Sunday, January 25, 2015

Party Foods! Featuring Buffalo Chicken Egg Muffins, Bacon Burger Meatballs with Paleo "Big Mac Sauce" and Homemade Garlic Mayo

I just had a doTerra party today and of course wanted to have an adequate supply of snacks and treats to serve my friends and family!  I made some tried and true favorites but also tested out some new ideas and recipes I found around the web.  I figured since a lot of people might be having SUPERBOWL parties next weekend, posting some party food recipes would be very timely!  
On the menu today was:

Buffalo Chicken Egg Muffins (see below)
Bacon Burger Meatballs with Paleo "Big Mac Sauce" (see below)
Veggies with Homemade Garlic Mayo (see below)
Homemade Guacamole with Trader Joe's plantain chips
Sweet Potato Almond Butter Fries
Knock-off Rolos *I doubled the recipe and altered it slightly, adding a little more peanut butter
Baklava Balls

I hope this list is helpful, especially for those of you who came to the party and wanted the recipes. :)

Without further ado....

Buffalo Chicken Egg Muffins

Adapted from Balanced Bites
Makes 48 mini muffins or 24 regular size muffins

My mom got me this awesome 48 cup mini muffin pan that I am using a lot lately to make egg muffins!  This version is a great breakfast or appetizer recipe!

2.5 lb chicken breasts (or thighs), baked with salt, papper and garlic powder
1/4 c Frank's Red Hot
2 T grassfed butter
4-5 green onions, chopped
12 eggs
garlic powder (about 1 tsp)
1/4 c Frank's Red Hot

Immediately after chicken is done baking (I cooked frozen breasts on a foil lined baking sheet at 375 degrees for 35 minutes), immediately shred with forks or your hands.  I also used some kitchen scissors to further chop the chicken up so it would fit well into mini muffin cups.  Mix together 1/4 c Frank's Red Hot and 2 T grassfed butter.  Pour over the chicken and refrigerate overnight to "marinate."  
The next day, prepare your mini muffin tins by greasing them with some olive oil or coconut oil.  If you're using standard size muffin tins, you could use liners for easier clean up!  Divide chicken mixture evenly among muffin cups.  Then sprinkle each cup with green onion.  Next, whisk our eggs with garlic, pepper, and Frank's.  Ladle the egg mixture into each cup, filling each almost to the top.  
Bake at 375 degrees 20 min. (For standard size muffins you might need to bake them for 10 min. longer).  Serve hot or refrigerate and serve cold later!  They are great both ways.  

Bacon Burger Meatballs

I don't know exactly how many meatballs this makes, but hopefully this picture is helpful! The amount pictured is roughly the number of meatballs it makes, depending on the size. I form mine about the size of a ping pong ball.  

3-4 lb. grassfed beef
12 oz. bacon (use the kind without all the preservatives- Kroger Simple Truth is good, or Applegate Farms)
1/2 red pepper, diced
1/2 onion, diced
3 large pickle spears, diced
1/4 c tomato paste (about 1/2 a 5 oz. far)
garlic powder, crushed red pepper, salt, and pepper to taste
3 eggs
3/4 c almond meal

First, you will need to thinly slice the bacon and cook it over medium heat until you have brown and crispy pieces.  Next, mix ALL meatball ingredients together- it works best if you mix it with your hands until everything is fully incorporated.  You can prepare this mixture in advance and just refrigerate it for up to a day until you're ready to make the meatballs!  When you're ready to cook them, form the meat mixture into balls and place on either a foil lined baking sheet OR a broiler pan with grates.  (I like to use this because it helps drain some of the fat from the meatballs and helps the outside of the meatballs brown a little better).  Bake at 375 degrees about 30 min. 

Paleo "Big Mac Sauce" 

Honestly I have never had big mac sauce, but this is based on copycat recipes for big mac sauce, with substitutions to make it paleo.  All I know is, this is GOOD.  

1 recipe homemade mayonnaise (see below)
4 T tomato paste
1 T honey
1 pickle spear, diced
onion powder (1/4 tsp)
garlic powder (1/4 tsp)
salt to taste

Make homemade mayonnaise then add remaining ingredients and mix with immersion blender until tomato paste is incorporated throughout.  Refrigerate, then serve cold.  

Homemade Mayonnaise (*use this for the Paleo "Big Mac Sauce" and Homemade Garlic Mayo)

This is the easiest mayo recipe ever, it just requires that you have an immersion blender.  I asked for an immersion blender for Christmas a few years ago for the sole purpose of making homemade mayo (true story).  I use it all the time to make mayo all the time.  I often use mayo as a dressing, a veggie dip, or a dressing for chicken salad or cole slaw.  It's easy and infinitely healthier than store-bought Miracle Whip or Mayonnaise.  

1 egg
1/2 T apple cider vinegar or lemon juice
1/4 tsp dry mustard (optional)
1 c avocado oil or light olive oil

Crack egg into cylindrical container that is wide enough to fit an immersion blender into.  (I use the measuring cup that came with my immersion blender).  Add apple cider vinegar/lemon juice and dry mustard.  Pour in 1 c of oil (all of it at once).  Then stick your blender over top of the egg and let it run, without moving it, for 30 sec.  Then, gradually and gently, swirl the blade head around and bring it to the top of the mixture.  It should be nice, thick, and creamy!

Homemade Garlic Mayo (Best Veggie Dip!)

1 recipe homemade mayonnaise
handful fresh chives, chopped
1/2 tsp onion powder
1/2 tsp dried dill
1 garlic clove, minced (then sprinkle some salt on it and mash it up)
1/8 tsp paprika

Make homemade mayonnaise then add remaining ingredients and blend again until everything is mixed together.  

Wednesday, December 31, 2014

Pumpkin Banana Baked Oatmeal

Pumpkin Banana Baked Oatmeal

2 T coconut oil
2 ripe bananas
15 oz. can pumpkin puree
2 eggs
1 c almond milk
2 c oats
1 c brown rice crisps or puffs
1/4 c ground flaxseed
2 T pumpkin pie spice
1/2 c raisins

Melt 2 T coconut oil in a tall, round casserole dish.  Add bananas to the dish and mash them until they are soft and almost liquid.  Add pumpkin and eggs and stir.  Add almond milk, oats, brown rice puffs, flaxseed, pumpkin pie spice, and raisins.  Stir until everything is uniformly incorporated.  Bake at 375 degrees about 30 minutes or until it doesn't jiggle when you jostle the pan around.  For a firmer oatmeal, bake longer, and for a more runny one, bake for a shorter time.  You can play around with the baking time each time you make it to get the consistency just right for you.

Ground Turkey and Pasta Skillet with Greens

Ground Turkey and Pasta Skillet with Greens

1 lb. ground turkey
1/2 large onion, diced
1 c mushrooms, chopped
4 cloves garlic, minced
1 tsp basil
1 tsp oregano
1/4-1/2 tsp crushed red pepper
1/2 tsp fennel
1/2 tsp pepper 
1/4-1/2 tsp sea salt
32 oz. strained tomatoes (or tomato sauce)
1/4 c sundried tomatoes, chopped
4 cups greens of choice (I used spinach)
4 servings cooked quinoa or brown rice pasta (I used this brand from Trader Joe's) 

Saute ground turkey and onion in a pan, halfway through adding the mushrooms, garlic and spices. When turkey is cooked through, add the tomatoes, sundried tomatoes, and the greens, cooking until the greens are completely cooked down and can be stirred into the turkey mixture.  Taste your sauce and add more seasoning if it needs it!  Meanwhile, cook your pasta according to the directions on the package.  When pasta is done cooking, add it to the ground turkey mixture.  I served mine over steamed broccoli and cauliflower and it was delicious!  

Sunday, November 2, 2014

Recipe Round-Up

I know I've been MIA for a while, and what can I say... the school year is in full swing and my time is taken over by other activities, like planning for and teaching my amazing second graders!  I have still been doing a lot of cooking and baking, but haven't been experimenting quite as much as I do in the summer.  Nevertheless, I decided I should share some of the recipes I've tried lately that have gone in the recipe file for repeated use!

Scalloped Potatoes from Just a Pinch: I adjusted this recipe by using Bob's Red Mill Gluten-Free Flour.  I also used grass-fed butter.  And PURPLE potatoes!  We get a LOT of potatoes from our CSA during October and November, and I was sick of making roasted potatoes in the oven so I was trying to find a recipe that was new and different.  This fit the bill, and hit the spot.

Smashed Potatoes from Oh She Glows: These are seriously good.  I didn't make the aioli but imagine that it would send these puppies over the top.  Even without it, you won't be able to stop eating them.

Thai Beef Stew from Against All Grain: Recommended to me by my friend Jennifer, this stew was a hearty crowd-pleaser perfect for a cold fall day and a nice alternative to a roast!  I didn't use the jicama, but thew in some mushrooms instead.

The Perfect Fudgy Brownie (Grain-Free and Paleo) from Deliciously Organic: These taste like my long-time favorite Ghirardelli brownies.  And they have no flour in them at all.  I wouldn't recommend eating these every day but as a treat they are fantastic.

No-Bake Pumpkin Tarts from Detoxinista: I love pumpkin pie but had never attempted a "paleo" version before this.  Well, I think it was because I was waiting to find this recipe.  I am in love.  You should make these tonight.

The bloggers who developed these recipes are awesome- check out their websites for more healthy recipes!

Sunday, September 14, 2014

Chocolate Hazelnut Bites

And one more "bite" recipe for good measure...  These are probably my all time favorite of all the fruit and nut bites I have made.  Can't stop, won't stop... eating them.  (Does anyone else constantly have that lyric from the new Taylor Swift song running through their head???)  Enjoy!

Chocolate Hazelnut Bites

12 medjool dates, soaked in hot water for about 5 minutes
1 c hazelnuts (Skins can be on! I get mine at Trader Joe's)
8 T cocoa
7 T unsweetened shredded coconut

After soaking dates, process them in a food processor until they start to break down and form a paste.  Add the rest of the ingredients and continue to process until everything comes together and can be easily rolled into a ball.  As you can tell from the picture, I don't process them until the nuts are completely broken down- I leave them a little chunky.  Process longer for smoother bites and shorter for chunkier ones.  Roll into balls and store in the freezer.  They are awesome straight from the freezer!

Pumpkin Bites

My arsenal of dried fruit and nut "bites" is growing rapidly, as I find that these naturally sweetened bite size treats are my favorite thing to snack on.  Today I have a recipe inspired by a pumpkin bar created by a friend at my CrossFit gym.  These little balls have all the flavors of fall and are a nutritious treat for any time of day.  

Pumpkin Bites

10 medjool dates, soaked in hot water (*I microwave about a cup of water and then let the dates soak in it for about 5 minutes)
1/2 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 c pumpkin puree
1 c pumpkin seeds
1/2 c pecans
1/4 c flax
1/2 c unsweetened shredded coconut 
1/2 c golden raisins

After soaking the dates, process them in a food processor until they are mostly broken down and have started to form a paste.  Then add the rest of ingredients and process until the ingredients come together and can be easily formed into a ball (if you want them less "chunky" process longer, and for more chunky process for a shorter time).  Roll into 1 inch balls.  I store these in the freezer and they can be eaten straight out of the freezer!  Enjoy!

Monday, July 14, 2014

Mediterranean Quinoa Salad

This salad is yummy.  I know because I ate it for lunch (and dinner) yesterday!  A friend at school made this for a potluck at the end of the school year, and I have made it several times this summer.  It's a great cold summer salad that fits in perfectly at any barbecue or potluck!  I think what I love most about it are the contrasting textures and flavors- the crunchy red onions and cucumber contrast nicely with the creamy chickpeas and feta cheese.  The refreshing and sweet cucumber and tomato pair well with the salty feta and olives.  The Greek dressing brings it all together nicely and gives just enough lemon and oregano flavor without being overpowering. Visit Closet Cooking for the recipe!