Civilized Caveman https://civilizedcaveman.com Easy Paleo Gluten Free Recipes - Wellness - Truth Tue, 14 Apr 2020 18:35:59 +0000 en-US hourly 1 https://wordpress.org/?v=5.8.1 https://civilizedcaveman.com/wp-content/uploads/2017/10/cropped-icon-80x80.png Civilized Caveman https://civilizedcaveman.com 32 32 Four Layer Beef & Bacon Casserole – The Paleo Kitchen https://civilizedcaveman.com/recipes/beef/four-layer-beef-bacon-casserole/ https://civilizedcaveman.com/recipes/beef/four-layer-beef-bacon-casserole/#comments Fri, 02 Mar 2018 17:47:58 +0000 https://civilizedcavemancooking.reviewyourwebdesign.com/?p=9853 I can’t believe it’s been almost four years since The Paleo Kitchen came out! This cookbook was truly a labor of love. Since it came out in June of 2014, The Paleo Kitchen has collected more than 650 five-star reviews on Amazon. I can honestly say that I poured every ounce of work, love, passion, …

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I can’t believe it’s been almost four years since The Paleo Kitchen came out! This cookbook was truly a labor of love. Since it came out in June of 2014, The Paleo Kitchen has collected more than 650 five-star reviews on Amazon. I can honestly say that I poured every ounce of work, love, passion, sweat, and just about everything else you can think of into this book.

The book is over 340 pages long, with everything you need to know, from shopping lists to tips on making cooking easier and even tear-out guides to hang on your fridge and keep you on track. There may be some pictures of me shoving cookies in my face on the pages too, so have a nice laugh.

It’s a gift that keeps on giving, and I want to keep sharing the love. That’s why I’m revisiting some of the awesome recipes from TPK right here for you to enjoy.

The first one I’m sharing is the total bomb. In fact, I’ll be totally honest with you: this recipe is the one that I consider my favorite recipe from The Paleo Kitchen. No lie. This is the one.


This recipe = classic comfort food. Four Layer Beef & Bacon Casserole FTW!
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I’m talking about my Four Layer Beef & Bacon Casserole. Winter means comfort food, and this is comfort food to the max: beef, bacon, sweet potatoes, and even cauliflower mash that you and your guests will swear is made from potatoes. (Plus plenty of fatty coconut milk to keep your hunger at bay.)

This one takes a little while to prep and cook, but it’s well worth the time and effort. It’s hearty and super satisfying. You can eat it for breakfast, lunch, or dinner. It’s gluten free, grain free, and dairy free . . . and did I mention it includes bacon? You might even have some left over for tomorrow, or to freeze for later. Maybe. If you don’t eat it all in one sitting. There’s a good reason this is the second most popular recipe from The Paleo Kitchen (number one is, wait for it . . . my Perfect Paleo Pancakes).

The one thing about this recipe is, if you prep it and cook it at once, it can be overwhelming. So what I like to do is, the day before, make the sweet potatoes and chop and prep everything. Then the day I’m making it, the prep is pretty much done already, so I just add everything to the pan, bake it, and go from there.

Did I mention this was my favorite recipe from The Paleo Kitchen? It’s also my favorite recipe to cook in bulk. It’s also my favorite recipe to cook for my family. (Are you getting the idea yet?) One of the reasons I love it so much as a family recipe is it makes amazing leftovers. We typically cook it in a double batch then freeze half of it, then portion that out over several days.


Four Layer Beef & Bacon Casserole early in the week = happiness all week. Hello freezer!
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Grab the book here, and start cooking!

***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs.***

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Four Layer Beef & Bacon Casserole - The Paleo Kitchen

Prep Time 1 hour 10 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Servings 8
Author George Bryant

Ingredients

For the sweet potato mash:

  • 3 to 4 medium sweet potatoes
  • ¼ cup full-fat coconut milk
  • ½ teaspoon dried sage
  • ¼ teaspoon coarse sea salt
  • ¼ teaspoon freshly ground black pepper

For the cauliflower mash:

  • 1 head cauliflower cut into florets
  • ¼ cup coconut milk
  • ½ teaspoon coarse sea salt
  • 1 teaspoon freshly ground black pepper

For the ground beef mixture:

  • 2 pounds ground beef
  • 1 clove garlic minced
  • 1 medium yellow onion diced
  • 8 ounces button mushrooms diced
  • 1 teaspoon coarse sea salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Preheat the oven to 375°F. Grease a 9-by-13-inch baking dish.
  • Place the bacon on a rimmed baking sheet and bake in the oven for 12 to 15 minutes, or until cooked through. Roughly chop the bacon. Set aside.
  • Turn up the oven to 400°F. Poke holes in the sweet potatoes with a fork. Place on a rimmed baking sheet and bake for 35 to 40 minutes, or until the sweet potatoes are soft and easily pierced with a knife. The time may range depending on the thickness of the sweet potatoes.
  • While the potatoes are baking, steam the cauliflower. Once the cauliflower is fork-tender, place it in a food processor or blender and puree until it becomes soft and resembles mashed potatoes. Add the coconut milk, salt, and pepper and continue to blend until smooth. Remove from the blender and set aside. Clean out the food processor or blender for the sweet potato mash.
  • When the sweet potatoes are soft, remove their skins and place the sweet potatoes in the clean food processor or blender. Blend until the sweet potatoes break down, then add the coconut milk, sage, salt, and pepper and puree until smooth. Set aside for later.
  • Cook the ground beef in a large sauté pan or Dutch oven over medium-high heat, breaking it apart with a wooden spoon. Once the meat begins to brown, add the garlic, onion, and mushrooms. Sprinkle with the salt and pepper and continue to cook until the meat is cooked through, then remove the pan from heat.
  • Create the layers: Use a slotted spoon to remove half of the meat mixture from the excess liquid in the pan and place in the prepared baking dish in on layer. Then pour the cauliflower mash mixture on top of the meat and spread it out. Then, using the slotted spoon, add the other half of the meat on top of the cauliflower mash. Lastly, pour the sweet potato mash on top and spread it evenly.
  • Turn the oven down to 350°F. Place the casserole in the oven and bake for 30 minutes, or until it begins to bubble. Then turn on the broiler to high and cook for 5 minutes to brown the top of the casserole. Let rest to thicken and garnish with the bacon before serving.

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Bacon Spaghetti Squash Fritters https://civilizedcaveman.com/recipes/pork/bacon-spaghetti-squash-fritters/ https://civilizedcaveman.com/recipes/pork/bacon-spaghetti-squash-fritters/#comments Sat, 30 Jan 2016 23:42:15 +0000 https://civilizedcavemancooking.reviewyourwebdesign.com/?p=15925 Well it's been quite a while since I have typed one of these posts. I actually had to go back through old posts to remember how to type this spaghetti squash fritters recipe. I definitely miss blogging, specifically reading everyone's comments when they make a new recipe. I have a feeling that you will be …

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Well it's been quite a while since I have typed one of these posts. I actually had to go back through old posts to remember how to type this spaghetti squash fritters recipe. I definitely miss blogging, specifically reading everyone's comments when they make a new recipe. I have a feeling that you will be seeing regular posts from me again on this site and Snapchat. Make sure you follow me on Snapchat by searching CookingCaveman or CivilizedCaveman. You can also add me by saving this image and uploading to SnapChat.

Spaghetti Squash Fritters

I made this recipe because I had already cooked a bunch of spaghetti squash and I just couldn't stomach eating it by itself for another meal. Sometimes I wish I could eat the same thing over and over but my taste buds don't agree with that theory. I saw the spaghetti squash sitting in the refrigerator next to some delicious bacon and raw cheddar cheese from organic pastures dairy.

So of course my next logical thought was savory pancakes for dinner which are also known as bacon spaghetti squash fritters now. I wanted to keep this recipe as simple as possible while packing in tremendous flavor. I tested this recipe while Snapchatting the whole thing and I was pumped it worked the first time. I don't know when I will make them again, but I love the amount of flavor possibilities you can have with these. Leave me a comment below when you get adventurous and try some different flavors.


Perfect Spaghetti Squash every time! Then use it to make Bacon Fritters!
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Before I forget, I also included my recipe for perfect cooked whole spaghetti squash every time. To be honest, it is dangerous to cut most squashes while they are raw so the recipe below is safe and simple. Poke some holes, throw it in the oven and then you are done with a lot of spaghetti squash prepared for various recipes.

Speaking of spaghetti squash recipes, I have included a few of my favorites below. They are in season right now so stock up and start cooking. I look forward to seeing your creations on Instagram and Snapchat.

Spaghetti Squash Recipes

The recipe required 3 cups cooked spaghetti squash. The steps below include cooking your spaghetti squash which can be done a few days in advance. Before using your spaghetti squash ensure you remove as much moisture as possible.

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Perfect Cooked Whole Spaghetti Squash

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 1
Author George Bryant (Civilized Caveman)

Ingredients

  • 1 whole spaghetti squash

Instructions

  • Preheat oven to 375 degrees Fahrenheit
  • Prick the squash all over with the tines of a fork
  • Place on an aluminum lined baking sheet, and put the squash on its side in the preheated oven Bake for about 1 hour, or until soft to the touch. Turn once mid-baking
  • Remove from the oven, let cool for about 10 minutes before slicing
  • Slice it horizontally, and scoop out the seeds and pulp
  • Separate strands with a fork
  • Serve immediately or store in your refrigerator until you use it (can be stored for 5 days)

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Sweet Potato Pasta – Figs, Prosciutto and Goat cheese https://civilizedcaveman.com/recipes/pork/sweet-potato-pasta-2/ https://civilizedcaveman.com/recipes/pork/sweet-potato-pasta-2/#comments Thu, 27 Feb 2014 01:21:23 +0000 https://civilizedcavemancooking.reviewyourwebdesign.com/?p=9049 Can you tell that I got a plethora of sweet potatoes from my farmers market this week?  This is two simple sweet potato recipes in a row, but only because they taste amazing and I LOVE sweet potatoes.  I don't know about you, but I used to eat a lot of pasta. Thanks to my …

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Can you tell that I got a plethora of sweet potatoes from my farmers market this week?  This is two simple sweet potato recipes in a row, but only because they taste amazing and I LOVE sweet potatoes.  I don't know about you, but I used to eat a lot of pasta. Thanks to my celiac disease I have been able to discover alternatives that I love a lot more. This sweet potato pasta is just one of those replacements that I love. The flavors are amazing and it is so simple to put together.

Sweet Potato Pasta

I can't take all the credit for this recipe, I was laying in bed one night scrolling through buzzfeed and saw something similar. It sparked some salivating dreams and I woke up at 6am craving sweet potato pasta. I used to feel guilty because I thought I ate too many sweet potatoes. Then I used my friend Google and found a few excuses to eat them more.


What do you say to an angry baked sweet potato? Anything, just butter him up!
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What is your favorite way to eat sweet potatoes? Leave me a comment because after all my recipes, I am running out of ideas. When you fall in love with this sweet potato pasta recipe, you can check out some of my other favorites:

I think I have talked about sweet potatoes enough, so I just want to take a second to say thank you. We all live in this world that is full of busy work and distractions, and I genuinely love and appreciate every comment you take the time to leave me.  One of my daily habits is laying in bed and reading all the comments, snaps, etc that I get throughout the day.  It's an amazing feeling to fall asleep smiling every night so THANK YOU.

Just in case you don't know I am on Snapchat, you can follow me there too.  No more small talk, time to make the bacon.  Oh wait, I didn't put bacon in this recipe but I guarantee you that if you do, I will come eat dinner with you :) Enjoy this sweet potato pasta.

paleo banana bread
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Sweet Potato Pasta - Figs, Prosciutto and Goat cheese

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author George Bryant

Ingredients

Instructions

  • Chop the pointed ends off your sweet potato and spiralize it. If you don't have a spiralizer you can use a julienne peeler to make noodles
  • Cut prosciutto into strips, roughly 1-inch long and 1/4-inch wide
  • Slice dried figs into thin rounds, being sure to remove the hard stems
  • Place a large saute pan over medium heat with your olive oil
  • Add your sweet potato noodles and season with sea salt
  • Cook for about 5-7 minutes or until sweet potato noodles soften and are no longer raw. Be sure to stir frequently so that the noodles don't burn.
  • When done, transfer to a plate.
  • In the same skillet over medium heat, add sliced proscuitto and cook for about 3 minutes, flipping halfway through cooking or stirring often
  • Add sliced figs and slivered almonds and cook for another 3 minutes until your figs are soft and slightly browned. Stir often
  • Add 1/2 cup of your goat cheese and water, stir together to melt the cheese slightly and then add all of the sweet potato noodles
  • Stir until well combined and remove from the heat
  • Serve immediately and garnish with your remaining 1/2 cup goat cheese.

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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Stuffed Sweet Potatoes https://civilizedcaveman.com/recipes/pork/stuffed-sweet-potato/ https://civilizedcaveman.com/recipes/pork/stuffed-sweet-potato/#comments Sun, 23 Feb 2014 01:02:25 +0000 https://civilizedcavemancooking.reviewyourwebdesign.com/?p=8984 For the longest time I used to overcomplicate things.  One of those things was how to cook sweet potatoes.  Especially how to bake sweet potatoes.  For some reason, they always tasted amazing when others made them but I could never get them right.  After years of chasing the elusive perfect sweet potato, I stumbled across …

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For the longest time I used to overcomplicate things.  One of those things was how to cook sweet potatoes.  Especially how to bake sweet potatoes.  For some reason, they always tasted amazing when others made them but I could never get them right.  After years of chasing the elusive perfect sweet potato, I stumbled across the holy grail when I started baking sweet potatoes in the oven.  Now I like to bake 10 at a time and keep them in fridge for when I am hungry.  I peel them and saute them with my eggs in the morning, I mash them and bake with them, and sometimes I just eat them cold.  Either way, they are always delicious.  Leave me a comment with your favorite way to eat Sweet Potatoes, hopefully this one is on the top of the list.

Sweet Potato Recipes

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Stuffed Sweet Potatoes

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8
Author George Bryant

Ingredients

Instructions

  • Preheat oven to 400 Degrees Fahrenheit (205 Celsius)
  • Wash and scrub your sweet potatoes, prick them with a fork and place on an aluminum foil lined baking sheet
  • Coat your sweet potatoes with 2 tablespoons melted coconut oil
  • Place in the oven and bake until soft all the way through, about 45 minutes to 1 hour
  • While your sweet potatoes are baking, preheat a cast iron skillet or saute pan over medium heat
  • Heat 2 tablespoons of coconut oil and add your onions, stirring often
  • Cook onions for 5-7 minutes or until translucent
  • Add the bell pepper, apples and cranberries, cook for 3-5 minutes, stirring occasionally
  • Add bacon and spinach, stir often for 2-3 minutes until all spinach has cooked down
  • Season with salt and pepper to taste and remove from heat
  • To serve, slice each sweet potato lengthwise and push on the ends to open up the middle
  • Spoon the stuffing into each sweet potato and serve

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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Super Bowl Snacks – Fast and Delicious https://civilizedcaveman.com/recipes/beef/super-bowl-snacks-fast-and-delicious/ https://civilizedcaveman.com/recipes/beef/super-bowl-snacks-fast-and-delicious/#comments Fri, 31 Jan 2014 21:17:00 +0000 https://civilizedcavemancooking.reviewyourwebdesign.com/?p=8848 Sometimes planning big events or parties is just too stressful to do on your own.  Have no fear, because I put together my favorite Super Bowl snacks that are fast and delicious.  They all pair extremely well together so you can interchange any mixture to design the menu of your choice.  I will give you …

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Super Bowl Snacks

Sometimes planning big events or parties is just too stressful to do on your own.  Have no fear, because I put together my favorite Super Bowl snacks that are fast and delicious.  They all pair extremely well together so you can interchange any mixture to design the menu of your choice.  I will give you some of my favorite recommendations and pairings as well.  I am not a big football fan either, so I use it as a day to eat as much delicious food as possible and not move off the couch.  I am looking forward to it again this year.  Well without further blabbing, here are my top 10 favorite super bowl snacks.

CrockPot Pulled Pork

This crock pot pulled pork is my all time favorite recipe.  It requires 5 minutes of prep work and you can make at least 20 different meals or snacks from it.  So what I would do for the Super Bowl or any event?  I would take this pulled pork, stuff it into an already baked sweet potato and top with the lime cilantro coleslaw below.  Make sure you leave me a comment if you make that and share your thoughts :)

Bacon Deviled EggsThese bacon deviled eggs have won me many friends.  I'd like to think people like me for more than my food but I am ok with them using me for bacon.  So these little beauties speak for themselves.  Make a double or triple batch and enjoy with all your friends.

Spicy ChiliThis Spicy Pineapple chili has won multiple awards in a variety of cooking competitions, and it is easy to make.  If you have followed me for a while, you know I loathe dishes which is why I love one pot meals.  For this recipe I would make some loaded sweet potatoes with this chili, bacon, and some green onions.

20120530-AvocadoBurger059These Avocado Stuffed Burgers are my pride and joy.  It is the best recipe I have ever created and it works perfectly for parties or events. Instead of making full size burgers, I would make sliders and top with the filling as a garnish.  Sprinkle some bacon bits on them and you have the perfect finger food.

Mango GuacamoleThis Mango Guacamole is perfect for any event.  I actually don't think gatherings or events should be allowed to happen without guacamole.  It is the best food in the world.  I would stock up on Plantain chips or just dice a ton of veggies to dip in this bowl of heaven.

limecilantrocoleslawThis is the Lime Cilantro Coleslaw I mentioned above using with the crock pot pulled pork.  This delicious dish can stand on it's own or you can serve it with any meat of your choice.  I stated above to put it on top of the pulled pork stuffed in a sweet potato.  Yummy

Pumpkin Butter CupsI obviously can't eat Reese's but I can make my own which is where these Almond Butter Cups come to the rescue.  The recipe I have posted is for delicious Pumpkin Butter but you can also substitute with simple almond butter and get a delicious result.

Bacon Almond Butter BananaThe Elvis favorite, my way, Chocolate Bacon Almond Butter Bananas. These are pretty much self explanatory on how awesome they are so you should make them to impress your guests.  Just make sure you save some for yourself, they will go fast.

PaleoCookies

Everyone loves cookies, and they will love these Double Chocolate Chip Cookies as well.  I am a self proclaimed cookie monster so most people in my life don't get to taste my cookies, I eat them all.  Needless to say, cookies go perfect with every event and meal so enjoy.

PaleoChocolateChipCookiesI saved the best for last with these Macadamia Nut Chocolate Chip Cookies.  This is the best cookie I have ever tasted.  The rich buttery taste of the macadamia nuts shines through pairing perfectly with the delicious melting chocolate.  You will make friends for life sharing these.  I hope you love them. Also, don't forget your Draft Kings Review guide for the big game, too!

 

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Sweet Potato Breakfast Skillet https://civilizedcaveman.com/recipes/beef/sweet-potato-breakfast-skillet/ https://civilizedcaveman.com/recipes/beef/sweet-potato-breakfast-skillet/#comments Sun, 18 Aug 2013 04:58:20 +0000 https://civilizedcavemancooking.reviewyourwebdesign.com/?p=8214 Holy moly, what a few busy weeks it has been.  Ever since I got medically separated from the Marine Corps I feel like I go to sleep, wake up and a month has passed.  It also doesn't help I have been so busy traveling I almost forgot how to get home.  I am not complaining, …

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Holy moly, what a few busy weeks it has been.  Ever since I got medically separated from the Marine Corps I feel like I go to sleep, wake up and a month has passed.  It also doesn't help I have been so busy traveling I almost forgot how to get home.  I am not complaining, I love it but wow I feel like we should play a game of Where's Waldo with a Caveman.  Honestly though, it has been an amazing month so far and I am looking forward to so many things.  My App with Abel is KILLING IT, we are still number 2 as of right now in Food only behind the food network.  Are you kidding me?  THAT IS AMAZING.

Don't worry everyone without an iPhone, iPod, or iPad, we are working with developers to get it on android and google devices as well.  It will happen soon but we aren't going to haphazardly release something that sucks.  Hmmm, so what else besides the app?  I am flying to San Francisco on August 25th to be on Creative Live with my best friend and business partner Abel James.  You can find out all the info HERE and how to watch it for FREE.  I get to talk about nothing but food for an hour, any guesses on how many times I will say the word Bacon on air?  I might run a small little contest on Facebook that day for people to make bets on the usage of the word Bacon, that would be fun wouldn't it?

BreakfastHash

I got a lot of blabbing done and didn't even mention this amazing recipe once.  I have been getting a plethora of emails lately from people exclaiming that they can never figure out breakfast, or it's too hard to make, or too time consuming so for a week I set out and made a different breakfast everyday.  Yes, they all involve eggs because I love eggs but if you can't have them, you can leave them out and enjoy just as much.  This was my favorite one of the week so I am posting it first.  You cook everything in one pan and that makes clean up a breeze and if you are like me, you eat it out of the pan too which saves even more time.  I won't keep you from this heavenly dish any longer.  Enjoy and as always share if you like it and don't forget to subscribe to my newsletter below this post to never miss any new recipes.

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Sweet Potato Breakfast Skillet

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 -4
Author George Bryant (Civilized Caveman)

Ingredients

Instructions

  • Turn your ovens broiler on high
  • Preheat a 12 inch cast iron skillet over medium heat and place your coconut oil in the pan
  • Add your diced onion to the pan and stir for about 3 minutes until they start to get soft
  • Add in your peppers and garlic and continually stir for 1 minute
  • Add in your ground beef or italian sausage and stir for 3-4 minutes or until nice and browned
  • Add your sweet potato and saute, stirring often, for 3-4 minutes until your sweet potatoes soften
  • Add your spinach to the pan and stir often until your spinach starts to wilt which should take 2 minutes
  • Make 3 small wells around your pan and crack an egg in each well
  • Place your pan six inches under your broiler and cook to your liking. 2 minutes should get you really runny yolks, 3 minutes will almost be a solid yolk and 4 minutes will be a hard yolk
  • Remove from the oven and serve right from the pan

Notes

To shred the sweet potatoes, use either a Spiral Slicer or Julienne Peeler

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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Chocolate Espresso Pork Belly https://civilizedcaveman.com/recipes/pork/chocolate-espresso-pork-belly/ https://civilizedcaveman.com/recipes/pork/chocolate-espresso-pork-belly/#comments Sun, 09 Jun 2013 04:44:59 +0000 https://civilizedcavemancooking.reviewyourwebdesign.com/?p=7468 So everyone knows I love bacon but I don't want anyone to think that I discriminate against any of the other amazing things you can do with pork belly.  Lately, I have been working hard at mastering my own homemade bacon but I haven't perfected it enough to share yet.  Since I had a plethora …

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So everyone knows I love bacon but I don't want anyone to think that I discriminate against any of the other amazing things you can do with pork belly.  Lately, I have been working hard at mastering my own homemade bacon but I haven't perfected it enough to share yet.  Since I had a plethora of pork belly though I decided I would make a new, simple recipe that everyone can enjoy.  If you have a smoker, great, if not you should probably buy one ;).  Just kidding, you can totally roast this in the oven as well.  I included instructions for both so everyone can be happy with this delicious swine.

I get emails and questions all the time asking how learning how to cook or what flavors to combine.  Truth is, I know just as little as most of the people asking me do, I just experiment and learn my lessons along the way.  One of the things to remember when cooking is, simple will always be better.  If you are always striving to use the highest quality ingredients that you can, you want your food to be the star and not your seasonings to mask something.  Don't ever underestimate the value of salt and pepper on anything.  Whether it is this pork belly, your burgers, or an amazing grass fed steak.  Some of the most amazing restaurants around the world only season with salt, pepper and love.

RoastedPorkBelly

Point is, don't ever be intimidated to try something new and when in doubt just keep it simple.  With that being said, I am simply out of things to talk about besides how amazing this tasted.  So scroll down a bit, and get to work.  Also don't forget that if you want to keep receiving my recipes via email in case you can't check my website every now and then, ensure you subscribe to my newsletter.

RoastedPorkBelly

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Chocolate Espresso Pork Belly

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 5
Author George Bryant (Civilized Caveman)

Ingredients

  • 3 pound pork belly skin removed
  • 2 tablespoons Choffy see notes
  • 2 tablespoons espresso or ground Hug In A Mug Coffee
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper

Instructions

Smoker

  • Before you prepare your pork belly, preheat your smoker to smoke at 225 degrees Fahrenheit (107 Celsius)
  • While your smoker is warming up, wash your pork belly with cold water and pat dry
  • Score the fat side of the pork belly in a checkerboard pattern without cutting into the meat
  • Mix your choffy (or cocoa powder), coffee, sea salt, and black pepper together and liberally season your pork belly over the checkerboard. Ensure you get seasoning into the grooves
  • If you have a leave in meat thermometer, now is the time to insert it
  • Place your pork belly on your smoker and go take a nap
  • Let your pork belly smoke for 4-5 hours
  • You can pull your pork belly off when it reaches an internal temperature of 150 Degrees Fahrenheit (66 Celsius) or you can leave it up til 170 degrees Fahrenheit (77 Celsius)
  • Once it is done, remove it from the smoker and slice to serve to the size you prefer
  • I like to serve my roasted pork belly with roasted root vegetables like my carrots or sweet potatoes to contrast the saltiness and cut the richness

Oven

  • Before you prepare your pork belly, preheat your oven to 425 degrees Fahrenheit (218 Celsius)
  • While your oven is preheating, wash your pork belly with cold water and pat dry
  • Score the fat side of the pork belly in a checkerboard pattern without cutting into the meat
  • Mix your choffy (or cocoa powder), coffee, sea salt, and black pepper together and liberally season your pork belly over the checkerboard. Ensure you get seasoning into the grooves
  • If you have a leave in meat thermometer, now is the time to insert it
  • Place your pork belly on an elevated rack over a cookie sheet or pan and place it in your preheated oven
  • Roast for 30 minutes and then reduce the temp to 350 degrees and roast for 2 1/2 - 3 hours or until the internal temperature reaches anywhere between 150-170 Degrees Fahrenheit (66-77 Celsius) which is your preference. It is almost impossible to overcook pork belly
  • Once it is done, remove it from the oven and slice to serve to the size you prefer
  • I like to serve my roasted pork belly with roasted root vegetables like my carrots or sweet potatoes to contrast the saltiness and cut the richness

Notes

You can use your own ground and roasted cacao or cocoa powder if you want to get some more chocolate on it

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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Sausage and Onions https://civilizedcaveman.com/recipes/pork/sausage-and-onions/ https://civilizedcaveman.com/recipes/pork/sausage-and-onions/#comments Wed, 05 Jun 2013 03:18:16 +0000 https://civilizedcavemancooking.reviewyourwebdesign.com/?p=7776 Just in case you haven't heard, The Paleo Kitchen hit 22 consecutive weeks on the New York Times Best Sellers list.  Click on the cover above to grab your copy. This thing is a piece of beauty and you can get it now :)  Click on the cover picture above :) I suppose we should …

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Just in case you haven't heard, The Paleo Kitchen hit 22 consecutive weeks on the New York Times Best Sellers list.  Click on the cover above to grab your copy. This thing is a piece of beauty and you can get it now :)  Click on the cover picture above :)

I suppose we should talk about the recipe huh?  To be honest, when I was a kid I never had sausage and onions or peppers and man oh man do I wish I did.  I don't even know what inspired me to make this today but it just earned it's place in my normal weekly rotation because I only had to wash one pan and it took 5 minutes to prep.  Not to mention, the flavors are endless depending on what kind of sausage you buy or make yourself.  Sometime in the future I will be working on a post for homemade sausage but I have to figure it out first, so patience on that one.

PaleoSausageOnions

OMG, I almost forgot.  My amazing friends Nom Nom Paleo and Fitbomb have managed to shock me once again.  I look up to this power couple so much and am honored to call them good friends.  Last year they pulled the sheets away and showed us their stunning iPad App and now, they are coming out with a COOKBOOK.  Not just any cookbook, it has over 900 photos and illustrations too.  I seriously think they are both superheros and that will be the news they drop next year.  Make sure you go check them out and pre-order the book HERE.

Print

Sausage and Onions

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 -4
Author George Bryant

Ingredients

  • 1 pound pork sausages 4-5 links normally (455 grams)
  • 1 large onion sliced (300 grams)
  • 2 bell peppers sliced (450 grams)
  • 1 apple sliced (200 grams)
  • 2 jalapenos seeds removed and sliced (45 grams)
  • 3 tablespoons duck fat melted (or bacon fat, olive oil, coconut oil)
  • Juice of 1 lemon
  • Dried thyme to taste
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 375 degrees Fahrenheit (190 Celsius)
  • If you have not already done so, peel and slice your onions, remove the seeds from your bell peppers and slice, core and slice your apple, and remove the seeds from your jalapeno and then slice it
  • Place your onions, peppers, apples, and jalapenos in a 12 inch cast iron skillet or large pyrex baking dish
  • Add your duck fat and lemon juice and mix well ensuring an even coating
  • Sprinkle with salt and pepper to your taste liking
  • Take your sausages and place them on your bed of vegetables
  • Using a sharp knife, poke 5-10 holes around each sausage so they don't explode in your oven
  • If you have a leave in meat thermometer, now is the time to insert it into one of your sausages
  • Cover your pan or dish with aluminum foil and place in your preheated oven
  • After 25 minutes remove the aluminum foil to allow the sausages to brown until they are finished
  • I used a meat thermometer and mine took 35 minutes to finish to an internal temperature of 165 degrees Fahrenheit (73 Celsius)
  • Remove from the oven when done and sprinkle with dried or fresh thyme and serve

****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

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Hickory Smoked Pulled Pork https://civilizedcaveman.com/recipes/pork/hickory-smoked-pulled-pork/ https://civilizedcaveman.com/recipes/pork/hickory-smoked-pulled-pork/#comments Wed, 27 Feb 2013 04:32:22 +0000 https://civilizedcavemancooking.reviewyourwebdesign.com/?p=5962 Pulled pork is the recipe we made that put this blog on the map. 6 years later and it is still the most popular recipe on the website. The reason we love pulled pork so much is that it is so versatile. The original recipe is for crockpot pulled pork so we decided to switch …

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Pulled pork is the recipe we made that put this blog on the map. 6 years later and it is still the most popular recipe on the website. The reason we love pulled pork so much is that it is so versatile. The original recipe is for crockpot pulled pork so we decided to switch it up. Now you can have this hickory smoked pulled pork as well. Now don't fret, if you don't have a smoker you can still make this in a crockpot, which we included below.

hickory smoked pulled pork

Enjoy!!

Print

Smoked Pulled Pork

Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 6
Author Civilized Caveman

Ingredients

  • 1 3-5 pounds Boston Butt
  • yellow mustard to coat

Caveman Blend:

  • 4 tablespoons smoked paprika
  • 2 tablespoons sea salt
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoons ground black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon ground white pepper
  • 2 teaspoon cayenne pepper

Mop Sauce

  • 1/2 cup apple juice
  • 1/2 cup olive oil

Instructions

  • Make the caveman blend by combining all the spices listed in a bowl and mixing well (you will not need all of this, store the extra in an airtight container or ziploc)
  • Make your mop sauce (only if smoking) but combining the ingredients in a spray bottle
  • Apply a thin coat of mustard to your pork butt
  • Generously cover the entire pork butt with the caveman blend
  • Wrap the seasoned pork butt in plastic wrap or put it in a large ziploc and let sit in the refrigerator for at least 8 hours but up to 48

Smoker

  • Bring your smoker or your BBQ to 225 degrees fahrenheit and prepare it to use indirect heat
  • We use an electric wood pellet smoker so we just set the temperature after we added all of the hickory wood pellets
  • Plan on smoking your boston butt for 60-90 minutes per pound or until it reaches an internal temperature of 190 degrees fahrenheit
  • Remove your boston butt from the refrigerator at least 30 minutes before you plan to start smoking it to allow it to come to room temperature
  • Place your boston butt on the smoker fat side up and plan on basting with your mop sauce every two hours until completion
  • Once your butt has finished, either let it sit for 1 hour before pulling so you don't burn yourself or use tools to shred it
  • Serve with your favorite sauce or side and we recommend our Beasty BBQ Sauce

Crockpot

  • Remove your boston butt from the refrigerator and place in the bottom of your crockpot
  • Add 1/2 cup of olive oil and 1/2 cup of apple juice to the crockpot
  • Cover and set on low for 12 hours
  • Once done, shred with forks
  • You can put the pork back in its delicious broth or serve with my Beasty BBQ Sauce

Want to learn which ingredients are the best to cook with?

Check out our friends over at Wellness Force Radio and learn about how good nutrition impacts your health:

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Eggs Benedict over Savory Waffles https://civilizedcaveman.com/recipes/pork/eggs-benedict-over-savory-waffles/ https://civilizedcaveman.com/recipes/pork/eggs-benedict-over-savory-waffles/#comments Sun, 17 Jun 2012 06:20:09 +0000 https://civilizedcavemancooking.reviewyourwebdesign.com/?p=4574 Alright everyone, I am posting this early so all you awesome people out there can make this on Fathers Day for your dads, grandfathers, husbands, brothers, etc and spoil them rotten on their day.  To be honest, You won't be hearing much from me on Fathers day as its still tough for me to deal …

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Alright everyone, I am posting this early so all you awesome people out there can make this on Fathers Day for your dads, grandfathers, husbands, brothers, etc and spoil them rotten on their day.  To be honest, You won't be hearing much from me on Fathers day as its still tough for me to deal with not having my father around.  He was taken from this earth too early by the horrible cancer monster and I never got to share my real dream or passion for food and photography with him.  I know he is seeing it now though and I will just share with the whole world instead, cause thats what he would want.  Today's recipe is coming to you from a good friend of mine, the genius Danielle behind the grain-free recipe blog Against All Grain.  Say Hi to Danielle and please click on her picture and go like her Facebook Page.  And now the rest of the post is all hers.  Enjoy.

I went grain-free about 4 years ago after being diagnosed with a severe auto-immune disease and figuring out that changing my diet was the only way to keep myself out of the hospital. I transitioned to Paleo within the last year or so, but still continue to use a little dairy here and there. My blog is home to over 120 recipes that are grain, lactose, and refined sugar free.

I used to adore eggs benedict and would order it as a special treat every time we ate out for breakfast, but haven’t been able to enjoy it for so long. Now I can, and I think this rendition is even better than the original. Instead of an English muffin (because all Paleo English muffins I’ve tried have sucked), I made a savory waffle that is stuffed with bacon and chives. To save time, you can make the waffles the night before and then throw them in the toaster right before serving the benedict.

No waffle iron? No problem, you can serve this over sautéed spinach or over a toasted Paleo hamburger bun.

Print

Eggs Benedict over Savory Waffles

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author George Bryant

Ingredients

Waffles

Hollandaise Sauce

  • 2 eggs yolks
  • 1/4 cup melted grassfed butter or ghee unsalted (for dairy-free, follow my recipe for Coconut Oil Hollandaise)
  • 2 teaspoons Lemon Juice
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Paprika or Cayenne if you want some heat

To serve

  • 4 savory Waffles
  • 4 slices cooked ham
  • 4 eggs poached
  • 1/4 cup Hollandaise Sauce recipe follows
  • chives to garnish

Instructions

Process (Waffles and Benedict):

  • Preheat your waffle iron
  • In a stand mixer, or using a handheld electric mixer, beat the eggs with the cashew butter, almond milk, bacon fat, and garlic.
  • Mix the salt, baking soda and coconut flour in a small bowl, then pour the dry ingredients into the wet mixture.
  • Beat for 30 seconds until the batter is fully incorporated, scraping the bottom of the bowl to make sure you get all of the sticky cashew butter.
  • Fold the chopped bacon and chives into the batter by hand.
  • Cook your waffles according to the instructions on your waffle iron, then keep them in a warm oven until you’re ready to assemble the benedict.***Every machine is different, so watch the waffles really carefully to ensure they don’t burn. This batter will not take as long to cook as a regular waffles and will probably be done before your indicator light turns green. Once the steam stops, they are likely done. Mine takes about 30-45 seconds for each batch.***

Process (Hollandaise Sauce):

  • Pour boiling water into a blender, then cover and let sit for 10 minutes. Dump out the water and dry the container thoroughly.
  • Blend the egg yolks with the lemon juice, salt, and paprika.
  • With the blender running on low, slowly pour in the hot melted butter.
  • Blend for about 30 seconds until the sauce has thickened and the butter is well incorporated. The sauce will continue to thicken as it cools.***If it gets too thick, warm it over very low heat until it becomes runny again (about 10 seconds in a microwave and a minute on a low burner). Be careful not to use too high of heat or your eggs will scramble and your butter will curdle.***Layer each waffle with a slice of ham, poached egg, drizzle of hollandaise, and a few chives.

***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***

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