Pumpkin Thyme Chorizo Soup

It’s a tad bit chilly outside, so I’ve been on a soup kick.  Trying to warm my body from the inside out.  This said, I love the combination this soup has when all the chorizo spices and thyme blend together.  I want to say one thing on chorizo, make sure you do not get a brand with monosodium glutamate (msg). Many brands you find in the grocery stores have it.  Part of eating Paleo is knowing where your food comes from and the ingredients within it.  This said, we buy all our meat locally from farmers.  Our pork farmer sells their chorizo as part of an option when purchasing a pig or in single packs at our farmers market.  Check out your options and support your local farmers because they are a wealth of knowledge (rant over).

Pumpkin Thyme Chorizo Soup

Pumpkin Thyme Chorizo Soup

Yields: 4 bowls

Ingredients

1 can of pumpkin

1 teaspoon dried thyme

1/2 lb of chorizo

2 cups chicken broth Continue reading

Lime LaCroix Butt Chicken

If you are looking for a very moist chicken recipe, look no further.  My Lime LaCroix Butt Chicken is off da chain!  Yes, I went a little slang because we get excited in our house for this recipe!  The mixture of spices, flour and ghee makes the chicken taste like a deep fried chicken.  The husband and I fight over the skin because it’s crunchy and filled with amazing flavor.  I love this recipe for a few reasons, first it’s super easy and the left-overs can be turned into lots of different dishes from soup to chicken salad.  I would recommend sticking to the lime or lemon LaCroix because it does give moisture and flavor to the chicken from the inside out.

Now, I’m a proud mamma with this video.  I put lots of time into cooking/taping and editing it.  This said, I know it is not perfect. But, I’m learning the process to bring you better ones!  Sticking to our basic favorite recipes  because if they are our basic recipes, they are easy to make both in the kitchen and on the computer!!

Lime LaCroix

Lime LaCroix Butt Chicken

Ingredients

1 (3-4lb) whole chicken

1 tbsp cassava flour

1 tbsp ghee

1 tsp sea salt

1 tsp lemon pepper

1 can of lime/lemon LaCroix Continue reading

Apple Pie Filling

Well, it is getting down to crunch time…the big feast will be here is 4 days.  Our menu is planned and now it is time to start prepping for the big day.  Today I took a few minutes to verify I have all ingredients for my recipes (probably should have done this before going to the grocery store…oh well).  I also spend some time in the kitchen cutting up the bread to allow it to dry out for the stuffing.  My stuffing recipe is always the same, just going to make it with Legit Bread this year. I also made my apple pie filling and put it in a jar to revisit on Wednesday.  All my pies (pecan, apple and coconut cream) will get made Wednesday night when I get home from work.

My apple pie filling is divine and easy to make.  The best part is when it is in the refrigerator, the pumpkin pie spice continues to marinate the filling and provides an amazing taste!  I would recommend allowing it to flavor for at-least 24 hours, if you need it right away, then add an additional 1/2 tsp of pumpkin pie spice.  Now, the trick to this recipe is the pears.  The pears go mushy, which gives the soft texture while the apples keep their shape, just become soft with a little crunch.  This recipe is free from sugar because we are not super sweet fans.  If you want to add a little sugar, feel free to add a tablespoon of maple syrup or honey before putting it in the pie shell.

Apple Pie Filling

Apple Pie Filling

Ingredients

3 cups chopped Gala apples (skins removed)

2 cups chopped ripe pears (skin on)

2 teaspoons pumpkin pie spice

2 tablespoons water Continue reading

Tomato Basil Salad

It’s a lazy day at our house.  Our home is currently being dusted by white stuff (aka: snow) which causes me to hibernate.  The husband is going on week two of his ankle surgery recovery.  Needless to say, it’s been a busy past two weeks and I’m not complaining about consuming a few extra DVR recordings today!  I’m catching up on NCIS, NCIS:LA and CSI:CYBER.  Up next will be Quantico…I’m three episodes behind.  Guess one could say, I enjoy the mystery and solving them within an hour television show (they hold my attention).  Do I dare venture into the Hallmark Movie’s….those suck me in for a while.

Ok, onto food…Are you looking for a simple side dish next week?  If so, my tomato basil salad could be the recipe for you!  If not, but are looking for an easy simple recipe, then this is your recipe!  I’ll admit, we make this on Christmas because of the colors (red & green).  This dish goes over very well and family members have asked for the recipe (and then laugh because it takes amazing and is so simple to make).

Tomato Basil Salad

Ingredients

1 pint of cherry tomatoes

10 basil leaves

1 tbsp olive oil

1 tbsp salt Continue reading

10 Minute Apple Crumble

This recipe was created for the person who wants something sweet, does not want to turn on their oven and bake a whole pie or apple crumble.  My go-to quick way to satisfy the cooked apple craving is with a pan-fried apple.  Now, I have taken a pan-fried, added my favorite granola to make an amazing crumble.  So together, this recipe becomes a 10 minute apple crumble.  Simple and easy folks is how I do it!

If you have never tried my favorite Paleo Crack from Bubba’s, you are missing out!  Now, I may give all the attention to the Paleo Crack, but their Ungranola is amazing too!  I’ll be honest, I’m not much of a breakfast cereal person, but this Ungranola is perfect as a crumble topping!  If you are interested in trying it, they are giving my lucky readers 10% off until the end of October, just use the code SASSY10.  I recommend trying the variety pack and sampling all their amazing items!

10 minute

10 Minute Apple Crumble

Ingredients

1 large green apple

2 tbsp butter/coconut oil

1/4 tsp cinnamon

1/4 tsp ginger

pinch of salt

1/4 cup Bubba’s Ungranola or your favorite gf granola Continue reading

Rhubarb Chocolate Chip Cookies

This weekend while at the farmer market, almost all the farmers had fresh rhubarb for sale.  For those who are unfamiliar with rhubarb, it is a very tart vegetable…well in 1947 it became a fruit.  So I will let you have a debate about it in your house…is it a fruit or vegetable?

Rhubarb chocolate chip cookies are a delicious soft yummy cookie with an almond butter base.  I love using almond butter as a base for cookies because of the nutrients from the almonds and the healthy fat it provides.  Also, these cookies are gluten free and dairy free!!

In our house, I feel our taste buds have changed over time with living a paleo lifestyle.  You may want to increase the 1 tb spoon coconut sugar to 2 tb spoons, if you like your cookies sweet.  I taste the batter as I make it; however, my eggs are farm fresh and I have eaten them raw.

rhubarbchocolatechip

Rhubarb Chocolate Chip Cookies

Ingredients
1 cup almond butter
1/2 cup rhubarb puree
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 egg
1 tsp cinnamon
1 tb coconut sugar
1/3 cup ENJOY small morsels
 
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2.  Mix all ingredients together in a bowl.
3.  Scoop 1 tb of batter onto a cooking sheet.  These cookies bake up and side ways too.
4.  Bake for 10-12 minutes.
5.  Share with your favorite peeps!!