Originally posted March 2014. Photos updated April 2016.
I know. It’s way too early in the morning to be talking about things like tater tot casseroles.
I was sick all weekend – all weekend! – and didn’t have time to get a bunch of yummy things baked and photographed. I made this and it’s delicious and amazing but I couldn’t stop coughing long enough to take pictures. Being sick is the worst.
I threw this Sloppy Joe Tater Tot Casserole together for my kids yesterday and there wasn’t a tater tot left by the end of dinner. They loved it! I won’t lie, I didn’t think it sounded very good but I stole a couple bites and didn’t hate it. I like sloppy joes, I love tater tots – so yeah, I think I’m just embarrassed to say that I liked it.
Something you may not know about me is that one of my favorite foods is pimento cheese. I don’t know how or why but I have loved it for as long as I can remember.
Almost every week when I do my big grocery shopping trip, I buy a tub of pimento cheese and a bag of those long pretzel rods and then I dip the pretzels in the cheese and that’s all I eat until it’s gone. I mean, is that not one of the weirder things for someone to be obsessed with? Pimento cheese on pretzels? And not just pretzels, it has to be the pretzel rods.
(One the rare ocassion that I don’t feel like cheese, I get Justin’s Maple Almond Butter and then dip the pretzels in that. We’re not even going to think about how many calories that one is, mmkay?)
So when my dear friend Kita asked me to participate in Burger Month again this year, I knew Bacon and Pimento Cheese Burgers were happening.
This was my first time making pimento cheese, if you can believe that. I had it in my head that it was something I could only buy at the store since that was my tradition and all. But it turns out that it’s really easy. It’s just shredded cheese, diced pimentos (in a jar), and mayo. Seriously easy.
I did a simple beef burger with just salt and pepper, grilled for a few minutes on each side. And then I topped it with the homemade pimento cheese, some crispy bacon, lettuce, and tomato.
Also, I learned that I’m really, really bad at making burgers. Normally my husband does any burgers for me but he was in the field so I attempted these and they ended up fat and not wide enough for the bun. Which means that I need to make burgers more often, right?
There’s a fantastic giveaway to go along with Burger Month so make sure you check out the Rafflecopter widget below! There’s a long list of prizes being given away:
My husband’s favorite meal ever is beef Stroganoff. It’s one that he grew up eating frequently, and then I learned how to make it and made it for him at least once a month for years and years – it was definitely a go-to, easy meal that I knew the whole family would love. So once we decided to try a Paleo diet, Paleo Stroganoff was one of the first things on my list of recipes to perfect.
My normal non-Paleo beef Stroganoff includes a couple cans of cream of- soup, packaged onion soup mix, and both cream cheese and sour cream! It is delicious, but obviously, you don’t eat any of that stuff when you are following a Paleo diet. So this version uses fresh onion, fresh mushrooms, and coconut milk.
I feel like even those that don’t follow a Paleo diet can appreciate this recipe since it takes something that’s typically made with unhealthy ingredients (like the canned and processed foods) and uses fresh ingredients instead. If you are not Paleo or don’t love the coconut milk, you could definitely use heavy cream in place of it.
This is also a really quick meal to prepare, and since the ingredients are so basic, we almost always have everything on hand. It has definitely become my “OMG-It’s-5-o’clock-and-I-haven’t-started-dinner-yet!” meal. And bonus points because it is all made in one pot! One pot! So – easy meal, easy clean-up, what more could you ask for in a recipe?
Typically, you would serve beef stroganoff over egg noodles, but when I serve it Paleo-style, I either serve it over cauliflower rice or just by itself as a bowl. I like the cauliflower rice because it soaks up the sauce, but my husband prefers to just eat it plain, almost like it’s beef stew. Either way, it is super yummy!
My husband and I have this really annoying habit of putting a “P” in front of any food that we make Paleo. We have entire conversations about picken puggets or papple pauce or, like this recipe, peatloaf.
(I don’t recommend this when making Paleo cornbread. That’s a good way to make things awkward real quick.)
This is our favorite Paleo Meatloaf recipe. If you’ve never made a Paleo meatloaf before, you will not understand the level of frustration that comes with it. You think it would be simple, right? I mean, the name “meatloaf” sounds like it would be Paleo. It’s a loaf. Of meat. How is that not Paleo?
I have tried dozens of different recipes and they’ve all turned out crumbly and dry or just plain gross. In most Paleo recipes, you use almond flour in place of the soaked bread or breadcrumbs that you would typically use in a regular meatloaf and since almond flour is denser, it just doesn’t work out. This one does include almond flour but since I mix only 1 cup of almond flour with 2 pounds of meat, it stays nice and moist. Because of that, you can get away with using super lean ground beef if you want.
It’s a pretty standard meatloaf recipe – just the beef, almond flour, onion, and a couple eggs. And bacon, of course. Always bacon. Bacon inside the meatloaf and bacon on top! If you are feeling extra ambitious, I totally recommend mixing up some Paleo ketchup to go on top. If you are lazy like me, mustard works just as well!
I usually make cauliflower mashed potatoes or cauliflower rice to serve alongside the meatloaf. Add some green veggies (Brussels sprouts or asparagus are my picks!) and it makes for really good, healthy comfort food.
St. Patrick’s Day is just over a week away – and this is probably the only post you’ll get from me about it.
Y’all, I’m just not into any holiday that forces me to wear a color that looks awful on me. I’d rather just skip it. What I don’t skip is the corned beef. I love corned beef.
And I cured this myself! Because guess what! My grocery stores don’t put corned beef out until right before St. Patty’s Day. Gahhh. So I bought some brisket, soaked it in some salt water with a bunch of funny smelling spices, and let it hang out in my fridge for 5 days.
Also, I learned that the reason store-bought corned beef is pink is because they use a dyed salt to brine it. I had no idea. I always thought it was just one of those mysteries of the world.
Anyway, it wasn’t difficult to do it myself. It took maybe 30 minutes to get the beef in it’s brine and then I didn’t think about it again until it was time to cook. And it turned on wonderfully. If you don’t want to buy 7 jars of spices that you’ll never use again, go ahead and get the corned beef from your grocery store and just cook that as directed.
I cooked mine with carrots, onions, and potatoes and then I added cabbage at the end of the cooking. The veggies turned out so good. We love cabbage and when it’s cooked with the corned beef, it turns out almost buttery. It’s so delicious – my husband and I practically fought over it!