Minestrone Soup

[www.NourishingDays.com]

Ingredients

• 3 tbsp olive oil
• 5 small celery stalks, chopped
• 1/2 large onion, diced
• 5 small turnips, peeled & chopped
• 2 large carrots, chopped
• 5 cloves garlic, minced
• 6 cups low-sodium chicken stock or broth
• 1 (28 oz) can diced tomatoes
• 1/4 teaspoon each: basil, oregano, thyme & rosemary
• 1 bay leaf
• 1/8 teaspoon red pepper flakes
• 1-2 cups cubed, cooked chicken [or 1-2 cups cooked white beans]
• 4-6 slices of bacon, chopped into small bits
• sea salt & pepper to taste

Directions

In a large soup pot over medium heat, saute onions and bacon together, with a pinch of sea salt, in olive oil (if needed) until translucent. Add celery, turnips & carrots and saute until slightly browned. Add garlic and saute another two minutes. Pour in chicken stock/broth and bring to a boil, scraping up all of the lovely browned bits with a wooden spoon. Stir in tomatoes, dried herbs, bay leaf and red pepper flakes. Add a good pinch of salt and a few grinds of black pepper. Reduce the heat to low and simmer for at least 20 minutes, a couple of hours is even better. Ten minutes before serving, stir in chicken or white beans. Taste and adjust seasoning if needed with salt, pepper or a dash of lemon juice or wine.

Paleo Macaroons

A delicious, light treat!

Ingredients

• 1 7 oz. bag shredded, unsweetened coconut
• 1 cup sliced raw almonds
• 1/4 cup raw honey
• 4 large eggs whites

Directions

Preheat oven to 325F.  Grease a large cookie sheet.  With spoon, mix coconut, almonds, and honey.  Stir in egg whites until well blended.  Drop mixture by heaping tablespoons, about 2" apart on cookie sheet(s).  Bake 20-25 minutes until slightly golden.  Remove from cookie sheet and cool completely.  [Makes about 18 cookies]

Chicken w/ Leeks

Ingredients

• 4-6 boneless skinless chicken breasts
• 2-3 leeks
• 6-8 slices of bacon
• olive oil
• fresh or dry thyme to taste

Directions

Preheat oven to 350F.  Slice leeks into thick pieces (approx. 3/4").  Put leeks and thyme into a bowl and coat with olive oil.  Place leeks into a 13x9 baking dish.  Wrap chicken w/ 2-3 slices of bacon per breast.  Place wrapped chicken on top of leek bed.  Cover w/ foil and bake for 45 minutes.  If desired, broil at the end to crisp bacon.

Paleo Meatloaf

Ingredients

• approx. 2.5 lbs ground turkey
• 1 onion
• 1 celery stalk
• 4-6 small mushrooms
• 1 carrot
• 1/2 green pepper
• 2 eggs
• 1 cup almond meal
• 1 6 oz. can of tomato paste
• dried parsley and/or other herbs to taste

Directions

Preheat oven to 400F.  Chop all vegetables finely.  Combine all ingredients in large bowl and mix together well.  Form loaf and place on a broiler pan coated with olive oil.  Top with bacon slices if desired.  Bake for 1 hour.

Dijon Chicken w/ Artichoke Sauce

Ingredients

o   1/3 cup of Dijon Mustard

o   2 tbsp chopped fresh garlic

o   ½ tsp dry sage

o   approx. 8 chicken thighs (or 2.5 lbs)

o   1 cup chopped onion

o   1 cup sliced mushrooms

o   1 12 oz jar of marinated artichoke hearts

o   ¼ cup chopped fresh parsley

Directions

Combine mustard, garlic, and sage in a mixing bowl. 
Coat the chicken thighs and place in crock-pot.  Then add all other ingredients and cook on low for 6-8 hrs or on high for 4 hrs.  Stir in parsley just before serving.

Cashew Chicken

Ingredients

o   4-6 boneless skinless chicken breasts

o   1-1/2 cups cashew pieces

o   1 cup sliced mushrooms

o   1 cup sliced celery

o   1 can whole coconut milk

o   ¼ cup chopped green onion

o   2 tbsp butter

o   2-1/2 tbsp low-sodium Tamari sauce  (gluten-free soy sauce)

o   2 tbsp curry powder

Directions

Combine chicken, cashews, celery, mushrooms, green onion, coconut milk, butter, Tamari, and curry powder in crock-pot.
Cover and cook on low for 6-8 hrs or on high for 4-6 hrs.

Serve over riced cauliflower.

Honey-Glazed Pork Chops

Ingredients

• 4-6 pork chops, pounded thin
• 1/2 cup almond meal
• 1/4 cup raw honey
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• sea salt and black pepper to taste

Directions

In a shallow dish, combine almond meal, sea salt, and black pepper. Coat pork chops in mixture.
In a large skillet, add olive oil over medium-high heat. Add chops and brown both sides. Transfer to a warm plate.
Mix honey and pecans in the pan drippings. Heat, stirring constantly. Pour sauce over cutlets.

Chicken w/ White Wine Mushroom Sauce

Ingredients

• 1 cup of white wine
• 2/3 cup of whole coconut milk
• 1 sliced sweet onion
• 8 oz sliced mushrooms
• chopped fresh parsley (or dried parsley to taste)
• 4-6 boneless skinless chicken breasts
• 1-2 cups of almond meal
• 1-2 eggs beaten

Directions

Preheat oven to 375F.  Sauté onion in olive oil for a few minutes, then add parsley and mushrooms and cook until mushrooms turn brown.  Add the white wine to deglaze the pan -- scrape any food bits off the bottom of the pan.  Then add the coconut milk and reduce the sauce down to desired consistency.

While the sauce is reducing, coat the chicken breasts in egg and then in almond meal.  Bake chicken in an olive-oil coated baking dish or cookie sheet for approximately 30 minutes, or until chicken is thoroughly cooked.

Pecan and Almond Crusted Chicken

Ingredients

• 1 cup almonds
• 1 cup pecans
• dijon mustard
• 4-6 boneless skinless chicken breasts

Directions

Preheat oven to 375F.  Place nuts in food processor and pulse until uniformly coarsely chopped.  Coat one side of chicken breast with mustard, then bread with nut crumbs.  Once evenly covered, repeat on other side.  Place "breaded" chicken into an olive-oil coated baking dish or cookie sheet.  Bake for approximately 30 minutes, or until chicken is thoroughly cooked.

Stuffed Peppers

Ingredients

2 or 3 large bell peppers, halved (from top of stem to bottom of pepper) and seeded - we use a combo of red, yellow and orange just for kicks...
2 lbs. ground meat (beef, pork, lamb, etc)
1 egg
2 cups clean beef broth or broth of choice (no MSG or additives...)
Veggies chopped finely (we use the food processor - onions, cabbage, celery, carrot, spinach - be creative)
1/2 can plain tomato paste
Minced garlic - 2 or 3 cloves
Spices of your choice (oregano, thyme, sage, etc)
Salt/pepper optional

Directions

Slop all of the ingredients together (except peppers and broth) and stuff each pepper until it is overflowing with the meat mixture.  Slow cook in a covered cast-iron pan in the oven set at  200 degrees for about 4 hours or in a crockpot for the day - add broth for liquid either way.  Or, just bake for about an hour at 350 degrees.   A great fall or winter dish...enjoy!

Coconut-Apple Pudding

Ingredients

2 cans whole coconut milk
2 apples (skinned and cored, chopped finely)
Cinnamon to taste (approx. 1 or 2 tsp.)

Directions

Throw all of the ingredients in a sauce pan on the stove and cook down for about 30 minutes or until the apples soften.   Let the mixture cool slightly and put in a food processor to puree.  Chill overnight in the fridge and eat - or eat it hot today.  Top with chopped nuts and shredded coconut for fun.  Good stuff!

Pumpkin “Bisque”

Ingredients

1 large can 100% pumpkin (29 oz.)
3/4  cup plain tomato sauce
1 can coconut milk - full fat
2 cups chicken broth
2 TBSP olive oil
1 medium onion, chopped
1 or 2 cloves garlic, minced
1 tsp thyme
1/2 tsp white pepper
1/2 tsp ginger powder
1 TBSP honey (optional)
Salt/pepper

Directions

Saute onion in olive oil in a large soup pan until translucent.  Add all ingredients except for coconut milk and cook on medium heat for about 20 or 30 minutes...stirring frequently.  Process in the food processor until smooth and return to soup pan.  Add the coconut milk and simmer for about 20 minutes.  Serve and enjoy!

Paleo Pumpkin Pie

Ingredients

1 1/2 C. pecans, slightly toasted and chopped finely - this will be the crust
2 C. 100% pumpkin
1/2 C. coconut milk (full fat)
1/4 C. raw honey
2 eggs, slightly beaten
1-2 tsp. pumpkin pie spice
2 TBSP.  coconut oil or butter

Directions

Melt the coconut oil or butter and mix into the chopped pecans.  Press this mixture into a pie dish for the crust.  Mix all other ingredients together thoroughly in a bowl.  Pour over pecan crust.  Bake at 350 degrees for about an hour or until the pie mixture is firm.

Mini Egg Frittatas

Ingredients

9 or 10 eggs, beaten in a bowl 
1 lb. organic breakfast sausage (sugar free!)
1/2 red pepper, chopped
1 small onion, chopped
1 large handful of fresh spinach, chopped
Salt/pepper to taste

Directions

Cook the breakfast sausage thoroughly then add the veggies and continue to saute for about 5 minutes.  Let the sausage mixture cool and then add to the beaten eggs.  Mix until combined.  Fill each foil baking cup about 1/2 way since the egg mixture will rise.  Bake at 350 degrees for about 25 or 30 minutes or until firm.  Makes about 18 frittatas...

Apple Breakfast Bake

Ingredients

4 large apples, cored and coarsely chopped
1# sausage or ground pork
juice from 1 lemon
1/2 cup+ raisins
1/2 cup+ pecan or walnut pieces, very coarsely chopped
Coconut oil
Cinnamon
Almond meal

Directions

Set oven to 350*.  Place raisins in small bowl and toss with lemon juice.  Set aside.  Cook sausage or ground pork.  Drain.  Drain raisins.  Combine raisins, meat, apple, and nuts, mixing thoroughly.  Spread in a 9"x13" pan.  Sprinkle with cinnamon, spread little dollops around dish, and sprinkle with almond meal.  Cover with foil.  Bake for ~25 minutes, uncover, and bake for another 5 minutes.

Damn-Near-Paleo-Brownies

These babies are grain- and gluten-free and contain no processed sugar!  Add nuts for an extra kick...

Ingredients

16 oz almond butter
2 eggs
1 cup honey
1 tbsp pure vanilla
1/2 cup cocoa powder
1/2 tsp sea salt
1 tsp baking soda

Directions

Blend almond butter until smooth (microwave a little bit).
Add eggs, honey and vanilla. Blend cocoa, salt, and baking soda.
Grease a 9×13 pan
Bake @325 for 30-40 minutes.
Enjoy!

Fluffy Coconut Flour Pancakes

Ingredients

4 eggs, room temperature
1 cup milk (raw cow’s or coconut both work)
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt

coconut oil or butter for frying

Directions

1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Fruited Chicken Thighs

Ingredients

8 chicken thighs
1/2 onion, finely chopped
~2 stalks celery, finely chopped
4 cloves garlic, finely chopped
8T olive oil
2 apples, cored, peeled, chopped
1/4c raisins
1/4c chopped walnuts
1/2t tarragon

Directions

Sautee onion, celery, & garlic in 2T oil.  Once onion is translucent, add fruit and nuts.  Pull the skin off the chicken, but leave attached on one side.  Stuff the loosened skin with mixture.  Place in large roasting pan, drizzle with remaining oil and tarragon.  Bake at 350* for about an hour, basting every 15 minutes.

Cabbage Salad

Ingredients

3c. cabbage, chopped
1c. cucumber, chopped
1/2c. jicama, chopped (optional, but it gives a nice texture and flavor)
1/3c. finely chopped purple onion (a bit much for the girls ... I used 3 green onion instead)
1/2c. chopped mango
3T olive oil
2T vinegar of choice
black pepper to taste

Directions

Mix all ingredients in large bowl.

Chili Verde

Ingredients

2.5# pork shoulder roast, cut in to 1/2" cubes
2# tomatillos (We had a bunch in the freezer from the summer.  You could use some salsa verde, but make sure it's clean!) **
2c. chicken stock
2T. coconut oil
1 onion, diced
4 cloves garlic, minced
1 bunch cilantro **
juice from 1 lime **
jalapeno pepper **
1T cumin
1/2t paprika
1/2t black pepper
sea salt to taste

** these ingredients are the salsa verde, if you're purchasing the jarred stuff

Directions

Cut pork roast into ½ inch cubes. Heat the coconut oil over medium high in a large soup pot and add the pork once the oil is hot enough that it sizzles when you add a piece of meat.  Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and set aside.  Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown.  Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty).  Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan.  Add the pork back to the soup pot into the liquid and bring to a boil.  Turn down to low. While the meat simmers, peel and wash the tomatillos.  Dry them well and in a large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).  Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processor or blender and blend until smooth.  Add to the pork in the soup pot and simmer for 2 to 2 ½ hours or until the pork is fall apart tender.  The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.

Kind of like Mom used to make Beef Stew

Ingredients

2 lbs. stew or kabob grass-fed beef (basically beef cut into 1" or 2" cubes)
1 can plain, chopped tomatoes (28 ounces)
1 small can plain tomato paste
2 cloves garlic, minced or garlic powder
1 onion, chopped finely
Various spices (I used basil, oregano, salt, pepper)
Chopped veggies of your choice - carrots, celery, etc.
3/4 C. clean beef broth
3/4 C. coconut milk - full fat

Directions

Slop all of the ingredients together in your cast-iron pan, put the lid on, put it in the oven and go do something productive!  We served it up with a side of sauteed cabbage (we chopped a head of cabbage and sauteed it in olive oil with garlic, onion, salt, pepper and a few splashes of white wine vinegar...) 

Roasted Brussels Sprouts with Cabbage and Pine Nuts

Ingredients

1/2 C. pine nuts, toasted
1 lb. brussels sprouts, quartered (I used fresh rather than frozen)
6 TBSP EVOO
Salt/fresh ground pepper
3 TBSP fresh lemon juice
1 TBSP honey, optional
2 tsp Dijon mustard
1/8 tsp cayenne pepper
1/2 tsp chile powder such as ancho
1 1/2 lbs red cabbage, very thinly sliced (I used half of this amount and it was fine...)
4 garlic cloves, minced

Directions

Roast the brussels sprouts in 1 TBSP olive oil and season with salt and pepper (at 450 degrees for about 20 minutes or so); whisk together 1/4 C. olive oil with lemon juice, honey, cayenne, chile powder.  In a large bowl, toss the cabbage with the toasted pine nuts and add the olive oil/lemon juice mixture.  Heat the remaining olive oil and saute the garlic for about one minute on moderate heat.  Scrape the garlic over the cabbage mixture and add the brussels sprouts.  Toss  thoroughly and serve...(non-paleo adds in dried cranberries and some shaved parmesan cheese...)

Larabars

Sometimes a recipe can be so easy that it seems ridiculous that we buy the same item pre-made from the store.  Take, for example, the larabar.  This bar is a true favorite of CrossFitters - the ingredients are pure and simple:  usually made up of  fruit and nuts along with spices like cinnamon or ginger, they contain healthy fats and protein.

Ingredients

To make the bars, you will need a food processor and your imagination.  One of our favorites is the combination of macadamia nuts, unsweetened coconut and pitted dates.

Directions

Just grab about a cup full of each of the ingredients and throw them in the processor and start chopping!  The final consistency should be gooey enough that the ingredients stick together to form the bar.  (We load them into cupcake pans so they can travel in school lunchboxes easily.)  These babies are perfect for post-WOD nutrition and they don't need any refrigeration. 

Fabulous Fall Veggies

Here's a great recipe that you can tailor to your specific palettes...We just buy a bunch of different root veggies and add in a few of our favorite green veggies...just chop them, add some salt and pepper, toss in good olive oil or lard and roast in the oven at 400 degrees until golden brown.  We had this over the weekend with Pecan-Crusted Salmon.  It was outstanding!

Ingredients

All your favorite veggies!

Directions

Pecan-Crusted Salmon

(a version adapted from Epicurious...)

Ingredients

2 lbs. Sockeye Salmon
1 1/2 C. finely chopped pecans
Salt/Pepper
1/2 stick organic butter (optional but the fish is much moister with it...)
2 cloves minced garlic
1 tsp. dried basil
1/2 can coconut milk plus seasonings of your choice...

Directions

Mix all ingredients except for salmon and coconut milk together into a paste.  Lightly salt and pepper the fish; spread the paste over the fish (skin side down) and put into a lightly oiled roasting pan.  Bake at 350 degrees for 20 to 30 minutes - start broiler and broil fish just until the crust has browned slightly.  Boil the coconut milk in a separate pan and add your favorite seasonings - I used garlic and onion powder and spanish paprika.  This serves as the sauce for the fish.  Serve and enjoy!

Paleo Pizza

Here is a recipe for pizza that we really love to make on the weekends!  It requires a bit of time- mostly chopping veggies and preparing the crust.  But, it is worth the effort! 

Ingredients

Crust:

1 Cup Almond Flour (make your own in a food processor by grinding plain almonds to a coarse 'flour' like texture - store-bought is super-expensive!)
1 egg
~1 TBSP Olive Oil
optional dash salt

(double this recipe if you are feeding more than two people or if you want to eat a lot or have leftovers!)

Toppings:
~1/2 can tomato paste (plain - no additives!)
Sprinkle of oregano or basil
Cooked bacon, pork, chicken - chopped; use any meat that you like...we put lots of meat on ours!
Veggies galore - chopped
Some we use are:  spinach, mushrooms, peppers, olives, artichoke hearts, asparagus, broccoli, onion, roasted garlic, fresh tomato, jalapenos, etc

Directions

We have been enjoying this dairy-free lately but cheese could certainly be optional...

Mix crust ingredients in a bowl until you have a 'doughy' consistency and roll out onto an oiled cookie sheet to about 3/16" thickness (use parchment paper to avoid sticking to the roller).  Bake at 350 degrees for 15 minutes or until the edges begin to brown.  Remove from the oven.  

Spread a layer of tomato paste onto the crust, sprinkle with oregano and start adding toppings.  The pizza looks like a mountain by the time all of the toppings have been added.  Bake in the oven at 350 for about 20 minutes.  Enjoy!

Lembas - or “Carrot Cake”

While not as compact as the Lembas the Elves gave to the Hobbits, this stuff will keep you nourished for a long journey!  And kids love it! 

Ingredients

10 - 12 Seperated eggs - depending on your mood, or what's on hand!
2 Cups shredded carrots - finer is better
3/4 cup shredded coconut
1 1/2 Cups almond flour
1 1/2 Cups coconut flour
2 1/2 Cups canned pumpkin (NOT pie filling!!)
2 bananas - smooshed
4 TBSP honey
1/4 cup OJ
1 Cup Apple sauce
1/2 cup chopped walnuts
1/2 cup raisins - use your judgement!

 

Directions

Beat egg yolks and honey together - set whites aside
Mix yolks/honey with remaining ingedients
Beat egg whites until stiff
Fold whites into mixture

Grease 9x13 baking dish (I used coconut oil), spread mixture into dish.

Bake at 325 for 50 minutes.  Enjoy!

Ceviche with Shrimp

Ingredients

• 1/2 cup lime juice
• 1 pound unpeeled smallshrimp
• 1/2 medium white onion, diced
• 1/3 cup chopped cilantro
• 1/2 cup ketchup (i used 1/4 C tomato paste, instead)
• 1 to 2 tbs vinegary Mexican bottled hot sauce (optional)
• 2 tbs olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
• 1 cup diced peeled cucumber and/or jicama
• 1 avocado, peeled, pitted and cubed
• Salt
• lime slices for garnish

Directions

1. Cooking and Marinating the Shrimp.

•  Bring 1 quart salted water to a boil add 2 tbs of lime juice.
• Bring shrimp to a boil and immediately remove from the heat and pour out the liquid.
• Cover over and let the shrimp steam off the heat for 10 minutes.
• Spread out the shrimp in bowl to cool completely. Peel and devein if you wish: make a shallow incision down the back and scrape out the (usually) dark intestinal tract.
• Toss shrimp with the remaining lime juice, cover and refrigerate for about an hour.

2. The flavorings.

• Add onion to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.
• Add salt, about 1/2 tsp.
• Cover and refrigerate if not serving immediately.

3. Serving the ceviche.

• Spoon the ceviche into glasses or small bowls: garnish with sprigs of cilantro and slices of lime.
• Can be served with with tostadas, tortilla chips or saltines

Working Ahead: The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.

Paleo Spaghetti

Ingredients

1 spaghetti squash , halved

tomato sauce

ground turkey or beef

zuchinni diced

yellow squash diced

onion diced

garlic, diced or powder

lime juice (optional)

olive oil

italian seasoning

Directions

• Preheat oven to 350F
• Cut out seeds in middle of spaghetti squash
• Place on pan and bake 1 hr or till inside is soft
• Remove and scoop out squash with fork

Sauce

• Pan fry meat with oil and a little lime juice untill medium rare
• Seperately pan fry oil, yellow squash, zuchinni and onions meduim heat 10 min or until cooked
• Combine  yellow squash, zuchinni and onions with meat
• Add tomato sauce, garlic and seasoning and let simmer 15 min

Mix it with your shaghetti squash and you have spaghetti!

Sweet Potatoe and Bacon Salad

Ingredients

4 cups sweet potatoes, peeled and diced

1 onion, diced

4 slices of bacon, diced

sliced almonds

oil (olive or walnut)

pepper

oregano

Directions

• Steam diced sweet potatoes for 5-6 min or until tender
• Remove from heat and place in bowl
• Place oil, onion and bacon in frying plan on medium heat and cook until bacon and onion have browned
• Remove form heat
• Combine bacon, onion and sweet potato
• Top with sliced almonds, pepper and oregano and serve

Purple Velvet Torte

A great dessert for getting your chocolate fix!

Ingredients

3 cups grated beets

1/2 cup honey

4 eggs

1/2 cup cocoa powder

1/4 cup coconut powder

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 tsp salt

Directions

• Bring beets and honey to a boil, then lower heat and let simmer for 30 min until beets are soft.
• Blend mixture until smooth
• Add remaining ingredients, gruadually blending them in
• Bake @ 350 F for 30-35 min.

Paleo Cookies by Carol

Ingredients

Paleo Cookies:

Preheat oven to 350...

1 Cup almond flour

1 Cup nut flour (I used pecans)

1/2 Cup coconut flour

1 Cup palm shortening (from Tropical Traditions)

2 or 3 eggs

1 tsp baking soda

1/2 tsp salt

1/3 Cup honey (optional)

1 tsp vanilla extract

1 Cup dark chocolate chips (optional)

(A little H20 if dough seems dry and hard to mix)

Directions

I mix all of the ingredients into a dough with my hands;  Bake on cookies sheets for about 12-15 minutes or until golden on top.

Angry Jerky from George Mounce

This stuff is amazingly good!

Ingredients

• 1 (4-pound) chuck roast (tends to be more marbled) or london broil, sliced into 1/8” slices, trim excess fat throughout

Marinade (this is enough for 4 pounds of meat): 

• 1 cup apple cider vinegar
• 1/2 cup balsamic vinegar
• 4 tbsp kosher salt
• 4 tsp cinnamon
• 4 tbsp Mrs. Dash Seasoning Chipotle Seasoning
• 1/2 tbsp onion powder
• 1 tbsp crushed red pepper
• 1 tbsp oregano
• 1 tbsp molasses

Directions

1. Put meat and marinade in a sealed plastic bag (in a bowl or dish in case it leaks) for 24 hours in refrigerator. Turn over whenever you open fridge to keep marinade moving around.
2. You will need cookie sheets and wire racks. 1 sheet/2 racks per 2 pounds of meat.
3. Take meat out and drain in a colander for 5 minutes in sink. Place strips over wire rack in cookie sheet and place in an over set to WARM or LOW with oven door cracked open 2-4”. The heat is just to keep the air moving, it is not to cook the meat, that is why it is important to keep the oven open. You can also use a dehydrator if you have one. Keep the meat in place for 6-12 hours (this really depends on type of meat and the WARM/LOW setting on your oven. most will be done at the 6-8 hour point) until it turns dark and slightly brittle (like gum). Keep refrigerated, as there are no preservatives.