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Category Archives: The “Kills”

Recipes including various meats: Beef, Venison, Bison, Chicken, Pork, Fish, and Shellfish

Coffee Rubbed Pot Roast

 

 

Coffee Rubbed Pot Roast

 

I love a good pot roast. However, most pot roast recipes leave the roast 1. too bland  or 2. too dry. This recipe does neither. In fact, it may be the best pot roast recipe I have ever used. The flavor is outstanding and the roast is slow cooked to where it tastes like a brisket rather than a pot roast. I hope you enjoy!

Tools Needed; A slow cooker/ crock pot

INGREDIENTS

  • 1 tablespoon ground coffee
  • 1 cup of swansons beef broth
  • 1/2 cup if chopped onion
  • 1/2 chopped green peppers
  • 1/2 tablespoon salt
  • 1 tablespoon honey
  • 2 teaspoons smoked paprika
  • 2 teaspoons chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 (4 1/2-pound) pot roast -thawed

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1. Take your roast and rub the honey all over covering every inch.  This gets sticky and a little slimy, but do your best :}

2. In your crock pot, pour in 1 cup of beef broth, half cup of onions and green peppers.

3. take a small bowl and mix all of your spices together, This is your “rub”. Coat your roast with the spice mixture using all of the mixture. Place in crock pot and cook on medium heat *COVERED* tightly for 8 hours.

4. Check the roast for tenderness. After 8 hours, this roast should be falling apart very easy when you cut into it.  with a knife and fork, tear up the roast into little pieces while absorbing the leftover juices with the meat.

5. Serve hot and enjoy!

 
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Posted by on March 12, 2014 in Beef, The "Kills"

 

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Paleo Sloppy Joes – The Quick and Dirty Version

Sloppy Joes

Paleo Sloppy Joes

Hello everyone and Happy Thursday to you!

Sloppy Joes.  ( Do I really need to say anymore?)

This may quite possibly be my most favorite childhood meal.   Slap a spoonfull of this tomato-ee, meat-heaven goodness on a plate and I have flashbacks to childhood… or to last week when I was hiding in the kitchen, licking the skillet while the boys watched cartoons…. I digress.

My point is, Sloppy Joes were, and are..the bomb. Its time to bring them back! ( PS: if you are trying to break the kiddos in on your Paleo- eating style… this is a good one to start with.)

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COOK TIME: 10 minutes ( Frozen Ground Beef will take longer of course)

SERVING: 4 – 6 people

INGREDIENTS

  • 1 lbs of cooked ground beef
  • 2 cups of basic tomato sauce ( I used Classico or Mario Batalli brand because the ingredients are simple and only olive oil was used for the ingredients)
  • 1 tablespoon of Onion Powder
  • 1 teaspoon of Garlic Powder
  • 2 teaspoons of Chili Powder
  • 1 tablespoon of Molasses
  • 1 – 2 tablespoons of Honey * ( Add this last)
  • 1/2 tablespoon of White Wine Vinegar

1. Start out by cooking your ground beef in a large skillet. Salt and Pepper to taste. Drain 3/4 of the fat from the meat, but keep a 1/4 of it in the pan.

2. In a medium bowl, mix your Tomato Sauce, Onion Powder, Garlic Powder, Chili Powder, Molasses and Vinegar. Slowly add your honey – starting with 1 tablespoon. Depending on how sweet you would like your sauce, taste the mix after each add of honey. Add up to 2 tablespoons for maximum sweetness.

3. Once ground beef has finished cooking, add sauce mix to beef. Let simmer on med-low, for 5 or so  minutes – stirring occasionally. Serve and enjoy!

 
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Posted by on February 13, 2014 in "Paleo on The Run", Beef, The "Kills"

 

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Paleo Shepherd’s Pie

Meat Pie

Hello Everyone. I know its been two whole weeks since my last post ( so sorry) but life got a little crazy around here. So without further delay, I would like to share an awesome recipe that falls in the “Paleo Comfort Food” category ( meaning.. its Paleo, its delicious, but I wouldn’t recommend it as an everyday meal because it is pretty heavy). The crust base is made from almond flour, but the filling is different: I kicked out the potatoes, corn, and peas used in a traditional shepherds pie, and just stuck to my favorites: carrots, onions, mushrooms,celery, and lots of ground beef. So if you are looking to get down to your Irish roots but don’t want to feel comatose afterwards, give this one a try. You won’t be disappointed!

Total Cook/Prep Time: Estimated 35-45 minutes

Crust Recipe

INGREDIENTS

  • 2 cup of Almond Flour (I used Bob’s Red Mill Brand – others work great)
  • 1/2 TSP of baking soda
  • 1/2 TSP of garlic powder
  • 2 TSP of chives
  • 1.5 Tablespoons of Olive Oil
  • 2 TSP of Water
  • Dash of Salt

DIRECTIONS

Preheat oven to 350 F.  Mix all of the ingredients together in a small bowl. Once mixed well, it should resemble a paste- like dough. Take an 12 X 9 rectangle-baking dish (or similar size) and press your crust mix into the bottom of your baking dish covering the whole base of the dish. Bake your crust for 12 minutes. Remove from oven and set aside until filling is added.

Shepherds Pie Filling

INGREDIENTS

  • 2 lbs of ground beef ( I used 80/20, but grass-fed is ideal)
  • 1 1/2 cups of chopped onion
  • 1 cup of chopped celery
  • 1 cup of shredded carrots
  • 1 1/2 cups of chopped mushrooms
  • 2 tsp of minced garlic
  • 1 and 1/2 cups of beef broth
  • 1 tsp of parsley
  • 1 tsp of thyme
  • 1 tsp of salt and pepper
  • 2 tsp of onion powder
  • 1 tablespoon of arrowroot powder

DIRECTIONS

  • Take a large skillet and brown your ground beef. I would recommend keeping most if not all of the grease that is created from the beef, but if you have a LOT of grease, you can drain a little off if needed.
  • Add your garlic, onions, carrots, mushrooms, celery, and seasonings to the ground beef and cook over medium heat until cooked through.
  • While the filling is cooking, take a measuring cup and dissolve your arrowroot powder in with your beef broth, stirring frequently until fully dissolved. At this point, you want to turn you skillet heat to “high” and then add the broth/arrowroot mixture to the beef/veggie skillet mixture. Stir constantly for one minute until broth mixture starts to really thicken up to a gravy-like consistency. After one minute, turn heat all the way down and spread the skillet mixture on top of the pie crust. Serve immediately or save for later 🙂
 
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Posted by on June 11, 2012 in Beef, The "Kills"

 

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Apple Bacon Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

Okay, not patting myself on the back, but this is one of the “better” photos I have taken of food recently. ( HA! I usually suck at food photography..) But, yes. This meal is as good as it looks. The sweetness from the Washington apple slices and the saltiness from the pork bacon create what I like to call, “flavor heaven”. There is something special about combining sweet and salty together that just makes food so good. This recipe is actually pretty easy and shouldnt take longer than 35 minutes. Note: you will need a meat tenderizer, mallet, or plastic wrap and a hammer to flatten meat.

INGREDIENTS

1 pork tenderloin 1-2 lbs
1 tbsp minced garlic
1 washington apple, sliced in thin strips
4 strips of bacon
1 tsp of pepper
1 tsp of onion powder
1 tbsp of olive oil

DIRECTIONS preheat your grill to 450 F

1. Take your pork tenderloin and cut it in half, long ways making 2 thick strips. On a flat surface, you will be pounding your tenderloin strips to flatten them out. This will require a meat tenderizer, a mallet, or if you dont have either of these, cover your tenderloin strips with plastic wrap and use a hammer. Flatten to around 1/2 inch thick. It doesnt have to be perfect, just enough so you can roll the tenderloin up later.

2. Season your flattened tenderloin strips with pepper and onion powder on all sides. On one side, lay out two strips of bacon, garlic, and several thin apple slices on each strip of pork. Roll each tenderloin strip up with the bacon and apples on the inside. You should end up with two wide stuffed tenderlion rolls looking like burritos.

3. Lightly coat the outside of the rolls with olive oil before setting on the grill. Using either metal tongs or spatchula, gently place each roll on hot grill. Grill each side for 12 minutes for a medium done tenderloin. Take care while flipping so they dont break open. Cook 15 minutes on each side for well done. Serve immediately and enjoy the goodness!

 
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Posted by on May 22, 2012 in Pork, The "Kills"

 

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Quick Mini Pepper Sliders

So thanks to some of my recent cooking magazine purchases,  I’ve developed a small obsession with “cute food”. I know what some of you are thinking, “why would you even care to make food cute if you are just going to stuff it in your face?” I can’t say I disagree, however, I am ALL about “functional food”. Take these Mini Pepper Sliders for example. They may be cute,  but they are VERY easy to make, super quick, and did I mention, DELICIOUS?  If you have 15 minutes, a few pounds of ground beef ( or meat of choice), and you don’t want the same boring ol’ burger, give these lil guys a try. I think you will like them!

INGREDIENTS

  •  2 lbs of ground meat of choice ( I used venison)
  •  Dash of salt and pepper
  •  1 tsp of onion powder
  •  3 bell peppers
  • 1 tbsp of Olive Oil

DIRECTIONS

  • In a medium bowl, mix your ground meat and seasonings with your hands. Set aside
  • Slice your bell peppers in 1/2 -1 inch thick rings. Set the rings flat on a plate and use them like a cookie cutter by filling in the center with your seasoned meat, pressing down firmly to fill the center.
  • Place sliders in a skillet on medium heat with 1 tablespoon of olive oil. Cook each side for 6 minutes for medium cooked burgers. Eat and enjoy!
 

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Chipotle Fish Stir Fry

Happy Monday to everyone! Sorry its been a week since my last posting ( crazy crazy week…), but I am back, and with a quick and delicious recipe, no less. As I mentioned before, eggs are “problematic” for me at the moment, so I actually made this delicious dish for breakfast ( however, I usually make it for dinner).  Hope you enjoy!

INGREDIENTS ( Feeds Two People) Done in 15-20 minutes!

  • 3 Tilapia Fillets
  • 1/2 tsp of garlic
  • 1/2 cup of chopped onion
  • 1 cup of chopped bell peppers
  • 1/2 cup of chopped zucchini
  • dash of salt and pepper
  • 2 tablespoons of Olive Oil
  • 1/2 tsp of chipotle chili powder
  • juice from 1/2 squeezed lime

DIRECTIONS

  • Heat skillet to medium heat. Add olive oil, garlic, and onion. Chop up fish fillets into 1 inch pieces and add to skillet. Cook for 5-8 minutes until finished. Add the rest of the ingredients into the skillet and cook another 10 minutes until finished. Serve and devour! Optional: Top with guacamole!
 

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My Favorite Oven Roasted Chicken

Okay, I know this isn’t the snazziest recipe, but I have to be honest. I friggin love a good roasted chicken. Its like, a “healthy” version of a rotisserie chicken, without all the preservatives and fillers like what you get at the grocery store. This is definitely not one of my “quick recipes” but this recipe is simple and always delicious. Not to mention, it leaves you some good leftovers for your week. This recipe takes about 1 1/2 hours or more ( depending on size of chicken) to finish. Hope you enjoy!

INGREDIENTS

  • 4  to 5 lbs whole chicken
  • 2 tablespoons of olive oil
  • around 1 to 2 teaspoons of sea salt
  • 1 teaspoon of pepper
  • 1/2 tablespoon of rosemary
  • 1 teaspoon of thyme
  • 1/2 lemon
  • 1 tablespoon of butter
  • 1/2 cup of chopped onion
  • 1 teaspoon of paprika

DIRECTIONS

  • Preheat oven to 400 F. As a general rule, calculate a cooking time of 20 minutes per pound of chicken.
  • Take your thawed out chicken and remove the giblet package from the inside of the chicken and discard. Rinse chicken well in water and pat dry with paper towels. ** This is important- try to get your chicken as dry as you can. It will stay more moist while cooking if it goes in the oven free of water.
  • In a small bowl, mix olive oil, sea salt, pepper, thyme, and paprika. brush mix all over chicken liberally.
  • Stuff your rosemary, 1/2 lemon, onions, and butter in the center cavity of your chicken
  • Lay chicken in a shallow roasting pan – place in oven at 400 F for 30 minutes for skin to brown. – After 30 minutes, lower oven temp to 375 F for the rest of the time cooking. Once finished, let chicken set for 15 minutes to cool and seal in juices. Cut, serve, and enjoy!
 
 

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