Wednesday, June 3, 2015

BBQ Sauce

I bought ribs to make for dinner tonight then realized I might be in over my head. We're on our 9th day of Whole30 and how am I supposed to eat ribs that aren't slathered in BBQ sauce that was made with copious amounts of brown sugar and molasses?!
I decided I'd try to make my own…
I've made it once before using a recipe from Civilized Caveman, but decided to completely wing it this time and the result was AMAZING!! I want to drink this stuff!
BBQ Sauce

1 Tbsp. Ghee
1 Yellow Onion, chopped
3 Garlic Cloves, minced
1 28oz. Can of Whole Tomatoes
1 8oz. Can of Tomato Sauce
1/4 Cup of Peach Applesauce
1/2 Cup of Apple Cider Vinegar
1 Tsp. Black Pepper
1 Tsp. Sea Salt
2 Tbsp. Dijon Mustard
2 Tsp. Liquid Smoke
1 Bay Leaf

1. Heat a heavy stock pot on medium heat.
2. Add the ghee.
3. Throw in the onion and garlic and sauté until fragrant and translucent.
4. Place remaining ingredients in the pot and bring to a simmer.
5. Once the ingredients simmer, reduce heat to low and let them continue to simmer for an hour, stirring occasionally. 
6. Using an immersion blender, blend all ingredients in your pan.  You can also transfer the ingredients to a blender or food processor to blend then return to the stove.
7. Let simmer once blended for another hour.


I put the sauce on the ribs 20-30 minutes before they were done and then broiled them the last few minutes. So good!

Thursday, January 31, 2013

Lemon Cupcakes


Lemon Cupcakes

1/2 Cup of Coconut Flour
1/2 Cup of Almond Flour
1/2 Tsp. Baking Soda
1/2 Cup of Coconut Oil
1/2 Cup of Creamed Raw Honey
6 Eggs
1 Lemon, juiced and zested

1. Preheat your oven to 325 degrees and line your cupcake pan.
2. In a small bowl sift together your dry ingredients, except for the zest.
3. In a medium bowl whisk together your wet ingredients, except for the lemon.
4. Pour the dry ingredients into the wet and continue whisking until most of the lumps are gone. 
5. Pour in your zest and lemon juice and give it a last stir or two.
6. Fill your pan 3/4's of the way full.
7. Bake for 25 minutes.


Monday, January 28, 2013

Bacon-Wrapped, Honey-Mustard Chicken Thighs

I can't even deal with how delicious these turned out!!
Bacon-Wrapped, Honey-Mustard Chicken Thighs
8 Chicken Thighs
16 Pieces of Bacon (2 pieces per thigh)
1/3 Cup of Raw Honey
1/3 Cup of Spicy Brown Mustard
1/2 Tbsp. Hot Sauce (I used Frank's Red Hot)
1 Tsp. Garlic Powder
Salt & Pepper, to taste

1. Preheat your oven to 375. 
2. Rinse your chicken thighs under cold water and pat dry with a paper towel. Line them up in an oven-safe baking dish, skin side up. I love my clear pyrex pan. 
4. Salt and pepper the skins.
3. Grab a piece of bacon and begin wrapping each piece of chicken making sure the skin side is up so that the bacon ends end up on the bottom. I squeezed the thighs together a little bit (almost folding them in half) so that I could wrap them snugly then place them back in your dish. Also, I did only use one piece of bacon on some of the smaller thighs. Totally up to you. You can never really have too much bacon ;)
4. In a small bowl, whisk together the honey, mustard, hot sauce and garlic powder until well combined. 
5. With a pastry brush, cover your thighs using half of the honey-mustard sauce. Don't worry about basting the bottoms. The juices start flowing and there's plenty of flavor. 
6. Bake for 20 minutes.
7. Baste the thighs again and let them go another 20 minutes. 
8. Turn your broiler on and let them crisp up for 5-10 minutes. (my broiler took 5 minutes to "preheat" so I let them go a total of 10 minutes, including preheating) Just watch them to make sure they don't burn.