Monthly Archives: May 2011

Garlic Rosemary Marinade

I made this marinade last weekend for some chicken breasts that we cut up and put on pasta (shhh I know we had a cheat meal). I tweaked it a little bit to make some chicken quarters for dinner later in the week. If you are grilling this weekend try this recipe. It takes a little more time because you have to roast your garlic first. It is definitely worth it. I roasted about 4 heads of garlic so I have a few leftover in the fridge. To roast the garlic you just drizzle with olive oil then wrap it in foil and bake at 350 until soft.

Garlic Rosemary Marinade

6tbsp white balsamic vinegar (I’m sure there is a better measurement for this but I had doubled the recipe I made the first time)

12 tbsp olive oil

2 heads of roast garlic

4-5 tbsp rosemary (fresh if you have it)

5 tsp of salt

1 1/2 tsp black pepper

1/2 tsp red pepper flakes

1/4 tsp cayenne

1/4 tsp coriander

Blend up in a food processor or blender. Pour over chicken or pork. (I’m not a fish eater but it might be good on that too) marinate for 2 hours or overnight. Grill your meat and baste it with leftover marinade while cooking. Remember that it had raw meat in it so don’t baste in the last 2 minutes of cooking just in case. I kind of cooked it too hot on the grill so I had to finish it off in the oven. Oops, don’t do that.

I also cooked some amazing green beans with yellow bell peppers.

I sautéed them in coconut oil until just tender, then tossed in diced green onion and some chopped fresh basil. Then I topped the whole thing off with a drizzle of coconut milk.

This was a super tasty and fresh side dish.

Now doesn’t this meal just say backyard BBQ? I think so! Enjoy your holiday weekend and to all my teacher friends, only 3.5 days left!

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Coffee Ribs

So it seems that coffee dry rubs have been making the rounds on the food sites I follow. I decided it was time I give this a try for myself. we ran out of wood chips so I couldn’t smoke these ribs. Turns out they were very tasty without the smoker. The coffee flavor became more of a smokey flavor for the ribs. Next time I’ll probably up the heat on these, as they were tasty but mild.

Coffee Rib Rub (say that 5 times fast)

1/4 cup of coffee

1tbsp oregano

1 tbsp kosher salt (this salt is larger flakes so it is less salty, if you use regular salt cut the measurement in half)

2 tsp chili powder

1 tsp garlic powder

1 tsp cumin

1 tsp onion powder

1/2 tsp mace (or nutmeg)

Grind in a coffee grinder or food processor until there are no longer large chunks of coffee. Rub on the ribs.

Place ribs in an over safe dish, and cover with tinfoil. Cook at 200 for 5-7 hours. We went to visit friends at the 4 hour mark and they were almost done. I’m sure you could have eaten them then. I like mine so tender the meat falls off the bone.

I served this with some red cabbage coleslaw and roasted broccoli. We made bacon that morning in the oven. I didn’t pour off the bacon fat from the cookie tray so I cooked the broccoli in that. It was very tasty. For the slaw I used about 1/4 cup of apple cider vinegar, 1/4 cup of olive oil, and some salt and pepper. I chopped up about half a head of cabbage, one whole cucumber, and 1/4 cup of thinly sliced onion. Make this ahead of time and toss it a few times to really get the oil and vinegar to soak in.

French onion soup

All right, this is beyond easy but oh so very tasty.


3-4 (or more, they cook down) Large Onions

A stick of butter

2 cartons of beef broth or a similar quantity of homemade stock

Herbs to taste like rosemary/thyme/eye-talian seasoning/dill, etc.

Garlic- i roasted some garlic earlier so i used about 7 -10 cloves in the soup but garlic is an individual preference so choose your own adventure on this one

Salt and Pepper to taste

The Process:

1) Take your stick of butter and plop it down in a nice big pot over medium heat to begin browning

2) Slice up your onions.  Dont freak out about them all being the same size or shape or whatever, they will be loved no matter how they look.

3) When butter is nice and browned add the onions and garlic stir to nicely coat them all

4) Add your herbs salt and pepper.  I diced up a few sprigs of rosemary, a couple dashes of dill, and some herbs de provence because i’m classy like that

5) Turn the heat down to a medium/low temperature, cover the pot, and walk away

6) Check on the onions from time to time and give the occasional stir.  The idea here is to sweat all the yummy sugars out of the onion.  You will see that the mixture will become much more liquidy over time, this is a good thing- it means you are on track.

7) About an hour or 2 later you will add one carton of stock and check the consistency.  This soup is more on the thin side being as though it is so simple but you dont want it to be too thin so add stock sparingly.

#8 For the non-paleo folk, you would now ladle it into an oven safe bowl/ramekin, float a hunk of crusty bread on top of it, lay a piece of Gruyere  or Parmesan and stick it under a broil for a couple minutes.

Paleo people, well… you cant exactly do #8 but you can feel smug in the knowledge that you arent imbibing in all those nasty grains (LOL)

Soup’s On!

Oh yeah…its Meatzzzza Time!!

Oh yes, Ladies and Gentlemen, its time…if you love meat and you love pizza, but your Paleo restrictions hold you back from partaking in some delivered tastiness, then feast sus ojos on this delectable deliciousness! Its meat…its veggies…its MEATZA!

So with that being said, here’s what you’re gonna need:

2lbs ground meat (whatever you want…I went with beef on this one)

2 eggs

1/3 minced onion

1 1/4 tbs chili powder (I may have used more, plus cayenne and chipotle and ancho and maybe some habanero…)

3/4 tbs italian seasoning

2 tsp garlic powder

2 bell peppers, sliced

2 zucchinis, sliced (use the outer edge mostly, if possible, by cutting out the middle in a julienne style)

1/2 purple or red onion, sliced

12 mushrooms (I hate fungus, so I didn’t use this as a topping, but feel free)

5 garlic cloves, pressed and minced

2 jalapenos, sliced (seeds in for more heat)

12 tomato slices

Bacon, crumbled (I pre-make this every week and keep on hand in the fridge. The recipe didn’t call for it, but I love bacon, esp on pizza, so here it is)

1/2 cup tomato sauce

1/2 cup tomato puree

So I forgot to take as many pictures as I should have….sorry 😦

First, knead together the ground meat, eggs, minced onion, chili powder, italian seasoning, and garlic powder. Then spread it out onto a half sheet pan to create the ‘crust’

Cook for 12 minutes at 350F

Mix together bell peppers, zucchini, onion and garlic. Steam them in the oven or a pan for about 8-12 minutes. Drain the excess juice.

Drain the excess fat from the meat crust.

Mix together the tomato sauce and tomato puree and spread it evenly on the meat crust.

Spread steamed veggies, tomato slices, jalapeno slices and bacon on the meatza.

Drizzle extra tomato sauce/puree mixture over the meatza. Cook for 10 minutes at 350.

Slice it up and enjoy!

Sorry my pictures kinda suck (which is really sad for a photographer, but whateva, it tastes good).

I want to thank Nick Massey and the CrossFit Kitchen for this recipe and some tutorials. Theirs definitely looks more appetizing, but I think Nick Massey is a chef, or something. So I don’t feel too bad.

Anywho, its delicious. And as always, tastes great the next few days warmed up.

Paleo Seminar

Crossfit Beaumont put on a great introductory seminar tonight about Paleolithic eating and different topics related to overall health and wellness. Of course I’m the annoying person in the front row asking a ton of questions. (It must be the teacher in me) I learned some really good information and refreshed myself on some topics I had forgot about. Clayton answered my question about fish oils, the ratio on back of DHA to EPA isn’t as important as making sure you get around 1000 mg a day. Brian and Neal talked to me about fat. Animal fat and vegetable fat are equally good, however, if you want to lose weight dial down your intake. Sean reminded me that sleep is vitally important to help with cortisol and stress. (End of school year chaos anyone?) Even learned of a place to order good grass fed beef. I’ve been putting off eating the free range and grass fed because of the price but maybe this is my chance to get on that healthy humane band wagon.

I think all the presenters did a great job. Thank you for sharing and educating us.

Although I’m not an actual crossfitter I’m constantly reminded of what a great and motivated community this is. This seminar on health and fitness is just one more example of that.  If you live in the Beaumont area I highly recommend that you take the free class on Saturday and see what the hype is about.

It should look like this, minus the top few grains and dairy.

Fried Pork Chops and Collard Greens

This is a perfect Sunday meal. I seasoned the chops with a little Slap yo’ Momma, egg wash,then floured them with coconut flour. I only used about 2 tbsp of flour. If you prefer you can omit this, but I like the little crust some egg and flour give it. I also made greens using my recipe but instead of bacon I just used bacon fat. Instead of water I used a little chicken stock I made from the smoked chicken.

T fried these bad boys up in some oil and then finished them up in the oven for about 5 minutes. I made some roasted broccoli to go with.

The meal was exactly what Sunday evening called for.

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Smoked Chicken

Saturday was a beautiful day. Perfect weather for some much needed yard work and BBQing on the smoker. I never knew that BBQ was something more than a sauce until I moved to Texas. I’m so sad I missed out on it for so long. I love smoked meat. It is so delicious and smoky. If I had my way every meal would consist of smoked meat. It is not a very expedient or easy method to prepare meat, however. It is time and labor intensive and is really only possible on a perfect Saturday where you spend the whole day in the yard allowing plenty of time to check on your coals and smoke. We used a beer butt chicken with some Tex Joy BBQ rub. For those of you above the Mason Dixon line a beer butt chicken is exactly what it sounds like. You place a chicken over a metal cylinder that contains beer and smoke it. It keeps the meat really juicy.  We ate the amazing bird with a bright salad. It was well worth all the hard work to come to dinner with something so tasty. The added bonus is that our yard looks fantastic now!

If you do not have a smoker you can do this on a grill too. The smoke flavor is really what makes this outstanding though.