Paleo-ish breakfast casserole

This recipe is a Paleo inspired recipe i just added cheese and my daughter Alexis went bananas over it so did I. I understand that dairy is not allowed on the Paleo diet and lifestyle that's why I added the 'ish'. This recipe has a great Paleo base so forgive me but I couldn't help adding the cheese

 

 

No matter how you slice it, it taste like 'ohmahgawd' delicious 

I normally prepare my 'work-week-ready' breakfast on Sundays and shop for fresh fruits and veggies on Saturdays. So. while thinking of a breakfast dish that was colorful. easy. and full of flavor I ran across this on PaleoLeap and I had all the ingredients on hand. Once this dish was completed and cooled, I tasted it and it became my breakfast and dinner dish,

 

This is what I used...

 

8 eggs

1- 1lb roll of Italian sausage

 4 small (4oz - 5oz ea,) sweet potatoes peeled and diced

1 medium onion diced

1/2 red bell pepper diced

1/2 green bell pepper diced

1/2 to 1 TBSP crushed garlic (jarred) depending on your taste

1/3 cup full fat coconut milk

2TBSP flat parsley roughly chopped

2TBSP cilantro roughly chopped

1/2 cup cheddar cheese

1/2 cup cheddar cheese for topping

1/2 cup fresh shredded Asiago pepper and garlic cheese

coconut oil for cooking

***garlic powder to taste

***sea salt and fresh cracked black pepper to taste

 

***PREHEAT OVEN to 375 

-grease a 13x9 baking dish

-add some coconut oil to a medium skillet, melt over medium heat add sausage and cook crumbling the meat as it cook, when done spoon sausage into a large heatproof bowl set aside saving the drippings in the skillet

 

- In the same skillet add the bell peppers, onions, and garlic and cook up to 5mins. over medium heat, then add the vegetable mixture to the bowl with the sausage 

 

 

- in that same skillet add more coconut oil and add the sweet potatoes, I used some sea salt to help bring out the flavor of the potatoes a pinch worked well, stir to blend in flavor then cover and cook up til 8mins. over medium heat ensuring that the potatoes don't burn but get a nice brown to chard color

 

 

- Once the potatoes are done add them to the sausage and vegetable mixture and stir to combined and pour into prepared 13x9 baking dish

 

 

- Now, in a medium to large bowl mix together using a whisk the eggs, coconut milk, parsley, cilantro, garlic powder (starting with about 1/2 tsp.), 1/4 tsp. fresh cracked pepper, whisk until combined

...now add cheeses to the egg mixture to combine well

 

 - Pour the cheese and egg mixture over the sausage, vegetable, and potato mixture then top with the remained 1/2 cup cheese (to your desired amount) and bake for 20 mins. then place under the broiler for and color to your desired color

Red potatoes and onions pie

Potatoes & onions all in one pie, another great idea that has come together over time. Simply put, "simply easy"!!!

                                             

                                         

    

Leftovers for breakfast

Leftovers for Breakfast

 

This morning I wondered what to do with the tortillas staring at from top of the microwave. I wanted something simple and this is what turned out.

 

I USED...

A few sprigs of flat parsley chopped, fresh cilantro chopped, one whole green onion thinly sliced separate the green from the white, one whole egg, one egg white, heavy cream approx. 1 TBSP, 1 slice Swiss cheese cut into 4 squares, 1/4 cup grated Parmesan cheese, 2 cups fresh baby spinach, Ghee, sea salt, pepper flakes, vegetable oil, 1/2 TBSP butter and some Olive oil, 2 corn tortillas, 1/4 cup x 2 leftover cooked black rice.

-To start, I fried the tortillas in vegetable oil (using just enough oil to fry them NOT deep fry them) until golden on both side, drain on paper towel, set aside.

-Then, whisk the eggs in a bowl with the heavy cream and any seasoning you like. I used garlic powder, curry powder, pepper flakes, sea salt, parsley, cilantro, and whites of the green onion

-Heat a med - lrg skillet with Ghee (if you don't have Ghee use the 1/2 TBSP of butter + a little Olive oil) over medium heat, sauté the spinach, then pour in the eggs, reduce the heat and swish around the eggs to evenly distribute the mixture to cover the skillet.

-Cook on reduced heat until the eggs settles, add the Parmesan cheese, cook until it melts, at this point the edges of the eggs should be dry, remove skillet from heat and divide the eggs in half using a spatula and fold over

-Using a  two 1/4 microwavable measuring cup heat the black rice up with a few drops of Olive oil until heated

-Arrange the tortillas on a plate, top with folded eggs, the black rice, Swiss cheese, and green onions
-Serve with salsa or seasoned dice Roma tomatoes

 

                                                                              ENJOY!!!

 

Grilled swiss cheese & bacon burger on sourdough

A quick Sunday meal for one. Grilled swiss cheese and peppered bacon burger on sourdough bread with cilantro mayo....and don't forget the onion rings !

Chicken enchiladas suizas

***This recipe serves 4
2TBSP EVOO

1 large white onion chopped

1 lb. tomatillos approx. 14 remove husk rinse cut into 1/2" pcs

1 poblano pepper seeded cut into 1/4" pcs

4cloves garlic finely chopped

1/2 ea. Kosher salt & pepper

2 cups fresh cilantro

2 cups low-fat sour cream ( I used regular sour cream)

3 cups shredded rotisserie chicken

1 cup frozen corn thawed ( I used the vacuumed packed canned)

4 oz. Monterey Jack cheese coarsely grated approx. 1 cup (I used the Monterey jack and cheddar cheese blend)

8 yellow corn tortillas

fresh tomato salsa for serving

 1) Heat oven to 425F. Heat the EVOO in a large skillet over medium heat. Add the onions and cook, covered, stirring occasionally for 4 minutes. Add the tomatillos, poblano, garlic, and 1/2 tsp. of Kosher salt and pepper, stirring occasionally until veggie mixture is tender 8-10 minutes.

2) Transfer the cooked veggie mixture to a food processor, add cilantro and pulse until roughly chopped. Add the sour cream and puree until smooth. ***I have a small food processor so I had to divide the mixture and do the step twice. Spread 1 1/4 cups of the sauce on the bottom of a 9x13 baking dish. Transfer the remaining sauce to a medium bowl.

3) In a large bowl, combine the chicken and 3/4 cup sauce, add the corn and 3/4 cup cheese and mix to combine. ***I USED A 8x8 GLASS BAKING DISH

 

4) Wrap the tortilla in a doubled layered of damped paper towels and microwave on high until soft about 1 minute. Working with one tortilla at a time, dip in the remaining sauce, shake off excess sauce. Place on a working plate or cutting board, top with 1/2 cup of the filling, roll up, and place with seam-side down in the baking dish. repeat with the rest of the tortillas and filling. Spoon any remaining sauce on top, sprinkle remaining (plus more is desired) cheese over the enchiladas.   

5) Bake until cheese melt and brown 12-15 minutes. Serve with fresh salsa and a dollop sour cream.

 

I served this dish with blended watermelon water...yummo ENJOY!!!

 

Shrimp & pasta