Recipes by Cavegirl Cuisine (Page 9)
United States Chef
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Pan-Seared Scallops with a Cherry Gastriquepicture taken at ZyndoaA few weeks ago, my daughter and I visited Staunton, Virginia…a town nestled in the Shenandoah Valley. And in this picture-perfect town, there was a contemporary farm-to-table restaurant called Zyndoa. We actually visited one of their farm partners, Polyface Farm (you need to visit this amazing place!). The dish… |
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Quick Crab Salad Lettuce WrapsThese Quck Crab Salad Lettuce Wraps are extremely easy to make and a great light, lunch on a hot day.We passed by some crab dip today in the grocery store and my daughter really wanted it. NOPE! But, I told her that we could put together our own version…and we did…in about 15 minutes!Other Cavegirl Cuisine recipes you may… |
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Peachy Pork Tenderloin Medallions (recipe by PrepDish)Shop once, prep once, enjoy healthy, stress-free meals all week!Sounds great, right? About a month ago, Allison from PrepDish.com contacted me and wanted to send me a sample meal plan. OK, sure. So I gave it a try. It couldn’t have come at a better time, because I am currently in the process of writing a book and my time is… |
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Pina Colada ZipziclesWhat the heck are zipzicles? Well, they are something that I can’t believe that I didn’t invent. They are like Ziploc bags but in the shape of ice pops…genius! If you want some, check them out HERE, or you can pour your pina colada ingredients into popsicle molds!Also available are reusable silicone ice pop molds…see HERE.Some other… |
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Paleo Mexican PizzaI remember having a Mexican Pizza in the ’80s…I think Pizza Hut or someone similar introduced it on their menu. I thought it was weird-sounding, but we got it anyway and it became a family favorite. It now is again!Paleo Mexican PizzaIngredientsDirectionsPreheat oven to 375 degrees F.Trim and chop cauliflower and place in a food… |
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Grilled Chicken with Strawberry SalsaDayum!! I love it when I cook something and every family member licks their plate. <>This Grilled Chicken with Strawberry Salsa recipe will absolutely be made again and again. It had a turnaround time of 15 minutes (prep + cook time). And the flavor, oooh, the flavor! The only difference I may make next time is maybe add a diced… |
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Gluten-Free Shrimp ÉtoufféeThis Shrimp Étouffée was inspired by my recent trip to New Orleans and made possible due to my newly favorite ingredient…Otto’s Cassava Flour!I was originally going to make this with crawfish, but my grocery store won’t get their shipment for a couple of weeks, so shrimp it is! I was amazed at how quick this one-pot dish was to make… |
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Island Pulled Pork Soft Tacos with Grilled Pineapple SalsaYES! Otto’s Cassava Flour has opened up a new world for me. I was in a little bit of a cooking funk but this one crazy little ingredient has my mind going in all directions. And, for the first time in YEARS, I was able to break out the dough hook to my KitchenAid! Also, I have a new outlook on how I slow cook my pork. I wanted to cook… |
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Chayote and Carrot PattiesThis was my first go-around with Chayote…they can come with thorns and without. I found these (con espinas ~ with thorns) at a local Hispanic market and I just couldn’t resist. With that said, it took my daughter and I forever to get two of them in a bag. It was like picking up tiny porcupines ~ OUCH! Next time I will buy the smooth… |
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Chicken Pesto Zucchini (from One-Pot Paleo by Paleo Foodie Kitchen)A copy of this gorgeous cookbook showed up at my doorstop the other day. Getting to review my bloggie friends’ cookbooks is probably one of the favorite parts of my job…and this was no exception! One-Pot Paleo by Jenny Castaneda, founder of Paleo… |
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