Paleo Tartar Sauce

This is so simple and delish and not sweet like so many are!

  • 1/2 cup paleo mayo
  • 2 Tbsp chopped dill pickles
  • 1/2 tsp Epicure’s Lemon Dilly Mix
  • 1/2 tsp Epicure’s 3 Onion Mix
  • 16 Capers
  • A pinch of Tarragon (or Epicure’s discontinued Dijon Tarragon Mix if you have it!)
Tartar Sauce - My ingredients!

Tartar Sauce - My ingredients!

Combine  all, add salt and pepper if needed.  Devour with your fav fish!

Italian Feast – Parmesan Chicken, Kinda!

Tonight’s dinner was AMAZING.  Simple, delish, stunningly good.  I think I may explode actually!  This is a Primal meal since it has cheese.  Milk/Cream activates my allergies although a bit of cheese is just fine.  So glad!

We had Caesar Salad, ‘Parmesan Chicken’ although not really parmesan chicken & Grilled Veggies. 

Start your tomato sauce simmering for as much time as you have, minimum 30 mins for the garlic to mellow

  • 1 14oz can Tomato Sauce
  • 3 cloves garlic
  • very lg pinch of Epicure’s Pesto Mix (about 2 tsps)
  • generous splash of Olive Oil
  • 3 lg Chicken Breasts  – I use only T-Bones (http://www NULL.mytbones NULL.com/index NULL.php) thanks to my friend Donna!
  • Sharp White Canadian Cheddar (Cdn milk doesn’t have the same chemical cocktail as US cows milk)
  • Spaghetti Sauce – steamed and shredded

Cut your chicken breasts through so they’re thinner, or pound them out.  The Tbones ones are so big and meaty some I cut in 3 slices.  Oil lightly and drop on your hot BBQ grill.  Sear and flip.  Once flipped and almost cooked through coat with your tomato sauce and top with your cheese, close grill and let chicken finish cooking and until cheese is gooey.

Chimichurri

Note, the picture is quite zoomed in and the onions and parsley are very finely chopped/minced.

 

My kids prefer their salmon filleted, coated with Epicure’s Fish rub and baked.  They’re not fond of whole baked salmon.

I had a whole salmon in the freezer in a waterproof bag and asked the boys to thaw it in a sink of lukewarm water.  I walked in after grocery shopping and as I opened the salmon bag my fingers sunk right into it.  They’d had it in hot water and it was part way cooked, so there was no hope of filleting it.  Instead I whipped up my first Chimichurri sauce.  WOW!!

I don’t follow rules very well so if this one is different than what you’ve had before that would be why!

 

Chimichurri Ingredients

  • A big handful of Cilantro
  • A big handful of Flat Italian Parsley
  • A big handful of Italian Parsley
  • 1/2 of a very small onion, minced
  • 4 cloves of garlic, pressed or minced
  • 2 Tbsp of Red Wine Vinegar
  • Olive Oil (1/4 cup or as needed)
  • A few big pinches of Epicure’s Cinco Pepper Blend
  • Chili Garlic Salt to taste

Chop your greens, I like mine very well chopped.  I had about 1 cup of parsely mix.  Mix parsley/cilantro with onion, garlic and red wine vinegar.  Add Cinco.  Let sit for 30minutes if you have time.   Typically with this much greens you’d add 1/2 cup of oil, I added just enough to cover the greens in the bowl and then whisked them to combine well.  Taste and add your salt to taste.

Thai ‘Peanut’ Sauce

I love a good spicy peanut sauce and I LOVE Almond Butter!

Last night I had this sauce on Spaghetti Squash with cilantro, green onion, broccoli florets, and red pepper chunks.  Today I had it in my Celery!

All measures are approx since I didn’t actually measure

  • 1/4 cup of Coconut Milk
  • 1/4 cup of Almond Butter
  • 1-2 tsp of Epicure’s Malaysian Spice (Indonesian or Curry would be good too)
  • 1 Tbsp or so, Fish Sauce
  • a good splash of Sesame Oil
  • a splash of Coconut Aminos (or gluten free tamari or soy sauce)

Heat until flavors are developed.  Devour

Thai Peanut Sauce

Thai Peanut Sauce