Bacon Fat Mayonnaise

This sounds heavenly!

Bacon Fat Mayonnaise

5 egg yolks
1 tablespoon mustard
7 teaspoons freshly squeezed lemon juice
1 1/4 cups rendered bacon fat
1/2 teaspoon fine sea salt
Freshly ground black pepper to taste

Put the egg yolks, mustard and 1 1/2 teaspoons of the lemon juice into a blender or mixing bowl. Beat on high for 2 minutes, until well blended. Add the bacon fat gradually, continuing to beat until the mixture is thick. Slowly blend in the remaining lemon juice, sea salt and pepper, blending it continuously throughout. Adjust the seasoning to taste.

Absolutely Fabulous Greek/House Dressing

This is from AllRecipes.

Absolutely Fabulous Greek/House Dressing

2 cups olive oil

1 tablespoon and 2-1/4 teaspoons garlic powder

1 tablespoon and 2-1/4 teaspoons dried oregano

1 tablespoon and 2-1/4 teaspoons dried basil

1 tablespoon and 1 teaspoon pepper

1 tablespoon and 1 teaspoon salt

1 tablespoon and 1 teaspoon onion powder

1 tablespoon and 1 teaspoon Dijon-style mustard

2-2/3 cups red wine vinegar

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Honey Muffins

I found this looking for more Primal coconut flour recipes. Most at the link have unacceptable levels of sugar, but this one could be a once in a while treat.

HONEY MUFFINS

This is a basic coconut flour muffin recipe you can use to make a variety of muffins.

6 eggs
1/4 cup butter, melted
1 /4 cup coconut milk or whole raw milk
6 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup sifted coconut flour
1/2 teaspoon baking powder

Blend together eggs, butter, coconut milk, honey, salt,
and vanilla. Combine coconut flour with baking
powder and thoroughly mix into batter until there are
no lumps. Pour batter into muffin cups. Bake at 400
degrees F (205 C) for 15 minutes.

Makes 12 muffins.

Dill Vinaigrette

This was featured in a Mark's Daily Apple article of homemade salad dressings I read.

Dill Vinaigrette

1/2 cup olive oil
1/4 cup red wine vinegar
2 tbsp honey
1 tsp dried dill weed
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dry mustard
Salt and pepper to taste

Method:
In a blender, combine the oil, vinegar, sugar, dill weed, onion powder, garlic powder, dry mustard. Blend until smooth. Add salt and pepper to taste. Cover and refrigerate until chilled.

Seared Mahi Mahi with Zesty Basil Butter

I found this on the Food Network. It sounds like an excellent recipe!

Seared Mahi Mahi with Zesty Basil Butter

9 tablespoons unsalted butter
4 1/2 teaspoons freshly squeezed lemon juice
2 large garlic clove, finely chopped
3/4 teaspoon salt, plus additional for seasoning
3/4 teaspoon freshly ground black pepper, plus additional for seasoning
4 1/2 tablespoons chopped fresh basil leaves
9 tablespoons olive oil
12 (6 to 8-ounce) mahi mahi fillets (or similar fish)

Zesty Basil Butter:

Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.

Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.

Spoon the warm basil butter over the fish and serve.

Spicy Tuna Salad Recipe

I found this tasty-sounding recipe on the Mark's Daily Apple Forum. I adapted it to our family size and tastes. Can't wait to try it!

Spicy Tuna Salad Recipe

4 Cans tuna
4 Serrano chiles minced
2 Tomatoes diced
1 Small onion diced
2 Medium avocados diced
2 Medium carrots shredded
3 Sprigs of cilantro diced
4 Cups lettuce finely shredded
8 Tablespoons mayonnaise
Juice from 4 limes
Salt and pepper to taste
Hot sauce

Add all of the ingredients to a large bowl. Mix thoroughly.

Tuna Salad Recipe Serves 8-12

Zucchini Hummus

This is sure to appear on my table often throughout the summer. I found it at The Culinary Life.

Zucchini Hummus

2 zucchini, peeled and chopped
1/2 cup raw tahini
1/3 cup fresh lime or lemon juice
1/4 cup cold pressed olive oil or flax seed oil
4 cloves garlic, minced
1 teaspoon celtic sea salt
1/2 tablespoon ground cumin

Blend ingredients in a high speed blender until smooth, adding more salt and lemon juice to taste if you like.

Grilled Veggie and Cheese Sandwich

Adapted from a recipe on Beef 4 Breakfast.

Grilled Veggie and Cheese Sandwich

Basic Grain-Free Bread

Fresh Basil, salt, pepper and Italian spices
Celery, Onion, Green onion
Mushrooms
1/2 Avocado
Cheese of choice
Butter
Spinach

1. Chop the basil, celery, onion, green onion, avocado, mushrooms and spinach into tiny pieces
2. Mix the chopped ingredients with the spices and spread on the bread
3. Cut the cheese and place 3-4 pieces on the other piece of bread
4. Combine the bread to make a sandwich and butter the outsides of the sandwich with plenty of butter
5. Toss in a heated pannini grill or on a cast iron skillet until crispy and cheese is melting.

Basic Grain Free Bread

I found this on the MDA forum, but it's originally from Emily's blog, Joyful Abode. It's another to-try-when-the-oven-gets-fixed recipe.

Basic Grain-Free Bread

• 1 cup coconut flour, sifted
• 1 cup flax seeds, ground and sifted (I'll discard the hulls that wouldn’t sift through)
• 1 teaspoon salt
• 2 teaspoons baking soda
• 10 eggs
• 1/2 cup coconut oil, melted
• 1/3 cup plain full-fat yogurt (optional)
• 1 Tablespoon apple cider vinegar

Preheat your oven to 325 degrees Fahrenheit.
Mix together flour, flax, salt, and baking soda.
In a separate bowl, whisk together eggs, coconut oil, yogurt, and vinegar.
Pour the dry ingredients into the wet ingredients, mixing after each addition
Pour into a greased loaf pan, and bake 50-70 minutes, depending on size of loaf pan.
Cool 10 minutes in the pan, then turn out onto a cutting board. Allow to cool completely before slicing.
18-22 slices

Primal Banana Muffins

These are grain-free muffins! I am looking forward to trying them when my oven works again. This recipe makes only one dozen...many fewer than most of the recipes I post here!

Primal Banana Muffins

1/2 cup coconut flour
1/2 tsp salt
1/4 tsp baking soda
1/8 tsp baking powder
6 eggs
1/2 cup oil (coconut, olive, grapeseed, whatever flavor you prefer)
1/2 cup honey or agave nectar
1 tablespoon vanilla extract
1 mashed ripe banana
dash of cinnamon

Preheat oven to 350, grease muffin tin or use muffin cup liners.
Mix all wet ingredients in a small bowl. Mix dry ingredients in a large bowl. Combine all ingredients and mix until well blended. Pour into muffin tin... this recipe will make 12 muffins. The batter will be very runny. Bake for 20 minutes. Serve warm with butter.

Creamed Spinach

This is heavenly! I found it on the forum at Mark's Daily Apple.

Creamed Spinach

4 pounds fresh spinach, washed and tough stems removed
1/4 cup unsalted butter
2 teaspoons minced garlic
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 cup heavy cream

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4-5 minutes. Remove from the heat and serve immediately.