The low-carb community was pretty pumped when coffee shops first started to serve sous vide egg bites. Until then, most breakfast options came between a couple of slices of a bagel or croissant. Coming in around $5 for two little egg bites, it was only a matter of time before people started looking for make-at-home versions.
Do You Need a Sous Vide to Make Egg Bites?
Let’s first put it out there that food cooked sous vide is delicious. The temperature is so precisely controlled that there’s virtually no risk of overcooking or undercooking, and for the most part, it’s a hands-off cooking method. Still, it’s cost-prohibitive for a lot of kitchens – you’re looking at a couple hundred dollars for a decent system, which is more than the average household wants to spend on an appliance they’ll use only occasionally.
The solution? These adorable little egg bites are not actually made in a sous vide, but instead in an Instant Pot. The end result is a light and fluffy egg bite bursting with flavor. Ideally, these egg bites would be made in a silicone egg mold, but they also turn out well in ½ pint mason jars. If you don’t have an Instant Pot, there is an oven modification below.
This recipe makes 10 egg bites (5 egg bites of each flavor) which are great for an on-the-go breakfast or protein-packed snack. Feel free to experiment with your favorite add-ins.
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.
How to give any main dish a “wow” factor? Add a touch of sweetness to a savory dish. These grilled pork and pineapple kebabs are tangy and smoky with just the right amount of sweetness from fresh pineapple. You can serve these with just about any side dish for a BBQ meal that keeps you coming back for more.
Here’s how to make them.
Every home cook should have a no-fail recipe for oven-roasted chicken, one you can count on to always deliver golden skin and juicy, flavorful meat. A whole chicken provides the basis for a great soup, protein for your salads, a main ingredient for lettuce-wrapped sandwiches, or a delicious main course on its own. If you cook your chicken spatchcock style, it will cook much faster and more evenly than it would if you left it whole.
Here’s how to make an incredible roasted chicken in the oven, every time.
Chicken is a great Primal protein on its own. Add in herby ranch flavor and a fast cook time from the air fryer? Perfection.
The air fryer’s quick cooking time means it cooks before it has had a chance for the chicken to dry out. With only six ingredients, a few minutes of prep time, and 25 minutes hands-off in the air fryer, this ranch chicken will become a go-to recipe for those busy nights.
Here’s how to make it.
The flavor and aroma of smoked meat scream summer to me, especially after spending the last eight years in North Carolina. If you want to try your hand at smoking at home but don’t have a dedicated smoker, you can actually transform your propane grill into a makeshift smoker.
You can use this same set-up to cook any meat from chicken wings to brisket to pork roasts. Turning your grill into a smoker is fairly simple. All you need is:
A full tank of propane
Time – smoking takes longer than grilling, especially for large cuts of meat
In this post, I’ll walk you through transforming your gas grill into a smoker and then show you how to make simple, tasty smoked pork chops that will get you hooked on smoking meats at home. Get ready to get smoky!
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”
Have you ever made a grilled salad? You may think of salad as a cold food, but you’ll want to keep an open mind for this sweet, savory, smoky salad that’s just as refreshing as a cool, crisp salad on a hot day.
Hearts of romaine hold up well to the grill and develop a smoky wilt that balances out sweet grilled fruits and a tangy homemade balsamic dressing. This grilled romaine salad makes an excellent side dish that will become the star of any backyard barbecue.
To make it a main dish, grill your favorite chicken, steak, salmon or shrimp to top it with. Feel free to play around with the toppings to fit your diet or preferences. If you don’t have access to a grill, you can “grill” the lettuce, stone fruit and peppers on a hot cast iron grill pan on your stovetop.
Here’s how to make it.
Kabobs typically have a warm-spiced Middle-eastern or a sweet Hawaiian flair. We’re changing it up and marinating our chicken kabobs in your favorite Italian flavors, like garlic, basil, lemon, and an herby marinade. You’re going to love this spin on the traditional meat-and-veggie-on-a-stick experience.
Getting together for backyard barbecues again? These Italian chicken and basil kabobs make a showstopping entreé that will wow the entire patio with its jewel-toned vegetables and its flavorful marinade.
We could talk about grilled chicken kabobs all day, but we’d rather make them (and eat them!). Here’s how to do it.