These amazing egg-stuffed mini meatloaves aren’t only for breakfast. They’re great for lunch or dinner, too. But when served in the morning, they really start the day off right.
First, a mixture of pork and beef is seasoned to taste like breakfast sausage. Next, it only takes a minute to form the meat around a hardboiled egg. When baked together, the meat and egg turn into a rather stunning little loaf.
Cook these mini breakfast meatloaves on a lazy weekend morning, or better yet, on Sunday night so they’re waiting in the refrigerator Monday morning.
Enchiladas are often a mess of ingredients in a casserole pan, the two main ingredients being tortillas and a heavy blanket of cheese. But it doesn’t have to be that way. In this Primal enchilada recipe, it’s all about the meat.
Chuck roast is slow-cooked and tender with a thick, mildly spicy sauce, and the possibilities for toppings are endless.
Here’s the recipe.
I had Greek tacos at a friend’s house one day, and I’ll admit, I was skeptical. But one bite, and my mindset immediately switched to inspired. I couldn’t get enough of the fresh Mediterranean flavors alongside silky avocado. That’s why I created a deconstructed version, a Greek Gyro Salad Recipe.
Here’s how to make it.
Making prime rib at home can be intimidating, but we’re going to show you a simple grill-to-oven method that is virtually foolproof. This may become your new go-to recipe when you want to impress! This prime rib starts on a gas or charcoal grill with wood chips to infuse it with a smoky flavor. If you have a smoker, by all means use that for the smoking portion. It is then finished in the oven to get a crispy browned exterior and a juicy, medium-rare interior. A variety of wood chip varieties can be used for beef, but for this recipe we like cherry, apple or pecan. For a bolder flavor, you can try hickory or oak. We highly recommend salting the prime rib the night before and letting it rest in the fridge in a pan with a rack. This will give the meat more flavor and be more tender after cooking. We serve the prime rib along with our Primal Kitchen Steak Sauce. Ingredients 5 lbs. boneless prime rib Salt 1/4 cup unsalted butter 2 Tbsp. fresh thyme leaves 3 Tbsp. chopped sage leaves 2 tsp. Black pepper 8 cloves grated garlic Primal Kitchen® Steak Sauce Directions Pat the prime rib dry. Liberally salt your meat on all sides and place it on a rack in the fridge overnight. The next day, take the meat out and allow it to rest at room temperature for an hour. Melt the butter and mix in the thyme, sage, pepper and garlic. Rub the mixture all over the meat and place it in a cast iron pan. We used a cast iron grill pan since it was too big for our regular cast iron pan. While the meat is resting, soak some wood chips for about 20 minutes. Beef can withstand many types of wood for smoking. Many people like using hickory or oak, but for this we like fruit tree chips like apple, cherry, or pecan. For less than $20, you can purchase a smoker box, which is a metal box with holes that holds wood chips in your grill. Or you can do what I did and make your own smoker out of heavy-duty aluminum foil. Either way, drain your wood chips thoroughly. Place them in the smoker box or in the center of a large square of foil. Wrap the wood chips in the foil, then use a knife to poke some holes in the top of the foil packet. This will allow fragrant smoke to emanate from the package. Turn one side of your gas grill on to high heat. Place the foil packet with wood chips on the side that’s heating up. Cover the grill and allow it to come up to temperature and for the wood chips to start smoking. This will take 30 minutes or so. Once you see a good amount of smoke coming from the foil packet, place the pan with the meat on the opposite side of the grill (the … Continue reading “Smoked Prime Rib Recipe, Without a Smoker”
Burgers are a Primal favorite, but plain old burgers with the same old toppings can get boring after a while. What better way to combat the boredom than to create a burger with a surprise ingredient inside? Introducing southwest burgers, stuffed with cheese and topped with with lime-spiked guacamole.
The combination of spicy seasonings, buttery cheese, and refreshing avocado is hard to beat. Yes, of course you could just serve guacamole on the side with sliced veggies for dipping, but it’s not the same. Sure, you could melt cheese on top, but the cheese melding with the juicy burger creates a brand new experience. It’s the synergy between the spiced meat, the melty cheese, and zingy, cool avocado that creates a delicious change of pace from a plain burger in a lettuce wrap.
Let’s level up your burger.
Crisp and caramelized on the outside, but never burnt. A first bite that melts in your mouth as the savory, perfectly seasoned flavor of beef hits your palate. The rich, smoky aroma of animal fat dripping onto an open fire.
That, my friends, is a perfect steak. You don’t have to make reservations at an expensive steakhouse to reach this sort of steak nirvana. It can be yours any night of week in your own kitchen by following a few simple and painless steps.