Posts Tagged "grain free"

Mexican Hot Chocolate

Posted by on Dec 16, 2013 in Recipes, Snacks and Light Meals, Sweets | 0 comments

Mexican Hot Chocolate

1/4 cup plus 2 TBSP cold water 2 TBSP natural sugar 4 tsps cocoa or cacao powder 1/4 tsp cinnamon 1/8 tsp ground cloves 1/8 tsp nutmeg pinch of pure salt 1 & 1/2 cups milk 1/2 cup cream 1/4 tsp pure vanilla extract Combine the first 7 ingredients (up to and including the salt) in a small saucepan over medium-low heat, whisking occasionally until everything is dissolved (3 – 5 minutes). Add the milk , raise the heat to medium, and whisk frequently until very hot, but not boiling (about 10 mins). Add the vanilla and cream, continuing to whisk until heated through (about another 5...

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Roast Beef Sandwich Spread

Posted by on Dec 7, 2013 in Condiments, etc..., Recipes, Spreads | 0 comments

2 TBSP high quality mayo 1/2 TBSP Worcestershire sauce 1 tsp mustard Mix _________________________________________________________________________ SIDE NOTES: The kids are happy when I make roast beef on a Sunday night.  That means left over roast beef sandwiches for lunch all week long!  And they really like this easy spread I made up on the fly at some point.  I’ve been using it for roast beef sandwiches ever since. Hope you enjoy!...

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Fresh Cranberry Pecan Sauce

Posted by on Nov 28, 2013 in Condiments, etc..., Photo Slide Show, Recipes, Sauces, Gravys | 0 comments

Fresh Cranberry Pecan Sauce

1/2 cup pecan halves (optional) 1/2 cup Madeira (or other sweet dessert wine such as Marsala) 3/4 cup maple syrup (or 1/2 cup if you prefer tart) 1 tsp ground cinnamon 12 oz (3 cups) cranberries, fresh or frozen Pinch of pure salt Preheat oven to 300. Spread the pecans on a baking sheet and toast for 8 – 10 mins, or until fragrant. Remove from oven, let cool for a few minutes, and roughly chop by hand (see notes). In a medium saucepan, combine the wine, maple syrup, cinnamon, cranberries, and salt. Cover and bring to a boil, watching carefully to make sure it does not boil over....

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Butternut Squash Bacon Soup

Posted by on Nov 13, 2013 in Recipes, Soups, Vegetables, Winter Squash | 0 comments

Butternut Squash Bacon Soup

1 large butternut squash, peeled and cut into large chunks 3 large carrots, peeled and cut into chunks 1 – 2 TBSPS coconut oil, melted 1/2 pounds (give or take) raw bacon, chopped 1 small onion, chopped 1 small apple, chopped 2 cups chicken broth 1 cup whole milk 1 tsp pure salt 1 tsp cinnamon 1/2 tsp nutmeg Preheat oven to 350. Add the coconut oil to your roasting pan and set it in the oven for a few minutes while it’s heating up (to melt the oil). Add the squash and carrots to the roasting pan and toss to coat with oil. Return to oven and roast uncovered for 35 minutes (or...

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Halibut w/ Lemon Herb Butter

Posted by on Oct 27, 2013 in Entrees, Fish, Recipes | 2 comments

Halibut w/ Lemon Herb Butter

2 halibut fillets, about 6 to 8 ounces each 4 TBSP butter 2 large garlic cloves, crushed or finely minced 2 TBSP lemon juice 1/2 teaspoon dried leaf basil 1 tsp dried parsley (or 1/2 TBSP fresh) pure salt and freshly ground pepper lemon slices (optional) fresh parsley leaves (optional) Set broiler to high. Place halibut fillets (skin side down if with skin) on buttered, broiler safe pan. In a small saucepan, combine butter, garlic, lemon juice, and herbs. Heat over low heat until butter is melted and garlic is softened, about 2 minutes. Use roughly 1/2 of the butter mixture to spoon over...

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