Growing up outside Richmond, Virginia, I knew where I stood—geographically. But I wasn’t ever sure if I could call myself a southerner. With parents from the midwest and family scattered all over, it was hard to find a single identity. So, I gave up trying. There are interesting places, captivating people, and scrumptious food choices all over the world; why restrict yourself?
Recently, however, Down South Paleo by Jennifer Robins has completely stolen my heart. All I want to do is sip sweet tea, nibble on Paleo Piggies, and swing at sunset on a big, white porch. Jennifer has truly poured her southern soul into this wonderful collection of 100+ recipes.
Down South Paleo is as delicious as it is charming. I love every inch of this book! The photos make my mouth water, the section titles make me giggle, and some of her commentary is just so cheeky. This book isn’t all fun and games, though. The F.A.Q. section about Yuca is so helpful. (If you haven’t been following Jennifer’s blog, Predominantly Paleo, and discovered her brilliance in the world of yuca, you have been missing out! She’s a master of manipulation with the terrific tuber.)
We already tried a couple recipes from Down South Paleo and they were wonderful. I expect we’ll be digging in her recipes more and more in the coming weeks. Want your own copy? It published yesterday and you can get it here! Or you can try to win a copy in our giveaway; just make sure you read all the way to the bottom!
Lucky for you, you don’t have to wait for you copy to arrive before you can sample Jennifer’s talents. She has kindly given us permission to reveal one of her recipes from Down South Paleo to you today.
Chipotle Stuffed Mushrooms
2 lbs (908 g) whole white mushrooms, cleaned and stemmed
1 medium onion, diced
1 lb (454 g) pastured breakfast sausage (or best quality available)
1 C (240 ml) homemade mayonnaise (or high-quality store-bought)
1 chipotle pepper in adobo sauce, minced
1/2 tsp adobo sauce, check for ingredient quality
1. Preheat the oven to 375° F (190° C, or gas mark 5).
2. Place the stemmed mushrooms on a foil-lined baking sheet. In a large skillet, sauté the onion and sausage over high heat until the sausage is cooked through, about 8 minutes.
3. While the sausage is cooking, puree the mayonnaise, chipotle pepper, and adobo sauce in a blender or food processor. Once the sausage is cooked through, remove from the heat and stir in the chipotle mayo. Spoon the filling into the mushroom caps, being careful not to overfill. Bake for 20-25 minutes, or until the stuffing starts to brown nicely along with the mushrooms.
I adore Down South Paleo so much, I want you to have a copy. So, we’re giving one away! To enter, simply share this post on social media and comment below telling us where you posted it. Open to all US residents. Closes next Tuesday, August 18, at midnight Eastern time.
Meanwhile, don’t forget to subscribe to our blog, if you haven’t already, using the “subscribe” button on the left-hand navigation. That will keep you up to date with all of the new material from me and Brent, including a new recipe each Wednesday.