Tag Archives: bacon

Firehouse Chili Verde


This recipe has been highly coveted (by me) for a while now.  My family’s long time friend, Bill, is a Seattle firefighter and a fantastic cook.  His family chose to go Paleo just over a year ago and he has been prolific at converting recipes and creating new ones within Paleo guidelines.  This is one of his best.

Please do not be discouraged by the amount of steps in this recipe.  The time taken is well worth the end result.  You will also have delicious leftovers to enjoys for days to come!

I have been eating the leftovers for breakfast, lunch and a few dinners. It is fantastic pan fried with a couple of eggs on top for breakfast.

Serve this with avocado cream and lime wedges.


4-6 lbs. pork shoulder or butt (cubed into 3-4 inch chunks)
4 pieces bacon, chopped
1 onion
3 jalapeno  (fire roasted – directions to follow)
4 cloves garlic, finely chopped
4 fresh tomatoes, chopped
4 cans fire roasted chiles (I used 4 oz, but Bill uses 7oz cans)
2 large cans tomatillos, drained
4 cups low sodium chicken stock
1 Tbsp. dried oregano
2 tsp. cumin
2 bunches kale, washed and roughly chopped
salt and pepper


  1. In a large dutch oven over medium-high heat, brown the chopped bacon until cooked and fat is rendered.  Remove bacon to a paper towel lined bowl, set aside.

2.  Meanwhile on a gas burner or under the broiler, char the skin of the jalapenos until blackened.  Wrap in a couple of paper towels to cool.  When cooled down a bit, use the paper towels to slide the charred skin off of the peppers.  Pull out the seeds and remove the stem.  Chop the flesh and reserve.


4.  Season the cubed pork shoulder generously with salt and pepper.  Heat all of the bacon fat on high and brown the pork in the bacon fat, turning until most sides are golden brown.  Remove browned pork to a separate plate and set aside.

5.  Turn the heat down to medium and add the onion, chopped jalapenos and garlic to the pan.  Season with salt and pepper and saute, scraping up any browned bits accumulated on the bottom of the pan.

6.  Add the chopped tomatoes, cans of fire roasted chilis, the oregano and cumin.  Stir

7.  Next add the tomatillos by grabbing a couple and crushing them in your hand over the pot, then just drop them in.  Continue with this until all of the tomatillos are crushed and added to the chili.  Saute with a wooden spoon.

8.  Add about 1 cup of the chicken stock to deglaze the pan and continue to cook.

9.  Add half of the kale to the pot.  Add another cup of chicken stock and cover the pot.  Let the kale steam for 2-3 minutes.  Remove the cover and add the other half of the kale.  Add a third cup of chicken stock and cover until the kale is wilted, about 2-3 minutes more.


10.  Place the pork back into the pot with the vegetables.  Cover and cook over low heat for 2-3 hours.  Alternately, you can preheat the oven to 350 degrees and cook for the same amount of time.

11.  To finish the recipe, uncover the pot and taste the broth.  Adjust the seasonings to taste.  Add the reserved bacon back into the pot and serve with avocado cream, lime wedges and hot sauce.  Enjoy!

Bacon, Simplified

Bacon, Simplified

Most mornings at my house are rushed and hectic, but I’m determined that my children will leave this house with a well balanced primal breakfast to fuel them through the first half of their day.  Bacon is their absolute favorite protein and it meets the fat component that they need for their growth.  OK, let’s face it, bacon is just yummy and I want it just as much as they do, but I’m not going to babysit some bacon on the stove, nor do I want to clean up the mess.  Here is a quick and nearly grease-free method that I’ve been using.  In the microwave and out in less than 5 minutes!

Quick note on bacon:  Good bacon is hard to find.  It has nitrates and nitrites, sugar and preservatives!  None of these are paleo or primal.  Try to find some uncured bacon at a natural foods market or Trader Joes.  A butcher shop is the best place, but can be pricey.  Any way you find it, natural uncured bacon is really good for you and awesomely delicious (in moderation, of course!)

What do you need:

A large microwave safe plate
Parchment Paper
Paper Towels
Bacon – enough to fit on the plate, but not hang over

What to do:

Place a rectangle of parchment on top of the plate you are going to use, making sure it hangs over on all sides.

Line your bacon up, side by side, from edge to edge of the plate, but do not go too far over or the grease will pour into your microwave.

Place 2-3 paper towels on top of the bacon and roll up the edges of both the parchment and paper towels toward the center of the plate.  This will ensure that the rendered bacon fat stays on the plate. (Do not roll the bacon, keep it flat, just the excess paper should get turned up)

Microwave on high for 1 min. per slice (less if bacon is thin)

*If you want to keep your bacon fat, use a glass mason jar and place a paper towel over the top and slightly push it inside the jar.  Pour the rendered bacon fat into the jar, using the paper towel as a strainer.  Keep in refrigerator and use for cooking.



This is just a play on pronunciation.  This recipe is taken from a Louisiana dish called corn maque choux.  Chef Guy Fieri made the original leap to “Guid-Moc-Shoe.  Now I have Paleo-fied it with Cauliflower and other veggies.  No matter what you call it, whoever eats it will only be making yummy sounds as they chew.   Pair this with Perfect Herb Roasted Chicken and you are good to go!

Please feel free to substitute any veggies you might have on hand:

4-5 slices of center cut, uncured bacon – chopped
2 bell peppers, of any color
1 red or yellow onion, diced
1 jalapeno pepper, seeded and diced
3-4 stalks celery, diced
1 head cauliflower, chopped
2 zucchini squash, chopped into 1-inch pieces
1/4 cup almond flour (optional, for thickening and texture)
1/4 cup white wine
3/4 cup chicken stock
Salt and Pepper to taste
1 tomato, seeded and diced (optional)

  1. Turn on the broiler.  Line a baking sheet with aluminum foil and place bell peppers on it.  Char the outer skin under the broiler, making sure to turn them over as the skin chars.  Once charred, remove from broiler and wrap each in a paper towel to cool (about 5 minutes).  Once cool, use paper towel to peel the charred skin off of the outside of the bell peppers.  It’s ok to leave some on, too.  Seed and dice the bell peppers.
  2. In a large skillet (12 inches or larger) over medium heat, cook the bacon until crispy.  Transfer with a slotted spoon to a paper-towel-lined plate.  Add the onions, jalapeno, and bell peppers to the bacon fat and cook for 3 minutes.  Add the cauliflower and celery and cook for 3-4 minutes.  Add the almond flour and stir until incorporated.  Slowly add the wine and chicken stock.  Stir in the zucchini, season with salt and pepper and let cook until thickened, about 10 minutes.
  3. Serve garnished with the bacon and tomatoes, if desired.

Chicken Chili


2 Tbsp. olive oil
2 slices bacon, cut up into 2-inch pieces
6-8 boneless, skinless chicken thighs, cut into chunks
2 Tbsp. almond flour
1 – 28oz. can diced tomatoes
2 bell peppers, chopped
1 jalapeno pepper, seeded and diced
3-4 cups chicken stock
1/4 cup canned coconut milk
3 Tbsp. chili powder
1 tsp. ground coriander
1 Tbsp. ground cumin
1/2 tsp. cayenne pepper
1 Tbsp. freshly ground pepper
1 Tbsp. salt

1 Tbsp. arrowroot powder (optional)


  • In a large Dutch Oven, brown bacon.  Remove the bacon to a paper-towel-lined plate.  Brown the chicken chunks in the bacon fat. Once the outside has some good color, remove to a separate plate.
  • Add the 2 Tbsp. oil to the Dutch Oven.  Add the almond flour and stir until just starting to turn brown, 2-3 minutes.  Add the onion and peppers.  Saute the veggies until slightly brown.
  • Add the chicken stock and stir with a wooden spoon, scraping up any browned bits.  Stir in the coconut milk.  Lower heat and cook for 5 minutes until mixture begins to thicken slightly.
  • Add the spices and tomatoes.  Add the chicken back into the pan and any juices that might have accumulated, bring to a boil.  Reduce heat and simmer for 10 minutes.
  • If the mixture is not thick enough for you, you can scoop out 2 Tbsp. of liquid from the chili into a small bowl.  Dissolve the arrowroot powder into the liquid and return to the chili pot, stirring to combine.
  • Simmer for 10 more minutes.  Taste and adjust seasonings with salt and pepper.  Garnish with cooked bacon and serve warm!

Kids Half-Day Lunch


It’s a half day and the kids are coming home for lunch.  The first thing I think is “yay, I don’t have to make their lunches this morning!”  The next thought happens around 11:55 and is something like “Darn (or some other word) now I have to make lunch, quick!”

So here is what I made the girls for lunch today with no lunch meat in the house.  We went with bacon and hard boiled eggs, fresh mozarella, mango and a berry smoothie made with frozen mixed berries, coconut milk, coconut oil (for their fat) a touch of honey and about a half of grapefruit, cut up.  I like to add a little citrus for some zing! Voila!  A lunch that they gobbled up ‘cuz it’s all of their favorite things.