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Fire Kissed Almonds

1 lb of unbalanced raw almonds
2 TBSP frozen OJ concentrate, thawed
1 TBSP hot pepper sauce
1-2 tsp of salt or fructose

Place almonds in a 15x10x1 in baking pan.

Bake at 350 degrees for 18-20 minutes until browned and crisp. Meanwhile, combine OJ concentrate and hot sauce. Pour hot almonds into large bowl and immediately pour the OJ mixture over them. Stir until they stop sizzling. Return them to the baking pan and sprinkle with either the salt or the fructose. Let cool at least 1 hour. Store in an air-tight container.


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So in an effort to eat less gluten because it helps make my tummy feel better and less bloated I have ventured off on different preparations for gluten coated fish sticks and chicken nuggets. I have a great gluten free chicken nugget recipe we love here, which I’ll post later.

3 lbs of cod filet (ended up being 3 filets)
3/4 cup of almond meal
1/2 cup of finely shredded coconut
1/4 tsp of sea salt
1/8 tsp of ground pepper
1/2 tsp of ground ginger
1/2 cup of coconut milk
half of lemon or lemon juice

Pat dry the cod filets, sprinkle with salt, pepper and squirt with lemon juice. Pour 1/2 cup of coconut milk over filets. Turn to ensure both sides are coated. Let them sit for a 15 minutes to marinate.

Now prep the breading by mixing almond meal, shredded coconut, ginger, salt and pepper in a shallow bowl. Drain fish and coat in breading.

Fish can either be baked in the oven at 500 degrees for 10 minutes turning halfway through or fried in coconut oil. I fried mine and they were tasty but totally not coated. I need to work on that.

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Avocado Chutney

IMG_1901Every January I do a cleanse, presently it’s one by Standard Process, which I absolutely love how I feel afterwards but sometimes during it I lothe it. However I have found some really great dishes and condiments that have made not eating meat, breads, and dairy a lot more bearable. In fact this last time when I started to add back in carbohydrates like breads and chips it made my stomach ACHE, so I am avoiding those for now. But onto this post, this time I have really played with a recipe called Avocado Chutney – it’s to die for. We love to put it on our sliders, dogs, bratwurst, fresh vegetables, rice almost anything. I even found a way to give it a smokey flavor to the lime, by searing the limes gently in the pan before squeezing them. OMG – the kitchen smells incredible and the amount of juice I get from heating the lime really increase dramatically. Check it out for yourself.

Avocado Chutney

  • 1 1/2-2 avocados depending on size
  • 2 Tbsp red onion, finely diced, can use a Vandalia onion if need be
  • 1 red pepper, diced
  • 1/8 up of olive oil
  • 2 cloves of garlic minced
  • 2 limes, seared in a hot pan for few minutes then juiced.
  • 2 tsp of cumin
  • 1 tsp of dried oregano
  • 1 tsp of chili powder
  • 4 tsp of dried cilantro (can use fresh 1/4 cup)
  • sea salt and pepper to taste

Combine avocado, red pepper and onion in a bowl. Combine the rest of the ingredients in another bowl, mix well. Pour the oil and spice mix over the veggie mixture and serve with fresh vegetables, rice or as a condiment on burgers, dogs and bratwursts. Store left over in fridge for up to a week if it lasts that long in your house.

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Jerk Chicken Nachos

6 cups tortilla chips
3 cups shredded chicken
2 cups shredded cheese
2 tbsp Jamacian Jerk Rub
1 small yellow pepper & red pepper
1 lime
1 tbsp snipped cilantro
1.4 cup sour cream + 1 tsp Jamacian Jerk Rub

Preheat ove n425 arrange chips in large round baking dish
combine chicken, 1 tbsp of rub. Sprinkle chicken over chips bake 5-7 minutes until cheese is melted. mix lime juice, peppers and remaining rub. Spoon this over chicken and chips sprinkle with cilantro If desired combine sour cream and rub then pipe this mix over nachos. Garnish with Lime slices

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Rib Rub the right way

Today Dave tried this Rib Rub prior to grilling and sauteing in Sir Charles BBQ sauce.
1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons ground basil
1 tablespoon black pepper
1 tablespoon salt
2 teaspoons red pepper

Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar.
cook on the grill at 250 for about 30-45 minute a side in a foil wrapped and paritally open for 15 minutes rib side up and then direct heat on grill 10 minutes each side.

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A few years ago a dear friend back in Indiana gave us the recipe. She gleamed it from a cooking program when they lived in Florida, years ago. It has become one of our family’s favorite winter stew’s, it encompasses the fall vegetables and the coastal fish. So it’s perfect North Carolina meal.

2 Tbsp of butter
1 C finely chopped onion
1 C finely chopped celery
1 C finely chopped green pepper
1/2 tsp pepper
1/2 tsp curry
1 tsp salt
3 medium potatoes
3 medium carrots
2 lb of cod
2 butternut squash or 4 cups chopped
64 ounces of chicken broth

Melt butter in large pot, add onion, celery and green peppers; saute until soft. Add broth and bring to boil. Add potatoes, carrots, cubed squash. Add salt, pepper and curry. Boil until veggies are tender about 20 minutes. Add cubed cod, boil for 5 minutes and serve.

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I grew up eating Pat Vaughn’s Sloppy Joe’s. My mother made them whenever we had a big gathering, be that family or friends. It was one of her favorite easy go to meals. Pat Vaughn was our next door neighbor when I was a young girl. Her oldest daughter and I would play in our adjoining yards, in the winter sledding down my terrific hill in the side and front yard, climbing trees – well mainly I would climb tree’s I was the tom boy, Laura was more of a girly girl. Not that there is anything wrong with that.

To this day, Pat will always have a special place in my heart. Both her and her husband Joe were a great influence on me and a wonderful support. They loved and treasured me just like I was there daughter and I appreciate that today.

Well I must give up my memory lane and put pen to paper or shall I saw fingers to key board and document this recipe. Because tomorrow I will be making it for our first ever Pumpkin Carving Party. I am hoping we can carve pumpkins outside in the driveway. Hurricane Sandy is threatening to give us rain shows, but maybe they will only go as far as the Triangle area. Keep your fingers crossed.

Sloppy Joe’s ala Pat Vaugh

1 lb of ground beef
3/4 C ketchup
1/2 C water
1/4 Vinegar
2 Tbsp brown sugar
2 Tbsp minced onion
1 1/4 tsp salt
1/4 tsp pepper
1 tsp dry mustard
2 T sweet relish (maybe 3 to taste)

Brown the beef in the pan, then combine with ketchup, water, vinegar, sugar and spices. It can be kept warm in a crock pot for easy serving.

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