Crab Cakes

This sure is a Paleo friendly recipe that is just so darn delicious and healthy and best of all grain & gluten free. I used law meat which was like $9.99 per pound.  It does the job and find it to bind better than lump. Lump crab I would mix together along with the claw meat, but you know, in the end, I find it to be pretty much the same thing so I just use claw meat.  I have to feed a family of 4 adults and since we love these so much, I want there to be left overs for snacking, freezing and maybe the next day's left over lunch.  I make them like lunch size, larger than appetizer size.  You can have it alone or with a side salad like I did for dinner.

Yields - 12 medium crab cakes
4 pounds of claw crab meat
1/2 Red Onion diced fine
1/2 Orange or red Bell Pepper
1 or 2 Stalk(s) of Celery diced  (depending of the size you have and how much you like)
3 Garlic cloves chopped
Rip a hand full of Cilantro chopped
About 8 Basil leaves chopped
1/2 cup of Coconut Flour
2 Free Range Eggs
1/4 cup of Paleo Mayo (see below for recipe)
2 tbsp Dijon Mustard
2 tbsp of Horseradish
Salt & Pepper to Taste

      Preheat oven 365 degrees.  Meanwhile, Mix all your ingredients together with your clean hands and make sure not to break up the claw meat too much when mixing.  Grab some with your hand and form a tight ball then press down slightly to form a decent size crab cake.  The size depends on you.  Form all the cakes. Remember you don't want them to fall apart in pan so make them a bit tight.  Add Coconut Oil to pan and pan fry them on each side on medium for about 2 minutes each side and place them on a cookie sheet line with parchment paper.  Once you got all them crabs nicely browned on each side and placed on cookie sheet. Pop them into the oven when everyone is ready to eat just to give them a quick finish for about 7 minutes.

Paleo Mayo
In food processor:
4 egg yolks
3/4 cup of good Olive Oil
Juice of 1 Lime
Salt & Pepper to taste
This should make just about a cup of Mayo

Place all 4 Egg Yolks in food processor and turn on.  Slowly drizzle in the Olive Oil, Lime juice, Salt & Pepper.  Give it a taste and if it's okay with you than place in small mixing bowl for next step.

Sauce for Crab Cake
The left over Paleo Mayo should be in a mixing bowl.
Add 1 tsp. Horseradish
Pinch of Cayenne Pepper
Dash of Worchershire Sauce
Taste for seasoning.  If you want it more tart, add a bit more lime Juice and whisk.

Guacamole ole' ole'!

A guacamole doesn't necessarily have to be on a chip to be enjoyed.  I think if you make a darn good Gauc, it can be happy on anything you put it on.  On this one, I made slices of Cucumbers and it was so awesome with that crunch that the cucumber has.  Definite hit I must say to the pallet and crunch factor!  My recipe is

pretty simple actually.  

1 large Avocado or 3 small Haas - Mash with potato masher, fork it, put it in food processor.  Depending      on the consistency you prefer.  I like mine different ways and depends on the mood I'm in.
1/4 cup of diced red onion
1/2 a small Tomato diced
About 5-6 slices of Jalapenos diced - Depends on your heat preference, I usually use bottled sliced  jalapenos cause it keeps in the fridge longer.
Cilantro - I use like lets say 2-3 tbsp.  I just grab a bunch and wash. Haven't really measured.
1-2 Juice of a Lime - Also depends on the size of your lime and how much juice it gives. I love Lime, lemon  etc., I take my Guac extra tart.
 I get really ticked off when you're stuck with one lime and it's a dry one... Grrrrrr!
Salt & pepper.

Once you've decided long and hard on the consistency of your Avocado, creamy, chunky, diced big or pureed, then add your diced Tomatoes, Onions, Cilantro and Jalapenos.. Mix and season to your desire.  If you need more heat, chop up a few more Jalapenos or by all means, use Scotch Bonnet and be a man!  I prefer Scotch Bonnet but I love my family and wouldn't do that to them.  I really do love the flavor of those Bonnets especially on grilled Chicken.

Enjoy your Guac on sliced Cucumbers, maybe and this is more delicious but a bit more time consuming, slices of Plantains pan fried with Coconut Oil and salted.  YUM! That's how I usually roll, but we gotta keep an open mind when dealing with Guac here.  You can also put them on crispy sweet potato chips you've baked.

Hey, if you want the recipe for the plantains or any recipe for that matter that just pops up in your noggen, just send me a message below and request it.  I'll be more than happy to post it for you.

Enjoy!

Burgers... I love them

One of the best things about Paleo is that I can still have my juicy burger when I want.  Paleo calls for lean meat, I agree, it's important, but when life calls for a burger, I go 80/20 grass fed sirloin. Just enough fat to create the juices needed for it not to dry out.  My all time favorite is pretty basic I think.  It's cooked to medium, so it's pretty pink in the middle but not bloody as hell.  Topped with a medium cooked egg, a slice of Tomato, slice of red onion, homemade mayo with Olive Oil and jalapenos.  That's my classy burger and I always order it the same anywhere I go.  I don't think I have to post a recipe for this burger.  It's just salted and peppered, thrown on the grill for like 2 minutes each side.  Laid to rest while I assemble my toppings and that's it.  My mayo is just 2 egg yolks and about 1/2 to 3/4 cups of Olive Oil or you can use Avocado oil and even Grape Seed Oil, 1/2 a lemon, salt and pepper blended in the food processor or blender. So when you cut into this all american beauty, there's no need for any dressing because the yolk and the juice from the burger create the dressing.  YUM!

Everyone says, squash, this squash that.... I mean to tell you, squash it! I can't explain to you how simple Spaghetti Squash is to make.  Literally just throw it in a pot, cover it half way up with water and boil  for about 10-20 minutes, depending on the size of it.  I tend to make my sauce with grass fed ground veal.  I nearly croaked when I saw how cheap it was at Whole Foods.  It was $9.99 for a little over a pound.  You can use grass fed beef or conventional beef if you're on a budget.  But for veal, you can't go wrong with that price.  A large spaghetti squash yields about 4 servings, but if you're gonna want some left overs or someone you know is gonna have seconds, then double the recipe and use two squash because I can guarantee you that you'll be making this again very soon so maybe you should double it so you can freeze the sauce for next time!

Yields 4 peeps:

One large Spaghetti Squash (seeded and cleaned out)
1 pound of ground Beef
2 tbsp Coconut oil  This one is what I use.. there are many more for you to choose from.
1/2 onion
3 garlic cloves
12 plum tomatoes
1/2 cup shredded carrot
2 tbsp fresh basil chopped (not killed & bruised cause you don't sharpen your knife)
1 bay leaf
2 tbsp of fresh oregano (dried is fine too)
1/2 cup red wine (the one that humans drink)
Salt to taste

pepper to taste

Halve the Spaghetti Squash length wise. Seed it out and clean it well.  Place it in boiling water for about 7-15 minutes depending on the size. It's done when a sharp knife slips into the skin.  Careful not to over cook the squash.  You don't want mushy spaghetti.  Then after it cools, fork it smoothtly to make strands.  Put it in your bowl(s) and follow the next step.

Be smart. Don't throw away this water as you could use it for your tomatoes!

Take your tomatoes and make tiny slits like a cross.  This is to peel the skin off easily.  Put tomatoes in boiling pot of water for 3 minutes.  Take out and dump them in a bowl full of ice. When they're cold and able to handle with bare hands, peel the skin off and discard. Throw tomatoes in blender or food processor.

Heat up a sauce pan add Coconut oil , onions, garlic & bay leaf. When onion is translucent, add beef.  With a mixing spoon mince up the beef constantly til it's fine and "meatball free." THEN, add carrots, cook for about 2 minutes then add the tomatoes.  Add the oregano, wine, salt and pepper.  Mix and cover.  Let simmer for 20 minutes.

Simmer sauce for about 30 minutes.  Turn off heat, set aside and add your fresh basil.  Adjust season if it needs it. Enjoy with a nice glass of Pinot Noir!

NomNomNom!!! Cheers!

Snacking...

This is my go-to snack.  I keep this bottle of crunch Almond butter in my purse.  Why? For many reasons.  If I get caught up in something where I cannot find a snack, I have it on me and hopefully an apple or banana to combine it with.  I keep it in my purse because if my brother gets his hands on it, it will disappear. It's super filling and very satiating.  I'm not saying to finish the bottle on the couch or movie theater.  It costs $9.99, BUT it lasts me a week. If the craving arises, I'll have like 4-5 tablespoons and lock it back up.  I eat many fruits too besides this snack. Pineapple, Strawberries, Grapes, Nectarines or whatever is in season here in Florida.  You can start juicing also.  There are many dessert recipes you can make with Almond Flour or Coconut Flour that are super delicious and guilt-free.  Trust me, I've done every diet in the book, this way of eating has really expanded my culinary view.  You have to do your research before anything.  Read up on facts and what fits your lifestyle.

Free Range Chicken - I find this to be super important to our health these days.  It's free from pesticides, hormone injections, and corn.   It tastes better, yes it might cost you $2.50 more, but then don't buy those Krispy Kremes! My motto is save here, spend there.  Ditch the baby's favorite $5.00 cereal, buy whole oats and some fruits, he or she will love it and will thank you when they're older and are motivated for sports.  Ditch the 12-pack of diet soda and get 3 dozen limes and a jar of honey.  Your body will thank you. Trust me.

In a small bow mix your dry Seasonings for this beast:
1 tbsp ground cumin
1 tbsp fresh minced garlic (yes, you might have that little gadget in your kitchen drawer) if not, man up and use your knife. chop chop!!!
1  tbsp smoked paprika (if you don't have smoked, don't worry)
1 zest of a lemon (then cut lemon in half and chuck it in the pan)
1 red onion cut in quarters (chuck these into the pan as well) Give the chicken some more juice
1 tbsp dried oregano
Salt & pepper to taste.  Don't just season the breast side, flip it and season it.  Get under those wings and legs.

Get it in there and rub your bird the way it deserves to be rubbed don't be shy! 

PREHEAT oven to 375 degrees. 

Since it's going in the oven, a Pyrex baking pan is good to hold juices or anything else besides a flat pan to avoid juices from flowing over.

Dry your little chicken up real good.  Rub it nice with your spices, salt & pepper.

Slip into the hot oven for 1 hour 20 min.  SKIN SIDE UP.

Serve with cauliflower rice and a side of veggies or maybe a kicked up salad. Or just the way I did it with sauteed Spinach!

Kiss each other because this chicken makes people fall in love at the table for some reason.