Oh my, it has been almost a month since I posted a recipe! I have to stop slacking. I really have no excuse since I have a back log of recipes and photos.
Any who, here is a quick and easy slow cooker recipe with lots of flavor. Continue reading
Whole Foods has these great cherry chipotle sausages that I really enjoy. Unfortunately their are two things wrong about them, one my husband says they are too spicy and two they have a few questionable ingredients in them that make me feel guilty every time I buy them. Does sausage really need canola oil and sugar? I think not!
- 1 lb ground pork
- 1/4 tsp dried oregano
- 1/4 tsp paprika
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 tsp chipotle seasoning
- 1 tsp dried parsley
- 1/2 cup frozen cherries
- 1 tsp olive oil
Thaw your cherries by running them under some cold water and roughly chop.
Mix all of your dry ingredients together.
Grab your humanely raised pastured pork, mine comes from Yonder Way Farms.
Mix all ingredients together and form small patties. Add to cast iron skillet on medium heat and flip after about 4 minutes. After another 4 minutes check internal temperature with a thermometer to insure pork is cooked thoroughly.
I ordered a rack of Pork Spare Ribs from my meat man on my last delivery. Since a new pick up is this coming week, it means they have been sitting in my freezer for 4 whole weeks which is far to long, it was definitely time to make these bad boys. But I don’t have a smoker and my crock pot was busy making chicken bone broth, which leaves the oven. Looking on the webs led me to come up with the following recipe.
- 1 rack of pork spare ribs, approximately 2.5 lbs
- 4 tbs of BBQ dry rub, I use Salt Lick Dry Rub (its Paleo with no sugar added) but you could also try this, this or this
- 2 tbs of BBQ sauce for basting, I use this one (yes it does have agave nectar but you only use a small amount. If you don’t like agave, try this one from Steve’s Original or this one or make your own, there is a good looking one in It Starts With Food)
- Rise off rack of ribs and dry well. Sprinkle dry rub all over ribs and rub in, do this on both sides. Wrap with aluminum foil and return to frig. I did this the day before I was planning on cooking them, but 4 to 6 hours would be enough.
- Heat oven to 200 deg F. Place ribs, still in there foil, on a baking sheet and bake for 6 hours.
- Remove ribs from oven and turn the broiler on high.
- Remove the foil from the ribs and drain any liquid. Bast the ribs with BBQ sauce on the top side and return to oven.
- Let cook for approximately 5 minutes or until sauce starts to bubble and darken.
- Remove to oven and let sit for about 5 to 10 minutes before slicing.
A pressure cooker is one of those kitchen items you never think you need, but once you have one you can’t live without it. Seriously, you would have to pry it out of my dead hands in order to take it away from me.
The pressure cooker helped me make dinner in under 30 minutes, and the pork chops came out nice and tender.
- 4 pork chops (boneless or bone in)
- 2 tbs coconut oil, divided
- 1 cup chicken broth
- one onion sliced
- 8 oz of mushrooms, chopped
- salt & pepper to taste
- 2 tbs butter or ghee
- Heat up pressure cooker on high heat (I have a stove top unit, please adjust accordingly for an electric unit).
- Salt and pepper both sides of the pork chops.
- Once pot is hot, at in 1 tbs of coconut oil.
- Add in pork chops to sear, do not crowd the pan you want a nice sear on each pork chop. I did mine in 2 batches. Sear on each side approximately 2 minutes. Remove chops and set aside.
- Add remaining 1 tbs coconut oil to pot. Add in onions and saute for 2 minutes. Add in mushrooms and saute for another 2 minutes. Pour in chicken broth and scrap of any brown bits that are still remaining on the bottom of the pot.
- Add pork chops back in with any liquid.
- Put top on pressure cooker and bring up to high pressure.
- Turn heat down to main pressure and cook for 10 minutes.
- After 10 minutes remove from heat and rapidly escape pressure if your pressure cooker has a valve. If not wait for pressure to come down.
- Remove chops and cover to keep warm. Put pot back on high heat to reduce the sauce down.
- After the sauce rapidly boils for about 5 minutes, add in butter or ghee and remove from heat.
- Serve chops with mushroom sauce on top.
As you can see I served these with bacon roasted brussel sprouts.