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Flax Tortillas

18 Aug

Last night for family room tailgating the Seahawks game, Esposita made a gluten free tortilla that was simply out of bounds. Even the people who like flour loved it. For those of you eating Paleo, or who simply want to cut down on your gluten and wheat, listen up…

(To our dear friend, Lauren who is allergic to flax – don’t try this at home!)

1. Take 1/4 cup ground flax seed
2. Mix with 6 tablespoons of hot water. Mix to egg-like texture.
3. Mix that with 1 cup ground flax seed (yes -again)
4. Add 2 tablespoons of coconut flour
5. Knead and divide into 4 tortillas
6. 30-40 seconds on each side on the grill
7. A little salt and any seasonings you like. She added some homemade Goya sauce. You cad add salsa or other Mexican style mixes.

That’s it. Esposita made a double batch since we had fellow tailgaters. We did have other homemade tortillas from Central Market, yet Esposita’s flax tortillas were a hit!

P.S. recipe listed on Top 10 Paleo breads online…

Eat well,


Copyright 2013 The Food Jefe. All rights reserved



Sloppy Jacks

1 Aug

I have a new name for the Sloppy Joes Esposita made tonight. from now on, they are SloppyJacks.

For bread, we used the sandwich thins. Less bread, still the texture. The sauce included:

Tomato, carrots, celery, onions, zucchini, basil, oregano, garlic, margerum, pepper, pinch of salt, and a little Italian seasoning.

On top of the bread, sprinkle blue cheese and add avocado slices before topping it off with the sauce. “Seconds” are a given!

Allez cuisine!

Eat well.


Copyright 2013. The Food Jefe. All rights reserved


Avocado Amazing!!

29 Apr

Un-freaking unbelievable!

We needed to do a quick turnaround for dinner tonight and Esposita rose to the challenge.

We had some tasty swordfish we purchased at Trader Joe’s. Esposita decided to make a nice avocado topping for the fish. Here is what she did…

1. Avocado (duh)
2. Fresh squeezed Lime juice
3. Fresh cilantro
4. Salsa (no tomatoes in the fridge)

A perfect topping on a delicious white fish. In addition, she peeled a zucchini and made noodles by using a fancy-schmansy peeler-grader tool. She then threw Parmesan on top. Add a few peas for character and VIOLA…a perfect Monday night dinner!

For my Twitter followers, we ran out if time for Patacones. The plantains are still in waiting…

Eat well,


Copyright 2013 The Food Jefe. All Rights Reserved

Eggplant Lasagna

13 Mar

Eggplant Lasagna tonight Paleo-style. That means NO noodles! Here we go…

In a large lasagna pan, pour in some canned spaghetti sauce (GOOD sauce, no cheapie stuff). After all, it’s Tuesday night…who has time to make sauce?!

On top of the sauce, layer some sliced eggplant.

Next, add a shredded cheese mixture…I favor Parmesan, Italian mix, eggs, green onions, cottage cheese, garlic, and…

Next, grass fed beef and pasture pork.

Then add some more sliced eggplant.

Finally, you add some more spaghetti sauce.

Pop it in the oven for 40 minutes at 375 degrees. Once it’s done, let it rest for 10 minutes.

Delicious. And the good news is you avoid the carbs from the noodles.

P.S. add some more Parmesan on the top and a nice red wine on the side for your drinking pleasure!

Easy peezy…

Eat well,


Copyright 2013 The Food Jefe. All Rights Reserved

I’m Back!!! We Don’t Need No Stinkin’ Bread

24 Jun

Dios Mio…

I dropped the burger on the kitchen floor! I haven’t blogged since June 3rd and I apologize. This month got crazy with a trip to Los Angeles, graduations, and life. But, no excuses and the Jefe is back and ready to roll.

Here’s my deal for today…

As you know, Esposita and I are trying to live a more Paleo lifestyle. That means bye-bye bread. I love bread, especially on Panini sandwiches. Luckily for me, Esposita found a replacement!


That’s right…eggplant. She takes the eggplant, peels and purees it, mixes it with eggs/almond flour/seasonings, places it in a shallow pan lined with parchment paper, and then cooks it like bread. We add all our Panini favorites like ham, cheese, turkey breast, vegetables, and chicken breast. I’m telling you, this eggplant feels, looks, and tastes like rye bread. Don’t believe me? Try it! Our amigos are simply amazed!

That’s right, eat all the Paninis you want and feel lighter on your feet. Use eggplant!

Eat well,


© 2012 The Food Jefe. All Rights Reserved

Colombian Fiesta

3 Jun

Last night, Esposita and I cooked a Colombian Fiesta for a dinner party as part of a Rotary auction. Our exchange student from Colombia was the rock star celebrity with the group, and helped us enormously with the cooking. We traveled to the house with trinkets, displays, music, and food all set up for the red, blue, and yellow of Colombia!

The dinner party was for 7 people and turned into a terrific night. Good friends and food always go together!

Here is what we served…

Appetizer – I made my rapidly improving Patacones. These are fried plantains that are topped with Ahi sauce. This is a “picante” type of salsa sauce made with vinegar, onions, cilantro, salt, and a little jalapeno. Esposita made this really cool quiche-style dish with “morsilla,” which is a blood sausage. We found it at a local Hispanic store. Delicious. We also served Arepas, which are cornmeal cales with cheese inside.

Second Course – Ajiaco. This is a wonderful potato and chicken soup, that is topped with cream, cilantro, and capers. One of my very favorite dishes and Esposita is just hitting it out of the park every time she makes it.

Main course – Pork chops with apple and mustard accompanied by white rice (a colombian staple).

Dessert – Postre de Natas. A very smooth and silky custard-style mousse. A perfect ending.

Dinner parties are always fun, especially when there is a theme. We have one more of these to do and if there were any bugs to work out, I think we worked them out!

Eat Well,


© 2012 The Food Jefe. All Rights Reserved


Spaghetti Without Pasta

17 May

You may know that a Paleo-centric diet does NOT include pasta…

But we still love spaghetti!

So that means Paleo substitutes. Esposita is famous for concocting food items. She has successfully used spaghetti squash. Now, she has a new one…zucchini!

The spaghetti sauce is Italian sausage, eggplant, and tomatoes. Then she cut skinny strips of zucchini to look and act as noodles. The result…simply delicious!

If you like spaghetti and want to avoid those nasty carbs that come from pasta, then try either the spaghetti squash or go loco and use zucchini. You won’t be sorry, only full!

P.S. I added a little shredded cheddar…partial Paleo!

Eat Well,


© 2012 The Food Jefe. All Rights Reserved