Bacon Maple Pork Tenderloin

WOW WOW WOW!  This recipe from Paleo Leap is soooo good!  And as an added bonus it is quick!  The whole family loved it.

Ingredients

  • 1 pork tenderloin
  • 8 to 10 slices good-quality bacon
  • 4 tbsp. maple syrup or raw honey (optional)
  • 2 tbsp. Dijon mustard
  • ¼ cup unsweetened applesauce
  • 1 tsp. chili powder
  • ½ tsp. smoked paprika
  • ¼ tsp. ground cinnamon
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 350 F.
  2. In a bowl, combine the paprika, chili powder, cinnamon, and salt and pepper to taste.
  3. Rub the entire surface of the pork tenderloin with the spice mixture.
  4. Wrap the tenderloin with the bacon strips, securing with cooking twine if necessary.
  5. In a bowl, whisk together the maple syrup, applesauce, and Dijon mustard.
  6. Melt some cooking fat in a oven-proof skillet over medium-high heat.
  7. Brown the tenderloin on all sides, 3 to 4 minutes per side.
  8. Brush the tenderloin generously with the maple syrup mixture, and place in the oven.
  9. Bake in the oven for 15 to 20 minutes or until it reaches your desired doneness, basting with the remaining sauce once in a while.
  10. Let the meat rest 5 minutes before slicing.

Instant Pot Enchiladas

This recipe has become a staple in our home, both because it is quick and easy AND because it is really good!  This is not the Paleo version, but could easily be adjusted to meet Paleo standards.  I make this in my electric Instant Pot.   Credit for the recipe goes to pressurecookingtoday.com

Pressure cooker cook time – 30 minutes

 

Ingredients:

  • 3 lbs boneless beef rump roast, cubed
  • 16 oz enchilada sauce, divided
  • 2 beef bouillon cubes or 2 tsp beef base
  • 1/2 cup water
  • 10-12 burrito size flour tortillas
  • 2 cups shredded cheese

Instructions:

Add beef, 1 cup enchilada sauce, bouillon, and water to the cooking pot.  Press [Manual] and 30 minutes pressure cooking time.  When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a Quick Release to release pressure.  When valve drops, carefully remove lid.

Put a tortilla on a rimmed baking tray lined with aluminum foil, add approximately 1/2 cup beef to the center of the tortilla, fold in edges, and roll up into a burrito.  Repeat with remaining tortillas.  Top with enchilada sauce and shredded cheese.  Broil until cheese is bubbly, about 2-4 minutes.

Braised Short Rib Ragu

The hubby found this one on buzzfeed and it is delicious!  Poor it over some baked sweet potato cubes and it is one amazing meal.

Prep Time:  About 15 minutes
Total time:  3 hours and 15 minutes

shortribs

Ingredients:

  • 4 lbs of short ribs
  • Salt and pepper
  • 2 Tbsp. of oil
  • 1 ½ cups of chopped onions
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 2 cups of red wine
  • 2 Tbsp. of chopped garlic
  • 2 sprigs of fresh rosemary
  • 2 Tbsp. of tomato paste
  • 2 cups of beef broth
  • 28 oz can of tomatoes
  • 1 dried bay leaf
  • Parsley for garnish
  • Grated pecorino Romano (optional)

Instructions:

First, salt and pepper your short ribs. In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside. In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent. Add the red wine, cook until some of the alcohol has burned off. Add the garlic, rosemary, tomato paste, beef broth, canned tomatoes and bay leaf. Return the browned short ribs, bring to a boil. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.

Transfer the meat to a separate bowl, remove the bones, and pull apart the meat; return to the pot. Give it a stir so all the meat is coated in the sauce. Keep warm until ready to serve.

Serve over sweet potatoes any way you like them!    

Sausage Zucchini and Spinach Soup

Just discovered this awesome soup from The Texas Peach.  Sooo good!!!  Easy to make, and perfect for a cold, wet Seattle night. The whole family gobbled it up!  Thank you Texas Peach!

sausage_soup

Prep time:  15 minutes
Cook time:  30 minutes
Total time:  45 minutes
Servings: 4

Ingredients

  • 1-1/4 lb bulk italian sausage (if using sausage links, remove from casing)
  • 1 large red onion, diced
  • 1 cup chopped celery
  • 4 small cloves garlic, minced
  • 1 tbsp crushed fennel seed
  • ½ tsp garlic powder
  • 2 medium zucchini, diced
  • 2 tbsp tomato paste
  • 1 (14.5 oz) can of crushed tomatoes
  • 2 cups of water (more or less depending on how soupy you want it)
  • 1 ( 5 oz) bag of baby spinach, roughly chopped
  • salt to taste

Instructions

  1. Heat one tablespoon of coconut oil or olive oil over medium-high heat. Add the sausage and begin breaking it up as it browns. Add the celery and onions to the pot and cook, stirring occasionally, until the vegetables begin to soften, about 5-8 minutes.
  2. Add the crushed fennel, garlic powder and stir to coat the meat/veggie mixture. Add the tomato paste and stir again. Add the tomatoes, water and zucchini and chopped spinach to the pot. Cook until veggies are tender, about 10 minutes.

Ultimate Paleo Chili

Our newest family favorite from Robb Wolf’s site– this chili is sooo good!  And we’ve tried a few!   Add cheese, sour cream, or green onions to dress it up, or leave it as is.

paleo_chili

Servings: 6

Ingredients:
2lbs lean ground beef (good) or grass-fed ground beef (best)
2 medium onions, chopped
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped
3-5 cloves garlic, minced
1 – 28oz can tomato pureé
1 – 14oz can tomato sauce
1 1/2 cups coffee (substitute with broth if you prefer)
3T chili powder
2T cumin
1T oregano
1 tsp garlic powder
1 tsp onion powder
2 tsp pumpkin pie seasoning (substitute with 1tsp cinnamon + 1tsp nutmeg)
1/2 tsp cayenne (optional)
1 tsp sea salt + sprinkle
1 tsp pepper + sprinkle
1 T coconut oil

Instructions: Sauté onions and bell peppers in coconut oil over med-high heat in a large dutch oven or soup pot. Sprinkle with salt and pepper. About 5 minutes.

Add beef and garlic and cook until brown. About 7  minutes.

Add tomato pureé, tomato sauce, coffee and spices. Bring to a bowl, then reduce heat and simmer 1-2 hours.

 

Turkey Meatloaf – Non-Paleo

From In the Kitchen With  Rosie, recipe by Rosie Daley

Prep Time: 25 minutes
Baking Time: 45 minutes
Servings: 6

Ingredients:

  • 1 C shiitake or white mushrooms, sliced
  • 1 C finely chopped onions
  • 1/2 C dry red wine, divided (I substitute with red wine vinegar – NUMMY!)
  • 1 lb ground turkey breast meat (16 oz)
  • 2/3 C panko or plain dry bread crumbs
  • 3 Tbsp chopped fresh parsley
  • 2 Tbsp tomato paste, divided
  • 1 Tbsp Worcestershire
  • 1 Tbsp lite soy sauce
  • 1 tsp minced garlic
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp Oregano
  • 1 large egg (or egg substitute)

Directions:

Heat oven to 350 F
Place mushrooms, onions, 1/4 C wine in medium nonstick skillet.  Bring to a boil.
Reduce head to med-low; cover and cook 10 minutes, simmering occasionally, until veggies are tender.

Meanwhile, combine ground turkey, breadcrumbs, parsley, 1 Tbsp tomato paste, Worcestershire, soy sauce, garlic, thyme, salt, pepper, Oregano, and egg in a large bowl.  Stir in mushroom and onion mixture.

Shape turkey mixture into an 8×5 inch loaf and place in a glass baking dish.  Spread remaining 1 Tbsp tomato paste over top of loaf; pour remaining 1/4 C wine into baking dish around meatloaf.  Cover tightly with foil and bake 45 minutes until cooked through.

Mini Meatloaves

Thank you Sarah Fragoso of Everyday Paleo for this great go to recipe that the whole family will love!  And you get to sneak some veges in to boot!

meatloaves

Ingredients:

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 cup finely diced carrots
  • 1 cup finely diced spinach leaves
  • coconut oil or ghee
  • homemade ketchup

Prep Time:  30-40 minutes

Cook Time:  15-20 minutes

Serves: 5

Instructions:

  1. Preheat oven to 350 degrees F
  2. In a large mixing bowl, mix together the meat, all the seasonings, and the diced veggies.
  3. Grease a muffin tin with coconut oil or ghee.
  4. Measure out 1/3 cup meat mixture into each muffin space.
  5. Spread a generous amount of homemade ketchup (or I’ve used tomato paste which I really like) on the top of each mini meatloaf and bake for 15-20 minutes or until the meatloaves are no longer pink in the middle.

 

Perfect Herb Roasted Chicken

Taken from Stacy’s Primal Pantry archives!

I make this one fairly regularly.  The chicken is super moist and flavorful!

 The key is to “baste” it once or twice and to always take it out of the oven right before it reaches the proper internal temperature.  The remainder of cooking is done while it rests.  The result is a perfectly cooked and extremely most chicken that all will enjoy instead of endure.

Ingredients:

  • 1 5-6 lb whole chicken, neck and giblets removed
  • 3 Tbsp. grapeseed oil
  • 1 Tbsp. salt
  • 2 tsp. freshly ground pepper
  • 2 Tbsp. Herbs de Provence (or 2-3 mixed herbes of your liking)
  • 2 garlic cloves, grated, crushed or mashed
  • 1/2 cup chicken stock

Directions:

  1. Preheat oven to 360 degrees
  2. Remove chicken from package and remove anything from the cavity (neck and giblets should be within a fingers length).  Rinse and pat dry with paper towels.  Place chicken, breast side up, in a roasting pan or large casserole dish.
  3. In a small bowl, combine the grapeseed oil, salt, pepper, herbs and garlic until it is like a runny paste.
  4. Loosen the skin of the chicken over the breast and legs, if you are able.  Rub the herb-garlic paste under the skin, spreading evenly.  Rub excess paste over the top of the bird.
  5. Place chicken in oven and roast at 350 degrees for 20 minutes.  Open oven and pour the chicken stock over the chicken.  Return to oven and roast for 20 more minutes.  Open oven and with a spoon or turkey baster, scoop liquid from the pan and pour over the top of the chicken a couple of times.  Return chicken to oven and continue to roast for another 20 minutes.  At this time, take an internal temperature read at the breast and at the leg.  You’re looking for 160 degrees internal temperature.  Return to oven and check every 10 minutes until 160 degrees is reached.
  6. Remove chicken from oven and let rest for 10-15 minutes.
  7. Carve chicken and serve with Cauliflower-Moc-Shoe or steamed broocoli.

BO KHO (Spicy Vietnamese Beef Stew)

Recipe straight from the amazing Nom Nom Paleo.

Direct quote from my husband:

“This is so stinkin’ good!  I’m going to make it next time!”

Winner!!!

Makes 6 servings, Total time: 4 hours, hands-on time: 30 min.

Ingredients:

  • 2½ pounds grass fed beef brisket, trimmed and cut into 1½-inch chunks
  • 1 large stalk lemongrass, trimmed of loose leaves, cut into 3-inch lengths, and bruised with a heavy object (e.g. ramekin, broad side of kitchen knife, you get the idea)
  • 3 tablespoons Red Boat Fish Sauce
  • 1½ teaspoons Madras curry powder
  • 2½ tablespoons peeled and microplaned fresh ginger
  • 2 tablespoons applesauce
  • 1 bay leaf
  • 3 tablespoons ghee
  • 1 yellow onion, finely chopped
  • 2 cups canned diced tomatoes, drained and crushed by hand
  • 2 whole star anise
  • 3 cups water
  • 1 pound carrots, peeled and chopped into 1-inch pieces
  • Kosher salt
  • ¼ cup chopped fresh cilantro

Directions:

  1. Trim and cut the beef brisket into 1 1/2 inch chunks
  2. Trim away loose leaves from the lemongrass, and cut it into 3-inch lengths.  Bruise it with a heavy, flat object like the flat side of a knife.  Toss the beef, lemongrass, and fish sauce into a large bowl.
  3. Grate the ginger with a microplane.
  4. Add the ginger, curry powder, applesauce, and bay leaf to the meat, and mix everything well.  Allow the meat to marinate for about 30 minutes.
  5. Heat the Ghee in a large Dutch oven over medium-high heat.
  6. Remove the beef from the marinade, but set aside the lemongrass and bay leaf.  Sear the beef in batches, browning the meat evenly all over.  Transfer the seared beef to a plate.
  7. Lower the heat to medium-low…
  8. Toss the onions into the empty Dutch oven and cook until they caramelize.
  9. Drain the tomatoes and crush them by hand.
  10. Add the tomatoes to the onions in the pot.  Salt to taste and stir to combine.  Place the lid on the Dutch oven and simmer the saucy mixture for 12 to 15 minutes or until it turns into a thick paste.   (This is also a good time to preheat the oven to 300 degrees F.)
  11. Once a paste forms, add the beef, lemongrass, bay leaf, and star anise.  Raise the heat to medium, and continue cooking for another 5 minutes, stirring occasionally.
  12. Add the water and the chopped carrots to the pot, raise the heat to high, and bring the stew up to a boil.
  13. Replace the lid on the Dutch oven and braise in the oven at 300 degrees F for about 2 1/2 hours or until the brisket becomes tender.
  14. Scoop off any scummy looking stuff on top of the stew and adjust the seasoning as necessary.
  15. Remove the lemongrass, bay leaf, and star anise, and top with some freshly chopped cilantro before serving.

Chicken and Vegetable Soup

My new favorite soup from paleoleap!  Very flavorful, and even the kids ate it, vegetables and all!  That makes it an instant winner in my house.

soup

Serves 8, Prep: 20 min., Cook: 25 min.

Ingredients:

  • 1 1/2 cups shredded cooked chicken
  • 1 cup cauliflower, cut into chunks
  • 1 bell pepper, diced
  • 1 leek, sliced
  • 1 medium onion, chopped
  • 2 small zucchinis, sliced
  • 3 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 cup diced tomatoes
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1 handful fresh parsley, finely chopped
  • 6 to 8 cups chicken stock
  • 3 garlic cloves, minced
  • 2 tbsp. Paleo Cooking fat (I used olive oil – don’t use coconut oil unless you want the coconut flavor)
  • Sea salt and freshly ground black pepper to taste

Directions:

  1. In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes, or until the onion is nice and tender.
  2. Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.
  3. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
  4. Season to taste with sea salt and freshly ground black pepper.