Gone in 60 Seconds Dip

• 1 c. shredded cheddar cheese

• 1 c. chopped pecans

• 1 c. chopped green onion

• 1/4 c. mayo (for a looser dip) OR 1/2 c. softened cream cheese (if you prefer a formed ball or torta)

• 1/4 c. to 1/2 c. Red Pepper Jelly

Combine cheese, pecans, green onion, mayo or cream cheese. At this point this mixture can be frozen for later use. Chill for a few hours and place on pretty plate and spoon jam over the top of the dip just before serving. This is great with crackers!

Breakfast Pot Pie

Ingredients:

8 oz Breakfast Sausage
1 oz Canola Oil
4 oz carrots, diced
4 oz celery, diced
2-1/2 oz butter
1 T rosemary, chopped
3 oz flour
6 cups whole milk
2 oz grated parmesan cheese
1/2 t crushed red pepper flakes
2 t salt
1/2 t black pepper
2 T corn starch
2 T water
1 sheet puff pastry
1 egg
dash of paprika

Directions:

Cook the sausage over medium heat until rendered, using the back of a kitchen spoon making ½-inch crumbles.

Add the canola oil, butter and all vegetables to the sausage and continue cooking for 10 minutes.
Add the chopped rosemary and slowly sprinkle the flour into the mixture to ensure it is well incorporated.
Add the milk and bring to a simmer while whisking continuously.
Add cheese, pepper flakes, salt and pepper.
Lower the heat and simmer approximately 20-30 minutes or until the flour cooks out.
Mix together the water and corn starch until well combined.
Whisk corn starch mixture into the gravy and pull off of the heat once the gravy has thickened. Set aside.
Follow baking instructions for puff pastry.
Cook egg to your liking.
Pour about one cup of gravy over cooked puff pastry, top with egg and sprinkle of paprika.

note: recipe is from Snooze. Because it calls for one egg the serving size says one (1) however it also calls for 6 cups of milk. Once I make this and determine how many servings of gravy I get I will revise the egg and puff pastry quantity to match.

THAI GREEN CURRY CHICKEN (20-MINUTE)

• 1 tablespoon virgin coconut or canola oil
• ¼ cup green curry paste
• 1½ teaspoons freshly grated ginger
• ½ teaspoon finely grated lime zest
• 1 medium onion, sliced into ¼-inch strips
• 1 teaspoon kosher salt
• 1 cup low-sodium chicken broth
• 1 (14-ounce) can coconut milk
• 2 boneless skinless chicken breasts, thinly sliced
• 1 red bell pepper, sliced into ¼-inch strips
• ½ pound sugar peas, trimmed (about 2½ cups)
• ¼ cup fresh basil leaves, chopped
• 1 tablespoon fresh lime juice
• Cooked rice or rice noodles and lime wedges (for serving

1. Heat oil over medium high heat in a medium pot. Add the curry paste, the ginger and the lime zest and fry for 1 minute, until fragrant.
2. Add onion and salt and fry for another 3 minutes.
3. Add chicken stock and coconut milk, bring to a simmer.
4. Add chicken, red bell pepper and sugar peas and cook for about 5 minutes or until chicken is fully cooked. Stir in fresh basil and lime juice.
5. Serve with rice or rice noodles and lime wedges alongside.

Source:valeriskeepers.com

Slow Cooker Orange Chicken (Gluten Free, Paleo, AIP)

2 tbsp coconut oil
1.5 lbs chicken breast, cut into cubes
3 tbsp Bob’s Red Mill Arrowroot Starch
1/4 cup fresh orange juice
1/4 cup coconut aminos
1/4 cup honey
 1 tsp sea salt
1/4 tsp turmeric powder (optional for color)
1 tsp ginger
 1 tsp onion powder
1/2 tsp black pepper (omit for AIP)
Green Onion for garnish

1.      Add the coconut oil to the slow cooker and set to high.

2.      Stir in the chicken and arrowroot starch and stir to evenly coat the chicken pieces.

3.      Stir in the coconut aminos, honey, orange juice, salt, pepper and ginger and mix until thoroughly combined.

4.      Cook on high for 2 hours or low for about 4 hours. Check towards the end that the chicken has reached 165 F internal temperature. Turn off the slow cooker once the chicken is cooked.

5.      Mix the chicken well with the sauce and top with green onion. Serve with steamed broccoli, cauliflower rice, or bok choy.

Source: https://unboundwellness.com/slow-cooker-orange-chicken-gluten-free-paleo-aip/

Vietnamese Dipping Sauce (Nuoc Cham)

Ingredients

• 2 cloves garlic sliced
• 1 teaspoon sambal oelek chili paste
• 1/4 cup fish sauce
• 2/3 cup hot water
• 2 tablespoons fresh lime juice with pulp
• 1/4 cup organic sugar
• 2 tablespoons shredded carrots for garnish

Instructions

1. Place garlic and chili paste in mortar and pound into a paste. Mix together remaining ingredients in a small bowl and stir in garlic chili paste. Stir in carrot slivers.

Recipe Notes

Adapted from The Best of Vietnamese & Thai Cooking by Mai Pham

Vietnamese Noodle Salad with Shrimp (Prawn)

Ingredients

Garlic Shrimp (Prawns)

• 12 - 15 medium shrimp (prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells)
• 1 tbsp olive oil
• 2 garlic cloves , minced
• Pinch of salt and pepper

Dressing

• 1/4 cup lime juice
• 1/4 cup fish sauce
• 2 tbsp rice vinegar
• 1 tbsp caster sugar
• 1 large garlic clove , very finely chopped
• 1 tsp very finely chopped red chili , adjust to taste (I use birds eye which is spicy)

Salad

• 2.5 oz / 75g dried rice vermicelli noodles (Note 1)
• 3 cups iceberg lettuce , shredded
• 1 cup carrot , cut into fine matchsticks
• 1 1/2 cups cucumber , cut into matchsticks
• 1 1/2 cups beansprouts
• 1/4 cup coriander leaves , lightly packed
• 1/4 cup mint leaves (ordinary or Vietnamese), lightly packed

Instructions

1. Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
2. Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
3. Heat a skillet / fry pan over high heat. Add  the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
4. Remove the prawns from the skillet onto a plate.
5. Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
6. Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
7. Serve immediately.

Recipe Notes:

1. You can use any type of vermicelli noodles in this, rice or bean. The bean ones are slightly more see through. You can also increase the quantity if you want, to fill it out more.

2. How to tell if prawns are cooked: raw prawns hang almost straight, perfectly cooked prawns curl into a "C" shape and overcooked prawns form a tight "O" shape.

3. This salad is also fantastic with chicken. Just omit the Garlic Shrimp completely and replace with cooked, diced or shredded chicken.

4. Nutrition per serving assuming this serves 3 people. The sodium looks very high because of the amount of dressing made. You need that much dressing to pour it all over the salad, but I'd guess around 1/4 ends up pooled at the bottom of the plate at the end.

Source: https://www.recipetineats.com/vietnamese-shrimp-prawn-noodle-salad/

Vietnamese Noodle Salad - Chicken

Source: https://liagriffith.com/vietnamese-noodle-salad-recipe/?utm_medium=Social&utm_source=Pinterest

Thai Tom Yum Soup with Shrimp

Ingredients

• Soup
• 2 L chicken broth
• 3 tbs Tom Yum paste
• 1 garlic clove, minced
• ¼ cup of minced lemongrass
• 3 kaffir lime leaves (make a little tear in each leave)
• 3 tbs fish sauce
• 3 tbs lime juice
• 1 cup of coconut milk
• 450 g (1 pack) of cooked Thai rice stick noodles (see note below)
• 20 shrimps (more or less depending on how many per person)
• Garnish
• 2 tomatoes, diced
• Coriander, chopped (about 2 cups)
• Enoki mushrooms or shiitake mushrooms, optional

Instructions

1. Add stock to a large heavy pot over medium-high heat.
2. Add your Tom Yum paste, garlic, lemongrass, kaffir lime leaves and bring to a boil. Simmer uncovered, for about 10 minutes.
3. Add the fish sauce, lime juice and cocounut milk to your broth and simmer about 2 minutes.
4. Add your shrimps and simmer an extra 3 minutes.
5. Place a big handful of cooked noodles in 4 big asian soup bowls and garnish each with about 2 tbs of chooped tomatoes and 1 tbs of coriander, Add some mushroom to taste if desired.
6. Laddle the broth over the noodles and garnishes.

Cooking rice stick noodles is sometimes confusing because the instructions on the packages are not always very clear. Unlike pasta, rice noodles must be cooked off the stove. To use them in soups, just soak them with boiling water, covered, for about 7 to 10 minutes, stirring them gently every 1 to 2 minutes to help loosen them. If your noodles are very thin, they will probably cook under 7 minutes, taste often to make sure they’re ready. Drain and then you’re ready to go.

Source: http://www.valerieskeepers.com/thai-tom-yum-soup/

Three Cheese Egg Bites

Ingredients

• 8 Eggs
• 1 cup lightly packed shredded Monterey Jack cheese
• 1 cup cottage cheese
• 1 cup lightly packed shredded Smoked Gouda
• 6 pieces cooked bacon (or real bacon bits)
• Chopped chives (optional)
• Non stick spray

Instructions

1. Preheat over to 350 degrees F
2. Beat all 8 eggs in large mixing bowl
3. Add shredded cheese and cottage cheese
4. Spray muffin tin liberally with non-stick spray
5. Fill muffin tin, each about ¾ full
6. Add half a piece of bacon or bacon bits on top on each egg muffin
7. Place in oven and cook for 12 minutes or until egg bites are cooked through
8. Remove from oven and enjoy hot

Source: https://www.pardonmypeels.com/three-cheese-egg-bites/