Someone brought these amazing home grown tomatoes to work yesterday, and I was inspired to make a killer sauce for spaghetti with them. Plus, I got into the Full Circle box for some help to make the sauce full of chunky veggies!
Roasted Home Grown Tomato and Rosemary Sauce
3 or 4 home grown tomatoes
3 cloves garlic
1 cup good red wine
1 bell pepper
2 banana peppers
2 tbsp. fresh minced rosemary
2 tbsp. fresh minced parsley
2 tbsp. fresh chopped basil
1/2 cup beef stock
1 1b. ground turkey
1 tbsp. tomato paste
salt and pepper
Preheat oven to 450 degrees. Coat tomatoes and garlic cloves in olive oil, salt and pepper, and roast for 20 minutes. Then, put everything in the blender to make a beautiful pink colored sauce.
Meanwhile, brown the turkey in a pan with olive oil. Then, add onions and peppers. Add the rosemary. Let them soften, then reduce with red wine and beef stock. When the liquid is reduced by half, add the pink sauce and tomato paste. Let simmer for 30 minutes on low. Just before serving with your favorite pasta, add the basil and parsley! I like to top with a little grated cheese.
I LOVE cooking with the produce I find in my Full Circle Farms box! I feel better now that I am eating all organic foods. Order yours today, and get one box FREE! Use the promo code word "WOLF"! Click on the link below to get started!
Today, I found a gorgeous carton of grape tomatoes, limes, and banana peppers in my Full Circle Farms produce box! I love cabbage, so I thought it would be fun to make a Mexican inspired slaw.
I used this on fish tacos for crunch along with an organic salsa verde. You could use this on BBQ sandwiches, home made sloppy joes, or as a simple side dish for your dinner. Look at the beautiful colors....
Organic Red Cabbage Slaw
1/4 red cabbage shredded
1/2 white onion
1 banana pepper
1/2 carton sliced grape tomatoes
1 tbsp. chopped fresh cilantro
1 tbsp. olive oil
1 tsp. cumin (optional)
salt and pepper
Put shredded cabbage in a big bowl along with chopped onion and banana pepper, tomatoes, and cilantro. I like to make a simple dressing with lime juice and olive oil. Then pour over the slaw. Add salt and pepper and cumin to taste. Let refrigerate at least an hour. The longer it sets the better it gets!
I've been eating all organic produce from Full Circle for over two weeks now, and I can tell a difference in the way I feel. I have more energy. I sleep better at night, AND the best part I am losing weight!
Order your first box today, and you'll get a box FREE! Use the promo code "WOLF" Click on the link below to order! Do it for your health!
People ask me, "why is the BBQ in the south much better than anywhere else in the US". It's simple. TIME! Ya gotta slooooooow down if you want good BBQ. This recipe takes 2 days, and I promise you when you bite into these ribs you WILL thank me...AFTER you slap yo' momma! :)
Southern Slow Slow Cooked Ribs
2 racks baby back ribs
Shake Down Rib Rub
1 bottle favorite BBQ sauce (I used my prized Jim n Nicks BBQ sauce from Birmingham, Alabama. It's like contraband in my house!)
Shake Down Rib Rub
1 cup brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 tablespoon cayenne pepper (you can use less)
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
Use your hands, and rub the ribs with the shake down rub on both sides. Cover with foil, and let sit in the fridge over night. You can do this for a couple of hours, but slow down, take time, do it right! You won't be sorry.
The next morning I like to get up early, and put the ribs in the oven. Preheat the oven 250 degrees. Now bake the ribs without disturbing them for 6 hours! YES, 6 hours!
In the last 30 minutes of baking, take the ribs out. Be careful, because these babies are tender! And coat with your favorite BBQ sauce on both sides. Repeat this process a couple of times and continue to bake.
At the end of six hours, get yourself and fork and a plate. The meat will fall off the bone, and you will be in Hog Heaven!
I served my ribs with Organic Full Circle Green Beans simmered in chicken stock and organic grilled bi-color corn!
Got another Full Circle Farms box of produce on my door step over the weekend! This week they sent some gorgeous tomatillos, so I decided to make some salsa! I learned this trick from a good friend of mine who is from Mexico. I had to wrestle her to get the family secret, but here it is!
Roasted Tomatillo Salsa Verde
1 1b. tomatillos
1 jalapeno pepper
1/2 white onion quartered
2 tablespoons fresh cilantro
1 garlic clove
salt and pepper
Preheat oven to 450.
Remove the tomatillo wrapper and wash well. Place in roasting pan along with onion and jalapeno. Coat with olive oil, salt, and pepper. Roast 15-18 minutes.
Then put the roasted veggies in the blender along with the rest of the ingredients- lime, cilantro, and one clove garlic. Blend, then taste and add salt and pepper if desired. Try not to over salt!
You could pour this salsa verde on a truck tire, and you would eat the whole thing! It is sooooooooooo good!
It tastes great, because Full Circle Farms keeps sending me farm to table produce. And you can literally taste the difference! Order today, and get a box FREE! Use the promo code word "WOLF" to get FREE produce now. Here's the link...
Whereever you are, get UP! Give yourself just a little room and in the next TWO minutes YOU will be Hot Country line dancing! This one is Catfish to Tim McGraw's Truck Yeah! C'mon, let's do it together!
Full Circle Farms delivered a box of local, organic fruits and veggies to may doorstep, and this past week I've had a blast coming up with recipes and ways to use up all of the delicious produce. Towards the end of the week there were odds and ends left, plus I had a half a bottle of red wine that I wanted to use before it went bad. So I decided to make a Fresh and Fruity Sunday Sangria to enjoy during Sunday football!
Order from Full Circle Farms right now with the Promo Code "WOLF" and get a FREE box of produce! Get the link and more info at the bottom on this blog.
Fresh and Fruity Sunday Sangria
There are a million ways to make Sangria. Use whatever you have in your pantry or fridge. Here's what I found in mine.
1/2 bottle red wine
1/2 bottle of dry white wine
1/2 cup of rum
1/8 cup of triple sec
1 cup orange juice
1/2 lemon sliced
1/2 lemon juiced
1 1/2 limes juiced
1/2 lime sliced
1/2 cup of fresh raspberries
1 kiwi sliced
Pour all liquids into a large container. Slice lemon and lime thinly and place into container, and juice the remainder into the mixture. Slick kiwi and add to mixture. Slice mango and add to mixture. Juice the remainder of mango into the mixture. Add fresh raspberries. Then add orange juice until you feel the mixture is sweet enough for you. I used 1 cup.
Refrigerate the mixture over night to let the juices get all happy together.
Turn on your favorite NFL game, pour the Fresh and Fruity Sunday Sangria over ice and enjoy.
Order your produce box from Full Circle and get FREE produce NOW!
I started digging further into my box of fresh, organic produce from Full Circle Farms in Carnation. They delivered this box of veggies and fruits right to my door step. You can get ONE FREE BOX right now when you order 4 weeks from Full Circle Farms and use the Promo Code "WOLF"! Click on link at the bottom of this page.
Ever seen a Patty Pan Summer Squash? I have but had no idea what to do with it. So I did a little research and came up with a fantastic recipe. I've indicated which items where in the Full Circle box. Here's what I did.
2 Patty Pan squash (Full Circle)
1 cup red kale (Full Circle)
2 garlic cloves
1 banana pepper (Full Circle)
1 cup chopped carrots
1/4 chopped onion
1 cup organic chicken stock
salt and pepper
Preheat the oven to 350 degrees.
Cut a lid out of the top of each patty pan squash and scoop out the insides reserving the yummy squash for the stuffing. Be careful not to pierce the bottom on the patty pan.
Then, chop all of your veggies including the red kale and the garlic.
Now saute all the veggies and red kale in a tablespoon of olive oil. Make sure to salt and pepper the mixture. Then, once the onions are translucent, add the garlic. Then, add 1 cup of chicken stock and let the mixture reduce. Also, massage olive oil on the inside and outside of the patty pan squash, and then sprinkle with salt and pepper.
Stuff the mixture inside the patty pan squash. Really pack it in there, so you can use all of that yummy stuffing!
Bake at 350 for 20 minutes. The patty pans should retain some of their texture. You do not want them to go mushy. So they will be a little more firm than say a baked potato.
Add your favorite steak on the grill, and enjoy this healthy meal with your family.
Here is the final product, and it was delicious! The patty pan squash is a little sweet, but the bitterness of the red kale helped to balance out the sweetness. My boyfriend ate the entire squash, lid and ALL. Home run!
Order your first box of from Full Circle Farms and start treating your family to healthy and surprising dinners! Plus, if you order now you get one box FREE!
I got my first basket of organic Carnation grown fruit and veggies from Full Circle and could not wait to create something delicious and healthy for dinner! So I decided to go for Smothered Pork Chops with Full Circle Summer Squash with a Rosemary and Garlic Gremolata. Here's how I did it.
First, look at this beautiful summer squash from Full Circle! They can deliever this right to your door step on a weekly basis. And if you order 4 weeks NOW, you get one week free! Use the special promo code word "WOLF" to get your FREE produce!
I sliced the gorgeous summer squash length wise removing the ends. Now for the gremolata. You need garlic, salt, rosemary, lemon zest. Chop the garlic, rosemary, and lemon zest together, then add the salt and begin to make a paste of sorts out of the mixture.
Now, coat a little olive oil and pepper on the summer squash, then add the gremolata mixture to it. Then bake at 425 degrees for 10 - 12 minutes. You want the squash to retain some of it's texture. You don't want it to cook until it gets soggy.
While the summer squash is baking, I prepare the Smothered Pork Chops by patting them dry. Then coating them with salt, pepper, and olive oil. I add olive oil to a large pan, and brown the chops on medium heat for 4 - 5 minutes per side. Remove the chops, then add 2 tablespoons of flour. Stir until it is incorporated. Then add 1 cup of chicken stock and fresh lemon juice, and let the mixture reduce. Place chops back in the pan, and let them heat through. Get ready for a yummy dinner! I added roasted brocolli, and we had a tasty organic dinner with help from my friends at Full Cirlce! Order your first basket today! Click on this link ... do it for your family and for your health!
Jessica Simpson is looking really good! She says losing the baby weight has been difficult, and she can't even run because her post baby boobs are just way to big. She will reveal her new post baby bod on TV with Katy Couric in a few day! Check the link for more details!
Ty Herndon has come out of the closet! Read the entire story from People Magazine HERE.
Here's a couple of my favorite Ty Herndon songs from the 90's:
Good for you, Ty. I support your courage and hope you can be a role model...
Meghan Trainor (who sings "All About That Bass") steps up to the mic and belts out an AWESOME version of Taylor Swift's "Shake It Off"! This is addicting! Check it out.
(photo: carla da souza campos/Flickr)
Here is the recipe I talekd about on the air today:
• 1 (18 -20 lb) whole turkey
• 2 stalks celery (roughly chopped)
• 1 carrots (roughly chopped)
• 1 onions (cut into quarters)
• 3 -4 crushed garlic...
It's always humbling to look back and see how far I've come on this weight loss journey. Sure, there's Weight Loss Wednesday posts but in honor of #ThrowbackThursday, let's rewind to post #7 where my trainer gives an inside look at what...