Pomegranate Dijon Glazed Pork Tenderloin (Paleo!)

The weather is starting to cool down 🙂 🙂 Which means… I get to wear all my sweaters that I love so much! Sigh. I just get so excited.

I can’t remember if I ever mentioned my favorite show that a friend turned me onto… it’s called Humans. It’s a UK-broadcasted show available on  Amazon Prime… and I binge watched the first two seasons in about 2 weeks. (Binge watching TV for me is watching more than 20-30 minutes at a time… I really hate watching TV). It’s so good. Without spoiling the premise of the show, it’s a little Will Smith in I, Robot meets Modern Family… with less of the dumb humor. Definitely worth the watch.

To be honest… I don’t have much material to work with here. Nothing new  going on, just wanted to tell you guys I love Autumn, and that new show I found. Here’s some pork tenderloin, because I think we need to show the other white meat some love. Happy almost-Fall!

Pomegranate Dijon Glazed Pork Tenderloin (Paleo!)

Prep time: 30 min

Cook time: 20 min

Ingredients

  • 1 (1 to 1.5 lb) pork tenderloin
  • ½ cup pomegranate juice
  • ¼ cup fresh squeezed orange juice
  • ¼ cup Grey Poupon Dijon mustard (I am very particular about my djion…)
  • 1 tbsp honey
  • 2 cloves of garlic, minced
  • 1 tbsp apple cider vinegar
  • 1-2 tbsp olive oil
  • ½ cup of chicken broth
  • A pinch of chili pepper
  • Salt and pepper, to taste
  • 1 heaping tsp of tapioca flour
  • Optional: pomegranate seeds, for garnish

Directions

  1. In a large bowl, whisk together your pomegranate juice, orange juice, Dijon, honey, garlic, apple cider vinegar, and chicken broth. Season with salt, pepper and chili powder to taste. Adjust flavors to preference, if needed.
  2. Next, trim any “silver” skin or unwanted fat from your pork. Place in a bag or bowl, and marinate for at least 2-4 hours in the fridge, or as long as overnight. When ready to cook, select the Sauté button to heat the Instant Pot. When “Hot” is displayed, add a tbsp of olive oil.
  3. Add the pork and sear on all sides, approximately 4 minutes per side. Once completely seared, press Cancel and remove pork from the Instant Pot. Set aside on a plate.
  4. Next, place the Instant Pot trivet into the pot, followed by your pork tenderloin. If it doesn’t fit lengthwise, you can cut it in half. Pour the marinade over the  pork, ensuring it’s thoroughly coated. It’s okay if it isn’t submerged.
  5. Place lid on Instant Pot and turn the valve so it’s sealed. Select the Manual setting, high pressure (this is the default setting), and set timer to 7 minutes for fresh pork (10 minutes for semi-frozen, or 13 minutes for frozen).
  6. Once the timer is done, turn the Instant Pot off and let pressure release naturally for 8-10 minutes. Open the lid and remove the trivet with the pork on it and let rest for 5-10 minutes while you make the glaze.

For the Glaze

  1. In a large skillet, add your remaining liquid from the instant pot, reserving about ¼ cup. Turn heat to medium. Using your reserved ¼ cup of broth, whisk your tapioca flour in until thoroughly mixed.
  2. Add your reserved tapioca flour/ broth mix into the pan, continuing to whisk. Be sure to turn the heat down if it thickens/bubbles too quickly, as you don’t want it to  burn. The mixture should slightly thicken after simmering for 2-3 minutes, or a bit longer with lower heat. If desired, add any salt and pepper,  to taste. At this point – I think I added a splash more pomegranate juice for some color. Once at desired thickness, remove from heat and set aside.
  3. Slice your tenderloin and serve with glaze as preferred. Garnish with pomegranate seeds and herbs if desired!

**Note: if you don’t have an Instant Pot, you can make this in the oven. Preheat your oven to 400 degrees F, as well as heating a skillet over medium heat with a dash of olive oil. Sear Pork tenderloin in the skillet on all sides, 2-3 min per side – place in a baking dish once browned. Pour glaze over, and bake in the oven for 18-20 minutes, or until internal temperature reaches 145-150 degrees F. Set tenderloin on a dish to rest, and then follow the glaze recipe and serve as preferred.

Enjoy!

-S

Mediterranean Zucchini Pasta with Garlic, Sun-dried Tomato and Toasted Walnuts and Feta (Gluten Free, with Vegan option!)

Hello, foodies. Hope you’re all staying dry out there! I’ve been thinking of those of you down south, the news about the devastating flooding breaks my heart 😦 My grandfather lives in Greenville, SC and he said the rain has been unbelievable. Those of you in coastal towns –  you’re in my thoughts! I’ve been trying to find the best way to offer assistance in the wake of all the flooding – unfortunately, not much can be started until the water recedes. If you’re interested in helping out those in need, always do your homework before donating money (local is better!), and make sure you know some details about where you’re donating. Here are a few ways I’m considering:

Local Food Banks – Harvest Hope Food Bank, Food Bank of Central and Eastern North Carolina. It’s recommended to contact them to see where their greatest needs are before donating.

Google Donate – if you google “Hurricane Florence donate”, Google has a donation page set up. There are FAQ’s if you’d like to verify its validity, and they will match up to $1MM in donations. Often times, money is the best way to go so it can be used however needed.

Local Humane Societies – North Carolina (Greenville), and South Carolina (Myrtle Beach)

Frank’s Nation – Animal Rescue/Shelter- https://www.gofundme.com/frank039s-nation-vs-hurricane-flo

Verified by GoFundMe, this non-profit has launched a campaign to cover expenses of its volunteers who are searching for dogs in the affected areas. Save the pups left behind! 😦

Hopefully you all find some time or spare money to offer, if you’re able J many people won’t be able to return home until the water recedes, so anything we can do to help, we should!

Side note… I made some delicious stuff in the last few days. Some paleo and gluten free friendly, some “healthy”… and some are NAATTT. I made my family’s famous potato salad, which is filled with sugar, and mayo, and deliciousness… but I also made some light staples, appetizers and some good fall dishes. You’re in for a treat for the next few days, as this weather is going to be cruddy.

Until next time… here’s my delicious zoodles!

Mediterranean Zucchini Pasta with Garlic, Sun-dried Tomato and Toasted Walnuts and Feta (Gluten Free, with Vegan option!)

Prep time: 15 min

Cook time: 20 min

Serves 3-4

Ingredients

  • 1 jar of sundried tomatoes in oil, drained and thinly sliced (save the oil!)
  • 3-4  green zucchinis, spiralized (or two 1lb packages of pre-sliced zoodles)
  • 1 small onion, diced
  • 2 large cloves of garlic, finely chopped
  • Salt and pepper to taste
  • 1/2 cup dry white wine
  • 3  cups of fresh spinach, loosely chopped
  • Handful of toasted walnuts, seasoned to preference (I like garlic powder, generous salt and pepper! Clink the link for my recipe) If vegan- use plain walnuts
  • Optional: 2/3 cup crumbled feta, plus more to taste (cheese is not paleo compliant, FYI)

Directions

  1. Using a spiralizer, cut your zoodles according to the tool’s instructions. Place on a paper towel to remove some of the moisture. Pro-Tip – I like to do this ahead of time to allow them to dry a bit, as zucchinis are made up of a lot of water. If using pre-cut – leave the package open for a few hours in the fridge prior to using.
  2. Once ready to cook, heat about 1-2 tbsp  oil in large pan over medium high heat. Add zucchini noodles and saute for 5-7 minutes, allowing some of the water to cook out. Add a pinch of salt and pepper, to taste. Once tender, remove from heat and set aside on a plate.
  3. Add another tbsp. of your reserved sundried tomato oil to the pan and turn the heat back down to medium – add your onion and saute for 3-4 minutes until translucent. Add your garlic and allow to brown (but not burn), for another 2-3 minutes.
  4. Once your onion and  garlic are cooked, add your sundried tomato and spinach to the pan, stirring. Next, add your wine and turn the heat to medium high in order to burn out the alcohol. Stir to combine, until spinach begins to wilt. Salt and pepper to taste, if needed.  Lastly, add your zoodles back to the pan, stirring to coat in the tomatoes and spinach.

Upon serving, garnish with walnuts and feta, if using.

Enjoy!

-S

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

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

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

Buffalo Chicken Dip (Paleo, Keto-Friendly!)

Well… we’ve been having some interesting weather, to say the least. I can’t remember the last time there’s been a solid 10 days of rain in the forecast, but perhaps we can look at this a different way. Tomorrow is July’s full moon, which coincides with  entering Leo. Summer birthdays, what’s up!?

There’s a few cool things to note. This will also be a lunar eclipse — which, while we don’t be able to see it from North America, we will definitely know it’s happening. In a literal sense, eclipses both “reveal” and “conceal”. This is especially poignant when you think of all the Leo energy floating around – powerful, loud, and  very present — anything that needs to be addressed will come forth, and anything that needs to take a back seat will no longer be a part of our lives for the time being.

Though this may seem like the perfect time to take action on whatever is happening, wisdom says it should be done gently. If it suddenly feels like you r life is under a microscope and you’re noticing everything that needs to be fixed, don’t go dump your significant other, quit your job or anything else crazy. Doing so with an iron fist is not the best way to go about it. Be calm, diplomatic, and ensure you’re thoughtful in your problem solving during this time.

Ya know what else starts today!? Mercury retrograde! I feel like this is one of the most common things that solicits laughs and eye rolls, because this really shakes those who are heavily immersed in astrology, or earthly energy in general. Retrogrades tend to bring about setbacks, mishaps, miscommunications, and general… un-pleasantries. Things just seem “harder”, and even those who don’t feed into Astrology notice that something just doesn’t seem right.  I think the best remedy to this is to really just cut yourself some slack. Unless you’re truly letting things slide in your life to the effect that it will have long term negative consequences, live a little. Mistakes happen, crap happens… and Mercury will get its @$%& together soon.

Who’s hungry? I am! I’ll leave you with some delicious PALEO! Buffalo Chicken Dip. No dairy, no problem. Kite Hill makes a really convincing almond milk-based cream cheese that melts just like the real thing. If you’re feeling a little naughty… sprinkle some cheddar in there. I won’t tell. I used my instant pot for this, but you could just as easily use a regular oven — it just takes longer.

Buffalo Chicken Dip (Paleo, Keto-Friendly!)

Prep time: 25 min

Cook time: 25 min

Serves: ??? about 5 as an appetizer (but I could likely eat this myself

Ingredients

  • 2 boneless skinless organic chicken breasts, shredded
  • 1/2 cup Frank’s Hot Sauce
  • 8 oz Kite Hill plain cream cheese
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, finely chopped; ribs and seeds removed
  • 1 heaping tbsp of paleo-friendly mayo, like Primal Foods Avocado Oil Mayo
  • optional for keto/non-strict paleo followers: 1/2 cup shredded cheddar cheese
  • 2 stalks of scallions,  sliced thin
  • pinch of salt and pepper

Directions

  1. First, cook your chicken. In an Instant Pot, place your chicken breasts in and add chicken broth until just about covered. Cook on poultry/meat setting, following the Instant Pot directions for steam release. If using an oven, preheat oven and bake broth covered chicken in a Pyrex dish at 350 for 35-40 minutes, or until temperature registers 165 degrees. I prefer the instant pot because it gets that juicy crockpot feel, but much faster.
  2. Meanwhile, as your chicken cooks, sauté your onion and red pepper on a large skillet over medium heat until just about browned. Remove from heat and set aside.
  3. Once the chicken cooked (and your instant pot is properly depressurized), remove from heat, allow to cool and set aside. I tend to shred my chicken after it’s only slightly cooled because I feel it’s easier while it’s still a little hot. Once shredded, add to a large mixing bowl.
  4. Next, add your cream cheese and mayo to your bowl, mixing thoroughly. Continue to mix, next adding your peppers, onions, Frank’s sauce, salt, pepper, and most of your scallions. You only need a few for a garnish, so be generous with mixing the rest in. Add your cheddar, if using.
  5. Once mixed, add mixture to a greased Pyrex dish — I used a 5×7 so the mixture was thicker and wouldn’t burn.
  6. Bake at 350 for 20-25 min, until starting to bubble and turn golden brown on the top. Remove from heat, and allow to cool. Garnish with remaining scallions, and serve with celery or sweet potato chips.

Enjoy!

-S