Category Archives: Side Dishes

Further Adventures in Sous Vide Cooking!

Hey everyone, hope everyone is well out there! Started my day meeting with 7 employees at my office who are ready to take a 30 day Paleo challenge. Reviewed everything, and we start Monday! Will keep everyone informed how it goes.

Sunday I made a Pork Loin Roast in the Sous Vide Supreme and it turned out perfectly. I used a recipe on Nom Nom Paleo’s page for the temperature (137 F for 4-5 hours) and seasoned it with her Magic Mushroom Powder which you can find on her amazing iPad app! Season, vacuum seal, bath for 4-5 hours minimum, and seal in cast iron skillet. Served it with amazing roasted while okra.


Today I pulled out the Grassfed Chuck Roast I put in the Sous Vide right after pulling the pork out. I put it in at 130 F for 48 hours. Here are the picture start to finish for the meat and sides. First the chuck roast, then the roasted butternut squash “fries”, and some sautéed peaches and apples with cinnamon and ghee. YUM!







And here is the finished plate courtesy of instagram!

Have a meeting tomorrow night so no cooking, and likely no blogging! Hope all have a wonderful and blessed day tomorrow!


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Posted by on July 24, 2012 in Main Entree, Pictures, Side Dishes


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Whole 30: Day 30 (It is Finished!) #Whole30


Alright everyone, my 30 day challenge is officially over! I am currently working on a complete wrap up of my experience that I will publish in the morning, but tonight I will continue with a normal post about my day.

Tuesdays are awesome, cause they are my day off! That said, I rounded at the hospital this morning because my brother is out of town and we have too many people for my other partner to see on his own. For breakfast I had some eggs and the last of my Whole 30 friendly bacon.

After the hospital I came home and did some work around the house and in the yard. My wife is teaching Vacation Bible School, and both my kids are attending. After they got out we met for lunch at a local joint and I had some baked chicken wings…they are awesome.

Dinner started two days ago when I got this awesome grass fed shoulder roast and seasoned it up. The dry rub consisted of:

Kid Friendly Dry Rub

1 T Salt
1/4 t Pepper
1 t Paprika
1 t Onion Powder
1 t Garlic Powder
1 t Dried Thyme
A Dash of Chili Powder (Kids don’t like the spice)

Dry off the roast well and liberally season with the dry rub. Afterwards vacuum seal to get ready for the Sous Vide.


I set the roast in the Sous Vide set at 130 F for 48 hours. This afternoon I whipped up a Whole 30 friendly pesto. In a food processor add:

Paleo Walnut Pesto:

Large Handful of Fresh Basil
Large Handful of Walnuts
3 Garlic Cloves
1/2 t Salt
1/4 t Pepper
Process until roughly chopped

Next drizzle in olive oil while the processor is running until the pesto just comes together. Next I chopped up some cauliflower into florets. My daughter went with me to the grocery, thus the colorful cauliflower!

I Roasted the cauliflower at 375 F Convection for around 20 minutes, mixed it with a splash of water and the pesto, and it was ready.

My daughter loves mushrooms, as do I, so I make them often. Tonight I had two packs of enoki mushrooms, one white and one brown, along with some shitake mushrooms. I sauteed them simply with olive oil, salt and pepper. Not on Whole 30? Add a splash of very dry sherry or Madeira wine at the last minute and heaven awaits!


Lastly I heated up the cast iron skillet full blast and put a little coconut oil in. I browned off the roast in the pan after thoroughly drying it. Dry it well or it won’t get that wonderful crust you are looking for. Here was my dinner plate, and what a way to end off the Whole 30! My daughter set the table, thus the awesome place card waiting for me 🙂

So that’s the end. What a 30 days! Please stay tuned tomorrow morning for my complete Whole 30 breakdown!



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Paleo Broccoli Salad

Here is a super easy side dish, that happens to be amazingly good! You’ll need:

One head of brocolli cut into florets
2 T Whole Grain Mustard
3 T Balsamic Vinegar
3 Slices Thick Cut Bacon
1/4 cup slivered almonds
1/4 cup raisins
2-3 T Olive Oil
Salt and Pepper

Put your florets in a microwave safe bowl and cover with plastic wrap. Cook for 90 seconds or so, just to get the rough edge off the rawness. Next, slice your bacon into 3/4 inch pieces and put into a room temperature pan. Slowly cook the bacon over medium heat until the fat has rendered off and the pieces are crisp. Remove the pieces to a bowl, and keep the bacon drippings. In a large bowl combine the mustard, vinegar, salt, pepper and whisk till combined. Slowly Whisk in the bacon fat, followed by as much olive oil as needed to make a nice emulsion. In that same bowl toss in the brocolli, bacon, almonds and raisins. Stir to combine, and enjoy!


Posted by on May 1, 2012 in Recipes, Side Dishes


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Update 2/23/12

Ok, so I’ve kind of been kind of slacking on updates lately…been crazy busy with my brother on vacation! I did manage to cook up some yummy grub last night which I stole from other sites!

Ginger Lime Chicken from Paleo Magazine and Roasted Butternut squash from Good stuff!! Post again soon 🙂



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Posted by on February 23, 2012 in Main Entree, Recipes, Side Dishes


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Spanish Style Baked Chicken and Asparagus Salad

Greetings all!  Hope all are well.  Tonight I took my basic baked chicken recipe and changed it up by using spanish smoked paprika, or Pimenton as the major flavor.

Start by putting together a marinade with 2 chopped shallots, 1 garlic clove, 2 T Sherry Vinegar, 2 T Olive Oil, and your chicken pieces (I used 6 Drumsticks and 4 Thighs) which I seasoned liberally with salt and the Pimenton.  Put in all in a ziplock bag and marinate for a few hours to overnight.

When you are ready to start cooking, Pre-Heat the oven to 400 F Convection,  divide up a head of cauliflower into florets, quarter a container of mushrooms, and roughly chop a yellow onion.  Place these at the bottom of a large oven safe casserole, season with salt and pepper, and top with the chicken pieces skin side down.  Add a scant 1 cup of chicken stock to the dish making sure to pour between the chicken pieces as to not take the seasoning off the chicken. Bake in the oven for 20 minutes, then flip the chicken over for an additional 35 minutes in the oven.

While the chicken bakes, hardboil an egg and peel it.  In a bowl combine a tablespoon of grainy mustard, 3 tablespoons of good Sherry Vinegar, and a little salt and Pepper.

Whisk in 4-5 Tablespoons of good olive oil until you make a very loose vinegarette.

Cut and trim some relatively thin asparagus spears and get some water boiling in a shallow pan that has a cover you can use.

Steam the asparagus till just tender and plate.  Pour the vinegarette over the top while they are still hot so they absorb it better, and sprinkle the chopped up egg over the whole mess.  It’s so YUM!

Once the chicken is done, remove it from the pot and let the veggies cook in the oven for around ten minutes, replace the chicken on top, reheat in the oven a few minutes, and take it to the table!  The chicken is perfectly done, and the cauliflower and mushrooms have absorbed all the delicious fat from the chicken baking above.

Whole family gave it an A Plus, hope yall can try it!  I’m telling you guys, eating Paleo does not have to be boring.  It’s also not hard at all to put together these recipes.  Can’t wait to figure out what to make tomorrow night!

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Posted by on January 31, 2012 in Main Entree, Recipes, Side Dishes


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