine, plus 1 more cup if making au jus, optional
1/2 cup beef stock, plus 2 more cups if making au jus, optional

Preheat the oven to 450 degrees F.

Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.

Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.

If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.

Saturday, January 4, 2014

Grandma Ople's Apple Pie

1 package pillsbury pie crust (2 crusts)
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar
1 tsp cinnamon
2 tsp vanilla extract
1/2 cup packed brown sugar
1/4 cup water
8 Granny Smith apples - peeled, cored, and sliced

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar cinnamon, vanilla, and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Pour sliced apples into pan to coat them with sauce mixture. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. 
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Tuesday, December 17, 2013

Ruth's Chris Copycat Sweet Potato Casserole

Ruth's Chris Copycat Sweet Potato Casserole

6 yams
1 egg, room temperature
1/2 tsp salt
1 stick butter, softened
1/3 cup milk
2 tsp vanilla
1/4 tsp cinnamon

1 cup brown sugar
2/3 cup flour
6 tbsp cold butter
1 cup chopped pecans

Thoroughly wash and scrub yams. Dry with paper towels. Place on foil lined cookie sheet and poke each potato with a fork several times. Bake at 450 for 60-70 minutes. 

Take potatoes out of oven and let cool enough to peel. Scrape out insides with a spoon, discarding the skin. Place in stand mixer and mix in egg, salt, butter, milk, vanilla and cinnamon. Mix until combined. Do not over-mix! Pour potato mixture into a greased casserole dish. 

Cut up your butter into pieces a small as possible. In a bowl, mix together brown sugar, flour and butter by hand, until topping is an even sized crumb mixture. Then stir in 1 cup chopped pecans. Pour topping evenly over potato mixture in casserole dish.

Bake Casserole at 350 for 35-45 minutes, or until slightly bubbling and heated throughout. If your topping starts to brown too much, cover with foil.

Sunday, December 15, 2013

Perfect Cream Cheese Pumpkin Pie

It's time for a confession. I don't like pumpkin. People get REALLY upset when you tell them you don't like pumpkin. Almost as upset as they get when you tell them you don't like In N Out. But that's another story.

I may not like pumpkin, but I can make a mean pumpkin pie!

Perfect Cream Cheese Pumpkin Pie

8 oz cream cheese, softened
15 oz canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 frozen pie crusts
Whipped cream, for topping
4 pounds dried beans or pie weights (for making crust) 

Preheat oven to 350. Place your pie crusts into 9 inch pie pans and press down along the sides and bottom. Pinch the edges of the crust in a pattern. Fit a piece of foil to the crust, and fill each pie crust with about 2 lbs of dried beans or pie weights. Place in oven and bake for 10 minutes. Remove foil and bake another 10 minutes, until crust starts to dry and begins to color.

Beat cream cheese until smooth. Add pumpkin and mix until combined. Add sugar and salt, beat until combined. Add eggs, half and half, and melted butter, and beat until combined. Add vanilla and cinnamon and beat until incorporated. 

Pour filling into crusts and bake 50-65 minutes or until center of pie is set. Let cool at room temperature. Serve with whipped cream!

Makes 2 pies!


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