Yes. Yes, I did. Here's a pretty amazing meal.
Paleo Homemade Chips
The inspiration for this recipe came from here. Here's our spin on it:
Preheat oven to 325 degrees.
In a mixer, combine:
2 c. almond flour
2 egg whites
1 tsp: onion powder, garlic powder
1/2 tsp: sea salt, cumin, chili powder, paprika
Next, get out two sheets of parchment paper (we used tin foil sprayed with cooking oil because we don't have parchment paper). Place the dough between the two sheets. Roll the dough with a rolling pin into an extremely thin consistency (remember, you are making tortilla chips). Cut into chip-size pieces using a pizza cutter. Place in preheated oven for about 10 minutes or until golden brown.
Barb's Ribbon-Winning Salsa Fresca
That's right folks. My mom won a ribbon at our county fair several years ago for her salsa. Who knew that in the 21st century you could still win a ribbon at the fair? Sorry, Mom, but I'm posting your recipe to the world wide web.
4-5 Roma tomatoes, diced
1/2 yellow or red onion, diced
2 garlic cloves
a pinch of salt
a splash (roughly 1-2 Tbsp. lime juice)
a handful (roughly 3 Tbsp.) fresh cilantro, roughly chopped
1 jalapeno, finely diced
Mix all ingredients together in a bowl. This tastes the best the longer the ingredients have to marinate together. I suggest preparing about 20 minutes minimum before you wish to serve.
Steak Fajita Salad
Make paleo guacamole
3 ribeye steaks, marinated (see recipe below)
Leftover Salsa Fresca (recipe above)
4 bell peppers, sliced & pan fried in oil (see instructions below)
1 red onion, sliced & pan fried in oil (see instructions below)
1 green onion, chopped
1 fresh tomato, diced
1 head lettuce, chopped
Add all ingredients to lettuce. Wonderful! I served mine as a salad bar. This EASILY fed 4, and I have plenty of leftovers! We also crumbled up some of the chips and placed in the salad.
Lovely Fajita Marinade (for steak or chicken) (recipe title sung to the tune of The Beatles "Lovely Rita Meter Maid")
Place meat in tupperware or ziploc bag. Place ingredients in bag/tupperware.
1 Tbsp. agave
1/4 c. red wine vinegar
1/4 c. water
2-3 Tbsp. Canola Oil
1 tsp. Oregano
1 tsp. chili powder
a pinch of salt
Allow to marinate around 4 hours if possible. Grill or broil meat and slice into bite-sized pieces.
Heat roughly 3 Tbsp. olive oil in a large frying pan over med-high heat. Flick water onto the oil. Once the oil simmers from the water, it is ready. Add veggies (bell peppers and onion). Generously coat in freshly ground pepper, a pinch of salt, and any additional spices you may want. Cook until vegetables are cooked to the consistency you prefer. Add to salad.