Stuffed Pork Loin Roast with Sausage Stuffing

My favorite part of Thanksgiving dinner is the sausage stuffing.  A once a year treat… until now!  I took out the bread to make it paleo and the flavors did not disappoint!  Carving up a pork loin roast can be a daunting task.  Not sure how to get started?  A quick Google search can provide you with many answers as to how to “butterfly” a pork loin roast (no, not tenderloin).  Serve this with a batch of sauteed brussel sprouts and you have an awesome and satisfying meal!

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Coconut Cream Butternut Bisque

I was in the midst of a gigantic baby food making operation when I looked at the organic butternut squash I had just roasted and decided that 5 types of food for the baby were good enough for today. That delicious looking sucker was for the big kids. Wow. Am I glad I decided to play around with it. Holy cow, this is the best soup I have ever made!
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Roasted Chicken Caponata

Ok, probably not actually “caponata”, but a delicious combination of flavors that fill the house with an incredible aroma. My sweet pea decided to not nap at all today, so as soon as the hubby got home from work, I jumped on the opportunity to hand off the baby and run out to the supermarket. I had no clue what I was going to make, but the chicken thighs were on sale so I went with them. The frigid snowy weather has me longing for summer flavors so I gravitated towards the tomatoes. While tomatoes may not be in season, Campari tomatoes always seem to do the trick. Added an eggplant to the basket and then headed home so figure something out. Wow, this was simple to prepare and tasted scrumptious!
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Rosemary Roasted Chicken Drumsticks and Thighs

When the weather gets cold, there’s nothing quite like warming up the house with the oven and infusing your home with delicious smells!

This recipe is so simple, yet is so incredible people will think you spent all day preparing it!
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Ingredients:
6 assorted chicken pieces
3 large sprigs rosemary – leaves removed and minced
3 cloves garlic – minced
1 Tbsp. Olive oil
Juice of 1 lemon
Salt & Pepper

1. Preheat oven to 375 degrees.
2. In a large roasting dish, coat chicken pieces with all ingredients.
3. Roast for 60 minutes or until golden brown while basting occasionally.

Oven Roasted Beef Stew

With temperatures not reaching above freezing today and our heat being on the fritz, it’s time to use the oven! The house is now warmed and smelling incredible! This dish is super easy to put together without sacrificing any flavor!

WARNING: This is so good, you will want to eat it directly out of the oven. Wait for it to cool a bit!
– Advice from someone with a burnt tongue

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Ingredients:
3 pounds cubed beef stew meat
2 Tbsp. almond flour (or regular flour if you are not here for the paleo)
2 onions – chopped
6 cloves garlic – minced
3 oz. tomato paste
2 parsnips – cut into 2 inch segments
10 carrots – cut into 2 inch segments
5 sprigs thyme – leaves only
2 Tbsp. olive oil
4 cups beef broth
Salt & Pepper
*1 Tbsp. corn starch (optional)

1. Preheat oven to 350 degrees.
2. In a large Dutch oven pot, heat olive oil. In a large bowl, toss beef with flour and season generously with salt and pepper. Brown beef on all sides over medium high heat. Do two batches if there is not enough room in the pot the first time around. Transfer to a separate bowl.
3. Add onions to the pot and sauté for 2 minutes while stirring to deglaze the bottom of the pot. Add garlic and sauté for another minute.
4. Stir in tomato paste and lower heat to medium. Allow to cook for 5 minutes. Add parsnips, carrots, thyme, and beef. Pour beef broth over mixture until it is totally covered.
5. Cover and transfer into oven. Allow to cook for at least 3 hours while occasionally stirring.

*If you desire a thicker stew, add 2 ladles of gravy to a bowl about halfway through cooking in oven. Whisk in 1 Tbsp. corn starch and stir back into pot.