Paleo Chicken and Brussels

A friend of mine asked me if I would be willing to post other people's recipes on my blog, and I answered absolutely! So she emailed me this fantastic recipe, that is very comforting and casserole like. It is very tasty and quite simple to prepare as well. I hope you all like it as much as we did! Thank you Sara Vidotto, for sharing your cooking genius with us. We look forward to future contributions!

(Oh, this recipe is how she wrote it. For us, I had to of course double the amount of meat and veggies, we eat a lot. And since I don't have an oven safe skillet or dutch oven, I had to cook on a skillet then move it to a casserole.)



Paleo Chicken Thighs and Brussels

6 boneless skinless chicken thighs
3 strips of bacon
1/2 onion, minced
2-3 cloves of garlic, minced
1/2 lbs brussel sprouts, trimmed and quartered
poultry seasoning
sea salt
pepper
1/2 cup chicken stock

Preheat oven to 400 degrees. Heat dutch oven or large oven safe sauce pan over medium heat. Cook bacon until crispy. Remove half of fat, if you desire. Add onion and saute until soft. Add garlic. Season lightly with salt, pepper and poultry seasoning. Remove everything but fat from pan. Season chicken with salt, pepper and poultry seasoning. Turn heat up to medium high. Add chicken to the pan and sear both sides until browned. Add meat and onions back to pan (or place in casserole), add brussel sprouts and chicken stock. Cover the pan and place in the oven. Cook for 30-40 minutes. Serve and enjoy!

*This recipe can also be done with turkey and sage sausage, instead of chicken and bacon. If you add celery and dried cranberries it will taste just like Thanksgiving!

Paleo Osso Bucco

I had gotten some beef shanks (aka beef osso bucco) from the farming group we are part of. My husband begged me to make a more traditional osso bucco for dinner. After doing plenty of research I had figured out the key elements. While this osso bucco was made with beef shanks, I am sure it would also work really well with veal. This dinner is decadent and delicious. Something about slow cooked meat that is fork tender that just gets mouths watering. Now this recipe has plenty of wine in it, if you are against cooking with wine, feel free to sub with broth, tomato juice or just water. Just be aware that it will alter the flavor.



Paleo Osso Bucco

3 lbs beef shanks/osso bucco
1/2 cup white wine (dry)
1/2 cup red wine
1 onion, thinly sliced or chunked (whatever your preference)
4 cloves garlic, minced
1 cup beef broth
1 14.5 oz can diced tomatoes
pinch dried thyme
pinch dried rosemary
1 bay leaf
Sea salt (to taste)
Pepper

In large skillet with lid (or dutch oven), heat oil of choice over medium heat. Add shanks and cook for several minutes on each side to sear. Add wines and stir to combine. Add onion and garlic. Stir and cook until onions start to soften. Reduce heat to low and add broth and tomatoes. Season with thyme, rosemary, bay leaf, salt and pepper. Cover and simmer for 2-3 hours over low heat. Stir on occasion to prevent burning. Serve and enjoy!

Paleo Italian Meatloaf

I had a craving for some Buca Di Beppo meatballs. If you have never tried them, they are softball sized garlic flavored meatballs. I am sure they have breadcrumbs and cheese, so I had to come up with my own version. I decided to form it into a meatloaf instead of meatballs, just for ease of cooking. This was exactly what my craving was looking for! Garlic, Italian, Meat! Yum! I used jarred sauce in this recipe. Feel free to use homemade if you want, or just read labels at the store. I found an awesome store brand organic with very few ingredients.






Paleo Italian Meatloaf

2 eggs
1 tsp sea salt
2 tsp Italian seasoning
1/2 tsp onion powder
1 head of garlic (or about 15 cloves), minced
1/4 cup almond flour
2 lbs ground beef
1 jar of your favorite paleo sauce (or small batch homemade)

Preheat oven to 350. In large bowl whisk together eggs, salt, seasoning, onion powder, garlic and almond flour. Add ground beef and combine using your hands. Mix until well blended. Form into a loaf (or put in a loaf pan). Bake for 45 minutes. Drain off excess grease. Cover liberally with 2-3 cups of sauce. Bake for 15 more minutes. Slice, serve and enjoy! (Feel free to top with extra sauce if it suits your fancy).

Paleo Cinnamon Maple Sugar Scones (aka doughnuts!)

A while ago a dear friend of mine asked me to develop a paleo doughnut recipe. Well, I was really at a loss as to how to accomplish this. Deep frying in coconut oil, while delicious is very expensive. Then tonight as I was making scones, I noticed that this particular variety tasted just like a doughnut! A delicious paleo doughnut! Enjoy these baked goodies with your favorite hot beverage and good luck keeping your kids away from them! (the scone recipe base is from elanas pantry, I just changed up the flavors and the sweetener)



Paleo Cinnamon Maple Sugar Scones

2 cups almond flour
1/2 tsp baking soda
1/2 tsp sea salt
1 egg, slightly beaten
2 tbsp maple syrup
maple sugar (for dusting)
cinnamon (for dusting)

Preheat oven to 350. In large bowl mix almond flour, soda and salt. Add egg and syrup, mix with spatula or wooden spoon until well combined. Press out onto parchment paper into 6.5x6.5 inch square. Sprinkle generously with cinnamon nad maple sugar. Cut into 16 squares. Spread out onto a parchment lined cookie sheet. Bake for 11-13 minutes until scones just start to brown. Cool slightly and then enjoy! (Warm scones just melt in your mouth)