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Recipes
Blue Wasabi’s Lemon Raspberry Ice Martini
By ROBandSEAN
This Lemon Raspberry Ice Martini is sweet, sour and shaken with sorbet
- 2 ounces Skyy Citrus Infused Vodka
- – 1 ounce Raspberry Liqueur
- – 1/2 ounce Sweet and Sour Mix
- – 2 ounces of Lemonade
- – 1 Scoop of Lemon Sorbet
Skillet Beef Burgundy
By ROBandSEAN
Trim fat from steak. Cut the steak into 1-inch cubes
- 1 1/2 pounds lean, boneless sirloin steak
- Vegetable cooking spray
- 2 cups (1/2-inch) sliced carrot
- 2 cups quartered mushroom
- 3/4 cup coarsely chopped onion
- 1 pound small red potatoes, peeled and quartered
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 (10 1/2-ounce) can beef consommé, undiluted
- 3 tablespoons all-purpose flour
- 3/4 cup Burgundy or other dry red wine
Paleo SCD GRAIN-FREE LASAGNA
By ROBandSEAN
I baked the zucchini at 400 degrees first instead of pan frying it
- For the Zucchini
- 5 large zucchini
- 2 cups almond or coconut flour
- 6 eggs
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 grated Parmesan cheese
- For the Layers
- 2 cups Marinara Sauce
- 3/4 pound ground dark meat turkey
- 2 cups grated provolone cheese
- 2 cups Dry Curd Cottage Cheese (I use Friendship Farmer’s Cheese)
- 3 tablespoons SCD yogurt
- 2 eggs
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh Italian parsley (chopped)
Paleo Key Lime Pie
By ROBandSEAN
Instructions for Crust: -Slowly melt coconut butter over low heat (careful, it burns easily!) -In the meantime, pit...
- Ingredients for Crust:
- 2 tablespoon coconut butter
- 6 Medjool dates
- 1 cup toasted almond slices
- 1/2 cup unsweetened coconut flakes
- 1/2 teaspoon vanilla extract
- pinch of salt
- Ingredients for Filling:
- 2 ripe avocados
- 3/4 cup fresh squeezed lime juice (I used key limes but regular limes will work, too)
- 1/3 cup maple syrup (or honey for non-vegans)
- 1-2 tablespoon coconut flour (see notes)
- 2 cans of full fat coconut milk, refrigerated over night
Lobster Mac and Cheese
By ROBandSEAN
1. Preheat oven to 400 degrees
- Sea salt
- Fresh ground black pepper
- 4 cups fiorelli pasta (or whatever pasta you decide to use…4 cups= 1 pound)
- 6 tablespoons butter
- 1/2 medium onion, finely chopped
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups 1% milk, 1 cup whipping cream. **The original recipe called for 3 cups whole milk. I used what I had in the fridge. Using cream will definitely make your sauce more creamy.
- 1/8 teaspoon ground nutmeg
- 2 lobster tails, de-shelled, cleaned, chopped (Use as much lobster as you like.)
- A bit of oil/butter to cook the lobster
- 4 cups of mixed grated cheeses *I used 2 cups Swiss, 1 cup aged white cheddar, 1 cup Gruyere* (I’ve seen other recipes use all cheddar, while I’ve seen many with combos of cheddar, swiss, parmesan, or fontina.)
- 1/2 cup panko breadcrumbs
- 1/2 About 1/2 teaspoon of Creole seasoning**
- I mixed up my own version of a Creole seasoning: 1/8 teaspoon each of onion powder, garlic powder, dried thyme, dried oregano, paprika. A little salt and pepper. Use this mixture if you don’t have a pre-mixed Creole seasoning.
Good New Orleans Creole Gumbo
By ROBandSEAN
"I am going to give you my gumbo recipe
- Change Servings
- 1 cup all-purpose flour
- 3/4 cup bacon drippings
- 1 cup coarsely chopped celery
- 1 large onion, coarsely chopped
- 1 large green bell pepper, coarsely chopped
- 2 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 3 quarts water
- 6 cubes beef bouillon
- 1 tablespoon white sugar
- salt to taste
- 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
- 1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
- 4 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1 (14.5 ounce) can stewed tomatoes
- 1 (6 ounce) can tomato sauce
- 2 teaspoons gumbo file powder
- 2 tablespoons bacon drippings
- 2 (10 ounce) packages frozen cut okra, thawed
- 2 tablespoons distilled white vinegar
- 1 pound lump crabmeat
- 3 pounds uncooked medium shrimp, peeled and deveined
- 2 tablespoons Worcestershire sauce
- 2 teaspoons gumbo file powder
Fluffy Cottage Cheese Pancakes
By ROBandSEAN
In these moist and tender pancakes, the cottage cheese adds quality calcium and protein
- 1 cup unbleached flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 4 eggs
- 1 cup cottage cheese
- 1/2 cup milk
- 2 tablespoons canola oil
- Canola oil cooking spray
Butternut Squash Lasagna
By ROBandSEAN
Heat the oil in a heavy large skillet over medium-high heat
- 1 tablespoon olive oil
- 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies, crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup (lightly packed) fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Sherry Butter Nut Drops
By ROBandSEAN
Directions Preheat oven to 350 degrees F
- 1 1/2 cups unsalted butter, at room temperature
- 1 3/4 cups sifted confectioners' sugar
- 3 1/3 cups sifted all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup dry sherry
- 1 cup ground pecans
- 2 egg whites, beaten
- Pecan halves, optional
Paleo Strawberry Rhubarb Bars
By ROBandSEAN
*
- Crust:
- 2 cups almond flour
- 1/4 cup extra virgin coconut oil
- 1/4 cup maple syrup
- 1/8 tsp sea salt
- Rhubarb & Strawberry Jam Center:
- 2 cup frozen or fresh rhubarb, chopped finely
- 2 cup frozen of fresh strawberries, chopped finely
- 1/4 cup maple syrup
- 2 tbsp arrowroot powder
- Crumb Mixture:
- 1 cup almond flour
- 2 tbsp extra virgin coconut oil
- 2 tbsp maple syrup
- Pinch of sea salt