Summer is Delicious!

I love summer - and even though it can be torture in Arizona (umm, 120 degrees, anyone?!), I'm off from my daily teaching schedule, so I have more time to plan meals and try new things. Here's my latest:

Mexican Street Corn

There's a new Mexican restaurant in Downtown Gilbert - if you live close by, be sure to visit Joyride Taco House and try the Street Corn and the Mexican Slaw. They are amazing! (http://www.joyridetacohouse.com/)

After trying the Street Corn, I knew I had to make it at home. Mine is a little different, but my family is already asking me to make this again.

This is the perfect time of the year for corn, and I found a great recipe that is definitely NOT Paleo...but it's just delicious. Enjoy!

Mexican Street Corn (my twist on the great recipe from http://www.food.com/recipe/mexican-street-corn-363416)

Ingredients:

corn (remove husks and silk)

olive oil

1/2 cup Best Foods Mayonesa (lime added)

2 T minced fresh cilantro

1 T fresh lime juice 

2 minced garlic cloves

1-2 teaspoons hot chili powder

pinch of salt, twist of pepper

(Adjust each of these to taste. The mayonesa already has lime, but the fresh juice really gives the sauce a "pop." Also, we like our food spicy, so I tend to go heavy on the hot!)

1/4 -1/2 cup cotija cheese (a firm, crumbly Mexican cheese), crumbled

lime wedges for serving

Directions:

Turn on broiler, adjusting rack to about 5 inches below the element. 

Brush corn with the olive oil and place on foil-lined sheet. Broil until lightly browned on each side, turning every 7-10 minutes, depending on your broiler.

While corn is in the oven, mix mayonesa, cilantro, lime juice, garlic, chili powder, salt and pepper in medium bowl. Stir in the crumbled cheese and place in fridge. 

Remove the corn from the oven and brush the corn on all sides with the mayonesa mixture. Place the corn back on tray and broil for 1-2 minutes longer, allowing the mayonesa to get browned and bubbly. 

Serve hot with the lime wedges. This corn is a great side dish, or can be a meal on its own.

BBQ Teriyaki Chicken and Veggies

Teriyaki Chicken and Veggies

I'm loving this Paleo lifestyle! Fresh fruit, healthy food choices and even delicious desserts. Yum! And, to top it off, we are losing weight and getting more active. It's a win-win for my family!

This past week we BBQ'd chicken that I soaked in a Paleo-inspired marinade. We added chunks of fresh, juicy pineapple and some delicious peppers and onions, and our meal was just perfect! Plus, we made enough chicken to be able to chop it up and add to our lunch salads each day.

BBQ Chicken Teriyaki

(the original non-BBQ version of the recipe can be found here: 

http://www.paleoplan.com/2009/12-31/teriyaki-chicken/)

In a zipper-style bag combine:

 1/2 cup olive oil

1/2 cup coconut oil

1/4 cup  coconut aminos (available at Sprouts, Whole Foods and most stores with an organic section)

1 teaspoon sea salt

1 teaspoon fresh ground pepper

Seal bag and mix thoroughly. Divide between two baggies. Remove 1/4 cup from one bag to use for basting.

Add to one of the bags:

8 boneless, skinless chicken breasts, sliced into strips

To the second bag add:

1 yellow onion, sliced into rings

20 garlic cloves, sliced in half

1 each: red, orange and yellow bell pepper, chopped into bite-sized pieces

1 pineapple, cored and cut into bite-sized chunks

Allow to soak for at least 30 minutes in the refrigerator. I soaked mine for about two hours and the flavor was wonderful. 

Heat BBQ and cook chicken over medium-high heat or ashed-over coals. If you have a side burner, I suggest cooking your veggies on this so that they cook evenly and thoroughly. Allow the pineapple to heat up on a top shelf or to the side, then add to the veggie mix. To serve, we mixed the chicken with the veggies, but they would be just as wonderful served in separate dishes.

The colors of this meal were beautiful. And, it tasted delicious! Enjoy!

Paleo Tostadas

Paleo Tostadas

My sister-in-law and nieces are  AMAZING in the kitchen! So, when they suggest a recipe, I'm all over it. Not to mention, if it means Mexican food...yum!!

This recipe is for Paleo-inspired Tostadas. It took a few tries to get a thickness (or thinness, in this case) that had the taste and crispness that I like in a tortilla, but the end result was delicious! Top with your favorites - we added shredded lettuce, garlic-roasted chicken, tomatoes, cilantro and avocado.

Paleo Tortillas

(find the original recipe here:  

http://www.unrefinedkitchen.com/2012/03/26/tacos-with-paleo-tortillas/) 

Ingredients:
2 cups almond flour 

(to get the most out of your almond flour, combine one package of finely ground almond meal flour with home-ground almonds)

 2 large eggs
1 tsp. olive oil
1/2 tsp. sea salt
taco toppings of choice

Directions:

1. Preheat oven to 350 degrees.
 

2. Combine flour, eggs, oil and salt in a bowl and mix until well blended.
 

3. Roll out balls of dough between two pieces of parchment paper to desired thickness (1/8″ thick or so). Remove top layer of parchment paper and place bottom layer with dough onto a baking sheet. To achieve the "tostada" shape, place parchment over an over-safe bowl.
 

4. Bake at 350 degrees for 6-10 minutes or until desired “crispness” is achieved. Watch closely, since the edges will brown quickly if they are too thin. Top and enjoy!

Dark Chocolate Covered Almonds with Dried Cherries

Dark Chocolate Covered Almonds with Dried Cherries

Here is a great go-to snack or dessert that is quick and simple - and has hundreds of variations!

Dark Chocolate Covered Nuts

(Here is a link to the original recipe - adapt away! 

http://www.fitsugar.com/Paleo-Holiday-Treats-26285810) 

 

1 bag dark chocolate chips

1 bag almonds

1 bag dried cherries

Coconut chips (optional)

Other ideas to change it up: dried chopped mango, freeze-dried raspberries, cashews, pinch of cayenne pepper (mix into melted chocolate) - let your imagination go wild!

Melt chocolate in microwave. Stir until smooth. Line a baking sheet with parchment paper. Drop a teaspoon size amount of chocolate onto parchment, spacing drops one-inch apart. Place 3-4 almonds on top of each chocolate drop. Place 2-3 cherries on top of almonds. Drop a second teaspoon of chocolate on top of cherries and almonds. Add coconut chips, if desired. Place in refrigerator until hardened. 

 

Living in Arizona, I have to keep my candies in the fridge year-round; these candies do melt quickly...but they also get eaten very quickly! Enjoy!

The Perfect Christmas Cake

The Perfect Christmas Cake

Life has been so busy that I'm catching up on some of the great recipes and family moments that we experienced as 2012 was closing out. Over Christmas Break, our family got together with my husband's brother's family...and that always means good times and delicious food!

This recipe took a lot of time, but it was soooo worth it! Find the original recipe here: http://www.myrecipes.com/recipe/layered-peppermint-cheesecake-00420000008157/

I made it as-is - no changes, and it was rich and delicious. It is a showpiece cake that will please everyone, from the peppermint cheesecake layer to the white chocolate whipped cream frosting. I will definitely add this to our annual winter recipes!

Layered Peppermint Cheesecake with White Chocolate Mousse Frosting

Peppermint Cheesecake Layers:

3 (8-oz.) packages cream cheese, softened
1/2 cup sugar
2 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon all-purpose flour
1 1/2 cups sour cream
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
2/3 cup crushed hard peppermint candies 

Sour Cream Cake Layers:

1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1/3 cup vegetable oil 

White Chocolate Mousse Frosting:

2/3 cup sugar
1 cup white chocolate morsels
2 cups whipping cream
2 teaspoons vanilla extract 

Garnishes: White chocolate curls, peppermint candies 

1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.

2. Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.

3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.

4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.

6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.

7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired.

Roasting...veggies!

Roasting....veggies!

Since beginning the Paleo Lifestyle, we have consumed a massive amount of veggies. I am always looking for new and enticing ways to prepare our veggies. 

Peppers, Zucchini and Garlic

The simplest way to prepare veggies is to slice, toss in some olive oil (I like to add some fresh basil or rosemary) and a dash of sea salt, then roast in a 250 degree oven for 2-3 hours. I especially love to do this with tomatoes and peppers. 

Roma Tomatoes

Or, toss your veggies in a BBQ basket and cook over the coals. Either way, veggies are an easy addition to any meal!

Butternut Squash Fries

To make Butternut Squash Fries, place whole squash in microwave for about 30 seconds. This makes the skin soft enough to cut through. Slice off both ends; scoop seeds out of middle then use a vegetable peeler to remove outer skin. 

Butternut Squash

Slice squash into fry-size slices. Toss in olive oil (I love the Olive Mill's Roasted Garlic Olive Oil) and a little sea salt. Or, add a small amount of Spike's Gourmet Natural Seasoning for additional flavor. Place in a single layer on a foil-lined baking sheet.

Bake in a 400 degree oven for about 45 minutes, watching for browning. About half-way through, flip the fries for even cooking. Enjoy!

Paleo Pizza

Paleo Pizza

It's probably unhealthy how much I LOVE pizza, so when I found out that I could maintain my Paleo-lifestyle AND have pizza, I was all over that! I can tell you, the flavor is different than traditional pizza so be prepared for the "gourmet" taste. Once you make this pizza you will want to experiment and create your own favorite pizza. Enjoy!

Note: I started Paleo by purchasing Bob's Red Mill Ground Almond Flour. It's wonderful...but can get pricey. For this recipe, I decided to follow the instructions and grind my own almonds. I have a cheap little food processor, but it did the trick. My almonds were nicely ground. A great way to cut cost would be to use 1/2 store bought, finely-ground almond meal and 1/2 home-ground.

Paleo Pizza

(original recipe can be found here: http://www.catalystathletics.com/recipes/recipe.php?recipeID=9)

Preheat oven to 350 degrees and place parchment paper on a cookie sheet. Lightly oil with olive oil.

 

In a small bowl combine:

1 cup ground almonds

3 tablespoons almond butter (or cashew)

2 eggs, slightly beaten

1/2 teaspoon sea salt

 Using a spoon, spread "dough" over oiled cookie sheet. The dough will be very sticky, so to get a nicely shaped crust, put a little olive oil on the back of your spoon and use it to shape your crust. Spread to about 1/4" thickness. Pre-bake the crust for 10 minutes, or until puffed and lightly browned.

Pizza "dough"

Meanwhile, in a large skillet, saute in 1-2 teaspoons of olive oil, lightly browning:

1 red onion

1 large Italian sausage, cut into bite-sized pieces

Add:

1 green and/or red bell pepper, chopped into bite-sized pieces

2-3 cloves of chopped garlic

Cook two-three minutes, then add:

6 mushrooms, sliced

Do not overcook the veggies so that they retain their crispness while in the oven.

When timer goes off, remove crust from oven. Allow to sit for a few minutes to firm up. Then, cover the top with marinara sauce. Carefully pour the veggies on the pizza and sprinkle with fresh chopped oregano or dried oregano. 

 

Cook in 350 degree oven for 20-30 minutes, watching edges for browning. When done, remove from oven and add 1 cup of halved grape or cherry tomatoes.
 

Delicious!

The finished pizza

The fresh tomoatoes give a burst of flavor