Crunchy Hot Mama Alternative methods to being a mama while being gluten & grain free ©

Barbecue Ribs in the Crock Pot

 From Team Hess

• 3 lbs. pork or beef ribs
• 1 cup water
• ¼ cup cooking sherry
• 1 Tbsp Worcestershire sauce
• salt and pepper to taste
• ½ cup barbecue sauce

Prep Time: 10 minutes, Cook Time: 8 hours, Serves: 6-8

1. Place ribs standing upright in crock pot (it sounds weird, but trust me).

2. Pour in sherry and water. Sprinkle with Worcestershire sauce and salt and pepper.

3. Pour barbecue sauce over ribs.

4. Cook on low approximately 8 hours.

5. Serve with additional barbecue sauce for dipping.

Slow Cooker Chicken

• 8-12 chicken parts (breasts*, legs, thighs)
• 6 TBSP grass-fed butter (Kerrygold)
• ½ cup flour blend (coconut, almond, and tapioca)
• Sea salt and pepper to taste

Prep Time: 5 minutes, Cook Time: 4 hours, Serves: 4-5

1. Rinse and pat chicken dry with a paper towel and place in a slow cooker. Sprinkle with salt and pepper.

2. Sprinkle flour mix evenly over all chicken parts.

3. Dot with butter. Cover.

4. Cook 4 hours on LOW heat setting.

5. Enjoy!

*Note: The breast meat dried out for me, so next time I will do all dark meat.

Best Ever Chicken Wings

From Everyday Paleo Family Cookbook

• 2.5 lbs chicken wings

Marinade

• 2 garlic cloves, minced
• 1 tsp fresh grated ginger
• 3 TBSP coconut aminos
• 1 TBSP sesame oil
• ½ cup apple juice
• Garnish with sesame seeds and sliced green onions

Prep time: 20 minutes + 30 minutes at least for marinating; Cook time: 35-40 minutes

1. Preheat your oven to 425°F.

2. In a large bowl, whisk together all of the marinade ingredients.

3. Add the chicken wings to the bowl of marinade and mix well until all the wings are coated. Let the wings marinate for at least 30 minutes but 1-2 hours is best.

4. Line a baking sheet with foil and place one wing at a time on the baking sheet, making sure to shake off any excess marinade and do not crowd the wings onto the sheet.

5. Bake for 35-40 minutes turning over half way through cooking time.  Serve sprinkled with the sesame seeds and sliced green onions.

Everyday Paleo Chili Verde

From Everyday Paleo Family Cookbook

• 2.5 lb pork shoulder roast, cut into ½ inch cubes
• 2 lbs tomatillos
• 2 cups chicken stock
• 2 TBSP coconut oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 bunch cilantro
• Juice from 1 lime
• 1 jalapeño
• 1 TBSP cumin
• ½ tsp smoked paprika
• ½ tsp black pepper
• Sea salt to taste

1. Cut pork roast into ½ inch cubes.

2. Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat.

3. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside.

4. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown.  Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty).

5. Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan.

6. Add the pork back to the soup pot into the liquid and bring to a boil.  Turn down to low.

7. While the meat simmers, peel and wash the tomatillos.  Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).

8. Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processor or blender and blend until smooth.

9. Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender.  The sauce will reduce down and become thicker over the course of the cooking process.

10. Serve with sliced avocado and cilantro for garnish

Scrumptious Seafood Chowder

From Everyday Paleo Family Cookbook

Mini Meatloaves (Super Easy and Delish)

From Everyday Paleo Family Cookbook

Whole Greek Chicken with Roasted Garlic

From Everyday Paleo Family Cookbook

Turkey “Sushi” Rolls

From Everyday Paleo Family Cookbook

Leftover Chicken Scramble

From Paleo Comfort Foods

Paleo Shrimp and Grits

From Paleo Comfort Foods

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Paleo Grits

From Paleo Comfort Foods

Bangers and Mash

From Paleo Comfort Foods

Fish Tacos

From Paleo Comfort Foods

Pulled Pork Barbecue (Easy Crock Pot Recipe)

From Make it Paleo

• 3 lb “Boston butt” pork shoulder
• 1 fist of garlic, peeled
• 3 cups chicken broth
• Barbecue sauce

Prep Time: 20 minutes, Cook Time: 8 hours, Serves: 6-8

1. Rinse pork under cold water and pat dry with a paper towel.

2. Cut slits into the entire pork shoulder and stud with cloves of garlic.

3. Place pork in crock pot and cover with chicken broth.

4. Cook pork on LOW for 8 hours.

5. While the pork is cooking, make the barbecue sauce.

6. After 8 hours of cooking, remove the pork from the crock pot, and let cool.

7. Discard thick layers of fat, connective tissue, or veins.

8. Shred pork by pulling apart the meat using two forks (it literally falls apart!).

9. Toss pork with barbecue sauce, garnish with avocado slices, and enjoy!

BBLT • Bison, Bacon, Lettuce, and Tomato

From Make it Paleo

• 8 strips of bacon (2 per burger)
• 1 lb ground bison (or beef)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp smoked paprika
• 1 beefsteak tomato, sliced
• Butter lettuce

Prep Time: 20 minutes, Cook Time: 8-10 minutes, Serves: 4

1. Cook bacon until crispy in a skillet on medium heat, flipping as needed.

2. Remove from heat, and place bacon on a plate lined with paper towels to cool.

3. Preheat grill to medium-high heat.

4. In a large mixing bowl, combine ground meat with salt, pepper, garlic powder, onion powder, and smoked paprika.

5. Form ground meat into 4 equal-sized burger patties.

6. Grill burgers 4-5 minutes per side.

7. Remove from grill and set aside.

8. Carefully place tomato slices on the grill (or in skillet with leftover bacon grease).

9. Grill tomato slices 3 minutes per side.

10. Remove tomatoes from grill.

11. Top the burgers with lettuce, tomato, bacon, and serve.

Pan-seared Scallops

From Make it Paleo

• 12 scallops
• 1 TBSP coconut oil
• 2 shallots, minced
• Salt and pepper to taste

Prep Time: 8 minutes, Cook Time: 4 minutes, Serves: 2-4

1. Rinse scallops with cold water and pat dry with a paper towel, set aside.

2. Heat coconut oil in a frying pan.

3. Add minced shallots to coconut oil and sauté until shallots are translucent.

4. Add scallops to frying pan, and sprinkle with salt and pepper.

5. Sear scallops for approximately 2-3 minutes per side.

Taco Salad

From Make it Paleo

• 1 lb ground bison (beef, turkey, or pork)
• 8 cups mixed salad greens
• 1 red bell pepper, julienned
• ½ of a red onion, julienned
• 10 cherry tomatoes, sliced in half
• 1 avocado, skin and pit removed and chopped
• ½ cup cilantro
• Juice of ½ lemon

Seasoning:

• 1 tsp each of: smoked paprika, garlic powder, cumin, chipotle, and black pepper
• Salt to taste

Prep Time: 10 minutes, Cook Time: 10 minutes, Serves: 4

1. Brown bison in a large skillet over medium heat.

2. Once bison in no longer pink, top with seasonings and stir until meat is evenly coated in spices.

3. Remove seasoned meat and allow to cool slightly.

4. Rinse, dry, and prepare all vegetables.

5. Plate 2 cups lettuce per serving, and top each place with red bell pepper, red onion, cherry tomatoes, ground bison, avocado, cilantro, and freshly squeezed lemon.

Baked Chicken Thighs

From Make it Paleo

• 4 free-range bone-in, skin-on chicken thighs
• 1 shallot, minced
• 3 cloves garlic, minced
• Salt and pepper to taste

Prep Time: 10 minutes, Cook Time: 40-45 minutes, Serves: 2

1. Preheat oven to bake at 425°F.

2. Rinse chicken thighs under cold water and place in a broiler pan (or cookie sheet with cooling rack on top).

3. Pat thighs dry with a paper towel.

4. Gently separate skin from thigh, without removing it completely from the corners.

5. Place shallots and garlic under the skin.

6. Sprinkle the skin with salt and pepper.

7. Bake for 40-45 minutes, or until juices run clear (at about 165° with meat thermometer).

Lamb Meatballs with Mint Pesto

From Make it Paleo

• 1 whole Eggs, Pastured, whisked
• 1 tsp Salt
• 1 tsp Dried Oregano
• 1 tsp Garlic Powder
• 1 lb Ground Lamb
• 4 Zucchini
• 1 Tbsp Coconut Oil, Organic
• 1 clove Garlic, minced
• 1 tsp Black Pepper
• 2 Tbsp Mint Pesto

1. Preheat oven to 350°F.

2. Combine ground lamb and spices in a mixing bowl.

3. Add in egg, and stir until evenly distributed.

4. Form mixture into golf-ball-sized pieces.

5. Place on a parchment-lined metal baking sheet.

6. Bake at 350°F for 25 minutes.

7. Cut zucchini into “noodles” with a mandoline.

8. Sauté zucchini in a skillet with 1 tablespoon coconut oil, garlic, salt, and pepper.

9. Sauté until zucchini is soft and noodle-like.

10, Toss noodles with mint pesto, then top with lamb meatballs and serve.

Notes: Be aware when cooking the zucchini “noodles” that they will become soft and slightly mushy if overcooked. For a more “al dente” bite, lightly sauté the zucchini for 2–4 minutes until they have just slightly softened.

Mint Pesto

• ½ oz lemon juice
• ½ cup extra virgin olive oil
• ½ tsp salt
• 1/3 cup raw walnuts
• 2 cup mint leaves, packed

1. Pulse mint in a food processor or high-speed blender.

2. Add walnuts, and continue to pulse.

3. Add olive oil, lemon juice, and salt, and blend until smooth.

4. Garnish with a mint leaf or finely chopped walnuts.

5. Serve with lamb meatballs.

Fast Shrimp

From Everyday Paleo

• 1 lb Wild-Caught Argentinian Red Shrimp or other shrimp of your choice (raw, tails removed and de-veined)
• 1 bag frozen roasted red bell peppers and onions (or 1 bell pepper diced and 1/2 yellow onion diced)
• 4 big hand fulls of baby spinach leaves
• 2 TBSP coconut oil
• 2 TBSP coconut milk
• ½ tablespoon curry powder (or more to taste)
• Sea salt and black pepper to taste

1. In a large skillet, heat the coconut oil over medium heat.

2. Add the onions and bell peppers and cook until defrosted and sizzling if using the frozen or until the veggies become tender if using fresh.

3. Add the shrimp and the spinach and cook for 3-4 minutes or until the shrimp curls up and is no longer opaque in the middle.

4. Add the coconut milk and spices, mix well and serve!  Serves 3-4.

Balsamic and Rosemary Chicken

From Make it Paleo

Paleo-Correct Meat Loaf

From The Paleo Diet

Fried Chicken

From Paleo Comfort Foods

Eggplant Napoleon

From Everyday Paleo

• 1 Italian eggplant cut into 1/4 inch rounds
• 1 tomato, sliced into 1/4 inch rounds
• Fresh ground pork sausage or other ground meat of your choice formed into patties about the same size as your eggplant round
• Poached eggs
• Finely diced sun-dried tomatoes
• Minced parsley
• Extra Virgin Olive Oil
• Balsamic Vinegar
• Coconut oil
• Sea salt

1. Brush both sides of your eggplant rounds with coconut oil and sprinkle with sea salt.

2. Broil the eggplant rounds under you broiler on high heat for 4-5 minutes on one side, flip  and broil for 3-4 minutes on the other side or until they are tender and start to brown.

3. In the meantime, pan fry your sausage patties until done all the way through.

4. Poach some eggs, slice the tomatoes, dice the sun-dried tomatoes, and mince the parsley.

5. Now you stack.  Place a roasted eggplant round on a plate, top with a tomato slice, a sausage patty, some diced sun-dried tomatoes, and a little bit of parsley.

6. Finish it all with a drizzle of olive oil, balsamic vinegar, and black pepper to taste.

Sun Dried Tomato Meatballs with Creamy Pesto

From Everyday Paleo

• 2 lbs ground beef
• 2 TBSP minced chives
• 2 TBSP minced fresh basil
• ½ cup minced sun-dried tomatoes packed in olive oil
• 2 -3 garlic cloves minced
• 1 tsp sea salt
• 1 tsp black pepper
• 1 TBSP coconut oil

Creamy Pesto

• 1 cup walnut halves
• ½ cup extra virgin olive oil
• 2-3 garlic cloves
• ½ tsp sea salt
• 2 cups fresh basil leaves
• ¼ cup sun-dried tomatoes
• ½ cup coconut cream (Chill overnight one 13.5oz can of full fat coconut milk like Native Forest brand and the cream will solidify on the top, scoop this out to measure your 1/2 cup of coconut cream.  Save what’s left for a soup or curry.)

1. Preheat your oven to 375°F.

2. Mix all of the meatball ingredients together EXCEPT for the coconut oil and shape into golf ball size meatballs.

3. Heat a skillet over medium to medium high heat and add the tablespoon of coconut oil.  Once the oil is melted and the skillet is hot, add the meatballs.  Brown the meatballs on all sides in the hot pan.

4. If your skillet is oven safe, cover it and transfer to the oven and cook for an additional 7-10 minutes.  If the skillet is NOT oven safe, move the meatballs to a large baking dish, cover and cook in the oven for an additional 7-10 minutes.

5. While the meatballs are cooking, prepare the pesto as instructed below.

6. To a food processor or blender add the walnuts, olive oil, garlic, and salt and process until smooth.

7. Add the remaining pesto ingredients and process again until smooth. I promise this pesto does not taste like coconut milk pesto – the coconut cream adds a delicious creaminess that this pesto is asking for; you won’t be disappointed….

To serve, spoon some of the pesto over the meatballs.  I served our meatballs with pesto sauce over some sautéed zucchini.

Giant Stuffed Portobellos

From Everyday Paleo

• 4-6 BIG Portobello Mushrooms
• 1.5 lbs grass-fed ground beef
• 1 lb spicy Italian pork sausage – casing removed
• 3 celery stalks diced
• ½ green bell pepper diced
• 1 red onion diced
• Diced mushroom stems
• 1 tsp paprika
• a few shakes to 1/2 tsp cayenne pepper
• 2 TBSP dried basil
• 1 TBSP tarragon
• 6 crushed garlic cloves
• Pinch of sea salt
• Black pepper to taste
• 1 omega 3 enriched egg
• ¼ cup olive oil
• ¼ cup coconut flour (or I’m sure almond meal would work just fine too!)

1. Preheat oven to 400°F.

2. Use a moist paper towel to gently clean the mushrooms, if you run mushrooms under the tap to clean them, they get a little soggy…

3. Remove the stems and set them aside and carefully scoop out the feathery insides of the mushrooms with a spoon. Rub the outsides of the mushrooms with olive oil and place cap down in a large glass baking dish.

4. Dice the bell peppers, onions, celery stalks, and mushroom stems.

5. In a large soup pot brown the sausage and ground beef, add the bell peppers, onions, celery, and mushrooms and cook until the veggies are tender.

6. Move the meat/veggie mixture to a food processor and add all the spices, the egg, olive oil and the coconut flour.

7. Process until the mixture is finely chopped but NOT mushy, it should be chopped fine but still chunky.

8. Scoop mixture into the mushroom caps – make them really full.

9. Spoon any remaining mixture around the mushrooms and cook your stuffed mushrooms in the preheated oven for 20 minutes or until brown and bubbly.

Apple Shallot Pork Chops

From Everyday Paleo

Farmer’s Pie

From Paleo Comfort Foods

Cumin Spiced Slow Cooked Pork

From Everyday Paleo

• 2 lbs of Pork Loin
• Cumin, Sea Salt, Pepper
• 1 TBSP coconut oil
• 1 yellow onion, sliced
• 2 cups sliced mushrooms

Sauce

• 1 ½ cups green or red salsa
• 1 ½ cups strained tomatoes
• 1 TBSP Cumin
• 3 garlic cloves, minced
• Sea salt and black pepper to taste

1. In a large skillet, heat the coconut oil over medium to medium high heat.

2. Sprinkle the pork on all sides generously with salt and pepper and then with the cumin powder.  Use your fingers to rub the cumin into the pork loin.

3. Sear the cumin spiced pork in the hot coconut oil for about 3 minutes per side or until the pork is nice and brown all the way around.  Move the pork from the skillet to the slow cooker and top with the sliced onions and mushrooms.

4. In the same pan that you seared the pork in, add the salsa, strained tomatoes, the 1 tablespoon of cumin, and garlic, and whisk together until bubbly.  Taste and season with salt and pepper if desired.  Pour the sauce over the pork, onions, and mushrooms in the slow cooker and cook on high for 5-6 hours or on low for 7-8 hours.

Italian Rib Eye with Sun Dried Tomato Topping

From Everyday Paleo

• 4 big rib eye steaks
• 1 ½ cups olive oil
• the juice from 1 Meyer lemon
• 1 TBSP basil
• 1 TBSP oregano
• ground black pepper to taste
• sea salt to taste

1. Mix all marinade ingredients together in a large mixing bowl.

2. Add steaks and mix together with your hands to make sure all the steaks are well coated.

3. Leave in the fridge for at least 45 minutes but the best would be for a day.  Broil or grill for 7-10 minutes per side depending on thickness for a nice medium rare steak.  For rare cook for 4-6 minutes each side.

Sun Dried Tomato Topping

In a food processor throw in 1 jar of sun-dried tomatoes and ½ a jar of garlic stuffed green olives.  Pulse until roughly chopped and serve on top of steaks.

Rockin’ Moroccan Chicken

From Everyday Paleo

• 4 cooked and diced chicken breasts
• 1 head broccoli chopped
• 1 bag of baby carrots chopped
• handful of green olives or garlic stuffed olives sliced
• small handful of raisins
• a few splashes of chicken broth
• cinnamon
• ground ginger
• cumin
• cayenne pepper
• sea salt
• olive oil

1. Cover the bottom of a sauté pan with olive oil.

2. Sauté broccoli and carrots until crisply tender and add chicken.

3. Cover chicken with cinnamon, add two or three big dashes of ginger, two or three dashes of cumin, a dash of cayenne pepper (more if you like it really spicy), a dash or two of sea salt, and stir.  Once the chicken and veggies are covered with the spices add the sliced olives and raisins and a few splashes of chicken broth to create a sauce.  Simmer until all the flavors meld together (about 5-7 minutes) and serve.

Easy Steak Skewers

From Everyday Paleo

• 2.5 lbs of grass-fed sirloin steaks cut into 1 inch cubes
• 3 zucchini squash cut into chunks
• 3 cups mushrooms
• 1 red bell pepper cut into chunks
• Dried basil
• Dried oregano
• Garlic powder
• Cayenne pepper
• Cracked black pepper

1. Place the chunks of steak into a large mixing bowl and generously sprinkle with the basil, oregano, garlic, and cracked black pepper.  Add a pinch or two of cayenne pepper and mix well until all the steak pieces are covered with the spices.

2. Take metal or bamboo skewers and alternate skewering pieces of the meat and veggies.

3. Cook over a medium high grill turning often for 7-10 minutes.

Garlic Beef Stew with Acorn Squash (slow cooker)

From Everyday Paleo

Spice Rub Slow-Cooked Chicken

From Everyday Paleo

Sirloin (or Chicken) Dijon

From Everyday Paleo

• 1 ½ lbs thinly sliced sirloin
• 1 red onion diced
• 3 TBSP olive oil
• Sea salt and pepper to taste – sprinkle meat in pan while cooking
• 2/3 cup heavy cream
• 3 crushed garlic cloves
• 1 tsp dried tarragon
• 1 ½ TBSP Dijon mustard

1. Sauté diced onion in olive oil until tender, add sirloin and brown.

2. While sirloin is browning, sprinkle with sea salt and pepper.

3. In a separate bowl, mix together heavy whipping cream, garlic, tarragon and mustard.

4. Pour mixture over the sirloin and bring to a simmer.  Serve immediately.

Chicken Paleo Piccata

From Everyday Paleo

• 3-4 chicken breasts
• 2 TBSP ghee
• 3 green onions diced
• 6 garlic cloves minced
• 3 TBSP capers
• ¼ cup white wine
• ½ cup chicken stock
• 3 TBSP olive oil
• Juice from 1 lemon
• Sea salt and fresh ground pepper to taste

1. Butterfly the chicken breasts by cutting in half lengthwise.

2. Place the butterflied chicken pieces in between two pieces of parchment paper and with the flat side of a meat mallet, gently pound the chicken until it’s approximately ¼ inch in thickness.

3. Cut the pounded pieces of chicken in half and set aside.

4. In a large sauté pan heat the 2 tbsp of ghee over medium high heat.  Your pan should be really hot.

5. While your pan is heating lightly sprinkle both sides of the chicken with the sea salt and black pepper.  Place the chicken into the hot skillet and cook on both sides for 3-5 minutes until the chicken is no longer pink in the middle but still tender – do not overcook – nobody likes rubber chicken.

6. Remove the chicken from the pan and add to the same pan the olive oil, garlic, and onions.

7. Using a wooden spoon, quickly sauté the garlic and onions for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.

8. Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.

9. Pour the sauce over the chicken and serve immediately.

Pork Tenderloin with Cherry Sauce over Mashed Cauliflower

From Everyday Paleo

Garden-Fresh Meatballs

From Everyday Paleo

Salmon Cakes with Ginger Mayo

From Everyday Paleo

• 3 (6 oz) cans of wild caught Alaskan Salmon
• 3 omega 3 enriched eggs
• 4 diced green onions
• 1 TBSP dried dill
• ½ tsp ground ginger
• a few shakes of red pepper flakes
• about 1 tsp fresh ground pepper
• a pinch of sea salt
• about ¼ cup coconut oil
• 3 TBSP of fresh squeezed lemon juice
• Shredded green and purple cabbage

1. Drain the water from the canned salmon and dump into a large mixing bowl.

2. Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well.

3. In a large skillet heat the coconut oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan.  You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes.

4. Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil.  Fry for 3 minutes on each side.  IMPORTANT – do not mess with the patties once they are in the pan.  Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart.

5. Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge and the ginger mayo.

Ginger Mayo

• 2 omega 3 enriched eggs
• 2 TBSP apple cider vinegar
• 1 tsp yellow mustard
• 1 tsp sea salt
• ¼ tsp white pepper
• ¼ tsp cayenne pepper
• 1 tsp ground ginger
• 2 cups light tasting olive oil

1. In a blender or food processor place all ingredients except for the oil.

2. Cover and blend on low while you count to 5.  Continue to blend while you slowly, VERY SLOWLY add the olive oil.  Once all the oil is in continue to blend while you again count to 5.  Shut the blender or processor down at this point, and ta-da: home-made ginger mayo for your best salmon cakes ever!

South of the Border Stuffed Acorn Squash

From Paleo Comfort Foods