I know the name of this recipe sounds disgusting but let me give you some context so you understand. My husband loves pizza, but enjoys the toppings more than he likes the crust. So if there is leftover pizza lying around and he's in the vicinity, he will proceed to eat all the toppings off the pizza and leave the "pizza bones" to the unsuspecting person who left said pizza out in the first place. We proceed to chide him for "scalping" our good pizza.
In an effort to stop the insanity, I decided to make him Pizza Scalp. Basically this is all the good toppings of the pizza without the crust. If you are gluten free or going for a lower carb meal, this is a great way to still enjoy the flavors of pizza but without the gluten and carbs. Sacrilege you might say, but it works for us! There are no rules to making pizza scalp. Simply think about the things you love on top of pizza and then arrange them in a baking dish and bake. We usually eat with steamed spinach or zucchini noodles. This is the version I made last night:
Pizza Scalp with a Lasagna twist
1 container whole milk ricotta cheese
1 10 oz package frozen spinach, thawed and juice pressed out
1 T Italian seasoning (or a mix of dried basil, oregano, garlic and thyme)
1 t. garlic powder
1/2 t. kosher salt
1 lb. grassfed beef
1 lb. Italian sausage
1 lb. mushrooms
1 jar quality marinara sauce (I used some from Thrive Market)
8-16 oz shredded mozzarella cheese or Italian cheese blend
1/2 c. fresh parmesan reggiano
Mix ricotta, 1 beaten egg, spinach, Italian seasoning, garlic powder and salt in a bowl. Meanwhile, salute the grassfed beef and the Italian sausage until cooked through. Toss in the mushrooms and cook until slightly softened. Drain off excess liquid.
In a rectangular baking dish, spread the ricotta mixture along the bottom of the pan. Pour half of the marina on top and spread evenly with a spatula. Spoon beef/sausage/mushroom mixture over ricotta and marinara. Top with a bit more marinara (you may have some leftover because you don't want it too watery) and sprinkle mozzarella cheese all over the top. Shake parmesan over the first cheese. Bake at 350 until hot and bubbly and top browns to your liking.
Dip zucchini rounds or steamed broccoli into hot toppings or serve on top of zucchini noodles or baked eggplant.
Variations: add pepperoni, red pepper and onions, black olives, goat cheese or whatever your heart desires. You can also omit the ricotta and add different cheeses if you like.
Cold "scalp" is great the next day as well! The hardest part is not eating the whole thing in one sitting.
As my new group of paleo challengers embark on their 6-week journey into PaleoLand, I'm always searching for good things to make and share in hopes that taste buds will approve. Inspired by the food I grew up with in south Texas, I know that anything with peppers, cilantro, tomatoes and limes will not disappoint. I also want something that is simple to do and fairly quick. This weeknight Tex-Mex meal does the trick. And the beautiful thing is...it's all Whole30 compliant. The plate is rounded out with Lettuce Wrap Tacos, grilled peppers and onions, Mexican cauliflower "rice" and homemade salsa. Get out your food processor and let the party begin.
lettuce Wrap Tacos
Mexican cauliflower "rice"
Cut cauliflower up into pieces and place in food processor. Chop until cauliflower resembles "rice". (Be careful not to overprocess.) Set aside. You should have about 4 cups of "rice".
Sautee peppers and onion in 2 T. olive oil until softened. Add cauliflower and toss gently to mix. Saute and stir about 3 more minutes. Add spices and water and stir until combined. Cover and continue to cook until all water has evaporated and cauliflower "rice" is softened, but not mushy. Garnish with chopped cilantro and a squeeze of lime.
Sauteed Pepper N onions
Cut tops off bell peppers and discard. Remove seeds and slice long ways into 1/2 inch wide pieces. Slice onions in rounds or long ways...however you like it. Saute in olive oil until softened and slightly browned. Add chopped cilantro for garnish. You can use whatever kind of peppers you like in whatever combination. I used the half peppers left over from the cauliflower rice. The more the merrier! Add kosher salt to taste and serve alongside tacos and rice.
You can take the girl outta Texas but you can't take the Texas outta the girl, or at least her tastebuds. It seems everything I love has green chiles, jalapenos, cilantro, or chipotle in it. This delicious crock pot of pulled beef is no different. The blend of spices gives it a delicious, south Texas taste and you can always adjust it to be hotter or milder, depending on your preference. In pre-paleo times, I would have scarfed this up wrapped in a flour tortilla. Nowadays, I prefer it over a bed of chipotle slaw (or plain cole slaw for that matter). This is one of those great recipes that you throw together in the crockpot in the morning and come home to a full cooked meal in the evening. Good clean livin'.
Southwestern Pulled Beef Ingredients
3T + 1t chili powder
2 t. cumin
1 t. paprika
1/2 t. chipotle powder
1 1/2 t. garlic salt
2 T. olive oil
4 lbs london broil
2 onions, cut up
5 cloves garlic, chopped
1/4 cup cilantro, chopped
1- 4 oz can green chiles
1- 7 oz can salsa verde (I like Herdez or La Costena)
2 T. red wine vinegar
Measure out all spices and put them in a small bowl. Mix to combine and set aside. Put 2T olive oil in bottom of crockpot. Add chopped onions and garlic. Put meat on top of onions and garlic and rub one side with spice mixture. Turn it over and rub the other side with remaining spices. (I used two 2-lb london broils and just rubbed the spices all over both pieces of meat). Add cilantro, green chiles, salsa verde and red wine vinegar to crockpot. Cover and cook on low for 8 hours or until meat easily pulls apart with two forks. When done, serve over chipotle slaw.
When the meat is finished, you can enjoy the delicious southwestern flavor, or add a little bbq sauce for more of a pulled bbq flavor. Also add salt and pepper to taste.
2- 14oz bags coleslaw
1- 12oz bag broccoli slaw
3/4 cup paleo mayo
1/2 t. chipotle powder
1/4 cup chopped onion
2 T. apple cider vinegar
1 t. salt
This makes a big batch of about 10 servings, but I like leftovers so I always make extra.
Empty bags of slaw into a big bowl. Mix in mayonaise to combine. Add chipotle powder, onion, cider vinegar and salt. Stir well to combine. Let sit about 10 minutes and then re-mix so everything is blended. You will notice significant shrinkage (even though there's no cold pool...wink wink). Add more chipotle powder, salt or cider vinegar to taste. Serve with Southwestern Pulled Beef!
Here is where you will find all my favorite, go to recipes. Whether you are looking for a weeknight staple or a "once in a while" treat, these are my tried and trues.