One ­Pan Crispy Bacon and Roasted Asparagus with Baked Eggs

Ingredients 4-­6 rashers of bacon 12­-15 asparagus spears (about 350 grams) 1/2 teaspoon lemon zest 2­-3 branches fresh thyme 1/2 teaspoon freshly ground black pepper 4 eggs Instructions  Preheat oven to 450F. Wash asparagus thoroughly, as they may be gritty, and use a vegetable Peeler to remove the bottom two­ thirds of peel. In a 9×13 roasting pan or Pyrex, lay the rashers (slices) of bacon. Place in the oven and cook for about 8 minutes or until crispy. Remove pan from oven and carefully transfer the bacon to a paper towel. Drain off most of the bacon fat, leaving about a tablespoon in the pan. Add the asparagus to the same pan and shake it around gently to coat the vegetables in grease. Arrange asparagus in a single layer and sprinkle it with lemon zest, thyme leaves, and  pepper. Roast asparagus for about 8 minutes or until it begins to soften. Remove pan from the oven and gently crack the four eggs on top of the asparagus. Return the dish to the oven and roast another 4­5 minutes or until eggs have reached the desired doneness. Return bacon to the pan. Serve breakfast at once. Recipe by Simple Bites at http://www.simplebites.net/breakfast­in­minutes­one­pan­crispy­bacon­and­roasted­asparagus­with­baked­eggs/

Keema

2 onions, minced 2 T olive oil or coconut oil 3 garlic cloves, minced 1 minced jalapeño 1 lb ground beef or lamb 1 T garam masala 2 tsp ginger 1 tsp cumin 1 tsp coriander 2 tsp turmeric 1/4 tsp cinnamon salt and pepper to taste 1 regular 15 oz. can of diced tomatoes… Continue reading Keema

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Roasted Chile-lime chicken

1 (5 pound) chicken 5 medium serrano chiles, seeded and finely chopped 5 medium garlic cloves, finely chopped 2 tablespoons freshly squeezed lime juice 5 teaspoons kosher salt 1 tablespoon freshly grated lime zest 1 tablespoon vegetable oil Directions Heat oven to 400 degrees F and arrange a rack in the middle. Pat chicken dry… Continue reading Roasted Chile-lime chicken

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Karjalanpaisti (Karelian Stew)

Serves 6 to 8  This straightforward stew – traditionally cooked in a sarpaneva (pictured at right) and served with small boiled potatoes and lingonberry preserves – forms the base of the Finnish holiday dinner. While the meat may be fork-tender after 2 1/2 hours of braising, cooking the stew longer breaks down the vegetables that… Continue reading Karjalanpaisti (Karelian Stew)

Corned beef

1 gallon water 1½ cups kosher salt ½ cup coconut palm sugar, or honey 3 bay leaves, torn 1 tablespoon peppercorns 1 tablespoon juniper berries 1 tablespoon coriander seeds 1 tablespoon allspice berries 1 teaspoon mustard seeds 1 teaspoon ground ginger 1 cinnamon stick, broken into pieces 1 small brisket, 3-4 pounds   Heat all… Continue reading Corned beef

Pork breakfast sausage

1lb Ground Pork 1 T. Garlic Powder 1 T. Ground Fennel 1 T. Dried Sage 1/2 T. Smoked Paprika 1/2 T. Chipotle Chile Powder 1 tsp. Italian Seasoning 1 tsp. Sea Salt 1/2 tsp. Cinnamon

Breakfast meatza

Crust: 1 lb pork 1 egg 1 tsp garlic powder or two garlic cloves, minced 2 tsp fennel seeds 1 tsp paprika 1/2 tsp sage 1/4 tsp pepper 1/2 tsp sea salt 1/2 tsp red pepper flakes 1/4 tsp cayenne pepper (optional for spicy) Toppings: 4 eggs 2 pieces bacon 1 avocado sliced 8 oz… Continue reading Breakfast meatza

Barbacoa Beef Cheeks

2 1/2pounds beef cheeks 4cloves garlic 1tablespoon sun butter 1ancho chili 1teaspoon instant espresso 2tablespoons olive oil (plus 2 more for cooking) 1tablespoon honey 2teaspoons cumin 1teaspoon smoked sweet paprika 1handful fresh cilantro 1teaspoon salt 1cup chicken broth (you can use beef too, I just had chicken on hand) 3limes 1avocado fresh cilantro Clean and… Continue reading Barbacoa Beef Cheeks

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Categorized as beef, paleo