We are home from our little trip and it was as crazy as I thought it would be. The forecast called for rain but there is always that little voice in your head that says, “No way dude, it’s not going to rain on our camping trip.” That little voice was incorrect this time… However, it is still a beautiful place and we ended up having a great weekend.
Friday night started out nice. We were there with our neighbors, got everything set up and cooked some seriously delicious camp food. No smores here, everything was better than that. My hubby made a new recipe called Discada. Its traditionally a Mexican dish and it’s actually cooked on a Discada. Let me just say, as I was purchasing the ingredients I was thinking maybe he has lost his mind. Maybe we could just eat fajitas like we normally do. I was wrong, give me this plate of meat any day. Just ask the neighbors. I included the recipe below and before the Paleo police come knocking on my door I know its not strict Paleo because of the sausage and beer. The beer cooks away so no worries there for us and you can leave out the sausage if you need to. We call this a weekend recipe. I promise the rest of my recipes will be Paleo stuff you cook in your house.
After our stomachs were full and we had our time sitting and chatting about important global issues we hunkered down and waited for the rain. Well it started to rain about midnight and I think something happened with the rain cloud. Maybe it stopped for a sandwich or stopped on the side of the road to send a very long text, but it stopped ON TOP OF US. We were ok, but it filled my neighbors tent with water. That or they snuck down to the lake and submerged all of their belongings in the water. Either way, sadly, they had to leave the next morning. We hated to see them go but ended up having a great time bonding as a little family.
Saturday afternoon, after a lunch comprised of chicken sausage, baked apple chips and salsa I headed out for a 10mile run with my new watch! I can’t figure out how to work the dang thing so far. It seems like it has a lot of fun stuff and is going to make me super fast but I haven’t played with it enough yet. Saturday, it at least measured distance and pace in miles so I was happy enough. My run wasn’t awesome because my stomach was stuffed and Gloria Estefan kept showing up on my playlist?? Either way, NOLA is one run closer.
Saturday night I had this. Cabernet I picked up on my Napa trip and 85% dark chocolate I get at a great price at Aldi. So what if I drank my wine from a solo cup??
- ½ lb bacon cut to ¼” pieces
- 1lb chorizo
- 2lbs of country style pork ribs, cubed ~1 inch
- 1lb Fajita meat cubed
- Kielbasa sausage or hot dogs cubed
- 1 Mexican Beer
- I can diced tomatoes drained
- 1 onion chopped
- 2 bell peppers chopped
- 1 jalapeno diced small
- 2tbsp Fajita seasoning
- 1tbsp Cumin
- 2tbsp Paprika (Seasoning all to taste)
- Cook bacon in center until browned, then push to edge
- Cook Chorizo in center until cooked, then push to the edge
- Cook/fry cubed country style ribs with some fajita seasoning in oil for around 10 minutes or until nicely browned then move to the side
- Cook fajita beef. Then move to the side
- Remove ½ - ¾ of remaining oil
- Add sausage and veggies. Cook veggies until onion is soft. Also, threw in a whole jalapeno.
- Add cumin and paprika, tomatoes, beer and stir all together
- Don’t be stingy with the paprika. It will give it nice color.
- Cook at medium for about 15-20 minutes, stirring often or until it’s thickened up nicely.
- If you don’t have a Discada, instead of pushing to the edge – remove from skillet, leaving oil and put in bowl until later. When it calls to stir all together, combine all ingredients.