This is a quick take on the boxed Hamburger Helper I grew up eating.
1 lb. Ground Beef
1 jar Spaghetti Sauce
Salt & Pepper
Chili Powder
Smoky Paprika
Cayenne Pepper (will get spicy in a hurry)
Pinch of Sugar
Elbow Macaroni
Optional: Cheddar Cheese
Start by boiling some elbow macaroni. Meanwhile, brown the ground beef in a pan. Add spaghetti sauce and spices. Once the noodles are done, mix them in. Stir in cheese. then serve in bowls.
1 cup half-and-half or whole milk
1/4 cup granulated sugar
2 tsp. vanilla
6-8 cups fresh fallen snow
Heat the half-and-half in a small saucepan and add the sugar. Stir until dissolved. Remove from the heat and add the vanilla. Refrigerate until ice cold. Then, to make the snow cream, put 6 cups of snow in a large mixing bowl. Pour the cold sugar mixture over the snow and stir with a spatula until blended. Add another cup or two of snow if needed.
(From Rhonda Murray)
1 lb. dried whole grain spaghetti
1/2 cup creamy peanut butter
1/4 cup brown rice syrup (or maple syrup)
1/4 cup reduced sodium soy sauce
2 Tbsp. rice vinegar
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1 cup chopped green onions
chopped peanuts
1. Cook spaghetti according to package directions; drain. Rinse with cold water; drain again. Return spaghetti to pan.
2. Meanwhile, in a small bowl whisk together the next six ingredients (through cayenne pepper).
3. Add peanut butter mixture to spaghetti in in pan; toss to coat.
4. Garnish with green onions and chopped peanuts.
(Shared by Kristen McKenney, from “The China Study Quick and Easy Cookbook” by Del Sroufe)
This is the basic recipe from the red and white checked BH&G. You can add onion, garlic, cheese,etc.
Make a white sauce of the first five ingredients. Place half the potatoes in a greased casserole dish. Cover with half the sauce then repeat the layers.
Cover and bake at 350 for one hour. Uncover and bake 30 minutes longer. Let set to cool about 10 minutes.
Option 1: I often use meat from a rotisserie chicken, Sam’s has the best ones. Just pull the chicken off the bones, discard the skin, and chop into bite sized pieces.
Option 2: Use chicken thighs or breasts and boil in salted water until cooked through. Then, remove chicken from the pot and chop into small pieces.
Option 3: We love to brine and roast a whole chicken AND it is not much more work to make two. We often eat one for dinner and use the second one for another meal. Whether it’s for a pot pie, soup, quesadilla’s, etc, it is worth the extra effort to make two! The meat can be precut and portioned out and frozen for later use 🙂
Roughly chop up one carrot, one celery stalk and one potato into cubes. Boil in salted water along with one half small can of English peas, corn, and green beans. Be sure to rinse the canned veggies before cooking to improve the flavor.
Make the filling by sautéing about 1/2 medium onion in 6 Tbsp of butter. Stir in 1/2 cup of flour and 1 tsp. of salt, and 3 cups chicken broth. Whisk until the sauce is boiling and starts to thicken. (You can use two cans of broth or 3 cups of water with 3 chicken bouillon cubes)
Remove veggies and drain. Add to the thickened broth/filling. Add the chicken. Taste to make sure it has enough salt. It often needs quite a lot more. Plus, some pepper.
Divide the filling into pie pans. I usually make two or three from one batch. You can cook one that night and freeze the rest for later. If you think you might want to give some away, assemble the extra pot pie’s in toss away aluminum foil containers.
Add pie crust to the top, bake at around 350-400 until hot and bubbly. Cover the edges of the crust with aluminum foil if they start to brown too fast.
The pumpkin mixture can be made ahead and stored in the fridge. In the morning just make some espresso, froth the PSL milk, and enjoy.
1 cup Pecans
1/4 tsp. Cayenne
Black Pepper
1/4 cup Maple Syrup
1/4 tsp Salt
Stir together all of the above ingredients in a small sauce pan. Cook for 3-5 min, stirring often, until bubbling and thickened. Pour out onto a paper plate of piece of parchment paper. Let cool. Clean your pan to use for the syrup.
2 1/2 lb Sweet Potatoes
3 Tbsp. Coconut Oil
Salt & Pepper
Preheat oven to 425. Cut sweet potatoes into rounds about 1/4 in thick. Toss in melted coconut oil. Season with the salt and pepper. Put parchment paper onto a cookie sheet and spread the sweet potatoes out in an even layer. Bake, turning occasionally for even browning. Before they are completely done, make the syrup in the next step…
3 Tbsp. Butter
1/4 cup Maple Syrup
1/2 tsp. Salt
In a small saucepan cook the butter, maple syrup, and salt & pepper for 3-5 min, stirring occasionally, until the butter is melted and it is foaming.
Drizzle the syrup over the sweet potatoes in the oven and continue cooking until the potatoes are soft inside and browned/golden outside. Once done, plate the sweet potatoes and sprinkle the pecans on top.
Ingredients:
1 Tbsp. coconut oil
1 onion, diced
4 garlic cloves minced
2 celery sticks, chopped
2 jalapeño peppers, seeded and membranes removed, diced
1½ lbs. of skinless, boneless chicken thighs
1 Tbsp. cumin
2 tsp chili powder
1 tsp oregano
1tsp paprika
1 tsp salt
1/2 tsp black pepper
4 cups chicken broth
1 can diced green chilies, 4oz
1 can full fat coconut milk, 14oz
Additional Ingredients: We added white rice and Mexican corn. The rice could cook in the soup or you could cook it separately in a rice cooker then add it in the soup before serving. This would also be good with white beans instead or rice. Use some fresh cilantro and avocado slices for garnish.
Instructions:
1. Heat coconut oil in a large pot over medium high heat.
2. Add onion, celery, garlic, and jalapeños and cook until softened.
3. Remove veggies from pan and set aside. Mix all spices in a bowl and season both sides of the chicken thighs. Place chicken in the pot and cook until chicken is browned on both sides. About 5 min.
4. Add back in the veggies, chicken broth, and diced green chilies. Bring to a boil.
5. Lower heat and let simmer for 15 min.
6. Remove chicken and shred it with two forks. Then return chicken to the pot.
7. Add the can of coconut milk and bring it back to a boil.
8. Let it boil about 10 minutes until the soup is slightly reduced and thickened.
9. Season to taste. (We had to add a lot more salt!) Then garish and serve.
Preheat oven to 400 degrees. Line a baking dish with aluminum foil and put the salmon in the dish. Let it sit out to get to room temp. When ready to cook, melt butter and spread on top. Then season to taste with:
Salt
Dill
Onion Powder
Lemon Pepper
Garlic Powder
Mustard
Parmesan Cheese
For the last few minutes of cooking, change oven to broil. Serve with Frank’s Tai Chili Sauce.
1 Cup Candied Red Cherries, coarsely shopped
1 Cup Dried Apricots, chopped
1/2 Cup Golden Raisins
1/2 Cup Semi Sweet Chocolate Chips
6 Tbsp. Butter, softened
1/2 Cup packed Brown Sugar
1/4 Cup Granulated Sugar
3 Eggs
1/4 Cup Orange Juice
1/2 Tsp. Almond Extract
1 Cup All Purpose Flour
1/2 Tsp. Baking Powder
1/8 Tsp. Salt
1 Cup Walnuts, toasted and chopped
3/4 Cup Pecans, toasted and chopped
1/4 Cup Sliced Almonds
1. Preheat overn to 300. Lightly coat a loaf pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper; set aside.
2. In a bowl, combine cherries, apricots, raisins, and chocolate pieces; set aside.
3. In a large mixing bowl beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until just combined. Beat in orange juice and almond extract.
4. Combine flour, baking powder, and 1/8 Tsp. Salt. Add to the sugar mixture and beat until just combined.
5. Stir in fruit mixture, walnuts, and pecans.
6. Spoon into the prepared loaf pan. Sprinkle the sliced almonds on the top.
7. Bake for 1 1/2 hours, or until wooden toothpick inserted in the center comes out clean. Let cool completely on a wire rack. Then wrap the loaf and store overnight before serving.
Ingredients:
Cajun Seasoning:
2 tsp. smoked paprika
1 tsp. oregano
1 tsp. thyme
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
(Optional to add 1/2 tsp. garlic and onion powder)
For chicken pasta:
1 lb. chicken thighs
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
1/2 cup coconut cream (use heavy cream if you eat dairy)
(Optional to add diced onion)
Directions:
1. Combine ingredients for the cajun seasoning in a large medium sized bowl. Cut the chicken thighs into small pieces and add to the bowl with the seasoning. Toss to coat.
2. Heat oil in a deep skillet over medium heat. Add chicken and cook for 1-2 minutes on each side. It does not have to be cooked through yet.
3. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
4. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done.
5. Add the coconut cream or heavy cream, stir until melted and combined.
Ingredients:
1 Package Chicken Thighs
8 tsp. Salt, divided
1 lb. Small potatoes, Yukon Gold
5 Tbsp. Unsalted Butter
¾ cup Heavy Cream
½ tsp. Black Pepper
¼ tsp. Nutmeg
8 sprigs Thyme
8 Sage Leaves
(Optional: 8oz. shallots, 2 cloves garlic)
Directions:
Preheat oven to 425°F
1. Season chicken with 4 tsp. salt.
2. Melt 4 Tbsp. butter in a small saucepan over medium heat. Cook, stirring often, until butter foams and starts to brown.
3. Remove from heat and add cream, nutmeg, pepper, and 1½ tsp. salt. Stir until dissolved then add the fresh thyme and sage.
4. Heat remaining 1 Tbsp. butter in a large skillet over medium heat. Cook chicken until golden then transfer to a baking dish.
5. Place potatoes around the chicken in an even layer. Pour the brown butter cream over the top.
6. Bake at until cream is mostly reduced and the chicken and potatoes are golden brown.
Ingredients:
1 Package Chicken Thighs, cut up into chunks.
1 tsp. Salt
1/4 tsp. Black Pepper
1 1/2 tsp. Cumin
1 1/2 tsp. Garam Masala
1/2 tsp. Turmeric
1 Red and Green Bell Pepper, chopped
1 Tomato, chopped
1 cup White Rice
2 cups Vegetable Stock, or Chicken Broth
2 cups spinach, chopped
Directions:
1. Heat some oil or butter in a pan. Add the peppers and sauté until softened. Add chicken and cook for a few minutes, stirring occasionally. It does not need to be fully cooked yet.
2. Add the uncooked rice and the spices: turmeric, cumin, garam masala, salt and pepper. Stir until spices coat the vegetables and rice.
3. Pour chicken broth into the skillet. Add a little more salt. Cover and let simmer over low heat for 20min. Set a timer and do not take the lid off or stir while its cooking.
4. When the timer goes off, take the lid off and stir in the chopped spinach until spinach is wilted.
(This Recipe is from “A Saucy Kitchen.” It is Low FODMAP + Dairy Free)
NOTES:
I use this as a base recipe and change up the spices to make a totally different meal. I have tried a Cajun version where I changed the spices to:
2 tsp brown sugar
1 tsp sweet paprika
1 tsp oregano
1 tsp salt
1/4 tsp black pepper
cayenne, if want to add heat.
This recipe is from “Dining with Pioneers.” A neighbor brought it to a Halloween Party. I bought the book so I could find the recipe.
2 cups Sugar
2 Eggs
1/2 cup Water
1 cup Oil
3 diced Apples, (2.5 cups)
1 cup Chopped Nuts (optional)
2 1/2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
2 package Nestle’s butterscotch chips
Combine sugar, eggs, water, and oil. Add dry ingredients. Mix in the apples and nuts. Pour into a greased and floured 13×9 pan. Sprinkle butterschotch chips over top of batter. Bake at 350° for 1 hour.
(This is better the next day. Use a spatula to remove in small squares so the moist part won’t be left in the pan.)
“Fresh Apple Cake,” pg. 405, by Elizabeth E. Bennett
“Dining with Pioneers,” 1981. By Councils of Tennessee Chapter #21
1. Use good quality vanilla, eggs, and butter. I like to use Farmers Market eggs or Vital Farms eggs. I use Kerrygold butter, its worth every penny. Also, homemade Vanilla is very easy and cheaper!
2. In general when baking make sure your eggs are room temp. This is true for milk as well. For example, mashed potatoes turn out better if you milk/cream is room temp before you add it.
3. When measuring flour, use a spoon to scoop it into the measuring cup.
4. Once you have all dry ingredients measured out, sift the dry ingredients together twice. It is worth the extra trouble!
5. When mixing butter and sugars, keep mixing on medium speed until the color starts to get lighter. It takes a few minutes, but the color change is easy to see.
6. Let cookie dough cool in the fridge for at least a few minutes. Some leave it overnight, which is fine, but at minimum give it 10 minutes.
7. Don’t overcook! Cookies are done once the bottom of the cookie looks golden (not dark) brown. You can take the cookie sheet out and use a spatula to lift up the edge and check. Or put one cookie on a cooling rack and hold it up so you can see the bottom.
8. When using a new recipe, keep an eye on everything and take it out when it looks right to you. Time the cook yourself because ovens vary. Once you get the perfect cook, save and edit the recipe to what work best for you.
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Paprika
1/4 tsp Garlic
1/4 tsp Onion
1/8 tsp Cumin
1/8 tsp Chili Powder
This is what we use on cubed white potatoes. Make sure the size of the cubes are about as equal as you can manage. Saute in a pan with oil until browned on all sides. Watch the heat and stir often. Transfer to a plate with a paper towel to soak up some of the oil. Sprinkle this seasoning blend all over, to taste.
(we use small red potato’s and coconut oil)
Season a package of pork tenderloins with salt and pepper. Put in the crock pot with 1 cup brown sugar and 1 cup Pace Medium Salsa*. Cook on low until tender but not over cooked. Shred with knife and fork and let sit in crock pot just a few minutes longer to soak in more flavor. The only trouble I ever have with this dish is under salting it. So taste again before serving and add some if necessary.
(I don’t know why but Pace Medium Salsa works the best, I have tried many other different kinds and its not quite the same.)
Ingredients:
1 1/2 cups AP flour
3 1/2 tsp. Baking Powder
1 tsp. Salt
1 Tbsp. Sugar, white
1 1/4 cups Milk
1 Egg
3 Tbsp. Butter, unsalted
Directions:
First, let your egg and milk set at room temperature.
Measure out dry ingredients into a bowl and then sift twice. Set aside.
Next, get another bowl for your wet ingredients. Lightly beat your egg, then add the melted butter and milk, respectively, beating lightly between each addition. Be careful not to overbeat your egg!
Add wet ingredients to your dry ingredients.
Ingredients:
For the Buttered Pecans:
1 1/2 cups pecan halves, finely chopped
1 1/2 Tbsp. unsalted butter
For the Cookies:
2 sticks (8oz.) unsalted butter, melted until browned (directions below).
2 1/3 cups all-purpose flour (don’t pack the flour into the measuring cup!)
1 tsp. salt
1 tsp cinnamon
1 tsp. baking soda
1 cup dark brown sugar, packed.
1/2 cup granulated sugar
2 tsp. vanilla
2 Tbsp. bourbon
2 large eggs, at room temperature
12oz. semi-sweet chocolate chips.
Instructions:
1. Make the Brown Butter:
Melt the two sticks of butter in a pan over medium heat and cook for about 5 minutes – stirring constantly – until the butter is browned. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, immediately take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool. You want it to cool it to room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all. You can place the bowl in the refrigerator to speed up the cooling.
2. Make the Buttered Pecans:
While the butter is cooling, just use the same pan to cook your pecans. Add 1 1/2 Tbsp. butter and the pecans to the pan and cook over medium heat. Stir occasionally until lightly toasted. About 4-5 min. Set aside.
3. Make the Cookies:
Preheat the oven to 375 degrees. In a large bowl combine your dry ingredients: Flour, Salt, Cinnamon, Baking Soda. Wisk well and set the bowl aside.
In your stand mixer, combine the cooled Browned Butter and both sugars. Beat on medium speed until light and fluffy. Beat it long enough that the color changes and it lightens. Then add the vanilla and bourbon until combined. Next, add in the eggs, one at a time. Turn mixer off and gently fold in the dry ingredients with a wooden spoon or spatula. Stir only until the flour begins to disappear. Then fold in the chocolate chips and pecans.
Roll 3 Tbsp. sized scoops of dough between your palms to form a ball (they should be about 1/4 cup), then place on cookie sheets. Leave room for spreading. Bake for 8-9 minutes.
Source: https://bakerbynature.com/brown-butter-bourbon-pecan-chocolate-chunk-cookies/
Ingredients:
1/2 cup coarse salt (Kosher)
1/4 cup packed brown sugar
1 Tb each of rosemary, thyme, parsley
1/2 Tb black pepper
4-5 bay leaves
1 large lemon sliced
8 cups water
1 whole chicken
Directions:
Combine above ingredients in a large pot, bring to a low simmer until all sugar and salt is dissolved. Let the brine cool off in the fridge. Put the whole chicken and brine into a extra large Ziploc bag. Set the bag inside a large bowl to keep it contained. Refrigerate a few hours to overnight. 20-24 hours is great.
Remove chicken from brine and set on a rack on top of a roasting pan. Leave out 20-30 minutes. Make sure skin is dry. Grill or bake in the oven at 300°-350° for ~1.5 hours until the breast is at 165F.
2 1/4 cup plain flour
1 cup brown sugar
3/4 cup white sugar
3/4 cup oil
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp salt
Combing above ingredients. Set aside 1/2 cup of mixture in a small bowl and add 1/2 cup nuts and 1/2 tsp more cinnamon. Set it aside to be used as the crumb topping later.
1 cup buttermilk
1 egg
1 tsp baking powder
1 tsp baking soda
Add these ingredients to the first mixture and stir. Pour batter into a greased 9×13 pan. Sprinkle with the crumb topping that was set aside earlier. Bake at 350 degrees for 35 minutes.
Ingredients:
Instructions:
Ingredients
• 1 clove garlic, minced
• 1 cup chicken broth
• 1/2 lemon, thinly sliced
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 2 tablespoons minced parsley
Directions:
Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
Squeeze lemon, add Equal, stir. Add vodka, amaretto, and ice. Shake. Pour with ice into rocks glass.
This drink was inspired by this pie 🙂
Chicken
1 cup uncooked rice
1 box of chicken broth
onion
bell pepper
celery
carrots
3/4 stick butter (6 Tbsp)
1/2 cup flour
1/2 tsp salt
pimento’s
parsley
Cook rice in the rice cooker. Meanwhile cook chicken and chop. Set aside. Dice vegetables and saute until tender. In a pot, melt butter, add in the flour and salt, then add in the milk. Stir until thickened. Add in the broth, chicken, and sauteed vegetables to the pot. Simmer on low. Add pimento and parsley for color if desired. Server over rice.
1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
1 1/2 cup flour
1 tsp baking soda
1 tsp vanilla
1 Tbsp water
2 Tbsp oil (coconut oil, melted)
1 cup chocolate chip cookies
Preheat oven to 350F. Beat butter and both sugars until creamy. Add flour and baking soda and mix. Add water, oil, and vanilla and mix. Add chocolate chips. Bake for 8min.
Squeeze lime juice, add Equal, stir to dissolve. Add white rum and mint, muddle. Add coconut rum and ice. Shake easy, do not shake hard enough to break mint leaves. Simultaneously pour drink and soda into tall glass. Cut slice in lime wedge, stick end of mint sprig into wedge, slide onto edge of glass. Serve with straw.
Add Equal to warm bourbon, stir to dissolve. Add juice of thin orange slice and bitters. Fill with ice, stir until very cold. Strain into glass. Cut strip of orange peal, twist over top of drink to express orange oil, then place peal into drink. Add cherry, and some cherry juice if desired. Add large ice cube.
1 lb Ground Beef
1/2 of an Onion diced
1 tsp Garlic Powder
1 tsp Cumin
2 tsp Paprika
1/4 tsp Cayenne Pepper
Salt to taste
1 cup Ketchup
1/2 cup Water
2 Tbsp vinegar
2 Tbsp Brown Sugar
Saute onions in olive oil. Add ground beef. Once it starts to brown add garlic powder, cumin, paprika, cayenne, and salt. Let the beef finish cooking. Then add ketchup, water, and brown sugar. Stir and simmer about 10 minutes until thickened. Serve on toasted buns.
Ingredients:
Meat Preparation
Before preparing meat, place Hickory wood chunks in bowl of warm water to soak.
Place pork butt on large cooking sheet. Pat surface dry with paper towels.
Cover surface of pork butt with as much Kosher salt that will stick to surface. Gently pat the salt onto the meat with hand, but do not force more salt than will naturally stick.
Cover surface with as much Rub with Love Steak Rub that will stick on surface. It is really hard to over-do Rub with Love, so be liberal. If a stronger flavor is desired, wait about 20-30 minutes after salting to apply Rub. The salt will draw out moister, allowing more rub to stick.
Grill Preparation
Make sure all ash from previous cooks is removed. I typically give the Egg a moderate cleaning all around before starting the cook. Open top and bottom vents fully. Fill firebox with high-quality lump charcoal. Light charcoal with typical methods. Allow most of the charcoal to ignite, then close lid and reduce top and bottom vents to nearly closed, 1/2-1/4″. Periodically “burp” grill to let out heat. Target temperature is 250°F. Once grill is nearing temp, place soaked Hickory chunk on coals. Install Plate Setter legs up, placing grate on Plate Setter legs. I wrap my Plate Setter in foil to keep it clean; the butt drips a lot. It typically takes me 30-45 minutes to prep, light, and get grill to target temp.
The Cook
Once the grill has stabilized at 250°F for about 10 minutes, place meat on grill, fat up. The BGE is exceptional at maintaining temperature. Very small adjustments are needed to correct temperature trends. Remember, it takes a few minutes for vent adjustments to change the temperature. It’s more about looking at trends than the exact temps. I typically make adjustments about 1/8-1/4″ at a time, and wait 5 minutes for temps to change. Again, look for trends, not temps. Check grill temperature every 30-60 minutes. About 4 hours in, flip the butt using 2 large spatulas. After flipping, start checking temperature of meat. At 4-5 hour mark, meat should be nearing stall temperatures of ~165°F. During the stall, the meat will stay around 165°F for 1-2 hours. Target internal temperature is 195°F – 205°F. It is likely there will be a 10-15°F variance in different areas of the meat. Try to get every part to a minimum of 190°F, but don’t let any part get over 225°F.
When all parts of meat have reached target temp, remove meat from grill and allow it to rest for 1 hour. After the meat has cooled, pull apart by hand or with fork. Discard large hunks of fat; there should not be many. Optionally, chop meat with large knife after pulling. Mixing the outside parts of the meat with the inside sections will distribute the seasoning and flavor throughout the final product. Meat will keep 5-7 days refrigerated.
We have been making fajita’s in the cast iron using strip steak. Just cut it up in thin strips, season, and cook in a hot cast iron. We ate it with corn tortillas and avocado slices.
Mix wet ingredients then add dry ingredients. The dough is a little sticky so I chill it.
Roll in balls and coat with sugar. Flatten slightly on the baking sheet. Bake at 350 for 8-10 minutes.
Ingredients:
Pre-season meat 24 hours in advance. Place on a baking sheet and let sit uncovered overnight in the fridge. Then, 30 minutes to 1.5 hours before you are ready to cook, let it sit out on the counter and get to room temperature.
Preheat oven to lowest possible temperature setting, 150°F or higher if necessary. (Some ovens cannot hold a temperature below 250°F) Place roast, with fat cap up, on a V-rack set in a large roasting pan. Add onions and celery to the bottom of the roasting pan, and enough beef broth to cover the bottom of the pan. While it cooks baste with the pan juices every half hour or so.
Cook until center of roast registers 120-125°F for rare, 130°F for medium-rare, or 135°F for medium to medium-well. Remove roast from oven and tent loosely with aluminum foil and allow to rest for at least 30 minutes. The temperature will rise by about 5°F while resting. (At 250°F, our 7lbs roast took ~3 hours. We took it out of the oven at 129°F and after resting it had reached 134.5°F which was perfect.)
Take pan juices and transfer to a small pot and simmer until it reduces slightly. The Au Jus should be runny, so it does not have to reduce by much. Taste and add seasonings as necessary. Strain out onions, celery, and skim some fat from the top before transferring to a gravy boat for serving.
(If not cooking pasta noodles right away, let them dry on a baking sheet for 1 to 2 minutes, dust well with flour so the strands will not stick together, and loosely fold them or form into small nests. Let dry for about 30 minutes more, then wrap and refrigerate for up to 2 days. It can also be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking. This recipe makes enough pasta for two meals for my family of 4. I divide in half and cook one half of the dough and freeze the other.)
This is what mine looked like before cooking:
The recipe also calls for 1/2 cup white wine and 1/4 cup dijon mustard, but I left it out.
Mix ingredients for meat balls, shape in balls and brown. Drain on paper towels and wipe grease from skillet. Return meatballs to skillet. Mix sauce ingredients and pour over meatballs.
Simmer for a few minutes. My mom served over rice…But any sides you like would work.
I recently made Carnitas and my family got tired of the leftovers so I had to get creative. I made enchiladas with what I had leftover and they turned out really good…
Ingredients:
Directions:
Preheat the oven to 350 degrees.
Heat olive oil in a Dutch oven. Add bacon and cook over medium about 10 minutes, stirring a bit until it is brown. Remove with a slotted spoon to a large plate (but leave bacon grease in the pot).
Dry the beef cubes with a paper towel and season with salt and pepper. In single layer batches, sear the beef cubes on all four sides in the olive oil/bacon grease (about three to five minutes). Remove the cubes to the plate with the bacon and keep this up until all the beef is browned.
Add carrots, onions, a tablespoon of salt, and two teaspoons of pepper to the pot. Cook for ten to fifteen minutes, stirring occasionally. Add the garlic and cook for another minute. Put the meat and bacon back in the pot. Add the bottle of wine plus enough beef broth to cover the meat. Add the tomato paste and thyme. Bring to a simmer.
Once simmering, cover the pot with a lid, and slide in the oven for about two hours until the meat and vegetables are fork-tender.
Take the pot out of the oven and onto the stovetop. Combine 2Tb of butter and the flour with a fork. Stir the product into the stew to thicken.
Sauté the mushrooms in two more tablespoons of butter until lightly browned, and add to the stew. Bring to a boil, then lower the heat and simmer for fifteen minutes. Season to taste.
To serve, toast thick slices of bread, then rub them with a cut clove of garlic. The garlic melts into the hot bread like magic. For serving, spoon the stew over a slice of bread and sprinkle with parsley. (You could also serve over mashed potatoes or egg noodles) Serve in shallow bowls.
*Leave out the wine and it’s beef stew. You can even add some cubed red potatoes near the end.
DIRECTIONS
Ingredients:
Directions:
Note: You can use whatever vegetables you like. I also added green pepper, red pepper, squash, and zucchini. Some recipes I saw online used peas, celery, or even just used a can of mixed vegetables. You can also add some Worcestershire sauce, but that isn’t Paleo so I left it out.
Ingredients:
Instructions:
Stir together the flour, salt and cream of tarter in a large pot. Next add the water and oil. If you’re only making one color, add in the the color now as well. Cook over medium heat, stirring constantly. Continue stirring until the dough has thickened and begins to form into a ball. Remove from heat and then place inside a gallon sized bag or onto wax paper. Allow to cool slightly and then knead until smooth. If you’re adding colors after, divide the dough into balls (for how many colors you want) and then add the dough into the quart sized bags. Start with about 5 drops of color and add more to brighten it. Knead the dough, while inside the bag so it doesn’t stain your hands. Once it’s all mixed together you’re ready to PLAY.
Store the play dough inside the bags once done to keep soft. Keeps for up to 3 months.
