I hope everyone had a great week! Sorry this is later than usual; this has been a crazy week. Next week should be a bit more open and I'm looking to make a recipe video again, though I do think some people like the tip videos more. Let me know which you'd rather have!
Big shout out to Rachel and Joseph to have pledged to me on Patreon (http://ift.tt/1Syt7Fu)! Thank you so much for your support!
Grocery List
Beverages
☐ 1/4 cup apple juice
Canned and Jar Goods
☐ 1 cup beef stock (use 2 cups for stovetop cooking)
☐ 1 can black olives, cut in half or fourth
☐ 1 T capers (or more)
☐ 1 can (14.5 oz.) diced tomatoes with juice
Dairy
☐ extra butter, ghee, or other fat of choice for greasing and baking
☐ ¼ cup butter* or ghee
☐ 1 stick plus 2 tablespoons unsalted butter, at room temperature
Meat
☐ 2 slices bacon, cut in 1-inch pieces
☐ 4 chicken breasts
☐ 2 large chicken thighs, bone-in, skin-on
☐ 2 tablespoons duck fat (lard, coconut oil or your choice of fat)
Miscellaneous
☐ 2 lbs. trimmed and diced chuck steak, cut in bite-sized pieces (about 2-3 cups meat, for stove-top cooking I might use a more tender cut of beef)
☐ Chunky olive butter, for serving
☐ One 5-pound well-trimmed boned and butterflied leg of lamb
Oils and Dressings
☐ 1/3 cup plus 1/4 cup extra-virgin olive oil
☐ 1-2 T olive oil (depends on your pan)
☐ ½ cup hot sauce
☐ 1/2 cup tomato sauce
☐ 1 tablespoon red wine vinegar
Produce
☐ 1 medium apple, cored and cut in 8-10 slices
☐ 2 avocados
☐ 2 cups Brussels sprouts, trimmed and quartered
☐ 2 pounds cherry tomatoes
☐ 2 - 3 tablespoons of cilantro, finely chopped
☐ 1 cup garlic clove
☐ ½ - 1 jalapeno, seeded, and minced
☐ ½ lime, juiced
☐ 8 oz. sliced mushrooms
☐ 1 medium onion, sliced
☐ 1 onion, diced in 1/2 inch pieces
☐ ¼ of a medium red onion, finely chopped
☐ 2 1/2 t parsley
☐ 4 peppers (I like using yellow or orange, but use what you like!), tops cut off and seeds cleaned out
☐ 2 organic sweet potatoes
☐ 2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
☐ 1/3 cup coarsely chopped shallots
Sauces and Condiments
☐ 1/4 cup balsamic vinegar (I like Fini brand)
☐ 3 tablespoons Dijon mustard
Spices and Seasonings
☐ 2 thyme sprigs
☐ 1/3 cup each thyme leaves, parsley leaves and chopped rosemary
Slow Cooker Mediterranean Beef Stew with Rosemary and Balsamic Vinegar
Crockpot
Cook 6 hours Makes 6 Source http://ift.tt/1Wg5Ha5
Ingredients
1-2 T olive oil (depends on your pan)
8 oz. sliced mushrooms
1 onion, diced in 1/2 inch pieces
2 lbs. trimmed and diced chuck steak, cut in bite-sized pieces (about 2-3 cups meat, for stove-top cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can (14.5 oz.) diced tomatoes with juice
1/2 cup tomato sauce
1/4 cup balsamic vinegar (I like Fini brand)
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper and salt to taste
Directions
Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until starting to brown. Add mushrooms to slow cooker. Add a little more oil, then saute diced onions about 5 minutes, or until starting to brown. Add mushrooms to slow cooker. Add a little more oil again, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to the slow cooker.
Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits, then add that stock to the slow cooker. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and a little black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Season to taste with salt and more fresh ground black pepper and serve hot.
If you do all the advance preparation the night before and put the combined ingredient in the refrigerator overnight, this could cook as long as 10 hours in the Crockpot while you're at work. Manufacturers don't recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in Crockpot in the morning.
Buffalo Ranch Stuffed Peppers
Chicken
Makes 4 Source Primallyinspired.com
Ingredients
4 chicken breasts
1 medium onion, sliced
½ teaspoon each: dried parsley, dried dill, dried chives, garlic powder, onion powder
sea salt and pepper, to taste
extra butter, ghee, or other fat of choice for greasing and baking
4 peppers (I like using yellow or orange, but use what you like!), tops cut off and seeds cleaned out
½ cup hot sauce
¼ cup butter* or ghee
2 avocados ½ - 1 jalapeno, seeded, and minced
¼ of a medium red onion, finely chopped
2 - 3 tablespoons of cilantro, finely chopped
½ lime, juiced
sea salt, to taste
Directions
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Preheat oven to 350 degrees.
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Mix your dried spices together.
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Place your chicken breast and sliced onions in a single layer on a greased or parchment paper lined baking pan.
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Sprinkle the entire pan with dried spices. Salt and pepper, to taste.
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Place a small pat of butter or other fat of choice over each chicken breast.
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Bake for 25-30 minutes or until chicken is cooked through.
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While chicken is cooking, melt ¼ cup butter in a pot over medium low heat. Once melted add in hot sauce and stir. Set aside.
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If you are making guacamole, make it now (see instructions below).
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Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.
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Combine chicken with the hot sauce mixture.
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Spoon chicken mixture evenly in all 4 peppers.
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Place stuffed peppers in a baking pan.
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Bake for 35-40 minutes or until peppers are softened to your liking.
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Serve with Guacamole. Enjoy!
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Mash all guacamole ingredients together until desired consistency.
Single-Skillet Chicken Thighs with Bacon, Brussels Sprouts and Easy Apple Jus
Chicken
Makes 2 Source Buzzfeed
Ingredients
2 large chicken thighs, bone-in, skin-on
kosher salt and freshly ground pepper
2 slices bacon, cut in 1-inch pieces
2 cups Brussels sprouts, trimmed and quartered
1 medium apple, cored and cut in 8-10 slices
1 tablespoon red wine vinegar
1/4 cup apple juice
Directions
-
Preheat the oven to 425°F.
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Use paper towels to thoroughly dry the chicken thighs, then season them liberally with salt and pepper on both sides.
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Heat a large cast iron skillet over medium-high heat. When the skillet is hot, add the seasoned chicken thighs, skin-side down, and cook just until the edges of the skin start to brown, about 3 minutes. Turn the heat down to medium and add the bacon pieces, scattering them around the chicken thighs. Cook, moving the bacon around the skillet occasionally without touching the chicken thighs, just until the bacon starts to shrivel and brown slightly, about 2 minutes.
-
Add the quartered Brussels sprouts and apple slices to the skillet and season them with a little bit of salt and pepper. Stir them around with the bacon, still trying not to move the chicken around too much. It’s fine if the chicken thighs move a little, you just want the skin to stay in contact with the hot skillet.
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Put the skillet in the oven and roast everything for 10 minutes. Take the skillet out, stir the bacon and Brussels sprouts, and flip the chicken thighs. Put the skillet back in the oven until the thighs are cooked through (a meat thermometer inserted into the thickest part of the thigh should read 165°F, and there should be no pink when you cut into the meat), about 10 more minutes.
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When the chicken is cooked, take the skillet out of the oven and use a large slotted spoon to take the chicken, bacon, Brussels sprouts and apple slices out of the skillet, dividing everything evenly among two plates. Don’t tilt the skillet and slide everything out, because you want any fat or juices to stay in the skillet. There won’t be much, since the apples and Brussels sprouts will absorb most of it, but there will be some.
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Put the skillet on the stove over medium-high heat (it’ll already be hot) and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon and chicken skin end up in your jus and not stuck to the bottom of your pan. After about 10 seconds, add the apple juice and let it simmer and reduce until it’s the consistency of a thick syrup, about a minute.
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To serve, pour the apple jus over the plated chicken thighs, dividing it evenly between the two plates.
Herbed Leg of Lamb with Olive Butter and Roasted Tomatoes
Lamb
Prep 3 HR 30 MIN Makes 6 to 8 Source Foodandwine.com
Ingredients
1/3 cup coarsely chopped shallots
1/2 cup crushed garlic cloves
1/3 cup each thyme leaves, parsley leaves and chopped rosemary
3 tablespoons Dijon mustard
1/3 cup plus 1/4 cup extra-virgin olive oil
1 stick plus 2 tablespoons unsalted butter, at room temperature
One 5-pound well-trimmed boned and butterflied leg of lamb
Kosher salt
Pepper
2 pounds cherry tomatoes
2 thyme sprigs
Chunky olive butter, for serving
Directions
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In a blender or food processor, combine the shallots, garlic, thyme, parsley, rosemary, mustard and 1/3 cup of the olive oil; blend until smooth. Transfer to a bowl and stir in the butter.
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Arrange the lamb fat side down on a rack set over a rimmed baking sheet. Spread the herb butter all over the lamb, leaving a 1-inch border. Refrigerate until the butter is semifirm, 30 minutes. Roll up the lamb with the butter inside and tie securely with kitchen twine at 1-inch intervals. Cover and refrigerate overnight.
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Preheat the oven to 400°. Rub the lamb with 2 tablespoons of the oil and season with salt and pepper. Roast for about 1 hour and 45 minutes, until an instant-read thermometer inserted in the thickest part registers 130° for medium-rare. Transfer the lamb to a cutting board and let rest for 20 minutes. Leave the oven on.
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On a rimmed baking sheet, toss the tomatoes with the remaining 2 tablespoons of olive oil and the thyme sprigs and season with salt and pepper. Roast for 20 minutes, stirring, until softened.
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Discard the strings and thinly slice the lamb. Serve with the roasted tomatoes and olive butter.
Baked Paleo Sweet Potato Chips
Side Dish
Makes 2-4 Servings Source Paleoporn.net
Ingredients
2 organic sweet potatoes
2 tablespoons duck fat (lard, coconut oil or your choice of fat)
coarse ground sea salt, to taste
Directions
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Scrub outside of potatoes well.
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Use a sharp knife to slice thin slices. Try to get equivalent thicknesses so the chips cook evenly. If some are thicker than others, the thinner slices may burn and the thicker slices may not be cooked throughout. An easy way to accomplish this would be to use a mandoline but it is possible with a sharp knife.
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Add thinly sliced potatoes to a large bowl, fill with water and let sit for at least one hour. (Skipping this step will effect your outcome on the consistency of the chip. Be sure to watch the cook time if you do.)
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Preheat the oven to 350°F.
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Drain the potatoes and add duck fat (or your choice of fat) and a few pinches of sea salt to the bowl. Toss to coat.
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Lay individual chips on a drying rack placed over a baking sheet. You can use two trays or do this in shifts.
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Transfer trays to the oven and cook for 30 minutes. Use tongs to flip the chips over and bake for 15 more minutes. Check for doneness and keep an eye on them if they're not done, so they don't burn in the remaining minutes.
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Transfer to a serving platter or bowl, sprinkle with another hit of sea salt and serve.
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Enjoy! :)
Submitted January 28, 2017 at 07:56AM by Lereas http://ift.tt/2kc4e9H primalmealplan
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