Homemade Italian Style Meatballs

I was watching Diners, Drive-Ins and Dives the other day and they were at this place that was making the most decadent meatball subs. This gave me the biggest craving for an awesome meatball. So I typed into google "large baked meatballs" and this was the recipe (with modifications) that popped up. I decided that I may as well try it and see how they would turn out. You know what? They were damn good! 

Meatballs
2 lbs ground beef and pork (50/50 mix)
1/2 onion, finely diced
3 cloves garlic, minced
1/4 - 1/2 almond flour
1 egg 
1/2 cup freshly grated Parmesan (leave out for strict Paleo)
1 tbsp Italian seasoning
1 tsp salt
1/2 tsp black pepper

Sauce
1 can crushed tomatos
2 cloves garlic, minced
1 tbsp Italian seasoning (basil, parsley, oregano)

Preheat oven to 400° F. In a large bowl combine meat, onion, garlic, almond flour, egg, cheese (optional) and seasonings. Combine together with your hands. If the mixture is too wet add more almond flour. Roll the meatballs into 2-inch diameters and place on a foil lined baking sheet with about 1 inch spacing between them. Continue making meatballs until ingredients are all used up. You should end up with about 12 - 16 large meatballs.Bake until they are cooked through, about 25 minutes.

For the sauce combine all ingredients in a small pot and bring to a boil. Reduce heat and simmer for about 2 minutes. The longer it simmers the more the flavours with develop.

Top the meatballs with sauce and enjoy!

Paleo Stuffing

The other day at the gym we were asked what was our favorite part of Thanksgiving dinner. Most people in the group including myself said turkey however a few people said stuffing. And as most of us are aware stuffing is not typically paleo however one of the gym owners had this recipe and I thought that I should give it a try. I can honestly say that I ate it for supper on it's own but it would be darn good stuffed into a turkey. I think I may make this for my family this year for Thanksgiving.

1 sweet potato, peeled and cubed

5 slices of bacon, diced

5 stalks of celery, diced

1 medium onion, diced

2 granny smith apples, peeled and diced

1 lb ground pork

2 cups of mushrooms, diced

2 tbsp white wine vinegar

2 eggs

1/2 cup dried cranberries 

1/2 cup raisins (I don't like raisins so I used dried apricots)

1 cup pecans, chopped

Preheat the oven to 375F. Place the sweet potato cubes on a cookie sheet, drizzle with olive oil, sprinkle with salt and pepper, then bake for 15-20 min.

While that's baking, fry the bacon pieces in a large skillet. When they begin to brown, add in the diced celery, onion, and apples. When the onions become soft, add the ground pork, mushrooms, and white wine vinegar. Stir and cook until the pork is cooked through (no visible pink). Transfer the mixture to a bowl to cool. In a small bowl, beat the eggs, then pour over the cooled pork mixture. Toss in the cranberries, raisins, pecans, and yams and mix well. Bake the mixture at 375F on a foil lined baking sheet or in a large pyrex dish for about 15-20 min until it begins to brown.

Recipe courtesy of Cavegirl in the Kitchen

Crockpot Minestrone Soup

I would like to thank everyone for their patience while I took some time to collect my thoughts and get back into the kitchen. My plan for the fall will be to post new delicious recipes every Sunday and Wednesday. This will allow me some more time to perfect and bring you new delectable recipes. 

Minestrone Soup is not one of my family recipes but I personally love soup. Soup helps to warm you from the inside out and when fall starts to become cooler nothing is more enjoyable. This recipe is courtesy of Our Paleo Life and I was inspired to make this when a friend post the delectable picture of a steamy bowl of this soup on instagram!

2 tbsp Olive oil

1 sweet potato, diced

1 cup carrots, diced

2 celery stalks, diced

2 zucchini squash, diced

1 medium onion, diced

2 cloves garlic, minced

28 oz chicken stock

28 oz can diced tomatoes with juice

½ cup frozen spinach

2 bay leaves

2 tsp oregano

1 tsp basil

1 tsp parsley

¼ tsp cayenne pepper

¼ tsp sea salt

1-1/2 lb ground pork sausage

Place the olive oil in the bottom of the crock pot. Add the prepared sweet potatoes, carrots, celery, zucchini, onions, and garlic to the crock pot. Pour in the chicken broth. Add the entire can (including juice) of diced tomatoes. Add the frozen spinach (no need to thaw and drain, just add it frozen). Add in the oregano, basil, parsley, cayenne, and salt. Stir everything together, add the bay leaved, cover, and cook on low for 6-8 hours. This just barely fit in my crockpot! About 2 hours before the soup is done, brown the ground pork sausage, breaking it up into small pieces with the back of a wooden spoon. Once the pork is cooked through (no pink), add it to the crock pot and mix it all together. Remove bay leaves before serving.

Enjoy!!

Pork Ribs

Here is another rib recipe, why another? Because ribs are awesome!

Pork side ribs
3 tbsp chili powder
2 tsp cumin
2 tsp salt
2 tsp pepper
1 lemon
water

BBQ Sauce
1/2 can tomato paste
1 tbsp water
1 tbsp apple cider vinegar
Dash of hot sauce

On the concave surface of all ribs is a thin, translucent membrane. This membrane is tough and will prevent any flavouring to get to the rib meat, and so should be removed. To remove the membrane: Insert a metal spoon handle under the membrane at one end of the rib rack and detach a corner. Then grab the detached flap and gently tear it away from the ribs. It should come off in one clean pull.

Sprinkle the ribs with chili powder, cumin, salt and pepper. In a cookie sheet or shallow roasting pan, add about 1/2 inch (1.25 cm) of water. Add a few slices of lemon to the pan. Place the ribs, meaty side up, on the pan in a single layer. Cover tightly with aluminum foil and place in oven at 325°F (160°C). Cook for between 1 and a half and 2 hours, or until meat is easily pierced with a metal skewer.

At this stage the ribs can be cooled and refrigerated for up to three days.

Ribs can be finished on the BBQ (grilled) or in the oven. To finish in the oven, remove foil and turn oven up to broil, brush ribs with your BBQ sauce and broil for about 3 minutes (if ribs are hot) or until sizzling and golden. Turn ribs over and repeat with BBQ sauce and broil again. For the ultimate ribs, repeat brushing sauce and broiling or BBQing on each side. Watch carefully when broiling, so that they do not burn.

Sundried Tomato Pesto Stuffed Pork Tenderloin

Umm…how is that for a recipe title? I think it encompasses the awesomeness that is this meaty meal.

1 lb pork tenderloin
6 sundried tomatoes in oil, chopped
3 tbsp fresh parsley, chopped
1 tbsp basil, chopped
3 garlic clove, minced
1/4 cup walnuts or pine nuts
1/4 cup olive oil
Juice of 1/2 lemon
1 tsp salt
1 tsp fresh ground pepper

Preheat oven to 400ºF.

Remove any silver skin from the tenderloin. Butterfly the pork tenderloin (cut it down the middle vertically, but not all the way through – it should open up like a book), then place it between two sheets of plastic wrap and pound it thin with a meat mallet – you’ll want about 1 cm thickness. Set aside. Note: you can also use a heavy can of soup to pound the pork.

Preheat an oven-proof pan on medium-high heat. Meanwhile, combine sundried tomatoes, parsley, basil, garlic, nuts, olive oil, salt and pepper in food processor or blender. Combine until it forms a paste then spread over top of pork loin. Starting at the short end of the pork, start rolling it up like a jelly roll. Once rolled take some butchers twine and wrap the tenderloin to ensure that it does not fall apart during cooking. 

Heat up some olive oil in the prepared pan. When it’s hot, place the tenderloin in the pan and sear both sides. When you’re done searing, place the pan in the pre-heated oven and roast for 45 minutes, depending on desired degree of doneness. Remove pork from oven to a cutting board and let stand, covered with foil, for 5-10 minutes. Slice into 1″ thick slices and serve.

Enjoy!

Dijon Pork Skillet

1 lb ground pork
8 oz mushrooms, coarsely chopped
2 cups grated sweet potato
2 cloves of garlic, chopped
1 tsp pepper
1 tsp garlic powder
1 tsp salt
1 tsp basil
2 Tbsp Dijon mustard

Heat 1 tbsp of coconut oil in a large skillet over medium-high heat. Add the ground pork and the spices. Break the meat into pieces and brown the meat. Once cooked remove from skillet.

Add 1 tbsp of coconut oil. Add the mushrooms and sweet potato and cook for 7 - 8 minutes or until tender. Add garlic and cook for an additional 2 minutes. Add the meat back to the skillet and combine.  Add Dijon mustard and heat through. Season to taste.

Recipe from Living Low Carb

Grilled Pork Side Ribs

I was once asked by someone: If you could only eat meat from one animal for the rest of your life, which animal would you pick? Without hesitation I said: the pig! First of all: pig = bacon. Need I give you any more reasons. If so, check out this awesome pork side ribs recipe!

2 rack of pork side ribs
1/4 cup Ultimate Spice Blend

Sauce
4 tbsp tomato paste
2 tbsp apple cider vinegar
1 tsp honey


To begin with we need to prep the ribs. On the concave surface of all ribs is a thin, translucent membrane. This membrane is tough and will prevent any flavouring to get to the rib meat, and so should be removed. To remove the membrane: Insert a metal spoon handle under the membrane at one end of the rib rack and detach a corner. Then grab the detached flap and gently tear it away from the ribs. It should come off in one clean pull.

Cover the ribs on both sides with the Ultimate Spice blend and gently rub into the ribs.

Now, many people have their own way of cooking ribs. Some people will say you need to boil them first, then finished them on the barbecue. Others will say you need to bake them in the oven and then put them on the barbecue.  I am sure these methods result in very tender ribs but honestly I did not have an hour and a half to cook these. So, I turned on my barbecue and threw the ribs on. After about ten minutes I turned them over and cooked for another 10 minutes. While they were cooking I combined the sauce ingredients. I then turned the barbecue down to mediumish, basted the ribs and cooked them for an additional 15 minutes, basting ever 5 minutes.

And that's all I did! They were moist and tasty! I had no complaints.

Grilled Pork Souvlaki

The warm prairie summer was definitely in the air today and as such my BBQ was screaming for some attention. So I hauled my propane tank to gas station and filled it up and set to some grilling. This is a fresh summer recipe!

Marinade
1.5 lbs boneless pork tenderloin, cut into bite-sized chunks
1/4 cup extra-virgin olive oil
1/4 cup fresh squeezed lemon juice
1 tbsp red wine vinegar
1 tbsp ground coriander
1 tsp paprika
1 tsp ground cumin
1/4 tsp ground cayenne pepper
2 tbsp fresh oregano leaves, minced
1 tsp lemon zest
4 cloves garlic, minced
Salt and pepper to taste

Skewers
1 bell pepper
1 red onion


Whisk together all the ingredients for the pork marinade. Pour it into a gallon ziploc bag along with the pork chunks. Marinate at least 4 hours but preferably overnight or up to 24 hours.

Preheat the barbecue. Thread the pork chunks onto skewers, shaking off excess marinade alternating with pieces of bell pepper and red onion. Grill on medium heat until nicely charred and cooked through (10 to 15 minutes). 

Can be served with grilled zucchini, Greek salad or grilled vegetables. 

Blackberry Glazed Porkchops

1-2 lbs  Pork Chops
salt and pepper, to taste
12 ounces fresh blackberries
½ cup balsamic vinegar
2 tablespoons water
pinch of salt

Turn on your grill on. I had to use my george foreman grill because I still don't have propane.

Place pork chops on a plate and cover your pork chops in some salt and pepper on both side and press into the pork chop. While your grill heats up, place a small saucepan over medium heat on your stove top and add your blackberries, balsamic vinegar, water, and a pinch of salt. Let the sauce begin to mix together, stirring frequently to make sure it doesn't burn on the bottom. Turn heat to low and let the sauce simmer for about 3-5 minutes.Then pour half of the sauce into a bowl (you can leave the blackberries in the saucepan because you’ll just use them to top your chops off later).

Use a glazing brush to glaze one side of your pork chop then place that glazed side down onto your grill. Then glaze the other side, cover grill and let cook for 5-7 minutes per side. I glazed each side of my pork chop probably 3-4 times to make sure as much blackberry sauce as possible could be soaked up by the chop. Make sure your chop is cooked on both sides and cook completely through before removing from grill. (took me about 12-14 minutes total). Once your pork chops are all done cooking, add to plate and top with your leftover blackberry sauce that has been simmering and thickening up.

Recipe from PaleOMG

Crockpot Beef Stuffed Peppers

2 pounds ground pork/beef
4 large bell peppers
1 large onion
2 carrots
4 cloves of garlic
1 zucchini
6 ounce can of tomato paste
1 tbsp oregano
1 tbsp parsley
1 tbsp basil
1 tsp chil flakes 
Salt and pepper to taste

Cut the tops of the peppers and clean the seeds out. Arrange peppers in the Crock-Pot standing up and make sure they fit securely. Grate onion, carrots, garlic and zucchini in the food processor or with a box grater. You can also just chop them into small pieces with a knife if you don’t have a food processor.

In a big bowl, combine ground pork/beef, shredded vegetables, seasonings and tomato paste. Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.

If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.

Adapted from Mark's Daily Apple

Indian Coconut Masala Pork

Most people think that in order to cook Paleo you need to plan way in advance. This may be the case some time but not always. There is no need to make things harder than they need to be. Use spice blends such as the clubhouse blends that are readily available in the grocery store to make all kinds of creations! This meal was ready in under 30 minutes and can be easily doubled to serve more people. 

4 pork chops, sliced thinly
2 tbsp coconut oil
1  onion, chopped
1 red pepper, sliced thinly
1 1/2 cups chopped mushrooms
3 - 4 tbsp Indian masala spice blend
3/4 cup full fat coconut milk
3 green onions chopped

Heat coconut oil in a large frying pan over medium heat. Add the pork and the onions. Brown the pork and saute the onions about 5 minutes. Add the mushrooms and peppers, saute for another 5 - 7 minutes. Add the spice blend and cook for a minute or two. Add the coconut milk and simmer for 15 minutes. Remove from the heat and top with the green onions. 

Enjoy! 

Slow Cooker Pulled Pork

I love this recipe. By cutting the pork into smaller pieces it allows for the meat to have more flavor! 

Pulled Pork

6 pound lean pork roast (center cut pork loin, or similar)

1/2 cup the Ultimate Spice Blend

3 cups chicken stock

1 large onion, chopped

Remove as much fat as possible from pork roast. Cut roast into 3-4" pieces. Pour dry spice rub into shallow dish. Roll each piece of pork in spice rub, covering all sides. I then leave mine in the fridge overnight to enhance the flavor but it is not necessary. 

Place onion on the bottom of the slow cooker. Place pork in slow cooker. Add chicken stock. Cook on low 8-12 hours, or on high for 6-10 hours. When done, pork will easily flake apart with a fork. Remove pork from slow cooker and shred with 2 forks. Strain broth through fine wire mesh strainer. Remove fat with grease separator or spoon. 

Return pulled pork and onions back to slow cooker.

Paleo BBQ Sauce

1 small can of tomato paste

1/4 cup apple cider vinegar

1/2 cup broth after the pork has cooked

3 tbsp of the Ultimate Spice Blend

Add all ingredients to a saucepan and simmer on medium/low heat for 15 minutes. 

Add sauce to pork in the slow cooker on high; heat through. Serve with creamy coleslaw.

Pork Breakfast Sausage

Every once and a while I get tired of bacon for breakfast so I came up with this replacement option. This is a great fresh option and can be served for any meal!

Breakfast Sausage served with spinach salad (blueberries,
blackberries, pumpkin seeds and a drizzle of balsamic vinegar)

1 pound ground pork
2 tsp chili powder
2 tsp ground black pepper
1 tsp season salt
1 tsp oregano
1/2 tsp garlic powder
1 onion, finely chopped
1 egg
2 tbsp coconut flour
Olive oil or coconut oil
1 lemon 

Combine the pork, spices, onion and egg in a bowl. Add in coconut flour 1 tbsp at a time until the mixture tightens up and you are able to form into patties. 

Heat oil in large skillet and saute patties over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C). Remove from skillet and squeeze fresh lemon juice over the patties just before serving. 

The lemon adds a really fresh and light quality to the pork patties. 

Bacon Wrapped Meatloaf

I personally have fond memories associated with meatloaf., it definitely was and is still a comfort food for me. This, however, is not your mother's meatloaf. Chiefly, because it is wrapped in bacon and as we all know bacon makes everything better!!

1 lb ground pork
1 lb ground beef 
1 egg
1 red pepper, chopped
1 onion, chopped
2 cloves of garlic, chopped
1 cup chopped mushrooms
2 tbsp cilantro, chopped
4 tbsp of tomato paste
2 tsp cumin
1 tsp curry powder
Salt and pepper
4-6 slices of bacon

Preheat oven to 350 degrees. Combine pork and beef. Add chopped vegetables and mix by hand. Add egg, 2 tbsps of tomato paste and spices. Mix thoroughly. 

Line a cookie sheet with aluminum foil. Form the mixture into 2 meatloaf logs. Combine the remaining tomato paste with 1/2 tsp of cumin and spread over each meatloaf. Top the meatloafs with bacon. Place in the oven and bake for 45 minutes. Then turn on broiler and cook for 10 - 15 minutes longer until bacon is crispy. 

The bacon on top cooks into the meatloaf and makes it absolutely wonderful!