Recipes

4 Paleo Recipes Get a Texas Makeover

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Mushrooms are often an afterthought, something tossed in a Cajun boil or grilled on a skewer. Let’s take the cutest of the mushrooms and make them into a little bowl of delicious Cajun flavors using the original recipe on Paleo Leap, with a decidedly Texas flair.

Ingredients:

  • 20 button mushrooms, stems and gills removed;
  • 2 cups cooked crawfish meat, (if out of season, use Gulf shrimp)
  • 3 tbsp chives, minced;
  • 3 cloves garlic, minced;
  • 1/4 tsp dried oregano;
  • 1/4 tsp dried thyme;
  • 1/4 tsp homemade mayonnaise or the same amount of your favorite mustard;
  • Sea salt, freshly ground black pepper, and hot sauce to taste

Instructions:

  1. Preheat your oven to 350 F.
  2. Mix all the stuffing ingredients together in a bowl.
  3. Scoop a generous portion of the stuffing into each mushroom cavity and bake in the preheated oven on a baking sheet for about 15 minutes.
  4. Let cool a bit, but serve when still warm.
  5. This dish is also easy to toss on the smoker, either on a baking or grilling sheet!

Recipe #4: Bacon, Enough Said

sausage-stuffed-bacon-wrapped-jalapenos
Photo: lanascooking.com

This last set of recipes is a bit of a stretch, but give them a try and you will not be sorry! Bacon is the featured star of these fun dishes, how could anyone be sorry? These two recipes pair well together for the fall, perfect partners for your football Sundays (and Friday nights, and Saturdays, and well, every day, Texas loves football!)

This first recipe comes from Paleo Pot, and is almost entirely original. The only changes are that I doubled the jalapenos and did not seed them, and added a “float” of habanero sauce on top of the bacon. I also used one large butternut squash (about 6 cups cubed; Costco has containers of cubed butternut squash, and two of these containers will fill a 6 qt. Crock Pot.)