Bacon and Onion Pork Chops

My mom used to make pork chops this way when I was growing up (without the bacon though) and would make the broth into gravy afterwards.  I remember really enjoying it, and recently thought why not take it up a notch with the bacon, the end result in the words of my husband "out of this world!".  So with that I bring you Bacon and Onion Pork chops.

BACON AND ONION PORK CHOPS

4-6 small pork chops
1 yellow onion, sliced
1 cup chopped bacon ends or bacon
sea salt and pepper


In a large skillet or frying pan cook your bacon ends until nicely browned and crispy, remove and set aside, leaving the grease to brown your pork chops in.  Pat dry your pork chops and add them to the pan, add a generous amount of sea salt and some pepper and brown on each side over high heat (usually takes a few minutes).  Then turn heat to low and add the sliced onion and about 2 cups of water ( what you want is enough water to be even with the pork chops). Make sure all the onions are in the liquid so they can cook well, you may want to check the onions part way through the cook time and move them around a bit so they are sure to be done.  Cover and bring to a boil, then reduce heat to low and simmer for about 20-25 minutes depending on the thickness of your pork chops.  The lower and slower the better, makes for tender pork chops.  Serve with the onions, and some of the pan juices and then top with bacon crumbles.  Very simple, quick, easy and a huge hit!  Hope you enjoy it as much as we have.  

Chopping Bacon Ends

Just 5 ingredients and water!

Pork Chops nicely browned

Browned and topped with onions

Ready to eat with some grilled zucchini and sugar snap peas.

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Beef (or chicken) Enchilada Recipe

I stumbled upon this recipe for Echilada sauce through Facebook a couple of weeks ago.   It came highly recommended and once I made it and tasted it I understood why!  It was a huge hit with everyone in our family, I actually made two different Enchilada sauces on the same night so we could do a taste test.  One of the recipes was very time consuming, which for me would put it in the special occasions category, I do not have much time so quick, easy and few ingredients are my motto.  I was very relieved when the results from our little family taste test came in and guess what?  The Easy Enchilada Sauce was by far the tastiest! We all loved it and I think you will too, in fact I would double it just to have extra around for eggs, topping Spanish Cauliflower "Rice", chicken, etc.   All credit goes to Healthy Living How To for this wonderful sauce, I have made a few very minor changes, like adding more beef broth and omitting the olive oil.  For her complete Recipe please visit here. 


There are two options as far as what to wrap it in, you can wrap it in cabbage leaves or make a batch of my Crepes which work great as coconut flour "tortillas".  They are really yummy in the enchiladas, but are more work, so you may want to make them ahead and refrigerate them.  I usually make my crepes really small in a small pan, so I would make them bigger for these.


Enchilada Sauce


2- 6 ounce cans tomato paste
2 1/2 cups beef broth
1 tsp cumin
1 tsp organo
4 TBSP chili powder (for a spicier sauce substitute some hot chili powder)
1 tsp sea salt


In  medium saucepan, combine all the above ingredients.  A whisk, works well to incorporate it.  Then over medium high heat bring to a boil and then turn down to low and simmer for about an hour to really deepen the flavors.

Beef Enchiladas 


2 small onions chopped

Crepe/"Tortilla" Enchiladas

1 diced pablano pepper
2 pounds ground beef
2 cloves garlic minced
1 cup Enchilada sauce
1 tsp cumin
1 tsp chili powder
salt and pepper to taste
1 large head of cabbage and/or crepes/"tortillas"


Garnishes:                                           
red onion
avacado
cheese ( if you do dairy)


In a large skillet brown your ground beef, onion, pablano, garlic, salt and pepper.  Cook until your ground beef is nicely browned and the onions are softened.  You may need to drain off some of the fat at this point depending on the fat content of your meat.  Then add 1 cup of Enchilada sauce, cumin and chili pepper and simmer on low.  
If you are using cabbage leaves, now would be the time to start a large pot of water boiling and preheat your oven to 350 degrees.  Core and peel the cabbage leaves carefully.  Once the water comes to a boil, add the leaves and remove from heat, let them sit for 10- 15 minutes and then remove one at a time to a clean dry towel and dab dry.  Then fill with some meat filling and fold/roll up.  Before placing it in a large glass pan place a small amount of the enchilada sauce in the bottom of the pan.  Then place the rolled enchiladas on in the pan and repeat the process until it's done, sometimes it takes me more than one pan to fit them all.  Then top them with addition Enchilada sauce, if you do dairy now would be the time to add some cheese before you place it in the oven.  Bake at 350 degrees, for 25 minutes.

Serve with your choice of garnishes and enjoy!  We love to have it with some Spanish Cauliflower "Rice" topped with Enchilada sauce.

Cabbage Leaf Enchiladas with Spanish Cauliflower "Rice"

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What Is Kombucha and what do I need to start making my own?

This is PART I, in what will be a series of posts on Kombucha.

Kombucha is an effervescent, fermented tea which is full of antioxidants and live bacteria.  Kombucha has many alleged health benefits (there hasn't been enough research to substantiate), for myself I have noticed increased energy, improved digestion and I feel it also helps with my immune system.  When I run out (which happens occasionally) is when I really notice the difference it makes.
KOMBUCHA:

• increases energy
• aids digestion
• helps with constipation
• Probiotic, helps fight overgrowth of Candida 
• helps detox the liver
• high in antioxidants
• glucosamines aides in joint recovery
• Alkalizes the body
• Boosts your immune system
• contains B vitamins

There are 4 necessary components needed in making Kombucha, tea (Black, Green or Oolong), sugar (regular white sugar or organic sugar, NO honey or other substitutes), water, and a SCOBY.  

A Healthy Scoby

What is a SCOBY?  SCOBY stands for Symbiotic Colony Of Bacteria and Yeast and is the essential ingredient for fermentation.   The SCOBY is what gives the Kombucha it's healthy bacteria.  It actually eats the sugar in the fermentation process, which is why you never want to let your Kombucha ferment longer than 4 weeks.  If it goes past 4 weeks the SCOBY will run out of sugar and your SCOBY will become unhealthy.  A typical fermentation is about 10-14 days and can then be bottled.

If Kobucha is new to you I suggest purchasing some from from your local Natural Food Store and trying it first.  It's best to start out slow, about 4-6 ounces a day for the first week, allowing your body to detox and adjust.  Then you can increase your consumption.  Be sure to up your consumption of water too, the water will help flush the toxins your body is releasing thanks to the Kombucha.  I will caution that the store bought Kombucha does contain caffeine, so drinking it in the morning would be best.  I make mine decaffeinated at home so we can drink it at any time of the day and so the kids can enjoy it too.  The brand I suggest is Synergy and the flavors I like best are, Cosmic Cranberry, Gingerberry or Strawberry Serenity.  One reason I suggest trying it first, is some people will love the taste and find it very refreshing (like me), others however, will not.  It actually was not love at first taste for me.  The first time I tried it I really didn't care for it, then a few months later I tried it again and loved it!




So...now that you've tried Kombucha and like it, what do you need to start making your own at home?

• 1 or 2 gallon glass open mouth jar ( I like these jars from Target )
• Black, Green, or Oonlong tea bags (my preference is black tea)
• SCOBY (from a friend or from Cultures for Health online)
• Sugar (either white or organic)
• 2-4 cups starter tea or Apple Cider Vinegar
• Clean t-shirt or other loose knit fabric to cover the jar with
• Large rubber band to hold the fabric in place
• Plastic or wooden spoon for stirring

Anchor Hertitage Glass Jar 1 gallon ($7.87) or 2 Gallon ($14.19) 

Tea Bags

A healthy SCOBY from a friend or from here.

Organic or regular white granulated sugar

2-4 cups of starter Kombucha or Apple Cider vinegar

small piece of clean t-shirt material or other loose weave fabric.

Large rubber bands

Wooden spoon for stirring 

Sometime before the first fermentation process is over you will need to gather the following:

• 4-8 (30-34 Oz) flip top bottles (depending on whether you use the 1 or 2 gallon)
• small mouth plastic funnel for filling the bottles
• Cheesecloth 
• glass measuring cup or plastic ladle
• fruit juice, or fresh fruit and fresh ginger if you like

Here is the type of flip top bottles I suggest, these were at Costco this winter, but the health food store and the Grocery outlet have similar ones.  Or you can order empty bottles online.

Bottles with yummy Contents, works out to about $2.50 per bottle.

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Oh How I LOVE Kombucha!

I started making my own Kombucha a few months ago, after my husband and I fell in love with it's taste.  However, it was so expensive in stores that it was a once or twice a week treat.  We would buy them for each other as little "I love you's".  That was until a friend of mine offered me one of her "mothers/SCOBY's" and then I was hooked.  I actually have two 2.5 gallon containers and a 1 gallon container going all the time now because we all enjoy drinking it and now we can!  Making Kombucha at home is not only easy but very cost effective, a single 2 gallon batch costs me much less than one little bottle from the health food store (around here they sell for about $3.00).  And being fermented it does wonders for gut health as well as being touted as being high in B vitamins.  My kids ask for it and I am so happy to be able to freely give them something so good for their little (and big) bodies.  
My favorite is to stuff some thawed, mashed frozen blueberries in the bottom of the bottle and then some fresh  ginger, mmm...so refreshing and tasty. Or our other favorite is unsweetened cranberry juice and fresh ginger.  Using juice is very economical and budget friendly since you only use 1/4 cup per bottle.  Another money saver I discovered is buying bottled sparkling juices in the flip top bottles, letting the kids drink the contents and then soaking off the labels and reusing them.  I found the bottles to be much cheaper that way ( and I'm paying for more than a bottle).  I can get really large bottles that way and for around $2.00 a bottle I now have some nice 34 ounce bottles.  

My children also enjoy "helping" me to bottle the Kombucha for the second ferment and look forward impatiently to when they can drink it!

 One of my 2.5 gallon Jars.

 My little one gallon jar.

 Supplies to bottle the Kombucha.

 My little 4 year "helper".

 My helper showing a finished bottle ready for the second ferment.

 Kombucha from one 2.5 gallon and the 1 gallon.

 Blueberry Ginger and Apple Ginger Kombucha.

 Apple Ginger Kombucha ready for the second ferment, so pretty!

Blueberry Ginger Kombucha ready for second ferment.

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Pecan Baked Dates

This is another repost of an "invisible" post I made for Thanksgiving.

Baked Dates

This recipe is quick and easy and is for those of you looking for alternative to baking pies.  They are super yummy with the carmelized date and roasted pecan.  You could even add a little cinnamon if you like.

Ingredients:

fresh dates, pits removed

unroasted pecans

coconut oil

Preheat your oven to 350 degrees.  Grease a 8x8 pan.  Slice into your dates lenghtwise, being careful not to slice all the way through.  Then place a whole pecan in the slit you made and place it in your prepared pan. When your pan is full or you have made the amount you need place the pan in the oven and bake for about 10 minutes.  Again it depends on your oven.  It may take a little longer, what you are looking for is for the dates to carmelize a bit and the pecan to get a little toasted.  Cool slightly and enjoy!  This are a yummy treat just be careful you don't eat to many!

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Bacon Wrapped Dates

This is a repost of a recipe I posted at Thanksgiving, my computer was having problems and the post is all jumbled.  You can still find it but some of it is not readable.

Bacon Wrapped Dates

This is a very simple and easy recipe but mmmm...so yummy! 

Ingredients:

fresh dates

Bacon slices

toothpicks

Preheat your oven to 375 degrees.  You may slice your bacon into thirds or in half and then wrap each date with a piece of bacon.  Secure each with a toothpick so the bacon stays wrapped, place in a glass baking dish, keep repeating this step until you have the desired amount of appetizers.  Be sure not to over crowd them in the pan so the can bake well and get crispy.  When your pan is "full" place the pan in the oven and bake for 20-25 minutes depending on your oven.  Be sure to check them frequently near the end and turn them at least once about half way through. They are done when the bacon is browned and looks crispy. Remove and cool slightly and then enjoy!

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Delicious and Fluffy Grain Free Pancakes!

Here is the my new favorite pancake recipe that I have been promising you all.  We LOVE these, they taste great and have a wonderful texture too!  And they require a very minimal ingredients list.  I think you will find them quite flavorful, and pleasing.  We had them for dinner the other night (breakfast for dinner) and the other morning we used them to make Griddle Sausage Sandwiches, a very versatile Pancake Recipe.

Tasty Grain Free Pancakes

Serves 4-6

2 cups almond meal
4 eggs
1/2 cup sparkling water ( I like to use one with Orange essence), or you may use regular water, the sparkling water helps make them a bit fluffier.
4 TBSP oil of your choice (if you use coconut oil, be sure to melt it first)
1-2 TBSP raw honey or maple syrup ( I like the flavor of the honey, but you have to cook them at a lower temp and watch for burning)
2 tsp vanilla
2 tsp cinnamon (optional)
1/2 tsp sea salt
1 tsp baking soda


In a medium mixing bowl combine all of the dry ingredients and mix well.  Then add the all the remaining wet ingredients and mix to combine, then using a hand mixer beat the batter ingredients for 1 minute, this will help make a fluffier batter and better pancakes.  Set aside and preheat your griddle to about 300-325 degrees (depending on your griddle and whether you used honey or not as a sweetener).  Grease your griddle well with coconut oil and pour the batter making small-medium size pancakes, turning when they start to bubble.  I like to top them with some applesauce and berries, but you may top them with whatever you like.  


*if you are going to make these into the Griddle Sausage Sandwiches then I would suggest eliminating the cinnamon, but for regular pancakes we love lots of cinnamon and vanilla


** If you use Honey you will need to use a lower temperature and watch them very closely, they will take longer to cook, but won't burn that way.  


*** You may halve this recipe for 2-3 people if you would like.  But if I were you I would make them all and then you can just pull them out of the fridge as needed.  Yum!

Enjoy!

Fresh Yummy Pancake Goodness Ready To Eat!

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