Jalapeños

Hatch Green Chile Chicken Salad {Paleo, Keto, Whole30}

August 15, 2018

Any excuse to make food that is Mexican-inspired, I am down for! I recently purchased a huge bag of fresh hatch green chiles and have been finding different ways to use them beside your typical enchiladas, casseroles, or sauces.

                 

If you don’t have access to fresh hatch green chiles, you could use the canned variety in this recipe. It won’t have as fresh of a taste, but it will still be delicious, nonetheless!

Try this Hatch Green Chile Chicken Salad on a sandwich, with some crackers, on it’s own, or in a wrap like I usually do!

Feel free to use more or less jalapenos in the recipe to adjust to your heat level. We like things on the spicy side, so I tend to go heavier on the jalaps.

In this recipe, I use Primal Kitchen’s Egg-free Mayo, due to my husband’s new egg intolerance. I was super surprised to find that it tastes so much like regular mayo! If you have an egg sensitivity, definitely check this variety of their mayo out!

Balanced Health

          

Balanced Health

 

Print Recipe
 Hatch Green Chile Chicken Salad {Paleo, Keto, Whole30}
Prep Time 5 minutes
Servings
Ingredients
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Rough chop green chiles and blend in a food processor until minced or almost smooth.
  2. In a large mixing bowl, combine green chiles, mayo, and seasonings.
  3. Add in the onions, jalapenos, and shredded chicken. Stir to combine.
  4. Serve immediately on a sandwich or in a wrap or refrigerate until ready to eat. Enjoy!
Recipe Notes

*Sub 1/4 cup of canned green chiles

Share this!

Secret Veggie Sloppy Joes

April 11, 2018

Sloppy Joes was a big-time comfort food for me growing up. I feel like everyone ate theirs a little different – some on buns or in a wrap, some covered in onions or mustard, some with shredded cheese, or some just PLAIN.

For me, I almost always ate it with mustard, shredded cheese, and onions…and corn chips. To this day, I eat it very similar. I scoop up that sweet tomato-y goodness with plantain chips, but leave off the cheese most of the time. Not because I don’t want it or never eat it, though! We just rarely keep cheddar cheese in the house. Thanks to my lactose-intolerant hubby, cheese is a rarity! I never thought I’d say that! I’ll go as far as saying that I don’t really miss all of that dairy. I used to be obsessed!

I love to stretch out meals to save some extra change. This way, it’s more affordable to use quality proteins. This recipe only calls for one pound of ground beef, but makes 5-6 good-sized servings … thanks to lots of veggies! I cook the veggies down enough (and chop them small!) that you don’t even notice they’re in there – a tip, courteous of my mom who used to cook for a bunch of school-aged children each week. It’s a great way to sneak some in for those picky eaters in your family. I get no complaints when I serve these for dinner, that’s for sure!

Note: It’s highly recommended to simmer this for at least 30 minutes, however, it’s not completely necessary.

 

 

Print Recipe
 Secret Veggie Sloppy Joes
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. In a large soup pot over medium heat, sauté onions, carrots, peppers, and squash in butter for 8-10 minutes.
  2. Add in ground beef and break it up.
  3. Cook the beef until it is almost completely browned, about 5-8 minutes.
  4. Add all of the remaining ingredients and stir to combine.
  5. Cover, reduce heat to low, and cook for AT LEAST 10-15 minutes - but 30 minutes is preferred. The longer it simmers the tastier it gets!
  6. Top with mustard, onions, or cheese. Serve on buns, with chips, or in a wrap - or just eat it plain! 🙂
Share this!

Jalapeño Cornbread with Maple Butter

March 30, 2018

Cornbread was always a feel-good-food for me growing up. It was usually paired with Pinto Beans with Ham Hocks. We had it AT LEAST once a week. My family was frugal and it was a very affordable meal for the five of us. To say I got sick of it is an understatement. However, 10-15 years later, I find myself wanting a bite of that every now and then, especially with some cornbread to soak up the last bit of broth-like juice. Ugh, SO GOOD! I couldn’t tell you what it was like back then to eat all of that with the actual ham. My younger brothers and I never got the ham, at least on purpose! The ham pieces were reserved for dad. If we were lucky, one little chunk might sneak into our bowl by accident. Now, THAT was a good day! I need to go back to those days where a mood was uplifted by a single piece of ham.

As I stated above, I loved to use my cornbread to soak up the broth after I was finished with the beans. Cooking it in a skillet helps to give you those crispy edges that hold up the cornbread and prevent it from falling apart. It’s almost like it’s deep fried. My North Carolina born and raised father knows and loves his cornbread. Therefore, ours was always cooked in a skillet. If we didn’t, it just wasn’t right! The crispy edges ensure that it holds up while adding a completely addicting component.

I don’t think I have a favorite way of eating cornbread – with beans (FYI, beans are not paleo), with meatloaf and mashed potatoes, with pulled pork and cole slaw, or just straight out of the oven with a big ol’ slab of butter melting on top, it’s just so good!

Corn is a grain and therefore, it’s not paleo. However, this recipe IS paleo and actually has zero corn. You won’t miss it too much, I promise! If you’re a fan of that little white and blue box mix of sweet cornbread, stick around. You’re gonna like this!

If crispy, rich cornbread wasn’t enough, I add jalapeños to mine! My husband and I had Jalapeño Cornbread at a restaurant years ago and have been hooked ever since! I don’t think you’ll ever find plain cornbread in my kitchen again! If you’re not a fan of jalaps, go ahead and omit them! It will still turn out delicious! I also serve this with maple butter – TOTALLY optional, but highly recommended!

If you do not have a skillet, you can still make this! Just bake it in any oven safe dish and omit the cooking on the stovetop.

 

Print Recipe
 Jalapeño Cornbread
Cook Time 20 minutes
Servings
slices
Ingredients
Maple Butter - optional
Cook Time 20 minutes
Servings
slices
Ingredients
Maple Butter - optional
Instructions
  1. Preheat oven to 425 degrees.
  2. On the stovetop over medium high heat, add 1-2 tbsp of coconut oil to a cast iron skillet (enough to cover the bottom).
  3. In a bowl, combine the flour, baking soda, and salt.
  4. In a separate bowl, beat together the eggs, milk, vinegar, honey, and butter.
  5. Add the wet mixture and jalapeños to the dry ingredients and stir just to combine - don't over mix.
  6. Drop a drip of batter into the oil to test it. If it doesn't sizzle immediately, continue to heat.
  7. Once the oil is hot enough, add all of the batter to your skillet.
  8. Cook for 1-2 minutes until the edges start to brown.
  9. Transfer the skillet to oven and continue to cook for 12-15 minutes or until golden brown and done in the middle.
Maple Butter
  1. Stir together butter and maple syrup until combined.
Share this!

Instant Pot Chori Pollo Sopa (Chicken & Chorizo Soup)

March 20, 2018
Cuisine

Chori Pollo has been a mexican favorite of mine since the first time I had chorizo. I almost always choose chicken over beef or pork, however, the combination of chicken with the spicy sausage is perfection and I can’t pass it up!

This dish combines all of those flavors with one of my other favorite things – SOUP! It’s also made in the Instant Pot – yet, ANOTHER one of my loves. However, you can make it on your stove top or in your crockpot, as well. It’s will just take a little bit more time.

Print Recipe
 Instant Pot Chori Pollo Sopa (Chicken & Chorizo Soup)
Cuisine Mexican
Cook Time 20 minutes
Servings
Ingredients
Cuisine Mexican
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. With your instant pot set to "Saute", cook onions, jalapeños, chorizo, and chicken pieces for 3-5 minutes or until onions have began to soften. TIP: Sautéing your food for a couple minutes in the beginning will help the pot come to pressure quicker.
  2. Add remaining ingredients to your Instant Pot and stir to combine. Hit the "Cancel" button to take it off of "Saute" mode.
  3. Attach the lid and turn your valve to seal. Press the "Soup" button, adjust the time to 15 minutes, and let it cook!
  4. When the timer goes off, turn the valve to vent, and do a QR.
  5. Serve with chopped green onions, sour cream, avocado slices or my Pepperjack Cheese Sauce (dairy free). See recipes notes for a link to the recipe!**
Stovetop Instructions:
  1. In a large soup pot over medium heat, sauté onions and jalapeños for 5-8 minutes until the onions have become translucent.
  2. Add sausage and chicken to onions and peppers and cook for 5 minutes.
  3. Add spices, broth, and cauliflower rice to your pot. Reduce heat to medium-low, cover, and cook for 20-30 minutes until the chicken is cooked through.
  4. Turn your soup down to low and let simmer until ready to serve.
Crockpot Instructions:
  1. Add all of the ingredients to your crockpot and stir to combine. Cook on high for 3-4 hours or on low for 6-7 hours.
Recipe Notes

*I thaw (or cook for a couple minutes) the frozen cauliflower and then pulse it in my blender for a few seconds to "rice" it. MUCH EASIER than breaking down a fresh head of cauliflower and "ricing" it. You can sub a bag of frozen riced cauliflower. It usually only comes in 12 oz bags; if you prefer not to use a partial second bag, reducing the cauliflower to 12 oz won't hurt the recipe.

**Pepperjack Cheese Sauce

Share this!

Southwest Chopped Salad

March 14, 2018

There is just something so addicting about that spicy, smokey, char-boiled taste of the Southwest. You get all of that in this big bowl of veggies, plus some protein from chicken and bacon, if you decide to add those in, like I do! It all comes together perfectly with the addition of my Southwest Ranch Dressing! I swear, I could put that stuff on anything and it’d be even more delicious. It. Is. So. Good. It has a perfect balance of smoke and spice with a little tang from lime juice. It’s definitely something to keep on hand in your fridge!

Because of the charred vegetables in this salad, it takes a couple extra minutes to make, but, I PROMISE, it’s so worth it! Just look at those edges! NOTE: This recipe is not entirely PALEO. Corn is a grain, and therefore, is NOT technically paleo. It’s not necessary, but it’s a nice addition. Feel free to omit that ingredient, if you want to!


Print Recipe
 Southwest Chopped Salad
Prep Time 5 minutes
Cook Time 5-8 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 5-8 minutes
Servings
Ingredients
Instructions
  1. With the High BROIL setting on, lay jalapeños, sweet pepper slices, and red onions on a lined baking sheet. Broil for 4 minutes.
  2. Rotate the pan and broil for another 3-4 minutes or until desired char is reached.
  3. While the veggies are under the broiler, cook the corn! In a large nonstick pan over medium high, saute corn and oil until the edges are charred. This should take about 5-8 minutes. FYI: You might have some fly away kernels!
  4. Allow all of the vegetables to cool before adding to your salad.
  5. While they cool, chop your greens and cilantro into smaller bite sized pieces and add to a large bowl.
  6. To the chopped greens and cilantro, add your chicken, bacon, corn, charred vegetables, green onions, and 1/2-3/4 of the dressing.
  7. Toss the salad until everything is completely coated. If you like extra dressing, add more! Personally, I use almost all of (1) recipe of the Southwest Ranch Dressing.
  8. Top with crushed tortilla chips for extra crunch!
Recipe Notes

*Southwest Ranch Dressing

** You usually can find these mini sweet peppers in a plastic bag in the produce section - you could sub red, yellow, or orange bell peppers.

Share this!

Pepperjack Cheese Sauce {Dairy Free}

February 21, 2018

This may have been the best thing I’ve ever made…and it couldn’t be more simple! Besides some spices, it has ONLY THREE INGREDIENTS! I’m obsessed with simple flavorful recipes and this is definitely that kind of recipe!! It has just the right amount of kick without being overpowering and is oh-so-rich and creamy – without having a bit of dairy or dairy replacement!

I’m always looking for new ways to give us our cheese fix…since we don’t eat dairy – or much of it, anyways. (My husband is lactose intolerate. You can read more in my “About Me” section of the blog!) This cheese sauce completely HITS THE SPOT!

This sauce is a clean, healthy option to swap your cheese out for, and extra nutritious if you make it with some good bone broth! There isn’t anything in here that I feel guilty about consuming! Just make sure that your cashews are raw and not roasted! If roasted is all you can find, it will still work. It will just have some added oils from the roasting process. Check the ingredients! Sometimes, raw is hard to find!

I’ve made this two nights in a row now, guys. I just can’t get enough. I already have a soup recipe in the works that uses this as well! I meant it when I said I was obsessed!

I made a southwestern-inspired hamburger helper with this and it was AMAZING! I simply mixed the sauce with a pound of ground beef and 8 oz of pasta! EASY! This sauce is delicious as a dip for tortilla chips or drizzled on top of a burger or potatoes too! I’m pretty sure I could on and on about ways to eat this! 😉 Instead, let’s just get to this recipe!

Print Recipe
 Pepperjack Cheese Sauce {Dairy Free}
Cook Time 5 minutes
Servings
cups
Ingredients
Cook Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. For this recipe, I use a high-powered blender. You can use an immersion blender or whatever blender you have! However, if yours is lacking in the power department, soak the cashews in water for 3-4 hours or overnight. It will make getting the sauce creamy, much easier!
  2. Cut the stem off of each jalapeño, remove the seeds, and slice each one in half - the long ways. ( if you're one of those, keep the seeds and add them for extra heat!) I usually use 3 large jalapeños for this. Feel free to start with two if you're worried about the heat. You can always add more!
  3. Lay each jalapeño half face down on a baking sheet and broil on high for about 5 minutes or until most of the skin has blistered. You can do this over a gas stove too. Just lay them directly on the rack above the flame! I just find that broiling is easier.
  4. To your blender, add your cashews, broth, seasonings, and roasted jalapeños. Plus some seeds if you want extra heat! Start with 1/2 tsp of salt - you can always add more later! I usually go with 1 tsp, but some don't like things very salty!
  5. Blender on high until completely smooth. This takes about about 1-3 minutes, depending on your blender.
  6. The consistency you're left with is thick and luscious - perfect for dipping If you'd like a drizzle consistency, add 1/2 cup more of broth. To use this as a pasta sauce, add 1 cup more of broth. Salt/pepper may need to be adjusted as well.
Share this!

Jalapeño Crema

December 4, 2017
Cuisine
Course

It’s no secret that our house loves spicy things, and particularly jalapeños. You’ll find that I often suggest adding them to things in my recipes. If I didn’t suggest adding them, chances are, I still put them in there when I make the dish. Believe it or not, not everyone likes them as much as my husband does. 😉

This sauce is a MUST-HAVE whenever we have anything of the Mexican cuisine. Plus, it comes together in just a few minutes! If there’s any leftovers, it’s pretty easy to find something to pour this over the next few days.

Print Recipe
 Jalapeño Crema
Course condiments
Cuisine Mexican
Prep Time 5 minutes
Servings
cups
Ingredients
Course condiments
Cuisine Mexican
Prep Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. With the exception of the coconut milk LIQUID, add all of your ingredients to a food processor and blend! Start with 1 tsp of salt...you can always add more.
  2. Add more coconut milk liquid until your desired consistency is achieved. If you can tolerate some dairy or have a favorite unsweetened yogurt, you can add some of that to it as well to make a thicker sauce.
  3. Now, go and pour this over EVERYTHING.
Share this!