Smoky Burgers with Pineapple Teriyaki Sauce

This is a recipe from the newest Paleo Cookbook on the block - Practical Paleo. I loved the flavor combinations more than I can tell you. I really hope you make these, and make them soon. I think Labor Day would be the perfect opportunity. I mean, American holidays do require burgers.

Ingredients:
Burgers-

• 2 lbs ground beef
• 1 Tbsp cayenne pepper
• 1 Tbsp smoked paprika
• 1 Tbsp onion powder
• 1/2 Tbsp cinnamon
• 1 Tbsp sea salt
• 1/2 Tbsp black pepper

Sauce-

• 1/2 cup water
• 1 cup chopped pineapple (I used canned)
• 1 Tbsp coconut aminos
• 1 Tbsp sesame oil
• 1 tsp sesame seeds, for garnish
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder

Instructions:
Burgers-

1. Let meat come to room temperature, then mix in all the spices listed under the Burgers section
2. Preheat grill, or skillet, to medium heat
3. Form your meat into 8 patties and set on plate while grill/skillet is heated
4. Once warm, place burgers on heat and cook approx 6 minutes on each side or until the burgers reach the level of doneness you desire
5. Once cooked through, let the burgers rest for 10 minutes before garnishing and adding the sauce

Sauce-

1. In a small saucepan, combine all ingredients listed under the Sauce section, except for the sesame oil, and simmer over medium heat for 10-15 minutes or until most of the water has cooked out
2. Place the cooked pineapple in a blender, and blend until smooth
3. Add sesame oil to blender and blend until well incorporated
4. Use the sauce to top the burgers

*Confession: I cooked and crumbled a couple pieces of bacon to add to the burgers

Pineapple Salsa

There is a new health foods store in town, Earth Fare. I have been a few times and for the most part, I like it. There are a few things in which I prefer the Whole Foods way, but all-in-all its good! One of the awesome things they do is send you amazing coupons! So far I have gotten, FOR FREE, a 4lb whole chicken, a pint of blueberries, and a pineapple! The blueberries were used in this recipe, the chicken is in the freezer for a meal later on in the week, and so it was time to cut up the pineapple! I have never cut a pineapple before, but it's really easy. Just Google it. I should have taken a picture of each step - that's what a good blogger would do....

I decided to make salsa with the pineapple because I LOVE salsa. This would be a great topping for chicken, steak, or fish as a light summery meal; or if you aren't "paleo" have it with some tortilla chips! Now THAT would be good :)

Ingredients:

• 1/2 pineapple, cut into rings
• 1 large red bell pepper, diced
• 1/2 small red onion, minced
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

1. Cut the pineapple into rings, then in a skillet over medium heat, grill the pineapple rings for approx 3 mins on each side. You want the pineapple to have a slight golden color.
2. Meanwhile, prepare the bell pepper, onion, and cilantro
3. Once all the pineapple rings have been seared, cut them into small pieces
4. Mix pineapple, bell pepper, onion, lime juice, and cilantro in bowl
5. Consume!

Chicken Satay

My newest obsession is with George at Civilized Caveman. I have been recreating many of his recipes lately and every single one of them has been a huge hit. I stalk him constantly, and I'm not afraid to admit it. Multiple times throughout the day I will check his website just to see if he has happened to post something new. You should show him some virtual love and hit up his website. This recipe is also one of his, and like always it did not disappoint. The dipping sauce is very reminiscent of a peanut sauce - delish!

Ingredients:

• 2 boneless skinless chicken breasts, cubed
• 1/2 cup Sunflower seed butter
• 1 cup coconut milk
• Juice of 1 lime
• 2 Tbsp coconut aminos
• 1 tsp ground ginger
• 2 garlic cloves, smashed
• 1/2 tsp red pepper 

Instructions:

1. Place all ingredients, except the chicken, in a food processor and pulse until smooth
2. Use about 1/3 of the sauce to marinate your chicken in the fridge for at least 1 hour and up to a day
3. Once you are ready to cook your chicken, heat a non stick skillet over medium heat. Cook chicken for approx 5 minutes, then flip and cook for an additional 5 minutes, or until done.
4. While chicken is cooking, use another 1/3 of sauce to brush over chicken
5. Enjoy!

I served it with this side dish.

Fun Food Friday - Paleo Ketchup

One of the things I miss the most is ketchup! I was never one of those who used ketchup on everything, but I also didn't skimp on it when I wanted it. I really miss it on my burgers, sweet potato fries, as a dip for my steak, etc - until now!! I was tired of not being able to eat it since commercially it has lots of added sugars and other unnecessary things. So I made my own and I think it's pretty darn good (and really easy to make)!!! You should give it a try.

Ingredients:

• 1 cup veggie broth
• 2 (6oz) cans tomato paste
• 1/4 cup apple cider vinegar
• 1 Tbsp garlic powder
• 1/2 Tbsp onion powder
• 1 Tbsp raw honey
• 1/4 tsp allspice
• Salt to taste

Instructions:

1. In a skillet over medium heat combine broth, tomato paste, and vinegar
2. Next, add garlic and onion powder, honey, and allspice. Mix well.
3. Taste the mixture and add salt accordingly. I think I probably ended up using about 1/2 Tbsp. But you are your own judge.
4. Let simmer for about 10 minutes, then remove from heat and allow to cool.
5. Transfer to an airtight container and store in fridge!

Raspberry Dressing

This is the easiest salad dressing to make. Ever. I make this just about every single time I make a salad. It is that good. It also happens to be Adam's favorite dressing, too, which makes things really easy for me :) Plus, it only has THREE ingredients. Please start making this (or something similar) and stop using those highly processed dressings in a bottle.

Ingredients:

• 1/2 cup EVOO
• 3 Tbsp Raspberry Balsamic Vinegar
• 1.2 tsp Dijon Mustard

Preparation:

1. Mix all ingredients until well combined. I usually put the ingredients in a small Tupperware dish, with a lid, and shake.

Pistachio Pesto Chicken Pasta

So I made another one of Juli's creations from over at paleomg.com. You should really check her blog out. Her food is amazing. She is amazing. I wish we were friends :)

The pesto was such a nice touch to the typical spaghetti squash and chicken. I cannot remember the last time I have had pesto and I have  NEVER actually made it before. It was easy.

Ingredients:

• 1 medium spachetti squash
• 1 lb chicken, sliced - I used tenders
• 2/3 cups pistachios, unsalted and shelled
• 1/2 cup basil leaves
• 1 clove garlic
• 1/4 cup olive oil (+ or - depending on preference)
• Juice of 1/2 lemon
• salt and pepper to taste

Instructions:

1. Preheat oven to 425 degrees
2. Cut spaghetti squash in half, lenthwise. Use a spoon to scoop out the excess seeds and place open side down on a baking sheet. Sprinkle some water around the squash and cook for 25 minutes.
3. While the squash cooks, put pistachios in a food processor and pulse
4. Add garlic and basil to food processor and combine
5. While processing, add the olive oil slowly until the pesto becomes your preference of "thickness" and then add lemon juice
6. Heat up a large skillet under medium heat with a Tbsp of olive oil. Add chicken along with some S & P and cook chicken on both sides until almost cooked through, then add pesto to the pan
7. Coat chicken in pesto
8. When the spaghetti squash is done cooking and has cooled, use a fork to pull the threads out of the squash and place directly into your pesto chicken pan
9. Combine all together
10. Add to bowl, top with some leftover chopped pistachios
11. Enjoy!!!

I served this with a side of roasted butternut squash and cinnamon parsnips. I wish I would have made a little more pesto to save as a dip for my raw veggies!

Paleo Garlic Mayonnaise

Ingredients:

• 1 egg
• 1 Tbsp lemon juice
• 1/4 tsp ground mustard
• 1 cup Macadamia Nut oil
• 1 Tbsp dried rosemary
• 1/2 Tbsp dried basil
• Salt and Pepper to taste

Instructions:

1. In a food processor, process egg, lemon juice and ground mustard
2. Slowly add in oil while processing to emulsify. This needs to be done VERY slowly. It will take some time. If you add in the oil too fast, it will not emulsify and the mayo will be ruined. 
3. Add S&P, rosemary, and basil and process until smooth

Drew's Salad Dressing

Since going Paleo, I have tried to find a store-bought salad dressing that can meet my needs. Of course, its super easy to make your own salad dressing, but with my few chef skills, it is hard to make many varieties. Nevertheless, I have found an AMAZING brand of salad dressing. The name is Drew's and every single one I have tried has been so good. Drew's dressing consist of all natural foods and many of them are dairy, gluten, and soy free!! You should really try this stuff out. Whole Food's as a large variety of flavors, and I have just recently seen a flavor or two sold at Publix. I have no idea how the prices compare, though. Even if you don't eat Paleo now, it is still worth trying out!