Cranberry-Braised Short Ribs from The Autoimmune Paleo Cookbook

Ever since I found Mickey Trescott's Autoimmune Paleo Cookbook, I've been mesmerized by the picture of the Cranberry-Braised Short Ribs.  I felt like the time was right to make this dish as cranberries are in season, I had some beautiful grass-fed short ribs from Tendergrass Farms, and I'd just received some Fatworks Tallow to review.  With quality ingredients like this, it would give this recipe its best chance in my kitchen.  

Make Ahead Paleo by Tammy Credicott

As you'll recall, before I dove into reviewing recipes from Well Fed 2, I had the pleasure of receiving a review copy of Tammy Credicott's Make Ahead Paleo.  This summary book review post is long over due, but you'll be rewarded for the wait as I've made one other recipe to add to my review that I've not posted yet.

Well Fed 2 by Melissa Joulwan

After receiving a review copy of Melissa Joulwan's Well Fed 2, I've spent the past few weeks cooking through a few of the recipes.  While sending me a review copy of a cookbook will guarantee that I'll dedicate some time and attention to the book, it certainly doesn't guarantee a good review.  I picked some challenging recipes to put this book to The Paleo Review test.

Paleo Chicken Pad Thai from the Paleo Mom

While looking for recipes that fit within my N=1 Autoimmune Paleo experiment, I came across The Paleo Mom's recipe for Chicken Pad Thai.  I've only made one other paleo Pad Thai recipe and it is a labor of love to make time-wise.  Worth it, but not a weeknight dish for me.  Could Paleo Mom's recipe give me the pad thai flavors I love, but in a weeknight dinner timeframe?  I gathered my ingredients and got to work.

Casablanca Carrots from Well Fed 2

When I decided to make the Pan Fried Sardines from Well Fed 2, I noted that Melissa suggested a few recipes as sides.  The Casablanca Carrots were suggested and so they went on to my list.  Not only did the picture in the book look appetizing but I know that I usually have carrots on hand in my fridge.

I gathered my ingredients, and got started by peeling and chopping the carrots.  

Pan Fried Sardines from Well Fed 2

If you follow the blog, you know how much I like quick and easy meals.  I also like the idea of nutrient dense ingredients like sardines.  While looking through Melissa Joulwan's Well Fed 2, the Pan Fried Sardines went on my list of recipes to review.  Little did I know what a paleo cliffhanger I had signed up for.  

I gathered my ingredients and got to work. 

Buffalo Chicken Salad from Well Fed 2

I love buffalo wings.  I've tried a few paleo wing recipes, but what if you could get that flavor with a healthy portion of vegetables as well?  What a great meal that could be.  Enter Melissa Joulwan's Buffalo Chicken Salad from Well Fed 2.  

I gathered my ingredients and got to work.  

Turkey and Cranberry Meatballs from Well Fed 2

I would be remiss if I didn't try out at least one recipe from Melissa Joulwan's Well Fed 2's "Burgers, Balls & Bangers" section.  As it was getting close to Thanksgiving and I'm still too chicken to cook the turkey in my deep freeze, the Turkey and Cranberry recipe seemed like a good choice.  

I gathered my ingredients, turned my oven on to pre-heat and got to work.  

Stuffed Grape Leaves ("Dolmas") from Well Fed 2

I've seen a few different recipes for paleo dolmas floating around and in cookbooks, but I've never had the courage to try any of them.  I knew when I saw Melissa Joulwan had included Stuffed Grape Leaves, a.k.a. Dolmas, in Well Fed 2 that it was time to face my dolma fears.  I was curious about this recipe both from a technique/difficulty aspect and a taste aspect.  Due to a tragic mistake on my part, I ended up making this recipe two times and learned some lessons that I can now share with you if you are new to dolma making.  

I gathered my ingredients and got to work.  

Garlic Topped Flank Steak Roulade from Make Ahead Paleo

If you've been around my blog for a while, you'll know how I like recipes that involve a roulade.  I was about to type meat roll, but that just sounds wrong, and well, I guess I've typed it anyway.  While looking through Tammy Credicott's Make Ahead Paleo for a final recipe to try out before doing my summary book review post, I could not pass up her Garlic Topped Flank Steak Roulade.  

I was excited to see how long this recipe would take to prepare as it looked like it could potentially be a new weeknight dinner for me.  I define a weeknight dinner as one that takes around an hour or less to prepare and cook (emphasis on the less).  This recipe comes from her Make & Freeze chapter of the book.  She suggests you can prepare the roulade, freeze it, and defrost and cook whenever you're ready.  I won't be freezing it this time. 

I read all of the text on the page of the recipe and gathered my ingredients.  It was a cold morning before work when I made this so I turned my oven on to pre-heat as soon as I got started preparing the dish.  

Taj Mahal Chicken from Well Fed 2

I was so excited to have received a copy of Melissa Joulwan's Well Fed 2!  It really is a beautiful cookbook, but will the recipe's turn out as well as the pretty pictures promise?  I figured the Taj Mahal Chicken was a great recipe to start my exploration of this cookbook.

This recipe has a few things that I typically exclude from recipes, but as the recipe is Whole30 approved, I decided to live a little and allow myself some applesauce and raisins.  In fact, only two recipes in the book aren't Whole30 approved.  This is my kind of cookbook.  

I've actually made this recipe twice now.  The first, I made for a friend and the second time, just for me. I gathered my ingredients, and got to work.  

Imagine chicken thighs in this picture.

Coffee Cup Eggs from Make Ahead Paleo

While looking through Make Ahead Paleo for recipes I wanted to try, my mind was blown by this recipe.  Have you ever been running late in the morning (or anytime of the day really), have nothing ready to grab and eat but still want a quality filling paleo meal?  Three words:  Coffee Cup Eggs.

This recipe is in the "Room Service" section of the book.  She suggests this for when you're in a hotel room that has a microwave and refrigerator.  Genius!

It's simple and I'm sure that if I did an internet search, I might find other versions of this but I had never thought of this on my own, so thank you Tammy!  

Sweet 'n' Smoky Deviled Eggs from Make Ahead Paleo

Smoked paprika is one of my favorite spices.  When I saw Tammy Credicott's recipe for Sweet 'n' Smoky Deviled Eggs in her new cookbook, Make Ahead Paleo, I had to give these a try.  They are in the "On the Go" chapter of the book.  The picture of these eggs in the book looks so pretty.  Spoilers, but I learned something about this cookbook by making this recipe that might be helpful to everyone. 

I boiled the eggs the day before I assembled the recipe using my electric egg cooker.  It's quick, easy, and always gives me perfect boiled eggs.   I had an ice bath ready for them when they were done.  

Sausage Stuffed Portobellos from Make Ahead Paleo

After having an excellent experience with Tammy Credicott's Hunter's Chicken from Make Ahead Paleo, I couldn't wait to try out another recipe from the book.   Her Portobello Stuffed Mushrooms from the Make & Freeze chapter looked great in the book, but would they taste great in my kitchen?  Let's see!

I gathered my ingredients.  The recipe calls for Worcestershire Sauce.  I used my easy substitute of equal measures of coconut aminos and fish sauce.  The recipe also gives you the option of using all Italian sausage or half sausage half ground beef.  I with with the half and half option.

Paleo Lunches & Breakfasts on the Go by Diana Rodgers & Giveaway!

I was so excited to receive a review copy of Diana Rodgers' new book, Paleo Lunches & Breakfasts on the Go.  After spending some time going through this beautiful book, I picked out some recipes to put it to the Paleo Review test.

Lamb Tzatziki Gyros from Paleo Lunches & Breakfasts on the Go

I love gyros, but I've rarely found gluten free ones in restaurants.  When I saw that Diana Rodgers had a gyro recipe in her new book Paleo Lunches & Breakfasts on the Go, I knew I had to try them out.  

Again, here you're getting two recipes reviews for one:  the gyros and the tzatziki sauce.  

There are two phases of preparation for this recipe.  The night before I wanted to eat the gyros, I started by making the lamb loaf and paleo mayonnaise for the Tzatziki sauce.  

White Chicken Chili from Make Ahead Paleo

The minute I saw the recipe for White Chicken Chilli from Tammy Credicott's Make Ahead Paleo, I knew I had to try it.  A kicked up chicken soup with homemade broth prepared in a slow cooker: could this recipe sound any better?  

One morning I gathered the ingredients before work, and started loading the slow cooker.  

I put my homemade chicken broth in the microwave to defrost, put a saute pan on the stovetop to heat with some coconut oil, and chopped up the onion and jalapeño.  When the pan was hot, I added the chopped vegetables and minced the garlic directly into the pan.  

A Paleo Adventure Part II: Save Your Bacon Weekend-Baconpalooza & P3 Presentation

After an awesome day at the farm, the next event was Baconpalooza.  How awesome is that name?   What is Baconpalooza exactly?  Eight teams of skilled paleo chefs were tasked with presenting appetizers featuring bacon for judging.  Each team partnered with a local farm to provide the bacon for their dish.  If this sounds like heaven to you, I can say it was pretty close.  There were also four kombucha brewers there for tasting and judging.  The event was held across the street from the Stonewall Jackson Hotel in Staunton Virginia, on a grassy hill.  

 

Chicken Avocado Bacon Salad from Paleo Lunches and Breakfasts on the Go

After a light and refreshing Spicy Salmon & Cucumber "Noodle" Salad, I went to the other end of the salad spectrum with this Chicken Avocado Bacon Salad from Diana Rodgers' Paleo Lunches and Breakfasts on the Go.  

This salad is really a 3 for 1 recipe review as the salad recipe requires you to make her mayonnaise, ranch dressing  recipes as well.  

My first step was to turn the oven on to pre-heat to 350 degrees to cook some chicken for the salad.  I used some boneless chicken thighs sprinkled with Penzey's Sunny Paris seasoning.  I think she intends you to be able to use any roast chicken you have handy, but I didn't have any handy.  I covered a baking pan with foil to minimize mess.  When the oven was ready, I put the chicken in and set a timer for 30 minutes.   

Next, I heated a saute pan and added the bacon to fry.  

Spicy Salmon and Cucumber "Noodle" Salad from Diana Rodgers

I got home late from work and errands one evening and decided that it was a good time to try this dish from Diana Rodgers' new book, Paleo Lunches and Breakfasts on the Go.  Yes, the book says lunches and breakfasts, but I really don't categorize my food by meal anymore.  I will say that when I started eating a paleo template, my biggest problem was breakfast.  If you're just starting out and breakfast perplexes you, perhaps this is the book for you.  Any recipe is fair game for any meal for me.  

When reading the instructions, the name of the recipe says salmon, the description of the recipe talks about salmon, but the ingredient list and recipe instructions talk about tuna.  I emailed Diana and she said it was a typo and that it should be salmon.   I think she was embarrassed, but typos happen to everyone and I'm quite sure my blog is rife with them.  If I treated this blog like a work document, I'd probably have a mental breakdown.  Back to the kitchen! 

Slow Cooker Hunter's Chicken from Make Ahead Paleo

It was an exciting day at my house when I opened my mailbox and found this a copy of Tammy Credicott's new book Make-Ahead Paleo: Healthy Gluten-, Grain- & Dairy-Free Recipes Ready When & Where You Are.  At first glance, this is a beautiful cookbook.  It's organized into six sections:  Make & Freeze, Low & Slow, On the Go, Room Service, Travel Treats and Week in a Day. If you've read my blog for a while, you know I'm not one to be fully won over by pretty pictures, so I'll be putting this book to the Paleo Review test cooking recipes from five out of the six sections.  

I am a huge fan of using the slow cooker and her Slow Cooker Hunter's Chicken seemed like a great place to start exploring this cookbook.  I gathered my ingredients and got ready to load my slow cooker.  

Imagine 2 cups of chicken broth and some white wine in this picture.

Ginger and Spice Breakfast Sausage from Paleo Lunches and Breakfasts to Go

Shortly after ending my AIP experiment, I was very lucky to receive a copy of Diana Rodgers' new book, Paleo Lunches and Breakfasts to Go: The Solution to Gluten Free  Eating All Day Long with Delicious, Easy and Portable Primal Meals.  Over the next few weeks, I'll be blogging a few recipes from this beautiful new cookbook.  I meet Diana this past weekend at the Farm to Consumer Legal Defense Fund Save Your Bacon event in Staunton, Virginia.  Simply put, she is a paleo powerhouse. In addition to running a farm, she has a Paleo/Primal Nutrition Practice and is now a cookbook author. That makes me tired just typing it.  

What better way to start cooking from a breakfast and lunch cookbook than to start with some breakfast sausage.  One of my weekend rituals is to go to a local diner and have the breakfast platter that includes breakfast sausage that they mix in house.  Could Diana's recipe give me a reason to stay home?  

I gathered my ingredients.  I made a half batch of the recipe this time around.  

 

Don't forget the ginger!

The Autoimmune Paleo Cookbook by Mickey Trescott

As you've seen, over the past few weeks while I was following an autoimmune paleo protocol (AIP) to see if it will help with my Grover's disease (an update will be coming soon), I've cooked through some recipes in Mickey Trescott's Autoimmune Paleo Cookbook.  She graciously gave me a review copy.  She's a brave lady as giving me a review copy doesn't always lead to a rave review.

If you've been looking for paleo recipe resources, there are hundreds of e-books out there and I know I've downloaded and purchased some pretty disappointing ones.  It's not hard to become skeptical about spending money on them.  I know I sure have.

Stir Fried Pork with Cabbage Noodles from Meatified

After having a great experience with Meatified's Grain Free CousCous Salad with Baby Kale, I was excited to see this AIP compliant Stir Fried Pork with Cabbage Noodles.  Could this be a new weeknight dinner?  

I gathered my ingredients.  

Curried Cauliflower from The Autoimmune Paleo Cookbook

I'm always looking for quick and tasty side dishes.  While going through Mickey Trescott's Autoimmune Paleo Cookbook, I came across her Curried Cauliflower recipe and knew I had to try it.  I thought it would be the perfect complement to her Coconut Amino Marinated Salmon I was making for last minute dinner company.

I gathered my ingredients.

Paleo Mom Lemon Dill Poached Salmon

Poaching fish has always been a cooking method that has intrigued me but at the same time seemed scary.  While looking for autoimmune paleo recipes, I came across The Paleo Mom's Lemon Dill Poached Salmon.  After having great success with her Pad Thai, I decided it was time to tackle poaching.  

I gathered my ingredients.  This recipe appealed to me as it required minimal preparation and it only used one pot.  

Slow Cooker Italian Pork Roast from The Clothes Make the Girl

It's hotter than heck here in Austin, Texas and I'm not liking the idea of turning the oven on at all. I had a pork roast to cook and decided that my slow cooker was the way to go.  After a little searching, I settled on this Slow Cooker Italian Pork Roast from Melissa Joulwan's The Clothes Make the Girl.  I don't know about you but I am super excited about Well Fed 2!  

Sage-Braised Chicken Legs from The Autoimmune Paleo Cookbook

I'm always on the look out for dishes that I think could be a weeknight dinner.  What's a weeknight dinner for me?  One that doesn't keep me in the kitchen for longer than an hour and has minimal clean up.  While looking through Mickey Trescott's Autoimmune Paleo Cookbook, her Sage-Braised Chicken Legs looked like a contender for weeknight dinner status.   

I gathered my ingredients and preheated my oven.  

Chicken Meatloaf Muffins from Mammoth Kitchen

Before getting a copy of Mickey Trescott's Autoimmune Paleo Cookbook, I did what I typically do and looked for recipes on the internet that looked appealing to me but were within the parameters of my current Autoimmune Protocol N=1 experiment.    I came across this recipe for Chicken Meatloaf Muffins from Mammoth Kitchen.  They appealed to me because the recipe calls for grinding your own chicken.

It looks like the Mammoth Kitchen site is down as of the morning that I'm posting this.  If its changed URLs I couldn't find an alternate.  Regardless, the recipe was out there, I cooked it, and here it is.  

I gathered my ingredients.  Because I'm making this AIP, I omitted the eggs which the recipe encourages.  

Pressure Braised Beef Necks with Mushroom Gravy

While at the grocery store, I saw some meaty beef neck bones and I could not leave them at the store. Beef necks?  Yes.  Don't be afraid.  The beef neck, is a cut that is very similar to beef shanks and oxtail. It has a high cartilage content and typically needs to be cooked for a long period of time for it to be tender.  After my success with the Tangy Country Style Ribs in the pressure cooker, I wanted to use these beefy bones in my pressure cooker.  I came across this recipe for Braised Oxtails with Mushrooms and decided to modify it for my pressure cooker. Evidently, the recipe is from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly.  I don't have this book but it sure looks like a good one.  I might add it to my cookbook wish list. Yes, I have a cookbook wish list.

Before gathering my ingredients, I divided all of the recipe ingredients so that I'd only be making a 1/3 of the recipe as written because I was going to be using my pressure cooker and the full recipe would overfill the cooker.  I'll provide the measurements I used if anyone is interested and doesn't want to do the math for themselves.

Sautéed Market Greens from The Autoimmune Paleo Cookbook

When I decided to try the Chicken Liver with Raw Garlic and Thyme from Mickey Trescott's Autoimmune Paleo Cookbook, I decided to take her suggestion and make the Sautéed Market Greens as well.  As I was just cooking for myself, I made a half recipe. 

I gathered my ingredients. 

Chicken Liver with Raw Garlic and Thyme form the Autoimmune Paleo Cookbook

Me and chicken livers do not have a good past together.  Every once and a while I like to try a recipe with them just to see if either my palate has changed.  While looking through Mickey Trescott's Autoimmune Paleo Cookbook, her recipe for Chicken Liver with Raw Garlic and Thyme looked like a recipe I should try.  I gathered my ingredients and got to work.  

Mustard Glazed Chicken Thighs from Practical Paleo

Since having to clean my freezer out of all of my emergency protein, I needed to get some AIP compliant meat ready to go.  I hadn't received my copy of the Autoimmune Paleo Cookbook yet, but I knew that Diane Sanfilippo's Practical Paleo had many recipes for an AIP protocol.   

I came across her recipe for Mustard Glazed Chicken Thighs.

Carrot Ginger Soup from The Autoimmune Paleo Cookbook

I've been craving soup, so as I continued to try out recipes from Mickey Trescott's Autoimmune Paleo Cookbook, this Carrot Ginger Soup caught my eye. 

While cooking the night before I made this, I had some down time while something was simmering so I decided to go ahead and get the carrots and onions prepped for this recipe.

Imagine chicken broth in this picture. 

Moroccan Lamb Stew from Autoimmune Paleo Cookbook

After receiving a review copy of Mickey Trescott's Autoimmune Paleo Cookbook, I had fun looking through and choosing recipes.  For one reason or another, despite it being 100+ degrees outside, I've been craving soup.  After having a good experience with lamb, I've wanted to try cooking with it again. When I saw this Moroccan Lamb Stew recipe, I knew I had to try it.

  

There were only two problematic ingredients for me:  dates and orange juice.  I typically do not eat fruit.  I emailed Mickey to see if it would be a huge issue for me to omit these two ingredients.  She worried that I wouldn't get the Moroccan flavor.

The Paleo Review Extra Large Straining Cloth

If you saw my Slow Cooker Ghee post yesterday, you may have noted I used an extra large straining cloth.  You may have wondered, where can I get one of those?  Right here or more exactly, at my Etsy store, Cavegirl Couture.  

Everyone could use one of these!

Slow Cooker Ghee from Grass Fed Girl

Right around the time I received my blogger samples of Pure Indian Foods Ghee, I started to see pins on Pinterest for homemade ghee made in the slow cooker.  I had to try this!  While I love Pure Indian Foods Ghee and certainly appreciate their expertise and quality, it often doesn't fit in my budget.  Could I get that butter flavor grass-fed ghee adds to my dishes but more affordably?  Let's see!  There are many recipes out there, but I decided to try this one from Grass Fed Girl.  

I gathered my ingredients.

Roast Beef with Thyme, Garlic and Red Wine from Paleo Diet Lifestyle

Like the country style pork chops last week, I came across a sirloin roast on special and somehow it made it into my cart.  This happens way too often.  I searched the internet a bit and came across this recipe for Roast Beef with Thyme, Garlic and Red Wine from Paleo Diet Lifestyle.   It sounded flavorful and the picture was enticing, so why not?  I gathered my ingredients and turned my oven on to pre-heat.  

Tangy Country Style Ribs from Jan's Sushi Bar

I found some country style pork ribs on special and couldn't leave them at the store.  When I got home, I searched for something special to do with them and came across this recipe from Jan's Sushi Bar for Tangy Country Style Ribs that were prepared in a pressure cooker.  As temperatures have been pretty high where I live, the idea of not having to turn on the oven was really appealing to me.  

I gathered my ingredients.  The recipe calls for ketchup, and Jan provides her own recipe, but I used some of my preferred Paleo Ketchup.  I had some made already from making my Ketchup and Mustard Pork Chops.  

Product Review: Pure Indian Foods Ghee

I was first exposed to Pure Indian Foods Ghee through NomNom Paleo.  I ordered a small jar through Amazon to try it out.  I enjoyed it and that small jar didn't last long.  Back in February, I saw a tweet from Pure Indian foods to apply for blogger samples of different varieties of their ghee.  Of course, I applied!  Weeks past and I hadn't heard anything.  Then in March, they had a table at a conference and I stopped by and purchased a huge jar.  

And then finally, in May an email came that they had sent me a package with 3 varieties including the new Primal Fat.  Awesome!  

Ketchup & Mustard Pork Chops: A Personal Childhood Favorite

Growing up, thankfully, my mom cooked me dinner nearly every night.  A recipe that was regularly in our dinner rotation was a baked pork chop dish where pork chops were covered in ketchup, mustard and brown sugar over a bed of baked beans.  The resulting dish was tart  and tangy yet sweet at the same time.   It still sounds yummy to me but not paleo by a long shot.  After finding a paleo ketchup recipe that I thought achieved the Heinz ketchup flavor I grew up with and now prefer, I was reminded of this recipe, so I went about developing this The Paleo Review original recipe:  Ketchup & Mustard Pork Chops.  

Just like Mom made, kinda.

I want to acknowledge up front, that caramelizing onions takes a bit of time, attention and patience.  The sweetness for the dish comes from the onions.  Yow will be reward in the end, believe me.  

Moroccan Chicken from Mark's Daily Apple

A great thing about paleo cooking is it introduces you to new flavors and spices.  This Moroccan Chicken Casserole from Mark's Daily Apple cooked like it would be a great way to expand my usual cooking flavors.  

Surprisingly, I already had all of the spices needed in my pantry.  I'm taking that as a sign my kitchen is becoming well stocked.  *Pat on back.*

I gathered my ingredients and started preparing the dish.  

Tropical Traditions Grass-Fed Meat: A Rump Roast

Luckily, I have a few good local sources for grass-fed beef where I live and have not had to rely on internet sources for grass-fed meat.  A few months ago a very kind reader of the blog used one of my Tropical Traditions referral links to purchase something and I received a gift certificate because they were a new customer to Tropical Traditions.  

I have always wondered how ordering meat over the internet would work out.  I figured this would be a great opportunity to order some grass-fed beef from Tropical Traditions, so I could let all of you in on the experience and of course and it would give me something to cook for the blog.  Win-Win.  I put that gift certificate towards the purchase of a rump roast.  

Sauerbraten from Paleo Cupboard

After I received my Tropical Traditions Rump Roast, I asked on the blog's facebook and twitter page for suggestions as to what I should make with it.  A friend of mine, who isn't a paleo eater, suggested Sauerbraten.  To the internet I went, and found this recipe from Paleo Cupboard.  She uses a bottom round roast, but Sauerbraten is traditionally made with rump roast as well, so I figured it would work.  

The recipe's sauce calls for honey.  I commented on the original recipe about excluding the honey and the author thought that it would work.   

Quest for Condiments: Worcestershire Sauce from Gourmet Sleuth

Last month, when I started my quest for paleo Worcestershire Sauce, I was a bit concerned as I was having a hard time finding recipes that were paleo and/or could be made paleo easily.  I then stumbled upon this recipe on Gourmet Sleuth.  This website is great for researching ingredients and looking for substitutes.  To make the recipe, I had to make a trip to the Asian grocery to get tamarind paste.  It was really inexpensive at $1.89.

Tamarind is the paste of the pulp that surrounds the seeds of the tamarind pod.  Evidently, it's Whole30 compliant but shouldn't be used with wild abandon due to its high natural sugar content.  I have no intent to use this except for the occasional recipe calling for Worcestershire Sauce.

This recipe could not be easier.  I grabbed my ingredients.

Shish Tawook from Steak and Sass

I'm not certain how I cam across this Shish Tawook recipe, but I know it was because I saw the pretty picture next to the recipe.  This recipe is from Steak and Sass written/photographed by a husband and wife team in Egypt.  She actually has a section called "Sassings" which sadly, is currently empty, but I'm curious to see what "sassings" she might add.  Catchy title, check, catchy food porn, check- its time to head to the kitchen. 

I gathered the ingredients I needed  This recipe is really done in two sessions since you need to marinate the chicken.  

Lazy Salmon Burgers from Nourish Paleo Foods

If you work like I do, I've bet you've had a few nights where you've come home and your vegetable drawers are looking pretty empty and somehow there's no meat defrosted.  You're tired, but still want a tasty dinner.  This happened to me a few weeks ago.  I looked into the fridge and I had some canned salmon and I remembered I had finally found a alternative flour-free salmon patty recipe that I wanted to test out.  Aptly, this recipe from Nourish Paleo Foods is called Lazy Salmon Burger.  She makes a tahini sauce as well, but I didn't make it.  

I quickly gathered my ingredients.  

Elana's Pantry Baked Mustard Lime Chicken

Happy Monday everyone!  I'm so used to posting on Tuesdays, I had a brief panic moment when I realized, oh yeah- I'm posting on Mondays now.  It's like day light savings time for blogging.  

I'm always on the lookout for a great chicken dish and as I stocked up on whole chickens when Whole Foods put organic chickens on sale for $1.99 pound, cooking chicken fits into my mission to cook through the meat I have in my freezer.  I'm not certain how I came across this recipe for Baked Mustard Lime Chicken from Elena's Pantry, but it seemed like a simple dish to try.  The recipe calls for chicken breasts but I felt confident whole chicken pieces would work out just as well.  

Boss Sauce and Marinade: A Paleo Review Original

After preparing the steak rolls, I had a small piece of skirt steak left.  Before going to bed, I decided it would be perfect for breakfast the next day, but it needed to be marinated.  I put the meat in a bowl and just started grabbing for ingredients that seemed to make sense not knowing how it would end up.  Come morning, I skillet fried the meat and I was in heaven.  The marinade I threw together tasted absolutely fantastic.  I grabbed my Paleo Review notebook and tried to remember what I used and in what quantities.  And now after a few test batches and the thumbs up from few trusted tasters, I bring you The Paleo Review Boss Sauce and Marinade.

Boss Sauce and Marinade is has a deep smoky flavor with a great tang.  When you eat beef like a boss, you need some Boss Sauce.  But wait, this sauce isn't just for beef, I've tested it out on chicken and it was absolutely fantastic.  What's even more awesome is that the sauce and marinade have no added sugars and I believe, correct me if I'm wrong are Whole30 compliant!  Hurrah! 

Lee County Charcoal Challenge with Paleo Powder

It has been an exciting week for the blog and me that will culminate in a big announcement next Wednesday!  While I don't want to let the cat completely out of the bag yet, the announcement will involve the addition of a third weekly post.  I thought I'd throw in a Wednesday post this week, since my new posting schedule will be new recipe/product reviews on Monday and Friday and something totally different yet very related on Wednesdays.  That's not vague, is it?  

A Saturday morning in May, I was relaxing with a cup of coffee when I saw Lauren and Dustin Gersch of Paleo Powder tweeting about and posting pictures to facebook of beautiful barbecue.  I knew from learning about Paleo Powder that they participated barbecue contests and thought it would be fun to actually taste some of their award winning barbecue.  Before I knew it, I was on my way to Giddings, TX to judge brisket in the Lee County Fair Charcoal Challenge.  

What are my judging credentials?  I'm a native Texan and was raised on barbecue.  My father would barbecue nearly every Saturday at my house growing up.  He had an old barrel pit that he refused to replace until it had pretty much rusted through.  Weddings and family reunions on my mom's side of the family from Brenham, Texas pretty much all included barbecue.  I'm picky about brisket.  Though, really, all you needed to judge was an empty stomach.  

I knew I was in the right place when I saw rows and rows of pick-up trucks to the right and then what looked like a small town of RV's and barbecue pits to the left.  

Yes, this is Texas.