KORBIN CAKES ( tasty high protein pancakes )

This is a stand alone no topping needed pancake! Great for young children in need of
protein,carbs and healthy fats. 

1 ripe banana smashed
1 Tbsp peanut butter
1 egg
1/2 cup milk 
2 Tbsp whole milk Greek yogurt
1 tsp sugar,agave or honey
1/2 cup flour
2 tsp baking powder
pinch of salt

1) mix and mash the first 6 ingredients together
2) add in the flour and baking powder
3) stir just until incorporated, do nit over mix.
4) heat your pan, i like cast iron,add butter and cook like normal pancakes!!!

CHICKEN STEW WITH SWEET POTATOES AND DUMPLINGS

4 Chicken breast boneless cut into 1 in dice
1/4 cup oil, i used coconut
1/2 large onion 1/4 dice
3 stalks of celery 1/4 in dice
10 oz pack of mushrooms sliced
1 sweet potato, peeled , 1in dice and cooked
1 lb bag of frozen peas, carrot and corn
32 oz box of chicken broth
1 cup of cream, milk or coconut milk, your call
1/4 teaspoon dry thyme
1 each bay leaf
1 tablespoon salt and pepper mix
1/4 rice flour
2 batches of Bisquick Dumplings ( if its not on the box its on line)
  you can also use the GF Bisquick mix !

1) Heat oil in a 4 gallon pot, add diced chicken, cook 5 mins, its ok if chicken is still a bit under cooked.
2) add onions and celery, cook until onions turn translucent, around 3-5 mins
3) add mushrooms and cook another 2 mins
4) add broth, salt and pepper mix, thyme, bay and frozen peas, carrots and corn, bring to a simmer.
5) add sweet potatoes.
5) remove 1 cup of liquid and add the rice flour to it. stir well and slowly stir back into the stew,
   bring back to the simmer and follow Bisquick Dumpling recipe from here !
6) ENJOY the rib sticking goodness!!

CAVEMAN LOAF

If you're  a pork lover this is the good stuff!! Perfect Paleo and Gluten Free meal!

INGREDIENTS:
2.5 lbs ground pork
1lb bacon
3 large eggs
1/2 large onion diced fine
5-6 cloves of garlic chopped
2 carrots peeled and diced fine
1 medium zucchini diced fine
1/2 red pepper diced fine
9 oz bag of fresh spinach chopped
1 tablespoon salt and pepper mix ( 3parts sea salt 1 part fresh black pepper )
1 tablespoon curry powder
1 cup almond flour ( if your not a Caveman or Gluten Free use bread crumbs )
3 sweet potatos peeled and cut into 1 inch cubes
3 tablespoons coconut oil melted or olive oil

METHOD: preheat oven 350f
1) saute diced bacon in a large pan until almost crisp, drain half the fat.
2) add all the vegetables except the spinach and sweet potatoes to the bacon, cook until tender.
3) add the spinach and cook until just wilted
4) cool vegetable mixture about 20 minutes.
5) in a large bowl add the pork, eggs, almond flour, seasonings and the cooled vegetable mixture. mix well
6) turn mixture onto a roasting pan and shape into loaf form.

7) toss diced sweet potatoes with oil and a pinch or so of salt and pepper mix and place around the meat loaf.
8) bake for about 45 minutes. a meat thermometer should read over 145f when inserted into the center  (always good to be safe )

ENJOY!!!!!

LAMB SLIDERS WITH AN APRICOT ONION JAM

First thing is the lamb. I used a leg and boned it out. If you can find a boneless leg (roast) or maybe diced lamb meat that would work. For the leg roast you will need to unroll it (assuming it is rolled and tied) and trim all the fat from the meat as best as you can. You want to end up with around 2lbs of meat. Cut into chunks around 2 inch's.

Preheat oven to 350f

LAMB

2 lbs lamb meat cleaned and cubed

2 tablespoons Tagine spice (i get it at Williams Sonoma)

1 tablespoon of cumin

1/2 tablespoon salt and pepper mix ( i always have salt and pepper mix on hand 3 parts kosher or sea salt to 1 part black pepper)

1/2 cup white wine

1/4 cup extra virgin olive oil.

 Mix all together in a pan and roast covered with foil for around an hour and a half, lamb will shed when ready.

Cool enough to handle then shed with your hands or a fork and pour the juice from the pan over the lamb after shedding. Check for seasoning.

APRICOT ONION JAM

1 large onion sliced thin (softball size)

1 tablespoon of butter

3-4 tablespoons apricot preserves (i used hero brand)

1 tablespoon sliced fresh mint leaves

2 pinch salt and pepper

Heat the butter in a pan, cast iron works best, over medium heat.

Add the onions and let sit without stirring until they start to brown, should take 4-5 mins.

Then stir and continue to brown until golden.

Turn off the heat and add the apricot preserves until melted

Then add the mint.

Mix and taste, you may like more apricot.

ROLLS

I used Kings Hawaiian Sweet Roll

But any small bun or potato bun will do.

ASSEMBLE

Just open the bun add a bit of lamb a teaspoon of the apricot onion jam and enjoy!

CHICKEN FRANCHISE

INGREDIENTS

3 boneless skinless chicken breast butterflied  lengthwise to make 6 pieces total
2 large eggs, beaten
1/2 cup flour ( dredging ) plus 4 tablespoons ( thickening )
1 cup oil for pan frying ( salad oil, coconut oil, vegetable oil are all fine )
2 tablespoons minced onion or shallot
4 oz butter ( 1 stick )
1 cup white wine
2 cups chicken broth
1 teaspoon salt and pepper mix ( 3 parts kosher salt 1 part black pepper )
3 lemons juiced

METHOD

1) flour all 6 pieces of chicken in 1/4 of flour
2) place breast in beaten eggs
3) heat oil in a saute pan on high heat, pan should be large enough to fit all 6 pieces of chicken at once.
    oil must be very hot or egg dipped chicken breast will stick. test oil by
    putting a drop of egg into pan, if egg quickly coagulates than pan is ready!
4) place all chicken into hot oil ( drop chicken away from yourself so not to splash, trust me on this one! )
    do not try to move chicken in the pan for the first minute!!! the egg needs to set up for the chicken not to

    stick! after the first minute you can gently shake the pan
5) cook chicken 4-5 minutes on each side or until golden brown.
6) remove chicken from pan and pour off all the oil.
7) return pan to high heat and add 1/4 stick of butter and onions, cook until almost brown.
8) when onions start to brown add the white wine and reduce by half, 5 minutes or so.
9) add 1 cup of chicken broth and bring to a simmer.
10) mix 4 tablespoon of flour with remaining cup of chicken stock and add to simmering pan.
      stir well to avoid lumping. turn heat to medium and simmer an other 5 minutes.
11) stir in salt and pepper mix, lemon juice and remaining 3/4 stick of butter. when butter is melted you are    ready to taste!!!

GLUTEN FREE OPTION:
replace the 1/2 cup flour with white rice flour and use 3 tablespoons of white rice flour instead of 4 tablespoons of flour.

enjoy, Alexis did!!