Tripp's Pork Shoulder Roast

aka Pork Butt Roast or Boston Butt?  is that right?

Pork shoulder/butt roast, whatever size you want

1/2 cup brown sugar 

1/2 cup paprika

1/4 cup salt

1/4 cup chili powder

1/4 cup dry mustard

1/4 cup garlic powder

1/4 onion powder 

3 tablespoon black pepper

He often throws some baking cocoa in there too, maybe just 1/8 cup or less

Mix all that together, after cutting off the fat rub the whole thing with the rub and put it in the fridge overnight. Cook on 225 for 10 hours, when it comes out let it sit, still covered for about 15 minutes before you mess with it. He said the key is when you put it in the oven to have it completely covered and sealed in tin foil so no air can escape.

Peppermint Whipped Cream

• 6 red and white peppermint candy canes or 24 red and white mini peppermint candy canes
• 2 cups of whipping cream

1. Unwrap your candy canes and place them in a blender or foodprocessor. I like to break them into pieces as I add them to the blender.
2. Process until the candy canes util they are a fairly fine powder.
3. In another bowl, whip cream until firm. No need to add sugar. The sweetness will come from the candy canes.
4. Fold in the candy cane powder in the cream. Use immediately to top you cocoa if you like little pieces of crunchy candy cane in it (This is the way I like it). Or place in the refrigerator for 2 hours and allow the candy canes to completely dissolve.

Marshmallow Whipped Cream

• 1 cup of whipping cream
• 1-2 Tbsp powdered sugar (I like it sweet so I use 2 Tbsp)
• dash of vanilla
• 1-2 cups mini marshmallows (I use 1 1/2 cups)

1. In a bowl, whip cream until firm.
2. Blend in sugar and vanilla.
3. Fold in marshmallows.  Use immediately to top cups of hot coca if desired.  Or place in the fridge for a few hours and the marshmallows will puff up and soften.  This is the way I like to use it.

Sweet Slow Cooker Hot Chocolate

Ingredients

• 1½ cups heavy cream
• 1 (14 oz) can of sweetened condensed milk
• 2 cups milk chocolate chips
• 6 cups milk (I used Skim)
• 1 tsp vanilla extract

Instructions

1. Add all the ingredients to your slow cooker and stir until the condensed milk is well blended into the mixture.
2. Cover and cook on low for 2 hours - whisking it every 30 minutes.
3. Once the 2 hours is up give it a final whisk and serve. Makes about 12 (1 cup) servings.

http://realmomkitchen.com/9832/sweet-slow-cooker-hot-chocolate/

Razzleberry Pie à la Martha Edgren

1 (12 oz.) bag of frozen raspberries
1 (16 oz.) bag of frozen boysenberries or blackberries
1 2/3 cup sugar
scant 1/2 c flour (unbleached)
3 tablespoons butter (salted)
2 pie crusts

Line bottom of 10" pie pan with crust, letting it hang over edges of pie pan.  Layer boysenberries and raspberries in bottom of crust.  Mix sugar and flour together and sprinkle over berries.  Dot with butter and drizzle with vanilla.  Top with second crust and trim about 1/2" from edge.  Press crusts together and roll to top.  Flute edges.  Sprinkle with sugar and cut slits in top of crust.  Bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and cook an additional 40-50 minutes or until nicely brown.

NOTE:  A shallow 10" pan works better than a deep pan.  You can buy 10" disposable aluminum pans that are perfect.  If you use this kind of pan, bake it on a cookie sheet to help brown the bottom.  you may double the recipe and put in a 9x13 baking dish topped with pie crust for a cobbler. he

*Can bake at 375 degrees on cookie sheet for 50-60 minutes.

**To make ahead, BAKE / COOL / FREEZE / Then THAW at room temp overnight and REBAKE @ 350 degrees for 10 minutes to re-crisp

Broccoli Casserole without cream of anything soup

SMALL Casserole Ingredients:

• 16oz fresh broccoli crowns (2 bunches ish)
• 1/2 teaspoon garlic, jarred minced (I used a scant 1/2 teaspoon)
• 1 onion chopped
• 1 tsp garlic
• 1/4 cup butter, divided
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3oz cream cheese, softened
• 3/4 cup sharp cheddar cheese, shredded 
• OPTIONAL:  1/2 cup breadcrumbs or 1/2 cup crushed Ritz cracker, fine and dry

9x13 Casserole Ingredients:

• 32oz fresh broccoli crowns (3-4 large bunches)
• 1 teaspoon garlic, jarred minced (I used a scant teaspoon)
• 1/2 cup butter, divided
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6oz cream cheese, softened 
• 1 1/4 - 1 1/2 cup cheddar cheese, shredded, 1 cup breadcrumbs or 1 cup crushed Ritz cracker, fine and dry

• Directions:
• 1
  Chop and steam broccoli al dente.  Place broccoli in a lightly greased 1 quart casserole (or 9x13); set aside.
  
  
  Saute onion.  Add minced garlic to the onion the last few minutes of sautéing.  
  
  
  Put onion/garlic mixture on top of broccoli.
  
  
1. 2
   Melt half of the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; stir well. Add cream cheese, stirring until smooth.
2. 3
   Pour cream cheese sauce over broccoli in casserole; stir gently to combine. Sprinkle with Cheddar cheese. Melt remaining butter in a small saucepan over low heat; remove from heat and stir in breadcrumbs or ritz crackers. Sprinkle breadcrumb or ritz cracker mixture evenly over casserole. 
3. 4
   Bake at 350 degrees for 40 minutes or until thoroughly heated.

Green Beans à la Emeril Lagasse

Ingredients:
1 tablespoon olive oil
6 strips bacon, chopped into 1/2-inch pieces (we used 1/2 pound which was 8 strips)
1 cup thinly sliced onion
2 tablespoons sliced garlic (we used 1 generous tablespoon of minced garlic)
2 pounds string beans, washed and ends trimmed (we did not trim at all....we used the Costco bag of fresh french green beans which is 2 pounds)
1 cup chicken stock or water
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Directions:
1. Set a Dutch (or any pot) oven over medium heat and add the olive oil. Once the oil is hot, add the bacon, stirring occasionally, and begin to sear until most of the fat has rendered and the bacon is well caramelized, about 5 minutes. (do not pour off the fat) 

2. Add the onions and garlic to the pan and cook, stirring occasionally, until the onions are translucent, about 5 minutes. 

3. Add the string beans to the pan and toss well with the bacon and onions. 

4. Raise the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. 

5. Remove the lid, season the beans with the salt and pepper and toss well. 

6. Return the lid and cook the beans until tender, about 1 or 2 minutes longer. 

Remove from the heat and transfer to a serving dish or small platter to serve. (we put them in a crockpot on warm to hold until serving time)

*NOTE: Once the beans are in a serving dish, you will taste more of the seasonings.  Just follow the recipe regarding the salt and pepper and it should be fine.   


Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/sauteed-bacon-and-steamed-string-beans-recipe.html?oc=linkback

Lavender Lemonade

Made this for a baby shower and everyone loved it!

Ingredients
2 1/2 cups water
1 cup of sugar
1 TBS dried lavender flowers
2 1/2 cups cold water
1 cup lemon juice
ice cubes

Directions
In a large saucepan, bring water and sugar to a boil. Remove from heat and add lavender. Cover and let stand for 1 hour. Strain, discarding lavender. Stir in cold water and lemon juice. Serve over ice.


To fill an entire beverage dispenser (and enough for 40-50 people)
15 cups water
6 cups sugar
6 TBS lavender
15 cups cold water
6 cups lemon juice
ice cubes

Vegetable and Chicken Lo Mein Phase 3 FMD

Ingredients 

Makes 4 4oz protein servings

I did this recipe x 1 1/2 so it would work out for two 6 oz protein portions and two 4 oz portions

• 1 Tbsp Sesame Oil, toasted  (I used more)
• 1 Tbsp Garlic, minced
• 1 Tbsp Ginger Root, minced
• 1 lb Skinless Chicken Breast, cubed
• 1/2 cup Water Chestnuts  (not on FMD, so I used JICAMA that I cut in match sticks)
• 2 cup Broccoli, chopped  (I chop it pretty small)
• 1/2 cup Shiitake Mushrooms, stems removed and cut in half
• 1/4 cup Almonds, chopped  (I used cashew pieces)
• 1/4 cup Celery, chopped  (I chop it pretty small—not like the picture)
• 1/4 cup Green Onion, chopped
• 2 cup shredded Green Cabbage
• 1/4 cup Coconut Aminos  (I used more)
• 1 tsp Sesame Seeds  (I forgot these)
• Salt to taste

I served this over Annie Chun’s pad thai brown rice noodles.  YUM YUM YUM!  Can use tamari to flavor it, but I didn’t think it needed it. 

Process

1. Heat wok or skillet over high heat.
2. Add sesame oil, minced ginger and garlic, and sauté for 1 minute to allow the flavors to infuse the oil.
3. Add chicken to the wok, and cook, stirring frequently for 3–4 minutes, or until the chicken is mostly cooked.  (I added the broccoli at about the 2 minute mark) (I also added about half of the coconut aminos at this point.)
4. Add in broccoli, water chestnuts, celery, and shiitake mushrooms; sauté for 2 minutes.
5. Add in almonds, cabbage, and green onion.
6. Pour in coconut aminos (2–4 tbsp).
7. Cook 2–3 minutes, until cabbage softens a little.
8. Remove from heat, and garnish with sesame seeds.

Notes

Alternative protein options for this dish would be beef, bison, pork, or shrimp. All would be delicious!

http://www.primalpalate.com/paleo-recipe/chicken-and-vegetable-lo-mein/

Cauliflower Crust Pizza

1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 egg
optional 1 tablespoon almond meal

Desired amount of sauce, cheese for topping, and other toppings. 

Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. 

Wash and thoroughly dry a small head of cauliflower (I used a bag of cauliflower from Costco and just used enough to make about 3 cups of the stuff). Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. 

Dumped cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best. 

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either.

Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown. Remove from oven (I ended up baking it for probably 15 minutes).

Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza!

*3/15 update - If you are using a larger sized cauliflower, up the eggs to 1 egg  plus 1 egg white. You want your "dough" to be sticky. When I make a bigger sized pizza (using more cauliflower) I up the seasonings and the egg, but often leave the amount of cheese the same. Make sure you pat the dough tightly together when forming your crust. It really helps to place the crust (on an oiled sheet of parchment paper) on a HOT pizza stone or baking sheet. Make sure the crust is golden in color before topping it and baking it again. I truly believe cooking it the proper length before topping it helps keep the crust together. 
Also I really like the addition of 1 to 2 tablespoons of almond meal to the crust mixture. 
*Disclaimer - the slices will still be kinda floppy, but they shouldn't be crumbly.

*Recipe with pictures here: http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html

Homemade Pizza Sauce

Homemade Pizza Sauce

1 1/2 teaspoon olive oil

1/2 a small to medium onion, diced

3 - 4 garlic cloves, minced

2 - 8 oz cans no salt tomato sauce

1/2 teaspoon sugar

1 teaspoon dried oregano 

1 teaspoon dried basil

1/2 to 1 teaspoon Kosher salt 

1/2 teaspoon garlic powder

Heat 1 1/2 teaspoons olive oil in a pot over medium heat. Once hot, add the diced onion. Sauté until soft, about 4 minutes. Add the garlic and sauté for another 2 minutes. Garlic should be golden and fragrant and onions should be soft. 

Add the tomato sauce to the pot and all seasonings. Stir. Once sauce begins to bubble, reduce heat to medium low. Let cook for at least 15 minutes, longer if you have the time or while you prep and cook your pizza crust. Store in a air tight container with a lid. 

Chocolate Avocado Pudding

1 avocado
1/4 cup cocoa powder
2 Tbs raw honey
2 Tbs plain greek yogurt
1/4 cup almond milk
1 tsp vanilla extract
pinch of salt

Combine everything in the blender until smooth. Serves 2. 

Sorbet

5 Minute Paleo Sorbet

Author: The Lean Clean Eating Machine

Prep time:  5 mins

Total time:  5 mins

 

No need for an ice cream maker on this one. This 5 minute Paleo friendly ‘sorbet’ is dairy free, gluten free and vegan friendly. Oh, and its’ delicious.

Ingredients

• ¾ cup regular coconut milk. Don’t get the ‘light’ version as it won’t work the same.
• 2.5 cups unsweetened frozen fruit (pineapple and mango work great)
• 5 drops liquid stevia

Instructions

1. Place coconut milk and frozen fruit into blender, and blend on high until frozen fruit is completely blended. Add in a little more coconut milk if mixture seems far too thick.
2. Add in 5 drops liquid stevia and blend once again until well mixed.
3. Enjoy!

Notes

Feel free to use any frozen fruit you want, just make sure it is unsweetened.Top with additional fruit, raw coconut shreds or any toppings of your choosing.

http://theleancleaneatingmachine.com/2013/11/04/5-minute-paleo-sorbet/

5 minute Strawberry FroYo

4 cups frozen strawberries
3 Tablespoons honey
1 cup plain yogurt
1 Tablespoon fresh lemon juice

Directions:
Add the frozen strawberries, honey, yogurt, and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes. Serve immediately!

*I used nonfat greek yogurt. The original recipe called for 1/2 cup, so you may want to add more honey and lemon juice than this. I divided it into 4 servings (not small either!) and each serving had 96 calories, 16 carbs, 12.5 g sugar, and 6.5 g protein!

*I tried this with raspeberry/lemon and another time with mango and they were amazing!! Mango may have been my favorite. 

Almond Meal pancakes

Ingredients:

• 1 cup almond meal
• 2 eggs
• 1/4 cup water (for puffier pancakes, you can use sparkling water)
• 2 T oil
• 1/4 teaspoon salt
• 1 T sweetener (we used stevia)

Preparation:

Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown. 

*Claire loved these! Picky kids might not, but they are really good. Texture wise, they don't hold together like regular pancakes, but still good. 

http://lowcarbdiets.about.com/od/breakfast1/r/lowcarbpancakes.htm

Coconut Milk Whipped Cream

Ingredients
One 15-ounce can full-fat coconut milk (I use the can of coconut cream from TJs, no water to drain)
1 tablespoon sugar or more to taste (optional, can sub stevia) 
1 teaspoon vanilla or more to taste (optional)

Equipment
Large bowl
Hand beaters or a stand mixer

Instructions

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.

2. Open the can of coconut milk. There will be a firm, waxy layer on top.

3. Scoop out this firm layer coconut cream that has solidified at the top of the can.

4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)

5. Place this cream in the bowl of a stand mixer, or a large bowl.

6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.

7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.

8. Serve with fresh fruit, pie, or cobbler.

http://www.thekitchn.com/how-to-make-whipped-cream-from-152490

Chipotle Steak Burrito

ingredients

1 teaspoon dried oregano 1/2 teaspoon cumin powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper or scant 1/8 teaspoon cayenne pepper pinch of salt and pepper 2 teaspoons vegetable oil 1 pound skirt steak 4 roma tomatoes, cored and diced small 1 cup finely diced red onion 1 jalapeño chile, seeded and minced 2 tablespoons fresh chopped cilantro (or parsley) 2 cups cooked basmati rice, warm 1 1/2 tablespoons lime juice 1 teaspoon vegetable oil 2 tablespoons fresh chopped cilantro (or parsley) 1/4-1/2 teaspoon salt 1 can (15 ounce) low sodium black beans, rinsed, drained, and warmed 1/2 cup sour cream 4 (10-inch) flour tortillas

directions

Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients. In a small bowl, combine the tomatoes, red onion, jalapeño, and 2 tablespoons of chopped cilantro. Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork. Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain. Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down. Serve with tortilla chips! *I modify this so make it a burrito bowl, use microwave rice, cuban black beans (TJ's) and serve with guac!

http://veryculinary.com/2013/07/22/chipotle-steak-burrito/

Raw Banana and Chocolate Breakfast Smoothie

1/2 banana (frozen is best, or you can add some ice)
1 medjool date
1 Tbs almond butter (or other "butter" of choice)
1/2 cup almond milk (or milk of choice)
1+ tsp freshly ground flaxseed
1 Tbsp raw cacoa powder or 2 Tbsp cocoa powder

Put it all in a blender and enjoy. 

Strawberry Mint Chocolate Chip Ice Cream

Ingredients

• 1 cup whole milk
• 3/4-1 cup Sugar
• 1 tsp mint extract
• 2-3 whole Large Egg Yolks
• 2 cups Heavy Cream
• 1 pound Strawberries, Hulled
• 1 Tablespoons Sugar
• 3/4 cup chopped dark chocolate

Preparation Instructions

Stir together the milk and 1 cup sugar in a medium saucepan over medium-low heat. Heat the mixture until it's hot but not simmering or boiling.

In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.

Next, grab a ladle of the hot milk mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot milk mixture, making sure to whisk the whole time.

Pour the tempered yolks into the saucepan with the rest of the milk mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon.

Pour the thick liquid through a fine mesh strainer and into a clean bowl. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for 2 hours, or until chilled.

Meanwhile, combine the strawberries and 1 tablespoon of sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture.) Pour the pureed strawberries into the chilled custard mixture and stir (I like to use a strainer to avoid getting the seeds in the ice cream). Stir in mint extract. Taste. 

Now pour this mixture into your ice cream maker and freeze it according to its directions. After it's been about 10 minutes add the chopped chocolate. After it freezes, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until frozen firm.