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Category Archives: Beef

Grass-fed Beef Burger with Guacamole, Bacon, Sautéed Mushroom/Onions and Grilled Pineapple. Oh holy Paleo!

TG-0750M-lThis is more like a fantastic dinner idea than a recipe. This is the best thing to serve when people ask, what the heck is paleo? Well this is paleo at its best. Just a really good quality burger with all the yummy fixings!

Ingredients:

* Grass fed burger patties or ground beef to make into patties
* Bacon
* mushrooms
* onion slices
* avocados
* sweet potatoes
* cinnamon
* pineapple slices

First get your sweet potatoes started. Cut up the sweet potato into wedge size pieces. Toss with some coconut oil and cinnamon. Cook at 375 for about 20 mins. Or until your burgers are done.

Second, start out by cooking your bacon. Once nice and crispy, set aside. Toss in your onion slices (carefully. I burned the crap out of my finger with the bacon grease splatter) when the onions are soft then add your sliced mushrooms. The reason you don’t add both at the same time is the mushrooms will soak up all the bacon grease before it has a chance to cook up the onions!

While these are cooking, slice open 2 ripe avocados and mash together well. Add some chopped red onion, salt, and cilantro if you have it. I didn’t so I added a little hot sauce to it.

When your mushrooms are soft, add your burger patties directly to the pan. Cook medium or medium well, however you like them. Then take off the pan and add a couple pineapple slices and crank your heat up so that they really get a good sear. The juice of the pineapple also makes the mushrooms and onions scrumptious.

Take your burger, top with guacamole, bacon slices, pineapple, then onion and mushrooms. Serve with your side of sweet potatoes. Sooooooo good!!!

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Posted by on January 7, 2013 in Beef, Dinner

 

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Stuffed Acorn squash

This was amazing. Joe said it tasted very ‘fancy’. It’s the perfect combo of spicy and savory and just downright delicious. It did take a little while to make so pop those squashes in the oven pronto and then get to work on the filling.

Ingredients:

  • 2 Acorn Squashes
  • 1/2 lb of grass fed ground beef
  • 1/2 lb spicy sausage (2 medium sized sausages should be fine, but make sure they are the ones you squeeze out of the casing)
  • tablespoon or so of coconut oil
  • salt and pepper to taste
  • 1/2 tsp fresh sage
  • 1 celery rib, 1/2 red onion, 2 cloves of garlic
  • 2 small apples, chopped
  • 1 egg beaten
  • 1/2 cup almond meal
  • 2-3 sprigs of fresh rosemary

1. Preheat the oven to 400. Cut the squashes in half and season them with some salt and pepper. Drizzle a little coconut oil into each of them and around the rim. Add the finely chopped sage to the inside of the squash. Roast for about 45 minutes.

2. Take your sausage and ground beef and add them to a pan, making sure the sausage and beef are totally combined together. When done cooking, set aside in a large bowl. Keep the fat from the meat inside the pan.

3. Finely chop the onion, garlic, and celery and add to the pan. Saute for a few minutes until they are softened. Add a little salt and pepper and then add the chopped apples. Saute these for a few more minutes.

4. Add the vegi mixture to your bowl containing the meat and blend together. Once it is slightly cool, add the beaten egg and almond meal. When everything is combined, chop up the rosemary into very find pieces and add to the filling mixture.

5. After the squashes are done (I put them face up and then half way through flipped them). Add the stuffing to the insides of the squashes. Make sure they are heaping mounds on top of the squash. Bake for another 15-20 minutes.

6. These are super hot so be careful about chowing down right away. Wait a few minutes and then serve with a light salad. These are pretty filling so you really only need some greens on the side, well, just because its always good to have some greens on the side!

This is the perfect meal for Fall. You could probably add more seasoning, or more vegi’s, but just experiment with this recipe and you are sure to make a hit dish. I cant wait for tomorrow to eat the other half for lunch!!

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Posted by on October 3, 2012 in Beef, Dinner

 

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Cabbage rolls

This looked like a good paleo meal and pretty simple. I think making them and putting them in the crockpot might have been easier. They are pretty tasty and really great as leftovers because the meat seems to be more flavorful after sitting. Probably like meatloaf!

Ingredients:

  • 1 lb grassfed ground beef
  • 1 large cabbage (the crinkly edge kind)
  • 1/2 cauliflower
  • 1 yellow onion
  • 1 grated carrot
  • 3 grated celery stalks
  • 2 cloves of garlic
  • 1 egg (not really needed, but can use as a binder in the mix)
  • 1 tbls paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 jar of marinara sauce

Start off by putting your cabbage in boiling water for about 15 minutes. When it is nice and soft, run it under cold water and peal the cabbage leaves off it and set aside.

Put your cauliflower, onion, celery, garlic, and carrot in the food processor and chop until fairly small. Add this mixture to the ground beef and mix together with your hands. Messy. Add the egg and spices together until everything is nice and mixed up.

Take a few leaves of the cabbage and put on the bottom of a baking dish. This helps keep the rolls from burning. Take a leaf and then put a good size helping into each leaf, fold over the sides, and then roll on up. Put these in the baking dish tightly packed together. This made a ton of these. I think about 12-14. I used two different pans. When done, pour your marinara sauce on top of them, making sure they are fully covered. Then put a few remaining cabbage leaves on top. Helps with not burning the top of the rolls.

Bake for 45 mins to an hour at 400 degrees. Seems like a long time, but thats what your supposed to do! An easy way would be to line all these up in the crock pot, pour the sauce over and cook on medium until you get home. Yum yum! I guess the original recipe calls for rice, so adding the cauliflower helps bulk it up a bit. If you have kids, this seems like a great way to sneak in a ton of vegetables without them even knowing it!

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Posted by on September 13, 2012 in Beef, Dinner

 

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Pure paleo dinner

When your at a loss for what to eat, go super simple. BBQ some steak, broil some veggie’s. Add salt and pepper, BAM! Your done!

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Posted by on July 23, 2012 in Beef, Dinner

 

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Sun dried tomato and basil meatballs with creamy pesto

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These are a great addition or main course to any dinner. My boyfriend said he can’t wait to make a meatball sandwich with the leftover meatballs (friggen non paleo eatin traitor). I used zucchini as the ‘pasta’ with these but I definitely will use spaghetti squash in the future. I also bought this random meatball cooker the day before that made these easy as pie to make.

Meantball ingredients:

  • 2 lb grass fed ground beef
  • 2 tablespoons minced chives
  • 2 tablespoons minced fresh basil
  • 1/2 cup sun dried tomatoes packed in olive oil, chopped into small piece
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp pepper
  • 2-3 cloves minced garlic

Mix all ingredients together and shape them into golf ball size meatballs. Cook them until brown on each side in some coconut or olive oil, then transfer to a cooking dish and then bake for about 7-10 minutes until center is cooked through. While these are cooking prepare the creamy pesto.

Pesto ingredients:

  • 2 cups packed tight with fresh basil
  • 1/2 cup olive oil
  • 1/3 cup pine nuts or walnuts
  • 1/4 cup sun dried tomatoes
  • 2-3 garlic cloves
  • 1 tsp seal salt
  • 3-4 tablespoons of the thick part of canned coconut milk (after its refrigerated)

Combine all ingredients except coconut milk. When completely mixed up nice and smooth then add in the coconut milk one tbls at a time and this makes the pesto super light and creamy. It won’t taste like coconut! I promise!

When meatballs are cooked, put a dollop of pesto on top and serve with any vegetable. I am thinking mixing the pesto into spaghetti squash would be great but they were just perfect on their own too. I found this recipe from everyday paleo and it was Delish!

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Posted by on July 1, 2012 in Beef, Dinner

 

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No Pasta Lasagna. Yes, its true.

This was really delicious. Except I will add more vegetables next time so this recipe below calls for more veggies than the picture shows. I found the original recipe on paleoOMG, one of my favorite sites. I tend to just add or take away a few things here and there.

Ingredients:

  • 1 red onion chopped
  • 4 cloves of garlic minced
  • 2 tbls olive oil
  • 1 lb mild italian sausage
  • 1 lb grass-fed ground beef (or turkey meat)
  • 2 tbls oregano
  • 2/3 cup fresh basil
  • 2 tomatoes chopped
  • 1 bell pepper chopped
  • 1 zucchini chopped
  • 1/2 tsp cayenne pepper
  • 1/2 tsp sea salt 1/2 tsp pepper
  • 14 oz can diced tomatoes
  • 6 oz can of tomato paste
  • 4-5 large zucchini’s
  • optional can of sliced olives

Saute onion and garlic in olive oil. Add chopped bell pepper, zucchini, and tomatoes. In a separate pan, cook the italian sausage and beef until no longer pink, drain excess fat. Add meat to veggie mixture and then season with all dry ingredients including chopped basil. Add diced tomatoes and tomato paste and cook. Add salt and pepper to taste.

Take the large zucchini’s and slice them with a mandolin. Or by hand, about 1/4 inch thick. Lay a layer of the zucchini on the bottom of the dish, then add a layer of the meat sauce. Add another layer of zucchini, then meat sauce. You can do this for one more layer and the last layer of meat, take the remainder of the zucchini and grate over the top of the meat like you would cheese. Add some sliced olives if you like olives. Cover with tin foil and bake for 30 mins at 350. Slightly messy if you cut right out of the oven, so let cool for a few minutes.

Bon appetit!

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Posted by on June 29, 2012 in Beef, Dinner

 

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Paleo peppers… In the crock!

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Time to use the crockpot! We bought this thing and it just sits there in the cabinet so I figured I need to find some recipes for this thing! These are beautiful, easy, and delicious.

Ingredients:

  • 1 pound of grass fed beef (or 1/2 with 1/2 lb of turkey)
  • 1 onion
  • 1 carrot
  • 1/2 cauliflower
  • 6oz tomato paste
  • Can of crushed tomatoes
  • 1/2 cup Italian herbs
  • 1/4 cup broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • 6 large bell peppers. Red, yellow, orange are best

Start out with your beef. Grind up 1/2 of a cauliflower in a food processor along with the carrot, garlic, and onion. Add to the meat mixture. Mix all your spices together and add. Combine the tomato paste and crushed tomatoes to the beef mixture.

Cut the tops off the peppers and clean out any seeds. Stuff the peppers with the mixture and put the top of the pepper back on. Repeat for all peppers and add them all to the crockpot. Pour in the chicken broth just so it covers the bottom. Cook on medium heat for about 6 hours. Serve with a salad and your ready to go!

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Posted by on June 27, 2012 in Beef

 

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