All time favorite - Tex-mex turkey with peppers and onions

Get ready: You're about to read about one of my all time favorite quick and easy meals to make. It's an incredibly flavorful, amazing dish with a very uninteresting name... But it is SO GOOD, AND easy to make.  Boom.

Plus, it's a great way to eat your veggies.  After evaluating my diet recently, I realized I was eating too much meat, and not enough fruits and veggies... So I love recipes like this one because they are PERFECT one-dish-wonders of yumminess that also provide the additional veggies that my body needs.

So without further ado, here's how I made my Tex-Mex turkey with peppers and onions:

Start by heating olive oil over medium-high heat in a large pan, then add chopped onions and stir, cook for several minutes...

...then add diced peppers, stir, and allow to cook for several more minutes...

...to hurry the process along, cover the pan for a few minutes.  Next, move the cooked veggies to the side of the pan, and then add the ground turkey in, breaking it up and allowing it to cook...

...once it's cooked enough, and you've broken the meat down into little chunks, stir the veggies in, and finish cooking the meat...

... next, add the spices (in this image I cheated and used a taco seasoning packet that I had in my cabinet... don't do that.  Too much sodium, plus I give you the best taco seasoning recipe below!)...

...stir, coating all the meat and veggies in the yummy spice mixture until well mixed.

Voila.  Pretty darn easy, huh?

You can top this with fresh cilantro, avocado, salsa or sour cream (if you're not strict Paleo), but honestly it doesn't need it since you have all that great flavor from the spices.

(Sorry I don't have a pretty after photo of the finished recipe - I ate it too quickly!)

Here's the full recipe:

Kimmy's Tex-Mex turkey with peppers and onions
Serves 3-4, prep time: 5 minutes, cook time: 10 minutes
 
Ingredients:
1 T EV olive oil
1 medium red onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 lb lean (93%) ground turkey
2 T chili powder
1 t garlic powder
1 t onion powder
1 t crushed red pepper flakes
1 t dried oregano
1 t paprika
1 t ground cumin
1 t salt
1 t pepper

Directions:
1.  Heat olive oil in a large pan over medium-high heat.  When heated, add onion and saute for 3-5 minutes until starting to turn translucent.
2.  Add peppers, stir, and cook for one minute.  Place lid over pan and cook for 2-3 more minutes until peppers start to cook.
3. Stir the peppers and move them to one side of the pan.  Add ground turkey, breaking it up and start cooking.  Stir turkey around after 2-3 minutes, continuing to break it down into little pieces.
4. Once ground turkey is starting to cook, mix in peppers, and continue until the meat is cooked all the way through.
5. Add all the spices in - I like a LOT of flavor, so I doubled the spices - if that's too much for you, half it.
6. Stir to combine, letting the juices from the meat and veggies coat the ingredients well.
7. Scoop a bunch onto a plate.  You can feel free to add salsa, sour cream (if not going Paleo) and/or guacamole.  ENJOY!!!


Also... Now taking applications for a better name for this fabulous dish!!!

Jalapeno, tomato and chicken sausage scrambled eggs (PALEO!)

I'm not too big a fan of breakfast.  I have eaten cereal, oatmeal, yogurt, eggs, etc. in the past.  But I would rather have a steak or a quesadilla in the morning than "breakfast" food.

But one morning, I randomly threw this dish together, and it made my taste buds happy.  And my stomach full.  So I just needed to share it with you!

Plus, it's pretty simple to make! I threw together chicken sausage, red onions, tomatoes, jalapenos, scrambled eggs, and I topped it with salsa.  And it was good.  It was very good.

Here's how I made my Jalapeno, tomato and chicken sausage scrambled eggs:

Start by heating up some olive oil in a large skillet... add some minced red onion (or shallots - I've used both with fantastic results) and sautee for a few minutes until turns translucent.  Stir.  Meanwhile, mince jalapenos and slice tomatoes (I love campari, but they are expensive, so any tomato works):

When onions are done cooking, add jalapeno and sliced chicken sausage

Stir. Add tomatoes, stir again.

Crack 4-7 eggs, using only 2 whole eggs and the rest egg whites, whisk and then add to pan:

...stir, scraping the bottom of the pan to allow the uncooked egg to come into contact with the pan and cook fully...

...and then once the eggs are fully cooked, plate... top with salsa (and fat free sour cream if you're not following PALEO)...

And inhale.  The sweetness of the chicken sausage plus the spiciness of the jalapenos makes this a kaleidoscope of a dish in terms of flavor... I've made this dish four times in the past 4 weeks, that's how much I love it! 

Here's the full recipe.

Jalapeno, tomato and chicken sausage scrambled eggs 
Recipe courtesy of me!
Makes 3-4 servings. Prep time 5 minutes, Cook time 15 minutes.

Ingredients:
1 T EVOO
1 shallot or 1/4 red onion, minced
2 T pickled jalapenos, diced
3-4 Campari or Roma tomatoes, sliced into large chunks
4 links of chicken sausage, sliced
4 egg whites, 2 whole eggs
4 links of Chicken Sausage

Directions:
1. Start by heating up some olive oil in a large skillet... add some minced red onion or shallots and sautee for a few minutes until turns translucent.  Stir.
2. Meanwhile, mince jalapenos and slice tomatoes.  When onions are done cooking, add jalapeno and sliced chicken sausage.  Stir. Add tomatoes, stir again.
3.  Crack 4-7 eggs, using only 2 whole eggs and the rest egg whites, whisk and then add to pan, stirring continuously and scraping the bottom of the pan to allow the uncooked egg to come into contact with the pan and cook fully.
4. Once the eggs are fully cooked, plate!. Top with salsa (and fat free sour cream if you're not following PALEO)
5. Try not to inhale this :)

Devils on horseback - Paleo friendly!

Devils on horseback.  Let the name sink in for a second.  What does that even mean??? 

Well let me tell you, even though these delicious bites are oddly named, they are quite phenomenal AND perfect to wow friends at a cocktail party.  A decadent, satisfying bite that is simultaneously sweet, savory, crunchy and bacon-y.  And even better, they pair SO well with a nice full-bodied red wine!  You're welcome :)

Thanks to Chef Jonathan Sawyer's "Devils on Horseback" recipe.  With just six easy ingredients, this recipe is super easy, yet jam-packed with a SUPER punch of flavors and ingredients that you would not normally think should go together.

Here's how I made them:

Preheat oven to 300 degrees, and line a baking sheet with foil and lightly spray with Pam spray (or similar).

Cut a sliver in one side of a date, removing the pit.  Halve a jalapeno, removing the seams and seeds, and slice into thin strips.  Cut bacon strips lengthwise into halves.  Chop up a bar of dark chocolate into strips.

You're done with prep.  Seriously, easy.

Now, assemble.  Stuff sliced almond(s), jalapeno strip, and chocolate into a date, top with salt, close date around the stuffing....

...and then wrap bacon around date.  Place on baking sheet...

...repeat...

...Pop in a 300 degree oven for 5-7 minutes until bacon is slightly cooked...

...and serve IMMEDIATELY...

...Preferably with a beautiful glass of red wine!  Note that these are rich and decadent, so just one and you're satisfied!


And here's the full recipe:

Devils on Horseback
Recipe slightly adapted from Chef Jonathan Sawyer


Ingredients:
12 strips of bacon (I used organic turkey bacon, sliced in half
24 dates, pitted
1-2 jalapeno, seeded and sliced into small strips
24-48 sliced almonds (depending on size)
72% dark chocolate squares, sliced into slivers
Coarse sea salt

Directions:
1. Preheat oven to 300 degrees.
2. Line a baking sheet with foil and lightly spray with Pam spray (or similar)
3. Stuff each date with a slice of jalapeno, 1-2 sliced almonds, dark chocolate and a sprinkle of sea salt.
4. Close date if possible, wrap in one slice of bacon, and place on baking sheet.  Repeat until all dates are stuffed.
5. Bake for 5-7 minutes until bacon is slightly cooked.
6. Serve immediately, preferably with a beautiful glass of red wine.  Note that these are rich and decadent, so just one and you're satisfied!

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!!!