We have decided to start a blog to share our recipes and to also keep them in a place we can easily access them. We hope you enjoy them and the little tid bits of our lives that we throw in. Most recipes will be based on primal principles although a few non-primal baked goods may slip in :)

Saturday, March 24, 2012

Flip Side

While cruising around Easton Mall after a few errands on a Friday night, Angela and I were in search of a place to eat. We were initially headed to P.F. Changs, but out of the corner of my eye I spotted a huge sign that said "Grass Fed Beef".  What is that place?!  It's called Flip Side and it turned out to be delicious!

Angela is not a big burger fan, but after studying the menu for awhile she was definitely on board.  All the beef comes from Ohio grown, grass fed cows.  They also offer all their burgers naked served on iceberg lettuce which is exactly what we had in mind!

Ang went with "the one that started it all"...the Open Door Burger.  7 oz burger with crispy shallots, melted brie cheese and date applewood bacon aioli.  I'm a sucker for mushrooms so I went with the Forester Burger served with wild mushrooms, caramelized onions, crispy shiitake mushroom and truffle aioli.  We split a side of sweet tater fries and dug in to our naked burgers.  They were great!

Angela commented at the end of the meal that this was probably the best burger she's ever had.  I agreed.  I think we accidently stumbled upon our new favorite burger joint!

Thursday, March 15, 2012

BLTA and sweet tater fries!

So what is a BLTA? Pure deliciousness.  This is a Primal Quick and Easy classic...Bacon, Lettuce, Tomato and Avocado in between two chicken breasts to make an amazing sandwich! Slather on some real mayo and bake up a side of sweet tater fries. It doesn't get any easier to make this yummy dish since all the ingredients are pretty self explanatory.  Tonight's dinner was well earned after an intense Crossfit Dunedin workout outside on the driveway.  Our neighbors probably think we are weirdos running all over the place. And they would be right.  But with this great weather, who wants to work out in a stuffy gym?!  Enjoy your favorite new sandwich!

Tuesday, March 13, 2012

Roasted Chicken and Swiss Chard

After a long walk in this AMAZING early spring weather, we were all set for a very yummy dinner.

We have changed things up this week and instead of making a whole chicken for lunches, we made one for dinner! Adam quartered the chicken and just added salt and pepper and stuck in the oven for 45 minutes at 425 degrees.

We have found a new favorite veggie: Swiss Chard. It comes in a few different variations: green , red and rainbow. We have used rainbow before and this time used red.

It is a pretty easy veggie to make. We heated 3 tablespoons of butter and a half cup of chicken broth over medium high heat. Chop up the chard, remove the tough stalk. Add the chard to the pan and cook with the lid on. Be sure to mix it up every so often. It takes about 15 minutes to cook. Basically sauteed very much like cooked spinach.


Monday, March 12, 2012

Mint lamb burgers with asparagus

This was an easy and quick meal pulled from the Make it Paleo cookbook.

1# of ground lamb
3 cloves of garlic, minced
1 shallot, minced
2 Tbsp fresh mint, minced
salt and pepper to taste
And all final fixings, whatever you like

So throw all the seasonings, garlic and shallot in with the meat and mix up by hand.  Form patties and grill for 4 minutes each side.  We decided to add some local, grassfed cheese we got from Meadow Maid Farm at the city of Worthington Winter Market. For a side, we just picked one of Ang's favorites.  Definitely repeat worthy!

Ragin' Cajuns!

A few Friday nights ago, we really decided to mix things up and try something new.  On the menu...seasoned crawdads with a side of okra and tomatoes...Cajun style!!

The crayfish were from Kroger and next time we'll have to look harder for a different source (I think these came from overseas).  Ok for this first try.  They were pre-cooked and seasoned, so all I did was rinse them and steam them to heat them up.

The okra and tomato side dish we took from a recipe in Down Home with the Neelys.  We haven't used their book much, but if anyone knows about southern cookin', the Neelys do.

I don't feel like typing the whole recipe (maybe Ang will fill it in later), but their secret to cooking okra is searing it at high heat, then finishing it for a few minutes in the tomatoes.  If okra is cooked for too long on too low of heat, it's gets all slimy.

Going out on a limb with this meal, but all in all it turned out great! 

The aftermath...

Pizza pizza!

Same great recipe as before and same yummy result!  This time we made mini-pork meatballs and used bell peppers as toppings.  Delicious!