This is one of my favorite comfort food dishes! After moving quite a ways away from Shady Grove in Austin- Evan and I started making our own (about once or twice a year). If you can’t make it there this should cure your craving!
It’s worth the work! Trust me on this… Just make sure you go for a longggg walk before you have it so you don’t feel too guilty 😉
Prep Time: 30min
Cook Time: 10-12 min per batch of fish
- 1.5 oz Lemon Juice
- 1oz Franks Hot Sauce
- 1 tsp. Sea Salt
- 1 tsp. Fresh Cracked Pepper
- 4 5-6oz Fish Filets, you can use catfish or cod, we like both. Cod is really nice and substantial for frying…
- 2.5 C. Flour seasoned with salt and pepper.
- 2.5 C. Buttermilk Full Fat
- 2.5 C. Corn Tortilla Strips, sliced thin.
- Peanut Oil for Frying
- 6 oz Chili Con Queso, I like to make a green chili variety.
- 4 oz Pico de Gallo
- Lime Wedges to garnish
- Whisk the lemon juice, hot sauce, salt, and pepper together in a shallow bowl. Dip each fish fillet in the lemon juice mixture. Dredge fish in seasoned flour, followed by buttermilk, and then corn tortilla flakes to coat completely.
- *I make the hubby my Fry Daddy, and usually request him to do it outside… 🙂 Pour peanut oil into a large, deep saute pan until it comes about halfway up the sides of the pan. Heat oil to 350 degrees F. When oil is hot, carefully add fish fillets to pan, in batches if necessary, and deep-fry until golden brown, about 10 minutes total. Remove from the oil and drain on paper towels.
- Place a drizzle of queso on top of each fried fish. Then top with pico de gallo on top of the fish. Garnish with a lime wedge and serve.
You are going to LOVE this spread, it’s super simple to make and so delicious!!! It’s good on crackers, veggies, or toast. Bring this to a party or event and people will love you… seriously be prepared to make it over and over.
The highlight of this recipe is the Outer Spice Seasoning, it’s amazing and I have been having fun playing around with it ever since I got a bottle of the Original Blend. So far it’s great in this dip, chicken, and shrimp. I think it might just be good on ANYTHING… 🙂
Outer Spice is a locally owned business from Austin Texas that makes blends from the finest, quality ingredients that they hand select themselves, from around the world. They combine fresh herbs and spices in small artisan batches to create the most versatile combination of flavors. Their products are all-natural, Gluten- free, rich in antioxidants and have NO MSG! They are also Fair Trade, doing business with farmers and traders that practice Fair Trade!!! My kind of company!
So many spice blends out there have MSG in them, beware of it’s full name: monosodium glutamate, it’s bad stuff! You can rest assured of the quality behind this blend.
Prep Time: 35 – 45 min
Cook Time: 35-45 min
Makes: Approx 1 1/2 Cups of spread.
- 8 oz Farm Goat Cheese
- 3 Garlic Bulbs
- 1 TBS Outer Spice Original or more to taste.
- Oil (you can use olive, coconut, whatever you prefer).
- Preheat Oven to 375 F.
- Cut tops of garlic bulbs and add a little oil to the tops.
- Wrap in foil and I place in the oven for 35-45 min or until golden.
- Let cool when done or use paper towel to handle as you squeeze out roasted garlic cloves. Watch for bits of the outer layers.
- Mix goat cheese, garlic, and Outer Spice.
- ENJOY with friends and family!
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.
This is an awesome and simple meal that’s full of flavor and a heat, a good heat… not too long lasting but just right. This is a good dish to prep early in the day and cook later on for dinner!
It’s under 400 calories (about 375 ), approx: 19 grams of fat, 40 grams of protein, 4 grams of fiber, and under 10 carbs (mainly complex).
Prep Time: 20 min
Cook Time: 10-25 min
- 1/2 lb Ground Chicken Breast
- 2 Large Portobello Caps
- 1 Cup Organic Spinach Packed (Fresh or frozen will do).
- 1/4 Cup Onion, diced
- 1 Garlic Clove, minced
- 1/3 C. Organic Coconut Milk
- 1/2 tsp. Celtic Salt
- 1/2 tsp. Fresh Pepper
- 3 tsp. Green Curry Paste
- 1 tsp. Organic Coconut Oil
- 5 Cashews, chopped
- Steam Portobello caps for 6 min. Pat dry with paper towel and set aside.
- In medium skillet on medium high, add coconut oil, onion, and garlic. Cook for 30 seconds.
- Add ground chicken breast and cook until 90 % done or so.
- Add curry paste and coconut milk and reduce heat to low, simmering for 10 min. Stirring often.
- Place a mound of the chicken mixture onto each cap. If you are cooking immediately preheat oven to 350F and bake for 10 min. If you are cooking later, place meal in fridge until ready to cook, when ready, preheat oven to 375 F and cook for 20-25 min or until hot.
- Top with a pinch of chopped cashews.
Serve with green beans or a salad. 🙂
Prep: 20 min
Cook Time: 1-1.5 hrs
- 1 whole chicken (fryer works well), about 3.5 lbs
- .5 Cup Dried dates, chopped roughly (pitted)
- .5 Cup Roasted peanuts
- 1 Cup Whole wheat rice
- 8 Cups Chicken stock
- 3 Cups water
- 1/2 Cup ginger, peeled and chopped into inch x inch cubes (remove after cooking)
- 2 Cloves of garlic, peeled and split in half (remove after cooking)
- 1/2 Cup Soy sauce, light
- In a medium bowl, mix uncooked rice, dates, and peanuts together. Stuff washed chicken with mixture. Tie legs together with twine.
- In large pot add broth, water, ginger, and garlic. Bring to a boil.
- Add chicken breast down making sure broth and water mixture goes into the cavity where the rice mixture is. Bring back to a boil.
- Reduce to simmer, for 40 min. Flip and cook for at least 20 more min. At and of an hour check rice texture for doneness. Cook longer if needed.
- Remove chicken from broth, and set aside. Strain broth and reserve broth adding the soy sauce to it.
- Remove rice mixture and quarter chicken to plate serve with a garnish of cilantro and side of broth.
Random pic! Here’s a cute nursing fawn in our neighbors yard on Cinco De Mayo!
I made this for Evan and I’s 2nd Anniversary in December! It’s a great special occasion dinner recipe and is sure to please! Happy Valentine’s Day Everyone!
Prep: 1 hr
Cook: 30 min
Makes: 12 Ravioli
Meat or cheese mixture of your choice, meat should be pre-cooked. I used bison.
- 1.5 C. All purpose Flour
- 3 Eggs
- 1 tsp Salt
- 1 TBS Olive Oil
- 2 Cups Chopped tomatoes with juice.
- 1 TBS Olive oil
- 1 TBS Garlic, minced
- 2 TBS Fresh Basil, chopped
- 2 TBS Shallots, minced
- Mushrooms, 1/2 Cup, sliced
In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
Dust the counter and dough with flour, lay out the long sheet of pasta. Use a heart cookie cutter (small) to cut the hearts.
Place a tsp of your meat/cheese mixture of choice on one heart and seal with another heart on top. Seal edges with fork or pastry sealer. Use
Boil in large pot of salted water for about 7 min. Strain.
- In a large braiser or skillet, heat oil, add shallots and garlic, cook for 1 min until fragrant.
- Add tomatoes and mushrooms, simmer for 20 min.
- Garnish with basil
We don’t eat fried chicken a whole lot but every once in awhile Evan or I will get a hankering for some good ole fried chicken. Usually when this happens we hit up our “go to” place = Max’s Wine Dive. It’s always an expensive trip (the wine always gets us damn it…) and it’s quite far from us now that we live out in the boonies. This time we gave it a go at home. It was awesome!
Prep: 24 hrs (if you can wait that long)
Cook Time: 15-17 min per batch
Serves: 4 with sides
- 4 Thighs and 4 drums (separated) with the skin on.
- 2 Cups Buttermilk
- 1 Jalapeno
- 1 tsp salt and 1 tsp pepper
- 2 Cups all purpose flour
- 2 Eggs, beaten
- Peanut oil for frying
- More salt and pepper
- Blend jalapeno, buttermilk, salt, and pepper in a blender or food processor.
- In a large glass mixing bowl: add marinade and chicken and cover with plastic wrap, let sit overnight.
- Heat peanut oil up in fryer to 325 degrees F.
- Add 1/2 tsp salt and 1 tsp pepper to flour.
- Take chicken out of marinade and let sit for about 20 min on a baking sheet just to warm them up a bit so the fryer oil doesn’t drop drastically. Pat dry, dredge in flour, then egg wash, then flour again.
- Fry pieces in several batches, how many will depend on your fryer’s size. Fry for 15-17 min.
- Place on wire rack and keep warm in oven if you are doing several batches.
Serve with cayenne honey and a side of collard greens and a starch 🙂 I did mashed sweet potatoes. Mmmm!
This a great healthier week night meal that is easy to set up and can cook in as little as 4 hrs in the crock while you are off at work or running errands.
This is not the greatest photo, but it was late and I was hungry 🙂
Prep: 10 min
Cook Time: 4-8 hrs
Serves: 4 ish
- 6-8 organic chicken thighs, remove fat (the ones I had were small so we had 2 each)
- 2.5 cups no sodium chicken stock ( I like homemade or Kitchen Basics)
- 1 cup blend of wild rice and lentils (pick your favorite)
- 1 cup sliced cremini mushrooms
- .5 cup chopped carrots
- .5 cup onions, chopped
- 1 TBS fresh lemon thyme
- .5 TBS olive oil
- 1 tsp salt
- 1 tsp pepper
- Place stock in pot, add rice, veggies,oil, and herbs: stir.
- Add chicken thighs to pot, season lightly with salt and pepper.
- Cook for 4 hours on high or 8 hours on low. ( I do 4 on high)
- Serve, salt and pepper to taste.