(Not yet rated) Makarena on 2015-12-02

Okay so I have 10 pages and counting of typed up Paleo reepics, and if you want them all just give me your email. In the meantime, I'll just pick out a couple of my favorites -Steak with Mushrooms and Onion in a Red Wine Sauce:In a frying pan, place the trimmed fat from your steak. Once the pan is well greased, remove the fat (place in a jar and store for later cooking). Add your steak and cook on each side for only 4 minutes (it might look bloody once you cut into it, but it keeps cooking a little after you remove it from the pan). Place steak on a plate and while that sits add the following to the frying pan:Sliced white or yellow onions and sliced mushrooms (I like to use baby bella).Once the onion has become transparent and the mushrooms are obviously no longer raw, pour in a dash (or two, or three) of red wine of your choice (last time I did this I used a port, because that was the only thing open, and I HIGHLY recommend it). Have a sip for yourself. Cook about a minute longer. Then dump the ingredients from the pan over the steak. Enjoy the decadence.-Chicken and TurmericIngredients:2-3 breasts chicken, de-skinned and de-bonedbd-1 onion (depends how much chicken and how much onion you want), diced1-2 (or 3!) cloves garlic, diced or crushedTurmericOlive oil(optional, but recommended: 1 tsp chicken bouillon paste) Directions: Heat olive oil in a frying pan. Cube the chicken into bite size pieces and place in frying pan. Cook until white on all sides (but not necessarily cooked all the way through). Remove from frying pan and set aside for later. To same pan, add a dash more oil and then the onions. Cook 1-2 minutes, then add the garlic. Cook a little longer, then add the bouillon paste. Now add the chicken again. Now dump some turmeric on there until it’s all a fabulous golden color and stir together so that all the spices and bouillon gets intermixed and the onions and garlic are coating each piece of chicken. Cover and cook for 5-10 minutes to make sure the chicken is all fully cooked and the flavors blend to a savory goodness.Notes: you can also add ginger to this mix, and lemon juice at the end (I just didn’t have fresh ginger first time I made this and forgot completely about the lemon, but it was still really good).*-Whole Chicken Roasted with Garlic, Lemon, and RosemaryThis is and always has been one of my absolute favorite ways to make and eat chicken. I know the idea of cooking a whole entire chicken can be scary, especially since undercooking the chicken is something you absolutely don’t want to do. The best way to prevent this is by checking the interior temperature of the bird with a cooking thermometer. I don’t have one of these. I do the ol’ stab it with a fork and see if the juice runs clear (done) or red (not done) although I will admit a meat thermometer is safer and only about $2, I think I may go get one soon. Ingredients:1 whole chicken (organic tend to be smaller, about 3 pounds. Cooking time will vary according to the size of the bird).Zest and juice of 2 lemons (keep the leftover used lemon to stuff the chicken with)Many cloves garlic, crushedRosemaryOlive oilDirections: Preheat oven to 300. Mix the garlic, rosemary, and lemon zest with some olive oil in a small bowl (and salt if you like). Coat the entire chicken (inside and outside of the skin) thoroughly with this mixture. Stuff the leftover lemon bodies in the chicken. Bake at 300 degrees, breast up, for 3 hours (or until done). If you are in more of a hurry, then bake at 400 degrees for about 1 hour (but preheat the oven to 450, simply turn it down to 400 when you stick in the chicken). -Sauteed Brussel Sprouts with Shallots and Lemon JuiceA slightly sweet variation of brussel sprouts. They're delicious, trust me.Ingredients:10-12 brussel sprouts, quartered and de-cored2 shallots, dicedOlive oil2 lemon wedges(optional: pine nuts or almond slices) Directions: Heat oil in a non-stick skillet over medium-high heat. Add the shallots and cook for a couple minutes. Add the sprouts and turn until each one is thoroughly coated in oil. Cover and cook for 3 minutes. (Now you should add the nuts if you are including them.) Squeeze lemon wedges over the dish so that the juice coats the sprouts. Stir together and cook a little longer.