Paleo Lifestyle

Grilled Pork chops

Is anyone else having a hard time believing we have already passed the July 4th holiday?  I am in denial.  All I know is we need to get the grills fired up!  I made some pork chops this week.  I marinated them in Honey-Mustard salad dressing.  They were delicious.  Change things up by using a different marinade and/or meat.  Let me know your favorite marinade.

Grilled Pork Chops with Honey-Mustard Marinade

6 to 8 center cut pork chops (you can also use boneless chops)( available at your local butcher shop)
1 jar of Honey-Mustard Salad dressing (available at your local meat market)

Place pork chops in a gallon zip lock bag. Add the Honey-Mustard Salad dressing to the bag. Seal the bag and squish the bag until the chops are all evenly coated. Allow to marinade for several hours or overnight.

Prepare the grill. I use charcoal, so that means I put about 10 lump charcoal on the bottom and I stack 20 charcoal briquettes in a pyramid. I light it and wait about 30 minutes until the coals are ready. They should be white with red embers showing through. I then spread the charcoal and put the grill top over the charcoal. If you are using gas do what is appropriate to get the grill ready.

Remove the pork chops from the bag with the marinade on the chops. Place the pork chops on the grill. Take any remaining marinade and put it over the part of the chop that has not been exposed to the coals. Wait about 5 minutes and flip the pork chops. Cook 20 to 25 minutes with 3/4″ pork chops. You should flip the chops often so they do not burn. Make sure the pork is thoroughly cooked.

You can enjoy this with grilled potatoes with onions and peppers. Grilled pineapple and applesauce are also a nice accompaniment.

Enjoy your day. Until next time…From our Butcher Block to your Table .

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Hawaiian Chicken Skewers

There is something about kabobs that is so satisfying and so much fun.  If you like meat, the sauce and the vegetables compliment it.  If  want to do just vegetables that is fine too.  Have a good sauce and be imaginative about what you put on your skewers.  I am featuring a recipe from  And now, get ready to celebrate the 4th of July.

Hawaiian Chicken Skewers

1/2 cup of barbecue sauce (available at your local meat market)
1/3 cup soy sauce (available at your local butcher shop)
1 tbsp. rice wine vinegar
2 tsp. sesame oil
2 cloves garlic, minced
1 to 2 teaspoons ground ginger
1 tsp. honey
kosher salt
1 tsp. crushed red pepper flakes
2 boneless, skinless chicken breasts cut into 1″ cubes (available at your local meat market)
2 cups of cubed pineapple
2 peppers (green, yellow or red) cut into 1 inch pieces
1 red onion peeled and cut into pieces
rice or riced cauliflower for serving

Get the grill heated. In a large bowl whisk together barbecue sauce, soy sauce, vinegar, oil, garlic, ginger and honey until completely combined. Add the salt and red pepper flakes to the marinade.

Put together skewers by alternating, chicken, pineapple, peppers and red onion. Place on a baking sheet and pour half of the marinade over the skewers. Cook 5 minutes and flip. Brush the other side of the skewers with the remaining marinade. Cook an additional 5 minutes or until the chicken is thoroughly cooked.

You could also substitute cubed pork for the chicken. Just make sure the pork is also thoroughly cooked.

Serve with rice or riced cauliflower.

That’s all for today. Until next time…From our Butcher Block to your Table.

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Barbecued Chicken Breasts

The weather has been so gorgeous. We have been grilling out about every night. Those of you that know me know Mauri-1that I am a Weber girl. I love my Weber charcoal grill.  My current model is at least 10 years old and it still works great. I am partial to charcoal grilling but I understand the arguments for gas grills. I am not trying to convert you I am just going to encourage you to grill out and enjoy  these beautiful Summer afternoons and evenings.

If you do use a charcoal grill, make sure you allow 30 minutes for your coals to get ready. You can either use a chimney to heat the charcoal or you can stack the charcoal in a pyramid in the grill and use lighter fluid to light the charcoal. You can also mix in some lump charcoal with the charcoal to give you a nice flavor and increased cooking grille

My favorite grilled meat is chicken breasts. I am going to use that as my recipe today.

Grilled Chicken Breasts

8 individual chicken breasts (bone in, skin on) available at your local meat market
3 Tablespoons (or more) Chicken Rotisserie BBQ Rub(available at your local butcher shop)
Barbecue Sauce of your choice

Liberally rub the chicken breasts with the BBQ Rub. Place the Meat side down on the grill and cook for approximately 7 minutes. Make sure the other side of the breasts are sprinkled with the barbecue rub before you flip the breasts. Cook for approximately 7 minutes. Flip the breasts back to the original side. The breasts will get blackened. Make sure there are no open flames under the breasts. Keep a spray bottle of water to douse the flames. Cook for at least 45 minutes until the thickest part of the breast meat is done.Chicken on the Grill

Take a serving dish and pour a bottle of barbecue sauce in the dish. Cover the cooked chicken breasts with the sauce. This is absolutely delicious. Leftovers can be refrigerated in the serving dish. If the dish is oven-proof the leftovers can be heated at 200 degrees for about 20 minutes and served for another meal.

Enjoy–nothing says summer like grilling out! Until next time…From our Butcher Block to your Table.

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Chicken Tikka Masala

Gourmet cooking can be so much fun especially when someone else has done the hard work for you.  I am sharing another recipe from Karen’s Spice Kitchen.  Her spice blends are now available at your local meat market.  Entertaining is super easy if you have Karen’s Spice blends on hand with a few staples.

Chicken Tikka Masala

1 large onion chopped
2 cloves garlic crushed (you can use 2 Tablespoons of granulated garlic)
1 Tablespoon Olive oil
2 1/2 pounds of chicken breast filet cut into 1″ cubes (available at your local butcher shop)
2 Tablespoons of lime or lemon juice
1 can of coconut milk
1 small can of tomato paste
1 cup of chicken broth

In a 4 or 5 quart pot cook the diced onions in the oil until transparent over medium heat. Add the garlic and cook for a minute more. Turn down the heat to low and add the contents of the larger spice packet. Cook for another few seconds, stirring constantly. Add the chicken pieces and mix until coated with the onion/garlic/spice mixture. Turn off the heat and add the lemon/lime juice, coconut milk, tomato paste and chicken broth. Mix together. Turn the heat on low and simmer while covered for 40 to 50 minutes. Stir in additional water if the sauce is too thick.

This is excellent served over rice or riced cauliflower.

Leftovers are amazing. Until next time…From Our Butcher Block to your Table.

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