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Go To Side Dish Recipes

One of my favorite things to do is entertain family and friends. Obviously the past year has put a bit of a damper on that situation, but now that things are starting to open up I am so excited to cook for and with our family and friends.

I don’t know how you typically get recipes, whether it’s on pinterest or from a friend, but I love to source from friends and family. Sharing recipes has always been so fun because I like to take a recipe and create my spin on it based on what my palette tells me to do. To me cooking is a form of art, the smallest change can impact the entire dish. It keeps it interesting and you never know what you are going to get. Side dishes typically are where I add the most impact to our dinner parties.

I am really lucky to have a husband that loves to use his Big Green Egg and make all of these delicious smoked meats. Since a lot of our parties center around our smoked meats. My responsibility typically comes down to the side dishes. I have a few easy recipes that have become my go to’s when I want to keep it simple, but feed a group.

Feel free to take them and over time create your spin on things, and let me know what you do to them. I’m also adding in some of my favorite cookware that would be helpful to have for these recipes! (The pan is SOOOOO good)

My Favorite Side Dishes

Oven Roasted Broccoli (Paleo & AIP Friendly)

Serving Size (4)

Ingredients

  • 1 Head of Broccoli (Prefer Organic)
  • 1 Cup Coco Amino Acids
  • 1 Shallot Minced
  • 1 Onion Diced
  • 4 Cloves of Garlic Minced
  • 1 Tablespoon Salt
  • 2 Tablespoons Smoked Paprika
  • 2 Tablespoons Onion Powder
  • 1/8 Cup Lemon Juice
  • 1/8 Cup Olive Oil (Love to play around with flavored olive oils here)

Directions

  1. Combine all seasoning (omit broccoli) and let marinate for a few hours (best if done over night)
  2. Preheat Oven to 425 Degrees Fahrenheit
  3. Cut the broccoli into florets and place into a bowl
  4. Once you have cut the broccoli into florets add the marinade to the same bowl and toss until broccoli is fully coated
  5. Pour broccoli onto baking sheet (with sides) and place in the oven
  6. Cook broccoli for approximately 15 minutes (please check broccoli frequently as some ovens cook hotter than others)

Warm Lemon Kale & Bacon Salad

Serving 4-6

Ingredients

  • 1 Bag of Kale (Organic Preferred)
  • 1/4 Cup of Olive Oil
  • 1/2 Cup of Lemon Juice
  • 1/8 Cup Coco Aminos
  • 1 Shallot Minced
  • 1 Granny Smith Apple Diced
  • 1 Tablespoon Salt
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1/4 Cup of Balsamic Vinegar
  • 1 Lemon Sliced
  • 1 Packet of Bacon Cooked & Crumbled

Directions

  1. Combine all ingredients omitting the Kale, Bacon, & Apple for now

2. Place all the ingredients in a sauce pan and cook on stove top until heated through

3. Place Kale, Bacon, and Apple in a bowl

4. Once sauce is heated go ahead and pour over the Kale Mixture

5. Serve Immediately

Smoked Gouda Mac and Cheese

This recipe is pretty special to me because as the original version came from an amazing cook that knows how to put a party together. It’s definitely changed over the years as I have made it more of my own. I wouldn’t say it’s a healthy recipe, but it is AMAZING.

Ingredients

  • 1 Block of Smoked Gouda Cheese
  • 1 Pint of Whipping Cream
  • 1 Stick of Butter
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Salt
  • 1 Tablespoon Garlic Powder
  • 1 Teaspoon Worsheshire
  • 1 Tablespoon Onion Powder
  • 2 Tablespoons of Texas Pete
  • 1 Shallot (Minced)
  • 4-6 Garlic Cloves (Minced)
  • Italian Bread Crumbs
  • Cavatappi Pasta (Cooked)
  • 9 x 13 Casserole Dish

Directions

  1. Shred entire block of cheese
  2. Preheat oven to 350 Degrees
  3. Heat Butter over medium heat and toss in Garlic, Onions, and Shallots
  4. Once butter is melted go ahead and SLOWLY start to add in whipping cream whisking the entire time
  5. Aggressively & Continuously whisk until sauce thickens
  6. Once Whipping cream is thickening add in the gouda cheese and stir until completely melted
  7. Add in Smoked Paprika, Garlic & Onion Powder, Salt, Texas Pete, & Worsheshire
  8. Pour Ingredients into the Casserole Dish
  9. Top with the Italian Bread Crumb (Just a thin layer) across the top
  10. Go ahead and place in the oven and cook for 15-30 minutes (until bubbly)

I hope you enjoy these as much as I do! XOXO Katie

Paleo Chicken Fingers

Tonight Chloe & I made Paleo Chicken Fingers with Sweet Potato Chips, and it was sooo GOOD! I wanted to share the recipe below. I would recommend cooking the chips before the chicken! I made it up so let me know what you think.

Also, on the Cassava Flour I find that it is the best flour to try and “lightly” fry meats and vegetables. It has a great texture and holds up well. The flavor also doesn’t overwhelm the food. I went ahead and linked the spices and types of flour we use so I hope that helps. Enjoy!

Paleo Chicken Fingers Recipe

Paleo Chicken Fingers

Chicken Tenderloins (Must be organic and grass fed)

1 Cup Cassava Flour: Otto’s

1/2 Cup Coconut Flour: Great Value

2 TSP Organic Chili Powder: Simply Organic

2 TSP Organic Onion Powder: Simply Organic

2 TSP Organic Garlic Powder: Simply Organic

2 TSP Organic Smoked Paprika: Simply Organic

2 TSP Salt (I prefer pink Himalayan Salt)

1 Cage Free Egg

2 Tablespoons of Oil of choice (Avocado, Olive etc): Pompeo

Directions:

Combine all of the dry ingredients on a plate and mix together thoroughly

Put egg into a bowl and whisk

Take out Chicken and dip into egg and then dredge through the dry ingredients and set on separate plate.

Once you have repeated these steps with all of the chicken, go ahead and heat up your oil of choice and once it is hot start cooking the chicken. It should only take about 3 minutes per side. (Make sure chicken is thoroughly cooked before eating)

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