Creamy Beef Stroganoff with Mashed Cauliflower

Oh man. So as many of you know, I have been digging into my  emails, and finding pictures of some amazing meals from my past!  I was SO excited to see this one, it was SO good!  I was even more excited when I realized that I remembered where the recipe was from!! So I made the effort to get up off the couch where I was watching The Office and go all the way to the kitchen to find the cook book. And. It. Was. Gone. It is lost. I’m so sad 😦  However, on a happy note I took very thorough pictures of the process for this recipe, so together we can figure out how I made this super tasty, super comforting, and super clean Beef Stroganoff.  That is what the Archive Series is all about!

We are going to be wild and crazy today and do things out of order today. Let’s start with the pictures this time.

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So here is the basics of what we need!  Mushrooms, sliced. Onions and garlic, minced. And my favorite part. Steak, thinly sliced, salted and peppered.

Now at some point you will need to make mashed cauliflower, not only to have for the perfect side, but you will also need it for the sauce. You can find a recipe in my blog archives!  But a quick description is this: cut a head of cauliflower into florets, boil them for about 15 minutes. Drain, add lots of grassfed butter, salt, pepper, and a clove of garlic or two. Blend in a food processor or with an immersion blemder until smooth.

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Take your cast iron skillet. They’re my favorite. Melt butter in the pan, and brown your beef.

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Set aside the beef. In the same pan, melt more butter. Add the onion and stir, cooking till caramelized. Add the garlic and cook for an additional 30 seconds or so.

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Add the mushrooms and cook until tender.

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Add your steak back in. Use a little wine or broth to deglaze the pan.

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Add a couple large spoonfuls of mashed cauliflower, and a squeeze of dijon mustard. Stir into the whole pan to evenly distribute and create a creamy delicious sauce.

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See? Lookie there!  Yummy!

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This is making me hungryyyyyy.

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What do you guys think?!

Monster Meat Pile

Okay, so…let’s just be honest here.   The hardest part about eating healthy?  At least for me?  Those days when you have so much to do, you have no time, you’re crazy hungry, and the drive through is RIGHT THERE.  Especially when you get home and it seems like there is nothing to eat!!  Well.  Here is one of our solutions.  Not saying that I am perfect and never cave.  To my shame I do that more often than Mr. Rodgers.  But this Protein Plate has saved me from stumbling so many times, because I have these items on hand at all times!!

Like a few of my other posts, this is a little less “recipe,” and a little more just me sharing an idea with you that has worked for me.  Obviously you can make your own version of this, as long as you keep a go-to for weak, hectic moments.

 

So here’s what I use:

  • Frozen Burger Patties
  • 2 Slices Bacon (Optional, I happened to have some the night I took these pics)
  • 1/2 Small onion
  • 1-2 Eggs

 

I think you can pretty much figure out the rest by checking out my pictures (sorry the lighting was bad, I was so hungry I didn’t have it in me to take the time to take really pretty pictures.  I am known for getting “hangry.”  You don’t want to mess with me when the hanger is upon me.

Basically, you just….

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Heat up a cast iron skillet and toss in a frozen burger patty or two.  Slice your onions into strips, rub a little butter on the bottom half of the skillet and sauté the onions while your burgers cook.  I season both sides of my burger patties with salt, pepper, onion powder, garlic powder, and a little chipotle chili powder.

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Toss some bacon in the pan too if you are using that.

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A couple minutes before it is done, create an open space and crack an egg in there.

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When it is all done, assemble your monster meat pile.  You will not be lacking in the protein area after this!  I always find it so satisfying!

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Yay Yay Yay Yay!  What do you think of my idea?  And what do you do when you have no time but need some protein fast?

Flavorful Bacon Wrapped Chorizo Meatloaf

Those of you who follow me regularly know that it has been just a few weeks since my first chorizo experience.  In summary?  Lifechanging.  Because I have now vowed to eat chorizo all the time.  It has a beautiful flavor, it can be used so many ways…and I looked it up…no sugar added!!  Wooohoooo!!  Can’t get much better than that!

 

So here is chorizo cooking, round two!!  This was awesome.  You may remember my fear of meatloaf, because of growing up watching shows where the wife thinks her husband loves it…but he secretly pays the kids to eat it and they all shovel it into the dogs mouth when mom isn’t looking.  I don’t know why that is so etched into my mind, but alas.  I have meatloaf phobia.  But this…oh this meatloaf!  Talk about flavor, and my husband really did love it!!  I would know because I don’t have any kids for him to pay, and there was no meatloaf remains on my dog’s fur or breath.  😉  So I will confidently declare this recipe Mr. Rodgers approved!  Though it is wrapped in bacon, so that’s kind of a no brainer.   Speaking of bacon, I ate bacon for lunch.  That’s healthy, right?  :/

Anyways, back to meatloaf!

 

This recipe is inspired by the great paleomg.com!  I had originally intended on making it almost exact to the recipe…but some of the ingredients I had bought for this recipe I some how had a brain fart and used up in other meals.  So when I got to this meatloaf I realized I didn’t have a bunch of things, so I got to be spontaneous…dig through my fridge and use whatever veggies and things I could find!  Which is fun.  Feel free to adapt it to what you have available too!  So….

 

Here’s what you need:

  • 1 1/2 lbs Ground Beef
  • 8 oz Chorizo (that is about the size of one large “link” in the set of two I get at my store)
  • 1 Egg
  • 1/2 C Flax Meal
  • 2 Carrots, Chopped
  • 1/4 Onion, Chopped
  • 1 Celery Heart, Chopped
  • 3 Garlic Cloves, Minced
  • 4 Slices Bacon, Cut in half
  • Salt and Pepper
  • 1 tsp Garlic Powder
  • Optional: Chipotle Mayo to Garnish (I would have done this if I had time to make an approved mayo that Mr. Rodgers can eat, but I was in a hurry!)

 

And here’s how you do it:

  1. Preheat your oven to 350*
  2. Take all of your meatloaf ingredients (except the bacon and the mayo if you are using it!) and combine in a bowl.
  3. Dump this mixture into a loaf pan and form evenly.
  4. Lay the halved bacon across the entire top of the meatloaf, tucking it in as well as possible.
  5. Cook for about an hour and 15 minutes, then broil JUST long enough to get some crispiness to your bacon.  Broilers burn things FAST so watch it the whole time!

And bam!  You are ready to go with a meatloaf that husbands around the world will adore!! 😀

Let’s see some pictures!

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Get your beef and chorizo!

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Add the rest of your meatloaf ingredients (minus the bacon!).  Combine well!

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Form it into a loaf pan.  Look at how it is marbled with the different meat colors, I love it!

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Lay the halved bacon over the whole top surface of the meatloaf, tucking the edges in as well as you can.

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Cook for an hour and 15 minutes or so, then broil just a few minutes to get crisp bacon!

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Ahhhhhhh isn’t that just the best?!  I could go for some of that right now!!

 

Okay, so here are a few photos from the lovely Mr. Rodgers.  He was SO excited about this meatloaf that as I grabbed dishes and things to set the table, I turned around to him snapping pictures on his phone saying things like “Look at this steam!  You have to capture this before it goes away!!  LOOK at this!”  🙂  His enthusiasm made me so happy I just had to share some of his steam pictures…please forgive the slight clutter in the back ground!

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Do you see the steam?!  🙂  Isn’t he just the cutest?!  And of course he WOULD take a picture with a guitar in the background.  😉

 

So there you go.  Yummy, healthy, paleo, Mr. Rodgers approved meatloaf with butt kickin flavor!  😀 😀 😀 😀

 

Balsamic Pot Roast

Yummy.  I love me a good pot roast!  This one…this is the best roast I have had in a while!!  It had a sweet tanginess to it that was truly delightful!!  Mixed with the classic warm, falling-apart nature of a roast…it was just the best!!  And since I adapted it from my Abel James app, I know that it is clean eating, which just adds another level of satisfaction to the whole deal.  It makes me happy, happy, happy!!  I hope you love it too.  Here’s the lo down:

 

What you need:

  • 2+ lb Beef Roast
  • Salt and Pepper
  • Paprika
  • Garlic Powder
  • Onion Powder
  • 2 Tbsp Coconut Oil or Grassfed Butter
  • 1 White Onion, Sliced
  • 2 Carrots, Peeled and Sliced
  • 1/2 C Balsamic Vinegar
  • 8 oz Tomato Sauce
  • 1/2 C Water
  • 2 Tbsp White Wine

 

 

And here’s how you do it!

  1. Coat both sides of your roast with all the spices.
  2. Heat your oil or butter in a cast iron skillet over medium-high heat.  Once it is hot (but not smoking hot ;)) place your roast in there and sear for about 4 minutes per side.
  3. In the mean time, combine the vinegar and tomato sauce in a bowl.
  4. Place the onions and carrots in the bottom of a crock pot (you don’t want it to be a huge crock or else your roast wont be cooking in the juices!) and place the roast on top of them.
  5. Dump the tomato/vinegar mixture over the meat.
  6. Add the water and white wine to the pan you seared your meat in to deglaze the pan.  Scrape up any leftover goodies, then dump this sauce over the meat as well.
  7. Turn the crockpot on low and cook for 6-8 hours.

 

And you’re done and ready for yummy yummy deliciousness!

 

See the pictures!  Unfortunately, pot roast is very difficult to make pretty for pictures.  But here’s my attempt: 🙂

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Getting that bad boy nice and flavorful!

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Sear both sides

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Aint it pretty? Few things make me happier than a beautiful seared piece of meat!

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Place the veggies in the bottom of the crock pot

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Place the roast on top

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Stir together the vinegar and tomato sauce and pour it on top

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Pour the water and wine into the hot pan to deglaze.  Pour the liquid on top of the roast as well.

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Cook on low for 6-8 hours, then enjoy your tasty treat!!

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The veggies were delicious as well as the roast…the flavors all through were just amazing.  🙂  Let me know what you think!!  How do you like making your roast?

 

 

Avocado Stuffed Burgers

These are a few of my favorite thiiiiings!!  Avocadoes…stuffed inside a big beefy burger?!  How is this madness even possible?!  And yet…I have tasted it…and it is good!  SO GOOD!

Now…I know it is fall.  (I can no longer deny it!).  But there are still beautiful avocadoes in the stores, at least where I am!  And in my opinion…burgers are NOT just a summer food, especially for paleo eaters!  They are simple, they are satisfying…and they can be made just as easily inside.  So don’t you give up on burgers just because of the chill in the air!

 

Now if I am being honest, I was a little apprehensive when I made these.  It is just such a different idea.  Then to top it off, I was making them while my “little” brother was here.  (I say “little” because he has been bigger than me since I was in like…5th grade).  That being said…I was even more nervous because I wasn’t just trying this out on Mr. Rodgers!  A funny thing about growing up is that when your family visits…you want them to see how good you are at being domestic.  😉  However, as Jesse and I both took our first bite…we looked at each other with glee and dove in to the rest!  It was creamy, tangy, and had that great satisfying burger essence that everyone loves.

 

This recipe is every so slightly adapted from the wonderful Caveman Feast app, thanks to Abel James!

 

Here’s what you need:

  • 2 lb Ground Beef (Preferably grass-fed)
  • Salt and Pepper
  • Pinch of Mrs. Dash (I am kinda addicted to this stuff)
  • 1 lemon (or lime!) with zest
  • 1 C Sundried Tomatoes, chopped (removed from oil)
  • Bacon fat (optional to drizzle over the top at the end)

 

And here’s how you do it:

  1. Put your beef in a bowl, and season with salt, pepper, lemon zest, and Mrs. Dash.  Combine.
  2. Form beef mixture into an even number of very thin patties…you will be using two per burger!
  3. Mash your avocadoes in a bowl with the sundried tomatoes, juice of 1/2 the lemon, and salt and pepper.  Taste and adjust salt and pepper as needed.
  4. Spoon avocado mixture onto half of the burger patties so that you still have an edge that you can seal.  Top with another patty, and seal the edges together with your fingers all the way around.
  5. Grill burgers about 6 minutes per side.  I did this inside with a grill pan and it worked great!!  This is where you have the option to drizzle bacon fat over them…which I totally would have done if I had any bacon fat on me!

 

 

Doesn’t that sounds soooooo good?!

 

Peectures:

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Season your beef…

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And form into an even number of very thin patties!!

Avocado Burger 2

Mix together avocado filling ingredients to make yourself a nice tangy guac!

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Mix mix mix!

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Place avocado mixture in middle of half your burgers, leaving edges to seal…

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And drape the other patties on top, sealing the edges well with your fingers.

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Then grill about 6 minutes per side!  Obviously, I made these super easily inside on a grill pan!

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And they turned out beautifully!

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See that avocado trying to ooze out there?!  Sooo delicious!

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Serve how you desire!  We had it on a nice big romaine leaf with the extra filling on the side.

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Deeeeeeeeeeelicious.

 

I hope you enjoy!  What do you like stuffing in burgers?

 

Spicy Almond Burgers

Say whaaaat?!

Weird, right? Almonds…in a burger? I thought it sounded weird too, when I first red that in a “Caveman Feast” recipe! But…when something sounds weird…I usually have to try it! Plus, as some of you may recall…Mr. Rodgers is crazy about almonds. So really, I didn’t have a choice. As soon as I read it, I knew that almond burgers were in our future!

No, these are not burgers made solely of almonds. They are normal, yummy, beef-filled burgers with almonds in them!

I was so surprised at how much I loved them! Yes, there was still a bit of a crunch, but not a hurt your teeth, “this is awkward in the middle of tender beef” sort of crunch. The heat softened them ever so slightly so that it was the perfect texture addition! And the flavor was great too! I changed the original just ever so slightly to add a couple new flavors…and I must say the end result was beautiful. Sooooo…

Here’s what you need:

 

  • 1 lb Grass Fed Beef
  • 1/2 C Raw Almonds
  • 3-4 Jalapenos
  • 3-4 Cloves Garlic
  • 1 Egg
  • Salt and Pepper
  • 2 Green Onions, Minced
  • Handful Fresh Cilantro, Minced

 

And here’s how you do it!

  1. Place the almonds in a food processor and pulse until they are just a little bigger than the size you want…I would go for a rough minced” sort of texture, like I usually leave my garlic at.
  2. Add your garlic and jalapenos and pulse again until everything is blended.
  3. Mix everything together in a large bowl and form into 4-6 even patties.  I always put an indentation in the middle to help them not shrivel.
  4. Grill or pan fry over medium heat for about 8 minutes.
  5. Top as you wish…lettuce, cucumbers, condiments, etc…  But really the fantastic flavor stands on it’s own!

Let me know what you think of burgers with almonds in them!  Yummy!

 

Peectures!

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Almonds, garlic, and jalapeno minced, and cilantro and green onion chopped and added…

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Everything else added….

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Formed into patties…

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Grilling grilling grilling (that’s my thermometer in the back one…I promise I’m not making a burger lollipop)

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Don’t they look amazing with those grill line?!

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Yummy!!

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And here is one beside my new favorite cauliflower side dish that I just can’t wait to tell you about!  And those pesto green beans I shared with you not too long ago!  We had a wonderfully complete meal!

 

Yay for fun ways to spice up burgers!!!