Beef with Broccoli

Ingredients

• 1 tsp Black Pepper
• 1 tsp Salt
• 1 tsp Red Pepper Flakes
• 1/4 cup Coconut Aminos
• 1/4 cup Green Onion, thinly sliced
• 2 Tbsp Ginger Root, minced
• 2 Tbsp Sesame Oil
• 4 cup Broccoli, florets
• 5 cloves Garlic, minced
• 1 lb Beef Chuck Shoulder Roast, cubed

Process

1. Heat sesame oil in a wok or skillet over high heat.
2. Add garlic and ginger to wok, and sauté for 2 minutes to infuse the sesame oil with their flavor.
3. Add steak, stirring frequently, until browned on all sides.
4. Once the steak has seared, add in the broccoli and continue to sauté over high heat.
5. Add green onion, and an extra tablespoon of oil if necessary.
6. Pour in coconut aminos, and season with salt, pepper, and red pepper flakes.
7. Continue to sauté for another 2–3 minutes, until all flavors have combined.
8. Garnish with a sprinkling of sesame seeds and serve.

Notes

To complete this dish, serve over cauliflower rice or baked spaghetti squash.

Source: http://www.primalpalate.com/paleo-recipe/beef-with-broccoli/

Pulled Pork with Green Chiles

Delectable pork with our Fischer & Wieser Salsa Verde Ranchera!

Prep Time: 15-20 minutes
Cook Time: 1-1.5 hours

1 lb. pork butt, trimmed of fat
1 yellow onion, diced
1 tablespoon ground cumin
1 tablespoon garlic
2 bay leaves
2 tablespoons dried Mexican oregano
1 teaspoon salt
1 teaspoon black peppercorns
1/2 teaspoon cayenne pepper
1 small can whole mild green chiles, chopped ¼ inch
1 cup Fischer & Wieser Salsa Verde Ranchera

Cook pork butt with bay leaves and peppercorns in boiling water for 1-1 ½ hours or until the pork falls apart. Skim the surface to remove any scum that forms, drain in a colander. Remove only the pork and shred. Sauté the onion and garlic and add the shredded pulled pork. Add the cumin, Mexican oregano, cayenne, salt and green chiles to the pork mixture. Add ½ jar of Fischer & Wieser Salsa Verde Ranchera and cook over low heat until heated through, approximately 15 minutes. Serve hot with tortillas, diced tomatoes and sour cream. Serves 4.

Source: https://www.jelly.com/recipe/pulled-pork-with-green-chiles

Whiskey Wings

• 3-4 lb Chicken Wings
• 1 cup Bourbon
• 1/4 cup Dark Brown Sugar
• 1/2 cup Ketchup
• 3 tbsp Worcestershire Sauce
• 1 cup Orange Preserves
• Salt & Pepper

1. Preheat oven to 450 F.
2. Partially cook chicken for five minutes in a large pot of bubbling water.
3. Drain and dry chicken.
4. Combine remaining ingredients in a saucepan with a whisk, over high heat.
5. Reduce by half and take off heat.
6. Bake wings for 15-20 minutes, until crispy.
7. Transfer wings to a large bowl and pour sauce over them, tossing to coat.

Sausage Balls

2 1/2 cups almond flour

1 tablespoon coconut flour

1 teaspoon Celtic sea salt

2 teaspoons Grain-free baking powder

1/2 teaspoon garlic powder

12 ounces cheddar cheese, shredded

1 pound spicy sausage (pastured and nitrate-free preferred)

 

Preheat the oven to 425 degrees F and adjust the rack to the middle position. Line a baking sheet with unbleached parchment paper.

 

In a large mixing bowl, whisk together the almond flour, coconut flour, salt, baking powder, garlic powder and cheese. Use your hands to incorporate the sausage into the dry mixture (about 1-2 minutes until the mixture comes together); the mixture will be damp. Roll the mixture into 1 1/2-inch balls and place on the prepared baking sheet. Bake for 25 minutes, until just golden brown. Cool for 5 minutes and serve.

 

Source: http://deliciouslyorganic.net/sausage-balls-grain-free-paleo/

21 Day Sugar Detox Extra Crispy Waffles!

Yield: 5 Round, Thin Waffles

Ingredients

• 120g blanched almond flour (3/4 cup + 1 tbsp)
• 70g arrowroot starch (1/2 cup + 1 1/2 tsp)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1/2 cup + 2 tbsp milk, dairy or non-dairy
• 1/2 cup + 1 tbsp melted butter or mild tasting oil
• 1 tsp lemon juice or apple cider vinegar

Instructions

1. Preheat a round waffle iron to a medium setting if there is the option.
2. In a large mixing bowl combine the almond flour, arrowroot starch, baking powder and salt until well combined. Add in the remaining ingredients and stir until well combined.
3. Liberally oil the preheated waffle iron and pour approximately 1/3 cup worth of the waffle batter onto the center of the iron. Close and allow to cook for 2-3 minutes or until desired doneness. Repeat with remaining batter. Makes about 5 round, thin waffles.

Notes

For 21 DSD compliance, 1 waffle is the suggested serving size to stay within the daily allotted starch allowance.

 

Source: http://brittanyangell.com/21-day-sugar-detox-extra-crispy-waffles/

PARMESAN CRUSTED CHICKEN

INGREDIENTS

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves
• 4 tsp. Italian seasoned dry bread crumbs

DIRECTIONS

1. Preheat oven to 425°.
2. Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake until chicken is thoroughly cooked, about 20 minutes.

• SMART TIP: For the Hellmann’s® taste you love with the goodness of olive oil, substitute Hellmann's®or Best Foods® Mayonnaise Dressing with Olive Oil. Cost per recipe*: $7.16 Cost per serving*: $1.79 *Based on average retail prices at national supermarkets.
• Timesaving Tip: Try making this dish with thin-cut boneless skinless chicken breasts! Prepare as above, decreasing bake time to 10 minutes or until chicken is thoroughly cooked. TIP: Omit Parmesan cheese and have "Magically Moist Chicken" on the table in less than 30 minutes.

Trisha Yearwood's Hush Puppies

2 cups self-rising white cornmeal

3/4 cup finely chopped onion

1 large jalapeño, chopped fine

2 cups buttermilk

kosher salt

8 cups peanut oil, for frying

In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

Cook's Note: If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.