Mushroom Smothered Pork Chops – Are You KIDDING Me?!?!

One of the things I’ve missed since going Paleo is Mushroom Soup! You can make so many things awesome with a great Mushroom Soup. So I really wanted to make Pork Chops (the really thick yummy kind) awesome with some kind of mushroom soup.  I scoured the internet drooling over so many recipes until I found this one from Fast Paleo. It was so easy and it tasted amazing!! My family said that this one is definitely going in “THE BOOK” of fabulous food! I altered the original recipe a bit, because I don’t know how to follow a recipe…. sorry 🙂


Ingredients:

  • 4 thick pork chopsIMG_7639
  • salt, pepper, thyme and rosemary to season chops
  • coconut oil
  • 1 large onion, sliced
  • 1 lb mushrooms, sliced
  • 3 T minced garlic
  • 1 T oregano
  • 1 C chicken broth
  • 1 C coconut milk (if you are using canned, I recommend mixing the whole can up really well, then pouring out 1 C for this meal)

Directions

  1. Season the chops with Salt, Pepper, Thyme and Rosemary – I put on a pretty good coating.
  2. Medium / High heat, melt coconut oil and fry the pork chops 5 minutes on each side. Remove from pan.
  3. Saute onions and mushrooms for 5 minutes, add garlic and saute for another 3 minutes, add oregano and saute until most liquid is gone.IMG_7642
  4. Add chicken broth and bring to a boil.  Reduce heat to low / medium and add pork chops back in the pan. Simmer, covered, for 10 minutes. Uncover and simmer for another 5 minutes.
  5. Pour in coconut milk, turn the heat back up to medium / high, bring to a boil then simmer for 10-15 minutes until sauce is reduced by a third to half.

I had a side salad with this for myself (I’m the only one who is Paleo) and my family had some pasta and a salad.

IMG_7646


Nutrition Facts
Servings 4.0
Amount Per Serving
calories 329
% Daily Value *
Total Fat 23 g 35 %
Saturated Fat 16 g 81 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 57 mg 19 %
Sodium 279 mg 12 %
Potassium 747 mg 21 %
Total Carbohydrate 10 g 3 %
Dietary Fiber 2 g 7 %
Sugars 4 g
Protein 24 g 47 %
Vitamin A 0 %
Vitamin C 13 %
Calcium 5 %
Iron 18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

MMM! Fajitas are BANGIN’ (Paleo and Vegitarian)

My family has always loved Veggie Fajitas.  I miss having the tortilla with it, I REALLY miss it! So I scoured the internet to find a Paleo Wrap recipe.  I found one that looked promising at Stupid Easy Paleo and I was excited to try it for dinner.  I will admit, these wraps did taste much more like a crepe rather than a tortilla, but it DID do the job!  The original recipe makes 10 wraps, I halved it and was able to make 4 wraps.  I used a 10″ pan.

IMG_7632

Look at the Goodness!


To make the Paleo Wraps/ Tortillas/ Crepes, gather the ingredients:

This is a half recipe

  • 2 tsp coconut oil, melted
  • 4 eggs
  • 1/2 C arrowroot Flour
  • 2 T coconut Flour
  • 1/4 t baking soda
  • pinch of saltIMG_7628

Directions for wraps:

  1. Whisk oil and eggs in a bowl
  2. Add half of the arrowroot flour until smooth, then add the other half of arrowroot flour, whisk until smooth
  3. Add coconut flour, baking soda and salt – whisk until lumps are gone.
  4. Heat a frying pan (whatever size you want your wrap) on medium/high heat.
  5. Pour or ladle (ladling is so much easier) mixture into pan, and tilt pan around to spread.  It will take IMG_763045-60 seconds for the first side to be done (you’ll notice the edges of the wrap come away from the pan).
  6. Flip it 45-60 seconds and it should be done.
  7. Remove from pan and allow to cool.
  8. If you don’t finish them all in one fell swoop, you can store them in a ziplock bag in the refrigerator for up to a week

If you want an idea with what to fill this tortilla with, you can try our veggie mix! It’s super easy and excitingly flavorful.  We use:

  • carrot slices
  • broccoli florets
  • cauliflower florets
  • red pepper, sliced
  • green pepper, sliced
  • mushrooms, quartered
  • onions, sliced
  • minced garlic
  • olive oil
  • cumin
  • chili powder

Then to make (once you do 7 days of chopping and slicing)*

  1. We cook one at a time to al dente, with just olive oil.  You may add some water to speed up cooking via steaming.
  2. Place cooked food in a holding dish in the oven.  Set oven to “warm / hold”
  3. When they are all cooked, place all items back in the pan and add cumin and chili powder to taste.

My family likes Goya Yellow Rice mix with this meal.  It doesn’t have Legumes, Dairy or Gluten.


I top my filled tortilla with a little homemade Paleo Mayonnaise.  It fills the void that Sour Cream used to fill.IMG_7632

Nutrition Facts for paleo wraps
Servings 4.0
Amount Per Serving
calories 165
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 4 g 20 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 212 mg 71 %
Sodium 193 mg 8 %
Potassium 67 mg 2 %
Total Carbohydrate 16 g 5 %
Dietary Fiber 2 g 7 %
Sugars 1 g
Protein 7 g 14 %
Vitamin A 5 %
Vitamin C 0 %
Calcium 3 %
Iron 8 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

What’s Up, Doc? How about a Carrot Cheesecake??

IMG_0686Here he is!! Did you miss him? Lovey Levin sure missed you!! He’s back and ready to cook! We are gearing up for a Carrot Cheesecake to take to our cabin to devour for breakfast. YUMM!

Lovey’s Dad, My Guy Bri, found this particular Recipe on Mel’s Kitchen Cafe! I, of course, tweaked it. It’s what I do – Sorry Mel. I don’t eat cinnamon and Levin can’t eat Gluten. It was modified to suit both of our allergies and tastes.

Happy Eating! xoxo

First we gathered our  – (modifications will be in red)

Ingredients

Cheesecake:
    • 2 (8-ounces each) packages cream cheese (or neufchatel cheese – lower fat, just as easy to cook with), room temperature
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon GLUTEN FREE flour
    • 1 teaspoon vanilla extract
    • 1/2 cup sour cream
Carrot Cake:
    • 3/4 cup vegetable or canola oil
    • 1/4 cup packed light brown sugar
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 1/4 cups GLUTEN FREE flour
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon cinnamon OMITTED
    • 1/4 teaspoon nutmeg
    • Pinch cloves
    • 1/4 teaspoon salt
    • 1/2 pound finely grated carrots (1 cup or so)
Cream Cheese Frosting:
  • 3 ounces cream cheese, room temperature
  • 2 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon sour cream

Directions For the Cheesecake

  1. IMG_0687In a medium bowl using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Set aside.

 

Directions for the Carrot CakeIMG_0684

  1. Shred your carrots using a cheese shredder attachment on your food processor for easy, no fuss shredding! This took me about 2 minutes to shred everything. It seriously took me more time to scrub my carrots, as they were fresh from the ground!
  2. In a large bowl using an electric mixer, beat together the oil, brown sugar and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is light creamy and light. Stir in the flour, baking soda, nutmeg, cloves and salt until just combined. Mix in the carrots.

Putting Together a Masterpiece IMG_0703

  1. Preheat the oven to 350 degrees F. Lightly grease a 9- or 10-inch spring-form pan or pie dish (we used a pie dish) with cooking spray, making sure it’s GLUTEN FREE! Spread half of the carrot cake batter into the bottom of the prepared pan. Spoon half of the cheesecake IMG_0706batter on top of the carrot cake layer in large dollops. Don’t spread or twirl it together. Leave spaces in between your PLOPS! Only use HALF of your cheesecake!! Now, Plop, by the spoonful, the rest of your carrot cake in between your cheesecake plops. It can be lumpy, they will smooth when baked. Spread the last half of the cheesecake batter on top of all the layers and spread with a spatula into an even layer. Tap the pan on the counter a couple of times to get rid of any air bubbles. Levin cautioned me against banging the pie dish too hard on the counter!
  2. Bake the cheesecake for 60-70 minutes (check earlier if using a 10-inch pan; it won’t bake as long as a 9-inch pan), tenting the top of the cheesecake with foil the last 20IMG_0709 -30 minutes of baking if it is browning too quickly. The cheesecake will puff a great deal in the oven thanks to the leavening in the carrot cake and it might even crack. That’s OK. It will settle after it cools and will be covered with frosting so the cracks won’t matter. Take care not to over bake the cheesecake or the carrot cake bottom and sides will be dry. It’s a fine balance between taking it out before it’s over baked but not so early that the cake batter is still raw. Keep in mind that each oven can vary in temperature so watch closely as it gets to the 60 minute mark. The top center part of the cheesecake (just about a 2- or 3-inch diameter circle) should still be slightly soft and jiggly when you take it out.
  3. Let the cheesecake cool completely on a wire rack in the pan.

Directions for Making the Really Awesome Cream Cheese Frosting!

  1. If you’re like me, I grind my own 10x (confectioners sugar) as needed. To do this, I measured how much sugar I needed, then added a T of cornstarch, I mixed it with a fork then poured a half cup at a time into my NutriBullet and using the grinding blade, made my own 10x sugar. My mother used to do this with a hand grinder. You could do it with a Mortar and Pestle, regular blender, food processor, etc.
  2. While your cake is cooling, make the frosting by whipping together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well.
  3. When the cheesecake has cooled, spread the frosting evenly over the top of the cheesecake. Cover with tin foil or plastic wrap and refrigerate until well chilled before serving. The cheesecake can be made up to two days in advance.Bite-1-jpg1