Steak Bites and Shrimp

This is one of our favorite meals ever.  So good.  This is a variation on The Pioneer Woman's steak bites recipe which can be found here. My husband wanted shrimp with it. So i just tossed them in the pan after the steak came out and he loved it.  I don't like shrimp myself, but he says they are the best shrimp ever, so i choose to believe it!

Steak Bites and Shrimp

1 lb Sirloin Steak
Grass fed butter
1/4 cup coconut aminos
1/4 cup olive oil
2-3 cloves minced garlic
salt and pepper
20-25 cleaned devained shrimp
1/4 tsp garlic powder
splash of lemon juice

Cut the steak into bite sized pieces, removing all fat and gristle.

In a large ziplock bag, mix olive oil, coconut aminos, minced garlic and salt and pepper.  Add steak and smoosh around.  Place in fridge for 3-4 hours.

In a large skillet heat 2 tbsp of the grass fed butter until it starts to turn brown.  You don't want to burn it, but want some golden color.

Add half of the steak in a single layer.  Sear for 45 seconds.  We like medium rare so I go for 30-35 seconds.  Flip with a spatula and sear the other side for 30-45 seconds.  A little longer if you like well done.

Remove steak to a bowl. You definitely want to use a bowl for this.  You will see why.  Put 2 more tablespoons of butter in the pan and let it melt and start to brown.  Add the rest of the steak and cook as before.  Remove to bowl and pour all that buttery goodness over the top. This makes a great dipping sauce.  Or you can drink it if you are into that sort of thing.  Its that delicious.

Next you want to add 2 more tbsps of butter in to the same pan.  Let it melt and add the shrimp.  Season with salt, pepper, garlic powder and a splash of lemon juice.  Cook for 3-4 minutes depending on the size of the shrimp.  Serve the same way as the steak. In a bowl with the yummy butter sauce poured over.

 

Crock Pot Sesame Chicken

I love my crockpot.  I love the ease of cooking in it. I love having dinner ready whenever I am. I love the way the house smells all day. Like it gets me excited to eat, man.  This is a recipe I developed a few years ago as an alternative to MSG laden sub par Chinese take out.  Then I paleofied. it. Paleofied? Is that a word? Spell check says no, but I am going to use it anyway.  I paleofy lots of things and you know what? Most of the time they are even more delicious!

Crock Pot Sesame Chicken

3 boneless skinless chicken breasts cut into 1 inch cubes
2 tbsp olive oil
2 tbsp sesame seeds
4 cloves garlic (minced)
1/2 cup white vinegar
3/4 cup coconut aminos
1/4 cup honey
1 tsp crushed red pepper flakes
1 tbsp tapioca starch

In a medium sauce pan over medium high heat add the olive oil and sesame seeds.  Stir frequently.  Once the seeds start to turn golden brown add the garlic and saute for 1 minute or until the sesame seeds are golden brown and all toasty goodness.  Pour in the vinegar and turn the heat to medium low.  Add the coconut aminos, honey and crushed red pepper and stir until combined.  Dissolve the tapioca starch in 1-2 tablespoons of water and add to the pot.  Stir until thickened.  Add chicken to the crockpot and pour sauce over.  Cook on low for 4-5 hours.  Serve over cauli-rice or regular rice if you are into that sort of thing.  You can pretty much use whatever cut of chicken you want. It is especially good with chicken wings.  I take them to parties and they are always a huge hit.