Wow, talk about a long hiatus from posting anything! For those of you who used to follow me… my sincere apologies, for anyone seeing any of my posts for the first time…Welcome! 🙂
A lot has happened over the past two years. I quit a horrible job, started a new amazing job, got settled, then subsequently lost track of time. To keep things interesting me and the husband decided to buy a detached house before the market in the Lower Mainland made it impossible to own a house. We got in the market just in time but still over paid…that is another story all together. Last year, we got ourselves into a full scale renovation of said over-priced house. That was an adventure to say the least! Once the dust settled, we had turned an un-kept, filthy house that was stuck in 1995 into a place we could call home. Surprisingly, there was only one major melt down during the entire process. In the end, I got my dream kitchen and our marriage came out stronger. We turned a delivery of 220 boxes from Ikea into something spectacular! Here is a quick before and after:
So now that you are all caught up…on to the cooking and food 🙂
- 6 Chicken Breasts (cut into 1″ strips)
- 3 Tbsp Coconut Oil
- 9 Garlic Cloves (grated)
- 3 Tbsp Fresh Ginger (grated)
- 1 Tbsp Sesame Oil
- 1/2 Tsp Chili Flakes
- Juice from 2 Limes
- 1/4 Tsp Pepper
- 1 Tbsp Paprika
- 2 Lemongrass Stems (cut into 1″pieces)
- 2 1/2 Cups Chicken Broth (no msg)
- Roasted Sesame
- Fresh Cilantro
Prep Time: 15 minutes
Cook Time: 1 hour, 20 minutes
- Place your Coconut Oil and Chicken Pieces into a cast iron pot. Cook on high until chicken is lightly browned. (about 8 minutes)
- Add in your broth and the rest of the ingredients . Mix well and bring to a boil.
- Turn down the heat to low and cook covered for 1 hour. Stir occasionally to prevent sticking.
- Scoop out your chicken strips and dice/shred them up on cutting board.
- With a slotted spoon, remove and discard the pieces of lemongrass.
- Return the now shredded chicken to the broth mixture.
- Let it cook on low for about 20 minutes to allow the chicken to take on even more flavour from the broth mixture.
- Top your chicken with the toppings and serve over rice or quinoa.
This past weekend we threw a Beer Tasting Bash at our house to celebrate my husbands birthday. This was just one of the dishes I served up for the spread of snacks to enjoy. I served it with my No Mayo Coleslaw and garlic dill pickles but you can choose to pair it with whatever fixings you like most. This dish you will need to start the night before but after that there is really no work involved aside from assembling your slider, the slow cooker will do the rest.
For your Sauce:
- 2 Cups of Water
- 2 Cups of Hickory BBQ Sauce (I used Sweet Baby Ray’s Hickory and Brown Sugar)
- 2 Tsp Beef Broth (No MSG)
- 3 Tsp Ground Cumin
- 3 Tsp Onion Powder
- 3 Tsp Garlic Powder
- 1 Tsp Ground Cinnamon
- 1 Tsp Nutmeg
- 2 Tsp Cayenne Pepper
- 1 Tsp Paprika
- 1 Tsp Smoked Paprika
- 3 Shots Whiskey
- 2 Tbsp Olive Oil
- 1 Tbsp Agave Syrup
- 3 Minced Garlic Cloves
Yes, there is a lot in there but it makes for one heck of a sauce. All you do is the following:
- Mix all of the above in a bowl and store overnight.
- In the morning take out your slow cooker, add 2 ladles of this sauce on the bottom, place your Pork Tenderloin inside (I used 2 1/2 Lbs) then pour the rest of the sauce over the meat.
- Cook on Low heat for 9 Hours.
- At the 9 hour mark take out your pork and cut it up into small pieces. Then place it back into the slow cooker and mix with the sauce.
- The pork will absorb most of the sauce so feel free to add in more BBQ sauce into the cooker.
Below are some of the photos of the decor at the Beer Tasting.
While I made most of the signs and food tags myself using chalkboard paper and chalk I found some lovely Free Printables on the web.
This whole meal started with one of my husband’s friends who invited himself over for dinner. He is an avid hunter and said that he would supply the meat (venison) if I cooked it up. I have never made venison so this was ALL new to me. Looking through the Internet I was not able to find very many recipes for making this sort of roast, and then it dawned on me! My grandma has been cooking up venison for the better part of 40 years since everyone back in the Homeland hunts regularly. So Tuesday night I placed a call to her to get her recipe and any tricks she may have. Her two main tips were as follows:
1) Cut off the clear filmy stuff and any white ligaments or excess fat (this is to get rid of the gamey taste)
2) Cure the meat for at least 2 days in a white sugar and salt mixture.
Curing How To:
Wash your roast and cut off any ligaments, fat and that filmy stuff. Rub the meat with white sugar and salt then place it into the fridge. Let it sit for 2 days.
- 4 – 6 Cloves Garlic (minced)
- 2 Bay Leaves
- 2 All Spice
- 1/4 Cup Beef Broth (i used NO MSG)
- 1/4 Cup Dry Red Wine
- 1/4 White Onion (chopped)
- 5 Strips of Bacon
- 8 Crimini Mushrooms (chopped)
- 4 Carrots (peeled and chopped)
- 3 Celery Sticks (chopped)
- 4 Tbsp Olive Oil
1) Take out your roast about 2 hours before cooking to allow it to get to room temperature.
2) Pat the roast dry leaving the sugar and salt mixture on.
3) Rub the garlic all over the meat.
4) In a cast iron pot heat up your oil. Once it is hot place your roast in and allow it to brown on all sides.
5) Remove the meat. Add in your broth, wine, bay leaves and all spice, bacon and onions. Let it all come to a boil.
6) Reduce the heat to simmer and place your meat back in. Set the timer for 3 Hours.
7) Cook covered and slowly on a low temperature. I frequently turned the roast around to allow it to cook on all sides maneuvering the bacon to be on top of the meat.
8) With about an hour and a half left place your carrots and celery into the pot. Continue cooking.
9) With half an hour left put in your mushrooms.
10) Once the time is up you can take out the veggies and most of the broth. I set it all aside and the veggies were eaten as a side dish. (super flavorful!)
11) Turn your broiler on to 500F. Place the roast with the bacon on top into the oven uncovered. I broiled it for 8 mins to allow the bacon to crisp.
12) Remove from the oven and slice up the roast. I poured some of the wine and broth mix over the slices.
** This meat is super lean and can be on the dry side because of it so serving it with a rich sauce is nice. I mixed up some creamy horseradish sauce with sour cream as a dipping sauce and it paired perfectly! (again thank you granny :))