I think I just made my best roasted chicken to date. It’s crispy on the outside and fall off the bone tender on the inside. What’s the secret? Sticking a whole lemon in the body of the bird. This one takes the cake.
I’m heading away to the mountains with friends this weekend and decided to make my homemade pasta sauce with meatballs for everyone. It’s always a crowd pleaser and enjoyable to make!
These recipes are without measurements which makes them even more special as even though they’re always different, the end result is always the same – delicious! Made from the heart and past down from Great Grandma, to Grandma, to Mom and then me.
Here are the sauce basics:
Truffle oil to finish
Pasta noodle of choice
And the meatball basics:
Fresh ground pork and beef
Italian seasoned breadcrumbs
Fresh grated Parmesan cheese
The rest is up to you. I hope you’re inspired to create your own delicious meal from the heart.
From my kitchen to yours, enjoy!
Sunday was a great day of kitchen firsts. I created two new recipes with great success. This is becoming more and more common as the year goes on. I’ve always loved making my way around a kitchen, but have not created my own recipes this much, AND kept record of the measurements. It’s been fun!
Back the recipes. I found a recipe online the other day for a Carrot & Fennel Soup and used this for inspiration in creating a Carrot & Leek Soup. I did not think the taste was going to be as delicious as it is. I know, bonus, right?
What you’ll need:
4 large carrots, peeled and diced
1/2 of one large leek, sliced
2 garlic cloves
3 cups of vegetable broth
s&p to taste
1 cup full fat coconut milk
4 ounces pancetta, diced
What you do:
In a medium saucepan combine the carrots, leek, garlic, and vegetable broth. Let the pot come to a simmer over medium-high heat. Once it’s come to a simmer, lower the temperature to a medium-low heat and simmer the vegetables until tender. Depending on how small you the dice the carrots, this should take about 20 minutes.
Once vegetables are tender, stir in the coconut milk and let simmer for another 5 minutes.
Using a handheld immersion blender, or food processor, blend the mixture until smooth. Season with sea salt and pepper to taste. If you are planning on enjoying the soup right away, keep warm.
In a small skillet, cook the diced pancetta over medium-high heat until nice and crispy. Serve the soup topped with the crispy pancetta, and enjoy!
The second recipe I whipped up is for a Sweet&Savoury Pulled Pork. This one I am very happy with. Simple and just so tasty! It’s great as a side, on some greens, and I’m sure it would be even more enjoyable on a bun with some coleslaw, southern style.
What you’ll need:
1 medium onion sliced to your preference to line the bottom of the slow cooker
1 2-3 lb boneless pork shoulder-blade roast
What you’ll need for the rub:
2 tbsp smoked paprika
1 tsp salt
2 tsp garlic powder
1 tbsp black pepper
1 tsp onion powder
1/4 cayenne pepper
What you’ll need for the sauce:
2 tbsp coconut aminos
2 tsp Dijon mustard
3 tbsp raw honey ( oh baby I like it raw)
8 oz tomato sauce
What you do:
Place the sliced onion in the bottom of your slow cooker. Combine all the ingredients for the dry rub and place the mix into a large ziplock bag. Add the roast to the bag and go to town, working the spices into the roast. Once it’s nicely coated, set the roast on top of the onions in the slow cooker.
Moving on to the sauce. In a small sauce pan, combine all ingredients over medium-low heat until just about to simmer. remove from heat and let cool. Once the sauce is cooled, pour over the roast.
If you’re not in a rush you can let the pot sit covered in the fridge for a few hours before cooking. I let it sit overnight, but it’s not necessary. When you are ready to cook, turn the slow cooker on low for 8 hours. You will not be disappointed. Enjoy!
Happy Wednesday everyone!
I was craving some Mexican food tonight and happened to have everything needed to whip up some Paleo Styled Chicken fajitas. All you need is some ground meat of choice, fresh bell peppers and onions, lettuce for the wrapping, tomato and avocado.
I sautéed the chicken with a hearty amount of chili powder, garlic powder and onion powder. In a separate pan I then sautéed the onion, red, green, and yellow peppers. 1 of each. Adding a bit of the spice mix to the veggie mix as well. While that was cooking, I mashed up an avocado with fresh squeezed lemon and sliced some tomato to add a fresh flavour to the final product. Wash some lettuce of choice, I used red leaf, and once the veggies are cooked to your liking, you’re all set. I’m big on the spice so I added a spoon of crushed chilies to the mix as well. Mmm. Mmm. Mmm.
Hope you enjoy!
It’s a bite of heaven, really.