from Melanie Peterson
12 eggs
12 pieces of round deli ham
1/2 c of cheese
salt and pepper to taste
green onions
Preheat the oven to 400 degrees. Spray muffin tin and place a slice of ham in each hole, making a little ham cup. Crack an egg in each cup sprinkle with cheese, salt and pepper. Place in the oven for about around 14 mins. When you pull them out of the oven, sprinkle just a little more cheese on top and enjoy!
If you like runny eggs then follow the recipe to the T. If you don't, the longer you cook them the less runny. I really don't like runny eggs, so I took about 7-8 eggs and scrambled them up and added a little sour cream. Then I poured them into the ham cups. I cooked them for about 18 mins or so.
YUMMY!
*** make it Paleo and take out the cheese. You could top these off with home made salsa and avocado's.
Monday, February 20, 2012
Chipotle Lime Salmon
Another fabulous Lyndsi special!
1 lb salmon, cut into 4 fillets
1-2 tablespoons olive oil
2 limes, sliced in half
1 teaspoon celtic sea salt (not sure what the difference is between celtic and regular)
1 teaspoon chipotle powder
1-2 tablespoons olive oil
2 limes, sliced in half
1 teaspoon celtic sea salt (not sure what the difference is between celtic and regular)
1 teaspoon chipotle powder
- Preheat oven to 500°
- Rinse salmon, pat dry and place on a metal baking sheet
- Rub each fillet with olive oil
- Squeeze the juice from one-half lime onto each fillet
- Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet
- Turn down oven temperature to 275°
- Place salmon in oven and cook for 8-12 minutes, depending on how well done.
Lyndsi's (haven't tried but want to)
Haven’t tried these but they are on the to make list…..
http://www.primal-palate.com/2011/01/chicken-and-vegetable-lo-mein.html
http://paleomg.com/garlic-pork-rice/
http://www.foodnetwork.com/recipes/giada-de-laurentiis/artichoke-soup-with-fresh-mint-recipe/index.html
http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-salmon-with-walnut-pepper-relish-recipe/index.html
http://www.primal-palate.com/2011/01/chicken-and-vegetable-lo-mein.html
http://paleomg.com/garlic-pork-rice/
http://www.foodnetwork.com/recipes/giada-de-laurentiis/artichoke-soup-with-fresh-mint-recipe/index.html
http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-salmon-with-walnut-pepper-relish-recipe/index.html
Lemon and Garlic Grilled Chicken
yum Lyndsi!from melskitchencafe.com
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I’ll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I’ll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.
Orange Salad
thank you Lyndsi
1 head lettuce, chopped
*The rest of these ingredients can be adjusted to your preferences
1 medium red onion, thinly sliced (sometimes I use a little less)
1 11oz can mandarin oranges, drained
6 oz sliced almonds
Dressing:
1 t. grated orange peel
1/3 cup Orange juice
1 T. Good Seasons dry Italian mix
1 c. canola oil (I haven’t tried it yet, but I think you could use olive oil)
2 T. red wine vinegar
*Combine salad ingredients in a large bowl and chill. Combine salad dressing ingredients well and pour over salad immediately before serving.
One Minute Salsa
from Lyndsi
*Note: This salsa is unbelievably good with a couple diced avocados mixed in just before serving.
*Note: This salsa is unbelievably good with a couple diced avocados mixed in just before serving.
*Makes about 3 cups
INGREDIENTS: 1/2 small red onion, peeled and quartered 1/2 cup fresh cilantro leaves 1/4 cup drained jarred pickled jalapenos 2 tablespoons lime juice 2 garlic cloves, peeled 1/2 teaspoon salt 1 (28-ounce) can diced tomatoes, drained
DIRECTIONS: In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.
Add the drained tomatoes and pulse until combined. Don’t overprocess in this step if you want your salsa to remain chunky – just give it a few good 1-second pulses until everything is mixed. Place the salsa in a fine mesh strainer or sieve and drain briefly. Transfer to a bowl and serve. (The salsa can be refrigerated in an airtight container for up to 2 days.)
Roasted Brussel Sprouts
from Lyndsi1 bag of fresh brussel sprouts
Olive Oil
Sea Salt, Pepper, and Garlic Powder to taste.
I cut the little stems off each brussel sprout, peeled off the loose leaves, and sliced each one in half (or quarters if they're the monster brussel sprouts that we sometimes get down here in TX). Then, I tossed them in a big ziplock bag w/ olive oil, sea salt, pepper, and garlic powder. Shook them up really well to coat evenly, and the prep is done! I then put them cut side up on the top rack in my oven at 450 degrees, and cook them about 15 minutes give or take a few. I pull them out when they're just starting to brown up and get crispy around the edges.
Olive Oil
Sea Salt, Pepper, and Garlic Powder to taste.
I cut the little stems off each brussel sprout, peeled off the loose leaves, and sliced each one in half (or quarters if they're the monster brussel sprouts that we sometimes get down here in TX). Then, I tossed them in a big ziplock bag w/ olive oil, sea salt, pepper, and garlic powder. Shook them up really well to coat evenly, and the prep is done! I then put them cut side up on the top rack in my oven at 450 degrees, and cook them about 15 minutes give or take a few. I pull them out when they're just starting to brown up and get crispy around the edges.
*Thanks for posting a brussel sprout recipe... this is the only veggie I hate. And really never want to cook. I am going to try this recipe. Maybe my taste buds have matured.
Thai Pork
from Lyndsi Clements
2lbs boneless pork loin, trimmed
2 large red bell peppers, cut into strips
1/3 cup teriyaki sauce
1 tsp red pepper flakes (more or less for heat)
2 cloves garlic
Add all ingredients to slow cooker and cook on low for 5-7 hours.
At the end shred the pork and add ¼ cup peanut butter.
Serve over jasmine rice. Top with sliced green onions, chopped peanuts, and lime wedges.
I’m sure this would be good on a salad or just by itself
2lbs boneless pork loin, trimmed
2 large red bell peppers, cut into strips
1/3 cup teriyaki sauce
1 tsp red pepper flakes (more or less for heat)
2 cloves garlic
Add all ingredients to slow cooker and cook on low for 5-7 hours.
At the end shred the pork and add ¼ cup peanut butter.
Serve over jasmine rice. Top with sliced green onions, chopped peanuts, and lime wedges.
I’m sure this would be good on a salad or just by itself
Cabbage Soup
from Lyndsi Clements
1 lb ground beef
1 onion
1 big can diced tomatoes
4 cups low sodium beef broth
3-4 stalks of celery chopped
1 cup carrots chopped
about 1 TBS worcestershire sauce
small head of cabbage chopped
salt and pepper to taste
2 cans kidney beans
Brown onion and ground beef, add celery and carrotes, and cook for a few mins.
Add tomatoes, broth, Worcestershire, salt and pepper, and chopped cabbage. Add salt and pepper to taste.
Bring to boil and simmer for 15mins.
Add kidney beans and simmer another 10mins
1 lb ground beef
1 onion
1 big can diced tomatoes
4 cups low sodium beef broth
3-4 stalks of celery chopped
1 cup carrots chopped
about 1 TBS worcestershire sauce
small head of cabbage chopped
salt and pepper to taste
2 cans kidney beans
Brown onion and ground beef, add celery and carrotes, and cook for a few mins.
Add tomatoes, broth, Worcestershire, salt and pepper, and chopped cabbage. Add salt and pepper to taste.
Bring to boil and simmer for 15mins.
Add kidney beans and simmer another 10mins
Grilled Pork Chops w/ Apples and Onions
4 pork chops
¼ cup evoo (extra virgin olive oil)
2 ½ TBS soy sauce
1 teaspoon of Montreal Steak seasoning
Mix together, add meat, marinade for at least 3 hours-no more than 8. Heat grill and grill 4-8 mins per side depending on thickness.
20-30 mins before grilling thinly slice up ½ an onion and apple per person
salt the onions
sauté onion with a little butter for 15 mins
sprinkle cinnamon on apples and add to onions
cook another 10mins or so : pile on top of chops and enjoy
Sorry I don’t use a recipe for this, so it was hard to write out.
¼ cup evoo (extra virgin olive oil)
2 ½ TBS soy sauce
1 teaspoon of Montreal Steak seasoning
Mix together, add meat, marinade for at least 3 hours-no more than 8. Heat grill and grill 4-8 mins per side depending on thickness.
20-30 mins before grilling thinly slice up ½ an onion and apple per person
salt the onions
sauté onion with a little butter for 15 mins
sprinkle cinnamon on apples and add to onions
cook another 10mins or so : pile on top of chops and enjoy
Sorry I don’t use a recipe for this, so it was hard to write out.
Lyndsi's got some sweet recipes. She's so nice to share and she's also super awesome!!
Grilled Sweet Potato Skewers
thank you Lyndsi Clements....printed from melskitchencafe.com
*Note: The key to this recipe is cutting all the sweet potato pieces as close to the same size as possible that way they cook evenly. Also, feel free to add other spices to fancy them up a bit. Chili powder and cumin for a southwest kick anyone?
*Serves 4-6
4 medium sweet potatoes/yams, peeled and cut into 1-inch chunks
Olive oil
Salt and pepper
Bamboo skewers
Place all of the sweet potato chunks in a large microwaveable bowl. Cover with plastic wrap and microwave for three minutes. Remove from the microwave, stir, recover with plastic wrap and microwave 2-3 minutes more, until the sweet potatoes are just tender enough to thread on skewers (but not overly soft - they will cook through on the grill).
Thread 5-6 pieces of sweet potato on each skewer. Place all the skewers on a rimmed baking sheet and drizzle with 1-2 tablespoons of olive oil, rolling the skewers back and forth to evenly distribute the oil. Sprinkle the skewers with salt and pepper.
Preheat a charcoal or gas grill to medium or medium-high heat. Grill the sweet potato skewers, flipping every 5-6 minutes, for a total of about 20 minutes, until the sweet potatoes are tender. If desired, finish the hot sweet potatoes off with a quick brush of olive oil mixed with a little salt.
Serve immediately.
*Note: The key to this recipe is cutting all the sweet potato pieces as close to the same size as possible that way they cook evenly. Also, feel free to add other spices to fancy them up a bit. Chili powder and cumin for a southwest kick anyone?
*Serves 4-6
4 medium sweet potatoes/yams, peeled and cut into 1-inch chunks
Olive oil
Salt and pepper
Bamboo skewers
Place all of the sweet potato chunks in a large microwaveable bowl. Cover with plastic wrap and microwave for three minutes. Remove from the microwave, stir, recover with plastic wrap and microwave 2-3 minutes more, until the sweet potatoes are just tender enough to thread on skewers (but not overly soft - they will cook through on the grill).
Thread 5-6 pieces of sweet potato on each skewer. Place all the skewers on a rimmed baking sheet and drizzle with 1-2 tablespoons of olive oil, rolling the skewers back and forth to evenly distribute the oil. Sprinkle the skewers with salt and pepper.
Preheat a charcoal or gas grill to medium or medium-high heat. Grill the sweet potato skewers, flipping every 5-6 minutes, for a total of about 20 minutes, until the sweet potatoes are tender. If desired, finish the hot sweet potatoes off with a quick brush of olive oil mixed with a little salt.
Serve immediately.
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