Ribs, sweet potatoes and green beans from the garden

Ribs were super easy!
Make your own ketchup fromPrimal Blueprint Cookbook.
Sprinkle ribs with salt and pepper. Chop 2 onions and put on top of ribs.
In another bowl mix apple cider vinegar, worstershire, ketchup, salt, red pepper, and chili powder, then drizzle over ribs.
Cook at 350 for an hour and a half covered with foil.

Mini lettuce tacos

I cooked the skirt steak in a crockpot for about 4 hours on low with hot sauce, lime juice, and salt. Then we wrapped them in lettuce with our favorite toppings... 

Morrocan Chicken and Zucchini

Yummmmmy!! Smells like nothing I have ever smelled before. It's from the Primal BluePrint Cookbook... Super good!

Torchys tacos in a bowl... Can't be beat!

Ribs with fresh squash and salad

The trickiest part of making "primal" ribs is the sauce. It is tricky how much sugar is in bbq sauce, so be careful when purchasing. Ribs are very easy to cook if you have a great sauce. 

Lemon Caper Chicken alongside Chard with Roasted Beets

To make the lemon caper sauce, 

I just saute the chicken in a skillet with olive oil after sprinkling salt and pepper.

Then when the chicken is done I add about 1/4th a cup of white wine or chicken broth and the juice of about 2 good juicy lemons. 

Let that warm up with the chicken then mix in cream or coconut milk until it is the desired color. Remember to stir it as you go, so you have a good gauge of how much to put in. 

Let the juices simmer until you reach your desired consistency. You don't want it to be very soupy.

Right before serving add capers. I love a lot of them!

Bon Apetit!~

Meatloaf with a Spectacular Citrus Salad

Good Eats Meatloaf

Recipe modified by one from Alton Brown on the Foodnetwork

Prep Time:

25 min

Inactive Prep Time:

--

Cook Time:

45 min

Level:

--

Serves:

6 to 8 servings

Ingredients

• 6 ounces of ground flax seed
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup primal catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Printed from FoodNetwork.com on Mon Mar 28 2011

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