Herb and Lemon Pork Loin (Crock Pot)

Basically, this is a herb rub.  Rubs are easy!   Really easy.   Like everything else I cook, I like simple and too the point.   This dish offers a maximum return in flavor with minimal ingredients and effort.   The hardest part is planning this meal.  If you have 6 hours to kill while waiting for the pork loin to cook, then this is meal for you.   The loin cooks to perfection: extremely tender and juicy.   Ugh, I can get enough of this loin.

I have to say, the whole house smelled amazing throughout the day while the pork loin was cooking. Even better on a cool day like today.

Ingredients:

3 pounds of pork loin 

2 tablespoons of salt

1 tablespoon of pepper

2 tablespoons of dried rosemary

2 tablespoons of dried tarragon

2 medium lemons

2 tablespoons of olive oil

Directions:

In a large pan, heat olive oil under medium-high heat.  When oil is hot, brown pork loin on each side (approximately 3 min per side).  Remove and place on plate too cool.

In a small bowl, mix pepper and salt.  Then rub the hell out of the pork loin.  In a small bowl, mix dried rosemary and dried tarragon in small bowl.   Rub the hell out of the pork loin, again.  Place loin in crock pot.

Using one of the lemons, squeeze the juice of the lemon over the loin.  With remaining lemon, cut into thin slices and place on top of the loin.   Cook on low for 6-7 hours.

Flowers

Roasted Cauliflower with Grapes

Looking for something different?  Something daring?  Something that might be out of your comfort zone?  Then you must to try this recipe.  

Admittedly, the combination of grapes and cauliflower was a bit off putting.  However, boy, am I glad I tried this dish.   The sweetness of the grapes, the earthy flavor of the cauliflower and tang of the lemon zest really made this dish delicious.  This recipe should be on your to-do list.

Sharon, let me know what you think:)

Ingredients:
1 head of cauliflower
Olive Oil
2 cups of grapes (choose a color)
2 tablespoons of capers
1 tablespoon of lemon zest
1 tablespoon of salt
Pepper to taste

Directions:
Preheat oven to 450 degrees.   Cut cauliflower into bit sized florets.

Combine all in ingredients and coat generously with olive oil.  Place on a cookie sheet and bake for 25 min.

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Pumpkin Chili

This seems to be a very popular dish in the Paleo world and I don't know why I haven't made it sooner. It's so good! I'm all about simple so here is a recipe that can't get any easier. 

Ingredients:

1lb Ground Beef

2 Tbs of Grape Seed Oil

1 TbsGarlic Powder

1 Red Bell Pepper Diced

1 Yellow Onion Diced

1 1/2 tsp Chili powder

8 oz Diced Green Chiles (canned)

1 15oz can Fire Roasted Tomatoes diced

1 15 oz can of Pumpkin

8oz  of chicken stock 

1 Tbs of cinnamon       

Sea salt and pepper to taste

Directions:

In a large pot, brown ground beef with grape seed oil and diced onion. Next, add garlic powder and chili powder, stir. Mix in all the remaining ingredients.  Cover and simmer on low for 30 min.

Enjoy!

Kristy

Butternut Squash Mash

You've have had traditional mash potatoes (not plaeo).  You've have had sweet potato mash.  Lastly, you have had cauliflower mash.  Well, now I give you Butternut squash mash.   Tah Dah!

Ladies and gentlemen, this is a fairly easy recipe and the butternut squash is absolutely fabulous.  That right, I said fabulous.    The prep time is minimal but the bake time is almost an hour.  If you plan on making this dish, plan on sticking around the house while the butter nut squash bakes.

There is no magic here.   The directions are straight forward.  Even Dori can follow these directions without forgetting what do to.

Ingredients
1 large butternut squash
3 tablespoons of grass fed butter
3 tablespoons of real maple syrup
A pinch of cayenne pepper
Olive oil

Directions:
Preheat oven to 400 degrees.  Cut butternut squash in half, then cut halves into wedges.  Coat butternut squash with olive oil and place in baking pan or cookie sheet.  Bake butternut squash for 45-50 min or until squash is soft.   Remove skin from squash and place squash into a food processor.  Add butter and puree the butternut squash until lumps are eliminated.  In a small bowl mix maple syrup and cayenne pepper then drizzle over butternut mash.  Serve HOT.

Easy Enchiladas (Crock Pot Style)

Yes, I am lazy....well when it comes to cooking.   If I can get away with cooking by using a crock pot, I'll do it.  This recipe is no exception.   The recipe is effortless.  Seriously, the most labor intensive part is cleaning the crock pot.  If you have kids, have them do the clean up while you PR on Eva.

In my opinion this dish tastes better the following day.  So freaking flavorful.  If you don't like it, I'll do 100 burpees.  Okay, just kidding but this recipe is worth trying.

Ingredients:
2 lbs of chicken breasts (or other chicken parts)
1 yellow onion, chopped
1 bell pepper, chopped
4 jalapeños, chopped
1 4oz can of green chilies, chopped
1 4oz can of black olive, chopped
3 Roma tomatoes, diced
3 cloves of garlic, finely chopped
Salt and pepper to taste
avocado, to garnish
cilantro, to garnish
Enchilada sauce

Enchilada sauce options:
Option 1) 8 oz can of Enchilada sauce (check label for pale-ness)
Option 2) 8 oz can of tomato sauce, 1 tablespoon of cumin, 1 tablespoon of chili powder, 2 teaspoons of dried oregano.

Directions:
Throw it all in a large crock pot and cook on low for 6-7 hours.  Serve and eat.

Flowers