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Recipes
Cider-Braised Pork Shoulder
By ROBandSEAN
1. Preheat oven to 300°. Season roast with 1 1/2 tsp
- 2 1/2 to 3 lbs. boneless pork shoulder roast, tied
- 1 1/2 About 1 1/2 tsp. kosher salt
- 1 About 1 tsp. pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium onion
- 3 medium regular carrots, plus 18 small, slender rainbow carrots,* ends trimmed, scrubbed
- 2 large celery stalks
- 2 large garlic cloves
- 2 About 2 cups fresh, unfiltered apple cider
- 1 About 1 cup reduced-sodium chicken broth
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- Mashed potatoes or other root vegetables
Dragon's Breath Chili
By ROBandSEAN
Directions In large stock pot over high heat, add butter and bacon grease
- 2 tablespoons butter
- 3 tablespoons bacon grease, or canola oil
- 2 red bell peppers, diced (about 2 cups)
- 2 jalapenos, minced (about 2 tablespoons)
- 3 Anaheim chiles, roasted, peeled, chopped
- 3 poblano chiles, roasted, peeled, chopped
- 2 yellow onions, diced (about 2 cups)
- 1 head garlic, minced (about 1/4 cup)
- 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
- 2 pounds ground beef, coarse grind
- 1 pound bulk Italian sausage
- 2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- 3 tablespoons chili powder
- 2 teaspoons hot paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons cayenne pepper
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 cups tomato sauce
- 1 cup tomato paste
- 12 ounces lager beer
- 1 cup chicken stock
- 2 (15.5-ounce) cans pinto beans, with juice
- 2 (15.5-ounce) cans kidney beans, with juice
- Double-Fried French Fries, recipe follows
- Saltine crackers, for garnish
- 1 bunch green onions, thinly sliced
- 1 cup shredded Cheddar
Paleo Baked Buffalo Cauliflower wings
By ROBandSEAN
Make sure to coat your cookie sheet well with oil or they will stick
- 1 head of cauliflower (approx. 4 cups of florets)
- 1/2 cup milk (for vegan: use water or almond or soy milk)
- 1/2 cup water
- 3/4 cup all-purpose flour (can sub gluten-free rice flour)
- 2 tsp garlic powder
- 1 tsp cumin
- 1 tsp of paprika
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 cup Frank's red hot sauce
- 1 tbsp butter (for vegan: use earth balance buttery spread)
Paleo Buffalo Chicken Soup
By ROBandSEAN
Combine your onion, tomato, buffalo wing sauce, chicken broth, squash, and seasonings in the Instant Pot
- 1 large red onion, diced and sauteed
- 13.5 ounces diced tomato
- 1/3 cup hot sauce/buffalo wing sauce (gluten free/crap free)
- 36 ounces organic/homemade chicken broth
- 20 ounces butternut squash, chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cumin
- 1/2 cup full coconut milk
- 3 tablespoons tapioca starch
- 1 pound chicken breast, shredded
- Fresh Cilantro
- Diced avocado
- Dairy free sour cream
- Optional: blue cheese crumbles if dairy is tolerated
Beer-Can Chicken with Shrimp Skewers
By ROBandSEAN
This recipe offers something for everyone—crispy roasted chicken, succulent shrimp and a medley of summer vegetab
- 1 chicken, about 4 lb.
- 6 Tbs. dry brine
- 1 cup beer
- 1 lb. large shrimp, peeled and deveined
- 1 large red bell pepper, seeded and cut into 1-inch pieces
- 1 large green bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 pint cherry tomatoes
- 2 tsp. minced garlic
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh oregano
- 2 tsp. minced lemon zest
- 1 tsp. freshly ground pepper
- 1/2 cup canola oil
- Salt, to taste
Buttery Blue Cheese Spread with Walnuts
By ROBandSEAN
Stir together first 5 ingredients and, if desired, sherry in a large bowl; cover and chill mixture 8 hours
- 3 (8-ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 1 (4-ounce) package crumbled blue cheese
- 1/2 cup diced walnuts, toasted
- 1/2 cup chopped fresh chives
- 1/4 cup cream sherry (optional)
- 1 (16-ounce) round bread loaf
- Garnishes: toasted diced walnuts, chopped fresh chives, rosemary sprigs
Russian Tea Cakes
By ROBandSEAN
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 cup butter
- 1 teaspoon vanilla extract
- 6 tablespoons confectioners' sugar
- 2 cups all-purpose flour
- 1 cup chopped walnuts
- 1/3 cup confectioners' sugar for decoration
- .
Paleo Avocado Compound Butter
By ROBandSEAN
Yield:approximately 8 ounces of butter Total Time: 3 hr 10 min Prep: 10 min Inactive: 3 hr
- 6 ounces ripe avocado meat, approximately 2 small avocados
- 1 tablespoon freshly squeezed lemon juice
- 2 ounces unsalted butter, softened
- 1 garlic clove, minced
- 1 tablespoon freshly chopped cilantro leaves
- 2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
Classic Beef Tenderloin
By ROBandSEAN
Add simple, elegant flavor to a roasted beef tenderloin by marinating it in a mixture of vermouth and fresh herbs a...
- 1 (3 1/2-pound) trimmed beef tenderloin
- 1 1/2 cups dry vermouth, divided
- 1/4 cup extra-virgin olive oil
- 1/2 cup minced shallots
- 3 tablespoons minced fresh or 1 tablespoon dried tarragon
- 1 tablespoon minced fresh or 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 garlic cloves, minced
- Cooking spray
- 1 1/4 cups fat-free, less-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon prepared horseradish
Paleo Bacon-y Baba Ghanoush
By ROBandSEAN
1. Preheat oven to 375o F
- 1 large eggplant
- 1/4 cup tahini
- 2 cloves garlic
- Juice of 1 small lemon
- 1/8 tsp ground cumin
- 1/2 cup loosely packed italian parsley
- 2 TBSP extra virgin olive oil (plus
- extra for drizzling)
- 4 slices bacon
- Freshly ground pepper to taste
- Sea salt to tast