Justin's Spicy Italian Chicken Sausage with Fire Roasted Tomato Sauce and Vegetable Medley

This is a recipe Justin created that is amazingly delicious, easy and inexpensive to make. It also satisfies any pizza or Italian food craving you might have. Spicy chicken sausage pairs well with garlic and fire roasted tomatoes. Zucchini, mushrooms and kale are the perfect vegetables to soak up the bold sauce. Soon you will be craving this on a regular basis!


Ingredients:
1 pound fresh spicy Italian chicken sausage (removed from casing)
1 small bunch fresh kale (stems removed and torn into small pieces)
1 cup sliced crimini mushrooms
1 can organic preservative free petite diced fire roasted tomatoes
1 small sweet onion sliced
3 small cloves fresh garlic minced
1 medium zucchini diced
1 small can no salt added tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
Sea salt and black pepper to taste

Method:
1.) Place 1 tablespoon EVOO in a large cast iron skillet. Add onions and garlic. Sauté over medium high heat for 5 minutes or until onions start to carmelize.
2.) Add in sausage, mushrooms, basil, oregano, sea salt and pepper to skillet. Continue cooking until sausage is no longer pink (about 10 min).
3.) Mix together in skillet zucchini, diced tomatoes, tomato sauce and kale. Reduce heat to low, cover with lid and simmer for 5 minutes.
4.) Remove from heat and serve.

BBQ Grass Fed Beef Brisket

BBQ is a delicious way to prepare meat that is perfect for entertaining or a simple week night meal. Beef brisket is full of flavor and becomes fall apart tender when cooked for hours over low heat. Serve the brisket with all natural BBQ sauce or a selection of sauces with different flavors for everyone to experiment with. Enjoy!

Ingredients:
2.5-3 pounds grass fed beef brisket (score the meat on both sides)
1 small onion chopped
3 cloves garlic diced
1 teaspoon liquid smoke
1/2 cup Scotch or dry white wine
Sea salt and fresh ground black pepper
Paleo BBQ Sauce or organic preservative free BBQ sauce

Method:
1.) In a large crock pot place onions, garlic, Scotch and beef in a single layer. Season with liquid smoke, sea salt and black pepper. Cover with lid and turn on low.
2.) Continue cooking brisket for 8-10 hours on low or until tender.
3.) Serve with BBQ sauce.

Grass Fed Ribeye with Garlic Asparagus

Nothing is more satisfying than rich grass fed fat marbled through a ribeye steak and cooked to perfection. A grill is not needed to cook a steak if you have the right equipment in the kitchen, a.k.a a cast iron skillet. This dish truly reflects what Paleo is all about...delicious quality meat paired with a savory vegetable side. Simplicity and elegance all in one!

Ingredients:
1 pound grass fed Ribeye steak
Sea salt
Fresh ground black pepper

Method:
1.) Lay steak out on plate at room temperature for 30-45 minutes prior to cooking. Coat steak with fresh ground pepper on both sides to taste. Season steak with sea salt right before cooking.
2.) Pre heat broiler. Next heat 1/2 teaspoon of EVOO in a cast iron skillet over medium high heat. Once skillet in smoking hot, add in steak. Let cook for 4 minutes. Flip steak and cook an additional 4 minutes. Flip steak again and place under broiler.
3.) Broil steak for 1-2 minutes per side until the desired wellness is reached.
4.) Let steak rest 5-10 minutes before serving.

Wild Caught Alaskan Salmon with Fresh Dill in a Garlic Caper Sauce

Wild caught Salmon is full of omega-3 fatty acids, B-Vitamins, Vitamin D and a whole supply of nutrients that your body needs and bonus, taste amazing! Nothing complements salmon as much as fresh dill and savory garlic. With the addition of salty capers and tart lemon to balance the richness of the fish, this dish will impress everyone's taste buds!

Ingredients:
1 pound fresh wild caught salmon fillet with skin
1 sprig fresh dill
2 cloves fresh garlic minced
1 tablespoon preservative free capers
1/2 small lemon
Sea salt and black pepper to taste
*Primal- Kerry Gold grass fed butter

Method:
1.) Season flesh side of salmon with minced garlic, 1 tablespoon of fresh dill, sea salt and black pepper to taste.
2.) Heat 1/2 tablespoon EV coconut oil over medium high heat in a large cast iron skillet.
3.)When the skillet is hot, add salmon, flesh side down. Cook for 4 minutes or until fish lifts easily from skillet. Reduce heat to medium, cover fish with a lid, and continue cooking for 4 more minutes.
4.) Flip fish again so flesh side is up. Squeeze lemon over fish. Add in capers and 1 tablespoon of Kerry Gold if desired. Cover skillet and remove from heat. Let stand 2 minutes then serve fish with pan sauce. Garnish with additional fresh dill if desired.

Primal Spicy Italian Chicken Arrabbiata

Arrabbiata means angry in Italian, which perfectly describes the spicy heat of the chili peppers used to flavor this sauce. My Primal version is a spin off traditional Arrabbiata, and uses a mix of sweet peppers, sundried tomatoes, and capers. The addition of rich all natural sour cream creates a rich and satisfying finish that makes a perfect sauce for the chicken.

Ingredients:
1.5-2 pounds fresh skinless chicken breast (pressed to same thickness)
3 cloves fresh garlic minced
1/4 cup preservative free sundried tomatoes (Trader Joe's)
1 can (8oz) all natural tomato sauce
1/4 cup roasted sweet peppers (diced)
3 tablespoon dry white wine
1/2 cup all natural full fat sour cream (Daisy brand)
2 tablespoons preservative free capers
1 tablespoon red pepper flakes
1 tablespoon basil
1 tablespoon oregano
1 teaspoon KAME (fish sauce)
Sea salt and black pepper to taste

Method:
1.) Arrabbiata Sauce- In a small skillet, saute garlic and sun dried tomatoes with 1 tablespoon EVOO over medium heat until garlic starts to brown. Add in white wine and continue cooking 2 minutes. Remove from heat.
2.) In a food processor, add sweet peppers, garlic and sundried tomato mixture. Blend for 30 seconds. Add in sour cream, basil, oregano, and tomato sauce. Blend for 1 minute or until creamy smooth.
3.) Pour contents in food processor into small sauce pan. Season with KAME, sea salt. and black pepper to taste. Turn heat to low, cover and stir occasionally until hot. (About 10-15 minutes). Remove from heat.
4.) Meanwhile, season chicken breast with basil, oregano, black pepper, garlic powder, and sea salt to taste.
5.) Heat 1 tablespoon EVOO in a large cast iron skillet over medium high heat. Once skillet is hot, add chicken and cook for 4-5 minutes per side (or until chicken is golden brown).
6.) Remove chicken from heat. Top chicken with Arrabbiata sauce and garnish with capers and additional sundried tomatoes if desired.
*For Paleo recipe, leave out sour cream. Add in chicken stock and a some tomato paste to thicken the sauce.

French Country Pork Chops

French country cooking favors wholesome, locally grown produce, farm fresh meats and straight from the earth ingredients. It's no wonder why this style of cooking goes hand in hand with most Paleo recipes. This recipe is an adaptation of a traditional savory French one pot dish. Feel free to experiment with a variety of Paleo sides to truly make this dish your own.

Ingredients:
2 pounds fresh center cut boneless pork chops
1 large sweet onion chopped
3 cloves fresh garlic minced
1 (15oz) can all natural diced tomatoes
1 cup fresh sliced mushrooms
2 cups fresh sliced carrots
1 tablespoon all natural tomato paste
1 cup dry red wine
1 cup all natural gluten free chicken stock
3 tablespoons gluten and preservative free Dijon mustard
Herbs de Provence (3-4 tablespoons)
1 large sweet potato
Sea salt and fresh ground black pepper to taste

Method:
1.) Place onions, carrots, mushrooms, diced tomatoes and chicken stock in a large cooking pot. Cover and turn heat to medium high.
2.) Meanwhile, pat pork chops dry and season generously with herbs de provence (about 3 tablespoons), sea salt and black pepper.
3.) Heat 1 tablespoon of EVOO in a large cast iron skillet over medium high heat. Sear pork chops on each side until lightly brown (about 4 minutes per side). Remove from skillet and place in large cooking pot with onions and vegetables.
4.) Once pork chops are cooked, add minced garlic to skillet and cook for 2 minutes or until lightly brown. Add wine to skillet and continue cooking for 2 more minutes, scraping up brown bits with a wooden spoon. Add wine and garlic sauce to large pot with pork chops. Cover and reduce heat to low. Simmer for 45 minutes or until pork chops are very tender.
5.) Serve with skillet coconut oil fried sweet potatoes. (*See previous recipe).

Chicken BLT Salad

Now that the weather is hotter than ever, nothing beats the heat like a cool summer salad. Bacon, lettuce, and tomato are the perfect combination for a satisfying summer dinner. Paired with garlic seared chicken breast and a rich bacon dressing, this is a restaurant quality salad you will want to serve again and again.

Ingredients:
1 pound fresh free range chicken breast
4 strips of nitrate free bacon
3 cloves fresh garlic minced
1 tablespoon onion minced
2 tablespoons red wine vinegar
Fresh grape tomatoes sliced
Organic spring mix salad greens
Dry white wine
Seasoning (sea salt, black pepper, garlic powder, cayenne pepper)

Method:
1.) Dressing: In a large cast iron skillet, cook bacon until crisp. Remove and place on a paper towel. Add garlic and onions to bacon grease and cook 3-4 minutes or until garlic and onions are tender. Poor mixture into a glass dish. Whisk in red wine vinegar. Season with sea salt and black pepper to taste. *Add more or less red wine vinegar to your liking.
2.) Use a meat tenderizer on the chicken to slightly flatten and make the chicken even in shape. Season chicken generously with sea salt, black pepper, garlic powder. Add cayenne pepper to taste.
3.) In a large cast iron skillet, heat 1 tablespoon EVOO over medium high heat. Add chicken to skillet and cook for 4-6 minutes per side or until chicken is lightly browned and cooked through. Add a slash of dry white wine to the chicken during the last 2 minutes of cooking time. Remove skillet from heat and let chicken rest 5 minutes.
4.) Slice chicken and serve over salad greens. Top with crumbled bacon, sliced tomatoes, and dressing.