Tag Archives: paleo bbq

Cherry Barbequeue Boneless Shortribs with Honey Thyme Butternut Squash

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I swear, sometimes it’s so hard to make stew type things look good in pictures. Especially for me, I don’t set anything up special, the dishes are not in makeup for an hour before we shoot, I try to be very realistic, and stove-to-plate…..because that’s real life! Anyway, Here’s something a little different. I really love the Grass-Fed Boneless Short Ribs from US Wellness Meats. They are a perfect portion, and you get a good amount of meat with them since you don’t have to worry about getting one with a big bone. I had some left over wine (Not WLC Compliant alert!) , and I was on a cherry kick, so I decided to make a sort of “Cherry BBQ “sauce for the short ribs. As always, it doesn’t get easier than the slow cooker, producing beautiful, tasty, fall apart-melt-in-your-mouth meat. Super duper easy, and you can substitute the ribs for any good roast.

Ingredients:

  • 16 oz boneless short ribs (I get mine from US Wellness Meats)
  • 24 oz strained tomatoes
  • 1 onion, quartered
  • 1 carrot, chopped
  • 1 tablespoon stone ground mustard
  • 1/8 cup coconut aminos
  • 1/4 cup red wine (Cabernet Sauvignon)
  • 1/8 cup balsamic vinegar
  • A few tablespoons apple cider vinegar
  • 1-2 cups dark red cherries (I used organic, frozen)
  • a few dashes of nutmeg, Clove, Cinnamon, salt,
  • A good amount of black pepper, paprika, ancho chili powder, and  southwest seasoning

Throw everything in the crock pot, and cook on low for 8-10 hours. I put it in before going to work, and switched it to the keep warm setting when I got home.

Then while I was at the gym, I had a butternut squash roasting (350-375 for about 60-90 min depending on the size of the squash). Before getting into the shower, I cut it in half and removed the seeds. I lightly scored it, and then rubbed it with 1/2 a teaspoon of honey and a sprinkle of cinnamon and thyme per side, before putting it back in the oven for another 15 minutes. (Note: Don’t use honey if you are on the WLC as it is not compliant )

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All of this fit into my busy day very nicely, and made getting a delicious dinner on the table a snap. I love rich, fruity, BBQ flavors in the winter time. The ribs were so tender, and pulled apart very easily with a fork.

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Unburgered Portabella Chicken Sandwich

So how many of us, in our pre-paleo lives, ate chicken sandwiches? If I could look through the monitor into your world right now, I’m sure I’d see a pretty good show of hands. Well, buns are so unneeded let me tell you! I ate this with a fork, but you know what, it felt like an open-faced sandwich, and it was just fun and enjoyable to make. Did I mention it’s as easy as making a sandwich? Well it is….easy breezy. I recommend using a george Foreman grill. Don’t have one? Well you can use a real grill, but it might take a little longer.

Anyway, My “Sandwich” contains the following

–The Bun–

  • 1 Portobello Mushroom Cap
  • 1 Large Slice of Sweet Potato

–The Meat–

  • Chicken Breast

–The Fixin’s–

  • 1 Slice Red Onion
  • 1 Large Kale Leaf
  • 1 Large Tomato Slice
  • A little Tessemae’s Paleo BBQ Sauce
  • A few Avocado Slices

First I threw everything on the grill. Before putting them on the grill, I put a little duck fat in my hands, and rubbed everything over with a little of it. I did very basic seasoning, salt/pepper/ maybe a little oregano, with a little ginger powder as well on the sweet potatoes.

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The addition of the sweet potato slice, gives a bit more carbs to the “bun”, and makes it feel a little bit more bun like. Once taking them off the grill, I just layered, starting with the mushroom, then the sweet potato, then the onion.

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I even threw the kale on the grill for like 1 second, just to wilt it. The tomato too, just for a minute. Then I added them to the layers.

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Once the chicken was done, I layered it off to the side, leaning against the bun. That’s what restaurants do anyway right? Added some BBQ sauce, and avocado, and we were in business!

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This is how the layers looked when I cut them with a knife. Stays together nicely, which I like. Too many layer things fall apart when cut.

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And that’s it! It’s really an easy way to make a fun, easy, and visually appealing dinner.


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