My sweet girl. We got quite a bit of snow yesterday, and Char was looking extra photogenic. She is almost 4 years old! Both of her parents were Great Dane/Mastiff mixes.
This is the second time Jeremy and I have made this together and it turned out amazing! We had a little pizza party before I left for my trip to San Diego for my cousins wedding. And I apologize about this recipe, the crust is for both pizzas but the topping is only enough for 1 of them. I always do 2 different kinds of pizza.
This makes 2 pizzas, serves 4.
Preheat oven 425 F
For the Crust:
Bobs Red Mill GF Pizza Crust mix
2 lg. garlic cloves
1/4 cup minced fresh onion (I used a sweet onion)
2-3 Tbs. “Herbs de Provence”
2 (ish) Tbs. Nutritional Yeast
Garlic Salt and Pepper! (I never measure… However much you like, the crust is very bland by itself so don’t be afraid to generously salt.)
Just follow the directions on the bag of crust mix, just adding all the spices and yummy things in when you start to mix in the flour. Then let it rise, as it describes. And how I like to make them is by baking them in my cast iron skillet in bacon fat, I really love the way the crust turns out. And I definitely recommend following the directions on the bag and baking the crusts for a bit before adding the toppings.
For the topping: Only for 1 pizza
Cooked bacon (however much you want on your pizza)
1/2 (or the rest of) onion, diced
8-10 brussels sprouts (halved the thinly sliced)
3-4 leaves of dino kale
Your favorite BBQ sauce
Cheese! I love the TJ’s Collier’s Welsh Cheddar Cheese, its sharp and creamy. I usually do a mix of that and the TJ’s goat milk cheddar cheese.
First I throw the onions in the pan with some coconut oil or bacon fat, and let them cook just for a bit, then I add the bbq sauce and rest of the veggies. I am guessing I used around 1/2 cup of bbq sauce.
Then I just let that all cook down on medium-low heat. The bbq sauce will thicken up more and the veggies should be most of the way cooked.
Then I just put it on the crust, add the cheese to the top, and bake it!
This is a breakfast we just threw together this morning, and it just so happened to be delicious! I had a bunch of sweet potatoes and Jeremy and I were craving hash browns, and I remembered my mom making some one time that were out of control amazing. Side note, my mother is magic in the kitchen, she never uses a recipe and (almost) everything she makes is crazy delicious.
This dish is also toddler approved, the little dude I hang out with a couple days a week was all about it.
So here is what I am trying to remember the recipe to be, I forgot to write anything down during the making of it.
Serves 2 very hungry adults and a toddler.
4 medium sized sweet potatoes, peeled and grated.
1/2 lg. sweet onion (or more if you like 😉
Enough bacon grease and/or coconut oil to make’em good and greasy! We used both.
For the seasoning I used the herbs de provence blend, garlic powder, onion powder, pepper, Trader Joe’s garlic salt and Everyday Seasoning. I would have no idea how much of any I put in..
Preheat oven to 400 F
First thing is first, cook some bacon!
Then, as pictured above, we fried them up in a couple of pans for a bit with the bacon fat and some coconut oil, maybe 8-10 min, just until they started turning a bit brown. As they were cooking on the stove I put a couple tablespoons of coconut oil on a cookie sheet and put it in the oven while it was heating up. Then transferred both pans of hash browns to the cookie sheet! We let them cook in the oven for 15-20 min, but stirred them up a few times, the corners got crispy real fast! Then pulled them out when they looked like they do below!
We also made some eggs to go along with. I sautéed some sweet onion and brussels sprouts in coconut oil with some more of that herbs de provence, I am obsessed with it, and garlic salt and pepper. Then basically made an omelette with it. I have had a bit of a cold so I didn’t put any cheese on the eggs, but I am sure it would be to die for if I had.
Once the hash cooled a bit it was pretty crispy, just the way we like it!
Thanks for reading! Try it!
Today was busy! Hannah’s early work schedule combined with my late night of route setting made this Monday night dinner hectic. As you can relate we had meat in the fridge that was needing to be eaten. During a heated car ride debate we decided to go with meatballs!
Hannah looked at a handful of gluten free Italian style recipes online and we both came to the conclusion that we wanted something off the path of tradition. After googling meatball ideas we came across (http://eatdrinkpaleo.com) which we highly recommend checking out! It is ran by a lovely looking lady named Irena and her “Finger Lick’in Spicy Chipotle Meatball” recipe was our inspiration for this dinner.
We decided to look at her ingredients for the meatballs and put a twist on the recipe to coincide with what was in our kitchen. After a quick trip to the store for some certain spices we started this is what we used for our meatballs:
- 1 large frying pan
- 1 large bowl for meatballs
- 1 blender or immersion blender (for sauce/salsa)
- 1 Pound of beef
- 3 medium dried chipotle chilies seeds out
- 2 large garlic cloves, finely diced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- ½ of the onion
- 3 garlic cloves, finely chopped
- 1 medium chipotle chilies, seeds out
- 1 tsp ground coriander seed or powder
- 1 tsp ground cumin seed or powder
- 1 tsp paprika
- 1 bay leave (remove before blending)
- Can of Diced Tomatoes
- ½ tsp sea salt
- GF noodles of choice
- Olive Oil
- Bacon Fat (optional)
We started by cooking the noodles. If you have the room also put a third pan with bacon which will end up being used to fry the noodles (optional). We just liked the texture of fried noodles with the meatballs. When noodles are finished add a portion of the sauce to avoid the noodles from sticking.
For the sauce put ingredients in large pan and cook for 10 minutes covered. After cooking for 10 minutes then put all of it in a blender or bowl with a immersion blender and blend until salsa consistency.
While the sauce is simmering and the noodles are cooking put all ingredients for the meatballs in a large mixing bowl. Mix all ingredients thoroughly. When shaping the meatballs we chose to go with small meatballs but it should work either way. Once meatballs have been fully cooked add portion of the sauce to the meatballs.
Plate it all up. Hannah is not a big fan of the spice so we added cubed avocado to the dish and found it was a nice cooling combination.Time to eat! Enjoy.
All together it took us between 40 to 50 minutes of total cook time. It was fun! Both of us enjoyed the recipe and made it in time to a climbing competition right after eating. Win Win. Also a shout out to Irena, thanks for the inspiration. To note one thing that I hid from Hannah, 🙂 was there was High Fructose corn syrup in the canned chipotle we used. Noticed it during cooking (too late).. So watch out!
This was our first full post hope you stick around for the next as we learn to present better. We are total Rookies! Any comments criticisms would be humbly enjoyed. Thanks for reading!.. Stay tuned.