Puttin On the Foil

Yes, that is a Slapshot reference.  Ice hockey and grilling.  Both are near and dear to my heart.  Speaking of grilling, I have been a grillin’ fool lately.  I have tried to get creative with my foil packet grilling.  I thought I could just compile a list of a few of my more recent favorites.

Pork
Pork chops, butter, garlic, s&p

Chicken
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I cut up a few chicken breasts, then added garlic, s&p, Italian seasoning

Seafood
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Tilapia, lemon (or lime) slices, butter, dill, s&p

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sea scallops, butter, s&p

Vegetables
Brussels sprouts: sprouts, garlic, onion, s&p
Sweet potatoes 1: sweet potatoes (sliced), butter, real maple syrup
Sweet potatoes 2: sweet potatoes (chopped), onion, garlic, butter, s&p.  You can also add veggies like asparagus, carrots, and mushrooms.

These are just a couple of examples of my most recent foil packets.  Typically I double foil wrap each packet, otherwise it will leak.  right now, I’m definitely into grilling new things.  Next on the list: beets, butternut squash, and cauliflower.  I figure, if you can roast it, you can grill it.  I also want to try putting beef stew meat into a packet as well.  The possibilities are endless!

Happy Grilling!

-Lindsay

BBQ Pork Omelette

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For St. Patrick’s Day, I visited my uncles in Chicago.  I’m so glad that they have a love for food, good food, like I do.  While there, we ate blittle goatrunch at a trendy little place called The LittleGoat. One of the specials that day was a BBQ pork omelette.  Duh.  Ever since I took that first bite, I haven’t been able to stop thinking about this omelette.  You guys.  Unbelievably fantastic. You have your traditional 3 egg omelette.  Add a little cream cheese and BBQ pulled pork inside and top with BBQ sauce, French fried onions, and a sprinkle of cilantro.  I have never tasted anything like it.  I had already begun to create this dish for myself in my head.

This morning, I enjoyed my very own BBQ pork omelette.  Here it is.

Ingredients
3 eggs
Approx 1 cup cooked pork short ribs (recipe HERE)
BBQ sauce (I use TPFAK Primal BBQ Sauce from my friends in Maine)
S&P to taste
1 Tbsp unsalted butter (I use Kerrygold)

Instructions
1. Melt butter in a skillet on medium heat
2.  While butter is melting, crack the eggs into a bowl and whisk well
3. Pour the egg mixture into the hot pan, then let the eggs set a little along the edges (it will only take a few seconds)
4. Using a spatula, pull the eggs in from all four sides toward the center, allowing the liquid eggs to flow underneath the set ones (eggs will look lumpy and slightly scrambled).
5. When the eggs are set on the outside but still slightly soft on the inside, add the pork (and sauce if you’d like).  (Don’t worry about the runny eggs in the middle. The eggs will continue cooking once the omelet is rolled.)
6. Fold one side of the omelet in with your spatula. The other side will fold over as you tilt it onto the plate.
7. Tilt the skillet to fold the final third of the omelet over, then turn the skillet a little more so the omelet falls onto the plate fold-side down. Season to taste with salt and pepper and top with BBQ sauce.
8. Congratulations, you omelette-maker, you.

I had made my very favorite slow cooker ribs a few days ago.  From past experience, I know that the ribs and eggs pair perfectly.  Lightbulb moment.  It was perfect.  Eggs, pork, BBQ sauce.  For a little extra fun and flavor, I also added a little feta cheese inside the omelette as well as on the top.  I’m fresh out of cilantro, otherwise I would have thrown a little of that stuff on top as well.

Spot hit, man. This is for sure a must try.  The perfect way to enjoy those leftover short ribs.  Guaranteed I’ll be making this again.  Shoot, I may even have it for lunch and dinner as well.

Original omelette recipe HERE
Original ribs recipe HERE

Happy Eating, friends.

-Lindsay

Paleo “McMuffin”

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I have been seeing this recipe pop up quite a bit lately. Nom Nom Paleo’s Paleo Sausage Egg “McMuffin.” First thought, Oh buddy…pure perfection.

Ingredients
2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
¼ pound bulk raw pork breakfast sausage
2 large eggs
Kosher salt
Freshly ground black pepper
¼ cup water
1 heaping tablespoon guacamole (optional)

Instructions
1. Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. 2. Place one cutter on a plate and fill it with the sausage meat. (You can also easily make your own bulk breakfast sausage. Here’s Jen Cereghino’s recipe. I also have a Maple Breakfast Sausage recipe in my forthcoming cookbook.) If you don’t have bulk sausage handy, just cook up some bacon
3. Gently press the meat down to uniformly shape a sausage patty.
4. Heat a skillet over medium heat and add a tablespoon of ghee.
5. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mold on until the cooked patty shrinks away from the sides.
6. Clean the biscuit cutter and grease it again.
7. Fry the sausage about 2 to 3 minutes on each side or until fully cooked. If your patty’s thick, you may need to cover the pan to make sure it’s cooked through.
8. Once the patty’s ready, transfer it to a plate.

Now, onward to the eggy “buns”…
9. Grab two small bowls and crack one egg into each
10. Pierce the yolks with a fork.
11. Heat a skillet over medium-high heat with the remaining tablespoon of ghee. (Make sure you’ve got a tight-fitting lid for this skillet.)
12. When the ghee’s shimmering, place the two greased biscuit cutters in the pan and pour an egg into each mold.
13. Season the eggs with salt and pepper to taste.
14. Add ¼ cup water to the skillet (outside of the egg molds), making sure not to splash the eggs.
15. Turn down the heat to low and cover the pan.
16. Cook the eggs, covered, for about 3 minutes or until cooked through.
17. Transfer the eggs to a paper-towel lined plate. One easy way to do this is to slide a spatula under the mold as you tilt it up while wearing a heat-resistant glove.
18. Assemble the faux-“McMuffin” by sandwiching the sausage patty in between the two egg rounds.
19. If you’re feeling old-school, you can eat the sammie as-is or wake up your palate with a squiggle of sriracha. But my favorite addition to this breakfast burger? A big dollop of homemade guacamole.
20. Once you’ve gussied up your “McMuffin,” pick it up and chow down!

That is the Nom Nom Paleo recipe.  Michelle does a fantastic job with her instructions.  She even included great step-by-step pictures.

Now, here is how I made my version. First, I placed a few slices of bacon on to a cooling rack that I placed on a foil lined baking sheet.  I threw that into a 400 degree oven.  I cooked that for oh, 20-30 minutes…until desired crispness.  Next, I opted to make pried eggs.  It’s basically a combination between fried and poached.  One of my very favorite ways to cook eggs.  Lastly, I whipped up a quick batch of guacamole.

This combination is really truly amazing.  3 of my favorite things into one little sammie.  It’s definitely a nutritious and delicious spin on the classic McCarbalicious you can get in the Raunchy Ronnie’s drive thru.  Honestly, I didn’t even miss the bread.  This took a little prep and pre-planning, but man oh man, it’s worth it.

Happy eating!

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Meatza Round 2

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Quite awhile ago, I posted the recipe for Mexican Meatza.  It’s basically pizza with a meat crust.  Grain-free, gluten-free, etc.  It’s one of my favorites, and it’s super easy to make.  This past week, the Grateful Chef had meatza on their menu.  Pork and Apple Meatza Pie.  Same idea, different toppings.  Their version used a seasoned ground pork “crust” topped with a light Dijon mustard sauce, sautéed apples, cabbage and caraway seeds.

I was pretty excited to see this on their menu for a couple of reasons.  1.  It’s Paleo.  100% Paleo goodness.  2. This recipe is an excellent well-balanced meal.  Protein, vegetables, fruit.  Perfect.  3. The flavors.  Pork, apple, cabbage, mustard, caraway…I was intrigued.  I love trying new flavor combinations.

This was wonderful.  The meaty, salty flavor of the pork.  The sweet apple goodness.  The cabbage was subtle.  Not overpowering at all.  It had a mild, almost earthy flavor.  The Dijon mustard was kind of the wildcard.  It had a little zip.  It was a fun surprise.  Lastly, the caraway.  Every so often, you get a caraway seed in a bite.  Oh, hey, caraway.  You’re fun.

All in all, my taste buds were crazy happy with this dish.  Meatza in general is really easy to make.  I’m pretty sure most picky eaters will even enjoy it.  Try it out.  This is a delicious spin on your typical carby pizza.

This recipe was created by Melissa from The Clothes Make the Girl. It can be found on her website as well as in her cookbook Well Fed.

Happy Eating!

Almost 5 Ingredient Pizza Spaghetti Pie

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You had me at spaghetti squash.

Spaghetti squash is just…good.  I’m ALWAYS looking for delicious recipes with it.  Juli of PaleOMG  posted this one recently.  She has some pretty fantastic food dishes on her website, so I knew this one would be great.

Ingredients
1 large spaghetti squash (about 600 grams)
1 pound italian sausage
½ yellow onion, diced
1 cup pizza sauce (no sugar added)
1 teaspoon dried basil
salt and pepper, to taste
3 eggs, whisked
(optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)

Instructions
1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
9. Let rest for 5 minutes before serving.

First of all, the smallest spaghetti squash was massive so I used about 3/4 of it, saving the rest for later.  Another big tip is to check your ingredients.  Sugar can be sneaky in the pizza sauce as well as the Italian sausage. I was also a little intrigued with how the eggs would play in this.  They just help it to set…hold everything together.

A few thoughts.  I was a little apprehensive about baking this at 400 for an hour, but it turned out perfectly crispy…even without cheese. I do like crispy.  And honestly, I didn’t even miss the cheese.  True story.  This recipe has only 6 ingredients. Awesome.  It doesn’t kill the checkbook.  This takes a little time to cook, but it’s ridiculously easy and just as delicious.  The flavors went together perfectly.  When I have made spaghetti squash in the past, it has come out of the oven all mushy and gooey.  With this recipe, you cook it at a high heat for a short amount of time.  The “noodles” end up being drier, almost al dente if you will.  I dig it.  The dish wasn’t soggy when it came out of the oven.   This spaghetti pie is delicious just out of the oven as well as leftovers the next day.

Next time, I would probably add a few other ingredients.  I would probably add some peppers and mushrooms.  Maybe top with fresh tomato. Also, I would probably double the batch.  I eat too much at a time…it would be nice to have more leftovers.

This was comfort food for me.  Definitely a legit dinner option.

Recipe HERE.

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Sweet Potato Chili Round 2

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Sweet potato chili.  I’ve made sweet potato chili before (previous post HERE).  It was such a hit at work that I decided to try another recipe, hence the Round 2.  Some ingredients are similar…some are different.  With a name like Paleo On a Budget, of course I had to try it.  Here’s the info.

Ingredients
1 medium Sweet Potato {diced into bite sized pieces}
1lb ground pork
6oz Frozen Sausage {or whatever sausage you have on hand}
1 Big can crushed tomatoes
 1 14oz can diced tomatoes
1/3 Big Bag Frozen Green Beans
Large Onion, Diced {I did a big dice}
3 Carrots, Peeled + Diced
Seasoning: 3 Tbsp Cumin, 5 Tbsp Chili Powder, 2 Tbsp Dried Basil & Oregano, 1 Tbsp Italian Seasoning, 1/2 tsp Garlic Powder + Red Pepper Flakes
4 Tbsp Apple Cider Vinegar
Salt + Pepper
KerryGold Butter

Instructions
1. In a big pot get some butter all melted. Toss in your onions and carrots, let them start to cook and soften.
2. While that’s going on dice up your sweet potato {I kept the skin on} and toss that in. Same with the sausages.
3. Once those are all happy together you can add in your pork. Then all of your spices, Apple Cider Vinegar, and Salt + Pepper go in. Stir it all together {you want everything coated in the spices and herbs}.
4. Then… Then… add in your tomato products and then your frozen green beans {if they’re the whole green beans try to snap them in half as you put them in so they’re more bite sized}.
5. One more big Stir, cover… put it on low.. forget about it for a few hours.
6. Boom, it’s done…. I serve mine w/ Homemade mayo. It’s just wicked yummy that way. You could also drizzle some EVOO on it for an additional boost of fat!

Again, I chose to make a slow cooker version of this.  Not sure if you’ve noticed, but I’m a fan of the slow cooker.  Big fan.  Here’s how I made this recipe.
1.I melted the butter in a big pot. 
2. In the meantime, I chopped carrots and onion then threw that into the melty butter pot.  (If you haven’t tried Kerrygold butter yet, you are missing out.  By far THE BEST butter I have ever tasted)
3. While the vegetables were cooking, I chopped up the sweet potato, leaving the skin on, and set aside for a few hours. 
4. Once the vegetables started to soften, I added the meat.  Really, just add whatever you have on hand.  I chose to add 1# of pork and 1/2# of beef.  Seemed to do the trick. 
5. Time for the spices
6. Next comes the vinegar.  I cooked this at work and accidentally left the apple cider vinegar at home on the counter.  Regular white vinegar seemed to work just fine.
7. While everything simmered and flavors infused in the pot, I prepared my slow cooker.  I ALWAYS use a slow cooker bag.  The fewer the dishes, the better.  I also added my tomatoes to the slow cooker at this time.
8. Next, I added the meaty vegetable mixture to the slow cooker. 
9. I did use the frozen green beans.  Legumes are not Paleo and I typically do not eat them, but for the sake of the recipe, I chose to add them.  I was intrigued.
10.  I let the whole lot cook on low for about 8 hours or so.  I added the sweet potatoes to the chili about 1 hour prior to eating.  This way they keep their firmness a bit better and don’t just become soggy clumps.

That’s it.  I typically serve my chili with a combination of any of these delicious ingredients: sweet potato chips, a little sour cream, a little cheese, avocado, tomatoes, scallions.

I really enjoyed this recipe.  The vinegar adds a fun acidic element to the chili.  I also loved the fact that the carrots and onions were cooked in butter beforehand.  Cooking the buttery vegetable, meat, spices, and vinegar combo worked really well.  I think it gave the dish a more intense flavor.  Richer. 

Next time, I would probably leave out the green beans.  They weren’t bad.  If green beans are a part of your diet, leave them in.  They definitely add a bit of texture to the chili.  Since I would leave out green beans, I would probably add an additional sweet potato for next time.  I would probably add a few more carrots as well for a little more Vitamin A.  I’m also curious if apple cider vinegar would change the flavor any.  As far as the meat, the pork/beef combo worked well.  I do like chili with a bit of kick, so for next time, I’m tempted to try a Graziano or Andouille sausage to give it a bit more pop.

Overall, this was pretty tasty.  I think the best part has been eating the leftovers.  Days 2-4 have been delicious.  I also stuck a container of leftovers in the freezer.  This will come in handy on one of those cold winter days to come.

I hope that you enjoy this chili as much as I do.  May it warm your soul as well as your tummy.

Happy Eating!

Recipe HERE.

Boneless Short Rib Breakfast Tacos

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Ridiculously simple and just as delicious.

Ingredients

2# boneless, skinless Pork short ribs
2 Tablespoons real Maple syrup
2 tsp Garlic powder
Salt, to taste

Instructions
1. Plug in slow cooker
2. Cut ribs into thirds then add to slow cooker
3. Add syrup, garlic powder, and salt
4. Cook for 8-10 hours
5.  Devour

Recipe called for 2# pork short ribs. I used approx 2.5# pork back ribs (with bones).  Also, instead of garlic powder and salt, I just used garlic salt and called it good. The instructions said to throw everything into the crock pot, but I opted to sear the pork prior to crock potting. I cut the pork into 3 chunks. Next, I salted and peppered the ribs, then browned them in some olive oil. THEN, I threw them into the crock pot with the other ingredients. I let this chill all day. I was skeptical because you don’t add any juices to the crock pot, and was pleasantly surprised. The pork was perfectly done and the flavor was spot on. I had a few friends over, and the one who claims to not like pork asked for seconds.

To complete the meal, there is a recipe for coconut flour tortillas.

Coconut flour
Coconut milk
Eggs
Salt

Mix that business up and make it as you would a pancake.  The tortillas that I made were kind of like a crepe. Fairly flavorless. The recipe made about 6-8 tortillas.

I loaded each tortilla with pork, sliced tomato, green chilis, and crumbled bacon. I suppose to make these breakfastalicious, one could add eggs.

So good, so good.  I will be making this again, especially the pork.  Simple and delicious. The best combo.

Recipe HERE.

Double Bacon Ceasar

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Of course I was drawn to anything with the words “double bacon.” I happened to have a hearty flank steak in the fridge so I decided to do double bacon grilled steak ceasar salads.

Dressing ingredients:
Bacon fat
Egg yolk
Lemon juice
Garlic
Parmesan cheese (optional)
Worcestershire sauce
Anchovy paste (I didn’t have any of this delicacy on hand so I had to leave it out.)
S&P

I placed a large bed of lettuce down, then a few pieces of grilled steak, then dressing, then crumbled bacon. I think this was perhaps one of the best meals I have had in a very long time. The dressing is pretty phenomenal. It tastes just like Ceasar dressing….but clean and guilt-free.

To try this goodness yourself, follow the recipe HERE.

Happy eating!