Pulled Pork Tenderloin with Avocado

The crockpot strikes again.

*Serves 2-8...with a ton of leftover pork.*

Ingredients:
1 Whole pork loin
1 tsp Cayenne pepper
1 tsp Chili powder
1 tsp Paprika
1/2 tsp Cumin
1 tsp Garlic powder
1 tsp Dried minced onions
1 tsp Cinnamon
1 tsp Oregano
1 Tbsp Coarse salt
1/2 tsp Pepper
1/2 cup Orange juice
1 6oz can Tomato paste
1 tsp Honey
1 Tbsp Minced garlic
2 Avocados, peeled, pitted and sliced

Directions:
Combine all dry ingredients in a small bowl. In a separate bowl, combine the orange juice, tomato paste, honey, and garlic until well blended. With your hands, rub the dry spice mixture all over the pork, making sure to cover it on all sides. Place the spiced tenderloin into your crockpot. Cover with the tomato sauce. Set the crockpot to low, then walk away for 8-10 hours. When you return, uncover the crock pot, pull the pork apart with a fork and stir so that the surrounding liquid becomes part of the sauce. Serve with fresh avocado slices.

Crab Cakes

I know what you're thinking. It's called a "cake." Totally not primal, right?

Wrong.

*Serves 4-6*

Ingredients:
1 can Crab meat (Claw and lump work equally well, but claw is much less expensive.)
2 Tbsp Tapioca or Coconut flour
2 Tbsp Olive oil
2 tsp Lemon juice
1/4 cup Yellow onion, finely chopped
1/4 cup Red bell pepper, finely chopped
1 Large egg
1 Tbsp Fresh dill (1/2 Tbsp if using dried)
1 tsp Paprika
Coarse salt and pepper to taste

Directions:
Drain the crab meat well, then pour into a large mixing bowl. Add 1 Tbsp of the olive oil, the egg and the lemon juice. Mix well, ensuring that all of the crabmeat is covered. Add in the onion, bell pepper, dill, paprika, salt, pepper and tapioca flour. Stir until loosely mixed, then continue to toss with your hands until you can form small patties. These will seem unstable compared to normal crab cake mixes, but they stick together very nicely once in the pan. Do not make the patties too large, or they will fall apart. Size is key. You should have enough mix to form 6-8 patties. Add the other tablespoon of olive oil to a large pan on medium heat. Place each patty onto a spatula, gently sliding it into the oil. Allow to cook on one side until browned (approximately three minutes) before flipping. Garnish with extra fresh dill.

Pesto Parmesan Chicken

The title of this recipe pretty much says it all. It has three primary ingredients, it's quick and easy, and it's delicious on top of anything or all by itself.

*Serves 2*

Ingredients:
2 Chicken breasts (I like to halve these when I trim them, but that's up to you.)
1/4 cup Shredded fresh parmesan cheese
1/4 cup Basil pesto (Several canned versions work, or you can make your own.)
1 tbsp Unsalted butter
1/8 tsp Garlic Powder
Coarse salt and pepper to taste

Directions:
Preheat oven to 375 degrees. In a medium pan, melt the butter on medium-high heat. Season the chicken breasts with salt, pepper and garlic powder and add to the pan. Allow to brown on both sides for about three minutes each. Remove the chicken from the pan and place into a shallow glass baking dish. Cover the top of each chicken breast in pesto (there should be a small amount left over). Sprinkle with parmesan until all pieces are coated. Bake for approximately 20 minutes, or until cheese starts to brown. Drizzle remaining pesto on top along with any remaining parmesan and serve.

Sweet Potato Shepherd's Pie

It's been a month since I've posted a recipe, primarily because I've just been making things from other people's cookbooks for dinner, but also because I only like to post a recipe when I know I've made something good. This is definitely post-worthy.

*Serves 2-4*

Ingredients:
1 lb Ground beef
2 small Sweet potatoes
1 large Egg
1/2 medium Yellow onion
1/8 cup Tapioca flour
1 tbsp Minced garlic
1 small Zucchini
4 tbsp Unsalted butter
1/2 cup Beef broth
1 tsp Worcestershire sauce
1/2 tsp Rosemary
Pinch of nutmeg
Coarse salt and pepper to taste

Directions:
Preheat the oven to 375 degrees. Peel and boil the sweet potatoes and set aside. In a large pan, melt one tablespoon of the butter. Chop the onions and zucchini and add to the pan along with the garlic, sauteing for approximately three minutes (until onions begin to turn clear). Add the ground beef, worcestershire, rosemary, salt and pepper and continue to saute until the beef is lightly browned. Reduce the heat briefly to stir in the tapioca flour and broth. Stir well, then increase the heat to medium high until the mixture begins to thicken. Add the egg, stir, and decrease the heat to a simmer.

Chop the sweet potato and add to a food processor along with the remaining three tablespoons of butter and blend until smooth. Pour the beef mixture into a glass baking dish, then spoon the mashed sweet potatoes on top. Sprinkle a small amount of nutmeg, salt and pepper on top of the sweet potatoes. Bake for thirty-five minutes, then broil for two minutes or until sweet potatoes start to brown.

Cream of Broccoli Cauliflower Soup

A basic, easy dish taken to a whole new level of deliciosity. (Yes, it's so good that I punctuated an incomplete sentence and created a whole new word.)

 

*Serves 2-4*

Ingredients:

1/2 Head broccoli

1/2 Head cauliflower

3 cups Coconut milk

1 cup Unsalted chicken broth

1/2 cup Heavy whipping cream

1 Tbsp Butter

1 tsp Truvia

1/2 tsp Garlic powder

Coarse salt and pepper to taste

Directions:

In a large pot on medium-high heat, melt the butter. Stir in the chicken broth, coconut milk and heavy whipping cream. Chop the broccoli and cauliflower into small pieces and add to the pot. Add the Truvia, garlic powder, salt and pepper. Reduce the heat to medium and cover for ten minutes. After that time, stir again, reduce the heat to a simmer and replace the lid for ten more minutes. Great served fresh or re-heated.

Sauteed Chicken in Avocado Cream Sauce

This dish was a product of a lack of groceries and a stroke of genius, and it's pretty much my favorite thing that I've ever made. If you're not on the primal/paleo track, your jaw will probably drop open when you realize the amount of fat in this. If you're with me, you'll be salivating.

*Serves 2*

Ingredients:
2 Chicken breasts
3 Strips bacon
1/2 cup Chopped yellow onion
3/4 cup Chopped fresh mushrooms
1 Avocado
1/2 cup Heavy whipping cream
1/2 cup Coconut milk
2 Tbsp Butter
1/2 tsp Garlic powder
1 Tbsp Chopped fresh dill (*You can use dried, but use less if so. It still won't be as good!)
Coarse salt and pepper to taste

Directions:
In a large saucepan, cook the bacon until crisp. Remove from the pan and set aside on a paper towel. Saute the onions and mushrooms in the bacon drippings. While those cook, tenderize the chicken breasts and season with salt, pepper and a pinch of the garlic powder. Push the onions and mushrooms to the sides of the pan with a spatula and add one tablespoon of butter to the center. Once it melts, add the chicken breasts to the pan and cook on both sides until golden brown. While those are cooking, melt the other tablespoon of butter in a small pot. Stir in the cream, coconut milk, dill, garlic powder and salt. Discarding the peel and pit, puree the avocado in a food processor. Once the cream mixture is warm, add it to the food processor and blend with the avocado until smooth. Plate the chicken and sauteed mushrooms and spoon the avocado cream sauce on top. Crumble the bacon over the entire plate.

Swiss Farmer's Omelet

There was once a point in my life when I firmly believed that I had eaten my last omelet. With an omelet station readily available in my college cafeteria, I exhausted my appetite on the typical cheddar/bacon/mushroom/pepper combos. While in Vegas (before my gluten intolerance reared its ugly head), I ate a fantastic meal that they called a "Farmer's Breakfast." It consisted of toast topped with eggs and a fresh tomato sauce. The toast became a problem, but that's where I got the inspiration for this delicious monster omelet.

*Serves 1-2*

Ingredients (sauce):
2 Vine-ripened tomatoes
1/2 Yellow onion
2 Tbsp Extra virgin olive oil
1/2 tsp Garlic powder
Coarse salt and pepper to taste

Directions:
Heat the olive oil in a saucepan on medium heat. Slice open the tomatoes and remove the seeds. Dice the tomatoes and the onion. Put the onion into the saucepan and stir; once they become clear, add the tomatoes and spices. Continue to stir until well blended, then let simmer until the omelets are done (stirring occasionally while cooking).

Ingredients (omelet):
3 Large eggs
2 Slices Swiss cheese
1/3 cup Ricotta cheese
2-3 Slices of a fresh mozzarella ball
1/4 cup Arugula (Spinach would also work well; I just like arugula better.)
1 Tbsp Unsalted butter

Directions:
In a large pan, melt the butter on medium heat. Mix the eggs in a bowl so that the yolks and whites are well blended. Pour the eggs into the pan and allow to cook through, then flip the egg mixture over. Break the swiss cheese into small pieces and cover half of the egg with it. Spread the ricotta and mozzarella on top of the swiss, followed by the arugula or spinach. Fold the empty half of the egg on top of the covered half, allowing the cheese to melt for about thirty seconds. Plate the omelet and cover with the tomato sauce.