Monday, July 23, 2012

Jess's Honey Jalapeno Pork Chops

I needed a new pork chop recipe and Stunningham turned me onto this lil gem that Jess posted in 2010. It. was. delicious. Paired it with some sauteed kale. 

Pork Chops
2 pork chops
1 cup chicken broth
1 jalapeno, minced
1/4 red bell pepper, minced
1 1/2 Tbsps raw honey
salt and pepper to taste (I omitted the salt this time)

Heat chicken broth and peppers over medium heat until chicken broth is reduced. Remove from heat and slowly stir in honey. Set aside.

Meanwhile, season pork chops with salt and pepper. Grill for approximately 5 minutes on each side, or until the internal temperature is about 155 degrees. Allow to rest. Spoon the jalapeno and honey mixture over the pork chops before serving.

Sweet Potatoes:
2 sweet potatoes, peeled and diced
1 teaspoon of cinnamon
Pinch of turmeric
Black pepper

Boil sweet potatoes for approximately 20 minutes (until fork tender). Drain and mash with seasonings.

Friday, April 13, 2012

Yogi Tea

Yogi Tea
1 Gallon Water
30 cloves
30 whole green cardamon pods
30 whole black peppercorns
1 lg finger of fresh ginger, thinly sliced (about the size of your fist)
15 sticks cinnamon
1 teabag, Black Tea

*Milk and Honey to taste (*optional)
  1. Bring water to boil.
  2. Add all spices except black tea bag. Boil 30 -45 min. Longer is stronger.
  3. Finally, add black tea bag and boil another 5 min. **The black tea is added last because it amalgamates the spices and sort of seals them. Also the tannins help assimilate the spices into the body.
  4. If adding milk & honey, do so after adding the tea bag and letting it steep– OR BETTER add milk and honey to individual cup or a small batch. That way you can store the raw tea in the fridge and prepare with milk and honey as you go.
  5. If you go cup by cup, you can leave the raw tea on the stove on the lowest flame to enjoy all day.
You can use the spices for 2-3 batches.

Tuesday, February 28, 2012

Pork Burgers and Kale avocado salad

1lb. ground  pork
1/2 onion
1 clove garlic
1 bunch of kale
2 avocados
1tbsp olive oil (I used garlic olive oil)
dash of cayenne pepper
pepper to taste

Kale Avocado salad
rinse and chop the kale bunch into bite size pieces. Place in mixing bowl. Dice 3/4 of the onion 1/2, place in bowl with kale. Half the lime and squeeze juice from both halves over kale. Add olive oil. Add avocado and mix all ingredients with you hands, smashing avocado as you go. Pepper to taste.

Pork Burgers
Add rest of onion to ground pork. Dice garlic and add as well. Add pepper and cayenne to taste. Mix ingredients together and patty the meat, then place in a pan on the stove top. Cook on medium to low heat until no longer pink in the middle.

Monday, February 27, 2012

Farmhouse Butternut Squash Soup

More bacon accents.....

4 bacon slices
4 large garlic cloves, chopped
1 teaspoon caraway seeds
2 pounds butternut squash, peeled, seeded, and chopped
1/2 pounds carrots, chopped
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar

Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.
Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.
Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

Chopped Broccoli Salad

So easy and so good

Chopped Broccoli Salad
3 cups broccoli, finely chopped
1 ½ cups of carrots, diced
1 apple, diced
9 strips of bacon, cooked and diced
3 green onions, diced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon spicy brown mustard
1 tabelspoon fresh dill
Black pepper to taste
Mix all ingredients together and serve!!

Monday, January 23, 2012

Sh*t Foodies Say

A week later, this is still cracking me up!

I fell of the paleo wagon here for a second but, I'm back! So stay tuned for more recipes :)

Monday, November 28, 2011

Crockpot Chicken

Prep Time: 0 hr 0 min
Cook Time: 6 hrs on high (chicken just falls apart)
Servings: 4-5 


1 large onion, thinly sliced4-5 boneless chicken breasts2 cans (6ounce ) tomato paste8 ounces fresh mushrooms
1/4 teaspoon pepper (I used a little cayenne)2 cloves garlic, minced1 teaspoon oregano1/2 teaspoons basil1 bay leaf1/4 cup white wine1/4 cup low sodium chicken broth


Place onion in crockpot. Add chicken pieces.

In a separate bowl stir together tomato paste, mushrooms, salt, pepper, garlic, oregano, basil, bay leaf, wine & water. Pour over chicken. Cover, cook on low 7-9 hrs. Serve chicken over spaghetti squash.