Goat Gouda Cauliflower

I have had a bit of writers block lately. Recipes just haven’t sounded that great. I’ve been trying to cook simple. But, I’ve been searching for something that just knocked my socks off. I’ve been looking around at other chefs and trying to draw inspiration. Today, I found that with Emeril Lagasse. I was flipping through YouTube and found some recipes for Cauliflower. (Here: https://www.youtube.com/watch?v=-Dd8e3nAMlg) Now, if you’re not worried about flour/grains feel free to go check out his recipe. I’m sure it is amazing judging from what I was able to adapt. And with this, I hope I can encourage you to try to rewrite recipes. Give it a shot. Paleo and AIP Paleo do not have to be as restrictive as you think. Especially if you’re able to reintroduce, or tolerate foods that generally have good properties. For instance I tolerate dairy just fine even though it’s not technically paleo. Many paleo followers who tolerate dairy will use grass fed, raw dairy or goat cheese that is more easily digestible.

Here’s what you’ll need:

  • 1 Large Head of Cauliflower
  • 2 Cups of Organic 1/2 and 1/2
  • 1 Cup of Goat Gouda (Or any other cheese you like. Emeril used Gueyer.)
  • 1/2 of an Onion
  • 1 Bay Leaf
  • 3 Whole Cloves (Or a tiny pinch of dried.)
  • 1 Shallot
  • 3 Large Cloves of Garlic
  • 1 Tiny Shake of Nutmeg (Use fresh if you can find it!)
  • Optional: Seasoned, Ground Almonds to mimic bread crumbs.

Preheat your oven to 350 degrees Fahrenheit.

Fill a large pot with water and a good tablespoon of your favorite salt. Add you cauliflower broken up into florets into the pot. Bring it up to a boil. Put a lid on the pot and let it steam until fork tender. You may need to turn down the burner a little bit if it’s boiling too hard. This really just depends on your stove.

While it is cooking add the half and half, onion, bay, and cloves to a small sauce pan and heat through. You do not want it to boil.

Grate or crumble your goat gouda or other cheese of choice in a different pan. Take a fine mesh sieve and carefully strain the milk into the pan with the cheese. Stir and heat it over medium heat until all is incorporated. Add just a dash of nutmeg.

When the cauliflower is done, drain off the water and add it to a large, deep casserole. Pour the cheese mixture all over. If some of the florets are too large, feel free to carefully cut them a little smaller. Use a spoon to make it an even layer so most of the cauliflower is covered.

If you want to mimic the bread crumbs… I took some sliced almonds. Added some parsley, basil, thyme, and rosemary to the food processor. Blitzed it for a few seconds until they were the consistency of bread crumbs and added them to the top.

Put it in the oven for 25 minutes.

Turn the broiler on low. Keep a very close eye on it! Don’t walk away from something under the broiler. This should take less than five minutes. Just cook it under the broiler until the almond crumbs have turned brown.

Let it cool a few minutes before serving then, devour. (Yes, you may want to!)

I hope you enjoy this recipe. I was even surprised when my husband gave this a solid 6/10! (That’s a really good rating for a vegetable!) We are considering working on the texture and maybe not steaming it so much ahead of time. But, this recipe was too good, even as is, not to share. I think my advice is, if you want it more creamy, follow the directions as is. If you like a little more bite, leave the cauliflower a little al dente. You choose. 🙂 We enjoyed this with cupcake tin mini-meatloaf that was pretty good. If you’d like another way to do meatloaf (I think I have 2 other recipes. LOL) just let me know in the comment section below and I’ll get that written up.

I’m sending you yummy ways to get in those 5-7 veggie servings a day, from my Common Sense Kitchen to yours. I hope you’ll come back next time and see what this veggie loving, recipe paleofying, Common Sense Cook gal can do next.

-Ami M. Lee, The Common Sense Cook

Oxtail…My Favorite Kind of Offal

I hope you’ll stick with me through this one, so I can convince you to try this great dish! I was able to get a great grass-fed oxtail from the local farmer’s market. I will say this… I found a 1 pound oxtail at the grocery store for $16. I purchased 3 pounds at the farmer’s market for $18! A much better deal and much better quality!.

I love trying weird cuts of meat. They’re often more economical and have quite a bit of flavor. So far I’ve tried, oxtail, beef cheek, beef liver, and beef heart. All with unique flavors. So if you think you’re brave, see if you can source them locally! This dish is actually very simple.

Here’s what you’ll need:

  • 3 Pounds of Grass-fed Beef Oxtail
  • A Splash of Apple Cider Vinegar
  • 1 Bay Leaf
  • 1Teaspoon of Pink Himalayan Salt
  • As Many Garlic Cloves as you Like (I probably did 5 ish…)
  • Water to Fill the Pressure Cooker

Are you ready for how easy this is? Throw all of these ingredients in your pressure cooker. Remember to put the metal insert at the bottom so that the meat is off the bottom. Please let me stress (as always) that you read your owners manual and understand how to operate it safely. I have a Cuisinart Pressure Cooker…so I’ll try to walk you through the general idea.

Don’t over fill your pressure cooker. Place the lid on top and lock it into position. Select ‘High Pressure’ on your pressure cooker for 90 minutes. Make sure that the pressure valve is in the right position so that it seals as it gets up to pressure. When it is finished cooking, please be extremely careful and know how to release the pressure safely. Most have the ability to do a quick release and a slow release. The only difference is, letting the steam all out by moving the valve, or just letting the pressure naturally seep out over a longer period of time. You choose what works best for you.

This was so delicious that I nearly ate the whole thing by myself! It is an extremely fatty cut, and a little messy to deal with. But it is so flavorful, you’ll be elbow deep before you begin to care about the mess. This goes great with potatoes, rice, or any other vegetables you like.

I hope you enjoy this recipe. Go ahead and try some offal! I promise it’s not as *awful* (wink, wink) as you think. Make sure to come back next time and see what weird things I’ll try next. I’m sending yummy, nutritious cuts from my Common Sense Kitchen to yours.

-Ami M. Lee, Offal Loving, Eclectic Ingredient Trying, Common Sense Cook

Bacon Fat Balsamic VInaigrette

howl salad with bacon fat balsamic

Lately, I’ve had an extraordinary craving for balsamic vinegar. It might have to do with discovering an amazing store called “evilO.” It’s a lovely shop in Hot Springs, Arkansas that has specialty oils and vinegars. You can even taste them all! I was spoiled rotten there. I fell in love with the “25 Star” Balsamic Vinegar that was so sweet and smokey in flavor. I’ve already ran out and insist to my husband I need a “25 Star Food Budget.” LOL

After running out, I began playing around with vinaigrette. The kind you buy at the local grocery store is not similar to the “25 Star” Aged Balsamic. It’s tart and tangy, almost spicy. It needs something with it. It’s not like the “25 Star” that I was pouring over everything. So, one night I was crisping up some pork jowl. It’s very similar to bacon. I had a crazy thought…. Olive oil is just fat… Fat from bacon (or jowl in this case) is like oil. So here I went… Making a warm, bacon fat basic vinaigrette.

Here’s what you’ll need:

  • 1 Package of Pork Jowl (or bacon)
  • 1/4 to 1/2 cup of Balsamic Vinegar
  • 1 Clove of Garlic
  • 2 Heaping Teaspoons of Coconut Sugar
  • Salt and Pepper (Omit Pepper for AIP)

Start by crisping up some jowl or bacon in a frying pan. Set it aside on a paper towel to cut down on the grease and help it get a nice texture. (This gal is not a fan of soggy bacon or jowl.)

Turn the heat down for a few minutes. For cooking the jowl I had my glass top on 6. I would turn it down by about half! Why? Well I decided to add my vinegar in and it started a big ole popping grease mess. Don’t do that to yourself and learn from my mistakes. Give the pan a few minutes to cool off.

Add the rest of your ingredients into the pan. Let it bubble away a few minutes. This also helps take out the rawness of the garlic.

Pour over your salad and enjoy! It’s that easy! One thing that just seems Common Sense to me, is to use everything you can. Don’t just throw out the left over grease! It has it’s uses.

I hope you enjoy this recipe. Make sure you come back next time to see what left over stuff I can make useful. You just never know what this balsamic vinegar loving, Common Sense Cook will do next.

-Ami M. Lee, The Common Sense Cook

Manic Monday – Paleo Chicken Salad

Paleo Chicken Salad

Lunch has to be my least favorite meal. I just don’t know what to make half the time. I don’t want to cook a full meal, but I need to feed four people. These little kiddo of mine are getting more of the big kid appetites. Day after day…What in the world am I going to feed you little people, rolls across my mind. I was looking through “the pinterest” and happened across a club chicken salad. Lost that recipe and had to do what I do best… Making things up as I go.

On a funny side note…As I sit here blogging and realizing how many times I say that, I can see a whole line of cookbooks… “Paleo Stuff that I make Up.” “Still Making Stuff Up.” or “Making Stuff Up, Too Paleo, Too Fast.” Okay maybe that last one is a little silly… But I do dare to dream.

Here’s what you’ll need:

  • 1 Package of Chicken Tenderloins (The strips…Or go ahead and cut up the breasts yourself.)
  • 1 Package of Bacon (I do Simple Truth or Oscar Mayer Selects without nitrates and such.)
  • Green Onion
  • 1/4 to 1/2 cup of Homemade Mayo (Check out my previous blog: https://acommonsensecook.wordpress.com/2015/03/28/paleo-mayonaise/)
  • Lettuce Wraps (Or bread if you do bread. The kiddos enjoyed it as a sandwich.)

Cut up your bacon into small pieces and add them into a pan. Let them get into the cooking about 5 minutes before adding the pieces of chicken. Spread them out into one layer letting the bacon be in between the pieces. Let cook until a little brown on each side…This shouldn’t take much longer than 15 minutes. If you want to make sure it’s cooked through, go ahead and cut one open.

To make the cutting into bite size pieces easier, use a pair of kitchen scissors. Cut them into a bowl and add the rest of the ingredients. Now…This is super simple. You can add many more things that you like into this. You could even add the salad part. ^__^

For the kiddos, I added some plantain chips with some golden raisins. They enjoyed their sandwich and all of them finished. I would feel good sending this in their school lunches and would be confident that they would eat it without Mommy supervision.

I hope you’ll try this out. Feel free to share any other great ingredients we could include in this in the comments below. Don’t forget you can come chat with me on Instagram (thecommonsensecook), Twitter (@AmiLeePhotos), and Facebook (a link is on the side bar >>>). You can also see that I like a lot of things other than cooking! LOL Make sure you come back next time to see what I can figure out for lunch next.

-Ami M. Lee, Lunch Packer, Bacon Lover, Common Sense Cook

Nachos (AIP Friendly)

AIP Nachos

One afternoon I defrosted two pounds of ground beef and had no clue as to what I was going to do with it. I even talked to my husband and he didn’t have any ideas either. I’ve said it once, I’ll say it again… Going to the edges of your pantry demands creativity. At first I thought tacos…But, I can’t do cumin, chili powder, and other such taco seasonings. I don’t often feed my kids AIP (autoimmune protocol recipes). Simply because they do not have conditions that require it. We value them being able to eat 80/20 paleo. 80% of the time they eat paleo…20% of the time they can include good quality bread, dairy, or other (in moderation) treats. However, this recipe was a good exception because it had plenty of veggies….but they loved it!

Here’s what you’ll need for these nifty nachos:

  • 2 Pounds of Ground Beef
  • Taco Seasoning of Choice (I did salt, pepper ((omit for AIP)), ginger, oregano, onion powder, garlic powder.)
  • 2 Large Sweet Potatoes, Peeled and Cut in half lengthwise if too wide for Food Processor
  • Cooking Oil of Choice (I’m still figuring out how to source something better but admit, I used sunflower oil.)
  • AIP Salsa from ‘He Won’t Know It’s Paleo’
  • 3 Avocados
  • Lime Juice
  • Garlic, Minced
  • Green Onion
  • Cilantro (Because we aren’t huge fans, I used a couple of teaspoons of dried for both guac and ground beef.)

Add your ground beef to a pan. Start browning it. When done, drain the fat off. Add the taco seasoning spices with 1/4 cup of water. Let it cook down until well seasoned. Set aside.

Heat your oil to medium heat. Understand that the oil will retain heat and that you may have to turn it down as you continue with the batches.

The easiest way to do the sweet potato chips is to peel and size them to go into the food processor with the slicing blade. That was the easy button on this recipe. You could also use a mandolin. If you have to slice them, you will need a very sharp knife to thinly slice the sweet potatoes. I set the bowl next to the stove, and grabbed a casserole dish with some paper towels in the bottom.

Add your sweet potato pieces into the oil. Do not crowd them. This will be a lot of batch cooking, but it is well worth it! Finish a batch and add some salt and pepper if you like. I even sprinkled some ginger over it. Powdered organic ginger is my secret “add to everything” ingredient.

Here is the recipe for nightshade free (tomato, jalapeno, etc free) salsa. I actually follow this recipe, word for word. Surprising, I know! http://hewontknowitspaleo.com/recipe-items/nightshade-free-salsa/

For the guac, I added 3 avocado to my food processor. with cilantro, lime juice, onion and garlic powder, with some salt and pepper. The guac turned out a lovely, creamy consistency.

When all of this is done you throw it all in a bowl and enjoy!

At first, I figured the kids would enjoy it, but I was not prepared for how much they really liked it. They kept saying they loved it, the entire meal! My 3 year old, and pickiest eater, asked me to make it again tomorrow! To this momma, that like earning a Michelin Star. Quite frankly, I think these were the best nachos I’ve had in my entire life.

So I hope you enjoy this different take on nachos. If you try it out, make sure to come by the Facebook page and share a picture with me! Make sure you come back next time to see what the edges of the pantry will inspire next.

-Ami M. Lee, Nacho Nacho Gal, Kiddo Tummy Pleasin’, Common Sense Cook

A Very Veggie Hash

very veggie hash

I have shared and raved about ‘The Paleo Parents’ Sweet Potato Apple Hash. It was one of my first recipe reviews and I’ve since gone back and updated some notes on the bottom of my experiments with that recipe. Today I broke away and adapted this already amazing recipe into something even more amazing. I didn’t even know that was possible!

Here’s what you’ll need for this very veggie hash:

  • 1 Large White Sweet Potato, Diced (Or any extra large potato of choice. Mix and matching is yummy too.)
  • 1 Medium Yellow Onion, Diced
  • 2 Small Apples, Peeled and Diced (Green apples work best, but various red apples are just fine.)
  • 1 Crown of Broccoli, Diced
  • 1 Package of Bacon (I get the uncured, without nitrates.)
  • Aged Balsamic Vinegar (Optional…My new favorite aip friendly sauce!)

The hardest part of this hash is prep. You need a good sharp knife and plenty of plates or bowls to put the veggies on. A platter would work great too. Peel and Dice your vegetables. Go ahead and do this first. It helps the actual cooking go a little smoother. If you’re good at multi-tasking you may go ahead and cut your bacon into pieces and spread it out in a large pan.

Once the bacon has been cooking about 5-7 minutes on medium to medium high heat, add the potatoes, onions, and broccoli first. These vegetables take the longest to cook. This cooking time can depend on the type of potato you use. Sweet potatoes, the regular ole orange ones, cook a bit faster than the dryer white sweet potatoes. About 10 minutes later you can add the apples. About another 10 minutes and you will have your amazing, extra veggie hash.

What can you put on this? Well…I can’t do ketchup, but my kiddos did enjoy it. I have become obsessed with “25 Star Balsamic Vinegar” that I picked up on vacation in Hot Springs, AR at evilO. The flavor is so amazing. I really wish I would have bought one of the huge bottles, instead of a tiny one. I even told my husband we need to start a balsamic vinegar part of our food budget. ^__^ This also went really well with some eggs with green onions, a little bit of minced broccoli, powdered garlic, ginger, with salt and pepper topped with some local raw colby cheese.

I hope you enjoy this delicious and nutritious recipe. This got a 3/3 paleo kiddo approval rating! So I’m sending you guys a plate full of veggie deliciousness from my Common Sense Kitchen to yours. Come back next time to see if I can keep up with the paleo hashtag #MoreVegetablesThanAVegetarian.

-Ami M. Lee, Veggie Lover, Balsamic Vinegar Obsessed, Common Sense Cook

Common Sense Philosophies – School Lunches

Kiddo Lunches

Today was a wonderful learning day. I have two kiddos going to kindergarten this year. My oldest fell under birthday rule, while my middle kiddo did not. I am all about being prepared way in advance. So here we are, getting prepared for school lunches!

I bought these great little containers last year for a picnic. I thought they’d be great to hang on to for when they kids go to school. They’re silicone with a plastic lid. They can fold up, or expand when food is in it. They are dishwasher safe. I’m still trying to figure out how to get them in a cooled lunch box because of the shape…But we’ll get there eventually.

So what did I put in my kids’ lunch box? Well…It started off like this.

Kiddos Grocery Shopping

I let these three cutie patooties push their own mini-cart around the store and pick out what they wanted to eat for lunch. We picked up things like almond butter, dried fruit, and more. It was a little crazy because I had to constantly remind them to watch where they were going, but they had a blast and most people just smiled from ear to ear.

So….back to what I put in it. As a paleo (AIP) mom, I know that in the media there have been many parents come under heavy fire for what they send in their kids’ lunch boxes. I am not half as strict on my kiddos as I am on myself, for one. I leave occasional wheat based products (usually of higher quality) in their diet so that if they do slip up, they are not as gravely affected as I am. I did have a time where I was very strict, and my kiddos ended up getting very sick if they were anywhere but eating at home. In some paleo circles, this is just unacceptable, but for me…80/20 paleo is important to us for our kids and leaving in a little gluten allows them to have those occasional conventional treats with other family members.

For these lunch boxes I packed a pretty well rounded meal (in my opinion only). There are some carrots with ranch (not shown) because my kiddos can devour some carrots. We have some amazing dried strawberries with some walnuts. Finally, we have two sandwich halves that are oatnut bread and almond butter.

I look for a few things when compiling this lunch box. I’m looking for protein, vegetables, a healthy source of fruit or sugar, and healthy fats. Almond butter (as many nut butters do) have a good amount of protein. My kiddos love carrots and they keep well, so that is a great veggie to be able to send. The fruit is small, dried, and stable to be refrigerated or not. Then, the healthy fats are in the extra walnuts with the dried strawberries. I don’t look (or care) about the “whole grains” part because it is not a staple of our diet (another philosophy for another time).

You may be asking…Where is the dairy at? My youngest kiddo is severely lactose/casein intolerant. We do coconut and almond milk from time to time. I occasionally do high quality, raw, local cheese for the family. However, I am just not comfortable with having it under light refrigeration (via a cooling pack) over the course of many hours. I am wanting to look at the ability of a thermos that could help keep liquids cold for an extended period of time…But that’s still in the works.

This was an amazingly fun project to do with the kids. I think they really enjoyed picking out their lunch foods, and they’ll be really surprised this afternoon when they get to have all of the amazing things that they picked. Here’s the jist of what I learned from this experience:

  • Get your kiddos involved. Make sure to ask them what they would like, and if it’s available to you, let the kids do the shopping.
  • Pick your containers in advanced so that your kids can practice how to use it, and the general “rules” of eating at school. Such as, eat your sandwich and carrots before you eat your fruit treat.
  • Know what is most important to you on their plate while considering what the conventional guidelines are.
  • Look for the basics such as protein, vegetables, fruits, and healthy fats. (If you’re family does dairy and/or whole grains, know what the good/healthy ways to send these are.)
  • Keep experimenting.

I hope you enjoy this post. I had so much fun doing it and can’t wait till I can figure out some more lunch combos as we get closer to the big day. If you have kiddos, what are their favorite things to take to school for lunch? I’ll be sure to share more as we experiment.

-Ami M. Lee, Lunchtime Experimenter, Whole Food Lunch Giver, Common Sense Cook

White Kimchi

White Kimchi

Oh do I love kimchi. Traditional kimchi is a bright red, spicy fermented cabbage that often includes other vegetables. Fermented veggies (for most) are really good for a healthy gut. The fermentation creates good bacteria. Being paleo, we are all about the kraut, kombucha, and kimchi. However, I have recently discovered a terrible sensitivity to nightshades. Plants such as peppers, tomatoes, and white potatoes are big no-no’s. Maangchi on YouTube showed me how to do a white kimchi. I love her version as is and have made it before. I’ll leave the link below for you to check out. But…I went out on a limb and decided to do what I do best….Yep….Made it up…Are you guys surprised?

Here’s what you’ll need:

  • Young Bok Choy, or Nappa Cabbage (I used the baby bok choy fresh from my Asian Market.)
  • Carrots
  • Onions
  • Green Onions (I like onions…Feel free to leave out or choose one or the other.)
  • Daikon Radish
  • Medjool Dates, Pitted, and Softened till Sticky (Soak about 10 minutes in warm water.)
  • Sunflower Seeds (Leave out for AIP Friendly version. I have successfully reintroduced these so far.)
  • 2-3 Bosc Pears or 1 Large Korean Pear
  • 2-5 Garlic Cloves (Depending on size and your love of garlic.)
  • 1 inch Ginger, Minced/Grated
  • Pink Himalayan Salt
  • 3 Cups of Water
  • Jars for storage
  • Cloth, Cheesecloth, Nut Milk Bag

This may take some time to accomplish, but your patience is greatly rewarded. First, prep all of your vegetables. I cut mine into bite size pieces. I bought some spicy kimchi a while back that they had packed down into a container. It was so nice to be able to fit a piece in my mouth and not have to pull out and cut it up. Less mess.

Salt your vegetables. Mix and turn them every hour and a half. You can leave this in the fridge overnight if need be. (I started mine a little late.) Pour out the water when you are done. You really only need to let them sit salted for up to 2 to 3 hours.

Mix all of your vegetables together in 1 large bowl. Add the chopped up dates and sunflower seeds and mix. Set aside.

To make the brine add 3 cups of water to a very large bowl. Add the pears, garlic, half an onion, and ginger into a food processor. Process into a paste. Add to nut milk bag or cloth. You can see mine below. I happened to do this at Easter…I thought it was so cute that it looked like a wee rabbit. Allow the water to soak up the lovely flavor for about an hour. Press the little pouch to let all the good flavor seep through.

White Kimchi Brine

Add your vegetables to a container. I used glass mason jars because I try to avoid plastic as much as I can. Do not fill it completely full. Leave a little room. Add the brine and make sure the vegetables are covered. Some people do put a weight on top to keep the kimchi below the surface of the brine.

Let this sit on your counter 1 to 2 day to ferment, then place in your fridge. Feel free to taste as it sits. When it’s the desired flavor you like throw it in the fridge and eat away. What does this go good with? Many Asian dishes including the Grilled Asian Pork Chops that I posted a few days ago. Fermenting vegetables can seem really scary at first, but it is rather easy once you learn and practice.

I hope you enjoy this recipe. To check out Maanchi’s version you can follow this link: (https://www.youtube.com/watch?v=SXtZz4_7yIw). I have one more, really awesome Paleo Recipe to share with you for a very veggie and fruity Sweet and Sour sauce that goes great on just about everything and is AIP Friendly! I hope you’ll come back next time and check it out. I’m sending good gut health from my Common Sense Kitchen to yours.

-Ami M. Lee, Vegetable Fermenting, Asian Food Lover, Common Sense Cook

Grilled Asian Pork Chops

Grilled Asian Pork Chops with Kimchi

Today my husband texted me and said that he would be making supper tonight! What!? I was perplexed…Then he informed me it was hot dogs..Which I thought I couldn’t eat because I didn’t know what was in them. I had pounded flat some pork ribeye chops this morning to make a Korean dish from Maangchi on YouTube. I really “paleofy” so many of her dishes. This dish is very nearly AIP (Autoimmune Protocol) and I think easily modifiable if you haven’t added sesame oil back in.

As you can see in the picture above, my husband decided to buy us a grill! I must say, this was the best night I’ve had in a very long time. Loud country music, windows open, grill going and my amazing husband.

Here’s what you’ll need to enjoy these amazing grilled chops:

  • Pork Ribeye Chops (A thick, but small cut that pounds out beautifully!)
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Ginger Powder
  • 1 Tablespoon Onion Powder
  • Salt and Pepper (Omit Pepper for AIP)
  • Sesame Oil (Omit for AIP…May add just a little Avocado Oil. It won’t have the same flavor but will help with the grilling.)
  • Coconut Aminos (You can use soy sauce, liquid aminos, or tamari if you’re not Paleo/AIP.)
  • Honey

To flatten your pork chops, pull out your clear wrap and a large mallet. Lay one piece flat. I often wrap my cutting board on the bottom half. Cut another piece to go over top. Place the chop between the clear wrap and pound until 1/4 to 1/2 an inch thick. It’s best to try to work your way from the center out. Don’t over do it though…It could tear.

Lay your chops in a dish or on a platter. Sprinkle with all of the seasonings. For the honey and sesame oil I just did light drizzles. The coconut aminos was just a couple shakes. I let the pork chops marinate for about an hour. You could do this overnight, or even throw them in the freezer. Just make sure to defrost and bring them up to room temperature before cooking. This lets them cook more evenly.

I prefer charcoal, so we stacked the coals and lit them on fire. We waited till the coals were mostly white and the heat was steady. The pork chops cooks rather fast because of the heat and because they are so thin. Grill until your desired color. I made some that were done, but weren’t so charred…I made a few that were nicely charred. Both tasted absolutely amazing. Even my very picky husband who is not too fond of pork said that he liked it! I may or may not have done a little happy dance!

What goes with this kind of meat? I would say rice, if you tolerate it…But I ate it with some white kimchi that I made. The cool and crispness of the kimchi went so well with the flavor from the pork. Oh wait…You’re saying you don’t have an outside grill? Or you found this recipe in the dead of winter? No worries! Try it on an indoor grill, griddle pan, or just fry it up in a regular ole skillet. I think you’ll be glad you did.

I hope you enjoy this recipe! I may have a few Asian inspired recipes coming up including a very veggie sweet and sour sauce, and the white kimchi (not spicy) version I made that is very delicious. I’m sending cool meal ideas for hot grills from my back porch to yours. Come back next time to see what this warm weather will inspire next!

-Ami M. Lee, Grill Queen, Meat Marinating, Common Sense Cook

Paleo Mayonaise

Paleo Mayo

Now…this recipe is called Paleo Mayo… And yes…That has to be the funnest thing to say out loud. (You just tried it didn’t you?) However, I would like to make a great point. I modified this recipe from Nom Nom Paleo to be “almost” AIP. As some of you may know, I’ve been doing the Autoimmune Protocol since January. Thankfully, I have reintroduced eggs. I’m having some trouble with seed based spices, so mayo was going to be an issue. Most mayo’s use mustard in it. But, I think I came up with a pretty delicious alternative to make this okay if you’ve gotten eggs back in but don’t want to mix reintroductions. Or…if you’re not AIP or even if you’re not even Paleo…this is still really amazing! (And green…)

Here’s what you’ll need:

  • 3 Egg Yolks (The yellow part only. Save the egg whites for omelet’s. Make sure they’re room temperature! I pull mine out the morning of wanting to make it.)
  • 3/4 Teaspoon of Pink Himalayan Salt
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Ginger Powder
  • 4 1/2 Teaspoons Fresh Squeeze Lemon Juice
  • 3 Teaspoons of Vinegar of Choice (I try to avoid white because it’s normally from corn. Red Wine Vinegar worked well. Apple Cider Vinegar is really strong.)
  • 2 1/4 Cups of Avocado Oil (This gives it the green hue. If you try another oil, let me know how it turns out!)

It’s recipes like this that are so delicious and so easy, I wonder why we quit making it ourselves! Add all ingredients except for the oil into a deep mixing bowl. You can do this by hand, but it will take a good long while. I find that my electric “cake” mixer (even though this thing hasn’t touched cake), does a very great job at whipping it up. Whip the first ingredients for 30 seconds until the mix turns golden and frothy. I added all of my oil to an easy to handle measuring cup. You want to add the oil slowly. As it gets about half way through you’ll notice it start to thicken. It should eventually get very thick and almost have peaks or ribbons throughout. It will be just like any mayonnaise like Hellman’s that you remember growing up.

Add this to a glass mason jar and refrigerate it. This didn’t last very long in my house, but it was fine nearly a week out. And a lovely lady named Betsy from a paleo group that I belong to suggested adding some AIP Basil Pesto for a great dip idea! I told her that I could’ve hugged her for such a brilliant idea. I’m even thinking if you’d like to make a spicy mayo, or wasabi mayo…Who knows the 100s of wonderful ideas you could create with this as a base. If you try anything out, come back and share with us! ❤ There’s also a Facebook and Twitter page on the side bar if you’d like to share a picture of what you made with me. I’d love to see it.

I hope you enjoy this recipe. I’m sending you creamy, dreamy mayo from my Common Sense Kitchen to yours. Come back Monday for Manic Monday where I try to share all of my quick fix dishes, or more simple dishes to help you get through any case of the Monday’s.

-Ami M. Lee, Paleo Mayo on Everything, AIP Healing, Common Sense Cook