Smoked Meatloaf

 Ingredients:

• 1 lb. Ground beef
• 1 lb. Ground pork
• 8 strips bacon, cooked and chopped
• 2 eggs whisked
• 1/2 cup Italian Panko bread crumbs
• 1/4 cup Milk
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 1/2 cup Yellow onion chopped
• 1/2 tsp. Ground black pepper
• 2 cups cheddar cheese, shredded

Instructions:

1. Preheat and prepare electric smoker to 325º F. 
2. In a large mixing bowl combine all ingredients. Shape into a loaf.
3. Place on smoker and smoke until the internal temperature is 165º F, which should take about 1 1/2 hours.
4. Remove from smoker, slice and serve immediately.

Leftovers

Meatloaf will keep in the refrigerator for four to five days. If you think it will be a while before it’s eaten, just wrap it well and tuck it in the freezer for up to 3 months. 

Gooey Butter Cake

Our friend, Stacey, brought this over one night for dessert and Jackson fell in love! So much so, that this was his request for his 10th birthday cake! It's delicious and a crowd-pleaser for kids and adults alike.

Ingredients:

• 1 box yellow cake mix
• 1 stick butter
• 3 eggs
• 1 8oz. pkg cream cheese
• 2 3/4 cup powdered sugar (save a little to dust the top)

Directions:

Mix dry cake mix, softened butter and one beaten egg in a bowl- the mixture will be stiff.

Press the mixture into 9x13 pan, making a small edge around the sides.

Mix softened cheese and two eggs until smooth; add powdered sugar.

Pour on top of the cake mixture.

Bake at 350° for 30-40 minutes.

Do not over bake! Only bake until the top begins to brown.

Allow cake to cool. 

Dust top of the cake with powdered sugar.

Cut into 24 squares (it's rich...you don't need a lot!) and enjoy!

Recipe: Heather Lewis via Stacey Stewart

Smoked Trout Brine

This is the brine my husband uses every year when he smokes the trout he catches at Roaring River State Park

Brining ingredients
For up to 2 lbs. of fish or fillets
½ gallon water (preferably bottled),
room temperature
1 C. salt (preferably Kosher)
½ C. brown sugar
3 T. lemon juice
1 t. onion powder
1 t. allspice
1 t. ground pepper

Mix ingredients in a glass or ceramic container until thoroughly dissolved.

Place fish in brine, ensuring all pieces are completely submerged. Put dinner plates on top of fish or fillets to keep them underwater.

Refrigerate for the following time:
Weight of each*
piece of fish or fillet Time**
¼ lb. to ½ lb. 45 min.
½ lb. to 1 lb. 1 hour
1 lb. to 2 lbs. 2 hours
* Total weight is irrelevant
** For skin-on fish, increase time by 25%

Remove fish from brine, lightly rinse in cold water, and pat dry.
Place fish on lightly oiled bakers racks.
Elevate racks in front of a fan. Dry for one hour to produce a thin glaze, called a pellicle, on the fillet. This makes the smoked fish tastier, firmer, and more attractive.

Recipe: http://fwp.mt.gov/mtoutdoors/HTML/articles/recipes/smokedtrout.htm

Bacon Ranch Potato Salad

The ranch dressing alone in this dish is reason to make it. So delicious!!

Ingredients

for the ranch:

• 1/2 cup homemade paleo mayo or purchased paleo mayo
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika or smoked paprika
• 2 tsp dried chives
• 1/2 tsp fresh chopped dill dried is okay too
• 3/4 tsp fresh lemon juice
• 1/8-1/4 tsp salt

for the potato salad:

• 1 1/2 lbs small red skinned potatoes scrubbed
• 8 slices nitrate free bacon* sugar free for Whole30 cooked and crumbled
• 1 bunch scallions light and dark green parts, thinly sliced
• Ranch dressing to toss with

Instructions

1. Bring a large pot of salted water to a boil and carefully add the potatoes, return to a boil and cook for about 20 minutes or until fork tender (they should be soft, but not so soft that they’re falling apart)
2. Drain the potatoes and chill them in the fridge until at least room temp. (the freezer will work if you’re in a hurry.)
3. While the potatoes cool, prepare the ranch dressing by whisking together all ingredients until well combined, then chill in the fridge until ready to use.
4. If you haven't already, cook your bacon until crispy in a large deep skillet, drain/cool on paper towels, and crumble.
5. Once potatoes are cooled, cut them into bite size pieces and toss with the crumbled bacon and sliced scallions, then the ranch dressing. Garnish with more scallions and bacon or fresh dill if desired. Enjoy!
   
   
   Recipe:www.paleorunningmomma.com

30 second homemade mayo

This is super easy and I love using my immersion blender for it. Makes 1 cup and can be stored in fridge for up to one week.

• 
  

Ingredients:

• 
  
• 1 C. extra light tasting olive oil or culinary algae oil
• 1 Tbsp. white wine or white balsamic vinegar
• 1 egg
• 1/2 Tbsp. mustard
• pinch of salt

Instructions:

1. In a large mason jar add olive oil
2. Add egg into oil
3. Add vinegar, mustard and salt to egg and oil
4. Let all ingredients settle to the bottom
5. Once settled, take immersion blender and place all the way down to the bottom of the jar, placing blade over egg yolk
6. On high, turn immersion blender on and slowly raise up and down throughout mixture until oil emulsifies, roughy 30 seconds

Recipe: www.thewholesmiths.com

Beef & Broccoli Easy Stir Fry {Whole30 & Paleo}

This dish is sooooo good. I will say, I did not use the fish sauce. Bad experience with this in the past, but it really tastes great without it! Another favorite with the family too!


Ingredients 

• 1.25 lbs flank steak 
• 1 Tbsp coconut aminos* 
• 1 tbsp raw apple cider vinegar 
• 1/2 tsp sea salt 
• 1 and 1/2 -2 heads broccoli 
• 2 tbsp water 
• 2 tbsp coconut oil or preferred cooking fat 
• 2 tbsp minced fresh ginger 
• 1/4 cup thinly sliced scallions 
• 2 cloves garlic 

For sauce: 

• 6 Tbsp coconut aminos 
• 2 tbsp pure sesame oil 
• (1/2 tbsp fish sauce- I did not use this)
• 2 tbsp water or broth 
• 2 tsp tapioca or arrowroot starch 
• 1/8 tsp sea salt 
• Toasted sesame seeds and more thinly sliced scallions for garnish

Instructions 

1. Place the sliced beef in a large bowl and toss with with the 1 tbsp coconut aminos, 1 tbsp acv, and 1/2 tsp sea salt. Cover and allow to marinate for at least 15 minutes (or up to 30) while you prep the other ingredients 

2. For the sauce, whisk together the 6 Tbsp coconut aminos, 2 tbsp water or broth and tapioca or arrowroot starch until dissolved, then whisk in the remaining sauce ingredients until well combined, set aside. 

3. Make sure to have all your ingredients prepped and ready to go before beginning to cook the broccoli. 

4. To cook the broccoli, heat 1 tbsp coconut oil in a large skillet or wok over high heat. Add broccoli and toss to coat, then lower the heat, add the 2 tbsp water and cover the skillet (anything that mostly fits will do) for about 30 seconds, until bright green. Remove to a plate and set aside. sliced very thin (about 1/4 inch strips) against the grain for meat marinade for meat marinade for meat marinade cut into florets (about 12 oz florets) for broccoli divided white and green parts, divided minced Red Boat is Paleo and Whole30 friendly 

5. Remove the skillet from heat and allow it to cool enough to wipe out any water/broccoli pieces. Add the second Tbsp coconut oil to the skillet and heat over high heat. After preheated, add the sliced beef in a single layer and brown on one side - this will happen very quickly. Use tongs to flip the beef, and immediately add the garlic, white scallions, and ginger, stir to combine. 

6. Add the sauce and continue to stir and cook for about 1 minute, until thickened. Lastly, add the broccoli and green onion, toss/stir to combine with the beef and sauce and cook while stirring for just 15-30 more seconds, then remove from heat. 

7. Top with more sliced green onion and toasted sesame seeds if desired. Serve alone or with cauliflower rice - enjoy

https://www.paleorunningmomma.com/beef-broccoli-stir-fry-whole30-paleo/

Whole30 PF Changs lettuce wraps

If this recipe did not have great reviews, I may not have tried it. I love PF Chang's lettuce wraps but I don't love mushrooms. And considering this recipe called for a whole cup of them, I almost passed it up. But I'm so glad I didn't. I couldn't even taste them- which is a compliment coming from me :).

This was a huge hit with the whole family!

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion , diced
• 1 cup baby bella mushrooms , minced
• 3 cloves garlic , minced
• 1 pound ground pork or ground chicken
• 1/2 cup shredded carrots
• salt and freshly ground black pepper
• 1/4 cup coconut aminos
• 2 teaspoons sesame oil
• 1 teaspoon rice wine vinegar
• 1 tablespoon almond butter
• 2 teaspoons freshly grated ginger
• 1 tablespoon Whole30 compliant hot sauce , sriracha or sambal oelek if not on Whole30 (or make the homemade sriracha recipe in the notes)
• 8- ounce can water chestnuts , diced
• 3 green onions , thinly sliced, 1 tablespoon reserved
• 1 head Bibb lettuce , leaves gently removed from stem

Sauce:

• 1/4 cup coconut aminos
• 1 1/2 teaspoons sesame oil
• 1 teaspoon rice wine vinegar
• Compliant hot sauce to taste
• 1 tablespoon green onions from above ingredients
• Salt

Garnishes

• black sesame seeds
• thinly sliced green onions

Instructions

1. In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
2. Add ground pork and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.
3. In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, almond butter, ginger, and hot sauce. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat.
4. Make sauce: whisk together all sauce ingredients in a small bowl.
5. When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and serve with sauce.

http://40aprons.com/whole30-lettuce-wraps-pf-changs-recipe/