My Famous Nantucket Cranberry Pie

I found this recipe before Thanksgiving and it got so many requests I made more for Christmas.  This crust-less pie has a sweet cake-like batter that compliments the tart cranberries.  You can adjust the amount of sugar to your liking, but following the recipe to a T was a great crowd-pleaser at all of my holiday parties this year.


Prep time: 20 min. | Cook time: 40-45 min. | Total: about 1 hour


  • 1 tablespoon + ¾ cup butter, unsalted and softened
  • 1 bag (12 oz, about 3 cups) frozen whole cranberries, slightly thawed (about 15 min or more)
  • 1 and ½ cup granulated sugar (separated)
  • 2 large eggs
  • 1 cup flour
  • ½ teaspoon salt
  • 1 cup walnuts, chopped
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon orange zest
  • 1 sprinkle of decorative, raw, or coarse sugar
  • optional: whipped cream or ice cream for serving


  • Preheat the oven to 350°
  • Grease a 9″ pie plate with 1 TBSP melted butter
  • Spread the cranberries in the bottom of the pan and cover with ½ cup sugar
  • In a mixing bowl, beat together the eggs, ¾ cup melted butter, sugar, flour, salt, walnuts, vanilla and almond extracts, and orange zest
  • Spread batter over pan of cranberries using a spatula or your wet fingers and sprinkle raw sugar
  • Bake the cake for 40-45 minutes (insert fork, it’s done when it comes out clean)
  • Serve warm or at room temperature, optional: top with whipped cream or ice cream if desired.

My slight variation came from: 


Delicious “Sparkling and Spiced Citrus Sangria”

Here’s the link from Yummly.  I started making a batch yesterday, but I was missing a few things so I tweaked it a bit.  First, I had no ginger shrub so I used some extra cranberry peppercorn syrup (the recipe is in the link) and sprinkled in some powdered ginger.  Also, I couldn’t find any kumquats at my local grocery stores, so I used tangerines and oranges.  Lastly, I couldn’t find any Pavan Liqueur so I substituted for Grand Marnier.  I’ll post an update on how it turns out, wish me luck!

Pappardelle with Spiced Butter

I just tried making Pappardelle with Spiced Butter from 101 Cookbooks.


I did several things differently–I didn’t have shallots at home (which I always do!) so I had to substitute red onions; I like more traditional pasta so I made it with medium shells; I didn’t have any heavy cream so I skipped that all together; and I’m not a big fan of asparagus so I just left that out.  But all in all it came out very nicely anyway.  The only thing I was exact about was the spice measurements since I don’t normally cook with some of those ingredients, but otherwise I think it’s a rather versatile recipe.  If you don’t like heat then heed their warning and go light on the cayenne, but I’m a fan of a good zing so I used ½ teaspoon and it definitely isn’t mild.  Maybe the heavy cream would have mellowed it out a little, but I’ll have to wait until next time to try it.  I served with sweet Italian sausage on the side and it was delish!

“Finger Lickin’ Chipole Meatballs”

Here’s a great game-day snack I found on Eat Drink Paleo.  Enjoy!

Paleo Crockpot Jambalaya Soup

from Life As A Plate

Prep time: 10 min. | Cook time: 6 hours | Total: 6 hours 10 min.


  • 4 oz chicken breast, diced
  • 4 pepper, any colors, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 TBSP cajun seasoning (find out how to make your own here)
  • ¼ cup hot sauce (Tabasco or Frank’s Red Hot, etc.)
  • 2 bay leaves
  • 5 cups chicken stock
  • 4 links andouille sausage, sliced into medallions
  • 1 head cauliflower
  • 1 lb large shrimp, raw and de-veined
  • ½ cup green onions, chopped


  1. Set crock pot on low, add chicken, peppers, onions, garlic, cajun seasoning, hot sauce, bay leaves and chicken stock, cook for 5 ½ hours
  2. Add sausage, cook for 10 min. more
  3. Meanwhile, pulse cauliflower in food processor until it’s the texture of rice
  4. Add cauliflower and shrimp to crock pot for the final 20 minutes of cooking
  5. Garnish each serving with green onions

Paleo Blueberry and Carrot Beef Stew

Tweaked slightly from Strangekitty Cooks “Hunter Stew”

Prep time: 10 min. | Cook time: 50 min. | Total: 1 hour


  • 2 TBSP coconut oil
  • 1 lb grass-fed* beef, cubed
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • few dashes Worcestershire sauce
  • 1 TBSP salt
  • 2 TBSP ground black pepper
  • 2 TBSP oregano
  • approx. ½ cup water (depending on your pan size)
  • 2 cups baby carrots, sliced lengthwise
  • 1 handful fresh blueberries
  • 1 tsp butter


  1. Heat coconut oil in large sauce pan or Dutch oven
  2. Cook beef until slightly browned
  3. Add onions and garlic, cook until soft and fragrant
  4. Add Worcestershire, salt, pepper, oregano, and carrots; add water until beef is nearly covered
  5. Stew over medium heat for 30 min.
  6. Add blueberries and butter, cook 10 min. more or until carrots are tender

*beef must be grass-fed to stay Paleo

Thai Spiced Turkey Burgers

from Naked Avocado


Prep time: 15 min. | Cook time: 10 min. | Total: 25 min.


  • optional: *if cooking in a pan, not grill: 1-2 tsp sesame oil
  • 1 lb lean ground turkey
  • 1 small zucchini, grated
  • 1 red chili, diced
  • 1 small bunch green onions, diced
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • ½ tsp sea salt
  • optional: serve with sliced avocado or on lettuce


  1. Heat grill or *sesame oil in large skillet over medium-high heat
  2. Combine all ingredients into a bowl; mix well with hands
  3. Form into 4 patties
  4. Grill or cook each patty, flipping once, until thoroughly cooked, approx. 5 min each size

Makes 4 servings

Nutrition: 179 calories, 8 g fat (2.5 saturated), 2 g carbs, 21 g protein, 360 mg sodium (nutrition info is without avocado)