Paleo Chili

Paleo Chili

 

I usually just wing this recipe, but a friend asked for the recipe, so I'll do my best. Hope it doesn't disappoint Corey!

1 1/2 lb Organic Grass fed Beef
1/2 to 1 lb of Fresh Pork Sausage
8-10 slices Nitrate free bacon (chopped into small pieces)
2 Cans of Organic diced Tomatoes
1/2 to 3/4 of a chopped onion
1/2 cup (or so) thinly sliced/chopped carrots
2-3 chopped or pressed cloves of garlic.
1 can black olive (optional)
Cayenne Pepper, Chili Powder, Cumin, dash of Oregano, Salt, Pepper, to taste
Arrowroot, just enough to thicken Chili, if needed.

In a large pot, add bacon and onion, saute together until onion is translucent. Add garlic saute for a few minutes (careful not to burn the garlic)
Add pork sausage and beef, continue cooking until all meats are done.
Add the cans of diced tomatoes (and olives, if using them) Add all spices and simmer on low for 30 - 60 minutes. The longer the low simmer, the more the flavors fuse together.

Makes about 4-6 average size bowls of Chili.

Rosemary Bacon Chicken

 

Rosemary Bacon Chicken

 

Ingredients

4 tsp garlic powder

4 boneless, skinless organic-free range chicken breasts

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

4 sprigs fresh rosemary

4 thick slices bacon (should be nitrate free)

Instructions

Preheat outdoor grill for medium-high and oil grates

Season chicken breasts with garlic powder, sea salt and freshly ground black pepper.

Lay one rosemary sprig on top of each chicken breast and wrap a slice of bacon around to hold the rosemary in place. Secure each piece of bacon with a toothpick or another rosemary sprig.

Cook the breasts about 8 minutes per side on the grill, or until juices run clear and there is no pink in the middle. Can be cooked indoors as well: Heavy skillet, If you are cooking chicken in a pan on the stove, more time is needed per side. Cook until internal temperature reaches 165° F. If you are roasting chicken in the oven, place chicken on baking tray at 350F for 40 minutes, or until fully cooked.

This recipe inspired in part or in whole from here.

http://allrecipes.com/Recipe/grilled-chicken-with-rosemary-and-bacon/detail.aspx

 

Bacon Wrapped Chuck Roast.

BACON Wrapped Chuck Roast........ as with anything.. BACON can only make it that much better!!

Ingredients:
Large 3-4 lbs Chuck Roast
2-4 large Carrots or small bag of baby carrots
2-3 Stalks Celery
1 Med. Onion
Lots of Garlic (I use a hold head. Leave skin on, but separate cloves)
Salt
Pepper
Arrowroot
and BACON (nitrate free/uncured)


Pre-heat oven to 350 degrees
Salt and Pepper, to taste, Chuck Roast and Wrap in Bacon strips.
Chop Onion, Celery and Carrots in large chunks, peel paper off Garlic but leave the skin on each clove.
Place roast on top of onions, add Celery and Carrots and Garlic around the Roast in the pan.
Add about a 1/2 cup or so of water or beef stock to the pan.
Cover and bake for approx 3-31/2 hours..

When Roast is finished baking, remove from the pan, along with the veggies. Peel the roasted garlic and mash, add back into the roasting pan with the juices and place on low heat, add in a bit of arrowroot to thicken... viola.. tasty sauce to smother your veggies!

Mashed Cauliflower goes great with this!!

Note: This dish can be made in the crock pot as well. Just place all ingredients into crock pot and place on low for 6hrs or longer..

Roasted Brussels Sprouts with Bacon and Apples

This recipe was discovered at backtoherroots.com  Absolutely Yummy!!! 
I did tweak the recipe a tad to make it Paleo, but honestly it was pretty darn close already.

Ingredients:


•1 pound Brussels sprouts, washed, trimmed and halved

•1 large tart apple, cored and diced

•4 slices, thick-cut nitrate free bacon, cooked and crumbled

•1/4 cup extra virgin olive oil

•1-2 tablespoons of Pure Organic Maple Syrup (start with 1Tbsp. as it can get really sweet with 2)

•1 tablespoon balsamic vinegar or substitute apple cider vinegar

•Salt and pepper, to taste

Directions:

1.Preheat oven to 375°

2.In a large bowl, combine sprouts, apple and bacon and stir until evenly distributed.

3.In a small bowl, whisk together olive oil, maple syrup and balsamic vinegar.

4.Pour olive oil mixture over sprout mixture and toss to coat.

5.Pour out the sprout mixture in one layer onto a greased cookie sheet. Season liberally with salt and pepper.

6.Roast in oven for 10-15 minutes, turning once halfway through cooking, or until sprouts are tender and brown.

The saltiness of the bacon compliments the sweetness of the apples and maple extremely well!
A great compliment to Pork Loin or even Chicken.

Enjoy!

Broccoli Bacon Salad, Trail Mix and Paleo Margaritas! Great Party Snacks!

Paleo Broccoli Bacon Salad


Ingredients:
Couple of Bunches of Broccoli Chopped
½ Red Onion, chopped
½ lb. to 1lb. Uncured, trimmed bacon, cooked and crumbled
Approx. 2 Tbs. Raw Honey
Approx. 2 Tbs. Balsamic Vinegar or Bragg’s Apple Cider Vinegar
Organic, Mayo (with Olive oil) NO Dairy, but does have some soy
Dried Unsweetened Cranberries
Pine nuts or Raw Almond slivers
**Mix: Honey, Vinegar, Mayo and about a tsp. of water together for dressing.
Mix all ingredients together in a large bowl, let sit in fridge for about 30 minutes.


Paleo Trail Mix

NOT Zone friendly! (3 MACADAMIA NUTS = 3 FAT BLOCKS)
Ingredients:
Raw Macadamia Nuts
Raw Cashews
Raw Pistachios
Dried, unsweetened Cranberries
Organic Cocoa Nips
Organic Dark Cocoa bar (sm. Amount of soy lecithin) dairy free


Paleo Margarita


2oz. 100% Agave Tequila
Juice from Fresh squeezed Lemon and lime (1 or 2 wedges each)
Orange wedge peeled, in blender
1/2 cup fresh squeezed OJ (or any unsweetened juice)
Ice, Blend.
Drink, Enjoy!