This has not been our typical April. April is usually random weeks of gorgeous, sunny and 17 degrees. This April has been very rainy and just kind of bleh. I am hoping that it is a lead up to a fabulous sun-filled summer. So, on a rainy Saturday, I was sitting and thinking about dinner. Well, really, food in general. Let’s be serious. It is all I ever think and dream about. I was lying in bed the other night dreaming about birthday cake. Not just regular birthday cake, but that flavour that is all the rage. You know with the sprinkles and super sugary icing. Sigh, yum.
Anyways! On those rainy spring days, Z and I loved sitting in a warm and cozy pub where you could get an afternoon buzz on with some great appies. Pub food. Of course, it always left me feeling bloated and uncomfortable. So, I thought, why not have one at home? And you know what? That is what I did…
Paleo Pub Night:
Tikka Masala Chicken Wings, Double Stuffed Chorizo Yams, Pizza Bites, Asian Pork Cups
Tikka Masala Chicken Wings:
1. Take 1/4 cup of coconut milk, 1 tsp of both garam masala, cumin, 1 tbsp of curry powder and salt and pepper and put it in a bowl. Marinate in the fridge for at least 2 hours. Take out and bake for an hour at 425 degrees. Turn every 20 minutes. (I like mine crispy!)
1. Lay your chorizo salami on a baking pan (how many depends on how many mouths). Add a 1 tsp of pizza sauce on each, do not spread it all the way to the edges. Top with sliced mushrooms, peppers, cheese and olives. Broil for 5 minutes.
Double Stuffed Chorizo Yams:
1. Poke holes into 4 whole yams with a fork. Bake in the oven at 400 for 20-30 minutes. (Depends on your yam size). Take them out of the oven and let cool. Cut them in half and let cool some more. Take insides out and retain the skin of the yam. Cut up some roasted red peppers. Mash the yam meat with leftover chorizo salami, butter, salt and pepper and roasted red peppers. Then scoop the yam mixture into the skins. Top with goat cheese and bake for another 15 minutes at 375.
Asian Pork Cups
1. Peel back leaves of a Chinese cabbage (amount depends on the number of mouths). Chop up the damaged/leftover cabbage leaves, mushrooms and onions. Sauté until cooked. Take 1 lb of ground pork and sauté with fresh grated ginger and garlic. When pork is almost done, add in the veggie mixture. Pour in a 1/4 cup of coconut aminos and let simmer until some of the liquid is adsorbed. Scoop mixture into cabbage cups.
And never forget to…nom nom nom