As most of you know carnitas usually has orange juice as an ingredient. We don't do orange juice so I needed a way to make carnitas (or something close) sans OJ. I can tell you that what I came up with was absolutely delicious. Was it carnitas? I don't really know. I suppose that WHAT is it was is less important than HOW it was, right?
4 pounds pork butt
1 1/2 small yellow onion
3 Tablespoons oregano
3 Tablespoons garlic powder
2 Tablespoons smoked paprika
2 Tablespoons salt
2 Tablespoons pepper
2 teaspoons pepper flakes
2 Tablespoons lard
Chop onions and put into pot with all other ingredients. We used our instantpot; set on low pressure for two hours as we didn't cut up the pork butt before cooking.
After two hours shred the cooked pork butt and enjoy!
"Awe mom, chicken again?" will no family member say again if you make this delicious chicken. The flavors are simply amazing and it's crazy easy to make. I made up some Za'tar seasoning sans sesame seeds (because I'm allergic but) feel free to include them. After roasting for an hour the meat was perfectly seasoned, tender, and juicy. This is simply wonderful.
1 4.5 pound chicken - Spatchcocked
1 Tablespoon sumac
1 Tablespoon oregano
1 Tablespoon thyme
1 Tablespoon sesame seeds (optional)
2 Tablespoons ghee or softened butter
2 Tablespoons extra virgin olive oil
1 teaspoon salt
Preheat oven to 425
Combine herbs, sumac, sesame seeds if using, and salt in a bowl with softened ghee or butter and olive oil.
Cut all the way down one side of the chicken's back - an inch or so outside the spine. Use whatever knife works best, but a short serrated knife seems to work well. Once the back is split, open up the chicken (breast side up) and flatten it by hand.
Lay chicken on a baking pan breast side down and rub spice mix into the meat. Turn over chicken and repeat on the breast side.
This is more of a recipe idea than a recipe. It’s just TOO simple to call a recipe but these pork patties served with your favorite burger condiments will really hit the spot!
Either ground your own pork (butt & shoulder work well) or buy ground pork. Keep the seasoning simple – salt & pepper. Decide on your patty size. 1/4 pound? 1/3 pound? 1/2 pound? Whatever you do, make sure there’s a nice depression in the middle of the patty so that when it cooks, it doesn’t bulge into a lenticular shape. Instead, it will bulge to a flat patty.
Cook to desired level of doneness (got bacon fat stashed away?) and serve over some nice lettuce. Tomatoes? Mustard? Cheese? Hot sauce? Whatever you like on your burger, be smart & watch the sugars. Even a modest amount of ketchup MAY be ok – depending on your tolerance for such things, but seriously…. Ketchup????
As you can see above, I like mine with cheese. Coach Loli had hers with some mustard. We both enjoyed some Bubbies Pickles and onions.
I think I am one the first to jump on the soup train once the temperatures drop below 70. No laughing, I live in the southwest so soup weather is short lived and much appreciated. My terrific husband made some scrumptious broth with the carcasses from the weekend and I kicked the field goal with some delicious soup. This simple and satisfying bowl of goodness was loaded with healthy fats, plenty of flavor, and tons of fiber. How can you go wrong?
1 package Miracle noodles
1/8 teaspoon red chili flakes
1 teaspoon ground cumin
Salt and pepper to taste
2 Tablespoons ghee or butter
2 Tablespoons EVOO
2 full ladles of broth
Chicken meat to taste
2 Tablespoons chopped parsley
Rinse your noodles and set aside. In a pot heat 2 Tablespoons of ghee or butter and the EVOO. When the ghee has melted add the noodles, cumin, pepper flakes, salt, and pepper and sautee until the noodles are heated through. Add 2 full ladles of broth (about 2 cups) into the pot and heat through. If you are adding chicken now is a great time, and this is a great way to use up leftover chicken.
Top with chopped parsley and if you're feeling adventurous enjoy with a "Not Rubber Biscuit"!
"I know how to fry an egg." Well, I certainly hope that you do! In the interest of creating accessible recipes, keeping things simple, and emphasizing how technique and out of the box thinking can transform the ordinary, try this out!
2 Eggs (or as many as you're cooking)
1-2 Tablespoons of butter (you can substitute any good fat here and adjust up & down with the eggs)
1/2 Teaspoon Paprika (or get adventurous!)
Separate the egg whites from the yolks.
In an appropriately sized pan, heat & melt your butter.
As the butter melts, add the Paprika.
Distribute the paprika through the fat. It will turn a beautiful red.
Add the whites to the pan, season with salt, and cook them to the desired consistency.
Once the whites are about where you like them, gently put the yolks on the whites.
Cook to desired consistency and serve.
I created this recipe so that I could have some crispy edges to the whites and still have nice runny yolks! Yolks are their most nutritious / beneficial closest to raw. You'll have to find the balance between food safety and nutrition yourself. Suffice it to say that I just warm the yolks.
Mr. Coach could win an award for this big ole hunk of oink! He seasoned it simply with salt, pepper, and garlic powder then smoked it for 16 hours. It came off the smoker with a delicate but crispy outside and a moist, flavorful, and tender inside.
Are you a smoked meat fan? Do you want to become a smoked meat fan? The Coach and Mr. Coach would love to see pictures of your smoker productions!
“But I don’t have a smoker!” Check out some of these options – some very reasonably priced! (If you can’t see the Amazon items below, please exclude CoachLoli.com from your Ad Blocker. We don’t pummel you with ads and only link to affiliate items we are recommending.)
Here’s a very reasonable priced unit that won’t take up a lot of space. It’s electric so temperature management is a bit simpler.
This next example is pricier and more elaborate. It’s also electric but has some more sophisticated controls and a nice wood chip loading tray.
These chickens were nothing short of amazing! Coach Loli had contractors who were willing to give up their Sunday to work on her house so feeding them seemed the right thing to do. Although simple, the meal was absolutely LCHF friendly. She and Mr. Coach, the designated chicken cutter upper, served the chicken alongside some simple cauliflower rice Mr. Coach made with ghee and EVOO.
Ready to try these yourself? Please comment after you try this delicious meal. If you have littles the Coach would love to know if they liked it.
For the chicken:
4-ish pound chicken
1/8 Cup Extra virgin olive oil
Juice of one half lemon
1/8 teaspoon thyme
1/4 teaspoon rosemary
Pinch of salt and pepper
For the cauliflower rice
2 packages frozen diced cauliflower
1/8 Cup Extra virgin olive oil
1/8 Cup ghee (butter will work as well)
1/8 Cup chopped parsley
Salt and pepper to taste
Preheat oven to 400 degrees.
Combine the olive oil, lemon juice, thyme, rosemary, salt, and pepper in a small blender or magic bullet and blend until it's a completely incorporated slurry. Set this aside.
Clean and dry your chickens and put them in your roasting pan. Rub the slurry all over your chickens and let them sit until the oven comes to temp.
Put the chickens in the oven and bake for 75 minutes (of course you might need to go longer depending on your oven and where you live). Remove from the oven and allow to carry-over.
While the chickens are baking heat the packages of cauliflower in a bowl in the microwave for about 6 minutes - or until they are thawed (if frozen) and have started to give up juice. Place in a clean tea towel and wring out all of the water.
Heat EVOO and ghee (or butter) in a skillet and add dry cauliflower. Sautee cauliflower with salt and pepper until it is heated through. Turn off heat and add in chopped parsley.
Serve up the chicken and cauliflower rice and enjoy!
Mr. Coach enjoys cooking as much as Coach Loli. There are a few keto friendly biscuits floating around the web and social media so, of course, this crazy health conscious couple tried them.
In an effort to make them better and in Coach Loli's case, egg and dairy free, Mr. Coach has had the test kitchen open for business. This morning was a complete success! Mr. Coach tweaked and re-tweaked until the biscuit came out just the way he wanted it to.
This recipe was tested on three very willing fellas doing some work on the Coach's house. All agreed that the biscuit was delicious.
1/2 Tablespoon Ground Chia Seed
1/2 + 1 1/2 Tablespoons Flax Meal
5 Tablespoons warm water
1 1/2 Tablespoons Coconut Flour
1/8 Teaspoon Coarse Salt (adjust accordingly to taste and grind - you will need volumetrically less for finer grinds)
1 Tablespoon Softened Butter or Ghee
1 1/2 Teaspoons of grain-free Baking Powder
Combine 1/2 Tablespoon of the Ground Flax and Ground Chia Seeds with the water. Combine it in your favorite bullet style blender or any small blender. You're looking for a gluey consistency.
In a bowl or mug (we use the same one that's going in the microwave shortly) bring together all remaining ingredients except the Baking Powder. Once combined, add the gluey mixture from your blender and combine thoroughly.
Now, sprinkle the Baking Powder over your wet dough and fold it in. Try to use as few strokes as possible - and try to work quickly. You don't want to pop the bubble and release the gas created by the Baking Powder.
Gently ensure that the mixture is somewhat evenly distributed in your bowl or mug. Pop the works in the microwave and let it go on full power. Our bowl in our microwave seems to want about 4:30 minutes but take care to pay attention to how yours comes along. Variability in humidity, the amount of water used, how much heat your bowl absorbs, etc, etc can all affect the time required.
The result is similar to a whole grain english muffin. Split it carefully and spread your favorite butter on it or maybe some cheese or....
When life gives Coach Loli a nice fatty pork butt, she makes some killer chili.
Our ritual: Trim the fat off the pork butt, render the fat in the pot, remove and season the cracklins for chef’s snacks. Cube the pork butt as you render the fat. Brown the cubed pork butt in the rendered fat. Eat a cracklin. You may have to brown in batches to keep things browning instead of swimming in their own juices. Eat another cracklin. Once all the pork is browned (yum, cracklins), return the pork to the pot along with the chili seasoning (recipe below) and a diced onion. Eat a cracklin. Simmer the chili as you eat some more – oh, they’re gone….
On this night, Coach Loli wanted a simple bowl of Chili garnished with cilantro and onion.
Mr. Coach, on the other hand, decided on Chili Mac. Once again the Konjac noodles (in the form of Rigatoni) came in handy with some nice freshly grated cheddar (have we told you NEVER to buy pre shredded cheese? We just did) and some diced Jalapeno and onion.
Coach Loli and Mr. Coach keep cooked bacon in the fridge for quick, easy, and magical meals. For this one just heat up the bacon in a little (okay a lot) of bacon grease and toss in the cabbage but don’t cook it, just heat it up to avoid developing sugars. You could also do this with spinach or kale if you were so inclined.
The juxtaposition of the ho-hummery of cabbage and super-yumminess of bacon make this a treat full of healthy, natural fat, a modest amount of protein, and prebiotic fiber.
And, by the way, this means you should SAVE YOUR BACON FAT!