Cranberry pot roast and cheesy cauliflower mash

Cranberry Thyme Pot Roast w/ Easy, Cheesy Cauliflower Mash...the utmost in comfort food!

So, with a little pre-planning, this can be assembled in about 3 minutes in the slowcooker and 5 minutes of hands on time with the microwave. It doesn't get any easier...or more yummy, especially when it's 14 degrees outside (seriously, that's what it is...no exaggeration here, unfortunately...)

So, pre-planning...as a busy Mom of two little ones, I don't have time to spend hours in the kitchen. I know, travesty, but that's life these days. Like many of you, we're busy people, work and play and kids and life all get in the way of the time that we have to prepare good, quality food for our families. Enter...pre-planning.  I'm going to be posting more recipes like this in the very near future, as they have become the crutch that I depend on to ensure there is always food in the fridge for lunches and on the table for dinner...yes, I could  order out, but we can't afford it and honestly, end up disappointed by the quality for the cost when we do succumb to the ease of restaurant take-out. Not to toot my own horn, but my food just tastes better, and I know exactly what I put in it...and it's not junk. Sooo...back to pre-planning.  For this to be SUPER easy, you have to have made some cranberry sauce before, and have doubled the recipe, and put about 2 cups in your freezer...remember that next Thanksgiving! (I usually make about 4 times the amount we need...that covers us for a few months!) That's all...not so tough, right? So, what about if you don't have cranberry sauce in the freezer? Well, my friend, this is your lucky day. It will take you approximately 30 minutes longer, but only about 3 of that is hands on...and next time you will have pre-planned and you'll have some there, won't you?

Ok, so assuming you have no cranberry sauce in your freezer...you need to make some. Rinse your 2 bags of cranberries (we're pre-planning for next time...remember?!?!) and put them in a saucepan. Add a cup of water (or cider beer if you are feeling adventurous), a couple squirts of citrus (your choice, I usually mix lemon and orange, about 1/3 cup), 1 chopped up apple or pear, a little cinnamon, 1 tsp of stevia glycerite (or 1 cup of sugar) and simmer it all until the cranberries pop and it thickens up a bit. Taste it...if it's still bitter, add a little more sweetener. It should take about 30 minutes...

Now, cool it a bit and portion it into 1 cup portions (this makes 4 portions-ish) and freeze all but 1 cup, for today's pot roast, of course...

Now, onto the Pot Roast...

2-3 lb chuck shoulder roast, boneless, thawed or frozen**

1 cup cranberry sauce, fresh or frozen**

1 1/2 cups brewed coffee, hot or cold

1 onion, sliced thinly

3-4 carrots, daikon, parsnip (peeled and cut into 2 inch sections)

Layer the veggies (if using) and onion into the bottom of your slow-cooker. Add the meat. Sprinkle liberally with salt, pepper, ground mustard and onion powder. Turn meat over and pour coffee and cranberry sauce over the meat. Season on bottom side with salt, pepper, mustard and onion powder.

Cook on high for approximately 8 hours or until the meat can be pulled apart with a fork.

**If you are using a frozen chunk of meat, add a couple additional hours. If you are using cranberry sauce from the freezer, add it to the top of the meat after you season it, instead of before. It can be like a cranberry ice cube...it will melt! :)

Cheesy Cauliflower Mash (one bowl and 24 minutes...)

1 head of cauliflower

3-4 Tbsp of butter, depending on the size of your cauliflower.

1/3 c. heavy whipping cream

4 ounces (approximately 1/3 block) Mediterranean Herb Cheese (I use Cracker Barrel)

Wash your cauliflower and take off all the green leaves. Cut out any brown spots. Chunk it up into smallish pieces, so that it will all fit in your microwave safe container (preferably glass) with a lid. I use Pyrex. DON'T ADD WATER!!! Cut your butter into 4-5 pats and lay it on top of the florets. Pour the cream over the top. Put on the lid and microwave that bad boy for 22 minutes. This is NOT a typo...it takes awhile.

If you think your microwave is super fast, feel free to check it at 15, 18, 20 and then finally 22, but make sure it is done...you want it super tender and even beginning to get little brown marks on some of the top florets.

Once you get at least a couple brown edges, remove from the microwave and top with the cheese (which you chopped into small chunks while the cauliflower was cooking) and put the lid on it for 1 minute to allow the cheese to melt. Use an immersion blender, regular blender or food processor to puree your cauliflower into the most beautiful, cheesy mash you've ever had.

On the off chance that you had a very small head of cauliflower and your mash seems too mushy or watery, simply put it back in the microwave for 4-5 minutes with the lid off. It should thicken right up.

Notes -

1. You can shred your cheese, I just hate grating cheese.

2. The meat it also really good with a healthy helping of thyme.

3.  For a sweeter meat, you can double the cranberry sauce.

4. This would probably work without the coffee, using a dry red wine or even beef stock instead, but it probably won't be as good.

5. Double down by making a double roast and use the leftovers the next night to make an easy Roasted Veggie Beef stew (recipe coming soon).

Citrus Roasted Chicken Thighs

4-5 lbs bone-in, skin on chicken
1.5 Tbsp dried oregano
1 Tbsp salt
1/2 Tbsp black pepper
1 Tbsp dried onion flakes
Zest and Juice of one lemon, lime OR orange

Mix all spices, zest and juice in a small bowl. Pull chicken skin back from meat, without completely detaching it. Distribute spice mixture evenly among chicken thighs, usually about a spoonful per thigh is what I get. Fold skin back over and rub any remaining spice mixture on your hands over the skin (More for looks than anything else :)

Roast in the oven for any of the following intervals/temperatures.

350 degrees for 1 hour and 45 minutes
400 degrees for 1 hour and 20 minutes
425 degrees for 1 hour and 5 minutes

Once they are done, if you aren't ready to eat, you can simply turn the oven off and leave them in for up to about an hour and then serve without drying them out (LOVE chicken thighs for this reason).

Easy Turkey Rub & Fail Proof Moist Turkey (gluten free)

For a 12 - 14 pound turkey...rub it down right before you roast it, almost as good as a 3 day brine and WAY easier!

1/3 cup brown sugar
1 Tbsp salt
1/2 Tbsp rosemary
1 Tbsp thyme
1/2 Tbsp sage
1/2 Tbsp black pepper
1 tsp nutmeg

How I cook my turkeys...
Rub the dry rub under the skin all over the turkey (don't waste a lot on the back). Put any extra in the cavity.

Place breast side up in the roasting pan. It doesn't hurt to put a few carrots and some celery in the bottom of the pan for the gravy...

Cover the skin with 5-6 pieces of bacon.

Roast, uncovered at 425 degrees for 30 - 45 minutes, or until the bacon is pretty crispy.

Dump either a bottle of hard cider or 1/2 a bottle of sparkling wine (champagne) into the cavity of the bird - it will spill out, that's ok.

Cover with foil, or a lid, if your roasting pan has one.  You want a tight seal...

Return to the oven, lower the temperature to 325 and cook for approximately 2.5 - 3 hours, depending on the size of your bird.  Your turkey legs should be falling off the bone by the time that sucker is done. Plus, the booze makes for an excellent pan gravy, thickened with tapioca starch and reduced on the stove top for 15 minutes or so...DELICIOUS and so easy!

Pumpkin Biscotti Cookies - Low carb, gluten and grain free, sugar free

Pumpkin Biscotti Cookies - Low carb, gluten and grain free, sugar free

2 ¼ cups almond flour

1/3 cup pumpkin puree (not pie filling)
1 egg
1 Tbsp coconut flour

½ tsp baking soda

1/2 tsp nutmeg
1/4 tsp cloves
1 tsp cinnamon
1/4 tsp salt

60 drops of liquid stevia

Mix all of the dry ingredients in the food processor. Add the egg, stevia and pumpkin puree. Process until it all comes together.

Work the dough with your hands into 2 small loaves on a parchment lined baking sheet.

Bake at 325 for 25 minutes. Remove from oven and allow to cool for 10-15 minutes, or until they are set and cool enough to handle.

Cut biscotti pieces with a sharp, serrated knife and spread the pieces out on the parchment.

Return to oven for 10-12 minutes, turn oven off and leave in for a couple of hours or until they are dried out to your liking.

If serving within 24 hours, simply package in an airtight container and leave on the counter. If serving later, freeze them – they’re good both frozen and defrosted.

Delicious, both with coffee and without.

Lemon Oregano Chicken Thighs & Sweet Potatoes w/ Chorizo

1 ½ Tbsp Oregano
1 Tbsp Salt
½ Tbsp coarse black pepper
1 Tbsp dried minced onion
Zest and juice of 1 lemon
9-12 bone-in, skin-on, chicken thighs (approximately 5 lbs)
1 roll of Spanish chorizo
1.5-2 lbs sweet potatoes

 

Combine spices, zest and juice in a bowl.  Trim any additional fat/hanging skin off all chicken thighs. Use your fingers to separate the skin from the meat on the chicken thighs. Rub spice mixture under skin, directly on the meat (about ½ tsp each thigh) and then rub remaining mixture on top of the skin.  (At this point – if you want – you can cover the meat and put it back in the fridge until you are ready to cook it.)

Fry the chorizo and break it apart as you fry it. Leave it slightly undercooked.

Cut up the sweet potato into 1.5-2 inch chunks. Layer sweet potato in the bottom of a 9x13 pan (I use stoneware, but glass or metal would work too.) Coat sweet potatoes with olive oil (approximately 2 Tbsp) and sprinkle with salt, pepper and onion powder.

 Distribute chorizo evenly over the sweet potatoes and pour any oil that remains in the pan over the potatoes as well.  Lay chicken thighs, skin side up, on the potatoes. Don’t overlap the thighs or they won’t get crispy and delicious.

Bake at 350 for 2 ½ hours. At the 2 hour mark, check the potatoes. If they are still pretty hard, remove the chicken to a separate pan, still in a single layer, skin side up, stir the potatoes and return both pans to the oven.

Delicious!  To reheat with a crispy skin – heat a non-stick frying pan over medium. Microwave the chicken for 1-2 minutes and then fry, skin side down for 2-3 minutes or until skin is crispy again.

Apple Cider Beef Shoulder Roast (gluten free)

3-4 lb choice beef shoulder
2 cups apple cider
3 tsp cider vinegar
1/2 Tbsp minced garlic
1/4 c roughly chopped onion
1/2 tsp thyme
1/2 tsp nutmeg
1 tsp salt
1/2 tsp pepper

(salt, pepper, onion powder and cinnamon)

Sprinkle roast with salt, pepper, onion powder and cinnamon. Sear it off in a hot pan, if you have the time...not necessary, but it makes it like 1% better...

Add all other ingrediants and cook in the slow cooker on high for 8-10 hours or in the Dutch oven at 350 for approximately 3 hours.

Pull meat into large chunks/shreds and put it back in the cooking liquid for 10-15 minutes once it's done so that it absorbs the juices.

Serve by itself or as a delicious sandwich, also makes a great frittata filling!

Cinnamon Apple Pork Loin Roast (slow cooker! gluten free!)

2-3 lb pork loin (would probably work with tenderloin too)
4 Tbsp cider vinegar
1/3 c dark brown sugar
1/2 Tbsp salt
1 Tbsp cinnamon
1 tsp nutmeg
2 tsp rosemary
3-4 apples (I used golden delicious and granny smith)
1 onion
1/4 c half and half or heavy cream (for sauce)


(I always have to defrost my meat, which makes step 1 easier...)

Defrost the pork loin and after is is about 25% defrosted, go ahead and do step 1 (below)...if the pork is still mostly frozen and you use a good serated knife (I use a bread knife...) it will be 1000 times easier.

1. Cut through the pork, almost like you are slicing it, but leave about an inch uncut at the bottom. I had about 8 cuts in mine. (Kind of like a Hasselback potato?)

2.  Combine all ingrediants, excluding the apples, onions and half and half in a bag and marinate the sliced pork overnight, or up to 48 hours.

3. Morning of cooking - Slice 2 of the apples into sixths(ish) if they are large or quarters if they are small, and do the same with the onion. Throw those in the bottom of the crock pot. Sprinkle some cinnamon over the apples.

4. Slice the remainder of your apples into thin pieces (I used my apple peeler/corer/slicer for this part).

5. Remove the meat from the marinating bag (don't throw it away!) and begin sliding the apple slices into the slits in your meat. I put about 3 half slices into each cut. Place the stuffed meat into the crockpot and dump the remaining marinade over it.

6. Cook on high for 6-8 hours or low for 10-12.

7. (Optional) About 20 minutes before serving, carefully remove the roast and strain out the apples and onions. Puree them in a food processor to make a savory applesaucey kind of thing. Add more cinnamon, should you so desire.  Take the liquid from the slowcooker and pour it into a saucepan. Reduce it by about 1/3 and then add your cream or half and half. Taste it and add salt and pepper if needed.

Serve on a pretty platter surrounded by veggies, if you want to impress people...I served it with roasted butternut squash and cranberries. It was a big hit...

Cranberry Mustard Pork Roast (gluten free & low carb)

Cranberry mustard pork roast

Pork roast (I used a 5 lb sirloin roast)
1.5 c cranberry sauce ( I used homemade cranberry apple)
3/4 tbsp dry mustard or 2 Tbsp Dijon mustard
1/3 c GF soy sauce
2 heaping tbsp minced garlic
1 onion, diced into small pieces
1 c dry white wine
1 tsp pepper
1 tsp onion powder
1/2 tsp coarse kosher salt (more to taste at the end)

Sear meat with salt and pepper. Add sauce. Roast in Dutch oven for 3-4 hours at 350 or crockpot for 8-10 hours. Shred and return to oven/crockpot for approximately 30 minutes. Can reduce sauce should you so desire.

Carnitas...gluten free, low carb

According to my hubby...this (although not labor intensive AT ALL), is in his top 5 recipes that I have ever made. High praises. I served it with some chopped peppers that were roasted in the remaining pan juices (after I removed the pork) for about an hour w/ salt, pepper and minced garlic! Definitely a keeper!

3-4 lb pork loin, chopped into 4 large chunks
1 Tbsp Salt
1 Tbsp Oregano
1/2 Tbsp black pepper
1 tsp cinnamon
1 Tbsp garlic powder
1 tsp minced onion
1 tsp paprika
7 bay leaves
2 1/2 cups chicken broth
fresh lime slices for serving

Mix all the spices except the bay leaves and then roll the pork chunks in the spice mixture. Add the chicken broth to a large dutch oven (5-7 qts is ideal) or a slowcooker. Add the bay leaves to the broth and then nestle the pork into the broth. 

Roast at 350 (if using a dutch oven) for 3 hours. Shred the meat and stir, replace lid and return to oven for another hour. If you are using the slowcooker, cook on high for 6-7 hours, shred and cook for another 2 hours or so.

Serve topped with fresh squeezed lime juice, either alone or in tacos or on nachos. Easy & delicious!

Pot Roast – Easy & Gluten Free

Angus Choice beef shoulder

1 onion (chopped into large wedges)

1 small bag of baby carrots

1 lb parsnips

½ bottle of red wine (I used Trader Joes Cab.)

1 can diced tomatoes

1 can tomato sauce

1 heaping Tbsp minced garlic

1 tsp oregano

2 tsp splenda (or stevia – 2 packets)

Salt/Pepper/Onion Powder

 

Heat olive oil (in cast iron, dutch oven) over medium heat. Salt, pepper and onion powder the beef liberally on top side. Place in hot oil, top side down. Season other side with salt and onion powder only, while it’s cooking on the other side.  Peel and chop the parsnips to be about the same size as the baby carrots. Once the bottom side of the meat is well-browned (8 minutes or so) Put all the veggies in the pot, just on top of the meat. Add the wine, tomatoes and tomato sauce. Add the garlic and spices and kind of stir around a bit. Cover the pot and put in the oven to braise for 3-3.5 hours at 350˚

OMG - Braised Cabbage w/ Bacon

 Head of Cabbage - loose out leaves removed, outside rinsed
4 pieces of Bacon
2 Tbsp (Approximately) Olive Oil
2 Tbsp Minced Garlic
Salt & Pepper - Not sure on measurements...but use twice what you think you should.

Preheat the oven to 400 - 425 (gas ovens, 400 / electric ovens 425).

Cut the cabbage into chunks. I usually do fouths and then cut each quarter into 3-4 pieces. Break them apart a bit as you put them in your lasagna because it's all you have roasting pan. Drizzle the olive oil over the pieces...it's ok if it seems like a lot or too much for the pan - it shrinks...A LOT! Liberally salt and pepper over the olive oil (Probably 1-2 Tbsp of each). Do the same with the garlic. Cut up the bacon into small pieces and sprinkle the raw bacon over the cabbage. Spread it out over the whole pan.

Put it in the oven and don't think about it for at least 45 minutes. Check it then, if the tops are browning/crisping, stir it around. If there is a lot of water in the bottom of your pan, remove it with a baster or a ladle (the less liquid the better). Put it back in for another 45 minutes and repeat the same process. In some ovens, it will be done after these 2 rounds. In my oven, it takes a third. Do it until its wilted and there are some brown parts. The bacon should be crispy and the cabbage should be soft.

OMG - try not to eat the whole recipe...your digestive system will not appreciate it. It's good people...I swear. If you try it, let me know what you think!

Soy Thyme Chicken Thighs

Easy peasy recipe that is just as lowcarb as it is delicious. The radishes will fool even the most pain in the ass picky non-low carbers into thinking you made them potatos. Trust me...they've fooled my Dad who HATES fauxtatoes, faux rice, etc! Promise.

6-8 Chicken Thighs (boneless, skinless)
Salt and Pepper
1.5 tsp Olive Oil
1 slice of bacon (yes, really, one slice)
2 Tbsp Dijon Mustard
2 Tbsp Soy Sauce
1/2 c. Dry white wine
1 Tbsp Splenda
1 Tbsp Fresh Thyme (fine, losers you can use dry...just cut it in half)
15-20 Radishes, washed, ends removed and cut in half (just under a pound)
1/2 Large Red Onion, diced largely (.5 inches each or so)

Heat a large saucepan/high edged frying pan (at least 3 inches high) until it's HOT. Sprinkly salt and pepper liberally on one side of the chicken thighs. Add olive oil to the pan. Lay the chicken thighs in the hot pan, salt and pepper side down. Season the other side w/ salt and pepper. (I had to do this in batches, 3 thighs per batch). Allow the thighs to brown...don't cheat yourself here, it will take a little while especially with the first batch. Brown them on both sides. Remove thighs to plate once browned on both sides.

Cut up single piece of bacon into small pieces. Drop carefully into the same pan you just removed the chicken from. Allow the bacon to crisp, stirring it around as needed. Once it's all crispy and delicious,  add the halved radishes and the onions. Season the veggies with a healthy pinch of pepper (Easy on the salt, unless you are using low sodium soy sauce) Stir around in the pan drippings until the veggies are evenly coated and you are starting to drool.

Allow the veggies to hang out for 3-4 minutes to allow some flavors to develop. Add the mustard, the soy sauce, the white wine, and the splenda. Stir it around with the veggies and drippings until it's all combined. Bring it to a bubble (a little less than a rolling boil). Lay the browned chicken pieces on top and kind of nestle them down into the sauce and the veggies. See photo below. Ignore the splatters...I wiped them up when I was done.

Isn't this starting to look good? Yes, it is.

Ok, so after you nestle the chicken,  sprinkle it with the fresh unless you are a loser thyme. Cover the pan and place in your pre-heated 400 degree oven.  Cook it for 2.5 hours. You don't have to touch it during that time, but if you are curious and want to check it after about an hour and a half...I won't judge. I'll also tell you that if you check it, you should turn the chicken and re-nestle. Not an imparative step...but helpful.

Remove it and check the radish tenderness after 2.5 hours...they should be more than tender and the chicken should be practically falling apart. If it's not, check to make sure you're oven is on...just kidding. If it's not, throw it back in for another 30 minutes :)

Enjoy...You could serve this over rice for non-lowcarbers, or over fauxrice if you are a low-carber...unless your my Mom. You can also just eat it as is. Hubby and I did. Yum!