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    Paleo Salmon Cakes

    Paleo Salmon Cakes are the perfect healthy weeknight dinner.  This recipe is a simple and delicious, gluten free, dairy free, and paleo.  Loaded with Omega 3’s, healthy fats and veggies to give you the perfect balance of nutrients.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 28 minutes
        •    Yield: Serves 14


        •    1 1/2 pound fresh salmon
        •    1/2 lemon
        •    1/4 teaspoon sea salt
        •    1/8 teaspoon ground black pepper

    Vegetable Mix:
        •    1 teaspoon extra virgin coconut oil
        •    3/4 cup small-diced red onion, 1 small onion
        •    1 cups small-diced celery, 2 large stalks
        •    1 red bell pepper, trimmed small- diced
        •    1/4 cup minced fresh flat-leaf parsley
        •    1/4 teaspoon hot sauce
        •    1 1/2 teaspoons Italian seasoning mix
        •    1/2 teaspoon sea salt
        •    1/4 teaspoon ground black pepper

        •    1 cup almond flour
        •    2 teaspoons Dijon mustard
        •    2 extra-large eggs, lightly beaten
        •    1 tablespoon extra virgin coconut oil, divided

        •    1 Avocado, pitted and mashed
        •    1 tablespoon chopped parsley



    1. Preheat the oven to 400° F.
    2. Place the salmon on a sheet pan, skin side down, squeeze lime juice over salmon and sprinkle salt and pepper over top. Roast for 15 to 20 minutes, until just cooked.
    3. Remove and set aside to cool slightly.
    Vegetable Mix:
    1. While salmon is cooking, place 1 teaspoon of the coconut oil in non stick pan over medium- high heat to melt.
    2. Once melted add the onion, celery, red bell peppers, parsley, hot sauce, Italian seasoning, sea salt and black pepper. Cook stirring until vegetables start to soften, about 4-5 minutes.
    3. Remove and set aside.
    1. In a large mixing bowl add eggs, dijon and almond flour, mix to combine. {will be very thick}
    2. Flake the cooled salmon into mixing bowl with egg mix. Add the vegetable mixture and mix well.
    3. Heat 1/2 teaspoon of coconut oil in same large non stick pan over medium heat.
    4. In batches scoop salmon mix into 2 tablespoon size bowls and pack with hands, add the salmon cakes to pan and cook for 3 to 4 minutes on each side, until browned.
    5. Place on servig plate.
    6. Top with a dollop of mashed avocado and sprinkle of parsley.
    7. Serve


    This great family recipe is thanks to A Healthy Life For Me at http://ahealthylifeforme.com/paleo-salmon-cakes/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Grilled lamb loin chops with eggplant parmigiana

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 6


        •    12 lamb loin chops
    1 tbsp oil

    1 medium eggplant, chopped into 2cm pieces
    1 small jar (about 2 cups) tomato pasta sauce
    250 g punnet cherry tomatoes, halved
        •    mashed potato and shavings of Parmesan to serve


    1. Brush each lamb chop with a little oil. Season each with salt and pepper. Set aside.
    2. Preheat a non-stick pan to moderately hot. Keep the heat at moderately high. Add the oil and eggplant to pan, cook for 2-3 minutes or until eggplant is golden. Add the tomato pasta sauce and the cherry tomatoes, bring to the boil, reduce heat and simmer for 10-15 minutes. Stir occasionally.
    3. Remove the grill tray. Preheat the oven grill to high/maximum setting. Place the chops on the cold grill tray, place tray under the hot grill. Cook chops on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
    4. Remove chops from grill tray, loosely cover with foil and rest chops for 2 minutes before serving. Serve lamb with mashed potato and spoonful of the eggplant topped with a few shavings of Parmesan.

     Suggested variations:

    You can use lamb cutlets for this recipe.

    When you grill meat it should be placed on a cold grill tray. This prevents the meat sticking and becoming difficult to turn.


    This great family recipe is thanks to Beef and Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Grilled-lamb-loin-chops-with-eggplant-parmigiana

    Oven Fried Breaded Pork Chops

    Juicy, delicious, boneless pork chops coated with a seasoned crisp crust. Ready in under 30 minutes, easy and kid-friendly!

    Prep Time
        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6
        •    6 (3/4-inch thick) center cut boneless pork chops, fat trimmed (5 oz each)

        •    kosher salt
        •    1 large egg, beaten
        •    1/2 cup panko crumbs
        •    1/3 cup crushed cornflakes crumbs
        •    2 tbsp grated parmesan cheese
        •    11/4 tsp sweet paprika
        •    1/2 tsp garlic powder
        •    1/2 tsp onion powder
        •    1/4 tsp chili powder
        •    1/8 tsp black pepper
    1. Preheat oven to 425°F. Spray a large nonstick baking sheet lightly with oil.
    2. Season pork chops on both sides with 1/2 tsp kosher salt.
    3. Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.
    4. Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.
    5. Place on the prepared baking sheet and repeat with the remaining chops.
    6. Lightly spray a little more oil on top of the pork and bake in the oven for 20 minutes.


    This great family recipe is thanks to Skinnytaste at http://www.skinnytaste.com/oven-fried-breaded-pork-chops/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Easy Shepherds Pie

    American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.

    Prep Time

    • Prep time: 15 minutes
    • Cook time: 50 minutes
    • Yield: Serves 4


    • 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
    • 8 Tablespoons (1 stick) butter
    • 1 medium onion, chopped (about 1 1/2 cups)
    • 1-2 cups vegetables—diced carrots, corn, peas
    • 1 1/2 lbs ground round beef
    • 1/2 cup beef broth
    • 1 teaspoon Worcestershire sauce
    • Salt, pepper, other seasonings of choice


    1. Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.
    2. Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
      If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
      If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
    3. Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
      Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
    4. Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.
    5. Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).
      Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
    6. Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

    Suggested variations:

    Put a layer of creamed corn between the ground beef and the mashed potatoes.

    Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.


    This great family recipe is thanks to Yummly at http://www.yummly.co/recipe/Easy-Shepherds-Pie-1319949?prm-v1&utm_medium=email&utm_campaign=browse-email

    Butter believe it, using Butter for cooking steak and why its good

    Chef Ed Lee's compound butter is the best thing we've ever put on steak

    Prep Time

        •    Prep time: 15 minutes, plus cooling and chilling time
        •    Cook time: 5 minutes
        •    Yield: Depends on how many people need to be served


        •    6 tablespoons soy sauce

        •    2 tablespoons granulated sugar
        •    1 tablespoon light brown sugar
        •    1 tablespoon sesame oil
        •    1 teaspoon Korean chile flakes (gochugaru)
        •    3 garlic cloves, minced
        •    2 scallions, trimmed and finely chopped
        •    One 1-inch piece ginger, peeled and minced
        •    1 pound butter, softened


    1. In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook for 5 minutes until thickened. Then let cool to room temperature.
    2. In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.
    3. Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired.


    This great family recipe is thanks to Tastingtable at https://www.tastingtable.com/cook/recipes/korean-barbecue-compound-butter-recipe