Saturday, January 17, 2015

Paleo Asian Pork Chops

Paleo Asian Pork Chops with Ginger and Garlic
Serves 4

4 Pork Chops
¼ cup Coconut Aminos
2 Tbsp raw Honey
2 Tbsp fresh Ginger
3 Garlic cloves
3 Green Onions
2 Tbsp Coconut Vinegar
¼ cup Chicken Stock
1 Tbsp Sesame Oil
½ tsp Coarse Sea Salt

  1. Mince the ginger and garlic; chop the green onions (reserving a couple of tablespoons for garnishing later). 
  2. Add all ingredients to a gallon zip-lock bag and marinate for 20 minutes
  3. Remove the pork chops from the marinade.
  4. Heat a pan on high heat. 
  5. Pour the contents of the bag (pork + marinade) into the pan. Sear the pork on each side until the edges where the bones are start to bleed. If using boneless pork chops, sear on each side for 2-3 minutes or until browned a little.
  6. Put the oven on broil (500 degrees Fahrenheit). After the edges start to bleed on the pork, put the whole pan in the oven, uncovered. Broil for 15 minutes. If you do not have an oven-safe pan, transfer the pork to something you can bake, but will retain the juices. If using boneless, broil uncovered for 10 minutes total.
Recipe Credit: Paleo Effect
Photo Credit: Paleoaholic

Friday, July 27, 2012

Tilapia Piccata

Tilapia Piccata
Serves 2
2 tilapia fillets (or other white fish fillets)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small peperoncini peppers (sliced, optional)
1 tablespoon butter
1 tablespoon parsley (chopped)

1. Season the fish with salt and pepper.
2. Heat the oil and butter in a pan.
3. Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.
4. Add the wine and deglaze the pan.
5. Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.
6. Stir in the butter and pour over the fish and garnish with fresh chopped parsley.

Tuesday, June 12, 2012

Dinnertime in the Smalheiser House

Tonight's Menu (Serves and my little sister...and we demolished this)
Seared scallops with pesto cream sauce
Balsamic and Parmesan roasted brussel sprouts
Baked sweet potatoes with cinnamon butter

Seared scallops with pesto cream sauce
1 pound medium/large scallops
1/4 cup (or enough to coat entire bottom of pan) Olive Oil
1/2 to 1 cup Pesto (either homemade or store bought)
Heat oil in large skillet over high heat. Add scallops. Cook on each side for 3-4 minutes, or until golden brown. Add pesto to skillet and stir well to heat pesto through.

Balsamic and Parmesan roasted brussel sprouts
1 & 1/4 pound brussel sprouts
3-4 TBSP Olive Oil
3-4 TBSP Balsamic Vinegar
3-4 TBSP Parmesan Cheese
Preheat oven to 450 F. Trim brussels sprouts and cut into quarters (or halves if they are small.) Put sprouts in mixing bowl and toss with olive oil and balsamic vinegar. Cover roasting pan with foil if desired. Arrange sprouts in a single layer on roasting pan, and roast 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.
When sprouts are nearly done, put cooked sprouts back into mixing bowl and toss with Parmesan cheese. Serve hot.

Baked sweet potatoes with cinnamon butter
2 large sweet potatoes (we just used the 8 minute microwave ones to be easy)
Ground Cinnamon
Butter/Ghee/Coconut Oil
Cook sweet potatoes. Cut in half and put butter/oil on to your liking. Sprinkle (or douse if you're a cinnamon fanatic like me) cinnamon on top. Stir while hot to melt the butter/oil and combine with cinnamon. Enjoy! We sure did!

Monday, May 21, 2012

Spicy Lamb and Carrot Salad

Spicy Lamb and Carrot Salad
Serves 2
1 pound good-quality coarsely ground lamb
1 teaspoon garam masala
A pinch of Sea salt
250g carrots, peeled
1/2 tablespoon sesame seeds
A small bunch fresh coriander, leaves picked
A small bunch fresh mint, leaves picked

1/2 teaspoon cumin seeds
1/2 small red onion, peeled
1/2 lemon, zested and juiced
1/2 heaped teaspoon freshly grated ginger
Olive Oil

1. Grab a large frying pan and fry the ground lamb until all the fat comes running out of it.
2. Add the garam masala and a pinch of salt and stir it about. Keep frying until the meat is crispy. Shave the carrots into long thin strips with a peeler and set them aside.
3. Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds. Put them into a pestle and mortar and grind them up. Put the pan back on the heat and roast the sesame seeds until golden. Transfer them to a plate.
4. Slice the onion in thin slices. If you don’t feel confident about your knife skills, use the coarse side of a box grater instead.
5. To make your dressing, put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin. Whisk everything together with about 3 tablespoons olive oil. Pour the dressing over the carrots, add the Coriander and mint leaves, and mix it all together.
6. Divide the lamb between 2 plates and put the dressed salad on top. Sprinkle with the toasted sesame seeds.

Wednesday, April 11, 2012

Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream

Blackened Shrimp on Kale and Mashed Sweet Potatoes with Andouille Cream
4 servings

1 pound sweet potatoes
1 tablespoon butter
1/4 teaspoon cinnamon
1 tablespoon oil
1 andouille sausage, diced
2 tablespoons onion, diced
2 tablespoons celery, diced
2 tablespoons bell pepper, diced
1 clove garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
1 cup heavy cream
1 teaspoon creole seasoning
1 tablespoon butter
1 pound shrimp, shelled and deviened
1 tablespoon oil
2 teaspoons creole seasoning
1 tablespoon butter
1 bunch kale, coarsely chopped
2 tablespoons parsley


       1.       Bake the sweet potatoes in a preheated 400F oven until tender, about an hour.
       2.       Scoop out the inside and mash in the butter and cinnamon and set aside.
       3.       About a half an hour in, heat the oil in a pan over medium-high heat.
       4.       Add the sausage and saute for 3 minutes.
       5.       Add the onion, celery and bell pepper and saute for 2 minutes.
       6.       Add the garlic and thyme and saute until fragrant, about half a minute.
       7.       Add the wine and deglaze the pan.
       8.       Add the cream and creole seasoning and simmer to reduce by half, about 5 minutes.
       9.       Mix in the butter, remove from heat and set aside.
      10.   Toss the shrimp in the oil and the creole seasoning to coat.
      11.   Melt the butter in another pan over medium heat-high heat.
      12.   Add the shrimp and saute until cooked, about 1-3 minutes per side and set aside.
      13.   Blanch the kale in boiling water until tender, about 2-3 minutes and drain.
      14.   Divide the sweet mashed potatoes across four plates and top with the kale, shrimp and andouille cream and garnish with parsley.

      Thank you Closet Cooking!

Sunday, October 23, 2011

Bacon Wrapped Eggs

Bacon Wrapped Eggs
Serves 4
1 package bacon
1 box of eggs
Shredded cheddar, crumbled goat cheese, or any cheese you like
Chopped herbs such as chives, dill, thyme

1. On medium heat, fry bacon on a skillet until slightly browned on each side, but still pliable - don't let them get crispy
2. Drain on paper towels and let cool
3. Preheat oven to 400
4. Line muffin cups (or ramekins) with bacon slices, making sure to cover the bottom too (tear off chunks of bacon to fill the bottom)
5. Crack an egg into each cup
6. Add cheese on top
7. Sprinkle with herbs, salt and freshly cracked pepper
8. Bake until set, approx 15 min
9. Carefully run a knife around each to loosen from the cup and remove

Wednesday, August 31, 2011

Honey Pecan Encrusted Chicken

Honey Pecan Encrusted Chicken
Serves 4

Okay, this was just freaking DELICIOUS and the easiest meal ever!!!

1.5 to 2 lb boneless skinless chicken thighs
1/2 cup honey mustard
2 cups toasted pecans
Olive oil

First ready the nuts...
1. Toast about 2 cups of pecans in the toaster oven or regular oven, just for about 4-5 minutes to toast lightly to release some of their good flavor and natural oils
2. Crush up pecans using a food processor, food grinder, your hands, a mallet, etc. (I made sure about 3/4 of the pecans were ground really really finely, almost like a flour or pecan meal, and then left about 1/4 of the pecans in larger chopped pieces to throw on top)
Then do everything else...
1. Preheat the oven to 400 degrees
2. Rub the chicken thighs with the honey mustard so that they are all coated well
3. Coat each chicken thigh with ground up pecans
4. Place on a non-stick baking sheet and drizzle with olive oil
5. Bake for approximately 20 minutes, or until the juices run clear (this may take 15 or it may take 25 depending on how thick the chicken is)

Sunday, August 28, 2011

Sriracha Burgers with Guac and Caramelized Onions

Sriracha Burgers with Guac and Caramelized Onions
Serves 3

These burgers are awesome! How can you go wrong with caramelized onions, guacamole, sriracha sauce, and beef?!?! Just a new twist on the good ole fashion burger. Enjoy!

2 tbsp butter
1 large onion, sliced thinly
1 small onion, diced finely
1 lb ground beef
2 tbsp Sriracha
2 tbsp coconut aminos
1 handful fresh cilantro leaves, chopped finely
3 cloves garlic, minced
1 tsp black pepper
1/2 to 1 cup guacamole (my all time favorite, if I don't feel like making my own, is Spicy Wholly Guacamole)

1. Preheat a grill, grill pan or cast iron frying pan over medium-high heat
2. Melt butter in a medium frying pan over medium-low. Add the sliced onions and cook for 18-20 minutes, until caramelized
3. While onions cook, combine the chopped onions, beef, sriracha, coconut aminos, cilantro and garlic. Use your hands to mix well and form into 3 equal-sized patties
4. Cook the burgers to desired doneness and serve a large scoop of guacamole and a few caramelized onions

Recipe and photo credit (Broke Ass Gourmet)

Tuesday, August 9, 2011

Blackened Scallops and Corvina

Blackened Fish Recipes
Serves 1

6-8oz scallops or 6-8oz corvina (or any white fish filet)
1-2 TBSP extra virgin olive oil
1 TBSP of fresh chopped/minced garlic
2-4 TBSP blackening seasoning (I used Gourmet Warehouse of Hilton Head Blackening Spice, but you can make your own)

1. Heat a skillet to medium high heat with olive oil
2. While pan is heating up, cover the scallops or fish filet with blackening seasoning until completely coated on all sides
3. When pan in hot, add garlic and stir for 20 seconds
4. Then add the fish to pan and sear on each side for about 3 minutes or until a nice crisp color is achieved
5. Enjoy!

Monday, July 4, 2011

Bacon Wrapped Avocado Appetizer

Bacon Wrapped Avocado (two ways)
Serves 2-4

Ingredients (for cheesy bacon wrapped avocado)
2 hass avocados, cut in half
4 slices bacon
Olive Oil
Goat cheese

Ingredients (for bacon wrapped avocado)
2 hass avocados, cut in quarters
8 slices bacon
Olive Oil

Directions (for cheesy bacon wrapped avocado)
1. Stuff avocado with cheese and wrap with bacon (secure with toothpick)
2. Drizzle with extra virgin olive oil
3. Place in 350 degree oven for 8-10 minutes (or broil until bacon crisps)

Directions (for bacon wrapped avocado)
1. Wrap each avocado quarter with one slice of bacon (secure with toothpick)
2. Drizzle with extra virgin olive oil
3. Place in 350 degree oven for 8-10 minutes (or broil until bacon crisps)

Thursday, June 30, 2011

Thai Red Curry Lobster

Thai Red Curry Lobster
Serves 2

¼ cup Thai Red Curry Paste
1 can coconut milk
1 pound cooked lobster meat
1 TBSP coconut oil
4 basil leaves
¼ cup kaffir lime leaves
1 eggplant, cubed
4 cups broccoli
2 cups cauliflower
1 can bamboo shoots
1 cup sliced carrots/carrot coins
1 TBSP crushed red pepper flakes
½ cup water

1. Get all vegetables chopped and ready, set aside
2. Heat coconut oil over medium-high heat in pan or wok
3. Add red curry paste and coconut milk and mix to combine
4. Add the lime leaves, and stir. Keep stirring whilst the contents simmer for a couple of minutes
5. Add all the vegetables and stir together
6. Add the water now, to stop the sauce reducing down to much
7. Allow to simmer to soften the vegetables for about 5 minutes
8. Add the cooked lobster meat and cook for another few minutes to get everything incorporated
9. Finally, add the basil leaves and red pepper flakes and cook for another 2 minutes to combine

Saturday, June 18, 2011

Chocolate Chip Coconut Macaroons

Chocolate Chip Coconut Macaroons
Makes approx 30 macaroons

6 egg whites
3 cups unsweetened shredded coconut
1/2 cup raw honey
1/4 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 bag dark chocolate chips (optional)

1. In a mixing bowl whisk egg whites and salt until stiff
2. Fold in honey, vanilla, coconut, and cinnamon. Then add chocolate chips (if desired) and continue to fold in
3. Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time (***Make sure that the parchment or baking sheet it greased with coconut oil, butter, or some kind of spray in order to ensure that they don't stick)
4. Pinch each macaroon at the top (like a kiss)
5. Bake at 350° for 10-15 minutes, until lightly browned (baking time will depend on size of macaroons...if you make 40 small ones, may only take 10 minutes, but the larger 20 will probably take at least 15 minutes)

Friday, June 17, 2011

Homemade Almond Butter (or any nut butter)

Homemade Almond Butter
Makes 1.5 cups

Okay...this is honestly the easiest thing ever and it is WAY BETTER than any almond butter you can buy in a store. You can use any nut for this, almond, cashew, pecan, walnut, macadamia, or a combination. My favorite is a combination of pecan, cashew, and macadamia.

Here is the recipe for almond butter. You can made it raw or roasted.

2 cups raw almonds
Salt (optional)

1. Preheat oven to 350 degrees
2. Place almonds in one layer on baking sheet and roast for about 12 minutes. This time may vary depending on oven, so keep an eye on it between 8-15 minutes.
3. Place almonds in a food processor
4. The entire process takes about 12-15 minutes. You will have to scrape down the sides about every two minutes or so.

It starts out making almond meal, but just be patient because it will eventually turn into a paste. Just continue to process and scrape down the sides.

If you want raw nut butter, just don't roast the almonds at the beginning.

Feel free to add anything to this. Honey, vanilla, cocoa, cinnamon. Some of my favorites include adding a tablespoon of cocoa powder to make some chocolate almond butter or some honey and cinnamon to make some sweet cinnamon honey almond butter. The possibilities are endless!!

Tuesday, May 24, 2011

Crockpot Meatballs

Crockpot Meatballs
Serves 4-6
1 pound ground beef
1/2 pound ground buffalo
1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground veal
(Mixture of 3-4 meats is best and totals 3 pounds - the choices are up to you - beef, buffalo, veal, lamb, pork, chicken, sausage, etc.)
2 eggs
1/2 sweet vidalia onion, chopped finely
4-5 cloves crushed/minced garlic
Seasonings of choice (I used about 1/4 tsp of each of the following - allspice, chili powder, garlic powder, onions powder, italian seasoning, and oregano - but you can use anything such as coriander, cumin, garlic powder, curry powder, onion powder, oregano, thyme, ground mustard, paprika, allspice, cinnamon, chili powder, salt, black pepper)
2 jars tomato sauce (feel free to make your own sauce from scratch, but one of my paleo favorites is Mario Batali's Arrabbiata Sauce)

1. Combine meat, egg, onion, garlic, and seasonings in bowl. Mix together well with hands and form into balls.
2. Bake for 10-15 minutes in a 350 degree oven, turning once, in order to make sure the meat doesn't fall apart when you put them in the crockpot
3. Pour one jar of tomato sauce in crockpot
4. Place meatballs in crockpot
5. Pour other jar of tomato sauce on top
6. Set crockpot to low and cook for 4 hours

Sunday, May 22, 2011

Paleo Biscuits

Paleo Biscuits
Makes 6 small or 4 large biscuits

3/4 cup flour (approx 1/2 cup coconut flour and 1/4 cup almond flour, or visa versa, or some mixture)
1/2 tsp salt
1 tsp baking powder
1.5 tbsp cold grass-fed butter (coconut oil is fine here too)
6 egg whites
a little coconut oil

1. Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil
2. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas
3. In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended
4. Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. Bake for 15-20 minutes until the tops are browned

I was craving a bagel with cream cheese and tomato, so I decided to try this out just for a little bite on the side. It's about a two biter, but it was still good (although not as good as a real new york/jewish deli bagel).