Mom's Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
3/4 tsp salt*
1/2 tsp pepper
4 green onions, sliced
12 slices bacon, crumbled
5 oz cheddar cheese, grated (1-1/4 cup)

Bake potatoes at 400 F for 1 hour, or until done.
Let potatoes cool, then peel; discard skins.
Melt butter in large pot over medium-low to medium heat.
Add flour in gradually (~2 Tbsp at a time), stirring with whisk each time until smooth.
Cook 1 minute, stirring constantly.
Add milk in gradually (~1/2 cup at a time), stirring with whisk each time until smooth.
Cook for a few minutes, stirring constantly, until thick and bubbly.
Add potatoes, salt, pepper, and 1 cup cheese.
Cook until heated and cheese melted.
Serve with additional cheese, bacon, and green onions.

*This is my mom's original recipe.  I usually add in another 1/2 tsp salt.  Salt to your own taste.

Salisbury Steak

Ree Drummond's Recipe:

Salisbury Steak.  Leave out bread crumbs.

Chicken Cacciatore

1.5 lb chicken breasts
1 jar spaghetti sauce
1/2 cup chicken or beef broth
white wine for deglazing
garlic, chopped
Essence
salt
1/2 tsp basil
1/2 tsp thyme
olive oil

Heat pan.  Add olive oil.  Season chicken with salt and Essence.  Brown on both sides in olive oil. Remove chicken.  Brown garlic, just slightly.  Deglaze pan with a little white wine.  Add spaghetti sauce, broth, basil, thyme, and chicken.  Heat to boiling.  Cover and place in 220 (deg F) oven for 2-3 hours. Shred chicken.  Season sauce with more salt and pepper to taste.

Serve with Ribbon Pan Fry.

Burgers For a Crowd

In college, one of my favorite places to eat was Dirty Martin's Kum-Bak Hamburgers. (If you are in Austin, Texas, GO THERE).  There was an old diner-style counter with a man (Dirty Martin?) standing behind it flipping burgers on a hot griddle.  To this day, my favorite burger is a simple griddle-fried patty, bun or no bun. 

I've been trying to replicate Kum-Bak Burgers at home for 20 years, without success.  My burgers were always too dry, too done, too raw, or too plain.   In a pan they would never get done.  On the griddle they would be swimming in grease and steam before they browned.  Under the broiler they would ooze too much fat and flame up.

Then one day I was at a cooking demonstration where we learned a technique for making fish for a crowd.    Two steps: (1) brown the fish in a pan on both sides; (2) transfer the fish to a 200 degree oven to finish gently cooking until ready to serve.  Wait ... could I do this with burgers?   Yep.

Makes about 25 patties, 2 inches in diameter
Make a whole batch and freeze for lunches

3 lb ground beef (2 lb chuck, 1 lb leaner, like sirloin)

3 Tbsp worcestershire sauce

2 tsp salt
1 tsp garlic powder
1 tsp onion powder

Preheat oven to 200.

Mix meat gently with hands until seasoning is mixed through.  Use an ice cream scoop (disher) to scoop out balls of meat onto wax paper.  Place another piece of wax paper on top and press until patties are about 1/4 inch thick.

Preheat pan over medium (to medium-high; depends on stove).  Lightly grease pan with coconut oil.   Flop 4-5 patties into pan (don't crowd the pan).  Let cook 2-3 minutes, or until lightly seared.  Flip and cook on other side for 2-3 minutes.

Transfer burgers to a foil-lined baking sheet in oven (the lipped kind - no grease rollover).   Repeat with next batch of 4-5 patties.  Continue to transfer browned patties to oven.  (If you are cooking all the patties at once, pour excess fat out of the pan every batch or two.) Let bake in oven until ready to serve.  I usually let mine hang out in the oven at least 30 minutes (last night I actually grabbed a shower while they cooked).  

If you want cheese on top, pop some cheese slices on there about 5 minutes before removing from the oven.

Serve as a Burger Bar (a la Fuddruckers).  Some of our favorite toppings:
-shredded lettuce
-sliced tomatoes
-sliced onions
-ketchup
-mustard
-mayonnaise
-sriracha hot sauce
-pickles (Bubbies)
-sauerkraut (Bubbies)
-pickled jalapenos

My favorite combo: lettuce + kraut + mayo + sriracha + burger on top!

BBQ Chicken

chicken breasts or thighs (bone in would work here too)
coconut oil
1 batch BBQ Sauce

Sprinkle salt on chicken breasts.  Heat pan.  Add 1 Tbsp oil; swirl to coat.  Brown chicken on both sides (you want it just golden, but chicken will still be raw on the inside).  Pour in bbq sauce.  Turn heat to low simmer and let cook for an hour.  Remove chicken; cool and shred.  Turn heat up to reduce sauce down.  When sauce has thickened, turn off heat and add shredded chicken back in; stir to coat.

We like the sauce so much I make an extra batch to keep in the fridge.

Serve with:
pineapple
baby carrots (raw or cooked)
broccoli

Meatza

Google "meatza" and you will discover an abundance of different recipes.  It's yummy.  It really satisfies the pizza craving, especially if you are going to have "real" pizza in the house and need something else to eat!   Also a great way to use up leftover veggies.

Meat "Crust"
1 lb ground beef
1 tsp sage
1 tsp marjoram
1 tsp salt
1 tsp basil
1/4 tsp pepper
1 tsp onion powder

(alternate: 1 lb beef, 1 egg, 1/7 of 4" link of chorizo)

Pizza Sauce
you can use jarred sauce, as long as it has no sugar
8 oz tomato sauce
6 oz tomato paste
1 tsp onion powder
1 tsp basil
3/4 tsp oregano
1/4 tsp garlic powder

Toppings
should be pre-cooked
steamed broccoli
sauteed mushrooms
squash
sliced tomato (raw)
olives
pepperoni
etc

Preheat oven to 350.  Mix meat with spices; press into a small square baking pan.  (I line my pan with parchment paper to make lifting it out easier.)  Bake 25 minutes.  Remove from oven and let cool a few minutes.  Lift meat from pan, being careful to pour grease back into pan.  Place meat on a baking sheet (again, lined with parchment or foil - I hate washing dishes!).

Top meat base with pizza sauce and veggies.  Put back in oven for a few minutes, until warmed*.

*I usually put mozzarella on half the meatza for my kids, so I pop it in the oven until the cheese is melted and starting to brown.

Oven Baked Shrimp & Squash

Makes 2 servings

6-8 oz raw shrimp (shell on)
4 medium-sized summer squash (or 2 large ones), sliced thin
4 Tbsp coconut oil (olive oil, or butter)

Quick-thaw frozen shrimp by placing in a bowl of cold water.  Change water every 5 minutes until thawed.

Heat oven to 350.  Pour oil in rimmed baking sheet (line with foil or parchment for easier cleanup).  Spread shrimp and squash over pan.  Sprinkle with seasoning of choice (like Old Bay).  Toss shrimp to coat with seasoning and oil/butter.  Bake 15 minutes... Check periodically - shrimp will cook at different rates depending on size.*

*I baked large shrimp (21/25 per lb) for 25 minutes.  I like my shrimp just slightly over done.  If you like them plumper, reduce the time, or just check periodically.

Sauteed Tilapia

You can use this technique to cook almost any fish filet.

4 servings

4 (4 oz) tilapia filets (I buy the frozen bag at Costco), thawed
1 Tbsp olive oil
1 Tbsp butter

Quick-thaw the filets - place in a bowl of cold water.  Change the water every 5 minutes until thawed.

Heat skillet on medium-high.  Add butter; heat until melted and bubbles have stopped (but before it starts to brown).  Add olive oil and heat 20-30 seconds.

Sprinkle fish with salt and pepper.  Place in hot oil.  Cook a few minutes until lightly browned; they are ready to flip when the release easily from pan.  Repeat on other side.

Cover pan.  Turn off heat.  Let sit on warm burner for a few minutes to gently cook fish all the way through.  Fish is done when it flakes easily.

Salmon & Zucchini

per serving

5 oz piece of salmon
2 cups zucchini, sliced thin
2 Tbsp fat (butter - diced, coconut oil, olive oil)
1/2 tsp dill
lemon juice
salt
parchment paper

Place zucchini on parchment paper*.  Top with fat, and sprinkle with salt and dill (1/4 tsp per filet).  Place salmon on zucchini (if skinless, place directly on top; if skin-on, nestle the salmon next to the zucchini).  Sprinkle salmon with lemon juice and salt.  Seal parchment paper.  Bake at 350 for 15 min.

How To Wrap Fish in Parchment Paper (I don't use the egg wash)

*Foil packets also work!

Chicken Curry

4 servings

An extremely simple chicken curry recipe.  Serve with Roast Cauliflower,  Smashed Cauliflower, or just microwaved cauliflower mashed up with a fork.  This could also be a filling for paleo crepes.  If you have a non paleo eater in your house this is delicious with couscous.

chicken breasts (about 1 lb), cut in bite-size pieces and lightly salted
1 T coconut oil
1 lb carrots, sliced thin
1/2 cup sliced onion (optional)
1 can whole coconut milk
2 tsp curry (up to 1 T if you like it spicy)
1/4 cup golden raisins

Heat coconut oil in skillet on medium heat.  Add chicken; toss until browned on all sides.  Push chicken to side; add carrots and onions.  Cook until slightly softened.  Add coconut milk, raisins, and curry.  Cover and reduce to low simmer.  Let cook for 15 minutes, or until carrots are soft and chicken is done.

Baked Chicken Breasts

This is our basic, kids-will-always-eat-it, chicken breast recipe.  I usually bake a large batch and use the leftovers in other meals.

chicken breasts
salt
garlic powder
onion powder

Season chicken with salt and spices.  Bake (on a foil-lined baking sheet) at 450 for 25 minutes (30 minutes if breasts are large).

Homemade Spaghetti-O's

Okay, obviously this isn't PALEO!  But it's cheap and fast, and kids love it. This falls into my "at least it's not fast food" category...

1 lb ground beef

garlic powder

salt

3 cans tomato soup (please use one without HFCS)

8 oz cheddar cheese, grated

1 lb macaroni

Brown ground beef and season with garlic powder and salt. Boil macaroni. Heat tomato soup with cheddar cheese and stir until melted. Mix all together.

Shrimp Creole

1 onion, chopped

1 green bell pepper, chopped

1/2 cup mirepoix*

2 cloves garlic

28 oz diced tomatoes

16 oz tomato sauce

1/2 tsp salt

pepper

1 tsp maple syrup

1 bay leaf

3 drops tabasco (optional)

1 pound shrimp

*or 1 carrot, 1 stalk celery, 1 onion, minced

Saute onion, bell pepper, and other veggies in oil until soft. Add rest of ingredients except shrimp. Cook 8 hours in oven on 220, or in crock-pot. Just before serving, add shrimp and cook on low until shrimp are done.

I like to eat this with sautéed summer squash.  If you have a non-paleo eater in your house, it is really yummy with rice.

Jambalaya

1-2 chicken breasts, sliced

1 pkg chicken sausage*

1 med onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

olive oil

8 oz (1 cup) tomato sauce

20 oz (2.5 cup) chicken broth

1/4 tsp thyme

1 tsp salt

1 bay leaf

*we like sun-dried tomato chicken sausage, but you could use any pre-cooked sausage

Saute onion and bell pepper in olive oil until soft. Add garlic and saute 1 min. Add chicken; cook until done. Add sausage; brown for 1 min. Stir in tomato sauce, chicken broth, and spices. Cover and cook on low 15-30 minutes. Serve with rice.

Harira

Harira is a chicken stew from Morocco, made with chickpeas and lentils. This is a simplified version of a recipe from Food Network.  It's not pure paleo with the lentils and chickpeas, but it's a yummy thing to eat when the budget needs a break.  This soup may very well be my favorite thing to eat. 

leftover cooked chicken

1/4 cup mirepoix
2 tsp ground ginger

2 tsp turmeric

1 tsp cinnamon

28 oz diced tomatoes with juices

48 oz chicken stock

1/4 lb dried lentils

1 can chickpeas, drained

rice, cooked

Combine thawed mirepoix with spices and cook, stirring, for 1 minute. Stir in tomatoes. Stir in chicken stock and lentils. Bring to boil. reduce heat, cover, and simmer for a minimum of 1 hour. (I've also place this in the oven to simmer at 220 for several hours).  Add cooked chicken and chickpeas. Serve over rice.

If you don't have leftover cooked chicken:
Season chicken breasts/thighs/tenders/etc with salt and pepper. Saute in coconut oil for 2-3 min per side, until browned. Remove from pan.  Proceed with rest of soup; nestle chicken back in cooking liquid when ready to simmer for 1 hour.  Shred before serving.

Beef Roast or Stew

1 roast, whole or cut into cubes

1 cup beef broth (or other liquid)

salt

pepper

garlic powder
onion powder

1 T coconut oil

Season meat liberally with salt, pepper, garlic powder, and onion powder. Brown in coconut oil in dutch oven on stove top.  Add broth and any veggies. Cover with tight-fitting lid. Bake at 250 for 8 hours.

Add onions, carrots, or potatoes if you wish.

My new favorite stew recipe, from Emeril:
Substitute arrowroot for white flour.
Emeril's Beef Stew

Braised Chicken & Mushrooms

4 chicken breasts

1 T olive oil

1 T butter

16 oz mushrooms

4 cloves garlic

4 oz white wine OR lemon juice (about 2 lemons)*

8 oz chicken broth OR 2 Tbsp butter*

Salt and pepper chicken. Heat oil and butter in pan until lightly browned. Saute chicken 2-3 min on each side or until browned. Set aside. Add mushrooms and garlic to pan; sprinkle with salt. Cook, covered, on medium heat for 2-3 minutes. Remove lid and cook on high 4-5 minutes, until liquid is gone. Add white wine/lemon juice; cook on high 1 minute. Add chicken broth/butter and stir in. Return chicken to pot; cover and cook on low 15 minutes.

*lemon juice plus butter will make a very flavorful lemon butter sauce;

*white wine plus chicken broth will make a subtle, thinner sauce

Here is a similar recipe from Martha using lemons and butter:
Sauteed Chicken With Mushrooms

Taco Salad

2 lb ground beef

2 T Southwest Seasoning

lettuce

tortilla chips

cheddar cheese, grated

salsa

sour cream

guacamole

Saute ground beef until done. Add Southwest Seasoning and 1 cup water; simmer on low until absorbed. Serve with lettuce, chips, etc.

PALEO: omit chips. use cheese and sour cream sparingly.

Meatloaf

2 lb ground beef

1/4 cup mirepoix

1 tsp salt
1 Tbsp Worcestershire sauce

4 T potato starch
2 eggs
4 slices bacon*

Cook bacon.  My favorite method is to place it in a glass pie plate, cover with parchment paper, and microwave on high 4 minutes (1 min per slice).  Save bacon grease.

Preheat oven to 375.  Mix mirepoix, salt, Worcestershire, potato starch, and eggs in a bowl.  Whisk until thoroughly combined (no lumps of potato starch).  Add ground beef, crumbling it in with your fingers.  Chop bacon and add.  Pour in reserved bacon grease.  Stir with a fork to combine, but don't over-mix.

Shape into a long loaf in the middle of a casserole dish.  Pour a little water in each side to prevent grease from being baked on.

Bake for 1.5 hours.

If you like meatloaf topped with sauce, here is a sauce;  not paleo unless you use natural ketchup!
1/4 cup ketchup
1 tsp dijon mustard
1 Tbsp maple syrup

*Bacon is optional.  Even if you don't use it, if you have some bacon grease pour a little in.

Roast Chicken

1 whole chicken, ~4 lb

1 onion, wedged

4 tsp salt

1 tsp garlic powder

1 tsp onion powder

1 tsp thyme

1 tsp paprika

Mix spices and salt together. Place 1/4 of spice mix in chicken cavity; then place half of onion edges in. Repeat with 1/4 spice mix and other half of onion. Rub the other 1/2 of spice mix all over chicken. Place in pan and bake on 375 for 1.5 hrs (4 lb) or 1.75 hrs (4.5 lb). Let rest 30 min, then carve.