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Paleo Sour Cream

I have been searching for an alternative to sour cream for about 5 years! I'm so hoping this is the answer!...  Paleo Sour Cream Prep time:  5 mins          Cook time: 0 mins           Servings: 6
262 Votes Ingredients:- 1 can full fat coconut milk, left in the fridge overnight
- 1-2 Tbsp. fresh lemon juice or apple cider vinegar
- 1/8 tsp. sea salt(kosher salt)

Equipment:- Can opener
- Kitchen spoon
- Medium sized bowl
- Citrus squeezer (if using lemon juice)
- Whisk

Directions:1. Place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Whisk the sea salt and the lemon juice or vinegar into the cream until well combined. Taste and add more lemon…

TATER TOT STUFFING

The Lil Chef and I do not care for ANY sort of stuffing. I like the idea of it. I happen to be on Pinterest scrolling as usual and I found a Lasagna Timpano Pin/Post (which I will be posting in the near future) that looked amazing! I followed the link and it took me to The Food In My Beard site. I decided to do some exploring and I found this!!!!! I had to comment and tell him he was a genius! This is allergy free and not mushy bread, cornbread, stovetop or whatever so The Lil Chef and I are actually willing to try this! I'm excited! I will not be able to make it this year but it's definitely on the list for next year. Hopefully this will be something I can add to my/our repertoire.



TATER TOT STUFFING28OuncesFrozen Tater Tots (GF)1PoundSausage (GF)1CupDiced Onion1CupDiced Carrot1CupDiced Celery1CloveGarlic(minced)1PinchDried Sage1PinchDried Rosemary1BunchParsley(chopped)2CupsChicken Stock (GF YF)2Eggs1/2CupPotato Buds (GF) INSTRUCTIONSIn a frying pan, cook the sausage until fu…

Grilled Romaine Hearts with Caesar Vinaigrette

Recipe borrowed from: http://www.dessertnowdinnerlater.com/2014/05/grilled-romaine-hearts-caesar-vinaigrette/ I love love love Caesar anything!!! Definitely going to try this! Serve this as the salad for Christmas dinner!

Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…