I think I just made my best roasted chicken to date. It’s crispy on the outside and fall off the bone tender on the inside. What’s the secret? Sticking a whole lemon in the body of the bird. This one takes the cake.
A friend of mine inspired this new zucchini recipe this weekend. Thanks B! Simple, delicious and healthy are all wins on your side with this one.
What you need:
Zucchini x 3. Cut in half and scoop out the guts
1 cup of diced tomatoes. I dice my own to remove the seeds and excess moisture
1 jalapeño, diced
1 lb of extra lean ground beef
Fresh grated Parmesan
What you do:
After scooping out the zucchini, sprinkle each boat with a bit of salt. This helps release the water that they hold. Set aside. Sauté the beef. Add 1/2 tsp each of garlic powder, onion powder, and s&p. While the beef is sautéing dice your tomatoes (or drain if using canned) and jalapeño. Place tomatoes and jalapeño into medium bowl. Once beef is nearly cooked, drain any grease first and then add meat to the bowl of tomatoes and jalapeño. Mix it all up. Now you’re ready to prep your boats. First you’ll want to dab the boats with a paper towel to absorb the released water. Fill each boat with plenty of your meat mixture and place in an oven safe glass dish. Drizzle with a bit of EVOO and bake for 20 minutes at 350 degrees. Once removed from the oven, top with grated Parmesan and oregano.
There’s nothing worse than cooking in the house on a hot summer day. I took the cool route tonight and whipped up a delicious nicoise salad with all the right bits.
Chopped romaine lettuce
Fresh broccoli sprouts
Olives of choice
Sliced dill pickles
Solid white tuna
Topped with a poached-to-your-liking egg
For the dressing I used half a squeezed lemon, some EVOO, and S&P to taste.
I’ve been perfecting my frittata game the last few weeks. It’s safe to say I nailed it! These are so quick and simple to make and reheat just great for those who are on the go. I always make a weeks worth of breakfasts on Sundays to ensure I’m well fueled to start the day. By doing so I save plenty of time in the mornings and never skip the most important meal of the day.
Chili is great anytime of year. Sure it’s a great comfort food on cold winter days, but it’s equally enjoyable on warm spring days as well. I was craving some Mexican inspired cuisine yesterday but didn’t want to indulge in the cheese and tortillas or sour cream ( I have a weakness for sour cream). So I whipped up some paleo-friendly slow cooker chili and my taste buds were not disappointed.
I used ground turkey to cut the fat and loaded it up with onions, bell peppers and plum tomatoes. Mixed with a fair amount of spices (cayenne pepper, cumin, paprika, chili powder, s&p) and let cook on low throughout the night. The house smelt mighty tasty this morning and having chili for breakfast may have crossed my mind. I managed to avoid the tempt and save the tasty goodness for tonight’s dinner.
Adding some diced avocado gives the chili the creamy texture that sour cream would have, only with a healthy fat your skin will thank you for.
Mighty tasty indeed!
Sunday was a great day of kitchen firsts. I created two new recipes with great success. This is becoming more and more common as the year goes on. I’ve always loved making my way around a kitchen, but have not created my own recipes this much, AND kept record of the measurements. It’s been fun!
Back the recipes. I found a recipe online the other day for a Carrot & Fennel Soup and used this for inspiration in creating a Carrot & Leek Soup. I did not think the taste was going to be as delicious as it is. I know, bonus, right?
What you’ll need:
4 large carrots, peeled and diced
1/2 of one large leek, sliced
2 garlic cloves
3 cups of vegetable broth
s&p to taste
1 cup full fat coconut milk
4 ounces pancetta, diced
What you do:
In a medium saucepan combine the carrots, leek, garlic, and vegetable broth. Let the pot come to a simmer over medium-high heat. Once it’s come to a simmer, lower the temperature to a medium-low heat and simmer the vegetables until tender. Depending on how small you the dice the carrots, this should take about 20 minutes.
Once vegetables are tender, stir in the coconut milk and let simmer for another 5 minutes.
Using a handheld immersion blender, or food processor, blend the mixture until smooth. Season with sea salt and pepper to taste. If you are planning on enjoying the soup right away, keep warm.
In a small skillet, cook the diced pancetta over medium-high heat until nice and crispy. Serve the soup topped with the crispy pancetta, and enjoy!
The second recipe I whipped up is for a Sweet&Savoury Pulled Pork. This one I am very happy with. Simple and just so tasty! It’s great as a side, on some greens, and I’m sure it would be even more enjoyable on a bun with some coleslaw, southern style.
What you’ll need:
1 medium onion sliced to your preference to line the bottom of the slow cooker
1 2-3 lb boneless pork shoulder-blade roast
What you’ll need for the rub:
2 tbsp smoked paprika
1 tsp salt
2 tsp garlic powder
1 tbsp black pepper
1 tsp onion powder
1/4 cayenne pepper
What you’ll need for the sauce:
2 tbsp coconut aminos
2 tsp Dijon mustard
3 tbsp raw honey ( oh baby I like it raw)
8 oz tomato sauce
What you do:
Place the sliced onion in the bottom of your slow cooker. Combine all the ingredients for the dry rub and place the mix into a large ziplock bag. Add the roast to the bag and go to town, working the spices into the roast. Once it’s nicely coated, set the roast on top of the onions in the slow cooker.
Moving on to the sauce. In a small sauce pan, combine all ingredients over medium-low heat until just about to simmer. remove from heat and let cool. Once the sauce is cooled, pour over the roast.
If you’re not in a rush you can let the pot sit covered in the fridge for a few hours before cooking. I let it sit overnight, but it’s not necessary. When you are ready to cook, turn the slow cooker on low for 8 hours. You will not be disappointed. Enjoy!
Happy Wednesday everyone!
I was craving some Mexican food tonight and happened to have everything needed to whip up some Paleo Styled Chicken fajitas. All you need is some ground meat of choice, fresh bell peppers and onions, lettuce for the wrapping, tomato and avocado.
I sautéed the chicken with a hearty amount of chili powder, garlic powder and onion powder. In a separate pan I then sautéed the onion, red, green, and yellow peppers. 1 of each. Adding a bit of the spice mix to the veggie mix as well. While that was cooking, I mashed up an avocado with fresh squeezed lemon and sliced some tomato to add a fresh flavour to the final product. Wash some lettuce of choice, I used red leaf, and once the veggies are cooked to your liking, you’re all set. I’m big on the spice so I added a spoon of crushed chilies to the mix as well. Mmm. Mmm. Mmm.
Hope you enjoy!