Category: Flavorful Foods

Mike’s Guacamole

Mike’s Guacamole

Michael Freise
Easy and tasty.
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Prep Time 20 minutes
Course Appetizer
Cuisine Mexican
Servings 6

Equipment

  • Large bowl
  • Serving Dish
  • Potato masher or similar tool

Ingredients
  

  • 3 Avocado's, seeded and peeled.
  • 1 Lime, juiced
  • 1/2 TSP Coarse salt
  • 1/2 TSP Cumin
  • 1/2 TSP Cayenne pepper
  • 1/2 Onion, diced I like using a red onion as it's sweeter and adds color.
  • 1/2 Jalapeno-seeded and minced You can use more if you like it spicier
  • 2 Roma tomatoes, seeded and minced.
  • 1 TBSP Cilantro-chopped.
  • 1 Garlic clove, minced
  • 1/4 TSP Chipotle powder
  • 1/4 TSP Smoked paprika
  • 1 Pinch Coarse black pepper

Instructions
 

  • In a large bowl place the scooped avocado pulp and lime juice, toss to coat. 
  • Drain, and reserve the lime juice, after all of the avocados have been coated. You'll need a tablespoon for later, so you may need more lime juice. Depends on the limes.
  • Using a potato masher add the salt, cumin, and cayenne and mash. We like our guacamole sort of chunky, so I don't mash it smooth. Now gently add/fold in the onions, tomatoes, cilantro, and garlic.
  • Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. 
  • I like to cover this tightly with saran wrap. After the hour, store in the refrigerator, (if there is any left.)
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Checking progress

Beer Butt Chicken

Checking progress

Beer Butt Chicken

Mike Freise
A simple to prepare main course you can make in the oven or on the grill. Steamed inside, roasted outside. Spiced as you like it, and it involves BEER!
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Oven: A large pan, baking dish to contain the chicken, juices and any beer that may spill.
  • Beer can holder as shown below in the recipe
  • Grill: Just a beer can holder as shown. You can do without if you're careful.
  • Temperature gauge
  • Extra beer
  • Small sharp knife.
  • Small piece of aluminum foil

Ingredients
  

  • 1 5 LB Chicken Try to locate an organic, free-range, farm raised fresh if you can. Bell n Evans is a good choice.
  • 1-12 12 oz Beers.
  • 1 TBSP Smoked paprika
  • 1 TSP Garlic powder
  • 1 TSP Rosemary-crushed
  • 3-4 Garlic cloves-smashed
  • 1/2 TSP Coarse black pepper
  • 1 TBSP Vegetable oil. NOT OLIVE OIL, as it will burn in the high heat and smoke up your kitchen.
  • 1 TBSP Coarse salt for the outside of the chicken
  • 1 TSP Coarse black pepper for the chicken

Instructions
 

  • I have shown each step in photos below in the comment section.
  • Lower the rack into your oven to the lowest level. Pre-heat oven to 425 F. Dry off chicken and score fat regions along the legs, thighs, back. This will crisp up the skin at the high oven heat. Rub chicken with vegetable oil and salt and pepper.
    scored fat region
  • Open and remove 3 ounces of the beer, Widen the can opening and add in the garlic cloves, garlic powder, pepper, smoked paprika and rosemary. Place can into holder and put into your pan.
    Beer removal.
  • Place chicken onto the beer can and carefully place into your oven.
    Beer in holder
  • Beer in chicken butt on the can.
  • Set timer for 15 minutes. When the timer goes off turn oven down to 350F.  If the chicken starts to get too dark before it reaches the proper internal temperature, you can tent a piece of foil over the top to protect the skin from burning.
  • Depending on the chicken size and your oven, start checking after 75 minutes or so.
    Checking progress
  • Roast until you temp in the thigh region of 165.
  • FYI: The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).
    Temp higher than desired.
  • When the chicken reaches the desired temp, remove from oven and allow to sit in the pan for about 5 minutes to allow the juices to relax. You can carve the chicken as it is in the pan.

Notes

The spices I selected are what I used when I made this. You can substitute other spices if you want. For example, you can use a mix of Spanish or Mexican spices to make a more spicy flavor. Or, use Italian herbs, or Indian spices. The beer steams the inside of the chicken and the spices in the beer gently adds a mild flavor. So if you use hot spices it won’t make the chicken extremely spicy. Be adventuresome and try something new.  
scored fat regionBeer in chicken butt on the can.Checking progressTemp higher than desired.
Keyword BEER
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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 minutes
Cook Time 30 minutes
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!

Shannon FreiseLeave a comment
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.
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Prep Time 20 minutes
Cook Time 30 minutes
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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