Forgotten roast was a staple at my house growing up, especially during the winter. The original recipe, I’m told, comes from a Campbell’s recipe book from the 1950s. We used either cream of celery soup or cream of mushroom soup, usually the condensed kind. Last week we shared a homemade cream of celery soup that is great, and that’s what we used to put together this forgotten roast recipe.
As we enter September and fall is quickly approaching, it is a good idea to get these recipes in the queue. If you’d rather not do this in the oven, you could even put it in your slow cooker overnight. There’s nothing like waking up to the smells of a paleo forgotten roast. We know you’re going to enjoy it.
Salsa is a fantastic condiment to make at home. Before we went paleo, salsa was something we loved to pick up at the store with tortilla chips. Sadly, as we’ve tried to find pre-made salsa lately, we found a lot of corn starch, sugar, and other preservatives. When visiting my parents, we were inspired to throw together a salsa recipe my mom had recently made based on a long-time friend’s recipe.
Instead of serving it only with tortilla chips, we used it with our scrambled eggs, tossed it over mixed greens, or snacked on it by the spoonful. If you want the salsa to be spicier, leave the seeds in. Also, if you can’t find long hot peppers, feel free to substitute with serrano or more jalapeño.
A mainstay of the summertime is barbecue. We love barbecue chicken, ribs, and more; but we often don’t make the time to get it done. The one exception is Memorial Day—I usually get up at 7 am to start smoking ribs for dinner. That being said, we love chicken drumsticks and thighs. Not only are they a great meal, we can cook them in bulk and pack them in meals for the week.
This recipe uses the rib rub we put together for our Memphis Dry Rub Ribs, and is less involved than our other Split Barbecue Chicken recipe. You’ll love these alone, or with a side of our barbecue sauce. Happy grilling!
Last week, we created a recipe for Baeckeoffe, and we had a few pounds of pork shoulder, lamb shoulder, and beef chuck remaining. We froze the beef, but decided to use our handy meat slicer to make thinly slices of the pork and lamb. Stir fry! That’s what we would do with the pork. Easy. Deciding what to do with the lamb was less so.
By Saturday, I knew we had to use the lamb—or else it might spoil. So, as I wandered through Costco, I searched for inspiration. It came when I saw the asparagus. Bacon-wrapped asparagus is amazing. Why not try it with lamb? I was pleasantly surprised with the results. Plus, it’s simple, but looks quite fancy. You’re friends definitely will be impressed. So, I highly recommend it for a dinner party!
While on Facebook this week, I came across the instructions for making “XXL Watermelon Jell-O Shots” and I would be lying if I didn’t click right on that link (here it is for those of you who are curious). It seemed like a lot of fun, but we weren’t exactly interested in the sugar-laden Jell-O packets. We’d had success previously with gelatin for a Halloween treat, so I decided we should give it a shot.
This was a ridiculously popular treat at the 4th of July paleo potluck we attended. We had fun with the hosts, Paleo Parents, and fellow bloggers The Domestic Man, Predominantly Paleo, and Merit + Fork, among others. We also made our Gurkensalat and used the flesh from the watermelon to make our Watermelon-Mint Salad. You’re going to love making these paleo “Jell-O” shots. They’re probiotic, powerful, and tasty.