BBQ Pork Omelette

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For St. Patrick’s Day, I visited my uncles in Chicago.  I’m so glad that they have a love for food, good food, like I do.  While there, we ate blittle goatrunch at a trendy little place called The LittleGoat. One of the specials that day was a BBQ pork omelette.  Duh.  Ever since I took that first bite, I haven’t been able to stop thinking about this omelette.  You guys.  Unbelievably fantastic. You have your traditional 3 egg omelette.  Add a little cream cheese and BBQ pulled pork inside and top with BBQ sauce, French fried onions, and a sprinkle of cilantro.  I have never tasted anything like it.  I had already begun to create this dish for myself in my head.

This morning, I enjoyed my very own BBQ pork omelette.  Here it is.

Ingredients
3 eggs
Approx 1 cup cooked pork short ribs (recipe HERE)
BBQ sauce (I use TPFAK Primal BBQ Sauce from my friends in Maine)
S&P to taste
1 Tbsp unsalted butter (I use Kerrygold)

Instructions
1. Melt butter in a skillet on medium heat
2.  While butter is melting, crack the eggs into a bowl and whisk well
3. Pour the egg mixture into the hot pan, then let the eggs set a little along the edges (it will only take a few seconds)
4. Using a spatula, pull the eggs in from all four sides toward the center, allowing the liquid eggs to flow underneath the set ones (eggs will look lumpy and slightly scrambled).
5. When the eggs are set on the outside but still slightly soft on the inside, add the pork (and sauce if you’d like).  (Don’t worry about the runny eggs in the middle. The eggs will continue cooking once the omelet is rolled.)
6. Fold one side of the omelet in with your spatula. The other side will fold over as you tilt it onto the plate.
7. Tilt the skillet to fold the final third of the omelet over, then turn the skillet a little more so the omelet falls onto the plate fold-side down. Season to taste with salt and pepper and top with BBQ sauce.
8. Congratulations, you omelette-maker, you.

I had made my very favorite slow cooker ribs a few days ago.  From past experience, I know that the ribs and eggs pair perfectly.  Lightbulb moment.  It was perfect.  Eggs, pork, BBQ sauce.  For a little extra fun and flavor, I also added a little feta cheese inside the omelette as well as on the top.  I’m fresh out of cilantro, otherwise I would have thrown a little of that stuff on top as well.

Spot hit, man. This is for sure a must try.  The perfect way to enjoy those leftover short ribs.  Guaranteed I’ll be making this again.  Shoot, I may even have it for lunch and dinner as well.

Original omelette recipe HERE
Original ribs recipe HERE

Happy Eating, friends.

-Lindsay

Thanksgiving Turkey Chili

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I worked a 12 hour shift Thanksgiving Day AND I had family coming into town Thanksgiving night.  I wanted to come up with a delicious Thanksgiving dinner, but there was no way I could throw together the traditional turkey, stuffing, sweet potatoes, green bean casserole, pie, cranberry sauce, mashed potatoes that I grew up having….all by 8 pm.  After quite a bit of thought, I decided to do kind of a fun, Paleo slow cooker twist on Thanksgiving dinner.

About a month ago, I posted a Chicken Chili recipe.  I thought perhaps turkey might be a good substitute for the chicken.  I roasted my very first turkey 2 days before T-Day.  The turkey actually turned out amazingly well.  The carving….well, it was more like butchering.  No matter.  Turkey is still delicious whether perfectly carved or in bit size ripped off hunks.

I followed the recipe fairly strictly…with a few adjustments.  I substituted turkey for chicken.  I don’t know exact weight, but it was a couple few pounds.  In my opinion, it doesn’t really matter.  Secondly, I saved the juices from the roasting pan.  Instead of making gravy with the juices, I used the turkey drippings in place of the chicken stock.  Third, I threw a handful of cranberries into the slow cooker for a little color, tartness, and holiday flare.

I let the chili cook for a solid 12 hours.  A bit long for my liking, but that’s ok.  It truly was the perfect meal for Thanksgiving Day after a 12 hour shift.  Everyone LOVED it. To keep with the Thanksgiving dinner theme, I served it with sweet potato chips, Maple Paleo Cornbread, and a delicious cranberry prosecco.  Grain-free, dairy-free Pumpkin Pie for dessert.

This is a perfect way to use up those Thanksgiving leftovers.  A hearty chili on these cool autumn….almost winter…days.  Definitely a crowd pleaser.

I hope that you had a very merry Thanksgiving, full of blessings and delicious food.

Happy Eating!

Sweet Potato Chili Round 2

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Sweet potato chili.  I’ve made sweet potato chili before (previous post HERE).  It was such a hit at work that I decided to try another recipe, hence the Round 2.  Some ingredients are similar…some are different.  With a name like Paleo On a Budget, of course I had to try it.  Here’s the info.

Ingredients
1 medium Sweet Potato {diced into bite sized pieces}
1lb ground pork
6oz Frozen Sausage {or whatever sausage you have on hand}
1 Big can crushed tomatoes
 1 14oz can diced tomatoes
1/3 Big Bag Frozen Green Beans
Large Onion, Diced {I did a big dice}
3 Carrots, Peeled + Diced
Seasoning: 3 Tbsp Cumin, 5 Tbsp Chili Powder, 2 Tbsp Dried Basil & Oregano, 1 Tbsp Italian Seasoning, 1/2 tsp Garlic Powder + Red Pepper Flakes
4 Tbsp Apple Cider Vinegar
Salt + Pepper
KerryGold Butter

Instructions
1. In a big pot get some butter all melted. Toss in your onions and carrots, let them start to cook and soften.
2. While that’s going on dice up your sweet potato {I kept the skin on} and toss that in. Same with the sausages.
3. Once those are all happy together you can add in your pork. Then all of your spices, Apple Cider Vinegar, and Salt + Pepper go in. Stir it all together {you want everything coated in the spices and herbs}.
4. Then… Then… add in your tomato products and then your frozen green beans {if they’re the whole green beans try to snap them in half as you put them in so they’re more bite sized}.
5. One more big Stir, cover… put it on low.. forget about it for a few hours.
6. Boom, it’s done…. I serve mine w/ Homemade mayo. It’s just wicked yummy that way. You could also drizzle some EVOO on it for an additional boost of fat!

Again, I chose to make a slow cooker version of this.  Not sure if you’ve noticed, but I’m a fan of the slow cooker.  Big fan.  Here’s how I made this recipe.
1.I melted the butter in a big pot. 
2. In the meantime, I chopped carrots and onion then threw that into the melty butter pot.  (If you haven’t tried Kerrygold butter yet, you are missing out.  By far THE BEST butter I have ever tasted)
3. While the vegetables were cooking, I chopped up the sweet potato, leaving the skin on, and set aside for a few hours. 
4. Once the vegetables started to soften, I added the meat.  Really, just add whatever you have on hand.  I chose to add 1# of pork and 1/2# of beef.  Seemed to do the trick. 
5. Time for the spices
6. Next comes the vinegar.  I cooked this at work and accidentally left the apple cider vinegar at home on the counter.  Regular white vinegar seemed to work just fine.
7. While everything simmered and flavors infused in the pot, I prepared my slow cooker.  I ALWAYS use a slow cooker bag.  The fewer the dishes, the better.  I also added my tomatoes to the slow cooker at this time.
8. Next, I added the meaty vegetable mixture to the slow cooker. 
9. I did use the frozen green beans.  Legumes are not Paleo and I typically do not eat them, but for the sake of the recipe, I chose to add them.  I was intrigued.
10.  I let the whole lot cook on low for about 8 hours or so.  I added the sweet potatoes to the chili about 1 hour prior to eating.  This way they keep their firmness a bit better and don’t just become soggy clumps.

That’s it.  I typically serve my chili with a combination of any of these delicious ingredients: sweet potato chips, a little sour cream, a little cheese, avocado, tomatoes, scallions.

I really enjoyed this recipe.  The vinegar adds a fun acidic element to the chili.  I also loved the fact that the carrots and onions were cooked in butter beforehand.  Cooking the buttery vegetable, meat, spices, and vinegar combo worked really well.  I think it gave the dish a more intense flavor.  Richer. 

Next time, I would probably leave out the green beans.  They weren’t bad.  If green beans are a part of your diet, leave them in.  They definitely add a bit of texture to the chili.  Since I would leave out green beans, I would probably add an additional sweet potato for next time.  I would probably add a few more carrots as well for a little more Vitamin A.  I’m also curious if apple cider vinegar would change the flavor any.  As far as the meat, the pork/beef combo worked well.  I do like chili with a bit of kick, so for next time, I’m tempted to try a Graziano or Andouille sausage to give it a bit more pop.

Overall, this was pretty tasty.  I think the best part has been eating the leftovers.  Days 2-4 have been delicious.  I also stuck a container of leftovers in the freezer.  This will come in handy on one of those cold winter days to come.

I hope that you enjoy this chili as much as I do.  May it warm your soul as well as your tummy.

Happy Eating!

Recipe HERE.