Tag: garlic
Honey Maple BBQ Pulled Pork with Walnut Toffee Whiskey
When it comes to dinners, I love to try new things and mix and match delicious flavors! Do you, too? I know I’m not the only one!
We got this whiskey at a food festival but I’ve seen it online, too. It adds something awesome and as a slow cooker recipe, this meal doesn’t get much easier!
Honey Maple BBQ Pulled Pork with Toffee Whiskey
- 4 pound pork loin (fat trimmed and cut into 4 equal pieces)
- 1/2 cup Walnut Toffee whiskey
- salt and pepper
- 1 onion, sliced
- 3 cloves garlic, diced
- 2 cups Honey Maple BBQ sauce
Add everything, except the BBQ sauce, to a crock pot. Turn on high for 4 hours, or low for 8 hours. In the last 30 minutes, add the BBQ sauce. After time, shred and it’s ready!
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!
White Wine Lemon Pepper Fish
I love a good white fish. And along with being healthful, it’s so quick and easy to cook up!
Lemon and garlic keep this fish light but flavorful. Then the white wine adds a richness you weren’t expecting. You’ll want to cook this dish once a week!
White Wine Lemon Pepper Fish
- 1 tablespoon butter (or oil)
- 3 small white fish fillets
- 1 tablespoon lemon pepper seasoning
- 2 tablespoons white wine
- salt to taste
Spoon butter into a medium-sized skillet pan on medium heat. Dry the fillets with paper towels and sprinkle with the lemon pepper seasoning and salt.
Cook fillets about 3 minutes on each side, flipping only once. Serve immediately along side a fresh salad.
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!
Happy Halloween, and Happy Birthday to Me!
That’s right, I’m a holiday baby. Want to learn more about me? Here’s 33 Emmy facts for you:
1. I love garlic.
2. I’m a clean freak.
A clutter-free and clean (but not necessarily scrubbed) house is my fave.
3. I think the best everyday workout would be doing an obstacle course 5K.
4. I love lilacs.
I always imagined my future house having light purple, dark purple and white lilacs. Lilacs are my idea of the first official sign of summer, however, they’re also something my husband seems to have an awful allergic reaction to:(
5. Fireworks are my most favorite thing, therefore making the 4th of July my favorite 
holiday.
6. I love painted nails, but hate getting manis and pedis. I don’t like when people pick, and cut at my nails, so I do it myself.
7. I love Spanish.
And everything about it. The food, culture, music and language are amazing.
8. I moved to Panama for 5 months with my boyfriend (now husband) in the winter 2013, which happened to be one of the worst winters in WI since we’ve been alive.
9. I’m a five times self-published writer.
Four cookbooks, one wellness tips book, and more to come!
10. I have watched children professionally for over 20 years, that is ⅔ of my life that I spent with other people’s children=) #bestjobever
11. Jazzercise is my favorite workout.
12. I’m a girly girl.
I love to paint my nails, dress up and do my hair.
13. I’m a tomboy, too.
I grew up fishing, camping, hiking and generally outside. I still love all of these activities.
14. I am obsessed with Dawson’s Creek and Sex in the City, and have watched all the seasons of both shows, several times over.
15. I make my own wine.
I would love to do it up big and mass produce my own brand with labels and flavors and all, but for now it is just for me and my peps.
16. My favorite movie of all time is Man on Fire.
17. I like all music except for “Scream-O.” You know, where you can’t hear the words just a lot of shrill screaming? Ya, I don’t like that.
18. I love to walk and hike.
19. I don’t like when people touch my face. Please don’t.
20. Fall is my favorite season and I would love to live somewhere that’s between 50ish and 75ish degrees almost year-around.
21. I’m not a huge sports fan.
But I love baseball and the Milwaukee Brewers.
22. My husband and I spoke of a “pipe dream” a few years ago, to both become remote (workers) and work and live wherever we chose. Less than 3 years later, and we’ve all but made it happen.
23. My hair is the longest it’s ever been. And I love it.
24. Deep fried Oreo’s are my most favorite indulgence. They are beyond delicious.
25. I experienced love at first site.
I don’t even know if love at first site is a thing, all I know is I knew I loved my husband before I even met him. From that very first second, I knew that he was the one I wanted to spend my days with.
26. I love freshwater lakes.
27. Last year Nick took me to watch the sunrise on the east coast of FL and watch the sunset on the west coast of FL. This was by far my favorite birthday gift ever, and a total surprise, as I once said I wanted to do that in passing and he not only remembered it but made a whole weekend out of it.
28. Essential oils are life. I use them for everything and love them. Best decision I ever made.
29. My favorite Disney movie is The Emperor’s New Groove. If you’ve seen it, I know you 
love it, too. If you haven’t, go watch it right away!
30. I want to go to Italy. The pictures, views, and history are amazing and I want to eat everything Italian.
31. I picked out my own wedding ring and never looked back. I knew Nick was the one, the ring was the one, and that was it.
32. We got married in my hometown court house on 8/13/14, the second anniversary of our first date. Awwwwwwwww.
33. Today, I turn 33 and you know what? I’ll probably get carded at dinner, LOL.
Feel like you know me better now? Is there a fun fact you want to share with me?
Oh, wait, I have one more. Nick and I are both holiday babies, so watch for a Christmas Eve edition for 33 things about my hubby=)
Thanks for reading, I hope you enjoyed learning more about me. And Happy Halloween!! XOXO
How To In the Kitchen: Roasted Garlic
Roasted garlic is such a staple in my household, and I always need it on hand. I love to make big batches of it, and then freeze in small batches. Here’s how.
Remember, my batch is huge, so I will give you a nightly recipe, too.
Roasted Garlic (Bulk):
- 3 lbs garlic, deskinned and, ends cut off
- 1/2 cup oil ( I used avocado)
- large pinch of salt and pepper
Add garlic, oil, and salt and pepper to a glass baking pan, cover, and bake about an hour at 350°. It’s done when you can easily insert a fork into it, and it’s beginning to turn golden brown.
Roasted Garlic:
- 5-10 cloves garlic, deskinned, and ends cut off
- drizzle of oil ( I used avocado)
- dash of salt and pepper
Add garlic, oil, salt and pepper to a small oven safe dish, and cover. Cook at 350° for about 45 or until you can easily insert a fork into it, and it’s beginning to turn golden brown.
Storage:
There’s a few ways you can do this. Choose whichever works best, depending on your usage.
-store in freezer containers, preferred size
-store in freezer bags, preferred size
-freeze into ice cube trays, individually, and then pop them out (of the trays) and into freezer bags, for a portioned amount whenever you need it
The prep, roasting, and storage for this is so worth it. I use inordinate amounts of garlic while cooking, and it still lasts me months! Leave any questions in the comments. Happy Cooking!
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!
Oven-Roasted Garlic Lemon Pepper Broccoli
It’s early Saturday morning but I can’t stop dreaming about the broccoli from dinner last night. Broccoli you say? Yes!
So I love broccoli, steamed, raw, and otherwise. My hubby, not so much. This recipe though? He told me how great he thought it was and I was floored to say the least.
This broccoli side is the easiest and tastiest. Just toss together a few ingredients and bake in the oven creating a crispy, crunchy, nutty flavor. This is going to be a new weekly staple for sure.
Oven Roasted Garlic Lemon Pepper Broccoli
- 3 cups broccoli florets
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Mix all ingredients together and bake at 400 degrees for 30 minutes and enjoy!
Do you like this recipe? Check out my soup and salad book! You can read it for free this weekend (6/24 & 25.)
And here’s my other book too:
Beefy Vegetable Soup
Last nights dinner! This soup is full of vegetables and flavor- there’s nothing better. Different textures and seasonings come together making this soup light and delicious while still hearty and fulfilling!
Beefy Vegetable Soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 1 cup green beans, ends chopped off and cut into bite-sized pieces
- 1/2 teaspoon thyme
- 1 pound ground beef
- 1 teaspoon celery salt
- 1 head garlic, deskinned and diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 can tomato paste
- 1/2 teaspoon black pepper
- 32 ounces beef stock
- 1 bay leaf
With a large soup pan on medium heat, add the olive oil, carrots and green beans and cook about 10 minutes. Next, push the vegetables to the outside of the pan and add the ground beef to the middle of the pan. Brown until almost cooked through. Add celery salt to the vegetable and meat mixture and stir. Now add in the broth, tomato paste, bay leaf, peas and corn and simmer until vegetables are cooked through or about 20 minutes. Enjoy=)
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!
Chopped French Onion Soup So Good You’ll Want To Make It All The Time
Soup and salad season is here and I couldn’t be more excited. Warm, inviting and fragrant, a good soup and a crisp salad are more than appetizers in my house, they’re a meal.
This is my take on French Onion Soup where I use chopped onions instead of the typical sliced for an easier and more satisfying experience. This recipe is a bit time consuming but more than worth the effort. So good!
Chopped French Onion Soup
- 4 tablespoons butter
- 1 tablespoon olive oil
- 4 small onions, chopped
- 8 cloves roasted garlic
- 30-40 oz beef stock
- 2 teaspoons thyme
- 2 tablespoons Dry Sherry (omit for Paleo)
In a medium to large stock pot, add butter, olive oil and chopped onions to the pan on medium high heat. You want to caramelize them, so stir often and heat until they began to turn brown or about 20 minutes. Add the roasted garlic, 30-40 ounces of beef stock, the thyme and sherry. Cook an additional 20 minutes on medium.
For restaurant style soup (not Paleo,) break up pieces of bread onto the top of the soup along with 2 tablespoons of Italian cheeses (Parmesan, Asiago, Fontina, Romano) and broil on high until the cheese begins to brown and is bubbling. Enjoy!
Like this recipe? Check out my other books, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!
Homemade Meat and Vegetable Chinese (Paleo)
You’ll swear you’re eating takeout. This recipe was named by a close friend because it is so good, you can’t stop eating it! Vegetables and ground beef combine and take on the flavors and textures of your favorite Chinese dish, but homemade and healthy.
“Hamburger Crack”
- Half a large head of purple cabbage, sliced into strips
- One red onion, sliced into strips
- 12 oz green beans, cut off ends and cut into bite sized pieces
- 8oz mushrooms, sliced
- 5 cloves of garlic, minced
- 1 pound ground beef
- 1 tablespoon coconut aminos (soy sauce)
- 1 tablespoon toasted sesame oil
- 1 tablespoon refined coconut oil
- 1/2 teaspoon pepper
In a wok or large skillet pan, add one tablespoon of coconut oil on medium heat with the onions and green beans and let that cook for 5-10 minutes. Now make a circle sized space in the middle of the pan and put the beef in and cook until browned.
Then layer the minced garlic, sliced mushrooms and sliced cabbage on top of the meat and vegetables, cover the wok and let it cook for about 15-20 minutes. Add the aminos, seasame oil and pepper and cook additional 5-10 minutes. Enjoy!
Crispy Chicken Wings With Spicy Buffalo Sauce, Garlic Sauce and Orange Chicken Sauce (Paleo)
Happy National Chicken Wing Day! To celebrate, use my Crispy Chicken Wings recipe to bake your wings to perfection and add one of my favorite sauces to finish them off!
Crispy Chicken Wings
- 10 chicken wings
- 1 tablespoon baking powder
- 1/2 tsp salt
Preheat the oven to 250 degrees and cover a cookie sheet with aluminum foil. Place a metal drying rack on the baking sheet.
Combine ingredients in a plastic bag or mixing bowl and make sure that all the chicken is well coated with the mixture. Cook in the oven for 30 minutes.
Take the wings out of the oven and raise the temperature to 425. Cook an additional 40-50 minutes in the oven.
Coat the wings in your favorite sauce and enjoy!
Buffalo Chicken Sauce
- 2 tablespoons cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon cumin powder
- 1 teaspoon chili pepper
- 1 tablespoon apple cider vinegar
- 5 tablespoons water
Make sure to thoroughly combine the ingredients (to disperse the cayenne pepper) in a large bowl. Coat your wings and serve.
Garlic Sauce
- 20 cloves of garlic
- 3 tablespoons olive oil
- 1 tablespoon pepper
- 1 teaspoon salt
- 3 tablespoons butter
Completely de skin and peel the garlic, place into an oven safe container and add your olive oil, salt and pepper. Bake in the oven, covered with aluminum foil, at 325 for about an hour or until the garlic is roasted and soft in texture.
Take out of the oven and mash up the garlic mixture with a fork. Add in the butter, combine with the wings and serve.
Orange Chicken Sauce
- 5 tablespoons orange juice
- 1 tablespoons honey
- ¼ teaspoon ground ginger powder
- ¼ teaspoon cayenne
- ½ teaspoon apple cider vinegar
- ⅛ teaspoon sesame oil
- ½ teaspoon ground garlic powder
- 2-3 tablespoons sesame seeds
Mix the ingredients in a bowl until well incorporated. Toss the wings in the sauce bowl and serve.
Chicken wings are easy and so versatile. With endless flavors and even more dipping options, they can’t be beat.
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