Paleo Lifestyle

Chicken Souvlaki

I had a very interesting week to say the least.  On Tuesday we were having first time guests to our home for dinner.  I told the Butcher to bringMauri-1 home boneless, skinless chicken breasts so I could make a cozy crock pot dinner.  I was searching on the internet and stumbled upon Chicken Souvlaki.  This was not close to what I was planning; However, I couldn’t stop thinking about Souvlaki.  I found myself cutting the breasts into cubes so I could marinade them and grill them on Tuesday evening.  Was I crazy?  I knew the forecast was for cold weather and rain–not your ideal grilling conditions.  Also, I had never made these before, what if I bombed with company?  I didn’t think about it.  I went full speed ahead.  They were amazing.  Also, I think they tasted even better because of the effort put forth to grill them in the rain.

Chicken Souvlaki 

2 pounds of boneless chicken breasts cut into approximately 1 inch cubes
1/4 cup of extra virgin olive oil
4 TBLS of Balsamic Apple Vinegar (other Balsamic vinegar will work as well)Chicken Souvlaki grilled
3 cloves of fresh garlic (2 TBLS of granulated garlic can be substituted)
1 TBLS dried Oregano
1 teaspoon fresh ground pepper
1 TBLS ground sea salt

Add all ingredients into a bowl (except chicken) and mix well. Put the chicken chunks in a medium bowl. Pour the sauce over the chicken. Mix to coat the chicken very well. Refrigerate overnight.

50 minutes before grilling, light your charcoal grill. Let the charcoal get really hot about 35 minutes. In the meantime, put the chicken chunks on skewers. I use metal skewers so I don’t have to soak mine. If you are using bamboo skewers make sure you soak them so they don’t catch on fire.

Put the skewers on the grill. Cook approximately 20 minutes turning every 5 minutes. Make sure the chicken is thoroughly cooked.

Hope you enjoy this. I just may be grilling up some more this week-end. Until next time…From our Butcher Block to your Table.

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Paleo Chicken Wings

For the big party you have to have wings.  Let’s make them Paleo so everyone can enjoy them.Mauri-1

Paleo Chicken Wings

5 Pounds of Chicken wings (from your meat market or butcher shop)
4 oz. of hot sauce
4 oz. of coconut flour
4 Tablespoons of butter

Preheat the oven to 425 degrees. Cut the tips off of the wings and cut the remaining parts into 2 pieces. Moisten the chicken wings with 4 oz. of hot sauce. Put coconut flour in a clean plastic bag (safe for food). Add wings to the bag, shake the wings and coat with the flour. When the oven reaches 425 degrees place 2 Tablespoons of butter onto 2 cookie sheets with a one inch lip and place into the oven until the butter is melted. Divide the wings onto the 2 cookie sheets. Place them in the oven and cook for 20 minutes. After 20 minutes carefully change the pans on the oven racks (using oven mitts move the pan from the middle oven rack to the bottom rack) and flip the wings. Cook for an additional 20 minutes, and remove the cookie sheets from the oven.wings

These are the best wings ever! No muss–no fuss! Use additional hot sauce or other wing sauces of your choice. If the sauce is too hot put some melted butter with the sauce. It will cut the heat and is a delicious rich sauce for your wings.

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

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Paleo Apple Cobbler Crock Pot Recipe

My niece Lauren gave me a Paleo Slow Cooker recipe book.  I am currently cleaning out my freezer.  How many of you do that?  You commit toMauri-1 pull out all of the dinners stored in your freezer for “another day”. “Another day” showed up on our calendar this week–so no new meals until the freezer meals are gone.  Did I mention that I also used the big freezer at our meat market?  It may be six months before I cook again.  I think I will be allowed to cook for the Holidays!  Getting back to my new cookbook,  I have been wanting to try out these new recipes.  I found a recipe for Apple cobbler.  I don’t think I will be in violation of our agreement if I am cooking a dessert, especially since I am sharing with the Butcher.

Paleo Apple Cobbler

9 cooking apples cored and cubed

Paleo Apple Cobbler 11 Cup of raisins
2 teaspoons of salt
2 Tablespoons of vanilla
2 Tablespoons of Maple Syrup
1 Cup of coconut milk
2 Tablespoons of cinnamon

Grease the crock pot with a little coconut oil. In a large mixing bowl mix all of the ingredients. Put the mixture into the crock pot. Cook on low for 6 hours.

If desired you can top with nuts and coconut after the apple cobbler is done cooking.

Enjoy. Until next time…From our Butcher Block to your Table.Paleo Apple Cobler 2



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Zucchini Lasagna

Mauri-1This is one of my “go to” recipes with a Paleo twist.  Your taste buds will never know the difference and your body will thank you.

Zucchini Lasagna

Group 1

1 pound extra lean ground beef

1 pound ground pork

1 Tablespoon Parsley

1 Tablespoon Basil

1 Clove of minced garlic (can substitute 2 Tablespoons of minced garlic)

28 oz of Tomato Puree

16 oz. can of Tomato Paste

Group 2

18 oz. of Ricotta Cheese

8 oz. grated Parmesan Cheese

2 beaten eggs

2 Tablespoons of Parsley

16 oz. grated Mozzarella Cheese

Zucchini cut into very thin strips

1 teaspoon of salt

Sprinkle the salt on the zucchini and place in a colander for 30 minutes. This will take the moisture from the zucchini.

Start with group 1. Brown the ground beef and ground pork until thoroughly cooked. Drain and add the rest of Group 1 to the pan with the meat and simmer on low heat.

Preheat oven to 350 degrees.

Move to group 2. Add the Parsley, Ricotta Cheese and Parmesan Cheese to the beaten eggs. Keep the Mozzarella cheese separate.

Spray a 9 X 13 inch glass dish with Olive Oil to prevent sticking. layer one half of the zucchini on the bottom of the pan. Spread one half of Group 2 onto the zucchini, place one half of the mozzarella cheese on top of group 2 and top with one half of Group 1. Repeat this process ending with Group 1 (the sauce mixture) on top.

Place in the preheated oven and bake for 50 minutes. When you remove this from the oven allow it to set for at least 10 minutes before you cut it. I made this up the day before, refrigerated it overnight and it was wonderful the next day.

Enjoy and let me know your thoughts on this. Also, any good suggestions for a Maondolin?

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

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