FBF: Romaine Salad with Avocado

FLASH BACK FRIDAY

ROMAINE SALAD WITH AVOCADO

click on image to see full post from 6/2/11

Chocolate Coconut Cookies [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

CHOCOLATE COCONUT COOKIES

2 eggs
2 Tblsp butter, melted and cooled
2 Tblsp maple syrup (or more for sweeter cookies)
1/2 tsp vanilla extract
1 cup shredded coconut
2 Tblsp unsweetened cocoa powder
1 pinch baking soda
1/4 cup sliced almonds [I used mini dark chocolate chips instead]

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, whisk the eggs, melted butter, maple syrup, and vanilla. 
• Mix in unsweetened cocoa powder, baking soda, and shredded coconut until well combined. 
• Fold in the almonds, if desired. [or dark chocolate chips]
• Divide into 12 dollops [I used the small ice-cream scoop from Pampered Chef, you get a lot more than 12 cookies!] on a parchment paper-lined cookie sheet, and flatten them with a fork. 
• Bake for 20-30 minutes or until slightly firm to the touch.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Lamb Lettuce Boats with Avo-Ziki Sauce [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo
LAMB LETTUCE BOATS
with AVO-ZIKI SAUCE

1lb lamb stew meat
Sea salt and black pepper to taste
1/2 tsp dried or fresh oregano
1 Tblsp coconut oil, melted
4-6 large romaine lettuce leaves, cleaned [I used my romaine from my garden!]
1 cup cherry tomatoes, halved
1/2 cucumber, finely diced
1 lemon, cut in half

• In a small mixing bowl, season the lamb with the sea salt, black pepper, and oregano. 
• In a skillet over med-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown on the other side for another 2 minutes or so.
• Once the meat is cooked, chop it into 1/2 inch pieces.
• Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. 
• Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.

AVO-ZIKI SAUCE

1 ripe avocado
1/4 cup grated cucumber
1 small garlic clove, grated
Juice of 1 lemon
2 Tblsp EVOO
Sea salt and black pepper to taste
1 tsp fresh dill, finely chopped

• Combine all ingredients in a small food processor or with a hand blender.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Happy Memorial Day!

Girl Scouts and Boy Scouts get the opportunity every year to place flags at the headstones at the Post Cemetery. What a sobering moment to see those who gave ALL to this country!

  

I hope everyone has a safe and wonderful weekend!

FBF: Polynesian Sausage Kabobs

FLASH BACK FRIDAY

POLYNESIAN SAUSAGE KABOBS

click on image to see full post from 5/24/11

Balsamic Braised Short Ribs SLOW-COOKER [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

SLOW-COOKER
BALSAMIC BRAISED SHORT RIBS

2 Tblsp Savory Spice Blend [2 T Rosemary, 1/2 T Sea Salt, 1 T Garlic Powder, 1 T Onion Powder, 1/2 T Paprika, 1 tsp Black Pepper]
2-3 lbs of bone-in beef short ribs
1 Tblsp coconut oil
1 15-oz can plain tomato sauce
1/2 cup balsamic vinegar
4 whole dried dates
6 cloves garlic, smashed

• Rub the Spice Blend into the short ribs.
• Melt the coconut oil in a large skillet over medium-high heat, and sear the short ribs 1-2 min per side or until they are slightly browned.
• Place the short ribs, tomato sauce, balsamic vinegar, dates, and garlic in a slow-cooker. Cover and cook on low for 4-6 hours or until the meat is tender enough to fall apart with a fork.
• Shred the meat off the bones and serve while warm.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Candied Carrots [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

CANDIED CARROTS

8 large carrots, peeled and chopped into 1/2 inch pieces

4 dates, pitted and chopped

2 Tblsp melted coconut oil

Sea salt to taste

• Preheat oven to 375 degrees F.
• Place the carrots and dates into an over-safe dish, and top with the melted coconut oil. Toss to coat, and sprinkle with sea salt to taste.
• Bake for approx. 20-30 minutes or until the carrots are fork-tender.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Pesto Shrimp & Squash Fettuccine [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

PESTO SHRIMP & SQUASH FETTUCCINE

2 dozen large shrimp
4 zucchini or yellow squash [I used 7 zucchini for family of 4]
Sea salt and black pepper to taste

Pesto:
1/2 cup macadamia nuts
1 bunch cilantro, rinsed
1 clove garlic
1/2 cup extra virgin olive oil
Sea salt and black pepper to taste

• Make the pesto first. Combine the macadamia nuts, cilantro, garlic, EVOO, sea salt and pepper in a food processor, and blend until smooth.
• Peel and devein the shrimp.
• Place a steamer basket in a large sauce pot, and boil about an inch of water. While the water is heating, run a julienne or regular vegetable peeler along each of the squash until you reach the venter, seedy part. Steam the squash for about 3-5 minutes Set the steamed squash "noodles" aside.
• Steam the shrimp for approximately 3 minutes or until they're pink all the way through.
• Place the steamed squash into a mixing bowl with the pesto and toss until well combined.
• Top the noodles with the shrimp and serve warm.

This recipe is directly from Practical Paleo by Diane Sanfilippo

FBF: Orange Jam

FLASH BACK FRIDAY

ORANGE JAM

click on image to see full post from 5/18/11

Wordless Wednesday {linky}

WORDLESS WEDNESDAY

Well, some exciting news! Precious has pulled through and is doing amazing! She's getting along with the rest of the litter and eating like a champ. It makes me so happy! Now to find her a forever-home to go to in a few weeks!

And a few of the rest of the litter....

Basil & Tarragon

Rosemary

  

Tarragon (sleeping!)

Also got my hair done...its a Red-headed Ombre'!

  

(Feel free to PIN IT!)

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~Leave a comment if you're a new follower, so I can return the follow!
~Grab the WW button if you want to...

...and add your "Wordless Wednesdays" up below!

FBF: Italian Chicken & Corn Kabobs

FLASH-BACK FRIDAY

ITALIAN CHICKEN & CORN KABOBS

click on image to see full post from 5/10/12

Wordless Wednesday {linky}

WORDLESS WEDNESDAY

Not had much "picture worthy" events this week. I have made the "official" announcement that my blog is going Paleo! Spread the word!

And then there is this little girl. I'm calling her "precious." She was found in the Motorpool (army term for military vehicle parking lot...kinda) all by herself. She was so weak, she couldn't move or didn't respond to anything. She's hanging on for her dear life at the moment. I'm seeing a little improvement in her eyes, but she's still not moving much at all.

I'll keep ya'll posted on how she's doing. The next few days are critical, and I hope she pulls through.

Have a great week everyone!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

~Please follow Cookin' for my Captain via GFC, FaceBook or Networks Blog!

~Leave a comment if you're a new follower, so I can return the follow!
~Grab the WW button if you want to...

...and add your "Wordless Wednesdays" up below!

Going PALEO

With great excitement, I'm pleased to announce that we (my family) are going PALEO! Its a decision we made as a family, and I'm hoping to see health benefits for all of us. We have done the big shopping trip to Whole Foods and Costco, and I have already cleaned out my pantry. I'm really excited about this, and I hope to keep that excitement--I know there will be frustrating times.

What does that mean for Cookin' for my Captain?

• The majority of my recipes will be Paleo-Diet friendly and I'll mark them as so with [P] in the title. I will still cook for friends, bible study and other events, and I will still possibly post them, even if they aren't Paleo friendly. I will make sure recipes will be clearly marked.
• I will also possibly not post as much as I have (5 days a week), but I will still participate in "Wordless Wednesday" and continue the "Flash-Back-Friday's." If I find a recipe that we love, better believe it will be posted! I will try as often as I can, but thats saying they will all come out right from the beginning. (ha!) So please have some patience and continue to check in!

So, to start out, I have purchased these books:

    

My recipes will be from these, and I will make sure I note which one. I will give full credit where needed! I highly doubt I'll be creating my own recipes any time soon!

So please show your love and support as we transition through this process!

Pork Chops & Potatoes in Mushroom Sauce

PORK CHOPS & POTATOES 

in MUSHROOM SAUCE

1 can cream of mushroom soup, undiluted
1/4 cup chicken broth
1/4 cup Dijon mustard
1 garlic clove, minced
1/2 tsp dried thyme
1/4 tsp each salt and pepper
6 medium red potatoes, sliced
1 medium onion, halved and thinly sliced
6 boneless pork loin chops

• In a 5-qt slow-cooker, combine the first 7 ingredients. 
• Stir in potatoes and onion. 
• Top with pork chops. 
• Cover and cook on low for 3-1/2 to 4-1/2 hours or until meat is tender.

FBF: Mint Julep Cupcakes

FLASH-BACK FRIDAY

MINT JULEP CUPCAKES

click on image to see full post from 5/5/12

Thin Mint Scones

THIN MINT SCONES

2 cups all-purpose flour
1/4 cup granulated sugar
2-1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, cold and cut into pieces
1 cup heavy whipping cream, very cold
1 sleeve thin mint cookies, chopped
1 egg [for egg wash]
2 Tblsp granulated sugar [for sprinkling on top]

• Preheat oven to 425 degrees F.
• Mix all the dry ingredients in a medium mixing bowl.
• Using a pastry cutter or fingers (or make it really easy and use a food processor) to cut all the butter into the flour mixture.
• Add cream and cookie bits and blend quickly and be careful to not over-blend.
• Shape the dough into 8 or 9-inch round or square and cut into shapes.
• Place on parchment sheet on a cookie pan.
• Brush with wash and sprinkle with sugar.
• Bake for 14-16 minutes or until golden brown on top!

recipe derived from SisBoomBlog.com