Paleo bacon wrapped jalapeno "poppers"

Who doesn't love jalapeno poppers?  People who hate spice, and cheese, and life, apparently. (I'm teasing!!) And, sadly, me, but not due to their taste... most bar jalapeno poppers are caloric bombs due to the cheese, the breading, and, of course, the deep fryer.  Sigh.

But that doesn't mean I can't enjoy a fabulous spicy bite of jalapeno with some "cheesiness".  Especially when it's wrapped in bacon.  And especially when it is relatively healthy!

Introducing my Paleo-friendly bacon-wrapped jalapeno "poppers". Inspired by this "Bacon-Apple-Jalapeno Pop 'Ems" recipe from Aarti Sequeira, I performed a makeover of the recipe to be Paleo friendly.  My one dilemma?  What to stuff these puppies with, since cheese is not strict Paleo.  And a light bulb went off when I remembered one of my favorite recipes where I learned a technique for how to turn avocados and roasted red peppers into a mock-cheddar cheese dip.  

Boom.

A brilliant idea was born.

Here's how I made these simply delicious Paleo bacon wrapped jalapeno "poppers"!

Start by making the "cheese"-filling.  Combine 1/2 a 14 oz jar of roasted peppers with 2 ripe avocadoes, top with a healthy dose of garlic powder and onion powder, as well as salt and pepper, and blend in a food processor until smoooooth....

Then, scoop into a bowl, add chopped Granny Smith apples and scallions, as well as more salt and pepper if desired, and mix together...

...next, prepare the jalapenos.  Remove the top, halve them, and remove the seeds and ribs (please, for the love of all that is nice, please do not do this step without protection for your hands... otherwise, the oil from the jalapeno seeds will burrrrrn you and it's NOT fun, trust me).  Now, you can stuff each jalapeno half with the apple-"cheese" mixture...

...then wrap with half a slice of turkey bacon...

...place on a Pam-sprayed, foil-lined baking sheet and pop into a 375 degree oven for about 30 minutes until all nice and crispy...

...CONSUME with zest!!!! Expect yumminess :)

Here's the full recipe!

Paleo Bacon-wrapped jalapeno "poppers"
Recipe inspired by Aarti Sequiera and Juli Bauer of PaleOMG!

Ingredients
2 avocados
½ 14oz jar of roasted peppers
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon salt
½ lemon, juiced

3 large scallions, roots sliced off, green and white parts minced finely
1 large Granny Smith apple, cored and minced

20 jalapenos
20 strips thin-sliced turkey bacon, chopped in half

Directions

1. Preheat the oven to 375 degrees F. Line a baking sheet with foil.
2. Make your "cheese" sauce. Place avocados, roasted peppers, onion powder, garlic powder, salt, pepper and lemon juice in a food processor and puree until smooth.

3. In a large bowl, place the "cheese" sauce, add the scallions and apples, and season with salt and freshly ground black pepper if desired.
4. Slice off the stems, and slice each jalapeno in half lengthwise. Remove the membranes and seeds.
5. Fill each jalapeno half with the cheese mixture; fill until just over the rim of the jalapeno. 

6. Wrap each pepper with a bacon half.

7. Place each "popper" on the prepared baking sheet and pop into the oven for 30 minutes. 

8. Allow to cool for about 5 minutes.

9. Devour!!!!

Coffee spice rubbed flank steak with caramelized onion and date compote - PALEO friendly!

I love Food Network.  There are certain shows that I DVR to ensure that I don't miss a fabulous recipe.  One of the shows I watch religiously (even repeats) is Aarti Party, hosted by Aarti Sequeira, the Season 6 winner of The Next Food Network Star.  She is a fabulous, fun chef who fuses traditional Indian flavors into all her cooking, whether traditional Indian or not.  And I love it.

I've made a few of her more traditional recipes before, but this time, I decided to try her recipe for "Giddy-Up Steak with Onion-Date compote".  I barely altered her recipe (I didn't use brown sugar in the rub, did not miss it!), and I'm so glad, because it is FABULOUS and I will definitely make this again.  You have this fabulous coffee spice mixture over a succulent piece of delicious flank steak, and top it with a savory and sweet caramelized onion mixture with decadent dates?  Yes. 

Meaty and sweet.  My new favorite combination!

Here's how I made this delicious Coffee-spice rubbed flank steak with caramelized onion and date compote (and yes, I changed the name because I'm not as creative as Aarti! :) )

I started by caramelizing the onions, because you need time to properly caramelize the onions.  So I sliced the onions (4 large yellow onions), added EVOO to a large skillet, and once the oil was hot enough, added the onions and a bit of salt.  Stir, coating the onions with the oil, and reduce heat to low.  Cover the skillet and let the onions sweat it out!  Stir every now and then, and if the onions have too much water, take the lid off and cook off some of the water.  You'll end up cooking the onions for 45 minutes or so.

While the onions are cooking, now you pit and mince your dates.

While the onions are cooking away, make your spice rub.  Combine chile powder, ground coffee, coriander powder, ground black pepper, kosher salt, and garam masala together, stirring so everything is well combined.  

****Side note on the ground coffee: I don't drink coffee.  But this past winter while in upstate NY, I actually tried a cup (it was 9 degrees outside with a windchill of well below 0), and it was this fabulous K-cup by Donut House - the flavor was Chocolate-Glazed Donut, and I actually liked it.  So my Dad bought a Keurig machine for my apartment so he could have a hot cup of coffee when he visits, and so I bought my own K-cups, and yay was that lucky, because that's what I used and the chocolate flavored coffee makes this recipe even MORE fabulous!!!! End of side note****

Pour half the rub mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside for the remainder of time it takes to cook the caramelized onions.

When the onions are caramelized, add the dates, balsamic vinegar, and water. Stir and cook, covered, for another 15 minutes.

Next, heat your grill pan (or a real grill if you're that fancy) over medium heat and coat heavily with Pam spray (or similar).

Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. If the pan doesn't sizzle when the meat comes into contact, it's not hot enough.  Important to get that heat so the spice rub stays on and forms a crust.  After 4-5 minutes of cooking, flip the steak over, and cook another 4 to 5. Remove from grill pan to a cutting board, and allow the meat to rest for 5 minutes.

Slice the flank steak, spoon a healthy portion of the onion-date compote on top, and INHALE.  Go back for seconds so you can appreciate the flavors!!!

YUM!

Giddy-Up Steak with Onion-Date compote
Recipe slightly altered from Aarti Party

Ingredients

2 tablespoons chile powder
1 tablespoon ground coffee - HIGHLY recommend using Donut House's Chocolate Glazed Donut... that chocolate taste just makes this rub even more phenomenal!
1/2 teaspoon coriander powder
1/2 teaspoon coarse ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon garam masala
1 (2-pound) flank steak

2 tablespoons olive oil
4 large onions, sliced very thinly
Kosher salt

8 dates, pitted and minced
1 tablespoon balsamic vinegar
1/2 cup water
Pam spray

Directions
1.  Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions, a pinch of salt, and stir to coat with oil. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, about 45 minutes.  If too much water, cook the onions without the lid to let some of the water cook off and to get a nice brown color on the onions. 

2. Meanwhile, in a small bowl, combine all dry rub ingredients (chile powder, ground coffee, coriander powder, ground black pepper, kosher salt, and garam masala) and stir together.
3. Pour half the mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside for the remainder of time it takes to cook the caramelized onions. 

4. When the onions are caramelized, add the dates, balsamic vinegar, and water. Stir and cook, covered, for another 15 minutes.

5. Warm your grill or grill pan over medium heat and coat heavily with Pam spray (or similar).

6. Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. If the pan doesn't sizzle when the meat comes into contact, it's not hot enough.  Important to get that heat so the spice rub stays on and forms a crust.  After 4-5 minutes of cooking, flip the steak over, and cook another 4 to 5. Remove from grill pan to a cutting board, and allow the meat to rest for 5 minutes.

7. Slice the flank steak, spoon a healthy portion of the onion-date compote on top, and INHALE.  Go back for seconds so you can appreciate the flavors!!!

PALEO Florida smoked fish dip

I noticed an appetizer on the menu of almost every single seafood restaurant here in South Florida: Smoked Fish Dip. Typically I stay away from dips because of the tons of calories that I imagine (rightly or wrongly) are in them due to the mayo/cream cheese/etc.  But a few weeks ago, I went for it. And it was DELICIOUS.  Smoky, creamy, spicy.  I wanted more!!

And then, one Sunday morning while drinking my freshly-squeezed OJ and reading my Sunday morning newspaper (Yes, I get the paper delivered!!), I stumbled across a recipe from a Miami chef. 

Voila.  I have the base.  Now how do I transform it into a healthy PALEO Florida Smoked Fish Dip.

Well, I did.  This dip was damn good.  I wanted to eat it all in one sitting, but trust me, it And it turned out gooooood!!

Here's how I made it...

First, I chopped or minced all the required veggies (celery, red onion, pickled jalapanos, capers, cilantro), plus lemon zest and salt....

...placed them in a pretty blue mixing bowl (the blue is optional, FYI)... and then I got ready to make the PALEO mayo...

...by using an Immersion blender to beat the eggs, lemon juice and salt...

...and after 15 minutes of adding the olive oil and coconut oil in, I finally had the consistency of MAYO!!!

...next I used my hands to pull apart the smoked fish (I used smoked salmon)...

...added it to the bowl...

....then I added the PALEO mayo and folded all ingredients in...

....and voila, a creamy, messy goodness...

....which looks LOVELY on top of some sliced tomatoes or celery sticks...

...but is also delicious just by itself :)

ENJOY!

PALEO Florida smoked fish dip
Recipe slightly adapted from chef Richard Sandoval

1.25 lbs smoked swordfish (or trout, or salmon)
2/3 cup PALEO mayo
1 T cilantro, roughly chopped
1/4 cup red onion, minced
1/4 cup capers, strained, finely chopped
1/4 cup celery, minced
2 T pickled jalapenos, minced
Zest of 1 lemon
Salt to taste

1. Add all the veggies, cilantro, lemon zest and salt into a mixing bowl.
2. Hand-"shred" the smoked fish, pulling it apart into little bite-sized pieces, place in mixing bowl.
3. Make the PALEO mayo (see here - an immersion blender is also an easy way to make the mayo, have patience!)
4. Add the mayo to the mixing bowl and fold all ingredients together, mixing well but not disrupting the fish.
5. You're done.  Eat.  Try this with some crackers (if you're not PALEO), veggies (celery, carrots,  tomato slices, etc) or just eat by the spoonful, I won't judge!

My next challenge

Every time another week, month, year, decade passes, I repeat the same phrase: how quickly time flies.

It's true. It's already mid-November. Less than 2 months, 60 days, 1440 hours... so much I want to accomplish.

My main goal?  I want to focus on my health.  I have to balance that with the obligatory responsibilities - kicking ass at work and studying for the CFP exam, which makes it tough but honestly I have no excuse.  Actually, I have plenty of excuses, but they are all flimsy.

So... let's break this down.

My goal: Focus on my health.

What does that mean?  Two parts:
1. Focus on fueling my body appropriately.
2. Focus on more consistent physical activity. 

So that sounds easy enough, right?

Ha... right... but what I really mean is wrong.

This isn't easy for me.  It should be, I really do have all the time in the world, and I have no excuses.

So I need support.  And love.  And encouragement.  Feel free to go Jillian Michaels on me and yell at me.  In fact, I would rather the tough love, so BRING. IT. ON.




One final thought... whenever you have a goal, you want to make sure they are SMART goals (Specific, Measurable, Achievable, Realistic, Timebound).

Specific: I need to define specifically what I want to do. 
Measurable: weight, measurements, and images have all been documented/taken. 
Achievable: F*** yes I can do this!
Realistic: Yes.
Timebound: For life.

Ha, but in reality, I'm going to set a date of February 14, 3 months/90 days from now.  Why?  Because that's the day I fly to Chile and spend 6 days hiking (at a high altitude) Patagonia, so I need to be in shape.  But it's also a reward for all my hard work.

So let's DO THIS.  Who's with me?!?!?