Category: Paleo Diet

Adventures in trialling recipes while on a paleolithic diet.

Baked Chicken Drumsticks

Ahhh … baked chicken. Growing up, we always had fried chicken but this baked chicken tastes just like its fried without all the added fat.

I recently ran across a blog that told how to fry drumsticks very easily and surprisingly, it worked for me. I didn’t use any of the “recipe ingredients” but instead focused on the directions and used whatever ingredients I had in the house.

Directions

  • Preheat oven to 350 degrees
  • Line a baking sheet with foil and spray it with non-stick spray like Pam
  • Wash the drumsticks, pat them dry then put them on the cooking sheet
  • Sprinkle one side of the drumstick with whatever you like such as: salt, pepper, poultry seasoning, garlic salt, onion salt, etc
  • Bake for 45 minutes
  • Turn the drumsticks to the other side and sprinkle with your ingredients again
  • Bake this side for another 45 minutes
Fried Drumsticks

I thought for sure the chicken would be overcooked but it wasn’t. They came out crunchy and perfect!

How simple!

Special thanks to Christie’s Recipes for the simple directions.

[amazon_link id=”B001NC8HNG” target=”_blank” container=”” container_class=”” ]PAM No-Stick Cooking Spray - 2/8oz cans[/amazon_link]

 

 

 

With Costco close by, I can buy large packages of drumsticks that I keep frozen until I need a simple dinner.

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Biftec (Steak)

Tonight I made biftec, known as steak in English.  It’s really easy to make. I baked it in the oven but I’ve also made it on the stovetop.
Here’s the home recipe:
Ingredients
  • 3-12 oz packages of thin sliced beef steaks
  • Vinegar
  • 1 small can of tomato sauce
  • Salt and Pepper (to taste)
  • 1 green pepper
  • 1 onion
Directions
  1. Rinse the meat under warm water and place it in a bowl.
  2. Take a couple handfuls of vinegar and toss the meat with it.
  3. Pour tomato sauce over the meat and toss.
  4. Season with the Adobo (or other seasonings of your choosing)
  5. Cut the green pepper and onion into thin slices.
  6. Toss all together.
  7. Refrigerate overnight.
On the stovetop: toss the mixture into a skillet and heat on low/medium for about one hour.
In the oven: Put mixture in an oven-proof casserole dish and heat at 300 degrees for approximate 1.5 hours. (About midway, toss the meat)
This requires no oil or greasing of any pans.
As oven/stovetop temperatures may vary, please make sure your meat is thoroughly cooked before consuming.
Enjoy!
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