Kalua Pig & Ginger Dipping Sauce

This is SOOO simple.  Take a big pork roast, I had a shoulder although a butt would be good too. Coat it, wrap it and put it in the crock pot for a looong time.  Done!  Yup, I know!  How easy is that!

  • 1 pork roast of your choice
  • Small handful of Epicure’s Minced Garlic (2 Tbsp?)
  • Small handful of Epicure’s Chili Garlic Salt
  • 1 Banana Leaf

Rub salt and garlic all over the roast.

Pork rubbed with garlic and salt

Pork rubbed with garlic and salt

Wrap in your banana leaf.

In large crockpot

In large crockpot ready to cook

Pop into your crock pot on low for ~10-12hrs.

Cooked!

Cooked!

At this point you can remove any big layers of fat.  Basically it will fall apart when you touch it!

  • Falling apart!

It’s falling apart here as I removed the leaf

It looked so big before it cooked!

It looked so big before it cooked!

Ginger Dipping Sauce – combine the following

  • 1/2 cup Paleo Mayo
  • 1-2 tsp grated ginger
  • 1 tsp Epicure’s Asian Seasoning
  • 1/2 tsp Braggs or Coconut Amino’s

Fruit Roll-ups

This is so deceptively simple!  2 ingredients and a dehydrator with plastic trays OR cut sheets of parchment to fit on your mesh racks.  This is the one I have. (http://www NULL.rwglobal NULL.com/~healthykitchens/aos_online_store NULL.html?details=3833&pcount=3833&ca_id=1080http://)

  • a pile of berries, your favorite
  • honey as needed

My berries were from the garden and not as sweet as they could have been since they weren’t fully ripe so I added a splash of honey.  My second batch was from a big bag of berries from Costco.  Puree.  Put a light coat of coconut oil on your plastic trays or parchment paper.  Put about 3/4 of a cup of puree on your sheet and using the back of a spoon spread it around the tray.

Put your trays on your lowest heat setting overnight.  Peel off in the morning and roll up!

Fruit Rollups off the sheet

Fruit Rollups off the sheet

 

 

 

10 min lunch Salad

I have the great pleasure of working from home so I don’t have to pack lunches (yay me & yay Epicure!) and can hop up from the desk anytime to make lunch. That said it’s usually leftovers anyway!   I was craving crispy crunchy creamy and I had only 10 mins, this salad was the answer!

  • 1 chicken breast
  • Sprinkle of your fav spice, I used Epicure’s Montreal Steak
  • Romaine (I always have chopped Romaine in my Tupperware Salad Keeper)
  • 1/2 Avocado, however you want to cut it
  • Handful of grated Beets – the ones from the farmers market are so sweet they’re delish raw!
  • Crumbled goat cheese (I like to use a fork to crumble right off the end of the log)
  • your favorite dressing

Chop up your chicken and toss it into the fry pan to cook while you prep your salad.  Prep the rest and put all into your salad bowl while your chicken cooks.  Devour!

Holy Hannah Catfish!

Okay, so this was my first time cooking catfish and spicy creole style seemed appropriate.  Holy hannah was this mix fabulously hot!  I love spicy and I recommend you use 1/2 the Cayenne if you don’t love it hot!

  • 1 tsp Epicure’s Cayenne (I recommend 1/2 tsp if you want med heat)
  • 1 Tbsp Garlic Powder
  • 2 tsp Epicure’s Lemon Pepper Sansel
  • 1/4 tsp your fav salt (I used Chili Garlic Salt)
  • 4 Catfish Fillets
  • Olive oil and Butter

Mix your spices & spread out on a plate.  Coat your catfish in the spices, drop into a hot (I was med-high) Epicure Frying pan with a bit of butter and olive oil.  Brown on both sides (did 2 mins each)  and then pop your pan into a 350 oven for 15-20mins depending on the thickness of your fish.

This is nice served with crisp red peppers to cut the heat!