Dirty Keto Cajun Rice

Dirty Keto Cajun Rice

2 green bell peppers, diced 

2 yellow onions, diced 

2 celery stalks with leaves, diced 

3-4 cloves garlic, minced 

2 Tbls of avocado oil 

1 lb ground pork 

About 1/4 cup chicken stock

1 head cauliflower, riced

2 Tbls fresh parsley, chopped

1/2 Tbls paprika 

1/2 Tbls garlic powder 

1/2 tsp dried oregano

1/2 tsp dried thyme 

1/2 tsp dried basil 

1 Tbls Redmond’s real salt 

1/2 tsp white pepper 

Sliced green onions  

2 lbs shrimp 

A pack smoked sausage 

Optional heat:

Add diced jalapeño to veggie sauté 

Sprinkle crushed red pepper after plated 

Sauté peppers, onions, celery, and garlic in the avocado oil over med/high heat. Once it’s done to your liking add the ground pork and all spices, including fresh parsley, cook until the pork is done. Add the chicken stock to deglaze pan. Add the cauliflower and mix it all up then put the lid on and let it cook until ready, stirring occasionally. While the caulirice is cooking, cook the sausage up in another pan and the shrimp, to your liking, in another one. Shrimp was seasoned with old bay seasoning, smoked paprika, Redmond’s garlic salt, and butter. When everything is done, mix it all together, top with green onions, and enjoy!

Sloppy Joes for Canning

This is a very tasty recipe!

4 pounds ground beef

3 cups chopped onion

1 1/2 cups bell pepper

2 cups tomato sauce

2 cups ketchup

2 cups water

1 tbsp salt

1 tbsp sugar

1 tbsp prepared mustard

1 tsp pepper 

Chop all veggies to preferred size. Cook beef till done.  Add all ingredients together and bring to simmer. Cook five minutes.  Prepare 8 pints jars and fill, 1.5” headspace, and pressure can for 75 minutes. 

Taco Soup for Canning

Taco Soup for Canning

Yield 7 quarts, plus a little for lunch

1 dry cup each of pinto beans, red beans, Peruano beans, and black beans, soaked overnight and rinsed, or boiled and soaked for one hour,, and drained and rinsed. 

3 pounds ground beef, cooked and rinsed

Mix together:

2 green bell peppers, diced
1 yellow onion, diced small
6 Tbsp taco seasoning
32 oz tomato sauce
28 oz canned diced tomatoes
2 Tbsp black pepper
1 Tbsp salt

32 oz frozen corn

2 cups water or broth

In each jar, layer meat, tomato/spice/veggie mixture, corn until almost 3/4 full.  Add broth until 1.5” headspace.  Clean rims, add lids and rings. Pressure can at 10# pressure for 90 minutes.  

Tomato Soup

This tomato soup is so rich and has layers of flavor. Try it! It’s so much better than opening a can. 

Tomato Soup

2 Tbsp oil

1 cup chopped onion

4 cloves garlic, minced

1 cup chopped carrot

1/2 cup chopped celery

56 oz. canned tomatoes (or 8 fresh tomatoes diced and seeded)

7 cups chicken broth

2 Tbsp. Worcestershire sauce 

2 tsp salt

1 tsp thyme

1 tsp pepper

8 drop Tabasco

Sauté garlic and onion in the oil u til tender. Add carrot and celery and cook 7-9 minutes. Stir in remaining ingredients.  Cook and bring nearly to a boil.  Cover and simmer 20 minutes, stirring frequently.  Use immersion blender to make a smooth soup, or leave chunky, if desired. 

Beef Bacon and Barley Stew

I made a very good stew from leftovers last night.  I didn't use a recipe, but created as I went. Here's the rundown. You can always use freshly cooked meat if you don't have any in the fridge. 

Beef Bacon and Barley Stew

1 1/2 pounds leftover smoked tritip (if using other beef, add a few drops of liquid smoke to the liquid portion of the recipe)
1 cup crumbled leftover bacon
1 pound bag of mixed vegetables
4 quarts water 
1 1/2 Tbsp beef broth powder
1 cup pearled barley
salt and pepper to taste
spices of your choice (I use an MSG-free rub we buy from a small local supplier.  They do not sell online.)

For roux:
1 cup milk
1/2 cup flour

Since my meat was already cooked, I simply threw everything into the pot (except the roux) and just brought it to a boil, then simmered for about an hour.  If you are using fresh meat, I would add lard to the empty pot and brown the meat (cut into chunks and seasoned with spices of your choice) before adding anything else. 

After simmering, bring the stew back to a boil.  Mix milk and flour together to make a roux.  Don't let it be clumpy!  Whisk into boiling stew and cook until thickened. Adjust the seasonings, adding more salt, pepper and seasonings until you like the taste. Now it's ready to serve! 

I love how the house smells when I am simmering soup and making bread.  I paired this meal with 40 Minute Rolls, and it was SO satisfying! 

Pork Carnitas for Canning

I can't recall where this one came from, but it's great to have on hand for busy nights!  Double the recipe as written for quart jars. 

Pork Carnitas (Pressure Canned)

In each pint jar add: 

1/2 tsp cumin
1/2 tsp canning salt
1 bay leaf
1/4 tsp onion powder and garlic powder
1/2 tsp orange juice concentrate
1/2 tsp oregano
cubed pork to fill jar

Then add:

1 ounce water 

Leave 1" headspace

Pressure can 75 minutes for pint and 90 minutes for quarts.

When ready to use, you can crisp up the meat on a cookie sheet in the oven before serving. 

Fat Flush Soup

This came unattributed though my Facebook feed. Sounds like a good recipe to keep on hand, ready for the random "I'm hungry!!" cries from my Lambies! 

"Fat Flush Soup" 

2 medium sweet potato, peeled and cut into 1" cubes
6 carrots, peeled and sliced
2 stalk celery, diced
2 small yellow onion, diced
2 clove garlic, minced
1/2 tsp kosher or sea salt, more or less to taste
1 teaspoon black pepper
1/4 teaspoon allspice
2 teaspoon paprika
2 bay leaves
4 (15 ounce) cans kidney or navy beans, drained and rinsed (optional, leave out for Primal option)
8 cups vegetable broth, low-sodium
1 (28 oz.) can diced tomatoes 
8 cups baby spinach, loosely packed
3 tablespoons extra-virgin olive oil, optional, for serving (1 1/2 teaspoon per serving)

Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy!

Tip: If you prefer a thicker soup, after 5 hours of cooking, simply remove 2 cups of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours. When serving, drizzle a little (optional) olive oil over each bowl of soup.

Note: Olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.

Zuppa Toscana

• This is a Zuppa Toscana recipe adapted from Tuscan Recipes.  
• 
  
• Zuppa Toscana
• 
  
• 2 lb ground Italian sausage
• 1 Tbsp crushed red peppers
• 1 large diced white onion
• 1/2 cup crumbled bacon 
• 4 tsp garlic puree
• 8 cups chicken broth
• 8 cups water
• 2 cup heavy cream
• 6 peeled and diced white potatoes or sweet potatoes
• 1/2 of a bunch kale
• 
  
• Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat.
• 
  
• In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. 
• 
  
• Add chicken bouillon and water to the pot and heat until it starts to boil.
• 
  
• Add the sliced potatoes and cook until soft.
• 
  
• Add the heavy cream and just cook until thoroughly heated.
• 
  
• Stir in the sausage and the kale, let all heat through and serve. 

Chicken Burrito Filling

I made this recipe up as I went, and it came out pleasing to even my pickiest eater.  I used home canned items, but feel free to substitute purchased items in the same measurement.  It's a very forgiving recipe to use what you have on hand and vary to suit your own tastes.

Chicken Burrito Filling

1/4 cup butter
2 quarts canned chicken thighs, shredded
1 quart chicken broth
1/2 a yellow onion, diced small
4 roma tomatoes, diced into small chunks
4 cups cooked white rice
1 quart pinto beans
2 Tbsp pickled peppers
1 cup flour
2 tsp chili powder
2 tsp cumin
1 tsp salt
1 tsp garlic powder

 Melt butter in pot. Saute onion until soft.  Add 2 cups chicken broth.  Whisk in flour to make a roux. Add in remaining chicken broth, and all other ingredients.  Heat through, stirring often.  Serve with salsa, shredded lettuce, cheese, olives, etc, as desired. 

Breadless Stuffed Zucchini

Breadless Stuffed Zucchini

1 zucchini, 12 to 18 inches
1 1⁄2 to 2 pounds ground beef or meatloaf mix (equal amounts beef, pork and veal)
16 ounces corn
1 onion, chopped
1 green pepper, diced
1 tomato, chopped
4 eggs
1 to 3 teaspoons minced garlic
1 to 3 teaspoons basil
1 to 3 teaspoons parsley
1 to 3 teaspoons black or crushed red pepper
1 to 2 teaspoons horseradish, optional
Sea salt to taste
Grated or sliced mozzarella cheese 

Heat oven to 350°F. Grease 9-by-13-inch baking dish; set aside.

Wash zucchini and place on cutting board. Cut off each end and slice zucchini in half lengthwise. Use tablespoon or serving spoon to scoop out seeds and make a hollow in each half. Place in prepared dish, hollow side up.

In large bowl, combine remaining ingredients, except cheese. Place mixture in hollows in zucchini. Add water around zucchini to 1-inch depth.

Cover with foil, and bake for 1 to 2 hours, or until zucchini is tender.

Remove foil and top with cheese. Bake for an additional 10 minutes, or until cheese is melted.

Beef BBQ Sandwich Filling

I found this recipe at Taste of Home.

Beef BBQ Sandwich Filling

1 beef sirloin tip roast (4 pounds)
1 can (5-1/2 ounces) spicy hot V8 juice
1/2 cup water
1/4 cup white vinegar
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/2 cup packed brown sugar (optional)
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon paprika
1/4 teaspoon chili powder
1/8 teaspoon pepper
16 kaiser rolls, split

Cut roast in half; place in a 5-qt. slow cooker. Combine the V8
juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar
and seasonings; pour over roast. Cover and cook on low for 8-10
hours or until meat is tender.

Remove meat and shred with two forks; return to slow cooker and heat through. Spoon 1/2 cup meat mixture onto each roll. 

Yield: 16 servings.

Chili With Beans for canning

This is from Creative Canning.  I usually can it this in pints, rather than quarts. We rarely eat chili for a main meal, but sometimes open a pint to spoon over a hamburger or hot dog on a summer afernoon. If you use pints, make sure to use HALF of this recipe in each jar!

Chili with Beans

Soak about three pounds of pinto beans overnight. You can also use a mix of red, pinto and black beans. 

In each quart jar add:

1/4 cup tomato paste
2 T chopped onion (I only use a pinch)
1t. chili powder
scant t. salt
1 t. cumin
pinch of pepper
1/4 t. garlic powder
pinch oregano
1/4 cup cooked ground beef
2 1/2 cups soaked beans

Fill to about an inch from the top of the jar with hot water. Process quarts for 95 minutes, pints 75 minutes at 10 pound pressure and adjusted to your altitude.

Chile Verde

We are loving this chile verde recipe lately. It's a great thing to keep on hand for those nights when a QUICK meal is needed!  I found it at Everyday Paleo.

Chile Verde

5 lb pork roast, cut into ½ inch cubes (can use chicken)

4 lbs tomatillos

4 cups chicken stock

1/4 cup coconut oil

1/2-1 yellow onion, diced

8 garlic cloves, minced

1 bunch cilantro

Juice from 2 lime

1-2 jalapeno

2 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon black pepper

Sea salt to taste

Cut meat into small cubes. Heat oil over medium high in a large cast iron pot and add the meat when oil is hot enough to sear.  Brown the meat for 4-5 minutes and remove and set aside.  Add the onions and garlic to the oil and drippings and sauté for 7-10 min or until the onions start to brown.  Turn the heat down and add the cumin, paprika and black pepper to the onions and garlic and mix well.  Add the broth to the mixture and mix well, making sure to scrape the bottom of the pan.  Add the meat back and bring to a boil.  Turn down to low. 

While the meat simmers, peel and wash the tomatillos.  Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).  Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth.  Add to the pot and simmer for 2 to 2 ½ hours or until the meat is fall apart tender.  The sauce will thicken while cooking.

Paleo Spicy Rib Appetizer

I found this at Hajnal Szakacskonyve's blog.   

PALEO SPICY RIB APPETIZER

• 3 lbs pork spare ribs
• 2 tbsp paprika
• 1 tsp chili powder
• 2 tsp cayenne
• 1 tsp sweet basil, dried
• 1 tsp cumin
• Salt and pepper to taste after dish is cooked

For the sauce:

• 1 cup tomatoes, peeled and chopped
• 2 serrano peppers, chopped and peeled
• 2 tbsp apple cider vinegar
• 3 cloves garlic, crushed
• ½ small onion, minced
• 1 tbsp fresh lime juice
• 2 pinches of salt

1. Cut ribs into single pieces.
2. Rub pieces with the spices and place in the slow cooker.
3. Put tomatoes in a bowl, smash them with a fork and mix in the rest of the sauce ingredients.
4. Pour mixture over the ribs, cover and cook on low for 4 to 6 hours until ribs are tender.
5. Add salt and pepper after cooking.

Peppery Venison Roast

I found this on an online forum.

Peppery Venison Roast

4-6 pound venison roast
1/4 cup butter
2 Tbsp coconut oil
1 small onion, diced
4 carrot, chopped
4 stalks celery, chopped
3 cloves garlic, smashed
3 Tbsp pepper, freshly ground
2 cups beef broth or water
2 Tbsp parsley
1 tsp oregano AND basil
Salt to taste

Melt 2 Tbsp butter in cast iron and sear roast on all sides.  Add meat to crockpot.  Add remaining butter and coconut oil to pan. Add 2 tsp of the pepper, the onion, carrots, celery and sauté about 5 minutes.  Add garlic and cook another few minutes on low heat. So not burn the garlic!  Pour this mixture over the roast in the crockpot.  Add broth and spices.  Sprinkle remaining pepper on top of roast.  Cook on low for 6-8 hours.  Salt to taste.  Let rest for a few minutes before serving.

Easy Cajun Chicken

This is from my new favorite blog, I Breathe....I'm Hungry.  What an easy meal idea. It'll be easy to make a ton at once, too.  That's always an important thing for large families!

• Easy Cajun Chicken
• 
  
• 5 lbs chicken parts (legs or thighs are best)
• 2 Tbl olive oil
• 1/4 cup Cajun seasoning 
• Ranch dressing for serving (optional)
• 
  
  Cajun Seasoning Blend 


• 2 tsp kosher salt
• 1 Tbl garlic powder
• 1 tsp black pepper
• 1 1/2 tsp onion powder
• 1 tsp cayenne pepper
• 1 1/2 tsp dried oregano
• 1 tsp dried thyme

• Rub the chicken with olive oil. Add Cajun seasoning and toss until chicken is fully coated. Spread the chicken out on cookie sheets with at least an inch between pieces. Bake in the center of a preheated 400 degree (F) oven for about 50 minutes (40 minutes for wings). The skin should be golden and crispy, and the juices should run clear.

Sweet Potato Minestrone

I found this recipe at an online group.

Sweet Potato Minestrone

10 cups chopped, cored peeled tomatoes (I use ones that I have frozen from the garden)

6   cups cubed, peeled sweet potatoes (about 1.5 lbs)

4   cups diced carrots (about 1 lb)

4   cups green beans (2lbs frozen)

3   cups diced celery (6 ribs)

4   cups diced onion (3 medium / large)

1   pint tomato juice (Ok to replace with canned tomato sauce)

4   cups water

1   Tbsp. dry minced garlic

2   Tbsp. Italian seasoning

2   Tbsp. canning salt

1/4 tsp. ground black pepper

Combine all in a large stock pot. Bring up to a boil and simmer for 20-30 minutes. Skim foam if necessary. Ladle into hot, sterilized jars leaving 1" headspace. Process at 10/11# pressure (or as adjusted for your altitude) for 90 minutes.

Makes 7 quarts

Super-Fast Meat Recipe

Busy days happen more often than I like. One of my favorite go-to meals is recipe-less, but I will describe it here. 

I buy less expensive cuts of meat and slice them into strips. This is similar to a fajita-style slice.  It doesn't really matter how thick or long they are. I make them bite sized strips, personally.  This I freeze in 2-3 pound portions, flattened into a gallon sized bag.  This thaws quickly when allowed to sit in warm water.  I can be cooking ten minutes after I take a package out of the freezer. 

If I am serving a rice dish, I start it first, because the meat cooks fast.  I also put on veggies to steam. I always serve a green salad, too.

I melt a generous amount of bacon grease or home-rendered tallow in a cast iron skillet and add the meat. I sprinkle it well with A&D spice mixture that I buy from a local company. It's a proprietary blend, so there's no recipe available, but you can order some at the link. I use it for beef, chicken and beans. It's an excellent quality, no MSG blend.  If you don't have a favorite blend, use salt, pepper, chili powder, onion and/or garlic powders, etc. to season to suit your tastes. 

Cook and stir over medium-high heat until done. The time required depends on how thick you cut your meat. Mine takes less than ten minutes.  Serve with the veggies, salad and side dish of your choice and you have a super quick, nourishing homemade meal! 

Any leftover meat (does that happen ever? HA!) is great cut up and served in eggs the next morning. 

Leftover Roast Chicken Soup with Roasted Vegetables

This gem is from Against All Grain. 

Leftover Roast Chicken Soup with Roasted Vegetables

4 garlic cloves, minced
4 carrots, peeled and cubed
2 cup butternut squash, peeled and cubed
2 small sweet potato, peeled and cubed
1 yellow onion, quartered
1/4 cup extra virgin olive oil
8 cups chicken stock, store-bought or homemade
4-6 cups leftover shredded chicken or 1 pound uncooked chicken breasts
1 1/2 teaspoon dried parsley
2 teaspoon sea salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon cracked pepper
2 cup water
4 cups baby spinach

Preheat oven to 425 degrees F.

Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.

Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.

Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender.  Puree the vegetables with the 1 cup of water.

Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.

Red Beans and Rice

I found this recipe on an online forum.

Red Beans and Rice

3 pounds dry kidney beans

6 small ham hocks

Soak Beans overnight in 24 cups water. 

Drain and add hocks. Put in large pot with 24 cups water. Bring to a boil.

In a skillet heat 1/2 cup fat.

Add: 3 tablespoon chopped garlic

       2 cups chopped onion (more if desired)

       3 cup chopped celery

      3 cup chopped green pepper

Saute for 3 minutes. Add to beans.

Add to beans: 1/4 teaspoon cayenne pepper

                      3 Bay leaf

                      1 1/2 teaspoon thyme

                      1 Tablespoon Tabasco sauce

                      1 Tablespoon sugar

                      salt and black pepper to taste

                      3 cups chopped tomatoes

Cook over medium heat for 2 hours or until beans are tender. The last hour leave uncovered.

ADD 3 pounds smoked sausage in chunks or slices.

Just before beans are served remove 3 cups and puree then add back to pan. Serve over cooked white rice.