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Shredded Pork Plantain Tacos

Today is National Taco Day!

These plantain tortillas are my all time favorite. Top those with some taco toppings and shredded pork, and you are in taco heaven. I made the shredded pork in an instant pot (electric pressure cooker). By using the pressure cooker method the pork only takes 30 minutes. You could use a crock pot and put it on in the morning, so when you come home from work all you have to do is the shredding.

I have been planning to make these tacos all week. What is nice is when the pork is cooking in the pressure cooker, I can make the tortillas in the oven. The plantain tortilla recipe is on my website Paleo4living.com. You really should make these. They will soon become one of your favorites

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Cut up pork brisket into large chunks. This will help the meat to cook faster. In a large skillet melt bacon fat. Add meat; sprinkle all-purpose seasoning generously over meat. Brown meat. Transfer to pressure cooker. Add chicken broth, and cook according to pressure cooker (instant pot) instructions. Mine said to cook for 30 minutes, and it turned out perfect.

This would be the time to put the meat into your crockpot, if that is what you have chose to use to cook your pork brisket.

When the pork is done, remove from cooking source and place on a cutting board to shred. I used two forks for the shredding process. Spoon some of your cooking broth over the shredded pork to keep it moist.

Assemble tacos. Serve. Eat. Enjoy.

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Creamy Herb Dressing/Sauce

I initially made this sauce to go with salmon patties. However, it has taken on a life of its own. This makes a nice dressing for a salad, dip for veggies, and even a marinade for chicken. It is very versatile. This has become a staple in my refrigerator.

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Combine all ingredients and mix well. Chill for 30 minutes. Store in a a 8oz. mason jar with lid. Serve. Eat. Enjoy.

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Roasted Baby Potatoes

This is one of my family’s favorite kind of potatoes that I make. They take only about 20-25 minutes to make. I like them because they are easy, fast, and tasty.

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Preheat oven to 400 degrees.

Quarter potatoes.

In a large bowl toss potatoes, vegetable broth and seasoning to coat potatoes.

Place potatoes on prepared sheet pan (parchment paper or silicone mat).

Bake in oven for about 20 minutes, or until fork tender. Stir after 10 minutes.

Serve. Eat. Enjoy.

 

 

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Beef Stew

I had been thinking about making beef stew for a few weeks. The trick to making this especially delicious is actually roasting it in the oven. The ingredient list may seem long; however, if you are cooking paleo you will probably have most of these in your pantry.

  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 lb. beef sirloin tips, cubed
  • 1 large onion, diced
  • 1 lb. baby carrots, 3/4 inch cubes
  • 1/2 c celery
  • 1 1b. parsnips, peeled, cubed into 3/4 inch cubes
  • 8 oz. button mushrooms, sliced
  • 6 oz. tomato paste
  • 2 tbsp tapioca flour
  • 2 tbsp all-purpose seasoning, divided
  • 5-8 oz. white wine
  • 4 cups beef broth, 3 c/1 c
  • 3 tbsp arrowroot
  • parsley, garnish (optional)

In large ziplock bag add tapioca flour, 1 tbsp all-purpose seasoning, and beef. Close bag, and shake so that the beef is well coated. Set aside.

Preheat oven to 375 degrees.

In a large dutch oven heat olive oil over medium heat. Add garlic and cook until fragrant. Add beef to garlic and brown meat. Stir occasionally. When meat is browned add onions, carrots, celery, parsnips, and mushrooms. Cook until onions are translucent.

Stir in tomato paste so that it is well incorporated with ingredients in the dutch oven. Add white wine, scraping the cooked bits off the bottom of the dutch oven. This is where lots of flavor will come out. Stir in 3 cups of beef broth. Cover dutch oven and transfer to oven.

Roast in oven for one hour stirring  occasionally; then test tenderness of vegetables. When they are almost to the tenderness you desire make a slurry with the remaining beef broth and the arrowroot. Pour slurry into stew and stir. Cook for another half hour.

Remove form oven, stir well and serve. Eat. Enjoy.

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Meatloaf Muffins

I made these in an attempt to try portion control. It actually worked well. When these bake in the oven the kitchen smells so good. Add smashed potatoes and the roasted brussel sprouts and cranberries and you have a very filling meal.

  • 1 lb. pork sausage
  • 1 lb. ground beef
  • 4 garlic cloves, minced
  • 3/4 c onion, small dice
  • 2 tbsp tomato paste
  • 1/2 c almond meal
  • 1 tbsp all-purpose seasoning
  • 2  egg yolks, beaten

Preheat oven to 375 degrees.

This is a dump all together and mix with your hands kind of recipe. Really, that is all  you have to do.

I used a 12 well muffin pan. Fill each well with the meat mixture. All the meat mixture should fill all the wells perfectly.

Bake in the oven for 20 minutes. Serve. Eat. Enjoy.

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Not Your Average Meatloaf

This meatloaf is so flavorful that you don’t even have to top it with ketchup or a sauce. At least, that’s what my husband said. He has a pretty good palate. To be honest I was a little surprised how good this turned out. Meatloaf isn’t one of my usual dishes, but I was in the mood for some comfy food. I will definitely make this again.

  • 1 lb. ground beef – grass fed is best
  • 1 lb. ground pork sausage
  • 4 garlic cloves, minced
  • 3/4 c onion, medium dice
  • 2 tbsp tomato paste
  • 1 tbsp All-purpose seasoning ( see website)
  • 2 egg yolks, beaten
  • 1/2 c almond meal (see website)

 

Preheat oven to 375 degrees.

You are going to like this. Just mix it all together. Use your hands, this mixes everything  together the best. Form into a loaf pan. Bake for 30-45 minutes.

I served the meatloaf with my smashed potatoes, and brussel sprouts with cranberries. Very delicious. Serve. Eat. Enjoy.img_0595

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All-Purpose Seasoning

I like to make up different seasonings to add a new dimension to the flavor of the dish. Each mix I make gives a dish a new flavor profile, making it unique. So far I’ve shared my Mediterranean and Southwestern. Today its the quintessential All-purpose mix. Hope you enjoy the flavor.

  • 2 tbsp Italian Seasoning
  • 2 tbsp Himalayan Salt (optional)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp dried mustard
  • 1/2 tsp ground pepper

Measure all ingredients into a mason jar. Shake. Sprinkle. That’s it. Try it on any protein or vegetable you like. This seasoning will transform your dish.img_0601