Italian Rib Eye

4 big rib eye steaks

1 1/2 cups olive oil

the juice from 1 meyer lemon

1 tbsp basil

1 tbsp oregano

ground black pepper to taste

sea salt to taste

Mix all marinade ingredients together in a large mixing bowl.  Add steaks and mix together with your hands to make sure all the steaks are well coated.  Leave in the fridge for at least 45 minutes but the best would be for a day.  Broil or grill for 7-10 minutes per side depending on thickness for a nice medium rare steak.  For rare cook for 4-6 minutes each side. 

Sun Dried Tomato Topping

In a food processor throw in 1 jar of sun dried tomatoes and 1/2 a jar of garlic stuffed green olives.  Pulse until roughly chopped and serve on top of steaks. 

My husband being a MEAT guy liked the steaks better without the topping but I LOVED the topping and so did my boys.  My 2 year old, as you can see from the pics, was eating the topping with a spoon!! 

I served the steak with baked winter squash and steamed collard greens.  Enjoy!

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Italian Rib Eye with Sun Dried Tomato Topping is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Caraway Chicken With Belgian Endive

2 lbs boneless chicken thighs

8 strips of cooked and chopped bacon

1 apple sliced

1/2 cup apple juice

2 tbsp caraway seeds

3 Belgian endives

1 tsp sea salt

cracked black pepper to taste

Place chicken thighs in the crock pot and mix with caraway seeds, salt, and pepper.  Slice endives in half lengthwise, remove core, and slice into long strips.  Layer sliced endive on top of the chicken thighs, then sprinkle bacon pieces over the endive, and layer the apple slices on top.  Poor the apple juice over the entire dish and cook on low for 6 hours or until the chicken is tender and falling apart.

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Caraway Chicken With Belgian Endive is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License