Asian-Glazed Chicken

Ingredients:

8 medium chicken drumsticks, skin removed
olive oil spray (I used my Misto)
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/3 cup balsamic vinegar
1/3 cup low sodium soy sauce (coconut aminos for paleo)
1 tbsp honey
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

Directions:
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, honey, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick).  Transfer chicken to a platter and pour sauce on top. Top with chives and sesame seeds and serve.

Serves 4

Source:  SkinnyTaste

Asian Chicken Lettuce Wraps

Ingredients:
8 oz skinless, boneless chicken thighs, ground
1/4 cup water chestnuts, chopped fine
1/4 cup dried shiitake mushrooms
1 tbsp soy sauce (I used reduced sodium)
1/4 tsp dark soy sauce
1/2 tsp oyster sauce
1 1/2 tsp sesame oil
1 tbsp rice wine or dry sherry
1⁄2 tsp sugar
freshly ground white pepper, to taste
2 cloves garlic, finely chopped
6 iceberg lettuce leaves, rinsed (careful not to break)
2 tbsp diced scallions
For the Spicy Hoisin Dipping Sauce:
4 tbsp hoisin sauce
1/2 tsp chili sauce, I used Sriracha
1 tbsp warm water

Directions:
Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.  Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.  

Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.

Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.

Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Serves 4

MY NOTES:  Fresh mushrooms work as well as dried and are easier to find; use 5-6 mushrooms.  If you can't find dark soy sauce just leave it out and increase the regular soy sauce a little bit.

Source:  SkinnyTaste

Asian Meatballs

Ingredients:

8 medium fresh shiitake mushrooms, minced
1 medium shallot, minced
¾ cup minced sweet potato
2 tablespoons minced cilantro
2 pounds ground beef
1½ tablespoons Paleo-friendly fish sauce
2 tablespoons tomato paste
Kosher salt
Freshly-ground black pepper
2 tablespoons coconut oil

Directions:

Line a baking sheet with foil, and preheat the oven to 375°F. In the meantime, finely mince the mushrooms, shallot, sweet potato, and cilantro and toss it all into a large bowl.

Add the ground beef, fish sauce, and tomato paste, and season with salt and pepper.  Thoroughly combine the ingredients but don’t overwork the meat. 

Melt the coconut oil, and brush it on a foil-lined baking sheet.  Use your hands to roll out three dozen meatballs, and arrange them on the baking sheet. Each meatball should be about 1½ inches in diameter.  Bake for 15 to 20 minutes, rotating the tray at the midpoint to ensure even cooking. 

Plate and serve immediately, or store in an airtight container in the fridge for up to three days.

Serves 4 with leftovers

Source:  Nom Nom Paleo

Balsamic Roast Beef

Ingredients:

1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (use coconut aminos for paleo)
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped

Directions:

Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks.  Use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.  Then ladle about the gravy over the roast beef.

Serves 6-8

Source:  Add A Pinch

Pork Chops in a Creamy Mustard Thyme Sauce with Mushrooms and Caramelized Shallots

Ingredients:
4-6 boneless pork chops
8 ounces baby bella mushrooms, sliced
1 cup chicken stock, or more
2 tablespoons grainy mustard
fresh thyme
1 cup heavy cream
caramelized shallots

Directions:
Season your chops with salt and pepper then brown them in a drizzle of olive oil.

Remove chops, do the same with the mushrooms, then set aside as well.

De glaze your pan with chicken stock enough to cover the bottom and let it bubble.

Add two heaping tablespoons of grainy mustard, some fresh thyme and a cup or so of cream or half and half, whisking until smooth.

Place the chops back in along with the mushrooms and simmer until meat is cooked through.

Garnish with the caramelized shallots.

Serves 4

Source:  Proud Italian Cook

Borracho Beans (Pinto Beans in Broth)

Ingredients:

1 pound dry pinto beans, rinsed and picked of any debris

8 cups chicken stock or broth
1 12 ounce Mexican lager such as Modelo Especial, optional
1 smoked ham hock
1 onion, roughly chopped
6 garlic cloves, peeled
1 to 2 serrano peppers
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup fresh chopped cilantro

Directions:

Pre-soak the pinto beans by placing them in a large bowl and cover them with cold water. Let sit 8 hours or overnight. Strain when ready to use. 

(Of course, I never plan anything and always forget to do this. No worries there’s a short cut but use the overnight soak if possible to prevent your beans from splitting. Quick-Soak method: Place beans in a large pot and cover with 2-inches of water. Bring to a boil and boil for 2 minutes. Turn off heat, cover, and let stand 1 hour. Strain. Note, when you are ready to start the cooking process you must use hot chicken broth or the beans will split.)

Place beans, chicken stock, beer, ham hock, onion, garlic, serrano pepper (whole), cumin, salt, and pepper in a large stock pot and stir to combine. Over high-heat, bring to a boil. Once boiling, reduce heat to a simmer. Cover, placing the lid off center to allow to vent. Simmer for 2 hours or until the beans are soft.

Once the beans are finished add cilantro and stir. Taste and add any additional salt and pepper if needed. Ladle beans with broth and serve.

Serves 6-8

Source:  In Sock Monkey Slippers

Bow Ties with Sausage, Tomatoes, and Cream

Ingredients:

1 (12 ounce) package bow tie pasta

2 tablespoons olive oil

1 pound sweet Italian sausage, casings removed and crumbled

1/2 teaspoon red pepper flakes

1/2 cup diced onion

3 cloves garlic, minced

1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped

1 1/2 cups heavy cream

1/2 teaspoon salt

3 tablespoons minced fresh parsley

Directions:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.

Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Serves 4

MY NOTES:  I use a 28 ounce can of diced tomatoes to simplify things.  I also add about 1 cup of freshly grated Parmesan cheese to the sauce and garnish it with more.

Source:  AllRecipes.com