Talk about flavor! This rice is filled with it! I don’t know about you, but I’m not usually a fan of plain food. I love spices, and this Dirty Cauliflower Rice uses quite a few of them! It’s a good way to pull that spice or two from the back of your cabinet that you haven’t used for months. We all have them! This Dirty Cauliflower Rice is packed with tons of spices and a little bit of heat from the hot sausage and added jalapeño that makes for a dish you just can’t stop eating!
Make it as a main dish, a side dish, or stuff bell peppers with it! It’s super versatile and couldn’t be easier to make!
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.
The only thing that I like just as much as Mexican food is potatoes. I like them in just about every form. This dish combines diced sweet potatoes, but you could substitute your favorite potato instead. Japanese sweet potatoes or red potatoes would be delicious!
With the addition of sweet peppers, chipotle peppers, ground beef, and mexican spices, you’ll whip up a casserole that’s spicy, addicting, and a nice change from typical mexican food.
…which is still absolutely delicious. Change is nice though!
I like to top mine with avocado and dairy-free cheese sauce. You could go crazy with so many different toppings for this! Sour cream, greek yogurt, green onions, salsa verde, the list goes on and on! It would all be tasty!
In a large cast iron skillet (if you don't have a cast iron skillet, you can you a large soup pot or deep nonstick pan, and then transfer to a baking dish), sauté onion, peppers, and potato in oil for 5 minutes or until onions become translucent.
Add ground beef to skillet and sauté 5 minutes while breaking the meat up.
Stir in garlic and all of the seasonings to the ground beef and vegetable mixture and cook for another 1-2 minutes.
Remove skillet from heat.
In a large bowl, whisk together coconut milk and eggs.
Add milk mixture to the ground beef and vegetables and combine.
Transfer skillet to oven (or transfer to an oven safe baking dish first) and bake for 20 minutes.
Cool for 5-10 minutes before cutting.
Top with avocado, cheese sauce (see recipe note for my dairy free Pepperjack Cheese Sauce), green onions, salsa, or jalapeños before serving!
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!
With the High BROIL setting on, lay jalapeños, sweet pepper slices, and red onions on a lined baking sheet. Broil for 4 minutes.
Rotate the pan and broil for another 3-4 minutes or until desired char is reached.
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!
Allow all of the vegetables to cool before adding to your salad.
While they cool, chop your greens and cilantro into smaller bite sized pieces and add to a large bowl.
To the chopped greens and cilantro, add your chicken, bacon, corn, charred vegetables, green onions, and 1/2-3/4 of the dressing.
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.
