{Whole30} Balsamic Roasted Chicken and Veggies

Chicken thighs and veggies coated in balsamic vinegar and other spices you may already have on hand, roasted to perfection! Huge batch can be made ahead and reheated the next day/meal. 

Grocery shopping should be one of the happiest moments in a foodie’s life and grocery day should be labeled as ‘Oh! It’s a happy day!’ day. The ‘Oh! It’s a happy day!’ day turned out to be my ‘Oh! What a nightmare!’ day! I used to spend a lot of money on food, especially when my brain saved my Mom’s line “You don’t have to refrain from spending when it comes to food.” And yeah, for years, that’s what I did! Thanks, Mom! 

My feeling before when planning to go to the grocery store was 500% happy, but now it’s more like 5% happy that I am going to a happy place, 5% feeling anxious that I MIGHT spend much on unnecessary stuff and 90% I KNOW that I will get unnecessary stuff! Don’t ask how I know the percentage – I just know!

I was trying to convince myself that I am trying to eat healthier and eating more clean food than dirt can be a bit pricey. But again I realized that even if I eat dirt, I still spend a LOT! At the moment of receiving my salary, I have so many plans to buy (well, most of them… FOOD!) The truth is, I DON’T HAVE BUDGET FOR FOOD! I never did!

 

I just buy whatever I want! But as people say ‘you don’t always get what you want’.

Soooo…. I am teaching myself now how to limit my expenses when it comes to food! Sorry, Mom. I have to. I know you’ll be proud of me up there. Wish me luck!

I bought 8 pcs of chicken thighs, not-so-expensive sweet potatoes, mushrooms and I used the remaining bell peppers I have. I had balsamic vinegar and the rest of the ingredients so I had a chance to make this superb meal. The other four pieces chicken thighs were kept for another dish. I kept half of this dish for another day so this can be made ahead and reheated the next day/meal. See? I am learning…

What are you up to this weekend? For sure, I’ll spend some quality time with my kitchen. Right now, I am happy to be co-hosting Fiesta Friday # 184 with the talented and creative Petra @ Food Eat Love. And of course, this party is not possible without our Amazing Angie. Please click on the image below and take the time to visit, will ya?

fiesta-friday-2016 (1)

I hope you will love this dish and I am thrilled to know that balsamic vinegar is also Whole30 approved. So exciting!

Balsamic Roasted Chicken and Veggies

Ingredients:

  • 4 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 4 chicken thighs, bone in, skin on
  • 1 sweet potato, peeled and chopped
  • 1 red bell pepper, sliced into squares
  • 1 medium sized onion, quartered
  • 1 cup mushrooms
  • Parsley, for garnish

Instructions:

  1. Preheat the oven to 450F. Prepare a baking dish enough to accommodate the chicken and veggies.
  2. In a bowl, mix balsamic vinegar, oil, garlic powder, minced garlic, dried oregano and dried thyme. Add in chicken and sweet potatoes and give it a good mix. Add the coated chicken pieces and sweet potatoes in the baking dish and bake for 20 minutes.
  3. Add in the mushrooms, bell pepper and onion to the bowl with the vinegar mixture. Mix to coat. (You can add little vinegar & olive oil, if necessary). Add these veggies to the baking dish with chicken and sweet potatoes and bake for additional 15-20 minutes or until chicken is cooked through and sweet potatoes are tender.
  4. If desired, you can also broil the chicken and veggies to darken the color a bit. Add chopped parsley and season with salt and pepper.

Source recipe: One Pan Balsamic Roasted Chicken and Vegetables by Yammie’s Noshery

name2

twitter pinterest instagram

Also sharing at

What’s for Dinner? | Mix It Up Monday | Melt in Your Mouth MondayTotally Terrific TuesdayRecipe of the Week | Cook Blog Share | Foodie Friends Friday | Tasty TuesdayHappiness is Homemade

{Whole30} Spicy Ground Beef and Butternut Squash

This dish of ground beef and butternut squash is spiced with nutmeg and cumin – will leave your kitchen smelling so warm and inviting and your tummy full and happy. 

There are times that even if you haven’t tasted the food or the combination of ingredients, you’d instantly thing that it’s weird. That’s what happened when I saw nutmeg and cumin a recipe. I am not a huge fan of cumin, but I am trying use it so I would be used to it. And nutmeg – I only use it for white sauce for pasta. The smell of nutmeg is kinda weird to me when I think of adding it to food. So nutmeg and cumin? Hmm, let me think about that! But you gotta try to see for yourself, right?

If you notice from the amount of serving I have written below, it’s 1-2. That is because I just wanted to try this recipe, especially the combination of cumin and nutmeg. I was doubtful at first, but I know I’d eat anything with butternut squash. I cannot explain how I liked the dish, but it was definitely good! It was a unique combination (at least for me) of everything, but I am happy that I tried it – so perfect for to add up to my collection of Whole30 recipes. And as I expected, I finished the dish in one go!

I am taking this with me at Fiesta Friday #179, hoping that my food buddies will love this. Thanks to our co-hosts, Petra @ Food Eat Love and Laura @ Feast Wisely. And of course, to our lovely Angie!

Spicy Ground Beef and Butternut Squash

Ingredients:

  • 1 tbsp olive oil
  • ¼ cup onion, chopped
  • 1 tbsp jalapeno, chopped
  • 4 garlic cloves, minced
  • 1 tsp paprika
  • ¼ tsp cumin powder
  • Freshly grated nutmeg
  • 250g ground beef
  • 1 cup peeled & chopped butternut squash
  • Parsley or coriander, to garnish*

Instructions

  1. In a pan with medium heat, add in olive oil.
  2. Add onion and jalapeno and cook for about 5 minutes or until onions turn brown.
  3. Add in beef and cook until no longer pink.
  4. Add in powdered spices and mix to incorporate.
  5. Add in butternut squash and put the lid on. Cook until the butternut is cooked (about 8-10 minutes).
  6. Remove the lid and season with salt and pepper. Add in fresh herb.

Source recipe: Spicy Ground Beef and Butternut Squash by My Heart Beets

Notes:

The source recipe calls for fresh sage, but I didn’t have any.

This serves from 1-2. You can double the recipe. 

name2

twitter pinterest instagram

Also sharing at

{Whole30} Harissa Sweet Potato Fries

A very nice replacement to naughty deep-fried potatoes and this is Whole30 compliant. This has lesser oil, no flour or breadcrumbs for the coating – so this is gluten-free, too. 

I haven’t been getting enough sleep lately. I wake up in the middle of the night and it is very difficult to go back to sleep again. When I get up for work, I thought I just took a nap. Still, I don’t feel that sleepy. It’s like I’ve swallowed a bunch of energizer battery. I am not complaining – I love being hyper. But having that much of energy in the middle of the night is not good!

Do not tell me about drinking chamomile tea. I tried – it didn’t work. I tried again, it didn’t work. I even bought dried chamomile flowers – still didn’t work. Do I have to drink the whole packet of dried flowers? Hmm, I guess my body has too much energy that a cup or two of chamomile tea is not strong enough to calm me down.

I’ve stayed like that for weeks – I wanted to get up and do the laundry at 1am or iron my clothes, or even do this harissa sweet potato fries again… only if I bought a huge bag of sweet potatoes.  I would have enjoyed this all by myself. But with that very lovely smell coming from this – I don’t think so. The neighbors might ring the bell, too. 😀

This sweet potato fries is flavored with harissa and contains less oil. The coating doesn’t include oil except the oil that comes from harissa. I’ve used the harissa I’ve made and it was irresistibly good!

I served this with harissa-tahini sauce and it was crazy good! I have also tried with homemade harissa and wow – also really good! I haven’t tried the store-bought harissa, but I guess it would do just fine. I am sure this would be great with mayonnaise and ketchup, too. 😉

I am sharing this healthy stuff at Fiesta Friday #178!. Thanks for the amazing party, Angie!

Harissa Sweet Potato Fries

Ingredients:

  • 1 large sweet potato
  • 4 tsp harissa
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper greased with little olive oil.
  2. Scrub the sweet potatoes and wash thoroughly. Slice into fries and place in a bowl or ziplock bag.
  3. Add in harissa, garlic powder, onion powder, salt and pepper. Mix to coat the sweet potatoes.
  4. Place in the prepared baking pan, making sure to put them in a single layer, not crowded.
  5. Bake for 20-25 minutes or until cooked and tender.
  6. Serve immediately with harissa-tahini sauce, mayonnaise, ketchup or harissa.

Source recipe: Harissa Sweet Potato Fries by Wall Flower Kitchen

name2

twitter pinterest instagram

Also sharing at

Roasted Eggplant Shakshuka

Shakshuka with smoky roasted eggplant – what more should I say? I bet you know how amazing this one is!

I took a break from the Whole30 program. It happened before Ramadan. It was difficult. Although I paused for a while, I didn’t really lost it – I didn’t go back to my old eating habits. Well, I did eat non-Whole30 compliant foods, but I did not go back to the old me like I would swallow the whole dish of pasta in one go. Just kidding – my tummy can’t hold the whole dish, maybe half. 😀

What made me happy taking a break from Whole30 is I could eat whatever I want – rice, bread, pasta, sweets – yes, anything bad for my body. But hey, I did not overeat. I had self-control and it was great! I did not lose or gain a single pound, so I guess I did great. I am still cheering for myself.

So if you know the Whole30 rules, you know that cheese is a NO. I listed down stuff I wanted to eat when I took a break and one of them is cheese. I eat cheese like that’s the last cheese on earth. The only thing resisting is my migraine. That’s time I need to stop. I love shakshuka with feta cheese! It tastes amazing with lots of crumbled feta on top. I took a break from the program, but I tried balancing stuff. And when I said balancing stuff, I didn’t mean cookie on one hand and cupcake on the other. I mean a Whole30 compliant ingredients with a little healthy-ish on top (and yes, that’s feta cheese)!

I used smoked paprika in this dish coz I love smoked paprika. Did I say that it is my favorite spice powder? The shakshuka came out really nice. I did not eat this with bread – I was happy with lots of crumbled feta cheese. 😀

I am sharing this healthy stuff at Fiesta Friday #178!. Thanks for the amazing party, Angie!

Roasted Eggplant Shakshuka

Ingredients:

  • 2 medium eggplants, sliced into 1cm round
  • olive oil, to brush the eggplants
  • 3 garlic cloves, crushed
  • 1/3 parsley, chopped
  • 1/3 coriander, chopped
  • 1 tbsp smoked paprika
  • 3/4 tsp cumin
  • 1 tsp red chili flakes
  • ¼ cup onion, chopped
  • 4 large firm and ripe tomatoes, roughly chopped
  • 1 x 400g can whole peeled tomatoes, pureed in a blender*
  • 1 tbsp brown sugar
  • 2 tbsp lemon juice
  • 1 tbsp white vinegar
  • 4 eggs (or more)
  • Coriander, for garnish
  • Crumbled feta cheese, to serve
  • Salt and pepper, to taste

Instructions:

  1. Preheat oven to 350F. Line baking sheet with parchment paper. Set aside.
  2. In a medium bowl, mix garlic, parsley, coriander, smoked paprika, cumin and dried chili flakes. Set aside.
  3. Brush each sliced eggplant with olive oil.
  4. Roast for 15 minutes on one side, and another 10 minutes on the other side. Remove cooked eggplants from the oven and chop into quarters. Add to the bowl of herbs-spices mixture. Stir to coat.
  5. In a large skillet with medium heat, add olive oil. Add in onion and cook until translucent. Add in chopped tomatoes and cook until soften and juices has been released (about 5 minutes). Add in pureed tomatoes and simmer in a low heat for about 5 minutes. Add the eggplant mixture and stir to combine. Simmer again for 5 minutes. Add brown sugar, lemon juice and vinegar. Mix thoroughly.
  6. Make about 4 indents (you can make more if you want to add more than 4 eggs) and crack an egg in each indent. Put on a lid and cook until eggs are set according to your preference.
  7. Season the eggs with salt and pepper. Garnish with chopped coriander and crumbled feta cheese.
  8. Serve with crusty bread, if desired.

Source recipe: Roasted Eggplant Shakshuka by The Brick Kitchen

Note: You can also use pureed tomatoes. It’s just that whole peeled tomatoes was the only one I had. 

name2

twitter pinterest instagram

{Whole30} Roast Potato Slices

Roast potato slices seasoned with few ingredients like butter, ghee, garlic, salt and pepper. Sounds boring, but I am telling you – it’s so good!

One of the things I really hate is being bored. When at home and I feel bored, I can simply watch movies, read books or stay in the kitchen until I get tired. Being bored at my workplace – not so good! It’s been weeks and nothing much to do. I just can’t blog or spend time with my BFF #1 Google and BFF #2 Pinterest – my boss might fire me. But, what to do, huh? Feeling bored in a boring-looking work environment – what can I do? Well, my mind is always busy thinking about food.

One of the foods I’ve thought of during that boring day of my life is the boring-looking roast potato slices which I am sharing with you today.

This dish is simply sliced potatoes baked with olive oil, ghee, garlic, salt and pepper. Well, the ingredients might sound boring, too, but the taste is not boring at all. In fact, I really loved the simplicity of this one. The combination of the ingredients is just amazing! I know you’d love this, too.

I am happy that today is Friday and it means I am going to be bored because I am spending my day with all of you at Fiesta Friday #169 & also because I will be busy co-hosting with my lovely friend, Elaine @ Food Bod, who inspires me a lot. Will you join us and Angie? Just click the FF#169 link and you are one of us now. 😉

Roast Potato Slices

garlicky-roasted-potato-slices-tnscc1

Ingredients:

  • Potatoes*
  • 2 tbsp EV olive oil
  • 2 tbsp ghee
  • 5 cloves garlic, finely chopped/minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried parsley

Instructions:

  1. Preheat oven to 400F. Prepare and grease a baking dish that could accommodate your potatoes. I did not weigh my potatoes and took a baking pan that I think could accommodate them.
  2. Scrub and wash you potatoes. Pat dry.
  3. Using a mandoline slicer, slice your potatoes. Or you can thinly slice them using a sharp knife. Place them in a bowl and splash with little olive oil to coat. Arrange them diagonally into the prepared pan.
  4. Bake for 10 minutes.
  5. Meanwhile, combine ghee, olive oil, garlic, dried parsley salt and pepper in a small bowl.
  6. After 15 minutes, remove the pan from the oven and drizzle the oil mixture.
  7. Return back the pan into the oven and cook for another 20 minutes or until the potatoes are tender.

Notes:

I did not measure my potatoes. I always have them on hand and I use them all the time, so the times I made this, no measuring of weight happened. You can go from 500-800g of potatoes, the oil mixture will be okay with that. 

You can add any seasoning you’d love, just adjust the salt and pepper. I made this many times with Cajun seasoning and then drizzled with my tahini-harissa sauce just before serving.

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

name2

twitter pinterest instagram

{Whole30} Eggs in Patatas Bravas

A Spanish-inspired dish and sometimes called “Spanish Hash”, this dish is a mixture of roasted red potatoes and tomatoes with eggs on top. This would surely fill you up. Of course, super delicious and healthy, too. 

Sometimes, things won’t turn out the way you imagine them to be. Along the way, you may have questions ‘what if’ or regrets. As you come closer to the end, you may already have a smile on your face because you smell that lovely dish inside your oven. And yes, I am talking about this dish that I thought I’d be disappointed with and question all those cooking skills I had for years.

Overdoing things is a habit of mine, I guess – I cook too much food more than enough for the people (leftovers, yehey!), I put too much sauce on everything or filling for my sandwich (I just love it!)… And this time, I put too much tomatoes and used EXTRA LARGE eggs in this dish. I thought the potatoes will drown, but I think there was a potato life guard over there that saved them. At the end, I opted to use extra large eggs. The egg whites were almost going to take the whole scene. The yolks were covered with whites so I had to carefully poke them so they would give all of us a beautiful smile. 😀

Let me tell you about this dish:

The potatoes are first roasted while doing the sauce. (I used red potatoes here) The sauce includes tinned chopped tomatoes seasoned with smoked paprika and oregano. I used dried, but I am sure fresh one would be perfect. When the sauce has reduced and potatoes are cooked, they are mixed and returned back to pan with some indents to crack the eggs. The pan is again put back inside the oven for the eggs to set. This is best served with crusty bread. Ohhh! So good! Since I was on a Whole30 diet, I absolutely enjoyed this dish without bread. I am glad that despite the flooding of tomatoes, this dish turned out to be amazing!

I am bringing these lovely buns at Fiesta Friday #166, co-hosted by Mollie and Ginger. Of course, thanks to our Angie. Happy Fiesta Friday, FF friends!

Eggs in Patatas Bravas

Ingredients: eggs-tomatoes-in-patatas-bravas-2

  • 500g red potatoes*
  • 1 tbsp EV olive oil
  • ½ cup onion, chopped
  • 3 garlic cloves, crushed
  • 2 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¼ tsp red pepper flakes*
  • 400g can diced tomatoes*
  • Salt and pepper, to taste
  • 2-3 eggs
  • Fresh parsley, roughly chopped, to serve (optional)

Instructions:

  1. Preheat oven to 400F. Grease a baking pan that (9×9 would work). I pour little olive oil to my pan and spread it on the bottom and sides of the pan using a pastry brush.
  2. Scrub and wash potatoes. Cut them into chunks. I cut mine 1×1 chunks. Place them in the prepared pan and roast for 30-40 minutes or until tender. Make sure to turn rotate the pan halfway thru cooking.
  3. While the potatoes are roasting: In a pot with medium-high heat, add EV olive oil. Add in onions and cook until onion caramelizes a bit. Add garlic, smoked paprika, oregano and red pepper flakes. Cook until fragrant. Add in diced tomatoes, reduce the heat and simmer for 5 minutes. Season with salt and pepper according to your taste.
  4. When potatoes are cooked, add them to the pot with tomatoes. Mix to coat all potatoes.
  5. Return the tomato-potato mixture to the pan and make indents for the eggs. Add 1 egg in each.
  6. Bake again for 15-20 minutes are until egg whites are set.
  7. Season eggs with salt and pepper. Top with chopped parsley, if desired.

Notes:

I used red potatoes as I also have them on hand. You can use yellow potatoes if that’s the only thing available.

400g was used in the source recipe which also calls for 1kg potatoes. You can adjust according to your preference.

Source recipe: Eggs Baked in Patatas Bravas

Enjoy your weekend, people!

name2

twitter pinterest instagram

Also sharing at

{Whole30} Cajun Spiced Roasted Butternut Squash

With the combination of  ghee, olive oil, garlic and Cajun seasoning, this roasted butternut squash will be a new favorite of yours. 

Squash is one of my favorite veggies. In fact, it was the first veggie I have eaten as a child. My Mom used to cook it with coconut milk, mash the squash and add little white rice. That’s what I did with my siblings, too. No wonder, squash is their top favorite like me. I must admit that we do the mashing of squash until now.

Although I love squash a lot, I haven’t tried roasting them. I think that’s because whenever I try to attempt trying a different recipe, I still end up cooking the one I grew up eating. This time, I had to fight it.

homemade cajun seasoning

Roasting squash is very easy. Peeling and cutting is the insane part that I almost knocked at my neighbor’s door to help me with it. 😀 I am very happy that my efforts paid off.

This roasted butternut squash is flavored with homemade cajun seasoning. I am not very familiar with cajun seasoning and I see so many versions so I followed what I felt I’d love. I am very pleased that everything turned out incredibly good! With the combination of ghee and olive oil with garlic, it tastes amazing!

I am happy to share this with my friends at Fiesta Friday #165. Thanks to our host, Angie and to our co-hosts this week, Monika and Diann.

Cajun Spiced Roasted Butternut Squash

Ingredients:

  • 1 medium to large butternut squash
  • 2 tbsp ghee, melted
  • 2 tbsp olive oil
  • 5 cloves garlic, finely minced
  • 2 tsp Cajun seasoning (I have a recipe below)
  • Salt and pepper, to taste
  • Parsley, roughly chopped, to garnish

Instructions:

  1. Preheat oven to 420 F. Grease a baking sheet with olive oil or a deep large pan which can accommodate your squash.
  2. Cut the squash lengthwise, peel and remove the seeds.
  3. Brush all sides of the squash with olive oil, then sprinkle with salt and pepper.
  4. Place the squash on the greased pan, cut side down.
  5. Roast for about 20 minutes.
  6. While the squash is roasting: In a small bowl, combine ghee, olive oil, Cajun seasoning, garlic, salt and pepper. You can do a taste test and adjust accordingly.
  7. After 20 minutes, remove the pan from the oven. Transfer the squash to a board. It’s like making hasselback potatoes, make crosswise cuts, about 1/8-inch apart, making sure not to cut all the way thru the bottom. To make this easier, you can place chopsticks or wooden spoons on the long side of the squash so you don’t cut all the way thru the bottom.
  8. Transfer the “hasselback” squash to the baking pan. Pour the oil and ghee mixture, making sure to coat everything between the slits.
  9. Roast for another 20-30 minutes, basting with the cooking juice every 10 minutes.
  10. Garnish with chopped parsley.

Source recipe: Eatwell101

Homemade Cajun Seasoning:

  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili/cayenne powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp freshly ground black pepper
  • 2 tsp salt
  • 3/4 tsp red pepper flakes

Mix all ingredients and keep them in an airtight container.

Enjoy your weekend, people! Happy Fiesta Friday!💃🏻

name2

twitter pinterest instagram

Also sharing this at

{Whole30} Beef, Peppers & Spinach Breakfast Muffins

These egg breakfast muffins are packed with good stuff. These can be made ahead of time which makes them egg-cellent as grab-n-go meal. 

Meal prep is one of the toughest things you’ll have to go through when you are on a Whole-30 program. I usually prepare my meals during the weekend or twice a week (and I stay in the kitchen longer than before). During these times, I cook two to three dishes, depending on my budget and my energy. Haha! I separate them between containers which are good as one serving each. So when it’s time to eat, I take one and pop it in the microwave.

Loaded Egg Breakfast Muffin

These breakfast muffins are perfect whether you’re on a Whole-30 program or not. They are super easy to make, delicious and healthy. These can be made ahead of time, too, so these are perfect grab-n-go meal. They can be eaten alone, can be served with greens or with a ketchup (a whole-30 ketchup if you are on the program… which I have to make that, too, yes?). This is a whole-30 recipe, so these babies are dairy-free, too. 😉 So what do you say, huh? Uh, just make sure you generously grease the muffin pan so you don’t have to go through the pain of removing them from the pan like what happened to me. Deal?

loaded-egg-breakfast-muffin-2

I am taking these beauties at this week’s Fiesta Friday # 163.

Beef, Peppers and Spinach Breakfast Muffins

Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 4 cherry tomatoes, cut in half (optional)
  • 1/4 cup red bellpepper, chopped
  • 1/4 cup yellow bellpepper, chopped
  • 300 g ground beef, lean/low fat
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder (I used kashmiri chili)
  • 2 handfuls of baby spinach
  • salt & pepper to taste
  • 8-10 eggs, beaten and seasoned with salt and pepper

Instructions:

  1. In a skillet over high heat, add oil. When oil is hot enough, add in onions, tomatoes and bellpeppers. Cook until little caramelized, about 5 minutes.
  2. Add in ground beef and cook until no longer pink.
  3. Add in garlic powder, onion powder, chili powder and smoked paprika. Cook for about 7 minutes or until beef is cooked.
  4. Add in baby spinach and cook until wilted.
  5. Turn off the heat and season with salt and pepper. Let cool while oven is preheating.
  6. Preheat oven to 350 F. Generously spray muffin pan with olive oil spray.
  7. When the cooked beef has cooled down, scoop out about 2 tbsp cup and transfer to the prepared muffin pan, about 1/2 full.
  8. Beat about 8 eggs, season with salt and pepper. Pour beaten egg over the beef until it reaches 3/4 full. (You may need more or less eggs: if the egg is too much, you can fry them up. If less, than crack some more, season with salt and pepper and pour this over the beef.)
  9. Bake muffins for 23-25 minutes or until egg is set.

name2

twitter pinterest instagram

Also sharing at

Saucy Saturdays | Happiness is Homemade | What’s for Dinner?Mix It Up Monday | Melt in Your Mouth Monday | Family Joy Blog Link Up | Totally Terrific Tuesday | Lou Lou Girls Fabulous Party | Turn It Up Tuesday | Cook Blog Share  | Food Friday | Foodie Friends Friday | Cook Once Eat Twice 

Pickled Jalapeños and Onions

Easy to make pickled jalapeños and onions that’s excellent with salads, sandwiches, wraps, burgers, etc. Cut the sugar and it’s whole-30. 

pickled-jalapenos-2

The usual scene when I see something beautiful at the grocery store? Take a bag or two and leave without even thinking what do I do with it.

I don’t usually see individual jalapeños. So when I saw one, I took a bag. I happily took the bag at the counter, not thinking what to do with it. I was on my second week of Whole-30 that time and I just couldn’t make the melty, delicious jalapeño poppers! Ugh!

So before the jalapeños turned wrinkly and oldie, I made pickled jalapeños and onions joined in. I must admit that I did put sugar in this one and ate with my meals. So, so good – good balance between sweet and tangy. Ahhh… I could eat this whole thing! 😛 I know, I know. Sugar is not a good friend of whole-30, but it’s just ½ tbsp sugar and I will not literally eat the whole thing once – it will not affect my diet (at least that’s what I said to myself). 😛 Don’t be like me! 😀

pickled-jalapenos

I am glad that Fiesta Friday #162 is still on, so I could share this one with Angie, Liz, Sarah and with all of you. Thanks to Angie and to our lovely co-hosts. ❤

Pickled Jalapeños and Onions

Ingredients

  • 6-8 jalapeño peppers
  • ¼ cup onions, sliced
  • ½ cup white vinegar
  • ½ cup filtered water
  • ½ tbsp salt
  • ½ tbsp white sugar (remove if Whole-30)
  • 1 clove garlic, sliced

Instructions

  1. Prepare an 8oz air-tight and well-cleaned/sterilized jar.
  2. Sliced jalapeño peppers thinly, about ¼ cm each. Rinse and place in a strainer to drain liquid.
  3. In a pot with medium heat, add vinegar, water, salt, sugar (if using) and garlic. Let the liquid boil and add in sliced jalapeños and sliced onion. Turn off the heat and push the jalapeños and onions down. Cover and leave for 15 minutes.
  4. Transfer the pickled jalapeños and onions to the prepared jar.
  5. Cover and leave to reach room temperature and keep in the fridge.
  6. Enjoy with salads, sandwiches, burgers… and many more!

Source Recipe:  Pickled Jalapenos by Peanut Butter and Peppers

name2

twitter pinterest instagram

Also sharing at