Puerto Rican Beef

Have ground beef thawed in the fridge and no real plan?  This is your recipe!  That was the case a few weeks ago when our out-of-town Nutty Mama, Joy, was in town for a few days and I was lamenting at 4:00 about what to cook for dinner.  She told me about this quick meal from Everyday Paleo and I had everything for it.   I made some cauliflower rice to go with it and it was fabulous.  Thank you Joy for saving dinner that night and introducing us to this delicious quick dish! 🙂

Puerto Rican Beef

1 lb grass fed ground beef
1 bunch kale chopped
1 white onion sliced
1/2 of a green, red, and yellow bell pepper sliced
1/2 cup pimento stuffed green olives
3 tbsp olive oil
1/2 tbsp ground cumin
1 tsp ground coriander
1/2 tbsp turmeric powder
1 tbsp dried oregano
Pinch of saffron threads (optional)
Sea salt and black pepper to taste
3 sweet potatoes
1 ripe avocado

In a large skillet brown the ground beef.  Add the bell peppers, onions, and olive oil and saute until the onions and peppers are tender.  Add all of the spices and mix well.  Add the kale and green olives, continue cooking stirring often until the kale is tender (about 4-5 minutes.  Serve over mashed sweet potatoes with a side of sliced avocado.  To quickly prepare the sweet potatoes, peel and quarter the potatoes and cook in a pressure cooker for 12 -14 minutes.



Big Ol’ Cobb Salad

This is a great salad that feeds a crowd!  Other than lots of chopping, it’s very simple, and you can mix and match with ingredients on hand.  Below are the classic ingredients for a Cobb, but I have thrown in bell peppers, mushrooms, raw broccoli, dried cherries, etc.  And if you don’t have chicken breasts on hand, rotisserie chicken, cubed turkey or ham all work great too!   The dressing is one use almost everyday because it is healthy, quick and includes ingredients that we always have on hand.  We usually throw it together real fast as we are putting dinner or lunch on the table, so we never measure it!

Big Ol’ Cobb Salad
Serves 4-6


Bag of Mixed Green Salad
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and cut into 1/2-inch cubes
2 medium tomatoes, peeled and cut into 1/2-inch cubes
1-2 boneless skinless chicken breasts, cooked and cut into 1/2-inch cubes
1-2 avocados, peeled, pitted, and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste

On a (very) large platter, spread mixed greens. Arrange the bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper.
Brian’s Balsamic Honey Dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp dijon mustard
1 tsp lemon juice
1 tsp honey
salt & pepper

Pour ingredients in a mason jar and shake.  Pour over salad!