Sunday, November 11, 2012

Crockpot Carnitas


Crockpot Carnitas

2.5 lb. Pork Shoulder Roast
1 Cup of Chicken Broth
2 Chipotle Chiles in Adobo Sauce
3 Bay Leaves
4 Garlic Cloves, Quartered
Salt
Pepper
Cumin
White Onion
Cilantro

1. Make small slices in your roast and insert the pieces of garlic all over.
2. In a skillet, brown the pork shoulder on all sides over medium/high heat.
3. While your pork is browning, add the broth, chiles and bay leaves to your crockpot. 
4. Once your shoulder is browned and cool enough to handle, rub with salt, pepper and cumin.
5. Place it in the crockpot and cook on low for 8 hours.
6. After 8 hours, remove the bay leaves and chiles and shred the pork right in the crockpot.  It should fall apart really easily. 
7. Let it cook another 15 minutes.
8. Top with chopped onion and cilantro and enjoy!!

Tuesday, October 2, 2012

Pumpkin Protein Shake

I am SO addicted to these right now. OMG!!
They're my go-to post WOD fuel.

Pumpkin Protein Shake

1 Cup of Ice
8oz. Coconut Milk
1 Banana
1/4 Cup of Pumpkin Puree
1 Scoop of Vanilla Protein
1/2 Tsp. Cinnamon (more for garnish)
1/4 Tsp. Nutmeg

1. Place all of your ingredients in a blender and mix until desired consistency is obtained.  You can add more or less ice depending on how you like your smoothies.

Enjoy!


Thursday, June 28, 2012

Chicken Noodless Soup

I had no idea what I was getting into with this!  My daughter requested chicken noodle soup for dinner so I figured I'd give it a go.  This made a HUGE batch! I froze half of it and still have a ridiculous amount of leftovers in the fridge. It was delicious though!

Chicken Noodless Soup

1 Whole Roaster Chicken (about 6lbs. with giblets removed)
6 Carrots
2 Celery Stalks
2 Medium Yellow Onions
1 Cup Broccoli Florets
6 Cloves of Garlic
1 Tbsp. Salt
1.5 Tsp. Dried Dill
1 Tbsp. Olive Oil
1 Can (14 oz.) Diced Tomatoes, drained
1/2 Tsp. Black Pepper

1. Peel 3 of your carrots and cut them into 3 pieces.  Trim and cut your celery stalks into 3 pieces as well. Peel and quarter one of your onions. Peel your garlic and cut 3 of the cloves in half. 
2. Place your whole chicken in a large stock pot along with all the veggies you just prepped (including just the halved garlic cloves). Add about 2.5 quarts of cold water to the pot, or enough to just about cover the chicken.
3. Stir in 1 teaspoon of salt and 1 teaspoon of dill.
4. Bring to a boil over high heat and then reduce the heat and simmer for about an hour and a half. There may be some fat that forms on the top so just check it periodically and skim it off. 
5. While that's going, you can prep the rest of your veggies.  Cut up your carrots, dice up the onion, cut your broccoli into bite-sized pieces and slice your garlic.  I have this fancy  Pampered Chef garlic slicer that is awesome and slices it pretty thin.  If you don't have that or the patience to slice it, minced garlic works too!
6. Once your chicken is done simmering, carefully remove it and place it into a large bowl so that it can cool a bit.  We'll be shredding it into this bowl so make sure it's big enough.
7. Strain the broth into another large bowl and get rid of your soggy veggies.
8. When your chicken is cool enough to handle, remove the meat from the bones.  You can trash the skin and bones. I just shredded the chicken by hand into bite-sized pieces, but you can chop it up too.  Whatever's easier for you.
9. Heat your olive oil in your stock pot and then add your chopped carrots, onions and broccoli.  Let them cook for about 5 minutes and then add your sliced garlic. After about 2 minutes, add your remaining 2 teaspoons of salt and 1/2 teaspoon of dried dill. You can add your drained diced tomatoes and black pepper too. 
10. Once those veggies are all mixed, add your broth back to the pot and bring it to a simmer. About 10 minutes or until your veggies are tender. 
11. Once your soup simmers add the chicken back in.  Let it cook another couple minutes and serve!

Enjoy!!


Banana Pumpkin Muffins


Banana Pumpkin Muffins

1/2 Cup Pumpkin Puree
1/2 Cup Smashed Ripe Banana1.5 Tbsp. Coconut Milk4 Eggs1 Tsp. Vanilla Extract1 Tbsp. Creamed Raw Honey1/2 Tsp. Salt1/4 Tsp. Baking Soda1 Tbsp. Pumpkin Pie Spice1/2 Cup Coconut Flour
1.  Preheat oven to 350 degrees and line your cupcake pan. I use silicone liners.2.  In a medium bowl combine your pumpkin, banana, coconut milk, eggs, vanilla extract and honey.3.  In a separate bowl, sift together the remaining dry ingredients. 4.  Slowly combine the dry ingredients into the wet until your batter is formed.5.  Spoon your batter into your lined cupcake pan and bake for 30-35 minutes. Check them at 30 minutes.  If a toothpick comes out clean, they're done!
Enjoy! 











Tuesday, June 19, 2012

Green Chile Sausage Burgers


Green Chile Sausage Burgers

1 lb. Ground Beef
12 oz. Pork Sausage
4 oz. Diced Green Chiles
1 Tsp. EVOO
2 Tsp. Dried Minced Onion (you can use fresh onion too)
1 Tsp. Garlic Powder
1 Tsp. Paprika

1. Heat a large grilling pan over medium-high heat.  You can use a grill too, if you prefer.
2. In a large bowl, combine all of your ingredients until well mixed.  I just used my hands. 
3. Form your patties, squishing down the centers a bit so the edges are a little raised.
4. Place the patties into your heated pan and cook until the edges start to look cooked, then flip.  I like to let them go a little longer on the first side to get that nice char. Let them go until your desired level of doneness. 
5. Serve with your favorite burger toppings.
6. Enjoy!

Sunday, June 17, 2012

Paleo Pumpkin Pie Pancakes w/ Blueberries



Paleo Pumpkin Pie Pancakes w/ Blueberries


1/4 Cup Coconut Flour
1/4 Tsp. Baking Soda
1/4 Tsp. Ground Cloves
1/4 Tsp. Ground Ginger
1/4 Tsp. Salt
1/2 Tsp. Nutmeg
1/2 Tsp. Cinnamon
1/4 Cup Pumpkin Puree
3 Eggs
1 Tbsp. Coconut Milk
1 Tbsp. Coconut Oil, melted
1/2 Tsp. Apple Cider Vinegar
1 Tbsp. Creamed Raw Honey
1/2 Cup Fresh Blueberries

1.  Preheat your griddle or pan.
2.  In a small bowl, combine the dry ingredients (coconut flour, baking soda, cloves, ginger, salt, nutmeg and cinnamon).
3.  In a medium bowl mix together the pumpkin, eggs, coconut milk, coconut oil, vinegar and honey.
4. Pour the dry ingredients into the wet ingredient bowl and mix together until well combined.
5. Fold in your blueberries.
6.  Spoon (I used and ice cream scooper) your mixture onto your hot pan. I greased mine with grass fed butter since I was using a griddle and it was a large surface, but you can use coconut oil as well.  The mixture isn't runny so you can kind of mold/shape the pancake once you drop it on the griddle.
7.  Let them cook until they look like the sides are set and then flip.  They take a bit. About 8 minutes or so on each side.
8. Enjoy!!

Wednesday, May 9, 2012

Pineapple Pork Chops

I didn't think pork chops and I were gonna be friends.  The first time I tried making them they were SOOO DRRRRYY!!! Wow. It was not a pleasant experience.  I honestly didn't even want to try making them again. Of course, they were so cheap that I still had 3 pork chops left in the freezer. I figured I'd try again. I am so glad I did!  These were so good and juicy!

Pineapple Pork Chops

3 Bone-in Pork Chops
Salt and Pepper, for seasoning the chops
1/2 Tbsp. Olive Oil
20oz. Can of Pineapple Chunks, drained (you can use fresh pineapple too)
1/4 Cup Coconut Aminos

1. Season your chops on both sides with salt and pepper.
2. In a large pan, heat the olive oil and brown the chops on both sides over medium-high heat. Remove them and set them aside.
3. Add your pineapple chunks and coconut aminos into the same pan and let them cook up until they simmer. 
4. Reduce the heat to about medium and place the chops back into the pan right on top of the pineapple chunks. Let them simmer until the juices run clear. 

Enjoy!!!

Spicy Chicken Salad Tostadas

I am a genius! I can't believe I didn't think of this before. I whipped these up for lunch and have enough chicken salad leftover to have them again for dinner and I can't wait!!

Spicy Chicken Salad Tostadas

12.5 oz. Canned Chicken (you can used shredded chicken breast if you have some on hand too)
2 Tbsp. Yellow Mustard
1 Tbsp. Hot Sauce (I used Tapatio, but you can also completely leave this out)
1 Jalapeno, chopped
2 Tbsp. Red Onion, chopped
1/2 Lime, juice of
Jicama, sliced in rounds
1 Roma Tomato
1 Avocado

1. In a bowl mix together the chicken, mustard, hot sauce, jalapeno, onion and lime juice. You can add more or less of the mustard. It's totally up to you. I like mustard so I like the consistency that 2 Tbsp. gives me.
2. Top your jicama rounds with your spicy chicken salad.
3. Finish off with a couple slices of Roma tomato and avocado.

Enjoy!!



Tuesday, May 8, 2012

Brussels Sprouts

First of all...
Did you know it's brussel(s) sprouts?!
I know. Knowledgebomb!
A lot of people don't realize there's an "s" on there. That's irrelevant.  These are probably my favorite vegetable.  It's not surprising since I love cabbage, but there're seriously so many ways to prepare these.  It's awesome! This is one of my favorite, quick, go-to ways that I usually use to prepare them.

Brussels Sprouts

1lb. Brussels Sprouts
1 Tbsp. EVOO
3 Cloves of Garlic, minced
Salt & Pepper, to taste
Crushed Red Pepper, to taste if you like things spicy like me!

1. Preheat oven to 400 degrees.
2. Rinse your sprouts under cold water and cut off the ends. 
3. In a baking dish (I use an 8x8 glass Pyrex pan) roll around your sprouts with the olive oil, salt, pepper and crushed red. Just until they look like they're coated well. And I mean toss everything in and pick up the dish so the little balls literally roll around. You don't have to roll each one by hand =]
4. Bake for 10 minutes and then give them a stir.
5. After another 10 minutes add your garlic and give them another stir.
6. 10 minutes later, they're DONE!

Enjoy!

Bacon-Wrapped Cilantro Chicken

This is my new favorite way to eat chicken.  It seriously made me fall in love with chicken! I ate it, but I wasn't ever a huge fan (except for that BBQ chicken I made a few weeks ago). This just sealed the deal. I'm doing The 21 Day Sugar Detox so I left out the honey this time, but I would normally include it. Deliciousness either way! 



Bacon-Wrapped Cilantro Chicken


10 Chicken Tender, boneless and skinless
5 Strips of Bacon, cut in half
2 Tbsp. of Cilantro, chopped
1.5 Tbsp. of Dijon Mustard
2 Tbsp. Raw Honey


1. Preheat oven to 400 degrees. These can also be grilled if you want crispier crunchy bacon. Nom!


2. In a large bowl combine the chicken strips, cilantro, mustard and honey. You can add other seasonings at this point if you want. Black pepper, garlic powder, etc. Combine well with your hand. 


3. Wrap each piece of chicken with a half strip of bacon and lay in an un-greased baking pan. I used a glass Pyrex dish.


4. Pop them in the oven and bake for 30 minutes or until the juices run clear. 


Enjoy!

Wednesday, May 2, 2012

Tomato & Avocado Salad

I made this to ration as a "snack" for a couple of days and ended up eating it all so I guess that was lunch...
I'm not sorry.  It was delicious!


Tomato and Avocado Salad

1 Large Tomato
1 Small Avocado
1/2 Tbsp. Extra Virgin Olive Oil
1/2 Tbsp. Red WIne Vinegar
1/2 Tsp. Crushed Red Pepper (less if you're not into spiciness)
1/4 Tsp. Dried Organo
Celtic Sea Salt, to taste

1. Cut up your tomato and avocado into bite size pieces.
2. Mix in everything else!

Enjoy!

Sunday, April 22, 2012

Banana Chocolate Chip Cookies

So we have ladies night at our box. It's pretty amazing!
We all get together, WOD it out and then share Paleo goodies that everyone brings.  There may be wine involved as well, but I'm not sure ;)
Anyway, a couple ladies' nights ago someone brought in these chocolate chip cookies that were friggin' delish! Not only were they friggin' delish, but Bri (she's the someone that brought them in) was kind enough to bring recipe cards along to share. SCORE!!
Today seemed like a perfect cookie day. I'm still in my pajamas and yes, I realize it's 2:36pm. Don't judge me!
Back to the point. It's cookie day! I was so excited and frantically dug around for the recipe card she gave me and found it!!! Yay, right?! Not so much. I didn't have everything the cookies called for. Not to worry!  I improvised...a lot.
These didn't turn out anything like hers, taste or looks, but they are equally delicious!!
More importantly my 4 year old approved so I will definitely be making them again...and again!


Banana Chocolate Chip Cookies

1 1/4 Cup Blanched Almond Flour
1 Tbsp. Coconut Flour
1/4 Tsp. Kosher Salt
1/4 Tsp. Baking Soda
1/4 Cup Coconut Oil, melted
1/2 of a Banana, mashed (I'd say it was about 1/4 cup)
1 Tsp. Vanilla Extract
1 Egg
1/4 Cup Dark Chocolate (I used a 72% bar and just chopped up what I'd need)

1. Preheat oven to 325 degrees.
2. Beat your egg in a small bowl. I just used a fork.
3. In a large bowl mix together all the other ingredients, except your chocolate.
4. Add the beaten egg to the large bowl and mix until well combined then fold in your chocolate.
5. Drop tablespoonfulls of the cookie dough onto a parchment lined baking sheet. I got 12 cookies out of one batch.
6. Bake for about 14 minutes. 

Enjoy!!  They turn out so soft and fluffy.

Sunday, April 15, 2012

Savory Sweet Potato Smash

I hate to admit it, but I'm not a huge sweet potato fan.
I'm much more into savory foods so I've been trying to come up with ways to cook sweet potatoes that will make me LOVE them! This little Easter side dish was pretty dang good!

Savory Sweet Potato Smash

1 Sweet Potato
6 Cups of Water
4 Cloves of Garlic, minced
1 Sprig of Rosemary, finely chopped
1 Tbsp. of Bacon Grease (coconut oil, olive oil, ghee or whatever you prefer works too)
Salt & Pepper, to taste

1. Peel your sweet potato and slice it into 1/2 inch rounds.
2. In a saucepan and over medium-high heat cook your water and sweet potato rounds. 
3. Once your water boils, remove the sweet potato rounds from the water and set them aside so they cool a bit.
4. While your rounds are cooling, heat the bacon grease in a large skillet over low to medium heat and add in the minced garlic and chopped rosemary.  You want to make sure they really infuse and don't burn so don't wait until your grease/oil is too hot. 
5. While things are infusing use a glass cup to gently smash the sweet potato rounds.  You don't want to smash them too hard, just enough to break apart the edges a bit.
6. Add them to your skillet, season with salt and pepper and let them cook up really good. I let them go for about 15-20 minutes on each side so they got a nice and crispy outside layer.

The crunchy bits of rosemary and garlic made these so so good!! 

Enjoy!  

Thursday, April 12, 2012

Lemony Garlic-Rosemary Chicken Thighs



Lemony Garlic-Rosemary Chicken Thighs


4 Bone-in, Skin-on Chicken Thighs
4 Cloves of Garlic, minced
1 Sprig of Fresh Rosemary, finely chopped
4 Round Slices of Lemon, not too thick
Salt & Pepper, to taste

1. Preheat oven to 400 degrees.
2. Combine your minced garlic and chopped rosemary.
3. Rinse chicken under cold water and pat dry. Place them in a baking pan. I used a glass one.
4. Gently peel skin away from chicken, without taking it completely off.
5. Using your fingers, put 1/4 of the garlic/rosemary mixture between the skin and place a lemon round on top of the "mixture" still between the skin.
6. Sprinkle the top of the skin with salt and pepper.
7. Bake for 45-50 minutes and/or until juices run clear.

Enjoy!!

Wednesday, April 4, 2012

Paleo Caesar Dressing


Paleo Caesar Dressing

8 Anchovies
4 Cloves of Garlic, chopped
4 Tbsp. Dijon Mustard
1 Egg Yolk
2 Tbsp. Red Wine Vinegar
1/2 Lemon, juice of
1 Cup of Extra Virgin Olive Oil
Hot Sauce, to taste (I used about 5 dashes of Frank's Red Hot)
Kosher Salt & Fresh Ground Black Pepper, to taste


1. Dump everything but the olive oil, salt and pepper in a food processor and pulse until smooth.


2. Stop pulsing and scrape down the sides of your food processor to make sure the garlic pieces get chopped up really well too.  Turn your food processor on and slowly pour the olive oil in letting the dressing emulsify. 


3. Add salt and pepper and give it a final pulse.  


4. Pour it into a container and refrigerate at least a couple hours before serving.


Enjoy!!

Monday, April 2, 2012

Minestrone Soup


Minestrone Soup

1/4 Cup of Coconut Oil (or Olive Oil)
1 lb. Sausage (I Used Mild Italian Pork Sausage)
1 Medium Yellow Onion, Chopped
2 Medium Carrots, Chopped
6 Cups of Water
1 Large tomato, Chopped
1 Medium Zucchini, Cut into 1 inch pieces
1 Eggplant, Cut into 1 inch pieces
1 Buch of Kale, Chopped
Handful of Fresh Basil, Chopped
1 8oz. can of Tomato Sauce
Salt & Pepper, to taste
Olive Oil, for garnish

1. In a large soup pot heat the oil, onion, carrot and sausage over medium heat. Season with salt and pepper.  You want the veggies to soften and the meat to brown. Cook and stir for about 15-20 minutes.

2.  Add 6 cups of water and stir scraping up any browned bits of loveliness that are stuck to the bottom of the pot.

3.  Add the chopped tomato and bring to a boil. Once it boils, lower the heat and let it smmer for about 15 minutes. Stirring occasionally.

4.  Add the zucchini, eggplant, kale and basil.  Raise the heat a bit to keep it simmering, if needed. Cook until the veggies are tender. About 15 minutes.

5. Add tomato sauce and season with more salt and pepper. Cook for another 5 minutes.

6. Plate and drizzle a tiny bit of olive oil over the top.

Enjoy!


Saturday, March 31, 2012

Murgh Makhani | Butter Chicken

"Murgh Makhani"...
 I'm not gonna pretend I know what that means.  From the recipe I followed, I'm assuming (since they happened to mention it) that it means Butter Chicken.
I've never had real Indian food. Actually, I don't recall ever having fake Indian food either...
I need to get out more. Obviously.
This isn't a recipe I'd normally try, but a friend raved about it and I figured "what the heck?". 
It's from Everyday Paleo, which is an awesome resource with tons and tons of Paleo knowledge bombs and ridiculously fantastic recipes.
I waited until my husband was gone just in case it was an epic fail, but I'll definitely be making it again when he's home so we can broaden our horizons together =] Cute, right?
Anyway, my 4 year old LOVED this. She said it was, and I quote, "Super delicious!" and "Rolling Eyes Good".
I'd say it qualifies as a keeper.  She even ate the red chard! 
A few things... I didn't add the fenugreek and somehow I completely forgot to add the ghee! Isn't this "butter" chicken?! Oye! Regardless, it was amazing!
Here is a link directly to the recipe:
Make it. Eat it. Love it!



Friday, March 30, 2012

Paleo Chicken Nuggets



Paleo Chicken Nuggets


6 Chicken Breast Tenders
1 Cup Almond Meal
1 Tsp. Smoked Paprika
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Black Pepper
1 Egg


1. Preheat oven to 375 degrees.
2. Rinse your tenders under cold water, pat dry with a paper towel and then cut into about one inch pieces.
3. In a large bowl or plate mix together the almond meal, paprika, garlic powder, onion powder and black pepper.
4. In a separate bowl beat the egg with a fork.
5. Drop a few pieces into the egg bowl and then transfer each piece to the almond meal bowl making sure you cover the "nugget" well with the almond meal mixture.
6.  Place them in a single layer on a parchment lined baking sheet.
7. Bake for 30 minutes turning once half way through. 


Enjoy!!

Thursday, March 29, 2012

Mango Salsa

Our local grocery store had mangos on sale this week 10 for $10. I picked up a few and tried to do something we wouldn't normally do when we pay regular price for the prized mango.
It's my favorite night for dinner at home. Turkey taco night. I usually make guacamole and thought a mango salsa might be a good addition.
Here you have it!

 Mango Salsa

One Mango
1/4 Red Onion, diced
1/2 Jalapeno, diced
2 Tbsp. Cilantro, roughly chopped
1/2 Lime, juice of
Sea Salt, to taste

1.  Peel and cut up your mango into small pieces.
2.  Add your diced onion, jalapeno and cilantro.
3.  Squeeze in your lime juice and season with salt.
4.  Mix it up and gobble it down!

Enjoy!

Here's what my dinner looked like tonight... Nom.


Thursday, March 22, 2012

Maple Bacon Muffins

I might be obsessed with bacon...
Only slightly though ;)
I was so so excited to make these and even more excited when they were DELICIOUS!
I had no recipe to go off of so I am beyond thrilled with my results.
I hope you like them as much as I did!


Bacon cooling on a paper towel :]


Maple Bacon Muffins
3 Strips of Bacon, Diced
2/3 Cup Coconut Flour
2 Tbsp. Flaxseed Meal
1 Tsp. Cinnamon
1/4 Tsp. Kosher Salt
1/2 Tsp. Baking Soda
5 Eggs
1/2 Cup Coconut Oil, Melted
1/4 Cup Raw Organic Honey
1/4 Cup Pure Maple Syrup

1. Preheat oven to 350 degrees and grease your cupcake pan or line with cupcake liners.  I used silicone.
2. In a small pan cook up your bacon until crispy. Set aside on a paper towel and allow to cool.
3. Sift together dry ingredients in a bowl.
4. In a separate bowl, with a hand mixer, beat the wet ingredients until they're really well combined.
5. Reduce speed to low and mix in the dry ingredients while continuing to beat. 
6. Once the mixture is well combined, fold in the bacon bits and spoon into your cupcake pan filling each about 2/3 of the way.
7. Bake for 25 minutes.
8. Let cool.

Enjoy!




Wednesday, March 21, 2012

Baked Apple Chips

My MIL bought me an apple peeler/corer/slicer and it is seriously the BEST invention ever made!  This thing is awesome.  Because of it, I make homemade crockpot applesauce just about every week.  It's the easiest thing to make and the best part is, my girls request applesauce for dessert! Healthy and yummy.
Okay, back to the chips.
I was making applesauce and had 2 apples left over.  I peeled, cored and sliced them and threw them in the oven to make this delicious snack.

Easy peasy! 


Baked Apple Chips

2 Fuji Apples (or whatever kind you prefer, this is just what I had on-hand)
Cinnamon, to your liking

1. Preheat your oven to 300 degrees.
2. Peel, core and slice your apples and toss them in a bowl with your cinnamon.
3. Lay them out on a parchment lined baking sheet in a single layer.
4. Bake for 30 minutes and then turn the chips.  This is a little time consuming. I might skip it next time and see what happens...
5. Bake another 30-45 minutes.  I baked mine for another 45 minutes since my apples were pretty juicy and I wanted the chips on the crunchier side.  If you prefer chewy chips, remove them from the oven closer to the 30 minute mark.

Enjoy!


Tuesday, March 20, 2012

Lamb Stew

This was our St. Patrick's Day dinner.  I've never made a special dinner for the occasion so I thought it'd be fun to do so this year.  When I started researching "traditional Irish dinners", obviously corned beef and cabbage was among the top results.  As I kept looking though I found out that corned beef isn't all that traditional and that the Irish rarely ate beef because it was so expensive.  Go figure!

Anyway, lamb stew was another top hit.
This made my entire house smell SO good!! I thought for sure the neighbors would come a knockin'.. 
Okay, not really, but still! It smelled delicious!

Funny story...
Some of you may have read my little "about me" section and know that I'm only a recent meat eater. As delicious as this smelled I couldn't bring myself to taste the lamb!  I ate everything else in it though.  The lamb looked perfect and just fell beautifully right off the bone, but all I could picture was a sweet little baby lamb staring me in the face! Baaaaaaa!!
My husband tried and tried again to get me to have just a bite and I couldn't.  He even threatened me with no dessert... on cheat night!!! Gasp!! We were having very non-paleo chocolate stout cupcakes with Bailey's cream cheese frosting!
Even that couldn't convince me. :[ My family loved the stew so I'm certain it's delicious.
One day... 


Oh! And I totally ate a cupcake anyway.  I'm such a rebel!

Lamb Stew

  • 2 Medium Onions, chopped
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Grass-Fed Butter
  • 1.5 lbs. Bone-in Lamb Shoulder, cut into stew sized pieces (I had the butcher at the market cut it for me)
  • 7 Carrots, chopped lengthways then into 2-inch pieces
  • 3 Cups of Beef Stock
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 Bouquet Garni (1 Bay Leaf, 3 Sprigs of Thyme and 4 Large Sprigs of Parsley tied together with kitchen string)
  • 1 Bunch Chives, for decoration

  • 1. Heat the olive oil and butter in a large pot on medium-high heat and add the chopped onions.
  • 2. Once the onions are translucent, turn the heat up on high and add the lamb. It should be browned on all sides to seal in the juices.
  • 3. Add the chopped carrots.
  • 4.Pour in your beef broth so it almost covers your lamb and veggies (add a bit more if you feel you need to).  Season with salt and pepper and throw in your boquet garni.
  • 5. Turn heat on low and cover for 2.5 hours.  You don't want it to boil.
  • 6. Plate and garnish with chives.

  • Enjoy!!



Wednesday, March 7, 2012

Egg, Chorizo and Tomato Breakfast Muffins


Egg, Chorizo and Tomato Breakfast Muffins

Makes 12 muffins.

12 oz. Pork Chorizo
10 Eggs
1 Tsp. Garlic Powder
1 Tsp. Kosher Salt
1/2 Tsp. Black Pepper
1 Large Tomato, Diced
2 Green Onions, Sliced

1.  Preheat oven to 350 degrees and line your muffin pan.  I use silicone liners.
2.  Heat a skillet and empty the chorizo into the pan, removing the casing.  Let it brown up, making sure to break it up so it cooks evenly.
3.  While the chorizo is cooking, crack 9 of your eggs into a large measuring cup or bowl.  I used a large measuring cup since it has a spout and I'll be pouring the eggs into the muffin pan. Add the garlic powder, salt and pepper to the eggs and beat with a fork until combined.
4.  Once your chorizo is just about done cooking, add the last egg to it and mix until the egg is cooked through. I do it this way so the chorizo has a little binding to it for when I pour it into the muffin pan.
5.  Pour just enough of the beaten eggs into the muffin liners to cover the bottom of each.  You just want to create a base for your muffins.
6.  Pour a spoonful of chorizo next.  Right on top of the eggs until it's evenly distributed.
7.  Add some of your diced tomatoes.
8.  Top with the remaining eggs. I had leftover eggs (I actually used 12 and revised it for the recipe), so don't feel like you have to overfill your liners.  They won't rise too much, but they do rise.
9.  Bake for 25-30 minutes or until the eggs are set when you jiggle the pan.
10.  Remove from liners and serve topped with green onions.

Enjoy!