Snacks

Crustless Mini Meat Pies (with Hidden Liver)

These Crustless Mini Meat Pies with hidden liver are the perfect nutrient-dense addition to breakfast or lunch. Pack them in a lunchbox or keep in the fridge, they pair well with everything. It’s a great way to get your liver in without any unusual taste, texture, or appearance.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 mini pies

Equipment

  • 12-cup muffin pan

Ingredients

  • 1 pound ground beef
  • ¼ pound beef liver ground
  • 4 eggs
  • 1 tablespoon tallow or other cooking fat
  • 1 teaspoon salt
  • 1 tablespoon herbs de Provence optional

Instructions

  • Preheat oven to 350°F / 175°C.
  • Combine meat and liver in a mixing bowl. Add in eggs, stir well to combine.
  • Melt the tallow or cooking fat and add to meat. Season with salt and optional herbs.
  • Grease a 12-cup muffin pan well or use cupcake liners. Spoon mixture into each well evenly.
  • Bake for 20 minutes, until done. Remove from oven and cool before removing. Serve warm or leftovers cold.

For the printable recipe and complete recipe details, visit the Crustless Meat Pies with Hidden Liver recipe on Primal Edge Health and check out The Carnivore Cookbook too!

Simple Pâté

4-8 servings

12-16 ounces liver (chicken is more mild)

8 ounces bacon (beef or pork)

1/2 cup tallow, plus more if using fat to seal 

1 1/2 tsp salt

1 tsp thyme

1 tsp garlic

2 whole eggs, whisked

Saute bacon on medium heat in a cast iron pan, a regular pan works, too.

After a few minutes of sauteing add liver and cook until still pink inside.

Melt tallow.

Blend in everything, except eggs, in a blender or with a hand mixer.

As you are blending everything, pour in the eggs. Do not stop blending or else the eggs will scramble. 

Blend until smooth.

Store in jars.

*Optional – seal top of jars with extra melted fat to prevent oxidation*

Let chill to firm up and to let the flavors meld together.

Eat cold, spread some on a burger or cheese crisps.

Or eat hot! Once firm and cooled down, you can also re-fry this to make a rendition of refried beans! 

Just scoop some into a hot greased pan, let sear, flip and sear again. You’d be amazed at how similar it tastes when you eat with taco meat!

Carnivore Pizza Mini Rounds (Inspired by WWll recipe)

Great recipe for packed lunches or traveling!
 
You will need:
1 lbs ground beef
6 pieces pepperoni
1 cup shredded mozzarella
 
Prep time: 10 min
Cook time: 2 hours
Makes: 6
 
First mold 6 ground beef disks. I find they cook best if they are no thicker than 1/2 inch, and no larger than 4 inches across. Lay disks flat on a cookie sheet and pre bake for an hour and a half at 200 degrees. They should become very dehydrated and a rich dark color, as well as shrink some.
 
Then remove from the oven and place cheese and pepperoni on top and pop back in the oven until brown (around 20 min)
 
These also are wonderful bases for lots of creativity. So go crazy!
 
Enjoy!

“Pimento” Cheese

6 ounces shredded pepperjack cheese

6 ounces softened cream cheese

2 ounces mayo or sour cream

1 tsp hot sauce (optional)

1 tsp coconut aminos (optional)


No need to add pimentos when you can just use pepperjack cheese!


Thoroughly combine all ingredients.

Let chill for at least 1 hour.


Enjoy as you would with regular pimento! Great on burgers or stuffed in burgers! Top your meatzas with it, shape into a ball and cover it in bacon bits then and take it to your next party! Put it in your next omelette. The possibilities are endless!


Feel free to change the cheese out or add your favorite seasonings!


Garlic Cloud Bread

Makes 6 cloud bread rounds

3 eggs, separated

⅛ tsp cream of tartar (optional)

¼ tsp garlic powder

3 Tbs cream cheese, sour cream, or thick yogurt

Pinch of salt

Preheat oven to 300 degrees. Line a sheet pan with parchment paper. Do not miss this step!

Whisk the egg yolks with your dairy of choice, salt and garlic powder.

Whip egg whites with cream of tartar, if using, until stiff.

Carefully fold in the egg yolk mixture into the whites, only adding in a little bit of the yolk mixture at a time until it is all used up.

Spoon the mixture onto the parchment lined sheet pan into 6 rounds. Do not flatten! Leave them fluffy and thick looking because they will shrink once cooled down.

Bake for 25-30 minutes or until the egg is cooked all the way through. You do not want the rounds to look liquidy in the middle.

Let the rounds cool for at least 1 hour to improve the texture. They are even better if you can wait 4 hours.

Store in an airtight container in the fridge if not consuming that same day.

 

Chicken Skin Chips

Chicken skin from 1-2 whole chickens or 1 pound chicken skins from your butcher, if you’re lucky like that

Salt or your favorite seasoning blend

Preheat oven to 325 degrees.

Season chicken skins with your seasoning of choice.

Place skins on a parchment lined sheet pan. They can be touching because they will shrink a lot during the cooking process. 

Bake for 20-22 mins. Flip skins over and bake another 20-22 mins. 

Let cool before eating.

If you want really flat chips, lay another parchment sheet over the skins and then lay another sheet pan on top of that parchment paper. Cooking times will vary for this method, so I suggest checking them 5 minutes sooner.

Carnivore Snax Mix

Say Hello to your new favorite snack mix! Make a double or even triple batch of this recipe to have plenty of snacks when you need them! It truly can’t get any easier than this!


1-2 packages of your favorite sugar free jerky or biltong

2-3 small bags of your favorite flavor of cheese crisps (Whisps, Moon Cheese, Bunker Hill Cheese Crisps, etc.)

2-4 beef or pork sticks, diced up into 1" pieces


Combine all ingredients and mix.

Feel free to add about 1-2 tsps of your favorite seasoning mix to change up the flavors!

Serve in your favorite party bowl next time you have a get together. 


Pepperoni Chips

Use your favorite pepperoni, or even your favorite thin sliced dried meat/sausage

 

Preheat oven to 325 degrees

 

Place pepperoni on parchment lined sheet pan and bake for 18-20 minutes, flipping them halfway through.

Let cool. Chips will get crisp once cooled down. Eat immediately. They do not stay crisp, but if you have leftovers you can re-crisp them in the oven for 3-5 minutes at 300 degrees.

 

Your Favorite Cheese Crisps

Use your favorite semi-hard to hard cheese (ex: parmesan, cheddar, pepperjack)

You can also use your favorite seasonings to make different flavors! (ex: garlic powder, black pepper, cayenne, italian herbs, etc)

Preheat oven to 350 degrees. 

If using block cheese, cut the cheese into small uniform slices about ½ inch by 1 inch big.

Place pieces of cheese about 3 inches apart from each other onto a parchment lined baking sheet.

If using shredded cheese pile about 2 tsp of shredded onto the parchment lined baking sheet, keeping the piles about 3 inches apart from each other.

These will spread so do not put them close together or you will get one big mess.

If using seasoning, sprinkle the seasoning on top of the cheese.

Bake for about 15-20 minutes, until cheese has browned just a little bit.

Times will vary with different cheeses and depending on how much is on the pan.

Check them at 15 minutes. 

Pull out of the oven and let cool for about 10 minutes before carefully removing from the pan.

Enjoy with your meal, on your meat salad, or top with your favorite dip!

 

How to Make a Beautiful Charcuterie Board

1 flat wooden cutting board or plank

2-4 different cheeses (about 2-3 ounces of each)

2-4 different cured meats (2 ounces of each)

2 ounces of your favorite whole grain mustard

When selecting your cheeses try to get a combination of each of the following styles:

Soft/mild cheese, hard sharp cheese, funky cheese, or a specialty cheese

When selecting your meats choose your favorite deli meats or try something new.

Charcuterie ideas: prosciutto, salami, mortadella, pastrami, bresaola, deli turkey and ham chunks work, well too!

When arranging your board, be sure all your components are different textures and cuts. For example: Sliced prosciutto, diced ham chunks, sliced and rolled up mortadella, crumbled cheese, diced cheese, shaved cheese, etc.

Place each component on the board with some space in between each one. Do not cram everything right next to each other unless you only have a small platter. Small platter directions below. If using mustard, serve mustard in a small serving bowl and place alongside with meats and cheeses.

If using a small board arrange meats and cheeses as close as possible starting from the inside of the plate to ensure the components are placed evenly throughout the board.

Get creative and have fun!

Pictured is crumbled goat cheese, prosciutto and diced cheddar chunks.

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