Pork Rind Encrusted Pork Tenderloin

Pork Rind Encrusted Pork Tenderloin

A quick and tasty Keto-Friendly Recipe where the pork rind crust helps to keep the meat super moist – and it's all so easy to make.
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Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Servings 4

Equipment

  • Baking sheet or pan for the tenderloin
  • Spoon for the mustard

Ingredients
  

  • 4-5 TBSP Dijon Mustard
  • 1 Package Pork Tenderloins Most come with two loins. Try to make sure they are close in size if you can.
  • 4-5 TBSP Pork Rind crumbs We use Pork King Good. You can also make your own by crushing them yourself.

Instructions
 

  • Pre-Heat oven to 375 F.
  • I always rinse my loins and dry using paper towels.
  • Thoroughly coat the top and sides of the loin(s) with Dijon Mustard.
  • Cover the Dijon Mustard with your pork rinds crumbs. Be sure not to “double dip” the spoon after it has touched the meat.
  • Bake 30-40 minutes depending on the size. It's always best to start checking them after 30 minutes. (Depending on size – or until it has reached an internal temperature of at least 145-150 F). I recommend using a probe thermometer. Let the pork rest for five minutes, then carve into slices and serve.

Notes

What’s great about these rinds are they come in various flavors. Italian, Ranch, Spicy Cajun, and unseasoned.
Here are the pork rinds we use: https://porkkinggood.com/collections/pork-rind-crumbs
All their offerings:
https://porkkinggood.com/collections/all 
#goodkinggood
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Bone Broth

Immunity Boosting Chicken Soup

Bone Broth

Immunity Boosting Chicken Soup

This simple and nourishing soup is a delicious way to boost your immune system.
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Servings 8 Servings

Equipment

  • Large pot

Ingredients
  

  • 1 Tbsp Coconut Oil
  • 1 Organic Yellow Onion Chopped
  • 3 Organic Carrots Grated
  • 2 Organic Celery Stalks Chopped
  • 2 Garlic Cloves Crushed
  • 1 Tbsp Curry Powder
  • 8 Cup Hale Bone Broth Link Below
  • 3 Cup Diced Roasted Chicken
  • 1 Bay Leaf
  • 1 Organic Apple Chopped
  • 1 dash Pepper
  • ½ tsp Dried Thyme
  • 1 Tbsp Lemon Zest
  • 2 Cups Unscented Coconut Milk
  • 1 dash Duxbury Sea Salt See Link Below

Instructions
 

  • In a large pot over medium heat melt coconut oil.
  • Add onion, carrot and celery. Sauté until tender, about 5 minutes.
  • Stir in garlic and curry powder. Continue to sauté for about 2 more minutes.
  • Stir in Hale Bone Broth, chicken, bay leaf, apple, pepper, thyme, lemon zest and bring to a simmer for 40 minutes.
  • Stir in coconut milk and salt.
  • Remove bay leaf and serve.

Notes

If you don’t like curry or coconut, omit and replace with a can of diced tomatoes and use extra virgin olive oil instead of coconut oil.
Hale Bone Broth
Duxbury Salt Works
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Lemons Float and Limes Sink

Storing Citrus for Freshness

Freshly squeezed lemon and lime juice is a key ingredient in many great cocktails. In order to save money, we purchase our citrus in bulk from Trader Joe’s or Aldi. We were keeping our citrus in a fruit bowl on our kitchen counter. They looked beautiful for the first few days! However, within a week they were hard and dry and the limes would develop brown stops. So I did some research and experimented with the following storage methods to keep the citrus fresher longer. This video demonstrates the storage methods tested.

Freezing

Wash and dry lemons or limes prior to freezing and place in a plastic zip top bag. Remove air from the bag. I find that using a straw works perfectly to remove the air or you may simply press the air out. You may freeze whole fruit or fruit that has been cut into wedges. Whole fruit must be thawed prior to using. I tried thawing at room temperature and in the microwave. Thawing at room temperature produced better results, but this requires a couple hours of advanced planning. I do like freezing lemon wedges for using in cooking or hot tea. Thaw time is much faster and it is great to always have pre-cut lemon wedges on hand.

Airtight Refrigerator Storage in a Plastic Zip Top Bag

Wash and thoroughly dry lemons or limes prior to storage. Place in a plastic zip top bag. Remove air from the bag. I find that using a straw works perfectly to remove the air or you may simply press the air out. This method was the simplest of all methods. After 30 days the lemon looked perfect and juiced well. The lime developed a large brown spot, but produced sufficient juice. The juice from both the lemon and lime tasted fresh.

Vinegar Soak with Airtight Refrigerator Storage in a Plastic Zip Top Bag

Wash lemons or limes. Soak in a bowl containing 1 part vinegar and 4 parts water for 30 minutes. Remove from the water and thoroughly dry. Place in a plastic zip top bag. Remove air from the bag. I find that using a straw works perfectly to remove the air or you may simply press the air out. This method produced the fruit with the best appearance. After 30 days the lemon and lime looked perfect and juiced well. The juice from both the lemon and lime tasted fresh.

Roll in Newspaper with Airtight Refrigerator Storage in a Plastic Zip Top Bag

Wash and thoroughly dry lemons or limes. Roll each piece of fruit in a strip of newspaper and press down edges. Place in a plastic zip top bag. Remove air from the bag. I find that using a straw works perfectly to remove the air or you may simply press the air out. After 30 days the lemon and lime had small black spots in the pores of the fruit. The juice from both the lemon and lime tasted fresh.

Summary

Freeze citrus wedges for use in cooking and hot beverages.

The Vinegar Soak produced the best looking whole fruit, yet the juicing results were close to just simply storing in an airtight container. For myself, the extra effort is not worthy of the results. I prefer to simply wash, dry and store the citrus in an airtight container and use within 14 days versus storing for 30 days.

Rolling in Newspaper was absolutely not worth the added effort, as the black spots were off-putting.

As I am looking to reduce our zip top plastic bag usage, I am awaiting the arrival of a couple Tupperware FridgeSmart® containers. I will repeat this experiment when they arrive and let you know the results!

Moroccan Spice

Moroccan Vegetarian Stew

Moroccan Spice

Moroccan Vegetarian Stew

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a small dollop of plain yogurt or sour cream to cool it down.
0 from 0 votes
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine Moroccan
Servings 8

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 Large Onion-chopped
  • 2 TSP Ground Cumin
  • 2 TSP Ground Cinnamon
  • 1 TSP Ground Coriander
  • 1/2 TSP Ground Allspice
  • 1/2 TSP Cayenne Pepper
  • 1/4 TSP Coarse Salt
  • 1 Small Butternut squash-peeled, cut into 1 inch pieces-about 4 cups
  • 2 Medium Potatoes-peeled, and cut into 1 inch pieces-about 4 cups
  • 4 Medium Carrots-sliced
  • 3 Plum tomatoes-chopped
  • 3 Cups Water
  • 2 Zucchini, cut into 1 inch cubes
  • 1 Can Garbanzo beans or chickpeas, Drained and rinsed

Instructions
 

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute.
  •  Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes.
  • Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.
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Frittata

Pizza Frittata

Pizza Frittata

Pizza Frittata

Frittatas are fast, easy and an excellent way to get rid of leftovers. This is a family favorite for Saturday breakfast using Friday's leftover pizza.
0 from 0 votes
Course Breakfast, Main Course
Servings 4 servings

Equipment

  • 4 Cup Casserole Dish, 9" Cast Iron Skillet or Muffin Tins
  • Mixing bowl
  • Whisk

Ingredients
  

  • 2 cups Leftover Pizza sliced into 1/2" cubes (about 2 slices) Sausage and Mushroom is a family favorite, but it works with
  • 8 Large Eggs
  • ½ cup Milk
  • 2 pinches Salt Adjust based on saltness of pizza
  • 2 pinches Ground Pepper

Instructions
 

  • Preheat oven to 350° F
  • Coat baking dish with olive oil
  • Cut pizza slices into ½ cubes and place into casserole dish
  • In medium mixing bowl, whisk eggs with milk, salt and pepper
  • Pour egg mixture into casserole dish (do not stir)
  • This mixture can be stored in the refrigerator overnight, but it is not necessary.
  • Place in oven and bake for 20 to 30 minutes until eggs are set
  • Remove from oven and allow to cool for 5 minutes before serving
Keyword eggs
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Beef Stew

Irish Beef and Guinness Stew

Beef Stew

Irish Beef and Guinness Stew

Experience the deliciously robust flavor of this world famous stew!
0 from 0 votes
Prep Time 20 mins
Cook Time 2 hrs 30 mins
3 hrs
Course Main Course
Cuisine Irish
Servings 6

Equipment

  • Large stew pot (6 qt works great)
  • Large fry pan/skillet
  • Cutting boards, knives, measuring cups, spoons, cookware.

Ingredients
  

  • 4-5 Slices Bacon, diced. You're looking for 6oz. Trader Joe's Black Forest bacon is good.
  • 2 1/2 Lbs Boneless, beef-chuck, cut into 2 inch pieces. Whole Food had them on sale 4.50$/LB.
  • 1 TSP Coarse salt
  • 1-2 Pinches Fresh black pepper
  • 2 Onions, coarsely chopped
  • 1/2 TSP salt
  • 4 Cloves Garlic, minced
  • 15 OZ Guinness Stout beer
  • 1/4 Cup Tomato Paste
  • 4 Sprigs Fresh Thyme
  • 3 Carrots, diced into 1 inch pieces
  • 2 Stalks Celery, diced into 1 inch pieces.
  • 1 TSP Sugar
  • 1/2 TSP Fresh black pepper
  • 2 1/2 Cups Beef stock, unsalted or low sodium. Otherwise reduce salt above.
  • 4 Cups Mashed Potatoes–yukon gold work great. skins off.

Instructions
 

  • Season the beef with 1 tsp of salt and black pepper to taste. Let set while you cook the bacon.
  • In a heavy skillet cook the bacon over medium heat until bacon is browned and crisp, 3 to 4 minutes. Lower heat to simmer, and transfer bacon into your large cooking/stew pot. Leave the bacon fat in the skillet as you will use that to brown the beef.
  • Turn heat to high (know your stove) on the skillet that you cooked the bacon in and sear the beef pieces in the hot bacon fat on all sides until browned, about 5-7 minutes. Place beef in stew pot with bacon, leaving fat in skillet. NOTE: Be sure you brown the beef!  Don’t be impatient and skip this step.  It’s crucial.  So take the time to brown the beef in small batches and don't crowd the pan, otherwise your meat will look grey.
  • Note: Those browned beef bits in the bottom of the pan!  That’s where a ton of the flavor is, When you deglaze the pan with the beer you'll get all that flavor into the stew.  
  • Turn heat down to medium; add the onions into the retained fat in the skillet cook until lightly browned, 5 to 8 minutes; season with a large pinch of salt. Add in the garlic and cook about 45 seconds, stirring the onions and garlic together.
  • Pour in the beer while scraping the bottom of the pan to get those flavor bits.
  • Now pour the contents of the skillet/pan into the cooking/stew pot.
  • Add into the cook/stew pot, the tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough beef broth to cover. Stir well and make sure everything is well mixed. Bring to a slow boil, then turn heat down to low, cover and simmer about 2 hours. Check on it and give it a stir or two.
  • Once beef is fork tender, remove lid, and bring heat up to medium and a slow boil and cook until it has thickened slightly. Maybe 15-20 minutes. This is a great time to get your mashed potatoes prepared.
  • We served this using a large plate that we ringed with the mashed potatoes then scooped the stew into the middle of the ring.

Notes

Beverage choices: 
Guinness, Harp.
Hearty red wines; cabernet, merlot, zinfandel, shiraz, or malbec. Nothing light like a pinot.  
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