Meat Recipe Challenge [Win Grass-fed Meat!]

I signed up for the newsletter.

My favorite recipe is Saurerbraten.  It is a German pot roast.  You begin by placing a roast to brine in wine, vinegar and spices for 1-2 days. Drain, reserving the brine and pat the roast dry. Sear the meat off. Return brine to pot. Then it is slowly cooked in a dutch oven for several ours.  The sauce is thickened with Ginger snap crumbs at the end.  So yummy!

I subscribed to the newsletter. Favorite recipe…HA! As if there could ever be just one favorite : ) I will have to say my Cranberry Pork Loin is a delicious treat. You take boneless pork chops (I have a pork loin cut into chops), slather it in my homemade cranberry orange marmalade, let it marinate for a bit (30 minutes minimum), cover with bread crumbs and pop in the oven at 350 for 30-45 minutes or until thermometer reads 145. I serve it with mixed veggies on the side and some nice crusty bread.

My favorite chicken recipe is to put a whole frozen chicken in the crockpot, salt & pepper it, put 1/2 pound pastured bacon on top of it, and cook until done. Oh My!!!!!

I am signed up for the newsletter. One of my favorite beef (and bacon!) recipes is for spicy mini meatloaves wrapped in bacon. Here is the link: http://amomonamission.wordpress.com/2011/04/14/individually-bacon-wrapped-spicy-meatloaves/

My husband’s favorite meat is ground beef. Besides hamburgers on the grill, he likes me to make a straganoff-like sauce. Brown 1 lb meat, add onion soup mix (I make sure it’s GF), 1/2 cup water, simmer, then add sour cream.  Serve over rice, noodles, or toast.

I think my favorite recipe is for oven-baked chicken. The original recipe calls for crushed crackers, but I’ve modified it to use almond flour instead. Ingredients: 2 lbs chicken; .5-1 stick of butter; almond flour (~1 cup, but use however much you want); garlic powder; parmesean cheese (mix flour, garlic powder, cheese into a gallon size plastic bag and shake!).
Take the chicken; cut into “tender size”; dip into melted butter; put chicken into the bag and coat with the flour mix; bake for ~45 minutes at 350. With the butter and almond flour this chicken is really moist and tastes great! I love putting it with mashed sweet potatoes.

Yikes, I forgot–I signed up for the newsletter!

Oh my goodness … I just noticed on the chicken and rice bake I just posted I copied over hamburg … my mistake.  No beef … only chicken.  The beef goes in this recipe!  I am losing it … I aplogize ladies!!!

Here’s my 2nd recipe (and I am looking forward to receiving those newsletters!)

Spaghetti Pie

Crust:  2 cups thin spaghetti, cooked and chopped.
1 oz. parmesan cheese, 1 egg beaten, 1 tbsp. & 1 tsp. butter

Filling:  2/3 cup cottage cheese, 2 tsp. butter, 1/2 medium onion choped, ground beef (or turkey) – amount depending on how much you want, 1/4 cup green pepper chopped, 1 tsp. italian seasoning, 1-1/2 cup spaghetti sauce, mozzarella cheese

Spray rectangle pan with Pam (or other spray).  Combine crust ingredients and spread in pan.  Spread cottage cheese over crust.  Spoon sauce and remaing ingredients over cheese, in any order you wish. 

Bake @ 350 degrees for 25 minutes.  Sprinkle monzzarella cheese on top and bake 5 more minutes.

I’ve heard so many great things about US Wellness Meats, and have been itching to try them. 

I subscribed to their newsletter.

My favorite meal these days is steak w/ turnip risotto. For the turnip risotto, grate 3-4 large turnips. Cook w/ butter and chicken stock for about 10 minutes (I also added a little Italian seasoning). Cook some thinly cut steak (used more flank) w/ salt, pepper and oil. Top the risotto w/ the steak, then sprinkle on some fresh herbs. You can add some fried onion/shallot if desired. So good! 

Thanks for the giveaway!

Favorite fish recipe lately is smoked salmon, cucumber, avocado, lemon juice and spinach salad. 
Adapted from this recipe: http://sweetandsaltylife.blogspot.com/2011/07/wild-salmon-lemon-cucumber-and-avocado.html

I’ve also mentioned on the forums this great chicken dish I made over the weekend, and have been enjoying all week long. Chicken, parsnips, carrots, celery, onion, garlic, seasoning and chicken broth in the crock pot. 
http://everydaypaleo.com/2011/01/23/scrumptious-slow-cooker-chicken/

Oh, almost forgot a recipe that incorporates one of my favorite foods! Pomegranates! 
Such an easy and delicious salad. I might just splurge on non-paleo edamame for this recipe. 
Combine grilled salmon, cooked edamame, pomegranate seeds and avocado slices. Drizzle w/ some olive oil, raspberry vinaigrette, and sprinkle with salt. 

http://www.breakawaycook.com/blog/2010/11/02/three-minute-supersalad-salmon-edamame-avocado-and-pomegranate/

Grain Free Stuffed Shells (Modern Alternative Mama)Ingredients:1/2 lb. grass-fed ground beef
3 large mushrooms, sliced
1 small onion, diced
1/2 c. spinach, chopped
2 cloves garlic, minced
1 1/2 cups ricotta cheese
1 c. mozzarella, shredded and divided
1/2 tsp. parsley
1/4 c. asiago cheese, shredded
1/4 c. Romano cheese, shredded
1 egg yolk, beaten
4 green peppers or 8 large cabbage leaves or 12 - 14 jumbo shells
2 c. tomato sauceDirections:Brown the beef and add the mushrooms, onion, spinach, and garlic.  Cook until done.  In a medium bowl, mix ricotta, 1/2 c. mozzarella, and parsley.  Add the meat mix.  Pour a little sauce in a baking dish.  Stuff “shells” with mixture, set on sauce.  Pour the rest of the sauce over top and add shredded cheese.This is a very cheesy dish!  Serve it with a nice salad and some rooibos tea.

I am also loving finding ways to cook with zucchini–I grew up with “hamburger hotdish” using macaroni noodles but this one uses zucchini as the noodles! http://www.unrefinedkitchen.com/2011/08/07/grain-free-hamburger-hotdish-with-zucchini/

Crock Pot Rosemary Chicken and Veggies

5-6 lb organic, free range whole chicken
A few Tbsp of rosemary sprinkled over top and inside of bird
Salt and pepper
1/2 cup filtered water
A few Tbsp olive oil or coconut oil
2-3 organic carrots cut into small chunks
1 large white onion  cut into strips

In 5 qt crock put the veggies, water, rosemary chicken with drizzled olive oil inside and out and salt and pepper inside and out.
Cook on low 8-10 hrs or high for 4-6 hrs until done.
Remove all meat from bones  and use bones for bone broth (can freeze bones to make broth later).The broth can be used to cook navy beans, rice,fresh garden green beans, or just drink straight a few times a day.I have a recipe on my blog for the broth.This stuff is so healthy for you. http://health4life-sherrye.blogspot.com/2011/08/chicken-bone-broth.html

Garlic Parmesan Red Potatoes
2lbs red potatoes
1/4 c. butter, melted
2tsp minced garlic
1tsp salt
1 lemon, juiced
1Tbsp. grated parmesan cheese

Preheat oven to 350 degrees
Place potatoes in an 8x8baking dish
In small bowl combine the melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle parmesan cheese over potatoes.
Bake, covered, in preheated oven for 30 minutes.Uncover and bake an additional 10 minutes, or until golden brown. Enjoy!!

Chicken with Sun-dried Tomato Cream Sauce, GAPS friendlyChicken with Sun dried Tomato Cream Saucefrom Against The Grain E-book (Modern Alternative Mama)This was inspired by a boxed meal that I had once – which contained some pretty yucky ingredients. I thought, I can make this at home! Serve this with some spaghetti squash, or, if you do eat grains, some pasta. I think this would also be excellent with some mushrooms added to it!Ingredients:1 chicken breast, sliced into strips (5 – 6 oz.)2 tbsp. olive oil¼ c. diced onion2 – 3 garlic cloves, minced2 tbsp. sundried tomatoes, chopped¼ tsp. oregano½ tsp. marjoram½ tsp. basil½ c. chicken stock1 c. cream or coconut milkSalt and pepper to tasteDirections:Heat olive in a large skillet over medium-high. Add the onion, garlic, and chicken, and cook until chicken is lightly brown. Add the sundried tomatoes and spices (including a little sea salt), then the chicken stock. Cook for 5 – 10 minutes, until the chicken has absorbed the flavors and the chicken stock is reduced. Add the cream and heat through. Serve. Makes 2 – 3 servings.Serving Suggestion:Serve over spaghetti squash and finish with fresh, seasonal fruit.

Grain Free Meatloaf½ cup coconut flour
3 eggs
1 cup finely chopped onion
½ cup chopped bell pepper
1 teaspoon salt
½ teaspoon black pepper
? teaspoon thyme
? teaspoon marjoram
1 pound ground beef
1 16-ounce  tomato sauceMethodCombine coconut flour, eggs, chopped onion, bell pepper, salt, black pepper, thyme and marjoram in a bowl. Add ground beef and 1 cup (8 ounces) of tomato sauce and mix well. Shape mixture into a loaf and place in a baking dish. Pour the remaining 1 cup of tomato sauce over the top of the loaf. Bake at (350F) for 1¼ hours. Makes 6 to 8 servings.

Stuffed Zucchini

3-4 large zucchinis

2 pounds ground bison or other ground meat

1 red onion, diced

1 eggplant, peeled and diced

8.5 oz sun dried tomatoes packed in olive oil, finely chopped

1 cup fresh basil, diced

2 tablespoons fresh rosemary, finely diced

4 garlic cloves, minced

1 tablespoon dried oregano,

A splash of balsamic vinegar

Sea salt and black pepper to taste
Preheat your oven to 375. Cut a thin slice of the top of the zucchinis and scoop out the inside of the squash leaving the shell.  Drizzle the insides of the squash with olive oil and bake for 20 minutes.  While the squash shells are in the oven, start browning your ground meat, when the meat is almost brown, add the onions, eggplant, and diced excess zucchini, and cook until the eggplant is soft.  Add the remaining ingredients and cook for another 5-10 minutes.  Pull the shells out of the oven and stuff them all as full as possible with the meat mixture.  Put the stuffed zucchinis back into the oven and bake for 
another 30-40 mins.Enjoy!

Chicken and Vegetable meatballshttp://enjoyinghealthyfoods.blogspot.com/from Enjoying Everyday Life The Ingredients:
3 zucchinis (2 made into spaghetti and 1 into the Vitamix)
1 cup of carrots
2 cups of cooked chicken
1 egg
1/4 cup Almond Flour
1 tsp Parsley
1 tsp Garlic Powder (I wanted to use fresh minced garlic but didn’t have any)
salt and pepper
tomato sauce

The Directions:
Preheat oven to 350 degrees.

In the Vitamix (food processor) add chopped zucchini and carrots. Mix until the vegetables are chopped fine. Add chicken, egg, and Almond Flour. Mix again until the chicken is chopped finely. Then add seasonings.

I took out the mixture and mixed again in a bowl, making sure everything was mixed evenly.

I took a small cookie scooper (1 TBSP) and make meatballs. I placed meatballs on a heavy greased cookie sheet. They do not expand so load up the tray!

Bake for 20 – 25 minutes.

Top over some zucchini noodles and mix with a little tomato sauce.

ENJOY!!!

Might I add the boys were crazy about them!!! Baby ate 4 within minutes!!!
p.s. next time I am thinking I will bake them for 20 minutes then plop them in the tomato sauce and let simmer a bit!

Hm, I thought I posted this one but don’t see it…
Meatloaf with Veggies (I like to serve it with mashed sweet potatoes and a steamed veggie)

1 pound ground beef

1/2 onion, chopped

1-2 carrots, chopped

1/2 zucchini,
chopped

Salt

Pepper

1 egg

Mix it all together and put it in a loaf pan. Bake at 350 for 50 minutes or until meat thermometer inserted reads 165 degrees or more.

And here is the recipe for Harvest Sweet Potato Stew that incorporates pumpkin and sweet potatoes and stew meat (we like grass-fed bison!) Enjoy!
http://www.unrefinedkitchen.com/2011/08/12/harvest-sweet-potato-stew/

Kielbasa and Kidney Beans (Ready in 30 minutes or less)

1 pound fully cooked kielbasa or polish sausage, cut into 1/2-inch pieces
1 small onion, chopped
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup packed brown sugar
2 tbsp. steak sauce
1 tbsp. cider vinegar
1 tsp. Worcestershire sauce
1 can (15 oz.) white kidney or cannelini beans, rinsed and drained

In a skillet, cook sausage for 2-3 minutes.  Stir in onions and peppers.  Cook and stir until sausage is lightly browned and vegetables are tender; drain.  Combine brown sugar, steak sauce, vinegar and worcestershire sauce; stir into skillet.  Add beans.  Cook and stir until heated through.  YIeld:  4 servings.

My Turkey Sausage Patties

2 lbs. ground turkey
3/4 tsp. ground ginger
1/2 tsp salt
1 tsp. dried sage
1/4 tsp. cayenne pepper
1-1/2 tsp. ground black pepper

In large bowl mix all ingredients together until well blended.  Heat skillet over medium high heat and coat with non-stick cooking spray.  Form turkey sausage into patties and fry until brown on both sides and no longer pink in center.  Takes about 15 minutes.

I usually package all the patties up before cooking and then freeze them so I have one when I want one.  You don’t have to make patties … you can make it whatever way you want. 

i made a crockpot dinner today that turned out really yummy
here are the ingredients, with rough approximate of measurements

chicken, enough to serve your family (or whoever), i used about 5 breasts that i had to use up
celery tops
zucchini
garlic
chicken broth
salt
pepper
celery seed or salt
bay leaves
onion (if you remember to)

put all of that in a crock pot, let cook all day on low.
shred up the chicken, mix in some sour cream and serve on cauliflower or broccoli. 

My favorite meat recipe is Pakistani Kima.
1 lb grnd beef, 2 tomatoes, 2 pots, 1 T curry, 1/2 T salt, 2 cups peas.  1/2 onion, 1 clove garlic.  Dash turmeric, cinnamon, pepper, ginger.  Cook beef and garlic and onion.  Add all the rest,  Cook about 25 minutes ’til done.  Yum!

i like grass-fed burgers and zucchini. very simple, but hey…i’m a college student.

work oregano, sage, onion, garlic, spices of choice through the raw ground beef with a fork.
slice up a zucchini or two and saute in olive oil, flipping until browning and soft (it’ll take a while). add rosemary, salt, pepper, garlic (optional), some sliced onions (optional).
while the zucchini are cooking, saute the burgers in another pan (or maybe the same one if it’s big enough — no harm done), in butter or coconut oil.

you can change up the veggie to anything you’d like. spinach w/ olive oil and garlic is good.

p.s. saute might not be the right word i’m looking for, as it implies something about super-high heat, but…you guys know what i mean. try not to leave the olive oil on too high of a heat for too long.

mexican taco guts! (because we don’t bother with tortillas here.)

red and green bell peppers, sliced
onion, sliced
chopped up tomatoes (if you don’t have salsa to add later)

saute in coconut oil or butter. add garlic, salt, red pepper flakes, cumin, chili powder (as long as there’s nothing else in it — oftentimes they’ll sneak CORN starch in there!), a little cilantro if you like.

in another pan (or the same), brown ground grass-fed beef in butter or coconut oil; add cumin, oregano, salt, red pepper flakes, garlic, etc…same as veggies, basically.

annnnd mix it all up! add (natural) salsa, (real) sour cream, chopped up avocado, whatever you like. and enjoy!

chinese stir fry

bok choy, sliced
broccoli
green beans
carrots, sliced
onion, sliced

boil green beans, broccoli, and carrots a bit beforehand to soften them up.
saute veggies in coconut oil or butter while browning ground beef in another pan (seasoned as desired).
add (a ton of) sesame oil, sesame seeds, a little cinnamon, some cumin, ginger, garlic, and salt to veggies; mix in meat.

enjoy!

Meatballs with tomato sauce and parsnip-turnip mash is another great way to incorporate the garden veggies:
http://amomonamission.wordpress.com/2011/07/05/meatballs-in-chunky-tomato-sauce-over-turnip-parsnip-mash/

I love the sauce for this Hungarian goulash recipe, and its stick-to-your-ribs quality:
http://amomonamission.wordpress.com/2011/04/26/hungry-mans-hungarian-goulash/

These pork lettuce wraps are another great grain-free crock pot recipe:
http://amomonamission.wordpress.com/2011/07/14/asian-inspired-pork-lettuce-wraps/

And pork carnitas is one more great way to get some mileage out of the crock pot and make a tasty, tender meal out of the much-maligned (unjustly!) Boston butt roast:
http://amomonamission.wordpress.com/2011/05/12/south-of-the-border-boston-butt/

I subscribed! My Sausage Tomato soup is great any time of year and can easily be modified in spice level or by adding different veggies

1 lb italian sausage
2 cans italian seasoned diced tomatoes
6 cups beef or chicken broth
onion
garlic
2-4 cups spinach

Brown the sausage in a large stock pan, then add chopped onion and garlic and sautee for 1 minute. Add broth and tomatoes and let simmer for 20 minutes. Just before serving, stir in spinach. That’s it! It tastes even better the next day!

What great timing! I just posted this on Fight Back Friday and saw your link. Here is my recipe for Rosemary Balsamic Steak Marinade: http://shanonhilton.blogspot.com/2011/08/recipe-rosemary-balsamic-steak-marinade.html. Thanks for the opportunity!

Super Easy Chicken:
Chicken Breast Tenders
Sprinkle on Kelp, Tumeric, Garlic, Ginger & Pepper
Add some coconut milk
Bake on 350 for about 45 minutes (check inner temp to be sure it’s cooked)

Yum!

I subscribed to US Welleness Meats – what a great source for healthy meat!

My favorite recipe for beef is “Kokkinisto” – the Greek way of cooking any meat in a red sauce:

Any cheap cut of beef for stewing (don’t use cubed meat – you want big pieces/steaks)
Canned tomato sauce (1 little can for 1 lb meat, 2 cans for 2 lbs, etc)
A few bay leaves (3 or 4, depending on how much beef)
Peppercorns and/or lots of fresh ground pepper
Beef or chicken bouillon, powder or cubes
Oregano
Fresh chopped parsley
Fresh garlic, minced
Fresh onion, finely chopped

Put everything, meat first, into a heavy skillet (with a cover) just large enough to fit the meat into – you don’t want the pot to be too big, or you’ll get a soupy mess instead of a thick sauce.  Add  just enough water (or broth) to just barely cover the meat.  Cover with the lid, bring to a boil, and then reduce heat.  Simmer for 2 hours, until meat is falling apart.  Serve with some sort of greens, and good imported feta (if you’re still eating dairy).  My family loves this.  You can add any other herbs you think will be yummy.  I didn’t put amounts next to the ingredients, since it’s almost impossible to mess this up.  Try it with chicken or pork, too! Beef makes the thickest sauce, though.

I signed up.

I like to take a pork tenderloin and marinate it in lemon juice, balsamic vinegar, garlic, rosemary, Dijon mustard and a touch of honey. Grill it till done. Delicious!

I subscribed to their newsletter.

I signed up for the newsletter for the contest and also wanted to share this recipe with you all…
My favorite recipe is for eggplant lasagna. Instead of using zucchini, we use eggplant for the noodles. Set the oven to 375 and slice eggplant into 1/4 inch slices lengthwise. In a 13×9 baking pan, grease with grass fed bacon grease. Brown 1-2. Lbs of grassfed ground beef add a diced tomato and a jar of organic marinara sauce and season with your favorite Italian herb blend and set aside. Whisk 2 eggs and a 14oz tub of ricotta and a shredded and drained zucchini together to make the cheese mixture. Place a layer of sauce on the bottom of the baking dish, then a layer of eggplant slices, then half of the ricotta mixture. At this point I put a sliced mushrooms and fresh spinach layer then repeat all of that for the second layer. After all is put together I put the last of the meat sauce on top and place in the oven for 45-60 minutes depending on how well the middle cooks. I usually let this sit for an hour or two because of all of the natural juices from the fresh veggies need to be absorbed back in, but the dish can be served right away too. This our family favorite and we hope it will be yours too.