{meal plan} February 2015

Here's what we cooked up in February. Find these recipes here (or coming soon).

{primal} pigskin pineapple & Canadian bacon

{primal} Crab & bacon stuffed mushrooms 

Paps baked chicken legs

Lemon Rosemary chicken with sweet potatoes 

Zesty green beans

Crockpot chicken teriyaki 

Cauli rice

Wet enchiladas

PBbOCCC

Easy chicken cordon blue 

Salmon, red onion & fennel

{obb} everyday cinnamon rolls

Cafe Rio Pork

Penne Rustica

Oreo Truffles

{obb} Ham & egg cups 

Alice Springs Chicken

Spinach bacon mushroom and feta Crustless quiche 

{primal} Pumpkin pancakes 

Taco Soup

{primal} chocolate mousse

{this & that} February moments

Found this picture on my phone. Looks like the kids were using the camera again. :P
Good one Jax.

It has been SO cold this winter! Check out these temps!
That Siberian wind is SERIOUS business!

We got a few inches to play in! Hooray! Bundle up and get out the sled folks! Alivia hopped in and then Levi tried to push her (while walking on his knees); it didn't work so well, but good effort!

Jackson was off on his own while the other kids attempted to sled. I asked him what he was making. He said, "an animal shelter". Oh Jackson. Always thinking of nature and wilderness skills. That's awesome.

How to: Boiled or Fried Eggs

I found these tutorials on BASIC egg cooking that I can't seem to get right...until now. I'm so glad I found them. No more mysteries of how to make the perfect fried egg, or how to boil eggs soft or hard AND be able to peel them without losing all the "white stuff". In case you've been needing this too, here you go. :)  I'll be referring back here until I have it down pat.

How to make the perfect Fried Egg
How to Make the Perfect Fried Egg

Tutorial by Our Best Bites

1. Heat a non-stick skillet to heat set to just a little above medium. When you can hold your hand about 2 inches from the surface and tell that it’s very hot, add 1/2-1 teaspoon of butter per egg (1/2 if you’re watching your butter intake; 1 ends up being quite a bit), melt the butter, and spread it into a circle about 6″ in diameter.

2. Carefully crack a cold egg into each melted butter circle (cold eggs will spread less; fresh ones will, too, but hopefully your eggs are reasonably fresh). It will start cooking immediately from the outside in. Sprinkle each egg with a small pinch of salt. Cook for about 2-3 minutes, watching the whites carefully–the area around the yolk will become more solid and opaque and if you gently poke the yolk, it will bounce back and won’t feel as fragile as a raw yolk will.

3. Once the “thickest” part of the white is almost completely cooked, gently jiggle a thin spatula under the egg and quickly flip it. Cook for about 1 more minute and then quickly remove the egg from the pan and serve it immediately (the yolk will continue to cook for a little while after you remove it from the pan, so if you’re after the runny yolk, be quick!) I serve mine with another tiny sprinkling of salt and a few shakes of green Tabasco sauce.

HOW TO: Boiled Eggs

Perfect Soft Boiled Eggs

Ingredients 

2 eggs
water

1. Fill a pot with enough water to cover the eggs. Bring the water to a boil.
2. Once the water is boiling, use a spoon to gently lower the eggs into the water.
3. Cook uncovered for 5 minutes. I recommend using a timer.
4. Use a slotted spoon to carefully remove the eggs from the water and run them under cold water.
5. Peel and enjoy!

- See more at: http://www.rubiesandradishes.com/?s=boiled+egg#sthash.J7viDwAP.dpuf

How to Make Perfect Hard-Boiled Eggs

Step 1
Bring a pot of water to a light boil (not a rolling boil). Use a pot that is large enough, so your eggs will be in a single layer and will be covered with at least an inch or two of water.

Step 2
Use a thumbtack and place a hole on the larger round side (not pointy side) of each egg. This releases pressure inside of the egg, so the shells won’t crack.

Step 3 Using a spoon, gently lower each egg into the lightly boiling water. Boil the eggs for 10 minutes, making sure that the water is only gently boiling. The water boiling at too high of a temperature is what causes eggs to become tough and rubbery.

Step 4
Empty the water and leave the eggs in the pot. Shake the pot, so the eggs bang together and the shells crack.

Step 5
Cover eggs in cold water. Allow them to sit for 5 minutes, so the eggs can cool.

Step 6
Optional: Peel eggs under running water. This makes them easier to peel.

- See more at: http://www.rubiesandradishes.com/?s=boiled+egg#sthash.J7viDwAP.dpuf

{meal plan} January 2015

Here's what I cooked up in January. Find these recipes here.

Primal pork and sauerkraut

{obb} pear pomegranate salad

Ham & egg cups

Lemon Rosemary chicken with sweet potatoes

Beef Stew Provençal

Paleo Chicken Tenders

Zesty Greem Beans

Hard boiled eggs

Black Bean Quesadillas

Taco Soup

Alice Springs Chicken

Spinach Mushroom Bacon & Feta Crustless Quiche

{obb} easy veggie stir fry with chicken (epic fail!)

Paleo Crab Cakes

{obb} roasted garlic Parmesan cauliflower

Beef Stroganoff

Baked Ravioli

{obb} spaghetti & meatballs ?

Herbed Chicken & Mushrooms 

Chicken DaVinci

Cauli pizza

devilishly good chocolate cake

I have tried a few different recipes from my "The Cake Mix Doctor" cookbook and they have all been wonderful. I was thinking about it and I haven't tried any chocolate cake recipes from here, so I thought I'd give it a try. I was sure they'd be wonderful and fool-proof. And they delivered! They are so very yummy and chocolatey and moist. Write this one down!

Devilishly Good Chocolate Cake

Recipe from: the Cake Mix Doctor

Ingredients:

1 square (1 oz.) unsweetened chocolate, finely chopped

1/2 c. water

1 package (18.25 oz) plain devils food cake mix

1 package (3.9 oz) chocolate instant pudding mix

4 large eggs

3/4 c. buttermilk

1/2 c. vegetable oil (I used canola oil)

2 t. pure vanilla extract

Chocolate Pan Frosting (see below)
*I actually used my cream cheese frosting recipe because I LOVE cream cheese frosting.

Directions:

1. Place a rack in the center of the oven and preheat the oven to 350. Lightly mist a 12 cup bundt pan with nonstick spray, the dust with flour. Shake out the excess flour. Set pan aside.

2. Cupcakes? Fill 2 cupcake pans with cupcake papers and set aside. 

3. Place the chopped chocolate and water in a small saucepan over low heat. Cook, stirring, until the chocolate is melted, 3-4 minutes.  Set aside.

4. Place the cake mix, pudding mix, eggs, buttermilk, oil and vanilla in a large mixing bowl. Fold in the melted chocolate. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2-3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Pour the batter into the prepared pan (or muffin cups), smoothing it out with the rubber spatula. Place the pan(s) in the oven.

5. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45-50 minutes. (Cupcakes: 19-22 minutes.) Remove the pan(s) from the oven and place on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to complet cooing, 20 minutes more.

6. Meanwhile, prepare your frosting. This recipe recommends the Chocolate Pan Frosting. (See below). Transfer the cake to a serving platter and spread the warm frosting over the cooled cake with clean, smooth strokes. Let the frosting set for 20 minutes, then slice and serve. 

Note: Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 4 days. Or freeze it, wrapped in foil for 4-6 months. Thaw the cake overnight on the counter before serving. 

Chocolate Pan Frosting

This is a simple cooked chocolate frosting, perfect for brownies, layer cakes, and chocolate sheet cakes. 

Yield: 4 cups, enough to frost a 2 or 3 layer cake

Ingredients:

8 T (1 stick) butter

4 T unsweetened cocoa powder

1/3 c whole milk

4 c powdered sugar, sifted

Directions:

1. Place the butter in a medium saucepan and melt over low heat for 2-3 minutes. Stir in the cocoa powder and milk. Let the mixture come just to a boil, stirring, and the remove the pan from the heat. Stir in the powdered sugar until the frosting is thickened and smooth. 

2. Pour the warm frosting over the top of a cooled cake of your choice, spreading it with a spatula so that it reaches all sides of the cake. Work quickly because this frosting goes on best while still warm. 

Paleo Chicken Tenders

Chicken nuggets are a big part of our diet for a house of 3 kids. Now we can eat these and feel completely good about that choice! Such a relief to have this great recipe. It will be a staple in our home. :)

I am SO excited to have found this recipe! (Actually I took a couple recipes and combined them.) My concoction turned out AWESOME! They were delicious, the WHOLE family loved them and I'll be making them weekly, probably in a double or triple recipe. 

Picture & Ingredients from- allergyfreealaska.com

Directions from- thepaleomom.com

Recipe by ME (sorta)

Yield: 4-6 servings

Ingredients:

1 lb. chicken breasts or tenderloins, cut into strips

1 c. Blanched almond flour (I use Honeyville)

1 T. Flax meal, optional in my opinion

1 t. Paprika

1/2 t. Garlic powder

1/2 t. Sea salt

1/2 t. Dried parsley

1/4 t. Poultry seasoning

Ground black pepper to taste 

1 egg, beaten

1 T. Water

Directions:

1. Preheat over to 425F. Line a large baking sheet with parchment paper, or use a Silpat liner. 

2.  Combine almond flour and spices in a pie plate or shallow dish.

3.  Mix egg with water in another pie plate or shallow dish.

4. Dry chicken with paper towel. Dip in egg the dip in almond flour mixture, coating all sides and press to adhere. Place on baking sheet. Repeat until all chicken is coated.

5. Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (internal temperature should reach 180F). 

Lemon Rosemary Chicken with Baked Sweet Potatoes

I came across this delightfully fresh meal as I searched online. I found it here. Jackson said "put this on my list Mommy!" (which is a BIG deal). The chicken is SO tender with the lemon and the kids didn't mind the sweet potatoes too much. I was so proud of them for trying (and not hating) this whole meal. Score Mommy!

Lemon Rosemary Chicken with Baked Sweet Potatoes
Recipe & Image: from braveforpaleo.com

Ingredients:

1/4 cup olive oil

4 chicken beasts (or 1 lb.)

1 1/2 sweet potatoes, peeled and diced

1 large lemon, squeezed

1 large lemon, sliced 

2 T. Rosemary

5 garlic cloves, crushed 

Salt and pepper, to taste

Directions:

1. Preheat the oven to 450*. 

2. Add olive oil to a large cast iron skillet or to a roasting pan, and heat over medium-high heat. If using a roasting pan, you may need to use it over two burners. 

3. Sprinkle desired amount of salt and pepper over chicken breasts. Then place the chicken breast sides down in the pan. Add the cubed sweet potatoes, and cook in pan/skillet for 8-10 minutes or until chicken is browned. 

4. Turn the chicken over and pour lemon, rosemary, and garlic over the chicken and potatoes. Top with sliced lemons. 

5. Bake at 450* for 30-45 minutes, or until chicken is done. This varies for each oven.