Archive of ‘Other Poultry’ category

Pile o’ Thanksgiving Tacos

I happily anticipate the day when I can host my first Thanksgiving dinner…may be a while thanks to the enormity of my good Catholic family and the smallness of my house, but as soon as hubs and I can afford our first mansion on the beach, I’ll be all over it. For now, I’m happy being the one who shows up with a shopping bag full of tupperware so I can relive the magic for days to come.

Pile o' Thanksgiving Tacos -- Not So Desperate Housewife

I really can’t take credit for throwing a bunch of leftovers together in a pile and calling it original–even though Thanksgiving leftover mashups are the single best meals of the year. But this is most certainly not another post-Turkey Day sandwich or grilled cheese. That would be too predictable.

Pile o' Thanksgiving Tacos - The Not So Desperate Housewife

This pile of goodness comes to you layered sky high on a tortilla and bathed in melted brie.

Pile o' Thanksgiving Tacos -- The Not So Desperate Housewife

Leave it to me to take the most quintessentially American meal and make it…you know…ethnic.

Pile o' Thanksgiving Tacos - Not So Desperate Housewife

No matter what you happened to save from dinner–and if you’ve got any fun additions please let us all know!–these are crazy good. I honestly don’t think you could put anything on a tortilla and smother it in gravy and cheese and have it not be good, do you? Even then…just add more cheese.

Pile o’ Thanksgiving Tacos
Prep time:
Total time:
  • tortillas
  • brie
  • turkey
  • mashed potatoes and/or yams
  • cranberry sauce
  • gravy
  • salad greens/green bean casserole
  • any other leftover goodies you’d like
  1. Reheat leftovers if desired.
  2. Make a nice little pile of leftovers on each tortilla, layering the dryer stuff first and the wet stuff last.
  3. Top with slices of brie. If using cold leftovers, toss the tacos under the broiler to melt the cheese.
  4. Roll up and enjoy!


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Paleo Falafel

Yup. I totally de-legumified falafel and replaced the chickpeas with meat. Sue me. It was sort of on the fly and I didn’t have any, so I did what I often do and replaced the missing ingredient with meat. Meatza, anyone?

Paleo Falafel : The Not So Desperate Housewife

Thanks to the plethora of farmers’ markets and, well, local farms in general, cheap yet local and sustainable foodstuffs–like the aforementioned meat–have been refreshingly easy to come by around here, so my freezer is stocked to the brim with assorted animal parts. We’re on a tight budget, what with my husband in B-school and all, so stocking up on the essentials ahead of time has been a godsend. I’m pretty keen on feeding both of us on $100 a week, and I’d like to get it down to $86 (which is what the USDA says we ought to be able to do on the Super Thrifty…aka What You’d Get on Food Stamps…plan). It’s amazing how much you can drop in one trip to Whole Foods on, like, 3 things. Which isn’t news to anyone, I know, but it was shamefully easy to get complacent when both of us were working and living in a lower cost area.

The real challenge has been deciding what our true priorities were, and I’m still working out the kinks (which I’d like to share in a future post). For example, I’m fine with buying a lot of produce that’s conventionally grown, and the latest GMO study has me sleeping a little better at night over some things. BUT I’m still buying organic eggs and dairy products because, well, there’s some really shady practices in conventional poultry and dairy farming that pose a risk I’m not willing to take. AND I haven’t figured out where to draw the line on meat. On the one hand, yes, grass fed and pastured is better, but it’s also thrice the price a lot of times. Also a heck of a lot easier to find (affordable) grass fed and/or pastured chicken and beef than it is, say pork. Farmers’ Markets help with this but not a ton, especially since a lot of them shut down in the Fall. PS Quick cash-saving tip…I withdraw $100 in cash before my weekly grocery run…it’s the single best way I know of to keep me honest ;-)

OK so falafel. Ah-mazing with hummus, paleo or otherwise…I happened to have some parsnip hummus on hand (recipe coming soon…here’s a sweet potato hummus recipe I love to tide you over!) and did up a little plate with the falafels, hummus, and some roast veggies. I did find this recipe for a GF pita that I really want to try next time, too. There’s a lot of ways to fix up the real deal, so be creative with these! Next time I’m going to try rolling the balls in sesame seeds before frying to try for that lovely crunch.

Adapted from this recipe from Tori Avey.

Paleo “Falafel”
Prep time:
Cook time:
Total time:
  • 1 pound ground chicken, turkey, or even pork
  • 1 small onion, diced
  • 2 medium carrots
  • 1/4 cup chopped fresh parsley
  • 4 cloves garlic
  • 1 egg
  • 1 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 t ground cardamom
  1. Add the onion, carrots, parsley, and garlic to a food processor. Pulse until the bits are very small but not so much that you get a smoothie.
  2. Mix the pork with the veggies, egg, and spices.
  3. Form into balls. Cover with plastic and let sit for an hour or two, even overnight if you want to make ahead.
  4. In a heavy bottomed frying pan, heat 1/4 inch of oil over medium heat.
  5. Fry the meatballs on all sides till cooked through, about 15 minutes.


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Pumpkin Curry Turkey Meatballs

The original plan last night was to make these lamb meatballs.  Quick, easy…sticky sweet and decadent…You guys, when the holiday season comes along I don’t mess around.  It’s one month a year to cram as much good food into my facehole and I’ve never been one to accept mediocrity.

Except I don’t live in either Texas of Colorado anymore and I can’t get meat anywhere.  Well, meat that isn’t beef covered in red goop or extra lean turkey.  Even my local Whole Foods…I’m fine with the Vegan agenda and everything but DAMN.  At least you could grudgingly restock the butcher’s counter once in a while.

photo 3

So…I kinda went free-style on this one and what I thought would be a turkey-based version of the dish took a few detours after I a) relized I had no pine nuts and b) didn’t feel like busting out the food processor to shop the apricots.  That’s OK, though, because my end-result was amazing and, especially after Thanksgiving, I KNOW you’ve got all the ingredients on hand.  Or at least you can most certainly get them at even the most understocked Safeway.

Pumpkin Curry Turkey Meatballs
Prep time:
Cook time:
Total time:
Serves: 2-4
  • 1 lb ground turkey
  • 1/3 c pumpkin or mashed sweet potato (use leftovers!)
  • 3 T olive oil
  • 1/4 c raisins
  • 1 t curry powder
  • 1 t chili powder
  • 1/2 t cumin
  • 1 t salt
  1. In a large bowl, combine all ingredients.
  2. With your hands, mix the ingredients until blended but DO NOT overmix or else the meatballs will be tough.
  3. Shape the mixture into meatballs (golf-ball size for me), and arrange in a greased baking dish.
  4. Bake for 40 minutes at 350 degrees.


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Roast Game Hens Stuffed with Pomegranate & Apples


Man, you guys are still reading the blog after Tuesday’s rant? Aw, shucks :-) I feel a teensy bit bad because, after all, I really just want TGIPaleo to be all about the food–I really want to show people that hey, this whole Paleo thing is actually kind’ve awesome and delicious. But there’s only so many emails, so much criticism of my “life choices,” and so much hypocracy I can take before I feel the need to open my big, fat mouth. So, I’m really not that sorry. Seriously, if you “tried Paleo” and “didn’t lose weight”…a) I’m sorry (not really), b) I guaran-effing-tee you that you only gave it like a week and canned it…probably about the time when the trail mix and Paleo Brownies you were shoving down your gullet weren’t helping you get skinny, and c) you don’t have your priorities straight. OK, I’m done.

So…let’s eat!


Um, OK, this recipe isn’t 21DSD-friendly, even when I promised it would be. I’m a bad person. BUT!! It’s Whole30-friendly so that’s a win for all you guys going that route instead of the sugar detox this month. This was our New Years’ Eve dinner, and all I can say is that I’m a fool for not cooking these cute little birdies before now. I’ll warn you, too, that they’re entirely too much fun to rip and shred apart with your hands to get at the sweet, savory apple filling. Yes, I is barbarian


**Printable Recipe**

2 Cornish Game Hens, rinsed and patted dry

1 Green Apple, chopped

1/2 c Pomegranate Seeds

2 c Whole Cranberries

1 Medium Sweet Potato, cut into 1″ chunks

1 T Coconut Oil

1 Onion, diced

1/4 c Ghee or Coconut Oil

Salt and Pepper to taste


In a greased baking dish, arrange the sweet potato and cranberries. Drizzle 1 T of coconut oil on top with a little salt and stir to coat.

In a mixing bowl, combine the apple, onion, and pomegranate seeds with a little salt. Spoon the mixture into the cavities of the hens and truss the legs. Place the hens in the baking dish on top of the cranberries and sweet potato.

Melt the 1/4 c of ghee or oil and brush the tops of the hens with1-2 T and add salt and pepper to taste.

Roast the hens, uncovered, at 350 degrees for 1 hour, removing them every 20 minutes to baste with more of the ghee or coconut oil. When they are done, remove from the oven and cover with foil for 10 minutes to let them rest.

Serves 2

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Carrot-Pepper Turkey Burgers

This political season, I proudly support the Cocktail Party.  Except I’m not drinking much lately.  Why, no, I’m not very pleasant to be around, thanks!

These burgers made me really, really happy, though.  One thing I’m actually enjoying about this little venture of mine is that if I want something that…well…tastes good, I have to get creative.  And creative I can do!  I kinda made these on the fly when I realized all I had to eat this evening was ground turkey and baby carrots.  Body builder’s dream, my personal Hell.

Hidden within these succulent little meat patties are tons of veggies and seasonings that really gives them a phenomenal rich flavor.  The carrots give ‘em a nice sweetness, too…and I’d bet they’d taste great with bacon.  OMG.  You have no idea how much I miss bacon


2 lbs Ground Turkey

2 Bell Peppers, diced fine (red, green, or yellow all work well)

1 c Grated Carrots

Salt and Pepper to taste

1 T Dried Rosemary

1/2 t Garlic Powder

1 t Thyme

1 T Coconut Aminos


Combine turkey, veggies, and seasonings in a large bowl.  Shape into burgers and arrange on a greased baking sheet.

Bake at 350 for 30 minutes.

Serve with toppings of choice.  Try bacon.  You know I would.

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