Man, I miss salsa!
At the moment I’m reacting to garlic and all the jarred options have to have garlic! So I decided to set out on an adventure to make some fresh salsa.
I love cilantro and lime in salsa and I made sure to use plenty of both in this recipe, you’ll have to let me know what you think when you try it.
What’s your salsa delivery device of choice?
Unfortunately, due to my leaky gut situation…I’m currently allergic to beef. I know, it’s sad I’ve been craving a big fat burger and an even bigger ribeye steak for the last month.
However, this does mean that we’ve been experimenting with different game meats. We eat a lot of bison, venison, and turkey. Tonight we tried quail for the first time. Mr. Rogue has been trying to bag quail for a couple years now on his regular hunting trips and these little buggers are illusive. When I stumbled across a stack of quail at Sprouts I snapped them up immediately.
I wasn’t sure how to cook these tiny birds at first but I decided that a bird is a bird and I made them the same way I would make a cornish game hen. I decided, since I need to take it easy on black pepper too, that I’d add a little cayenne pepper and they turned out pretty tasty.
I’ve never been a huge fan of brussels sprouts. I was only exposed to them boiled when I was younger and they were always bitter and mushy. In my efforts to expand my veggie repertoire I’ve started eating them again and I think I have figured out the most delicious way to make them. Roasted with bacon of course!
You’ll need to cook up a pound of bacon first, make sure to reserve the fat for cooking later! You can also cut corners with Hormel Premium Real Crumbled Bacon or leftover bacon. I like to keep the Hormel on hand in the fridge, just to make sure I have bacon within in reach at all times. I pick it up in a larger size at Costco.
Anyway, here’s the recipe!
Chicken leg quarters (leg & thigh) have become one of my favorite cuts of the bird and I love to roast it in the oven. It’s not only delicious, but it’s so incredibly easy.
Here’s my recipe for the perfect crispy skin and moist tender chicken with a kick of spice.
I am on a serious tuna kick at the moment! Seems to be my go to lunchtime craving lately and I’ve been experimenting by adding different items to my tuna salad.
The other day I randomly decided to try adding in a few green olives that were left in the bottom of the jar. I was looking to finish them off so I could bust out the fresh jar and, why not?
Here are a few awesome mayo recipes you can use, as we all know most of the store bought stuff is full of terrible ingredients:
- NomNom Paleo’s Mayo Recipe
- Melissa Joulwan’s Homemade Mayo Recipe
- Food Lover’s Primal Palate Macadamia Nut Mayo Recipe
- Everyday Paleo’s Homemade Mayo Recipe
For times when I just can’t make my own I do keep a jar of Spectrum Brand Olive Oil Mayonnaise on hand. It’s not the best and probably isn’t paleo, but it’s better than the standard store bought mayo and it works for me. Happens to be vegan as well for you that have trouble with eggs.
It actually turned out really great and I thought I would share. Let me know what you think if you try it and I’d love to know what you like to mix into your tuna, share in the comments!
Taco night is the best night!
I dunno about you guys, but some days cooking is the last thing I want to do after a long day at work. I’d rather hang out with Mr. Rogue on the couch or spend some time outside! Right?
That means quick, easy, and tasty meals are my primary goal when planning out my menu. I always make sure I plan at least one or two quick and easy meals for the week (usually one for Monday night, cuz…ugh, Mondays). Hey, who said tacos only happen on Tuesdays?!
Anyway, here’s my go to spice mix for awesome tacos without all the modified food starch, gluten, and other nasties. This seasoning mix is great on beef, bison, chicken, turkey, whatever you want to put in your taco, taco salad, or lettuce taco wrap.