Ramen noodles

These ramen noodles are simple to make, I use a Philips Pasta Maker. I just dump the ingredients in and press some buttons. You can make this by hand also, but I don't have a pasta roller or cutter so I don't.

Serve these noodles with your favorite broth or as a cold noodle dish.

Pasta al Limone (With Shrimp)

This pasta dish is creamy and flavorful. The ingredients are simple and easy to find many times I already have them on hand. It's not a difficult dish to make but it is so good. perfect quick weeknight meal.

Rosemary Fig Preserves

We're blessed that the house we're in came with a fig tree. The problem is only two of us eat fresh figs and not a lot at that. I decided to use them up this year. Some are chopped in the freezer to make bread later and some I made these preserves with. The thing about these preserves is that they have converted two fig "haters" sure they still don't like them off the tree but they do like them prepared this way.

Yorkshire Pudding (Sous Vide Bone-in Rib Roast)

Yorkshire Pudding. I have made these before. I haven't updated though that I love the combination of both ghee and drippings the most in these. They are so flavorful and I wouldn't make them any other way. You can, however, use either or as far as ghee and fat drippings. But both make such a great combination. 

I am also including my sous vide method for a bone-in rib roast (Prime Rib depending on the grade you have purchased.) It really is a foolproof method to cook the roast to get it cooked to your likeness all the way through.

Sous Vide Garlic Confit

This is so very simple but a jar of this in your refrigerator is great to have. Both the garlic cloves and the infused oil can be spread on bread, used in stir fry, fried rice, in dressings and marinades, on steaks, grilled vegetables, in mashed potatoes, and so much more.

Chile de Arbol Salsa

This spicy salsa was posted on Facebook in a group I belong to, well the ingredient list and basic method. It's really yummy. I wanted a more smokey flavor so broiling the veggies for some char gives it that flavor. I also added dried Thai chiles. Very spicy. 

I'm going to write the recipes both ways, the original method and my way, you can try whichever you'd like.

Copycat Gideon's Bakehouse Cookies

I have so many Chocolate Chip Cookie recipes on this blog, but let's face it, sometimes you want them chewy, cakey, extra chocolatey. Mood. Right? For extra chocolate richness, this is the recipe you want. If you've ever been to Gideon's Bakehouse or the Polite Pig at Disney Springs you may know about these cookies. Voted the best cookie in Florida they are really yummy. There's rich chocolate, vanilla, and a tender cookie that's a little underbaked but not raw. They are in my top two favorite cookies at Disney Springs, the other being the Jammy Dodgers at Cookes.

Chicken Spinach Lasagna

It's been a long time since I've blogged! We've relocated to Texas and have been here since July. Still trying to get into the swing of things around here. The kids have started school and seem to be thriving. I'm so thankful! They had a very short summer due to getting out of school later than Texas schools do. We took our time getting down here and lived in a hotel for a bit until we found a house. We sold our house in the DC area and other than the kitchen with it's ample counter space and my range I don't actually miss cleaning that huge house too much. I do miss having ovens that don't heat up the house, high BTU's and water that doesn't take 10 minutes to come to a boil a WHOLE lot.

Baby Bok Choy Stir Fry

This is a very simple way to prepare baby bok choy. I don't always add sesame seeds or coconut amnios- fish sauce or soy sauce (not for Whole30 though) can be substituted. Often times other than the garlic and chilies I don't add anything. It seems like it would be bland but the bok choy has great flavor and we like it. This can be served as a side dish. We've had it with Curry Pork Chops, with broiled or baked fish, with steak, over rice or quinoa.

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 Whole 30

Paleo

Primal 

Vegetarian Red Curry

I love red curry, it's probably my favorite Thai curry. This is a Whole30 compliant dish, it could be used as a side with fat built in from the coconut milk. If not on a Whole30 round I like to add medium firm tofu to this. I usually pan fry the tofu first to get it crispy, then make the curry and stir it in after. This is an easy dish to make. If you're going to be pressed for time you can even prepare all the vegetables the day before. This can be made Vegan if you use a vegan curry paste and leave out the fish sauce, subbing for salt.

I have two store bought red curry paste brands that I have used. Both are Whole30 compliant, only one is vegan. That brand is Thai Kitchen brand. The other brand of paste I use is Mae Ploy brand. Which is very yummy but it has shrimp in it. I like both brands, the Mae Ploy does have more umami flavor to it.

Isalean Shake Recipes (Isagenix)

Isagenix Isalean Blueberry Cake Shake.

Hello everyone! It's been a while. School is back in session and I'm already behind on posting school lunches. I have a bunch uploaded and I'll get that post up soon. I hope you all are doing well. Is anyone else sending packed lunches to school? I'd love to see them. Today I'm sharing some shake recipes so keep scrolling...

Whole Grain Mustard Vinaigrette

It's the warmer weather that's got us eating more salads! I love fresh crisp salads. I don't use a lot of dressing, I used to drench my salads in dressing as a kid. Now I like just a little for flavor. Because I don't use a lot I like the flavors to be bold. This Whole Grain Mustard Vinaigrette is just that, bold, spicy, and flavorful.
It is whole30 compliant so it has no added sugar, no dairy, no soy, no gluten, no grains. It keeps well in the fridge and if you get the emulsion right it's nice and creamy. If you like a thinner dressing, add a little more vinegar or water.

Chicken Chicharrón

I'm not sure Crispy Chicken Chips, Chicken Chicharrón is a thing, but this is good and it now is a thing right here, right now. Like bacon good to me. Maybe better because it's so crispy. They are like Chicharron/Chicharrón but different animal. It's wrong, you say? Then I don't want to be right.

GPAC Prime Rib and Yorkshire Pudding

 

Tender, juicy, cuts with a fork like BUTTAH. That's all. Prime Rib is yummy stuff. Even if you get busy and leave it in a wee bit long and it's no longer rare. Which was still perfect for everyone, even if I prefer my steaks and Prime Rib rare. I also am working without my meat thermometer, which I usually use, like in this post. They really are handy. But you don't NEED one to make a good roast.

I seasoned this very simply, but you can do whatever you'd like. Cut slits in the roast, and slide slices of garlic or rosemary in there, rub it with your favorite spices. It's up to you! This just happens to be a method I use that works very well for me. I let the roast air out in the refrigerator uncovered for 24 hours, then let it sit on the counter for 1 hour so that it's not chilled in the middle before cooking

GPAC Apple Rings

First off, I have to tell you something about these Apple rings. They look crispy, I know they do. But they aren't like a potato chip. Diva and I decided that they were more like a fruit leather with a tiny crispy to them. They are very good and very easy to make. I didn't even pull out my mandolin. Because my mandolin... well it leaves much to be desired. I just used a knife. I did put the apples in a bowl of filtered water with some Fruit Fresh to keep them from browning. This is optional, you can use water and some lemon juice also. Just keep in mind that whatever you put on the apples will be concentrated when dehydrated. So they may be a little tart.
I used Cameo apples and Granny Smith. I love the tart Granny Smith apples. So good. With salt and spicy Thai chili powder. MMM. The Cameo's are so sweet and crunchy. I usually buy sweeter apples for the girls because they like that.

Chicharrón (In the oven)

I admit I was skeptical about making these in the oven but honestly, so easy! Here is how you make them on the stove LINK. Just like bacon in the oven, these are pretty fuss free, LINK. 

Some people will trim the meat from the pork belly and some of the fat, then boil in salted water for 30 minutes. I've never done that, but it's worth a shot to boil some of the fat off and salt in the process.
*you can save the fat renderings, strain them and keep them in the fridge- LARD!

Chicharrón

Pork. Fat. Rules.

That's all I have to say. Homemade still hot chicharrones with a sprinkling of kosher salt. SO good. Good dipped in a Louisiana hot sauce also. I have seen these done in a low oven over long periods of time. But my mom just threw the cut up pork belly in a big pot and let it cook in it's own fat renderings until crisp. So that's what I do.

Cut it up the pork belly and put it in a pot over medium high heat. Cook until the pork belly is crisp. Remove from pot and drain the fat. Place on a rack over a cookie sheet to drain, salt liberally while still hot.

*you can save the fat renderings, strain them and keep them in the fridge- LARD!

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Coconut Curry Pork Chops

The other night we had coconut curry pork chops. I made them with Love Abounds Curry Powder. You can use any curry powder or even paste that you like.

I marinated the pork chops with curry powder, salt, pepper and coconut milk. Just enough coconut milk to coat the pock chops. Add a little red pepper if you want it spicier. A splash of fish sauce,  coconut amnios,  or soy sauce also. 

I grilled them and served them with coconut rice and asparagus.

I also have a coconut rice kit on Love Abounds.

Prime Rib and Yorkshire Pudding

*excuse the lack of pictures for this post, I have them and they are actually in the girl's book but I just don't have the time right now to watermark, resize and upload pictures.*

Prime rib... oh the agony of posting a recipe for this. Why? I don't have a recipe. I have a method. I am unsure of even how long to cook a prime rib because I cheat and use my meat thermometer... sure I have a roundabout idea of when to put it in the oven so it's ready by dinner, but still. So now what? I guess tell you what I do and you can experiment. There are a ton of variations, you can make little slits in the prime rib and stuff it with garlic cloves, you can rub it with fancy rubs, so many variations I can't think of any more to list LOL.

Prime rib

seasonings- coarse salt, coarse ground black pepper, you know that kinda stuff.

Preheat oven to 425 degrees. Take the seasonings you are using and mix them up in a little bowl. Rub the seasonings all over the prime rib. Rub them in and pat some more on to let it form a crust. Place the prime rib with the fat side up so that the bones can support the meat and act as a rack. Place in the oven for 15-20 minutes until a crust forms and the prime rib is browned. Turn the oven down to 350 degrees. Insert the meat thermometer and set it for how you like your meat cooked. I prefer medium-rare, but I am pregnant so medium it was for this meal. Take the roast out of the oven 10 degrees before the desired temperature. Tent with foil and let it rest and continue cooking out of the oven.

When I think of Yorkshire pudding I think of a savory dutch baby, because really that's what it is. Or perhaps I haven't had a proper Yorkshire pudding yet?
Regardless these are yummy with gravy and a good roast or prime rib.
You can add chopped chives or other herbs and flavorings to the batter also.

1 cup flour
1/2 teaspoon salt
3 eggs
1 cup milk- a little more for a more custard texture
Fat from roast drippings or butter

While the roast is in the oven place all the ingredients (except the butter or fat drippings) for the pudding into a blender. Give it a whirl. Scrape down the sides of the blender if needed to get the flour incorporated. Set this mixture in the refrigerator until the roast is out of the oven and resting. When the roast is resting drain the meat juices, skim off some fat drippings for the puddings and save the rest for au jus or gravy. Turn the oven up to 400 degrees. In a muffin tin pour a little bit of the fat- or use melted butter into each cup. Place the tin into the oven and let it get hot. Blend the ingredients once more in case they have settled. Divide the batter into the cups of the muffin tin. Return to the oven and bake for 15-20 minutes. Do not open the oven, the puddings need to rise. Once removed from the oven they will fall.
That's about it...

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