Made Sweet Potato, Bacon & Egg Salad

 More Paleo creativity and blind trust.  The boiled eggs and dill threw me on this one...
As I was cooking this up in the kitchen I kept telling B to have low expectations and I had no idea what this was going to taste like.  I threw out our favorite, local restaurant as Plan B.  To both of our surprise it is one of our FAVORITE PALEO meals to date.

1 small to medium sweet potato, diced
2 eggs
8 slices of bacon, diced
1 tbs. coconut oil
4 tbsp. dill, finely chopped
2 tbsp. mayonnaise
2 tbsp. lemon juice

Place eggs in small saucepan, cover with cold water, cover pan and place on high heat until just before boiling.  Remove from heat and let sit covered for 13 minutes.  Immediately rinse in cold water, peel and slice eggs and set aside.

Meanwhile, dice sweet potato.  Heat skillet over medium-heat.  When hot, add bacon and cook for 5 minutes.  Add diced sweet potato and continue to cook until potato is tender and bacon is fully cooked. 

 In a small bowl, mix dill, mayonnaise and lemon juice.  

Add eggs, sweet potato and bacon, and mix.  Serve warm or cold. 

This makes just enough for two people with a little left over to snack on.  You won't be disappointed!!

Made Skewers

The Madeley's are still on Paleo…it is a love-hate relationship for me but we are making it.  I might add, it is NOT without the strong cravings for sweets and a more than occasional "cheat" to satisfy that craving.  Meal-planning continues to demand additional thought and creativity so we are not just eating grilled chicken and roasted vegetables every night.  B is much appreciative as this week I have heart twice at the dinner table, "can we have this every week?".  So sweet!  Great recipe finds on Pinterest allows me to mix it up a bit.  In an effort to catch up on the past weeks cooking, I will begin with making Mushroom Skewers & Grilled Pesto Shrimp.  I altered both of the recipes according to what I had around the house and preferred.  

 

Grilled Pesto Shrimp

Feel free to whip up your own pesto according to your taste buds.  I have played around with generic basil pesto and paleo pesto several times and both are fabulous!  This go around I went to Central Market for basil pesto : )

1 lb. local, medium shrimp

1/2 cup basil pesto

Wooden or metal skewers, whichever you have handy

If using wooden skewers, soak the skewers for at least 2 hours to avoid flames when they hit the grill.  Marinate the shrimp in pesto at least 2 hours prior to skewering.  

Once marinated, skewer shrimp on each skewer.  I filled the skewers but feel free to spread out and use more skewers.  

On a preheated hot grill, sear each skewer for 2 minutes each side until shrimp turn opaque and are firm to the touch.  

This was SUPER easy, especially if you purchase pesto vs. making from scratch…but then you are missing out on the fun.  This would be a GREAT summer appetizer or served alongside a steak dinner.  

Mushroom Skewers
These are fabulous and easier than the shrimp.  Slice mushrooms, marinate, skewer, grill, eat.

1 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp. dried oregano
8 oz. baby portobello mushrooms, halved lengthwise

Whisk the olive oil through oregano together in a medium bowl.

Add the halved mushrooms and toss well to coat.  Marinate for 30 minutes.

Preheat grill.  Thread the mushrooms onto presoaked skewers.  Grill for 5 minutes on each side.

Grilling in the summer is somewhat steamy due the the 5:00 Texas heat but these skewer options are worth it!