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My Favorite Morning Drink | Bone Broth Recipe

I’m usually HUNGRY when I wake up. I might sometimes crave a sweet breakfast, and often we cook a hearty skillet. But my favorite thing when I first wake is a hot cuppa-something.  I love my morning coffee, but sometimes I feel like the “buzz” is.  Lately, I’ve been more often reaching first for a mug of bone broth.  It sounds funky if it’s unfamiliar to you, but basically, it’s like having a steaming mug of grandma’s chicken soup, hearty and warm, and the perfect thing to get my body moving in the morning.




Delicious and Nutritious Beef Bone Broth

Fall is in the air and the time to make delicious broth is upon us. Fall is my favorite season with the changing of the leaves, the cooler temperatures and the sipping of a steaming hot cup of delicious broth! 

After you taste your first sip of the rich deep broth flavor, I promise you there is no turning back! With just a few simple ingredients you too can make bone broth to enjoy in hand during the cooler months (and you can freeze it for future use!). Bone broth is known to contain many beneficial amino acids like glutamine which helps improve digestive health, and also reduces joint inflammation.  It is my favorite way to start my morning (literally, just warm it in a mug and sip), but it also adds incredible depth of flavor to any recipe where you use broth.




Making your own bone broth takes up to 24 hours (although that’s mostly hands-off), so I almost always keep a premade bone broth on hand to add to soups and other recipes.  There are a few varieties on the market but currently, my favorite is Kettle & Fire.  They have the perfect consistency and use organic ingredients, which I prefer whenever possible. You can buy their broth online and use the promo code “DANCING15” to get 15% off your first order! (Affiliate links included: you get the same price if you choose to order, and I get a small commission for recommending a product I love.)

It’s actually super easy to make your own beef bone broth if you have a crockpot, and for some reason it took me way too long to try it!   I usually make a big batch and store a few jars in the fridge to use right away, and some to store in the freezer. (Be sure to follow best practices when freezing; here’s a post with great tips.)  The recipe is simple, but it takes 12-24 hours to simmer the bones to produce the nutritious gelatin in the broth.

Here’s a quick video to buzz through the recipe below!






When you make beef broth, if possible, ask your butcher for grass-fed beef bones; they provide the best flavor and most nutrition after simmering.  So, break out that crock pot and make a delicious pot of steaming bone broth, you won’t know what hit your taste buds!


Beef Bone Broth


My Favorite Morning Drink | Beef Bone Broth
Prep time
Cook time
Total time
Beef Bone Broth Prep Time: 20 minutes + 1 hours roasting Total Time: 13-25 hours.
Recipe type: Breakfast and Staple
  • 3-4 lbs of mixed beef bones (oxtail, knuckles, neckbones and/or short ribs)
  • 2 medium carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 2 medium onions, roughly chopped
  • 1 tablespoon of olive oil
  • 2 tablespoons apple cider vinegar
  • 1 bay leaf
  1. Put the beef bones on a sheet pan or roasting pan in a single layer. Drizzle the olive oil and evenly coat all the bones.
  2. Roast in a 400 F oven for 30 minutes. Turn each bone over and roast for an additional 30 minutes.
  3. After the bones have roasted, put them and the rest of the ingredients in a large crock pot or soup pot. Cover completely with water and bring to a high simmer.
  4. Once you have a high simmer, reduce the heat to low and let simmer for 12-24 hours. Make sure all the ingredients are completely submerged in water, adding more water as needed.
  5. Once the broth has reached a dark rich brown color, remove from heat. Discard the bones, vegetables and bay leaf.
  6. Strain through a wire mesh strainer and put into a container to cool to room temperature. Once at room temperature put into jars and into the fridge.
  7. Let the broth cool for at least 1 hour and up to 1 month before using. When you are ready to use, skim the condensed fat from the top and heat to the desired temperature.




Enjoy! Nothing says “comfort” better than a steaming cup of bone broth!  What is your favorite warming breakfast?



pork carnitas with cilantro tomatillo sauce

pork carnitas_title


this month, allrecipes partnered with mazola to create heart-healthy recipes that are a treat for the dinner table.  i can’t tell you how good this smelled when we rolled in from a long night at a track meet to this happiness bubbling happily in the slow cooker!

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my people love taco night.  and for that matter, they love anything that remotely resembles a mexican dish – so i knew it was an automatic score for me to have carnitas on the menu this week.

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my sweet lil’ nephew is with us for the week, and i’m using every shortcut to maximize playtime and find recipes he will enjoy as much as we do.  for my version of the allrecipes creation, i used the slow cooker.


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pork carnitas with cilantro tomatillo sauce


  • 2 pound pork shoulder
  • 2 tablespoons cooking oil
  • 2 onions, chopped
  • 1 teaspoon garlic powder
  • 1 1/2 tablespoons chipotle chili powder
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • For Salsa:
  • 4 tomatillos, husks removed
  • 1 large ripe tomato
  • 1/4 sweet onion
  • 1 teaspoon sea salt
  • 1 tablespoon lime juice, plus additional for garnish
  • 1/4 cup fresh cilantro, plus additional for garnish
  • tortillas of choice


  1. Rub pork shoulder with oil and brown in a large skillet on all sides.
  2. Place in large slow cooker set on low.
  3. Drop chopped onion around pork.
  4. Blend spices and rub all over pork shoulder.
  5. Cover and cook on low setting for 8 hours.
  6. For salsa:
  7. Combine tomatillos, tomato, sweet onion, lime juice, sea salt, and 1/4 cup cilantro in the large bowl of a food processor.
  8. Pulse for 30-45 seconds, or until ingredients are combined.
  9. To serve:
  10. Shred cooked pork.
  11. Top a tortilla with the pork, then salsa to taste.
  12. Garnish with additional chopped cilantro and a drizzle of lime juice, if desired.

although i always tweak recipes (there’s gotta be another word for it!), you can find the perfectly printable original version at allrecipes here.  the original version is made on the stovetop and is chunks of mouth-watering pork – try it and let me know what you think!


pork carnitas_b

we are setting a goal to be more creative in our use of grain-free ingredients, so i suggest a grain-free tortilla recipe.  in a pinch, we used gluten-free corn tortillas (i was in a hurry!) and they have the more traditional texture.  if you don’t have a recipe and you’re feeling adventurous, give this one a try, or maybe this one, or this one here!

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I am an allrecipes Allstar brand ambassador (a voluntary position) and I’m not compensated for my work with  Products received from the advertiser are only used for experience-based reviews.  The reviews, content, and opinions expressed in this blog are purely the sole opinions of myself.  To learn more about the Allrecipes Allstar program visit Allrecipes Allstars.

The following is from Mazola:

“Check out more Mazola® recipes here

 Your can read more about Mazola® and their Heart Healthy Corn oil at

 To achieve cholesterol reduction, one serving of Mazola® cooking oil must be part of a healthy diet and replace a similar amount of butter or other higher saturated fat oil. Very limited and preliminary scientific evidence suggests that eating about 1 tbsp (16 grams) of corn oil daily may reduce the risk of heart disease due to the unsaturated fat content in corn oil. FDA concludes there is little scientific data supporting the claim. To achieve this possible benefit, corn oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.

slow cooker heaven {paleo butternut squash chili}

paleo butternut squash chili

this evening two ran track, one of those swam, one traveled for basketball, one played baseball in the chilly winter evening, and one cheered for them all.

butternut squash chili_a


we’re not avid fans of mad-sports-schedules, and frankly, we don’t even really encourage organized sports participation when our kids are little.  don’t get me wrong; nearly every afternoon and some mornings, before and after school-time, our littles will be tossing balls and running fast and shooting hoops – we want them building muscles and skills even young.  but for the “on-someone-else’s-schedule,” pay-for-it team sports, we wait till they really want it, enough to work for it, and to contribute financially even, if they’re able.  we want to know it’s really something that matters to them, and is worth the family calendar havoc it can wreak.

butternut squash chili_b


i’ll be the first to say, though, as a mama who grew up sans sports (i danced ballet for eons and loved it, and was a theater girl thereafter), i delight in screaming for them cheering them on, and i delight ‘most more in their privilege to work under the authority of other trusted adults, to do more than they thought they could, to work for the good of a whole team of “others.”

butternut squash chili_e

but it does create some foodish chaos, what with running here and there, trying to eat healthy and not dump our funds into concession-stand-junk.  tonight, however, i conquered the sports-schedule-chaos-monster, and i made this.

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it is delicious.  it is divine.  it is meaty and saucy and deeply, darkly, spice-sweet but still savory.  it is filling even for a six-foot-plus runner-swimmer-baller, and it is better than dessert.  especially with oatmeal stout.  which, by the way, in case you’re wondering, is so-not-paleo.  but that’s okay, because i ate a lot of this chili.  enough, i’m sure, to make my dinner time consumption still “80 percent clean.”  heehee.

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here’s the recipe!

slow cooker heaven {paleo butternut squash chili}


  • 1 large butternut squash, peeled and cut into 1/2 inch cubes
  • 2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 jalapeno, finely minced, seeds removed
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground chipotle pepper
  • 1/2 teaspoon cinnamon
  • 28 ounces crushed tomatoes
  • 6 ounces tomato paste
  • 15 ounces diced tomatoes (fresh or canned)
  • 1 bunch fresh cilantro


  1. Brown and drain ground beef.
  2. Add onion and cook just till soft. (You can skip this step.)
  3. Add squash, beef and onion, jalapeno, garlic, spices, and tomatoes to slow cooker in order listed.
  4. Cook high for one hour, then reduce heat to low.
  5. Cook on low heat for 3-5 hours.
  6. Serve with chopped cilantro.


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