Curried Shrimp

Curry is one of my favorite flavor profiles and since I hadn't serve shrimp in a while, I knew it was the time to try this recipe.  I started by sauteeing the aromatics (onion and garlic) and then added the rest of the curry sauce ingredients and simmered it for just a few minutes over low heat.  The shrimp finally went in and cooked in the sauce over low heat for about 10 minutes.  Once done I added cilantro and lime juice.  I served this flavor-packed curry over brown rice.

Curried Shrimp
Makes 3-4 servings

4 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped
1/2 cup fresh tomatoes, pureed in food processor
2 teaspoons fresh ginger, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 pound large shrimp, peeled and deveined
2 tablespoons cilantro, finely chopped
3 tablespoons lime juice, freshly squeezed

Heat oil in a large saucepan over low heat.  Add the onion and garlic and saute slowly for 10-15 minutes until tender and golden, but not browned.  Add the tomatoes, ginger, cumin, coriander and turmeric and simmer for about 5 minutes.

Add the shrimp to the slowly simmering sauce and allow to cook for 10 minutes, stirring occasionally until shrimp are cooked through.

Remove from heat and stir in cilantro and lime juice.


Slightly adapted from Elena's Pantry

Our rating:

1/2

Paleo Chicken Caesar Salad

We have always loved a good Caesar salad and my recipe for dressings have varied over the years.  I love this particular recipe for both the flavor and the creaminess.  I also replaced the croutons with some crunchy bacon pieces.  I love to grill a chicken breast and serve it warm on the salad.  There is nothing like the cool crunch of the lettuce with the warm chicken.  I did add some Parmesan cheese shavings which are not allowed on the Paleo diet.  We are eating mostly Paleo, but I do allow a few little tweaks here and there.

Chicken Caesar Salad

For the dressing:
1 egg yolk
1 tablespoon Dijon mustard
2 cloves garlic
2 whole Anchovy fillets
1 teaspoon black pepper
Juice of 1 lemon
1/2 cup Extra Virgin olive oil

Combine all ingredients except olive oil in a food processor or blender.  Once everything is well blended, slowly drizzle in olive oil with motor running to emulsify.  Set dressing aside and prepare salad.

For the salad:
Romaine Lettuce, chopped
 Grilled chicken
Bacon, cooked till crisp and crumbled
Parmesan cheese shavings, if desired

Place lettuce in a large bowl, and toss with enough Caesar dressing to coat lettuce.  Place salad on plate, top with desired amount of chicken and garnish with bacon crumbles and cheese, if desired.

Note:  leftover dressing can be stored in refrigerator for about 1 week.


Slightly adapted from Primal Plate

Our rating:

Spicy Beef Lettuce Wraps

Since I seem to be on a simplicity streak, these lettuce wraps fall perfectly into that category.  They are really easy to make and have just the right amount of spice and flavor.  The bonus of wrapping this filling in lettuce leaves is a real plus for health and calorie control.

Spicy Beef Lettuce Wraps
Makes 3-4 servings

1 pound ground beef, preferably organic, grass-fed
1/2 cup onion diced
Sea salt and freshly ground black pepper
2 teaspoons garlic, minced
1 teaspoon fresh ginger, peeled and grated
1 tablespoon toasted sesame oil
2 1/2 tablespoons coconut aminos (or soy sauce)
1 tablespoon hot water
1/2 teaspoon honey
1 tablespoon Sriracha (or more to taste, I used one heaping tablespoon)
1 1/2 tablespoons lime juice
1/4 cup green onion, chopped
1/4 cup walnuts or cashews, toasted and chopped
1/4 cup cilantro, chopped
1 head Boston lettuce

In a large skillet, cook the ground beef and onions until meat is no longer pink and onions are soft.  Season with salt and pepper and add garlic and ginger.  Cook stirring frequently until the garlic and ginger are fragrant.

In a small bowl, combine the sesame oil, coconut aminos, water, honey and Sriracha and pour over the browned ground beef.  Cook, stirring occasionally until slightly thickened.  Remove from heat and stir in lime juice, half of the green onions, nuts and cilantro.

Wash lettuce and gently separate leaves.  Divide been mixture among 6-8 lettuce leaves and garnish with the remainder of the green onions, nuts and cilantro.

Slightly adapted from Once A Month Mom

Our rating:

Thai Pork Burgers

These burgers were both simple and quick to make and had Thai flavors, one of my favorites.  The ground pork was very simply treated with salt and pepper before being grilled, but the topping of marinated carrots, onions and cilantro soaked in a dressing with fish sauce is what made these Thai flavored.  I served these with a green salad with a Thai dressing made with coconut milk and fish sauce which complemented the burgers quite nicely.

Thai Pork Burgers
Makes 4 servings

1/3 cup fresh lime juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons olive oil
3/4 teaspoon salt
3/4 teaspoon honey
1 large carrot, shaved or shredded
1/2 small red onion, sliced
2 tablespoons cilantro, chopped
1 1/2 pound ground pork
1/4 cup mayonnaise
1 tablespoon Sriracha

In a small bowl, combine the fresh lime juice, fish sauce, olive oil, salt, and sugar.  Toss half the dressing with the carrots, onions and cilantro and set aside.  Reserve the remaining sauce.

Season the ground pork with salt and pepper to taste and combine gently.  Form the seasoned pork into 4 burgers about 3/4-inch thick.  Grill over high heat about 4 minutes per side, basting with the remaining sauce.

Meanwhile, combine the mayonnaise with the Sriracha.

Serve the burger topped with some mayo mixture and a generous topping of the marinated carrots.


Slightly adapted from The Food Network

Our rating:

1/2

Lamb Meatballs

Gerry and I both love lamb in almost any form and when I read the recipe for these meatballs, I knew they would work for us.  Very few ingredients combined with ground lamb, formed into meatballs, pan browned and finished in the oven.  Classic meatball treatment.  These were quite tasty tidbits which I served over shredded zucchini that was quickly sauteed in olive oil and seasoned with salt and pepper. 

Lamb Meatballs
Makes 4-6 servings

1/2 cup pine nuts
2 pounds ground lamb
3 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon ground allspice
1 1/2 teaspoons sea salt

Toast pine nuts in a dry skillet over medium-high heat shaking pan and stirring often until golden.  Remove from pan and let cool on a plate.

Preheat oven to 375 degrees.

In a large bowl, combine lamb, garlic, oregano, allspice, salt and cooled pine nuts until well combined.  Form into 1-inch meatballs and brown in a skillet over medium-high heat.  As they are browned, remove to a sheet pan and set aside.  Once  all meatballs are browned, place sheet pan in preheated oven for 10 minutes.  Serve hot.

Slightly adapted from Paleo Periodical

Our rating:

1/2

Thai Red Curry Shrimp

Thai red curry is one of those dishes that I can't understand why other people don't love it as much as I do.  It's colorful, flavorful and simple to make.  You can control the spice level by adjusting the amount of red curry paste you add.  I served it with brown rice.

Thai Red Curry Paste
3-4 servings

1 pound shrimp, peeled and deveined
Coconut oil
1/2 medium onion, sliced thin
1 red bell pepper, sliced
1-2 cloves garlic, minced
1-2 tablespoons Thai red curry paste
1 can coconut milk (either regular or light)
1 tablespoon brown sugar
2 tablespoons fish sauce
Sea salt and freshly ground black pepper, to taste
6-8 fresh basil leaves, cut in chiffonade

In a large skillet, saute sliced onion in a tablespoon of hot coconut oil over medium-high heat until translucent.  Add minced garlic and red bell pepper slices and saute, stirring frequently for a couple of minutes.  Add 1-2 tablespoons (I used 2 for us since we like spice) and stir constantly for 30 seconds.  Whisk 1 can of coconut milk and stir well.  Add the brown sugar and fish sauce and stir to combine.  Allow sauce to come to the simmer and cook for a couple of minutes and season with salt and pepper to taste.

Meanwhile pat the shrimp dry with paper towels and season with salt and pepper and cook in another skillet with 1 tablespoon coconut oil until just pink.  Add to the curry sauce and allow to cook through for a couple of minutes.  Stir in the basil just after turning off the heat and save some basil to use as a garnish.

Our rating:

Seared Scallops

There is nothing like a perfectly fresh, seared scallop where the natural sweetness of the meat shines through.  The trick is to start with a really fresh, dry scallop that has not been soaked in a STP solution.  The second trick is to treat it very simply - season with salt and pepper and sear in a little olive oil that has been flavored by slowing cooking garlic in it.  Cook them in hot oil and wait until the first side is golden brown before flipping them to sear on the other side.  A quick drizzle of fresh lemon juice before biting into them completes the preparation.  Yum!

I served these over a bed of garlic sauteed spinach and with a side of sauteed squash.

Seared Scallops
Makes 2 servings

3/4 - 1 pound sea scallops
Sea salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, peeled and split in half
Lemon wedges for serving

In a skillet over medium-low heat, warm the olive oil with the garlic pieces, stirring occasionally until the garlic is golden brown on all sides.  Meanwhile, pat the scallops dry with paper towels.  Remove and discard the garlic from the hot oil in the pan, leaving the garlic flavored oil in the pan.  Raise the heat in the skillet to medium-high.  Sprinkle the scallops on both sides with salt and pepper to taste.  When the oil is shimmering, but not smoking, gently place the scallops in the hot pan.  Allow to cook for 3-4 minutes untouched until they are golden brown and do not stick to the skillet.  Flip scallops over and cook for another 2-3 minutes until browned.

Squeeze fresh lemon juice over top.


Our rating:

Butternut Squash and Chicken Mash

This recipe was a delightful blend of butternut squash (which I just love), spinach and chicken with a sprinkling of hazelnuts to add some crunch.  To me it was the perfect combination of ingredients.  It also reheated beautifully with a little drizzle of canned coconut milk to keep it moist.

Butternut Squash and Chicken Mash
Makes 3-4 servings

1 medium butternut squash, cut in half lengthwise and seeds removed
2 medium boneless skinless chicken breasts
Sea salt and freshly ground black pepper
1 orange, cut in half
6 cups fresh baby spinach leaves, chopped
1/2 cup hazelnuts, chopped
1/4 cup coconut cream or milk
1/2 teaspoon chai spice mix

Preheat oven to 350 degrees.

Sprinkle the butternut squash halves with salt and pepper to taste and place cut-side down in a shallow baking pan large enough to hold both the squash and the chicken.  Season the chicken on both sides with salt and pepper and add to same pan.  Squeeze the juice from the orange halves over the chicken and squash and add the orange halves to the pan as well.  Cover the pan with foil and cook in preheated oven for 35-45 minutes until the squash is tender and the chicken is done.

Remove foil and allow pan to cool slightly.  Meanwhile wilt spinach by adding to a hot skillet and cooking for just a couple of minutes.  In addition to wilting the spinach, toast the hazelnuts in a small, dry skillet tossing frequently until just toasted.  Set both spinach and hazelnuts aside.

When chicken and squash are cool enough to handle, cut or shred the chicken into bite-sized pieces and place in a large bowl.  Using a spoon, scoop out the squash and also add to the chicken.  Add the spinach, hazelnuts, coconut cream or milk and chai spice and mix until thoroughly combined.

Spoon into bowls and serve with a drizzle of more coconut cream and hazelnuts if desired.


Slightly adapted from The Healthy Foodie

My rating:

Coq au Vin

Coq au Vin is quite simply chicken in wine and is a classic French country dish.  It is chicken sauteed with some aromatics and covered in a fruity red wine and allowed to cook until just about falling off the bone.  Because the bird is cooked in red wine which is delicious, it does tend to give the entire dish a unique color.  I used a recipe I found based on Mark Bittman's Food Matters project which included more vegetables than traditionally used and a little less chicken.  Since it contained eggplant, shallots, mushrooms and green beans, I served it simply as a stew with no other accompaniments.

Coq au Vin
Makes 3-4 servings

2 medium eggplants
2 tablespoons salt
4-6 strips of bacon, chopped
6 chicken drumsticks, bone-in and skin on
3 tablespoons olive oil
4 large shallots, chopped
4 ounces shiitake mushrooms, roughly chopped
8 ounces button mushrooms, roughly chopped
5 cloves garlic, minced
2 cups low-sodium chicken stock
2 cups fruity red wine
3 bay leaves
1 pound green beans, ends trimmed
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon butter
1 teaspoon pepper

Cut the eggplants into 1/2-inch thick disks and sprinkle both sides with salt.  Allow the eggplant slices to rest for 20 minutes on paper towels and then cut into smaller pieces (either quarters or eighths).

Cook the chopped bacon in a Dutch oven over medium-high heat, stirring occasionally until the bacon renders the fat and crisps up.  Remove the bacon with a slotted spoon and set aside on paper towels to drain.  Season the chicken drumsticks with salt and pepper and brown on all sides in the hot bacon fat.  Once browned on all sides, remove and set aside.

Add olive oil to the pot and saute the shallots, eggplant and mushrooms, stirring occasionally until they begin to brown.  When the vegetables are beginning to soften, stir in the garlic.  Once the veg mixture is golden brown, add the stock, wine, bay leaves, green beans and herbs.  Add the chicken and bacon back to the pot.  Bring the liquid to a boil, then reduce the heat and allow it to simmer for about 30 minutes.

Remove the chicken from the pan and add butter to the liquid.  Allow it to cook until it is reduced by half and becomes saucy and thick.  Sprinkle in pepper and adjust seasoning as desired.



Sightly adapted from Fifth Floor Kitchen

Our rating:

1/2

Sausage and Sweet Potato Frittata

Since I was able to get away with serving a frittata recently for dinner, I decided to try another version made with Italian sausage, chopped red onion and grated sweet potato.  As simple as this sounds, it was delicious.  The slight spice from the Italian sausage blended nicely with sauteed onion and sweet potato.  Since I do not have a broiler in the motor home, I have adapted any frittata recipes so that I flip them using a plate to help with the process in order to cook them on both sides. 

Sausage and Sweet Potato Frittata
makes 4 servings

8 ounces mild or hot Italian Sausage (remove casing if necessary)
1 small or 1/2 medium sweet potato, peeled and grated
1/2 cup red onion, chopped
5 eggs
1 1/2 tablespoons coconut oil
Sea salt and freshly ground black pepper to taste

Melt coconut oil in a 10 inch skillet over medium heat.  Crumble in the sausage meat and brown, stirring to break up meat as it cooks.  Once sausage meat is almost brown, add the shredded sweet potato and chopped red onions and allow to cook until the sweet potatoes and tender and the onions are starting to caramelize.

Meanwhile, whisk the eggs together in a bowl.  Once meat and vegetables are browned and tender, spread everything evenly in the pan.  Pour the egg mixture in and allow to cook for 3 to 4 minutes until bubbly and the edges appear to be done.

Put a plate over the top of the pan and carefully flip contents onto plate.  Slide mixture back into the pan and cook for another 2 to 3 minutes, peeking at the underside to make sure it looks done.  Alternatively, transfer the pan to the oven and cook under the broiler on low until the frittata is cooked through.

Cut into wedges and serve warm.

Slightly adapted from Everyday Paleo

Our rating:

1/2

Hoisin Chicken Breasts

I gave dinner a little bit of an oriental twist tonight by grilling chicken and coating with Hoisin sauce on each side after grilling.  I made my own Hoisin sauce to be sure there were no unwanted ingredients in it.  We simply brushed the chicken breasts with olive oil and seasoned with salt and pepper.  After 4 to 5 minutes on the grill, they were flipped and coated with some of the Hoisin sauce.  As soon as they were done, we brushed the other side with more of the Hoisin.  Our side dishes were brown rice and steamed carrots.

Hoisin Chicken Breasts
Makes 2 servings

2 boneless, skinless chicken breasts
Olive oil
Sea salt and freshly ground black pepper, to taste

For the sauce:
4 tablespoons coconut aminos (or soy sauce)
2 tablespoons almond butter (or peanut butter)
1 tablespoon honey (or molasses)
2 teaspoons seasoned rice vinegar
1 clove garlic, finely minced
2 teaspoons sesame seed oil
1 teaspoon hot sauce (or to taste)
1/8 teaspoon black pepper

Combine all ingredients in a small mixing bowl.  Mix with a whisk until well blended and set aside.

Brush chicken breasts with olive oil and season with salt and pepper.  Place chicken on grill and flip after about 4 minutes.  Brush grilled side with some of the Hoisin sauce.  Continue grilling chicken for about another 4 minutes and after removing from the grill, brush that side with more of the sauce.  Serve with extra sauce on the table.


Slightly adapted from Chinese Food

Our rating:

Sun-Dried Tomato Meatballs

The sound of sun-dried tomatoes blended into meatballs and then smothered with a creamy pesto sauce sounded really good and the taste turned out to be just as good.  I started with organic, grass-fed ground beef and added fresh chopped herbs, minced sun-dried tomatoes and garlic.  The beef mixture was formed into meatballs which were pan-fried and finished in the oven.

While the meatballs were finishing in the oven I made a pesto sauce (without cheese) using walnuts, basil, garlic, sun-dried tomatoes, olive oil and a little bit of coconut cream.

The combination of the meatballs covered by the creamy, herb filled pesto was fabulous.I served these meatballs over sauteed zucchini.

Sun-Dried Meatballs with Creamy Pesto Sauce
Makes 6-8 servings

2 pounds ground beef (organic, grass-fed preferably)
2 tablespoons chives, minced
2 tablespoons fresh basil, minced
1/2 cup sun-dried tomatoes packed in olive oil, minced
2-3 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon coconut oil

For the Pesto:
1 cup walnut halves
1/2 cup extra virgin oil oil
2-3 cloves garlic, coarsely chopped
1/2 teaspoon sea salt
1 cup fresh basil leaves
1 cup baby spinach leaves
1/4 cup sun-dried tomatoes
1/2 cup coconut cream*

* Chill one 13.5 ounce can of full fat coconut milk and the cream will solidify on the top, scoop this out to measure your 1/2 cup of coconut cream or place can in freezer for 1 hour and scoop out cream.  Save the rest and use in a soup or curry.)

Preheat oven to 375 degrees.

Combine all of the meatball ingredients and mix together except for the coconut oil.  Shape into golf ball size meatballs.

Heat a skillet over medium to medium high heat and add the tablespoon of coconut oil.  Once the oil is melted and the skillet is hot, add the meatballs.  Brown the meatballs on all sides in the hot pan in batches adding a little more coconut oil if needed.

Transfer the meatballs to a large sheet pan, cover with foil and cook in the oven for an additional 7-10 minutes.

While the meatballs are cooking, prepare the pesto.

In a food processor or blender, start by blending the walnuts, olive oil, garlic, and salt and process until smooth.  Add the remaining pesto ingredients and process again until smooth.

To serve spoon some of the pesto over the meatballs.

Slightly adapted from Everyday Paleo

Our rating:

Spice Rubbed Lamb Kabobs

The recipe I wanted to use for these kabobs called for a spice called Za' atar which I couldn't find anywhere.  I did find out that it contained sumac, sesame seeds, thyme and oregano.  I created my own spice rub with toasted sesame seeds, dried thyme, dried oregano, chili powder, and onion powder.  I sprinkled this mixture over the kabob meat and let them marinate at room temperature for 30 minutes.  I drizzled the seasoned meat cubes with some olive oil and tossed them around to coat all over with the spices and olive oil before skewering.  They went on a medium-high grill for a couple of minutes on each side for perfectly grilled lamb cubes.

I served these with brown rice and a side of Broccoli Slaw Mix which I sauteed in coconut oil.

Spice Rubbed Lamb Kabobs
Makes 4 servings

1 pound pastured lamb kabob meat (I used boneless lamb sirloin, cut in bite-size pieces)
Juice and zest of one lemon
1 teaspoon toasted sesame seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 teaspoon onion powder
1/2 teaspoon salt
Olive Oil
Freshly ground black pepper
Fresh oregano, chopped (optional)

In a coffee grinder or with a mortar and pestle grind or pulverize the sesame seeds.  In a small bowl, combine the ground sesame seeds, thyme, oregano, chili powder, onion powder and 1/4 teaspoon salt.

Place the lamb cubes in a glass casserole and sprinkle over the lemon juice, zest and dry seasoning mixture.  Toss to evenly coat spices and allow to marinate at room temperature for about 30 minutes.  Drizzle with a little olive oil and toss again to evenly coat with spices and oil and sprinkle with black pepper.

Thread meat cubes on skewers and grill on medium-high for 7-10 minutes until charred on all sides.  Remove from grill and season with remaining 1/4 teaspoon salt.  Garnish with freshly chopped oregano, if desired.


Adapted from My Living Nutrition

Our rating:

Cilantro Grilled Chicken Thighs

Fortunately, both of us love cilantro (which I guess has a lot to do with living in Texas for 18 years) since that was one of the main ingredients in this grilled entree.  They do need to marinate for a couple of hours, so be sure to factor in the extra time.  Once they are marinated, all they need is some grill time over medium heat.  These turned out beautifully, crispy skin, char flavor, and juicy and tender inside.

I served these with an oven roasted vegetable medley, of carrots, rutabaga, onion and zucchini.

Cilantro Grilled Chicken Thighs
Make 2-3 servings

4 bone-in, skin-on chicken thighs
1/2 cup cilantro, washed, dried and stems removed
6 mint leaves, washed and dried
Juice of half a lemon
2 tablespoons of olive oil
Salt and freshly ground black pepper
Sprinkle of crushed red pepper (optional)

In a food processor, combine cilantro, mint leaves, lemon juice, salt, pepper and the olive oil.  You may need more olive oil to make a smooth blend.

Place chicken thighs in a glass pan just big enough to hold them.  Cover them with the cilantro mixture and marinate, covered in refrigerator for at least 2 hours.

Preheat grill to medium heat.  Grill chicken thighs for about 30 minutes, turning them every 5 minutes until done to 160 degrees.


Slightly adapted from Sweet Cheeks

Our rating:

Coconut Cod with Mango Salsa

I love it when I find a local market with some good looking (and smelling) fresh fish.  Really fresh fish should smell like the ocean and not very fishy.  The cod I bought was nice and fresh.  I seasoned it with salt and pepper and coated it with coconut flour and simply sauteed them in coconut oil.  I sauteed them over medium heat on each side until golden brown (about 5 minutes on each side).  I rounded out the tropical feel by topping it with a mango salsa.  Our sides were pureed cauliflower and oven roasted broccoli.

Coconut Cod with Mango Salsa
Makes 2-3 servings

3/4-1 pound cod fillets
Sea salt and freshly ground black pepper
1/4 cup coconut flour
2 tablespoons coconut oil

For the salsa
1 mango, peeled and diced
1 jalapeno, seeded and finely minced
1/4 cup finely diced red onion (I used white since that's what I had on hand)
1/2 lemon, juiced
1/4 cup cilantro, finely chopped
1 tablespoon olive oil
Sea salt and freshly ground black pepper

Prepare salsa, cover and refrigerate for at least 30 minutes to let flavors blend.

Season fish with salt and pepper and coat with coconut flour.  Melt coconut oil in saute pan over medium heat and saute fish for about 5 minutes per side until golden brown.  Serve topped with the mango salsa.


Our rating:

Lamb Lettuce Wraps

I love creating warm things that you can put in a lettuce leaf, roll up and crunch away on.  This one had pieces of lamb that were sauteed in coconut oil, topped with tomatoes and cucumbers and drizzled with a sauce made with avocado as the base for a tzatziki instead of yogurt.  These were delicious and I loved the way all the flavors blended together with the contrast of the warm meat and the cold, crunchy lettuce.

Lamb Lettuce Wraps
Makes 2-3 servings

1 pound lamb stew meat
Sea salt and freshly ground black pepper to taste
1/2 teaspoon dried oregano
4-6 large romaine lettuce leaves, cleaned
1 cup cherry tomatoes, halved (or regular tomato, diced)
1/2 cucumber, finely diced
1 lemon, cut in half

Avo-Ziki Sauce
1 ripe avocado
1/4 cup grated cucumber
1 small clove garlic, grated
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
1 teaspoon fresh dill, finely chopped

In a small mixing bowl, season the lamb with sea salt, black pepper and oregano.  In a skillet over medium-high heat, melt the coconut oil and then place the lamb pieces in the pan.  Cook the lamb approximately 2-3 minutes until it is browned on one side and flip to brown the other side for another 2 minutes or so.

Once the meat is cooked, chop it into 1/2-inch pieces.

Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber.  Squeeze lemon over each lettuce leaf, then drizzle with the Avo-Ziki Sauce.

For the Avo-Ziki Sauce
Combine all ingredients in a small food processor or with a hand blender.

Slightly adapted from Practical Paleo

Our rating:

Perfect Roast Chicken

There is nothing like the crisp, salty skin and juicy cooked interior of a perfectly roast chicken. 

I have played with different recipes over the years and always come back to this simple preparation.  I take a whole organic chicken and rinse it all over and dry it well with paper towels.  I like to season the inside with salt and pepper and insert a couple of sprigs of fresh thyme.  I brush the outside with a mixture of melted butter with dried herbs and salt and pepper generously.  I put the whole bird in a 375 oven for 20 minutes and brush again with more herbed butter.  Roast for another 20 minutes and then baste with the juices from the roasting pan and roast for another 20 minutes (twice).  I butter or baste every 20 minutes for a total of 1 hour and 20 minutes to 30 minutes until the temperature reads 160 degrees in the thigh.  This turns out the perfect roast chicken for me.  I served the chicken with a mashed root vegetable mixture and some rainbow colored carrots.

Perfect Roast Chicken
Makes 4 servings

1 whole chicken (3-4 pounds)
3 tablespoons organic grass-fed butter
1 teaspoon dried rosemary (rubbed in the palm of your hand to crush and release the oils)
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
Salt and freshly ground black pepper

Preheat oven to 375 degrees.

Melt butter and stir in herbs until well combined.  Brush half of butter mixture over chicken set in a roasting pan.  Place in oven for 20 minutes.  Brush chicken with remaining butter mixture and roast again for 20 minutes.  Baste chicken with juices/butter mixture in bottom of pan and roast for another 20 minutes.  Baste again and roast again for another 20 minutes.  Check chicken with meat thermometer in thigh (it should register 160 degrees).  If not done, continue roasting and basting in 10 minute increments until done. 


Our rating:

Copper River Salmon

While we were in Billings, Montana, I found a co-op type store called Good Earth Market which I loved.  The produce was either organic or locally grown and they had a wonderful selection of organic, grass-fed meats.  They also had a limited supply of fresh Copper River Salmon.  The season is only 3-4 weeks long so it is wise to buy it whenever you see it.  We snagged a whole fresh salmon, weighing about 4 pounds (which will give us several meals) and were thrilled at the price of $9.99 per pound.  Gerry cut the fish up into 4 salmon steaks (two of which we had for dinner that night) and 4 fillets (probably 10-12 ounces each).  We individually wrapped and froze all the extra salmon to enjoy at least once a week for several weeks.  What an unexpected bonus at a little local market!

I served the salmon steaks with oven roasted asparagus spears.

Seared Salmon Steaks
Makes 2 servings

2 salmon steaks
1 teaspoon coarse sea salt
1 teaspoon freshly grated lemon zest
1/2 teaspoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
Butter, organic grass-fed
Lemon Wedges, optional 

Combine the sea salt, lemon zest, thyme and black pepper in  a small bowl.  Rub seasoned salt mixture on both sides of the salmon steaks.  Heat a skillet (I used cast iron) over medium high heat, melt butter and sear salmon for 3 minutes.  Flip and cook for another 3-4 minutes or until done to your preference.   Serve with lemon wedges.


Our rating:

Jalapeno Turkey Burgers

The burgers we have been eating are positively delicious and if there is a topping such as sauteed mushrooms or guacamole, we don't even miss the bun.  This turkey burger turned out very flavorful and moist with the addition of onions, cilantro, garlic, jalapeno pepper and spices.  Gerry grilled them perfectly and we topped them with homemade guacamole.

Jalapeno Turkey Burgers
Makes 8-10 burgers

3 pounds ground turkey
1 1/4 cups white onion, diced
1/2 cup fresh cilantro, chopped
4 cloves garlic, minced
1 jalapeno pepper, diced
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons red pepper flakes

Guacamole

Using clean hands, mix together ground turkey, onion, cilantro, garlic, jalapeno, ground cumin, paprika, and red pepper flakes in a large bowl.  Divide mixture and form into 5 ounce patties.  Grill over medium-high heat until burger is cooked through.  Flip when bottom side of burger no longer sticks to the grill grates.  Top with guacamole if desired.

I made a full recipe of these and followed these directions for freezing:
Using whatever raw burgers you are not planning on eating immediately, alternate patties with squares of parchment/wax paper.  Place on a sheet pan and place in freezer for a couple of hours until just barely frozen.  Place in a freezer bag, label and freeze.  Thaw before grilling according to directions above.

 Slightly adapted from Once A Month Mom

Our rating:

Grilled Spanish Chicken and "Rice"

This recipe is a very loose adaptation of the classic Arroz con Pollo since it is Paleo version (containing no rice) and it all got cooked on the grill.  Shredded cauliflower was used as a replacement for the rice and worked out pretty well.  Once this dish was assembled it basically cooked itself.  You put everything in a foil packet and let it cook and steam away on the grill for about 40-45 minutes. 

Grilled Spanish Chicken and "Rice"
Makes 2-4 servings

4 bone-in, skin-on chicken thighs
1 head cauliflower, leaves and stem removed, cut into pieces
1/2 yellow onion, thinly sliced
handful of pimento stuffed olives, roughly chopped
1/2 cup chicken broth
1/4 cup canned coconut milk
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste

Light the grill to medium-high heat.

Take an extra long piece of foil (approximately 3 feet long) and fold it in half to create a double layer of foil.

Curl up the edges like you're trying to make a bowl.

Toss your cauliflower into a food processor that has the shredding attachment connected.  This will make your cauliflower easier to rice.

Once your cauliflower is riced, add in to your foil bowl.  Pour your chicken broth and coconut milk over the rice.  In a small bowl, combine the paprika, garlic powder, salt and pepper.  Sprinkle half of the spice mixture over the rice and give it a good stir.  Place chicken over the rice and scatter onions and olives all around it.  Sprinkle the rest of the seasonings over the chicken and everything else. 

Pull out another piece of foil, big enough to cover your foil bowl, and place on top.  Using your fingers, pinch and curl up the sides to completely seal the packet for steaming on the grill.

Place on the grill for 40-45 minutes or until chicken is cooked through.


Slightly adapted from Paleo OMG

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