Tag Archives: beef

Paleo Instant Pot Cowboy Chili

A couple of weeks ago, we finally hired a professional to come investigate, treat and seal our house against the mice that seem to have taken residence in our walls and attic. It turned out, they had also made themselves comfortable inside the insulation of our oven range. Gross! Plus, all of their nesting and rummaging around in there, broke the gas pipe connections in the range.

So, we bought a new oven! Something we’ve wanted to do but were putting off until the “right time.” Well, that time suddenly became now. Meanwhile, though, we couldn’t use our oven range. This week’s recipe ingenuity was born out of necessity. Thank goodness for our Instant Pot!

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Balsamic Flank Steak

Of all the vinegars in the world, there’s something really special about balsamic vinegar. It’s great with proteins, vegetables, even many fruits. It can be used in salad dressings, marinades, sauces, and more. One of the easiest ways to enjoy this dynamic condiment is on steak.

Prepare this recipe the night before, and you’ll have most of your dinner cooked in 10 minutes or less! We recommend you serve the flank steak over lettuce greens for a salad, or with our oven-roasted brussels sprouts for a delightfully quick and easy to prepare dinner that won’t disappoint!

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Pad Kra Prow Beef

This recipe is one of our favorites at the local Thai restaurant. Initially, I was hesitant to even try it because it smelled incredibly spicy. Brent continued to encouraged me, and I finally tasted it one day he chose to order it without the “extra spicy please” request. I was surprised by how much I liked it.

Our version came out a little less saucy than our Thai place, but the flavor is just as rich and delicious. Plus, it comes together rather quickly—in 15 minutes or less. We hope you will enjoy it as much as we do.

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Thai Sliced Beef

This recipe for Thai Sliced Beef was inspired when we made an improvisation of Matt and Stacy’s Turkey Thai Basil from their newest cookbook Real Life Paleo. We came up with it while planning to take dinner with us to their house one night last week for dinner, squats, and hottubbing under the stars. The turkey in Turkey Thai Basil recipe is designed for leftover turkey (or other meat), but we wanted to give our beef some seasoning that would compliment their recipe.

The experiment worked so well that we decided to make it again, on it’s own, and share it with you! Serve it over sautéed veggies of your choice, put in a lettuce wrap, or mix it up with Matt and Stacy’s recipe alongside Russ’ Japchae—that’s what Matt and Stacy did and they said it was awesome. Whatever you choose to do with it, we hope you enjoy our Thai Sliced Beef!

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Tacos de Lengua (Tongue Tacos)

Growing up, I remember my mom sharing with me the fact that when she was my age, they ate everything from the animals on the farm. She shared stories of tongue, sweetbreads, and ham hocks—and you couldn’t have paid me enough money to try them. Thankfully, with a bit of persistence from my parents to always try new things, and this crazy paleo adventure we’ve embarked on over the past two-plus years, we’ve come to eat (and love) a lot of foods that fall off the beaten path of traditional American cuisine.

Just a few weeks ago, we brought this buffalo tongue that we bought at Cibola Farms along to Russ’ house for cooking along with a day of cooking as well as photographing a few items for an upcoming project (more on that soon!). If you’ve never had tongue before, or are trying to convince a wary friend or family member, this is exactly the recipe you’ve been looking for. We hope you’ll give it a try.

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French Hamburgers (Bifteck Haché)

Hamburgers are one of our favorite go-to meals.  We often serve them with bacon, or in a lettuce wrap.  Occasionally we are challenged to go well outside our standard definition of a hamburger (thanks to our pal, Russ, for example) and have yet to have a negative experience.

This recipe was partially to pay homage to some ground beef we picked up from a local farmer we’ve gotten to know over the past year or so, nearby my parents house in Virginia.  We’ve enjoyed eggs, chicken, and turkey from our friends at Moving Meadows, and were excited for them (and us) when they expanded their offerings to beef.  The ground beef was especially tasty, and we will be heading out toward them again soon to restock.  We hope you’ll check them out if you are local, as they really are nice people with a quality product.
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Mexican Layered Casserole

Today’s post is a celebration (yes, I’m still celebrating) our awesome collaboration with US Wellness Meats.  We’re so excited to be their featured chefs of the month, and this is one of the recipes we prepared for the honor.  This was first born as something to bring along to the Paleo Parent‘s for a get together, and since grew into a delicious casserole.  I think my favorite thing about this is that there’s enough flavor to enjoy it, but if you like to slather things in hot sauce (like I do), you can do so without fear.

If you’re in the small realm of people who haven’t already stumbled upon US Wellness Meats, be sure to take a moment to check out their offerings.  I’m especially fond of their sugar free beef franks, sugar free bacon, and the whole rabbit.  Also, if you can rack up 40 pounds of stuff, you get a discount.  We always wait until our freezer is empty and then go to town.  So worth it.  Anyways, enough with that and on with the food! Continue reading

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