Author Archives: Jean Choi

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

We are just a day away from St. Patrick’s Day, and one of my few reasons why I love this day is because it means it’s almost Spring! That’s always a good thing to me because I just can’t wait for the warm weather. I know it’s so much colder and snowy in other parts of the country but I’m a summer girl and I’m the happiest under sunny warm skies.

And to celebrate almost-Spring, I made a SUPER easy and delicious one pot meal: Irish banger skillet! You literally just throw everything in a oven-proof skillet and bake it until it’s done. I love these kinds of meals because it’s so simple and you have less dishes to do. My favorite!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

The traditional Irish bangers are usually pork sausage made with wheat flour. Since I can’t handle gluten, I made them with regular ol’ pork sausage which worked beautifully. This can also work with chicken as well. With cabbage, potatoes, and carrots, this Irish banger skillet makes a complete, budget-friendly meal your family will love.

If you need a yummy drink to go with your celebration of St. Patrick’s Day, make sure check out my paleo and vegan Shamrock Shake. It’s healthy and delicious, and taste GREAT with a bit of your favorite boozed mixed in as well.

Hope you imbibe safely and I wish you a giant pot of good luck and good cheer!

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pot Irish Banger Skillet

One Pan Irish Banger Skillet
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 cups of shredded cabbage
  • 2 cloves of garlic, minced
  • 1 large russet potato, cubed
  • 1 large carrot, chopped
  • 1 tbsp + 1 tsp cooking fat, melted
  • 1 tsp sea salt, divided
  • Cracked black pepper, to taste
  • 1 lb chicken or pork sausage
  • 1 tbsp apple cider vinegar
Instructions
  1. Preheat oven to 425 degrees F.
  2. Place shredded cabbage and garlic In an oven-proof skillet, and toss with 1 tbsp cooking fat and ½ tsp of sea salt.
  3. In a small bowl, toss potato and carrot with 1 tsp cooking fat and ½ tsp of sea salt until evenly coated. Place evenly on top of the cabbage. Sprinkle with black pepper.
  4. Nestle the sausage between the potato and carrot mixture on top of the cabbage.
  5. Bake for 20 minutes, then flip the sausages and bake for 15 additional minutes.
  6. Splash evenly with apple cider vinegar before serving.

Celebrate St. Patrick's Day with this Paleo Whole30 One Pot Irish Banger Skillet!

Coconut Chicken Curry (Instant Pot or Slow Cooker)

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Ughhh, is everyone feeling off today because of Daylight Savings? Why does that exist? I had such a hard time waking up this morning and now I feel a bit disoriented. At least the sun won’t set until after dinner, which is always a good thing for a food blogger like me. Natural light > artificial light when it comes to food photography.

Enough complaining, Jean. It’s time to share a fan-freakin-tastic recipe: coconut chicken curry! There was a time when I wouldn’t even want to attempt Indian cooking because it just seemed complicated and difficult in my head. Maybe it was all the spices they use, but I was just a tad intimidated. It wasn’t until recently that I started regularly cooking curry at home, and I have become obsessed.

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Maybe it’s just me, but there’s a huge sense of accomplishment and satisfaction when I’m able to recreate my favorite dish from a restaurant at home. And with a slow cooker or Instant Pot, it’s EXTRA easy, and this coconut chicken curry came together with minimal effort.

I made a giant batch and I’ve been eating the leftover for lunch for the past 3 days and I’m still not sick of it. C isn’t a huge fan of Indian food, but even he said that the flavors were spot on. So ya gotta try it out!

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

If you are on a sugar detox, feel free to just eat the curry alone or eat it with cauliflower rice. I love regular ol’ white rice and I feel really great on it so I will always choose that. Whatever you do, I hope you enjoy this coconut chicken curry as much as I did! I know I’ll be making curry at home way more often now that I know how easy it is.

Paleo Coconut Chicken Curry Instant Pot Slow Cooker

Coconut Chicken Curry (Instant Pot or Slow Cooker)
 
Ingredients
  • 1 can full-fat coconut milk
  • ¾ cup bone broth or chicken broth
  • 5 tbsp red curry paste
  • 2 tbsp fish sauce
  • 1 tsp cracked black pepper
  • 1 large onion, diced
  • 2 red bell peppers, thinly sliced
  • 3 carrots, chopped
  • 1½ cup chopped green beans
  • 2 garlic cloves, minced
  • ½ inch fresh ginger, minced
  • 1½ lb chicken breast of thighs
  • Juice from ½ lime
  • Optional: Chopped basil
Instructions
  1. Place coconut milk, bone broth, curry paste, fish sauce, and black pepper in the Instant Pot or slow cooker, and whisk together.
  2. Add onion, bell peppers, carrots, green beans, garlic, ginger, and chicken. Stir everything together.
  1. Close the lid and set it to "Poultry" for 10 minutes.
  2. Once the Instant Pot beeps to finish, wait about 15 minutes until it releases pressure naturally.
  3. Take out the chicken and shred it. Add it back in the pot and mix it in.
  4. Top with lime juice and basil, and serve with white rice or cauliflower rice.
Slow Cooker
  1. Cook on high for 4 hours.
  2. Take out the chicken and shred it. Add it back in the pot and mix it in.
  3. Top with lime juice and basil, and serve with white rice or cauliflower rice.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

 

Grain-Free Paleo Taquitos

Grain Free Paleo Beef Taquitos

Well, the struggle is real. C and I (and the dogs, of course) are still in the middle of a move and we’ve basically been Airbnb hopping for what it feels like is forever. In reality, it’s been a month and half, but it’s been quite stressful. At least, we finally know what city we’ll be moving to so I’m quite happy about that. I will reveal very soon where that is, so if you want to find out, the best thing to do is sign up for my newsletter because that’s where I’ll announce it first.

On top of that, I had to do my taxes this past week and what no one told me was that I shouldn’t have ever started my own business if I hate doing taxes. Womp womp. It took 5 hours but it’s done and I owe the IRS a crap ton of money, but I’m just glad that it’s over with and I can move on with my life… until next year.

Can you tell it’s been a rough week? After some of the longest days I’ve had, the last thing I wanted to do was spend an hour in the kitchen to make dinner. So my easy peasy solution? These delicious paleo taquitos!

Grain Free Paleo Beef Taquitos

Grain Free Paleo Beef Taquitos

Grain Free Paleo Beef Taquitos

I think making things from scratch is wonderful, but sometimes, life takes over and you ain’t got the time nor the energy for that. And thankfully, amazing companies like Siete Foods have made it so much easier to eat healthily with their high quality products with clean ingredients!

I’ve been obsessed with Siete Foods‘ grain free and paleo tortillas and tortilla chips, and not only are the tortillas pliable without falling apart, they are so delicious! I’ve been making tacos with their Cassava & Coconut Tortillas and even C says that he loves them. And he’s very picky about his tortillas.

I was a bit nervous about making taquitos with them because I wasn’t sure if they would crisp up nicely, but thankfully, these paleo taquitos turned out perfectly crunchy, and they made an easy re-heatable meal for a quick weeknight meal.

The only taquitos I remember eating in my life are the ones that you could buy at the freezer section. Do you remember them? My mom used to get us those all the time, and I loved them. Well, this grain free and paleo version taste so much better, if I do say so myself.

These paleo taquitos keep well in the refrigerator so I’ve been making a big batch, then reheating them in the oven for 10-15 minutes until they crisp up again for a quick, easy meal on a busy day. They’ve been a lifesaver for me this week. I hope you enjoy them as much as I did!

Grain Free Paleo Beef Taquitos

Grain-Free Paleo Taquitos
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 tbsp coconut oil, or cooking fat of your choice
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 1 lb grass-fed ground beef
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp onion powder
  • 8 Siete Cassava & Coconut Tortillas
  • Optional: Garnish with cilantro, mashed avocados, salsa, and/or slice black olives.
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment.
  2. Heat 1 tbsp coconut oil t in a skillet over medium high heat.
  3. Add chopped onion and garlic into the to pan and cook until the onion is soft and translucent, about 3-4 minutes.
  4. Add ground beef, cumin, chili powder, salt, garlic powder, oregano, and onion powder to the pan and cook while stirring and breaking up the meat until the beef is browned, about 5 minutes.
  5. Microwave the tortillas for 30 seconds until they are warm and soft.
  6. Add 3-4 tablespoons of the meat mixture into each tortilla and roll them up tightly into taquitos.
  7. Place the taquitos on the baking sheet seem side down.
  8. Bake for 20 minutes, or until the tortillas are golden and crispy.
  9. Serve topped with your favorite sauce and toppings. I used my creamy lemon basil sauce from this recipe, and replaced basil with cilantro.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Grain-Free Paleo Taquitos