Finally the Right Recipe!

CRUSTED STRIP STEAK OVER Shaved BRUSSELS SPROUTS Yield:  Serves 4 I hate brussels sprouts, but I've only ever had them whole and soggy. These brussels sprouts were amazing. I really enjoyed them with the pistachios adding a nice crispness to them. INGREDIENTS 4 tbsp  coconut oil   2- 250g strip steak 1/2 tsp coarse salt 1 tsp coarsely cracked black pepper 4 cups shaved Brussels sprouts 1/2 cup red onion, finely chopped 2 tbsp unripened soft goat cheese 2 tbsp pistachios, chopped 4 tbsp Balsamic reduction INSTRUCTIONS Allow your steak to dry uncovered in fridge overnight, or pat it really dry with paper towels Cover generously with salt and pepper on both sides Melt coconut oil in a heavy skillet (cast iron strongly recommended) over VERY HIGH HEAT (it will smoke, unplug your fire alarms for this!)  When your pan is really hot, drop your steak right in and do not move it for 2-3 minute, until a nice golden crust forms. While your steak is cooking,

While pan searing 2 pork tenderloins (about 1 to 1 1/2 lbs each)  trimmed of excess fat Salt and freshly ground black pepper 1 tablespoon chopped fresh rosemary leaves 12 fresh or powder sage leaves 1 tablespoon chopped fresh thyme leaves 1 lb of bacon 2 tablespoons olive oil Toothpicks Sauce: 1/2 cup chicken stock 1/4 cup of heavy whipping cream 2-3 Tbls butter Directions Arrange 2 tenderloins on work surface. Mix together the herbs and salt and pepper and scatter half of  the mix over each  tenderloin. Wrap the bacon around each tenderloin  (I think a bacon weave is more fun and you don't have  to use the toothpicks later or...)  then put a toothpick through the side of the  tenderloin to hold the bacon in place. Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. (Tip: I move the pan around to get all the edges  of the tenderloin too as the middle cooks faster in the pan then the ends) Sear the tenderloins until  gold

Prep Time: 30 minutes Cook Time: 2 1/2 hours 6 lbs pork shoulder cut into pieces 4 Tbls lard or vegetable oil 2/3 cup chopped onion (2 small) Whole garlic bulb, minced 4 cups water 2/3 cup orange juice 3 tsp cumin ground 2 tsp chili powder 1/2 tsp cinnamon 2 tsp kosher salt 2 tsp dried Mexican oregano or regular oregano, crushed 1 tsp crushed red pepper (it provides no heat, so if you want heat, add more) 4 bay leaves 1. Trim fat from meat. Cut meat into 1 1/2 inch cubes. In a Dutch oven cook meat, half at a time, in hot lard over medium high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of themeat to Dutch oven. 2. Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid increase heat so mixture boils gently. Cook, uncovered, for 30 t

I went to college to play volleyball. I happened to get a  degree while I was there, but I would say one of my favorite parts of having to be at school early for volleyball preseason was eating dinners at Coach Toomey's house! One particular favorite...Chicken n' Biscuits Chicken n' Biscuits Download the ingredients here  to open in the Swift Shopper App: 6-8 Raw Chicken Breasts 2 Can Cream of Chicken Soup 16 oz carton of sour cream Biscuits Place 6-8 raw chicken breasts cut into 4ths into a 8x12 greased baking dish Combine 2 cans cream of chicken soup and a 16 oz carton of sour cream (mixed up together) and pour over chicken. Cover and cook on 350 degrees for 1 1/2 hours. Place biscuits on top and bake at 400 degrees until brown (15 minutes). Serve with a fresh salad. So here is the beginning of our food, but it did take an hour and 45 minutes to cook and we were so hungry I forgot to take a picture of the final product! Next time I make it, I will make