Grandmas Greek Dressing and Marinade

by Jenny Irvine // May 30, 2014 // No Comments

Whether your looking for an awesome dressing for your mixed green salad or simply looking to marinate that beef tenderloin at the holidays-this recipe is a must try and a family staple in our home! I literally could drink it out of the bottle. It is the perfect combination of sour, spice, and zest.

We frequently make a triple batch of this marinade for summer bbq’s to tenderize our chicken or make mouth watering grilled beef the results are nearly always the same – pure goodness.

Grandma’s Greek Dressing and Marinade

Ingredients;

3/4 C. Olive Oil (or Grapeseed Oil)

1/4 C. Fresh Squeezed Lemon Juice

1 T. Garlic Powder

1 T. Oregano

1/2 T. Dried Basil

1/2 T. Fresh ground pepper

1/2 T. Sea Salt

1/2 Tsp. Onion Powder

Directions; In a medium-sized bowl simply whisk all ingredients together until spices are mostly dissolved and well combined. Pour into a clean salad dressing bottle or keep refrigerated in a mason jar for future use. If using for a marinade simply whisk and pour in a gallon ziplock bag along with your desired meat- it makes for a fabulous grilled beef tenderloin.

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Salmon Quiche with Sweet Potato Crust; Gluten, Dairy, and Nightshadefree

by Jenny Irvine // May 29, 2014 // No Comments

This recipe excites me every time I make it-why, you ask? Well, there are actually several reasons. It is super simple to make and even freezes great for make ahead meal planning (so make two and freeze one) Secondly, it is a recipe my entire family can eat since it is gluten, dairy, and nightshade free . Third, it can be eaten for breakfast, lunch, or dinner, and-lastly, it tastes great hot or cold.

Salmon Quiche with Sweet Potato Crust

Yields: 1 – 8×8 or pie dish quiche

Crust Ingredients –

1 Sweet Potato, sliced into thin rounds (enough to cover the bottom of a 8 x 8 baking dish twice)

2 Eggs

¼ C Almond or Coconut Milk

1 T Fresh Rosemary (minced)

Pinch of Salt and Pepper

Crust Instructions –

1. Preheat oven to 350 degrees

2. Layer the bottom of (lightly sprayed) 8×8 baking or pie dish with 2 layers of sweet potato slices.

3. Sprinkle with Rosemary

4. Mix eggs and seasoning and pour over potatoes.

5. Bake for 15 minutes – remove from oven and continue with filling below…

Quiche Ingredients –

6 Eggs

1 ½ C Almond or Coconut Milk

1 tsp. Salt

1 tsp. Dijon Mustard

1 tsp. Dried Dill

½ tsp. Black Pepper

1 T Bacon Bits

1 T Minced Garlic

½ C Green Onions (thinly s

4 oz. Smoked Salmon (flaked into small pieces)

Filling Instructions –

1. In a large bowl, whisk eggs, milk, mustard, bacon bits, garlic, onions and seasonings until frothy.

2. Sprinkle the salmon over the baked sweet potato crust.

3. Pour egg mixture over salmon.

4. Bake in 350 degree oven for 40 – 45 minutes or until center is set and toothpick test is clean.

5. Cool on wire rack 20 – 30 minutes before cutting.

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Grain Free Cauliflower Patties

by Jenny Irvine // May 28, 2014 // No Comments

If you are tired of eating the same old side dishes for dinner or looking to curb that carbohydrate craving these are amazingly simple and super versatile. They taste great dipped in most anything from pizza sauce to ketchup like a tater-tot. Since we are pretty much all gluten free here all the time and my little guy has a nightshade intolerance and can’t have potato cauliflower has become my new kitchen best friend.

Grain Free Cauliflower Patties

Yields: 12-15 small/medium

Ingredients –

1 Head of Cauliflower

2 Eggs

½ C. Almond Meal

¼ C. Raw Cheddar or Parmesan Cheese (for dairy free recipe –this maybe omitted)

Salt, Pepper and Garlic Powder to Taste

Instructions –

1. Cut cauliflower into florets and cook in boiling water until tender (about 10 minutes)

2. Drain and mash cauliflower.

3. Stir in eggs, cheese, almond meal and seasonings.

4. Lightly coat bottom of griddle or skillet with grape seed or coconut oil.

5. Form the cauliflower mixture into patties about 3” in diameter.

6. Pan fry over low / medium heat until golden brown and set (about 3 minutes per side).

*I sometimes add shredded carrot to my patties too for added color and extra vitamins

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