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A flavorful and tender slow-cooked pork dish, perfect for those following a nightshade-free, Paleo, or Autoimmune Protocol AIP diet. This recipe is also keto-friendly when honey is omitted.
Ingredients: 3 lbs pork shoulder, trimmed and cut into chunks. 1 cup chopped onion. 4 cloves garlic, minced. ¼ cup apple cider vinegar. ¼ cup coconut aminos. 2 tablespoons honey optional, omit for strict keto. 1 tablespoon grated ginger. 1 teaspoon salt. ½ teaspoon black pepper omit for AIP. ½ teaspoon ground turmeric. ½ teaspoon dried oregano. ½ teaspoon dried thyme. ½ cup chicken broth.
Instructions: Place pork, onion, and garlic in a slow cooker. In a bowl, mix apple cider vinegar, coconut aminos, honey if using, ginger, salt, pepper if using, turmeric, oregano, and thyme. Pour the mixture over the pork in the slow cooker. Add chicken broth to the slow cooker. Cover and cook on low for 8 hours or until pork is tender. Once cooked, shred the pork using two forks. Serve hot, optionally garnished with chopped green onions or parsley.
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These Thai Style Baked Curry Puffs have a tasty curry filling inside a flaky puff pastry shell. With a hint of Thai flavor, they’re great as an appetizer or snack.
Ingredients: 1 package of frozen puff pastry sheets 2 sheets. ½ pound ground chicken or pork. 1 small onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons red curry paste. ½ cup coconut milk. ½ cup frozen peas. ½ cup diced carrots. ½ cup diced potatoes. 1 tablespoon vegetable oil. 1 egg for egg wash. Salt and pepper to taste.
Instructions: Turn on your oven and heat it up to 375F 190C. Warm the vegetable oil in a big pan over medium-low heat. Add the minced garlic and chopped onion, and saut until the onion is clear and smells good. Make the ground chicken or pork and put it in the pan. Cook it until it turns brown and is fully cooked. To finish cooking, add the red curry paste and stir it in. Chopped carrots and potatoes should be added and cooked for 5 to 7 minutes, until they start to get soft. Add the coconut milk and mix it in well. Let it cook on low heat for 5 to 10 minutes, or until it thickens up and the vegetables are soft. Add the frozen peas and stir them in. Cook for two more minutes. Add pepper and salt to taste. Take it off the heat and let it cool down. While the filling cools, follow the directions on the package to thaw the puff pastry sheets. After the pastry sheets have thawed, lightly roll them out and cut each one into four equal squares. This will give you a total of eight squares. Put a lot of the cooled curry filling in the middle of each square of pastry. To make a triangle, fold each square of pastry in half diagonally and press the edges together to seal. For a nice look, you can crimp the edges with a fork. In a small bowl, beat the egg. Then, use the egg wash to cover the tops of the curry puffs. Put the curry puffs on a baking sheet that has been lined with parchment paper. Bake in a hot oven for 20 to 25 minutes, or until they are golden brown and puffy. Take it out of the oven and let it cool down a bit before you serve it. Have fun with your Thai-style baked curry puffs!
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Enjoy the delicious taste of rich, creamy chocolate ice cream mixed with very thin chocolate brownie crumbs for an extra rich treat.
Ingredients: 2 cups heavy cream. 1 cup whole milk. ¾ cup granulated sugar. 4 large egg yolks. ¼ teaspoon salt. 1 teaspoon vanilla extract. 4 ounces bittersweet chocolate, chopped. ½ cup super-thin chocolate brownie crumbs from the recipe.
Instructions: In a saucepan, heat the heavy cream, milk, and sugar over medium heat until it just begins to simmer, stirring occasionally. In a separate bowl, whisk the egg yolks and salt until well combined. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract and chopped bittersweet chocolate until smooth. Transfer the mixture to a bowl and place it in an ice bath to cool completely, stirring occasionally. Once cooled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the super-thin chocolate brownie crumbs and continue churning until evenly distributed. Transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours or overnight.
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This Vegan Pear Pecan Crumble is a delightful dessert that combines the natural sweetness of ripe pears with the crunchy texture of pecans and oats. It’s warm, comforting, and perfect for any occasion.
Ingredients: 4 ripe pears, peeled, cored, and sliced. 1 cup pecans, chopped. 1 cup rolled oats. ½ cup flour gluten-free if desired. ½ cup brown sugar. ¼ cup coconut oil, melted. 1 teaspoon cinnamon. ¼ teaspoon nutmeg. Pinch of salt.
Instructions: Set the oven to 350F 175C and heat it up. Sliced pears should be mixed with cinnamon, nutmeg, and a pinch of salt in a bowl. Add toss to cover evenly. Chopped pecans, rolled oats, flour, brown sugar, and melted coconut oil should all be mixed together in a different bowl until the mixture is crumbly. To make it even, spread the pear mixture out in a baking dish. Put the pecan-oat mix on top of the pears. Place in the oven and bake for 35 to 40 minutes, or until the topping is golden brown and the pears are soft. Warm up and serve. Have fun!
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Bacon with beef Ground beef, bacon, and different kinds of beans cooked in a sweet and sour sauce make up Calico Beans, a hearty and tasty dish. It’s great for parties, potlucks, or a cozy family dinner.
Ingredients: 1 lb ground beef. 8 slices bacon, chopped. 1 onion, diced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz white beans, drained and rinsed. 1 can 15 oz baked beans. ½ cup ketchup. ¼ cup brown sugar. 2 tablespoons Worcestershire sauce. 1 tablespoon mustard. Salt and pepper to taste.
Instructions: Preheat oven to 350F 175C. In a skillet, cook bacon until crispy. Remove bacon and set aside, leaving bacon grease in the skillet. In the same skillet, cook ground beef and onion until beef is browned and onion is translucent. Drain excess fat. In a large mixing bowl, combine cooked beef and onion, crispy bacon, kidney beans, black beans, white beans, baked beans, ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper. Mix well. Transfer the mixture to a baking dish. Bake in the preheated oven for 45-50 minutes, or until the beans are bubbly and the top is slightly caramelized. Serve hot and enjoy!
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The rich chocolate, sour raspberry, and buttery shortbread in these Double Chocolate Raspberry Shortbread Bars go so well together. Just what you need to satisfy your sweet tooth!
Ingredients: 1 cup unsalted butter, softened. ½ cup granulated sugar. 2 cups all-purpose flour. ¼ teaspoon salt. 1 cup semi-sweet chocolate chips. ½ cup raspberry jam.
Instructions: Warm the oven up to 175F 350C. Mix the butter and sugar in a big bowl until the mixture is light and fluffy. Add the flour and salt slowly while mixing until everything is well mixed. To make a crust, press half of the dough into a 9x13-inch baking pan that has not been greased. Spread raspberry jam all over the crust in a thin layer. Put chocolate chips on top of the jam. On top of the chocolate chips, crumble the rest of the dough. For 25 to 30 minutes, or until just beginning to turn golden brown. Let it cool all the way down before cutting it into bars.
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A tasty change from the usual grilled cheese sandwich is this Garlicky Grilled Cheese with Bacon and Spinach. When you add crispy bacon and spinach that has been flavored with garlic, this comfort food favorite goes to a whole new level.
Ingredients: 4 slices of bread. 8 slices of bacon. 2 cups of fresh spinach leaves. 8 slices of cheddar cheese. 2 cloves of garlic, minced. 2 tablespoons of butter.
Instructions: Cook bacon until crispy in a skillet over medium heat. Remove and drain excess fat on paper towels. In the same skillet, add minced garlic and spinach. Saut until spinach is wilted. Remove from heat. Spread butter on one side of each bread slice. Place a slice of cheese on the unbuttered side of 4 bread slices. Top each with cooked bacon, followed by the sauted spinach and garlic mixture. Place another slice of cheese on top and cover with the remaining bread slices, buttered side out. Return skillet to medium heat. Cook sandwiches until golden brown on both sides and cheese is melted, about 2-3 minutes per side. Remove from skillet, slice, and serve hot.
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These Lemon-Rosemary Chicken Kebabs have just the right amount of sour and herb flavors. They’re great for a summer BBQ or any other get-together outside. The marinade gives the tender chicken pieces a lovely citrusy kick that makes them impossible to resist.
Ingredients: 4 boneless, skinless chicken breasts, cut into 1-inch cubes. ¼ cup olive oil. 3 tablespoons fresh lemon juice. 2 cloves garlic, minced. 2 teaspoons fresh rosemary, minced. 1 teaspoon lemon zest. Salt and pepper, to taste. 1 red bell pepper, cut into 1-inch pieces. 1 yellow bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 4 metal or wooden skewers, soaked in water if using wooden ones.
Instructions: Put the minced garlic, rosemary, lemon zest, salt, and pepper in a bowl. Add the lemon juice and mix them together. To make the marinade, mix it well. Put the chicken cubes in a plastic bag that can be closed again and again, and then pour the marinade over them. Close the bag and rub the chicken with the marinade. Put in the fridge for at least 30 minutes, but two to four hours is better. Warm up the grill over medium-high heat. On the skewers, alternate between putting the chicken that has been marinated, bell peppers, and red onion pieces. Put the skewers on a grill that has already been heated up. Cook for 10 to 12 minutes, turning them over a few times, until the chicken is done and the outside has a nice char. If you want, you can serve the Lemon-Rosemary Chicken Kebabs hot with extra lemon wedges and rosemary sprigs on top. Enjoy your tasty kebabs that you made yourself!
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Indulge in the creamy delight of homemade ice cream with the flavors of Oreo cookies and chocolate silk pie. This decadent treat combines the crunch of Oreo cookies with the richness of chocolate silk pie filling for a delightful frozen dessert.
Ingredients: 2 cups heavy cream. 1 cup whole milk. ¾ cup granulated sugar. 1 teaspoon vanilla extract. 1 cup crushed Oreo cookies. ½ cup chocolate pie filling.
Instructions: In a mixing bowl, combine heavy cream, whole milk, sugar, and vanilla extract. Whisk until sugar is dissolved. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add crushed Oreo cookies and chocolate pie filling, allowing them to incorporate into the ice cream. Transfer the churned ice cream into a freezer-safe container, cover, and freeze until firm, about 4-6 hours or overnight. Serve scoops of Oreo Chocolate Silk Pie Ice Cream and enjoy!
