Tag: recipe

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…)

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

No-Churn Salted Caramel & Pecan Ice Cream

My biggest food weakness is ice cream. I could eat it for every meal and a few days I have. I love everything about it and have never really met an ice cream I didn’t like. I have always wanted to make my own but without an ice cream maker it’s not easy. Well, at least it wasn’t. When I found this easy no-churn ice cream recipe from kitchn.com I knew I had found my inspiration.

No-Churn Organic Salted Caramel & Pecan Ice Cream

With a little salted carame and pecan twist the results are out of this world. The best part is by using organic ingredients it’s a natural, preservative-free recipe that is budget friendly to make. 

Ice cream base:

1 14-oz. can organic sweetened condensed milk
2 cups cold organic heavy cream
1 teaspoon organic vanilla

Salted Caramel Sauce:

Salted Caramel

1 cup organic white sugar
2 tablespoons water
½ cup organic heavy cream
4 tablespoons organic unsalted butter
1 teaspoon organic sea salt

Other:

4 oz. chopped organic pecans

Salted Caramel Ice Cream

Directions:

Prepare the salted caramel sauce by adding organic heavy cream to a small saucepan and set the heat to low. Slightly warm the cream so you’re not adding a cold dairy product to the hot liquid.

Over medium-high heat, add the organic  sugar and water to a heavy-bottomed saucepan and stir to combine. Cook over medium-high heat, stirring until it’s just mixed then stop stirring and bring the mixture to a boil.

Salted Caramel

Let the mixture boil until it turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove the pot from the heat and add salt and butter. Stir until butter is completely incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.

For the ice cream, pour the organic sweetened condensed milk into a bowl and add the organic vanilla extract.

Whip the organic heavy cream in a large bowl with a hand mixer or immersion blender until stiff peaks form.

Salted Caramel Ice Cream

Add one scoop of the whipped cream to the bowl of condensed milk and mix it in. Then gently fold the rest of the whipped cream into the now lightened condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not overwork it to the point it loses its airiness.

Pour half of the whipped cream/condensed milk mixture into an 8” loaf pan. Drizzle the cooled salted caramel sauce over the milk mixture and spread the chopped pecans evenly over the entire surface. Top with remaining whipped cream/condensed milk.

Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it down into the mixture and making sweeping “cuts” back and forth across the entire length of the pan.

Salted Caramel Ice Cream

Cover with wax paper and press down to remove any air pockets. Place in freezer for a minimum of 6 hours, but preferably overnight. Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.

No-Churn Salted Caramel & Pecan Ice Cream

No-Churn Salted Caramel & Pecan Ice Cream

Ingredients

  • Ice cream base:
  • 1 14-oz. can sweetened condensed milk
  • 2 cups cold heavy cream
  • 1 t. vanilla extra [optional]
  • Salted Caramel Sauce:
  • 1 cup white sugar
  • 2 T. water
  • ½ cup heavy cream
  • 4 T. unsalted butter
  • 1 t. fleur de sel salt
  • Other:
  • 4 oz. chopped pecans

Instructions

  1. To prepare the salted caramel sauce, add heavy cream to a small saucepan and set the heat to low. The goal is to slightly warm the cream because you don’t want to add a cold dairy product to hot liquid.
  2. Over medium-high heat, add the sugar and water to a heavy-bottomed saucepan and stir to combine. Stop stirring and bring to a boil.
  3. Continue boiling until the mixture turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove from heat and add salt and butter. Stir until butter is totally incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.
  4. For the ice cream, pour the sweetened condensed milk into a bowl and add the vanilla extract, if desired.
  5. Whip the heavy cream in a large bowl with a hand mixer or immersion blender until still peaks form.
  6. Add one scoop of the whipped cream to the bowl of condensed milk and mix it in. Then gently fold the rest of the whipped cream into the now lightened condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not overwork it to the point it loses its airiness.
  7. Pour half of the whipped cream/condensed milk mixture into an 8” loaf pan. Drizzle the cooled salted caramel sauce over the milk mixture and spread the chopped pecans evenly over the entire surface. Top with remaining whipped cream/condensed milk.
  8. Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it down into the mixture and making sweeping “cuts” back and forth across the entire length of the pan.
  9. Cover with wax paper and press down to remove any air pockets. Place in freezer for a minimum of 6 hours, but preferably overnight. Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.
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