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Recipes
Lemony Tuna Salad on Cucumber Slices
By BClover
In a small bowl, add the mayonnaise, lemon zest, lemon juice, salt, pepper, and pickles
- 3 Tablespoon mayonnaise or vegan mayonnaise
- Grated zest of 2 lemons
- 1 1/2 Teaspoon fresh lemon juice
- 1/2 Teaspoon salt
- 1/4 Teaspoon freshly ground black pepper
- 2 Tablespoon chopped bread-and-butter pickles
- 2 5-ounce cans tuna in water, drained
- 1 to 2 English cucumbers, peeled and sliced 1/4 inch thick
Chicken, Hearts of Palm, and Avocado Chop Chop Salad
By BClover
Nutrition Facts Serving Size 263 g Amount Per Serving Calories 369 Calories from Fat 257 % Daily Value* Total Fat 2...
- For the Salad
- 1 chicken breast, grilled or broiled
- Salt and pepper to taste
- One 14-ounce can hearts of palm, cut into chunks (about 1 1/3 cups)
- 3 roasted red peppers, washed well and drained, then cut into bite-sized pieces
- 2 ripe avocados, cut in half, pit removed, cut in a cross hatch then scooped out
- Cilantro for garnish
- For the Vinaigrette
- 2 teaspoons apple cider vinegar
- 1 tablespoon fresh squeezed lime juice (about half a lime)
- 1/2 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 3/4 teaspoon kosher or sea salt, or more to taste
- 1/4 teaspoon oregano
- 1 scallion, white and light green parts, sliced
- 1/2 teaspoon honey
- 1/4 teaspoon freshly ground black pepper
Red wine Beef Chili
By BClover
Directions In a medium, hot soup pot brown the chuck with the thyme, sage and garlic
- 2 pound coarsely ground beef chuck
- 2 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 4 clove garlic, minced
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 small red onion, chopped
- 4 cloves garlic, chopped
- 1 red bell pepper, seeded, chopped
- 1 pablano pepper, halved, seeded and all white removed then chopped
- 2 tablespoon chili powder
- 1/2 teaspoon ground chipotle pepper, or to taste
- 2 tsp Salt
- 1 Tbsp cumin
- 2 tsp oregano
- 1 cup good red wine
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) can dark red kidney beans, drained and rinsed
- 1 (16 ounce) can light red kidney beans, drained and rinsed
- Serve with corn chips or rice and top with cheese, onions, jalapenos.
PALEO: Grilled Chipotle Chicken Sweet Potatoes
By BClover
Directions: Preheat your grill to medium-high heat
- 1-2 chicken thighs, depending on size
- 2 T. 100% pure avocado oil
- 1 T. smoked paprika
- 1 t. ground chipotle pepper (or more if you like spicy!)
- 2 t. cinnamon
- 1 T. garlic salt
- 1 t. black pepper
- 2 sweet potatoes, baked (45 min - 1 hr at 450F)
- 1 c. kale, chopped
- 1/2 bell pepper, chopped
- 1 T. EVOO
- squeeze of fresh lemon juice
- sea salt & pepper, to taste
- handful pepitas, lightly toasted (optional for garnish, use whatever nut/seed you have handy)
Grilled Pimento Cheese Sandwich
By BClover
1. Blend all ingredients (down to the hot sauce) together very well with a spoon or fork
- * 5 ounces organic white sharp cheddar cheese, freshly grated (not the pre-grated stuff which contains an anti-caking agent)
- * 4 ounces organic cream cheese, softened (I stick it in the microwave for a few seconds, after I take the metal foil off of course)
- * Half of a 4 ounce jar of diced pimentos, with juice
- * 2 garlic cloves, minced
- * 1/4 teaspoon Dijon mustard
- * 1/8 teaspoon ground black pepper
- * 1/8 teaspoon paprika
- * 1 – 2 drops of hot sauce
- * Whole-wheat sandwich bread
- * Butter for frying
Pioneer Woman's Fresh Green Beans
By BClover
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam
- 1 pound Green Beans
- 2 Tablespoons Bacon Grease (can Substitute 1 Tablespoon Butter And 1 Tablespoon Olive Oil)
- 2 cloves Garlic
- 1 cup Chopped Onion
- 1 cup Chicken Broth
- 1/2 cups Chopped Red Bell Pepper
- 1/2 teaspoons (to 1 Teaspoon) Kosher Salt (can Substitute Regular Table Salt; Use 1/4 To 1/2 Teaspoon)
- Ground Black Pepper To Taste
SWEET POTATO CASSEROLE
By BClover
Combine mashed sweet potatoes, sugar, eggs, vanilla and milk
- 3 c. mashed sweet potatoes ( microwave about 3- 4 large sweet potatoes, pierce with fork before microwaving till soft. Then cool slightly and peel. Then mash)
- 1/3 c. sugar
- 2 eggs
- 1 tsp. vanilla
- ½ cup milk
- 1/3 c. butter, softened
- 1/3 c. flour
- 3/4c. light brown sugar
- 1 c. chopped pecans
Coconut Mayonnaise
By BClover
Coconut Mayonnaise Prepared by Sarah Shilhavy, Photos by Jeremiah Shilhavy Mayonnaise is very easy to make once y...
- Servings: 1 1/2 cups
- Preparation Time: 5 minutes
- 1 whole egg
- 2 egg yolks
- 1 tablespoon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup Virgin Coconut Oil (melted if solid)
- 1/2 cup virgin olive oil
- 1/2 tsp white wine vinegar (friends added this)
Sweet & Sour Brussels Sprouts
By BClover
In a medium saucepan, cook Brussels sprouts in 2/3 cup boiling water until crisp-tender, about 8 minutes
- 1 pound Brussels sprouts, trimmed and cut in half
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup cashew pieces, toasted in a 350-degree oven until golden
- Salt and pepper, to taste
Cilantro Shrimp
By BClover
Instructions To preassemble the meals for freezing Dump shrimp, cilantro and garlic into two separate one
- 5 cups of frozen wild caught shrimp, raw no shell
- 2 cups of cilantro
- 6 tablespoons of minced garlic
- 1 bag of baby carrots
- Day of cooking add
- juice of 2 limes
- water
- grass fed butter