Friday, August 9, 2013

FBF: Shrimp Scampi

FLASH-BACK FRIDAY
SHRIMP SCAMPI

click on image to see full post from 8/9/2012

Friday, August 2, 2013

FBF: Shrimp w/ Cocktail Sauce

FLASH-BACK FRIDAY
SHRIMP WITH COCKTAIL SAUCE

click on image to see full post from 8/2/2012

Friday, July 26, 2013

FBF: Purple Mashed Potatoes

FLASH-BACK FRIDAY
PURPLE MASHED POTATOES

click on image to see full post from 7/26/2012

Monday, July 22, 2013

Berry Rhubarb Maple Crunch [P]

recipe from Paleo Parents
BERRY RHUBARB MAPLE CRUNCH
Filling:
1 tbsp coconut oil
2 cups diced rhubarb, cut into 1/2-inch pieces
2 cups strawberries
2 cups blackberries
2 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp powdered ginger
1/2 cup maple syrup

Topping:
2 tbsp coconut oil
1 cup almond flour
1/2 cup pecans
Dash of sea salt
1/2 tsp ground nutmeg
2 tbsp maple syrup
  • Lightly coat the inside of the slow cooker with coconut oil.
  • Mix all the fillings, including the remaining coconut oil, and place in the slow cooker.
  • Cook on high for 2 hours or until fruit is tender.
  • Preheat the oven to 375 degrees.
  • Mix all the toppings, stir to incorporate. The mixture should resemble crumbles.
  • Spread the crumbles over the top of the filling and place stoneware of slow cooker into the oven for 15 to 20 minutes until top is crisp. If your stoneware is not oven-safe, transfer to an over-safe dish.
  • Let rest for 5 minutes then serve from the slow cooker stoneware.
recipe from Paleo Parents

Friday, July 19, 2013

FBF: Caprese-Style Grilled Chicken

FLASH-BACK FRIDAY
CAPRESE-STYLE GRILLED CHICKEN

click on image to see full post from 7/19/2012

Thursday, July 18, 2013

Mango Shrimp Cocktail [P]

This recipe is derrived from Practical Paleo by Diane Sanfilippo
MANGO SHRIMP COCKTAIL


2 lbs shrimp
2 cups mango, skins peeled and diced
1/2 tsp garlic, minced
1-2 tsp fresh horseradish, minced or grated
1 Tblsp apple cider vinegar
1 Tblsp extra-virgin olive oil

  • Peel, devein, and then steam the shrimp for approximately 2-3 minutes if fresh, 3-5 minutes if frozen. Note: you can either devein fresh shrimp before or after cooking. If they are frozen, you will need to cook them first. set the cooked shrimp aside and allow them to chill before serving.
  • Combine the mango, garlic and horseradish, vinegar, and EVOO in food processor, and pulse until smooth.
  • Serve chilled.
This recipe is derrived from Practical Paleo by Diane Sanfilippo

Tuesday, July 16, 2013

Wordless Wednesday {linky}

WORDLESS WEDNESDAY {LINKY}

Here is one of the recent foster kittens I have. They are 4 weeks old now. =) I love redheads! What do you think of the names? LOL Anyone want a drink?


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