Pacific Pork Roast

A major benefit in my life is that I was raised in a beef cattle family, odd to you maybe, but beneficial to me.  I was raised with a family with a freezer full of meat.  Still, whenever I go visit my grandparents I always come home with a roast, some hamburger or even pork from time to time.  This week when I was browsing my Food Network app I came across a Hawaiian pork roast from Bobby Flay and using that as a general guide with the key flavors and a pork shoulder I had in my freezer, I made a killer pork roast yesterday.  The below is my recipe as I recall I did it, a lot of my cooking is off the cuff and so remembering the exact recipe is always hard for me...I attribute that to old age.

Pacific Pork Roast

2 - 1lb Pork shoulders
1 1/2 cup - Coconut Milk (or enough to cover your meat in the slow cooker)
1 thumb size piece of Ginger, sliced thin
1 Orange
1 Lemon
1 cup - Pineapple (or 1 can if you have that already, like I did)
2-3 servings Carrots
1Tbsp -Fresh Minced Garlic
1/2 Tbsp - Cumin
1/2 Tbsp - House Seasoning
(I make this once every few months in a large batch and season EVERYTHING with it.  If you follow my recipes you will see this repeatedly.)
Heavy Dash of Curry
1/2 Tbsp - Chili Powder
Roasted Red Pepper flakes to taste/preference
Dried Chile Picantes to taste
(This is a regional thing, my sister in Texas brought them home straight off the ranch. So yummy and adds a firey spice flavor.  Not for the weak of heart and can be ommited or substituted with your favorite hot spice.)

Combine the milk, ginger, garlic, spices and juice of the lemon and orange in a slow cooker on high, place the carrots on the bottom of the crockpot.  I use a potato peeler to peel off 3-4 large pieces of lemon and orange rind to throw in for ultimate flavor.  Lay in your pork so it is covered by the liquid.  If the liquid does not cover the pork, add more coconut milk.  Pour the pineapple on top of the meat and cook for 8 hours on high.

*About 3 hours into my cooking I threw in some onions, not a necessity, but if you like onions, I would throw those in the pot from the start.

This roast will come out with a sweet and spicy taste reminiscent of an Asian/Hawaiian BBQ.  Sorry I don't have a picture...This post was an afterthought.

Going "Whole" by participating in whole30 my adventure begins...

Long time no share!  My last post said I was doing paleo and I was failing miserably, and in fact that's when it ended.  I couldn't do it for some reason and I just gave up.  Well I started it again, I started my Whole30 journey and I'm doing pretty great at it all things considered!

Eating "Whole30" is based upon a principal by Dallas and Melissa Hartwig you can learn all the ins and outs here, but in short it's eating what our bodies are meant to eat.  Another form is paleo, the two forms of eating are very similar and have common strengths. I'm not doing a diet, I'm not starving myself, I'm not having to purchase 3rd party products to boost energy...I'm eating real food. I'm eating pulled pork, chicken jalapeno sausage, sweet potatoes, banana pancakes, BACON, lots of BACON and tons of other delicious treats Everything I eat is from the rawest form possible and actually cooking this food is a treat in itself.

Things I am staying away from for 30 days:

Grains

Legumes

Dairy

Sugars

Processed/Packaged Food

BOOZE!

Here are a few things I can eat

To break down my new eating habits:  I eat from the list of things above...in fact I eat more than that.  If it's fresh and not on my list of foods to avoid, I will try it. I am not supposed to weight myself for 30 days, but I did and I am pretty pumped to admit that 7 days in I was down 7 lbs  That's just by changing what I am eating.  I didn't make it to the gym once and I even cheated...I had a gluten free beer and you know what, I didn't feel guilty about it.  Today is day 9 and I feel better than I did yesterday...everyday I feel better than I did the day before.  I am sleeping better.  I am waking up better.  I have more energy. I'm happier...so much happier.  I credit it all to the major change in my diet.  I've always been a great cook, but I've been one never to shy from a cupcake or using real butter in an entree.  Even though I have had decent eating and cooking habits, I was eating the hell out of sweets and I was going out and drinking away a gazillion empty calories at the bars.  Now, the way I am feeling not doing that... it is just enlightening!  I want to share it, I want everyone to try it, I want to shout from the top of a peak...eating "whole" is great. 

I'm gonna start sharing my shopping lists, my recipes and my daily struggles and triumphs to prove anyone can do this. Jump on my journey!

Paleo Egg Cups

Paleo Egg Cups

Okay, so I'm trying this new Whole30 thing and I'm already extremely unsuccessful at it, (No, you cannot see me eating a bag of Teddy Grahams right now) and as it goes I'm experimenting with some new recipes. This is basic and straight up the easiest way to start.

6 strips turkey bacon
5 eggs
1 roma tomato- diced
1/2 avocado- diced
Salt, Black pepper, Red pepper, Sage, Cinnamon spices

Lightly spray the bottom of a 6 set muffin tin with 100% natural cannola oil.

Season your bacon while flat (I used fresh ground pepper and my house mix of spices.)

Wrap each piece of bacon in a circle, creating a cup in each muffin spot.

In a medium mixing bowl whisk eggs and desired spices, lastly adding tomatoes and avocados.

Using a ladle or in my case an icecream scoop, pour into the bacon cups.

Bake at 350 for 10 minutes or until the eggs are no longer wobbly.

Throw all in your personal etched pyrex dish and store in the work fridge so you don't forget breakfast!

Spicy Ensalada Salad

There is a local salad shop here in Indy, When Eddie Met Salad, and in no way could I ever mimick all of their amazing salads but one had me itching for more and my wallet itching for less, their Ensalada!!! So I decided to make my own copycat recipe of the ensalada and see how it would turn out.  Much to my surprise, my dressing is kick ass (and of course much, MUCH healthier!)

I bought all the following from Wal-Mart:
1 head iceberg lettuce
1 can Red Gold rotel style tomatoes and green chilis
1 can black beans
1 can whole kernel sweet corn
1 bag pre-cooked fajita chicken 16oz
1 bag taco cheese
1 container FAGE 0% Greek Yogurt
Valentia hot sauce (had at home)
Hidden Valley Dry Ranch (I keep a large shaker from Sam's Club on hand at all times)
2 Tbsp Milk 
*Optional - Tortilla Strips ( I choose to omit these for less sodium)

I pre-made my salad for the week and stored the produce separately combining only the corn and beans into one container.

Dressing:
1/2 cup of Greek Yogurt
2 Tbspns Dry Ranch Seasoning
2 Tbspns Skim or 1% Milk
2 Tbspns Valentina

Mix together and sit overnight (use more milk if you like it a bit more runny!)  This makes enough for all salads for the WEEK!!!

Every morning I throw my ingredients into my handy Pyrex customized dish and take my container of dressing to work, yes, it says my name!  I made it myself!

Mexi-Canned Crock Pot Soup

I love Mexican food, but I also love to be slightly healthy.  I have found the simplest Mexican Soup recipe ever and I have to say, it's delish with a kick of spice! I ended the soup with letting everyone add homemade tortilla chips, cheese and sour cream to their individual bowls and this was a surefire hit.  As stated below this serves 5-7 adults.

Ingredients:

1 can corn, drained

1 can black beans, drained

2 cans rotel not drained

2 cans chicken (or 3 cooked & shredded breasts as I prefer to make it)

32oz chicken broth

1 can red enchilada sauce

1 5.4oz Knorr Mexican or Taco Rice mix

Random pinches of Cumin & Red Pepper to taste

Dump everything in a large crock-pot.  

Cook 2 hours on high or all day on low.

Top with optional tortilla chips, cheese and sour cream!

Upside Down Pizza

Okay, so I listen to sports radio all day long and lately DD has been chatting up this "Upside Down Pizza"  recipe given to him by his friend Leigh.  If Dan can make it, I'm sure anyone can... so I gave it a try and altered the recipe slightly.

- 1.5 lbs Ground Beef (you know I only do the leanest beef possible)

- 1 jar your favorite pasta sauce (I had Ragu in the fridge, it was okay, try Newman's if you are picking up from the store.)

- 1 bag Italian blend cheese (2 cups)

- 1/2 cup Ricotta Cheese (Org recipe calls for sour cream, but if I'm cooking Italian, I'm going ricotta)

-1 can 8oz Crescent Rolls (I used reduced fat)

Brown your meat in the skillet, toss in some italian seasoning and fennel seeds if you have some.  This will turn your meat spicier similar to a sausage.  After browning and draining the meat, add the pasta sauce and the ricotta/sour cream.  Pour into a 9x13 pan and top with the entire bag of cheese and some Italian spices (and more ricotta if you cook like me.)  Finally roll out the crescent rolls and lay across the top as a crust.  Bake at 350 for about 10 minutes or until the crust is golden.

Enjoy!  3 adults ate this ENTIRE pan last night... yes we are fattys and it was that good!

Cinco De Drinko!

It's my 4th favorite holiday...CINCO DE DRINKO!!! So in honor of this great holiday and at the request of a few friends...here is my Margarita Cup Cake Recipe (altered from Southern Comfort Living White Cake)

3/4 c Shortening
1 1/4 c Sugar
2 1/4 c Sifted cake flour
3 tb Baking powder
3/4 ts Salt
1 c Milk

1pkg Lime jello

1 1/2 ts Vanilla extract

5 Egg whites

Cream shortening; gradually add sugar, beating well at medium speed of an
electric mixer.

Combine flour, baking powder, and salt; add to creamed mixture alternately
with combined milk and jello, beginning and ending with flour mixture. Mix after each
addition. Stir in vanilla.

Beat egg whites (at room temperature) until stiff peaks form. Gently fold
into batter.

Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350°F
for 25 to 30 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans 10 minutes; remove from pans, and let cool completely
on wire racks. *FOR ADULT CUPPYS BRUSH ALL 2 DOZEN CUPCAKES WITH TEQUILLA, 2oz will be plenty of all 24 and a shot for the baker. 

Frosting:

1 c butter

3 c powdered sugar

1 Family size Lime Jello packet

4 tbsp Heavy whipping cream

Cream shortning on medium until you have a smooth texture.  Combine powdered sugar and jello mixture, gradually add to shortening, keeping consistency creamy.  Add in 2 tbsp heavy cream up to 4 to get a butter cream texture.  Refrigerate for 30 minutes before frosting.

Frost cupcakes and add sprinkles of very coarse sea-salt for ultimate taste.