Tuesday, October 30, 2012

Juicy Beef Jerky

It's Halloweenie week! I watched Halloween movies all weekend... in my pj's... on the couch... while eating coconut milk ice cream and beef jerky. It was great! Well, I did that after the Barbell for Boobs event at Ternion CrossFit. Which by the way raised $1304.40 for the "Mammograms in Action" foundation! Pretty awesome since the box was born merely 6 weeks ago!! It was a blast and I had the reason to wear pink head-to-toe, okay that's really not uncommon but whatevs. I made these cute little ribbons (idea stolen from my friend/cousin Jamie) and went around town selling them to try to raise money for the cause. While doing this, I learned a few things:

1. It is extremely humbling to ask for money and I feel for anyone who actually HAS to do that to do basic things like eat.
2. People can be are freaking rude jerks.
3. People can be extremely generous and have huge hearts.

All in all it was a huge success and I can't wait to do it all again next year. Now I would like to share a recipe with you, if you're into that sort of thing?!

Juicy Beef Jerky


*Requires a Food Dehydrator*
2 lbs flank steak, cut into strips or chunks
1/2 cup beef broth
1/4 cup tamari
1/8 cup honey
1tsp. sesame seeds
1/2 tsp. garlic powder
1/4 tsp. red pepper

Place strips of meat in a gallon-sized plastic bag. In a mixing bowl, whisk the broth, tamari, honey, seeds, garlic and red pepper. Once the mixture is combined, pour it into the baggie along with the meat. Make sure all air has been let out and the bag is sealed, then shake the bag to cover all of the meat. Refrigerate for 24 hrs. After, remove from the fridge and place meat in a food dehydrator, being careful not to crowd or overlap the meat. You want it evenly distributed on the trays of your dehydrator. Increase temperature to 135 and allow to dehydrate for about 12-16 hrs. If you want a drier, more "traditional" jerky (as pictured) go about 24 hrs.

Pin It

Thursday, October 18, 2012

Honey Ginger Chicken Wings

OK my hiatus from blogging is over! Sorry about my absence; I have been working super-hard(!!) on a few things for y'all. I have not been sitting around eating bon-bons... They are disgusting so I wouldn't eat them anyway. I am so glad to be blogging again, I feels like we haven't spoken in for-ev-er. So what's new?  Are you excited about Halloweenie (that's what it's called in this house)? I sure am! I love Halloweenie, it's so much fun seeing everyone dressed up. There is just something about October in general, it even smells different, I love it. It puts me in the mood to cook, I am kinda always in the mood to cook but it gets worse (better?) in the fall. Not to mention it's football season and even though I am not head over heels in love with football, (Editor's Note: This is an understatement) I think it adds to the excitement of the season. The most common food synonymous with "football" these days is "wings." Well lucky for you I've got just the recipe!

Honey Ginger Chicken Wings
3lbs. chicken wings
1/2 cup honey
2 Tbs. ginger, fresh minced
1 Tbs. garlic powder
1 Tbs. tamari
1/2 tsp. paprika

In a small mixing bowl, whisk together honey, garlic, ginger, tamari and paprika. Place chicken wings in a large freezer bag and pour honey mixture over it, zip the bag and shake until the sauce completely covers the wings. Refrigerate for 12 hours.

Preheat oven to 350. Take wings out of bag and place them on a baking sheet (one with a lip) and bake for 25-30 mins or until juices run clear. Sit down in front of the game and enjoy.

Pin It

Wednesday, October 3, 2012

Kale With Roasted Pine Nuts

I love all green veggies, but my favorite is kale. It. Is. Amazing! Did you know that kale is the single most nutrient-dense food on the PLANET? I was going to tell you all about it but I will make it easy for you; Watch the video below, it will change your life!




Kale With Roasted Pine Nuts


2 Tbs. bacon fat
1 large bunch of kale, rinsed and torn away from stem (the seam running down the middle)
3-4 Tbs. pine nuts
4 Tbs. raisins
1/4 tsp cinnamon
1/8 tsp. allspice
1/4 cup beef broth



In a large skillet on medium to low heat, heat bacon fat and add in pine nuts, tossing them in the fat until they are coated. When the pine nuts brown, add the kale into the skillet and combine with nuts and oil. You want to try to get each leaf "wet" with oil. Meanwhile in a small bowl, whisk together beef broth, cinnamon, allspice and raisins. When kale is starting to wilt, pour broth mixture over it and toss everything together, sautee another 3-5 mins and serve.

Pin It