Fried Cabbage with Smoked Turkey

cabbageCabbage is one of my favorite foods. I could probably eat it every day. Cooked up exactly how I am about to show you. I actually did this for a while. Ate cabbage every day. I went back and forth from green to red. And I even discovered the beauty and deliciousness of cabbage chips for when I am on the go with no time to fry some up! (Click the link to get in on that action).

What also made this meal SO good was the turkey. One of the advantages of being an adult and being married at the Paulin’s is that you get a smoked turkey for Christmas. My grandfather and uncle are master freaking smokers. Because neither Zach nor I are big turkey fans, we rarely eat it, but this turkey was perfect. Perfect salty. Perfectly juicy and moist.

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Pigs in a Blanket

So how late this post is, but at last this recipe has arrived, and who says you eat pigs just on New Years Day? Growing up, going to my grandma and grandpa Paulin’s on New Year’s day was the custom. Hopefully there would be snow and my cousins and I could wear ourselves out somewhere sledding. Then we come back to sit around, get toasty and EAT! What else would eat other than her homemade Pigs in a Blanket? Yum…. so a few years ago when I dropped rice I needed a newer, yet still delicious recipe for pigs. I made this for a cooking class once. It was a hit. Such flavor. Such texture. This is a meal after my own heart. I could eat cabbage everyday, I adore it. This recipe is good ALL year. Enjoy and thank you again for following me and sharing in my passion for cooking. I hope you have the best year EVER. Happy New Years! (Also shot out to Missy Fagg for taking this beautiful picture at one of my cooking classes, you are my favorite photographer).

Pigs in a Blanket

Blood Sausage Bliss


I thought this week I’d switch it up and show not only my adventurous side, but food I would actually eat day-to-day, because although I love baking, I honestly don’t eat most of what I make most times. I have been dying to try blood sausage. A glance at the grocery the other day, brought me to a stand still. Boom, blood sausage right in front of me. To get it. To wait. What am I waiting for! I toss it in the cart before I can second guess what I really want. This beauty is not just blood sausage, but tongue sausage, yep I am on a tongue kick lately. When I was deciding what to pair this was, it was a no-brainer to go with my favorite vegetable: cabbage (I could eat it everyday). I did switch it up and slices it into thinner strips, which I really enjoyed. I do have more blood sausage saved for a later date, but I learned from the first experience. Remove the casing because it got in the way when I tried to eat it. Cook it at a lower temperature. I got a little impatient, so it didn’t hold together the way I had intended. Also eat it right away, when it’s really hot, I waited on my cabbage when I should have just dug in right away. Altogether my first experience with blood sausage, I give a thumbs-up. The flavor was spot-on.

Blood Sausage Bliss

Veggie Chips On-the-Go

024As some may know, I have recently switched my commute style. Rather than sporting my pink-striped car, I’ve been hitting the pedal of my 1970’s purple slick chick banana seat. This lovely little change means a change in how and what I can transport. I have had to consider for instance what kinds of foods I can take on my bike, especially in the heat. I don’t want something that needs cooled. I could take whole fruit, but most of the time I prefer vegetables, but I don’t usually eat raw veggies. My new addiction then has become Green chips. It started with your usual victims: kale. But I am not a kale girl. Cabbage on the other hand is another story. Cabbage slut I am.  I could eat it all day everyday. So I discovered the cabbage chip (click the link for the original). But then I decided maybe I should add in some different greens. Mix in some other vegetables. I like variety. Let’s add some vegetables. Now I have a constant supply of veggie chips on hand when I’m out on my bike or to munch on at home. I can’t get enough of them. So tasty. I highly encourage you to play around with flavor profiles too. Add and subtract different vegetables at will.

Veggie Chips

Pigs In a Blanket

img_2905Growing up New Year’s at the Paulin’s was a must. Pigs in a Blanket were a traditional must. When we first started using cauliflower rice, this was one of the first recipes I wanted try. I was not disappointed. They were absolutely DELICIOUS! This is my type of food. Cabbage is something I could eat everyday. Love it, love this recipe!

Pigs In a Blanket

Cabbage Chips

007Okay these are my new addiction, I LOVE them! Cherries, as I’ve mentioned are my favorite food, but there season is so short and their cost are not always friendly. Cabbage, however, is my second favorite food and it is friendly. I could eat cabbage everyday. I’ve made all kinds of veggie chips: radishes, beet, zucchini, kale of course, but never cabbage. I made these last week and wanted to smack myself, why I have I never thought to make cabbage chips before! Of course I like color variation so I got green and purple cabbage (plus different nutrients for different colors). They were crisp, spicy and I was utterly sad when they were gone. You can bet I’m going to be stalking up on these.

Cabbage Chips

  • Cabbage, purple and green
  • 2 tbsp melted coconut oil (or grassfed ghee)
  • sea salt
  • cayenne pepper

To Make: Peel off leaves from the cabbage. Slice into rectangles or triangles. Make sure to cut around the veins in the cabbage. Toss in oil and seasoning. Spread evenly in a dehydrator. I left mine overnight and took them out the next afternoon. If you don’t have a dehydrator, I would suggest putting your oven on its lowest setting. They were absolutely perfect from the dehydrator!