Parmesan Crusted Wild Sockeye Salmon

I am really excited to share this recipe because it is absolutely delicious, easy, and healthy.  Wild Sockeye Salmon is a pacific based salmon which ranges from Alaska to British Columbia.  It is the 2nd fattest salmon variety which provides a full dense flavor.  It is my favorite type of salmon to cook with.  If you have not tried it yet it really is a must!

This recipe is a simple recipe that takes minutes to prepare and about 10-15 minutes to bake.  I always recommend watching fish carefully as the thickness and size really vary the cooking time.  The recipe makes enough for 2 medium sized salmon.

Ingredients:

1/4 Cup Organic Grated Parmesan Cheese
1 TB Dried Parsley
1 Clove Minced Garlic
Salt and a Pinch of Pepper
Baste in Olive Oil


Preheat the oven to 400. Place fish on a cookie sheet.  Baste the fish in light olive oil.  Lightly salt and sprinkle a pinch of black pepper.

Mix the cheese, garlic, and parsley in a bowl. Lightly coat the fish in the rub.

 Then bake in the oven for 5-8 minutes.  Then turn on the broil on high and place the cookie sheet with the fish directly under the broil until browned on top.  This takes about 3-5 minutes.  I suggest watching the fish closely.  Then serve!  I served ours with a nice simple side salad. This is something that is perfect for those days that you just don't want to cook.

Crock Pot Paleo Chicken Cacciatore

Crock Pot Paleo Chicken Cacciatore over Spaghetti Squash

Who doesn't love coming home after a hectic day to a delicious meal that has been simmering all day?  I haven't met a single person who would answer that question with a 'not me'. This is exactly why I love my crock pot. Crock Pot cooking has to be one of the best things ever invented for the kitchen. I know that there are times cooking after a long day just seems too exhausting and that little voice inside my head says fast food would be easier.  Those are the moments I am so glad that I have a crock pot at home waiting for me with a delicious healthy meal inside.  

You can prep the ingredients the night before, throw it in the crock pot in the morning, press on as you walk out the door, and viola dinner when you get home. What could be better? The options of combinations for meals are really endless, and one of my favorite meals to make in the crock pot is Paleo Chicken Cacciatore.  It is really a simple dish that is delicious and low carb when it is done. I hope you love it as much as we do!

Ingredients

1 pound skinless, boneless, cage free organic chicken thighs

1 large green pepper chopped

1 15 oz can organic tomato sauce

1 8 oz can organic tomato paste (no salt added)

1/2 chopped large onion

1 clove minced garlic

1 capful organic apple cider vinegar

1/4 tsp salt

1/4 cup packed cup of fresh basil leaves

Sprinkle of stevia

Mix all the ingredients (minus the chicken) into the crock pot together.  Fill the empty 8 oz can of tomato paste with water and add to your sauce.  Mix all the ingredients together so the tomato paste blends with the rest of the sauce.  Then add your chicken thighs and make sure the sauce covers them so you get a good flavor when it is done. 

Cover and set the cooking time for however long you will need. My crock pot setting is high, medium, or low heat with each setting having its own additional time.  So I cooked mine on medium which took 6 hours.  

When the crock pot is done cooking go ahead and remove the lid and stir the ingredients together. Feel free to add crushed red pepper to add a little heat.

I served my Chicken Cacciatore over spaghetti squash noodles to keep the meal low carb and paleo. Spaghetti squash is a beautiful thing, because it tastes great and only has 31 calories per cup while whole wheat pasta has on average 174 per cup.  It is also a great alternative to a grain for those who need the meal to be gluten free.  

Spaghetti squash is simple to cook, it takes about 30 minutes to bake in the oven.  You can cut the squash in half, clean out the seeds, rub olive oil all over the squash, sprinkle with salt, and place upside down on a cookie sheet.  Cover with foil and back for 30 minutes at 400 degrees.  When it is done remove from the oven and uncover.  Let cool till you can handle the squash.  Then scrape with a fork long ways. The squash will scrape out resembling a noodle!

Now serve and enjoy! 

Paleo Crab-Stuffed Portobello Mushrooms

Paleo Crab-Stuffed Portobello Mushroom and Roasted Brussels Sprouts

Dinner the other night was a delicious new recipe I whipped up, Paleo Crab-Stuffed Portobello Mushrooms.  Man, were they good!  I love when I get a recipe idea, wing it, and it turns out delicious (this does not always happen)!  My household has been making an extra special effort to eat more Paleo.  For those who may not be familiar that is the caveman diet.  In simple terms it is nuts, meat, fish, vegetables, fruits, and healthy fats.  The things to avoid are dairy, grain, processed sugars, legumes, starches and alcohol. Basically it is eating what you can hunt or gather, just like the cavemen used to.

When you are picking out your seafood at your local grocery store it is important to focus on wild and sustainable seafood.  Just like everything else out there not all seafood is created equal anymore, but you do have a choice that is better for the planet and your body.  I will be putting together a post specific to seafood later but for this recipe look for the Marine Stewardship Council label (pictured below).

Now for the recipe, because this was a really scrumptious meal that would have a cost a small fortune at a restaurant. I super sized our crab meat for us but you could easily split the crab meat between 4 mushrooms not 2.


Ingredients

1/4 cup Whole Almonds
1/4 cup Parmesan Grated Cheese
1 Clove Minced Garlic
8 oz Wild Lump Crab Meat
2 large Portobello or (4 medium sized)
1 tsp Onion Powder
2 tsp Old Bay Seasoning
1 tsp Olive Oil
Salt and Pepper

Preheat oven to 400 degrees.

Place the 1/4 cup whole almonds in a food processor or blender and blend till you have fine crumbs. The almonds act as the replacement for bread crumbs.

Then add all ingredients minus the portobellos in a bowl and mix.

Break off the stem of the mushroom.

Baste mushrooms in a light coat of olive oil. 

 Add the crab mixture equally into the mushrooms. 

Bake for about 20 minutes at 400 Degrees or until the crab begins to brown lightly. 

I served our's with a side of Brussels Sprouts; the Brussels Sprouts recipe is currently on my Instagram page.  

I hope everyone enjoys this recipe as much as we did! 

GMO OMG Free Screening

Chipotle is hosting a FREE screening tonight of GMO OMG Sept 2 at the Granada Theater (3524 Greenville Ave, Dallas, TX 75206) 

All attendees will receive a BOGO card (buy one/get one free burritos, bowls, salads or tacos) from chipotle! 

Doors open at 7 pm and the viewing starts at 7:30 pm.

A panel discussion will follow the screening with moderator Susie Marshall, Executive Director of GROW North Texas. The panel will include local experts including: Paul Magedson with Good Earth Organic Farm and Amanda Vanhoozier with Coppell Farmers Market 

For information about the film, please visit: www.gmofilm.com

Come on out and learn a little something about GMOs.

THE SHED OPEN at THE DALLAS FARMER'S MARKET

It is Labor Day Weekend!!!! Do you know what that means?  Long weekend, cookouts, and time spent with family and friends.  If you are looking for something different to do this weekend, or groceries for your cookouts check out the Dallas Farmer's Market! 

Opening today, Friday Aug 29 The Shed is OPEN at the Dallas Farmer's Market.

The Shed, formally known as Shed 1, will feature new food vendors alongside favorites with a focus on local farmers and  clearly labeled, high-quality produce. Carts will be made available for shopping and a stage will be built at the east end for weekend highlights including live music, chef demonstrations and cooking classes.

Fresh veggies and fruits are operating out of Shed 3 so don't forget to check them out for all those cookouts!

Shed 2 is currently closed for remodeling.  The new plans for Shed 2 will include four anchor restaurants with interior and patio dining.  It will also include local artisan,vendors, and Mudhen.  Mudhen is a 5,500 sq. ft. free standing restaurant and beer garden from restaurateur Shannon Wynne.  Shed 2 will open Spring 2015 as THE MARKET.  

Construction will begin this Fall 2014 on a new parking structure as well.  If you have ever been to The Farmer's Market, I am sure you are aware of how needed more parking is. 

The constructions and changes are bringing new life and enhancements to the growing Downtown neighborhood.  It fills my heart with happiness when old neighborhoods come back to life for a new generation. All while supporting local farmers, vendors, and artisans.  Go check out THE SHED this Labor Day Weekend at The Dallas Farmer's Market!