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baked chicken thighs – 3 ways!

January 24, 2012 By Cindy Sexton 1 Comment

Chicken thighs…marinated three ways to suit your fancy.  Up until a few weeks ago, I wasn’t even sure if I really cared for good ol’ thighs to be honest with you, as I had never really had them before.  This may be somewhat surprising, but I had previously just overlooked their goodness.  Who knows why?  Basically, the inaugural recipe of such began when I was at the butcher shop, unable to find some chicken breasts for dins one evening.  Sitting lonely, neighbouring the section which once sat the breasts, were some boneless, skinless chicken thighs.  Without much thought, I snagged them and was on my way.

With this new (to me) poultry part in my possession, I decided to get a wee bit creative and whip up some simple, yet flavourful marinades to soak these bad boys in.  I had 12 chicken pieces in total…and decided to separate them equally into three Ziplock bags, containing different marinades.  Funny enough, as it turned out, the night I intended on baking them, I got tied up and just turned to having leftovers that night.  Regardless, they were all ready to go (minus the actually cooking process), so the chicken thighs were fortunate to be able to sit, immerse in the liquid concoctions overnight in the fridge.

Fast forward through the magical world of the www.  Verdict…2 thumbs up!  They turned out super moist and tender, totally filled with an abundance of juicy flavour.  They def get additional bonus points, if you are on a budget, as chicken thighs are a very affordable option.  Similar to that of their white meat counterpart, they can either come with the bone-in or boneless…and also with skin-on or skinless.  The choice here is ultimately yours…personal preference I suppose.  I think I want to try boneless chicken thighs, with the skin-on next time!  Lastly, I must also mention that these delicious chunks of meat serve as terrific leftovers.  I found myself quickly grabbing a couple thighs in the morning for breakfast, as I was literally darting out the door for work.  A super sweet option for those who are often on the go!

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the ‘marinade’, can be acidic with ingredients such as vinegar, lemon juice, or wine or enzymatic (made with ingredients such as pineapple or papaya.)[1] Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.

It is commonly used to flavor foods and to tenderize tougher cuts of meat.[2] The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices. (Source: Wikipedia)

Note:  I will try to be as accurate as possible, but not gonna lie – mostly eyeballed it, test-tested and hoped for the best when it came to the amounts of olive oil and balsamic that I put in!!!  I will make these again in the next week or two, and re-jig the recipe to include the exact measurements for y’all.

Marinades (12 chicken thighs total – each marinade was made for 4 chicken thigh pieces each.  You may want to adjust, depending on your quantity)

Balsamic

  • olive oil
  • balsamic vinegar (equal parts oil and vinegar)
  • 3 shallots – finely chopped
  • 3 garlic cloves – crushed
  • 2 tbsp grainy mustard – good quality
  • coarse sea salt and ground pepper

Lemon

  • olive oil – generous splash to coat
  • 1.5 lemons – squeezed
  • 3 tbsp Italian seasoned herb mix (dried basil, rosemary, thyme, oregano, black pepper)
  • 3 garlic cloves – crushed
  • coarse sea salt and ground pepper

Spicy

  • olive oil – generous splash to coat
  • 2 limes – squeezed
  • 3 garlic cloves
  • 2 shallots – finely chopped
  • handful of fresh cilantro – finely chopped
  • 1 tsp ground chipotle
  • 1.5 tsp of chili powder
  • coarse sea salt and ground pepper

Prep

  • for each individual marinade – measure and pour all ingredients into a large Ziploc bag
  • add chicken thighs into the bag and zip closed
  • use your hands to shake and ‘massage’ the marinade mixture into the chicken pieces
  • allow to soak and absorb all the flavours for at least 2 + hours (I let marinade for 24 hours – the longer, the better)
  • when ready, preheat oven to 350 degrees
  • remove chicken thighs from bag, and place in a single layer, in an oven-proof dish (Corningware), covering with the liquid marinade
  • bake for approx. 30-45 minutes, until juices run clear (watch them, as you don’t want to overcook/dry-out)
  • broil for an additional 3-5 minutes if you want the outside crispy (optional)
  • remove, set aside and serve
  • enjoy!

Filed Under: Appetizers, Breakfasts, Mains, Sides, Snacks Tagged With: affordable, baked, chicken, dark, easy, flavour, marinades, meat, seasoning, thighs

loaded beef & bacon chili

January 7, 2012 By Cindy Sexton 5 Comments
We made this concoction up last night for dins.  Slightly similar to a previous chili recipe of mine, HOWEVER def jazzed up with more flavour and bacon!  I have to say…the bacon was a solid addition.  Today, it has served me very well as a breakfast, lunch AND dinner.  I kid you not!  Some people get all weirded out my eating the same kinds of meals several times in a row and making use of their leftovers.  Not this gal.   More specifically, when it comes to stews, chilies and soups…sometimes they are even better the next day.  Anyhoo, I am keeping in short and sweet tonight.  Hitting the hay…and off to the states tomorrow to do a little shoppy shops!!!  LE CREUSET outlet store…here we come!  TA TA for now…
Ingredients
  • coconut/olive oil- for cooking veggies
  • 2 lbs ground beef
  • 8-10 slices of bacon – or more if desired!
  • 1 can diced tomatoes- organic (just tomatoes- look at ingredients)
  • 1 can crushed tomatoes- same as above
  • 2 package mushroom- quartered into chunks
  • 3-4 large carrots- coined
  • 3 stalks celery – chopped
  • 1 large yellow onion- thickly diced
  • 3 zucchini- diced into chunks
  • 2 red pepper- chopped
  • 6 cloves garlic – minced
  • 1 tbsp ground smoked chipotle chilies
  • loads of chili powder – add and taste – repeat (to reach desired flavour and colour richness)
  • fresh cilantro- chopped for garnish

Prep

  • start by browning the ground beef, on medium heat in a frying pan- set aside
  • in the meantime, bake the bacon in the oven at 325 degrees, until fully cooked – set aside to cool, then break into chunks
  • in a separate dutch oven (large), sautee all the veggies in coconut/olive oil on medium heat, until cooked (softened)
  • drain most of the liquid from the veggies, as you don’t want it too watered down
  • then take the ground beef and bacon pieces and add both to the veggies in the dutch oven
  • next, add in both cans of tomatoes and stir throughly
  • then, sprinkle in desired amounts of spices (taste test as you go – we put in lots as that is the way we prefer it!)
  • let cook on low-medium heat- stirring occasionally
  • dish and garnish with fresh cilantro
  • enjoy!

Note- the above recipe is wonderful for freezing smaller portions, because of it’s size.  I also enjoy using the leftovers as a yummy topping on eggs or over greens.  One of my ‘readers’ the other day, suggested that it may be a tasty topping for my twice baked chipotle sweet potato.  Good call!

Serves MANY!!!

Filed Under: Appetizers, Breakfasts, Condiments, Mains, Sides, Soups Tagged With: bacon, beef, chili, chipotle, cilantro, meat, tomato, veggies

spicy meat ‘cupcakes’ & ‘loaf’

November 9, 2011 By Cindy Sexton 5 Comments

When talking about meatloaf…I think there are two distinct camps.  You either loved it or you hated it growing up as a kid!  I am most def a huge fan. I remember that smell so clealy as a walked in the door from figure skating. Ohhhhh…that is such an unforgettable aroma. Toally warm and comforting, as I remember. During my childhood, I LOVED it when my my mom would make this comforting dish.  I never got tired of it…and looked forward to our weekly dinner of meatloaf with a sidekick of baked potato.  Her version was simple, yet amazing.  I have tried to re-create her recipe many times, but could never do it justice.  What an incredible cook she was…rest her soul.

Up until last year, I had not had ‘homemade’ meatloaf in several YEARS, until I discovered it at Rowe Farms.  I think we basically bought one of their store-made babies almost every week this past fall/winter.  Sadly, I was in there a couple weeks ago and ‘the dude’ told me they are no longer carrying them!  WHHHHATTTT!?!  So…with inspiration from their version, along with my mom’s…I decided to ‘wing it’ and make my own, with ‘the flair of Cyn’.  Of course I had to add some bacon in there for some extra flav!!! ;)  Kicking it up with some spice was my modus operandi…and topping it with my love of avocado was a purposeful touch.

WARNING…HIGHLY ADDICTIVE!  I CUT MYSELF OFF after 13 meat ‘cupcakes’…well maybe not that many, but you get my point.  Hope you love them!!

PS – I have used the same mixture for the meat ‘cupcakes’ and the ‘loaf’ alike.  Both turned out wicked.  A full-on meal or some scrumptious little appetizers…whatever your heart desires!

Ingredients:

  • 1 lb of ground beef
  • 1 lb of ground pork
  • 6 slices of bacon – cut into small pieces
  • 1 large carrot – shredded
  • 1 beet – shredded
  • 1 medium onion – chopped
  • .5 package of mushrooms – diced
  • 1 jalapeno pepper – finely diced (optional)
  • 2 eggs
  • 2 tbsp ‘grainy’ mustard
  • 4 cloves of garlic – crushed or finely chopped
  • 2-3 tbsp dried mixed herbs (Italian)
  • 1 tbsp of cayenne pepper (optional )
  • a few dashes of sea salt and ground pepper
  • toppings – guacamole (can spoon on or use a corner-cut ziplock to ‘ice’ them.
  • hot sauce (optional)

Prep:

  • in a large bowl, combine ground pork, beef and bacon
  • add in all veggies to the mix
  • crack and whisk eggs in a separate bowl and add into the large bowl
  • next, add in all the herbs and spices
  • using your hands (get in there), thoroughly fold all the ingredients together
  • take picture and press firmly into a greased ‘loaf pan’ or ‘muffin cups’
  • preheat oven to 350 degrees and bake for approx 45 minutes (this is the time for the loaf, meat cupcakes bake quicker
  • finally, broil for 5-10 minutes (watching carefully)
  • remove from oven and let cool a little
  • plate and serve with a dollop or two…or three of guac and hot sauce (optional)
  • enjoy!

Note:  If you aren’t a fan of super spicy dishes, omit the jalapeno and ground cayenne pepper.  It will still knock your socks off with it’s scrumptiousness!  (Is that a word?! – haha!)  BTW – aren’t those wee meat ‘cupcakes too adorable to resist?!?  Try them at your next dinner party…

Filed Under: Appetizers, Breakfasts, Mains, Sides, Snacks Tagged With: bacon, beef, guacamole, homemade, meatloaf, port, spicy

pesto and coconut zucc noodles

August 31, 2011 By Cindy Sexton 5 Comments

So…the topic of THIS spirally thingy came up when we were up North at a friend of the fam’s cottage a couple weekends ago.  While we were there, my mother-in-law mentioned it in conversation whilst (love that word, but hardly ever use it) on the dock chillin’ as pictured below..ahhhhhhhh – PURE BLISS!

It was seriously sooooo relaxing.  Totally awesome to spend loads of quality time with loved ones and then to have the opportunity to communally create some pretty amazing feasts in the evenings together.  We ate like Paleo kings and queens!  Workouts included swimming across the lake and back, kayaking, canoeing, aqua lily pad fun and of course, the inaugural adventure on the ‘newly popular’ paddle board (video coming soon…).  If you haven’t tried this yet…I strongly encourage you to give it a go!  I thoroughly enjoyed every single minute of it.  Even the near face-plant onto the dock right at the beginning!!!

Changing gears for a second (bear with me)…at the beginning of our 10 day, California Coast “expedition”, we were fortunate enough to meet and listen to some really incredible speakers at UCLA, throughout the 2-day 2011 Ancestral Health Symposium that we attended.  There was one presentation that really resonated and rang true to me at that present time.  Consequently, I have come to realize that I do in fact need more play in my life, after listening to Mark Sisson’ s presentation on ‘The Lost Art of Play’.  It was phenomenal in my eyes!

A huge ‘thank you’ to Mark for sharing his love of life with the audience.  Incorporating more play into my ‘everyday’ is def on the forefront for moi, having now listened to him share his infectious spirit and passion for ‘being in the moment’ and ‘detaching oneself from the outcome.’ (Okay…fully off topic now, but he seriously inspired me with his words of wisdom.  I am going to do a full/proper post on the importance of what he and others spoke of in a separate entry very soon!)  An amazing weekend we all had…filled with lots of PLAY!Alright…back the THIS spirally thingy!  Joannie (MIL), started telling my about it and it’s rave review that a friend of hers had excitedly conveyed to her earlier that week.  She went on to say that this cool device has the capacity to create these spirally noodles out of many different types of vegetables, such as: zucchini, yams, sweet potatoes etc…  At this point, I could kinda picture was she was talking about, but needed to see it in action to grasp it’s full beauty I think.  Nonetheless, I was super stoked to do a little researcheroo upon returning back to the city, to find out where I could pick-up something of the sort!?

A couple days later, after being back at home…I couldn’t stop thinking of the potential possibilities of such a damn clever sounding creation.  Soooooo, while not totally knowing the ‘exact brand’ that she was referring to, I decided to go on the computer and do some investigating for myself.  I read several reviews on various makes and then called up a couple local stores, in the neighborhood to see if they had something similar in stock!?  First one (Stack)…no dice!  Second one (Cook It!)…YES!  They had 2 different brands in-store.  The sun was a-shining, so I decided to take a wee stroll to hopefully (fingers crossed), find what I was looking for…which was of course…THIS spirally thingy!!!

Upon entering the shop, the owner greeted me and directed me towards the shelf, where they both sat.  She took both of them out of the package and laid them on the counter for me to have a closer peek.  It wasn’t even a contest!  The first one that she showed me was made of a flimsy plastic…I think something even fell off of it as she pulled it out of the box!  The second one was different.  A total beaut!!!  It was even grey and red!  Two of my favs (but that’s not why I bought it okay! Haha!)  I could just tell by looking at it, that it was well-made, durable and would stand the test of time.  I don’t splurge too often, but when I really want something I will not hesitate to get it.  It was the last one and was on-sale…bonus!  My days of over-thinking purchases and being wishy-washy on things are over.  I could tell right away that this new addition would be soooo helpful in making countless meals.  Without a second thought, I was over at the cash register buying up my new…well you know, sprially thingy – aka…the German-made, Westmark Spiromat! 

BTW – I am sure there are several other wonderful spiral slicers out there too!  But, here are the photos of my ‘baby’ for your viewing pleasure! ;)  It has 3 different blade inserts, as shown below.

I have used this sweet little contraption twice now.  Both times I made zucchini ‘noodles’; the first being the ‘spaghetti’ style ones you see in the first 2 photos above (thick/thin) and the second time,  I tried the wide/flat style that is pictured in the third photo.  I am going to continue to experiment with different veggies, as the potential for more greatness is right at my fingertips.  Without further ramblings (sweet if you made it this far!), here are the 2 different versions that I have made to date…

Zucchini “Spaghetti” with Pesto Sauce (at top of page)

Ingredients:

  • 3 large zucchini – spiraled
  • olive oil
  • pesto sauce – you can use store-bought or homemade (I have done both before)
  • my homemade pesto:  fresh cilantro, basil, cashews, garlic, olive oil, lime juice (squeezed), jalapeno peppers, sea salt and pepper, various dried spices – I apologize that I didn’t pay much attention to amounts here…I was basically just ‘eyeballing’ and tossing the ingredients into the food processor!  I will update with specifics, when I make it next!!
  • sea salt and pepper to taste

Prep

  • wash your zucchini thoroughly
  • secure in your spiral slicer and turn handle to create ‘spaghettish noodles’
  • using olive oil, sautee your zucchini on low heat on the stove-top (note – this doesn’t take long!  keep an eye on it, because no one likes mushy ‘noodles’.)
  • when you feel like the zucchini is almost cooked to your liking, add in a few spoonfuls of pesto sauce
  • mix it in thoroughly and continue to heat for a couple more minutes
  • plate and sprinkle with some sea salt and ground pepper
  • enjoy!

Curly Coconut Zucchini and Carrot Ribbons (above ^)

Ingredients:

  • 3 large zucchini – spiraled
  • 1-2 carrots – peeled and shredded
  • coconut oil
  • dried chili pepper flakes (optional)
  • sea salt and pepper

Prep:

  • wash your zucchini thoroughly
  • secure in your spiral slicer and turn handle to create flat/wide ‘ribbonish noodles’
  • wash and peel your carrots
  • use a ‘regular’ peeler to shred them and then combine them in with the zucchini ‘noodles’
  • using coconut oil, sautee your zucchini on low heat on the stove-top (note – this doesn’t take long!  keep an eye on it, because no one likes mushy ‘noodles’)
  • when you feel like the zucchini is almost cooked to your liking, add in a few shakes of dried chili pepper flakes
  • mix it in thoroughly and continue to heat for a couple more minutes
  • plate and sprinkle with some sea salt and ground pepper
  • enjoy!

These 2 dishes are great grain-free ‘noodle’ recipes.  Zucc noodles are also a nice alternative to having spaghetti squash.  I choose to sautee the noodles in these sauce variations, but play around with whatever you like!  I probably wouldn’t get too carried away though with a heavy sauce – the simplicity of both dishes made for heightened flavours.  Next on the docket…spiral slicer + sweet potatoes and yuca!  Stay tuned…

Filed Under: Appetizers, Breakfasts, Mains, Salads, Sides Tagged With: coconut, noodles, pesto, spicy, spiral, zucchini

zingy tuna salad

August 16, 2011 By Cindy Sexton 7 Comments

Who says you need mayonnaise??? A fan fav amongst adults and children alike. Perfect for on-the-go lunches! Yesterday I had a huge craving for some tuna salad.  I knew that I had created a yummy concoction of this awhile back and actually thought I had done up a blog post on it!  After searching my own website…I realized that I had in fact just done a quick photo/write-up on my facebook page…with good intentions of turning into a post!  It must have slipped my not-so-good memory.  Having realized this, I then thought what better time than right now!  This tuna salad recipe is just too scrumptious not to share!

I wanted to recall exactly what I had tossed into this dish, so I did a little diggin’ over on FB!  I discovered that I first made this bowl of deliciousness way back in May.  At that time, I had immediately posted a photo (sans recipe) and it prompted the following conversation…

“Does it have a dressing?”

“I’d like to know that too!”

“Looks great!  Ingredients?”

“Totally want details on ingredients . I have become bored with tuna and it sits all by itself in my pantry!!!!”

“Need ingredients! Been craving tuna salad forever! :) ”

Me: “Yes! No mayo though…basically I used freshly squeezed lemon and lime juice, olive oil, balsamic vinegar and some rosemary mustard. Then, I finely chopped up some mini cucumber, pickles, red/orange pepper, celery and white/green onion.  After that I seasoned it with loads of ground pepper, freshly chopped dill and sea salt. Finally…added in few dashes of dried pepper flakes. Basically, feel free to use whatever spices/herbs you wish. =) I am going to make tuna lettuce canoes/wraps tomorrow! Oh ya…3ish cans of tuna as well…enjoy!”

“Talk about a major salad!! Lol.”

Me: “P.S…the shredded carrot and radish were last minute additions (after the pic). I noticed them hiding in the veggie crisper afterwards! Hehe…”

“Beautiful! Thanks I’m making this tonight since I have most of these ingredients already! YUM :D .”

“Haha it is a pretty big salad!”

“Adding different veggies to make it a little crunchy is actually a great idea, I had tuna last night for the first time in years.  I had some red onions finely chopped with celery and a couple of dried raisins and it turned out good, I’m def trying this one tonight!  Thanks for the recipe!”

Me: “Hahaha…just to clarify…we didn’t eat this entire thing tonight if that’s was you were thinking.  I like to make a lot at once…then I put it in the glass container (as shown above) and an airtight lid seals it up, so it stays fresh.”

“I would of probably ate it all the same night! NOM NOM NOM!!! Lol.”

“Dammit Cin, Now I have to make one, and I was looking forward to not being in the kitchen today!!! LOL.”

“If you do like the creaminess of traditional tuna salad, I mash up some avocado and mix it in. Delicious!”

Me: “Good call on the avocado…this is what we actually did with the batch we made this week. So yum!”

“Wow what a coincidence, I just made tuna salad today, too!”

Me: “Awesome! I think I will make it again this wkend!  Haha.”

“Me too! It’s such a cheap, versatile, and delicious option.”

“Made this tonight. Love it. Thank you so much for sharing the recipe!”

Big batch.  Serves lots!

Ingredients: (or something of the sorts)

  • 4 cans of tuna
  • 1 lime
  • 1/2 lemon
  • 1 red pepper
  • 2 dill pickles
  • 2 mini cucumbers
  • 2 stalks of celery
  • 1/2 yellow onion
  • 4 cloves garlic – minced
  • 2 shredded or coined carrot and radish (optional)
  • loads of fresh dill
  • generous amounts of ground pepper and sea salt
  • several spoons of mustard (I used Kozliks’ rosemary)
  • a few splashes of olive oil and balsamic vinegar
  • a dash or two of dried chili flakes or hot sauce (optional)

Prep:

  • basically take all your cans of tuna, open them up and pour it into a large bowl
  • next, take all the veggies and finely chopped them all and toss into the mix
  • add in your mustard, herbs and spices
  • then, drizzle with the olive oil, balsamic vinegar and the juice from squeezed lemon/lime
  • once you have combined all your ingredients, mix thoroughly with a fork
  • sprinkle with dried chili flakes or a few splashes of hot sauce
  • enjoy!

P.S. – This dish is super wicked because you can eat it on it’s own, over a bed of mixed greens, in a “lettuce canoe” or even throw it on-top of some eggs.  Also, it has some serious zing and is even better the next day, after being in the fridge all night.  Perfect to take in lunches as well!!!

Filed Under: Appetizers, Breakfasts, Mains, Salads, Sides, Snacks Tagged With: chunky, fish, simple, tuna

1 meat mix = 6 dishes

July 28, 2011 By Cindy Sexton 1 Comment

MMMMMMMMM…meat!!!  This type of meat mix is a definite ‘staple’ at our place.  It is very affordable, super convenient to whip up and is basically ready in no time.  The other great thing about this mix is that it serves as a solid foundation for so many other meal ideas (sidebar – on occasion, we have been known to just eat it lone-star styles, as photographed above).  Have fun with it and I hope you enjoy creating and eating the various recipes that I have to share with you today!

To create this, all you need to do is grab your favourite type of ground meat (beef, bison, chicken, pork etc) from grass-fed/pasture raised animals is ideal, but don’t let this be your deal breaker.  Next, throw in some chopped veggies and season with your favourite herbs and spices.  Cook it all together on the stovetop…and you are laughing.  I usually brown the meat first by itself and remove.  Then, I continue by sauteing the veggies…and follow by re-adding the meat to the pan, while spicing it up as desired.

Start by getting a large quantity of good quality ground meat, so you have lots on-hand that can be used across a variety of meals.  Alright, enough banter…continue on by reading below to find out how to transform this meat mix into 6 different and delicious Paleo dishes, that can be eaten for breakfast, lunch or dinner.

First up, we have…

Meaty Taco Salad (full recipe post)

Short version:  if you are looking at the photograph, it is pretty easy to figure out how to create this bad boy.  Start by getting a variety of fresh greens.  Layer it up, by arranging them on the plate first.  Next, take a few huge spoonfuls of the meat mix and load that on top.  To add extra deliciousness, top with either store-bought or homemade salsa and finally some guacamole.  It looks so pretty doesn’t it?  Don’t be fooled…that presentation doesn’t last long, as this little number gets scarfed down quicker than two shakes of a monkey’s tail.  Oh…I should note, before I plated the mixed greens, I tossed them in a homemade balsamic/citrus vinaigrette dressing.  You can do the same too!  Adds a nice touch to this very satisfying meal.  PS – I have also topped it with some salsa Verde and that was incredible as well!

Spaghetti Squash with Meat Sauce (full recipe blog post)

Short version: okay…so you’ve had your meaty taco salad for lunch (and LOVED it BTW) but, are left with loads of leftover meat mix and not sure what to do with it!?!  Well, as a former, non-believer in the the usefulness of leftovers, my new self would not even hesitate for a second to toss that in with a homemade marinara sauce to cover some spectacular oven-roasted spaghetti squash.  A spaghetti squash virgin before starting to eat ‘Paleo’, I have to say that this is one of our favourite go-to meals, especially in the autumn and winter months.  So much more excited that boring ‘ol pasta!  What does that stuff even taste like anymore!?! P.S – I recently introduced this to my sister who has started serving up paleo dishes to her family as well, except I mistakenly told her to buy the ‘hour-glass’ shaped squash and she wondered why it it wasn’t coming out ‘stringy’!?  Opps…that’s butternut!! LOL!

Lettuce Canoes (full recipe post)

Short version:  meet L.C. (lettuce canoe)…a close cousin to T.S (taco salad).  Closer than cousins really, but a completely different eating experience.  Not gonna lie, these little buggers can be a wee bit messy to consume, but they are well worth the extra napkin or two…or three!  Hey…why not even bib it up???  Anyways, all you need to do is grab some nice big romaine or boston lettuce leaves, fill with the meat mix and top with whatever your heart desires!  We turned up the heat an extra notch with this number, by dressing them with some hot pickled peppers.  This same concept works extremely well with grilled chicken too!  Add some pickles, beets, radishes, cucumbers, avocado slices etc…to switch things up.  The options here are endless.   P.S – Trust me…you won’t even miss the bread one bit.  They leave you feeling completely full, but minus that nasty bloated feeling from grains.

Deep Dish Egg & Meat Frittata (full recipe blog post)

Short version:  time is moving on, and you have now enjoy lunch, dinner and are now waking up the next day with a gigantic appetite (plus some leftover meat mix – haha).  That spells frittata time folks!  The beauty of this one dish wonder is that a) it requires minimal dishes and b) it is basically a free for all – toss in and use up anything that you may have that is hangin’ out in your fridge.  This brunch style meal is also awesome if you are having people over, but don’t you want to be stuck in the kitchen!  Simply, grab your ingredients, beat lotsa eggs, pour in a pan…then set and forget.  PS – I am always amazed as to how quickly this show-stopper gets gobbled up.  People are fanatical about frittatas.  I like to serve it up with some farmer’s sausage or wild boar bacon on the side.  A dash of hot sauce has been noted as an awesome little finisher on this one as well.  Mixed berries to follow are also a nice touch!

Egg Muffins (full recipe blog post)

These bite-sized (depending on how big your mouth is haha) beauties are a fan favourite amongst children and adults alike.  They are terrific to have prepared and on-hand for those times that you are busy and on the go!  Also, they are extra convenient to pop in your mouth as you are on our way out the door for work.  The ones I have featured in the full blog post above, are assembled as ‘chicken fajita egg muffins’, but this is just one of many different variations.  You can pretty much toss in any leftover meat and diced veggies that you like.  They taste super yummy with the ground beef mixture, as it creates a nice consistency.  Have a go at making these…my guess is your family will love them!

Egg Scramble

Last, but not least…we have a complete no-brainer.  Egg scramble is among the most delicious (although it doesn’t always look so hot in photos), of all the recipes presented here.  I have not written a full recipe blog post on this one, because I think most people know how to whisk and scramble up some eggs on the stove.  I hope so anyways….=P  So, that’s what I did…scrambled up a few eggs in a bowl, adding the meat mix to it and garnished it with some curry spice along the way as it cooked.  Fluffy and flavourful in every bite, this dish is a definite winner in my books.  Finito in 5 mins, which makes it even more wicked!  Get crackin’…

Moral of the Story:

You DO NOT have to re-invent the wheel for every meal.  Take advantage of cooking big portions of meat on the BBQ, in the oven or crock pot…so that you have lots of leftovers to play with.  Finally, I have said this before and will mention it again…try not to over-think and over-complicate each dish.  Go with the flow, with what you have on-hand and also with what is in season.  You will surprise yourself.  Happy cookin’!!!

Filed Under: Appetizers, Breakfasts, Mains, Sides, Snacks Tagged With: beef, spicy, time-saver
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