Got some prosciutto left over from yesterday’s Pig in a Skillet? Good—it’ll come in handy today.
Last January, a bunch of news publications wrote about our cookbook’s debut, and some asked to reprint a few of the recipes from Nom Nom Paleo: Food for Humans. One was the Denver Post, which wanted to feature my Devils on Horseback. I happily agreed—not just because I’m a sucker for free press, but also because I love this particular recipe. (This may be in part because I’m so enamored with the name; after all, devils are the perfect food for someone whose high school English teacher affectionately nicknamed “Michelle from Hell.”)
These appetizers may be bite-size, but Devils on Horseback definitely don’t pull any punches: they’re sweet, savory, and delicious as sin. Who would’ve guessed that these little devils are actually Whole30-friendly?
There’s actually a third reason why I was excited to have the Denver Post reprint the recipe. I was originally inspired to make this sweet-and-savory appetizer after chowing down on a plate of Devils on Horseback at The Kitchen in Boulder, Colorado. So it’s only fitting that this recipe ended up featured in a Colorado paper, right?
Of course, to make this recipe, you’ll also need to make my Macadamia Nut “Ricotta.” After all, without the “ricotta” filling, these Devils would be hollow inside. Soulless, you might say.
This recipe was reprinted by another awesome food publication, Serious Eats. Over the course of a week, Serious Eats (which later selected our cookbook as among its favorites of the year!) cooked its way through a number of my recipes, including the all-important Mac Nut “Ricotta.”
If you miss cheese, this dairy-free spread may be just the thing to keep you sated this January and beyond. It’s fantastically versatile, too—jazz it up with minced sun-dried tomatoes and fresh basil, or amp up the color and flavor by mixing in a quarter-teaspoon of smoked paprika. You can serve it with crudités, slather it on roasted vegetables, or dollop it onto a bowl of homemade Zoodles and Meatballs.
In other words, go nuts!
Looking for recipes and resources? Head on over to my Recipe Index or my Resources page. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans.
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Julia Rafferty says
How long does the Mac nut ricotta last in the fridge?
Michelle Tam says
About 4 days in a sealed container.