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Recipes
Honey Mustard Chicken (Paleo)
By GratefulSea
Check out the great pictures on the Nom Nom Paleo blog (nomnompaleo
- Juice of 2 lemons
- 1/4 cup extra virgin olive oil (or melted fat of choice)
- 1 teaspoon garlic powder
- 2 pounds bone-in, skin-on chicken thighs
- Coarse sea salt and freshly ground black pepper, to taste
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves, minced
- 1 teaspoon Dijon mustard
- 2 Tablespoons raw organic honey, melted
Green Beans with Breadcrumbs
By GratefulSea
An easy way to dress up green beans
- 1 pound fresh green beans, washed and trimmed
- 1/2 cup water
- 1/4 cup Italian-style seasoned bread crumbs
- 1/4 cup olive oil
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup grated Parmesan cheese
Sunflower Seed Butter
By GratefulSea
Spread out the seeds on a large baking sheet or jelly roll pan, and bake at 350º, stirring them around frequently,...
- 6 cups raw sunflower seeds
- 1/2 teaspoon Himalayan salt
- 1 teaspoon pure vanilla extract
Sausage with White Beans and Tarragon
By GratefulSea
Easy and delicious. Photo is my own
- 2 tablespoons olive oil
- 8 small Italian sausage links (about 1-1/2 pounds total)
- 2 medium carrots, thinly sliced on the bias
- 1 onion, chopped
- kosher salt and black pepper
- 1 15-ounce can white beans, rinsed
- 3/4 cup dry white wine
- 1 tablespoon fresh tarragon
Artichoke Gratinata
By GratefulSea
source: http://www.foodnetwork
- 3 Tablespoons olive oil
- 1 garlic clove, minced
- 1 pound frozen artichoke hearts, thawed
- 2 Tablespoons chopped fresh parsley leaves
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/4 cup Marsala wine
- 2 Tablespoons butter
- 1/3 cup plain bread crumbs
- 1/3 cup grated Parmesan
WonTon Soup
By GratefulSea
This version is a bit spicier than others
- 8 cups chicken broth
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons rice wine vinegar
- 2 teaspoons lemon juice
- 2 teaspoons minced garlic
- 1-1/2 teaspoons chile-garlic sauce (such as Sriracha®)
- salt to taste
- 8 cups water
- 20 wontons, fresh or frozen
- optional: bok choy
- optional: bean sprouts
Pork Carnitas
By GratefulSea
This is from Melissa d'Arabian at the Food Network
- 2 pounds boneless pork shoulder (or 2-1/2 pounds bone-in)
- Salt and freshly ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 Tablespoon olive oil
- 1 onion, coarsely chopped
- 4 cloves garlic, minced
- 1 jalapeno, seeded and ribs removed, chopped
- 1 orange, cut in half
- 3 tablespoons vegetable oil
Poached Eggs
By GratefulSea
First, fill a wide saucepan or sauté pan with water to about two inches
- eggs, must be fresh
- vinegar
New England Clam Chowder 2
By GratefulSea
Using a heavy-bottom dutch oven or saucepan, render the salt pork or bacon until it is crisp; then discard, leaving...
- 3 oz salt pork or bacon, cut into a small dice
- 4 large poatoes, cut into a small dice
- 1 large yellow onion, diced
- 1 cup diced carrots
- 2-3 cups whole milk
- 4 (6.5 oz) cans chopped clams; reserve liquid
- 1-2 cans whole clams, as desired
- 1/4 cup chopped parsley
- season to taste with: kosher salt, ground black pepper, Worcestershire Sauce, Tabasco Sauce, cream Sherry, cayenne pepper
Arugula, Peach and Cheddar Salad
By GratefulSea
Heat oven to 350° F
- to 350 oven to 350 degrees F.
- to 9 13-inch 30 to 45 heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.