Nightshade-Free Poultry Seasoning

Nightshade-Free Poultry Seasoning

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Nightshade-Free Poultry Seasoning
Instructions
  1. Use about 1.5 or 2 tsp of each ingredient (adjust to your personal tastes) and use this instead of those tins of poultry seasoning.
Chicken Rosemary Sweet Potato Stew

Chicken Rosemary Sweet Potato Stew

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Chicken Rosemary Sweet Potato Stew
Course Soups & Stews
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In a large pot over medium heat, heat coconut oil.
  2. To the pot, add the onion and garlic. Cook for 5 minutes then add the chicken and sweet potato. Cook for 5 minutes, until chicken is brown.
  3. To the pot, add the remaining ingredients (broth through lemon zest) and stir.
  4. Cover and reduce heat to low.
  5. Simmer for 20 minutes, until chicken is cooked through and vegetables are tender.
  6. Serve warm.
Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction

Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction


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Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction
This recipe is every inch as mouth watering as it sounds. "pan seared" - "butter braised" - "pork chops" - "herb white wine reduction" - what we didn't include in the recipe name (since it was already crazy lengthy) was we topped it with FRIED SAGE. Oh mama. Everything good exists in this scrumptious recipe. Pork chops can be real buggers to cook - often becoming tough or flavorless or both - not these beauties. The right combo of the right methods makes these pork chops perfectly juicy and flavorful.
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Instructions
  1. In a medium bowl, mix together first 4 ingredients (vinegar through rosemary), then set aside.
  2. Season both sides of pork chops with salt and pepper, then place in large zipper topped plastic bag. Pour garlic mixture over the top, make sure chops are evenly saturated, let out excess air, seal and place in refrigerator to marinate for at least 1 hour (up to 48 hours).
  3. At time of cooking, heat ghee in a large skillet over medium heat. Remove pork chops from refrigerator and marinade, and once ghee begins to sizzle, add pork to skillet.
  4. Sear for 5 minutes, not touching the pork chops, then flip and sear for another 5 minutes, again, not fidgeting with them.
  5. After you've seared them on both sides, add the butter to the pan, along with a pinch of the minced herbs (rosemary, thyme, sage) - only a pinch, set the rest aside.
  6. Using tongs, flip the pork chops, and then baste (with a basting brush) with ghee/butter/herbs in the skillet. Repeat this process for 5 minutes. Continuously flipping and basting as you go.
  7. Then remove pork chops from skillet, and add the shallot. Sauté for about 2 minutes or until shallot is fragrant and translucent.
  8. Deglaze pan with splash of the wine. Using a whisk to get all the good bits off the bottom of the pan, continue whisking for about 2 minutes, then add remaining wine, herbs, and broth. Season with salt and pepper to taste.
  9. Bring to a boil, and allow to boil until liquid has reduced by half, then reduce heat to low and simmer for at least 10 minutes.
  10. Serve pork with a generous ladle of sauce and a couple fried sage leaves.
Recipe Notes

To fry sage:

Heat 1/3 cup olive oil in a small skillet over medium heat. Once it begins to pop, add a handful of sage leaves. Fry for 3 to 5 seconds (seriously, it fries crazy fast), then immediately remove and place on a paper towel covered plate. Continue until you have as much as you need. Season with a sprinkle of sea salt and you're good to go!

Spring Herb Salmon with Roasted Cabbage and Dijon Reduction

Spring Herb Salmon with Roasted Cabbage and Dijon Reduction


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Spring Herb Salmon with Roasted Cabbage and Dijon Reduction
A delicious flavorful recipe that's not only easy, but sure to impress! Full of seasonal taste explosions, and salmon chalk full of good fats!
Course Main Dish
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 380 degrees.
  2. On a baking sheet, arrange cabbage medallions, drizzle with melted ghee, season with salt, pepper, and nutmeg. Place in oven and roast for 30 to 40 minutes, or until tender and lightly charred.
  3. Season salmon filets with salt, pepper, thyme, and rosemary. Melt remaining ghee in a large skillet, over medium high heat. Add salmon filets, skin side down. Then add 1/2 cup of the broth, and cover.
  4. Cook for 3 to 4 minutes covered, or until salmon is cooked through and flakes easily with a fork.
  5. Remove salmon from skillet and set aside.
  6. Add remaining broth, butter, and wine to skillet with cooking juices. Heat over high heat until mixture boils, then whisk in dijon mustard and season with salt and pepper to taste. Reduce heat to medium, and cook until mixture reduces by 1/2.
  7. Serve salmon on top of cabbage with a generous helping of dijon sauce, and enjoy!
A Tip, Trick & a Recipe: Juniper Berries!

A Tip, Trick & a Recipe: Juniper Berries!

Today’s focus is on JUNIPER BERRIES.

Not a true berry, juniper berries are actually the scales from the cones produced by juniper trees. Fragrant, spicy and piney, Juniper berries are the kick and flavor behind gin, believe it or not. And in nutrition circles, these little gems get high marks for digestive help, vitamin C, iron and magnesium.

 

Here’s today’s TRICK:

Dried crushed juniper berries add a nice punch to any kind of game, lamb, duck or fowl. Try melting 1/2 cup of butter and adding a 1 teaspoon of crushed dried juniper berries and place in the cavity of your bird—great flavor!

And here’s a TIP:

Juniper berries are additionally used as a supplement for diuretic purposes and to treat bladder infections. There is also a toxicity warning that comes with juniper berry usage (study conducted by North Carolina State University), so using juniper berry supplements should be discussed with your health care professional before using and should never be used if you’re pregnant or nursing.

And your RECIPE:

 

FYI, we have our FREE Thanksgiving Menu-Mailer here

 

 

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Juniper Berry Pork Loin
Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
Instructions
  1. First make a brine. In a medium saucepan, mix together first six ingredients on the stovetop. Stir until sugar dissolves; allow to cool. Add your pork loin to the mixture. Meat should be just covered, add water if necessary and refrigerate for at least a day; two days is better.
  2. Remove pork from brine and wipe with paper towels and allow it to come to room temperature. In the meantime, oil grill and heat to medium-high heat. In a medium-sized bowl, stir together oil, garlic, thyme, and rosemary and brush on your brined pork.
  3. Place pork on the grill and turn down to low. Turn to sear on both sides then only turn occasionally. Cook to an internal temperature of 140 degrees to 145 degrees. Let rest 15 minutes before carving.

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