Wednesday, November 21, 2012

The Meatball Shop's Mini Buffalo Chicken Balls

 

 

Ingredients

  • 2 tablespoons olilve oil
  • 4 tablespoons (1/2 stick)  butter
  • 1/3 cup Frank's Red Hot sauce or any other favorite hot sauce
  • 1 pound ground chicken
  • 1 large egg
  • 1/2 celery stalk, minced
  • 3/4 cup almond meal or flour
Yields: 40 3/4-inch meatballs or 5 rissoles

Preparation

Preheat the oven to 450°F. Drizzle the  oil into a 9 x 13- inch baking dish and use your hand to evenly coat the entire surface or fry in pan. Server with Paleo Ranch Dressing over salad. 

Tuesday, November 20, 2012

Stuffing from Paleo Comfort Foods





Ingredients
1 pound ground pork
2 teaspoons fresh sage leaves, freshly chopped
1 teaspoon fresh thyme, chopped
¼ teaspoon fresh rosemary, finely chopped
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
2 tablespoons coconut or olive oil
3 cups celery, chopped
2 cups onion, chopped
3 granny smith apples, cored and chopped
1 pound mushrooms, chopped
1-2 tablespoons poultry seasoning
Salt and pepper to taste
2 eggs
¼ cup turkey stock or drippings from turkey


Directions
1. Preheat oven to 350 degrees.
2. In a large skillet, brown pork along with sage, thyme, rosemary, cayenne pepper and red pepper flakes. Mix well and remove to bowl when cooked through.
3. In the same skillet, heat oil over medium heat. Add in celery, onion, apples and mushrooms, and cook until onions are translucent and celery and mushrooms somewhat softened. Mix in the poultry seasoning, salt and pepper.
4.  In a small bowl, whisk together the eggs and turkey stock. Set aside.
5. Combine the pork with the sautéed vegetables in a large baking dish, and pour the egg/stock mixture over.
6. Bake, covered, for 30 minutes, uncovering for last 10 minutes to brown the stuffing on top.
(you can – if preferred – stuff your turkey with some of this goodness as well!)

From Paleo Comfort Foods

Sunday, November 18, 2012

Thanksgiving Side Dish: Bacon and Chive Sweet Potato Biscuits

From PaleoOMG
 
 
 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 large sweet potato or yam (equivalent to 2 cups mashed)
  • 3 tablespoons Coconut Flour
  • 3 eggs, whisked
  • 6-8 strips of bacon, diced
  • leftover rendered fat from bacon
  • 3-4 tablespoons chives, thinly diced
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 415 degrees.
  2. Pork holes in your sweet potato with a fork.
  3. Place in oven and bake for 30-40 or until soft.
  4. Once the sweet potato is done baking, turn oven down to 375 degrees.
  5. When you sweet potato is almost done cooking, place your diced bacon into a skillet and brown until crispy. Then place your cooked, crispy bacon on a plate covered with a paper towel to soak up the excess fat. The fat that is left behind in the pan, you will use in your biscuits.
  6. When your sweet potato is done, peel and place in a bowl and mash with a fork.
  7. Then add in your eggs and mix well with your sweet potato. Then add your in your bacon fat and mix well.
  8. Then your dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper.
  9. Finally add your diced cooked bacon and chives. Mix thoroughly
  10. Now line a baking sheet with parchment paper and use a large spoon to drop your biscuits on the sheet, shaping them as needed. Try to make them all equal in size so they cook the same.
  11. Place in oven and bake for 22-27 minutes.
  12. Let rest.
  13. Top with some melted grass fed butter. You don’t have to, since it’s not paleo, but I did it, and it was delicious. Trust me.
Notes
If you don’t use bacon/bacon fat, add ¼ cup of coconut oil, melted.