BBQ Chicken Rub

BBQ Chicken Rub

1 T. brown sugar**
2 tsp. chili powder
2 tsp. paprika
1.5 tsp. pepper
1 tsp. dry mustard
1 tsp. onion powder
1 tsp. salt
1/4 tsp. cayenne powder

Mix all together and rub on up to 3 pounds of chicken.  Cook your favorite way - grill, skillet, oven! 

**Brown sugar is not primal, so omit if you prefer.  But it gives the chicken a nice glaze when it's cooked. 

Chimichurri Sauce

Chimichurri Sauce
from Food Network's Sunny Anderson

1 bunch fresh parsley
1 bunch fresh cilantro
1 to 2 cloves garlic
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound chuck or top round steak (London broil)
3 poblano peppers, seeded and cut into strips
1/4 cup lager beer
8 8-inch flour tortillas
Lime wedges, for serving (optional)

Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce.

Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic

1 bunch Lemon Thyme
1 bunch Fresh Rosemary
1 Chicken, Whole
1 Shallot, minced
3 Tbsp Coconut Oil, Organic
3 head Garlic, cloves separated, unpeeled
1 tsp Salt and Pepper

1. Preheat oven to roast at 350°F.
2. Cut chicken into eight pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts).
3. Heat a skillet to medium heat with 1 tablespoon coconut oil.
4. Sear chicken on all sides, set aside in a large mixing bowl.
5. Sauté garlic in coconut oil until the skin of the garlic begins to soften and brown slightly.
6. Place half of the garlic on the bottom of a Dutch oven.
7. Place the chicken on top of the garlic.
8. Cover with the remainder of the garlic, pour in the juices from the bowl, and top with rosemary, thyme, shallot, salt, and pepper.
9. Cover with a lid, and roast at 350°F for 1- 1 1/2 hours until pieces are 160 degrees and juices run clear.

Lettuce Wrapped Beef Tacos

Lettuce Wrapped Beef Tacos

1 pound ground beef
1 c. diced onion (optional)
1-2 T. Taco Seasoning
Iceberg lettuce
Toppings:
cilantro
tomato
salsa/pico de gallo
guacamole
shredded cheese
sour cream

Taco Seasoning
1 T. chili powder
1.5 tsp. cumin
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red pepper flakes (or cayenne if you want more heat)
1/2 tsp. salt
1/2 tsp. pepper

Mix all the spices together and set aside.

Brown beef (and onion if using) in a 12" skillet until no longer pink.  Drain fat and return to skillet.  Add 1-2 T. taco seasoning (to taste) and 1/2 c water.  Cook until the water reduces to just a couple tablespoons.  Serve on iceberg lettuce leaves and your choice of toppings!

Beef Stew

Beef Stew
2 lbs. top round steak, trimmed of visible fat and cut into 1/2"-1" cubes
1 onion, diced
2 cloves garlic, minced
1 T. salt
1 tsp. paprika
1 tsp. black pepper
dash allspice or cloves
1-2 bay leaves
4-5 cups water
1 c. burgundy (optional)
2 potatoes, peeled and diced
4-6 carrots, peeled and sliced
2-3 celery stalks, sliced
2-3 handfuls green beans, snapped into bite sized pieces

Heat a large stock pot over medium heat.  Add the beef, onion, garlic and spices and braise until beef is no longer pink.  Add water (and wine if using), bring to a simmer and cook for 1.5 hours. 

Add vegetables (you can substitute your favorite vegetables), cook for an additional 30-45 minutes until the vegetables are tender. 

Taste and adjust seasoning!  I used to serve this with cornbread, but I haven't tried a Primal "cornbread" yet. 

Chicken Quesadilla

So this is semi-primal . . . but when I need me some Tex-Mex it really hits the spot!  One of my favorite go-to meals when I need a quick and satisfying dinner!

Chicken Quesadillas
1 tsp olive oil
1/2 pound chicken, diced small
1/2 serrano pepper, minced
4-5 green onions, minced
1/2 can corn kernels
1/2 can black beans
shredded Monterrey Jack and Cheddar cheese blend
8" sprouted corn tortillas (or your tortilla of choice)**
spices: cumin, oregano, chili powder, garlic powder, salt, pepper

Heat the olive oil over medium heat in a 12 in skillet.  Add chicken and spices to taste.  (I usually use about 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1 tsp oregano and salt and pepper to taste).  Cook until chicken is no longer pink - I often squish the chicken with the back of my wooden spoon while cooking to help it cook faster.  The squished chicken also mimics shredded chicken that is traditionally used in quesadillas.

When chicken is done, add green onions, pepper,  beans and corn and heat through.  Remove to a bowl and wipe out your skillet (carefully) with a paper towel.  Now it's time to assemble those quesadillas!

Lay a tortilla on the hot pan and sprinkle generously with cheese - the cheese is the "glue" that holds the quesadilla together!  Spoon some of your chicken mixture on top and sprinkle with more cheese.  Lay another tortilla on top to finish it off.  Cook over medium heat until the tortilla is lightly browned on the bottom (3-5 minutes).  Carefully flip the quesadilla and cook on the other side for 3-5 minutes or until the second side is browned.

Slice in half and serve with your favorite salad or vegetable!

**I LOVE flour tortillas - a true Texas girl, I know!  But, they're not primal at all.  I've substituted a sprouted corn tortilla in an effort to make this more primal.  It's still not strictly primal, but I'm happy to substitute this when I need some good Tex-Mex and don't want to go completely off!