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Thirsty for Margaritas?

Hey Ya’ll! Happy Thirsty Thursday!! I’m so pumped today, because I’ve been waiting all week-long to tell you about one of my FAVORITE places to eat and have some margarita’s.  In the small town of  Forney, Texas! But you guys, I’m here to tell you, this is for SURE one of the best places in the land, that I’ve found!

Nestled in the quaint town of Forney, Texas – right outside the Dallas city limits, you will find a cute little mexican restaurant called Rio Lerma. When you walk inside, you won’t be disappointed. I PROMISE! This place has it all. From Hamburgers, to Tex-Mex, to some authentic dishes, and even a pasta section, you’re pallet will be so EXCITED!


You know what’s even better? On Wednesdays, they offer .99 cent margarita’s! Did you hear me correctly? .99 CENT MARGARITA’S! So, if there isn’t another reason to go there and try it out, this would be it! I can promise you, the margaritas don’t disappoint either. You can only have 2, but if you’re like me, 2 is really all you need.


If you’re into Karaoke, they even have that on the weekends.

Honestly, this is one of my favorite local places to eat, drink, and have fun conversations with our friends. The staff is AMAZING. They have known our daughter since she was growing in my belly, and when I call to make reservations on Wednesday’s – they know me by name.

So, if you’re in the area, or visiting the great city of Dallas, Texas – I recommend you take a stroll outside the city limits, and try this place out. I promise, you will be happy you did!

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Easy Dinner – What’s not to love?

We have friends. We have friends that cook, we have friends that don’t cook. But we have friends none-the-less. I stole this recipe from a friend of mine, and somewhat made it my own. He said that it was sooooo wonderful that he ate the entire dish after everyone else got their servings. I was intrigued by this, and decided that I needed to hop on this band wagon too. Insert trusty crockpot!

You know, the crockpot is great invention. I love it. I especially love it in the winter season. However, here in Texas, we haven’t had much of a winter season as of late, but I still feed the need to use my crockpot all the time. My husband, on the other hand, would prefer to use the grill. I don’t mind either, but sometimes, you need to switch things up a bit. You know, I’ve said it before, live on the wild side! 😉

What do you want to call this one? I don’t really have a name for it. Ranch pork tenderloin? Crockpot pork tenderloin? I’ll take a poll, leave a comment with a name idea, and we can name this greatness together!

**As a side note. I totally forgot to take some pictures of the last 2 posts. I will make sure to take more for you all!**

 

Ingredients:

Pork Tenderloin – 1lb

Ranch or spicy ranch packet

half onion, diced

broccoli

1tsp garlic

1 cup chicken broth

Directions:

Add all ingredients into crock pot. Cook on low for about 8 hours. Serve.

Enjoy!

 

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Chicken Bog – IN THE CROCKPOT

Did I ever tell you that my husband is from South Carolina? If I haven’t told you that before, now you know. Some of the things that we make now that we live in Texas, I don’t think anyone has ever heard of, but you know, when the man wants something, sometimes, you just make it for him to be nice! 😉

I do like this recipe though, I could take or leave the rice – and it’s obviously NOT a completely Paleo type of recipe, but sometimes, you have to live on the wild side. This recipe is normally cooked on the stove, but today, I decided that I was going to try it in the crockpot. It was pretty simple. Actually, I may even cook it like this from now on. It’s cuts my time in half, to say the least. If you haven’t tried this South Carolina comfort food, I challenge you to take the leap. You’ll be happy you did!

Ingredients:

2-3lb chicken (boneless,skinless)

3 1/2 cups chicken broth

1 small onion

breakfast sausage links – cut in half

2 tsp italian seasoning

2 tsp salt

1 cup white rice

Directions:

Add all ingredients EXCEPT for rice to crockpot. Cook on low 6-8 hours, or on high 4-5 hours. About 30 minutes before you are ready to serve, add rice and turn crockpot to high. Stir and make sure that everything starts to thicken. If not, add some more rice. Serve immediately.

**I like to make sure my rice is cooked completely through, so just as a side note, you may want to leave the rice in the crockpot for closer to an hour!

Please let me know if you have tried this, or done something different.

Enjoy!

 

 

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Cheesy Cauliflower Casserole

When it’s dinner time, and I still have a head of cauliflower in our refrigerator that I know needs to be cooked before it’s too late, what do you do? I create my own masterpiece, that’s what I do!!

This was really easy to make, and it turned out really well. I’m going to also go out on a limb here and say that you can even do this with broccoli if you want! In the picture you will notice we also have pork chops – again – GET A TRAEGER! (www.traegergrills.com) That thing is so amazing. This option is also so good, that I had some leftover, and reheated it and had it with my eggs in the morning! Alright, let’s get down to it.

Ingredients:

1 cauliflower head

small onion diced

garlic (probably 1 clove)

cheese (I used parmesan and mozzarella – but this choice is all yours)

salt and pepper

cracked red pepper

1/2 cup milk

1 egg

Directions:

Cut up cauliflower into small pieces, throw away stems. Put in pot of water and boil for about 5-10 minutes, until soft, but you don’t want it TOO soft. In another pan sauté garlic and onion (I sautéed mine with butter.) Drain and place in greased casserole dish. In a separate bowl, mix milk and egg together. Pour over the cauliflower and add all other ingredients EXCEPT cheese and stir in dish to mix together. Add cheese over top and place in preheated oven at 375º for about 30 minutes. After 30 minutes, take out of add a little more cheese and place back in oven for about another 5 minutes. Serve warm.

 

 

 

 

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Best Grilled Tilapia

Let me first start off by saying, I LOVE our Traeger grill. If you don’t know what that is, just  go look it up and read the reviews. This thing is AHH-MAZ-ING! My husband and I were walking through Costco one day, and I’m sure this   guy   very friendly salesman had us pegged from the time we first walked into the food section, but we left the store with enough time for hubs to talk me into buying this thing, and back to Costco  we went 2 days later. HOWEVER, this is probably one of the BEST purchases that we’ve ever made. (No, they aren’t paying me to say this – this is free advertising for Traeger. I just feel that passionate about this dang grill.) It’s fun to say that we now actually somewhat cook together. I get it all prepared, and my husband will throw it on the grill and leave cook it. (That’s how easy these things are.)  www.traegergrills.com

So – We have been eating a LOT of meat here lately, which I don’t mind, but I think we both needed a little fish in our lives. Que in new recipes!! 🙂

Tilapia. One of the best fish to eat, aside from Salmon, in my opinion. This is a SUPER easy recipe, I’ve been cooking our fish this way from the beginning because it’s made such an impact on the somewhat picky husband. You will notice also, that I don’t usually ever put in exact measurements, because, well, I just don’t know them. I can guess for you, but the thing I’ve found in life, is that NOTHING is every EXACTLY correct, and it’s all to your liking. So have fun with it.

*Side notes- you can also bake this, and I usually bake at about 375º for about 20-25 minutes. But if you have a Traeger, USE IT!

Ingredients:

2 pieces tilapia

lemon pepper seasoning

lemon, or lemon juice

salt and pepper

garlic, or garlic powder – or heck, any type of garlic spice you want.

aluminum foil

butter

Directions:

Heat up Traeger to 325º or oven to 375º. Place each piece of Tilapia on separate piece of aluminum foil. Make a “boat” out of the foil so no juices fall out of it. Cover with lemon juice, lemon pepper ,- or any other seasonings (Italian seasoning is good, cajun seasoning is good, you get the idea) salt and pepper, and top with some butter. Place in grill, or oven and let cook for about 20 minutes. You will know fish is done because it’s flaky, it will break when you cut it with a fork. Serve warm with whatever sides you choose.

I hope you enjoy this recipe, as it’s really easy and a lot of fun to make. Please comment and as always feel free to share.

Enjoy!!

 

 

 

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Dabbling with Venison Cube Steak

Do you ever eat Venison? I know, I know, I know – “But Kara, It’s really gamey tasting.” I get it. But I don’t taste it. I think it can be thick at times, but it’s good none the less. So the recipe I’m about to share with you, you’re probably not going to like, but I challenge you to try it, JUST try it! Live a little!

Cube Steak Parmigiana – YES! A twist to Chicken. I had mine with homemade squash noodles, while the husband had regular ole’ noodles. Honestly, if you don’t have a noodler by now, you need to get one. That thing is a GOD SEND!

Also, if you aren’t completely into the Paleo ways of life, please check out this website – buy a cookbook or 2. You won’t be sorry.

https://mz164.isrefer.com/go/pmhomepage/karadavenport17/

Ready for this one?!

Ingredients:

Cube Steak

3tbs almond flour – or any kind of organic/paleo flour

Salt & Pepper

2 eggs

3tbs water

bread crumbs – just enough to coat

basil

avocado oil

1 -2 cans tomato sauce

oregano

garlic powder

sliced cheese – to put on cube steak

Parmesan cheese

Directions:

In one bowl combine flour, salt and pepper. In another bowl combine water and eggs. In a 3rd bowl or dish, add bread crumbs, parm cheese, and basil. Coat steaks with flour mixture, then egg, then bread crumbs. Brown steaks with avocado oil, about 3 minutes on each side. Place in greased baking dish and put in oven on 375º for about 15-20 minutes, or until steaks are at 160º. Combine tomato sauce, oregano, and garlic powder. Take steaks out of the oven, add tomato mixtures over steaks, place cheese slices on each steak and put back in the oven, about another 5 minutes, or until cheese is melted. Take out of oven, sprinkle with Parm cheese, and serve with noodles, or if you are strict Paleo – squash or zucchini noodles.

 

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A new twist to rice

Rice. I LOATHE RICE! My husband, on the other hand, can’t get enough. It’s probably one of those food topics that we just don’t agree on. I make it for him, I try it for me, and never come up satisfied. I’ve seen many different recipes on cauliflower fried rice, and wondered how it would turn out. Sure, it looks really good on paper, but is it really? I like fried rice (it’s probably the egg, I’m telling you, I’ll eat almost anything with an egg in it.) UNTIL Last night!

I found a recipe from another fellow blogger (if you are trying to go Paleo, Keto, or whatever -O, you may want to look at her stuff.) It’s pretty Fan-freaking-tastic! I made a few changes to the recipe as it was just me. Honestly, the end result was this. I LOVED IT! I will for sure be making some more soon. Or like, EVERY time my husband wants rice himself. The recipe is right here! Paleo Cauliflower Fried Rice Recipe – A Spicy Perspective.

What I did differently was only 2 eggs instead of 3 since it was just me. I took the chicken out as I only needed this as a side, and had sausage to go with my meal. I added mushrooms and sautéed them with everything else. I also sautéed the bacon and onion at the same time, so the onion could cook a little longer. Wasn’t really a whole lot to change, and yes it did take a little longer since it was the first time making it – but I’m here to tell you, this recipe was probably one of the best yet!

So there you have it friends. Please have fun with this. Try it, I PROMISE you will like it!