Tuesday, December 30, 2014

Crock Pot Chicken Stew


1 pound boneless chicken, cubed
1 small onion, chopped

2 cups potato, chopped (peeled if desired)
1 cup carrots, chopped
1 cup celery, chopped
1 can chicken broth (14.5 oz.)
1/2 teaspoon salt
1/4 teaspoon poultry seasoning 
1/4 teaspoon of thyme1 clove minced garlic
3 TBS heavy cream
1 cup frozen peas & corn
roux (Melt 4 TBS butter on stove top. Stir in about 4 TBS of flour - one TBS at a time - until roux reaches desired thickness)


Put all ingredients except heavy cream, frozen peas & corn, and roux into 3.5 quart crock pot. Turn on low for 6 to 8 hours. During last half hour or hour of cooking, stir in cream, frozen peas and corn, and roux and allow stew to thicken. 

Bloody Mary Salad

The Dressing

1-2 TBS extra virgin olive oil
2 TBS tomato juice
3 TBS lemon juice
3 TBS lime juice
2 TBS prepared horseradish
2 TBS Worcestershire Sauce
1 clove minced garlic
hot sauce, to taste
Salt & Pepper, to taste

Combine all ingredients in a jar. Shake well. Refrigerate until thoroughly chilled, at least 2 hours and up to overnight. Shake well before using.
(Disclaimer: Measurements may vary depending on your own taste preferences!)  

The Salad

1 pint cherry tomatoes, halved
1 cup pitted green olives, sliced (I used 1/2-cup Manzanilla olives with pimentos + 1/2-cup ripe green olives)
1 cup celery, sliced
4 oz. Blue Cheese, chunks or slices
Celery leaves, for garnish 
Salt & Pepper, to taste

Put all ingredients in a bowl or on a platter. Drizzle with a couple tablespoons of dressing, or more to taste. 

Sunday, June 22, 2014

Practical Paleo Bacon & Egg Salad

  • 12 eggs
  • 1/4 cup Baconnaise
  • Sea salt and black pepper to taste
  • 12 slices of bacon, chopped
  • 2 tablespoons fresh chives, chopped (optional)

Take eggs out of the refrigerator and allow them to come to room temperature.
Fill a large pot with 8 cups of water and bring it to a boil.

Place the eggs in the boiling water for 10 minutes. Remove the eggs and place them in a large bowl with ice water for 10 minutes. This will keep them from turning green around the yolk.

Peel the eggs, place them in a bowl and mash them with a potato masher or large fork. Mix in the Baconnaise, sea salt, black pepper, chopped bacon, and chopped chives.

Prep Time: 20 mins. / Cooking Time: 20 mins. / Yield: 4 servings

Source: Practical Paleo by Dianne Sanfilippo, BS, NC

Practical Paleo Baconnaise


  • 2 egg yolks
  • 1 Tbs lemon juice
  • 1 tsp Dijon mustard (gluten-free)
  • 3/4 cup bacon fat, melted and cooled to room temp
In a medium-sized mixing bowl, whisk together the egg yolk, lemon juice, and mustard until blended and bright yellow (about 30 seconds).
Add 1/4 cup bacon fat to the yolk mixture a few drops at a time, whisking constantly.
Gradually add the remaining bacon fat in a slow, thin stream, whisking constantly, until the mayonnaise is thick and lighter in color.
Store in a glass jar in the refrigerator for up to a week.

Prep time: 15 mins. / Yield: 3/4 cup

Source: Practical Paleo by Dianne Sanfilippo, BS, NC