Lodge Cookout Recipes

Fajita Burgers

1/4 cup diced red onion
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
2 lbs ground beef (or ground meat of your choice)
1 egg
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1/4 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon granulated onion
1/4 teaspoon granulated garlic
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Mix all ingredients together until combined well. Form into patties, approximately 1/4 pound. Place on hot grill and cook to desired doneness

BAKED HONEY SRIRACHA LIME SALMON

1 large salmon or 4-6 individual (4-6 ounce) filets
salt and pepper

SAUCE
2 tablespoons butter
1/3 cup honey
1/3 cup sriracha sauce
2 tablespoons lime juice
2 tablespoons coconut aminos ( tamari)
1 tablespoon minced garlic
1 tablespoon freshly chopped cilantro

Preheat oven to 400 degrees. Line a baking sheet with foil, grease lightly, and lay salmon on top, turn edges up so sauce doesn’t spill out
Season salmon with salt and pepper
In medium sauce pan over medium-high heat, melt butter. Stir in honey, sriracha sauce, lime juice, coconut aminos, and garlic. Bring to a boil, then reduce to medium heat and cook for 3-4 minutes longer
Pour 2/3 of the sauce over the salmon making sure it covers all the salmon
Bake for 15 minutes, switch over to broil and cook another 2-3 minutes
Top salmon with rest of sauce and chopped cilantro and serve

PAN-FRIED HALIBUT

1 halibut filet
1 cup almond flour
1 cup coconut flour
3-4 tablespoons cajun seasoning (or your favorite spice)
3-4 eggs (depending on size of filet)
1 1/2 cups coconut oil (no substitutes for this)

Cut halibut filet into strips ( 2 x 1 inch strips approximately)
Combine flours and seasonings
In a separate bowl beat eggs until smooth
Melt coconut oil in skillet (medium heat)
Dip halibut strip into egg and roll in flour mixture
Drop halibut into heated oil and cook until golden brown on both sides. Approximately 3-5 minutes on both sides. Repeat

SEASONED SWEET POTATO MEDALLIONS

sweet potatoes
avocado oil
montreal steak seasoning

Peel sweet potatoes
Slice sweet potatoes into thin rounds ( I use a food processor slicing blade)
Toss potatoes into avocado to coat generously
Place potatoes on parchment paper on baking sheet single layer being sure not to overlap
Sprinkle montreal steak seasoning to cover
Cook for 25-30 minutes at 400 degrees

BROCCOLI KALE SALAD with POPPYSEED DRESSING

5 Broccoli Stalks shredded (you can buy this already shredded, its called broccoli salad)
2 cups Brussels Sprouts shredded (pulse in food processor)
1/2 small head Green Cabbage finely chopped
2 cups Kale chopped (removing thick stalks)

Mix all salad ingredients together

FOR THE DRESSING

2 tablespoons onion finely minced
3/4 teaspoon dry mustard
1 1/2 tablespoon poppy seeds
1 1/4 sea salt
3/4 xylitol or sugar substitute (stevia, erythritol)
1 1/2 cup avocado oil
3/4 white vinegar

Mix all dressing ingredients until well combined
Pour dressing over mixed salad until coated to liking
Optional toppings: cranberries and pumpkin seeds

BROCCOLI SALAD

4 cups broccoli florets (chopped bite size)
1/2 red onion finely chopped
1 package broccoli salad
1/2 cup raisins
2 tablespoons white vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 cup mayonaise
1/4 cup xylitol or sugar substitute ( stevia, erythritol, maple syrup, or honey)
1/2 cup sunflower seeds
8 slices cooked bacon

Combine mayonaise and sugar substitute
Combine all other ingredients except bacon, raisins, and seeds
Top mixed salad with bacon, raisins, and seeds

NO POTATO SALAD

1 head of cauliflower
6 eggs, hard-boiled and diced (I use cheese grater)
1/2 small red onion, finely diced
3-4 celery stalks, finely diced
1 cup diced dill pickles ( I use dill relish 16 oz)
3/4 cup mayonnaise
1 tablespoon dried dill
1 teaspoon yellow mustard
black pepper to taste

Cut the cauliflower into large florets and steam for about 7-8 minutes until tender but NOT mushy.

Let cauliflower cool for 10-15 minutes, when cool chop into bite size pieces

Add eggs, onion, celery and pickles and incorporate with cauliflower, do not overmix
Add remaining ingredients and mix

REAL-DEAL CHOCOLATE CHIP COOKIES

1/4 cup butter
1 egg at room temperature
1/4 cup coconut crystals
2 tablespoons honey
2 teaspoons pure vanilla extract
1 1/2 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon sea salt
1/2 cup dark-chocolate chips

Preheat the oven to 350 F
Place all wet ingredients and baking soda and salt into food processor or kitchen aide and process until well combined
Add remaining dry ingredients and process until fully incorporated.
Stir in chocolate by hand
Using a large tablespoon or small cookie scoop form balls from the dough, placing them on a baking sheet lined with parchment paper. Lightly press them down to flatten, making disks about 1/2 inch thick.

N’OATMEAL RAISIN COOKIES

1/4 cup butter
1 egg at room temperature
1/3 cup honey
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup shredded unsweetened coconut
1/2 cup raisins

Preheat oven to 350 F
Place all wet ingredients and baking soda and salt into food processor or kitchen aide and process until well combined.
Add cinnamon and nutmeg and fully incorporate, then add the flours and further combine.
Add coconut and raisins and mix again for about a minute.
Using an ice cream scoop (small) or large spoon, drop balls of dough onto a baking sheet lined with parchment paper. Press down into circles about 1/4 thick.
Bake for 12 minutes until the edges are lightly browned.

CANDIED COCONUT WALNUTS

1/3 cup pure maple syrup
1 cup raw walnuts coarsely chopped
1/2 cup unsweetened coconut flakes
1/2 teaspoon pure vanilla extract

Preheat oven to 350 F
Place all ingredients in a bowl and toss to coat well with syrup
Pour the mixture onto a parchment lined baking sheet and spread evenly
Bake 15-20 minutes, or until golden brown and bubbling and the coconut flakes are toasted
Cool completely on trays placed on a wire rack
Break into pieces. Store in an airtight container up to 1 week