Friday, July 11, 2014

Country Mustard Rubbed Pork Chops

 
  • 1/2 cup country Dijon mustard
  • 2 teaspoons herb garden seasoning
  • 1 teaspoon crushed garlic
  • 1 teaspoon honey
  • 2 tablespoons freshly chopped parsley leaves
  • 1 1/2 pounds thick-cut boneless pork loin chops
In a small bowl, combine the mustard, herb garden seasoning, garlic, honey and chopped parsley. Reserve 1/4 cup of the rub for serving.
Transfer mustard mixture to a resealable plastic bag. Add the pork chops and thoroughly coat with the mustard mixture. Let the pork chops sit for at least 5 minutes or as long as overnight, in the refrigerator, before grilling.
Heat a grill pan over medium heat. Grill the chops for 6 to 7 minutes per side.
Transfer to a serving platter and serve sprinkled with the reserved rub.
 
Source: foodnetwork.com

Blushing Blossom

 
  • Ice
  • 2 parts berry vodka
  • 1 part cherry brandy
  • 1 part pomegranate juice
  • 1/2 part club soda
  • 1/2 cup frozen Bing cherries, for garnish
In a pitcher filled with ice, combine vodka, cherry brandy, and pomegranate juice. Top with club soda and stir. Pour into glasses and garnish with a frozen cherry.

Source: foodnetwork.com



Pina Coladas (Skinny Version)

  • 2 cups flaked sweetened coconut
  • 1 (12-ounce) can evaporated fat-free milk
  • 2 cups cubed fresh pineapple
  • 2 1/2 cups ice cubes
  • 3/4 cup gold rum (such as Bacardi Gold)
  • 1/4 cup pineapple juice
  • 2 tablespoons light agave nectar
  • 8 fresh pineapple slices
  1. 1. Combine 2 cups coconut and evaporated milk in a medium saucepan over medium heat, and cook until tiny bubbles form around edge (do not boil), about 7 minutes. Remove from heat. Cover and chill at least 4 hours or up to overnight.
  2. 2. Arrange pineapple in a single layer on a baking sheet; freeze at least 1 hour or until firm.
  3. 3. Strain coconut mixture through a sieve over a medium bowl, pressing coconut with the back of a spoon to remove as much milk as possible. Discard solids.
  4. 4. Combine pineapple, ice cubes, rum, juice, and agave nectar in a blender; process mixture until smooth. Add milk mixture, and process until smooth. Serve with pineapple slices.

Monday, July 7, 2014

Key Lime Coconut Bites

Ingredients
1/2 cup almonds
1/2 cup cashews
1 1/2 cups Medjool dates*, pitted
zest and juice from 3 key limes
1/2 cup unsweetened coconut

Instructions
  1. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped (but do not pulse too long, you do not want the nuts to turn into a paste).
  2. Add the dates, lime juice and zest. Pulse until the dates are finely chopped and the mixture starts to clump.
  3. Shape the mixture into 1 1/2 inch balls.
  4. Roll in coconut to coat outside of the balls.
  5. Store in an airtight container in the refrigerator.
  6. Notes If Medjool dates are not available, any other pitted date will work

Paleo Granola

Ingredients
•1 cup sliced almonds
•1 cup pumpkin seeds
•½ cup pecans, chopped
•½ cup unsweetened shredded coconut
•½ cup coconut oil (or other oil)
•½ cup raw honey
•¼ cup maple syrup
•1 cup dried cranberries OR blueberries OR raisins
•1 tablespoon cinnamon
•1 teaspoon salt

Instructions
1.Preheat oven to 300 degrees.
2.Add all ingredients to a large microwavable bowl, except the fruit.
3.Mix well. If the honey is thick, heat up in the microwave for about 30 seconds and mix well.
4.Place on a baking sheet (use parchment paper for easy clean up).
5.Bake for about 20-25 minutes, stirring occasionally to help it not burn.
6.When you pull it out of the oven, mix in dried fruit. Let cool.

Source: http://paleomg.com/paleo-granola/

Tuesday, March 4, 2014

Pizza Spaghetti Casserole

1 lb ground meat
1 16 oz box uncooked spaghetti noodles
1/2 tsp salt
1/2 tsp oregano
1/2 tsp garlic powder
1/2 C milk
1 egg
2 oz sliced pepperoni (can use turkey)
1 26 oz jar pasta sauce
1 16oz can diced italian style tomatoes
1/4 C grated parmesan cheese
1 8z package shredded italian cheese blend
Any other pizza toppings you like: black olives, sausage, onions, green peppers, etc.


  1. Preheat oven to 350 deg F.
  2. Boil water and salt for spaghetti noodles. Once it starts boiling add noodles.
  3. Brown meat in a separate pan.
  4. Put cooked noodles into a casserole dish.
  5. In a separate bowl, combine milk & egg, whisk. Pour over pasta and add jar of sauce, canned tomatoes, garlic powder and oregano. Mix all together well.
  6. On top of pasta mixture, layer ground meat, then add a layer of pepperoni. Sprinkle parmesan cheese and italian cheese. Add a layer of pepperoni.
  7. Bake in the oven for 30 mins.

Pecan Pie Balls

2 1/2 C pecans, toasted and chopped
1 C graham crackers, crushed
1 C brown sugar, firmly packed
1/2 tsp salt
2 Tbsp maple syrup
1/4 C burbon, brandy or spiced rum
1 tsp vanilla
7 oz dark chocolate bark
1 tsp coarse sea salt (optional)


  1. Combine first four ingredients in a large bowl. Add the maple syrup, bourbon and vanilla. Use your hands to make sure all the ingredients are mixed throughly.
  2. Form balls by scooping a tablespoon size amount of mixture and rolling in hands to form balls. Place balls on a cookie sheet lined with parchment paper.
  3. Tip: After the balls are made, roll the balls again with slightly water damped hands. This will make the balls smooth before dipping in chocolate.
  4. Place balls on cookie sheet in freezer for 2 hours.
  5. Melt chocolate bark in a double boiler or microwave per directions on package.
  6. Dip frozen balls into chocolate, then place on the parchment paper lined cookie sheet.
  7. Optional: sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
  8. These freeze well. Take out of the freezer and let sit for 15 minutes.