Grass-fed Burgers

Whenever I pick my kids up from the babysitter’s place, I always ask them: “What do you want to eat for dinner?”  I usually get the same answers: “Chicken and rice!  Top Ramen with egg!” or the super gross: “MCDONALD’S!!”  I always tell them no, and I offer up alternatives.  I remind them that I will never take them to McDonald’s because that’s not REAL food.  They are saddened by this, but then perk up when I tell that that they’re going to help me make dinner.  They are always so very willing to help out in the kitchen and I love that.

So last night I sugested burgers for dinner and to my surprise they said yes.  My kids don’t normally like hamburgers.  They are more hot dog eaters and they very rarely eat sandwiches.  My girl would prefer to eat the meat separate from the bread, and my boy would rather eat the bread than the meat.  They’re weird, but whatever.

We stopped at Lucky’s for ingredients and to my happy surprise there was uncured bacon and grass-fed ground beef there.  YES!  They of course had organic vegetables so I put that in the basket as well.  15 minutes later and we were out of there.

Since my kids aren’t really on the Paleo Lifestyle like I am, I allowed them to have buns to hold their burger.  But not just any old boring buns!!  NOPE!!  I had made my own Garlic and Parsley Butter a couple of days ago and I spread it on some french bread slices and toasted it up.  Oh we fancy!!  😛

Here’s what you’re going to need for…

 

BURGERS

Ingredients:

1 lb of grass-fed ground beef

3 strips of uncured bacon (diced)

3-4 cloves of garlic (minced)

1 egg

Montreal Seasoning and Onion Powder (I kind of eyeballed it.  A tablespoon total perhaps?)

Directions:

1.  Put all of your ingredients in a bowl.

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2.  Get your 6 year old boy to wash his hands and squish away!!

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He thought that it was the grossest thing ever, but the smile on his face shows me that he thought it was fun.

3.  If you have a grill then fire it up!  If you’re like me and don’t have one, then get a pan and put it on the stove on medium high heat.  Add about 2-3 tablespoons of butter and let it melt.

4.  So the size of the patty depends on you.  Want a 1/2 pound of burger then divide the meat into two.  Want a 1/4 pounder?  or…

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HA!!  Well…  you get the picture.  Up to you!!

5.  When the pan/grill is hot, add the meat.  Let cook for 3-5 minutes on each side (or longer depending on how well you want it cooked.  I like mine rare.)

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6.  You can use the time that the patties are cooking to prep your fixins.  I had an avocado, a tomato, and iceburg lettuce.

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Now THAT’S a delicious burger if I ever saw one!!  I pretty much inhaled it.  It was juicy, flavorful, and of course Paleo friendly.  🙂

My kids enjoyed theirs as well.

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So again, it is entirely up to you what kind of fixins you want to add to your burger:   grilled onions or bell peppers, portobello mushroom, cheese (raw and unpasteurized if you’re Paleo), MORE BACON!  Up to you!  Make it your own.  I recommend serving this up with a side of sweet potato fries.  ENJOY!

Paleo Spaghetti

This would be the second time that I’ve made this spaghetti.  I don’t remember exactly where I had found out about spaghetti squash, but when I had bought it the first time I thought it was super cool.  This dish is Paleo friendly, it satisfies the craving for this comfort food, and it’s pretty filling.

This past weekend I had made a Stuffed Portobello Mushroom, and I had saved half of the meat mixture for the spaghetti sauce.  So if you follow me and the pictures look a little familiar then that’s where you know it from.  The only difference is that I moved the meat from a skillet to a sauce pot and added tomatoes.  The sauce, once it simmered for an hour or two was stored in the fridge for about two days.  A couple reasons why I did that:

1.  It was getting pretty late by the time we had finished cooking the last of our food for our weekly meal prep.

2.  I forgot to prepare the squash.

3.  Letting the sauce sit overnight or even two days will enhance the flavor.  The sitting period marries all of the herbs and spices and brings them together.  Making the sauce more flavorful and delicious.  Try it!

Anyhoo, making the sauce and baking the squash is very very easy.  If you prefer even more quick and easy recipe, or perhaps you want to go the vegetarian route you can opt out of the meat.  You can go even quicker by just purchasing a jar of pre-made spaghetti sauce at your local grocery store.  But where’s the fun in that?

What I didn’t get a chance to do was add more vegetables to the sauce.  Whenever I make spaghetti for my kids I like to shred up carrots and zucchini and add it to the sauce.  I’ll even add bell peppers and mushrooms if I have it on hand.  I always feel like the kids don’t eat nearly enough vegetables, and so if you can sneak in the veggies without them knowing AWESOME!  The carrots will add a little sweetness to the sauce, and being Filipino I like it a little sweet.  Growing up, whenever my Mom made spaghetti she always added a handful or two of sugar at the end.  Shredded carrots are much healthier for you than sugar.

On with the recipe!  I’m going to write it as if I were making it my usual way.  So everything will be cooked in a large sauce pan (just ignore that skillet in the pictures) and I’m going to add the extra vegetables, but those are optional just like the meat.  Just read the recipe first, take out what you don’t like and put in what you like.  Recipes are like guidelines anyway.  Except when you’re baking.  😛  Most measurements are guesstimates as I don’t really measure when I cook.  I kind of just throw it in there.  So please season your dish a little bit and once it’s complete you can add more to your liking.  You know what you like anyway.

 

PALEO SPAGHETTI

Ingredients:

1/2 pound of grass fed ground beef

1/2 pound of ground Italian sausage

1/2 onion, diced

2 slices (or more!!) of bacon, diced

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1-2 tablespoons of minced garlic

1 – 15 oz. can of organic tomato sauce

1 – 15 oz. can of organic diced tomatoes

1 – 6 or 8 oz can of organic tomato paste.

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** Veggies (If you want to sneak veggies into your sauce for the kiddos, or just so you can have more veggies in your diet I would recommend shredded carrots, shredded or chopped zucchini, sliced mushrooms, diced bell peppers, black olives, etc.  Amounts will vary depending on how much sauce you are making.)

** Grated parmesan cheese (I like to add about 3-4 handfuls of parmesan cheese into my sauce while it’s cooking.  Also tasty after it’s all cooked.)

**  Fresh Basil, Oregano and Italian Parsley (If you have some on hand then grab a small handful of each, chop it up finely and add it to the sauce.  I know that the sausage should have some of those herbs in it, but it can’t hurt to add more!  Oh and if you have dry then add about 2-3 tsp of each.  Then add more, after you’ve tasted the sauce, to your liking.  Another thing about dried herbs and spices, they have a shelf life of about 2 years if it’s not already printed on the container.)

Salt and pepper to taste

1 – spaghetti squash (weight will vary depending on how much spaghetti you want to make.)

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Directions:

1.  Preheat oven to 375 F.

2.  Cut your spaghetti squash in half.

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3.  See those seeds?  Scrape them out.

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4.  Oil up a baking sheet with EVOO or coconut oil or butter, whatever you like, and place the squash cut side down.

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5.  Pop it into the oven and let cook for 45 minutes.  Stab it with a fork and if it goes in easy then it’s cooked.  If not, add another 10-15 mins and check again.

6.  While the squash is baking, take a large sauce pot and heat it on medium high heat.  Add ground beef.  Let it cook for about 5 minutes.

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7.  Add sausage and cook for 5 minutes.  Don’t forget to stir!

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8.  Add diced bacon and cook another 5 minutes.

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9.  Add veggies and cook for yet another 5 minutes.

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10.  Add tomatoes, herbs, and cheese.  Stir and when it comes to a boil, turn the heat to low and let it simmer.  Stir it every now and again just to make sure the bottom doesn’t burn.

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11.  Squash is done I hope.  Take it out of the oven.

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12.  When the squash isn’t too hot to handle, use a spoon or a fork to scrape out the spaghetti.

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13.  Top it with your sauce and ENJOY!!

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Stuffed Portobello Mushrooms

Always trying to be creative with our food.  You can easily get bored if you’re always cooking the same thing every day and night.  Change things up a bit.  Do some research on the internet and see if there’s a dish out there that you haven’t tried yet, it sounds interesting, and just go for it.  If it comes out terrible, then you know that that particular dish just isn’t for you.  If it comes out amazing then SCORE!  Add that recipe to your book and see if you can improve upon it.

For dinner yesterday, PaleoJoe and I made Stuffed Portobello Mushrooms.  We had some grass fed ground beef in the freezer and rather than making a meatloaf or a burger, we wanted to try something new.  I got my google on and found this recipe:  http://www.paleofood.com/beefgrd.htm#blindogsstuffedmushrooms

It sounded amazing, but we didn’t have all of the ingredients, so this is our adaptation of the above recipe.

STUFFED PORTOBELLO MUSHROOMS

Ingredients:

4 large portobello mushrooms

Olive oil

1 pound grass fed ground beef

1 pound German Bratwurst Pork Sausage (or any sausage you so choose. we had the butcher take it out of the casing.)

2 slices of bacon (diced)

2-3 tablespoons of minced garlic

1/2 onion – diced

Mixed veggies (We had a small container of mixed diced veggies that I had cut up for when we make pizza. There was green onions, bell peppers, white mushrooms and black olives)

1/2 cup of shredded cheese (There was Mozzarella and Mild Cheddar)

3-4 tablespoons of shredded parmesan cheese

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Directions:

1. Grab a skillet and put about 2 tablespoons of olive oil and turn the heat to medium high. Once preheated, add ground beef and cook for 5 minutes.
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2. Add sausage and cook for 5 minutes.
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3. If your bacon isn’t sliced and diced up already then take the time to do it while you’re waiting for your meat to cook.
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4. Add the bacon to the skillet and cook for 5 minutes:
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5. Wash your mushrooms and snap off the stem. Let them sit on a plate/colander to dry.
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6. Add veggies and cook for 5-7 minutes.
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7. While your meat stuffing is cooking, the mushrooms should be pretty dry. Rub olive oil onto your mushrooms. Season with salt and pepper.
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8. By now, everything should be cooked. Using a slotted spoon, scoop the stuffing into a bowl. Make sure you let that grease drip off before putting into the bowl. Use this time for the stuffing to cool down to preheat your BBQ
9. Your stuffing should be cooled down a bit. Add the cheese and mix. The cheese will bind the meat stuffing together so that if your mushroom should fall over (hopefully that won’t happen) you can easily put it back together with little or no mess.
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10. Evenly distribute the stuffing between the 4 mushrooms.
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11. Hopefully, your grill is ready. Place the mushrooms on the grill (please ignore the tri-tip in the picture. We were killing two birds with one stone and meal prepping since the BBQ was going.) Place cover on the grill and let cook for 5-10 minutes.
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12. When cook time is complete, carefully take the mushrooms off the grill, serve and ENJOY!!
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Tri-tip Meal Prep

If you have the opportunity and the storage capacity to purchase in bulk then I say do it.  Especially if there’s a sale or an amazing deal.  Once a month, PaleoJoe and I hit up our local egg ranch and purchase a large box of eggs, which we then boil up 30 at a time so that we have our breakfast for the week.  The rest are kept in storage.  Can’t really do this with most fruit or vegetables, but it’s always best to eat fresh anyway.  I think you’re safe with buying a week’s worth of produce as long as you make sure to eat it.

Here’s a link to a list of Freezable Foods.  Here’s another from Eating Well.  And just for kicks here’s another from Iowa State University.

The other day we had stopped at Smart and Final because they have tri-tip in bulk there.  You can just as easily purchase them at Costco, which is known for their bulk products, but a package of tri-tip at Smart and Final contains 5 two pound steaks.  I know that most people don’t normally purchase all that meat unless they’re have a BBQ party, but with a lot of dry seasoning and a few freezer bags you have easy access meat.

Here’s a breakdown of what we do when we get a bulk bag:

1.  Package is opened and the meat is placed into separate freezer bags.

2.  Season your meat.  Have a pre-made dry rub or seasoning?  Use that!  If you have multiple canisters or dried herbs and spices and you know what you like then do that.  Do this for each of the bags.

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3.  Rub the seasoning into the meat.

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4.  Seal up your bags and place them in the freezer.  Check out all that meat!!

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5.  When you’re thinking about firing up the grill then make sure you take out the bag a day prior so that it will defrost in time.

 

So now you’ve got your meat ready for the grill, or perhaps you would like to roast it in the oven, either way is fine.  For this steak it was cooked on a grill with a small smoker.  When the grill is at the right temperature and it’s not a fiery inferno, add your meat to the grill.

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The other day we had attended a festival called Boogie on the Bayou and there was a vendor selling these gems:

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It’s a mini smoker.  If you like to have the smokey flavor to your meat, whether it’s on a charcoal/wood grill or a propane grill, you can add this little canister and in a few minutes it will start smoking.  Just put the cover down and let it do its work.  Here’s a link to The Smoke Stack Company and they also have a facebook page.

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Now depending on how well you like to cook your meat (we like rare) you leave it on the grill for that amount of time.  When ours was ready it came out looking BEAUTIFUL!

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This was cooked up as a meal prep for the week.  2 pounds came out to 4 total meals with a side dish (Celeriac and Cauliflower Puree).  Just portion out everything in an appropriately sized container, seal and store in the fridge.  Just don’t forget to take it out before you go to work.  Super tasty meal to make you the envy of all your co-workers.  ENJOY!

Lengua… Tongue… Cow/Beef Tongue…

Lengua.  Tongue.  It is the scariest looking piece of meat that I have encountered in person.  It’s intimidating to think that I could cook something like this and make it edible.  I had first heard about lengua when I was in high school.  I found out that there is more to Mexican food than Taco Bell, and was introduced to an amazing place called a Taqueria.  What is this magical place filled with delicious smells?  I had no idea.  Again, Taco Bell was the only place I had heard of that was serving “Mexican” food and I seriously thought that the tacos and burritos there were delicious.  Boy was I WRONG.

I started with a simple taco with beef (or perhaps it was chicken?) and I was forever changed.  I was now a Mexican food snob and would never (unless I was drunk) step foot inside another taco bell ever again.  THIS was real Mexican food.  There were other things on the menu, most in Spanish, that I had no idea what they were, but would eventually try as the years passed.

Let’s fast forward to the Spring of 2012.  I still hadn’t tried lengua.  I knew what it was because I took Spanish in high school, but the thought of eating tongue?!  Really?!  I had no idea what it tasted like, and if I had asked the person behind the counter their opinion they were gonna say, “It’s good!”  OF COURSE they’re going to say that!!  So I didn’t try.  I finally gave it a go and WOW!  Tender and moist and full of flavor!  To be honest, you don’t see the tongue hanging from the window like a duck on a hook.  It’s chopped up into bite-size pieces and placed neatly on a corn tortilla, or wrapped up lovingly with beans and rice and other such nonsense.  If no one told you what it was, you would think it was beef.  Technically it IS beef, but you get what I mean.

Fast forward to today and this would be the second time that I have made lengua.  Please note that it takes about 2-3 hours to cook so if you are planning on having this for dinner, I suggest you either crock pot it in the morning or start dinner prep early.  I haven’t tried tongue when it has been under cooked so I can’t tell you what it tastes like.  Chewy perhaps?  All I know is that a slow fully cooked tongue is tender.  It also takes on the flavor of your sauce or spices.  DEE-LISH!!  Can I also say, that this entire meal was about $10 total and can feed about 4 people.  Just sayin’… So here is my recipe for:

 

LENGUA/TONGUE IN A ROASTED PEPPER SAUCE

Can be turned into a stew or a lettuce wrap.  See pics below.

Ingredients for Lengua:

1 – 2 pounds of tongue

4 whole garlic cloves (Smash em!)

1 medium onion (cut into 1/8’s)

1-2 tsp of whole black peppercorns

Beef Boullion or Beef Stock

Optional:  Add a bay leaf.  I didn’t have any on hand, but it just gives it that much more flavor.

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Ingredients for Roasted Pepper Sauce:

2 – Poblano Peppers

3 – Gypsy Sweet Peppers

4 – Garlic Cloves (minced)

1 large onion (cut into 1/8’s)

1 can of diced organic fire roasted tomatoes

Seasoning (Please see pictured.  Use whatever seasoning that you like.)

Optional:  Want a hotter sauce?  How about some fresh jalapenos?  Habaneros?  Ghost Chili?  I’m not that adventurous with spicy foods, but if you are then have at it!  I read somewhere that spicy foods boost your metabolism.  🙂

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Directions:

1.  I threw my peppers into the toaster oven at 350 F.  No preheating, just threw em in there.  Keep an eye on them and don’t forget to turn them every so often.

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2.  Take your tongue out of the package and give it a good rinse.  Then put it in a pot large enough to fit the tongue as well as cover it completely in water/beef stock.  Add all lengua ingredients to the pot.  BTW…  I used 5 cups of water, so I used 5 tsp. of the beef boullion.

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3.  Place the pot on the stove, place lid, turn it to high heat, and let it come to a boil.

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4.  Once it’s boiling, turn the heat down until it simmers and then leave it alone for 2-3 hours.

5.  Sauce!  Preheat your sauce pan on medium to medium high heat with some coconut oil.  Once at temperature, add onions and cook about 5 minutes.

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6.  Add garlic and fire roasted tomatoes.

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7.  Hopefully by now the peppers are done.  If not, turn the heat to broil and again…  keep an eye on them.  About 3-5 minutes.  Take em out!

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8.  Carefully peel the peppers and seed them.

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9.  Now you can cut them into strips or you can dice them up.  Entirely up to you how big you want the pepper pieces.  I cut strips and then added them to the tomatoes.

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10.  Mix everything together, and add seasoning.  Turn heat to low and let it simmer for a bit.

11.  Time elapses and your tongue is cooked!!

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12.  Carefully take the tongue out of the pot and place on cutting board to cool down.

13.  I like to take the water from the tongue pot and pour some into the sauce pot.  Ah flavor…

14.  Once your tongue has cooled down enough for you to touch, you’re going to have to peel it.  Please see pictures.  Note:  The longer you cook the tongue, the easier it is to peel.

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15.  Now that your tongue is peeled you can slice it up however you like.

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16.  I cut it into large chunks and then added the meat to the sauce.

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17.   You can either add more water from the pot that you cooked the tongue in to make it a stew:

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Or you can serve it on a lettuce leaf, chop up some fresh cilantro, and now you have a Lengua Lettuce Wrap!

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It is optional if you want to add the meat pieces to the sauce.  You can always add it later especially if it’s super spicy and the person that you’re sharing with, if you’re sharing, isn’t all that into spicy food.  Entirely up to you.  If you have any questions let me know.  ENJOY!!

Heart… Cow Heart… Moo

The Paleo lifestyle allows for meat, fruit, and vegetables.  No grains or legumes.  It can get boring eating chicken all the time or steak or even fish.  You want something different.  You want to break up the routine.  At least I do.  I enjoy going to the butcher or my local Asian Market to see what other types of meat I can try.  This is the same with fruit and vegetables.  When I’m at the store I usually go for the same stuff.  Carrots, onions, mushrooms, and it’s all safe safe safe.  I want to venture out and try everything.  I don’t know how Andrew Zimmern I want to get, but I would like to see!  So sometimes you will see a recipe for gizzards, hearts, tongue, or anything else that might be out of the norm.  This is me trying something new.  I promise to try my best at taking pictures and describing everything so that hopefully it will inspire you to give it a try as well.  If it wasn’t edible, then why would people eat it?  It’s good to get out of your box sometimes.  You never know what new and exciting thing you will discover.

With that being said, I had the pleasure of preparing a cow’s heart for dinner about two months ago.  I didn’t go to the supermarket that day thinking, “You know what sounds good for dinner tonight?  A cow’s heart.”  I just so happened to walk by it in the meat department at the local Asian Market with PaleoJoe, and I asked him, “Have you ever had that?”  The answer was no, and so we took a few minutes to google recipes.  There are a lot of recipes for beef heart.  We went with something simple since it was our first time.  I believe we went with a simple BBQ where we seasoned the heart with various herbs and spices.  What did it taste like?  Steak.  I was expecting it to taste kind of like liver because blood flows through it and blood has an iron taste to it.  Not heart!  It tasted like steak.  It wasn’t tough or chewy at all.  It was delicious.

 

I went the same route with this recipe.  Simple and easy.  I seasoned it with a few herbs and spices, and then pan seared it with coconut oil.  Again, it’s a simple and easy recipe.  Nothing fancy.  I was lucky enough both times to find a heart that was already prepared.  Apparently there’s fat and sinew and what not that you have to cut off so that all you are left with is the good stuff.  There are videos and articles all over the internet about it.  I’m sure one day I won’t be so lucky and will have to prepare the heart myself.  I’ll have to snap pics and show you one of these days.

For my sides I went with roasted butternut squash which my girl helped me with.  It took FOREVER because she picked up each piece one at a time and placed them on the baking sheet.  That’s okay.  She felt like she had made a contribution to my meal, and I got to bond with her over squash.  I used coconut oil to grease the sheet and then popped it in the toasted oven when she was done.  No seasoning.  It cooked for about 30-45 minutes at 350 F.

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And now the heart…  I had bought this one a couple of weeks ago and had it waiting for me in the freezer.  If I’m reading it correctly, it was less than a pound.  Below is the before and after defrosting.

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Check out the price.  $1.30!  This piece of meat including the vegetables is enough to feed two people.  Total cost for this meal was $8.00.  POW!!  How’s about that for a cheap yet tasty meal?  All I did was slice up the heart into strips and then seasoned it with Montreal Seasoning, Garlic Powder, Onion Powder, Cumin and dried Parsley.  Then I set it aside because I wanted to cook up my veggies first.  I was also letting it defrost a bit more.

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1 small yellow onion and 1 yellow bell pepper.  Sliced, seeded ready for the pan!

 

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I heated up my pan on medium high heat with coconut oil and when it was ready I put the veggies in.  It cooked for about 10 minutes.  No seasoning again.

 

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When the vegetables were done I used the same pan and added more coconut oil.  When the oil melted (which didn’t take long because coconut oil goes from solid to liquid at 75-78 F) I put in the heart slices.  I let them cook for 2 minutes, flipped and then another 2 minutes.  The smaller pieces you might want to cook for a minute on each side just so you don’t overcook it.

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All done!!  Serve it up on a plate and ENJOY!

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After typing all that up I just realized that I didn’t really do a recipe format like I normally do.  I guess since it’s a rather simple preparation it doesn’t really need one.  The reason I didn’t season the vegetables is because I usually just eat a piece of meat with a piece of vegetable and the flavors combine together in my mouth.  I also figure that if I really wanted more flavor such as salt or pepper, I can always add it later.  So yeah, if you want to season your vegetables go right ahead.  Might I suggest adding some minced garlic and red pepper flakes (give it a kick!) to the pan with the onions and bell peppers towards the end and let them cook together.  Perhaps tossing the roasted butternut squash in some freshly chopped basil before serving with some salt and pepper.  Little things to give the dish more flavor.

I just thought of another idea for the butternut squash but I think I’ll save that for another day.  😉  ENJOY!

Bacon Wrapped Sirloin Steak

I’m a big fan of wrapping things in bacon.  I am not sure when this dish was made, but I had been meaning to make a post about it.  Most of the meat that I purchase are grass fed or pasture raised.  The less chemicals I can consume the better.  Bacon is always going to be uncured because I would also like to cut back on sugar.  Oh and my bacon will ALWAYS be 100% pork.  I am SO not a fan of turkey bacon.  It tastes weird, if you flip the package and read the ingredient list in the back it’s full of stuff I can’t pronounce, and IT’S NOT REAL BACON!  Why deny yourself the deliciousness of REAL bacon and eat that fakey stuff?  I’ve gotten into a few discussions with friends who argue that I eat too much bacon and that my cholesterol is going to go through the roof and I’m going to get fat.

Listen here party people…  Since I’ve changed my lifestyle to Paleo, I’ve started weight training, and I’ve gotten back on marathon training I have never felt better or stronger.  I have challenged people to stick on this lifestyle change with me for a week and NO ONE has been able to do so.  Then again, that person is going to have to WANT to change.  That person is going to have to make the decision to change their life.  I want to help them.  I want to motivate and support them without no hesitation.  They just have to make that choice.  I can’t do it for them.  Again, I am more than willing to help.  Just ask.

Anyhoo…  What I’m seriously considering for dinner tonight is bacon wrapped steak.  Just a small one with a random side of vegetables.  I had a pretty full day at work today, and I would like to make something that is quick and easy.  So below is my recipe for…

 

BACON WRAPPED SIRLOIN STEAK

Ingredients:

1 sirloin steak (entirely up to you how much you want to eat.  1 lb, 2 lbs, 3 lbs?)

1 package of uncured peppered bacon (Depending on how big your steak is will depend on how many pieces of bacon you’re going to use.)

Seasoning (Whatever you like!  Salt, pepper, parsley, cayenne or chili powder, etc.  Season it to your heart’s content.)

Directions:

1.  Fire up the grill!!

2.  Grab your steak and if you would like to season it do so.  I didn’t.  Bacon is my favorite flavoring.  😉

3.  Wrap the bacon and try to wrap it so that the ends meet on the same side.  See picture below.

Bacon Wrapped Sirloin

4.  By now, the grill is ready (propane will be medium to medium high heat, and Charcoal…  well, when it’s not a fiery inferno) place the steak seam side down.

5.  Cook until the bacon is crispy.  About 3-5 minutes on each side.  Take off heat and let rest for 5-10 minutes.

6.  Cut up, serve with a side of your favorite veggie and ENJOY!

Bacon Wrapped Sirloin 2

 

You can also cook this on the stove top.  I would prefer that you didn’t use a pan with teflon as eventually the teflon will burn off and the chemical fumes will get into your food.  Sometimes they will even start to flake off and that too will get in your food.  When it starts to flake like that GET RID OF IT!!  Your food will taste significantly better if you change your flaky teflon pan to a nice stainless steel one.  Oh yeah, pan on medium high heat and no need for oil.  The bacon will start to cook, the fat will melt out, and that is your oil.  POW!  Again, cook for 3-5 minutes on each side or until the bacon is brown and crispy, and let meat rest for 5-10 minutes before cutting and serving.  ENJOY!