Ham Sauce

Mix together:

1/2 cup dry mustard
1/2 cup apple cider vinegar

Let sit on counter from 4 hours to overnight.

Por into saucepan and add:

1 egg
1 1/3 cup sugar

Stir constantly over medium heat until it has boiled for 1or 2 minutes.

Remove from heat and add a dash of salt.

When cooled down to "warm", add equal parts miracle whip to the sauce and serve.

Will stay in fridge up to 2 weeks.

Better Than S Chicken Breasts

Nick's "Better Than S" Chicken Breasts

4 Boneless Skinless Chicken breasts, cut in half lengthwise (makes 8 )
16-24 slices Maple Smoke Bacon
Honey Barbecue Sauce
Hickory Smoke Barbecue Sauce
1 16 ounce package Cream Cheese (room temp)
8 slices of Pepperjack Cheese
Green Onions, diced
sliced Jalapeno peppers (optional)

Preheat oven to 375 degrees. Mix both flavors of barbecue sauce together in a bowl. Set aside. Mix together cream cheese and green onion. Set aside. Lay one breast half on the counter. Place sliced cheese on the breast. Place a scoop of cream cheese mix on top. Smear it around. Top with 6 jalapeno peppers slices. Roll in to a log. Wrap with 2-3 pieces of bacon. Place in pan. Smother with barbecue sauce. Bake until 165 degrees.

Deliciousness! Unleash your inner caveman!

Texas Roadhouse Rolls

~ Texas Roadhouse Rolls - "YES" The Real Recipe ~ 

Ingredients:
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-

Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.

*Extra Tips: Shape the rolls into a rectangle, about 1/2-inch thick, then fold it in half, making it an inch thick. Roll over the dough to seal the two halves and using a dough scraper, cut them into squares and place them on the baking sheet

Broccoli Cheese Soup for the Crock Pot!!!

Broccoli Cheese Soup for the Crock Pot!!!

1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

Chicken Crescent Rolls

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Pizza Balls

PIZZA BALLS

Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!

Homemade Strawberry Jam

Homemade Strawberry Jam

Ingredients:

5 - cups prepared ripe strawberries (about 4lbs)

1 - 7.5 oz box (49 - gram) Sure Jell powdered fruit pectin

1/4 - cup lemon juice

1/2 -teaspoon butter or margarine, optional

7 - cups sugar, measured into a separate bowl

canning jars, lids and rings

large canning pot

Directions:

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

Place washed jars in boiling water for 10 minutes to sterilize them.

Pour boiling water over flat lids and rings in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Remove the stems from the strawberries and lay them on a large baking sheet. Using a potato masher crush strawberries thoroughly, one layer at a time.

You can leave some chunks, but try to mash them pretty good. Measure exactly 5 cups prepared fruit into 6- or 8-quart sauce pot and add lemon juice.

Stir pectin into prepared fruit in sauce pot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in sugar. Return to full rolling boil and boil. Jam reaches it's ideal set at (220 degrees). Boil the jam until it reaches 220 degrees (use a candy thermometer). Skim off any foam with a spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads with a clean cloth. Cover with 2-piece lids. Screw bands tightly.

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.

Process pint size jars for 10 minutes and half pints for 5 minutes. Using canning tongs remove jars and place upright on a towel to cool completely. Check seals by pressing middle of lid with finger.

If the lid does not pop back then it is sealed.  If the lid pops back when pressed then it is not sealed. Either reprocess jars or store in refrigerator.

Store properly canned jam in pantry. Properly canned items can last in your pantry for up to 1 year.

Recipe source: Sure Jell

Recipe yields: Approx 5 pint size jars

Mini Pot Pies

QUICK DINNER -- Create Your Own Signature Mini Pie (and an easy way to get rid of leftovers!)

Mix 1/2 cup of Bisquick, 1/2 Cup of Milk, and 2 eggs together for a base. (put about 1 tablespoon in each muffin cup)

Top with about 1/4 cup of any "fillings" you want. - Cheeseburger, Pizza, BLT, Chicken and Veggies, etc.... You can mix it up in the pan (any meat should already be cooked)

Then top with one more tablespoon of the "Bisquick Mixture" - and bake at 375 for 25-30. It's a great way to get rid of your leftovers! These can also be frozen! Just pop them into the microwave for a quick meal on the go!

Recipe from Betty Crocker

Minestrone Soup

Minestrone Soup
Recipe courtesy Ellie Krieger for Food Network Magazine

Prep Time:15 minInactive Prep Time: -- Cook Time:30 min
Level:
Easy
Serves:
6 servings

Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil
Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Baked Chicken Chimi with Green sauce

Baked Chicken Chimichangas with Green Sauce Recipe:

• 2 (10.5 ounce) cans condensed cream of chicken soup
• 2 (4 ounce) cans diced green chiles
• 5 pitted green olives
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons fresh lime juice
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) package shredded Monterey Jack cheese
• 1/2 (1 ounce) package taco seasoning
• 1 pound shredded cooked chicken meat
• 8 (10 inch) flour tortillas
• 1/2 cup vegetable oil
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 cup chopped green onion
• 1 (8 ounce) container sour cream

Directions:

-Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.

-In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken (optional- season chicken with garlic and salt). Evenly divide mixture among the 8 tortillas (I actually only made 7). Fold each tortilla into a rectangular packet around the filling.

  
-Place all chimichangas in a 9x13 glass pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more. 

-To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream. 

Paleo Coconut Chicken Nuggets

Coconut Chicken Nuggets with Paleo “BBQ” Sauce

09.22.11

 If you are looking for a Paleo friendly and kid friendly football game day treat look no further.  These coconut chicken nuggets are my families new favorite bite size treat.  I actually had to contain myself from popping them in my mouth as I was cooking them.  And what is a chicken nugget without something to dip it in?  My favorite dipping sauce before going Paleo was BBQ sauce.  As a southern girl I love BBQ sauce, but it’s not exactly Paleo friendly.  I came across this recipe by Whole9 for the Whole30 plan.  It’s not exactly like my beloved BBQ sauce but it’s pretty darn close and pretty darn good. 

Now just a warning these chicken nuggets may not last too long so if you want you can double the recipe.  They are great as a game day snack or even for the kids dinner or to pack away in their lunch box. 

Sorry to keep this short but it’s been a crazy week and next week will be even crazier.  Enjoy these nuggets and have a great weekend!

Coconut Chicken Nuggets with Paleo “BBQ” Sauce

 Print Recipe

1 pound ground chicken

1 egg yolk

1 teaspoon onion powder

¼ teaspoon garlic powder

¼ cup + ½ cup almond flour

½ cup unsweetened shredded coconut

½ cup coconut oil

Salt & Pepper

Instructions:

Preheat oven to 375 degrees.

 In a bowl combine ¼ cup almond flour, ½ cup coconut and salt & pepper.  Mix to combine.

In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper.  Mix well until everything is incorporated. 

In a sauté pan, melt coconut oil on medium heat.  Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture.  Repeat with the remaining chicken.  You should make about 15 to 18 chicken nugget/balls.

In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes.  Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through.  Repeat with the remaining chicken nuggets.

 Allow nuggets to cool and serve with Paleo “BBQ” Sauce (recipe follows). 

 Paleo “BBQ” Sauce

3/4 cup fresh orange juice

2 tablespoons apple cider vinegar

10 tablespoons tomato paste

4 tablespoons shallots, minced

4 cloves garlic, minced

1/2 teaspoon mustard powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon coconut oil

Instructions:

Heat coconut oil in a saute pan over medium heat.  Place minced shallots and garlic in sauce pan until soft.  Stir in remaining ingredients and simmer over low heat for 15-20 minutes.

Paleo Breakfast Casserole

Breakfast Casserole

Breakfast Casserole   1 pound breakfast sausage (highly recommend this one) 1 large sweet potato or 2 medium to small, diced 2-3 cups fresh baby spinach, chopped 1 green onion, diced 10-12 large eggs sea salt and fresh ground pepper to taste Instructions: Preheat oven to 375 degrees and grease a 9x13" glass baking dish with coconut oil or whatever you choose (grass-fed butter?).  Set aside. Prepare veggies.  Dice sweet potatoes, chop spinach, and dice up green onion.  Let each seperately aside. Heat skillet over medium-high heat.  Remove sausage from casing and add sausage to skillet.  Cook until browned and cooked through.  Remove sausage from skillet keeping the sausage grease.  Add sweet potatoes to grease and cook until tender, stir occassionally, about 10 to 15 minutes. Remove sweet potatoes and place in bowl.  Toss sweet potatoes with spinach, green onion, sausage, and salt and pepper until well combined.  Place the mixture into your prepared 9x13 glass dish, spreading evenly across the bottom of the dish. In another large bowl, whisk eggs.  Pour egg mixture evenly over the sausage and veggie mixture in dish. Bake in preheated over for 25 to 30 minutes or until set.  Allow to cool slightly before serving. Cut into squares and serve. Makes about 8 to 10 servings Printed from MultiplyDelicious.com

Paleo Tomato Sauce

Homemade Veggie Tomato Sauce

1/2 tablespoon coconut oil 3 cloves garlic, minced 1/2 sweet onion (or yellow onion) 39 ounces crushed tomatoes (1 - 25 ounce can plus 1-14 ounce can)* 2 zucchini 2 yellow squash 2 cup fresh spinach 1 - 14.5 ounce can diced tomatoes* 1/2 baked sweet potato 1/3 cup fresh basil, chopped 3 to 4 tablespoons fresh thyme, chopped 1/2 cup Vegetable (or chicken) broth salt and pepper to taste   Instructions: Steam zucchini and yellow squash until soft. In the bowl of a food processor, blend zucchini, yellow squash, 2 cups spinach, diced tomatoes, sweet potato and herbs. In a large pot, saute onion and garlic in 1/2 tablespoon coconut oil until soft.  Add crush tomatoes to the pot and stir to combine.  Then stir in the blended veggie tomato mixture and broth and stir to combine.  Season with salt and pepper.  Bring sauce to a simmer and use with vegetables or protein. Makes about 3 - 28 ounce jars of sauce.  Sauce can be placed in freezer bags and frozen for later use. *I used Eden Organic which used nothing put tomatoes, no additives or added salt.  Just plum tomatoes as the one and only ingredient.  I found it in my local Whole Foods.  Another great thing is the tomato sauce comes in a glass jar so you can reuse to place the finished sauce in. Printed from MultiplyDelicious.com

Paleo Spaghetti

Paleo Spaghetti

1 tablespoon olive oil or coconut oil 2 large zucchini, cut into julienne strips 1 tsp garlic, minced 3 to 4 tablespoons fresh basil, chopped 1 pound ground chicken, turkey, or beef (grass-fed preferred) 2 cups Homemade Veggie Tomato Sauce Additional fresh basil for topping pasta Instructions: Heat oil in a skillet over medium-high heat.  Place zucchini and garlic in skillet and heat until zucchini is slightly softened.  In the last 30 seconds toss with fresh basil.  In a separate skillet cook meat of choice until cooked through, making sure to crumble into small pieces.  Once meat is cooked through mix in tomato sauce and stir to combine.  To plate dish, place zucchini “noodles” in bowl or plate and then top with meat sauce and sprinkle with additional basil. Enjoy! Printed from MultiplyDelicious.com

Paleo Baked Salmon

Cooking Steps

Place salmon, skin side down, on a baking sheet lined with parchment paper.
If desired season with a little salt & pepper.
Bake at 400°F 12-15 minutes.
While salmon is baking, with a sharp knife, dice, chop and mince veggies.
Mix remaining ingredients with veggies and chill.
Top each salmon filet with salsa and serve.
Enjoy!

Serves 4

15 minutes

This is a Non-Dairy Recipe

Ingredients

• (4) 4-6oz. Wild Salmon Filets
• 1/2 c. Red, Yellow, Orange and Purple Bell Pepper, Diced
• 1/2 c. Cilantro, Chopped
• 1/4 c. Yellow Onion, Minced
• 1 Medium Avocado, Diced
• 1 Clove Garlic, Crushed
• 1 tsp. Celtic Sea Salt
• 1/2 Lime, Juiced