Sunday, September 25, 2016

Reflections~



I am sure those of you who are on Facebook have seen these.  The test that finds your life quote. Many have shared their results, and have found the quote chosen for them could not be more perfect. I have to agree.

Over the years, I have experienced the hurt that comes with trying so hard to retain certain relationships, mostly friendships, only to find that I am the only one "trying".  With age comes wisdom, and I have to agree with the quote below. Those who cherish and value you as a person and friend will ALWAYS keep a place in their heart and lives for you.




Friday, September 23, 2016

Paleo Short Ribs with Garlic and Rosemary~

While the temperatures here are still not cooperating, we did usher in the first day of fall with a yummy fall dish.  Y'all these short ribs are melt in your mouth good!

Paleo Short Ribs with Garlic and Rosemary



Ingredients

2 1/2 pounds Beef Short Ribs, bone-in
Coarse salt and pepper, to taste (we use sea salt, and omitted the pepper because apparently I am highly sensitive to it, go figure!)
2 TBS olive oil
1 sweet onion, sliced
3 garlic cloves, sliced
2 TBS tomato paste
3/4 C red wine or beef broth
1 1/2 C beef broth
4 rosemary sprigs

Instructions

1. Preheat the oven to 325 degrees.
2. Heat the olive oil over medium high heat in a ceramic coated cast iron pot (we love our Staub dutch oven).
3. Coat the short ribs in coarse salt and pepper and place in the hot pan.
4. Cook until deep golden brown and then flip each piece over and brown on the other side.
5. Remove the ribs from the pan to a plate.
6. Add the onion to the hot pan and saute until onion is translucent, 4-5 minutes.
7. Add the garlic and saute for 30 seconds.
8. Add the tomato paste and cook for another 30 seconds, coating the onion.
9. Add the red wine, if using, and let it reduce by one half.  Add the beef broth and bring to a simmer.  If you are not using the wine, simply add in the beef broth and bring to a simmer.
10. Put the short ribs back in the pan.  Toss in the rosemary sprigs, cover with a lid, and place in the preheated oven.
11. Bake for 2 to 2 1/2 hours, or until ribs are fall off the bone tender.
12.  Serve over polenta or a vegetable puree, such as parsnips or cauliflower.  (we served alongside dairy free mashed potatoes)

The flavors are amazing, and the meat seriously falls off the bone and melts in your mouth.

Enjoy!

The original recipe can be found here. 

Thursday, September 22, 2016

A Perfect Fall Recipe~Balsamic Roasted Pork Chops

Happy first day of Fall Y'all!! 

While the temperatures here in the south my not be cooperating, we are just gonna roll with it.

Fall is the perfect time to try some new recipes.  With cooler temps arriving or not , I think we all get a sense of wanting to cozy our nest, snuggle up with a good book, watch a new tv series (gotta say we are loving Designated Survivor!) and turn to a little comfort food.

This recipe is the perfect fall dish, and quite easy to prepare.  And let me just tell you, it is so flavorful and your kitchen will smell heavenly while it is in the oven roasting! 

Balsamic Roasted Pork Chops



Ingredients

4 bone in pork loin chops (1-1 1/2 inch thick)
1/2 tsp sea salt
1/4 tsp ground black pepper
1 TBS fresh rosemary, diced
1 TBS butter (use ghee for paleo and whole 30, or dairy free)
2 TBS extra virgin olive oil
1 large red onion, halved and thinly sliced
1/2 cup balsamic vinegar
1 TBS honey

Instructions

1. Preheat oven to 350 degrees.
2. Evenly sprinkle each side of pork chops with salt, pepper and rosemary.
3. In a large heavy oven safe skillet, add butter and olive oil over medium high heat. (you don't want oil popping but your chops should sizzle immediately when you add them)
4. Add chops to skillet and cook until browned 3-4 minutes, flip and cook until the other side is browned.  Remove and set aside on a plate.
5. In the same skillet, add onion and toss in juices to coat and brown.  Cooking for a minute, add vinegar and honey.  Sauce will sizzle and bubble and should start to cook down.  Reduce heat if you have too much splattering.
6. Return chops to the pan; and place pan in oven to cook for 12-15 minutes, depending on the thickness of chops.  You want the internal temperature of your pork chops to be 145 degrees.
7. Remove from oven, plate and spoon glaze and roasted red onion over top of chops.

We served alongside tri-color carrots. While you could certainly chop and saute your own, we chose the frozen bag from Whole Foods and microwaved.  Keep it simple and quick, my friends.

The original recipe can be found here.

Linking up with the lovely ladies for Thoughts of Home on Thursday.