Irish Stew

Irish Stew

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Irish Stew
School House Crock!
Course Main Dish
Cuisine Slow Cooker
Prep Time 20 Minutes
Cook Time 8 Hours
Servings
Servings
Ingredients
Course Main Dish
Cuisine Slow Cooker
Prep Time 20 Minutes
Cook Time 8 Hours
Servings
Servings
Ingredients
School House Crock!
Instructions
  1. In a medium skillet, heat the olive oil over medium heat.
  2. Add onion; saute for 5 minutes.
  3. Add garlic, beef cubes, thyme, sage, salt, and pepper; saute for 5 minutes or until beef cubes have browned.
  4. Transfer mixture to a slow cooker along with potatoes.
  5. Pour beer (or broth) over the top.
  6. Cover and cook on LOW for 8 hours.
Bok Choy Stir Fry

Bok Choy Stir Fry

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Bok Choy Stir Fry
Course Main Dish
Cuisine Paleo, Vegetarian
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo, Vegetarian
Servings
Servings
Ingredients
Instructions
  1. In a large skillet, heat oil over medium-high heat and swirl to coat pan.
  2. Add garlic, ginger, and crushed red bell pepper cooking for about 30 seconds.
  3. Add the bok choy and cook for 3 minutes, stirring often.
  4. Stir in the broth, soy sauce, sugar, and cornstarch and bring to a boil, stirring constantly.
  5. Cook until thickened, about 1 minute.
  6. Remove from heat and sprinkle with sesame seeds.
Recipe Notes

Serve over brown rice.

Per Serving: 317 Calories; 9g Fat; 8g Protein; 52g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 429mg Sodium. Exchanges: 3 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

SERVING SUGGESTION: Serve with steamed artichokes, some mayo for dipping, and some baby carrots for the table.

Grandma’s Famous Dill Pickles

Grandma’s Famous Dill Pickles

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Grandma's Famous Dill Pickles
Course Side Dishes
Servings
Ingredients
Course Side Dishes
Servings
Ingredients
Instructions
  1. Process jars in canner according to canner instructions.
  2. In a saucepan combine vinegar, water, salt, and sugar; bring to a boil.
  3. Place 1 teaspoon dill seeds and 1 clove of garlic into each jar, then pack in cucumbers.
  4. Pour boiling mixture over cucumbers leaving 1/2 inch headspace for expansion.
  5. Process 30 minutes keeping the temperature at 180 degrees Fahrenheit.
Recipe Notes

A few more tips:

  • Always label and date your jars so you know when you made them.
  • Store pickles in a cool dark place
  • Follow your canner instructions to a T
  • Always check your seals
Chicken and Pepper Stir Fry with Bitter Melon

Chicken and Pepper Stir Fry with Bitter Melon

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Chicken and Pepper Stir Fry with Bitter Melon
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Instructions
  1. Mix soy sauce, ketchup, ginger, and garlic in a re-sealable heavy-duty plastic bag.
  2. Add chicken; seal bag and turn to coat with marinade.
  3. Let stand 15 minutes.
  4. Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat.
  5. Add bitter melon, green onions, and bell peppers; stir-fry until crisp-tender.
  6. Remove from skillet. Heat the remaining 1 tablespoon oil in a skillet.
  7. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center.
  8. Stir in bell pepper mixture.
  9. Serve over rice.
Recipe Notes

Parboiling bitter melon: Bring a large pot of water to a boil. Cut the ends off the bitter melon and cut in half lengthwise (do not peel). Remove the seeds and white pith from the middle of the melon with a small spoon. Cut the melon diagonally into thin, 1/4-inch slices. Place the sliced bitter melon in the boiling water and parboil until it is just tender (2 - 3 minutes). Drain.

Pan-Seared Salmon with Coconut-Herb Greens

Pan-Seared Salmon with Coconut-Herb Greens

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Pan-Seared Salmon with Coconut-Herb Greens
Course Main Dish
Cuisine Keto
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto
Servings
Servings
Ingredients
Instructions
  1. In a medium saucepan, stir together the first 3 ingredients along with 2 cloves garlic, coconut aminos, jalapeno, 1/2 the cilantro, and 1/2 the chives, over medium heat.
  2. Bring it to a low simmer for 2-3 minutes then remove from the heat and set aside.
  3. In a large skillet, heat 2 tablespoons of the coconut oil over medium-high heat.
  4. Cook the salmon, skin side down for 2-3 minutes per side, or until each side has a nice seared crust and is cooked through to the desired doneness.
  5. Remove the salmon from the skillet and place half into an airtight container and store in the refrigerator for later use.
  6. In a separate skillet, heat the remaining coconut oil and add the spinach and remaining garlic, salt, and pepper to the skillet with the remaining ghee.
  7. Cook until the greens wilt, about 2-3 minutes.
  8. On 4 serving plates, place some wilted greens, a piece of salmon, and then pour over some of the coconut-herb sauce to serve.

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