Category: Recipes

Farm Fresh Homemade Peach Cobbler

Organic Homemade Peach Cobbler 1

You don’t have to be from Georgia, or Florida, to enjoy fresh peaches. Luckily organic markets nationwide supply these summer staples. So, what do you do when you have a bunch of peaches? Fresh peach cobbler of course!

Gather up the freshest, juiciest peaches you can find and head to the kitchen for a sweet summer treat. Don’t even consider using canned peaches for this recipe, it won’t be nearly as good. (more…)

Lemonade_1

Fresh Ginger and Lemongrass Lemonade

Fresh Ginger and Lemongrass Lemonade

There’s something about sitting on the back deck with a glass of fresh, iced cold lemonade on a hot summer day. It’s such a little thing but if feels amazing. Thankfully lemonade is one of those things that amazingly simple to make and costs next to nothing. That’s a win-win situation if you ask me.

Since not everyone can grow their own lemons we have to settle on market bought fruit. I always check and double check for organic produce because, well, chemicals=yuck. I love farmer’s market and specialty stores even if it does cost a little more; It’s worth it in the long run. (more…)

Spiced Watermelon Margarita

It just isn’t summer if you’re not enjoying fresh watermelon. At least that’s how I feel. They’re cheap and delicious, just how I like it! To spice things up a little I thought I’d share this irresistible twist on your classic margarita.

Watermelon Margarita

This spiced watermelon margarita has the best of both worlds: tequila and watermelon. Add some extra kick by using chili powder to rim your glass… if you’re feeling brave.

Ingredients:

  • 3 cups fresh seedless watermelon, cut into small chunks
  • 2 t. lime zest
  • ¼ cup fresh lime juice – approximately 2 whole limes
  • 4 oz. white tequila
  • 2 oz. triple sec
  • ice
  • ginger simple syrup, to taste
  • small watermelon wedges, for garnish (optional)

For the Rim:

3 T. coarse Himalayan sea salt, crushed
1 T. red chili powder (optional)

Watermelon Margarita
Directions:

To line the rim of the margarita glasses, grind some coarse Himalayan salt in a coffee grinder or blender. (It will get dusty). Add the ground salt and chili pepper (if desired) to a shallow plate. Then, moisten the outside rim of each glass with a piece of fruit. Turn the glass at a 45-degree angle and roll it around in the salt or salt mixture on the plate.

Use a damp paper towel to tidy up the bottom edge so you have a nice line. Adding the salt to the outer edge only will prevent it from getting into your drink and affecting its taste.

To make the ginger simple syrup, add 1 cup water and 1 cup white sugar to a medium saucepan. Peel a 3” piece of fresh ginger and chop into small pieces before adding the pan. The smaller you cut each piece, the more surface area you will expose to the boiling sugar mixture. Bring mixture to a boil, then reduce heat. Simmer for 30 minutes. Remove from heat and allow to cool.

Place all ingredients except the simple syrup into a blender. Blend on high until pulverized. Pour into a small testing glass to taste. Adjust ingredients to balance the flavors to your liking. If needed, drizzle some simple syrup into the blender and blend until you reach the desired sweetness.

Pour into prepared margarita glasses and serve immediately.

 

Spiced Watermelon Margarita

Ingredients

  • 3 cups fresh seedless watermelon, cut into small chunks
  • 2 t. lime zest
  • ¼ cup fresh lime juice – approximately 2 whole limes
  • 4 oz. white tequila
  • 2 oz. triple sec
  • ice
  • ginger simple syrup, to taste
  • small watermelon wedges, for garnish (optional)
  • For the Rim:
  • 3 T. coarse Himalayan sea salt, crushed
  • 1 T. red chili powder (optional)

Instructions

  1. To line the rim of the margarita glasses, grind some coarse Himalayan salt in a coffee grinder or blender. (It will get dusty). Add the ground salt and chili pepper (if desired) to a shallow plate. Then, moisten the outside rim of each glass with a piece of fruit. Turn the glass at a 45-degree angle and roll it around in the salt or salt mixture on the plate.
  2. Use a damp paper towel to tidy up the bottom edge so you have a nice line. Adding the salt to the outer edge only will prevent it from getting into your drink and affecting its taste.
  3. To make the ginger simple syrup, add 1 cup water and 1 cup white sugar to a medium saucepan. Peel a 3” piece of fresh ginger and chop into small pieces before adding the pan. The smaller you cut each piece, the more surface area you will expose to the boiling sugar mixture. Bring mixture to a boil, then reduce heat. Simmer for 30 minutes. Remove from heat and allow to cool.
  4. Place all ingredients except the simple syrup into a blender. Blend on high until pulverized. Pour into a small testing glass to taste. Adjust ingredients to balance the flavors to your liking. If needed, drizzle some simple syrup into the blender and blend until you reach the desired sweetness.
  5. Pour into prepared margarita glasses and serve immediately.
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Grilled Herb-Rubbed, Bone-In Pork Chops with Veggie Medley

I don’t know what the temperatures are like where you are but here in coastal Carolina it is sweltering hot. The humidity on top of 95+°F weather is horrible. Since I’m not trying to use more energy to cool the house we’re doing a lot of our cooking on the grill. It helps that we have the pool to cool off in when we need to and face it, grilled food always tastes better!

GrilledBoneInPorkChop_1

When you add fresh garden veggies to deliciously grilled meat you have a meal fit for any summer night. That’s how I felt about these herb-rubbed pork chops and grilled vegetable medley. I couldn’t think of a more perfect combination.

Grilling pork chops is an entirely different experience than grilling red meat. While steaks can be charred on the outside and a delicious shade of pink inside, pork needs to be more uniformly cooked throughout. Therefore, use a medium direct heat while grilling pork so the inside cooks evenly with the outside.

GrilledSummerVeggieMedley_2

Keep in mind when assembling the ingredients for the herb rub that it is more of a template than a hard-and-fast rule. We aren’t going for dainty precision with this technique, just a uniform infusion of robust herbal flavors.

 

Grilled Herb-Rubbed, Bone-In Pork Chops

Ingredients

  • 2 T. Kosher salt
  • 6-8 large fresh basil leaves, torn into pieces
  • 2 stems fresh rosemary, leaves stripped from stems and crushed
  • 2 T. fresh thyme leaves, crushed with fingers
  • 3 cloves garlic, smashed, peeled and roughly chopped
  • 1 T. black Hawaiian salt
  • 4 thick-cut bone-in pork chops, approximately 1” thick

Instructions

  1. Combine salt, basil, rosemary, thyme, garlic and pepper thoroughly in a small bowl. Rub mixture over all sides of pork chops until thoroughly covered.
  2. Scrub grill grates with a wire brush prior to starting. Preheat grill to medium before adding pork chops over direct heat. Cook for 7-8 minutes, turn once, but otherwise keep the lid closed as much as possible. If your chops are thinner or thicker than 1”, adjust cook time accordingly.
  3. Remove chops from heat, cover and let rest for 3 - 5 minutes before serving. Serve with a grilled summer vegetable medley and top with a pat of compound butter seasoned with the same herbs used in the rub.
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Grilled Summer Vegetable Medley with Herb Butter

Grilling is a great way to enhance the natural sweetness of summer garden vegetable. For best results, cut all vegetables to a uniform thickness and angle your cuts to ensure the largest surface area possible.

Ingredients:

Herb Butter:

  • 4 T. unsalted butter, room temperature
  • 2 t. fresh thyme leaves, stems removed
  • Pinch of salt, or prepare on Himalayan salt block.
  • 3 small yellow squash, washed and halved
  • 3 small zucchini, washed and halved.
  • 3 red bell pepper, core removed and cut into equal-sized flat pieces
  • 1 medium red onion, tough outer layer removed and cut into ½“ half round sections
  • 3 T. extra virgin olive oil
  • 1 T. black Hawaiian salt

Directions:

GrilledSummerVeggieMedley_1

For herb butter, combine butter, thyme, and salt into a small bowl or on a Himalayan salt block, if you have one. (Do not add additional salt if you use this method). Combine thoroughly with a fork (bowl method) or a large knife blade (salt block). When finished, transfer to a serving container.

Prepare grill by brushing grates with a wire brush. Set heat to medium. When ready, the temperature should be between 350-450 degrees.

Brush both sides of each vegetable section with extra virgin olive oil and place on grill. Cook on medium, direct heat until vegetables are crisp-tender. For zucchini and yellow squash, this should take about 5 minutes. Onion and bell pepper will take approximately 10-12 minutes, maybe slightly longer. Turn once while cooking.

Remove from heat and serve immediately with grilled bone-in pork chops. Add a pat of herb butter to the vegetables and pork chop for an extra bit of flavor and a nice presentation

Carolina Pulled Pork BBQ #Recipe

Carolina Pulled Pork Barbecue

North Carolina may have a lot of awesome achievements under its belt, but none of them top the Carolina BBQ. I’ve had pork barbecue in many places and if it’s not Carolina style I don’t want it. To ease my cravings when money is tight and going out isn’t an option I’ve learned how to make the perfect Carolina Pork Barbecue at home.

This recipe is great for a hot summer day when you don’t want to turn the stove on. Just pull out your slow cooker and gather a few simple ingredients. I’ll leave some affiliate links to where to get some of the harder to find ingredients online.

What I love most about this recipe is that you can eat it for days. Freeze anything that won’t be eaten within 2 or 3 days and enjoy later. This is truly a budget-friendy meal.

Carolina Pulled Pork Barbecue

Ingredients:

  • 1- 6 to 8-pound pork shoulder, bone-in
  • 2 tablespoons organic paprika
  • 1 teaspoon ground black pepper
  • 1 tablespoon sea salt
  • 2 cups organic apple cider vinegar
  • 1/4 cup organic honey
  • 2 tablespoons plus 1 teaspoon dark brown sugar
  • 4 cloves garlic, smashed
  • 1 tablespoon ketchup
  • 1 tablespoon hot sauce (more if desired)

Directions:

Mix the paprika, pepper, and salt together in a bowl and use as a rub for the pork shoulder.

Add remaining ingredients to the slow cooker and give a good whisk to mix everything together. Carefully place the pork shoulder in the slow cooker.

Cover and cook on low for 8 – 10 hours or on high for 5 – 7 hours.

Transfer the meat to a platter and shred by using 2 forks, one in each hand, to pull the pork in opposing directions. If the meat isn’t easily shredding you can use a hand mixer or stand mixer to do the work for you, just be sure to work in small batches so you don’t make a mess!

Once the pork is shredded start adding the reserved liquid from the crock pot to just slightly moisten the meat. Don’t drown it now.

Carolina Pulled Pork Barbecue

Top off with your favorite fresh veggies and/or slaw and you’re set. For a complete meal serve these up with a healthy side of sweet potato fries.

Carolina Pork BBQ

Carolina Pork BBQ

Ingredients

  • 1- 6 to 8 pound pork shoulder, bone-in
  • 2 tablespoons paprika
  • 1 teaspoon ground black pepper
  • 1 tablespoon sea salt
  • 2 cups apple cider vinegar
  • 1/4 cup honey
  • 2 tablespoons plus 1 teaspoon dark brown sugar
  • 4 cloves garlic, smashed
  • 1 tablespoon ketchup
  • 1 tablespoon hot sauce (more if desired)

Instructions

  1. Mix the paprika, pepper, and salt together in a bowl and use as a rub for the pork shoulder. Add remaining ingredients to the slow cooker and give a good whisk to mix everything together.
  2. Carefully place the pork shoulder in the slow cooker.Cover and cook on low for 8 - 10 hours or on high for 5 - 7 hours.
  3. Transfer the meat to a platter and shred by using 2 forks, one in each hand, to pull the pork in opposing directions. If the meat isn't easily shredding you can use a hand mixer or stand mixer to do the work for you, just be sure to work in small batches so you don't make a mess!
  4. Once the pork is shredded start adding the reserved liquid from the crock pot to just slightly moisten the meat
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Baked Sweet Potato Fries

Ingredients:

  • 4 large sweet potatoes
  • 2 T. olive oil
  • 1 ½ t. smoked paprika
  • 1 T. sea salt

Directions:

Carolina Pulled Pork Barbecue

Preheat oven to 375F

Peel sweet potatoes and slice into equal-sized long rectangular pieces. Try to avoid leaving tapered ends as they will become too crisp while the thicker parts are still baking.

Place potato slices on a rimmed baking sheet lined with parchment paper and drizzle with olive oil. Toss potatoes with your hands until thoroughly coated in oil. Arrange into a single layer without touching. Sprinkle with paprika and salt and put in the oven.

Bake for about 20 minutes, turning once, or until fries are crisp and golden. Remove from oven and allow to cool for a few minutes before serving.

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Carolina Pulled Pork Baked Sweet Potato Fries