Fergalicious Pan Gravy

I’ve been keeping this recipe a secret for much too long.  I have decided to share with you and I hope you share with your friends.  I came up with this recipe by accident.  I was trying to make one thing and came up with another… Ha! Don’t you love when that happens!  It’s a little time consuming to make (which is why I make a huge batch and freeze some for later) … and there are also some ingredients that may not be as easy to find but trust me… it is all worth it in the end!  My friends are big fans of this gravy and have been eager for the recipe… just ask George!

2-3 cups sweet onions, chopped

2-3 cups fennel, chopped

(You want to have a total of 5-6 cups on onion and fennel combined)

8 cloves of garlic, chopped

2 cups carrots, chopped

3-4 tablespoons duck fat, I use Fatworks

4 cups rich stock, chicken

1 teaspoon fennel seeds

1 teaspoon peppercorns

1 teaspoon dry sage

Salt to taste


- I got a huge fennel bulb in my CSA box this week… so I didn’t need more than one but you may.  Just make sure you have 4-5 cups of onions and fennel combined.

- In a large skillet or cast iron pan heat the duck fat and add the onions, fennel, garlic and carrots.

- Cook on medium/low heat for 25-30 minutes until nice and soft … golden and caramelized.

- While that magic is going on in a spice grinder or mortar and pestle grind up the fennel seed, peppercorns, and sage.

- Add to the onion and fennel mixture and continue to cook.

- Once everything is golden and caramelized add the stock.  I added it frozen and just allowed it to melt and simmer for another 10-15 minutes.

- Once it simmers allow to cool and blend or use an immersion blender (like I did) until smooth.

- Return to pan and simmer for another  10-20 more minutes.

Enjoy with roasted chicken, meatballs… its amazing and freezes well!

Fergie’s Badass Paleo Tamales


I’ve been making tamales with my Momma since I was tall enough to reach the counter. I made some traditional tamales today for my family… Ate way to many and now my belly is paying the price… And probably will for a few days. I went on a search for paleo tamale recipes and wasn’t too impressed … It took a few tries but I think I got it!!!! Holy mole did I get it! So … They are a bit time consuming to make but well worth it.

“Masa” Ingredients

2 cups almond meal
1 cup cashew meal
1 cup macadamia meal
1 cup arrowroot flour
4 tablespoons palm shortening
3/4 cup chicken stock (preferably homemade)
1/4 cup red chile sauce
1 teaspoon baking powder
1/2 teaspoon salt

Red Chile Sauce

4 New Mexico Dried Chiles
2 Guajillo Dried Chiles
2 garlic cloves
6-8 cups water

Poached Chicken

1 chicken breast
1 chicken thigh
1/2 onion
4-5 cups water
1 tablespoon sea salt
1 teaspoon dry oregano

To poach the chicken, add the chicken pieces, onion, salt, oregano and water… Bring to boil and then lower heat to simmer… Cook for 35 minutes… Allow to cool and shred the chicken… Set aside ( save the broth !!!)

To make the chile sauce, bring water to boil, add the chiles and the garlic… Turn off heat and cover. Allow chiles to reconstitute for about an hour… Take the chiles and garlic out and place in blender… Add 1 cup of the chile water and begin blended… Slowly add 1/2 cup at a time until you achieve a watery pancake batter consistency… Run the blended chiles through strainer and set aside … You should have at least 1 1/2 – 2 cups of red chile sauce.

Add 1 – 1 1/4 cup of chile sauce to chicken, set aside.

To make the “masa” mix all ingredients together in mixer… Add the warm broth from poaching the chicken whenever possible…

Soak 12 corn husk for about 30-60 minutes … Drain well and spread masa on to husk… You will have to play with the amounts… I suggest you lay out the 12 husks and divide the masa evenly. Using a plastic spatula spread the masa… Add about 2-4 tablespoons of chicken mixture, fold over twice and then fold bottom up. Place in steamer upright and steam for 35-40 minutes. Turn steamer off and allow to sit, covered for at least an hour. Enjoy the labor of love !!!

Jacob’s Chunky Bread

Jake is the best little chef! I made a butternut squash bread yesterday and today Jake and I modified some ingredients and came up with this chocolaty, gooey, banana bread.

2 cups almond meal
2 eggs
2 tablespoons coconut oil
2 bananas
1/4 cup cocoa powder
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup Enjoy Life Chocolate Chunks
1/2 cup pecan pieces


- Mix all ingredients well.
– Pour into prepared pans.
– Bake until firm in a 350 degree oven for about 30-40 minutes.

Tomato Soup in 30 Minutes


My kids came home from school cold and sniffly… Emergency tomato soup to the rescue! Takes 30 minutes tops!

8 cups homemade chicken stock
8 Roma tomatoes, cut into large chunks
1 large onion, rough chopped
6-8 garlic cloves, whole
1 cup carrots, chopped
2 cups crushed tomatoes
4 tablespoons cooking oil (I use avocado)
1 teaspoon dry oregano
1 teaspoon dry basil
1/2 can full fat coconut milk


- Heat the oil and cook the onions, carrots, garlic, and Roma’s until soft (about 10 minutes) add the crushed tomatoes and cook an additional 5 minutes

- While that is cooking bring your stock to a boil.

- Blend the tomato mixture, and dry herbs well until smooth.

- Pour into stock and add the coconut milk.

- Bring to a simmer and serve!

Spiced Cider Pulled Porn … I mean Pork

Oops… The title started off as a mistake and I decided to keep it because the blogger gods were trying to tell me something! This was ridiculous and will become a staple here!!! 5 ingredients!!!

1 pork roast
1 whole onion
2 cups spiced cider (I used trader joes brand)
Salt and pepper to taste



- I used a pressure cooker but I strongly believe any method will work… You will have to play with it !!!

- Salt and pepper roast both sides and place in cooker or pan of choice.

- Throw in onions and pour the cider it …
Yes… That’s it!

- Pressure cooker …
45 minutes, stove top 60 minutes, and crockpot 6 hours.

- Remove roast and allow to cook… Take all the pan drippings along with onion and simmer on stove top until reduced to half. You can add some more cider if you don’t have a lot of liquid left.

- While sauce is reducing pull your pork apart…

- Pour sauce over pork and serve!!!

- The heavens will sing!!!

Ps … Sorry for the crappy pics… Was not planning on posting this!

Butternut Squash Chocolate Chip Bread

I bought an organic butternut and made this amazing bread! My monkeys loved it so much it was gone in less than 20 minutes… 2 whole loaves!!! Pigs! Let me know what you think?

In blender:
3 eggs
2 tablespoons coconut oil
1/4 cup honey or maple syrup
1 1/2 cups roasted butternut squash (peel, cube, toss in a little melted coconut oil and roast until soft)
2 teaspoons vanilla

- Blend until smooth and place in large bowl.

Add to bowl:
2 cups almond meal
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Enjoy Life Chocolate Chips

- Mix well and pour into coconut oil covered pans (2 of them)

- Bake at 350 for 30-40 minutes until firm and golden brown.







Chicken & Carrot Cake Waffles

Jacqueline’s been bugging me to take her to Roscoe’s Chicken & Waffles … I don’t think they have one item on their menu that is even remotely gluten free or paleo and since I have been craving carrot cake I decided to combine her craving with mine … My first attempt at the waffles was a total fail… But I think I may have nailed it. Let me know if you like it.


5 eggs
1 banana
2 carrots, peeled and cut into chunks
6 tablespoons almond meal
6 tablespoons coconut flour
3 tablespoons tapioca flour
4 tablespoons maple syrup
4 heaping tablespoons almond butter
1 tablespoon vanilla
1 tablespoon coconut oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/3 cup almond milk with 2 tablespoons of Apple cider vinegar



- Combine all ingredients in blender and blend until smooth.
– Cook waffles according to your waffle maker instructions.

Perfect Crispy No Fry Chicken

12 Chicken Pieces
4 tablespoons bacon fat
2 tablespoons garlic powder
1 tablespoon sea salt
1 tablespoon chile powder
1 teaspoon ground pepper


- Toss chicken and all other ingredients well.
– Place chicken pieces on a rack and bake at 425 for 22 minutes and then turn. Bake an additional 22 minutes.
– At this point the chicken should be fully cooked… You can keep it in the oven and continue to flip every 5 minutes until you achieve the perfect crispness!!!!




Burgerish Yumminess

This is creativity at its best… I have not been grocery shopping. Although I have a freezer full of meat, and the naughty side of me does not want to care and just feed my kids bacon, on a steak with a side of chicken thighs … The good momma side of me had to find a way to fit some vegetables in there! So here you go… An amazing lunch. Quick and easy.

Sweet Peppers & Onions
4-6 cups sliced sweet peppers
1 onion, sliced
3 tablespoons bacon fat
1/4 teaspoon salt
1/4 teaspoon pepper

Oniony Beef Patty
1 lb grass fed beef
1/4 cup caramelized onions (I make some in the beginning of the week and use them throughout, they will last up to 2 weeks in refrigerator)
1 green, finely chopped
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper

Sweet Potato Patty

Recipe on blog, just shape into Patty instead of a tater tot.







- Cook the peppers, onions, bacon fat, salt and pepper on med/low for about 30-40 minutes. Allow them to become soft and caramelized … Let them go slow and low, it will be worth it… I promise!
– In the meantime combine the ground beef, caramelized onions, green onions, garlic powder, salt and pepper. Do not over mix!
– Keep in fridge until you are ready to make, allows for some marinating time.
– While your peppers are working their magic make your Sweet Potato Bacon Tater Tots
– Once the peppers and onions were done I put them in a bowl and used the same pan to make your burger patties and sweet potato patties.
– Arrange your burgerish dish and gobble up!

Grubbage Tacos

Question… Do everyone’s kids eat 6-8 times a day? It’s crazy. I am always either cooking or washing dishes! I am always putting dishes together on the fly. Sometimes they are not so fab and sometimes they are fantastic. I made tacos tonight … Amazing tacos! Let me know what you think.

1 pound organic grassfed ground beef
1 small red onion, finely chopped
2 tablespoons homemade ketchup
1 tablespoon garlic powder
1 teaspoon ancho chile powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon ground pepper
1/4 purple cabbage, thinly sliced
Butter Lettuce Leaves
Guacamole & Salsa for topping






- Heat a large skillet and add the ground beef and onions.
– Cook until brown and add the spices, ketchup and cabbage.
– Cook until the cabbage is wilted.
– Serve on lettuce leaves and top.

Simple, quick and easy!