#52NewEats :: Week 19 :: French Onion Zoodle Bake

French Onion Zoodle Bake

This dish popped my zoodle cherry. I have been wanting to try zoodles for a while now, but I hadn’t quite found the right recipe until I found this one. I love alfredo sauce too much to cover zoodles with it. I might try a Bolognese sauce on zoodles, but for this month, we need to go meatless because it’s Vegetarian May!

I actually really, REALLY enjoyed this dish. Between my husband and I, we just about finished the whole thing ourselves. I might make a batch and a half next time! The fontina cheese on top makes it so scrumptious. The flavor in this dish was very good and spot-on with a French onion soup. I found myself wanting something crunchy on top – so I think the next time I make this, I will add some of those French’s fried onion strings. 

We liked this dish so much that it is on the menu for Vegetarian May, but I will be subbing out the beef stock for either vegetable stock or mushroom stock (which I have seen at Whole Foods). I hate mushrooms, but I am thinking the stock will give this dish the beefy flavor it needs to fulfill that French onion craving. I will also top with fried onions of some kind for a little crunch. 

You can find the original recipe //here//.

French Onion Zoodle Bake
Serves 2-3 hungry folks as an entree; 4 as a side

Ingredients
2 1/2 cups zucchini noodles
1 small yellow onion, sliced thinly
1 teaspoon granulated sugar
1 teaspoon fresh thyme, chopped
2 tablespoons unsalted butter
1/4 cup beef broth
2 teaspoons Worcestershire sauce
1 cup fontina cheese, grated
salt and pepper to taste

Directions
1. Preheat oven to 400 degrees.

2. In a skillet preheated to medium heat, melt butter. Place onion into skillet and cook for a few minutes. Add salt, pepper, sugar, Worcestershire sauce, and thyme. Stir and cook for another couple of minutes. Add beef broth and cook until onions are golden brown, about 12 minutes. Make sure to stir occasionally to keep the onions from burning.

3. Next, spray an 5 X 8 baking dish with non-stick cooking spray. In a large bowl combine zucchini noodles and French onion mixture. Pour the French onion zoodle mixture into the dish and garnish top with fontina cheese. Place in the oven and bake for about 20 to 25 minutes or until golden brown. If the cheese does not brown in the oven, pop it under the broiler for a few minutes. Remove from oven and cool slightly before serving. Garnish with fresh thyme if desired. Also, there is a probability that liquid from the zucchini will appear. If so, just drain it off carefully with a spoon before serving. Enjoy!

#52NewEats :: Week 18 :: Black Bean and Green Chile Enchiladas

Black Bean and Green Chile Enchiladas

So here’s some news for ya – my husband and I are going VEGETARIAN for the entire month of May.  😱  *gasp*  😱  Yes!  We are!

Aaron adopted a project I did a few years ago, where instead of trying to abide by a few new year’s resolutions for an entire year, I tried to abide by a single one for an entire month – a different one every month – in the hopes of changing some bad habits and adopting a healthier lifestyle.  So far this year he has given up added salt (which was a MAJOR feat for him – as long as I’ve known him, he has salted EVERYTHING even before tasting it!), given up soda, attempted to do yoga or ROMWOD every day, and given up sugar.  I joined in with him during his yoga month and I definitely noticed a difference in how I felt!  Then we gave up sugar together – the month of Easter / Cadbury Crème Eggs – not quite sure what I was thinking there.  And this month we have decided to go vegetarian together.

In preparation for that I thought I’d try some vegetarian recipes so we had some new menu items to try this month.  This was the first one we tried and it was so good!  I’ll admit – it is hard to go wrong with enchiladas with me.  I love enchiladas.  The only thing that can really screw them up is the sauce (and I have made some questionable homemade enchilada sauces in my time).  But these were great and the BEST part about these?!  It gave me an excuse to make my daughter a cheese enchilada (there’s no way I’m getting black beans or green chilies in her at this time in her life), and she actually kinda sorta liked it!  She thought the sauce was too spicy (it was) but she liked it enough to ask me to make it again for her, but with a milder sauce.  WINNING.

So I did love these enchiladas but next time I would probably swap out manchego cheese for the topping with something a little more melty, like Monterey jack.  Or I could top with crumbled cotija cheese, another favorite.  She also mentions in her blog that she wasn’t a fan of the corn tortillas – I only had corn tortillas, but next time I would also make these with flour. This recipe is already on the Vegetarian Month menu for another round later this month!  Two thumbs up on this recipe – give it a try!  You can find the original recipe //here//.

Black Bean and Green Chile Enchiladas

Ingredients
12 small corn or flour tortillas* (she recommends flour and I would echo this)
1 15-ounce can black beans, drained and rinsed
1 4-ounce can diced green chilies
1 28-ounce can red enchilada sauce, such as Las Palmas (I got two 15oz cans and only ended up using one)
1/2 cup grated manchego cheese + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack)
1/4 cup light sour cream or greek yogurt
Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, lime wedges, etc.

Directions
1. Preheat oven to 375 degrees and position a baking rack in the middle of the oven.

2. Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Set aside.

3. Pour a small amount of enchilada sauce to lightly coat the bottom of a 9×13 dish.

4. Transfer one tortilla at a time to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 10-12 enchiladas.
Top enchiladas with a bit more enchilada sauce down the middle.

5. Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.

6. Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.

#52NewEats :: Week 17 :: Crockpot Sausage, Peppers, and Onions

Crockpot Sausage Peppers and Onions

Who doesn’t like sausage, peppers, and onions?  It’s one of my favorite Italian dishes.  I was recently at a work teambuilding event and they had a catered lunch for us.  I have been following an 80/20 grain-free rule over the past couple of months and all I could eat at this catered lunch was sausage, peppers, and onions!  Everything else was grain- or pasta-based!  So I just filled up a plate with some sausages and the peppers and onions and ate with a knife and fork (instead of on a roll) and it was actually VERY delicious.  Everything appeared to have been simmered in a tasty tomato-based broth or sauce.  There were chunks of tomato in it, and it was seasoned very well with all your typical Italian flavorings.

It kicked off the wheels in my head and off I went to Pinterest looking for a similar dish, thinking maybe I could find something that could cook in the slow cooker all day and be ready for us when we got home.  And that’s exactly what I found in this recipe!  It’s exactly what I wanted.  I ate it that night without a roll, but I did top it with some provolone cheese and stick it under the broiler to melt for a bit (as pictured above).  It was just as satisfying as if I’d eaten it on a roll!

We used a mix of mild Italian sausages and hot Italian sausages, and found that we preferred the hot sausages.  Why?  Even though we browned the sausage links in a pan before slow cooking them, they still softened up enough that they didn’t have much of a ‘bite’ to them when you bit into them.  We found we didn’t miss that ‘bite’ as much with the hot Italian sausages, because the spice made up for it.  But it’s also something that maybe could be fixed by letting them brown a little longer in the pan before slow cooking them.

Either way, I was really happy with this recipe and will definitely make it again!!  You can find the original recipe //here//.

Crockpot Sausage, Peppers, and Onions
Serves 4-6

Ingredients
2 Tbsp oil
2 lbs sweet and/or hot Italian sausage links
2 bell peppers, sliced
2 onions, sliced
3 cloves garlic, minced
15 oz can tomato sauce
14.5 oz can diced tomatoes with juice
1/2 tsp salt
1 tsp Italian seasoning
1 tsp onion powder
1 Tbsp brown sugar
Hoagie buns
Provolone cheese slices

Directions
1. Add oil to a large skillet over high heat. Brown the sausages well on all sides. Remove the sausages to the slow cooker. Add the bell peppers and onions to the same skillet and cook for about 5 minutes, getting them a little bit brown as well. Reduce the heat to medium and add the garlic to the veggie mixture for the last minute.

2. Add all remaining ingredients, except hoagie buns and provolone cheese, to the slow cooker. Stir to combine. Cook on LOW for 5 hours.

3. When you are ready to serve, toast your hoagie buns on both sides, then add the cheese to the inside of the buns and place back in the oven to broil until the cheese is melted. Add the Italian Sausage & peppers & onions to each hoagie roll. Serve with some of the tomato sauce on the side for dipping.

#52NewEats :: Week 16 :: Olive Garden Salad Dressing

Olive Garden Salad Dressing

Believe it or not, I never ate at an Olive Garden until I was well into adulthood.  I was in my early 20s and living in Spokane, WA with Aaron, and there is (or, was, rather) a major lack of non-chain restaurants in Spokane.  We couldn’t find a mom and pop pizza shop to save our lives, let alone a hoagie shop (ahem, “sub” shop) or a cheesesteak shop (Bruchi’s did not count).  So we worked our way through the chain restaurants on the scene – being on an opposite coast, many were new to us anyway.  And we finally landed on Olive Garden around the time they had some dish with balsamic-glazed steak medallions atop pasta with alfredo sauce, and it was THE.  MOST.  HEAVENLY.  thing I had eaten at the time.  So we began going pretty frequently.  We quickly found ourselves among the cult following of the neverending salad – mostly for the dressing, like everyone else in the cult.

So when I found this recipe, and I had all ingredients in the house but one, I thought, I gotta make it!

And the results were mixed.

It definitely tasted like a yummy creamy Italian dressing, but at my first bite I wasn’t ooooh-ing at the likeness of it to Olive Garden’s dressing.  You always kind of expect that first bite to be like, YEAH!  THAT’S IT!  But, in the recipe’s defense, it has been years since I’ve set foot in an Olive Garden.  And I will honestly say, that by the end of my hoovering this salad, that it really did taste like Olive Garden’s dressing.

So this one, I will leave up to y’all.  I didn’t not enjoy it, but I didn’t have the reaction I was expecting.  But it was a deliciously tangy, clearly Italian salad dressing that is nice to have in my back pocket, especially since there’s no super special ingredients!

You can find the original recipe //here//.

Olive Garden Salad Dressing

Ingredients
1 (0.7 oz.) packet Italian Dressing Mix
¾ cup olive oil (high-quality yields much better results in this recipe)
¼ cup & 2 Tablespoons white distilled vinegar
¼ cup water
½ teaspoon sugar
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
½ Tablespoon mayo

Directions
Whisk everything together thoroughly and refrigerate. Store in a mason jar or other tightly closing container. Shake or whisk well before using.

#52NewEats :: Week 15 :: Million Dollar Mac and Cheese

Million Dollar Mac and Cheese

It should come as no surprise to any of you that I’ve been a huge fan of Grilled Cheese Social since the day I found her many years ago.  She is known for coming up with some of the most epic grilled cheese combinations.  I actually haven’t tried too many of her recipes, because they can feature some wild ingredients I’m not a fan of, or cheeses I just can’t find without taking a hike to Reading Terminal Market (which is harder now that I live so far out of the city).  BUT, I recently saw her recipe for Million Dollar Mac and Cheese on Facebook, and it shot straight to the top of my To Do list!

This recipe features several easily-attainable cheeses, and duh, burrata?!  In mac and cheese?!  I never would have thought.  I mean burrata kind of christens everything it touches with its lusciousness, so why not mac and cheese?!

I really loved this mac and cheese, and so did everyone I made it for.  Check out that cheese pull though.  👆👆👆  Who can’t get behind that?!

This recipe was such a hit that I’ll be making it for more of my family at Easter tomorrow.  It will probably be one of the only things I eat bc ew ham.

You should make this recipe too.  You should also go follow GCS on all the social media sites.  She is always posting delectable food pictures on Instagram, and she has recently started doing live videos on Facebook.  She’s adorable, and she makes hella slutty food.  What’s not to like?

You can find the original recipe //here//.  I wouldn’t change a damn thing!  Those toasted herb breadcrumbs are ABSOLUTELY worth the minimal extra effort of chopping the herbs – they completely made this dish!  In fact – I might even double that part of the recipe for tomorrow!

Million Dollar Mac and Cheese

Ingredients
For the mac and cheese:
1 lb rotini or fusilli
2 tbsp salted butter
2 tbsp shallots, chopped
1/4 tsp red pepper flakes
2 tbsp all purpose flour
3 cups heavy cream
1 cup gruyere, shredded
1 cup muenster, shredded
1/2 cup burrata (about 1 large ball or two small ones)
1/2 cup cheddar, shredded
1/2 cup fresh ricotta cheese
1 tsp hot sauce
salt

For the toasted herb breadcrumbs:
1 tbsp salted butter
1 tsp sage, chopped
1/2 tsp rosemary, finely chopped
1/2 tsp thyme leaves, stem removed
1/3 cup panko

Directions
For the mac and cheese:
1. Prepare pasta according to the directions and strain once it’s al dente.

2. In a large pot, add butter, chopped shallots, a pinch of salt and red pepper flakes and cook over medium heat for a few minutes until the shallots start to soften. Right before they begin to caramelize, add flour and whisk constantly until a roux forms. After a few minutes, the roux will start to darken and the taste of the flour will have cooked out. At this point, add heavy cream and whisk. Let the heavy cream cook for 5-10 minutes or until it begins to reduce and thicken. Add the muenster and whisk in a figure 8 motion. Then add the gruyere and keep stirring with the whisk until all the cheese has melted. Cut the burrata in half and add to the cheese sauce. Stir until melted and combined. Last, add the hot sauce and the ricotta. Salt to taste and remove from heat.

3. Turn your broiler to high. Meanwhile, add the pasta to a serving bowl and mix in the cheese sauce, little by little until the desired creaminess is reached. Top the dish with grated cheddar and place under the broiler for a few minutes until the cheese has crisped up and is golden orange.

For the toasted herb breadcrumbs:
Melt butter in a small pan over medium-high heat and add chopped sage, thyme and rosemary. Cook for a few minutes until the herbs have softened and the smell is irresistible. Add in the panko and continuously stir until it is golden brown and toasty. Keep an eye on this, I almost burned mine! Sprinkle toasted herb bread crumbs over broiled mac n cheese and serve!

#52NewEats :: Week 15 :: Buttermilk Cornbread

Buttermilk Cornbread

Holy cow!

Let me just start by saying that I don’t think I can say enough good things about this cornbread.  This buttermilk cornbread was absolutely amazing.  I love cornbread but I don’t often make it at home because it can be dry, crumbly, and just kind of generally unsatisfying.  BUT NO MORE!

This recipe was very easy to make, as it all came together in my stand mixer.  👍👍  I have to admit, though, as I poured the mixture into the baking pan, I couldn’t really see how it would come together in the oven and be a good cornbread.  The mixture seemed way too thin and much less like the batter I imagined.  But maybe that’s the very thing that sets it apart!!  This cornbread was moist, not crumbly at all, and held its shape very well.  We ate it warm right out of the oven topped with melted butter and I could have turned the whole darn thing into a meal right there.  This is a great way to use up that buttermilk you bought just for a few tablespoons for a salad dressing you were making, and now have almost a whole container of it left… 😉

I am already thinking of different ways to jazz up and use this cornbread – adding jalapenos and cheese, adding poblanos and fresh corn…

For now though, please go make this cornbread, because it was so frickin’ good!

You can find the original recipe //here//.

Buttermilk Cornbread

Ingredients
6 tablespoons unsalted butter, somewhere between cold and room temperature
1/3 cup granulated sugar
1 3/4 teaspoon kosher salt
4 large eggs
1 cup cornmeal
1 cup plus 2 tablespoons all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 cup whole milk
1 cup full-fat buttermilk (I used low-fat as it was all I could find, and it turned out fine)
1/2 cup mild olive oil (I used ‘extra light olive oil’)
2 tablespoons honey

Directions
1. Preheat your oven to 350°F and line an 8-by-8-inch metal pan with parchment paper.

2. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, 1 at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.

3. Pause the machine and add the cornmeal, all-purpose flour, and baking powder. With the mixer on low speed, mix until incorporated. Then pour in the milk, buttermilk, oil, and honey and mix just until combined. This should yield a very loose, runny batter. (Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix the batter just a little longer or work them out with your fingertips or the tines of a fork.)

4. Pour the batter into the pan and bake for 45 to 50 minutes, or until a tester comes out clean. You’re going to want to start checking the cornbread after 30 minutes, and if the surface turns perfectly golden brown before the time is up, loosely cover the pan with aluminum foil. Let the cornbread cool ever so slightly in the pan on a wire rack prior to slicing. This buttermilk cornbread is best served the day it’s made but keeps for up to 2 days if wrapped well.

#52NewEats :: Week 14 :: Copycat Chili’s Queso

Copycat Chili's Queso

My brother is not shy about proclaiming his love for specific restaurants or dishes.  In fact, he can be downright forceful in his opinion.  “NO.  D’ALESSANDRO’S HAS THE BEST CHEESESTEAKS IN PHILADELPHIA.  I DARE YOU TO FIND ONE BETTER.”  Sometimes, I have found him to be right, and sometimes I just think to myself, oh brother, if only you knew of the things I have had that top this.

Chili’s Queso is one of those things he’s been very passionate about over the years.  “You’re going to Chili’s?  You GOTTA get the queso.  OMG.  Like, GET THE QUESO.”  The caps are not for emphasis – he really does shout and emphasize as if he is speaking in all caps sometimes.  So when I saw this recipe for copycat Chili’s queso, I thought, well, let’s give it a go.

He’s a workaholic though so of course he couldn’t help me eat it and really judge for me whether or not it was a true copycat recipe of the OG queso.  I ended up eating some of it by myself in front of a losing Kansas game when I wasn’t really all that hungry.  It was kind of a sad moment.

But, this queso was pretty dang tasty.

I had Chili’s queso once, years ago, so far long ago that I couldn’t really tell you if it was a true imitation or not.  But it was good queso.  I was able to easily split the recipe in half, since it was only me eating it.  I’m not always a fan of Velveeta – mostly because when I have it in the house I do slutty things with it, like make //these tacos// – because it can go back to its plastic consistency pretty quickly unless you’re keeping it hot.  But this queso stayed pleasantly melty, at least for the duration that I was eating it.

All in all, I would be happy to recommend this recipe!  I cut it in half and it would be plenty for 2 people – so if you’re making a full batch, expect to feed more of a crowd.  Also, if you have a way to keep it hot – either keeping it warm in a slow cooker or maybe even in a fondue dish, do that.

Copycat Chili’s Queso

Ingredients
16 oz. Velveeta Cheese
1 cup milk (preferably half & half if you have it – I used whole milk)
½ teaspoon ground cayenne pepper
2 teaspoons paprika
1 teaspoon salt
1 15-oz can no-bean chili
3 teaspoons chili powder
2 teaspoons cumin
Juice of 1 lime juice (about 1 tablespoon)
Tortilla chips, for serving

Directions

1. Cut velveeta cheese into cubes. Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.

2. Stir until everything comes together. Cook on low for 30 minutes – 1 hour (As much time as you have before serving).

3. Serve with tortilla chips. Enjoy!

#52NewEats :: Week 13 :: Paleo Cinnamon Roasted Cashews

Paleo Cinnamon Roasted Cashews

I could eat cashews all day long.  I love them so much, but sometimes you want them to have some flavor, right?  So twice in the past 6 months I have attempted to make ______ Roasted Cashews, and I will now say, NEVER AGAIN.  Leave the flavored roasted cashews up to the experts, and just be content with plain cashews otherwise.

Why?  Well, let’s see.  The main issue is that they turn out so gooey.  Nothing like the pictures.  At least not for me.  I do not know what I have done wrong in either instance, as I followed the recipes.  The first time, I made these //spicy roasted cashews//, and while I found them quite tasty, I also found them nearly impossible to eat.  You see how in the picture, the cashews are nicely separated?  They look dry, right?  Like you could just scoop your fingers into a bowl and pop a small handful into your mouth.

Well that is NOT how they turned out.  When they cooled, they were all stuck together, and I had to pick them apart with my fingers and basically eat them one at a time.  They were tasty, but I couldn’t eat them.  What a waste.

I figured I must have had too much honey for the amount of cashews I had, or, maybe it was the honey and they were just too sticky.  I didn’t know.  So the next recipe I tried, the ones I made for this post, //cinnamon roasted cashews//, didn’t have honey, and I thought ok for SURE these would turn out better.

Nope!  All stuck together like a sticky delicious mess.  Again, I found myself standing over a bowl, grasping single cashews, or maybe even clumps, and prying them away from the others they were stuck to, in order to eat.

These are not something you could eat at your desk at work, unless you felt like licking your fingers after every munch!

So, internet, I am done with your homemade roasted nuts false hopes.  Forget it.  It’s not worth the money or the effort.

Again – I will say – these cashews WERE DELICIOUS!  But they turned out nothing like the picture, and I’m not interested in trying again to see if I get it right.  The only change I made to this recipe was I used coconut sugar instead of regular sugar, to make them Paleo-friendly.  They were plenty tasty, as long as I could get them apart to eat them!

If you try either of these recipes, please let me know how they turned out for you!  Maybe if you have a success story or know what I did wrong, I can give them another try!

Paleo Cinnamon Roasted Cashews

Ingredients
1 egg white
1 teaspoon cold water
1 cup whole or halved salted cashews
1/2 cup white sugar (or coconut sugar)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Directions
1. Preheat oven to 250 degrees F. Spray baking sheet with cooking oil generously.

2. Lightly beat the egg white with water until frothy.

3. Add cashews, then stir until well coated.

4. Mix together the sugar, salt, and cinnamon, and sprinkle over the coated cashews.

5. Toss to coat, and spread evenly on the prepared pan.

6. Bake for about 45 minutes, stirring every 15 minutes, until golden.

7. Allow cashews to cool, then store in an airtight container.

#52NewEats :: Week 12 :: Paleo Bearnaise Sauce

Paleo Bearnaise Sauce

A few years ago, before it became ridiculously popular and was still relatively unheard of, I went strictly Paleo for more than a month (no grains, no sugar, no dairy, no legumes) and saw some serious results in the way I looked and felt.  Paleo was really hard for me to maintain though, because I don’t really like enough of a variety of proteins and vegetables to keep it interesting.  So since then, I have dabbled off and on with the Paleo diet – sometimes I will go strict for a month to clean up my diet; sometimes I will be Paleo during the week and eat whatever I want on the weekends.  And sometimes I just go off the rails completely and turn into a pasta-eating fiend.

What can I say, ya girl loves carbs.

But then, with the rise of Crossfit in popularity, I feel like I also saw an equivalent rise in the popularity of the Paleo diet.  I mean, back when I went Paleo a few years ago, I could barely find any Paleo recipes on Pinterest.  It seemed like the same 20 recipes over and over.  I had to get creative with menu planning.  Now – gosh.  Go search ‘Paleo Recipes’ on Pinterest and be wowed.  They have recipes for Paleo sandwich bread now, Paleo fudge, Paleo brownies, Paleo hamburger rolls, Paleo this and Paleo that… it’s a lot easier to be Paleo now than it was when I did it!

I even found a cookbook by America’s Test Kitchen (whom I trust on all things food) called //Paleo Perfected//.  You know I had to buy it!  Well imagine my delight when I paged through to find a recipe for Paleo Bearnaise sauce…. 😍

Bearnaise sauce is only the greatest sauce of all time.  I put it on steak, I dip French fries in it, I ladle it all over baked potatoes.  I use it indiscriminately on anything and everything.

(Shh.  I have even been known to dip pretzels in it.)

But anyway, I saw this recipe and had to try it.  Homemade Bearnaise sauces are not easy to make – there is much tempering of yolks and hot melted butter and whisking and such.  But this was a blender recipe, so I figured I’d give it a go.

I happened to think this sauce turned out very good.  It was pretty vinegar-y, but I modified it a little bit.  I kept some of the shallots in the sauce, while the recipe asks you to discard them.  Also, I like a tangier, more vinegar-y Bearnaise.  My husband wasn’t a huge fan, but I loved it.

(For the record, we both thought the homemade //blender Bearnaise// by Ina Garten he’d made for Valentine’s Day was much better and more traditional-tasting – but that was not Paleo.  😉)

Anyway, I hope you make this and enjoy it!  This one is staying in my recipe rotation fo’ sho’!

Paleo Bearnaise Sauce
From America’s Test Kitchen’s book, Paleo Perfected

Ingredients
1/2 cup white wine vinegar
2 sprigs fresh tarragon
1 1/2 tablespoons finely chopped fresh tarragon
1 shallot, sliced thin
2 large egg yolks
1 1/2 teaspoons lemon juice
Salt and pepper
10 tablespoons ghee, melted and still hot

Directions
1. Bring vinegar, tarragon sprigs, and shallots to a simmer in a skillet over medium heat. Cook until vinegar is reduced to about 2 tablespoons, 5-7 minutes. Discard tarragon sprigs. If you like shallots in your Bearnaise sauce, leave a few in the skillet and discard the rest; otherwise, discard altogether. (I chose to keep a few, it was delicious.)

2. Process egg yolks, lemon juice, 1/4 teaspoon salt, and vinegar mixture in blender until frothy, about 10 seconds. With blender running, slowly drizzle in hot melted ghee until fully emulsified, about 1 1/2 minutes. Adjust sauce consistency with hot water as needed, 1 teaspoon at a time, until you’ve reached your desired consistency. Pour into a gravy boat or a bowl. Stir in finely chopped fresh tarragon, season with salt and pepper, and serve with a big, juicy filet mignon.