Cheesy Jalapeño Bites (Man Night Cheat Treat!)

So I haven’t posted a naughty treat in quite some time!  But the season of parties has arrived, so I thought I would share this little gem!  Perfect for man nights!!  I love man nights!!  My house always gets clean, I get to cook fun food…and before I leave or go hide in the bedroom, I get to enjoy the fact that most men are easily pleased.  So the fact that I can make tacos or chili or jalapeño bites gets me tons of “mmmm’s, “oh my gosh”s, and “Tabby this is so good, you’re amazing”s, haha!  Its a nice feeling.  So here is something to hopefully help you get a similar reaction!!

Cheesy Jalapeño Bites!!  Here’s what you need:

  • 2 Egg Yolks (Psst…secret…I totally forgot these and they STILL WORKED!  Baha!)
  • 8 oz Cream Cheese, softenedd
  • 16 oz Shredded Parmesan Cheese (Yes, it is a lot!  But worth it!)
  • 2 Tbsp Chopped Jalapeños (I used fresh, then found out after I had already mixed it that my mom uses the ones from the can!  But it seemed to still work well, so choose your fancy!)
  • Bread Crumbs

 

And here’s how you do it!

  1. Preheat oven to 375 degrees.
  2. Mix everything but the bread crumbs together in a bowl.
  3. Form into small bowls and roll in bread crumbs, getting a nice coating.
  4. Bake 15-20 minutes, until golden brown.  THEY WILL FLATTEN OUT, that’s fine!! 🙂

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Yeah buddy!  Golden brown, melty, spicy…perfection!

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Here it is with a big ol’ pot of chili and sweet cornbread!  A perfect feast for  a man night in!!  I hope you enjoy!

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Bacon Bit Egg Bites!

I’ve posted some egg bite recipes before.  I love them because you can whip out a dozen when you have a few minutes to spare, and you have healthy breakfasts for the rest of the week!  Ones with protein to keep your body happy!  Because I love the idea so much, I decided it was far time to create a new adaptation to keep it exciting!  So here is my  new flavor!!  Bacon Egg Bites!

Here’s what you need:

  • 4 Eggs
  • 1-2 Tbsp Unsweetened Almond Milk (Or Greek Yogurt.  Almond Milk makes it more light and airy, yogurt is fluffy but more dense if that makes sense.)
  • 2 Tbsp Cooked Turkey bacon, crumbled
  • 1 Tbsp Red Onion, Minced
  • 1 Tbsp Chives
  • Salt and Pepper
  • Butter for pan

 

And here’s how you do it:

  1. Preheat oven to 350 degrees.
  2. Crack all the eggs into a bowl.  Add the other ingredients and whisk together until combined and fluffy.
  3. Grease the bottom a mini muffin tin with your butter.
  4. Fill all the cups 3/4 full with the egg mixture.
  5. Slide into your heated oven and cook until starting to brown, and the middles are solid.  This should take between 20 and 30 minutes!!

 

Yay healthy easy breakfast!!  Enjoy guys!!

 

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Garlicky Mashed Cauliflower

Yes.  I know.  I got accused of being weird again with this one.  Sometimes it gets interesting being a 24 year old that eats healthy food substitutions.  We’ll get teased now and then as our friends wonder why in the world we would eat mashed cauliflower when we could have mashed potatoes, or why we drink those bright green smoothies when we could get free fruit smoothies any time from my job.  But my husband…is amazing.  For one, he has turned a corner.  Mr. Rodgers has put his foot down and decided to change his life so that he can live long and live well.  Sure, we still have one “indulgence” day a week, but his passion fuels me.  And his love to research helps too so we know the affects of potatoes and such things on your body!!

And so…we eat mashed cauliflower.  Garlicky mashed cauliflower in fact.  And I must tell you, I barely miss the potatoes.  I have simply fallen in love with cauliflower.  You can do so much with it.  The flavor is fantastic in so many different ways and styles.  And it’s one “white” thing that is actually good for you!  I have multiple plans for it this week that I can’t wait to share with you!!!!

But back to this super easy, super comforting, super yummy creamy garlicky deliciousness.

 

Garlicky Mashed Cauliflower.

Here’s what you need:

  • 1 Lg Head Cauliflower
  • 3-5 Tablespoons Grass Fed Butter (Healthy Fat!  And creamy deliciousness!)
  • 1-2 Cloves Garlic
  • 1/4 C Almond Milk (Or so!)
  • Salt and Pepper (Be generous!)

 

And here’s how you do it!

  1. Rinse cauliflower and cut into florets.
  2. Bring a large pot of water to boil and add cauliflower, boiling for about 15 minutes or until tender.
  3. Drain cauliflower and dump into a food processor.
  4. Add butter first so that it melts.  Add garlic, salt, and pepper and pulse a few times until combined.
  5. Slowly add almond milk a little at a time, pulsing, until you get just the right creamy consistency that makes you happy!  Taste and adjust as needed, I always play with a little more of this, a little more of that.  Just like Amelia Badelia!  Any one?  Eh?
  6. Serve along side your favorite meat dish…for example, a tasty pot roast!

 

Peectures of the simple process 🙂

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Butter, salt, pepper, garlic, cauliflower…heaven?

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Creaaaaaaaamy!  See how I tasted it to make sure it was perfect?  Haha.

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Make this.  Do it.  I want some right now!!

Saucy Paleo Pot Roast

Haha.  I really wasn’t trying to be inappropriate with the title.  But it still makes me laugh!  I am so mature!! In fact, I am mature to the point that as soon as I finish this post…I am going to curl up with a puppy, a blankie, and watch a Disney movie because I have the house all to myself for the next four hours!!  Anyways.  Back to saucy pot roast.  I call it that because this recipe does in fact make a lot of sauce, one that you MUST NOT throw away!!  I poured mine right into a tupperware and put it in the freezer, and a week later had a fantastic meal completely transformed but with the same leftover sauce!

I have made a decision in my life.  I am in love with pot roast.  It just may be my favorite.  It’s so easy…and almost impossible to mess up.  I have lost my faith  in a lot of crock pot meals.  But never pot roast.  Never.  NEVER!  Yummmm.

So this is a pot roast recipe, just ever so slightly adapted from the great Abel James, Fat Burning Man.  It sounded so good I could barely find anything to change, so I just added a little spice with my favorite: Red Pepper Flakes.  Yeah baby!  Oh, and I left my roasts whole…he chunked his up.  🙂

 

So, here’s what you need:

  • 4 lbs (ish) Chuck Roast (I used 2)
  • 32 oz Canned Diced Tomatoes
  • 12 oz Tomato Paste
  • 12 oz Tomato Sauce
  • 8 Cloves of Garlic (Man after my own heart!), mined
  • 1 Onion, Chopped
  • 4 Carrots, Sliced and Peeled
  • 2 Stalks Celery, Chopped
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Dried Thyme (Alternately you could substitute those both out for 2 Tbsp of homemade Italian Seasoning)
  • Salt and Black Pepper to taste
  • 4 Bay Leaves
  • 1/2 tsp Red Pepper Flakes (or to taste)

 

And here’s how you do it:  It’s REEEEAAAAALLLLLY hard! <—–Sarcasm!!

  1. Place your roast(s) in the bottom of your crock pot.
  2. Combine all other ingredients in a bowl, making sure they are mixed up real nice.
  3. Pour sauce all over meat, set the crock pot on low, and forget it for 8-10 hours.  I’ll show you what I served it with in a couple days!  A-ma-za-zing.

 

Peectures:

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Get your lovely chunks of meat.  Gaaaaaah what could make you happier than that?!

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Stack them in the bottom of your crock pot…

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Put all the other ingredients together in a large bowl…

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And mix those suckers up!!!

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Dump it all over the roast…set it and forget it!!  Preferably low for 8-10 hours.

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Pot roast is really hard to get a nice picture of, since it is tender meat falling apart smothered in things of similar color since they’ve all cooked together.  But I think you get the idea.  Delicious!

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Nothing is quite as satisfying as a pot roast!!  Go try it!!  And remember!!! SAVE THAT SAUCE!!!!

 

Strawberry Turkey Burgers

I considered titling this “The Most Interesting Burger You’ll Ever Eat.”  For real!  The whole time I was prepping and cooking these guys, I was so intrigued and excited to try the outcome!  And I must tell you, I was not disappointed!  In fact, I was snapping photos and sending them to all my foodie family members back in Washington because I was so enjoying this creative, out of the ordinary recipe!  As you can probably guess, this goes hand in hand with the Strawberry Salsa recipe I gave you earlier this week!  I’m too excited to say anything else…let’s get down to business!!  (Insert manly voice…to defeat the Huns, HYEAH!) <— If you understood that reference, you are my new best friend.

Adapted from Abel James, The Fat Burning Man:

 

So, here’s what you need:

  • 1 lb Ground Turkey
  • 1 C Strawberry, Diced
  • 1/2 Red Onion, Diced
  • 3 Cloves Garlic, Minced
  • 1 Egg
  • 2 Tbsp Almond Flour
  • 2 Tbsp Flax Meal
  • Handful Fresh Spinach, Chopped
  • Salt and Pepper

And here’s how you do it:

  1. In a large bowl, combine strawberry, onion, garlic, and spinach.
  2. Add in turkey, egg, almond flour, flax meal, salt and pepper.  Mix it all together until combined.
  3. Form into patties.
  4. Heat a small amount of grass fed butter in the bottom of a cast iron skillet, medium heat.  Place patties in skillet and cook for about 8 minutes per side, covering at least the first 8 minutes.  You can also attempt a grill, that was the original method but it was cold outside the day I made these.  🙂
  5. Top with Strawberry Salsa and enjoy your impressively creative meal!!

 

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Place spinach, strawberry, onion, and garlic in a large bowl…

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Combine.

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Add almond flour, flax meal, egg, salt, and pepper.

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Combine.

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Form into 4-5 patties.

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Place into lightly greased cast iron skillet, cover and cook for 8 minutes, flip and cook 8 more minutes.

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Top  with strawberry salsa and enjoy!!!

Fresh Strawberry Salsa

When looking back at my life, I just have to laugh sometimes.  For example.  Looking back at the day when Mr. Rodgers shared his decision with me to change his eating habits.  Being young in age and in my health knowledge,  I was convinced that I ate great!  You know, the whole…potato is a healthy vegetable, a couple Tbsps of brown sugar in a sauce is fine, “as long as I’m not going through a drive through I’m doing good” mindset.  But when he started talking about all natural, totally organic, super strict stuff…I thought my new found love for experimenting in the kitchen was over.  How would I ever try all those fantastic recipes I had pinned on Pinterest if I had to follow these rules?  I thought my days of fun food were over.  I thought the days of flavor and exploration were done.  “Hello tasteless baked chicken every day” was my fear.

And now I look back and laugh.  It’s like a whole new world  has been opened up to me…flavors I didn’t even realize existed!!  I don’t see rules, I see challenges.  Those pins I thought I lost?  They are just canvases waiting to be adapted into healthy, nourishing, flavor packed meals.  When Mr. Rodgers and I do really good at being consistent (let’s be honest, we are far from perfect, though he has been kicking butt and dropping pounds the past two weeks!!), we realize that those other foods really were devoid of true flavor.  So I smile at the younger me with tears in her eyes over a passion she thought she was losing…and rejoice that I listened to him so I could discover a whole new level of said passion!

ANYWHO!  This recipe brought all that rambling to my brain.  Because I never would have thought that some day I would be making a fresh strawberry salsa!  Delicious!  It was adapted from the WONDERFUL Caveman Feast app by Abel James.  You should all download it.  Its organized.  It’s pretty.  It’s healthy and easy!  For this meal we used the salsa on meat (recipe soon to come.)  But I would love to find a healthy way to make a form of cinnamon chip (Ideas?  Anyone?) and eat it as a snack.  Sweet.  Tart.  A little heat.  Perfection.

 

So, here’s what you need:

  • 2 Cups Strawberries, Finely Diced
  • 1/2 Sm Red Onion, Finely Diced (I usually do red onion to taste, or till it “looks right.”  You can tell when there is enough by the ration of strawberry to onion!)
  • 1 Jalapeño, or 1/2 Serrano (I tend to enjoy the serrano flavor better, but jalapeños are great too!)
  • 1 Lime, juiced
  • 1 tsp Strawberry Balsamic Vinegar (Optional!  We have some from our first anniversary trip to Lake Placid, almost two years ago!  It just seemed fitting to add to a strawberry salsa!)

And here’s how you do it!

  1. Now here is the main difference between my version and our good friend Abel’s.  I like my sauces more chunky and “pico de gallo” style, so I diced everything.  However, the original says to pulse in a food processor till you have a smoother sauce.  I will let you decide your preference.  🙂  If your strawberries aren’t super sweet, then the food processor may be better so you won’t have chunks of tart strawberry.  But I love getting distinct flavors in different pieces, and mixing everything together before hand to get a sort of “marinating” action.  All that said, here is where you prep your veggies and fruits!
  2. Combine all ingredients in a bowl.  Season with salt and pepper if needed.  Refrigerate until serving.  OR put it all in a food processor and blend away!!

 

How easy was that?!  And how fancy does it look?!  I love it!  What would you use this for?!

 

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Mixin’ mixin’ mixin’…

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Strawberry Salsa…who woulda thought?!

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