Although I don’t follow a “paleo” diet (or any diet for that matter), but I always like to read up on the latest trends and fads, often to find new inspiration. This creation is paleo inspired but not strictly paleo, as it does contain black beans (“GASP!”-said all the paleo followers).
Deconstructed Paleo Nachos
- 1 medium to large sweet potato, sliced thinly (Uniform sized potato if possible. The bigger the size the more “chips” you make.)
- 1/2 cup of canned black beans, drained and rinsed well
- 1/2 cup diced red onion
- 1 jalapeno
- 1 red bell pepper
- 1 avocado, sliced
- 1 pound grass fed ground beef (</= 10% fat)
- 1/2 cup cilantro, stems removed and roughly chopped
- 1-2 Tbsp coconut oil
- 2 Tbsp taco seasoning
- Follow one of these methods to roast your red pepper and jalapeño. I prefer to roast them over the stove if I only have 1-2.
- While the pepper is roasting. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or tin foil.
- Cut potato into 1/8″ slices (or thinner), using either a knife or a mandolin slicer. Melt 1 Tbsp of coconut oil. In a large bowl, gently mix the coconut oil and the potato slices to coat well.
- Evenly distribute the sweet potato slices over the baking sheet, trying hard not to overlap slices (this will prevent them from cooking evenly and crisping). Cook for 20-25 minutes, checking halfway through to turn over.
- While peppers and potato are cooking, brown ground beef in a skillet. Mix in taco seasoning and 1/4 cup water. Let simmer until most of the water has cooked off.
- In a separate skillet over medium-high heat, heat 1 tsp of coconut oil. Add the red onion and sauté for 5 minutes. Add the black beans and continue to cook for another 5-7 minutes, until warmed.
- Slice jalapeños cross-wise (leave seeds if desired) and red peppers length-wise (remove seeds).
- Serve all ingredients on a bowl or layered like traditional nachos. Garnish with avocado and cilantro.
I have three “go-to” drink orders: a Gin and Tonic, an Old Fashioned, or a Margarita. As much as I love the classically clean version of these cocktails, every once in a while it’s nice to mix up the flavors and layers of the drink. After trying a smoky Margarita at Seattle’s very own Ray’s Cafe, I knew I had to figure out how to make my own at home.
Spicy Smoked Margarita
- 1 ounce 100% agave tequila (I prefer Reposado)
- 1 ounce Mezcal (I prefer Del Maguey Vida)
- 3.4 ounce triple sec or Grand Marnier
- 3/4 ounce lime juice from a fresh lime
- 1/2 oz honey
- 1 jalapeño cut into 1/4″ slices
- smoked sea salt mixed with smoked paprika for the rim
- Add 1-2 jalapeño slices to a cocktail shaker. Muddle. Add ice to 1/2 way full. Add the lime juice and honey. Add the Mezcal, tequila, and triple sec. Shake well.
- To make the salt rim, rub the rim of the glass with the used lime and dip in plate of salt/paprika mix.
- Strain the contents of the cocktail shaker into your salt rimmed glass. Add 2-3 ice cubes and enjoy immediately.
Summer wouldn’t be complete without BBQs and burgers. With leftover salmon in the fridge, I was inspired to make a burger that was a spin on classic flavors. I love foods that offer a balance between spicy, sweet, and savory. This burger does just that.
Hawaiian Jalapeño Salmon Burger with Sriracha Aioli
- 1 pound skin-less wild salmon fillet, chilled in the freeze for about an hour
- 1/4 cup scallions, diced
- 1-2 jalapeños, minced
- 2 Tbsp plain Greek yogurt
- 2 tsp tabasco sauce
- 1 egg, beaten
- pinch of coarse salt and black pepper
- 4 pineapple slices, 1/2 inch thick (core removed)
- 1 1/2 cups arugula
- Hamburger buns (I used Udi’s Gluten-free hamburger buns)
- 1/4 cup mayo or plain Greek yogurt
- 2 Tbsp sriracha
- 1 Tbsp lemon juice
- 3 fingered pinch of salt
- Whisk together the aioli ingredients. Cover and refrigerate to let the flavors meld.
- Heat BBQ to 350 degrees Fahrenheit or medium-high.
- Take the salmon out of the freezer and cut into 1/3 inch chunks.
- In a medium bowl, gently mix the salmon, scallions, jalapeño, yogurt, tabasco, egg, salt and pepper.
- Divide the salmon mixture into quarters and shape into burgers with a rubber spatula or your hands.
- Once the BBQ is hot, gently place the salmon patties and the pineapple slices on the grill. Cook the patties for 5 minutes on each side, or until an internal temperature of 160 degrees Fahrenheit. Cook pineapple until warm and soft, about 3-5 minutes on each side.
- If desired, toast the hamburger buns on grill
- Spread aioli on bun. Add arugula, salmon patty, and grilled pineapple. Enjoy!