Place the flour in a bowl and dredge the ribs to coat all sides. Place the oil in a large pan or dutch oven and turn to medium/high heat. Sear the ribs so they are browned on all sides.
When well browned, remove from pan and transfer to a slow cooker. Season with salt and pepper. Add the seasonings, garlic, chopped onions and mushrooms. Cover with the bone broth and cook for 6-8 hours or until the meat is completely fork tender. Remove the bay leaves and serve.
1. In a blender or mini food processor, blend ½ cup of the chicken broth with half of your prepared cannellini beans (15ouces), and puree. This will act as a natural thickener for your chili. Reserve the rest of the chicken broth and cannellini beans for the chili. 2. In a crock pot, put your chicken thighs in first, and then add your pureed chicken broth/bean mixture. 3. Add in the rest of your ingredients, including the reserved chicken broth and cannellini beans. 4. Cook on high heat for 6 hours. 5. With tongs, grab the chicken out of the pot (it should be fully cooked through), and shred it with a fork, then return it to the chili pot. 6. Cook on low another hour or so, until the flavors have melded together. 7. Serve, and garnish with crushed tortilla chips, avocado, cilantro, and other toppings of your choice.
For whatever reason, roasting duck seems so intimidating. I’m not sure why. They are roasted just as you would chicken, they just take a bit longer to cook through. Whatever your thoughts are concerning duck, this recipe will have you changing your mind!
1 medium size fresh or frozen duck (thawed completely)
1 lemon, sliced
3-4 heads of garlic
1 small bunch each of rosemary and thyme
salt and pepper
For the Basting Glaze
1/3 cup balsamic vinegar
1/4 cup apple cider
1/3 cup honey
Mix all 3 ingredients together and set aside.
Prepare the duck
Preheat the oven to 350F. Rinse the duck inside and out and pat dry. Season the inside with salt and pepper. Place the lemon, garlic and herbs inside the cavity and fold the extra skin inside. Tie the drumsticks together with kitchen twine. Score the breast side lightly on the diagonal (see pic) being careful to not penetrate the meat deeply. Fold the extra skin under the duck and fold the wings under. Place on a rack in a roasting pan so as to allow the excess fat to drip. Rub salt and pepper over the scored meat and place into the oven. Roast for 1 hour.
After an hour, carefully turn the duck over so as to roast the underside. Roast for 45 minutes. Open the oven and brush the glaze over the duck and return to the oven. Repeat this step a few more times until the underside has developed a nice golden color, about 15 minutes.
Gently turn the duck back to breast side up. Generously baste with the balsamic glaze. Return to roast for another hour. During the last half hour, repeat the glazing several times until the meat has taken on a beautiful deep golden color. At this point the duck should have roasted for about 3 hours. Remove from roasting pan and transfer to a cutting board or serving platter. Remove the lemon, garlic and herbs before serving.
I didn’t realize how easy it is to make spring rolls until one of my daughters gave me a simple tutorial. The picture above is a suggestion of the fillings, but the combinations can be endless. The key is to use very fresh produce and cooked and chilled seafood or meat. Make sure your vegetables are chopped finely or thinly enough so they are easy to bite into. The spring roll wrappers are soaked in water individually, then laid out flat. Place the fillings in the center of the wrapper fold the ends over first, then the sides to form a rolled shape. If not serving right away, cover with plastic wrap so as to keep the wrappers fresh. Serve with your choice of any asian dipping sauce.
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Prepare the tuna marinade by mixing the ingredients together. Add the cubed tuna and set aside.
To assemble the poke bowls –
Distribute the lettuce equally among 6 bowls. Top with the cooled farrow. Arrange the remaining vegetables atop the farrow or on the sides of the bowls. Top with the seasoned tuna. Garnish with the sesame seeds, seaweed and scallions. Serve immediately.
1 tsp. chili powder (reduce to 1/2 tsp. for a less spicy curry)
1 14-oz. can full-fat or lite coconut milk
1 6-oz. can tomato paste
1 15-oz. can chickpeas, drained and rinsed
1 tbsp. cornstarch
1 tbsp. warm water
1/3 c. chopped fresh cilantro
2 c. Cooked rice, for serving
In a large skillet over medium heat, melt 1 tablespoon coconut oil. Add shrimp and cook until pink, 1 to 2 minutes per side, then remove shrimp from pan and set aside. Add remaining tablespoon coconut oil, onion, and garlic. Cook until onions are soft, 4 minutes. Stir in garam masala, salt, curry powder, and chili powder, then add coconut milk, tomato paste, and chickpeas. Stir until combined and bring to a simmer. Mix cornstarch and water together, then stir into skillet. Simmer until thickened, 5 to 6 minutes. Stir in cooked shrimp and simmer, 2 minutes more. Sprinkle with cilantro and serve with rice.
*garam masala is a spice blend of cumin, curry, etc. It should be easily found in the international section of your local grocery. If not, it can be ordered from the link below.
Pulse 1 pound raw salmon, 2 seeded and rough chopped mini peppers, 1 seeded and chopped jalapeno pepper (optional), 2 cloves garlic and 1/2 cup rough chopped onion in a food processor until blended.
Transfer mixture to a bowl and add 2 eggs, 2 tbsp. salsa, 1/2 cup fresh corn and 1/2 cup bread crumbs (panko crumbs could be substituted here). Season with salt and pepper. Fry golf ball sized portions into cakes until well browned on both sides.
* adapted from Pike Place Market Recipes. *Cole slaw and remoulade recipes on blog.
One boneless pork loin roast – approx. 8-10″ long butterflied out (see instructions below)
1 bag of chopped frozen spinach, thawed
1/4 cup pine nuts
1/3 cup finely grated parmesan cheese
1/3 cup unseasoned bread crumbs
salt and pepper
Prepare the roast by cutting it slowly until it can be laid out flat –
Mix together the spinach, pine nuts, cheese, egg, breadcrumbs and salt and pepper. Spread out on the flattened roast leaving one inch on the short side. Carefully, roll the meat up over itself, adjusting the filling as you go along. With kitchen twine, tie the ends tightly first, then the middle.
Place the prepared roast in a roasting pan, season with salt and pepper. Insert a meat thermometer into the center of the roast being sure to pierce just until the center of the roulade. Cook in a 350F oven for approx. one hour or until thermometer reads 165F. Check occasionally and baste with pan juices. Remove from the oven and allow to cool slightly. Transfer to a serving platter and using a sharp knife gently slice through to present serving sized pieces.
Hello, my name is Bernadette. I believe in living each day fully and enjoying what each season has to offer to all facets of life. I am a wife and mother to four beautiful children. I’d like to share with you my ideas and tips for creating your best life, for you and those you love. Welcome.
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