In the kitchen this week – some serious noms

Cooking is really fun for me.  I find it relaxing and it very much will de-stress or cheer me up if I’m not having the greatest day.  Plus 90% of the time I end up with something fairly delicious to eat when I’m done.

Ok, well maybe 80%.  It really depends on how you define “delicious.”

So, this last week I made two recipes that I’ve been wanting to try for awhile.  The first is from Juli Bauer’s Paleo Cookbook.  I love her cookbook, I love her recipes, and I will admit to having a minor girl crush on her.  Although she’s way too young for me, who am I kidding?

The recipe was breakfast stuffed sweet potatoes.  Basically, you bake sweet potatoes, hollow them mostly out, fill them with an egg, bacon, sausage and chive mixture and then bake them again.  I’d been eyeing the recipe for a long time, but the amount of cooking time had made this a difficult breakfast to incorporate.  Way too much time for a weekday breakfast!

Since this recipe isn’t posted on her blog, I don’t feel I should post it here without permission.   It’s an easy recipe, although I did learn the hard way that you cannot bake the sweet potatoes fully.  If they are too soft, the whole hollowing out the inside of the sweet potato really doesn’t work.

But I did take some pictures.

Start with these ingredients:


Cook all the meats, dice the chives and combine


Gut the baked sweet potato (use a melon baller to scoop it out) and CAREFULLY poor the mixture in and pop it in the oven.


Bake until it looks like this.


And then you make it look more impressive by garnishing it with more eggs, bacon and chives.


Now, please don’t think I actually ate all of that for breakfast.  Two potatoes = four epic breakfasts.  Plus you can use the sweet potato you scooped out to make mashed sweet potato.  I also ended up making a few mini muffins with the extra mixture I had.


Recipe #2 this week was Cherry Braised Lamb from the Paleo by Season cookbook.  I have been eyeing this recipe since cherry season ended last year.  I love cherries, I love lamb and there was no way I was going to make this with frozen cherries.  I finally finished up my sugar detox and can have fruit again – this was HAPPENING.

The recipe calls for lamb shoulder and I ended up using leg of lamb – which just cut down on the looking time.  The recipe is fairly simple.  Not a lot of ingredients.  This is really one of those meals that looks really impressive but it’s actually super easy to make.


Basically, you cut up the meat, slice the onion, and de-pit the cherries.


Then you sear the meat, drop in some stock and all the ingredients and then let the braising begin.  I actually had some fun with snapchat while cooking, which I think I’ll be doing more of in the future for these blogs.  Unfortunately, I starting snapping mid-recipe so this isn’t a complete “story.”

I will say this – it tasted as good as it looks.


Running for Medals. And Bacon.

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