Tag Archives: primal potluck ideas

Have a date with bacon and fancy deviled eggs

16 May

I have two favorite appetizers that are my go-to dishes for get-togethers, pot-lucks and summer barbecues alike. They are easy (sshhh…don’t tell!) and always crowd pleasing!

Bacon Wrapped Dates

1 pound nitrate free bacon
pitted dates
salted almonds or pistachios (optional)

     

 Preheat oven to 400. Insert nuts into center of dates. You should be able to shove 1 or 2 through pretty easily. You can also easily leave the nuts out of the recipe (my husband actually prefers them sans nuts!). Cut bacon strips in half. Wrap each half bacon slice around date and place on parchment or  foil lined baking sheet. Sprinkle with a bit of allspice (optional). Bake in oven for about 10-15 minutes until bacon is done and crispy to your liking. I’ve found if I put the pan in the center rack of the oven, I do not need to flip them over to bake through. Serve alone or with fancy toothpicks for extra flair!

Guacamole Deviled Eggs

First saw these delicious concoctions on Marks Daily Apple a while ago and fell in love with the idea. Jam packed with protein and healthy fats, here is my version of the fabulous little “fat devils”:

1 dozen hard-boiled eggs, peeled
3-4 avocados, peeled and roughly chopped
1 jalapeño, de-seeded and finely diced
1 Tbsp lemon juice
1 Tbsp lime juice
2 Tbsp fresh cilantro
2 tsp chili powder
1 tsp garlic or 2 cloves fresh garlic
1 tsp sea salt
1 tsp pepper
1/2 tsp ground mustard

Cut eggs in half lengthwise, toss yolks in large bowl of your food processor. Set egg whites aside on platter for filling later. Add remaining ingredients to food processor and pulse until smooth and creamy.  Add more lemon or lime juice in small amounts to get desired consistency. Fill pastry bag (or cut the corner of a regular plastic bag) and pipe mixture into egg whites.  Sprinkle with chili powder or paprika for decoration/bit of added flavor and serve. The extra guac-egg mix makes a delicious dip for carrots or your favorite cut up veggies! You can easily make these ahead, just wait until close to serving time to sprinkle on the decorative chili powder or paprika!

Happy Friday,

Heather

Fish Taco Salad with Avocado Cilantro Cream

16 May

Avocado Cilantro Cream

1/4 c grapeseed oil (olive oil is overpowering)
1/2 c chopped cilantro
3 tablespoons white balsamic vinegar (sub white wine vinegar)
juice of 1 lime
1 ripe avocado
1/2 tsp salt
1/2 tsp garlic powder or 2 cloves minced garlic
1/4 tsp pepper

In a food processor, blend the oil, cilantro, vinegar and lime juice.  Add the avocado, salt, garlic powder, and pepper and blend until smooth and shiny.  If you want it thinner (i.e. to make it “drizzle”) add desired amount of water, and adjust seasoning as needed.

Fish:

1 1/2 pounds of cod, cut into 2-inch chunks
2-3 tbsp oil for sauteeing
1 tsp salt
1/2 tsp pepper
1 tsp cumin
2 tsp (or more!) smoked paprika

In a saute pan, bring oil to medium high heat.  Add fish to pan, and season generously with the salt, pepper, cumin and smoked paprika.  Cook until opaque, and flakes easily.  Remove from heat.

Salad:

equal parts lettuce and shredded cabbage
red onion sliced paper-thin
diced cucumber
diced mango
macadamia nuts, limes and cilantro for garnish

Assemble the salad, and top with the fish and avocado cream.  Serve it layered, or chopped.

We LOVE eating any taco-type food as lettuce wraps.  I prefer the texture of Bibb/butter lettuce.  These can be served as lettuce wraps: fill the lettuce with fish.  Top with cabbage, sliced onion, cucumber and mango, avocado cream and macadamia nuts.  Garnish with limes and more cilantro.  Yum.

Enjoy!

Leigh

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