Spicy Spinach, Artichoke & Bacon Dip

Spicy Spinach, Artichoke & Bacon Dip

I love a good dip, and when you combine spinach, artichoke and bacon with a little heat and cheese, I’m all over it. This dip is easy to make and tastes so good. I hope you love it as much as I do!

Spicy Spinach, Artichoke & Bacon Dip

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Spicy Spinach, Artichoke & Bacon Dip
Spicy Spinach, Artichoke & Bacon Dip
Prep Time 15 minutes
Cook Time 25 minutes
Servings
4 people
Ingredients
  • 2 c spinach
  • 1 c jarred artichoke hearts, choppped
  • 1 c raw sharp cheddar cheese, shredded
  • 1/2 yellow onion, diced
  • 1/2 c mayonnaise Make it
  • 1 small jalapeno, deseeded and finely diced
  • 2 slices cooked bacon, chopped & divided in half
  • 2 cloves garlic, minced
  • 1 tbsp avocado oil Buy it
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
Prep Time 15 minutes
Cook Time 25 minutes
Servings
4 people
Ingredients
  • 2 c spinach
  • 1 c jarred artichoke hearts, choppped
  • 1 c raw sharp cheddar cheese, shredded
  • 1/2 yellow onion, diced
  • 1/2 c mayonnaise Make it
  • 1 small jalapeno, deseeded and finely diced
  • 2 slices cooked bacon, chopped & divided in half
  • 2 cloves garlic, minced
  • 1 tbsp avocado oil Buy it
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper
Spicy Spinach, Artichoke & Bacon Dip
Instructions
  1. Prehat oven to 350 °F.
  2. Heat oil in an 8" cast iron skillet over medium heat then sauté onions for 4 minutes. While the onions are sautéing, cook spinach in boiling water for 30 seconds then remove from heat, rinse with cold water and squeeze to remove excess water.
  3. Add jalapeño, half of the bacon and garlic to onions and sauté for another minute.
  4. Turn off the heat then add the rest of the ingredients, except the other half of the bacon, and mix well. Top with the bacon then bake for 20 minutes. Broil on high to brown the top if desired.
  5. Serve with chopped veggies, grain-free tortilla chips or just eat it by the spoonful!
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Kimchi Jeon

Primal Recipe Tester Kimchi Jeon

When my Baechu Kimchi gets old, I love to make Kimchi Jeon (kimchi pancakes) with it. I use my Grain-Free AP Flour Blend with cassava flour instead of Korean pancake flour to make these grain and nut-free. Enjoy them alone or as a side.

Primal Recipe Tester Kimchi Jeon

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Kimchi Jeon
Primal Recipe Tester Kimchi Jeon
Prep Time 10 minutes
Cook Time 8 minutes
Servings
4 pancakes
Ingredients
  • 1 c chopped Baechu Kimchi Make it
  • 3/4 c Grain-Free AP Flour Blend Make it with cassava flour
  • 1/4 c kimchi juice
  • 1/4 c yellow onion, diced
  • 2 pastured eggs
  • 2 green onions, thinly sliced
  • 1/4 tsp sea salt
  • 2 tbsp avocado oil Buy it
Prep Time 10 minutes
Cook Time 8 minutes
Servings
4 pancakes
Ingredients
  • 1 c chopped Baechu Kimchi Make it
  • 3/4 c Grain-Free AP Flour Blend Make it with cassava flour
  • 1/4 c kimchi juice
  • 1/4 c yellow onion, diced
  • 2 pastured eggs
  • 2 green onions, thinly sliced
  • 1/4 tsp sea salt
  • 2 tbsp avocado oil Buy it
Primal Recipe Tester Kimchi Jeon
Instructions
  1. Combine all of the ingredients in a medium bowl and mix well.
  2. Heat 1/2 tbsp avocado oil in a small pan over medium heat.
  3. Pour 1/2 c of batter into pan and cook for 4-5 minutes or until golden brown. Flip and cook for 3-4 minutes or until golden brown.
  4. Repeat steps 2 & 3 with remaining batter.
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Gluten-Free Beer Battered Onion Rings with Dipping Sauce

Primal Recipe Tester Gluten-Free Beer Battered Onion Rings

My Gluten-Free Beer Battered Onion Rings with Dipping Sauce makes a great appetizer when you’re craving something crispy, and the dipping sauce is just perfect for these rings of goodness.

Primal Recipe Tester Gluten-Free Beer Battered Onion Rings with Dipping Sauce

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Gluten-Free Beer Battered Onion Rings
Primal Recipe Tester Gluten-Free Beer Battered Onion Rings
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
Onion Rings
  • 1 1/2 + 1/4 c Grain-Free AP Flour Blend Make it with cassava flour
  • 1 1/2 c avocado oil Buy it
  • 1 large yellow onion, sliced into 1/4 inch thick rings
  • 1 1/4 c gluten-free beer I use Omission Pale Ale
  • 1 pastured egg
  • 1/2 tsp garlic powder
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp paprika powder
  • 1/4 tsp ground black pepper
  • Pinch cayenne pepper powder
Dipping Sauce
  • 1/4 c mayonnaise Make it
  • 1 tbsp ketchup Make it
  • 1 tbsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp paprika powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper
  • Pich cayenne pepper powder
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
Onion Rings
  • 1 1/2 + 1/4 c Grain-Free AP Flour Blend Make it with cassava flour
  • 1 1/2 c avocado oil Buy it
  • 1 large yellow onion, sliced into 1/4 inch thick rings
  • 1 1/4 c gluten-free beer I use Omission Pale Ale
  • 1 pastured egg
  • 1/2 tsp garlic powder
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp paprika powder
  • 1/4 tsp ground black pepper
  • Pinch cayenne pepper powder
Dipping Sauce
  • 1/4 c mayonnaise Make it
  • 1 tbsp ketchup Make it
  • 1 tbsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/4 tsp paprika powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper
  • Pich cayenne pepper powder
Primal Recipe Tester Gluten-Free Beer Battered Onion Rings
Instructions
  1. Add onion rings to a large bowl then sprinkle 1/4 c grain-free ap flour blend over the top. Gently mix to coat the onion rings.
  2. Add all of the ingredients for the dipping sauce in a medium bowl, cover and place in the refrigerator.
  3. Heat avocado oil in a deep frying pan over medium heat.
  4. In another large bowl, whisk the egg then add the beer, remaining grain-free ap flour blend and spices and whisk to combine.
  5. Dip onion rings in batter, shake off excess, then fry for 2 minutes on each side or until golden brown.
  6. Remove to a plate lined with paper towels before serving with dipping sauce.
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Baechu Kimchi

Primal Recipe Tester Baechu Kimchi

Baechu Kimchi (napa cabbage kimchi) is one of my favorite kimchis. I like a shorter ferment because I like it fresher and a little crunchy, but a longer ferment allows the flavors to develop more. I like mine pretty spicy, but see my Recipe Notes on how to adjust the spice to your desired level.

Primal Recipe Tester Baechu Kimchi

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Baechu Kimchi
Primal Recipe Tester Baechu Kimchi
Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 8 hours
Servings
8 cups
Ingredients
  • 15 + 1/2 c water
  • 2 medium heads napa cabbage, chopped
  • 1 small daikon radish, julienned
  • 1 carrot, julienned
  • 1/3 c gochugaru (Korean red pepper powder) Buy it
  • 1/4 c course sea salt
  • 3 green onions, sliced
  • 3 large cloves garlic, minced
  • 1 tbsp coconut palm sugar Buy it
  • 2 tsp Red Boat Fish Sauce Buy it
  • 1 tsp arrowroot starch Buy it
  • 1/2 inch knob ginger, minced
Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 8 hours
Servings
8 cups
Ingredients
  • 15 + 1/2 c water
  • 2 medium heads napa cabbage, chopped
  • 1 small daikon radish, julienned
  • 1 carrot, julienned
  • 1/3 c gochugaru (Korean red pepper powder) Buy it
  • 1/4 c course sea salt
  • 3 green onions, sliced
  • 3 large cloves garlic, minced
  • 1 tbsp coconut palm sugar Buy it
  • 2 tsp Red Boat Fish Sauce Buy it
  • 1 tsp arrowroot starch Buy it
  • 1/2 inch knob ginger, minced
Primal Recipe Tester Baechu Kimchi
Instructions
  1. Put the chopped Napa cabbage in a very large bowl and add 15 cups water to cover the cabbage. Sprinkle with salt and use your hands to mix it all together. Place a heavy plate on top of the cabbage and let sit for 8 hours, mixing after 4 hours.
  2. Make the sauce by heating 1/2 c water and arrowroot starch over medium heat whisking constantly until it starrts to thicken (about 2-3 minutes). Remove from heat and let cool.
  3. Add the gochugaru, garlic, coconut palm sugar, fish sauce and ginger to the water and arrowroot starch mixture and mix to combine.
  4. Thoroughly rinse the cabbage 3 times, squeezing out as much water as possible on the last rinse.
  5. Add the gochugaru mixture to the cabbage and use your hands to massage the mixture into the cabbage leaves. Add the radish, carrot and green onions and mix to combine.
  6. Transfer kimchi to 2 quart sized Mason jars making sure to push down kimchi into jar after each addition and leave space at the top of the jar. Let sit on the counter for 2 days then transfer to refrigerator.
Recipe Notes

This is for a medium spicy kimchi. You can decrease the red pepper flakes to 1/4 c for mild or increase to 1/2 c for HOT.

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Pork Rind Crusted Soft Boiled Eggs

Primal Recipe Tester Pork Rind Crusted Soft Boiled Eggs

Years ago while on a business trip to Ann Arbor, MI I enjoyed a fried soft boiled egg served on top of a Caesar salad that I’ve always wanted to recreate. My Pork Rind Crusted Soft Boiled Eggs are breaded with pork rinds, fried in avocado oil and taste amazing on top of a Caesar salad or just by themselves.

Primal Recipe Tester Pork Rind Crusted Soft Boiled Eggs

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Pork Rind Crusted Soft Boiled Eggs
Primal Recipe Tester Pork Rind Crusted Soft Boiled Eggs
Prep Time 20 minutes
Cook Time 8 minutes
Servings
4 eggs
Ingredients
  • 5 pastured eggs
  • 3 c pork rinds Buy it
  • 2 c avocado oil Buy it
  • 2 tbsp arrowroot starch Buy it
  • 1 tsp raw apple cider vinegar Buy it
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika powder
  • Pinch of Himalayan pink salt
  • Pinch of cayenne pepper powder optional
Prep Time 20 minutes
Cook Time 8 minutes
Servings
4 eggs
Ingredients
  • 5 pastured eggs
  • 3 c pork rinds Buy it
  • 2 c avocado oil Buy it
  • 2 tbsp arrowroot starch Buy it
  • 1 tsp raw apple cider vinegar Buy it
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika powder
  • Pinch of Himalayan pink salt
  • Pinch of cayenne pepper powder optional
Primal Recipe Tester Pork Rind Crusted Soft Boiled Eggs
Instructions
  1. Place a steamer basket in a pot and fill with 1 inch of water. Heat the pot on high heat until it starts to steam, then add 4 of the eggs, cover the pot and turn down the heat to medium-high. Steam for 6 minutes then remove the eggs and place them in ice cold water.
  2. Add the arrowroot starch to a shallow bowl.
  3. Add the raw egg and apple cider vinegar to a second shallow bowl and whisk.
  4. Combine the pork rinds and seasoning in a food processor and pulse until the mixture resembles course breadcrumbs then transfer to a third shallow bowl.
  5. Fill a small saucepan (I use a 1.5 qt) with avocado oil and heat to 375° F (about medium heat). Note: you want to oil to come up at least half way on the eggs.
  6. Very carefully peel the eggs. Roll each egg in the arrowroot starch, then the egg wash, then the pork rind mixture. Roll the eggs again in the egg wash then the pork rind mixture. Gently pat the mixture so it sticks to the eggs.
  7. Place an egg in the oil and fry for 1 minute on each side, or until golden brown, and remove. Be careful not to overcook the eggs because you want the yolk runny. Fry the remaining eggs one at a time for 1 minute on each side, and try to let them cool before you dig in!
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