Summertime Marinades: Dynamite Dijon

Chicken, Coconut Milk, Dijon, grilling, Herbs, Lamb, Marinade, meal plans, Paleo

Mustard-based marinades can be unexpected and very tasty. Even if you don’t gravitate toward mustard BBQ sauce, you should still give this recipe a shot. The coconut milk cuts the Dijon mustard nicely, and the fresh garlic and herbs give it an earthy taste. IMG_2754

This marinade almost seems luxurious because of its silky texture. Basting extra sauce over the meat while grilling creates a nice layer of flavor. This combination works particularly well with lamb, pork and chicken.

Ingredients

1/4 cup Dijon mustard

1/2 cup light coconut milk

4 garlic cloves, roughly chopped

2 tablespoons fresh rosemary, roughly chopped (or 1 tablespoon dried rosemary)

2 tablespoons fresh thyme (or 1 tablespoon dried thyme)

1 teaspoon ground pepper

1-2 pounds protein of your choice

Process

In a small bowl, mix the Dijon mustard and the coconut milk until fully combined. Then add the garlic, rosemary, thyme and pepper. Mix well.

Reserve 1/4 cup of marinade to use for basting. Mix the remaining marinade with your protein. For chicken and lamb, marinate for 30 minutes to 2 hours. For pork, marinate for 1 hour or up to 24 hours.

Grill protein at 425-450 degrees until the meat is cooked to your desired internal temperature. The heat level will help ensure that your meat doesn’t burn due to the thick marinade. Flip your meat once while grilling, baste with extra sauce, and flip and baste a second time before removing from the grill. Let the meat sit for five minutes before slicing or serving. Enjoy!

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Summertime Marinades: Snappy Lemon

Asian, grilling, Marinade, Paleo, Shellfish, tips

It’s summer, and it feels like it. That means my grill has been utilized nearly every night of the week. I just think food tastes better because of that open flame, and marinades can truly enhance an entire meal.

The real struggle comes when trying to find new marinades for your favorite grilled proteins. I honestly grill everything from steak to shrimp to vegetables. So I’ve developed a variety of easy homemade marinades that complement any meal.

Over the next few days, I’ll share four different recipes that can be used on practically anything. Experiment and try new proteins that you might not normally gravitate toward. You never know what new favorite you’ll whip up tonight. IMG_2695

The Snappy Lemon recipe below comes from my mom’s recipe book. It’s never failed me and offers a nice change to store-bought dressings used as a marinade. Try it tonight with grilled chicken or shellfish.

 

 

Snappy Lemon (best with chicken, skirt steak, seafood or shellfish)

Ingredients

1/4 cup reduced-sodium soy sauce (Coconut Aminos can be substituted)

2 tablespoons white wine

2 tablespoons lemon juice

1/2 teaspoon chili garlic sauce (you can find this in the Asian section at most grocery stores)

2 green onions, chopped

1 clove of garlic, finely chopped

Process

Mix all together in a bowl and place your protein into the mixture, and cover with lid or plastic wrap. Refrigerate 15-30 minutes (only 15 minutes for shellfish). Grill at 450 degrees until cooked through.

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Stuffed Campari Tomatoes

Appetizers, Greek, Low-carb, Mediterranean, Paleo, Tomatoes

My book club meets tonight, and I’ve been tasked with bringing an appetizer. Trying to make something that excites a group while also remaining semi-Paleo can be challenging. I know there will be plenty of other delicious and indulgent cuisine so I’m aiming to bring a light bite that won’t hurt our waistlines. IMG_2740

Since it’s tomato season, I’ve decided to stuff Campari tomatoes with fresh basil, feta cheese and toasted pine nuts. A quick drizzle of aged balsamic vinegar and a touch of good olive oil and this appetizer is ready. I’m sure the ladies will enjoy it and hopefully its prettiness will make up for the fact that I didn’t finish the book.

Stuffed Campari Tomatoes

What you’ll need: 

Melon baller

Sharp knife

Ingredients

8-12 Campari tomatoes or 8 plum tomatoes (cherry and grape tomatoes are too small for this recipe)

1/4 cup pine nuts, toasted

1 green onion (scallion), chopped

3 1/2 ounces of feta cheese (I use reduced-fat)

6 large basil leaves, chopped

1 tablespoon aged balsamic vinegar

1 tablespoon olive oil

Process

Carefully slice the very top off each tomato. Using a mellon baller, carefully remove the inside pulp and seeds from the tomatoes to create little cups.

In a bowl, mix together the scallion, pine nuts, feta cheese and basil and combine well. Fill each tomato with feta-mixture. Then drizzle one tablespoon of balsamic vinegar over the top of all the tomatoes. Repeat with olive oil. Serve immediately and enjoy.

*You can make this ahead of time and keep it lightly covered in the refrigerator. However, don’t add the olive oil and balsamic vinegar until you’re ready to serve your dish. 

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Pork al Pastor? Yes, Please!

Lettuce wraps, Mexican, Paleo, Pineapple, pork

I came across this traditional northern Mexico dish in one of my Paleo-inspired cookbooks, Paleo By Season by Peter Servold. It was so delicious that I immediately  wrote down my modified version. I’m pretty sure my family kept saying that it was just so good, but it was hard to tell since they were talking between bites of food. IMG_1657

The key to this dish is to let the meat marinate overnight, and to use a hot, dry pan to cook it. Do not add oil to the pan because the browning of the pork is what makes this truly amazing. The pork is the star, and it really shines with this combination of flavors.

Because we strive to follow a Paleo diet, I serve this with lettuce cups instead of the traditional corn tortilla. I also add fresh chopped toppings including white onion, cilantro and lime wedges. I’m sure this pork pastor would be equally delicious on a salad or over seasoned vegetables.

The meat only cooks for 12-15 minutes so do the garnish prep-work early. You only want to stir the meat a few times while it cooks to ensure even browning. Serve right away and enjoy it while it lasts. This recipe should serve four people, but my family of three licked the plate clean.

Ingredients

1 to 1-1/2 pounds of pork tenderloin, cut into 1/2” pieces IMG_1602

1 jalapeno pepper, cut in half and seeded

1 cup pineapple, chopped

1 teaspoon salt

1 teaspoon chili pepper

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1 tablespoon olive oil

(ingredients for servingIMG_1627

Butter lettuce cups

1 small white onion, finely chopped

1/2 cup cilantro leaves, chopped

1 lime, cut into wedges

Process

Combine all the ingredients from the first list in a bowl, cover with a lid or plastic wrap, and let the mixture marinate for 10 to 24 hours in the refrigerator.

When ready to cook, remove the pork mixture and set it aside for about 15 minutes to help bring it closer to room temperature. Heat a large, dry saute pan over medium-high heat. Add all of the marinated pork mixture and evenly cover the bottom of the pan. Cook for 12-15 minutes, stirring every few minutes to make sure it doesn’t burn. However, don’t over stir in order to brown the meat perfectly. Serve immediately with lettuce cups and garnishes.

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Paleo Lunch: Asian Cucumber Bites

Appetizers, Asian, Chicken, Leftovers, Low-carb, Paleo

Eating Paleo can be very delicious and satisfying. However, planning meals and adhering to the “no dairy, no bread” diet can be a challenge. Personally I can follow Paleo for almost every meal, but I occasionally add a non-Paleo element to satisfy the masses. IMG_2055

The peanuts in this simple Asian Cucumber recipe aren’t Paleo, but my husband loves their flavor and crunch. So feel free to replace them with almonds or just omit them when you make this nice light lunch or pretty appetizer. These little guilt-free “bites” are perfect to pop into your watering mouth.

Using leftover or rotisserie chicken makes this recipe a snap. The key is to let the cooked chicken marinate in the ginger dressing for at least 30 minutes to absorb the flavors. Slice the cucumber and radishes thinly, and you can assemble this an hour ahead of time. This recipe serves one for lunch, but you can double or triple it if you are using it for an appetizer.

Ingredients

4 ounces shredded cooked chicken

8 cucumber slices, 1/8” to 1/4” thick

8 radish slices, 1/8” to 1/4” thick

2 tablespoons ginger dressing (I use Makoto)

2 tablespoons peanuts or almonds, chopped

Process

Marinate the shredded chicken with the ginger dressing for 30 minutes. Place one radish slice on top of one cucumber slice, then top with the shredded chicken and chopped peanuts. Enjoy!

Iowa Tenderloin, Florida-Style

Arugula, Paleo, Pan fry, pork
Pork_tenderloin_sandwich

“Pork tenderloin sandwich” by Glane23 – Own work. Licensed under CC BY-SA 3.0

I recently visited my husband’s family in the Midwest for our niece’s graduation. While in his hometown we had several traditional meals that were anything but Paleo. One of these famous heartland favorites is the “tenderloin.”

This is basically a breaded and fried pork chop sandwich. No actual tenderloin meat is  used (as far as I can tell) and usually people leave off the word “sandwich” when they order the “tenderloin.” From what I hear, Indiana and Iowa both think they make the best tenderloin.

But enough semantics. This tasty pork sandwich got me thinking about how to make it as Paleo as possible while respecting the dish’s tradition. First things first – get rid of IMG_2052that bun. Secondly, let’s pan fry instead of deep fry. Thirdly, let’s figure out how to add some greens. Voila! A Florida girl’s answer to a Midwest favorite.

Pounding the pork chop to 1/4″ thickness is the key to this recipe. Ask the meat department to “tenderize” the pork chop or you can beat the pork chop with a mallet until it’s 1/4″ thick. The result is a crispy, tender pork chop that the whole family will want to eat.

This dish doesn’t fully adhere to Paleo, but it gets pretty close. Chicken breasts can be a substitute for those who don’t eat pork. The Midwest purists will be shocked at my addition of arugula and lemon, but I don’t care! The combination is elegantly delicious and reminiscent of my husband’s roots.

Ingredients

4 boneless pork chops, pounded or tenderized to 1/4” thickness IMG_2036

1/2 cup almond flour or regular all-purpose flour

1 egg, beaten and mixed with 2 tablespoons of water

1 cup Italian-style breadcrumbs

2 tablespoons butter or ghee

3 tablespoons olive oil

4 cups arugula

4 lemon wedges

1/2 teaspoon salt

1/2 teaspoon pepper

Process     

Take the flour, egg mixture and breadcrumbs, place each in its own shallow bowl, and create a “bowl assembly line” to bread the pork chops. Gently dip each pounded pork chop in the flour, shaking off any excess. Then dip into the egg wash, then into the breadcrumbs, making sure the ingredients adhere well to the pork chop.

IMG_2035   IMG_2040

In a large pan, heat one tablespoon of butter or ghee and one tablespoon of oil over medium to medium-high heat. Cook two pork chops at a time, for 4-6 minutes per side, allowing them to get brown and crispy.

Remove pork chops from pan and place them on a plate. Loosely cover with foil, and repeat the process with the remaining two pork chops.

When the second set of pork chops is ready, combine arugula, 1 tablespoon of olive oil, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a separate bowl.

Top each pork chop with a cup of arugula mixture and serve with a lemon wedge.

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Pesto Shrimp Over Zucchini Linguini

Arugula, Paleo, Pesto, Seafood, sunday supper, vegetables

Cooking Paleo really means removing foods like pasta from our diets. While I can’t follow a Paleo lifestyle perfectly, I am getting better at creating meals that are a healthy spin on traditional favorites. IMG_1764

My pesto shrimp over zucchini linguini embodies Paleo eating. Instead of using real linguini pasta, I thinly slice zucchini as its replacement. Paired with my Arugula Pesto Recipe, this dish results in a dairy-free, pasta-free dinner that’s satisfying and healthy.

This entire meal uses a single sauté pan and only takes 10-12 minutes once you turn the burner on. So have someone set the table while you take a little time at the stove. Regularly stirring the zucchini noodles will keep them from burning or getting too soft.

Don’t be intimidated by this recipe, and I suggest that you make the pesto ahead of time. I often double the pesto recipe and either freeze the extra or keep it in the refrigerator for up to seven days. The beginning of this recipe requires a little knife work, but the end result is quite simple and elegant. Oh, and it’s Paleo, which was kind of the point in the first place.

Ingredients

1/2 pound shrimp, peeled and deveined

2 or 3 zucchini

1/2 white onion, thinly sliced

2 garlic cloves, chopped

3 tablespoons of olive oil

2/3 cup arugula pesto (click here for the recipe)

Cooking

In a bowl, mix shrimp with 3 tablespoons of pesto sauce and put into the refrigerator.

While the shrimp marinates, make the zucchini noodles. Cut each zucchini length wise, into 1/8”-1/4” thick slices. Then cut those into long strips, creating julienned “noodles.” (see image)

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In a large sauté pan, heat 2 tablespoon of olive oil over medium-high heat. Add the garlic and onion and stir for 2 minutes. Add the zucchini noodles, stirring occasionally, until they are tender but still firm, around 4-6 minutes.

Remove zucchini mixture from the pan and place into large bowl. Mix the remaining pesto with the zucchini noodles. Cover with foil to keep warm.

Then add another tablespoon of olive oil to the pan. Toss in the shrimp and cook for 2  minutes per side.

To plate, assemble the zucchini pesto noodles in the center of a plate and top with shrimp, evenly divided between all the guests. This recipe serves four adults.

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Calling All Carnivores: Hot Roast Beef

Hoagies, Paleo, Party Planning, Roast Beef, Slow cooker, sunday supper

My hot roast beef hoagies are the perfect entree when serving a hungry group. You only have to do a little preparation, and then the slow cooker does the rest. This recipe works for any casual occasion and always impresses. IMG_0900

My only warning is that people may ask for seconds. The last time I made this for a get-together, I was hoping to have leftovers for the next night, but all three and a half pounds of meat were gone! Ask your guests to bring some side dishes or pick up some pre-made items to help complement the meal without adding extra work for yourself.

If you’re making this for a group adhering to Paleo, then serve the roast beef with roasted vegetables. The meat is delicious no matter what, but I’ve found that my guests are less interested in the Paleo lifestyle than I am, at least not during a party.

Make this once and it will become a go-to recipe. It’s simple, delicious and the leftovers (if there are any) are just as good the next day. Store the meat separately from the cheese and rolls, then reheat it on low in either the slow cooker, in a pot on the stove or in the microwave. Assemble the hoagies when the beef is warmed to your liking and enjoy!

Supplies

Slow cooker

Ingredients

4-pound beef rump roast or shoulder roast

1 medium white onion, quartered

1/4 cup Herbes de Provence (A mix of herbs typically containing rosemary, marjoram, savory, thyme, oregano and lavender. It’s a spice blend that is available at most grocery stores, and you can click here if you want to make some yourself.) 

1-ounce envelope Lipton dried onion soup mix

15-ounce can beef broth

12-ounce bottle light beer

2 tablespoons olive oil or vegetable oil

12-16 slices provolone cheese

6-8 crusty rolls

Cooking

Trim any visible excess fat from the beef. Generously season the roast with the 1/4 cup Herbes de Provence. Sear beef (3 minutes a side) in oil over medium-high heat. Place beef in the slow cooker. Surround with onion.

Combine the onion soup mix, broth and beer in large bowl. Use that mixture to cover the beef and onions and cook on high for 6 to 8 hours.

Remove roast from the slow cooker and shred using two forks. Remove 1-1/2 cups of cooking liquid and reserve for au jus. Return beef to the slow cooker and mix well with the remaining liquid.

Slice the rolls in half. Place two slices of cheese inside each roll and fill with beef and onions. Serve with au jus on the side and enjoy!

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Crispy Lamb and Lentils

Greek, Mediterranean, Paleo, spices, sunday supper

Sometimes I think this blog should be called “A Cheater’s Guide to Paleo” because there are a few items that I can’t seem to remove from my diet. Lentils are one of those foods.

It’s not like I’m eating lentils all the time, but there are a few dishes that just sing when I use those tiny legumes. I think the key is to use them sparingly to highlight the real IMG_1716main course.

This crispy lamb and lentils recipe provides a nice example of my “a little goes a long way” theory. The entire recipe only uses 1-1/2 cups of cooked lentils, which means each serving is only 1/4 to 1/3 cup, depending on how many you’re feeding. Lentils are packed with fiber, iron and protein (13 grams per serving) so I’m okay with including them in my diet once and a while.

I found this basic recipe in a Bon Appétit magazine but in my typical fashion, I couldn’t follow the instructions exactly. So this version has my own personal spin on it, and it’s pretty delicious. Make the lentils ahead of time if you need to, but they really only take 5-10 minutes because it’s a small batch.

When you take a bite of this you’ll immediately feel like you’re eating Mediterranean cuisine. The lamb and lentils mixed with fresh cucumber and parsley is an amazing combination. If you’re feeding people not adhering to Paleo, then include some fresh pita and the Greek yogurt sauce (recipe is also below) to expand your meal. This recipe feeds four adults. I added a few Kalamata olives because they pair so well, and I love them.

Ingredients

1-1/2 cups lentils, red, brown or green

1 pound ground lambIMG_1705

1/2 cup onion, diced

3 garlic cloves, pressed or chopped

1 cup cucumber, chopped

1/2 cup Italian flat-leaf parsley, chopped

2 tablespoons fresh mint, chopped

3 tablespoons olive oil

1 tablespoon smoked paprika

2 teaspoons kosher or sea salt

1 teaspoon black pepper

1/2 teaspoon cumin

Lettuce cups or pita bread

Cooking

Bring two cups of water or chicken broth to a boil in a small sauce pan. Add lentils, cook on medium heat for 5 minutes, stirring occasionally. Turn off heat and set aside.

In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the garlic. Once it’s hot (about 2 minutes) carefully add the ground lamb and press it down to cover the entire pan. After 4 minutes, break up the lamb and continue to brown it, like you might do with hamburger meat for tacos. The goal is to get the meat very brown and crisp. Season the meat with paprika, salt, pepper and cumin.

Then add the onion to the pan, and continue to cook for another 3-5 minutes. Meanwhile, drain the lentils.

Push the meat to one side and add last tablespoon of oil to the empty side of the pan. Add the lentils and press down to cover the empty space. Let cook for 3 minutes, and then stir into the lamb mixture. Continue to cook for a few minutes, stirring occasionally.

Turn off the heat. Incorporate the fresh mint, parsley and cucumber. Fill lettuce cups or serve with warmed pita and yogurt sauce.

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Greek Yogurt Sauce

Ingredients

3/4 cup plain Greek yogurt

1 tablespoon chopped onion

1 tablespoon chopped cucumber

1 teaspoon garlic salt

1 teaspoon chopped parsley

2 tablespoon reduced fat feta cheese

Process

Mix everything together and let sit for 30 minutes before serving.

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Leftovers to Appetizers: Salmon Mousse Dip

Appetizers, Cedar Plank, Leftovers, meal plans, Salmon

Almost every time I make Cedar Plank Salmon I end up with a little bit of fish left over, usually around 1/4 pound. Sometimes I put it on my salad the next day for lunch, and IMG_1398 other times I like to make my salmon mousse dip. It’s a tasty appetizer or the perfect salmon spread for tea sandwiches.

I promise this dip isn’t fishy. It’s got a salmon flavor but it’s not overwhelming, and it’s not like smoked salmon. The cedar-flavored salmon makes this a light, delicious and elegant first course. But you can also make this with grilled or broiled salmon.

Follow the recipe below and feel free to improvise a bit. I usually have leftover fresh dill from making the cedar plank salmon but dried dill works well too. I also suggest chilling the mousse for at least 2 hours before serving so that it has a chance to thicken a bit.

The next time you’re cooking salmon, don’t throw away the extras! People who don’t even like fish dip enjoy this tasty treat and it serves four to six people as an appetizer. Try this dip once and you won’t waste leftover salmon ever again.

IngredientsIMG_1325

1/8 to 1/4 pound chilled cooked salmon, flaked with the skin and dark fatty parts removed

2/3 cup cream cheese, softened

1 tablespoon mayonnaise

1 scallion, white and green parts, chopped (about 2 tablespoons)

1 tablespoon capers, chopped

Juice of 1/2 lemon

2 tablespoons fresh or 1 tablespoon dried dill

1/2 teaspoon onion salt

Process

Combine the softened cream cheese with mayonnaise, lemon, dill, and onion salt. Add scallion and capers, mixing well. Incorporate the cold salmon. Chill at least 2 hours. Serve with crackers, bread or vegetables.

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