Sweet Onion Dressing 

Have you guys tried those Kale and Brussels Salad kits with the cranberries and pepita seeds? Well my husband and son are addicted! Then one of my clients asked for a yummy dressing to go with her meals so I made a much healthier version of this dressing! 

Sweet Onion Dressing

1/2 red onion

3 green onions, whites & greens 

1/2 cup olive or avocado oil 

8 tablespoons maple syrup 

6 tablespoons apple cider vinegar 

3 tablespoons Dijon mustard 

1 teaspoon mustard powder 

1/2 teaspoon sea salt 

1/4 teaspoon ground pepper 

1 tablespoon poppy seeds 

  • Put everything but the poppyseeds in vitamix or blendtec. 
  • Blend until smooth. 
  • Place dressing in mason jar, add the poppyseeds and cover with lid. 
  • Shake well and refrigerate. 
  • Use in salads, dip veggies in it or smoother on sandwiches. 

  

Sweet Onion Dressing 

Brussels & Bacon 

Just two amazing ingredients ! Just two !!!!  I can eat this everyday! I feel silly blogging this recipe because it is so incredibly simple but I am sharing it by request of a dear friend! So here you go Nicole Riggle!!! 

1 pound fresh Brussels Sprouts, sliced thin 

4-5 slices bacon, I used thick cut Applewood Bacon, chopped 

  • Slice your Brussels Sprouts nice and thin. 
  • Heat a large skillet and add the bacon.
  • Cook the bacon until just before “crispy”. 
  • Do not remove the fat!!!! 
  • Add the Brussels and cook on high until nice and wilted and they start to caramelize.  Serve nice and hot with pretty much anything ;-) 

 

Brussels & Bacon 

Balsamic Braised Short Ribs 

Who doesn’t love short ribs?  They are stupid good! Meaty, moist, succulent and just the right amount of fat.  This is a throw in the crockpot before you go to work kind of meal.  This dish feels like a hug from the inside out, comfort on a plate. 

Balsamic Braised Short Ribs 

2-3 pounds short ribs

1 white onion, thinly sliced 

6 garlic cloves, crushed 

2 cups chicken or beef stock 

1 14.5 ounce can diced tomatoes 

1/2 cup balsamic vinegar 

4 tablespoons Tamari, Soy Sauce or Coconut Aminos 

2 tablespoons Worcestershire Sauce

1 tablespoon oregano 

1 tablespoon sea salt 

1/2 teaspoon fresh crushed pepper 

1/2 teaspoon crushed red pepper 

  • Whisk all ingredients but short ribs in bowl.  
  • Place short ribs in crock pot and pour liquid mixture over the top. 
  • Set for 6 hours.  

   
 

Balsamic Braised Short Ribs 

Brussels & Bacon

Just two amazing ingredients ! Just two !!!! I can eat this everyday! I feel silly blogging this recipe because it is so incredibly simple but I am sharing it by request of a dear friend! So here you go Nicole Riggle!!! 
1 pound fresh Brussels Sprouts, sliced thin 
4-5 slices bacon, I used thick cut Applewood Bacon, chopped 

  • Slice your Brussels Sprouts nice and thin. 
  • Heat a large skillet and add the bacon.
  • Cook the bacon until just before “crispy”. 
  • Do not remove the fat!!!! 
  • Add the Brussels and cook on high until nice and wilted and they start to caramelize. Serve nice and hot with pretty much anything ;-) 

  
  

Brussels & Bacon

Scotch Eggs 

I’ve always called these Scotch Balls and I keep getting corrected (even though I obviously know the proper name)… So Scotch Eggs it is!!! I don’t use breading and I don’t fry them.  I just think they taste better without all the extra carbs and fat. 

Scotch Eggs 

6 hard boiled eggs 

1 1/2 pounds pork breakfast sausage 

2 tablespoons oil 

  • Place 6 eggs in pot, fill with water about 1/2 inch above the eggs. 
  • Set on high and bring to boil.
  • As soon as it boils set a 1 minute timer.  
  • When timer goes off turn heat off and set a 5 minute timer. 
  • Leave eggs in water for the duration of 5 minutes. After 5 minutes rinse with cook water and peel.  
  • Make a log out of the pork sausage and divide into 6 even pieces. 
  • Wrap the sausage around the hard boiled eggs.  
  • Arrange the Scotch Eggs in pan or Cast Iron Skillet.  
  • Cover with foil and bake for 30 minutes at 350. Drain liquid and drizzle oil over Scotch Eggs. 
  • Uncover and raise heat to 400 and bake an additional 5-10 minutes until golden brown. 

   
 

Scotch Eggs 

Green Meaty Kale Enchiladas 

These take a little bit longer to make than my usual recipes but so worth the time! You can also make the sauce a few days in advanced if you know you will be crunched for time! 

10 Anaheim chiles, tops cut 

1-5 Serrano peppers, tops cut 

30 tomatillo, peeled

1 large onion, cut into 1/4

4-6 garlic cloves 

3 tablespoons oil 

– Toss these together in large bowl. 

– Place in parchment covered pan and roast at 400 degrees until skins are nice and chared! Do not walk away …. Stay close and watch carefully! 

– Allow to cool for a few minutes and place everything in blender. 

Add: 

1/2 bunch of cilantro 

1 teaspoon oregano

– Blend on high until nice and smooth. Set aside. 

Heat a large skillet and add: 

4 tablespoons oil

1 large onion, diced small

– Cook on low until the onions are soft and caramelized, please take your time and cook these low and slow…. It’s worth it.  It’s what I call “putting love in your food” you will taste the difference … I promise! 

Add: 

1 pound of whatever ground meat you have … This recipe is delicious no matter what you use. 

– Break it up and cook until meat is nice and browned but still soft.

Add: 

1 whole bunch of kale, chopped finely 

– Cook until the kale is soft and wilted. 

– Set aside. 

4-6 tablespoons oil 

12 organic corn tortillas 

– Start frying tortillas but only for a few seconds to soften up tortillas.  Stack on plate as you go and allow to cool in order to handle. 

Shred: 

3 cups Monterey Jack Cheese

– Place the green sauce in bowl . 

– Spread a ladleful of sauce on bottom of casserole pan. 

– Dip tortilla into sauce and spoon a couple spoonfuls of meat and onion mixture onto tortilla, sprinkle a little bit of cheese and roll. 

– Repeat this process until you have used up all the tortillas and meat mixture. 

– Spread 4 ladlefuls of sauce over the rolled enchiladas, sprinkle with the remaining cheese and cover with foil. 

– Bake for 30 minutes in a 375 degree oven or until the cheese is gooey and melted ! 

   

   
  
  
  

   
    
 

Green Meaty Kale Enchiladas 

Chicken & Bacon Sweet Potato Hash 

My kids seriously overeat this in my opinion! My middle daughter will eat this for breakfast, lunch and dinner with a fried egg on top! This makes a huge batch! 

8 cups sweet potatoes or yams peeled and cut into small cubes 

1 large onion, chopped 

2-3 green onions, chopped with greens 

1 pound ground chicken thighs 

1/2 pound bacon, I used applewood nitrate free

4 tablespoons duck fat (or whatever fat you have available 

No salt needed but add pepper to your liking ! 

– Throw everything in one large skillet and cook until the sweet potatoes are soft and the bacon is crispy! 

  

 
 

Chicken & Bacon Sweet Potato Hash