Spicy roasted chicken. Done right.

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.

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Getting my Italian on! Because I am.

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:
Crushed tomatoes
Garlic
Onion
EVOO
Salt
Chili flakes
Oregano
Truffle oil to finish
Pasta noodle of choice

And the meatball basics:
Fresh ground pork and beef
Egg
Garlic
Salt
Oregano
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!

Sautee onions, garlic in EVOO

Saute onions, garlic in EVOO

Add the tomatoes

Add the tomatoes

Simmer. The longer the better

Simmer. The longer the better

Combine the goods for the meat mixture

Combine the goods for the meat mixture

Portion out and place on baking sheet

Portion out and place on baking sheet

Bake for 20 mins at 400 degrees

Bake for 20 mins at 400 degrees

Baking makes for simple clean up

Baking makes for simple clean up

Who’s hungry?

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!

This soup will knock your socks off

This soup will knock your socks off

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
Slow cooker

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!

I hope this is the best pulled pork you have ever made!

I hope this is the best pulled pork you have ever made!

Paleo Chicken Fajitas anyone?

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.

The Deets:
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!

Sauteed peppers just enough that they still have a crisp

sautéed peppers just enough that they still have a crisp

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Save time by preparing the fresh ingredients while the peppers and meat are cooking

Save time by preparing the fresh ingredients while the peppers and meat are cooking

Creating a nice display doesn't always have to be for company

Creating a nice display doesn’t always have to be for company