- 4-5 pound chuck or beef arm roast
- 1 jar pepperoncini peppers, or for less heat, 1 jar of mild banana peppers, or feel free to half pepperoncini and half banana peppers
- 1 onion, diced
- 1 can light beer, gluten free if necessary*
- 1-2 Tbs. Italian Seasoning
- 1 Tbs. garlic powder
- 1 Tbs. mineral salt
- 2 teaspoons black pepper
Put all the ingredients in a crock pot on low for about 8 hours or until tender. Remove stems from peppers. Shred beef and serve on hard rolls or over roasted cauliflower (to stay as THM S).
*the can of beer is optional, but it really helps to tenderize the meat and give a great flavor. I highly recommend!
- 4-5 chicken breasts, butterflied
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon ancho chili powder
- 2 teaspoon oregano
- 1 teaspoon pink Himalayan salt
- 1 lime, juiced
- 3 tablespoon olive oil
- 3 tablespoons water
Whisk all of the ingredients except the chicken breasts in a large bowl. Coat the chicken breasts with the mixture and allow to marinade for four hours or overnight. Grill the chicken on medium heat for about 6 minutes per side, or until fully cook and the juices run clear. We love to eat this chicken cut into strips over a salad with my Cilantro Lime Vinaigrette and The Best Ever Guac.
- 2 tablespoons Extra Virgin Olive Oil
- 1 small or ½ large onion, finely diced
- 4 cloves garlic, minced
- 1 cup dry red wine
- 3 cans diced tomatoes
- ¼-1 teaspoon red pepper flakes
- ½ cup fresh basil, chopped
- Mineral salt and pepper
- 1 pound of noodles of choice
- Parmesan cheese, grated
Heat oil in skillet over medium heat. Add onion, garlic, and a half teaspoon of salt. Sauté until onion is transparent but not browning, about 7 minutes. Add wine, and simmer until reduced by half, about 5 minutes. Add tomatoes, red pepper flakes, salt, and pepper to taste. Allow to boil, then reduce heat to low and simmer for 20 minutes.
Meanwhile, bring a large pot of water to boil. When boiling, liberally salt the water. You want it to taste like the ocean! Cook your pasta of choice to al dente per package instructions.
Taste the sauce and add more salt and pepper if necessary. Using a potato masher or the back of a large spoon, crush the tomatoes to a thicker sauce consistency. Add the fresh basil and turn off heat. Combine cooked pasta with sauce and top with garnish amounts of freshly grated parmesan cheese. Enjoy!
- 8 chicken thighs with skin and bone
- 2 oz. pancetta or 2 slices of bacon (optional)
- 1 tablespoon fresh rosemary
- 2 teaspoons granulated garlic*
- 1 teaspoon salt
- ½ teaspoon pepper
- Olive Oil
Preheat oven to 400 degrees.
Place chicken in a casserole pan. Do not over crowd- you want the chicken skin to get crispy!
Drizzle olive oil on top of the chicken. Sprinkle on granulated garlic, salt, and pepper. Rub each thigh so that it is evenly coated with oil, garlic, and seasonings. Give them a good massage!
If using, thinly slice pancetta or bacon and sprinkle on top of chicken thighs.
Using a kitchen shears, cut the rosemary into fine pieces directly on top of the chicken. You can also chop into small pieces.
Cover casserole pan with foil and bake for 30 minutes. After 30 minutes, remove foil and baste chicken with pan juices every 10-15 minutes until golden brown and crispy. Enjoy!
*You can also use three cloves of crushed garlic, but for this recipe, I find granulated garlic results in a better flavor.