Sunday, April 7, 2013

Lemon Thyme Vinaigrette

I found this at Two Tarts,  from a link at Traditional Foods

Lemon Thyme Vinaigrette

  • Zest of two lemon
  • 2 Tbsp fresh thyme leaves
  • Juice of two lemon (about 1/4 cup)
  • 1/4 cup white balsamic vinegar
  • 1 cup olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
Blend all ingredients in blender until smooth, except for oil. Drizzle oil in slowly. Store in fridge.

Homemade Creamsicle Popsicles

This recipe came through on my facebook wall.  I make a smoothie similar to this, but not exact.  My kids, and the neighborhood kids, LOVE homemade popsicles on a hot day.

Homemade Orange Creamsicles

1 cup orange juice (fresh or frozen), 1 cup heavy cream, 3 TSP honey, 1/4 tsp orange extract, 1/2 tsp vanilla extract Whisk all ingredients together. Pour mixture into popsicle molds. Let set for 30-60 minutes, then add popsicle sticks. Freeze for another 4-6 hours or until frozen. When ready to serve, run warm water along popsicle mold to loosen the popsicles.

Tuesday, April 2, 2013

Paleo Spicy Rib Appetizer

I found this at Hajnal Szakacskonyve's blog.   


  • 3 lbs pork spare ribs
  • 2 tbsp paprika
  • 1 tsp chili powder
  • 2 tsp cayenne
  • 1 tsp sweet basil, dried
  • 1 tsp cumin
  • Salt and pepper to taste after dish is cooked
For the sauce:
  • 1 cup tomatoes, peeled and chopped
  • 2 serrano peppers, chopped and peeled
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, crushed
  • ½ small onion, minced
  • 1 tbsp fresh lime juice
  • 2 pinches of salt
  1. Cut ribs into single pieces.
  2. Rub pieces with the spices and place in the slow cooker.
  3. Put tomatoes in a bowl, smash them with a fork and mix in the rest of the sauce ingredients.
  4. Pour mixture over the ribs, cover and cook on low for 4 to 6 hours until ribs are tender.
  5. Add salt and pepper after cooking.

Monday, April 1, 2013

Peppery Venison Roast

I found this on an online forum.

Peppery Venison Roast

4-6 pound venison roast
1/4 cup butter
2 Tbsp coconut oil
1 small onion, diced
4 carrot, chopped
4 stalks celery, chopped
3 cloves garlic, smashed
3 Tbsp pepper, freshly ground
2 cups beef broth or water
2 Tbsp parsley
1 tsp oregano AND basil
Salt to taste

Melt 2 Tbsp butter in cast iron and sear roast on all sides.  Add meat to crockpot.  Add remaining butter and coconut oil to pan. Add 2 tsp of the pepper, the onion, carrots, celery and sauté about 5 minutes.  Add garlic and cook another few minutes on low heat. So not burn the garlic!  Pour this mixture over the roast in the crockpot.  Add broth and spices.  Sprinkle remaining pepper on top of roast.  Cook on low for 6-8 hours.  Salt to taste.  Let rest for a few minutes before serving.