Creamy Chicken Dijon
Creamy Chicken Dijon.
I am relieved to say that my exercise science midterm is over! It is such a relief to have that thing off my mind or at least not to have to study for it anymore. I admit that it is still on my mind a little bit. I can’t help but wonder how I did and have gone over some of the questions in my head (and even checked an answer in my book…don’t let me do that anymore. It made me upset!). I realized I made a couple dumb mistakes, but in the moment, I took a chance because I was unsure. Whatever. I know I passed and I studied my buns off, so hopefully it paid off and at least scored me a B. I’m pretty confident that I got at least that, but who knows, maybe I did even better!
Studying for that blasted exam is what the majority of my weekend consisted of. The weather was so nice and sunny, which made it challenging, but I took advantage of studying outside on the patio. Really, I just wanted to hang out outdoors, bum around on my bike and drink wine. I got the outdoors, did ride some on my bike (commuting), but didn’t drink wine. I needed clarity, so I stuck with kombucha and memory boost tea. As you probably know by now, I very rarely drink, but there’s something about warm weather that makes me want to, particularly when the weather first starts turning summery.
Jason’s event at Whole Foods on Saturday was a lot of fun and a nice break from studying. There ended up being a smaller group than expected because a couple people cancelled last minute and some didn’t show up, which I attribute to the warm weather, but it was a success among those there and nice to have a small group. Naturally, it ran over because there was a lot of questions and much to talk about in only one hour’s time. Everyone was very engaged and Jason was entertaining and brilliant, as always. Honestly, that guy cracks me up, but man he knows his stuff! It’s always a pleasure to listen to him speak. To all my readers and followers who have not bought his book, The Paleo Coach, I strongly encourage you to do so. His message and information is too valuable not to share.
Here are a couple pictures from the event. Ashley, Whole Foods Pearl District’s Healthy Eating Specialist and blogger at Craving4more, also put together a neat picture from the talk on her Instagram, which you can check out here.
The spread of paleo food that Ashley, the Healthy Foods Specialist made for the event (with the exception of the date and honey-sweetened Stirs the Soul raw chocolate — my favorite!). She also blogs over at Craving4more.
Jason, doing what he does.
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Meanwhile, I’m still really loving mustard, particularly Dijon. It makes a difference in so many recipes and is often the missing flavor I’m looking for. It tantalized my taste buds once again, in this recipe. Hope you enjoy it!
Ingredients:
- 1 Tbsp US Wellness Meats grass-fed beef tallow
- 1/2 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 3 medium carrots, chopped
- 1.5 cups chopped broccoli
- 1/2 cup zucchini, chopped
- 1 tsp dried thyme
- 2 tsp dried oregano
- Sea salt and pepper to taste
- Pinch of red pepper flakes
- 1 Tbsp Dijon mustard
- 3 Tbsp bone broth or low-sodium chicken broth
- 1/2 cup full-fat coconut milk
Directions:
- Melt tallow in a large skillet over medium heat. Add the onion and garlic, and saute for a minute. Then, add the chicken and season with a bit of sea salt and pepper.
- Continue to cook for about 5-6 minutes, and then add the spices, carrots, broccoli and a bit more sea salt and pepper. Stir well and continue to saute.
- In a small mixing bowl, whisk together the coconut milk, broth and Dijon. Add mixture to the chicken and vegetables; stir.
- Continue to cook for 5 minutes or until chicken is cooked through and vegetables are tender. The sauce will thicken up a bit as well.
- Serve as is or with steamed leafy greens, cauliflower rice or zucchini noodles.
Yields: 3 servings
Guest Post: Pork with Creamy Chimichurri Sauce
I am very excited and grateful to have my first guest post today from the wonderful, Mary Catherine, over at Nourish Paleo Foods. She developed this tasty recipe to share with all of you, and drew some great comparisons between Portland and Denver (where she’s from). Please go check out her page when you get the chance. You’ll see that she has a lot to offer! Thank you again, Mary Catherine. I’m thrilled and honored to feature you!
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I first started reading Alisa’s blog (PaleoinPDX.com) for the delicious paleo recipes — and because she tells funny stories and seems to have endless energy, which I kind of hoped would rub off on me.
But I was also intrigued because she lived in Portland. If I ever leave Denver, it will be to move to Portland.
My sister Lauren lives in Portland and loves it so much she swears she will stay forever. Lauren and I would like to live closer to each other. Ideally, close enough we can swing by to borrow clothes or watch Glee together. Or maybe go to CrossFit followed by a long chat over coconut milk lattes. Our imaginary plans always take place in Portland.
I have been to Portland half a dozen times to visit. During my days there, I’ve noticed a few differences between the largest city in Oregon and my home town. Denver is a casual city. Jeans and some cute shoes will get you through most any social situation. But somehow Portland manages even more casual. It seems that jeans and Keens are appropriate for fine dining. My theory is that it’s hard to wear too many cute shoes because they just get ruined in the rain.
That brings me to another obvious difference — the climate. I know Portland folks like to talk about the perfect weather from June through September but that falls way short of the 300 days of sunshine we get on average each year in Denver.
The plus side of all the moisture is obvious every time I walk around Portland. It’s so pretty! The trees and bushes and yards are lush and green. My yard in Denver is xeriscaped with plants selected to require minimum moisture — but we still need to water them three times a week to keep them alive.
But overall I think there are more similarities than differences between the two cities. Residents of both cities like their bikes, their dogs and being active. Like Denver, Portland seems to have a good number of people who care about their health, the environment and the food they eat. In fact, Portland and Denver were two of the first cities to host paleo food trucks!
And this time of year in both Denver and Portland – and most of the rest of the country – it’s chilly outside. So here’s a recipe for an easy and flavorful recipe a dish that will warm up the house. The pork roast gradually cooks for hours, filling the house with heat and a wonderful scent.
Chimichurri sauce is an intensely flavorful sauce that is typically served with steak. I think it pairs well with pulled pork. The tang of the sauce plays off the fattiness of the meat for a treat you are sure to enjoy – no matter where you live.
Pork with Creamy Chimichurri Sauce
For pulled pork —
- Bone-in pork roast, about 2.5 pounds
- Coconut oil or beef tallow, 2 tablespoons
- Salt and pepper
For chimichurri sauce –
- Flat parsley, 1 bunch (about packed 2 cups chopped)
- Olive oil, 1 cup
- Garlic, 3 cloves
- Red wine vinegar, 1/2 cup
- Dried oregano, 1 teaspoon
- Crushed red pepper flakes, 1 teaspoon
- Salt, 1 teaspoon
- Coconut milk, 1/2 cup
- Rub pork roast with fat. Sprinkle with salt and pepper then place roast in baking dish. Cover with tin foil and bake in oven at 300 degrees for 5 hours.
- Pull all leaves from the parsley. (Don’t worry if there’s a little stem in the pile.) In food processor (or using hand blender), blend together all ingredients for the sauce.
- When pork comes out of the oven, use two forks to pull it apart into chunks.
- Top meat with generous spoonfuls of chimichurri sauce and enjoy!
Mary Catherine started dabbling in paleo eating in 2007 and transitioned to following paleo principles more each year since then. She gets a kick out of putting together delicious paleo meals and sharing food with others through her blog, nourishpaleofoods.com. Mary Catherine lives in Denver, Colorado, with her husband, Matt, and her all-American junkyard dog, Tour. You can also connect with her on Facebook, Twitter and Pinterest.
Slow Cooked Pork Shoulder
Shredded pork shoulder, served atop of sauteed cabbage.
Some of you already know this by now, but I don’t care for pork. I’m just not fond of the taste, unless it’s bacon. You may recall though, that on New Year’s Eve, I ordered a shredded pork dish for dinner. I mainly ordered it because it was the least complicated thing for me to paleoize, but also thought I might like it since I love shredded meat, specifically chicken and beef. Well, I did like it … a lot! Since then, I’ve been thinking about trying out a shredded pork recipe myself. This past weekend, it finally happened.
It was a spur of the moment decision and completely unplanned. I really value moments like that. Anyway, I was in Food Front Co-op in NW Portland after work on Sunday, and spotted one small and lonely pork shoulder roast. At that moment, I decided it was time, and threw it in my basket. For the recipe, I flew by the seat of my pants and used what I had on hand.
The recipe turned out phenomenal. It tasted so good, that I didn’t want the last bite to come. To compensate, I very slowly savored every last morsel. I usually do well with eating slowly, but I especially did well this time.
If you’re not much of a pork person, like me, this recipe may surprise you. I can’t wait to make it again.
Ingredients:
- 1.5 lb pork shoulder roast
- 2 tsp grass-fed ghee
- 3/4 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp oregano
- 1/2 tsp smoked paprika
- Sea salt and pepper to taste
- 1/2 cup chicken broth
- 2 Tbsp fresh lime juice
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 stalks of celery, chopped
- 4 large carrots, chopped into 1/2-inch pieces
- 1/2 head cabbage, chopped (use more if serving more than 2 people)
- Avocado slices, optional
Directions:
- Combine spices, sea salt and pepper, and coat all sides of the roast. If you have extra spice mixture leftover, set it aside. You will use it later. If you use it all, that’s fine too.
- Melt 1 tsp of ghee (or fat of choice) in a skillet over medium-high heat. Add pork shoulder, and brown a couple minutes on each side. Once all sides are browned, remove from pan and set aside.
- In the same pan, melt the remaining 1 tsp of ghee (add more if needed) over medium heat. Add the onion, celery and garlic and saute 4-5 minutes, until softened. Once done, pour the mixture into the slow cooker.
- Add carrots to the slow cooker and place the roast on top of the veggies. Add the chicken broth, lime juice and any remaining spice mixture.
- Place lid on slow cooker and cook on high for 6-7 hours or low for 8-10.
- Once done, turn the slow cooker off or to warm. Then, remove the pork roast and cut off the twine. Shred meat with two forks and add back to the slow cooker. Give everything a stir.
- In a pan over medium heat, melt a little fat of choice. Add the chopped cabbage and season with sea salt and pepper. Saute about 5 minutes, or until softened.
- Serve the shredded pork mixture over the cabbage and serve with avocado slices, if desired.
Yields: 3-4 servings
Simple Supper Friday: Chicken Spaghetti Soup
Chicken spaghetti soup.
The night I made this soup, I asked Jesse what he wanted for dinner. He suggested spaghetti squash with meat sauce, but I told him I didn’t feel like spaghetti. We’d been having it for dinner quite a bit and I felt like I needed a break. What’s funny, is that the recipe I whipped up is basically a thinner and soupier spaghetti sauce with squash noodles mixed in. Hence the name, spaghetti soup. So, I ended up eating a variation of spaghetti anyway. I guess I must have wanted it unconsciously.
Ingredients:
- 1 lb ground chicken
- 1 Tbsp grass-fed ghee
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 1 cup sliced crimini mushrooms
- 4 cloves garlic, minced
- 2 large carrots, grated
- 1.5 cups frozen kale
- 2 cups no-sugar added marinara sauce (I used Monte Bene Spicy Marinara)
- 1 26.4 oz box Pomi chopped tomatoes (or a 28 oz can)
- 2-3 cups bone broth (or decent store bought broth/stock)
- Sea salt and pepper to taste
- 2 tsp dried oregano
- 1/2 tsp Italian seasoning
- 2 tsp dried thyme
- Red pepper flakes to taste, optional
- 1/2 large cooked spaghetti squash, scraped into strands with fork
- Italian herb-infused olive oil for drizzling, optional, but highly recommended
Directions:
- Melt the ghee in a soup pot over medium heat. Add the garlic, onion and ground chicken. Saute a few minutes, breaking up the ground chicken with a spatula. Then, add the celery and mushrooms and continue to cook, until the meat is fully browned.
- Add the marinara sauce, tomatoes, frozen kale, grated carrots, broth and seasonings, and mix well. Bring soup to a simmer, then reduce heat to medium-low and let cook for 10-15 minutes, stirring occasionally.
- Add the cooked spaghetti squash strands and adjust seasonings if need be. Serve with Italian herb-infused olive oil drizzled on top, if desired.
Yields: 5-6 servings
Simple Supper Friday: Shepherd’s Pie
Shepherd’s pie with a squash topping.
There’s something so comforting about one-dish meals — maybe because they tend to be hearty and are often served during the winter months. Casseroles, stews, soups … they’re all good for sticking to your ribs and keeping your body warm and satisfied.
I’ve made shepherd’s pie with mashed cauliflower on top many times, and it’s always delicious, but I thought I’d switch it up and try it with winter squash. I knew it would work just fine and taste great, in addition to being heartier (since squash is more filling than cauliflower). This recipe is a great way to use up leftover squash, but alternatively, you can cook one in the oven earlier in the day or while prepping everything else. If you’re really pressed for time and don’t have leftover squash, you can cook your squash in the microwave. Canned pumpkin or butternut squash puree would probably work too. What I’m telling you, is that you have options!
By the way, this recipe proved to be much more filling with squash, as I suspected.
Ingredients:
- 2 cups cooked winter squash (buttercup, butternut, red kuri, kabocha, pumpkin)
- 2 Tbsp grass-fed butter, plus more for dotting the pie
- 1 Tbsp grass-fed tallow or fat of choice
- 1-4 Tbsp full-fat coconut milk
- 1 lb ground turkey breast (or beef)
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 3 large carrots, chopped
- 1 cup frozen peas
- 1 cup fresh broccoli florets
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp sea salt
- Pepper to taste
- 1 Tbsp coconut flour
- 3/4 cup chicken broth (I used Imagine Organics Low Sodium Chicken Broth)
Ha, look at that pile o’ squash!
That is some thick squash!
Directions:
- Melt tallow over medium heat in a large skillet. Add onion and celery and sauté for a couple minutes. Then, add the ground turkey and break up the meat with a spatula. Cook for about five minutes.
- Add carrots and broccoli and cook another five minutes. Next, add the thyme, oregano, sea salt, pepper and peas. Continue to cook for a couple more minutes.
- Pour in the broth and coconut flour, and mix well. Bring to a simmer over medium-low heat and let cook for about five minutes.
- While mixture is simmering, mash the cooked squash with 2 Tbsp butter and 1-4 Tbsp coconut milk. Add a pinch of sea salt, if desired.
- Grease a 2-quart casserole dish with butter and add meat/veggie mixture. Spread mashed squash evenly over the top. Dot some butter on top of the squash, if desired.
- Bake in a 400 degree oven for 30-35 minutes.
Yields: 4-5 servings
One-dish meals — like this one — are Jesse’s absolute favorite.
As if this isn’t hearty enough, I ate it with avocado slices on top. Why not?
Simple Supper Friday: Chicken Turkey “Noodle” Soup
Chicken turkey “noodle” soup.
It turns out, I had a little more leftover Thanksgiving turkey than I thought (yay!), and since I wanted to make soup with it, that’s what I did. I added chicken as well to make the soup go further. I had half of a spaghetti squash leftover in the fridge and thought I’d see how it’d fare as noodles in the soup. I was hesitant because I didn’t want a bunch of soggy squash stands, but it worked great. Actually, this turned out to be the best variation of a chicken soup I have ever made. Seriously. I didn’t want to stop eating it because it tasted so satisfying, flavorful and delicious. I admit though, making soup with bone broth makes it that much richer and more flavorful, and makes a huge difference.
In fact, this soup is so delicious, I couldn’t stop thinking about it in yoga the next morning and made up my mind right then and there that I was having it for breakfast. And I did. And then I had some again at dinner. It is that good. I would’ve eaten up the rest this morning, but I told Jesse I’d save it for him.
- 2 cups leftover Thanksgiving turkey meat, chopped
- 1 lb cooked boneless skinless chicken breasts, chopped
- 8 cups broth (I used a combo of bone broth & Imagine Organics Low Sodium Chicken Broth)
- 2 Tbsp grass-fed ghee or fat of choice
- 1 leek, chopped
- 3 cloves of garlic, minced
- 4 large carrots, chopped
- 3 celery stalks, chopped (add the leaves too!)
- 2 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1/2 tsp sea salt
- Pepper to taste
- Pinch of cayenne
- 2 cups cooked spaghetti squash strands (about 1/2 of a large squash)
- Chives for garnish, optional
The soup is ready for the “noodles!”
Directions:
- In a large soup pot over medium heat, melt the ghee. Add the chopped leek, celery and garlic, and sauté for a few minutes. Then, add the chopped carrots.
- Mix in the spices, sea salt, pepper, turkey, chicken and broth (note, if you need more broth than the recommended 8 cups, feel free to add a bit more). Bring to a simmer. Then reduce heat to low, cover with a lid and continue to simmer for at least 20 minutes or longer if you have the time (up to 60 minutes). This allows the flavors to meld together.
- Finally, add in the spaghetti squash strands and mix until heated through.
- Serve with chopped fresh chives, if using.
Yields: 5-6 servings
The best medicine.
Meatloaf Plus with Homemade Ketchup
Meatloaf plus with homemade ketchup.
Since I made a whole turkey this year for Thanksgiving, I inherited all the giblets that came with it. As you know from my Thanksgiving recap post, I used the neck and gizzard to make a delicious and nutritious gravy. Therefore, I was left with the liver and heart from my petite 8.42 pound local, pasture-raised bird. The experience of cooking organ meats is completely new and foreign to me, and honestly, something I never in my wildest dreams thought I’d be doing. At every holiday meal growing up, I turned up my nose when my dad would eat the giblets (my mom always cooked them for him & she would’ve never heard the end of it if she didn’t), and seeing my grandma eat liver n’ onions in a restaurant was enough to make me get sick to my stomach. Well, after a lot of research, reading and exposure to the traditional foods and paleo world, I’ve come around and am now open to the idea of organ meats. Granted, I cannot eat them on their own, but rather, they need to be disguised. If it’s distinguishable, it won’t work for me. That’s why I figured a meatloaf would be the perfect way to go. The worst part was cutting up the heart and liver. The liver cut easily and almost melted in my hands, but the heart was tough and fibrous in spots. I say this was the worst part because I felt nauseous while doing it, and didn’t even know if I’d be able to eat the meatloaf. Thankfully, the nausea wave and lump in the back of my throat passed.
If you have a hard time chopping things fine, feel free to do so in the food processor. I ended up using mine because I had too big of pieces and really wanted the organs to be ground up well. Feel free to do this after sautéing everything or before — either will work. If you’re wondering, I did it after.
This meatloaf turned out wonderfully and the organ meats are not recognizable or distinguishable at all! Also, this meatloaf recipe was inspired and adapted from here. Feel free to serve the meatloaf with any vegetable of your choosing. We ate ours with steamed kale and topped the meatloaf with a little extra ketchup.
Also, plus = heart + liver.
Turkey liver and heart.
Meatloaf ingredients:
- 2 lbs grass-fed ground beef
- 1 pasture-raised turkey liver, finely chopped
- 1 pasture-raised turkey heart, finely chopped
- 1 Tbsp grass-fed ghee or fat of choice
- 1 medium onion, finely chopped
- 2 stalks of celery, finely chopped
- 1 cup crimini mushrooms, chopped
- 3 cloves of garlic, minced
- 1 egg
- 1/2 tsp sea salt
- Pepper to taste
- 1 Tbsp dried thyme
- 2 tsp dried oregano
- 1 tsp chili flakes
- 1/2 cup homemade ketchup (see below)
Homemade ketchup:
- 1 tube or can of tomato paste (tube is 5.3 oz, can is 6 oz)
- 2 tbsp apple cider vinegar
- 1/4 tsp dry mustard
- 1/3 cup water
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- Pinch ground cloves
- Pinch ground allspice
- 1/8 tsp cayenne pepper
For the ketchup, mix all the ingredients together in a bowl and whisk well to combine. Store in the refrigerator.
Homemade ketchup.
Meatloaf, post baking.
Meatloaf directions:
- Preheat your oven to 350 degrees F.
- In a medium-sized skillet over medium heat, melt the ghee. Next, add the mushrooms, onion, celery, heart and liver. Sauté for a few minutes.
- In a large bowl, combine the beef, salt, pepper, egg, heart/liver/veggie mixture, chili flakes, thyme, oregano and garlic. Mix well, makng sure to break up the meat.
- Lightly grease a large loaf pan and fill it with the meatloaf mixture. Place in the oven and bake for 15 minutes.
- Meanwhile, in a small bowl, make the ketchup for the top of the meatloaf.
- After baking for 15 minutes, gently spread the ketchup on top of the loaf.
- Continue to bake for another 40-45 minutes.
Yields: 6-8 servings, depending on how thick you cut your slices (2 piece servings)
Total time: 60 minutes
Simple Supper Friday: Cincinnati-Style Chili
Cincinnati-style chili.
Lately, I’ve been thinking about Cincinnati chili. I’m not really sure why or how it popped into my head, but it did. I recall really liking it in my younger years, and remember first trying it when I was in elementary school — probably third or fourth grade. My mom went through a phase of making it for a while, but then it kind of fizzled out and we stuck with standard spaghetti and standard chili. I think part of why I liked it as a kid was because it involved two certain foods (that kids often love): 1. spaghetti noodles and 2. cheddar cheese. As you can guess, this version doesn’t include either of those things, though traditionally, both foods are involved in Cincinnati-style chili. Instead, I use spaghetti squash strands as noodles and garnish with chopped kale instead of cheddar cheese. In this regard, it’s not traditional midwestern-style at all, but I like to think it’s way better!
Ingredients:
- 1 lb grass-fed ground beef
- 1 tsp grass-fed tallow (or fat of choice)
- 1 large yellow onion, chopped
- 3 cloves of garlic, minced
- 1 Tbsp chili powder
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 1/2 tsp allspice
- 1-1/2 tsp dried oregano
- 1 tsp cumin
- 1/8 tsp cayenne
- 1-1/2 tsp unsweetened cocoa powder
- 1/2 tsp sea salt
- 1 cup bone broth (or decent store bought)
- 1 Tbsp apple cider vinegar
- 1/2 tsp raw honey, optional
- 1-15 oz can of no salt added tomato sauce (I like Muir Glen Organic brand)
- 1 spaghetti squash, halved and seeded
- Raw, stemmed kale leaves, chopped for garnish, optional
The chili mixture.
Directions:
- Melt the tallow in a large skillet over medium heat. Add the ground beef, onion and garlic. Break up the meat with a spatula or wooden spoon and cook until the most of the meat is browned, about 7 minutes.
- Stir in the sea salt, spices and cocoa powder, and cook about 1-2 minutes.
- Next, add the apple cider vinegar, tomato sauce, bone broth and raw honey, if using (I recommend it). Reduce heat to low and simmer for 20-30 minutes.
- While chili is simmering, bake the spaghetti squash. Add about 1/4-inch of water to a pan and place squash halves skin side up in the pan. Bake for 30-35 minutes at 375 degrees F. If the squash cooks any longer than this, it often makes the strands mushy (unless you have a really big squash).
- Once the squash is done, scrape out strands for noodles and serve with the chili mixture on top. I like to mix a little dab of grass-fed butter and sea salt into my squash before scooping the chili on top, but that’s totally optional. Garnish with chopped kale, if using.
Simple Supper Friday: Meatza!
Nope, this ain’t no pizza yo … it’s MEATza! The entire crust consists of ground meat, then it’s topped with pizza sauce and veggies, just like a standard pizza, but minus the cheese. It’s delicious, easy and yields great leftovers. The combinations are endless too. Jesse and I like to eat our meatza with either steamed broccoli or sauteed greens. Tonight, it was chard and kale sauteed in coconut oil with garlic, salt, pepper and red pepper flakes.
Meat crust:
- 1 lb ground turkey breast or thigh meat
- 1 lb bulk mild Italian chicken sausage (from Whole Foods – made in house)
- 2 eggs
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- salt and pepper to taste
Pizza sauce:
- 1-1/2 – 2 tubes tomato paste (I like Whole Foods brand)
- 2 cloves garlic, minced
- salt and pepper to taste
- 2 – 3 tsp dried oregano
- 1 -2 tsp dried thyme
- dash of red pepper flakes or cayenne
Toppings:
- 7 – 10 crimini mushrooms, chopped
- 1 small zucchini, chopped
- 1/2 C or more olives, chopped (I pick whatever strikes me off the Whole Foods olive bar)
- 1/4 – 1/2 onion, thinly sliced
- parsley for garnish after cooking
Directions:
- Preheat oven to 350 degrees.
- Combine the meat and eggs in a bowl and mix well.
- Add spices to the meat/egg mixture and mix thoroughly.
- Put meat mixture into a 9 x 11 or 9 x 13 pan at pat down evenly.
- Bake for 15 minutes.
- While the meat crust is baking, mix all the sauce ingredients together in a bowl and chop the veggies. Feel free to add other spices you like to the sauce and use whatever veggie toppings you like.
- When meat is done baking, pull pan out of the oven and top with sauce and veggies.
- Put back in the oven for 5 minutes at 350 degrees.
- Then turn your broiler on at 450 degrees and cook for another 7 – 10 minutes.
- Garnish with fresh parsley, if using.
- Serve and eat!
