I hope everyone had a wonderful Thanksgiving!  Despite having to wait until Saturday to eat my Thanksgiving dinner and the fact I burned my pumpkin pie crust (sooo sad, but the filling was pretty good), dinner was delicious and very satisfying!  I have so much to be thankful for and it was good to reflect on that and also to hear what my kiddos were thankful for.  Michael was thankful for his leappad and for his friends and he hoped they got to eat Thanksgiving dinner, and Ethan said he was thankful for cookies (or maybe he just wanted the ones I made for Mike to take to work), and kept wanting to pray.  Sweet boys!

Here are some pictures of our day....Mike was working so he wasn't with us during the day when these pictures were taken.

I wish I had a thanksgiving-ish recipe to share with you, but I forgot to take a picture of my turkey (and everything else) and my pie crust burnt, so I'm going to give you a recipe I already had in the works.  I'll try and be more holiday meal prepared before Christmas :)

Ok, so Mike and I try to eat the best quality meat we can, so about every 9 months, we purchase a side of beef which has been grassfed/grassfinished.  Needless to say, we eat a lot of beef.  Sometimes it gets really mundane and I get stuck in a rut and cook the same meals every week for dinner.  This particular day I was feeling bored with dinner so I created this dish and was pleasantly surprised at how it turned out.  It was tender and delicious!

Braised Short Ribs

Serves six

ingredients

4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)

3 Tbs. coconut oil

Kosher salt

ground black pepper

1 cup diced carrots

1 cup diced onions

1 Tbs. chopped fresh thyme

1 Tbs. finely chopped garlic

2 tsp. chopped fresh rosemary

1/2 cup apple juice

1 cup canned diced tomatoes

2 cups beef broth 

instructions

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven (or large pot), heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs.

Add the remaining 1 Tbs. oil, carrots and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add thyme, garlic, and rosemary, and cook, stirring, until well distributed and fragrant, about 1 minute.

Pour the apple juice into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.

Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the beef broth and tomatoes and 1 cup water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, at least 3 hours (the longer the better).

Happy Thanksgiving!!

Happy Thanksgiving everyone!!  Thank you so much for reading my blog!  It means the world to me and I hope you keep coming back!  I am really enjoying writing and posting recipes and inventing new dishes.  It's been such fun and has actually made me love cooking and baking even more!

Since tomorrow is Thanksgiving, I'm going to refrain from posting any recipes today.  I don't really have anything in my stash that is holiday-esk that I haven't already posted.  There have been some things going on around my house that has kept me busy and tomorrow just kind of snuck up on me!

So, I have a big announcement!!  Since I was a young girl, I have always dreamed of living in a house with some acreage with cows and chickens and pigs.  I never actually thought it would happen because land is expensive!!  However, Mike's and my 4 year search has finally come to an end and this morning we closed on a little gem on almost 11 acres!!  So, we are going to be farmers!!  :-D  haha!  I'd like, if it is ok with all of you, to incorporate some of that into my blog.  Along with recipes, I'd like to write about canning and gardens, raising animals and children....things that are going on in my new world.  It will mostly be recipes, but with the rest sprinkled in here and there.

Anyway, we will be taking a month to update the house a little and get moved in, so that all mostly wouldn't start until we get settled.  I'm SO excited!  YAY!!

Here are some pictures!  Enjoy!

Cinnamon Pork Chops

This week has been unusually hectic for me.  I'm not sure if the kids felt the Thanksgiving energy in the air or if there was a full moon or if they were conspiring against me, but it was pretty nuts-o around here.  That's why I have only posted two recipes this week.  I have just been exhausted in the evenings or my brain was fried and I couldn't think of anything to write.  My two year old, Ethan, has been especially mischievous.....I found permanent marker marks on Michael's bedspread the other day and yesterday Mike found more on the door (I see painting in our future....smh), he colored on his dinner chair while he was eating lunch (thankfully that was washable), he refused nap most days this week, and he enjoyed (I guess) his meals so much, he got them all over his ENTIRE head, there's been lots of fighting, screaming and crying....I guess that's life with two little boys, or so I'm told. Maybe next week we can laugh about it....maybe. Anyway, all the sweet kisses and the "I yuv you, mom"s made up for it.  My kids are too cute to be mad at for long.....I mean seriously, look at these faces...

 

Ahhhh...I digress.....

Anyway, on to the topic at hand.....the food!  When I was a kid, we didn't eat a whole lot of pork.  I don't think my mom really liked it all that much, so I guess I thought I didn't like it either.  But, I have come to realize that pork, when cooked the right way, is absolutely delicious.....especially as bacon, but that's a whole other post.  ha!

So the other day I posted about some delicious apples I made and my cinnamon pork chops pair so very nicely with them. It's like that love and marriage song.....you can't have one without the other.  Lol, well I guess you technically can, but who really wants that, right?!  So make these two recipes together (cook the pork chops first and use the same pan for the apples)...you will be glad you did.  :)

Cinnamon Pork Chops

4 Center Cut Boneless Pork Loin Chops
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/2 tsp cinnamon
1-2 Tbsp Coconut Oil (depending on how big your pan is)

In a small bowl, combine salt, garlic powder, pepper and cinnamon.  Sprinkle mixture on both sides of pork chops.  In a large skillet, heat coconut oil on medium high.  Once oil is melted and pan is hot, add pork chops.  Sear on each side (about 3-4 minutes).  Reduce heat to medium and continue cooking until done, flipping from time to time so that the chops cook evenly.

Spiced Apples

There is just something about this time of year that takes me back to the carefree days of my childhood.  The cool air, the fall spices, the pumpkin and apples.....I can close my eyes and almost breath the smells of Thanksgiving and Christmas of days gone by (it also helps that I have yummy holiday scents in my scentsy warmer...haha!).  It's my absolute favorite time of the year.  I remember one thing in particular growing up that my mom used to make.  She called it Spiced Tea.  I'm not sure what all was in it, but I remember cloves and cinnamon and tangy and sweet.....ahhhhh...So good.

Anyway, since our diet has changed, I can't drink the spiced tea anymore, so I love to try and recreate some of that flavor in my foods.  That's what I attempted to do here, and with Michael's resounding "Mom.  These.  Are.  DEE-WICIOUS!!", I think I may have done just that.

I have had cinnamon apples before and thought they were delicious, but I wanted to kick it up a notch and spice them a little more.  Here's what I came up with...

Spiced Apples

4 apples of your choice (I used pink lady)
3 Tbsp butter (or coconut oil if you are dairy free)
1/2 tsp cinnamon
1/2 tsp cloves

Peel, core and slice apples (I got about 16 wedges per apple).  In a large skillet, melt butter over medium heat.  Add apples, cinnamon and cloves.  Stir to combine.  Reduce heat and cover.  Stirring occasionally, cook apples for about 20 minutes or until desired tenderness.

Fluffy Nut Free Pancakes

Saying that we love breakfast in our household is an understatement.  Especially when it comes to baked goods and bacon!!!  That being said, pancakes on the weekend has always been a tradition in our house since Mike and I were first married.  When we decided to go grain free, we were so disappointed in the recipes that we found.  I finally found one that I loved, but it called for almond flour and this one particular weekend I was out.  I only had coconut flour.  I had several major fails in the past with coconut flour pancakes being dry and crumbly and just not very good.  But I had two cute little boys begging for pancakes, so I had to do something.  So, here's what I came up with.  I hope you like them!!

 Fluffy Nut-Free Pancakes

¼ c Coconut Flour
¼ c Arrowroot Flour
1 Tbsp Baking Powder  (or 1 tsp baking soda)
pinch of salt
4 eggs
¼ c Milk
3 Tbsp Honey or Maple Syrup
2 tsp vanilla
Coconut oil for frying

Put all ingredients in a bowl and beat with hand mixer until well combined.  Heat skillet on medium high and melt oil.  Using a ¼ cup, pour batter into pan.  Reduce heat to medium and cook until bubbles form.  Flip. Cook and additional 1-2 minutes and remove from heat.  Serve with your favorite topping.

Chili Today, Hot Tamale

I'm a mom of three (awe, look at those sweet faces!!!).  My oldest is 5 years old, then my 2 year old and the newest member of our family is 6 months old.  My life can get pretty hectic at times. Thankfully, we usually get where we need to be pretty close to on time and fully dressed.  haha.  It may not always be with brushed teeth or fixed hair, but thankfully bed head (or what we lovingly refer to as "spiky" hair) is still cool, right?  I am not sure that non-brushed teeth will ever be cool, but mostly it's just my 2 year old and at this point, he's too cute for anyone to care :)  So, needless to say, with two rambunctious boys and a baby girl, life can go from zero to crazy in a matter of seconds.  

That being said, on those days, I need a go-to meal that is quick to throw together and is good whether it's been cooking for 30 minutes or 3 hours.  One of these meals for me is chili.  I looooove a good bowl of chili (especially when it's freezing outside).  I serve it over rice; although, I just heard from a friend that her husband and his family think that chili and rice is weird.  So, if you are in agreement with him and you haven't before, you have to try it.  It is so delicious!  And very filling.  Oh, and cheese....I serve my chili with lots and lots of cheese!!

               

Chili

2 lbs ground beef
1 onion chopped
2 cloves of garlic minced
4 oz chopped mushrooms
1 tbsp chili powder
2 tsp cumin
1 tsp Smoked paprika
1 can tomato sauce
1 can diced tomato
salt and pepper

Place ground beef and onion in a soup pot.  Season with salt and pepper.  When meat is almost browned, add mushrooms and garlic.  Cook for about 5 minutes until the mushrooms have reduced a bit.  Add chili powder, cumin and smoked paprika.  Mix well.  Add tomato sauce and diced tomato.  Fill each can ¾ of the way with water and add to chili mixture.  Stir to combine.  Allow chili to heat through and taste.  Add additional salt and pepper if desired.  Bring to a boil and then reduce heat and allow to simmer for at least 30 minutes (the longer the better).

This chili is kid friendly and not spicy; however, it's easy to to spice it up a bit.  Just replace the diced tomatoes with a can of Rotel. You could also add a can of green chilies to the pot or chop a jalepeno and throw it in when you are browning the meat.

Yum, Yum!  Enjoy!!!  I know we sure did!

Grain Free Cookies....Two Ways

Today. Was. Cold!  A front came through last night and we woke up to a brisk 39 degrees!  Wait.  What'd I just say?!  Brisk?  Ha!   Brisk is putting it lightly.....it was freezing!  According to my weather app, it was a "polar invasion" (they aren't dramatic at all, are they?!).  So, tonight we started a fire, brewed some coffee and I made some homemade cookies (two ways.....woot woot).  I'm super excited to share these with you!!  

Since making the transition to eating mostly according to Paleo/Primal guidelines, Mike and I have given up peanut butter.  I love peanut butter.  I used to eat it by the spoonful.  So, on occasion, I like to splurge and one of the ways I love to do this is by making these cookies.  Two birds....one stone....you get the point.  :)  Yum, yum, yum!

So, here is the recipe....I actually made two versions; one with peanut butter and one with almond butter and chocolate chunks.  I'm so excited how the almond butter ones turned out!  They are soft and chewy, and are probably the closest thing to a real chocolate chip cookie that I have had in a long time.  Also, just fyi, this recipe will not work with honey.  I have tried it and it was a major fail.  It needs something granulated to keep the dough from being too wet, so I chose coconut sugar for it's low glycemic index and for the fact that it is unrefined and organic.

Peanut Butter Cookie

1 c peanut butter

1 c coconut sugar 

1 egg

1 tsp vanilla

1 tsp baking soda

Preheat oven to 350 degrees.

Place all ingredients in a bowl and mix thoroughly.  Roll into balls and place on a cookie sheet.  Flatten by making a crisscross pattern with a fork.  Bake for 10 minutes.  Allow to cool about 5-10 minutes or so and serve.

Almond Butter Chocolate Chunk Cookies

1 c almond butter

1 c coconut sugar

2 egg

1 tsp vanilla

1 tsp baking soda

1/2 c chocolate chunks

Preheat oven to 350 degrees.

Place all ingredients, except chocolate chunks, in a bowl and mix thoroughly.  Once combined, stir in chocolate chunks.  Spoon onto a cookie sheet.  Bake for 10 minutes.  Allow to cool about 5-10 minutes or so and serve.

In Honor of Veteran's Day

For those of you who know me and my family, know that Mike was in the Army back when he and I first were dating and married.  He spent 6 years in the Army National Guard and 18 months in Iraq (thankfully prior to us reconnecting, I would have been a nervous wreck!!).  That being said, Veteran's day always holds a special place in my heart and I'd like to say thank you to Mike and to all the veterans!  The reason we have the freedoms we have today are because of your acts of service. Thank you for making and keeping the United States free.

Here is a picture of my favorite veteran.

So since this is a food blog, I have a recipe.  It's a light and delicious little dessert I like to make for patriotic holidays.  So sorry the picture isn't the greatest.  I didn't take it with a food blog in mind :)


I actually cheated and got the cookie crust recipe here, so it's not a completely original recipe, but I did create the frosting :)  Anyway, I hope you enjoy!

Grain Free Patriotic Dessert Pizza

Crust

2 ½ c blanched almond flour
¼ c honey
1 egg
2 tsp coconut oil
½ tsp vanilla
½ tsp baking soda
¼ tsp salt

Cream Cheese Frosting

1 block cream cheese, room temperature
1 tsp vanilla
2 Tbsp honey
¼ c coconut cream (the thick stuff off the top of the can of coconut milk)

1 package strawberries
1 package blueberries

Preheat oven to 350.  Grease a 9x13 baking dish. 

Make the crust by placing all the ingredients in a food processor and process until a smooth ball forms, around 30 seconds.  Press dough into pan and bake for 8-10 minutes.  Cool completely.

While crust is cooling, make the frosting.  Place all ingredients into a medium mixing bowl and beat with a hand mixer until smooth.  Set aside or place in the fridge until crust is cool.

Trim the stems off of the strawberries and slice in half lengthwise. 

When crust is completely cool, spread frosting over the crust and arrange blueberries and strawberries in the shape of the US flag.

Place in the refrigerator until ready to serve.   Enjoy!!

Butternut Squash With Honey Roasted Pecans

 Fall is one of my favorite seasons.  It's cool enough for a jacket but not freezing, and the smells and spices are so warm and inviting.  I look forward to this time of year basically once spring is over (I actually love winter too for a couple of days, but after that I am ready for spring....and then spring becomes my new favorite season.  I'm a fair weather fan, I guess!  Ha!)

So the other day, I was watching tv and a commercial came on.  Chef Alex from the food network was talking about a honey sweetened dish made with Fisher pecans and butternut squash and I was hooked on the commercial.  I promptly pulled out my computer and googled the recipe.  To my dismay, there were way more ingredients than mentioned on the commercial, as well as sugar in the recipe.  Since I didn't have most of the ingredients and we don't eat processed sugars, I set out to create a dish that tasted like fall but made with ingredients I already had in my pantry.  Mike tasted it and said "Now that tastes like fall".  SUCCESS!!  Ya'll enjoy!

Butternut Squash with Honey Spiced Pecans

Inspired by Chef Alex and the fisher nuts commercial

1 butternut squash
2 tbsp coconut oil melted  plus a little for the pan
2c chopped pecans
1 tsp cinnamon
¼ tsp cardamom
¼ tsp nutmeg
½ c honey
¼ tsp plus a pinch of salt

Preheat oven to 400 Degrees.

Cut the butternut squash in half and remove the seeds.  Peel the squash and chop into cubes.  Spread a small amount of coconut oil on the bottom of a 9x13 inch pan.  Add chopped butternut squash to the pan and drizzle with 2 Tbsp coconut oil.  Work the oil around with your hands to make sure each piece of squash is covered.  Sprinkle with ¼ tsp salt.  Roast in the oven for 30 minutes.

On a small baking sheet, pour out chopped pecans.  Roast in the oven for 5 minutes.

In a small bowl, mix cinnamon, cardamom, nutmeg, honey, and a pinch of salt.  When pecans are finished, add to mixture.  Mix well. 

Once the butternut squash is done, top with pecan mixture and serve.

Baby, It's Cold Outside!

I'm from Texas and we are winter wimps!  ha!  I love cold weather but anything below 70, means that we break out the coats and scarves and need a fire in the fireplace.  I'm not sure if it's actually the cold weather or if these things are the reason I love winter time!  Either way, it's the most wonderful time of the year, right?!

Another thing that is a hit during cold weather at my house is Hot Chocolate.  My kids love it, I love it, my in-laws love it (they are visiting this weekend so a little shout-out to them!!), my hubs loves it, so I was determined to be able to figure out how to still have it as part of our wintertime lives, and it still contain acceptable ingredients.  We don't consume overly refined foods and no refined sugars, so my choices were honey or coconut sugar (don't worry, Madhava brand makes coconut sugar in a sustainable way).  This recipe works with either sweetener type and also works well with coconut milk (I use Thai Kitchen brand, but it's not "gum" free) if you want to make dairy free or vegan.

The original recipe can be found here

Here's my version.  Enjoy!



Yummy Hot Chocolate

1/3 c Unsweetened Cocoa Powder
1 cup Coconut Sugar (or 3/4 c honey)
Pinch of Salt
1/3 c boiling water
4 cups milk (your choice raw milk, whole milk and coconut milk work well)

1 tsp vanilla
half and half or heavy cream (optional)

Place water in a small pot and bring to boil.  While you are waiting on water to boil, in a separate, larger pot, place cocoa powder, sugar or honey and salt and mix together.  When water begins to boil, pour into mixture and set temperature to medium high.  Cook for 2 minutes, stirring often (almost constantly) to avoid burning.

Add milk and stir to combine.  Heat until very hot (try not to boil).  Remove from heat and add vanilla.  Stir.  Fill mugs about 3/4 of the way full and top off with half and half or heavy cream (this step is not completely necessary, but it adds a creaminess, that I really like).