Slow Cooker Asian Pork

Slow Cooker Asian Pork   
  I tried a new recipe last night that I found on chowstalkers, it's from the blog, http://hollywouldifshecould.net/2011/04/easy-weeknight-paleo-crockpot-recipe/. 

It's really quite good, there are just a few changes I made to make it more to our liking.  
And I might add, that last night it was nice and juicy, but today it seems to need a sauce.  I think that my Faux Thai "Peanut" Sauce, makes it even better!  With those few changes it's a winner.  I used Pork Sirloin Roast and cooked it for 5-6 hours on low, shredded it,  put it back in the crock pot and cooked for about another 30 minutes on high.  Then served it, we liked it with grated cabbage, shredded carrots, sliced almonds and chopped cilantro.  Oh and a dash more of the hot chili sauce, yummy!

Here is the modified version of her recipe:

For the meat:
2-3 lbs of pork shoulder or any type of pork roast 
Liberally salt and pepper
 3 smashed whole garlic cloves.

For the sauce:
Mix all of the following:
4 TBS Coconut Aminos
1/4 cup Almond Butter 
1 TBS Honey 
2 TBS Vinegar (I used the Bragg's apple cider vinegar)
2 tsp Sesame Oil
2 TBS A Taste of Thai Garlic Chili Pepper sauce 
1/2 tsp of Black Pepper
1 TBS minced ginger 

Recipe 
 Put prepared meat in crockpot, with the salt, pepper and garlic.  Combine ingredients for the sauce and pour over the meat. Then set it on low and forget it.  She suggests 4-6 hours, I found mine took about 6-7 hours.   I cook mine, shred it and put it back in for another 1/2 hour.   That's it, you can prepare all of your toppings or garnishes before hand to save time to, and the leftovers make great leftovers for lunch.  I even like it cold the next day!

When it is done cooking serve a top your favorite garnish.  You can use whatever toppings you would like these are just some suggestions-- jicama, cilantro, shredded carrots, shredded cabbage, green onions, sliced almonds,Kelp noodles, etc.. 

 Toppings

 Ingredients I used

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Grilled Paleo Jalapeño Bacon Burger on Portobello Mushroom "buns"

Who doesn't love bacon and burgers?  I know I do, that's what prompted my experimentation with this burger.    I found the secret to grilling these is to keep the briquets somewhat cool (around 250 degrees) and I kept a spray bottle near by for flare ups.  That combination worked beautifully and the end result was stunning and delicious burgers!

BACON JALAPEÑO BURGERS 

on

 PORTOBELLO "BUNS"

1 pound bacon ends ( I love Beelers, I've tried a few others but found them to salty)
2 pounds 85% grass fed ground beef
3-4 Jalapeños (depending on size), seeded,  unless you like really spice then leave some seeds in
1 cup roughly chopped sweet onion
1/2 cup roughly chopped red onion
2 large cloves garlic, chopped
a  handful of fresh parsley (or cilantro might be good)
3/4 tsp finely ground black pepper
1/4 tsp. sea salt ( I figure the bacon adds most of the needed salt)
portobella mushrooms if desired

1. First start your charcoal so it will be ready to grill after you get these all assembled. 
2. Next slice 1/2 a package of bacon ends into "strips" about 1" apart, then add to a food process with and process until it forms a ball.  
3. Then remove and add to a large bowl along with your ground beef. 
4.  Roughly chop your onions and add them to the food processor and pulse a few times until until finely chopped.  You want to be sure not to over process them, if you do, just drain off some of the excess liquid.  Then dump them into the bowl with your meat.  
5. Now add the parley, garlic and peppers and pulse a few times until nice and small, add them to the bowl.  
6. Next add your salt and pepper to the meat mixture and mix well with your hands. 
7.  Form into patties in your desired size and grill. The key is to grill them at a lower temperature and spot any flare ups with a spray bottle.  Or you could just fry them up in a pan if you like.
8.  I also grill my portobello mushrooms for a little bit, to give them that smokey/grilled flavor. 

 You can top them with guacamole, etc. we used lettuce, tomatoes and avocados and they were delicious. 

 Hope you enjoy them as much as we do.

Fresh veggies ready to be made into Bacon Jalapeño burgers.

Peppers and parsley after they are chopped in food proccessor.

Roughly chopped onions in the food processor ready to be minced.

My favorite bacon, and the one used in this recipe.

All the ingredients ready to mix, with the ground bacon on top.

Formed patty ready for the grill.

Grilled and ready to eat.

Burgers and "buns" grilling.

Time to eat!  Yum!

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Delicious, Nutritious Paleo Meatza!

I have been throwing this idea around for while, after seeing a friend post that she had made mini paleo Meatzas for dinner.  I think more traditionally it would be topped with more meat, but I think it's a great opportunity to get a bunch of veggies in and your already eating meat so I really don't think you need more.  Maybe some nitrate free pepperoni would be fun though, and if you do dairy feel free to throw some mozzarella on there.  We personally generally don't do dairy so I made ours without and it was delicious and fun to eat  Use your imagination with the toppings the possibilities are endless, I just listed what we used which was basically just stuff we had on hand.   For the pizza sauce I used the recipe I grew up on, the one my mom always used and I have always used pre-Paleo.  You may use any sauce you like, this just happens to be the one we enjoy, I also double it whenever I make it.  I suggest making it ahead of time so it is ready when you are ready, you can also pre cut your veggies too to speed up time.  
By the way...this also makes a great breakfast (or lunch) the next morning, so don't worry about leftovers!  

Meatza "Crust" Recipe

2.5 pounds of 80% grass fed ground beef 
1 tsp sea salt
1 tsp paprika
2 tsp. dried Basil
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder or granulated garlic
1/4 tsp coarse ground black pepper
1 egg


Preheat oven to 450 degrees.  Combine all  the spices and mix well, then sprinkle on the meat, add the egg and mix in with your hands.  Be sure to get it mixed in well, but being careful not to over mix the meat.  Spread into a jelly roll pan, patting out with your hands to get it to fit.  Bake for 10 minutes and then carefully drain off all the grease.  By the way, don't be surprised when your "crust" shrinks, it will not stay the same size as the pan, this is normal.  Spread with your pre-made pizza sauce and top with your desired toppings.  Bake on the top rack of your oven for about 10-15 more minutes.  The meat will form a stiff base, which when cut you will be able to pick up and eat just like pizza.  My kids LOVED this!  Let them help by putting on their own toppings or patting the meat into the pan (just be sure to have them wash their hands after).  I find when they are involved in the preparation they are much more excited about eating something different.  Have fun!  

Mom's Pizza Sauce

1-8 oz can organic tomato sauce
1- 6 oz can organic tomato paste
2 tsp dried minced onion
1 tsp. dried basil
3/4 tsp dried oregano
1/4 tsp garlic powder or granulated garlic


Combine all ingredients in a small sauce pot and simmer not he lowest setting while making he crust.


For Toppings I used what I had around:
Sliced and chopped Zucchini, fresh parsley, red peppers, red onion, olives, and spinach.  Maybe some mushrooms, pineapple, good no nitrate pepperoni, bacon, tomatoes, etc. would be good.  You can really use just about anything on here.  

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A QUICK, DELICIOUS AND NUTRICIOUS MEAL

This is what I made for lunch today in only a few minutes.
Very quick, easy, yummy and packed full of nutrition.

Sheilla's Hamburger "Hash"

2-2 1/2 pounds of grassfed ground beef
1 small-med red onion, halved and cut into slices
1 cup of sundried tomatoes packed in olive oil
1/2 pound of spinach leaves roughly chopped
2 cups of chopped baby Kale
1-2 tsp of dried basil (to taste)
1/2-1 tsp dried Oregano (to taste)
Sea Salt and coarse ground pepper to taste, I used a generous amount of each

Add your ground beef and onion to a large skillet, I like to use cast iron. Cook until your ground beef is browned, drain off any excess liquid if necessary (I use 80%, so drained off a little bit). Then reduce heat to low, add the sun dried tomatoes, spinach, kale and seasonings. Cook just until the spinach and kale are wilted over medium high heat, and serve! Yum!

*you could also add a clove or two of garlic to the first step if you would like.*

I love "recipes" that require few ingredients, aren't costly, that are both quick and tasty. This meets all of those criteria. Hope you enjoy, and feel free to make your own modifications based on your taste or what you may have around.

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Smoked Paprika Chicken and Asian Broccoli Slaw

The other night we tried some new recipes from my new favorite cookbook, The Food Lovers Make it Paleo, both recipes were well liked.  If you don't have a copy of their cookbook I highly suggest getting one, it is a huge cookbook with over 200 recipes, and so far we have enjoyed everything I have tried out of it.  As usual I always make some minor tweaks to adjust it to either what I  have or what we like better.  The Asian Broccoli Slaw is out of their book so I can't post the recipe here, but I will share with you the changes I made to their recipe (it's on page 272 in their cookbook). 

For the Asian Broccoli Slaw I used 1/2 head of red cabbage and 1/2 a bag of broccoli florets from Costco (about1 1/2 pounds).  I added more sesame oil, more coconut aminos and more green onions than they call for and we added sliced almonds to finish it off.  It was very delicious and kept well.   It makes quite a bit which is nice and  since the leftovers keep well, you can have it handy for lunches etc.  Add some grilled chicken and you have a full lunch in a matter of minutes.

 Veggies for the Slaw.

 Asian Broccoli Slaw done and ready to eat.

Leftover Broccoli Slaw the next day, had it with lunch.

 Smoked Paprika Chicken Thighs, can be found on page 194 of their cookbook and also on their blog: http://www.primal-palate.com/2011/03/smoked-paprika-chicken-thighs.html

This recipe kind of reminds me of my childhood days when my mom would make Shake-n-bake chicken thighs.  A very warm, homey, subtle flavor which would be great paired with sweet potatoes. Another great winter food.

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Chicken and Vegetable "lo mein" and a cookbook review!

I just received  a copy of  The Food Lovers Primal Palate Cookbook, titled MAKE IT PALEO by Bill Staley and Hayley Mason.  All I can say is it is awesome and you are going to want a copy for sure!  Tonight I made their Chicken and Vegetable "lo mein", a slightly modified version because I had to triple the recipe to feed my crew, and I subbed sugar snap peas for the mushrooms.  We all loved this dinner, and it will for sure become one of our go to dinners.  I love that it is so tasty and yet chocked full of good veggies!  You can find their recipe in their new book which you can buy on Amazon or it is also on their website here. 

This recipe is definitely worth trying!  

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Quick and Easy Meatball Soup

We were having a rather chilly day the other day and something warm sounded good.  Meatballs came to mind and I also had soup on the brain, so why not combine the two and make Meatball soup?!  Here is the recipe for the soup I created and we all enjoyed that day. As always please take liberty to change what you need to make it more to your liking or to what you may have in your fridge.  This is just an idea to inspire you, enjoy!

QUICK AND EASY MEATBALL SOUP

For the Meatballs:

2 pounds grassfed ground beef

2 tsp. dried basil

1/2 tsp ground pepper

1 tsp sea salt

1/2 tsp dried oregano

2 eggs

1/2 cup blanched almond meal

Add all ingredients to a large bowl and mix well with your hands.  Then roll  into small meatballs, mine were a bit larger than I will make them next time, but it's really just a matter of what you prefer.  Set them off to the side, wash your hands and then assemble all your soup ingredients.

Soup:

6 cups beef broth

1 can Italian style diced tomatoes (not stewed, they generally contain corn syrup)

3/4 cup chopped yellow onion

1/2 pound fresh spinach, chopped (or several large handfuls)

6 stalks of celery, chopped

2 cups of chopped carrots

1 cup zucchini, chopped

2 cups yellow summer squash, chopped

3 cloves of garlic, diced

1/2 cup chopped fresh basil

2 tsp chopped fresh organo

1/4 cup parsley

Sea salt and Pepper to taste

Combine all of the soup ingredients and bring to a boil, then add the desired amount of meatballs ( I ended up adding all of them in the end).  Reduce heat and simmer for 20-30 minutes or until your meatballs are nicely done and your veggies are done.  Quick, Easy and Tasty! Pin It

"Pizza" Paleo Style...and Yummy!

This recipe was inspired and adapted from a recipe in the book Everyday Paleo by Sarah Fragoso, Everyday Paleo Pizza.  I have made some modifications to her recipe to meet our personal preferences, if you would like to try her original recipe please reference her book (page 84).  You may buy a copy of her book here.

PALEO PIZZA

That said here is my take on her recipe:

CRUST INGREDIENTS:

2 cups blanched almond meal

2 large eggs

3 TBSP olive oil

1/4 tsp baking soda

1 tsp garlic powder or granules

3/4-1 tsp dried basil

1/4 tsp dried oregano

Preheat your oven to 375 degrees. Lightly grease a cookie sheet with olive oil and set aside. In a medium mixing bowl combine all the ingredients until well combined, then using your hands form the dough into a ball.   Place the ball of dough in the middle of your cookie sheet, then using your hands flatten and pat the dough out into a circle, making the dough as thin as possible.  It should be about one foot across.  Bake just the crust for 20 minutes.  

While the crust is baking is a good time to prepare your toppings.  I used leftover spaghetti meat, grass fed ground beef with Kirkland Signature Marinara sauce.  But you can use whatever you like, sausage, chicken, ground turkey etc.    The first time I made it I used the leftover meat/sauce from spaghetti, topped with some chopped yellow summer squash and some chopped fresh tomatoes.  The second time I made it we topped it with the same meat, but used some olives, chopped sweet onion, and some chopped fresh basil too.  Use your imagination or what you have around, the crust is really just a base and a yummy one it is!  The crust will give you a thin crunchy, tasty crust to build off of.  Even the quantities of ingredients for your toppings can be adjusted to your preference, this is really your recipe.  Have fun!

Topping suggestions:

1 pound or more of ground sausage, ground beef, ground turkey, chicken etc.

1 cup yellow squash, diced

1 TBSP chopped fresh basil (or more)

1/2 cup chopped tomatoes

1/3 cup chopped Lindsey Natural olives
1/4 cup chopped sweet onion or red onion

Jar of marinara sauce, you won't need it all so a partial jar would work too. (Be sure it's gluten free, and free of unwanted additives or added sugar)

You may do as I did and premix the sauce and meat (which is my preference) or spread the desired amount of sauce on the crust and top with your toppings.  Once you have your "pizza" assembled place it back in the oven and bake for about 30 minutes.  Enjoy!  

I don't think of it as Pizza per say, but a yummy Italian style dish, everyone including my skeptical big kids loved it and request it!  It was a nice alternative to the Paleo meals we have been eating lately, lot's of grilled meat and veggies.  Like I said earlier, use your imagination as far as the toppings go, get creative and enjoy!

Crust baked and topped with meat and sauce combo. 

All the toppings on and ready to bake (this was my 2nd pizza version).

Baked and ready to eat.  Mmmm, yummy!

This is what my first version looked like after it was baked and ready to eat. 

Both versions were supper tasty!

One delectable slice of Paleo Pizza, Yum!

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Yummy Chicken Salad and Mayo Recipe, Great Lunch Idea

So today I tried a new recipe and my taste testers, all agreed it was yummy!  When it gets thumbs up from all my kids and a friends child who is non-paleo that says something.  That said I figured it was one worth sharing.  This would make a great lunch, either at home or on the go.  I did use cashews because it was what I had, but personally I think pecans would be the best nut choice. If you do use pecans and chop them small you probably want to use only 1/2 cup.  I'm sharing the Mayonnaise recipe I used today, but feel free to use a different one if you already have one you like.  It may change the flavor a bit  but I don't think it will be enough to make a difference.

Happy Eating!

Homemade Mayonnaise

1 egg, (By the way, just  a little tidbit, using Pastured eggs greatly reduces the likely hood of salmonella.) 
1/2 cup olive oil (NOT Extra Virgin or Virgin, just plain and simple olive oil or the flavor will be to strong)
1/2 cup Macadamia nut oil
1 TBSP Bragg's Apple Cider vinegar
1/2 tsp prepared yellow mustard
sea salt to taste
a dash of cayenne 

Mayonnaise all mixed and ready to use.

This first step is optional, and I am not  sure that it really does anything, but for some reason it eases my mind with the whole raw egg thing.  Take a mug 3/4 full of hot boiling water, add the whole egg STILL IN THE SHELL, and let sit for 1 minute.  Then remove and crack immediately adding to the food processor (it will have a somewhat milky look to it but should not be cooked, it should still be runny).Then using a food processor, combine the egg, cider and mustard on low for a few seconds.  Then VERY SLOWLY, this is important, VERY SLOWLY, add the oils.  After you have added the oils slowly and it is combined add your seasoning to taste. 
*This recipe is my version of Sarah Fragoso's, Everyday Paleo Mayo*

CHICKEN SALAD

1 batch of homemade mayonnaise (or about 1 cup)
4 cups of chopped leftover chicken  ( I used Sarah Fragoso's Spiced crock pot chicken)
2 large celery stalks diced

1/2 cup fruit juice sweetened craisins
2/3 cup pecans or cashews (nut of your choice really)
1/3-1/2 cup finely diced apples
salt and pepper to taste

Ingredients in the bowl ready to be mixed.

Combine all the ingredients in a a large bowl and mix well with a fork, serve on lettuce leaves, or with cucumbers, or just eat it plain.  A great way to re-purpose leftovers and it taste great!

All mixed up and ready to be plated.

Chicken salad ready to be eaten.

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Carne Asada

Carne Asada Lettuce Wrap topped with homemade Guacamole and Pico de Gallo.  

Yumminess!

I had some leftover meat from making homemade beef jerky, so I used it for Carne Asada.  Just sprinkle with some lime juice salt and pepper and grill for a few minutes.  I then took a romaine lettuce leaf, placed some broccoli slaw in it topped with some meat, then some homemade guacamole and Pico de Gallo.  My 13 year old daughter and I really enjoyed these last night, so nice to look at, tasty and hit that craving for Mexican food  (no we didn't miss the rice and beans!).  Give it a try, we think you'll love it!

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STUFFED SQUASH BAKE

This is one of those really quick and easy things that you can make ahead and just reheat in the microwave for a few minutes when you are ready to eat them.  Great post workout too (especially if you use ground turkey!).

Preheat oven to 400 degrees.  Brown some ground beef (amount depends on how many you are making and the size of your acorn squash), with some finely chopped onion,sea salt and pepper until done. While the meat is browning cut the top off of your acorn squash, and scoop out the seeds and "guts", sometimes it is necessary to cut the bottom a little so it will sit flat in the pan.  Just be careful not to cut off to much of the bottom or you will make a hole in it and your contents will leak out.  When your ground beef is done spoon it into each acorn squash filling to the top.  Then pour in about 1/2 inch of water and  lay a peice of foil over the top loosely, not wrapped around, just resting on the top.  And bake for 1 hour or until done, I had so many in my pan it took longer, about 1 1/2 hours instead.  Make sure you cook it long enough that it is good and soft and browned on the peel.  It will give it a better tasting, full, roasted flavor. I have tried using other spices but I always come back to good old salt and pepper, sometimes a bit of chipotle seasoning.  Nice to have around for a quick breakfast, lunch, dinner or post WOD nutrition.  Use grass fed ground beef or ground turkey.  

Just reheated one of these for a quick dinner, and poured some El Pato on it, yummy!  Give it a try if you like spicy.

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Verde Sauced Chicken "Tacos"

Another simple yet delicious dinner (or lunch) recipe.

2  (7 ounce) cans Herdez salsa Verde

 4-6 chicken breast, boneless, skinless

 poultry seasoning
Oil for browning 

Optional Toppings:

Green Onions

Shredded Lettuce

Sliced Olives

Avocado

Tomatoes

Salsa

Butter or bib lettuce leaves

Preheat your oven to 350.  Take your chicken breast, rinse in cold water and pat dry with paper towels.  Heat your oil in your 10" skillet (I like to use my cast Iron skillet, just be sure there is no plastic on the handle).  You don't need very much oil  just enough to brown it.  When your oil is ready, add your chicken, sprinkle with a small amount of poultry seasoning and brown.  Cooking over Med-high or High heat to seal in the juices and brown the outside nicely.  

Open your 2 cans of Verde salsa and pour over your chicken and then place the skillet in the oven baking for 30 minutes. 

Remove from the oven, shred the chicken using 2 forks and cook over high heat, stirring frequently to evaporate the juice. 

Serve in bib or butter lettuce leaves (using it like a taco shell) and top with your favorite toppings, we used:  Green onion, avocado, olives, shredded romaine lettuce, and grape tomatoes.  

Quick, Easy and most importantly Tasty!

Note:  The picture of the chicken in sauce is actually my second batch, which I used the red salsa for.  The green salsa is my favorite for chicken and is pretty mild.  However, even though it is different I have to say the red sauce is good too, and VERY spicy!!

 On the left is the red salsa which has a different flavor and is very spicy.  The one on the right is my favorite for chicken.

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Spiced Crock Pot Chicken

I just tried this recipe tonight and would give it a 5 star rating!!  It is a wonderfully easy, moist, flavorful chicken.  I will be making this one over and over again.  In fact my recommendation is to make a couple on the weekend and use the chicken for a quick and easy to grab protein during the week.  It will make wonderful leftovers, for lunches, added to egg scrambles in the morning, post WOD snack, you name it.  It is mildly spicy, so if you are sensitive to that you may want to tone it down a bit, as for us we like it spicy, so I may take it up a notch next time.  It reminds me of a great rotisserie chicken, only better and without the crunchy skin which I don't eat anyway.  Be sure to give it a try.

Please follow this link to Spice Rub Crock Pot Chicken 

Here is a picture of dinner tonight, Spice Rub Crock Pot Chicken, served with Roasted Brussels Sprouts, Stir Fried Organic Frozen Mixed Veggies and Broccoli Slaw (sauteed in coconut and sesame oil, topped with a bit of Coconut Aminos, Sliced Onion,Garlic Powder, Pepper).  

Everyone cleaned their plates tonight!  

Looking forward to leftovers tomorrow for lunch (if I don't eat it for breakfast first!).

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