Tag Archives: paleo mexican food

2 Easy Cauli-Grits Casseroles + How to Make Up Your Own

30 Nov

Aldi (UK) now stocks lifetime supplies of cauli-rice

Riced cauliflower is everywhere now, safe inside neat packaging.  Gone are the days of whole cauliflower exploding into that adhesive cauli-confetti all over your kitchen.  I once thought I had lice nits in my hair just behind my ear, began panicking because we have five girls in this house…went to a neighbor who confirmed it was just benign bits of cauli.  Thank goodness.  And GROSS!  Just one of the risks of trying to eat healthy, my friends.

I’ve seen it in the produce section as well as the freezer section of grocery stores in both the US and UK.  Of all the ways to prepare it, I prefer it baked in a casserole…maybe it is my southern roots constantly calling out to me “eat more grits!”  I have done so many versions of the recipe below, but never blogged it.  Huge hit with my hubbs and the kids–It is amazing what a few cans of enchilada sauce can do for a dish!

 


 

 

First of all, you can make up any “casserole” with this skeleton of a recipe:

4 cups cooked cauli grits, drained  of excess water +
1 lb cooked meat, chopped +
3-4 eggs beaten +
1-2 cups liquid (coconut milk, tomato sauce, bone broth, etc) +
1-2 cups other veg or mix-ins +
seasonings of choice.

Stir this all together and bake in a 9X13 at 350 for 40 minutes.

Below I will give you two ideas, but be creative.  Branch out.  This can be a delicious side or a filling main dish depending on how much protein you decide to add.  Also, If you don’t need to eliminate dairy, throw in 2-3 handfuls of cheese!  I recommend white cheddar :):)


Chicken “Enchilada” Casserole

4 cups cooked, diced chicken.
cumin and chili powder to season the meat.

4 cups cooked (boiled or sauteed) cauliflower grits
2 cups mild enchilada sauce
4 eggs, beaten
8 oz diced green chilies, drained
3/4 c chopped green onions
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
juice of 1 lime

Season the chicken generously with cumin and chili powder (1-2 tbsps each).  Saute or boil ground cauliflower until done.  (Use the same method described in my original breakfast casserole.)  Drain and set aside.  In a large bowl, lightly whisk the eggs, then add in the green onion, chilies, salt, garlic powder, pepper and lime juice.  To that mixture add in the cooled chicken, cauliflower, and enchilada sauce.

Pour the mixture into a prepared 9×13 baking dish.  Bake at 350 degrees for 40 minutes or until center is set.

cauliflower chicken enchilada casserole, with avocado cilantro cream


Beef “Enchilada” Casserole

1 onion, diced
4 cups diced mushrooms*
1 pound ground beef
2 tablespoons cumin
1 tsp each: chili powder, garlic powder, dried oregano
1/2 tsp salt

Two 10-oz cans of mild red enchilada sauce.
juice of one lemon or lime

3 eggs lightly beaten
4 cups cooked cauliflower rice

* Mushrooms a downer?  Sub 1 can drained black beans.

Saute the onion and mushrooms until they are wilted and soft.  Add the beef and saute until browned.  Season the meat mixture with the cumin, chili powder, garlic powder, oregano, and salt.  Stir in the enchilada sauce and lemon juice.  In a large bowl, add the beaten eggs to the (cooled) cauliflower rice, then stir in the meat mixture.  Mix well, and pour into a prepared 9×13 pan.  Bake at 350 degrees 40 minutes or until the center is set.

Serve hot.  Makes fantastic breakfast leftovers topped with a couple of fried eggs.

beef and mushroom cauliflower enchilada casserole

 


 

Enjoy!!

Leigh

 

last night’s dinner->this morning’s breakfast

this is the face I want to see when the kiddos are eating their veg!

 

 

 

 

 

 

 

 

 

 


 

For other cauliflower rice ideas, check out

Cauli “grits” Breakfast Casserole

Unwrapped Gyoza

Cauliflower Bread

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Smoked Chicken Stuffed Poblano

14 Apr

Have you ever eaten something at a restaurant that was so good, you still daydream about it?  This is one of those meals.  When we lived near Austin, one of my all time favorite restaurants was Z Tejas.  If you live in the Austin area, run.  Now.  Order this meal.  It was so good I was floored.  (I am not usually impressed with restaurant food–especially after going paleo!)   This recipe sounds like a kitchen-sink concoction, but TRUST me, the flavor combination is just outstanding, and worth the effort it took to recreate.

For the peppers:

4 poblano peppers, halved, seeded.   You can also use bell pepper in a pinch.

Roast (or GRILL!) the poblanos on both sides, (I used my broiler) until the skin peels.  The texture should be tender but not mush!

Filling:

1 lg or 2 sm onions diced
1.5  c chopped dried apricots
1.5 – 2  c green salsa
1/2 c raisins
1 c chopped pecans or pepitas (or whatever nuts you have on hand)
4 cups cooked diced chicken
2 tsp allspice
salt and pepper to taste

In a large pot or skillet, sautee the onions and apricots in 2-3 tbsp oil of your choice until translucent and soft.  Add the green salsa and spices, and simmer until most of the juice is evaporated.  Stir in the raisins and pecans and diced chicken, and cook until it is all heated up.

Chipotle Cream Sauce:

1 c mayo
1/2 c greek yogurt
1 chipotle pepper with 1 tbsp of the adobo sauce
3-4 tbsp lime juice
1-2 tbsp honey
2 tbsp smoked paprika
1 tbsp cumin
1 tsp salt

In a food processor, blend the chipotle pepper, the adobo sauce, lime juice and honey until pureed.  Add in the mayo and yogurt, and the rest of the spices, and blend until well mixed.

Stuff the cooked poblanos with the piping hot chicken/apricot mixture, and top with the chipotle cream sauce.

Enjoy!

Leigh

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