Paleo Breakfast Sausage

I have been reading the book Paleo for Beginners and I came across a couple of recipes that seem interesting.  I am not ready to commit to the full Paleo program but a meal here and there isn't going to hurt me.

I have often wanted to try to make my own sausage.  This will be a good starting point for me.

1 1/2 tsp. sea salt
1 tsp. cracked black pepper
1 tsp. smoked sweet paprika
1 tsp. smoked hot paprika
1 tsp. dried oregano
1 tsp. rubbed sage
2lbs. lean ground pork
1 tbsp. coconut oil

In a large bowl, whisk together the salt, pepper, paprikas, and herbs until well mixed.

Add the ground pork and mix together until the herbs are incorporated.

Form the pork mixture into 16 equal balls and flatten into patties.

Place in a skillet over medium heat; add the oil.

When the skillet is hot, cook the patties in batches until browned and cooked through; about 5 minutes per side.

Serve with eggs.

Crispy Parmesan Chickpeas

This looks like an interesting snack.  I found it in the August 2016 issue of Cooking Light.  I am kind of in a rut with food and maybe this recipe will help me shake things up!

1 15oz. can unsalted chickpeas
2 tbsp. olive oil
1/2oz. finely grated Parmesan (approx. 2 tbsp.)
1/2 tsp. garlic powder
1/2 tsp. grated lemon rind
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Drain and rinse chickpeas; pat dry with a paper towel.  Heat oil in a large nonstick skillet over medium high heat.  Add chickpeas to pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally.

Transfer chickpeas to a bowl.  Add cheese, garlic powder, lemon rind, oregano, salt and pepper; toss gently.  Serve immediately, or cool chickpea mixture in a single layer on a parchment paper lined baking sheet before storing in an airtight container.  Makes 6 servings.

Per serving: 122 calories, 5.7g. fat, 5g. protein, 13g. carbs, 2mg. cholesterol, 1mg. iron, 213mg. sodium, 68mg. calcium

Summer Melon and Ham Salad with Burrata and Chile

This caught my eye and reminded me of a pizza I had in Epcot back in May.  I may sub prosciutto for the ham.  If serving this to family, I will go easy on the pepper.  Some family members have delicate palates.

1 tsp. crushed red pepper
2 tbsp. white balsamic vinegar
1/2 tsp. minced shallots
1/2 tsp. honey
Dash of kosher salt
2 tbsp. canola oil
1 small cantaloupe
1 small honeydew melon
2oz. lower sodium country ham, thinly sliced
4oz. Burrata or fresh mozzarella

Place crushed red pepper in a small dry skillet over medium heat.  Toast 90 seconds, stirring constantly.  Remove pan from heat; cool.

Combine vinegar, shallots, honey, and salt in a small bowl, stirring with a whisk.  Slowly add oil, stirring constantly with a whisk..

Cut each melon in half lengthwise; remove and discard seeds, and cut melons into quarters.  Shave 1/4 of each melon into strips using a vegetable peeler.  Reserve remaining melon for another use.  Arrange melon strips and ham slices on a platter so they overlap and intertwine.  Spoon Burrata evenly over the melon.  Sprinkle red pepper and cracked black pepper over platter.  Drizzle vinegar mixture over the top.

I made this 7.10.16--we dug into it before I got a chance to take a photo.  I would recommend cutting the melon quarters in half before shaving, it's easier that way!

Apricot Mustard Glazed Pork Tenderloin

Do you believe we were out of pork roasts??  Crazy, right?  Seriously, I could see using this glaze on a regular pork roast; not just a tenderloin.  The apricots have been delicious!

1 1/2 tbsp. canola oil, divided
2 tbsp. minced shallots
1/2 tsp. finely chopped rosemary
1/3 C. light brown sugar
2 tbsp. cider vinegar
1 1/2 tsp. Dijon mustard
1/2 tsp. kosher salt, divided
4 medium ripe apricots, pitted and chopped
1 1lb. pork tenderloin
1/4 tsp. black pepper

Preheat oven to 350 degrees.

Heat a medium skillet over medium high heat.  Heat 1 1/2 tsp. oil; swirl to coat.  Add shallots and rosemary; cook 1 minute or until lightly golden.  Add brown sugar, vinegar, mustard, 1/4 tsp. Salt, and apricots; cook 12 minutes or until apricots are broken down and mixture is slightly thickened, stirring occasionally.  Place 3 tbsp. apricot mixture in a small bowl, set aside.

Heat a large oven proof skillet over medium high heat.  Add remaining 1 tbsp. oil to pan; swirl to coat.  Sprinkle pork with salt and pepper.  Add pork to pan; cook 6 minutes, turning to brown on all sides.  Brush pork with remaining apricot mixture.  Place pan in oven; bake at 350 degrees for 10 minutes.  Turn pork; brush with remaining apricot mixture.  Bake at 350 degrees for 8 minutes or until thermometer inserted registers 145 degrees.  Place pork on a cutting board to rest for 5-10 minutes.  Serve with remaining apricot mixture.

4 3 1/2oz. servings...per serving: 293 calories, 8.1g. Fat, 25g. protein, 30g. carbs, 2g. fiber, 74g. cholesterol, 2mg. iron, 472 mg. sodium, 35mg. calcium

Chicken with Fire Roasted Tomatoes

Sometimes you just need a new recipe for chicken.

2 tbsp. salt free garlic heart seasoning blend
1/2 tsp. salt
1/4 tsp. Italian seasoning
1/4 tsp. pepper
1/8 tsp. red pepper flakes
4 boneless skinless chicken breasts; 6oz. each
1 tbsp. olive oil
1 14.5oz. can fire roasted diced tomatoes, undrained
3/4lb. fresh green beans, trimmed
2 tbsp. Water
1  tbsp. butter

Mix the first 5 ingredients; rub over chicken.  In a large skillet, heat oil over medium heat.  Brown chicken on both sides.  Add tomatoes, bring to a boil.  Reduce heat; simmer, covered 10-12 minutes or until a thermometer inserted in chicken reads 165 degrees.

In a 2 quart microwave safe dish, combine beans and water; microwave covered on high 3-4 minutes.  Drain.

Remove the chicken; keep warm.  Stir butter and beans into tomato mixture. Serve with chicken.

Per serving: 294 calories, 10g. fat, 102mg. cholesterol, 681mg. sodium, 12g. carbs, 37g. protein

Blue Cheese and Grape Coleslaw

This was in the Summer 2016 issue of Taste of Home magazine.  It's a different spin on a classic side.    I might try subbing feta for blue cheese...or goat cheese.

1 14oz. pkg. coleslaw mix
3/4 C. sliced almonds, toasted
3/4 C. quartered green grapes
3/4 C. quartered seedless red grapes
1/2 C. crumbled blue cheese
3 bacon strips, cooked and crumbled
1/4 tsp. pepper
3/4 C. coleslaw salad dressing

Combine first 7 ingredients.  Pour dressing over salad; toss to coat.  Refrigerate 1 hour.

Per serving: 212 calories, 15 g. fat, 17mg. cholesterol, 339mg. sodium, 16g. carbs, 5g. protein

Southwest Chicken and Bean Salad

I found this in the Summer 2016 issue of Kraft Food and Family.  This will be really good for lunches at work.  I try to mix it up at lunchtime.

1 15.5oz. can  black beans, rinsed
1 16oz. package Oscar Mayer Carving Board Flame Grilled Chicken breast strips
1 C. matchlike jicama sticks
1 C. halved cherry tomatoes
1 avocado, chopped
3 green onions, chopped
1 tbsp. chopped cilantro
1/4 C. Kraft Zesty Lime Vinaigrette Dressing

Combine ingredients and serve.  I will probably substitute radishes for the jicama and I will add shredded carrots and some chopped cucumbers to it.