Dry Veggie Broth Mix

Ingredients

3 Tbsp onion powder
1 Tbsp garlic powder
1 tsp sea salt
1 tsp black pepper
1 tsp thyme
1 tsp paprika
1/2 tsp tumeric
1/2 tsp parsley flakes
1 cup nutritional yeast

Directions

Mix all ingredients together, adjusting for your taste preferences. (If you hate once of these spices simply omit it.)
Store in an air tight container.

Like what your reading? Share it!

Tweet

Butterfinger Brownie Cookies

This recipe follows the Chocolate Mint Brownie Cookie Recipe but substitutes crushed Butterfingers in place of the Andes Mints. It was so good I thought I would share it as a separate recipe.

Ingredients:

• 1/2 stick unsalted butter, cut into pieces
• 1 cup semi-sweet chocolate chips
• 1 cup sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 eggs
• 1/3 cup + 1 tbsp all purpose flour
• 1/8 tsp baking soda
• 2 cups chopped Butterfingers candy bars (7.8 oz - 2 of the 6 packs you find on the candy aisle worked perfectly) (food processor or bag and hammer method work to obtain the chopped pieces)

Directions:

1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper/baking sheets
2. Place butter and chocolate chips in glass microwave safe bowl/measuring cup.
3. Microwave for 1 minute 30 seconds, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted and smooth. (or if you want to go old school, you can use the double boiler method to melt the chocolate and butter)
4. Stir in sugar, salt and vanilla into the chocolate mixture.
5. Add 1 egg, stir in completely, then add the 2nd egg and stir in completely.
6. In a small bowl, whisk together the flour and baking soda. Blend flour mixture in the chocolate mixture.
7. Stir vigorously (or use the hand mixer on low) for 2-3 minutes until thick, glossy, and smooth. 
8. Once batter has cooled, stir in the Butterfingers.
9. Drop heaping tablespoonfuls of batter onto cookie sheets, leaving 2 inches between cookies. 
10. Bake for 10-12 minutes, until they look crackled but still soft and gooey. 
11. Transfer onto cooling rack after they have sat on cookie sheet for a few minutes to finish cooling.

Courtesy of Butterfinger Brownie Cookies

Like what your reading? Share it!

Tweet

Mint Honey Lamb Skewers - Grilled!

These tasty lamb skewers were my first experience "Kabob-ing" anything. It was fun and a little time consuming prepping and skewering all of the ingredients, but in the end it was definitely worth it. The original recipe called for a reduction made with apricot preserves, the marinade and white wine. I tried to make it as instructed but turned into a nasty smelling I-don't-know-what that never made it onto the skewers. They were wonderful without it so I didn't even include it in what I made below. Happy Kabobing!

Ingredients:

• 1 cup chopped fresh mint
• ¾ cup dry white wine
• 2 Tbsp lemon juice
• 2 Tbsp honey
• 3 lb. cubed lamb stew meat
• 1 lb pearl onions, peeled (or I used a regular sweet onion quartered)
• 1 Red Bell Pepper - rinsed, de-seeded and cut into 1 square inch pieces
• 1 Orange Bell Pepper - rinsed, de-seeded and cut into 1 square inch pieces
• 1 small container Cherry Tomatoes,  rinsed 
• 8 bamboo skewers, soaked in water for 30 minutes

Directions:

1. In small bowl combine mint, wine, lemon juice and honey. Stir to combine.
2. In large bowl toss together lamb, onions, tomatoes, and bell peppers  Add wine mixture and toss until evenly combined. Cover, and refrigerate 4 hours to overnight.
3. Place lamb, onions  onto bamboo skewers, alternating lamb and onions until ingredients are used. Reserve remaining marinade and set aside.
4. Grill skewers until lamb is cooked through, about 8 minutes on each side. 

Inspired from: Mint Honey Lamb Skewers

Like what your reading? Share it!

Tweet

Balsamic Honey Pork Roast

Pin It

I had intentions of making pulled pork out of this recipe but it didn't make it that far! It was eaten whole as a pork roast. Don't be afraid to pour off the juice and shred to enjoy it as pulled pork! To be honest, I had trouble tasting the honey part of this recipe. Next time I will probably up the honey to 1/2 cup and go from there. It was still a very tasty roast!

Ingredients

• ~ 3-pound boneless pork shoulder roast
• 1 large onion, chopped
• 1 medium green or red bell pepper, chopped 
• 1 teaspoon dried thyme, crushed 
• 1/2 teaspoon dried rosemary, crushed
• 1 cup balsamic vinegar 
• 3/4 cup ketchup
• 1/3 cup packed brown sugar 
• 1/4 cup honey 
• 1 tablespoon Worcestershire              
• 1 tablespoon Dijon-style mustard 
• 1 clove garlic, minced 
• 1/2 teaspoon ground black pepper 
• 1/4 teaspoon Original MSG/Sodium-free Mrs Dash (or salt)

Directions

1. Preheat oven to 300 degrees. Line large roasting pan with aluminum foil.
2. Cut pork shoulder into 2-3 inch chunks. 
3. Place onion, bell pepper & pork in roasting pan. 
4. Whisk all other ingredients together in a mixing bowl. Pour mixture into roasting pan; mix well, and cover. 
5. Place in oven, stirring occasionally, for 5 to 8 hours or until the meat is tender (the meat will fall apart and off the bone when done).
6. Either enjoy as is OR for Pulled Pork:
7. Pour off excess juice, remove bone, and shred meat with 2 forks.
8. Now Enjoy!

Inspired from Six Sisters' Stuff: Slow Cooker Balsamic Honey Pulled Pork 
Pin It

Like what your reading? Share it!

Tweet

Glazed Pork Chops

Ingredients:

• 4 boneless pork chops
• 1/4 cup brown sugar
• 1/2 tsp cayenne pepper
• 1/2 tsp Hungarian paprika
• 1/2 tsp black pepper
• 1 tsp McCormick Salt Free/MSG Free Garlic & Herb Seasoning 
• (original recipe calls for 1/2 tsp garlic powder & 1/2 tsp salt - I didn't have the garlic powder and I really don't like adding salt if at all possible)

Directions:

1. Preheat oven to 350 degrees. 
2. In a bowl, mix the brown sugar and spices until well combined.
3. Rub the brown sugar/spice mix all over both sides of the pork chops. Use all of the spice mix.
4. Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is hot, add the pork chops. Cook the pork chops for about 5 minutes on each side or until they are nicely browned.
5. Transfer chops to a foil-lined pan/casserole dish sized to accommodate the chops. Pour excess juice from the skillet over the chops. Bake in the oven for an additional 5 minutes to ensure they are thoroughly cooked (should be white in the middle).
6. Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.

(Inspired from Glazed Pork Chops by Budget Byte)

Like what your reading? Share it!

Tweet