Recipe Catch-up

Despite it being a rather busy week, I’ve been doing some (if I do say so myself) delicious home cooking lately.  I’ve been fantasizing about opening my own paleo treat business – perhaps solely as a way to justify making unreasonable amounts of paleo desserts.  On the advice of a friend, I made Chocolate Avocado Muffins.  At first bite, I was not a fan.  They seemed too oily and not sweet enough.  Tim said they were too coconutty.  However, I stored the muffins in the fridge overnight, and the next day they were delicious cold!  Tim and I both ended up really liking them.  This recipe is a keeper.

Next on the dessert tip was Paleo Fudgy Brownies.  I don’t think I’ve ever disliked a recipe from Health-Bent, and this was no exception.  I struggled with knowing if/when the brownies were fully cooked, on account of the fudginess.  I think I ended up cooking them 10 minutes longer than the recipe said – until a toothpick inserted came out pretty clean.  Straight out of the oven they were super soft.  However, I put them in the fridge, and =now I can’t keep my dirty mitts out of them.  They are super soft, chocolatey, creamy, and delicious.  So delicious, in point of fact, you have to eat them with a spoon.  And you want to eat the whole pan instead of just one.  I was reading the comments on the website, and someone had the gall to comment, “These were disgusting.”  That’s such a d-bag thing to say.  No, “I appreciate the time and energy these people put into perfecting and posting this recipe, but I was not a fan.”  Just a blanket, “These were disgusting.”  I think that poster is disgusting.  So there.

No on to real food. I made yet another Health-Bent recipe, Thai Basil Beef Balls.  We had these with a nice organic salad last night, and they are by far one of our favorite meat ball recipes now, second only the the Ginger and Lemongrass Meatballs.  I made 1/2 a batch in case we didn’t like the recipe (fish sauce can be kinda sketchy), but I wish I would have made a full batch.  I modified the recipe by using a sauteed pepper instead of a roasted pepper (I didn’t have the time or inclination to roast a pepper), but I followed the rest of the recipe to a T.

Now on to tonight.  I made Omelet Muffins and Brussels Sprouts with Bacon.   It was a bonkers good supper.  Tim will heartily agree.  For the muffins, I added kefir, avocado oil instead of mayo, mild Italian sausage from our delicious pig haul, and chopped up into fine pieces the following:  zucchini, pickled jalapenos & carrots, broccoli, garlic, green onions, red pepper, spinach, and fresh basil and oregano.  I doubled the recipe, so I used 12 eggs.  It ended up making 20 muffins!  I had to bake them about 5 minutes longer than the recipe called for, on account of the extra liquid (kefir and then avocado oil instead of mayo), but Tim said they turned out perfect – nice and fluffy.  They were paired nicely by the brussel sprouts cooked in bacon grease with bacon bits and onions.  I didn’t want to stop eating.  But that may be more of a hormonal thing than a tasty food thing.  It’s probably both 🙂

So that’s an update on all my new recipes so far.  Now I’m going to go sit on the couch and shop online at Banana Republic because they hooked me with a $30 coupon off a $100 purchase.  BR knows my buttons.

Have a good night y’all!

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