FBF: Polynesian Sausage Kabobs

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POLYNESIAN SAUSAGE KABOBS

click on image to see full post from 5/24/11

Balsamic Braised Short Ribs SLOW-COOKER [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

SLOW-COOKER
BALSAMIC BRAISED SHORT RIBS

2 Tblsp Savory Spice Blend [2 T Rosemary, 1/2 T Sea Salt, 1 T Garlic Powder, 1 T Onion Powder, 1/2 T Paprika, 1 tsp Black Pepper]
2-3 lbs of bone-in beef short ribs
1 Tblsp coconut oil
1 15-oz can plain tomato sauce
1/2 cup balsamic vinegar
4 whole dried dates
6 cloves garlic, smashed

• Rub the Spice Blend into the short ribs.
• Melt the coconut oil in a large skillet over medium-high heat, and sear the short ribs 1-2 min per side or until they are slightly browned.
• Place the short ribs, tomato sauce, balsamic vinegar, dates, and garlic in a slow-cooker. Cover and cook on low for 4-6 hours or until the meat is tender enough to fall apart with a fork.
• Shred the meat off the bones and serve while warm.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Candied Carrots [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

CANDIED CARROTS

8 large carrots, peeled and chopped into 1/2 inch pieces

4 dates, pitted and chopped

2 Tblsp melted coconut oil

Sea salt to taste

• Preheat oven to 375 degrees F.
• Place the carrots and dates into an over-safe dish, and top with the melted coconut oil. Toss to coat, and sprinkle with sea salt to taste.
• Bake for approx. 20-30 minutes or until the carrots are fork-tender.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Pesto Shrimp & Squash Fettuccine [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

PESTO SHRIMP & SQUASH FETTUCCINE

2 dozen large shrimp
4 zucchini or yellow squash [I used 7 zucchini for family of 4]
Sea salt and black pepper to taste

Pesto:
1/2 cup macadamia nuts
1 bunch cilantro, rinsed
1 clove garlic
1/2 cup extra virgin olive oil
Sea salt and black pepper to taste

• Make the pesto first. Combine the macadamia nuts, cilantro, garlic, EVOO, sea salt and pepper in a food processor, and blend until smooth.
• Peel and devein the shrimp.
• Place a steamer basket in a large sauce pot, and boil about an inch of water. While the water is heating, run a julienne or regular vegetable peeler along each of the squash until you reach the venter, seedy part. Steam the squash for about 3-5 minutes Set the steamed squash "noodles" aside.
• Steam the shrimp for approximately 3 minutes or until they're pink all the way through.
• Place the steamed squash into a mixing bowl with the pesto and toss until well combined.
• Top the noodles with the shrimp and serve warm.

This recipe is directly from Practical Paleo by Diane Sanfilippo

FBF: Orange Jam

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ORANGE JAM

click on image to see full post from 5/18/11

Wordless Wednesday {linky}

WORDLESS WEDNESDAY

Well, some exciting news! Precious has pulled through and is doing amazing! She's getting along with the rest of the litter and eating like a champ. It makes me so happy! Now to find her a forever-home to go to in a few weeks!

And a few of the rest of the litter....

Basil & Tarragon

Rosemary

  

Tarragon (sleeping!)

Also got my hair done...its a Red-headed Ombre'!

  

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FBF: Italian Chicken & Corn Kabobs

FLASH-BACK FRIDAY

ITALIAN CHICKEN & CORN KABOBS

click on image to see full post from 5/10/12