Boston Butt in the Crock with Lazy Sauce

As I embark on the Whole 30, 6 week challenge, I am only going to post deliciously simple, Whole 30 approved recipes, so you will have to wait a little while for some more treat recipes.

This week's recipe is a slow cooker Boston Butt and broth sauce. As you know by now I love throwing a roast in the crock pot on Sundays and having dinner made for most of the week. This recipe is no different but I've added a way to use that delicious cooking liquid. I also love using up all the left over vegetables in my refrigerator before they go bad. That method of throwing whatever you have around is what inspired me to name this broth turned sauce, Lazy Sauce.

Boston Butt in the Crock with Lazy Sauce:

Ingredients:
3.5 lb Boston Butt- preferably organic, pastured
1 1/2 cups Homemade broth or box broth will work fine (beef, chicken or vegetable)
1 large onion- rough chop
4 carrots- peeled and rough chop; Don't forget to throw in the carrot tops too, they add flavor and nutrients
3 garlic cloves- peeled
4 stalks Celery- rough chop; You can add the leaves also, another flavorful part that usually thrown away
1/2 tbs. onion powder
1/2 tbs. garlic powder
1 tbs. Oregano
1 tbs. Thyme
1 tbs. Parsley
Season with 1/2 tbs. salt and pepper

**TIP: Use whatever herbs you have, so don't worry if you don't have all of these. Also the measurements will be slightly less for a smaller Butt.

Preparation:

Put all ingredients into Crock Pot and let cook on low for 10 hrs or on high for 4-5 hrs.
Meat should practically fall apart.
Remove meat from Crock Pot and remove any bones, or sticks from carrot greens, from the liquid.
Store meat in air tight container until ready to serve.

Lazy Sauce:

Preparation:

Once meat, bones and sticks from carrot greens are removed, pour liquid and vegetables into blender or food processor and blend until smooth.
Heat liquid in a pot on the stove on med-low heat until sauce starts to thicken.

Serve over meat with favorite vegetable side and ENJOY!!

So easy and so delicious!


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Meatballs with Marinara Sauce

Hi Everyone!
Sorry I didn't post last week, I was on my honeymoon (8 months later) in the Dominican Republic! It was a lot of fun and really relaxing but I'm ready to get back to it with this weeks recipe, Meatballs and Marinara Sauce. YUM! Hopefully soon I will post some recipe related to our trip and some pictures but in the meantime, this is an awesome recipe that is sure to please the whole family. Serve over spaghetti squash (recipe coming soon) or with an extra veggie! I made mine with some roasted brussels sprouts.

Meatballs

Ingredients:

1 medium zucchini- finely chopped (with food processor or you can use a grater)
2 small or 1 medium yellow squash- finely chopped (w/ food processor or grater)
1 small onion- finely chopped (w/ food processor or grater)
2 eggs
1 cup almond meal
2 lbs meat- I use 1 lb. grass-fed beef and 1 lb. ground pork
Salt and Pepper

Preparation:

1. Preheat oven to 350 degrees

2. Put the chopped zucchini, squash and onion in a strain to get rid of some of the extra liquid.

3. Combine all ingredients and use your hands to mix together.

4. Use a ice cream scooper or large spoon to scoop out meat mixture and gently roll into meatballs. Use scooper to create uniformity to your meatballs. Place on baking sheet. No need to prepare the sheet with anything as the juices from the meat will prevent from sticking. Should make about 25-30 meatballs.

 

5. Bake in oven 20 minutes

6. Move to another sheet and save drippings for sauce

Marinara Sauce

Ingredients:

1/2 med. onion-chopped
4 celery stalks- chopped
4 carrots- chopped
3 garlic cloves- chopped or pressed
3 cups chicken broth (preferably homemade)
1 small can organic tomato paste
1 large can organic crushed tomatoes
3 sprigs thyme (tied into a bundle)
1 tablespoon salt
1/2 tablespoon pepper

Preparation:

1. In a large stockpot over Med- high heat, add meat drippings and cook onion, celery and carrots stirring occasionally until slightly soft.

2. Add garlic and cook a 2 more minutes

3. Add chicken broth and bring to a boil.

4. Once at a boil, reduce heat to Med-low and add tomato paste, crushed tomato, salt, pepper and thyme bundle. Cover only half of the pot with a lid and allow to cook for 1 hour.

5. Add meatballs to sauce and continue to cook covered for 15 mins.

6. Serve with spaghetti squash or other veggies.

[Insert picture of finished plate here because I forgot, but I think we know what meatballs and sauce look like :)]

ENJOY!! This is literally the best sauce recipe I have ever made!! Go Me!

Eggs for Breakfast!

This week I am going to give you one of the simplest and tastiest breakfast recipes. This egg, bacon and sausage cup can be made a variety of ways and once you have the basic idea you will be able to mix it up and create your own. This breakfast cup is easily transportable and will have everyone in your office drooling! Its packed with great protein and healthy fats and will keep you full until lunch time.

Egg, Bacon and Sausage Cups:

Makes 5 servings

Ingredients:

• 5-10 strips of bacon- super thick cut, you probably only need 1 piece, thinner slices, use 2. 
• Make sure this is quality bacon- Applegate Farms or some local bacon from the meat counter or butcher. 

• 10 eggs- Farm Fresh preferably

• 6 Sausage Links- I use Mild Italian, make sure its good quality, like the bacon, with the least amount of added ingredients. 

• 5 Ramekins or Extra Large Muffin Pan

Directions:

• Line 5-10 strips of bacon on a parchment paper lined baking sheet. Place in a cold oven and heat to 400 degrees for 15 mins. you want the bacon cooked but still flexible. 

Always cook bacon in a cold oven, this will reducing shrinking

• Once bacon is cooked, place on paper towels to soak up excess grease. With the left over grease on the baking sheet, pour a few drops into each ramekin or muffin pan and use a brush or paper towel to grease the edges and bottom. Save the remainder of the grease for future recipes.

• Line the outside of each ramekin or muffin pan with 1-2 pieces of bacon depending on the thickness of the bacon. 

• Crack two eggs into each ramekin or muffin pan.

Bake on 350 degrees for about 25mins. You want the whites to be mostly cooked while the yolks remain runny. If the white look uncooked put back in the oven for 5 min increments until desired doneness. This is also done if you prefer your yolks cooked through.

**If you are planning on reheating this in the microwave, you want the eggs slightly under cooked so when reheated the yolks won't cook through and you can still have the runny deliciousness.

• Cook sausage links on grill or on saute pan over med- med-high heat until cooked though. 

• Once cooked, slice up links and add a couple pieces to individual packaged egg cups. 

•  Reheat in the microwave for about 1 min. Cut open and enjoy!!

Variation: 

• Usually when I do this, I will cook some ground sausage and put a tablespoon in the bottom of the cups but you don't get as much protein this way and I find that adding some of the sliced sausage in the tupperware with the cup works just as well. 
• If you don't like over easy eggs you can add a scramble mixture instead of the whole eggs. Feel free to add some onions or spinach or other veggies to you scramble mixture. 
• This can recipe can easily be doubled if you are cooking for two people. 

Just for fun!!

This past weekend my husband and I went took our dog (daughter), Walker to Bark-in-the-Park to take watch the Braves take on the Mets. Even though its been unseasonably cold and rainy in GA the sun came out and we had a great time! Take a look at our family portrait! Walker was such a good girl and we can't wait to go back next year!

Super Simple Pork Chops

Hi Everyone,

This week's post is another super simple recipe for you and your family to enjoy!
I don't really do well with measuring out ingredients so you can adjust accordingly, I wouldn't use more Apple Cider Vinegar or your chops will come out with a strong vinegar flavor (which some people like). These flavor combos are pretty common with pork so you can use them for other pork dishes also.

Super Simple Pork Chops


Ingredients:

4 Butterfly- cut Pork Chops - or other cut of chop

1/2 cup Apple Cider Vinegar
1 teaspoon Stone Ground Mustard

1 1/2 teaspoon sage
3 fresh garlic cloves, smashed or 1 tablespoon garlic powder
1 1/2 teaspoon Cumin
1 teaspoon Mustard Powder

1/2 teaspoon fresh Ground Nutmeg- This is a great ingredient to keep on hand and you can find it in your local grocery store. It lasts forever and taste so much better than the pre-ground stuff.

Preparation:

1. Pierce the chops with a fork to help tenderize the meat.

2. Place Pork Chops in a larger storage bag and add in all other ingredients.

3. Close bag and massage ingredients into chops.

4. Store in refrigerator in a bowl or on a plate to prevent leaks for a few hours or overnight.

5. Line a cookie sheet with tin foil and place marinated chops on sheet and allow to get to room temp.

6. Cook on 350 degrees for 20 mins. Take out and let rest for about 5 mins. Eat!
 You can either cut in half for smaller portion or eat it whole.

***I like my pork chop just cooked through so it stays nice and tender which means its slightly pink in the middle, this is completely safe you just want to make sure the center is not opaque. Feel free to cook slightly longer maybe another 5 mins careful not to over cook. 

I like to sautee some onions with a little balsamic vinegar to top the chops with. This adds a bit of sweet flavor to go with the tart flavors of the marinade.

And serve with your favorite veggies, maybe a sweet potato and some roasted asparagus. (recipe to be posted soon!)