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@mypaleoishlife

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Jan 5

SALMON CAKES

I love to make these whenever I have some leftover Salmon! They come together in no time and pair perfectly with a big ass salad!

STEPS:

This recipe works best with 2-3 leftover salmon fillets. Flake them Into a big bowl with your hands. Crack In 2 eggs and add in 1/4 cup @4505meats pork panko, 1 tbsp Dijon mustard, 2 tbsp Mayo, nice sprinkle of pepper, salt, garlic powder, and old bay. Mix up then form into small cakes. At to a tray then throw in the fridge for 30 minutes . Get a nonstick pan on med heat. Add in 1 tbsp olive oil and 1 tbsp butter. Melt then add in the cakes. Cook 3 min each side. That’s it! Serve on top of a salad or eat them as is.

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#salmon #salmoncakes #salmonrecipe #salmonrecipes #salmoncakesalad #easyrecipe #wildcaught #loveseafood #wildsalmon #freshseafood #quickandeasymeals #choosehealthy #nourishyourbody #eatinghealthy #paleo #paleoliving #seasonaleating #seafoodrecipe #fishrecipe #dinnerinspo #quickmeal #whatsonyourplate

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Dec 31

Seared Shrimp Crostini with a Feta Cucumber Spread and Pickled Cucumber

In need of a super easy NYE appetizer? @goodfoods and I got you! These Shrimp Crostinis topped with @goodfoods delicious feta cucumber dip will for sure be a crowd pleaser! Recipe is below.

Start off by cutting up a baguette into crostinis. Add them to a sheet tray and drizzle each side with Olive oil. Bake at 450 for 5 minutes or until crispy.

Clean up 1 lb of shrimp and pat dry. Season each side with salt, pepper, garlic powder, onion powder, cumin, coriander, and paprika. Heat a pan on medium high and add in some Avocado oil. Throw the shrimp in and sear for 1 1/2 minutes then flip. Add in 1 tbsp of butter and cook for another 1 1/2 minutes.

Spread some of the Feta Cucumber dip on the crostinis and top with some pickled cucumbers. Add a shrimp on top and you are in business! Hope you guys have a fantastic NYE!
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#paleoish #goodfoods #goodeats #crostini #shrimprecipe #easyappetizer #quickandeasymeals #appetizerideas #sidedishes #shrimprecipes #freshseafood #ish #onmyplate #igeats #foodideas #munchies #nytcooking #easyrecipes #recipeideas #instaeats

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Dec 29

Random thought of the day…. Fried Brussels Sprouts are 100% worth all the gas. Do you agree?

They are also one of the easiest things to make! I like to cut the ends off then I quarter them. Save those outer leaves to fry as well. Add a pot with 1 cup Avocado oil and heat to 325. Fry them for a few minutes on each side until they start to brown. Add them to a wire rack to drain the oil then add them to a bowl and season with some salt, pepper, and garlic powder. I also made a pomegranate maple reduction that paired beautifully with these! All I did was boiled down some pomegranate juice, a few tbsp of maple syrup, and a splash of rice wine vinegar until it turned into a nice glaze consistency.

Hope you guys enjoy!

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#brusselssprouts #igbrussels #brusslesprouts #sidedish #friedfood #cookingtips #simplemeals #getcooking #homecookfood #easytomake #friedveggies #paleoish #dailyeats #mypaleoishlife #paleo #paleorecipes #paleoeats #wholefoodie #paleoliving

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Dec 10

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Dec 2

PROSCIUTTO WRAPPED SHRIMP 🍤

I had some leftover prosciutto from Thanksgiving so wanted to do something fun with it. I gave this a try and it was a home run! Literally just clean and dry your shrimp then cut prosciutto slices into thirds. Wrap one of the pieces around the shrimp and ensure you overlap the prosciutto and it should stick to itself.

Get a pan on medium heat with a few tbsp of EVOO in there. Add the shrimp and sear for 2-3 min each side depending how big the shrimp are. Top with some fresh cracked pepper and a sprinkle of salt.

I made a spicy mustard dipping sauce to pair it with that consisted of a few scoops of Mayo, drizzle of white wine vinegar, small pour of Calabrian chili oil, some Dijon mustard, and some honey.

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Nov 18

CHICKEN QUESO SLIDERS 🍔 🧀

@goodfoods recently came out with a Spicy Queso Blanco dip and I knew I had to do something special with it. I decided on sliders and these will be your new addiction! Recipe is below. 👇

RECIPE:

INGREDIENTS:

1 Rotisserie Chicken (about 4 cups chicken)
12 oz Goodfoods Spicy Queso Blanco
Goodfoods Guacamole
1 pkg Kings Hawaiian Sweet Rolls
6 bacon slices
Pico de Gallo (store bought)
1 pkg shredded cheddar cheese
2 tbsp butter (melted)
Salt
Pepper
Garlic Powder
Dried Parsley

STEPS:

Start off by shredding the rotisserie chicken by hand. Measure out 4 cups of chicken and add to a big bowl. Pour in the queso and add in a nice sprinkle of pepper and 1/2 tsp salt. Give this a nice mix until everything is combined.

Cook your bacon until crispy then cut into bacon bits. Cut the buns in half. Grab a large casserole dish and brush with a little olive oil so it's coating the bottom. Add in the bottom layer of the buns. Top evenly with the chicken mixture then sprinkle with the bacon bits and a nice layer of the cheddar cheese. Now lay down the top buns and brush them with 2 tbsp melted butter. Sprinkle it with garlic powder and parsley. Bake at 350 for 15-20 min. You want the top buns to be nicely browned and a little crispy.

Once they are out of the oven, peel back the top layer of the buns and spoon on some of the pico de gallo and Guacamole. Add the top layer back on and serve.

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#mypaleoishlife #paleoish #goodfoods #sliders🍔 #sliders #queso #quesodip #goodeats #easyrecipes #recipeideas #recipeoftheweek #guac #picodegallo #instaeats #minisliders #treatyoself #chickenrecipes #chickensandwich #easychickenrecipe #appetizerideas #easyappetizer #dinnerplans #whoshungry #allthefood

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Oct 20

Braised Short Rib | Cookin’ with Caye - Trust Fall (Song) EP.1

Welcome to the first episode of Cookin' with. A series where I will be featuring badass songs and will let the music shine. Think a food cooking music video. This week features @caye who is a badass artist out of LA. The song I will be featuring is Trust Fall. The dish is a braised short rib with fried onion strings and a Calabrian chili aioli. Recipe below. Click the link in my bio to watch the full YouTube video.

INGREDIENTS

3-4 lbs boneless short ribs, cut into big chunks
32 oz beef broth
2-3 cups red wine
3 tbsp tomato paste
1 sweet onion, diced
3 carrots, chopped
2 celery, chopped
4 garlic cloves
4 sprigs thyme
1 sprig rosemary
1 bay leaf

STEPS

Start off by trimming the silver skin off the beef. Cut into big chunks then season with salt and pepper. Give each piece a nice sear in a dutch oven or pot in a little avocado oil. Now add in the carrots, onion, and celery. Season with a nice pinch of salt and pepper then sauté for a few minutes. Add in the 3 tbsp of tomato paste and mix until combined. Add in the 1 tbsp cassava flour and sauté for 1-2 min.

Pour in the wine and the beef stock. Add the meat back into the pot and throw in the garlic, thyme, rosemary, and bay leaf. Add in a few pinches of salt and pepper and stir everything up. Cover and bake at 350 for 2-3 hours until the meat is fork tender.

Remove the short ribs and use a hand blender to puree the vegetables. Add the meat back in and let it soak for a bit in the sauce.

Serve with mashed potatoes, fried onion strings, and this delicious Calabrian chili aioli!
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#paleoish #caye #mypaleoishlife #braisedshortribs #shortribs #beefshortribs #shortrib #braisedshortrib #paleo #potatoesarelife #ilovefood #feedfeed #food52 #goodeats #makeitdelicious #steak #foodandwine #f52grams #huffpostfood #thekitchn #steaklovers #nytcooking #mywilliamssonoma #braisedbeef #droolclub #buzzfeastfood #foodblogeats #foodblogfeed #damnthatsdelish #dinnernight

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Oct 5

Italian Beef & Sausage with Giardiniera.

Yesterday my family and I celebrated my Dad’s bday and this dinner did not disappoint! We catered from @portilloshotdogs which is life changing! We are from Chicago so it was fun to have a little taste of home now that we are all out in California.

This plate also included some baked mostaccioli, French fries, and their incredible honey mustard sauce. It was my ISH DAY so fun to treat myself and enjoy some awesome family time. I’m on week three of my 90 day Paleoish Leap and feeling really good! I used to beat myself up when I would have non paleo food or would feel guilty for “cheating” on paleo. Now I fully enjoy these ish moments in life while still living a healthy lifestyle. Hope you guys had a great weekend!

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#mypaleoishlife #paleoish #ishday #italianbeefsandwich #italianbeef #giardiniera #portilloshotdogs #portillos #sundayfunday #italianfoodporn #pastatime #huffpostfood #buzzfeastfood #tasty #pasta #taste #eat #healthybalance #foodandwine #f52grams #food52 #thekitchn #eeeeeats #tastemade #lifeandthyme #nytcooking #eatingfortheinsta

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Sep 26

FF: I love scallops.

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