Baconized Meatloaf

 INGREDIENTS

• 1 lb ground pork
• 2 lb ground beef
• 1 cup almond flour
• 2 eggs
• 2 cups marinara sauce (from a jar or homemade)
• 10 slices bacon
• Sea salt and freshly ground black pepper to taste

PREPARATION
1.  Preheat your oven to 350 F.

2.  Mix the ground meat with the almond flour, eggs and half the marinara sauce together in a bowl. Season to taste with sea salt and freshly ground black pepper.

3.  Form two loafs in snug fitting baking dishes and cover the loafs with the bacon slices.

4.  Put in the oven to bake for about 45 minutes, until well cooked.

5.  Put the oven on broil for another 10 minutes to crisp up the bacon.

6.  Remove the loafs from the oven and let cool for 5-10 minutes.

7.  Heat remaining marinara sauce on the stove top.

8.  Slice the loafs, serve into plates and top with hot marinara sauce.

Meatzza

This is an almost Paleo pizza. If you leave out the cheese it is, but I like cheese.

 

INGREDIENTS
Crust
• 1 lb lean ground beef;
• 1 lb ground pork;
• ¼ cup onion, finely chopped;
• 1 clove garlic, minced;
• 1 egg;
• Sea salt and freshly ground black pepper to taste;

Topping
• 6 slices bacon, cut into pieces;
• ¾ lb button mushrooms, sliced;
• 1 cup bell peppers, thinly sliced;
• 1 cup sugar-free tomato sauce;
• 1 tsp dried oregano;
• Sea salt and freshly ground black pepper to taste;
• Shredded Cheese of your choosing, I prefer an Italian blend

PREPARATION
1. Preheat your oven to 450 F.

2. In a bowl, mix the ground meat with the egg,salt, pepper, onion and garlic.

3. Spread the mixture on a 16-inch pizza pan and bake for 10 minutes.

4. While the crust cooks, heat a frying pan over a medium heat and cook the bacon for about 5 minutes so it’s still a bit soft.

5. Add the mushrooms and continue cooking until they are almost cooked.

6. Add the bell peppers and cook for another 2-3 minutes.

7. Remove the crust from the oven and pour out the juices which can be reserved for other recipes. At this point the crust will have shrunk a bit.

8. Preheat your oven broiler.

9. Spread the tomato sauce evenly over the crust and spread the bacon, mushrooms and bell peppers on top of the sauce. Sprinkle with the oregano.

10. Put the Meatzza back under the broiler and broil until to top starts to brown.

11. Distribute cheese over the meatzza and return to oven until cheese is bubbling and starts to brown.

Jambalya

I’m a bit of a foodie. I love experimenting with food preperation, creating and tweaking recipes. To that end I present my spin on a New Orleans classic. This recipe has been used and found tasty by a few people.

I hope you like it.

Rob’s Jambalaya: feeds A Whole Mess Of People

3 bay leaves

5 pounds ham, diced

1 gallon water

Oil, for sautéing

3 pounds chicken breast, diced

2 pounds shrimp, deveined

1 pound crawdad tails

5 onions, chopped

2 pounds celery

5 green peppers, chopped

1 cup green onion, chopped

5 tomatoes, diced

2 cups tomato paste

3 tablespoons parsley, chopped

4 ounces garlic, crushed

2 teaspoons dried thyme

2 teaspoons cayenne pepper

1/4 cup Worcestershire sauce

3 pounds smoked (andoullie) sausage

3 pounds brown rice

Salt, to taste

Rob’s Spice Mix* to taste

1.       In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour.

2.       In another boiler pan, heat oil.

3.       Add diced chicken, onions and celery. Saute until tender then add peppers, onions and diced tomatoes.

4.       Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, shrimp and smoked sausage.

5.       Cook for 10  minutes.

6.       Add crawdad tails

7.       Cook for 5 minutes

8.       Add Rice to first boiler, and boil until tender

9.       Add cooked rice to jambalaya in second boiler.

10.   Salt and spice to taste

* Spice mix

2 tablespoons part fresh ground pepper

2 tablespoons part cayenne pepper

6 tablespoons Old Bay Seasoning

2 tablespoons mesquite seasoning

2 tablespoons garlic power

2 tablespoons onion powder

Hope you enjoy it.

Rob’s Paleo Mayo

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Ingredients:

1 large egg yolk (2 if you like it yolky)
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1 1/2 teaspoon lemon juice
1 teaspoon white vinegar
3/4 cup macadamia nut oil or avocado oil or walnut oil

**All ingredients should be at room temperature**

Place all the ingredients except the oil in a large bowl and whisk until the yolk is thickened and the color brightens (around 30-45 seconds).

Add 1/4 cup of the oil in a slow steady stream while whisking vigorously (~1 minute).
To keep my bowl in place, I put it on a rubber mat. If there’s someone else in the house, recruit him or her to slowly pour in the oil while you whisk.

After the oil is incorporated, slowly add the second 1/4 cup of oil and incorporate it the same way as the first (~30-45 seconds). I

Add the last 1/4 cup of oil all at once and whisk it to emulsify the mayo completely (1.5 – 2 minutes).