Pork Burgers and Kale avocado salad

1lb. ground  pork

1/2 onion

1 clove garlic

1 bunch of kale

2 avocados

1lime

1tbsp olive oil (I used garlic olive oil)

dash of cayenne pepper

pepper to taste

Kale Avocado salad

rinse and chop the kale bunch into bite size pieces. Place in mixing bowl. Dice 3/4 of the onion 1/2, place in bowl with kale. Half the lime and squeeze juice from both halves over kale. Add olive oil. Add avocado and mix all ingredients with you hands, smashing avocado as you go. Pepper to taste.

Pork Burgers

Add rest of onion to ground pork. Dice garlic and add as well. Add pepper and cayenne to taste. Mix ingredients together and patty the meat, then place in a pan on the stove top. Cook on medium to low heat until no longer pink in the middle.

Farmhouse Butternut Squash Soup

More bacon accents.....

4 bacon slices
4 large garlic cloves, chopped
1 teaspoon caraway seeds
2 pounds butternut squash, peeled, seeded, and chopped
1/2 pounds carrots, chopped
1 Granny Smith apple, peeled, cored, and chopped
3 thyme sprigs
2 Turkish bay leaves or 1 California
3 1/2 cups reduced-sodium chicken broth
2 cups water
1 to 1 1/2 teaspoons cider vinegar

Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.

Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.

Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

Chopped Broccoli Salad

So easy and so good

Chopped Broccoli Salad

3 cups broccoli, finely chopped

1 ½ cups of carrots, diced

1 apple, diced

9 strips of bacon, cooked and diced

3 green onions, diced

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon spicy brown mustard

1 tabelspoon fresh dill

Black pepper to taste

Mix all ingredients together and serve!!

Sh*t Foodies Say

A week later, this is still cracking me up!

http://vimeo.com/35109314

I fell of the paleo wagon here for a second but, I'm back! So stay tuned for more recipes :)

Crockpot Chicken

Prep Time: 0 hr 0 min

Cook Time: 6 hrs on high (chicken just falls apart)

Servings: 4-5 

Ingredients:

1 large onion, thinly sliced4-5 boneless chicken breasts2 cans (6ounce ) tomato paste8 ounces fresh mushrooms
1/4 teaspoon pepper (I used a little cayenne)2 cloves garlic, minced1 teaspoon oregano1/2 teaspoons basil1 bay leaf1/4 cup white wine1/4 cup low sodium chicken broth

Directions: 

Place onion in crockpot. Add chicken pieces.

In a separate bowl stir together tomato paste, mushrooms, salt, pepper, garlic, oregano, basil, bay leaf, wine & water. Pour over chicken. Cover, cook on low 7-9 hrs. Serve chicken over spaghetti squash. 

Fried Chicken Fingers

Prep Time: 15 minutes

Cook Time: 10 minutes

2 large chicken breasts

½ cup of almond flour

2 eggs

1 tsp paprika

1 tsp Penzey's Tuscan Sunset (A nice salt free Italian-style seasoning, http://www.penzeys.com/cgi-bin/penzeys/p-penzeystuscan.html) 

dash of cayenne pepper

3 tbs olive oil (I used garlic infused)

Cut chicken into long strips.  Make sure that they are equally thick. You may need to use the flat part of the knife to pound some of the fatter pieces down a bit. Put the chicken pieces in a ziploc plastic bag with spices. Shake to coat.

Dredge in almond flour, then eggs, then flour again.

Lay on a plate to set up for 10 minutes. This will make sure the crust really sticks to the chicken. Pour olive oil in the bottom of a skillet.  Heat to medium high heat. Add chicken and cook for about 3-5 minutes per side, turn only once. Tongs or a fork work the best for turning the chicken so you don't disrupt the crust. 

I paired mine with sauteed mushrooms, because I just had a taste for them, but you could really pair with any veggie. The crust added enough flavor that you really don't need any dipping sauce with these! ENJOY.

Chicken Avocado in Green Chile Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes (I did a bit of prepping as I went)

 

This recipe appealed to me, because I LOVE chile peppers, all kinds, shapes and sizes. The ancho chile, is a poblano pepper, dried. Should be in the produce section of any grocery store. It has a very unique smoky scent and flavor.

 

2 chicken breasts

Put in pan with water and cover on med high heat for 15 minutes. Pull chicken out and shred. Set aside.

Sauce:
2 cloves garlic minced
dice your ancho chile (take your seeds out, I left mine in, because I thought it might add flavor, but I don't think it did and the seeds were hard to chew)
4-5 diced tomatillos

2 ripe avocados

1/2 cup organic chicken broth

juice from 1/2 of lime
cilantro to taste

Put in saucepan with 1 tbs oil (I used garlic infused olive oil) and heat over medium heat until tomatillos start to break down. Once sauce is cooked, add in: 2 ripe avocados mashed with 1 tbs lime juice

Mix chicken into sauce

I served with:
Butternut squash, peeled seeded and diced that I boiled and smashed with a little garlic olive oil. 

The butternut squash was the perfect compliment to the slight tartness of the tomatillos. The only seasoning I used on them, was the garlic infused olive oil. Really simple and really tasty.