Nikki's Dinner Recipes
WHEAT FREE, PALEO(ISH), ALWAYS GLUTEN FREE...
Crumbled Beef and Goat Cheese
1 red pepper
2 lbs organic grass fed ground beef
2 tbsp grass fed butter
1 can organic tomato sauce
2 tbsp sun dried tomatoes
8 ounces goat cheese
3 chopped garlic cloves
4 tbsp olive oil
1 tsp garlic powder
In a sauce pan add olive oil and garlic on medium-low heat. Once garlic is translucent add eggplant and a little more olive oil. Stir eggplant to ensure it doesn't stick to the pan. Add red peppers, zucchini, and sun dried tomatoes ~ allow vegetables to get soft.
In another pan, cook beef, no need to drain.
Add tomato sauce to vegetables along with garlic powder, salt and pepper
Once the beef is cooked, add the beef to the vegetables. Stir in goat cheese. Add salt/pepper to taste.
Serve hot and top with goat cheese.
Serve with quinoa if desired.
Lemon Herb Chicken
It took me a while to perfect this chicken, I'm not going to lie. It would turn out dry and flavorless until I figured out that all I needed was to fatten it up a bit. I took plain chicken breast, smothered it in softened butter, lemon, and herbs. The key to keeping it moist is the butter and lemon. This is one of my hubby's favs.
2-5 plain, organic chicken breasts
1 organic lemon
5 tbsp grass fed butter, softened (almost melted) - do not microwave, melt in pan
1 tbsp basil
1 tbsp parsley
In a small pan, melt butter on low heat and add 1/2 lemon juice. Preheat oven to 375 degrees. Place chicken on a cookie sheet, slather chicken with butter and squeeze lemon on each breast. Add seasonings. Place in the oven for 25 minutes. Take out of the oven and lather with more butter and lemon sauce. Add salt/pepper to taste.
Couple this dish with roasted cauliflower and asparagus.
Smothered Pot Roast with Seasonal Vegetables
Grass fed beef pot roast
2 tbsp dried basil
2 tbsp dried parsley
Sprinkle of sea salt and cracked pepper
2 tbsp goat cheese
2 tbsp pot roast juice
Sprinkle of Red Hot
Vegetables: roasted carrots and steamed broccoli, 1 tbsp of grass fed butter
Using a crock pot, place roast in pot and cover half way with either water (may add extra salt for more flavor) OR beef stock. Cover the top of the roast with basil, parsley, salt and pepper. Cover and cook on high for 4-5 hours. The roast should be falling apart when done.
Prepare vegetables: rinse, trim and peel carrots. Preheat oven to 375 degrees. Place carrots on a greased cookie sheet, sprinkle with salt, and place in the oven. Carrots will take about 45 minutes to cook. The carrots should be soft with a slight brown, caramel color on the outside.
Wash, trim and cut broccoli. Using a vegetable steamer, fill water in the bottom of pot, place broccoli on steam rack and cover. Cook broccoli on medium high heat, until fork tender (about 15 minutes). Place broccoli in a bowl, toss with 1 tbsp of grass fed butter and salt.
Sauce: Combine juice from roast, and goat cheese. The cheese will melt and become a creamy sauce. Pour over meat and sprinkle with Red Hot if desired.
Mom's BOMB' Buffalo Wings
My mother and father are from Niagara Falls NY, so you can imagine they grew up on some bomb orginal Buffalo wings. My Mother recently taught me how to make her famous wings!
1 package organic chicken wings (about 6-8)
1/2 cup Franks Red Hot
1/4 cup organic grass fed butter
Directions: (NOTE: this isn't a quick fix meal! Prep time is about 2 minutes but cook time is 2 hours; but they are worth the wait!)
1) Preheat the oven to 350 degrees.
2) Using a cookie sheet, spray or coat with butter to avoid sticking. Place wings on the cookie sheet evenly. Cook for 90 minutes and flip wing half way through.
3) Using a gallon zip lock plastic bag, place cooled down wings in the bag along with hot sauce and butter. Coat evenly. Place back into the oven for another 20-30 minutes; for the last 5 minutes, place under the broiler until crispy. Take out of the oven and coat one last time with hot sauce and butter. If you like wings on the dry side (w/o sauce) omit last coating of sauce.