Tasty Apple Tartlets

December 18, 2014
by Curt

Tasty Apple TartletsThis is a guest post from Louise at PaleoMagazine.com, and I think you’ll love this recipe.  Louise also just released her new cookbook, which comes with some amazing recipes and a bunch of awesome bonuses – check it out!

Here’s Louise…

When we were still living and working in NYC, my husband and I started throwing a lot of dinner parties.  It was amazingly fun.

And here’s the best part…

We had the chance to show a lot of people that eating Paleo is not only healthy and nutritious, but also yummy and awesome!  I generally try to re-create one or two foods that I think they probably love already in a non-Paleo form.

And really, what’s more traditional and delicious than Apple Pie?

Did you know that Apple Pies originally had no sugar, and the pastry portion wasn’t meant to be eaten?  Also, apples aren’t originally native to North America, despite the fact that apple pie is supposedly so “American.”

You can make these tartlets any time of year, but in the US, this type of dessert is most popular around the fall and winter holidays.

We guarantee that if you make these and take them to the office or to a party, nobody will complain about them being Paleo (they likely won’t even notice).

About Louise Hendon

Louise is the co-founder of PaleoMagazine.com and author of the Essential Paleo Cookbook.  Apart from cooking a little too often, she really loves hiking and playing with her Shih Tzu named Karma.

Tasty Apple Tartlets

Ingredients

    Ingredients Crust
  • 2 cups (240 g) almond flour
  • 3/4 cup (84 g) coconut flour
  • 4 eggs, whisked
  • 3 Tablespoons (45 ml) ghee (or coconut oil), melted
  • 4 Tablespoons (19 g) shredded coconut
  • 2 Tablespoons (30 ml) vanilla extract
  • Filling
  • 6 apples, peeled, cored and thinly sliced
  • 1 Tablespoon (21 g) raw honey (optional)
  • 3 Tablespoons (45 ml) coconut oil
  • 2-3 Tablespoons (15-30 ml) vanilla extract
  • 1 teaspoon (2 g) ground cardamom
  • 1 teaspoon (3 g) ground cinnamon
  • Freshly grated lemon zest for garnish

Preparation

  1. Preheat oven to 350 F (175 C).
  2. Mix together all the crust ingredients in a mixing bowl using your hands until it becomes doughlike. Don’t worry that the dough won’t stretch or feels a bit crumbly.
  3. Get a small amount of the dough and place into each space in the muffin pan. Using your hands, spread the dough so that it forms a crust (it’ll be a bit thicker than traditional tart crusts).
  4. Bake in the oven for 15 minutes and leave to cool when it’s done.
  5. Meanwhile, melt the coconut oil in a saucepan and add in all the other filling ingredients (apple slices, optional honey, vanilla extract, and spices).
  6. Let the apple slices cook for 20-30 minutes until it’s very soft.
  7. Pour the apple filling into a bowl to cool for 10 minutes.
  8. Spoon the apple filling into each tartlet crust so that it’s level with the top of the crust. Then take 5-6 individual slices of apple for each tartlet and layer them in a cascade on the top covering the filling. Place the last slice facing the other way (see photo).
  9. Grate some fresh lemon zest on top for garnish.
  10. Yield: 6 servings - Serving Size: 2 tartlets
http://www.smokedngrilled.com/tasty-apple-tartlets/

Pecan Ranch Crusted Pork Chops

December 14, 2014
by Curt

Pecan Ranch Crusted Pork ChopsIf you’re like me, and love a crunchy, nutty outside on foods like pork chops, you’ll definitely love this recipe. The pecans stayed crunchy through the baking process. I noticed even after warming it up the next day in the microwave, they still have that crunchy bite!

My wife’s creativity knows no boundaries! She’s definitely came up with a winner again when she dreamed this combination up. Give it a try, ’cause I know you’ll agree!

Pecan Ranch Crusted Pork Chops

Ingredients

  • 4 boneless pork chops
  • flour (enough to coat 4 pork chops)
  • 1 egg white
  • 3/4 cup finely crushed pecans
  • 1 envelope dry ranch mix
  • Cooking spray

Preparation

  1. Preheat oven to 325° F.
  2. Mix the pecans and dry ranch mix together and set aside. Coat pork chops with flour, dip in the egg white, and roll in the pecan mixture.
  3. Spray both sides of the chops with a cooking spray and bake for 1 hour at 325° F. NOTE: I put a rack over a baking pan to keep the bottom crisp.
http://www.smokedngrilled.com/pecan-ranch-crusted-pork-chops/

Mexican Style Spicy Butter

December 7, 2014
by Curt

Mexican Style Spicy ButterThis butter spread recipe will put a zing into whatever you put butter on! Just the right amount of spice to give it that pop and slight burn, without bringing tears to your eyes!

Spread it on corn on the cob, cornbread, tortillas, or you could even melt it on your steak before taking it off the grill! I’m sure there are many other great ideas you may have that I haven’t thought of off the top of my head. I’ve already used it on the first three suggestions, and I can guarantee you it’s delicious!

Mexican Style Spicy Butter

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon salt
  • 1 teaspoon McCormick Grill Mates Chipotle & Roasted Garlic
  • 1/2 teaspoon minced onions
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon lemon pepper

Preparation

  1. In a mixing bowl, combine all the Mexican butter ingredients together. HINT: Fold in one spice at a time.
  2. Keep in the refrigerator.
http://www.smokedngrilled.com/mexican-style-spicy-butter/

Smoked Brisket Burger

November 30, 2014
by Curt

Smoked Brisket BurgerA friend of mine in Texas told me he saw brisket burgers in the store. That got me thinking, so I did some searching on that. I see a lot of people are grinding brisket, and/or a combination of brisket and other meats and making patties. Well, I thought I’d do it a little differently. I would imagine someone else has done this too, but I just recently smoked a brisket, so I finely chopped 1 pound of the brisket after smoking it, and mixed it with 2 pounds of 85% ground beef.

Smoked Brisket Burger-choppedAs seen in this picture, I chopped the brisket by hand so I could get uniform sized very small pieces to mix with the burger. I wanted to be able to see, feel, and taste the bites of brisket in the burger. Because the pieces were larger, I had to use 2 pounds of burger to be able to mix all of the brisket in.

NOTE: Just as a suggestion, you could probably chop it more fine in a food processor, and be able to mix it with only 1 pound of burger to render a stronger smoked brisket flavor.

With the 1 to 2 ratio, the flavor of the smoked brisket came through very well! It was definitely the best burger I’ve eaten in quite a while!

NOTE: I only cooked up a couple of the burgers, so I wrapped the other patties individually and froze them for later!

Smoked Brisket Burger

Ingredients

  • 1 lb. smoked brisket (chopped) see picture
  • 2 lbs. 85% ground beef

Preparation

    NOTE:
  1. This is assuming that you've recently smoked a brisket, or purchased smoked brisket.
  2. Let's make brisket burgers:
  3. Take the 1 pound of the smoked brisket and finely chop it into very small pieces. You can use a food processor, but I did it by hand to achieve very small uniformed bite sized pieces.
  4. Mix this together with the 2 pounds of ground beef and form into patties.
  5. Get a medium hot grill going, and grill the burgers to you liking.
  6. NOTE: You can freeze some of the patties for cooking at another time!
http://www.smokedngrilled.com/smoked-brisket-burger/