Recipes with Steve's PaleoGoods

More recipes from Paleo Nick and PaleoChef.
  • Pork Tenderloin Florenza
  • Pork Tenderloin Florenza
  • Chef Paleo Nick shows us an easy and delicious recipe for Pork Tenderloin Florenza.

  • Jumbo Shrimp Cocktail
  • Jumbo Shrimp Cocktail
  • Chef Paleo Nick brings us more delicious recipes. This time he shows us an easy and delicious recipe for Jumbo Shrimp Cocktail using PaleoChef Ketchup

  • Crab Pancake Stackers
  • Crab Pancake Stackers
  • Chef Paleo Nick shows us an easy and delicious recipe for Crab Pancake Stackers.

  • 1 Sheet Nori (Roasted Seaweed)
  • 1 Cucumber, julienned
  • 1 Carrot, julienned
  • 1 Red Bell Pepper, julienned
  • 2 Boneless Skinless Chicken Thighs, cooked, chilled and sliced
  • ½ cup PaleoChef wing Sauce
  • Cilantro Sprigs, to garnish
  1. Line a sushi mat with plastic wrap on the top and bottom and seal at edges by folding over onto itself.
  2. Toss sliced chicken thighs in PaleoChef wing sauce in a small bowl and set aside.
  3. Place Nori sheet on sushi mat and top with a thin layer of cucumber.
  4. Lay carrots and peppers over the top of the cucumber.
  5. Lay chicken over the top of the veggies spanning the full width of the sushi roll.
  6. Roll back edge over the top of the chicken and veggies, pull tightly, and roll forward while maintain pressure.
  7. The roll will seal itself and should be tight and compact.
  8. Let rest for 2 minutes, then slice into 8 pieces.
  9. Arrange pieces neatly on a plate and garnish with cilantro sprigs.
  10. Bon Appetit!
  • 8 Chicken Wings, rinsed and patted dry
  • 1 Egg, beaten until uniform
  • Kosher Salt and Pepper, to taste
  • 2 Cups Olive Oil or Coconut Oil
  • ½ Cup Coconut flour
  • ½ Cup Unsweetened Shredded Coconut
  • 8 “Batons” of Jicama
  • 8 “Batons” of Pineapple
  • ½ Bunch Cilantro Rinsed
  • ½ Cup PaleoChef Wing Sauce
  1. Combine chicken wings and beaten egg in a small bowl.
  2. Combine coconut flour and shredded coconut in small bowl
  3. Heat olive/coconut oil (1/2” deep) in a skillet/pan 350°F.
  4. When oil is hot, season chicken and egg mixture with salt and pepper and then “bread” the wings in the coconut flour/flake mixture, one at a time.
  5. Place wings directly into oil, but do not overcrowd pan. The oil temperature should not drop below 325°F at any time.
  6. Cook wings on the first side for 3 minutes, and then turn over.
  7. Cook wings on the second side until they reach and internal temperature of 165° in the thickest part.
  8. Remove wings to a paper towel lined plate or baking rack.
  9. Prepare your plate with cilantro and jicama and pineapple “batons”. Toss wings and PaleoChef Wing Sauce in a mixing bowl and serve over the top of the cilantro/baton bed. “Keep it Paleo!”
  • 1- 8oz Portion of AK King Salmon, cut in half
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • ½ Tablespoon Toasted White Sesame Seeds
  • 2 Tablespoons Coconut Oil
  • 1 Cup Celery, Asian bias cut
  • 1 Cup Daikon, Asian bias cut
  • 1 Cup Orange Bell Pepper, Asian bias cut
  • 1 Cup Mango, Asian bias cut
  • 1 Cup Green Cabbage, julienned
  • 1 Cup Red Cabbage, julienned
  • 1 Cup Napa Cabbage, julienned
  • ½ Cup Scallions, Asian bias cut
  • ½ Cup PaleoChef Ginger Cilantro Vinaigrette
  • ½ Tablespoon Sriracha
  • 3 Sprigs Fresh Cilantro
  1. To Prepare the Salmon: Season the top of the Salmon with Salt, Pepper and Sesame Seeds.
  2. Heat Coconut Oil in a sauté pan over high heat until it shimmers.
  3. Place Salmon gently in the pan, seasoned side down and cook for
  4. minutes, or until one third of the Salmon turns pink. Flip the Salmon over and cook for an additional two minutes or until it reaches an internal temperature of 120°F.
  5. Remove to a plate, chill in the refrigerator, and prepare the slaw.
  6. To Prepare the Slaw: In a large bowl, combine all vegetables, PaleoChef Ginger Cilantro Vinaigrette, and Sriracha and Sesame Crusted Salmon with toss/mix well with tongs.
  7. Place the slaw in the center of a large plate. Top with chilled Ginger Cilantro Shanghai Slaw Sesame Crusted Salmon, and garnish with Cilantro Sprigs. Enjoy!
  • 1 pound Halibut, cut into 2 fillets
  • ¼ Cup
  • ½ Cup PaleoChef Ginger Cilantro Marinade
  • 6 Spears Asparagus, cut in half the long way
  • ½ Cup Carrots, Julienned
  • ½ Cup Celery, Julienned
  • ½ Cup Orange Bell Pepper, Julienned
  • ½ Cup Fennel, Julienned
  • ½ Cup Scallions, Asian Bias Cut
  • 2 Large Sheets Parchment Paper
  1. Fold one sheet of parchment paper in half the short way and use a scissors or chef knife to cut a large, half -heart -shape, so when you open it, it looks like a heart. Like in grade school.
  2. Open your heart and create a bed of veggies in the center of one half of the heart using all vegetables, except for Asparagus.
  3. Top the vegetable bed with one fillet of marinated Halibut and place the Asparagus spears on top.
  4. Fold other half of the heart over the top and begin to fold around the perimeter where the two cut sides come together. The goal is to make your folds tight enough to trap in steam.
  5. Heat a large sauté pan over medium -high heat and when it is hot, place your packet, veggie side down, in the pan. Heat for 3-5 minutes, until it begins to puff up and then place in a preheated 400° oven for 10 minutes.
  6. Remove pan from oven and transfer packet to a plate. Cut the top open, being mindful of the steam that will escape.
  7. If making multiple portions, you can skip the stovetop step by simply placing the packets on a sheet pan and putting them directly into the oven. If you do so, increase the cooking time by 5 minutes.
  8. Share with your friends and remember to have fun. Bon Appetit!
  • 1 lb. Boneless, Skinless Chicken Thighs
  • ¼ Cup PaleoChef Peach BBQ Marinade
  • Kosher Salt, to taste
  • 4 Cups Broccoli Florets
  • 1 Tablespoon Olive Oil
  • ½ Lemon, juiced
  • Freshly Ground Black Pepper, to taste
  • 1 Large Piece Aluminum Foil, approximately 24 inches long
  • 2 Tablespoons PALEOCHEF Peach BBQ Marinade
  1. Marinate Chicken in PaleoChef Peach BBQ Marinade overnight.
  2. Preheat your grill to 450°F over medium -high heat.
  3. Remove Chicken from marinade and season the top with salt.
  4. Place on Grill, salt side down and cook for 2-3 minutes. The goal with Chicken thighs is to achieve "hard" grill marks.
  5. Rotate Chicken leaving the same side down and cook for another 2-3 minutes. Then, flip and repeat the above process on the other side. While the Chicken is cooking prepare the Broccoli.
  6. Place the Broccoli in the center of the aluminum foil, drizzle it with olive oil and lemon juice, season with salt and pepper and then wrap foil over the top and seal open ends together tightly.
  7. Place Broccoli package on the grill and cook for 5-10 minutes or until cooked through. You'll have to guess on this one since you cannot see inside the package. With practice you'll get it right.
  8. Once the Chicken is cooked to an internal temp of 165°F, create a bed Broccoli on a plate, top it with the Chicken and the remaining Grilled Broccoli PALEOCHEF Peach BBQ and you're in business. Bon Appetit!
  • 12 Shrimp, Peeled and Deveined, 31/40 Size
  • ¼ Cup PaleoChef Maple Mustard Marinade
  • 1 Red Bell Pepper, Julienned
  • 1 Mango, Julienned
  • 2 Tablespoons Coconut Oil
  • 1 Tablespoon Fresh Garlic, Minced
  • 1 Tablespoon Fresh Shallots, Minced
  • 1 Tablespoon Fresh Ginger, Minced
  • 3 Heads Baby Bok Choy, Rinsed and Halved
  • 3 Scallions, Asian Bias Cut
  1. Marinate Shrimp in PaleoChef Maple Mustard Marinade for a minimum of 4 hours or up to 24 hours.
  2. Heat a sauté pan over high heat and add coconut oil until hot. Then add Garlic, Shallots, and Ginger and cook, stirring regularly, for 1-2 minutes.
  3. Add Bok Choy, cut side down and cover the pan with a lid for 2 minutes.
  4. Remove lid and turn/toss Bok Choy. Then add red peppers, stir well, turn heat to medium and cover pan with lid again.
  5. Heat a separate, non-stick pan over medium -high heat. When hot, add Shrimp to pan and cook on the first side for 1-2 minutes.
  6. Turn Shrimp and cook for one minute longer, then add mango, toss well and remove pan from heat.
  7. By this time, the Bok Choy mixture will be finished cooking. Remove it from the heat and prepare for plating.
  8. Criss-cross Bok Choy on a plate, then pour red peppers over the top. Top that with the Shrimp and Mango mixture and garnish and Baby Bok Choy with fresh Scallions.
  9. Share with your friends and Smile @ Bon Appetit!
  • 9 Sea Scallops, 10/20 size, side muscle removed
  • Kosher Salt, to taste
  • 2 Tablespoons Olive Oil
  • 6 Cups Spring Mix
  • 1 Cup Celery, Asian bias cut
  • 1 Cup Red Grapes, halved
  • ½ Cup Fennel, shaved/julienned
  • ¼ Cup Currants
  • ¼ Cup PaleoChef Maple Mustard Vinaigrette
  • ¼ Cup Raw Almonds, crushed
  1. To Prepare the Scallops: Season the top of the Scallops with Salt.
  2. Heat Olive Oil in a sauté pan over high heat until it shimmers.
  3. Place Scallops gently in the pan, seasoned side down and cook for 60-90 seconds or until a nice, golden brown sear is achieved.
  4. Turn Scallops over and cook for an additional 60-90 seconds, or until medium/medium-rare.
  5. Remove to a plate, chill in the refrigerator, and prepare the salad.
  6. To Prepare the Salad: In a large bowl, combine Spring Mix, Celery, Grapes, Fennel, Currants, PaleoChef Maple Mustard Vinaigrette and chilled Scallops. Mix well with tongs until dressing is distributed uniformly.
  7. Transfer to a chilled salad bowl and top with crushed Almonds.
  8. Wipe the rim so that it looks pretty, share with your friends and ap e Mustar. Napa Sca op Toss -Up smile because you're about to eat Scallops. Bon Apetit!
  • 12 Shrimp, peeled and deveined, 31/40 size
  • 1 Tablespoon Olive Oil
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1/3 cup PaleoChef Peach BBQ Vinaigrette
  • 5 Cups Romaine Lettuce, chopped
  • 1 Cup Jicama, Batonnet Cut
  • Citrus Segments of A orange and ½ grapefruit
  • 1 Cup Plum or Cherry Tomatoes, halved
  • ¼ Cup Scallions, Asian bias cut
  1. In a bowl, combine Shrimp, Olive Oil, Salt and Pepper and mix well to coat.
  2. Preheat your grill to 450°F over medium -high heat and grill the Shrimp for approximately two minutes on each side, or just until opaque.
  3. Transfer Shrimp from the grill to a bowl, pour PaleoChef Peach BBQ Vinaigrette over the top and allow to rest while you prepare the salad.
  4. Place half of the Romaine in a large, chilled salad bowl. Top with half of the Jicama, Citrus Segments, and Tomatoes. Use the rest of these ingredients to create one more salad layer.
  5. Top salad with grilled Shrimp/dressing mixture allowing the Peach BBQ Vinaigrette to ooze down into the salad and distribute itself among the layered ingredients. itrus-Jicama BBQ Shrimp Salad
  6. Top with Scallions and prepare your taste buds for a wild ride!
  7. Dig in and Enjoy!
  • 1 Pork Tenderloin, silver skin removed, sliced into 7 medallions
  • 1 Tablespoon Olive Oil
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Ground Red Chili, to taste
  • 1 Yellow Pepper, fleshed out, julienned
  • ½ Cup Fennel, shaved
  • 16 Grape Tomatoes, halved
  • 6 Spears Asparagus, blanched and bias cut
  • 2 Hard Boiled Eggs, quartered
  • 5 Cups Fresh Spinach
  • 1/3 Cup PaleoChef Tomato Balsamic Dressing
  1. Spread Pork Medallions over a plate and season the top side with Salt, Pepper and Chili.
  2. Heat Olive Oil in a large sauté pan over high heat until it shimmers, and then add Pork Medallions, seasoned side down.
  3. Allow to cook for 60-90 seconds while seasoning the top side of the Medallions, then flip and cook for an additional 60 seconds. Transfer Medallions to a plate and prepare the salad.
  4. Make two layers on a plate as follows: Spinach, Peppers, Fennel, Tomatoes, Asparagus.
  5. Shingle the Pork Medallions over your double decker salad, top with PaleoChef Tomato Balsamic Dressing and garnish around the perimeter with the Hard Boiled Eggs. Pork Medallions
  6. Share with your friends and remind them that, "this was the hunter -gatherer's favorite salad." Enjoy!
  • 4 Boneless Skinless, 5 oz. Chicken Breasts
  • ½ Cup PaleoChef Tomato Balsamic Marinade
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Shallots, Minced
  • 1 Tablespoon Garlic, Minced
  • 1 Large White Onion, Julienned
  • 15 Button or Crimini Mushrooms, Quartered
  • 2 Cups Cherry Tomatoes
  • 6 Cups Fresh Spinach
  • Juice of 1 Lemon
  • Kosher Salt and Black Pepper, To Taste
  1. Marinate Chicken in cup of PALEOCHEF Tomato Balsamic Marinade for a minimum of 4 hours or up to 24 hours.
  2. Heat a saute pan over medium -high heat, remove Chicken from marinade and sear for 90 seconds on each side.
  3. Remove Chicken to a sheet pan and place in a preheated 350° oven. Cook until Chicken reaches an internal temp of 165°.
  4. To prepare the vegetables, heat a large sauté pan over medium- high heat, add Olive Oil and heat until Oil shimmers.
  5. Add Shallots and Garlic to Oil and sauté or stir for 60 seconds.
  6. Add Onions and sauté or stir for 90 seconds.
  7. Add Mushrooms and cook for an additional 90 seconds, then add Tomatoes and stir or sauté to incorporate.
  8. Stir in Spinach one handful at a time until it wilts and turns bright green.
  9. Once Spinach is wilted and mixed well with Tomato, Onion and Mushroom medley, remove from heat, stir in Lemon Juice and season with Salt and Pepper to your liking. Tomato Balsamic Chicken Florenza
  10. Divide veggies onto four plates, slice Chicken and place over vegetable mixture. Top with remaining PaleoChef Tomato Balsamic dressing and serve. Bon Appetit!