Smokey Mustard Pork Steak with Mushrooms

As I have mentioned before, I'm not a big pork fan. Growing up we didn't eat it and I never really thought too much about it. Now that we eat clean I am constantly on the lookout for local grass-fed/pastured meat products.
 On my weekly trip to the farm stand on Sunday morning I was surprised to not only find Pastured Pork, but several different cuts. I ended up leaving with a bit of everything (except the sausage because I was unsure what was added) and a determination to find ways to enjoy it. So with my Pork Belly brining in the fridge for a couple days (I will share my experience making bacon later) I set out to conquer some Pork Steaks.
I was pleasantly surprised with the outcome! These turned out great and I will be picking up some more of this cut when I got to the farms stand this Sunday. I hope you enjoy!

Smokey Mustard Pork Steaks with Mushrooms
1.5lb Pork Steaks (I had 2- .75lb steaks)
2 Tbsp Onion Powder
1 Tbsp Paprika
1 Tbsp Mustard Powder
1/4 tsp Salt
4 oz White Mushrooms
1/2Tbsp+3 Tbsp Grass Fed Butter
1 C Chicken Stock or White Wine

In a small bowl, combine onion powder, paprika, mustard powder and salt.

Liberally sprinkle the seasoning on both sides of the pork steaks.
Heat 1/2 Tbsp butter in a large cast iron skillet.
When the skillet is very hot, sear the pork steaks for 3 minutes on the first side and 2 minutes on the second side.

You may need to do this in 2 batches so as not to overcrowd the pan and decrease the temperature.

 While the steaks are cooking wash and slice the mushrooms.

After the pork steaks are seared on both sides, removed them both from the skillet and add remaining butter to the pan.

 Once melted add chopped mushrooms and allow them to fry for 3-5 minutes when the pan begins to look dry.

Add in chicken stock or white wine and scrape the bottom of the skillet with a spatula to make sure all the yummy bits from the bottom come off.

 Add pork steaks back into the pan and nest it down into the sauce.

Turn down the heat to medium and cook for an additional 7-10 minutes (depends on the thickness) or to your desired degree of done (145 degree internal temperature is safe to consume, which can still be a bit pink). The sauce will be nicely reduced. Plate and enjoy!

Honey-Sesame Chicken

This recipe turned out really well. It is a twist on the same-old, inexpensive cut, chicken drumsticks. Both my husband and I agreed it was very similar in flavor to Chinese takeout we have had in the past. I hope you enjoy it as much as we all did!

Honey-Sesame Chicken
1.5 lb Chicken Drumsticks (about 6 drumsticks)
2 Tbsp Honey
2 Cloves of Garlic
4 Tbsp Sesame Oil
2 Tbsp Avocado Oil (or another mild flavored oil)
3 Tbsp Coconut Aminos
1 Tbsp Dried Minced Onion
1/4 tsp salt
Fresh Ground Pepper
Red Pepper Flake
Sesame Seeds

Preheat oven to 375.

In a medium size bowl, combine all ingredients except chicken and sesame seeds.  

Place chicken into a broiler safe baking dish. (I didn't do this, and ended up having to transfer it before broiling. Save yourself some dishes and do it from the start ;-))

Pour prepared sauce over chicken in the pan and ensure all the pieces are coated completely. Place in the oven for 15 minutes.

After 15 minutes remove from the oven and carefully roll chicken around in the sauce to re-coat all the sides. Place back in the oven for an additional 15 minutes or until the juices run clear. Remove from the oven, roll them around to re-coat, and place the oven broiler on low. 

Sprinkle chicken with sesame seeds and place in the broiler for 3-5 minutes till nicely crisped.

 Enjoy! 

Asian Cucumber Salad with Bison Burger

The last couple months, while we have stayed Paleo overall, have been a little more lax than normal. We have had birthdays and parties that have called for cupcakes, cakes and other treats. This is fine every once in a while, but I have a renewed vigor for a bit of detoxing this month. While we are not officially doing any of the detox/cleansing programs, I am going for the month without treats, baked goods and just a bit cleaner overall.

With that being said, my recipes this month will be reflective, along with a couple more food diary type entries showing what exactly we are eating. I know there are quite a few group and individuals starting up clean eating programs this month, so let me know if there is a particular area you are struggling with that I may be able to help with!

Asian Cucumber Salad
3 Tbsp Apple Cider Vinegar
3 Tbsp Coconut Aminos
2 Tbsp Almond Butter
2 Tbsp Sesame Oil
1 Glove Crushed Garlic
1 Tbsp Avocado Oil (or other mild flavored oil)
2 Tbsp Onion Powder
1/2- 1 tsp Salt
7 Mini Cucumbers (about 2 regular Cucumbers)
1/2 lb Carrots
3 tsp Sesame Seeds

Asian Bison Burgers
1 lb Ground Bison (or other meat)
1 tsp Sesame Oil
1 tsp Apple Cider Vinigar
2 tsp Coconut Aminos
1 Tbsp Almond Butter
1 Tbsp Onion Powder
1/2 tsp Salt

Thai (No) Peanut Sauce

To make the Cucumber Salad:

Combine all ingredients except cucumber, carrots and sesame seeds in a large bowl.

Slice cucumbers and carrots into bite size pieces.

Add them into the prepared sauce.

Place the salad in the refrigerator to meld for several hours prior to serving.

While the salad is melding prepare burgers and THIS awesome sauce to go over them.
 Combine all burger ingredients.

 Form into 4- 1/4 lb burgers. 

Cook how you like. (We like ours the medium-well in a cast iron pan.)

Place the Cucumber Salad in a bowl, top with the warm burger, Thai (No) Peanut Sauce and the Sesame Seeds.

Enjoy!