The Dawn of Paleo

Mostly Recipes with a Few Insights about Paleo Life

Paleo Cabbage Wrapped Enchiladas

These turned out great!  The cabbage leaves work great to hold everything inside!

Ingredients:

  • 6-8 large cabbage leaves
  • 1lb grass-fed ground beef
  • 1 large onion, diced
  • 1 poblano pepper, diced
  • 1/2 – 1 cup diced tomatoes
  • 1 can enchilada sauce
  • 1 Tbsp Chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup water
  1. Brown meat along with onions, diced peppers, and seasonings.
  2. Add tomatoes and water.
  3. Simmer until most of juices are reduced.
  4. While simmering, boil cabbage leaves slightly. (only a few minutes…just until pliable)
  5. Cut out hard stem area on cabbage leaves.
  6. Roll a spoon full of meat in cabbage leaf and place seam side down in baking dish.
  7. After all “enchiladas” are in baking dish, pour enchilada sauce over all of them.
  8. Bake for ~20 min at 350
  9. Enjoy!
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Non-Breaded Fried Chicken

I make chicken wings periodically for my family.  I usually make them plain and then let each person decide to put hot sauce on them or not.   Well, I have yet to figure out why no one makes a whole chicken the same way!  So from time to time, I will cut up a whole chicken and fry it in my deep fryer.  I set it for 375 and let it cook for 10 minutes.  I typically use lard as my fat of choice for deep frying, but you can use any oil that you prefer.  It fry’s up so crispy and delicious… why would you ever need breading???  My family of 4 can completely devour an entire chicken (pasture-raised, of course) in one sitting!

 

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Oven Roasted Okra

This one is really easy and oh, so yummy!!  Erase the memory of slimy okra, this one has no slime!!

  • Slice okra into ~1/2-1 inch pieces (or you can leave it whole!)
  • Slice 1 onion into large slices
  • Toss with 1 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper
  • Place on cookie sheet (line with foil for easy clean-up)
  • Roast at 425 for around 15-20 minutes
  • Enjoy!
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Cucumber Salad

Ingredients:

  • 2-3 medium cucumbers, sliced
  • 1 medium tomato, diced
  • 1 medium onion, diced
  • 1 Tbsp salt

Dressing:

  • 1/4 cup apple cider vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp honey
  • 1/2 tsp celery salt
  • 1/2 tsp dried basil
  • 1/2 tsp ground mustard
  • 1/2 tsp garlic powder
  • 1/4-1/2 tsp salt
  • 1/2 tsp dried oregano
  • dash of cayenne pepper

Put cucumbers in a colander and toss with 1 Tbsp salt.  Let them stand for ~30 minutes  (this draws out the excess water, so make sure they have a bowl underneath to catch water).  In a large bowl, combine dressing ingredients, then add onions and tomatoes and cucumbers.  Mix together and enjoy!

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Chicken Salad Taco

 

This is one of our easy “go-to” lunches.  Mix up some quick chicken salad (I just used some high quality canned chicken (with no additives), mixed with some mayo (no sugar added), some dijon mustard,and some spicy pickles), on a romaine lettuce leaf.  Yum!!

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