Friday, May 24, 2013

FBF: Polynesian Sausage Kabobs

FLASH BACK FRIDAY
POLYNESIAN SAUSAGE KABOBS

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

Thursday, May 23, 2013

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



Tuesday, May 21, 2013

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

Monday, May 20, 2013

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

Friday, May 17, 2013

FBF: Orange Jam

FLASH BACK FRIDAY
ORANGE JAM

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

Tuesday, May 14, 2013

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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Friday, May 10, 2013

FBF: Italian Chicken & Corn Kabobs

FLASH-BACK FRIDAY
ITALIAN CHICKEN & CORN KABOBS

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

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