Italian Beef on Potato Sliders

The first time I tried this recipe, it turned out great! And as a slow cooker meat, just add the ingredients and it cooks itself!

For a twist, make sliced potato “sliders!” Add a couple tablespoons of the meat on top of lengthwise sliced, baked potatoes, and you’ve got a new take on Italian Beefs.

Crock Pot Italian Beef

  • 1 1/2 pound chuck roastIMG_20170417_201035
  • 1 cup beef stock
  • 1 onion, sliced
  • 1/2 green pepper, sliced
  • 1 tablespoon honey
  • 1 tablespoon garlic powder
  • 1 tablespoon parsley
  • 2 tablespoons oregano
  • 1 teaspoon pepper
  • 1 teaspoon basil
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf

Place the roast and vegetables into the bottom of a crock pot. Add the rest of the ingredients and cook for 8 hours on low or 4 hours on high. Remove the bay leaf and shred.

Potato Slices

  • 2-3 russet potatoes, depending on the size
  • 2-3 tablespoons olive oil
  • 1 tablespoon pepper
  • 1 tablespoon salt

Cut length wise and thin and place onto a cookie sheet.  Add the olive oil, salt, and pepper and coat them well.  Space the slices equal distance apart into the pan and bake at 425 degrees for about 20 minutes and make sure flip halfway through. Set aside.

Italian Beef on Potato Sliders

Take your potato slices and top them with 2 tablespoons of meat mixture and enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Christmas Sides To Satisfy Everyone: 4 Sides In Under 40 Minutes

Holiday entertaining this year? The holidays are chock full of parties, get togethers and various festivities. And the food. The FOOD!

I love party food. Party meals are fun too but can be daunting for a host or hostess. Have no fear! You decide on the main course and dessert, and leave the sides to me! These side dishes are delicious, easy and healthy too.

The first is my mashed potatoes, so good you’d never believe they’re dairy free, gluten free, vegan and paleo. Next is sweet and spicy carrots, followed by bacon and brussels and last but not least, roasted cauliflower.

Emmy’s Mashed Potatoesimg_20161112_172248

  • 3 medium sized bakers potatoes, rinsed off and chopped
  • 1 red onion, chopped
  • 1/3 cup vegetable stock
  • 3 tablespoons refined coconut oil
  • 1 tablespoon salt
  • 1 teaspoon pepper

Boil the chopped potatoes for about 15 minutes or until you can start to stick a fork through them but they are still firm. Add in the chopped onion for the last 5 minutes or until everything is tender. Drain off the water and add the potatoes back into the pan with the remaining ingredients. Mash everything together and serve hot.

Sweet And Spicy Carrotscarrots

  • 4 carrots, skinned and chopped into rounds
  • 1 cup 100% orange juice of choice
  • 1 tablespoon honey
  • pinch of ginger
  • pinch of cinnamon
  • pinch of cayenne pepper

In a small sauce pan on medium/high heat, simmer all the ingredients together until the juice evaporates and the carrots are soft, or about 20 minutes

 

Baked Bacon And Brussel Sprouts 

babBaked Bacon And Brussel Sprouts

  • 4 slices bacon, fried
  • 3 cups of brussel sprouts, ends cut off and quartered

Fry bacon on medium heat while flipping throughout, until preferred crispiness. Take bacon out and set aside. Do not drain the grease from the pan!

Cut the ends off of the brussel sprouts and then cut in quarters, or so that all the brussel pieces are about equal size. Add them into the pan you fried the bacon in and coat the brussel sprouts with the grease.

Place brussel sprouts on a baking sheet and bake for about 20 minutes in a 375 degree oven or until they begin to brown. In the last 5 minutes, crumble the bacon on top of the brussel sprouts and mix.

Tip: When you take the bacon out, lay it on a paper towel and dab off the excess grease.

Roasted Cauliflower 

Cauliflower is one of my favorite vegetables, it’s so versatile and can take on different flavors and textures. In this recipe, cauliflower is mixed with garlic and olive oil and becomes almost nutty.

  • 1 head cauliflower, chopped or sliced and broken up into pieces20160504_195431
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 2-3 tablespoons olive oil (to coat)

Preheat oven to about 375 degrees. Combine ingredients together in a bowl. Cover a baking sheet with aluminum foil (for the fastest and easiest clean up!) and spread cauliflower evenly on the baking sheet. Bake until it begins to brown on the outside or to your preferred texture- about 25 minutes.

Regulars in my house, these veggies are some of my favorites. From my kitchen to yours, Merry Christmas and Happy Holidays!

 

Beefy Vegetable Soup

Last nights dinner! This soup is full of vegetables and flavor- there’s nothing better. Different textures and seasonings come together making this soup light and delicious while still hearty and fulfilling!

Beefy Vegetable Soup

  • 1 tablespoon olive oil
  • 1 onion,  chopped
  • 2 carrots, peeled and chopped
  • 1 cup green beans, ends chopped off and cut into bite-sized pieces
  • 1/2 teaspoon thyme
  • 1 pound ground beef
  • 1 teaspoon celery salt
  • 1 head garlic, deskinned and diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 can tomato paste
  • 1/2 teaspoon black pepper
  • 32 ounces beef stock
  • 1 bay leaf

With a large soup pan on medium heat, add the olive oil, carrots and green beans and cook about 10 minutes. Next, push the vegetables to the outside of the pan and add the ground beef to the middle of the pan. Brown until almost cooked through. Add celery salt to the vegetable and meat mixture and stir. Now add in the broth, tomato paste, bay leaf, peas and corn and simmer until vegetables are cooked through or about 20 minutes. Enjoy=)

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Honey Maple Brushed Bacon Burger (Paleo)

This picture really does say it all. This succulent burger with maple and honey brushed bacon is just the start. Add caramelized onions and a honey maple BBQ sauce to finish it off. These burgers are a sweet and savory crowd pleaser. So good.

Honey Maple Bacon 

  • 6 strips bacon
  • 1 teaspoon maple syrup
  • 1 teaspoon honey

Heat bacon in a skillet over medium heat. Once you flip it, brush on the maple syrup and honey mixture. Cook the bacon, flipping and brushing to preference.

Tip: Lay strips out on parchment paper to prevent sticking!

Caramelized Onions

  • One large onion sliced
  • 1 teaspoon maple syrup
  • 1 teaspoon honey
  • 1/8 teaspoon black pepper

Combine in a small skillet pan over low heat for about 20 minutes or until they are softened and the liquid is thickened.burger

Burger

  • 1 pound ground beef
  •  1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder

Combine everything in a bowl and form 2-3 equal sized  burger patties. Cook the burgers in the same skillet with bacon grease on medium heat. About 5 minutes on each side for medium burgers.

Tip: Poke a hole in the center of each burger pattie, almost all the way through but not quite. This prevents the burger from shriveling up and losing size!

Honey Maple BBQ Sauce20161005_152543

  • 1 can tomato sauce
  • ½ can tomato paste
  • ⅛ cup molasses
  • ⅛ teaspoon cayenne pepper
  • 3 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Dijon mustard
  • 1  cup honey
  • 1 cup maple syrup
  • ¼ teaspoon liquid smoke

Combine in a sauce pan over medium low heat and simmer for about 20 minutes.

 

 

 

 

 

 

 

 

 

4 Ingredient Homemade Orange Cranberry Sauce

Thanksgiving dinner is this time next week, can you even believe it? Turkey, delicious sides and sweets are the stuff of this feast and I love it.

These cranberries have only 4 ingredients, really letting the cranberry flavor shine through with just a hint of orange. Cook them up quickly and easily for a holiday side or a sidedish for a weeknight meal.

Cranberry Orange Sauce

  • 1 bag fresh cranberries
  • 1 cup orange juice
  • 1/2 cup honey (or Vegan preference)
  • pinch of salt

In a medium sauce pan on medium heat, add the ingredients and cook for about 20 minutes or until at least half of the cranberries have popped. Garnish with some mandarin oranges and enjoy!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Sweet Potato Coconut Pancakes with Roasted Walnut Maple Syrup

Let’s have sweet potato casserole for breakfast, but healthy and more tasty! Not only are these pancakes gluten free and paleo, they are warm, sweet and delicious too. For breakfast or brunch, they will fill you up for a taste of  Thanksgiving goodness without the “too full” feel.

Sweet Potato Coconut Pancakes

  • 2 large sweet potatoes, roasted
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 1/2 cup shaved coconut
  • a pinch of allspice
  • 1 tablespoon coconut oil for each pan on pancakes

Roast the sweet potatoes in a 425 degree oven for 45 minutes and let cool at room temperature for 30 minutes or more. (Make sure to poke the potatoes with a fork before roasting to prevent steam burn!)

Peel potatoes and place them in a bowl. Mash the potatoes and add the remaining ingredients, stir until incorporated.

In a skillet pan, add the coconut oil and heat on low medium. Spoon mixture into the pan in pancake form and cook on each side about 5 minutes or until easily flipped.

Roasted Walnut Maple Syrup

  • 1/4 cup chopped walnuts
  • 1 tablespoon coconut oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • pinch of salt

In a small skillet pan, add crushed walnuts to a heated pan on high heat. Roast the nuts for about 3 minutes, shaking constantly. Turn the pan down to low and add the additional ingredients. Stir and cook one minute.

Drizzle this syrup and coconut flakes over the sweet potato pancakes and enjoy.

 

 

 

 

Delicious Dairy-Free Paleo Mashed Potatoes

This recipe has two ingredients I bet you never thought to add to your mashed potatoes, chopped onion and vegetable broth! My mashed potatoes are too good and are a must add to your Thanksgiving table.

Emmy’s Mashed Potatoes

  • 3 medium sized bakers potatoes, rinsed off and chopped
  • 1 red onion, chopped
  • 1/3 cup vegetable stock
  • 3 tablespoons refined coconut oil
  • 1 tablespoon salt
  • 1 teaspoon pepper

Boil the chopped potatoes for about 15 minutes or until you can start to stick a fork through them but they are still firm. Add in the chopped onion for the last 5 minutes or until everything is tender. Drain off the water and add the potatoes back into the pan with the remaining ingredients. Mash everything together and serve hot. Yum!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Homemade Meat and Vegetable Chinese (Paleo)

You’ll swear you’re eating takeout. This recipe was named by a close friend because it is so good, you can’t stop eating it! Vegetables and ground beef combine and take on the flavors and textures of your favorite Chinese dish, but homemade and healthy.

“Hamburger Crack”

  • Half a large head of purple cabbage, sliced into strips
  • One red onion, sliced into strips
  • 12 oz green beans, cut off ends and cut into bite sized pieces
  • 8oz mushrooms, sliced
  • 5 cloves of garlic, minced
  • 1 pound ground beef
  • 1 tablespoon coconut aminos (soy sauce)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon refined coconut oil
  • 1/2 teaspoon pepper

In a wok or large skillet pan, add one tablespoon of coconut oil on medium heat with the onions and green beans and let that cook for 5-10 minutes. Now make a circle sized space in the middle of the pan and put the beef in and cook until browned.

Then layer the minced garlic, sliced mushrooms and sliced cabbage on top of the meat and vegetables, cover the wok and let it cook for about 15-20 minutes. Add the aminos, seasame oil and pepper and cook additional 5-10 minutes. Enjoy!

 

Enjoy A Collection Of My Recipes By Checking Out My New Book

It’s true, I wrote a book! My love of cooking and writing morphed into my first book, Everything’s Better with Cayenne Pepper. Watching my parents cook when I was little led to helping in the kitchen and as soon as I could, I was in there by myself. Even through college, I had a healthy diet stocked with home cooking and vegetables. Calling my parents for recipes of childhood favorites and coming up new ideas of my own quickly became the norm.

Everything’s Better with Cayenne Pepper is a collection of my favorite cayenne pepper recipes. Cayenne pepper has a slew of health benefits and is a great extra for so many meals. With favorites like Sloppy Joe Sweet Potato Sliders and Homemade Crock Pot Italian Beefs (previewed below,) these dishes are delicious and easy to prepare.

Everything’s Better with Cayenne Pepper is FREE to readers all day tomorrow, November 5th 2016. Here’s the link:

Everything’s Better with Cayenne Pepper: Healthy Cayenne Pepper Recipes

book-cover

This book is the first of many so watch for more to come. Thanks for supporting my site! Enjoy these favorites from the book below and check out my the free promo tomorrow!

Sweet Potato Slices

  • 2-3 sweet potatoes, depending on the size
  • 2-3 tablespoons olive oil
  • 1 tablespoon pepper
  • 1 tablespoon salt

Cut length wise and thin and place onto a cookie sheet.  Add the olive oil and seasonings and make sure they are all well coated. Space the slices equal distance apart into the pan and bake at 425 degrees for about 20 minutes and make sure flip halfway through. Set to the side.

Screenshot_2016-07-29-11-11-54-1Sloppy Joe Meat

  • 1 tablespoon olive oil
  • 3 tablespoons water
  • 1 pepper, chopped
  • 1 onion, chopped
  • 1 pound ground beef
  • 1 cup tomato sauce
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 1 tablespoon garlic powder
  • ½ teaspoon chili powder
  • ½ tablespoon yellow mustard
  • ½ cayenne pepper

In a sauce pan on medium heat, add olive oil and water and onions and peppers to the pan and cook about 10 minutes. Next, add the beef and cook until brown.

Mix the rest of the ingredients into the meat mixture and simmer about 20 minutes.

 Sweet Potato Sloppy Joe Sliders

Take your sweet potato slices and top them with 1-2 tablespoons of meat mixture and enjoy!

Crock Pot Italian Beef

  • 1 1/2 pound chuck roastIMG_20160827_182022
  • 1 cup beef stock
  • 1 onion, sliced
  • 1/2 green pepper, sliced
  • 1 tablespoon honey
  • 1 tablespoon garlic powder
  • 1 tablespoon parsley
  • 2 tablespoons oregano
  • 1 teaspoon pepper
  • 1 teaspoon basil
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf

Place the roast and vegetables into the bottom of a crock pot. Add the rest of the ingredients and cook for 8 hours on low or 4 hours on high. Remove the bay leaf, shred and enjoy!

Tip: Serve over rolls with a mild white cheese and broil for about 20 seconds or until browned.

If you liked these, there are 20 more recipes in this book. To purchase my book for $5.99 click on the picture to go to the Amazon sales page. Or if you want a paperback copy for $9.99, send me an email at emmyrokke@gmail.com.

Or for delicious yet healthful soups, salads, and dressings click here.

 

Bacon And Brussel Sprouts (Paleo)

You have to try these brussels sprouts. Because bacon. This recipe is a great addition to any meal of the day. With just two ingredients, Bacon And Brussels Sprouts is deliciously crispy and soon to be your favorite!

Baked Bacon And Brussels Sproutsbab.png

  • 4 slices bacon, fried
  • 3 cups of brussels sprouts, ends cut off and quartered

Fry bacon on medium heat while flipping throughout, until preferred crispiness. Take bacon out and set aside. Do not drain the grease from the pan!

Cut the ends off of the brussels sprouts and then cut in quarters, or so that all the brussels pieces are about equal size. Add them into the pan you fried the bacon in and cook the brussels sprouts with the grease.

Cook until warmed through (or a little extra if you like them crispy) and serve hot.

Tip: When you take the bacon out, lay it on a paper towel and dab off the excess grease.