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
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
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.
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
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)
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.
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!
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
Prep Time: 30-40 minutes
Cook Time: 15-20 minutes
Preheat oven to 350 degrees F
In a large mixing bowl, mix together the meat, all the seasonings, and the diced veggies.
Grease a muffin tin with coconut oil or ghee.
Measure out 1/3 cup meat mixture into each muffin space.
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.
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.
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
Preheat oven to 360 degrees
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.
In a small bowl, combine the grapeseed oil, salt, pepper, herbs and garlic until it is like a runny paste.
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.
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.
Remove chicken from oven and let rest for 10-15 minutes.
Carve chicken and serve with Cauliflower-Moc-Shoe or steamed broocoli.
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
¼ cup chopped fresh cilantro
Trim and cut the beef brisket into 1 1/2 inch chunks
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.
Grate the ginger with a microplane.
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.
Heat the Ghee in a large Dutch oven over medium-high heat.
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.
Lower the heat to medium-low…
Toss the onions into the empty Dutch oven and cook until they caramelize.
Drain the tomatoes and crush them by hand.
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.)
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.
Add the water and the chopped carrots to the pot, raise the heat to high, and bring the stew up to a boil.
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.
Scoop off any scummy looking stuff on top of the stew and adjust the seasoning as necessary.
Remove the lemongrass, bay leaf, and star anise, and top with some freshly chopped cilantro before serving.
Credit for this recipe goes to You Hunt, I gather. LOVE the flavor and it is soooo easy!!! A kid favorite too!
8 Chicken Thighs
16 Pieces of Bacon (2 pieces per thigh)
1/3 Cup of Raw Honey
1/3 Cup of Spicy Brown Mustard
1/2 Tbsp. Hot Sauce (I used Frank’s Red Hot)
1 Tsp. Garlic Powder
Salt & Pepper, to taste
1. Preheat your oven to 375.
2. Rinse your chicken thighs under cold water and pat dry with a paper towel. Line them up in an oven-safe baking dish, skin side up. (I used skinless thighs which worked just as well.)
4. Salt and pepper the skins. (I didn’t add any salt – figured the bacon was salty enough, but it’s your preference here).
3. Grab a piece of bacon and begin wrapping each piece of chicken making sure the skin side is up so that the bacon ends end up on the bottom. You can squeeze the thighs together a little bit (almost folding them in half) so they can be wrapped snugly then place them back in your dish. I used two pieces of bacon per thigh. You can never have too much bacon!
4. In a small bowl, whisk together the honey, mustard, hot sauce and garlic powder until well combined. (I left out the hot sauce to ensure they stayed “kid friendly”).
5. With a pastry brush, cover your thighs using half of the honey-mustard sauce. Don’t worry about basting the bottoms. The juices start flowing and there’s plenty of flavor.
6. Bake for 20 minutes.
7. Baste the thighs again and let them go another 20 minutes.
8. Turn your broiler on and let them crisp up for 5-10 minutes.
1/2 cup dry white wine (optional, – you may replace with beef broth if you feel you need to add some liquid)
Sea salt and black pepper to taste
Preheat oven to 375F.
Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and sautée the onions, carrots, and celery until they become translucent. Add the garlic and cook for an additional minute.
Add the ground veal, pork, and bacon, and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).
Add sea salt and black pepper to taste before removing the sauce from the heat.