I’m on a Hatch Chili kick as you can see. Here’s another good and wholesome unprocessed meal that’s gluten, GMO, and dairy free that has hatch chilies!!! Unlike your typical shepherd’s pie, I used cauliflower in place of potatoes and threw a sprinkle of bacon on top since everything is better with a little bacon!
Prep Time: 30 min
Cook Time: 25-35 min
- 1/2 lb Bison, ground
- 2 Cups Mixed Organic Squash
- 1 Cup Organic Carrots
- 1/2 Cup Onion
- 1/2 Cup Tomatoes
- 1 Garlic Clove, minced
- 2 Hot Roasted Hatch Chilies
- 2 Slices of Cooked Bacon (Nitrate and preservative free), chopped.
- 1/2 Cup Coconut Milk (you can use lite if you’d like).
- 1/2 Cup No Sodium Beef or Bison Broth
- Celtic Salt
- 1/2 Head of Cauliflower
- In a large skillet or dutch oven, brown meat with onion and garlic until brown, once brown add stock and all veggies EXCEPT cauliflower and 1 tsp of salt and 1/2 tsp. of pepper. Cook for 15 min on low to simmer. Taste and add salt and pepper if needed.
- While Mixture is cooking, bring a large pot of water to boil and cook cauliflower until done. Blend/pulse in a blender with 1/2 Cup Coconut Milk and add salt to taste. (Think mashed potatoes)! (You can add butter if you would like here, like a TBS).
- In a medium casserole and meat and veggie mixture and top with cauliflower puree, spread evenly. Top with bacon.
- Save to bake later: Wrap with foil and place in fridge. When you are ready to re-heat heat oven to 350F and cook for 25 -35 min or until hot in middle.
- If you are cooking right away heat oven to 350 F and cook for 10-15 min.
This is a fun spin on chicken enchiladas and if you are looking to eliminate processed/GMO foods (like corn tortillas) you will love this. This is ALMOST a dairy free version and can easily be dairy free with one tweak., don’t add the cheese 🙂 It’s also gluten free.
I’m in love with hatch chilies and I always look forward to August when they come out!
The sweet potato gives these enchiladas a nice texture and the slight sweetness goes great as a replacement for corn tortillas. Give it a try and let me know how it goes 🙂
Prep: 30 min
Cook Time: 15-30 min
Makes: 7 enchiladas
- 2 Chicken breast, cooked and shredded. Get pasture raised chickens.
- 3 Hot Roasted Hatch Chilies and 3 Mild Roasted Hatch Chilies, remove the top.
- 1 Organic Purple Onion, small (about 1/4 Cup).
- 1 Organic White Onion, small (about 1/4 Cup).
- 2 Cloves of Wild Garlic
- 1/2 C. Organic Coconut Milk (you can use lite if you would like).
- 1/2 Teaspoon of Celtic Salt.
- 1/4 Teaspoon Cumin
- 1 or 2* Organic Sweet Potato, sliced thinly long ways on mandolin.
- 1 Teaspoon of organic coconut oil for baking dish.
- OPTIONAL: Kerrygold Cheddar Cheese (Grass Fed Cow Cheese) for topping the enchiladas if you desire.
- Blend up hatch chilies, onions, garlic, coconut milk, and spices in a blender until consistency of salsa.
- Cook on med / low for 25 min.
- Bring a large pot of water to boil. Add sliced sweet potatoes to boiling water and cook for 6 min. Drain and set aside.
- Reserve 1/2 Cup of hatch chili salsa. Mix chicken into the remaining large portion of salsa.
- In a large baking dish smear the coconut oil down and lay down 7 or the 14 sweet potato slices (I broke some while slicing so I just placed them back together). *If you want them all to be “perfect” you may get 2 sweet potatoes to have reserves just in case…
- Add chicken and salsa mixture to each potato and top with another slice of potato. Once you are done take the reserved salsa and put a little bit on the top of each potato enchilada then sprinkle with cheese.
- Either reserve dish to bake later or bake NOW at 300 F for 15-20 min.
- If you are waiting for later, heat oven to 375 F and bake for 30 min or until warm all the way through.
I love casseroles like this! They’re easy, tasty, and done quickly 🙂 I really loved the addition of Kale and Zucchini and Squash, I normally don’t use those in casseroles and I’m glad I did! Excuse the pictures, anything taken after 8 pm looks just not as good 😦
Prep Time: 10 min
Cook Time: 25-30 Min
Serves: 2-4 depending on how hungry you are 🙂
- 1lb Ground bison
- 8 oz Whole wheat rotini, cooked
- 1/2 C. Zucchini, sliced into strips
- 1/2 C. Squash, sliced into strips
- 1/4 C. Shallots, diced
- 1 Garlic clove, minced
- 1 C. Mushrooms, sliced
- 2-3 C. Kale, chopped into medium pieces
- 1/2 C. Non fat Greek yogurt (like Fage).
- 1 C. Monterrey Jack, shedded
- 1/4 C. Parm Reg or Parmesan of your choice. *The good stuff, not Digornio, I don’t think that stuff is even real cheese haha.
- 1 tsp Salt
- 1 tsp Pepper
- More of these three to taste, if needed.
- 1 TBS Olive oil
- Cook noodles until al dente.
- Preheat oven to 325 F.
- In large skillet heat 1 TBS olive oil. on medium high, leaning on the higher end. Add shallots and garlic and cook for 3 min.
- Add bison and cook for 5 min then add veggies and cook for 304 min until meat is done.
- Turn heat to low and add in yogurt and monterrey jack and mix well then add salt and pepper.
- Add cooked pasta to mixture and mix well. Transfer to your casserole and top with parm cheese.
- Bake for 15-20 min until cheese is melted on top and nice and hot.
Enjoy and cheers!
I hope all of you had a wonderful Thanksgiving this year, I know I did. I spent days preparing and cooked until my shoulders felt like they were going to fall off! We had a great time with my parents in from Houston, my in-laws (we were at their lake house), and 2 of their friends they met in Seoul that currently live in Houston!
I prepared a wonderfully juicy free range and organic bird that I basted often with herb butter.
Prep Time: 10 min
Cook Time: 18-25 min
Serves: 6 Large muffins, or 12 small muffins
- 1 1/4 C. Whole wheat white four
- 3/4 C. Corn meal
- 1/4 C. Sugar
- 2 tsp. Baking powder
- 1 tsp. Sea salt
- 1 TBS Fresh rosemary, chopped finely
- 1 TBS Fresh thyme, chopped finely
- 1 C. Skim milk
- 1/4 C. Canola oil
- 1 Egg, beaten
- Pre-heat oven to 400 degrees F.
- Combine all dry ingredients and sift well.
- Add milk, oil, and egg into dry mixture and stir just until dry ingredients are moist.
- Grease muffin tin(s) and divid mixture evenly among tins, not filling too high (about half way or 3/4 of the way).
- Bake until golden and test with a wooden tooth pick, when it come out clean, they are done.
I used this recipe for my stuffing, I made about 12 muffins 1-2 days before Thanksgiving. I crumbled them roughly and left them out in a pan to get a little hardened. I did the same with a loaf of french baguette and mixed them together to prep for my stuffing.
Homemade Giblet Gravy
Completely unprocessed green bean casserole (even the french fried onions are homemade)
Outside of the bird stuffing
My mother in-law made a great pumpkin curry dish!
Ginger loves the lake, she especially loves chasing the deer…
Best Pecan Pie in the WORLD by my mother-in-law
Mom’s helping out in the kitchen
Evan Carving the Bird
Turkey Talk 🙂
Hope you all enjoyed your holiday!
I love making casseroles early in the day and then popping them in the oven for dinner, there’s just something about not having to cook after a long day of work or play! It’s even better when you’re lucky and your husband/wife does the dishes afterwards (and no… putting soapy water in the casserole and letting it soak over night does not count as “doing” the dishes) 🙂 This is a delicious meal that will have you coming back for seconds… I promise!
Also as an added bonus, when you subscribe to my blog and comment on my posts you will be entered to win some of this sweet sweet ZestyBeanDog Fine Herb Blend you keep reading about oh so often! I will be doing a special subscriber give-away on the 31st! Good luck!
Prep: 15 min
Cook: 25-35 min
- 1/2 lb Sausage, ground fresh
- 1-2 Shallots, minced
- 2 Cloves of garlic, minced
- 1 C. Sliced baby bella mushrooms
- 1 Can of organic tomatoes, diced (don’t drain the juice).
- 1 Large organic tomato, sliced (discard top and bottom).
- 1 C. Mozzarella cheese, shredded
- 1/4 C. Parmesan Reggiano, grated (You should know by now, THE GOOD STUFF) 🙂
- 1 TBS ZestyBeanDog Fine Herb Blend or your own fine herb blend
- 1 tsp Sea Salt
- 1 tsp Pepper
- 1/4 C. Fresh Basil (half in casserole, 1/2 on top when done as garnish).
- 1/2 TBS. Butter
- 2 C. Farfalle, I prefer whole wheat
- Bring a medium pot of water to a boil, add Farfalle and cook right before it’s al dente.
- Melt butter in large skillet on med high, add garlic and shallots and cook for 1 min until fragrant. Add sausage and then brown it.
- Add Mushrooms and can of tomatoes and mix well, add spices and simmer for 10 min. Turn off heat.
- Add pasta to sausage mixture and mozzarella cheese and mix well.
- Transfer mixture to medium casserole, place sliced tomatoes on top and top tomatoes with parmesan cheese, bake at 350 F. for 20 min if baking right away, if reheating from fridge bake for 35 min or until done.
- Once done, garnish with fresh basil and enjoy!