Down here in Texas we can’t go too long without our Tex-Mex kick, and this weekend was a regular fiesta of South-of-the-border flavors.
First, I made a fresh batch of the Bacon Chorizo Chipotle Smothered Meatloaf. We seriously can’t get enough of this one, and it’s just so handy for pre-packed lunches. This time I packed slices with a side of Instant Pot Beets marinated in a blood orange balsamic vinegar… totally yummy!
Next I tried a new recipe – this Paleo Beef Enchilada Recipe 
from PaleoGrubs which needed tortillas, so while I was at it, I made Shrimp Tacos for dinner. Our son Brendon happened to be home last night and declared those tacos may be the best tasting thing I’ve made so far. To take things up a notch, I made a baja sauce to go on them using Paleo Mayo, almond milk, ancho chili powder, garlic and onion powder, and a touch of honey. I served them with a side of spiralized sweet potato fries.
I made a double-batch of the enchilada meat thinking I’d have a lot more tortillas, but had a ton left over… and while I was hard at work in the kitchen, I was watching the Texans’ first preseason game, and had an overwhelming craving for nachos. A light bulb went off over my head and I cobbled together some really yummy lunch with the enchilada meat on sweet potato chips topped with guacamole and tomatoes!
I didn’t get actually get a chance to try the enchiladas until lunch today, but OMG were they good too. Definitely a win, though I think next time I might put the meat in a food processor though after browning it to get something a little closer to the restaurant consistency. I packed the enchiladas with a side of pan-grilled onions & mushrooms in ghee.
The la
st dish of the week is a ODB Original. I wanted to do a slow cooker chicken recipe with a chipotle flair, and ended up merging a couple of recipes to get what turned out to be a fabulous result. I’ll post the recipe separately, but I packed it up with roasted spaghetti squash and the favors really meld.
Finally, with all of the egg white needed to make the tortillas, I ended up with a bunch of egg yolks, and you know what you have to do with egg yolks in summertime? Paleo ice Cream!! I’ve just churned the custard after it set overnight last night in the fridge, and now it needs to set in the freezer, but the little tastes I’ve had so far are heavenly. The almond milk really makes it.
Olé!
