Pork, Shrimp, and Chicken Sausage Gumbo -PaleOMG

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Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 4-5

 

Ingredients

• 4 smoked andouille chicken sausages, sliced
• 1.5 cups raw, deveined shrimp
• 1 cup leftover easy shredded pork
• 6 cups broth (I used half vegetable, half chicken broth)
• 1 yellow onion, diced
• 1 cup celery, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons ground paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 bay leaves
• salt and pepper, to taste
• fresh parsley, to garnish
• 3 tablespoons bacon fat (or other kind of fat)

For the rice

• 1 head of cauliflower, stem and leaves removed, chopped in florets
• ½ cup vegetable broth
• 1 tablespoon bacon fat (or other kind of fat)
• 1 garlic clove, minced
• salt and pepper, to taste

Instructions

1. Place a large saucepan over medium heat. Add your bacon fat along with your onion, celery, and bell peppers. Cook until onions become translucent.
2. Then add all your spices.
3. Pour in your broth and bay leaves and let simmer for 10 minutes.
4. Next add your smoked sausage and shredded pork. Simmer for another 5 minutes.
5. Lastly, add your shrimp and salt and pepper and cook for another 5 minutes.
6. While your gumbo is cooking, make your rice.
7. Add cauliflower to a food processor with the shredding attachment to “rice” the cauliflower. No food processor? Use a cheese grater instead.
8. Now add a medium saucepan over medium heat and add your fat along with the garlic clove then the cauliflower.
9. Let cook for about 5 minutes, then add the broth and salt and pepper, and stir to combine.
10. The cauliflower will cook down for about 10-12 minutes while you are making your gumbo, so keep an eye on it so it does not burn. Like mine did.
11. Top cauliflower rice with gumbo and garnish with a bit of chopped parsley. Enjoy!

MOW - 10.8.12

Meal of the Week

Tomato and Zucchini with Curry Sauce

Pork Roast with Dijon Mustard Glaze

Pork Roast with Dijon Glaze Recipe - Paleo Diet Life Style

Serves 4

Roast ingredients

• 1 3lb pork roast;
• 2 tbsp paprika;
• 2 tbsp cumin;
• 2 tbsp garlic powder;
• 2 tbsp fresh coriander, finely chopped;
• 1 tbsp sea salt;
• 1/2 tbsp freshly cracked black pepper;

Glaze ingredients

• 1/4 cup Paleo cooking fat, melted;
• 3 1/2 tbsp water;
• 3 tbsp Dijon mustard;

Preparation

1. Preheat your oven to 425F.
2. While the oven heats up, place the roast in a baking dish and use a sharp knife to score the fatty surface.
3. In a small bowl, combine the paprika, cumin, garlic powder, salt and pepper. Mix well and ensure there are no clumps. Rub the spices on all sides of the roast, making sure to get it into the cracks of where the surface has been scored. Sprinkle the top with fresh coriander.
4. Put the roast in the oven and cook for 15 minutes at 425F. After 15 minutes, reduce the heat to 350F and cook for another 15 minutes. In the event that you choose to not make the glaze, disregard the next step and continue cooking at 350F for a total of 55 to 60 minutes.
5. While the roast cooks, whisk together all the ingredients to make the glaze.
6. After 15 minutes of cooking at 350F, remove the roast from the oven and brush all sides of it with the glaze. Again, make sure to get into the cut portions so that the flavors flow throughout the roast. Place it back in the oven at cook at the same temperature for 40 to 45 minutes, just until a meat thermometer reads 150F. Unlike beef roasts, which can be enjoyed rare or medium rare, pork needs to be properly cooked through.
7. Allow the roast to rest outside the oven for a few moments prior to carving and serving.

MOW - 9.2.12

Meal of the Week - 9.2.12

Tomato and Gorgonzola Cheese salad

Brown Sugar and Balsamic Glazed Pork

Brown Sugar Balsamic Glazed Pork

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/4 cup brown sugar

1 tablespoon arrow root

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Blackberry Glazed Grilled Pork Chops - PaleOMG

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Prep time: 10 mins

Cook time: 14 mins

Total time: 24 mins

Serves: 2-4

Ingredients

• 1-2lbs US Wellness Meats Pork Chops
• 1 teaspoon cinnamon
• 1/2 teaspoon dried thyme
• salt and pepper, to taste
• 12 ounces fresh blackberries
• 1/2 cup balsamic vinegar
• 2 tablespoons water
• pinch of salt

Instructions

1. Turn your grill on!! If you don’t know how to light it, I can’t help you.
2. Place pork chops on a plate and cover your pork chops in some cinnamon, thyme, salt and pepper on both side and press into the pork chop.
3. While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt.
4. Let the sauce begin to mix together, stirring frequently to make sure it doesn’t burn on the bottom.
5. Turn heat to low and let the sauce simmer for about 3-5 minutes.
6. Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you’ll just use them to top your chops off later).
7. Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill.
8. Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total).
9. Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.
10. Then eat until your cry. So delicious.

Balsamic Glazed Pork Chops with Peaches

Ingredients

• 3 center-cut pork loin chops,
•  3 peaches sliced in half with pit removed,
• 1/2 cup of balsamic vinegar
• 1 tbsp of olive oil,
•  1 1/2 tsp of chopped rosemary, 1
• /2 tbsp of honey, salt and pepper as needed

Cooking Steps

1) Begin by whisking together balsamic vinegar,olive oil, rosemary, honey, and salt and pepper, reserve 1/4 of the mixture in a separate bowl (we will use this later for the peaches)
2) Place cleaning pork chops in a ziploc bag add, marinade and shake to coat the meat. Let meat marinade in the fridge for at least 2 hours (the longer the better)
3) Once pork has marinaded place on a greased grill ( I used my handy George Foreman grill), grill for about 4-6 minutes or until meat is thoroughly cooked
4) Using a pastry brush, brush the peaches with the reserved marinade, place peaches under a broiler or face down on grill, the peaches cook very quickly so let sit for 30-60 seconds or until peaches are slightly charred and soft.
5) Serve each pork chop with two peach halves and enjoy!

Grilled Pork Chops with Peaches - Paleo Table

Ingredients
Chops
2 boneless or bone-in pork chops
1/4 cup extra virgin olive oil
2 Tbsp apple cider vinegar
2 Tbsp raw organic honey, liquified (optional)
2 garlic cloves, minced
red pepper flakes, to taste
sea salt
freshly ground black pepper
Peaches
2 fresh peaches, halved, pits removed
1/4 cup good-quality balsamic vinegar
1 Tbsp raw organic honey (optional)
sea salt
freshly ground black pepper

Preparation

1. Combine olive oil, vinegar, honey, and garlic in a glass baking dish. Season pork with salt and pepper. Place it in the marinade and use tongs to turn a couple of times to coat all sides. Refrigerate for 30 minutes.
2. While pork marinades, combine balsamic vinegar and honey on a large rimmed plate or bowl. Place peaches in vinegar mixture, flat side down, for about 30 minutes. Spoon a little over the top (rounded side) of the peaches.
3. Preheat the grill to medium high. Grill pork for about 3 minutes on each side or until the internal temperature reaches 160 degrees F. (You can brush a little of the pork marinade on each side while grilling, then discard the remaining pork marinade.)
4. While pork cooks, grill the peaches, flat side down for about 2 minutes. Turn the peaches with tongs, carefully spoon some of the marinade into the center, and continue grilling for 1-2 minutes.
5. Serve with your favorite greens. I served with fresh spinach drizzled with some of the leftover peach marinade

Kale and Tomato Soup - Paleo on a Budget

Ingredients:
• 1 lb Spicy Sausages
• 1 Medium onion, medium Diced
• 1 Big Bunch of Kale
• 1 12oz bag frozen pepper strips {or two fresh ones}
• 1 14oz can diced tomatoes {or 1-2 diced fresh tomatoes
• 1/3 of a 28oz can of crushed tomato
• 1/2 tsp garlic powder
• 1 tbsp oregano
•1/2 tbsp Italian Seasoning + Basil
• 4 cups chicken stock
• Coconut Oil
• Fresh Lemon Juice, Black Pepper, salt
How To:
• Get your onions and coconut oil being all bffl-like in  soup pot, you want to sweat them so a medium heat is good, this should take around 5 minutes to do.
• While that’s happening I decided to start tearing up my kale leaves { and separating them from the stem} and just put them into a big bowl until I was ready for them. When your Onions are done start to crumble in your sausage {take the casing off of them and break into pieces}.
• Then add in your peppers and let that cook for a few minutes. Toss your kale in.. and here’s the trick.. ready? Cover the pot, and let it steam for a few minutes to wilt the kale, then stir it all together.
• Add in your diced tomato + crushed tomato + Spices, stir together, add in chicken stock.
• Cover and let simmer for a minimum of 30 minutes. Right before you serve squeeze in 1/2 a lemons juice. Stir. When I put it in the bowl I finished it off with a smidge bit more pepper, another spritz of lemon juice and a drizzle of good quality extra virgin olive oil.

Rosemary Burgers

Ingredients:
• 1 lb of ground beef or pork {just use what’s in the freezer}
• Salt + Pepper
• 1 tbsp of dried Rosemary
• 1 tsp of garlic powder
• Some sorta fat, Clarified Butter, Ghee, or coconut oil {Bacon fat is wicked good w/ this too}
How To:
• Heat le big skillet with fat
• Dump all ingredients into a bowl. Mix well {but don’t over mix, meat gets tough when over mixed}
• Form into patties and cook until done.

Honey Ginger Apple Shredded Pork - PaleOMG

Prep time: 5 mins

Cook time: 8 hours

Total time: 8 hours 5 mins

Serves: 6-8

Ingredients

• 2lb pork shoulder roast (or any other roast you prefer)
• 1 yellow onion, sliced
• 2 apples, cored and sliced
• 2/3 cup beef or chicken broth OR water
• 1 tablespoon raw honey
• 2 tablespoons freshly grated ginger (use ground ginger if you don’t have fresh on hand)
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 2 garlic cloves, peeled and smashed
• 1 bay leaf

Instructions

1. Pull out your crockpot.
2. Add your broth or water, then onions, then pork, then apples then all your spices/garlic clove/and bay leaf.
3. Cover.
4. Cook for 8-10 hours on low or 6-8 hours on high.
5. Use tongs or a fork to shred your pork.
6. Consume. Warning: food may be hot.

Crockpot Carnitas

(Serves 4)

Ingredients

·    5lbs of country-style spare pork ribs (or however many will fit in your crock pot)

·    2 large onions, diced

·    2 cups of diced tomatoes

·    2 cups of diced peppers

·    2 heaping tsp dried oregano

·    1 heaping tsp granulated garlic powder

·    1 heaping tbsp chili powder

·    2heaping tsp  cumin 

Instructions

Mix all dry spices in a small bowl. I use a heavy hand with the spices – season to taste.   Mix the diced tomatoes and peppers in a separate bowl.

Put down one layer of the ribs in the bottom of the crock. Sprinkle a spoonful of the spice mixture over the meat and spread around some of the tomato/pepper mixture. Top with onions. Make a second layer of ribs and continue until you are out of ingredients. I like to finish with ribs on top, not onions, so the layers are slightly uneven.

Turn crockpot to low and cook for at least eight hours.

Using a pasta-serving spoon, shred your pork ribs. This is the best use for a pasta-serving spoon ever. It allows you to pull apart the meat and remove the bones as well as any egregiously large pieces of fatty gristle.

Use this to make a hot salad, or serve alongside some cauliflower rice and cucumber slices. I especially like it as a salad because the cooking liquid can serve as dressing–no extra condiments necessary. My favorite is a hot salad topped with some avocado slices. It’s what’s for dinner tonight!   This freezes really well, too. Perfect for single-eaters or small families.

Slow-cooked pork roast recipe - Paleo Diet Lifestyle

Serves 4

Ingredients

• 3lbs boneless pork loin roast;
• 2 tbsp paleo cooking fat;
• 5 cloves garlic, minced;
• 1 onion, thinly sliced;
• 1 tbsp chili powder;
• 2 tsp ground coriander;
• 2 tsp ground cumin;
• ¼ cup apple cider vinegar;
• 1 ½ cups water or homemade stock;
• 1 14oz can whole tomatoes, with juices;
• 2 bay leaves
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Sprinkle all sides of the pork roast with a generous amount of salt and pepper.
2. In a large skillet over a medium-high heat, add the cooking fat and then sear the meat on all sides until it begins to turn slightly golden brown. Once finished, place in the slow-cooker.
3. In the same skillet used above, combine the garlic, onion, chili powder coriander, and cumin. Mix well, while scraping up the left over meat bits in the pan (adds great flavor!).
4. Add the vinegar to the skillet and allow it to come to a boil. Continue cook until the liquid is nearly all evaporated.
5. Finally add the water or stock to the skillet, using it to whisk up all the drippings and spices in the pan. Pour the whole thing into the slow-cooker with the pork roast.
6. Crush the tomatoes over the roast, followed by the tomato juices. Add the bay leaves, give it a good stir and adjust the seasoning by adding more salt and pepper, if needed.
7. Set your slow-cooker to low and cook for about 8 hours. Once the meat pulls apart easily and it is not too pink in the center it is ready to serve.
8. Discard the bay leaves, carve the roast in thick slices and serve with the cooking liquid as a sauce.

Stuffed pork tenderloin - Paleo Diet Lifestyle

Serves 4

Ingredients

• 1 2lbs pork tenderloin;
• 1 egg;
• ½ medium onion, chopped;
• 6 sun-dried tomatoes, chopped;
• 2 large artichoke hearts, chopped;
• ½ tsp fresh sage, finely chopped;
• 1/8 tsp fresh thyme, finely chopped;
• 1/8 tsp nutmeg;
• 2 cloves garlic, minced;
• A few tbsp paleo cooking fat like lard, coconut oil or clarified butter;
• Sea salt and freshly ground black pepper to taste;

Instructions

1. In a medium skillet over a medium-high heat, saute the onion, sun-dried tomatoes, artichoke hearts, sage, thyme, nutmeg and garlic in a few tablespoons of paleo cooking fat. You can also add the olive oil that the sun-dried tomatoes come in if your are using jarred sun-dried tomatoes. This oil, provided it’s only olive oil and not another vegetable seed oil, is healthy and full of delicious spices and flavor. Saute everything for about 3 to 4 minutes, just until the onions become slightly translucent and the tomatoes and artichokes begin to become tender. Remove the skillet from the heat and set aside for later use.
2. Place the pork tenderloin in a 9×13 baking dish, rub some cooking fat all over and sprinkle with salt and pepper to taste. In order to stuff the loin, create a seam in the meat by cutting it down the center lengthwise, essentially, you want to be able to unfold the meat. Set the meat aside until the stuffing has been prepared.
3. Preheat your oven to 450F.
4. Turn your attention back to the stuffing. Once the ingredients from the skillet have completely cooled, whisk in an egg. The egg is essential to the stuffing, as this is what replaces the usual “breadcrumbs” and works to hold everything together. However, to make this work best, the sun-dried tomato/artichoke mixture must be cool, otherwise it will cook the egg before it is even stuffed in the meat and the egg will no longer act as a glue, since it cannot be cooked twice.
5. Take the stuffing and begin spreading it across the seam of the meat. Avoid filling the meat too much, as you will not be able to fold the pork closed. Use some toothpicks to ensure the tenderloin does not pop open while cooking.
6. Cook, uncovered, at 450 F for 30 minutes. Once the first 30 minutes have passed, reduce the heat to 300 F and cook for another 20 minutes. When the time is up, turn off the oven, but allow the meat to remain in it for at least 15 minutes. This cooking method is perfect for keeping the meat from overcooking and becoming dry. Bon apetit!

Spiced Sweet Potato, Pork & Apple Cider Stew –

My Paleo Crockpot

Ingredients:

• 2 medium sweet potatoes
• 1 large Granny Smith apple
• 1 cup red onion
• 1 lb pork chops, thawed
• 3 cups apple cider
• 1 cup water
• 1 T poultry seasoning
• 1 t pumpkin pie spice 
• 1/2 t salt
• 1/4 t black pepper
• 1 T apple cider vinegar
• 1 t vanilla extract

Instructions:

Peel and chop the sweet potatoes and apple into bite-sized pieces.  Dump them into the crockpot.  Chop enough of a red onion to fill your measuring cup, and then plop the onion in the crock as well.

Definitely remember to wash your hands now.  (And definitely DON'T scratch your eye and then flail around the kitchen doing that oh-crud-I-got-onion-in-my-eye squealy dance.)

Using a pair of sharp kitchen scissors, cut the pork chops into bite-sized pieces and place them in the crockpot.

Add the remaining ingredients and mix well.  Cover and cook on LOW for 6 hours.

Spiced Sweet Potato, Pork & Apple Cider Stew - My Paleo Crock Pot

Ingredients:

• 2 medium sweet potatoes
• 1 large Granny Smith apple
• 1 cup red onion
• 1 lb pork chops, thawed
• 3 cups apple cider
• 1 cup water
• 1 T poultry seasoning
• 1 t pumpkin pie spice 
• 1/2 t salt
• 1/4 t black pepper
• 1 T apple cider vinegar
• 1 t vanilla extract
  
  Instruction:

1.    Peel and chop the sweet potatoes and apple into bite-sized pieces.  Dump them into the crockpot.  Chop enough of a red onion to fill your measuring cup, and then plop the onion in the crock as well.

2.    Using a pair of sharp kitchen scissors, cut the pork chops into bite-sized pieces and place them in the crockpot.

3.    Add the remaining ingredients and mix well.  Cover and cook on LOW for 6 hours.