Casseroles & Crock Pot

CROCK POT/CASSEROLES

1. Slow Cooker Pot Roast

Slow Cooker Pot Roast

Ingredients
  • 2 pound beef arm or chuck roast, trimmed of excess fat
  • 1 1/2 teaspoons kosher sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh basil
  • 1/2 cup finely chopped yellow onion
  • 4 cloves garlic, finely minced
  • 2 bay leaves
  • 2 cups beef stock, preferably homemade
Instructions
  1. Pat the roast dry with a paper towel and rub on all sides with the salt, pepper and basil. Place the roast in the slow cooker, and spread the onion and garlic over the top of the roast.
  2. Pour the beef stock around, not over, the roast and add the bay leaves.
  3. Cook on low for 8 – 10 hours, or until very tender. Remove the bay leaves, slice and serve with the jus from the crock,if desired.
  4. Nutrition (per serving): 234 calories, 10.3g total fat, 101.3mg cholesterol, 758.2mg sodium, 674mg potassium, 2.4g carbohydrates, <1g fiber, <1g sugar, 33.1g protein

2. Chicken Broccoli Alfredo Casserole

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Ingredients

  • 4 Cups Cauliflower, steamed and chopped
  • 3 Chicken Breasts, Cooked and Cubed
  • 1 Cup Coconut Milk
  • 3/4 Cup Heavy Cream, 1 Stick Butter
  • 1/2 Teaspoon Salt, 1/2 Teaspoon Black Pepper
  • 3/4 Cup Parmesan
  • 3 Large Eggs
  • 2 Cups Broccoli Crowns, chopped
  • 1 Teaspoon Garlic Powder
  • 1/2 Onion Chopped, 6 Strips of Bacon cut in Quarters

Directions

1. Preheat oven to 375 F. Melt butter in microwave bowl. Add in cream, coconut milk, garlic powder, parmesan, salt, onion and eggs and whip with a fork or whisk.

2. Add chicken and cauliflower and mix it in. Pour into casserole or cake pan.

3. Add a little more parmesan on top and then place bacon in a single layer across the top.

4. Bake for 1 hour. Then put on broil for 5-6 minutes until bacon is crispy.

3. Red Wine Braised Beef Chuck

Image

Ingredients:
• 1 Beef Tri-Tip. (Chuck, Brisket etc would work just as fine.)
• 2 cup (5 dl) Beef Stock.
• Red wine. (Save your good wines for drinking though, cheaper ones work just fine for cooking…)
• 1 Onion, peeled and cut in quarts.
• 3 cloves of Garlic, crushed.
• 1 tbsp dried Thyme.
• 3 Bay Leaves.
• About 10 assorted Peppercorns.

How To:

  1. On the evening the day prior to when you plan to eat the dish, trim the meat if needed and place it in a large bowl or pot.
  2. Pour over the beef stock and add wine until the meat is completely covered.
  3. Cover with a lid and put it in the fridge to let marinate over night.
  4. The next day, about 10-12 hours before you plan to eat the dish, place the meat in a slow-cooker, add the rest of the ingredients, and pour over the wine/stock marinade.
  5. Cook on low for 10-12 hours.
  6. When done, carefully lift the meat out of the slow-cooker, let it rest for a little while, then cut the meat across the grains.

4. Spiced Sweet Potato, Pork &amp; Apple Cider Stew

Ingredients

  • 2 medium sweet potatoes
  • 1 large Granny Smith apple
  • 1 cup red onion
  • 1 lb pork chops, thawed
  • 3 cups apple cider
  • 1 cup water
  • 1 T poultry seasoning
  • 1 t pumpkin pie spice
  • 1/2 t salt
  • 1/4 t black pepper
  • 1 T apple cider vinegar
  • 1 t vanilla extract

Directions

  1. Peel and chop the sweet potatoes and apple into bite-sized pieces.
  2. Dump them into the crockpot.
  3. Chop enough of a red onion to fill your measuring cup, and then plop the onion in the crock as well.
  4. Using a pair of sharp kitchen scissors, cut the pork chops into bite-sized pieces and place them in the crockpot.
  5. Add the remaining ingredients and mix well.
  6. Cover and cook on LOW for 6 hours.

5. Tender Pot Roast with Holy Grail Gravy

from 

Ingredients

  • 2-4 lb. chuck roast
  • 1 onion (chopped)
  • 4 carrots (chopped in large chunks)
  • 2 stalks celery (thickly sliced)
  • 2-4 garlic cloves (whole)
  • 1 bay leaf (whole)
  • 2 branches fresh rosemary (whole)
  • 1/4 cup of broth (or water)
  • Salt and pepper

Directions

1. Put all the veggies and herbs in a crock pot. (If you don’t have a crockpot, preheat your oven to 250 degrees and use a lidded casserole dish or dutch oven instead.)
2 Pour ¼ cup broth on top of the vegetables. (This small amount is intentional; the meat will release its own juices.)
3. Season all sides of the roast liberally with salt & pepper, and place on top of the vegetables.
4. Cover and cook on low 6-8 hours, until meat can be shredded with a fork.
5. When done, lift meat out of crockpot onto a plate and make the gravy: Pour the liquid from the crockpot into a large glass measuring cup (or a bowl). Add half of the cooked vegetables and puree with an immersion blender. To increase the thickness of the gravy or strengthen its flavor, add more of the vegetables. Taste as you go. (If you don’t have an immersion blender, you can use a regular blender instead.)
6. The meat cooks down quite a bit, making approximately 4 servings per 2 lb. roast & 8 servings per 4 lb. I love serving this pot roast over garlic mashed cauliflower, with gravy on top.
7. Leftovers: You can put the meat and gravy in one container, tossing to blend before refrigeration. This keeps it moist and flavorful, and makes reheating a breeze.

6. Smoky Chicken Stew

from 

Ingredients

  • 12 Boneless, skinless chicken thighs (~1.5lbs), trimmed of excess fat, could use chicken breast as well
  • 1-2 Tbsp Coconut oil
  • 1 Onion, chopped pretty finely
  • 2-3 Carrots, chopped
  • 3 stalks Celery, chopped
  • 1/2 container Mushrooms (optional)
  • 4 cloves Garlic, minced
  • 1/2 14oz can Tomato paste
  • 1 Tbsp dried Basil, South African Smoke Seasoning Blend from Trader Joe’s – GO BUY THIS NOW. you NEED it
  • 28oz can Fire roasted, diced Tomatoes, 8oz full fat Coconut milk or Coconut cream, S&P to taste

Directions

1. Heat Coconut oil over medium heat and add onions, carrots, and celery
2. Cook for 5-10 minutes until they are partially softened
3. Transfer to the crock pot and add mushrooms, garlic, tomato paste, basil, and seasoning blend
4. Stir until all veggies are coated in tomato paste
5. Cut chicken into smaller cubes (otherwise you will have to shred it later which can be annoying)
6. Add to crockpot and pour canned tomatoes and coconut milk over it all
7. Stir to incorporate
8. Cook for 4 hours on high or until chicken and veggies are cooked through
9. Salt and Pepper to taste
10. Serve with another splash of coconut milk over the top to cool it down
***REALLY good reheated on the stove for leftovers!

7. Garlic Chicken Breast Crock pot Recipe with option of a Parmesan Cheese Crust

from http://lostsentiments.blogspot.com

Ingredients

  • 5 – 6 lbs of chicken breasts
  • 1/8 tspn Pepper
  • 1/2 Tblspn Garlic Powder
  • 2 Garlic cloves minced
  • 1 1/2 cups chicken broth or 1 1/2 tsp chicken bouillon dissolved in 1 1/2 cups water
  • Olive Oil
  • 4 Eggs
  • Parmesan Cheese
  • Dried Cilantro

Directions

1) Place the chicken breasts in the crock pot.
2) Add the broth, garlic powder & pepper
3) Mince 2 garlic cloves – add to the top of the mix
4) Set on Low for 4 1/2 hours or on Keep warm for 6 – 8hrs.

Now at this point the chicken is perfectly edible to get your eating on if you like. However… if you want to add some crunch to the outside of them read on!

  1. Add Olive oil to a frying pan and set to medium heat.
  2. On a dinner plate sprinkle the Parmesan cheese and Cilantro to suit your taste buds. Set aside.
  3. In a medium bowl break 4 eggs and whisk.
  4. **You may need to add more dry mix or eggs as you go so keep them handy!**
  5. Take a chicken breast and dunk it in your eggs, coating both sides, then place it in the Parmesan cheese and cilantro mix, turn over and coat the other side. Place chicken in frying pan and cook over medium heat until the golden brown, flip over and cook the other side.
  6. Once both sides are golden brown load up your plate and get your eatin on !

8. Spicy Italian Pulled Pork with Italian Gravy

from http://www.paleopot.com

Ingredients

  • One 3 to 4 pound pork shoulder, trimmed of all outer fat.
  • 1.5 cups of Italian-style tomato sauce of choice. Make your own marinara or just use a can.
  • 1 medium white onion, shredded or minced.
  • 1 12 ounce jar of Italian sweet hot peppers of choice, drained yet not rinsed, stems removed if necessary.
  • 1 8 ounce can of artichoke hearts in water, drained yet not rinsed.
  • 4 cloves of garlic, minced.
  • Salt & Pepper to taste.
  • 1/2 cup water (optional)

Directions

  1. Slice, mince, or shred your onion and throw it into the slow cooker.
  2. Drain your peppers and artichoke hearts, add them to the onions and stir well.
  3. Add your tomato sauce and garlic to the mixture, season lightly with salt and pepper, and stir well.
  4. Trim your pork shoulder of all visible exterior fat. If it still has a fat cap on, you don’t need it. Season it lightly with salt and pepper.
  5. Add your pork shoulder to the slow cooker, try your best to coat it in the tomato and vegetable mixture. Spooning some on top is a good idea.
  6. If you feel as if you don’t have much sauce per the size of your pork, add up to a 1/2 of a cup of water.
  7. Cook on low for 6 to 8 hours.
  8. When finished cooking, remove the pork from the juices and vegetables and use to large forks in a large bowl to shred the meat.
  9. Take the remaining juices and vegetables in the slow cooker and puree them until an even consistency is obtained. I used an immersion blender, you can use a blender or a food processor, or just skip this step entirely.
  10. Pour your puree into a medium saucepan, and cook on your stovetop on medium-low heat for about 20 minutes. The goal is to bring the sauce to a light simmer and allow some of the water to cook off and let the sauce/gravy thicken up.
  11. Add your sauce back to your shredded pork and enjoy!

9. Turkey Shephards Pie

from http://steakandsass.com/2013/05/23/turkey-shephards-pie/

Ingredients

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tbs ghee or coconut oil
  • 1kg ground turkey breast
  • 2tbs GF Worcestershire sauce
  • 4tbs tomato paste
  • 1tbs dried oregano
  • 1/2tbs dried rosemary
  • 1/2 cups chicken stock
  • 2 medium zucchini, chopped, 1 to 1.5kg carrots, chopped (can sub cauliflower for this if you want), 3 garlic cloves, 1-2tbs ghee, salt and pepper to taste

Directions

1. Preheat the oven to 180C (350F).
2. In an oven-proof 12-inch skillet (I used cast iron) or heavy-duty pot, sweat the onion and garlic in coconut oil or ghee with a pinch of salt on low heat.
3. Turn up the heat and cook the turkey until slightly brown and no longer pink.
4. Add in the Worcestershire sauce, tomato paste, stock, spices and zucchini then let it cook for about 20 minutes until thickened. Adjust for seasonings.
5. Meanwhile, steam your carrots and garlic cloves in a steamer basket or stainless-steel colander over a pot of boiling water. Drain and place in the food processor.
6.Puree the carrots until smooth with the ghee and adjust your salt and pepper.
7. If you’ve used a skillet, simply spoon the mashed carrots over the turkey mixture and smooth, using a fork to make a pattern to give the mixture more surface area to brown. Cover with foil and let cook in the oven for 20-30 minutes then broil for 15 until browned. If you used a pot, transfer the turkey mixture into a roasting tray and follow the same process.
8. Let cool a bit before serving.

10. Crock Pot Italian Beef

from http://www.facebook.com/PopularPaleo

Ingredients

  • 2.5 – 3 pounds beef (the good stuff!)
  • 2 cups chopped carrots
  • 1 small yellow or white onion, sliced
  • 4-5 cloves garlic, chopped
  • 1 tsp each: kosher salt, garlic powder, dried basil, dried oregano
  • 1/2 tsp dried thyme
  • 1/8 tsp ground cinnamon, pinch of red chili flakes
  • 1.5 cups organic crushed tomatoes
  • 2 cups organic beef stock
  • 1 TBSP tomato paste

Directions

  1. Break out your slow cooker. Trim your beef of excess fat, cut into 3-4 inch chunks and set in the crock pot.
  2. Peel and chop the carrots, slice the onion and chop the garlic. Add these to the pot with the beef along with the seasonings: salt, garlic powder, basil, oregano, thyme, cinnamon and red chili flakes.
  3. Pour in the beef stock and crushed tomatoes. Add the tomato paste and give everything a good stir. Note: This portion of liquid will produce a fair amount of sauce. If you plan to serve the beef sections whole, you may want to reduce the liquid to 1 cup beef stock, 1 cup crushed tomatoes. If you would like to shred the beef in the sauce before serving, keep the liquid measurements as is.
  4. Cover the slow cooker, set to low for 5-6 hours. My crock pot is an over-achiever and cooks everything faster than it should. My beef was perfect at four and a half hours, so 5-6 hours will likely work for you.

11. Chicken Pad Thai with Veggie Noodles

Image

from http://paleopot.com/2013/05/paleo-slow-cooker-chicken-pad-thai-with-veggie-noodles/

Ingredients:

  • 2 to 3 pounds of chicken thighs or breasts (skin removed).
  • 2 medium zucchini.
  • 1 large carrot.
  • 1 handful of bean sprouts (optional).
  • 1 small bunch of green onions (for sauce and garnish)
  • 1 cup of coconut milk.
  • 1 cup of chicken stock.
  • 2 heaping tablespoons of SunButter (sunflower seed butter, to replace peanut flavor).
  • 1 tablespoon of Coconut Aminos (or wheat-free tamari, to replace soy sauce).
  • 2 tsp of Fish Sauce. I use Red Boat fish sauce, which is paleo-friendly.
  • 2 tsp of powdered ginger (or about 1 tbsp freshly minced ginger).
  • 2 cloves of garlic, smashed and minced, or 1 tsp of garlic powder.
  • 1 tsp of cayenne pepper.
  • 1 tsp of red pepper flakes.
  • Salt & Pepper for seasoning the chicken.
  • Chopped cashews for garnish (optional).
  • Chopped cilantro for garnish (optional).

Directions:

  1. Season your chicken with salt and pepper, and a little bit of the cayenne pepper and ginger powder. If you have time, brown your chicken in a cast iron skillet to get the flavors going. This step is completely optional.
  2. In your crock, add your coconut milk and chicken stock. Stir well. If you are using a full-fat coconut milk, make sure you stir until the coconut milk is fully dissolved into the chicken stock.
  3. Add your SunButter, coconut aminos, fish sauce, ginger, garlic, 2 green onions chopped including the whites, cayenne, and red pepper.
  4. Stir well until your SunButter is completely dissolved.
  5. Place your chicken breasts or thighs into your base liquid.
  6. Turn your zucchinis into veggie noodles with your spiral slicer, shred your carrots, and wash your bean sprouts.
  7. Toss your zucchini noodles, carrots, and bean sprouts together on your counter to mix them well.
  8. Nest, or balance your veggie noodles on top of your liquid and meat base in your slow cooker, and press down every so slightly. The goal is for them to be steamed, not stewed.
  9. Cook for 3.5 to 4 hours on low if you are using a 4-Quart Slow cooker.
  10. Cook for no more than 6 hours on low (5 is ideal) if you are using a 6-Quart slow cooker.
  11. To serve, remove the noodles first and set aside, making sure they are strained of any retained liquid.
  12. Removed your chicken breasts or thighs. Debone if necessary, then chop into strips. Add back some of the remaining sauce/broth from the crock to the meat and mix well.
  13. Place your meat and sauce over your noodles, and garnish with green onions (scallions), chopped cilantro, and chopped cashews. Enjoy!

12. Chipotle Bacon Chicken

Image

from http://paleopot.com/2013/03/one-pot-chipotle-bacon-chicken/

Directions:

  • 1 pound of chicken breast tenderloins, cubed.
  • 1/3 pound bacon, cubed into large pieces.
  • 1 small white onion, sliced thinly.
  • 1 tsp cumin.
  • 1 tsp garlic powder.
  • Sea salt and black pepper to taste.
  • 2 to 3 tbsp of chipotle adobo sauce or to keep it totally paleo you can use my adobo sauce recipe
  • 2 tbsp of water.

 Ingredients:

  1. Set your pot or deep skillet to medium heat, once hot add your cubed bacon.
  2. Stir your bacon well until cooked 2/3 of the way through.
  3. Add your cubed chicken, seasonings and onion. Stir well and raise heat slightly.
  4. When chicken is almost fully cooked, add your chipotle adobo sauce and stir well as you lower your heat back to medium.
  5. Use up to 2 tbsp of water to deglaze your pot, stir well and serve. Enjoy!

13. PALEO SPAGHETTI SQUASH CASSEROLE

Image

from http://www.slimsanity.com/2013/03/paleo-spaghetti-squash-casserole.html

INGREDIENTS

  • 1 spaghetti squash
  • 1 pound 93/7 lean ground beef
  • 1 handfuls spinach, finely diced
  • 20 cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 tablespoon minced garlic
  • 1 whole egg
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 tablespoon EVOO

Directions

  1. Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Place cut side down on a baking sheet, and bake for 25 minutes.
  2. While squash is baking, brown ground beef over medium high heat. Drain, and set aside.
  3. While your squash and beef are cooking, prepare vegetables. In a large sauce pan, begin to saute red onion, tomatoes, and garlic with EVOO. Add seasonings. Once onions begin to turn translucent, add spinach and cook down.
  4. Once squash is done, remove from oven and shred the meat of the squash with a fork. Add to pan with sauteed veggies. Add meat, and egg. Mix together thoroughly.
  5. Pour mixture inside a 9 x 9 baking dish, and cook at 400 for 15 minutes.

14. Loaded Cauliflower Casserole

Image

from http://www.louanneskitchen.com/2010/06/loaded-cauliflower-casserole.html

Ingredients

  • 2 lbs cauliflower florets
  • 8 oz shredded sharp cheddar cheese, divided
  • 8 oz shredded Monterey Jack cheese, divided
  • 8 oz block cream cheese, softened
  • 4 tablespoons heavy cream
  • 2 bunches green onions, sliced (1 1/2 cups)
  • 6 sliced bacon, cooked and crumbled
  • 1 clove garlic, grated
  • Salt & pepper to taste

Directions

  1. Preheat oven to 350 degrees.
  2. Steam cauliflower florets until tender.
  3. While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream.
  4. Stir in sliced green onions, chopped bacon, and garlic.
  5. Set aside.
  6. Drain any liquid from steamed cauliflower and add to cheese mixture.
  7. Stir cauliflower and cheese mixture together.
  8. Taste for seasoning, and add as necessary.
  9. If you want a finer texture, give a few mashes with the potato masher.
  10. Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
  11. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

15. Mexican Cauliflower Rice

Image

from http://paleopot.com/2013/05/slow-cooker-mexican-cauliflower-rice-no-ricing-required/

Ingredients:

  • One large head of cauliflower, stems removed, cut into small to medium chunks of florets.
  • 1 cup of tomato sauce (or 2 large fresh tomatoes, chopped).
  • 1/2 cup of chicken stock (or water).
  • 1 heaping tbsp of tomato paste.
  • 1 medium white onion, diced.
  • 2 bell peppers (preferably red and yellow), diced.
  • 2 jalapeno peppers, seeded and diced large.
  • 1 tbsp of garlic powder.
  • 2 tsp of chipotle powder/flakes (can substitute cayenne).
  • 2 tsp of ground cumin.
  • 1 tsp of dried oregano.
  • 1 tsp of black or white pepper.
  • Salt to taste.

Directions:

  1. Add your chicken stock (or water), tomato sauce (or tomatoes), and tomato paste to your slow cooker, stir.
  2. Add your spices to your slow cooker, stir.
  3. Add your onion and peppers to your slow cooker, stir.
  4. Add your cauliflower florets to your slow cooker, stir everything to coat florets with as much liquid as possible.
  5. This recipe is designed for a 6-quart slow cooker. Cook on low for 5 hours tops. Cook on high for 3 hours tops.
  6. If using  a 4-quart cooker, use 2/3 of the ingredient amounts and the same cooking times.
  7. After cooking, use a spatula or other blunt-ended object to slightly “mash” the florets so that they break up into a rice-like consistency.
  8. Stir well and drain any excess liquid that you do not desire. The cauliflower will absorb more liquid if you store it in the fridge overnight, yet this is a good thing.

16.Crock Pot Italian Beef

from http://www.facebook.com/PopularPaleo

Ingredients

  • 2.5 – 3 pounds beef (the good stuff!)
  • 2 cups chopped carrots
  • 1 small yellow or white onion, sliced
  • 4-5 cloves garlic, chopped
  • 1 tsp each: kosher salt, garlic powder, dried basil, dried oregano
  • 1/2 tsp dried thyme
  • 1/8 tsp ground cinnamon, pinch of red chili flakes
  • 1.5 cups organic crushed tomatoes
  • 2 cups organic beef stock
  • 1 TBSP tomato paste

Directions

  1. Break out your slow cooker. Trim your beef of excess fat, cut into 3-4 inch chunks and set in the crock pot.
  2. Peel and chop the carrots, slice the onion and chop the garlic. Add these to the pot with the beef along with the seasonings: salt, garlic powder, basil, oregano, thyme, cinnamon and red chili flakes.
  3. Pour in the beef stock and crushed tomatoes. Add the tomato paste and give everything a good stir. Note: This portion of liquid will produce a fair amount of sauce. If you plan to serve the beef sections whole, you may want to reduce the liquid to 1 cup beef stock, 1 cup crushed tomatoes. If you would like to shred the beef in the sauce before serving, keep the liquid measurements as is.
  4. Cover the slow cooker, set to low for 5-6 hours. My crock pot is an over-achiever and cooks everything faster than it should. My beef was perfect at four and a half hours, so 5-6 hours will likely work for you.

17. Crockpot Jambalaya

crockpot jambalaya

from http://www.foodrenegade.com/crockpot-jambalaya-recipe/

Ingredients

  • 5 c. chicken broth (where to buy chicken broth)
  • 4 peppers – any color you want, chopped
  • 1 large onion, chopped
  • 1 large can of organic diced tomatoes (leave the juice)
  • 2 cloves garlic, diced
  • 2 bay leafs
  • 1 lb large shrimp, raw and de-veined (where to find sustainably caught shrimp)
  • 4 oz. chicken, diced
  • 1 pkg spicy Andouille sausage
  • 1/2-1 head of cauliflower
  • 2 c. okra (optional)
  • 3 tbsp Cajun Seasoning* (see below for how-to or use your own)
  • 1/4 c. Frank’s Red Hot (or hot sauce of your choice)

Directions

  1. Put the chopped peppers, onions, tomatoes, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock. As you can see, I grabbed a container of my homemade stock directly from the freezer and threw it in. Set on low for 6 hours.
  2. About 30 minutes before it’s finished, toss in the cut up sausages.
  3. While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
  4. For the last 20 minutes, add in the cauliflower rice and the raw shrimp. Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well.
  5. Enjoy clear sinuses!!

18. Hawaiian Pizza Salad

Image

from http://paleomg.com/hawaiian-pizza-salad/

Ingredients
For the garlic crockpot pork
  • 2-3 pound pork shoulder (I used bone-in)
  • 4 garlic cloves, peeled
  • 1 yellow onion, sliced
  • 1 teaspoon garlic powder
  • salt, to taste (more is better than less)
For the salad
  • 2 hearts of romaine lettuce, roughly chopped
  • 1 red bell pepper, cored and diced
  • 1 (4 ounce) container of button mushrooms, sliced
  • 2 cups pineapple, diced
  • ½ cup pepperoni, diced
  • Tessemae’s cracked pepper dressing (optional)
  • 2 tablespoons fat (I used grass fed butter, but you could use bacon fat or coconut oil)
 Directions
  1. First you gotta cook your pork, because it’s going to take about 8-10 hours.
  2. Place the sliced onions in the bottom of your crockpot then add the pork shoulder. Take a sharp knife and poke 4 holes in different places in the pork. Press the peeled garlic cloves into the holes.
  3. Sprinkle garlic powder and salt on the pork and onions.
  4. Cover and let cook on low for 8-10 hours. Then shred directly in the crockpot. You won’t need any liquid for this meat if it has enough fat on it, it will render a good amount of liquid into the crockpot.
  5. Once your meat is shredded, start making the rest of your salad.
  6. Place a medium skillet over medium-high heat, add 2 tablespoons of fat, then add the mushrooms with a pinch of salt and cook down until soft and brown.
  7. When the mushrooms are done and the everything else has been chopped, add it all together.
  8. Top the salad with any dressing you like. I didn’t use any dressing and didn’t think it needed it. Delish.

19. Crispy Carnitas

Image

from http://www.marksdailyapple.com/crispy-carnitas/#axzz2YUNVCs2f

Ingredients:

  • 3 to 4 pounds boneless pork shoulder/butt cut into five pieces. You can trim off a little bit of the fat or leave it all on. (1.4 to 1.8 kg)
  • 1 1/2 teaspoons salt (7 ml)
  • 1 teaspoon cumin (5 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1 cinnamon stick
  • 1 bay leaf
  • 4 garlic cloves, thinly sliced
  • 1 onion, chopped or thinly sliced
  • Water, for braising

Directions

  1. Preheat the oven to 350 ºF (177 ºC).
  2. Mix together the salt, cumin and chili powder and rub all over the meat.
  3. Place the meat in a large, heavy pot with the cinnamon stick, bay leaf, garlic and onion. Ideally, the pot is large enough so that the meat is in a single layer. Add enough water to almost, but not entirely, cover the meat.
  4. Put the pot in the oven, uncovered, and braise for 3 to 3 1/2 hours. Stir the meat just a few times while it cooks. You’ll know the pork is done when it’s really tender, slightly browned and most of the liquid is gone.
  5. Remove the pork from the oven. Put the meat on a cutting board and cut or shred it with your hands into thin strips.
  6. Remove the cinnamon stick and bay leaf from the pot. Add the shredded meat back to the pot and return it to the oven.
  7. Roast the meat, mixing occasionally, until the meat is as dark and crispy as you like it. (This process will go even faster if the meat is spread out on a roasting pan or baking sheet with any remaining liquid that was left in the pot. If time is tight, you can also put the meat under a broiler).
  8. If you’re making carnitas ahead of time, cook the meat for 3 hours until tender. The final crisping up in the oven can be done right before serving the meat.

20. Sweet Potato Casserole

Image

from http://paleopot.com/2012/02/hungry-man-sweet-potato-casserole/

Ingredients

  • 2 pounds of lean ground beef (other ground animals will work too)
  • 1/2 pound of bacon
  • 8 eggs
  • 3 large sweet potatoes (get 4 just in case)
  • 1 large white onion
  • 1 large red onion
  • Spices: Cayenne, paprika, garlic, black pepper, oregano
  • 1 large deep rimmed skillet or pan
  • Coconut Oil to grease your slow cooker

Directions

  1. Peel your sweet potatoes and microwave them for 2-3 minutes to soften them slightly
  2. Slice your sweet potatoes into 1/8″ slices, or thin like in the picture
  3. Dice your bacon finely and brown it in a pan into crisp pieces
  4. Remove your bacon from the pan and set it aside for later
  5. Dice your onions into large chunks and add to your pan along with your ground beef. Make sure you use a deep skillet or pan big enough to brown 2 pounds of beef and 2 onions.
  6. Season your beef as you wish. I used a generous amount of cayenne, paprika, black pepper, garlic powder, and oregano.
  7. Make sure your beef is fully browned and onions are translucent.
  8. Beat your 8 eggs in a bowl, blender, or food processor. I use my trusty magic bullet. Add some cayenne and paprika to your egg mixture if you wish.

 Assembly:

  1. Grease your slow cooker with some coconut oil.
  2. Line the bottom of your slow cooker with slices of sweet potato. Just enough so that you cover the bottom.
  3. Spoon in a layer of your seasoned beef onto the sweet potatoes.
  4. Sprinkle some of your crisped bacon pieces on top of the beef.
  5. Repeat.
  6. The goal here is to keep layering evenly until you use up your supplies. If you end up with some extra sweet potatoes, I’m sure you can think of a few ways to eat them later.
  7. Once you have finished layering, pour your egg mixture over the top. Trust me on this. The eggs will fall into place and make the magic happen.
  8. Cook on low for 6 hours.
  9. Allow pot to cool. If your ceramic crock is removable, throw it in the fridge overnight. This will allow the dish to congeal and set nice. You can then slice the casserole into pretty pieces like in the picture.
  10. Thank me after you WOD faster or lift heavier things after eating this amazing stuff.

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