Sweet Potato & Bacon Stuffed Portobello w/ Fried Egg

June 22, 2014

This was my very favorite breakfast during the entire Whole 30. I made it once again after Whole 30 with white potatoes (Paul hates sweet potatoes) and we both agreed that it was actually better with sweet potatoes. I love the balance of spicy, sweet, smoky, and salty. You can cut (and even cook!) the potatoes in advance so all you have to do in the morning is heat and assemble. I like to always have cooked bacon on hand--I usually just bake a whole package every week to have on hand for salads and such (Bake on 350 for 20 minutes, flip, 10 minutes longer. Reserve the grease!)

I had never cooked anything in bacon grease before this. I am now obsessed--I can't believe I used to just throw it away. So much flavor, in the trash! I will save my bacon grease forever.

I used white sweet potato for this because it is a little less sweet that orange sweet potato, and it's a little more starchy--but you could definitely use orange if you prefer or if you can't find white.

White Sweet Potato & Bacon Stuffed Portobello w/ Fried Egg

serves 2

3 slices of bacon, cooked--reserve grease (Whole30 complaint! No sugar!)

1 large white sweet potato, peeled and diced

1 jalapeño, ribs and seeds removed, diced

1/4 cup red onion, diced

2 green onions, thinly sliced

2 eggs, fried or poached

2 large portobello mushrooms, stems removed

Salt & pepper, to taste

2 tablespoons olive oil

1. In a large skillet, cook bacon until crisp. Remove from pan, leaving the grease. 

2. Add the potatoes to the pan, arrange in a thin layer. Cook for 15 minutes, stirring only once, to create a nice crust. 

3. Meanwhile, drizzle the portobellos with olive oil and place under the broiler (on high) gill side up. Broil for 10 minutes or until they release their water. Drain the liquid and season lightly with salt.

4. Once the potatoes are tender, add the jalapeños, and onions. Cook for 3 minutes, then add the chopped bacon. Season with salt and pepper.

5. On a plate, spoon the potato mixture onto the mushroom and top with an egg.

Enjoy, my friends!

Rochelle

Shrimp Burgers w/ Peach Salsa & Chipotle Coconut Cream

June 21, 2014

This Paleo-fied burger is super-duper tasty. It has the perfect balance of sweet, savory, salty, and spicy. Paul & I ate it over lettuce instead of with a bun.

I'm not the biggest shrimp fan, I could take it or leave it--I think it's a texture thing. It's sort of like what I would imagine eating eyeballs to be like. Sort of crunchy, sort of soft. I really like the flavor of shrimp, though. In this recipe the shrimp is chopped in a food processor so you get the flavor without the eyeball texture--which for me, is a win. This recipe is super adaptable--you could ditch the shrimp and go for any white fish, and swap out the peach for pineapple or mango.

Shrimp Burgers with Chipotle Coconut Cream & Peach Salsa

makes 2 larger burgers

adapted from here.

Shrimp Burger

1 pound raw, peeled and deveined shrimp 

1/3 cup coconut flour (you could use almond flour)

1 egg, lightly beaten

1 tablespoon dijon mustard

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoons dried basil

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1 avocado, sliced for topping

Chipotle Coconut Cream

1/2 cup coconut cream (the fat from the top of a can of full fat coconut)

1 teaspoon chipotle powder

1 teaspoon garlic powder

1/2 lime, juiced

Coconut Peach Salsa

2 ripe peaches, peeled and chopped

3 tablespoons toasted unsweetened coconut (make sure there’s no added sugar!)

2 tablespoons red onion, finely diced

2 tablespoons cilantro, finely diced

1/2 lime, juiced

salt + pepper to taste

Shrimp Burgers:

1. Add shrimp to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form into patties (form tightly with your hands, trying to prevent cracking). 

2. Heat a skillet oven medium heat and 1 tablespoon of coconut oil. Cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.

Chipotle Coconut Cream:

In a bowl, stir together coconut cream, chipotle powder, lime juice and a pinch of salt and pepper. Spread on top of burgers, then layer with avocado and peach salsa!

Peach Salsa:

Stir all ingredients together and serve on top of burgers!

Enjoy, my friends!