What's for dinner? 1/16/18

Last night I had Sweet Italian Style Chicken Sausage from Trader Joe's with a side of thin green beans from BJ's.  I liked it.  My family did not. Oh well!
But I love to eat ketchup with sausage.  I wanted to make some but I bought the wrong fire roasted tomatoes last week. Instead I used salsa from Aldi. No sugar added. My husband ate half the jar with his sausage (I made them the usual kind we eat.) He is trying to limit his sugar now.
I'd buy this sausage again.

Tonight I'm planning on making Paleo Stuffed Peppers from Our Paleo Life.

It looks delicious.  Aldi had their mixed peppers on sale last week and I bought 2 bags (6 peppers).

I hope mine look as good as theirs.   I'll let ya know!

BBQ Chicken Sandwich

I had a sandwich for the first time in ages!! I used the Paleo Waffles recipe from realsustenance.com with my BBQ Chicken in the last post.  It was wonderful.  Last night I used the waffles and made myself a grilled cheese. What a treat.

BBQ Chicken Salad

I made BBQ Crockpot Chicken  last night.  My husband wanted it on some romaine with greek olives.
The chicken was so delicious but don't let it overcook.

People are always posting photos and recipes on Facebook. There was an interesting one the other day. Of course I have to make it primal.

Original recipe:

Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours
Be sure to SHARE so this stays on your timeline. For more healthy recipes and weight loss encouragement check us out 
https://www.facebook.com/groups/237334256346297/ 

I remade this recipe with an idea posted by Vanessa @ Healthy Living How To on Facebook. She's got a great website about low carb and healthy living.

BBQ Crockpot Chicken

4-6 chicken breasts

6 oz can of tomato paste

1/2 c Balsamic Vinegar

1/2 c water

1/4 t red pepper flakes

1 t  Penzeys Granulated Garlic

1 t  Penzeys Smoked Paprika

1/2 t Penzeys French Grey Sea Salt

Fresh Cracked Pepper to taste

2 T Coconut Aminos

1 t Penzeys Mustard Powder

Mix the ingredients together and pour over chicken breasts in crockpot. Cook on low for 4 hours. 

I used frozen chicken so I cooked it on high.

I made my own BBQ sauce instead of using the bottled sauce mentioned in the original recipe.

I did not need the sugar from the original recipe because of the sweetness of the balsamic vinegar. 

Homemade Ground Meat

Right after Christmas we got a really really good deal
on a Kitchen Aid Mixer through Bradsdeals.

Pretty isn't it!

 We bought the mixer from Kohl's and got $70 in Kohl's cash. 
We bought this.

Now we can buy some big blocks of cheese and grate our own.  

OR buy some meat and grind our own hamburger.

So we did!  We bought a 3 and a

 half pound roast and made this!
It was very easy.

We got 4 packs of 3/4 pounds of hamburger and 2 1/4 lb. patties.

YAY!!

Left-Over Roast Salad

When you have some leftover beef roast and wonder just what to do with it  - make a salad.  It was warm here over the weekend and I was in the mood for a salad.  I never seem to want salad when it's chilly.  I used warmed up leftover roast beef, half of a sweet onion, sauteed in Olive oil; 3 small tomatoes, chopped; baby lettuce; a handful of cherry sized fresh mozzarella balls, chopped and balsamic vinaigrette.  I topped it off with a grind of Pink Himalayan Salt.

What's for lunch?

I pack lunch for my daughter everyday.  Since she is in middle school, I now have rules to follow on what NOT to pack.  No eggs, tuna, seafood, tomatoes....things may smell or give bad breath, which is understandable!
What can I make for her????
Meatballs, yes!!  Last week I made meatballs for dinner and saved a few that had not been cooked in sauce. SO I came up with this quick recipe for lunch meatballs.

Today she had meatballs, fresh strawberries, celery sticks with cream cheese and water in her lunch bag.

Meatballs

1/2 pound Hamburger
1 Egg
1/4 cup Almond Flour
1/2 t Penzeys Tuscan Sunset Seasoning
1/4 t Garlic Salt
1/4 t Penzeys Granulated Onion
Fresh Ground Pepper
1/4 c Water

Mix everything together.  Make into balls.  I got 15 good sized meatballs.
Saute in your favorite oil.  Cool. Pack into containers.

I put 5 in bags and tossed them in the freezer.  They will thaw out by lunchtime.

Barrier Reef Chicken Marinade

A few months ago, I discovered there is a spice shop in downtown Charlotte called Savory Spice Shop. I have never been in a spice shop.  I LOVE Penzeys but the closest store is in Raleigh which is 2 1/2 hours away.  So I call and order what I want.  This made me want to visit this store even more.  It was an experience!  If you have a spice store near you - GO THERE!! 

This photo is from the internet site for my local store.  Don't you want to taste and smell all of these????

I bought a mix from them called Barrier Reef Caribbean Style Seasoning.  It smells fruity and spicy just how I think the Caribbean would smell! 

Now just what I am going to do with this seasoning??

I have been on a grilled chicken kick lately.  So I decided to make a marinade.

Barrier Reef Chicken Marinade

1/2 c Apple Cider Vinegar
1/3 c Coconut Aminos
1/2 c filtered water
2 t  Barrier Reef Caribbean Style Seasoning
1/2 t salt, optional

8-10 chicken thighs

Mix all ingredients together in to a bag, bowl or baking dish.  Add the chicken and let sit all day or overnight in the refrigerator.  Then throw them on the grill.

These were so delish.  You could just taste the seasoning but it was not overwhelming.

Ox Tails....

I found some oxtails at BJ's and decided to buy them!!  I started these off with some oil (whatever you like) and browned them. Then I followed my Pasta Sauce recipe, leaving out the hamburger.  It must cook slow for 3-4 hours, until tender. This can be made in a crock pot. 

This is what it looked like when it was finished cooking. Gosh, it was SOOOO delicious..  I served it with large zucchini noodles.  This is something I will definitely have again!!

Pork Loin Rib Roast With Honey Orange Marinade

This is what I prepared for Christmas dinner....very easy!!  We joked and called it a pork chop roast. It was very moist in the center.

Recipe from http://southernfood.about.com/

Ingredients:

• 1 pork loin rib roast
• 1 cup orange juice
• 4 cloves garlic, finely minced
• 2 tablespoons spicy brown mustard
• dash Worcestershire sauce
• 2 tablespoons honey

Preparation:

Wash roast and pat dry.

Combine remaining ingredients in a large food storage bag. Add the pork roast and seal. Marinate for at least 2 hours or overnight. Heat oven to 350°. Line a roasting pan with foil.
Place the roast on a rack or atop onion slices in the prepared roasting pan. Wrap the tops of the bones with foil to keep them from becoming charred, if desired.
Roast for about 20 minutes per pound, or to 160°. Bring remaining marinade to a boil. Baste the pork with the marinade the last 15 minutes of cooking time.
Serves 6.

Cider Braised Pork Chops Primal Way

Cider-Braised Pork Chops

October/November 2008 (from Cook's Country but I paleo/primaled it)

Why this recipe works: Tasters preferred 1-inch blade chops in our recipe for Cider-Braised Pork Chops for their heft, silky meat, and rich taste. It took a little longer for the chops to become tender, but the wait was worth it. Patting the chops dry before adding them to the heated Dutch oven helped them develop a flavorful crust. Apple cider lent a sweet tartness to the braising mixture and sauce, while a bit of fresh thyme provided a heady herbal component. Jarred apple butter added tons of flavor, and its natural pectin gave the sauce a thick, glossy consistency.

Serves 6

Do not use chops thinner than 1 inch. In step 3, a fat separator makes quick work of defatting the sauce.

Ingredients

• 6 bone-in blade-cut pork chops, about 1 inch thick
•   Salt and pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons arrowroot
• 1/4 cup apple butter - homemade check out my recipe
• 1 cup apple cider
• 1 sprig fresh thyme
• 1 teaspoon cider vinegar
• 1 tablespoon finely chopped fresh parsley

Instructions

• 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side; transfer to plate.
• 2. Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1½ hours.
• 3. Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.
• Make Ahead: Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.

Texas Style Chili

I got some very nice stew meat from the butcher this week.  I have been hungry for chili so I made some!!

Texas Style Chili

2 lbs stew meat
1 onion, roughly chopped
3 cloves garlic, sliced
2 T olive oil
2 T chili powder
1 1/2 t  ground cumin
1 T almond flour
2 T arrowroot powder
1 T oregano
2 to 2 1/2 cups beef broth
1/2 t salt (if needed)
Fresh ground pepper
Shredded cheese, optional

1. Heat oil in large pot over medium high heat. Add beef cubes and brown on all sides.
2. Reduce heat to medium and add onions and garlic.
3. In a small bowl assemble the dry ingredients.  Add to the meat mixture and stir very well to make sure it is evenly distributed.
4. Add 2 cups of beef broth.  Bring to a boil, then reduce heat to low. Simmer partially covered for about 2 hours.  Stir occasionally.
5. Add remaining broth, if needed.  Chili will be done when the meat begins to fall apart.
6. Top with cheese and Enjoy!!

Steak Pizzaiola

Steak Pizzaiola from CooksCountry.com

October/November 2008

Why this recipe works: We used strip steaks here for their intense flavor and meaty texture. Searing the steaks more quickly—just a few minutes per side—allowed us to finish them in the oven while we prepared the sauce. For our version of Steak Pizzaiola, we borrowed an element from one of our favorite tomato sauce recipes that calls for draining a can of diced tomatoes and caramelizing the tomato chunks before adding the juice. Two other keys to long-simmered flavor were replacing the button mushrooms with earthier creminis and using smoky roasted red peppers instead of bell peppers. Swapping out wine for balsamic vinegar as the deglazing liquid added another dimension of richness, and plenty of garlic and oregano helped to round out the sauce. Finally, a tablespoon of chopped sun-dried tomatoes lent a bright, complex flavor.

Serves 4

To cook 4 steaks simultaneously you will need a skillet that is at least 12 inches in diameter and steaks that are no more than 3 inches wide. If your steaks are too large to fit comfortably in the skillet, they can be browned in 2 batches.

Ingredients

• 4 strip steaks, about 1 inch thick (see note)
• 2 tablespoons vegetable oil
•   Salt and pepper
• 8 ounces cremini mushrooms, quartered
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1 tablespoon sun-dried tomatoes packed in oil, rinsed, patted dry, and minced
• 1/4 cup balsamic vinegar
• 1 (14.5-ounce) can diced tomatoes, drained, juices reserved
• 1 cup drained jarred roasted red peppers, chopped
• 2 tablespoons chopped fresh basil

Instructions

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat just until smoking. Brown steaks, about 3 minutes per side, then transfer to wire rack set inside rimmed baking sheet. Roast steaks until meat registers 125 degrees (for medium-rare), about 10 minutes. Transfer steaks to serving platter, tent with foil, and let rest while preparing sauce.
• 2. While steaks are in oven, add mushrooms, onion, ¼ teaspoon salt, and remaining oil to empty pan and cook until softened, about 8 minutes. Add garlic, oregano, and sun-dried tomatoes and cook until fragrant, about 30 seconds. Add vinegar and cook, scraping up any browned bits with wooden spoon, until thick and syrupy, about 1 minute. Transfer mushroom mixture to bowl; set aside.
• 3. Add drained diced tomatoes to empty pan and cook until deep red and dry, about 3 minutes. Stir in roasted peppers, reserved tomato juices, and mushroom mixture. Reduce heat to medium-low and simmer until sauce is no longer watery, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Spoon sauce over steaks. Serve.

  

Chicken Cacciatore

I love chicken cacciatore.  I haven't made it in a long time.  I was thinking about making it primal and it was so easy, just substitute almond flour for wheat flour.

Recipe:
1 large onion, sliced
2-3 bell peppers, seeded and sliced
1 can diced tomatoes
Olive oil
5-6 chicken thighs
1/4 -1/3 c almond flour
salt and pepper

1.Put the olive oil in the pan. Use medium heat.  Add the onions and peppers. Add salt and pepper. Saute until almost soft.  Remove from pan. 2. While the vegetables are cooking, dredge the chicken in the almond flour.
3. Add a little more oil to the pan, if needed. Add chicken pieces to the pan. You want the pieces to brown on both sides.

4. Return the vegetables to the pan and add the tomatoes. Salt and pepper again.
5. Reduce heat to low and simmer gently until chicken is cooked through.  Serve and enjoy!

We used to serve this with pasta or rice, but you really don't need it!!  Yummy!  So delicious!

St. Patrick's Day

Yesterday was St. Patrick's Day.  I made corned beef, cabbage, potatoes and carrots. I also made an Irish Soda Bread from Mark Bittman's How To Cook Everything Cookbook.

It came out really well.  It was delicious and wonderful.  Sophia ate 3 slices right away! Frank even had one.

Today I have some leftovers from last night so I will be making this Corned Beef Hash recipe.. http://simplyrecipes.com/recipes/corned_beef_hash/

Check  it out!

Crunchy Onion Pork Chops

Right now there are coupons for French's French Fried Onions everywhere and all the stores have them on sale. Have you ever tried them?  I have never made that green bean casserole that uses them.  BUT I have made a chicken recipe with them.
http://www.frenchs.com/recipe/crunchy-onion-chicken-RE1309.html

Yesterday I decided to use pork chops instead of chicken breast.  It came out so good.  I will definitely make pork chops this way again.

Print a coupon or get one from the paper.  Walgreen's has a coupon for the small container for $.98 and you can use a manufacturer's coupon too (you can do this at Target also).  Give the recipe a try for something a little different!!