Recently in the mail, I received the Down South Paleo cookbook from Jennifer Robins of Predominantly Paleo. This cookbook is stuffed full of delectable southern recipes from blondes to fried chicken to grits. Browsing through the cookbook, I got stuck within the desert section. Something about her blondes caught my eye and next thing I knew, I am in the kitchen creating a pan. Keep in mind this happened after a long week of travel and pure exhaustion. However, whipping up a batch was simple and easy…not to mention the pure satisfaction of sitting on my sofa enjoying one catching up on my Hallmark Channel DVR movie!
I’ve decided to share the Ranchero Sauce from her cookbook because it is easy to create and tastes amazing. I think often we forget eggs can be used within a meal outside of breakfast. We have created this sauce a few times, first as a breakfast creation and then as a dinner option. I love the heat the sauce provides (not too much but not too little). I have even made a batch of sauce to take on our camping trip and stored it in the color over night for a great Saturday morning treat!
Jennifer recommends creating the sauce, placing it on top of eggs and tostadas/lettuce. We have also placed the eggs on top of tostones. Any option is amazing because the sauce is what makes the meal!
This cookbook is great for the novice to experienced chef cook. She takes many meals which I thought were off limits due to dietary restrictions (gluten/dairy) and makes them with all natural nutrient foods. Interested on getting your hands on this amazing cookbook? Not only is Jennifer’s cookbook awesome, so is she! Jennifer is going to send one lucky winner a copy of her cookbook. Follow along on my Instagram page for the giveaway (running 8/22-8/23) details.
1 onion diced
1 tbsp. avocado oil (or preferred cooking fat)
¼ cup minced fresh cilantro
1 jalapeño pepper, seeded and minced
2 garlic cloves, minced
¼ tsp cayenne
8 oz crushed tomatoes
2 cups chicken stock
¾ tsp cumin
Pinch of salt if desired Continue reading