Showing posts with label Paleo. Show all posts
Showing posts with label Paleo. Show all posts

Tuesday, September 16, 2014

Green Bean Casserole #glutenfree


Green Bean Casserole used to be my favorite dish of all time as a kid.  I was a strange kid because I loved green beans.  I would turn my nose up at cooked carrots and little bowls of peas but gleefuly welcome a green bean with open arms.

This summer I worked on a version that my family could enjoy. I didn't need to worry about making two dishes: one for them and one for me.  I am pretty sure I succeeded and this is the resulting recipe.
First I had to find a way to make the crunchy onion topping.  I sometimes wonder if this is why I loved the Green Bean Casserole so much. Was it truly the green beans or the crispy onion topping?

I think it was both.  I succeeded in making the onion straws.  That recipe can be found here.

The next hurdle was making the creamy sauce that is usually made with canned soup. I don't use any canned soup and I haven't in almost 5 years.  I don't like the flavor, they are not gluten free and are often filled with a ton of extra ingredients that add to an odd flavor profile.

I use a basic white sauce recipe but use gluten free flours instead of the recommended all purpose flour.  I use a chicken stock paste to add a rich flavor along with a few seasonings of my choice.  It is not a heavy sauce or an "in your face" sauce.  It takes a back seat to the real star of the dish: the green beans.

With each bite you taste the green beans as they are coated in a rich white sauce and then topped with crunchy onions.  That is a perfect bite in my opinion.


I went a bit crazy with my green beans and decided to cut them all at an angle to achieve the French Style Green Bean.  UM, pretty sure it's not necessary.  Also it took up a lot of time.  I don't mind doing that once in a while but I think using whole or cut green beans will work just fine.  I won't tell you to use only fresh green beans.  I did and I thought it was great.  The flavor was amazing.  I would encourage you to use them with the hope that you have the same experience as I did.


FYI--they sell a little kitchen tool that I am know makes the French-ing (pretty sure this is not a word but I am going to use it anyways) of the bean much easier and faster.  Oh the things we find out after the fact.  LOL

This is an easy dish to make.  I know the canned and frozen version is easier and I understand that sometimes we need to cook this way but I will always encourage you to take a few extra steps and make your meals from scratch.

Enjoy!



Green Bean Casserole
4-6 side dish servings

2.5-3 cups of fresh green beans, cut anyway you want to make them
1/2 stick of grass fed butter
2 cups of dairy: use buttermilk, whole milk or coconut milk (paleo)
1 tablespoon of tapioca starch (use 1 teaspoon of arrowroot for paleo version)
1 teaspoon of chicken stock granules or paste
1/2 teaspoon of garlic powder
1/4 teaspoon white pepper
1/4 teaspoon onion powder
salt, to taste
1 batch of crispy onion straws


NOTE:  Arrowroot takes just a little bit to make a sauce thicken.  I have learned through experience to reduce the amount used and not make a 1:1 trade.  If the sauce is not thick enough after 1 teaspoon then add a little bit more.  If too much is added the sauce will be thick and gluey.


1.  Preheat oven to 350 degrees.

2.  Cut green beans according to your preferences.  Bring a large stock pot of water to a rolling boil and blanch green beans for 2-3 minutes.  They should be wilted, not too soft.

3. In a medium sauce pan melt butter. Stir in tapioca starch and then add dairy.  Stir until sauce thickens.  Add chicken stock paste and seasonings.  Stir and taste.

4.  Drain green beans and add to a baking dish.  I used an oval variation which measured about 10 inches by 7.  Add white sauce to green beans and stir.

5.  Top with crispy onion straws and bake 30 minutes or until bubbly.  Let set for a few minutes before serving.  Sauce will thicken as it cools.  Refrigerate any leftovers.

Written by Sherron Watson





Sunday, September 7, 2014

Creamy Baked Acorn Squash #SundaySupper


Squash of all kinds are gladly welcomed in our home.  We simply cannot get enough of this vegetable.  For Sunday Supper we are celebrating this versatile vegetable with an abundant list of recipes of every kind.  You will find all of the links at the bottom of this post.

My favorite squash is by far the acorn squash.

It is meaty, has great flavor, easy to prepare and makes an easy meal in and of itself.  Squash is so versatile in recipes too.  I grate them into meatballs, layer them in casseroles, add them to baked goods or saute, bake, fry, grill , freeze or roast each type.


Did I mention we use it A LOT in our home.  I believe I use squash every single day.  Along with the above suggestions I also scramble them into our morning eggs, our smoothies, and omelets.


This recipe is my favorite use of acorn squash.  The squash is baked with this little pool of deliciousness in the center.  The center is heavy cream or coconut milk (I have used both before and they are equally divine), a dab of grass fed butter, salt and pepper and if you want, a sprig of thyme.  The bonus ingredient is cheese.  We are Lacto Paleo in our home so we are not adverse to using a bit of cheese in some of our dishes.  For this dish I grated a 24 month aged parmesan cheese.  Just enough to give it a rich flavor profile.

I threw a few quartered sweet potatoes in to the baking dish too and seasoned them with salt, pepper and thyme.    The sweet potatoes can be eaten later or along with the squash.

When the squash is finished baking, you don't want to cut it in half.  If you do this you will lose the creamy center filling.  You want to scoop the squash out and hopefully get some of the rich cream (dairy or coconut) with each spoonful.

My mouth is watering just writing this.  It is a good thing I just bought an acorn squash last night.  I need to make this for lunch.



Creamy Baked Acorn Squash 
Makes two halves, enough for 4 people

1 large acorn squash, cut in half and seeds removed
2 tablespoons of grass fed butter, unsalted
1/2 cup of heavy cream OR coconut milk with cream
Salt
Pepper
5-6 sprigs of thyme
1-2 sweet potatoes, peeled and sliced (optional)
1 tablespoon of olive oil for the sweet potatoes only (optional)
1/4 cup hard cheese like: parmesan, pecorino romano (optional)

1.  Preheat oven to 375 degrees.

2.  Prepare squash and sweet potatoes.  If using the sweet potatoes, drizzle the olive oil over the tops of them.  Place in baking dish.  Add heavy cream, salt, pepper and thyme to the center of the acorn squash.  Bake for 40 minutes.  Remove and grate cheese over the top.  Bake an additional 20 minutes of until squash is soft.  Bake uncovered.

3.  Remove from oven and serve immediately.



Check out this list of recipes all centered around squash!

More Squash Recipes from the Sunday Supper Crew:

Starters – Appetizers & Cocktails:
Pickles & Relish:
Soups & Salads:
Main Dishes
Side Dishes:
Sweets to Start or End the Day:
Sunday Supper Movement


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Written by Sherron Watson

Saturday, September 6, 2014

Wedge Salad with Dairy-Free Herb Dressing


I try to recreate recipes for dishes, sides or condiments that I cannot have anymore.  This is one such recipe.  I miss Blue Cheese.  It's true.  I don't sneak or even attempt to convince myself that I can eat it anymore.  I used to.  Then I would pay the price and be sick for a week.

Age and experience has a way of making your mind listen when your taste buds say it's okay to sneak or cheat.  I make all of our salad dressings.  I wanted a creamy version of something that I could enjoy with some basic salads like this wedge salad.  I like wedge salads.  I like the combination of bacon, tomato and bright crisp green lettuce.

This salad dressing is an attempt to recreate a recipe I enjoy with a similar flavor profile.  Now lets be honest: Blue Cheese is strong.  It has a distinct flavor.  It carry's it's own weight in any recipe. So no this will not taste anything like Blue Cheese dressing unless you add the Blue Cheese.  It does have a creamy herb texture and I feel that if this is how I need to eat a wedge salad to feel like I am experiencing something that I have missed, then this is the recipe I will be using from here on out.

The pictures that are posted do include the Blue Cheese because my family has no issue with this cheese.  It is just me with the food issues.  I keep a small amount of the dressing for myself and make the rest the way they like it.

This is how my family functions while living with my food triggers and intolerances.  I try my best to allow them to eat as "normal" and "healthy" as possible but sometimes they want the real deal. Well, with this recipe they get a dairy free base and a snippet of Blue Cheese.  They couldn't tell the difference until I told them.

My kids will never let me live down the fact that I use coconut milk for almost everything.  It is probably true but when you have food issues you use what you have to.



Wedge Salad with Dairy-Free Herb Dressing
Dressing makes about 1/2 a cup

1 head of iceburg lettuce, quartered
1 small tomato, diced into small pieces
4-6 strips of bacon, fried and cut into thin pieces ( I buy turkey bacon)

Dressing:
1/4 cup of coconut cream (from the top of a can of full fat coconut milk-do not shake before opening)
1/4 cup of mayonnaise or Vegannaise
1 tablespoon of fresh flat leaf parsley
1 tablespoon lemon juice
1/2 teaspoon garlic powder (more might be needed to adjust flavor)
salt/pepper to taste
3-4 drops of Coconut Aminos
2-3 capers, diced fine (optional)

1/4 cup Blue Cheese crumbles (This is not dairy free.  Only use if dairy is not an issue.  Pictures are with blue cheese because my family likes this addition.  I cannot eat the blue cheese so I leave my portion blue cheese free.)

1.  Combine all dressing ingredients in a small bowl.  Whisk together until blended.

2.   Cut head of lettuce into four quarters.  Place on a side salad plate.  Sprinkle with bacon pieces and diced tomatoes.  Add salad dressing.

3.  Serve cold and store leftovers in the refrigerator.


After the photo shoot I chopped all of the salads and threw them into one big bowl. 

Thursday, September 4, 2014

Tallow Roasted Potatoes and Sweet Potatoes



Tallow is rendered fat from beef or lamb bones and/or large pieces of fat.   I make my own beef and lamb tallow or pork lard to use in a variety of recipes.  Some times I buy extra bones and freeze them just for this recipe. My favorite bones are those with bone marrow.   I have also used regular beef bones from my butcher.  While roasting with the larger bones, the fat "melts" away and roast the potato wedges.  You just don't get the added benefit of digging the marrow from the centers of those bones.

My daughter and I quickly run to the kitchen to scoop out any marrow that is left in the bones, most of it has melted onto the cookie sheet and is frying the potatoes as they roast in the oven.  I add a pinch of salt to the tiny little scoops of deliciousness and savor every bite.  Why eat marrow?  The benefits are huge especially if you have auto-immune issues as I do.   Click on the question and it will take you to a blog that explains the benefits better than I can in this short post.

I started roasted potatoes this way a few years ago and they are a family favorite.  I roast the bones to make beef stock.  By adding the potatoes it seemed that I was saving time, cooking two items at once and using my oven more efficiently.

Depending on the type of fat you use, the flavor from that animal, will impart a reflection of the beef or lamb flavor profile.  The lard does not have much flavor and will not be as pronounced.

There are a variety of pictures here:

The first picture is of potato wedges with lamb tallow.  I often buy boneless leg of lamb roast.  On this day I cut the roast up to make lamb kabobs.  I had a nice piece of lamb fat attached to the roast so I trimmed it and slowly on medium heat, melted it down.  I was left with a small amount of tallow.

I heat the oven, added the lamb tallow, arranged my potatoes in a 400 degree oven and roasted them until the bottoms were crispy.  Each oven is different.  My oven took about 40 minutes.


These two pictures below are showing you that I have used a huge bone on the left and the smaller marrow bones on the right.  I use white potatoes and sweet potatoes.  I have also include rutabagas and they turned out great.  The marrow and the melted fat make the best potatoes, in my opinion.  



This picture shows that the the large bone will roast and enough fat will melt away that the potatoes are still roasted.  I have also included a few onions on this tray.



We are not afraid of saturated fat.  I don't believe it is something to fear in our diets. In fact, we invite it into our diets.  My husband and I both recently had our blood work done and found that our cholesterol is perfect.   I believe our diet choices are reflected in our recent yearly examine and our doctors are impressed with our weigh loss and healthy habits.

What we did cut out was processed food, refined sugar and most, if not all, junk foods and sugary drinks.  Our focus has changed to healthy fats from grass fed animals, more vegetables and fruits, nuts, nut flours and lots of exercise.

I encourage everyone to do their own research, listen to your bodies and the advice of your doctors.  I can only share with you our experience and  how this change in our diet has improved OUR health.

Tallow Roasted Potatoes and Sweet Potatoes

5-6 small marrow bones, cut 1 inch in thickness (ask your butcher to do this)
6-8 potatoes, wedged or diced
1 small onion, sliced (optional)
salt, pepper, garlic powder, onion powder and dried parsley (season with a light hand)

1.  Preheat oven to 400 degrees.

2.  Place bones and potatoes on a large cookie sheet.  Season potatoes with a variety of spices and dried herbs.  I have listed what I usually use but I do switch it up every once in a while.  There are no measurements because use what your family likes.

3.  Roast for about 40-50 minutes.  The potatoes will be very crispy on the bottom and soft and pillowy on the top.

4.  Remove from oven and serve with your favorite dipping sauce.  Refrigerate left overs and reheat in the microwave.

Written by Sherron Watson





Sunday, August 31, 2014

Antipasto Skewers #SundaySupper




Our Sunday Supper team has you covered when it comes to Platter Food.  When I think of platter food I think party, food, family and friends.

A celebration.

A gathering.

Time together.

Whether your next gathering is small or large, in home or away, fancy or casual; our list of platter food dishes will give you a ton of great ideas, suggestions and mouth watering recipes to make it easy for finding the perfect platter and party food.

A few weeks ago we were invited to a birthday party for our neighbor's little girl.  She had a swimming party at her grandparent's home and wanted CRABS.  Not just any crabs but Maryland Blue Crabs.  We were treated with a bushel of fresh steamed crabs.  In Maryland, this is the PERFECT platter food.   



Along with the crabs we were served an assortment of finger foods and beautiful platter dishes.  I didn't want to come empty handed and brought these Antipasto Skewers.   Antipasto means "before the meal", an appetizer.  We were treated to deviled eggs and a 7 layer Mexican Dip.

For my skewers I chose to include some of our favorite antipasto items.  I love the cipollini onions that are marinated in a sweet and tangy marinade, the mushrooms that are tart and spicy with italian dressing and my all time favorite, artichoke hearts. I planned on 20 skewers so I bought enough of each of these three items to add 6 or 7 to one-third of the skewers.  This gave some variety to the skewers so they were not all the same.  (see top picture)  To this I added some salami, mozzarella balls, tomatoes, olives and italian chicken sausage.

I served the dish with my favorite pesto sauce.

We all had a great time, our bellies were filled and wonderful memories were made.


Antipasto Skewers
Makes about 20 skewers

3 large Italian chicken Sausages, cooked and sliced into 1/4 thick pieces
1 container of small round mozzarella balls (they had about 23 in one container)
20 slices of your favorite salami
20 small cherry tomatoes
20 green olives
20 black olives
6-7 Cipollini onions (Olive Bar at Whole Foods)
6-7 marinated mushrooms  (Olive Bar at Whole Foods)
6-7 marinated artichoke hearts  (Olive Bar at Whole Foods)
Dressing or dipping sauce is optional

20 skewers--Mine were 10 inch wooded skewers, if you go larger, then you will need more ingredients

1.  Gather ingredients and skewers.  Find a large platter to add skewers to.

2.  Add ingredients to skewers in any order. Stack skewers on platter.  I alternated the rows so that they would stack evenly otherwise your tower of skewers will lean to one side.

3.  When done, cover with plastic wrap and refrigerate until ready to serve.




It’s time for party food! Check out all these recipes for tantalizing trays you can make for your next celebration:

Savory Bites:
Antipasto Skewers by Simply Gourmet
Bite-Sized Meatballs by MealDiva
BLT Bites by The Life and Loves of Grumpy’s Honeybunch
BLT Canapes by Peaceful Cooking
BLT Crostini with Basil Mayonnaise by Bobbi’s Kozy Kitchen
Blueberry Jam and Goat Cheese Crostini by Casa de Crews
Cajun Style Deviled Eggs by Peanut Better and Peppers
Charcuterie Board by Family Foodie
Cheese-Filled Apple Rounds by eating in instead
Coquilles St. Jacques by Nosh My Way
Crudites Tray with Copycat Hidden Valley Ranch Dip by Hot Momma’s Kitchen Chaos
Crunchy Tuna Salad Boats by A Mama, Baby & Shar-pei in the Kitchen
Cucumber Sandwiches by Momma’s Meals
Feta Zucchini Bites by Curious Cuisiniere
Gluten Free Thai Soup Shooters by Gluten Free Crumbley
Goat Cheese Stuffed Figs by Eat, Drink and be Tracy
Heirloom Caprese Salad by Shockingly Delicious
JalapeƱo Mac ‘n Cheese Bites by The Wimpy Vegetarian
Mostarda di Frutta by Rhubarb and Honey
Pimento Cheese Stuffed Peppers by Magnolia Days
Ploughman’s Platter for a Party by The Girl In The Little Red Kitchen
Puff Pastry Cheese Sticks by Basic N Delicious
Rye Party Puffs by Kudos Kitchen by Renee
Southwestern Turkey Sliders by The Texan New Yorker
Spinach and Mushroom Pizza Bites by The Dinner-Mom
The Modern Relish Tray by An Appealing Plan
Tomato and Brie Bruschetta by Jane’s Adventures in Dinner
Tomato Basil Soup Shooters by Cindy’s Recipes and Writings
Zucchini and Summer Squash Crostini by Hip Foodie Mom

Sweet Treats:
Alice in Wonderland Sugar Cookies by Hezzi-D’s Books and Cooks
Baked Lemon Glazed Mini Donuts by Killer Bunnies
Chocolate Oreo Pocky Cupcakes, Cake, and Morello Cherry Buttercream by NinjaBaking
French Silk Shooters by That Skinny Chick Can Bake
German Chocolate Brownies by Wallflour Girl
Mini Banana Nutella Cheesecake Parfaits (#glutenfree option) by Cupcakes & Kale Chips
Raspberry Fools by The Foodie Army Wife
Strawberry Shortcake Dessert Shooters by The Redhead Baker
Vegan Caramel Truffles by What Smells So Good?
White Chocolate PB & Banana Bites by Take A Bite Out of Boca
Witchy Chocolate Mousse with Culinary Fairy Dust by Culinary Adventures with Camilla
Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Written by Sherron Watson


Wednesday, August 27, 2014

Honey Sesame Chicken #sponsored





Our summer is coming to an end and with that thought, I am already thinking about fall, back to school and our busy schedules. It is true that I homeschool  our kids and our time is a bit more flexible but I find that with more open time also brings more scheduled activities.  Isabella wants to be on the go every single day.  I am already tired thinking about September and October.

What brings me comfort during this busy time is knowing that I can prepare some healthy meals at home that feed my family and keep us out of the lines for fast food.  Chinese Food is something that I have not been able to enjoy for a few years because of the ingredients that are used. I have an intolerance for soy, msg and wheat products (noodles) and most pre-packaged foods (sauces and dressings).  I have missed the sweet and spicy flavors of some of my favorite dishes.  

To bring some of the "fast food" in to our home so that my family feels that they are not being deprived of the "finer things" I have been experimenting with a variety of dishes.  Honey Sesame Chicken is one such dish that was easy for me to convert because I could easily replace the sauce ingredients with a few gluten free/paleo cupboard items that I keep on hand.  The recipe I decided to use called for chicken breast.

I am in the habit of buying chicken thighs.   For this recipe I decided to follow the suggestions for white chicken meat and purchased Tyson® Boneless Skinless Chicken Breast.  I found that each piece of breast meat is hand-trimmed for convenience to save time and effort in my meal preparation.  It is nice when I am in a hurry to have the meat ready to cut and use in my recipe.

Tyson Fresh Chicken is a brand that I use in place of my locally sourced meat when I am unable to get to my farmer to restock my refrigerator or freezer. They are a company made up of real people who have been in the business for 75 years.  Their products are all natural* with no added hormones or steroids**.   Did you know that they provide the chicks and feed to local farmers throughout the country?  In fact, more than 4000 farmers throughout the US help Tyson Foods provide chickens to our local market places by using their own farms to raise them in. 

As an added bonus, Tyson Foods also carries a line of gluten free pre-made items to be used when your family is on the go.  This recipe when made with arrowroot starch and coconut aminos is Paleo; when made with cornstarch and gluten free soy sauce it is gluten free.

My Honey Sesame Chicken recipe turned out delicious and my family asked for seconds.  I can't wait to make this again and next time trying the Tyson Boneless Skinless Chicken Thighs in place of the white meat.




Honey Sesame Chicken 
Makes enough for 4

1 1/2 pounds Tyson Boneless Skinless Chicken Breast, cubed into 1 inch pieces
1/4 cup arrowroot starch or corn starch
3 tablespoon honey
1/4  teaspoon salt
pepper to taste
3 tablespoons coconut oil, for frying

Honey Sesame Sauce:
We like extra sauce, so I double this recipe for my family.

2 tablespoons soy sauce, gluten free soy sauce or coconut aminos
1 tablespoon water
1/2 teaspoon sesame oil
1 1/2 tablespoon honey
1 1/2 tablespoon rice vinegar
1/4 teaspoon powdered ginger
1 clove of garlic, minced
1 tablespoon arrowroot starch or corn starch
2 tablespoons toasted sesame seeds (garnish)
2 green onions, sliced thin (garnish)

1.  Combine the first 8 ingredients for the Honey Sesame Sauce in a small bowl.  Whisk to blend.
Set aside until all of the chicken is cooked through.

2.  Combine the chicken pieces, arrowroot starch, honey, salt and pepper in a medium size bowl. Stir to coat each chicken piece.

3.  Heat oil in a skillet, add chicken pieces and cook until each side is golden brown. (See picture below.) Transfer chicken pieces to a wire rack until all chicken is prepared.

4.  When chicken is done cooking, transfer sauce to a small sauce pan. Heat sauce until it begins to boil, stirring often. Remove from heat when the sauce begins to thicken.  

5.  Add the chicken to a medium bowl and add sauce.  Fold chicken and sauce to coat each piece.  Add sesame seeds and green onions for a garnish.

6.  Serve with rice.  Store leftovers in the refrigerator for 3 days.

Note: Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.


Written by Sherron Watson

THIS CONTEST IS NOW CLOSED AND THE WINNER HAS BEEN CONTACTED.

Please share in the comments below your favorite "back to school" chicken dish.  I am always on the lookout for new recipes to feed my hungry family. Plus if you leave a comment you will be entered to win a gift basket full of kitchen gadgets!

For more delicious recipes visit PickTysonFresh.com.

Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 8/27 - 10/26.
Be sure to visit the Tyson Fresh Chicken brand page on BlogHer.com where you can read other bloggers’ posts!


*Minimally processed. No artificial ingredients. 
**Federal regulations prohibit the use of added hormones or steroids in chicken.

Monday, August 25, 2014

Refrigerator Dill Pickles


I go through a lot of pickles in our home. Every one of my kids enjoy sweet or dill pickles in our tuna fish, on hamburgers and on a good ham sandwich.  

I get tired of buying food that I can easily make at home and save a few hard earned dollars.  Pickles are not hard to make and they can be customized to how you and your family like them.  This recipe is a salty brine.  It has a good dill punch.  The juice is strong.  I make it with coconut palm sugar and this is why the brine is a brownish color.   I use coconut palm sugar in most of my recipes because it has a lower glycemic index than white table sugar.  If you would like to learn more about coconut sugar here is a LINK to some information.


I remember my grandmother always adding fresh pickles to her pickle jar. I was just a kid and never thought much about it until I made my own.  It worked.  I made a batch of the brine, added my pickles and let them get "dillified" and the kids started eating them down fast.  I bought about 3 more fat pickles, quartered them and added them to the brine.  The kids could tell the difference between the recently added pickle spears and the older ones.  It was easy.  I did this a few times and the brine held true each time.  The dill got a little sleepy and droopy but the flavor stayed the same.

This is a refrigerator recipe which means that this is not a processed pickle recipe.  It is not shelf stable. These pickles need to be refrigerated and will remain crisp. If processed with a hot water bath, then the pickles may become a bit softer.

I made two jars from this recipe.  I had a quart jar for the spears and I had a small pint jar for some slices.  This is just a personal juice and you can slice and dice your pickles however you wish: spears or slices.

Refrigerator Dill Pickles 

4 medium pickling cucumbers, cut into quarters

1 1/2 cups of white vinegar
1/4 cup coconut palm sugar or table sugar
2 cups of water
1 Tablespoon salt
1 Tablespoon pickling spice
1 Tablespoon dill seed
3 cloves of garlic, left whole

1 cup of ice cubes
Handful of fresh dill

1.  Prepare cucumbers by slicing or cutting them into quarters.  Set aside.

2.  In a medium saucepan add white vinegar, salt, and water.  Bring to a boil and add pickling spice and dill seeds.  Remove from heat and add 1 cup of ice cubes.

3.  In quart jar add fresh dill, garlic pieces and pickles.  It will be crowded.  Once the ice cubes have melted and the brine is cool add the brine to the pickle jars.  The brine should be just covering the pickles.  They will produce some of their own water as the pickle.

4.  Store in refrigerator for 24 hours.  To be honest, we ate them after 4 hours but they are definitely better the next and the next and the next DAY.    If the brine is too salty for you, soak the pickle in water for 15 minutes and use.  We like a salty brine in our home.

5.  As mentioned above, when I get down to half a jar of pickles, I buy a few more and add them to the old brine.  It works great and saves a few pennies too.


Written by Sherron Watson







Saturday, August 23, 2014

Baked Rock Fish


I have lived in Maryland for three years and in this time I have baked, grilled and poached more whole fish than ever in my life time of cooking in the kitchen.

I love the experience that a whole fish brings to the table for my family. It touches on our senses: the smells are vibrant with the scent of the ocean, the visual beauty of a whole fish is exciting for the kids to see, the ability to touch and debone the fish at the table is once again, an exciting venture for our guest to enjoy and finally the ooohs and aaaahs that escape the mouths of friends and family are music to my home chef ears.

Rock Fish is a local fish that is caught in the Chesapeake Bay.  We eat a lot of this fish in the summer time.  I find the fish to be mild in flavor.  Not too firm to the touch.  A great fish to eat, use in fish tacos, or serve as individual steaks.

For this dish I layered the flavors to create the lemony sauce that I made from the melted butter, steamed green onion, lemon, capers and of course, any juice the Rock Fish provided during the baking time.

I have a few more whole fish recipes coming in the near future. I recently bought a whole Red Snapper and grilled that on our BBQ pit.

When I buy my whole fish I try to buy it as fresh as possible. In fact, if you know anyone that goes fishing, ask if they would sell you one, give you one or barter with you.  Living by the water we have fish markets that get fresh fish daily so this is easy for my family to find the freshest fish possible.  I usually have them remove the scales and gut the fish for me.  I will trim the gills when I get home.  I find this is the easiest for me but you are always welcome to do this task at home.

The great thing about fish is that there are an array of herbs and spices to choose from when baking or grilling your whole fish.  Each time I make a whole fish I mix and match what I have in the refrigerator.  Some herbs that I have used are dill, thyme, mint and flat parsley.  I like to use citrus. Sometimes its lemons, limes or grapefruit.  I like capers a lot and of course butter or ghee always make an appearance.

This is an easy recipe and the fish and sauce have rich flavors and make a lovely dinner.




Baked Rock Fish

1-2 pound rock fish
6 whole green onions
handful of fresh dill
2 lemons, juice from one and slices from the other
2 tablespoons capers
salt and pepper
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup water

2 tablespoons cream or coconut cream (from top of coconut milk can)

1.  Preheat oven to 350 degrees.

2.  In a baking dish (oval or rectangular-large enough to hold fish) lay your fish across dish.  My head and tail hung over abut 2 inches on each side and did not cause me any problems while baking.

3. Use a sharp knife and cut 4 slashes across fish. In each slash place a sliced lemon. Around the fish add the dill and green onion. Squeeze half a lemon over the top of the fish. Add the salt, pepper and garlic salt. Sprinkle the capers. Add the tablespoons of butter. (see picture) Finally add the water.

4. Place in oven uncovered and bake until fish is firm to the touch, 25-30 minutes. Remove from oven and pour broth into a small sauce pan. Reduce the liquid for 5 minutes by bringing broth to a boil and simmering.

5.  When sauce has reduced add cream or coconut cream to the sauce.  Stir and taste.  Make any adjustments based on your taste buds.  

6.  I gently removed the fish from the bones to a small plate, added a few more capers and lemon slices.  Poured the sauce over the fish and served with steamed vegetables and rice.  The sauce can always be served on the side.




Written by Sherron Watson

Tuesday, August 19, 2014

Chicken Liver Pate #paleo #glutenfree


I have created a monster in introducing the girls in my family to Chicken Liver Pate. They love it. They eat it by the spoonfuls or spread thickly on sandwiches.  I am still trying to teach them to eat this is moderation.

The men?  Not so much.

My son's reaction:  "That is not even food".

Cory's reaction after the tiniest little tongue touch to the spoon: "Nope. Nasty!"

Rye and I had this to say, " AWESOME!  MORE FOR US".

I am okay with it. My feelings are not hurt because Chicken Liver Pate is not loved by my whole family or by most people for that matter.  I did encourage them to try it because homemade taste better than store bought.  Not to be snobby but I can't bring myself to eat pate that has been sitting on the shelf.  I am sure it has been properly preserved but I believe this is something that you should make from scratch and definitely eat while it is still fresh.

I have made this batch and frozen small cookie scoop sized balls for later uses.  What can you use it in besides eating it plain?  Lots of stuff.  Liver is full of micronutrients that many of us miss out on and it has been recommended to eat organ meats twice a week.  Here is a link to read more about eating organ meats.  I have learned so much from Paleo Mom and trust her comments, advice and philosophy.  I highly recommend that you do your own research and listen to your doctors and your body.  Chicken Liver Pate is a high calorie food and should not be eaten every day.

A little goes a long way is how I look at it.  I feed about a teaspoonful to Finnley twice a week.  She is almost one and eats very little meat.  This is a way that I can introduce her to a new flavor and know that she is eating something that is good for her.

I have been reading about various ways that you can use liver pate in recipes without eating it by the spoonful. This is especially good to know when dealing with a few family members that won't eat it straight "as is".  The suggestions that I am going to try are adding a small amount to hamburgers, adding some to meatloaf and soups/stews.  The flavor is masked but the benefits are still included.

I had several neighbors test and taste the pate.  I wanted to make sure that the flavor profile was right. My friend Jennifer said it was smooth and she liked the subtle undertone of the addition of the cooking wine.

I am hoping to get a few more livers (rabbit from a friend) and try some new pates in the future.

The pate is easy to make: you saute the veggies, cook the meat, add your spices, blend in a high speed blender until smooth, add your butter/ghee and cream/coconut cream, taste and re-season and you're done.

It is not hard and if you enjoy pate this is something you will want to try at least once to make in your home.  I am thinking with the holidays coming up that this is a great appetizer to share with a gluten free cracker or fresh vegetables.

Let me know what you think.

Chicken Liver Pate
Makes about 1.5 cup

1 lb. of raw chicken livers (a small white container at the store is usually 1 pound)
1/2 cup yellow onion, diced small
1 teaspoon fresh parsley
1 tablespoon ghee (to saute)
3 tablespoons red cooking wine (this is optional)
3/4 cup ghee or grass fed butter, unsalted
3 tablespoons coconut fat (found at the top of the can in a can of coconut milk--don't shake)
1 teaspoon salt
1/2 teaspoon pepper
1/2-1 teaspoon nutmeg (we like a lot)


1.  Melt 1 tablespoon of ghee in a cast iron pan.  Add the onion and saute for 3 minutes.  Stir in the fresh parsley.  Remove from heat and add to a high speed blender or food processor.  NOTE: I used my Vitamix and my pate is very smooth.

2.  Slice livers and saute them in the same cast iron pan that you used for the onions.  Add cooking wine and continue cooking for 3 minutes. Two ways of doing this.  Cook until the liver centers are pink OR cook until done (no pink).  You decide on how comfortable you are eating undercooked chicken livers. The first option will give you the pink color.  I cooked mine until completely done because I have kids eating it at home.

3.  Remove liver from stove and add to the high speed blender.  Add 1/2 a cup of ghee, coconut cream, salt and pepper.  Blend until smooth.

4.  This is the where you get to decide how it taste.  My recipe is just a basic blend.  If you think it needs more salt--add more salt.  More wine--add more wine.  Smoother --add more cream or butter.

5.  When your pate is JUST RIGHT for you and your family it is ready to be chilled.  Find a container with a tight lid and grease the inside.  I used ghee.  Pour pate.  Add a piece of plastic film to the top if you do not want a skin to appear.  Let chill for at least 3 hours.

6.  The shelf life is short this is why I would recommend that if you don't use it in  days, freeze it.  To freeze just put into a freezer safe container, add your date and freeze.  Good for 3 months.

Written by Sherron Watson


Donut Breakfast Casserole

--------------------------------------------------------------------------------------------------------------- 1.  Share  this pos...

Popular Posts