Gastography

Buffalo Chicken Dip

June 15, 2013October 18, 2013Life, RecipesLeave a Comment

This is not a ‘healthy’ or ‘paleo’ recipe, but it is delicious. My mother in law makes this dip for family gatherings and special occasions (luckily us coming to visit counts as just such an occasion), and I love it. Crave it, even. It may or may not be the first thing I think of when I know a visit is imminent. Not that the in-laws aren’t great, but since one of the (many) reasons I married their son was his prowess in the kitchen; I’d say that getting excited about a visit (partially) because of food is not out of the question. Lucky for you guys, she was gracious enough to share the recipe and help direct the photography.

Buffalo Chicken Dip

10 ounces chicken breast (canned)
Frank’s Red Hot Sauce (the recipes calls for 1/4 to 1/2 cup; my MIL uses less if a non-spicy eater is in residence)
8 oz. cream cheese (full fat is best)
1/2 c. ranch dressing (Hidden Valley is the favorite)
1/2 c. sharp cheddar, shredded
Tortilla chips to serve

Preheat the oven to 350. Combine cream cheese, hot sauce and chicken in a medium pan over medium heat. Stir to combine until cheese is melted and chicken is broken up.

Remove from the heat, add the ranch, and stir. Pour into an 8×8 casserole dish and top with the cheddar. Bake 20-25 minutes and serve with tortilla chips.

Serves umm…. depends on who is in the house. If my sister in law and I are both there, maybe two? Three? She usually doubles or triples the recipe, depending upon how excited the two of us look.

June 14, 2013

June 14, 2013Picture of the DayLeave a Comment

Best moment I’ve seen on TV in a month (Hemlock Grove on Netflix). The redneck rabble goes to lynch a gypsy werewolf boy; no surprise, they don’t know proper grammar.

June 13, 2013

June 13, 2013June 13, 2013Picture of the DayLeave a Comment

This is the bites’ favorite spot in the world – in daddy’s arms teddy bear style.

The cuteness level emanating from that end of the couch is almost painful.

June 12, 2013

June 13, 2013Picture of the DayLeave a Comment

Mmmmm … paleo snacks.

June 11, 2013

June 11, 2013Picture of the Day4 Comments

My very own jar of honey form Weber Farm.

June 10, 2013

June 11, 2013Picture of the DayLeave a Comment

Miles of road and summery toes.

June 9, 2013

June 11, 2013June 11, 2013Picture of the DayLeave a Comment

Texas!

Slow Roasted Pork, Carolina Style (paleo)

June 10, 2013October 18, 2013Life, Recipes4 Comments

*Drool* Ok, so this isn’t *technically* Carolina-style pig. I lack a pit and/or a smoker and am not bbq level confident about my grill skills, so this is a compromise. A damn tasty compromise. This pork is a great thing to have on hand when the midday munchies hit and gives you more than a week’s worth of lunch or dinner toss-in meat. Making a salad? Chuck in some pork. Need to use up some random veggies and half an avocado? Call it a stir-fry and add some pork. Craving pineapple, pork and vinegar? Well, there you go. You can make this wonder meat on a Sunday and eat it all week. Now that’s my kind of time vs. payoff investment.

Slow Roasted Pork, Carolina Style (paleo)

Based on the Momofuku Pork recipe posted on Yummy Supper

3-5 pounds pork butt (shoulder), skin removed
3 tsp. salt per pound (I used sea salt)
1 Tbsp. + 1 tsp. sugar per pound (I used regular white)
Black pepper
Time
Heat

1 c. apple cider vinegar (Bragg’s is awesome here)
1 Tbsp. brown sugar
2 tsp. Texas Pete (or other hot sauce if you must. you can also omit for a less spicy version)
Big pinch red pepper flakes
Few grinds black pepper
1 big pinch salt

Mix your salt, sugar and pepper together in a small bowl and sprinkle very liberally over the pork on all sides. Place in the fridge to cure for 24 hours.

Preheat your oven to 250 degrees F. Slap your pork into a cast iron skillet or similar pot and slip into the oven for 3 hours. After the 3 hour mark, baste once an hour for an additional 3 hours.

While your pork is going through its first stage cooking, make the sauce by combining all ingredients in a small saucepan and bringing to a boil. Stir until the sugar and salt are dissolved, remove from the heat, and let chill in the fridge a couple hours until ready to serve.

Pull when falling apart to the touch and a beautiful mahogany with a maddening smell. Pull with 2 forks like a dog burying a bone.

Slather with sauce and serve with everything – pineapple salsa, broccolini & avocado, just a fork … seriously, pork goes with everything. It’s the LBD of dinner meats.

Serves a bunch.