Smokey Roast

From everydaypaleo.com (posted by Holly)

This is what's cookin' in the crock pot! Smells amazing in here!

LOVE her recipes!

This spice rub sounded so interesting to me, thought I'd give it a try.

We're pairing this up with some roasted sweet potatoes and beets.

That is the only way that I'll eat beets!

A nice beef roast is something I crave in the fall or winter months but I had a big ol’ grass fed chuck roast that was asking to be made; so I made it. I wanted to try something different then the standard roast in the oven or slow cooker so after being inspired by watching a recent Food Network show called Chopped, when one of the contestants rolled a giant elk tenderloin in a coffee spice mixture, I decided to make my own version and try it on our roast. The results? So good, beyond description really, you’ll just have to try it for yourself and let me know what you think!

Smokey Roast

Coffee Spice Rub

2 tablespoons coffee grounds

½ teaspoon ground chipotle

1 teaspoon unsweetened cocoa powder

¼ teaspoon cinnamon

½ tablespoon garlic powder

1 tablespoon dried oregano

1 tablespoon cumin

1 teaspoon sea salt

Mix all spice rub ingredients together and set aside.

Roast

½ tablespoon coconut oil (I tried out a new brand of coconut oil called Kelapo and it’s very tasty, mild, and down right delicious!)

2.5 lb beef chuck roast

1 red onion, halved and sliced

¾ cup water

Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is nice and hot! Take the spice rub mixture and rub the entire amount into and all over the roast – really rub it in, do not just brush it on!. Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side. If your pan is not hot enough you will lose your spices, but if it’s too hot, you will burn your roast. You want it to make a nice crust on both sides of the meat. Place your sliced onions in the bottom of a slow cooker. Once the roast has been seared, put the roast in the slow cooker on top of the onions. Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours. Serves 6.

Enjoy!!

Mexican Skillet

Posted by Nessa (from myrecipes.com)

Making this for tonight with a few alterations: Using ground Turkey not beef and putting over lettuce like Taco salad I guess.

Ingredients

• 1 pound ground beef
• 1 clove garlic, minced
• 1 packet store-bought or homemade taco seasoning mix
• 6 burrito-size flour tortillas
• 2 cups pureed canned or fresh tomatoes
• 1/2 cup shredded cheddar cheese
• 1/2 cup salsa
• 1 green bell pepper (optional), seeded and chopped

Preparation

• 1. Heat a large skillet over high heat until hot. Add ground beef, garlic, and taco seasoning. Cook until beef is browned, breaking it into small pieces with the side of a spoon and mixing everything together.
• 2. While beef is browning, slice tortillas into 1-inch squares. A pizza cutter or scissors works well for this.
• 3. Add tomatoes, salsa, and cut-up tortillas to skillet and cook for 5 minutes over medium heat. If it seems dry, you can add a little water. Once this is heated through, sprinkle cheese over top and cover for a few minutes. Once cheese is melted, it is ready to serve. Sprinkle with chopped green pepper (if using) for a little color, crunch, and a healthy dose of vitamin C.
  

Thai Beef Salad

From myrecipes.com (posted by Nessa)

Ingredients

• 1/2 cup fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons brown sugar
• 2 tablespoons Thai fish sauce
• 2 tablespoons chile paste with garlic
• 2 garlic cloves, minced
• 1 (1 1/2-pound) flank steak, trimmed
• Cooking spray
• 1 1/2 cups vertically sliced red onion
• 4 plum tomatoes, each cut into 6 wedges
• 6 cups torn romaine lettuce
• 1 1/4 cups thinly sliced English cucumber
• 2 tablespoons chopped fresh mint

Preparation

• Prepare grill or broiler.
• Combine first 6 ingredients, stirring until sugar dissolves; set half of lime mixture aside. Combine other half of lime mixture and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 10 minutes, turning once. Remove steak from bag; discard marinade.
• Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add tomatoes; sauté 2 minutes. Place onion mixture, lettuce, cucumber, and mint in a large bowl; toss gently to combine. Divide salad evenly among 6 plates. Top each serving with 3 ounces steak; drizzle each serving with 1 tablespoon reserved lime mixture.

Note: The salad gets its heat from 2 tablespoons of chile paste. If you prefer milder food, use half. English cucumbers work well for quick meals because they're virtually seedless.