CHIPOTLE PORK TACOS

Gluten Free

This one is a favorite! It makes a bunch and will feed a crowd if you use the large pork tenderloin or you can freeze the leftovers or use the leftovers in a different recipe. You can also use the CILANTRO LIME ADOBO SAUCE that I previously posted. Best thing is you can throw it all in the slow cooker.

2 lb. pork tenderloin
1 1/2 teaspoons finely grated lime rind
2 Tablespoon fresh lime juice
2 Tablespoon fresh oregano
1 Tablespoon brown sugar
1 Tablespoon chopped chipotle chile in adobo sauce
2 cloves garlic minced
1/4 teaspoon sea salt
2 medium shallots chopped

I also chop up some tomatoes, avocado, and lettuce. And I serve on Gluten Free corn tortillas.

Place all ingredients in the slow cooker on high for 6 to 8 hours and it is melt in your mouth good.


CILANTRO LIME ADOBO SAUCE

2 Cup Mayo
1/2 of a fresh lime squeezed
1/2 teaspoon lime zest
1 adobo from a can and a bit of the sauce
2 Tablespoons fresh cilantro
1/2 teaspoon cumin optional

All of the above ingredients are to taste. If you like it more spicy add more adobo, it really is personal preference. You could even use this as a dressing on a salad and we have also used it in place of sour cream on nachos. YUMMY!! You will see this sauce again pared with other recipes.

GLUTEN FREE  DAIRY FREE

BOMBAY SHRIMP CURRY WITH COCONUT RICE


This recipe is not necessarily Paleo because of the rice but I don't think it would be as good without it. But if you prefer to omit the rice feel free to mix it up and exchange it for something else. This recipe makes a small amount of rice and a generous amount of curry. Recipe serves 4.


2 Tablespoons coconut oil
1 lb. peeled and deveined shrimp
3/4 teaspoon sea salt, divided
1/4 teaspoon black pepper
1 medium onion finely chopped
1 1/2 Tablespoons curry powder
1 Tablespoons mustard seeds
1/2 teaspoons ground cinnamon
1/8 teaspoon ground red pepper, less if you prefer more mild food
1 1/3 Cups hot water
1 cup frozen peas and carrots
1 Cup coconut milk
1 Cup uncooked rice
1 Tablespoon chopped fresh cilantro

1. Heat a large pot over medium-high heat. Add coconut oil swirl to coat. Sprinkle shrimp with 1/8 teaspoon of sea salt and black pepper. Add shrimp to pan, cook 2 minutes on each side or until done. Remove from pan.

2. Reduce heat to medium, add onion cook 2 minutes stirring constantly. Add 1/2 teaspoon sea salt, curry powder, mustard seed, cinnamon, and red pepper, cook 1 minute stirring constantly. Add hot water and peas and carrots, bring to a boil. Cover and reduce heat to medium low, simmer 4 minutes. Return shrimp to pan and cook 1 minute.

3. While curry cooks, bring milk to a boil in saucepan. Stir in remaining 1/8 teaspoon sea salt and rice. Cover boil 1 minute and then remove from heat. Let stand 5 minutes or until liquid is absorbed.

Enjoy!

  I had a wonderful Valentine's weekend! I went fishing with my husband on Valentine's a caught me a beautiful Steelhead and cooked it up for dinner for my sweetie. If you do not fish you can find Steelhead at some grocery stores or Salmon would also work. This recipe is so simple but very good.

GLUTEN FREE DAIRY FREE

BOLD AND TANGY STEELHEAD

1 Steelhead or Salmon fillet (will produce 4 small servings)

1 teaspoon brown sugar

1/2 teaspoon salt

1/2 teaspoon garlic salt

1/2 chili pepper

1/2 teaspoon paprika

1/8 teaspoon cayenne

2 Tablespoons fresh orange juice

Mix all dry ingredients together, squeeze orange over fish and then rub remaining ingredients into fish meat. Let Fish absorb the juice and spices while you preheat the oven. Preheat oven to 400 degrees.  Bake for 10 minutes. Enjoy!!