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Deviled Egg Potato Salad

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Potato Salad brings back all the feels for me… EVERY time we went to my grandparents house, growing up, we always had homemade barbecue! I grew up in Texas, so no shock there, right?

My grandaddy would smoke ribs and my grandmother always made THE best pinto beans, skillet cornbread and yep – you guessed it: Potato Salad! …we also always had deviled eggs – but not in the potato salad.

Her potato salad was always my favorite because it was just enough “dressing” to coat the potatoes but it was never, well, slimy. You know how some potato salads are just nothing but sloppy mayo? Yuck! 🙂

My potato salad recipe is a rendition of hers, but I thought: “Why not add the deviled eggs to the potatoes?” Plus, Mo would eat his weight in deviled eggs and while I love to make them, I don’t always have time. And when I do, he’s in heaven. So this recipe kills two birds with one stone and honestly? After you try this, I’m not sure you’ll ever miss having them separately!

Whether you’re prepping for a summer picnic or a trip to the lake… Or something new and fun to put in the kids lunches – MAKE my Deviled Egg Potato Salad! You will love it!

Deviled Egg Potato Salad

Makes approximately 4, 1 cup servings…

Ingredients:

  • 20 small heirloom (purple, red, yellow) potatoes
  • 6 cage-free eggs
  • ¼ cup Primal Kitchen Avocado Oil Mayo
  • 1 tbsp grain mustard
  • 2 tbsp red wine vinegar
  • ¼ tsp paprika
  • salt and black pepper, to taste
  • 1 bunch chives, thinly sliced

Directions:

  • First, boil the eggs. Place eggs in a medium pot with cold water and bring to a boil. Turn heat off immediately and let stand, uncovered, for 5 minutes. Place into a large bowl filled with ice and cold water and let sit for 5-10 minutes, until completely cool. Peel and set aside.
  • Place potatoes into a large pot and cover completely with water, add a big pinch of salt and bring to a boil, turn to simmer and cover. Let cook for 10-12 minutes, until easily pierced with a fork.
  • Meanwhile, make the dressing. In a medium bowl combine the mayo, mustard, vinegar, paprika, salt and pepper. Whisk well to combine. Set aside.
  • Once potatoes are cooked, drain and set aside to cool for 10 minutes.
  • While potatoes are cooling, slice the eggs into 1/8ths (half, half again and then half one more time J ) and place into a large bowl.
  • Once potatoes are cool enough to handle, gently slice into quarters and place into the bowl with the eggs. Pour dressing over the top and sprinkle with ¾ of the chives and another pinch of salt and pepper. Gently toss to combine.
  • Garnish with remaining chives and serve.
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  1. First, boil the eggs. Place eggs in a medium pot with cold water and bring to a boil. Turn heat off immediately and let stand, uncovered, for 5 minutes. Place into a large bowl filled with ice and cold water and let sit for 5-10 minutes, until completely cool. Peel and set aside.
  2. Place potatoes into a large pot and cover completely with water, add a big pinch of salt and bring to a boil, turn to simmer and cover. Let cook for 10-12 minutes, until easily pierced with a fork.
  3. Meanwhile, make the dressing. In a medium bowl combine the mayo, mustard, vinegar, paprika, salt and pepper. Whisk well to combine. Set aside.
  4. Once potatoes are cooked, drain and set aside to cool for 10 minutes.
  5. While potatoes are cooling, slice the eggs into 1/8ths (half, half again and then half one more time J ) and place into a large bowl.
  6. Once potatoes are cool enough to handle, gently slice into quarters and place into the bowl with the eggs. Pour dressing over the top and sprinkle with ¾ of the chives and another pinch of salt and pepper. Gently toss to combine.
  7. Garnish with remaining chives and serve.
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Cauliflower Chowder with Spiced Chickpeas

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I get on these kicks sometimes… Recently, it’s chowders. I literally wake up thinking about making chowder. I’ve never made a chowder. Never really had a burning desire to. But then for whatever reason, and this is how it works with me, I see something on TV or I have something at a restaurant and suddenly I am fixated on this one thing.

Chowder can be defined in different ways. But from what I understand, it ultimately means that potatoes are involved in some capacity. This recipe incorporates a potato for texture and creaminess – but some chowders leave them whole/diced. Does it really matter? No, not really.

My version of chowder (this time – stay tuned, there will be more where this came from!) is smooth and creamy… It is almost silky in texture. And I gotta say, one of the easiest recipes, quite possibly, ever!

I’ve posted several meatless recipes to demonstrate yummy ways of incorporating a meatless meal into the weekly routine (if you’re not already…) It makes life so much easier when you don’t have to cook a protein + it’s so good for digestion when we give it a little break from time to time. For all of my plant-based eaters, this is is a no-brainer for you. But for all of my carnivores, I’d be willing to bet you rarely if ever consider eating a meal that doesn’t involve meat of some sort. I’m here to tell you – try it! Once a week. Give it a shot and I promise you will feel good from it!

Over the last few weeks I’ve posted some great meals that I can speak for Mo (aka the ultimate carnivore) in saying that the meatless state of those meals was lost on him. Had I not told him there was no meat involved, I am 98% sure he never would’ve noticed.

That being said, this chowder will be a giveaway. Its meatless-ness (I know, not a word, but it works well here… Go with it!) will be noticed. But it is warm and filling and full of good nutrition. I served, yes, you guessed it: a “Big Salad” to go along with, which I kept meatless as well. We were completely satisfied, not wishing for more. It was a great meal.

That being said, this would be the most wonderful start to a meal vs being the main dish as I served it as. Or, served with a big piece of my 5-minute Grain Free Bread. Either way, it is wonderful!

We hope you enjoy as much as we do!

Cauliflower Chowder with Spiced Chickpeas

Serves 4

Ingredients:

  • 1 large head cauliflower
  • 1 Yukon gold potato
  • 5 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 1, 15oz can low sodium chickpeas, drained, rinsed and divided
  • 3 cups low sodium vegetable broth
  • 1 cup, light, canned coconut milk
  • 2 tsp miso paste
  • 2 tsp nutritional yeast
  • sea salt and black pepper, to taste
  • ½ tsp smoked paprika
  • 1 bunch chives, finely chopped

Directions:

  • Preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper, spray with coconut oil cooking spray and set aside.
  • Chop cauliflower into florets, and peel and chop the potato. Arrange on the baking sheet and drizzle with about 1 tbsp olive oil and a couple of pinches of salt and pepper and toss to combine.
  • Lay a small sheet of foil out and place garlic on top. Drizzle with approx. 1 tsp olive oil, wrap in foil so that it is completely enclosed and place on sheet with cauliflower and potatoes.
  • Roast cauliflower/potatoes for 20 – 25 minutes, until the cauliflower is starting to brown and the potatoes are soft (it’s okay if they are a little al dente). Check the garlic after 10 minutes to make sure it isn’t burning.
  • While the vegetables are roasting, place all but ½ cup of the chickpeas onto the small baking sheet. Toss with sea salt and the smoked paprika. Place into the oven to roast for approx. 15 minutes – toss them occasionally. They’re done when crispy and slightly browned.
  • Allow the vegetables to cool for 5 minutes and then add them to a high-powered blender. Squeeze the garlic out of skin and add it to the blender as well.
  • Add ½ cup of the chickpeas, broth, coconut milk, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.
  • Serve warm topped with chives and roasted chickpeas.

Recipe adapted from Alyssa at simplyquinoa.com

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Instructions
  1. Preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper, spray with coconut oil cooking spray and set aside.
  2. Chop cauliflower into florets, and peel and chop the potato. Arrange on the baking sheet and drizzle with about 1 tbsp olive oil and a couple of pinches of salt and pepper and toss to combine.
  3. Lay a small sheet of foil out and place garlic on top. Drizzle with approx. 1 tsp olive oil, wrap in foil so that it is completely enclosed and place on sheet with cauliflower and potatoes.
  4. Roast cauliflower/potatoes for 20 – 25 minutes, until the cauliflower is starting to brown and the potatoes are soft (it’s okay if they are a little al dente). Check the garlic after 10 minutes to make sure it isn’t burning.
  5. While the vegetables are roasting, place all but ½ cup of the chickpeas onto the small baking sheet. Toss with sea salt and the smoked paprika. Place into the oven to roast for approx. 15 minutes – toss them occasionally. They’re done when crispy and slightly browned.
  6. Allow the vegetables to cool for 5 minutes and then add them to a high-powered blender. Squeeze the garlic out of skin and add it to the blender as well.
  7. Add ½ cup of the chickpeas, broth, coconut milk, miso, nutritional yeast and additional salt and pepper, and blend on high until smooth and creamy. Taste and adjust seasonings as desired.
  8. Serve warm topped with chives and roasted chickpeas.
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Primal Fall Salad with Citrus Chicken

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If you’ve been following my recipes for a while now, you know that we, at the Brossette’s, love our “big salads!” Summer, winter, spring, fall… I’ll throw a big salad together for dinner at least two times a week, that encompasses whatever produce is in-season and whatever protein sounds good at the time!

Salads can be super lame. Who wants greens and a few grape tomatoes with a basic vinaigrette for dinner? NO ONE!!!! So, if you’re looking for a hearty dinner that doesn’t leave you feeling heavy – you’ve come to the right place.

This salad recipes obviously spawned from the fall months and squash being in-season. The chicken marinade MAKES this salad though and is quite possibly the easiest marinade EVER. If you don’t make this salad – at least make the chicken. And you could definitely do the same marinade with this same salad using a good, grass fed flank steak or skirt steak, if you prefer.

And can we talk about the dressing? I would dip ANYTHING into this Balsamic Dressing. It is DE-lish! Creamy, a little sweet from the balsamic, but perfect with the citrus, acidity of the chicken and really brings out the nuttiness (is that a word?) of the butternut squash!

When I put a salad together I always think in terms of textures and temperatures. I like to serve salads in really cold bowls – so step one is placing your salad bowls in the freezer or fridge for 30 minutes or a day or two prior. And I like to toss the greens with the dressing and warm protein and/or vegetables to slightly wilt the greens. This creates a heartier salad, in my opinion. But the crunch factor must be added after everything else has been tossed with the dressing so that it retains its crunchiness! And I always do some type of goat cheese or raw cheese to bring it all together. Follow these guidelines and you will have a fabulous salad every time!!

Hope you enjoy this one!!!

Primal Fall Salad with Citrus Chicken

Serves 2-4

Ingredients for the Salad:

  • 1lb chicken tenders
  • zest and juice of 1 small lemon
  • zest and juice of 1 small orange
  • 1 tsp dried thyme
  • 1 tsp paprika
  • sea salt and black pepper
  • ¾ – 1lb butternut squash, peeled and cubed
  • drizzle of olive or avocado oil
  • 1, 15oz can low sodium, organic garbanzo beans, rinsed*
  • 5-6 handfuls fresh baby spinach
  • ¼ cup dried tart cherries
  • 1 tbsp toasted pumpkin seeds
  • 2-3 tbsp toasted pine nuts
  • ¼ cup raw/unpasteurized parmesan, manchego or goat cheese crumbles
  • 1 bunch chives, thinly sliced
  • 1 avocado, peeled, pitted and diced
  • crushed red pepper flakes

Ingredients for the Dressing:

  • 1 ½ tbsp Primal Kitchen Avocado Oil Mayo
  • 2 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • ¼ tsp garlic powder
  • sea salt and black pepper, to taste

Directions for Salad:

  • Place the chicken tenders into a large Ziploc bag with the zest/juice of the lemon and orange, thyme, paprika, two pinches of sea salt and one pinch of black pepper. Seal the bag well and toss to coat the chicken. Place in the fridge to marinade for 30 minutes, up to overnight. Once the chicken is in the marinade, make the dressing per directions below. This can be made the day ahead if you’d like.
  • When ready to prep the salad, preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper and spray with coconut, olive or avocado oil cooking spray.
  • Place the cubed butternut squash onto the large baking sheet and toss with a drizzle of olive or avocado oil, a pinch of sea salt and a pinch or two of black pepper.
  • Place the garbanzo beans onto the small baking sheet and toss with a pinch of sea salt.
  • Place the butternut squash onto the top rack of your oven and the garbanzo beans on the middle or bottom rack. Roast for 8-10 minutes and toss both. Roast for another 6-8 minutes, until the squash is slightly browned and easily pierced with a fork and the garbanzo beans are slightly browned and crisp. Cooking time for the squash will vary a bit based on how large you diced it – the larger the dice, the longer it will need to roast and v.v.
  • While the squash and garbanzo beans are roasting, heat a large skillet or grill pan over medium heat. Once hot, place the chicken tenders onto the pan, leaving space between each piece. Let cook on one side for approx. 5 minutes, flip and cook another 3-4 minutes – or until a meat thermometer reads 160 degrees.
  • While and the chicken is cooking, place the spinach and dried tart cherries into a large salad bowl and pour dressing over the top. Place in the fridge or set aside until ready to serve.
  • Once squash is finished roasting, spoon it on top of the prepared greens and then pour in the remaining salad ingredients. Toss the salad with tongs until well combined and coated with the dressing. Add the garbanzo beans last and give it one more toss. Serve!

Directions for Dressing:

  • Place all ingredients in a small bowl and whisk well until smooth and the mayo is completely incorporated. Place in the fridge until ready to serve the salad.

Notes:

  • After rinsing the garbanzo beans, lay them on a paper towel or dish towel in a single layer and pat dry with another paper towel or dish towel. If you have the time to let them air dry for a bit, that is ideal. But you want them as dry as possible before roasting them so that they don’t steam and therefore do not get crunchy.

 

 

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Instructions
Directions for Salad:
  1. Place the chicken tenders into a large Ziploc bag with the zest/juice of the lemon and orange, thyme, paprika, two pinches of sea salt and one pinch of black pepper. Seal the bag well and toss to coat the chicken. Place in the fridge to marinade for 30 minutes, up to overnight. Once the chicken is in the marinade, make the dressing per directions below. This can be made the day ahead if you’d like.
  2. When ready to prep the salad, preheat the oven to 425 degrees F and line a large baking sheet and a small baking sheet with foil or parchment paper and spray with coconut, olive or avocado oil cooking spray.
  3. Place the cubed butternut squash onto the large baking sheet and toss with a drizzle of olive or avocado oil, a pinch of sea salt and a pinch or two of black pepper.
  4. Place the garbanzo beans onto the small baking sheet and toss with a pinch of sea salt.
  5. Place the butternut squash onto the top rack of your oven and the garbanzo beans on the middle or bottom rack. Roast for 8-10 minutes and toss both. Roast for another 6-8 minutes, until the squash is slightly browned and easily pierced with a fork and the garbanzo beans are slightly browned and crisp. Cooking time for the squash will vary a bit based on how large you diced it – the larger the dice, the longer it will need to roast and v.v.
  6. While the squash and garbanzo beans are roasting, heat a large skillet or grill pan over medium heat. Once hot, place the chicken tenders onto the pan, leaving space between each piece. Let cook on one side for approx. 5 minutes, flip and cook another 3-4 minutes – or until a meat thermometer reads 160 degrees.
  7. While and the chicken is cooking, place the spinach and dried tart cherries into a large salad bowl and pour dressing over the top. Place in the fridge or set aside until ready to serve.
  8. Once squash is finished roasting, spoon it on top of the prepared greens and then pour in the remaining salad ingredients. Toss the salad with tongs until well combined and coated with the dressing. Add the garbanzo beans last and give it one more toss. Serve!
Directions for Dressing:
  1. Place all ingredients in a small bowl and whisk well until smooth and the mayo is completely incorporated. Place in the fridge until ready to serve the salad.
Recipe Notes

After rinsing the garbanzo beans, lay them on a paper towel or dish towel in a single layer and pat dry with another paper towel or dish towel. If you have the time to let them air dry for a bit, that is ideal. But you want them as dry as possible before roasting them so that they don’t steam and therefore do not get crunchy.

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Pumpkin, Kale and Sausage Stew

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It is finally getting cooler here, in Texas. I swear – we really should move. I really don’t enjoy our summers and I am always taken aback, every year, without fail, about how damn hot it gets and STAYS here. I grew up in Texas. I’ve never lived long-term in another state. Why do I still get annoyed by the heat? I remind Mo at least once a week that I am slowly migrating west.

Before Mo and I got married we took a long walk on the beach in La Jolla (where he proposed (insert swoon!)) and I told him, in my most serious voice, “I need you to understand that I am meant to be in Southern California. I will not spend the rest of my days in Texas. If you’re not okay with this, then I suppose we should choose a path apart.” Needless to say, he completely agreed and therefore I remind him of this agreement at least weekly. In the summers, more like daily! But now that it’s getting cooler – I simmer a little and welcome the cold fronts with open arms!

About a week ago, we got our first legit cold front and it was PERFECT outside. Low 50’s, overcast, it was a Sunday. I mean, life felt perfect. You know those days? The ones that seem to be in all the movies? It was one of those days and even though it go up to 70 something later in the day, dammit, I was making a stew. We were going to turn the heat on in the house, even if just for 5 minutes, and eat stew and pretend like it was officially cold. LOL! No, I’m not joking – we really did turn the heater on for 5 minutes. You know that smell of the heater when you turn it on for the first time in a while? It’s the best, right?

If you know me at all, you know that I am semi-obsessed with pumpkin anything. I love it sweet, savory, in muffins or bread or soups – you name it! And I LOVE, LOVE actual pumpkins – not just the eating kind. But the decorative kind. I don’t know – maybe it’s a Cinderella thing, but I literally swoon when I see the “Fairytale” pumpkins at Central Market.

So, here you have it. This hearty, warming and SO easy to make Pumpkin Stew. While you will feel warm inside and comforted by it, you will also reap all of the nutritional benefits of eating it – especially if you’re able to use bone broth as the base. Try not to overlook that part. It’s a gem if you can find a good free range chicken bone broth.

I hope you enjoy this as much as we did and that it welcomes you into the fall!

Pumpkin, Kale and Sausage Stew

Serves 6

Ingredients:

  • 1 ½lbs pastured sausage of choice
  • 1 tbsp organic tomato paste
  • ½ tsp ground allspice
  • 1 tsp garlic powder
  • ½ tsp fennel seed
  • 1 tsp red pepper flakes
  • 1 tsp sea salt
  • 1 small onion, finely diced
  • 1 small buttercup or pumpkin pie pumpkin or butternut squash*
  • 1 bunch kale (any variety)
  • 4 cups chicken broth*
  • 2 cups filtered water
  • 1 tbsp apple cider vinegar
  • 1/3 cup raw parmesan, pecorino or Manchego, grated
  • 1 bunch chives, finely chopped (optional)

Directions:

  • Heat a large saucepan over medium heat. Add sausage, tomato paste, allspice, garlic powder, fennel seed, red pepper flakes and salt. Stir to combine and cook for 5 minutes.
  • Add onions to the saucepan and cook for an additional 5 minutes, or until onions are softened.
  • Add pumpkin, kale, broth and water to the pot. Bring to a boil and reduce the heat to low. Simmer, uncovered, for approx. 20 minutes.
  • Add vinegar and stir. Taste and season with salt and red pepper flakes as desired.
  • Serve with grated parmesan cheese and sprinkling of chives (if using) on top.

Notes:

  • Consider buying pre-peeled/chopped pumpkin/butternut squash, if you can find it. It will make life easier. Otherwise, here is a great method for peeling/chopping your own. I suggest the oven method as it is most “nutrient-safe.”
  • If you can find a good, free-range chicken bone broth – use that. If you can’t – feel free to substitute with low sodium vegetable broth or low sodium free-range chicken broth. Pacific brand is my go-to when I need to use boxed broths…

 

 

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Instructions
  1. Heat a large saucepan over medium heat. Add sausage, tomato paste, allspice, garlic powder, fennel seed, red pepper flakes and salt. Stir to combine and cook for 5 minutes.
  2. Add onions to the saucepan and cook for an additional 5 minutes, or until onions are softened.
  3. Add pumpkin, kale, broth and water to the pot. Bring to a boil and reduce the heat to low. Simmer, uncovered, for approx. 20 minutes.
  4. Add vinegar and stir. Taste and season with salt and red pepper flakes as desired.
  5. Serve with grated parmesan cheese and sprinkling of chives (if using) on top.
Recipe Notes

Consider buying pre-peeled/chopped pumpkin/butternut squash, if you can find it. It will make life easier. Otherwise, here is a great method for peeling/chopping your own. I suggest the oven method as it is most "nutrient-safe."

If you can find a good, free-range chicken bone broth – use that. If you can’t – feel free to substitute with low sodium vegetable broth or low sodium free-range chicken broth. Pacific brand is my go-to when I need to use boxed broths...

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