Easy and Delicious Crock-Pot

Pulled Pork!

Start this process the night before!

Ingredients

About 3 lbs of Pork Butt (Hormel is GF)

"The Rub Sauce"
1/2 cup mustard
3 tbsp honey
1/2 cup brown sugar
3 cloves minced garlic
1 1/2 tsp garlic salt (McCormick)

"The Sauce"
2 cups of hard apple cider (Woodchuck)
1/2 cup apple sauce
1 cup apple cider vinegar
1 1/2 tsp garlic salt (McCormick)
2 tbsp Worcestershire sauce (Lee and Perrins is GF)
1 cup water
2 tbsp brown sugar

and of course..
BBQ Sauce! (Sweet Baby Ray's)

Directions

1. The night before cooking, mix together the mustard, honey, brown sugar, garlic and garlic salt ("The Rub Sauce").

2. Rub the entire mixture all over the pork butt, cover, and let it sit int he fridge over night.

3.  The cooking process takes about 4 1/2 hours, so plan accordingly.

4. Place the marinated pork and all of the "rub sauce" in the crock pot.

5. Pour in the hard apple cider, apple sauce, apple cider vinegar, garlic salt, Worcestershire sauce, brown sugar, and just enough water to ensure that it is mostly submerged in the liquid. (see picture below).

6.  Cook on low for about 4 1/2 hours.

7. Check to make sure that the pork is cooked all the way through before taking off the netting.

8. Once cooked all the way through, use two forks to tear the meat apart.

9. Pour as much BBQ sauce as you like and mix it in.  

ENJOY!

Fall-off-the-bone 

Baked-in-the-oven RIBS!

Give yourself about 4 hours. 

I list ingredients that I checked and were safe- but as always check everything before you use it!

Ingredients:

"The Meat"

A rack of ribs(Hormel)

"The Rub"

1 tbsp Garlic powder (McCormick)

1 tbsp Onion Powder (McCormick)

1 tbsp Salt

1/2 tbsp Pepper

1/2 cup Brown Sugar

"The Sauce"

1 cup GF Soy Sauce (I use Tamari GF)

3 tbsp Honey

Also...

1 to 2 cups of water

BBQ sauce (Sweet Baby Rays)

Directions

1. Mix the garlic powder, onion powder, salt, pepper, and brown sugar together in a bowl.

2. Rub the mixture all over your ribs (front and back). Do not discard extras.

3. In a separate small bowl, whisk together the honey and soy sauce quickly (you may need to warm up the honey to get it to mix properly).  

4. Using a basting brush, spread the liquid mixture all over the front and back of the ribs. Do not discard any of this mixture when done.

5. Cover in tinfoil and place in the fridge for at least 1 1/2 hours.

6. Pre-heat the oven to 350* degrees. 

7. Mix the leftover dry mix with the leftover wet mix with a whisk.

8. Pour the mixture into the baking sheet with the ribs.

9. Pour water into the baking sheet (you don't want it all the way full but as much as you can without it going over the edges).

10.  Cover it again with the Tinfoil.

11. Bake for 1 1/2 hours covered.  Baste periodically.

12. After 1 1/2 hours, take the tinfoil off, baste with the sauce in the pan, then baste with the BBQ sauce.

13.  Bake again for another 25-30 minutes.

14.  Let cool for about 10 minutes and then cut.

ENJOY!

I'm back!

Hi everyone!  Sorry I wasn't posting for a while.  I am back.  I went through studying for my boards, dislocating my knee cap, having my tonsils removed, etc. etc. the past 6 months.  It has been nutty but I am almost back to normal and up and about cooking again.  

Next up, I am going to post a series of BBQ recipes!   They are the easiest, most delicious that I could come up with.  

Enjoy :)

Gluten free/ Lactose free

Portobello Risotto 

Ingredients

1 cup Arborio rice

1/2 cup pinot grigio white whine 

1 tablespoon olive oil

1/2 a portobello mushroom

1/4 a white onion

1/4 cup parmigiano reggiano cheese (grated) 

4 cups of hot broth

1 bottle of canola oil

Directions

1. Chop onion and mushroom into 

small (1/4 inch) pieces.

2. Put broth in a pot on medium 

heat.  Don't let it boil.

3. In a medium sized pot, saute 

onion and mushroom in olive oil 

on medium heat until softened.

The heat should stay on medium

the rest of the recipe.

4. Add arborio rice and saute   

for 2 minutes (stir 

continuously)

5. Add white wine and stir until

the liquid is completely 

absorbed. 

6.Add 1 cup of broth at a time, 

waiting until liquid is 

completely absorbed before

adding more. Stir continuously.

This step will take 20-30 min. 

7.  Once the 4th cup of broth   

is absorbed (rice will have a 

creamy consistency, do not over

cook!) add parmigiano reggiano

stirring it in evenly.

        8.ENJOY! :)                     

**This dish tastes great with the pistachio salmon recipe!**      

           

Gluten Free 

Pumpkin Spice Doughnut Holes! 

Ingredients:

1 box of Betty Crocker Yellow Cake Mix

1 Cup of Garbonzo Bean Flour (Chickpea flour)

1/2 Cup butter (or Earth Balance for GF/Dairy free)

1/2 of a 15 oz. Can of Pumpkin (Libby's is GF)

2 Teaspoons of Vanilla extract (McCormick is GF)

3 Eggs

1/2 cup granulated sugar (For sprinkling on doughnuts)

1 Bottle of Canola oil (for frying)

Directions

1. Heat oil on Medium heat in a  

small (6 inch diameter) pot.

2. In a mixing bowl mix: butter, 

pumpkin, vanilla extract, and 

eggs on medium for 1-2 minutes.

3. Add the box of cake mix and   

continue mixing until fully 

mixed in.

4. Add the garbanzo bean flour   

and continue mixing until

fully mixed in.

5. Using two spoons scoop dough  

into one spoon and use the other

to shape and drop the dough into

the oil.  Doughnut holes should 

be about 2 inches in diameter.

6. Fry the doughnut holes in oil 

for 4 minutes total flipping

them every 30 seconds.

7. Once the doughnuts are dark,  

chrispy and brown remove them 

from oil and place them on a 

paper towel to drain oil.

8. Lightly sprinkle the doughnuts

in granulated sugar.

9. ENJOY!!!! :)                  

Hi friends,

Sorry I haven't posted in a while but I am now exploring gf/ lactose free cooking.  A couple of weeks ago I found out that I am lactose intolerant and it is causing some medical issues that were unexplained until now.  I will continue to post new recipes and modify things to be gf and lactose free.  Fortunately I am learning that there are many cheeses that I am still able to use such as certain aged cheeses, goat cheese and vegan cheese.  In addition I can replace milk with lactose free milks.  Hope you Enjoy!

Gluten Free Calzone!

Ingredients:

• Pillsbury Gluten Free Pizza Crust

(Sold in the pre-made dough section

see picture below)

 

 

•  3/4 cup Ricotta cheese (Sorrento is GF)

• 1/4 cup Mozzarella cheese (Sorrento is GF)
• Olive Oil
• Fillings: whatever you'd prefer.  

I suggest sauteing veggies/ 

cooking meats prior to putting

them into calzone.

 Directions

•  Cook fillings (if using any raw meat or veggies)
• Pre-heat oven to 400 degrees.
• Evenly spread a thick layer of olive oil on pan.
• Cut block of Pillsbury GF pizza dough in half.
• Kneed dough until softened and less "crumbly".
• Spread dough over olive oiled pan into circular shape until about 1/4 inch thick.
• Sprinkle 1/2 of your mozzarella cheese onto 1/2 of dough.
• Put 1/2 of your ricotta cheese on top of mozzarella cheese.
• place toppings on top of ricotta.
• Place the rest of your ricotta on top of toppings.
• Place the rest of your mozzarella on top of your ricotta.
• It looks like this:

• Fold empty half of calzone dough over (use knife to lift off pan without tearing dough- it will be fine as long as you use enough olive oil to coat pan.
• Leave about 1 inch around edge of calzone to fold over top layer and seal dough shut.
• It should look like this:

• Bake for 20-30 minutes (depending on your preference).
• It should look like this :)

• Enjoy!