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.
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| 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:
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| 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!
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| Easy enough to make when running late to work. |
- 2 C. Almond Flour
- 2 Eggs
- 1 tsp Salt
- ¼ tsp chili powder
- 6 drips of Tabasco Sauce
- For Frying: 1 tsp. Coconut oil
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| MMMM! It doesn’t even crumble when you bite into it! |
Kimberly’s Cajun fried Chicken Salad
Ingredients:
4 Chicken breasts (thawed)
1 C. Almond Flour
1 TBS Cajun seasoning (we use ‘Slap ya mama‘) If you don’t like Cajun- you can
1 tsp Garlic powder
1 tsp Sea Salt
2 tsp Cracked Black Pepper
4 TBS Coconut oil
2 Eggs
Process:
In a skillet, heat coconut oil until completely melted. Allow coconut oil to stay warm (without boiling). I kept my temperature at about 5.5 or 6 (a little above medium).
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| Assembly line style! |
While coconut oil is heating prepare the other items in separate bowls.
Bowl 1: 2 eggs whisked
Bowl 2: Almond flour, seasoning, salt, pepper, garlic, mix well.
One at a time place your chicken breast in the egg, then in the flour and then place them in the pan. (I double dipped Brandon’s chicken and that gave it an extra crispy coat- to do this you would just repeat the process.)
Place chicken in the pan and allow it to cook at a medium temperature for 10-15 minutes. (Cut a breast in the center to make sure it is cooked all the way through.) If you notice your chicken burning, turn the temperature down to a medium low range and allow them to cook for a longer amount of time.
Because chicken breasts are all different sizes, cooking times and temps may vary. The best thing to do is to put them in the pan and watch them cook. You only want to flip them once so that the breading doesn’t fall apart.
Plate the chicken on top of a nice fresh salad and enjoy!
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| Mine is single breaded, the batter stays on better this way |
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| Brandon’s Double breaded, is is really crispy and delicious. |