Paleo Sausage Gravy Over Biscuits… and it’s DELICIOUS

Victories come in all shapes and sizes. Sometimes you get the job, sometimes you almost miss a step on a staircase but don’t and catch yourself. Sometimes, you thought you forgot your phone charger at home but find it in your workbag. And then… sometimes you make sausage gravy over biscuits and it’s gluten free, dairy free, and DOESN’T SUCK.

This is a great time to be alive. Honestly.  I can’t even explain the joy I get from making this, because now I can share it with people who’ve never enjoyed the salty tasty goodness of sausage gravy.  You can bet your bottom I’ll be making this again.

This weekend is my hometown’s big annual event, the Mushroom Festival. Thousands of people gather to see artisans, crafts, food, antique cars and demonstrations about how mushrooms are grown and distributed. It’s a really fun time, and the whole town shuts down so that everyone can enjoy it. If you’re in the Philadelphia area, you should definitely check it out – more into at www.mushroomfestival.org.

Since this is just one big post about me talking about what I DO like, I realized I haven’t complained about the heat yet. It’s still really hot, guys. Fortunately, it’ll be in the high 60’s this weekend, so… I suspect I may be wearing a flannel to the mushroom festival….. 🙂

Sausage Gravy and Biscuits (PALEO!)

Prep Time: 40 min

Cook Time: 15 minutes

Yields about 8-10 biscuits

Ingredients

For the biscuits:

  • 1 cup Almond Flour
  • 2/3 cup Tapioca Flour
  • 1/2 cup Coconut Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½  tsp finely ground sea salt
  • 1/3 cup (5 Tbsp) of cold butter, cut into ½ inch cubes
  • 1/2 cup Coconut Milk, fully mixed/shaken
  • Juice from ½ a lemon
  • 2 Eggs

For the gravy:

  • 1 (14 ounce) can of coconut milk
  • 1 pound pork sausage
  • 1 heaping tbsp. tapioca or arrowroot powder
  • 1/2 tbsp finely chopped fresh parsley
  • sprinkle of garlic powder
  • 1 tbsp finely chopped fresh sage, plus more for garnish
  • sprinkle of paprika
  • sprinkle of chili powder, optional
  • salt and pepper, to taste

Directions

  1. First, preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with your preferred oil/cooking spray.
  2. In a small bowl, whisk together your coconut milk and lemon juice. Stir in your eggs and continue to whisk until well combined. Set aside.
  3. In a separate larger mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl. Mix in your butter cubes with your hands, and press the mixture together until it starts to get a sandy, coarse meal-y texture. Continue this until butter is no longer in large chunks.
  4. Fold in your buttermilk/egg mixture into the flour mixture and gently stir until fully mixed. Allow it to sit so that the flours can absorb the moisture, about 5-7 minutes.
  5. With your hands, take a rough handful of the biscuit mix and place on the baking sheet. So  that it resembles a flakier biscuit shape, I pinch and poke the top with my hands so it isn’t a perfectly round shape. Continue to form biscuits, placing 1-2 inches apart.
  6. Bake for 13-15 minutes, until golden brown. Remove from heat and allow to cool.
  7. Meanwhile, while your biscuits are cooking, heat a large skillet over medium high heat and add your onion and sausage. Continue to saute until browned, breaking up large bits of sausage. Remove the sausage with a slotted spoon and set aside.
  8. Using the remaining fat in the pan, turn the heat down to medium low and add your arrowroot/tapioca flour and whisk to combine. Once it thickens, add your coconut milk (remember to shake the can well to ensure it’s mixed!) and  continue to whisk. Add your herbs and salt and pepper, to taste. Add your sausage back in and continue to stir occasionally, allowing the gravy to thicken.
  9. Pour over your biscuits…. Or just eat it out of the pan. Or smother it on your face. I love gravy, do what you want.

Enjoy!

-S

Shrimp Ceviche with Mango Avocado and Lime (Paleo!)

September 6th, and HOTTER THAN HADES! Good thing I’m not allowed to wear shorts to work, because I love a good ol’ fashioned heat stroke. Just kidding… no one loves that.

I figure I should  get some of my recipes up that are the last of summer cooking while the heatwave is still here. I definitely forgot about a few things I made, but it’s just really important that I share them. It’s also really important that I share a show I was recently introduced to, because now I’m hooked and watched it way past my bedtime last night. It’s called Humans, and I watch it on Amazon Prime Video. Without giving too much of the show away, it centers around artificially intelligent “synthetic humans”, whose purpose is to help people do tasks and be of general help. You find out very quickly  that a handful of them are different, in that they’ve been programmed to have feelings. You can imagine that may throw a wrench in things, and you must watch.

Trying to make this short and sweet so we can get right to the food. Go get the last of your freshly caught seafood, because this one is actually really fun and sort of like a science project! Just a PSA about sourcing ingredients for this recipe, it requires shrimp. If you’re like me and want to try and get the most sustainable and toxin-free version of seafood, you may no need to spend the big bucks for wild-caught shrimp. According to an article I came across on Medium.com, (Why Wild-Caught Shrimp Aren’t as Innocent as You Think), Shrimp is one of the most widely consumed seafood categories, which if wild-caught, may impact the ocean’s ecosystem in more ways than we know. Additionally, much of the shrimp in the US is imported and held to a different standard than US food regulations. There’s honestly a lot of grey area (and I don’t really spend a lot of time researching shrimp farms, to be honest…) that I’m not aware of, so I make sure if I make ceviche, I’m buying reputable shrimp. If you have an iron stomach or simply aren’t concerned, buying farm-raised shrimp will do you just fine.

To start, buying frozen isn’t bad – if anything, it gives you some time to decide what you want to do with it. Though I have yet to easily come across truly organic shrimp, there are a few things to look for if you want to make sure your choice in seafood is a smart, sustainable choice. The Marine Stewardship Council or Best Aquaculture Practices often add labels to shrimp so you know what you’re buying. As with any animal, the bigger ones likely have a greater impact than the normal sized ones, so I tend to just get the 21-30 count.

ANOTHER COOL THING! Did you know that the enzymes in citrus can actually “cook” seafood? Both cooking seafood with heat and curing it with citrus juice allows a process called “denaturation” to happen. I won’t bore you with the science… but it has to do with enzymes in the citric acid breaking down molecules within the fish as if it were cooked. Safe to eat, delicious, etc. Makes me think of sitting on the patio at a restaurant in Key West or Costa Rica, eating fresh ceviche with my morning omelette… 🙂

Shrimp Ceviche with Mango Avocado and Lime

Prep time: 20 min

Cook time: 3-4 hours (marinating time)

Ingredients

  • 1 lb raw shrimp, rinsed, tails removed
  • ½ medium sized red onion, finely minced
  • 1 mango, diced
  • 2 roma or vine-ripened tomatoes, diced
  • 1 avocado, diced into small cubes
  • ½ cup fresh cilantro, chopped
  • 1 jalapeno, stems, ribs and seeds removed
  • Juice of 4 limes, plus more if needed
  • Juice of 1 lemon
  • Salt and pepper, to taste

Directions

  1. On a plastic cutting board (no raw anything on wood, if you can help it!), dice your shrimp and add to a shallow pyrex or baking dish. I cut mine into thirds for bite-size chunks.
  2. Add your shrimp to your dish, spreading in a single layer if possible. You want to keep this shallow so the citrus juice can cover the shrimp entirely. Add your lime and lemon juice, stirring to ensure the shrimp is coated. Cover the shrimp with tomato and red onion, spreading to cover any bare spots. Cover and let sit for at least 3-4 hours in the refrigerator to marinate.
  3. Check back after the time has passed to ensure your shrimp is “cooked”. It should appear pink, and opaque. If you see bits of gray, give it a stir to coat (it’s fine to mix the onion and tomato around now) and let stand for another 30-60 minutes.
  4. Once the shrimp is cured, add your mango, cilantro and avocado. Season with salt and pepper, to taste. I tend to squeeze in a pinch more of lime juice for an added bite, as the shrimp tends to absorb much of the flavor.
  5. Garnish with extra cilantro, if desired. Serve with chips or preferred dipper, such as vegetables. I like Siete’s grain free tortilla chips 🙂

Enjoy!

-S

Fun Fall Recipes – Pumpkin Pancakes (Paleo!)

Well, Labor Day weekend has come and gone. It was a nice long 4 day weekend that managed to pass by in the blink of an eye. They always do. I got some last bit of sun, enjoyed some time outdoors, but also…. PUMPKIN!

Ok, yeah. So, we’re getting into things a bit quickly. I’m totally fine with that, I look at it as… making sure you’re completely prepared for all things Fall when it actually comes around. When will that be? Honestly, it’s about 90 degrees outside so I’m not entirely sure. You definitely have some treats coming up, though… you’ve been warned. If you don’t like pumpkin, I will teach you how to like pumpkin. We Libras can appreciate more than just a Pumpkin Spice Latte.

This little number is for all the breakfast lovers with a sweet tooth out there. While I don’t really eat a lot of sweets, I do love maple syrup. What better way to celebrate fall  with something that requires it? Cue: PANCAKES.

These bad boys are perfect. They’re subtle, fluffy, and absolutely delicious. They’re also pretty forgiving if you like to jazz them up a little bit. After making the first batch, I just mixed together more ingredients and made some little ones to freeze for breakfast throughout the month, and take out as needed. Portion control! Feel free to add whatever toppings you choose, too. Often times I’m not in the mood for so much sugar so I don’t want to drown them in syrup. Instead, I add a tbsp. of Justin’s Vanilla Almond butter while they’re still super-hot, and it gets all melty and delicious. To each their own! How do you guys like your pancakes?

Pumpkin Pancakes (Paleo!)

Prep time: 15 min

Cook time: ~20-25 min

Makes about 3-4 medium sized pancakes

Ingredients

  • ½ cup pureed pumpkin
  • 1 tbsp maple syrup
  • 1 ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 tsp baking powder
  • ½ cup almond flour (I use Bob’s Red Mill)
  • 2 tbsp coconut flour

Directions

  1. In a large mixing bowl, whisk your eggs together. Add your pumpkin, maple syrup, vanilla and cinnamon, and whisk together until smooth.
  2. In a separate bowl, add your almond flour, coconut flour and baking powder and whisk until thoroughly mixed. Over a fine strainer, slowly add your dry ingredients to the wet mixture and stir until smooth. The reasoning for this is to ensure any clumps of the dry ingredients are broken apart and mix well into the wet ingredients.
  3. Heat a large skillet to medium low/low heat, and  grease with your preferred fat (I use coconut oil). It’s very important to cook these slow and low, so the inside cooks before the outside burns. If it’s browning too fast, you will need to turn the heat down and be patient!
  4. Cook the first side until golden brown, about 3-4 minutes. Once solid enough to flip, turn over and cook for another 3-4 minutes  until golden brown.

Enjoy with your preferred toppings (mine is pictured with the almond butter and smidge of maple syrup!)

-S

Sweet Potato Gnocchi with Garlic, Sage and Mushrooms (Paleo, Vegan!)

More rain. That’s totally fine. It means I’m not missing anything outdoors, and I can sit inside, watch Barefoot Contessa and stare at my dog. And more importantly…. COOK!

It’s September 1, which means a lot to a lot of different people. To me, as a fall baby, a Libra, and lover of all things fall, it’s been a countdown for the last 9 months. I’m not even ashamed of all the plaid flannel, suede booties and cute thermals I have… and the food is a whole different ballgame. Speaking of ballgames, I think other people are interested in football right now…? I love to watch baseball, but my sport of choice is hockey. Go Flyers. I’m a horseperson, so my hobbies aren’t really something people gather to watch unless they partake themselves. But I do love me some football parties, because that means COOKING!

Short and sweet, honestly. This recipe is a repost by request. I posted a little preview on my Instagram a little while back, but here we are with the final product! Gnocchi is one of the few Italian foods I do eat. While I love carbs, I’d much prefer potatoes than pasta. Growing up around a predominantly Italian extended family (though I am not one bit Italian, lol!), I got to see a lot of different ways to make staple Italian dishes. I love ricotta gnocchi, regular gnocchi, the whole nine… but red sauce isn’t something I typically prefer, unless it’s on top of a pizza. That’s a recipe for another time, so let me share with you how to make Brown Butter and Sage Sweet Potato Gnocchi! Yes, you read that right 🙂

These have an inherently sweet flavor because of the sweet potato, so balancing it with hearty mushrooms, garlic and sage just really makes the dish pop. Oh, did I mention these are VEGAN? You can definitely jazz them up by adding some pancetta, but these will do just fine. Promise.

Sweet Potato Gnocchi with Garlic, Sage and Mushrooms (Paleo, Vegan!)

Prep time: 30 min

Cook time: 30 min

Ingredients

  • 1 cup cooked sweet potato, mashed so that any chunks are broken up
  • 1/2 cup of cassava flour, plus more if needed. Sometimes the sweet potatoes hold a bit more water than anticipated, which is no biggie!
  • ~2 tsp olive oil, plus more if needed
  • pinch of sea salt, to taste
  • 1 package of pre-sliced cremini/baby bella mushrooms, rinsed and patted dry
  • 1 heaping tbsp fresh sage, finely chopped
  • 2 large cloves of garlic
  • 1 small yellow onion, diced
  • additional herbs of choice, for garnish

Instructions

  1. Peel and rinse your sweet potatoes, removing any knots. Boil in a large pot, potatoes covered with water until soft. Once finished, remove from water and allow to cool. Place in a large bowl and mash until smooth.
  2. Add in your cassava flour and mix until completely smooth. Add salt to taste. If you prefer a bit of zest, feel free to add a smidge of garlic powder and paprika, a pinch at a time. The flavor will be in the sauce, so don’t worry if it’s light.
  3. This part can get tedious, so be patient! Take teaspoon sized scoops of the mixture and roll into balls. I used a gnocchi roller to really get the shape going, but you can form into an oblong sphere and roll with a fork to get your gnocchi marks.
  4. Bring a large pot of water to a boil and drop gnocchi into it. Once they have risen to the surface, remove, and drizzle lightly with olive oil.
  5. If you have one, heat a non-stick skillet over medium heat and pour 1 tablespoon olive oil into the pan. Add gnocchi and cook on each side until golden, then remove. I’ve tried this with cast iron and regular metal, and they may stick unless you use a nonstick skillet.
  6. While your yams are boiling (or while your gnocchi mixture sits), Add your onion to a large frying pan along with a tbsp of olive oil (or ghee/butter if not vegan) over medium heat. Sauté 4-5 minutes, stirring frequently, until translucent.
  7. Add your garlic and mushrooms, continuing to stir. The mushrooms may start to release some water, so make sure these remain uncovered.
  8. Once the mushroom and onion mixture starts to caramelize, add your gnocchi to the same pan as well as your sage, and continue to sauté. Add a pinch of salt and pepper, to taste. Try not to disturb the gnocchi too much, as you don’t want them to break apart. Shimmy the pan to mix until further browned, another 2-3 minutes.
  9. Remove from heat and serve immediately. Garnish with herbs.

Enjoy!

-S

My Top 5 Favorite Superfoods (and where to find them!)

Happy Friday!

Today starts another fabulous long holiday weekend… complete with rain, rain and more rain. I’m home working for the day, so hopefully I can squeeze in some cooking to get you guys some delicious recipes.

One thing I wanted to share, though. I love healthy food, but I didn’t always love it. Growing up, my mom was an excellent cook, but I still hated vegetables. My parents ate them so I don’t know if I was just being stubborn. I didn’t like to eat steamed vegetables and I certainly didn’t know how to cook for myself until the last few years so I was sadly deprived of a lot of delicious ways to eat and cook vegetables. Then Amazon came to the rescue and now I feel like I need to share all the fun things I found recently to you and your loved ones/picky eaters if they aren’t into trying new things (though I think my recipes are delicious…).

8Greens Effervescent Super Greens Dietary Supplement – $14

Link: https://smile.amazon.com/dp/B0792HYX21/ref=twister_B07DPWSPSF?_encoding=UTF8&psc=1

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This stuff is liquid gold. My favorite local cosmetics store, Houpette, started carrying this when they moved to their new location, and I am DELIGHTED. It has a nice citrus-y taste, isn’t sludgy, and gets you the Vitamin B, Vitamin C, Zinc and other minerals you need if you don’t plan on eating your broccoli. It’s vegan, gluten free, sugar free, salt free and preservative free.

 

TerraSoul SuperFoods Gelatinized Maca Powder – $13

Link: https://smile.amazon.com/Terrasoul-Superfoods-Organic-Gelatinized-Powder/dp/B00EHQQ1A6/ref=lp_6944339011_1_11_s_it?s=hpc&ie=UTF8&qid=1535718486&sr=1-11&th=1

maca

Don’t let this one’s name fool you – it’s vegan, certified, organic, non-GMO and also gluten free. Maca is a root native to Peru – it’s balanced in carbs and protein, and also contains vitamin C, copper, iron, potassium, fiber, manganese, along with others. Studies have suggested it increases libido and fertility in men, and it has been suggested that maca root also alleviates unfavorable symptoms of menopause. As with everything – always pay attention to your body, as anything that influences your hormones can impact things sych as your thyroid, or general hormonal wellness… however, the state that you will likely buy your maca root powder carries little adverse side effects compared to its natural state (raw, uncooked). When taken properly, this can do wonders, but always consult your doctor if you have concerns!

 

Greenbow Organic Bee Pollen – $11.99

Link: https://smile.amazon.com/GREENBOW-Organic-Bee-Pollen-Certified/dp/B019HI4CRC/ref=lp_6944339011_1_1_sspa?s=hpc&ie=UTF8&qid=1535718486&sr=1-1-spons&psc=1

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Though I’m a firm believer in buying this particular one locally (the bees are pollinating your local flowers – it couldn’t hurt to ingest local pollen for allergy reasons!), if that isn’t available to you, this is a great choice. Bee pollen contains amino acids, Vitamin B and other minerals to support a healthy immune system. I am particularly fond of this brand because they donate 1% of their proceeds to the Planet Bee Foundation, which helps to repopulate the bees and promote awareness of dangers to the bee ecosystem. Word to the wise – without bees, we all die…. If we’re being transparent, here. **side note: if you are allergic to bee venom, or anything bee related, it is recommended that you consult your doctor prior to any consumption of a bee byproduct.

 

Navitas Organics Goji Berries – $15

Link: https://smile.amazon.com/Navitas-Organics-Goji-Berries-oz/dp/B000FFLHSY/ref=sr_1_21_s_it?s=hpc&ie=UTF8&qid=1535719220&sr=1-21&refinements=p_n_feature_nine_browse-bin%3A6997074011%7C6997076011&th=1

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This one is fun in that… it’s kind of fun to say. They’re like a dried cherry cranberry raisin type thing, and I add them to my smoothies or overnight oatmeal. Chinese folklore says these are nicknamed “Happy Berries” – as the monks were jolly, happy and cheerful, and attributed this to their consumption of goji berries. They are high in antioxidants and vitamin A, and they taste pretty darned good, too. If chewing on these things freaks you out, Navitas also sells, powder form, available here.

 

Vital Proteins Collagen Peptides – $25 (30 servings)

Link: https://smile.amazon.com/Vital-Proteins-Pasture-Raised-Grass-Fed-Collagen/dp/B00NLR1PX0/ref=sr_1_4_s_it?s=hpc&ie=UTF8&qid=1535719464&sr=1-4&keywords=vital+proteins+collagen+peptides

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I love this stuff. While I am fortunate enough to have what some would consider “good skin”, there’s no sense in letting it go to waste! I add this to my coffee every morning… it’s taste-free, smell-free, and doesn’t change my coffee at all. Collagen is the most abundant protein in the body and makes up a good part of all the connective tissues in our body. It maintains skin’s elasticity and regeneration of cells, your hair, tendon, cartilage, bones and joints. Collagen is a protein made up of amino-acids: glycine, proline, hydroxyproline, and arginine. In laymen’s terms… if you’d like to help slow the process of saggy boom-booms or crepe-y skin, this is a great product to give you a head-start.

—–

These are just a few of my favorites that I’ve found over the years. If you aren’t interested in buying at Amazon, most local health food stores, as well as Whole Foods and Wegmans, carry these products. Much of the evidence provided around these products is from my own research, so always be sure to educate yourself on what the best superfood regimen may be for you. I’m always here for questions too!

What’s your favorite superfood or healthy product you’ve found? Share yours!

-S

Quinoa Kale Salad with Almond Ginger Dressing (Gluten-Free and Vegan!)

Hello everyone!

I’ve been quite mum these last few weeks. No great reason, honestly. I’ve definitely been busy, but I think it was just dedicating the time to sit down and write something out wasn’t something I wanted to bring myself to do. The good news is — I’ve written up some really good recipes, so the next few weeks you are all in for a treat!

Sunday night was a full moon, and yesterday was the close of a very prominent Mars retrograde.  Between June 26th and August 27th of this year, Mars appears to rotate backward when orbiting the sun. While these things are typically just illusions, a lot of impact can be made by this. Had you noticed that people in general were a lot more aggressive this summer? A lot more turmoil or feelings of discomfort in the air? This had been where we needed to reassess where we stood with our projects, and what we needed to move forward. Because of the appearance of a retrograde, any Mars energy, or masculine energy, is aimed inward, rather that outward — internalizing anger, fear, or heightened emotions sounds like a recipe for disaster. For some people, it was.

THE GOOD NEWS! it’s over. New beginnings. Get stuff started. Starting with this delicious salad. it’s the best of both worlds, grains and veggies. and I love it.

Quinoa Kale Salad with Almond Ginger Dressing (Gluten-Free and Vegan!)

Prep time: 40 min

Cook time: ~20 min for the quinoa

Ingredients

For  the salad:

  • 1 cup uncooked quinoa
  • 1 small purple cabbage, sliced very thin
  • 2 large carrots, skinned and thinly sliced (I used vegetable peeler)
  • 1 small red onion, finely chopped
  • 1 large yellow bell pepper, finely chopped
  • 1 medium sized bunch of kale, rinsed, dried and chopped

For the dressing:

  • 1/3 cup almond butter (you can sub another butter if you have allergies!)
  • Juice from one lemon, plus zest (if needed)
  • 1/3 cup coconut aminos, or gluten free soy sauce
  • 1 heaping tsp fresh garlic, finely chopped
  • 1 tsp grated fresh ginger
  • 1 tsp of water (at a time), to thin the dressing as needed
  • 1 tbsp apple cider vinegar

Directions

  1. First, rinse your quinoa through a fine strainer (so it doesn’t wash away!). Place in a saucepot with 2 cups of water, chicken or vegetable broth. Bring to a boil and turn heat down and simmer until quinoa is cooked with little water left – about 15 minutes. Remove from pot and allow to cool in a bowl.
  2. Meanwhile, as your quinoa is cooking, add your almond butter, aminos/soy sauce, and stir until mixed. Add in the remaining dressing ingredients, and continue to stir. If you find that by adding water, your dressing has less “zest”, feel free to add some more coconut aminos or soy sauce. It should be somewhat thin like pancake batter, so as to coat your kale. Set aside about 3 tbsp of dressing for your quinoa.
  3. Separately, in a large bowl, for your salad, add your kale. Add in the rest of your vegetables and mix.
  4. Once quinoa has cooled, stir your set-aside dressing into your quinoa and mix thoroughly. Add into the kale. Pour your remaining dressing in and use tongs to mix thoroughly.

Chill in the fridge until serving.

Enjoy!

-S

Chorizo-Stuffed Baby Bella Mushroom Bites (Paleo!)

I’m in vacation prep mode! Also known as that hypervigilant, excited  and stressed out stage of trying to wrap things up prior to leaving for an extended period of time. AKA walking around in circles hoping I get something done.

The end of last week was nice. I did a really good yoga workshop — a Full Moon Yoga session on the rooftop of Hockessin Athletic Club. It was beautiful — not too hot, not too difficult, and really grounding. Friday, during the actual full moon, I enjoyed a nice dinner at a friend’s house, right before the storm came. There was fun, there was wine, and I sprayed a lot of Full Moon Mist on everyone’s heads. Obviously, the last part was the icing on the cake… heh.

I’ve been trying to get the last bit of ideas out of summer cooking before I go into full Fall-Mode. My second job (White House | Black Market) is starting to get their new clothes in, and it HAPPENS to be my favorite color… RED! and then LEOPARD! If y’all only really knew how I love clothes… you’d know that every new season that comes in is like Christmas for us that work there. And then the actual holiday clothes come, and we all get hysterical.

In the spirit of embracing my KSQ roots, this recipe is all about the mushrooms. My personal favorite appetizer bite! I feel like these even go one step further to highlight the strong Latino presence with some spicy chorizo… definitely a crowd pleaser. Bring to your next summer BBQ!

Chorizo-Stuffed Baby Bella Mushroom Bites (Paleo!)

Prep time: 20 min

Cook time: 25 min

Ingredients

  • 2 containers of baby bella mushrooms, rinsed, patted dry; stems and gills removed
  • 1 lb of ground chorizo
  • 1 medium sized yellow onion, diced
  • 1 red bell pepper, stems and seeds removed and diced
  • 1 heaping tbsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • salt and pepper, to taste

Directions

  1. Preheat oven to 400 degrees. on a greased cookie sheet (or cookie sheet with wire rack), scatter mushrooms face up. bake for 15 minutes to allow the juices to release.
  2. Once semi-cooked, remove from heat, drain any water that has shed from the mushrooms, and set aside to cool.
  3. Meanwhile, as your mushrooms are cooking, heat 1 tbsp of your preferred fat (I like olive oil) in a large skillet over medium high heat. Add your onions and peppers, and sauté until browned, stirring occasionally — about 7-8 minutes. Remove from heat and allow to cool. Leave oven on.
  4. Once your onion/pepper mixture is cooled, add to a large mixing bowl with your chorizo and mix thoroughly. Add your parsley and garlic powder, continuing to mix.
  5. Once thoroughly mixed, grab a bit of chorizo mixture that matches the size of the mushroom you’re looking to fill — the diameter should be no wider or thicker than your mushroom, so the ratio is even. Press into the mushroom to secure the chorizo mixture, and reshape if need be. Space mushrooms evenly on another greased or parchment-lined cookie sheet.
  6. Bake in oven for 25 min, or until chorizo is cooked thoroughly and starts to brown Don’t worry if the mushrooms sweat further — this won’t impact their flavor, and they typically dry out a bit once removed from heat. Serve immediately.

Enjoy!

-S