Erinn’s BBQ sauce is not for sale yet so you will have to use any BBQ sauce or follow the directions and just add your favorite BBQ sauce instead. Check out his blog for future Sauce and spice sales and great recipes.
 |
| Black Tar BBQ sauce drizzled on top gave this roast a juicy spicy flavor but not overpowering. |
Pulled BBQ Roast
Ingredients:
1 Roast (any kind- we used Venison Roast)
2 Tbs Garlic Powder
1 Tbs Sea Salt
2 tsp Pepper
1/2 Cup BBQ Sauce
2 Cups Water
1/2 Cup Apple Cider Vinegar
Process:
- Place all ingredients in a Crock Pot for 8-12 hours on low heat.
- Take a fork and pull it apart. Allow it to soak in all of the juices for another 1/2 hour – 1 hour on Warming setting.
I did the roast last night so when I woke up my house was full of the Roast aroma. I can use one roast for several meals throughout the week. The smell was driving my crazy this morning so I had to try it and it was great. I never would have thought to put pulled roast in my eggs.
Pulled Venison Omelet
Ingredients:
2 Eggs
1 tsp BBQ sauce, for drizzle on top
1-2 Arugula leaf stems
As much Roast as you want. I used about 1/4 Cup.
Salt and Pepper to taste
*Onion and pepper optional*
Process:
 |
| Pour into greased skillet |
- In a bowl whisk together 2 eggs, Salt, Pepper, Pulled Roast, Onions and peppers.
- Grease a skillet and turn on medium heat.
- Pour in the egg mixture and allow it to cook on one side for 3-4 minutes.
- Using a spatula, fold the egg in half like a burrito.
- Allow the egg to cook all the way through (3-4 more minutes) Egg should be lightly browned sides.
- Drizzle with BBQ sauce and Enjoy!
 |
| Easy enough to make when running late to work. |
We were both pretty tired this evening so for dinner we made a quick chicken dish:
Arugula Stuffed Chicken
Ingredients:
- 1 C. Fresh Arugula (ours was from a local Loudoun County Farm- talk about fresh)
- 2 on the vine tomatoes
- 1/4 C roasted red peppers
- (Optional- Bite size pieces of asparagus)
- Raw Cheddar cheese
- Herbs for seasoning- I used lavender, salt, garlic salt, and thyme
Process:
- Slice a pocket into the chicken breasts with knife. Cut from the top of the breast all the way down to the bottom. *don’t cut all the way through- make it like attached wings*
- Place chicken breasts opened on a lightly oiled cookie sheet
- Chop tomatoes, asparagus and peppers into bite size pieces.Put in a medium bowl.
- Mix in 1 cup of Arugula and then evenly stuff into each chicken breast.
- Stuff in thin slices of cheese on top of the arugula and then fold the chicken breast closed.
- Sprinkle the tops of the breast with herbs for flavor.
- Place in the oven for 25 minutes or until they are cooked through.
We paired ours with a side salad of mixed artisan lettuce, cucumber, strawberries and balsamic Vinaigrette.
Enjoy!
After the Expo we headed over to Banshee Reeks Nature Preserve and walked around on the trails for a little while and hung out at the little pond. It was so nice to have a 60+ degree day in February. Today got me really excited for warmer weather. I can’t wait to do things like this more often. We finally feel healthy enough to adventure and explore!
Walking around Banshee Reeks and looking forward to warmer March weather- I was feeling very festive and decided to try my hand at a little Irish Soda Bread tonight.
Irish Soda Bread
Ingredients:
2 C. Coconut flour
2 C. Almond flour
1 tsp.Sea Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
1 egg, whisked
3 C. Unsweetened Almond Milk
1/4 C Raisins
2 Tbs. Apple cider vinegar
1 Tbs Agave Nectar (or Honey)
1 Tbs Caraway Seeds
Process:
- Preheat oven to 375F
- Bake in a lightly olive oil Greased 8 or 9″ round pan
1.) Put raisins in boiling water (plump) then turn off heat. Let soak for approximately 10 minutes.
2.) Combine flour, salt, caraway seeds, baking soda and baking powder in a large bowl. Mix well.
3.) Add egg, milk, honey and vinegar, mix well.
4.) Drain raisins and knead into dough.
5.) Knead the dough with hands on a lightly Almond floured board for 2-3 minutes.
5.) Make into a round loaf and place in the greased pan.
6.) Sprinkle Caraway seeds on the top of the loaf and press lightly into pan, cut a cross into the top of the loaf with a knife.
7.) Bake for an hour Browned and thoroughly baked.
8.) Let cool for 20-30 minutes and serve with butter (we used grass fed butter)
9.) Cool on a wire rack.
 |