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Roasted Heirloom Potatoes with Lemon Basil Aioli

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This recipe… These potatoes… We have them AT LEAST once a week at our house! They are the easiest things in the world to make and I’m here to tell you – they are JUST as good as french fries – THERE! I said it! I’m serious… Try them and then look me in the eyes and tell me otherwise. Mmmhmm… They are the ultimate clean eating, healthy comfort food.

I’ve been making these potatoes for quite a while and I’ve perfected them. It’s not rocket science but the details DO matter here — when I say in the directions not to let the potatoes touch when you place them on the sheet pan — I really mean do NOT let them touch. You should be able to see space/foil between each potato. And when I say to place them cut-side-down, I really DO mean that – it’s not just a suggestion. liThis will make them crispy on the outside and creamy on the inside. So you take a bite and basically melt. Almost quite literally. They are heavenly.

Once I had these down and could make them in my sleep, so to speak, I started playing with different aioli’s to dip these beauties in to. Mo and I both love sauces – anything we can dip something in, we’re IN! Hence my life-devotion to chips and salsa!

Our neighbor has several basil plants growing in their front yard and told us we were welcome to take as much as we wanted! THIS is an offer this little Italian girl does not pass up! I would eat basil in or with almost everything! So I came up with this really clean and super refreshing Lemon Basil Aioli. It’s super easy to make and tastes like summer! It’s the perfect thing to cut through the creamy, richness that the potatoes are. We love it and hope you will too!

Make this! Let us know how much you love it! We hope it becomes your new go-to for comfort food or when you get that “I want something fried RIGHT NOW” craving!

Roasted Heirloom Potatoes with Lemon Basil Aioli

Serves 4-6

Ingredients:

  • ½ cup Primal Kitchen Avocado Oil Mayo
  • approx. 8 fresh basil leaves, minced
  • zest of 1 lemon, juice of ½ lemon
  • ¼ tsp garlic powder
  • approx. 2lbs small heirloom potatoes – red, purple, Yukon gold
  • coconut oil cooking spray
  • several pinches sea salt
  • 1-2 pinches black pepper

Directions:

  • First, make the aioli by placing mayo, basil, lemon zest and juice, garlic powder and pinch of sea salt and black pepper into a bowl. Whisk well to combine. Cover and place in the fridge until ready to serve.

  • Preheat oven to 425°F.
  • Line a large baking sheet with foil and spray generously with cooking spray; set aside.
  • While the oven is pre-heating, slice potatoes in half and place in a single layer, cut-side-down onto the foil-lined baking sheet, leaving a little space between each potato – do not let them touch – otherwise they will steam and not get a crispy texture.
  • Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.

  • Place on the top rack of the oven and let roast for 15-20 minutes, until potatoes are slightly browned and easily pierced with a fork.
  • Serve immediately.

  • These will keep in the fridge, in an airtight container for up to 7 days.
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Instructions
  1. First, make the aioli by placing mayo, basil, lemon zest and juice, garlic powder and pinch of sea salt and black pepper into a bowl. Whisk well to combine. Cover and place in the fridge until ready to serve.
  2. Preheat oven to 425°F.
  3. Line a large baking sheet with foil and spray generously with cooking spray; set aside.
  4. While the oven is pre-heating, slice potatoes in half and place in a single layer, cut-side-down onto the foil-lined baking sheet, leaving a little space between each potato – do not let them touch – otherwise they will steam and not get a crispy texture.
  5. Spray the top of the potatoes with cooking spray and then season with salt, black pepper and any dried herbs you’d like.
  6. Place on the top rack of the oven and let roast for 15-20 minutes, until potatoes are slightly browned and easily pierced with a fork.
  7. Serve immediately.
  8. These will keep in the fridge, in an airtight container for up to 7 days.
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Lemony Herbed Cauliflower Rice

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This recipe came about by accident, which is always fun! I’ve never been much of a citrus person, but this summer, I have CRAVED it. We moved into a new home in January and are currently in the middle of gutting our backyard, ourselves. I’m here to tell you: yard work is HARD work! I feel very thankful that I have a body that is ABLE to do the things we’re having to do, but man, I have been sore like I’ve never been sore. Not that it’s BAD sore, just different sore than I am accustomed to from workouts. Anyway – all of that to say, we’ve been outside in the middle of a Texas summer during which, I think we’ve had more rain than in the past several years and IT. IS. HUMID. Like whoa! I walked outside this morning and just in the time it took me to put my shoes on, I was sweating. It was kind of ridiculous.

Fun fact: did you know that adding citrus to your water helps alkalize your body and aids in resetting your adrenals? Which in turn, helps with absorption of the water you’re drinking? So, as much as we’ve been pouring sweat, no surprise that I am craving citrus! Clearly, my body needs the help!

If I’m being perfectly honest, I think Cauliflower Rice can be pretty boring unless a lot of flavor is added. I suppose all food can be looked at that way. But if spices, herbs, etc. are not added to cauliflower rice, it just sort of tastes like, well… Nothing. Even salt and pepper don’t do it for me. We had some chives leftover from my Paleo Cilantro Lime Coleslaw recipe and a couple of lemons. When I went to Central Market that day, I saw the pre-riced cauliflower – I typically “rice” my own in a food processor and frankly, it’s pretty time consuming and while I haven’t done the exact math, not that big of a difference in price to buy it pre-riced. So, I grabbed a few bags, thinking: “I’ll make plenty so we have leftovers for lunches for the rest of the week!” Then I passed the fresh dill and besides basil, it is my favorite herb on earth! I wish there was a dill candle — I’d probably be the only one who would buy it, but ugh! The smell just makes me so happy! So I grabbed a few sprigs to add in with the chives and lemon.

Isn’t it pretty??? 🙂

So that is how this recipe was born. I keep pine nuts in the freezer, so I toasted some (they are SO much better when toasted – don’t skip that step!) tossed some of those in, a few refreshing spices and when I went to taste it for seasoning, I literally couldn’t stop eating it. We ate the entire pan that night. Mo is not a big cauliflower fan, period. After he finished his plate, he walked back into the kitchen and then came back in holding the baking sheet of the leftovers and just started eating it from there — almost licked the pan clean. I wish I had taken a picture!

So… If that’s not testimony enough, I don’t know what is! Go. Now! Make this! And maybe double it if you want leftovers. I’m just sayin…

Lemony Herbed Cauliflower Rice

Serves 4-6

Ingredients:

  • 2 heads cauliflower or 3 bags pre-riced cauliflower
  • 2 tsp paprika
  • 2 tsp ground coriander
  • sea salt and black pepper, to taste
  • coconut oil cooking spray
  • 1 bunch fresh chives, finely chopped
  • 1 bunch fresh dill, stems removed and chopped
  • zest and juice of 1 large lemon
  • 1/3 cup pine nuts, lightly toasted

Directions:

  • Preheat oven to 425 degrees F.
  • If using a whole head of cauliflower, cut the head into large chunks and place them in the food processor. Pulse about 10 to 15 times, or until it looks like rice. If using bagged, move on to the next step…
  • Cover a large baking sheet with foil and spray with cooking spray.
  • Place the riced cauliflower onto the baking sheet and spread evenly. Spray over the top with more cooking spray and season with ½ of the paprika, coriander, sea salt and black pepper. Toss gently to combine and spread evenly. Spray once more with cooking spray and season with other half of spices.
  • Place in the oven and let roast 8-10 minutes. Toss once and roast 5-6 minutes more, until golden brown.
  • While the cauliflower is roasting, chop the herbs and toast the pine nuts over low heat in a dry skillet, tossing occasionally.
  • Pull the cauliflower out of the oven and place zest the lemon and squeeze the juice directly over the cauliflower. Place the chopped herbs and pine nuts on top and toss to combine.
  • Taste and season further, if needed. Serve!
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Instructions
  1. Preheat oven to 425 degrees F.
  2. If using a whole head of cauliflower, cut the head into large chunks and place them in the food processor. Pulse about 10 to 15 times, or until it looks like rice. If using bagged, move on to the next step...
  3. Cover a large baking sheet with foil and spray with cooking spray.
  4. Place the riced cauliflower onto the baking sheet and spread evenly. Spray over the top with more cooking spray and season with ½ of the paprika, coriander, sea salt and black pepper. Toss gently to combine and spread evenly. Spray once more with cooking spray and season with other half of spices.
  5. Place in the oven and let roast 8-10 minutes. Toss once and roast 5-6 minutes more, until golden brown.
  6. While the cauliflower is roasting, chop the herbs and toast the pine nuts over low heat in a dry skillet, tossing occasionally.
  7. Pull the cauliflower out of the oven and place zest the lemon and squeeze the juice directly over the cauliflower. Place the chopped herbs and pine nuts on top and toss to combine.
  8. Taste and season further, if needed. Serve!
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Baked Sweet Potato “Fries” with Paleo Curry Aioli

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Do these really need an intro? I mean – REALLY?

Here’s what I will say – you’re going to scroll down and read the directions and think, “Yeah. Ain’t got time.” But you DO! Trust me! It SEEMS like a long process and it kind of is, but it’s SUPER easy and let me tell you – worth EVERY second! And it’s not really a long process in that it’s time-consuming, it just needs a little prep and planning.

That said – per the directions below, if you don’t have time for the soaking bit, just skip it. And that makes these even easier. BUT, if you DO have time to soak – that’s ideal – you’ll get a crispier fry that way!

I’ve included some pictures to help with the directions for cutting these. Sweet potatoes can be tough little suckers to cut through evenly AND safely. I’ve tried a BUNCH of different ways and this is the best and safest way I’ve found.

As far as the size of cut goes – mine are in wedges because that’s what Mo really likes. Personally, I prefer the thinner ones. So, if you look at mine, you can see you could just as easily, albeit with a little more knife-work, cut per my directions and then slice the wedges into thinner pieces. Completely up to you. BUT, if you do this – reduce the cook time per the directions to 8-10 minutes per side.

And a word to all of my fellow Type-A, OCD, Perfectionist’s out there – these will not be perfect. They will be quite imperfect and rustic and some will be thinner or thicker than others. Let it go. It’s good for us.

I LOVE to make these to serve with my Grass Fed Burger Salad, Naked Hatch Chile Turkey Burgers or Paleo Chicken Tenders with Honey Mustard Dipping Sauce! But if I’m being completely transparent – when Mo is traveling, I’ll make a big bowl of these and that’s all I’ll have for dinner. I’m smiling just thinking about it!

And a little suggestion: IF you have leftovers, store them in the fridge in an airtight container and then dice them up in the morning and throw in with scrambled eggs and spinach! It’s a GREAT way to start your day!

Hope you enjoy these as much as we do!

Baked Sweet Potato “Fries” with Paleo Curry Aioli

Serves 4-6

Ingredients for the Fries:

  • 3 medium sweet potatoes***
  • coconut oil cooking spray
  • 2 tsp sea salt
  • ½ tsp black pepper
  • 2 tsp smoked paprika
  • optional: 2 tsp ground cumin

Ingredients for the Aioli:

  • ½ cup Primal Kitchen brand avocado oil mayonnaise
  • 1 tbsp rice vinegar
  • 2 tsp yellow curry powder
  • ¼ tsp garlic powder
  • pinch of sea salt and black pepper, to taste

Directions

  • First, make the aioli, if using. Combine all ingredients for the aioli in a small bowl. Whisk until well combined. Cover and place in the fridge until ready to serve.

  • Peel sweet potatoes, cut in half width-wise and then again vertically – so you’ve quartered the potato and have a flat bottom (see pictures below). Cut quartered sweet potatoes into wedges or like thick-cut french fries or thin, if you prefer.

  • Once cut, place potatoes into a large bowl and rinse 4-5 times with cold water, until the water is no longer orange-ish in color but almost clear. Fill the bowl with cold water, covering the potatoes, and set aside. Let them soak for at least 1 hour, up to 4-5 hours. ***If you don’t have time for this – no worries, you can skip the soaking, but at least rinse them. Without soaking them, they won’t crisp up quite as much.***

  • Drain the potatoes and lay out a large dishcloth or several paper towels on your countertop. Set the potatoes in an even layer and pat dry with another dishcloth or paper towel. Let the potatoes dry for a few while you prep your pans.

See? None of them are perfect or exact… Have fun with this!

  • Preheat oven to 425 degrees F and line two large baking sheets with foil and spray generously with cooking spray.
  • Pat the wedges dry one more time and place in a single layer, without touching, onto the pans.

The drier they are., the better…

 

  • Spray tops of potatoes with cooking spray and sprinkle 1 tsp sea salt, ¼ tsp black pepper, 1 tsp smoked paprika and 1 tsp cumin (if using) over the top.

  • Place pan in oven and bake for 10-12 minutes, until slightly browned. Then remove from oven and turn wedges over – keeping in a single layer and not touching. Sprinkle the other half of the spices on top.
  • Place back in oven and bake another 10-12 minutes, or until golden brown and crispy.

  • Sprinkle with extra sea salt to taste/if needed. Serve!

Notes:

  • Try to find sweet potatoes that are a little thick and long, per the picture below. They will be easier to cut into wedges.

Like these^^^

  • You can also duplicate this exact recipe for regular french fries by replacing the sweet potatoes with equal amounts russet potatoes.
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Instructions
  1. First, make the aioli, if using. Combine all ingredients for the aioli in a small bowl. Whisk until well combined. Cover and place in the fridge until ready to serve.
  2. Peel sweet potatoes, cut in half width-wise and then again vertically – so you’ve quartered the potato and have a flat bottom (see pictures below). Cut quartered sweet potatoes into wedges or like thick-cut french fries or thin, if you prefer.
  3. Once cut, place potatoes into a large bowl and rinse 4-5 times with cold water, until the water is no longer orange-ish in color but almost clear. Fill the bowl with cold water, covering the potatoes, and set aside. Let them soak for at least 1 hour, up to 4-5 hours. ***If you don’t have time for this – no worries, you can skip the soaking, but at least rinse them. Without soaking them, they won’t crisp up quite as much.***
  4. Drain the potatoes and lay out a large dishcloth or several paper towels on your countertop. Set the potatoes in an even layer and pat dry with another dishcloth or paper towel. Let the potatoes dry for a few while you prep your pans.
  5. Preheat oven to 425 degrees F and line two large baking sheets with foil and spray generously with cooking spray.
  6. Pat the wedges dry one more time and place in a single layer, without touching, onto the pans -- the drier they are., the better...
  7. Spray tops of potatoes with cooking spray and sprinkle 1 tsp sea salt, ¼ tsp black pepper, 1 tsp smoked paprika and 1 tsp cumin (if using) over the top.
  8. Place pan in oven and bake for 10-12 minutes, until slightly browned. Then remove from oven and turn wedges over – keeping in a single layer and not touching. Sprinkle the other half of the spices on top.
  9. Place back in oven and bake another 10-12 minutes, or until golden brown and crispy.
  10. Sprinkle with extra sea salt to taste/if needed. Serve!
Recipe Notes

Try to find sweet potatoes that are a little thick and long. They will be easier to cut into wedges.

You can also duplicate this exact recipe for regular french fries by replacing the sweet potatoes with equal amounts russet potatoes.

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Paleo Baked Chicken Tenders with Honey Mustard Dipping Sauce

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As a Nutritionist, I get requests from clients all the time about how to make the typical “unhealthy” recipe, clean; or “What are good substitutes for _______?”

I have one client, in particular, who is coming off of a long-time habit of daily runs to Chick-Fil-A for Sweet Tea and Chicken Nuggets. She has 3 kiddos under the age of 6 and sometimes, life gets so busy, you just start doing what’s easiest and then before you know it, what’s easiest has caused you to gain 20 pounds and you feel absolutely exhausted. In an effort to give her something that could be her new go-to for Chicken Nuggets, I came up with this recipe. In full disclosure – I was not sure these were going to turn out that well. I literally took the first bite and kind of cringed – you know, just waiting for them to taste, well, “meh…” I mean, how do you beat Chick-Fil-A? Oh, but I did! Seriously. I win, Chick-Fil-A! On ALL counts! Mine taste better – that’s right… You heard me. I said it! Mine are obviously healthier and totally gluten, grain and dairy-free.

So, while these chicken tenders are not quite as easy as pulling through the drive-thru, you will feel fabulous after eating them and they won’t steal your energy.

This recipe can be made in double or triple batches and then frozen so that you can easily grab a few out of the freezer, wrap them in foil, pop them into the oven under the broiler for 3-4 minutes and they’ll be ready for the kiddos for lunch or dinner in no time! Alternatively, dip them into the batter and place on a baking sheet, pop into the freezer overnight and allow them to freeze raw. Once frozen, place in a large ziploc baggie and back into the freezer. When you’re ready to make them, pull out as many as you need, place on a baking sheet and into the oven per the directions below, but for an additional 4-5 minutes, as they will need to thaw in the oven. By freezing the latter way, they will take a little longer, but be more juicy/tender.

Hope you enjoy!!

Paleo Baked Chicken Tenders with Honey Mustard Dipping Sauce

Ingredients for the Chicken:

  • 1lb free range, boneless, skinless chicken tenders
  • 1 ½ cups almond flour
  • 1 ½ tbsp paprika (plain or smoked, depending upon your preference)
  • 1 tsp garlic powder
  • 1 ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • ½ tsp ground turmeric
  • ½ tsp black pepper
  • 1 ½ tsp sea salt
  • ¾ cup coconut milk
  • 3 tsp apple cider vinegar
  • 2 cage free eggs or 4 egg whites
  • coconut oil cooking spray

Ingredients for the Dipping Sauce:

  • ½ cup Primal Kitchen brand avocado oil mayonnaise
  • ½ tbsp raw/local honey
  • 2 tbsp yellow mustard
  • 1 tbsp dijon mustard
  • 1 tbsp grain mustard
  • 1 tbsp honey mustard
  • 2 tbsp Bragg’s apple cider vinegar
  • pinch of sea salt and black pepper, to taste

Directions:

  • First, make the dipping sauce, if using. Combine all ingredients for the sauce in a small bowl. Whisk until well combined. Cover and place in the fridge for a chilled sauce or leave on the countertop if you prefer.
  • Preheat oven to 375 degrees F and cover a large baking sheet with foil and spray generously with cooking spray.
  • In a medium bowl, whisk the coconut milk and apple cider vinegar together. Let sit for 5 minutes.
  • While the milk is resting, in another medium bowl, mix together almond meal, paprika, garlic, cumin, cayenne, turmeric, black pepper, and sea salt.
  • Once the “buttermilk” has rested for 5 minutes – up to 10 minutes, whisk the eggs in and then season with a pinch of sea salt and black pepper.
  • Dredge each piece of chicken in milk/egg mixture and then coat with flour/spice mixture.
  • Place chicken onto the baking sheet in an even layer. Bake on the middle rack of the oven for 15-20 minutes, until golden or a meat thermometer reads 160 degrees.
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Instructions
  1. First, make the dipping sauce, if using. Combine all ingredients for the sauce in a small bowl. Whisk until well combined. Cover and place in the fridge for a chilled sauce or leave on the countertop if you prefer.
  2. Preheat oven to 375 degrees F and cover a large baking sheet with foil and spray generously with cooking spray.
  3. In a medium bowl, whisk the coconut milk and apple cider vinegar together. Let sit for 5 minutes.
  4. While the milk is resting, in another medium bowl, mix together almond meal, paprika, garlic, cumin, cayenne, turmeric, black pepper, and sea salt.
  5. Once the “buttermilk” has rested for 5 minutes - up to 10 minutes, whisk the eggs in and then season with a pinch of sea salt and black pepper.
  6. Dredge each piece of chicken in milk/egg mixture and then coat with flour/spice mixture.
  7. Place chicken onto the baking sheet in an even layer. Bake on the middle rack of the oven for 15-20 minutes, until golden or a meat thermometer reads 160 degrees.
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Primal Tex-Mex Cauliflower Rice Casserole

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I am, by heritage, Italian, Irish and German; and while potatoes (Irish and German) are both a staple in the Brossette household – pasta notsomuch. Chips and Salsa are this Texas-Raised-Italian-Girl’s carbohydrate of choice.

I cannot get enough Mexican food. I obviously love Tex-Mex, but appreciate the more traditional Mexico City style as well. That said, if there aren’t chips and salsa, it’s not Mexican in my mind.

When Mo and I first met, we used to have Mexican at least 2-3 times a week! Especially on Sundays. We were both training for long-course Triathlon (him, an Ironman, me a Half Ironman) and it was the BEST feeling after a super long workout to indulge in some good Tex-Mex. After doing this routinely for a couple of years, we both started to notice that we just didn’t feel good after eating it that often. We were sort of of the thinking that because we had worked out so hard and so long, it didn’t really matter what we ate – it was going to be used up immediately. Man, have we learned different since then. It really works the opposite of that. The longer and harder you workout – the more clean you need to eat after – the cleaner you eat, the faster you recover – the more poor you eat, the slower you will recover because your body not only has to heal from the stress of the workout but NOW you’ve given it poor food to trudge through as well. See what I’m saying? So that first and second meal after a long workout is KEY! And then, you want to indulge a little? Do it! I suggest it!!

All of that being said, when we stopped going out for Mexican a few times a week, that didn’t mean that I stopped craving it. This recipe is one of many in my Mexican repertoire – if you will. We feel amazing after eating this!

I love to have Beanitos or Way Better chips and some pico and guacamole with this! It’s a great meal to make on a Sunday so you have leftovers for lunches for the following week. And, it freezes beautifully! You could easily double the recipe below and freeze one for later or make several mini-casseroles!

Hope you enjoy this as much as we do!

Primal Tex-Mex Cauliflower Rice Casserole

Serves 6-8

Ingredients:

  • 3 fresh Hatch chiles, roasted, peeled and chopped or 2, 4oz cans chopped green chiles
  • 3, 14oz bags cauliflower rice or two medium heads cauliflower
  • coconut oil cooking spray
  • 1 tbsp olive oil
  • 1 ½lbs ground turkey
  • sea salt and black pepper
  • 1 tbsp red chili powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • ½ tsp Mexican oregano (if you cannot find Mexican, plain is fine)
  • ½ tsp garlic powder
  • ¼ tsp ground cinnamon
  • ¼ tsp ground turmeric
  • 1/8 tsp cayenne pepper
  • 1 yellow bell pepper, julienned
  • 1 red onion, julienned
  • 1, 15oz low sodium black beans, rinsed well and drained
  • 1, 15oz can diced tomatoes
  • 1 fresh jalapeno, thinly sliced
  • 4oz goat cheese log
  • 4oz raw Manchego, grated
  • 1 bunch green onion, green and white parts or 1 bunch chives, thinly slices
  • ½ bunch cilantro, leaves only
  • 1 avocado

Directions:

  • Preheat the oven to 425 degrees F.
  • If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.
  • Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.
  • Once cauliflower is out of the oven, turn oven to 350 degrees F.
  • Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.
  • In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.
  • Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.
  • Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.
  • With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.
  • Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes.

Alternatively, pour into a dish to freeze, let cool completely, cover with saran wrap and foil and place in the freezer for up to 3 months. When ready to bake, remove the saran wrap, cover with foil and place in a 350 degree oven for 40-45 minutes, uncover and place back in the oven for another 20-30 minutes, until the center is completely cooked through.

  • The casserole is done when the cheese is bubbly and staring to turn golden.
  • To serve, top with fresh green onion or chives, a few cilantro leaves and fresh avocado.
  • Leftovers can be stored in an airtight container in the fridge for up to one week.
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Instructions
  1. Preheat the oven to 425 degrees F.
  2. If roasting your own chiles, line a small baking sheet with foil or parchment paper and place hatch chiles in an even layer/not touching. Place on top rack of oven and roast for 6 minutes. Turn and roast another 4-6 minutes, until slightly browned. Place in a glass bowl and cover with foil and let steam for 10-15 minutes. Peel, dice and set aside.
  3. Rice cauliflower, if necessary. Line a large baking sheet with foil, spray with cooking spray and pour cauliflower rice on top and spread into an even layer across the pan. Spray top with a little more cooking spray and add a few pinches of sea salt – toss to combine and place in the oven once chiles are done. Roast for approx. 12 minutes. Toss and roast for another 4 minutes, until softened and golden brown.
  4. Once cauliflower is out of the oven, turn oven to 350 degrees F.
  5. Place olive oil into a large oven-safe skillet and place over medium heat. Once warm, place the turkey into the pan and break up and brown until cooked through. Season with a pinch of sea salt and black pepper; set aside in a bowl.
  6. In the same skillet, sauté the onion and bell pepper over medium heat, until tender, stirring occasionally – about 10 minutes.
  7. Add turkey back into the skillet and add in spices, oregano and a couple of pinches of sea salt and sauté for another minute or two, stirring to combine all ingredients and coat with seasonings.
  8. Add in the tomatoes, black beans, chiles, cauliflower rice and jalapenos and stir well to combine.
  9. With the heat still on medium, make a well in the center of the skillet and place the goat cheese log into the well. Stir and once it begins to melt, start incorporating the rest of the ingredients in the pan. Stir completely until the goat cheese is completely incorporated.
  10. Top with grated Manchego and then place the pan in the oven to bake for 15-20 minutes. ---Alternatively, pour into a dish to freeze, let cool completely, cover with saran wrap and foil and place in the freezer for up to 3 months. When ready to bake, remove the saran wrap, cover with foil and place in a 350 degree oven for 40-45 minutes, uncover and place back in the oven for another 20-30 minutes, until the center is completely cooked through.
  11. The casserole is done when the cheese is bubbly and staring to turn golden.
  12. To serve, top with fresh green onion or chives, a few cilantro leaves and fresh avocado.
  13. Leftovers can be stored in an airtight container in the fridge for up to one week.
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Sriracha and Balsamic Glazed Brussels Sprouts

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It is fall and brussels sprouts are officially in season and I. Am. EXCITED! You can spin an easy brussels recipe a million ways. They are a versatile little vegetable and while they do tend to stink up your kitchen… Okay, okay fine… The whole house! I’ve found that roasting them mitigates some of this. So, in the Brossette household, that is the only prep for brussels. Roast or bust.

If you live in Texas, you might be familiar with Uchi or Uchico. We have one Uchi location here in Dallas and it is hands down my favorite restaurant for a fun night out or a special occasion – from the ambiance when you walk in to the sweet people who greet you at the front – even the valet crew is awesome – to the treatment we recieve from the moment we walk in the door to the time we leave. There is no wonder they stay booked with reservations! We go every year for our Anniversary… Well, I make it sounds like we’ve been married quite some time — we’ve gone the past two years for our anniversary – which is every anniversary we’ve ever celebrated since being married. 🙂 And, it is my request to go, just the two of us, for my birthday every year. It’s so fun – we start the night with a little champagne, we sit at the sushi bar with our favorite chefs – Jeff or Qu and share a bottle of wine and eat the most incredible sushi. And then, what I save for last? Two order of their brussels sprouts. That’s right – brussels sprouts for dessert! My clients would kill me and fire me on the post if I ever suggested such an absurd notion. But for me? These brussels sprouts are everything I want – they are sweet, salty, spicy – they have that “umami” – that rich, depth of flavor and texture and pure joy in every bite.

…so, that is where this recipe was born. I do not fry mine, obviously. But by setting the oven temp to 400 – these little things get a crispy top layer and then the sriracha and balsamic wets them just enough to soften the texture but keeps a little crunch. I mean… I could go on and on. You must go and make these! They could potentially change your life! I’m just sayin! And then, go to Uchi! Run! Don’t walk! And then tell me how theirs compare to my recipe!

Sriracha and Balsamic Glazed Brussels Sprouts

Serves 4-6

Ingredients:

  • 1lb brussels sprouts, ends removed and halved
  • sea salt
  • coconut oil cooking spray
  • 2-3 tbsp sriracha
  • 1 tbsp balsamic glaze

Directions:

  • Preheat oven to 400 degrees and line a large baking sheet with foil or parchment paper. Spray generously with coconut oil cooking spray.
  • Place the brussels cut-side-down (this is important!) and arrange so they are not touching.
  • Spritz the vegetables with another layer of cooking spray and sprinkle a few pinches of sea salt over the top (not too much because the sriracha will add salt too…)
  • Place on the top rack of your oven and roast for 10-15 minutes if on convection or 30-35 minutes without convection. You want the brussels to be slightly browned and easily pierced with a fork.
  • When the brussels are done, pull them out of the oven and while they’re still hot, squirt approx. 2-3 tbsp sriracha (depending upon how much spice you like…) and approx. 1 tbsp balsamic glaze over the top. Toss the brussels with tongs or two spoons until even coated. Taste and adjust sriracha and balsamic to your liking (some like it sweeter, some like it hotter!) and serve!

 

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Sriracha and Balsamic Glazed Brussels Sprouts
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Instructions
  1. Preheat oven to 400 degrees and line a large baking sheet with foil or parchment paper. Spray generously with coconut oil cooking spray.
  2. Place the brussels cut-side-down (this is important!) and arrange so they are not touching.
  3. Spritz the vegetables with another layer of cooking spray and sprinkle a few pinches of sea salt over the top (not too much because the sriracha will add salt too...)
  4. Place on the top rack of your oven and roast for 10-15 minutes if on convection or 30-35 minutes without convection. You want the brussels to be slightly browned and easily pierced with a fork.
  5. When the brussels are done, pull them out of the oven and while they’re still hot, squirt approx. 2-3 tbsp sriracha (depending upon how much spice you like...) and approx. 1 tbsp balsamic glaze over the top. Toss the brussels with tongs or two spoons until even coated. Taste and adjust sriracha and balsamic to your liking (some like it sweeter, some like it hotter!) and serve!
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