You did what with a hot dog?

These are the best hot dogs EVER.  They sell them at Target.  I don’t go to Target often for groceries, but they have good meat.IMG_0789[1]

I needed a quick lunch on Saturday, so the hot-dog salad was born.  IMG_0795[1]

Sauteed carrots, dill pickles, grilled peppers and hot dog slices.  Put over butter lettuce.  Finished with some spicy mustard 🙂

Don’t judge, it was tasty 🙂

Here are more of my random hot-dog recipes.  I don’t eat them often, but when I do, I like to be different 😉

Monday funny


I seriously laughed out loud, this is totally me.  Except I keep my 2 jars in the pantry.  The garage fridge is full of them once they are done with secondary.   And I always have at least one in the fridge at work, because I like it extra cold.

Thanks Girl Meets Nourishment for the great clipart!

I am making 2 big jars a week which usually amounts to about 8-10 bottles.  My scobies got too thick and I had to thin them out yesterday.  Wish my intern was ready to make some, because I hated to dispose of them!   I am still experimenting with flavors but peachy flavors are still my #1.

Things I like Thursday: veggie spiraler

Let me first by saying that I HATE gadgets that are specialized and create clutter.  I used to work at Linens N Things and I used to sell specialized crap.   In fact, my first few weeks before we opened the brand new store in Corpus Christi, I stocked that whole section of the store.  They make a gadget for everything.  I do not have the room for all of that clutter and with most things, if I’ve lived without it already, I don’t need it.

So I got this thing off of Amazon.  I saw someone else had one of these and I decided I needed one too.  I made an exception for this, because I figured i’d get good use out of it.  My #1  reason for getting it is to make mock noodles.  Not because I am avoiding carbs (which I am not), but I am gluten free and I wanted an alternative.  Plus it makes fun and interesting shapes.71rlDByme7L._SL1500_

I’ve only tried zucchini and sweet potatoes so far.  Sweet potatoes were a bit challenging to do, because it doesn’t spiral with the ease that a softer veggie does, but it still works and it wasn’t too bad.  Once I sliced both ends off of the potato and applied constant pressure, we were in business.

Last night I used it to do a stir fry with a sweet potato.sweet potato

LOVED it.  Stir fried the sweet potato in coconut oil, then added other veggies and some pork loin strips.  stir fry

I need to be more adventuresome and try some new fruits and veggies with it!

Last week’s Duck Dynasty Grub

Last Saturday night, I continued my theme for Duck Dynasty dinner of cajun inspired food.  Since we were so busy last week, we didn’t watch it until Saturday.  I also didn’t want to cook anything that would take too long, because we had been busy all day and were tired.

Cajun tilapia, “fried pickles”, and salad.cajun tilapia

The fish was broiled with generic cajun seasoning.  Easy.

The “fried pickles” were:

  • egg wash
  • dill pickle chips
  • red pepper flakes
  • garlic powder
  • paprika
  • crushed pork rinds

Pickles were dipped in egg, then the rind and spice mix, and then put on a rack on the cookie sheet and broiled for 5 mins each side.  I forgot to spray the rack, darn it!  Other than that, good.  Dan said they tasted like the real thing.  I MAY have picked off all of the little breading bits on the rack and ate them.  Plus I sampled quite a few before they made it onto the plates.  Ranch on the side for him to dip into.  Most ranch dressing is not gluten free, so I don’t partake.  fried pickles

Dan isn’t a big fish person, but he ate it without complaining.  In fact, I don’t think he EVER orders fish anywhere, not even fried fish.

I was finishing up my kabocha squash.  That stuff is so good.  But then again, you could probably roast shoe leather and i’d love it.  There are no pickles on my plate because I’d eaten enough of them trying to get them off the pan and plated.  SHAME!


Things I like Thursday: homebrewed kombucha

So I started drinking Kombucha a few months ago.  I’d always been scared to try it.  Started with one bottle of GTs and then I was hooked.  Seriously, I have to have it everyday.  Usually as my afternoon treat.

It’s an expensive dang habit, I may as well be drinking booze!  $3.30 a bottle of GT’s from HEB, less than $3 at Natural Grocers.  Still.  Even if I only drink half a bottle a day, which is what I usually have, it’s still annoying to be that it’s pricey for a drink.  It’s even more if I were to buy local.

So I started researching making my own.  I know several bloggers I read, make their own.  How hard could it be, right?  I read up, pinned some blogs on Pinterest and tried to decide where to get my “mother scoby” (which is how you grow the tea).  Many sources recommended Craigslist.  BINGO.  $5 scoby and she lived at the same place my friend Jenn lived.  Not only did I get the scoby, but she gave me a starter booklet too.  AWESOME.

Friends, if you are reading this, I don’t mind emailing you the little booklet.kombucha brew

For recipe I followed the booklet plus this blog from Balanced Bites.

Tips I learned from reading ALOT about this.  Not all sources tell you some of these important tidbits!

  • You need glass jar with a non metal lid, in fact, I bought 2 glass jars from Walmart.  I don’t use the lid anyhow.
  • I saved old GTs bottles for the final product, because you want glass with non-metal lids.
  • You cannot use antibacterial soap on any of it, or you may kill your scoby.  Wash stuff with vinegar.
  •  You must use sugar and you must use caffeinated tea.  The caffeine and the sugar are how this works.  And almost all of it gets used up in the process of the fermentation.  So if you try to limit sugar and caffeine like I do, have no fear.
  • Your tea can’t have added oils.  So watch out for many flavored teas.  Black and green with caffiene work well.
  • Your first couple of batches may suck.
  • It may take a couple of tries to get your method down and decide what you like as far as flavor.
  • If your batch gets too sour, you can add more sugar to try to refresh the tea and just watch it closely for correct flavor.
  • Don’t be afraid to toss a batch if it goes too far, doesn’t look right.
  • If you see any signs of mold, toss everything.  (look closely, sometimes it can foam and look like mold).  I had Dan toss a whole batch that foamed which is ok, because I thought it was mold.
  • It can be good for your tummy.  I have tummy issues, so I appreciate it’s probiotic qualities.
  • Pregnant and nursing women shouldn’t drink it.
  • It grows slower when its cold, faster when it’s warm.  Your brew times may not stay the same from batch to batch.
  • Try to avoid metal utensils.  Some sources suggest wood.
  • Try to let the tea cool for 4 or more hours before adding to scoby in your brewing vessel
  • Cover your brewing vessel with a napkin, papertowel, etc and a rubber band.  You don’t want dust, flies, etc.  You are fermenting, flies will want in, unless you keep them out!
  • Don’t drink all of the tea!  You have to keep at least a little to keep your scoby living and to start your next batch.
  • You flavor the tea in a secondary fermentation.
  • I do my secondary in the bottom of my pantry, bottles inside the plastic container, dark and semi-warm.
  • Your scoby will multiply and produce a baby each time.
  • You can take a break from brewing but you need to make sure your scoby keeps getting fed sugar.
  • Use filtered water.  Dad got me a pitcher at Christmas that removes flouride and other things.  I am sure it works with regular water too.

For my latest batch:  TJ’s peach juice in recycled GT’s bottles (too hard to get the labels off).  I used about 2 oz juice per bottle for secondary fermentation

peach kombucha

Lessons learned:

  • Much of the process is trial and error.
  • I didn’t read the caffeine part at first and brewed a ton of decaf sweet tea because that’s what we had on hand.  I let Dan drink all of that himself.
  • Whole fruit doesn’t do much for flavor
  • I like fizz.  For fizz, don’t “burp” your bottles during secondary fermentation.
  • I burped my bottles on the strawberry batch, because I was scared of them exploding.  I didn’t do it on the following batches and they were fine.  You  just need to make sure you are careful when opening and try to wait until they are refrigerated.
  • You move them to the fridge at the end of secondary fermentation.
  • Citrus isn’t great flavor.  I know there are commercial citrus flavors, but I wasn’t a fan of citrus.
  • I tried strawberry puree, whole blackberries, orange slices, and peach juice.   Puree or juice is the way to go.  Remember, most of the sugar gets used.
  • I didn’t consume any for the first 2 weeks after my surgery.  But because I knew the antibiotics likely killed all my good gut bacteria, I started drinking it again last week.  I couldn’t find much research on drinking it after surgery, so I kept away for the 2 weeks, because that’s the timeframe I had to avoid vitamin E, fish oil, and other things that could hinder healing.
  • Winter time it brews slower.  You many have to put it in a weird location or wrap the outside of the jar with a blanket (my first batch was when it was really cold here and my house apparently was chilly to the jar, not to me).
  • That little spigot is great for bottling after primary fermentation.  Just be mindful to move the scoby, so it doesn’t clog the spigot.
  • I put all of my bottles inside a big plastic container during secondary fermentation, just in case one should bubble over or even explode.
  • I set alarms on my phone to check the brew.  If you set it and forget it, not good.
  • I bought a $10 sun tea glass jar and a $20 fancier glass drink dispenser, both from Walmart.  I prefer the sun tea jar.  It took me a while to find a glass one!
  • I put my bottles through the dishwasher and then rinse with vinegar.
  • Batches brewed with my new baby scobies weren’t as good to me.  I think i may try to work on growing them a bit more before brewing with them.

I think I am getting it down 🙂  I have a batch right now that I am going to likely bottle tonight for secondary fermentation.

Recipe review-sweet potato breakfast casserole

Recipe inspired by Cavegirl Cuisine

1 lb bulk breakfast sausage (I used homemade italian)
1 onion, chopped
2T butter, organic and unsalted or coconut oil
1 large sweet potato, peeled and grated (I sliced really thin)
1 parsnip, peeled and grated (skipped this didn’t have one)
6 eggs
1 cup spinach (I added a bag of asparagus stir fry)
8 oz organic whipping cream
1T arrowroot

In a medium skillet, cook the sausage until fully browned.

Preheat oven to 350°.

In a bowl, mix grated parsnip and sweet pototoes until evenly distributed.

In a greased 8.5 x 11 baking dish, start layering your ingredients.
Layer 1: Half of sweet potato mixture.
Layer 2: All of spinach.
Layer 3: All of sausage.
Layer 4: Remaining sweet potato mixture.

In same skillet, cook onion until translucent. Add butter and arrowroot. Stir. Once butter is melted, add cream. Bring to a boil. Reduce heat and simmer for a couple of minutes to slightly thicken.

Crack eggs in a bowl. Whisk. Add 1-2 ladles of cream mixture to eggs to temper the eggs (so as to not create scrambled eggs). Pour eggs mixture back into the skillet and stir.

Pour skillet mixture over the top of the layers in your baking dish. Press to edges so it will form a seal when cooking.

Bake for 30 minutes. Remove from oven and let rest for about 30 minutes to allow the dish to set.

Enjoy!photo 1

*I cut into 6 slices, so I had a piece for Sunday lunch and the rest will be for breakfast for the workweek.  TASTY!photo 2

Next time I will add more sweet potatoes and veggies.  I didn’t feel like grating the sweet potato, so I used the mandoline to slice thin and then baked them while I was prepping the rest (to soften them up a bit before putting everything together).    If I added more veggies, I think it would have made 6 nicer size portions.  They were only about a cup each as I made them.

Could make this vegetarian by skipping the sausage or using crumbles.

Recipe review: Crockpot triple hamburger meatloaf

Easy, delicious, and gluten free.  Paleo if you want it to be.

I saw PaleoPot post this on Facebook a few weeks ago, and I immediately “pinned” it.  We love burgers and I am always game for new crockpot recipes!   Thanks PaleoPot for a new and versatile favorite for us!


The Meatloaf:

2.5 pounds ground beef, about 90% lean (I used 93%, next time I will use 90% it needs extra moisture)
2 whole eggs
1 tsp ground black pepper
1 tsp sea salt
1/2 tsp smoked paprika
2 tsp granulated onion
The Toppings / Fillings:

4 ounces  cheese, sliced thin (optional)
Large handful of chard or kale leaves (I used spinach)
1 medium white onion, sliced thin
2 jalapenos, sliced medium
1 large dill pickle, sliced into hamburger sized pickles.
Other options: Bacon of course, fresh tomato slices, mustard, chili, etc.

How you make it:

  • In a large bowl, combine your ground beef, 2 eggs, and spices. Mix by hand until an even consistency is reached.
  • Divide your meat into 3 equal portions.
  • Lightly grease the bottom of your slow cooker with a small amount of oil. A tsp will do.
  • Press one of your portions of beef down into your slow cooker. You want to form an even base for your meatloaf leaving just enough room for your fingers to rest between the cooker and your loaf. Keep in mind I cook in a 6 quart cooker.
  • Add your toppings to the first layer, leaving the outside 1/2″ of the layer untouched for crimping with the next layer. I added chard/spinach leaves first, then my cheese slices, onions, and jalapenos.
  • Take another portion of your meat and flatten it out on your counter top so that it is large enough to cover the first layer. Place it on top of the first layer and use your fingers to crimp down the edges of the meat so that they join with the first layer. Tuck any toppings that are sticking out back into the loaf.
  • Add your second layer of toppings. For this layer I used dill pickle slices instead of jalapenos.
  • Use your 3rd portion of meat to form one last layer, and apply it to the top just as in step 5.
  • Make sure no toppings are sticking out of your loaf, push them back in if they are! Use your hands to seal the layers of the loaf shut.
  • Top your loaf with your tomato sauce / ketchup and sprinkle on some sesame seeds for garnish.
  • Cook on high for 2.5 hours or on low for 5.
  • When cooking is finished, allow loaf to cool before attempting to remove or slice it. Use some potholders to remove your slow cooker’s lining and transport it to your stovetop where it can sit and cool. You may also want to use a turkey baster to remove some of the fat that has rendered down into the bottom of your slow cooker.

**Next time I am using a different cheese and adding mushrooms.  I don’t care if Dan doesn’t like them.  Mushrooms are one of my favorite beef toppings.

For ours we used jalapenos, spinach, dill pickles, american cheese (didn’t like it with american, it melted and mostly escaped from my loaf), and sliced onions.  Topped the final product with crumbled bacon and guacamole when served.  Next time using 90% beef, 93% was too dry I think.  It was still AWESOME though.  We ate it for dinner 2 nights in a row.  Served Dan’s with homemade round fries, mine was homemade sweet potato fries. Dan doesn’t do sweet potatoes.

The layers end up looking super cool, even if they didn’t photograph well.  I love the sesame seed idea on top!

plated loaf

Recipe review: Paleo gumbo

I’ve had Paleo Comfort Foods for a good while, like well over a year.  I decided recently to try a few more things.  Sometimes I get so caught up in the internet recipes  I forget about my cookbooks or tried and true foods.  Our latest trial, from a few weeks ago, was Paleo gumbo.   I know Dan loves gumbo and we both love cajun food, so it seemed like a good idea.  Plus I found shrimp on sale and I already had the sausage, buried in my freezer.  I have no idea when I bought that andouille, but when I found it, I knew I had to make gumbo!

Roux usually scares me, but it turned out fine.  YAY!

gumbo roux

It wasn’t very time consuming just the simmering for a while….

gumbo cooking

It was good, we both liked it.  I served both meals for us with riced cauliflower.  In fact, the last time it was on sale, I riced 4 and froze the extras.  Sadly, they are all gone now 😦  And the price of cauliflower has gone up quite a bit.  I am not sure Dan was wild about the rice, but I was.  I have made it cajun, chinese, mexican, stir fried, etc.  Good stuff.gumbo final

Gumbo-from Paleo Comfort Foods

1/4 cup (60 mL) bacon grease (I  used butter instead)
3 tbs. coconut flour
3 tbs. almond flour
2 cups onions- chopped
2 cups celery- chopped
2 cups green pepper- chopped
3 cloves garlic- minced
1 quart (1 L) can tomatoes (I used fire roasted)
2 cups (500 mL) seafood or chicken stock
2 bay leaves
1/2 pound (225 g)lump crab meat-picked over for shells (skipped the crab)
1 pound (450 g) shrimp
1/2 pound (225 g) andouille sausage- sliced (I used a whole pound)
1 tbs. file powder
1. To make roux, heat bacon grease over medium high heat and whisk in coconut/almond flour. Stir continuously until roux has a dark brown color (think dark peanut butter).
2. Add onions, celery, peppers and garlic and saute until onions are translucent and celery somewhat soft.
3. Add tomatoes, stock and bay leaves and bring to a simmer.
4. Stir in the crab meat, andouille and shrimp, cooking until shrimp are cooked through.
5. Remove from heat and stir in file powder.
6. Serve with cauliflower rice or all by its lonesome.

Recipe review: Whino Chicken

Ok, here’s where you look at me and say, “she’s off her rocker”.

I may not read alot of books, but I read a ton of medical and health blogs, journals, etc.  Recently I’ve been looking at the health benefits of organ meats, yes, you read that correctly.  They are a muscle and very nutritionally dense.

So I bought some chicken hearts at the store.  Yes, they looked gross and it freaked me the hell out.

Went home and scoured the internet for ideas.  Most people apparently fry or sautee.  I opted for sautee, with a hybrid of several recipes.

Whino chicken hearts

  • 1 pound chicken hearts, split, rinsed, and cleaned 
  • 2 T fresh chopped garlic
  • 1 T parsley
  • 1/4 cup soy sauce or Bragg’s Liquid Aminos
  • 1/4 cup red wine
  • sliced mushrooms

I combined everything but mushrooms in a container and marinated for 3 hours.  Then sauteed until done with mushrooms in EVOO.


It tastes like chicken, but has the texture of a mushroom.  Because I knew Dan hates the texture of mushrooms, I opted not to even try to get him to eat them.    I actually couldn’t tell mushrooms and heart apart very well looking at the dish.

I served over spinach and broccoli Normandy.Image

They were good, I am not sure it’s something I would crave, but I would eat it again.  I am interested to see what else is good, I hear beef heart is really good and versatile.