Rosemary Bacon Chicken

 

Rosemary Bacon Chicken

 

Ingredients

4 tsp garlic powder

4 boneless, skinless organic-free range chicken breasts

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

4 sprigs fresh rosemary

4 thick slices bacon (should be nitrate free)

Instructions

Preheat outdoor grill for medium-high and oil grates

Season chicken breasts with garlic powder, sea salt and freshly ground black pepper.

Lay one rosemary sprig on top of each chicken breast and wrap a slice of bacon around to hold the rosemary in place. Secure each piece of bacon with a toothpick or another rosemary sprig.

Cook the breasts about 8 minutes per side on the grill, or until juices run clear and there is no pink in the middle. Can be cooked indoors as well: Heavy skillet, If you are cooking chicken in a pan on the stove, more time is needed per side. Cook until internal temperature reaches 165° F. If you are roasting chicken in the oven, place chicken on baking tray at 350F for 40 minutes, or until fully cooked.

This recipe inspired in part or in whole from here.

http://allrecipes.com/Recipe/grilled-chicken-with-rosemary-and-bacon/detail.aspx

 

Paleo Slow Cooking.. OMG! This is awesome!

Just got this cookbook!!!

This is a MUST have for Paleo Peeps!!



Paleo Slow Cooking by Chrissy Gower

 

Buffalo Wings

BBQ Saucy Ribs

Fire Roasted Pork Loin

 

Pefect dishes for the ON the GO family!

 

Moroccan Chicken and Broccoli with Riced Cauliflower

So my daughter Kaytlyn was over yesterday and sees my Paleo cookbooks sitting on the counter. She picks one up and starts perusing the pages... then she says... "this stuff looks pretty good"... So, I thought I'd better seize the opportunity and chatted about what to make for dinner... I chose Moroccan Chicken from Mark Sissons, Primal Blueprint Cookbook
So, we made dinner together... It was a great dinner! Not because the dish was good, but because Kaytlyn and I prepared it together AND she liked it!!

This dish, more like a stew and can be fairly spicy!  If you don't like spicy, cut back on the  turmeric and the cayenne pepper... another alteration we made was to cut the amount of cinnamon in 1/2, Kaytlyn doesn't like cinnamon very much... in my opinion, I think it was the perfect amount, otherwise I think it would have been a bit on the sweeter side.

Ingredients:
2 Tablespoons of oil
1 onion, diced
3 garlic cloves, finely chopped
1 Tablespoon, finely chopped Ginger (if  not using fresh, cut it down by 3/4)
1/2 tsp. turmeric
1/2 tsp. cinnamon
1 1/2 tsp. paprika
1/2 tsp. coriander
1/2 tsp. cumin
1/4 tsp. Cayenne (adjust in small doses to turn up/down the spiciness)
4 Chicken Breasts ( the cookbook calls for thighs, but we prefer breasts..)
1 14.5 oz. can of diced tomatoes in juice
2 cups of water (chicken stock would be a good substitute to add a richer flavor)
1/2 cup finely chopped cilantro
1 lemon, thinly sliced
2 cups of Broccoli, cut into bite sized pieces (recipe calls green beans)
1/4 finely chopped mint ( I omitted the mint, didn't seem to miss it!)
Juice from 1 lemon

4 servings

Saute onion, garlic, and ginger in oil until soft and slightly browned. Add spices and saute a minute more. Then add chicken, tomatoes, water, cilantro and sliced lemon. Simmer with a lid for 30 minutes. Add green beans (if your using them) Otherwise, steam the broccoli first, then add to the dish. Simmer for a few more minutes, just enough for flavors to mix in with the broccoli.
Serve over "riced" Cauliflower (see below for directions to prepare)

Cauliflower Rice:
Cut cauliflower in to small florets. If you're adding the cauliflower rice to a dish that will simmer on the stove, there is no need to pre-cook. If you're serving it as a side dish, then steam it slightly before grating.. If using a food processor, use the grating blade. If grating by hand, mind your fingertips!

Roasted Garlic Chicken and Garlic Sauce

Roasted Garlic Chicken and Garlic Sauce.... Amazingly good!

This Post-Blog was first done back in January of 2010:

Wow... We've come a long way baby!!

Original Post:
This Paleo "thing" has turned out to be a lot more fun and quite a bit easier than I had originally thought. I originally had nightmares of "zone challenge" past and was anticipating anxiety attacks and melt downs (again!). For those of you who weren't around for the '09 Challenge, We "Zoned"... Let's just say.. Susan wasn't meant to Zone.. She was meant to Hunt and Gather Paleo Style.

Turns out it's pretty darn simple! Protein, some carbs and some fats......when your hungry....simple! Of course it is a tad bit more complicated than that, but if you're thinking about going Paleo or are looking for more information on Paleo, then I suggest you do some homework and read up on the subject.........sorry, not gonna do it for ya!
But, I will share my recipes, my successes and my failures (yep, I have those!). Along with some links to other great sources that I have stumbled upon during my journey.

Well, Here goes, my first Recipe to Share!

Disclaimer: I don't measure......so you'll have to "wing" it! :-) I can't take full credit for this recipe, I took part of it from a cookbook and tweaked it to make it Paleo.

Ingredients:
Whole "organic" Free range chicken (no cages allowed!)
Garlic/parsley seasoning from Costco, it's just garlic powder and dried parsley (or garlic powder will work)
Fresh Ground Black Pepper
Lemon
1 or 2 whole heads of unpeeled garlic (depends on how much you like garlic, I use 1 1/2)
1 stalk of celery
A couple of carrots
half of small red onion
parsley, if desired
Arrowroot (use about 1/3 as much as you would if you were to use cornstarch or flour to thicken a sauce)
Asparagus (or any other veggies you want)

Pre heat oven to 400 degrees, while preparing:
Do the normal "wash n rinse" on the Chicken, Trim excess fat
take out inards (cook in a saucepan and give em to the animals!)
Slice off top quarter of each garlic head to expose the cloves. separate and discard loose papery skin, but don't peel the clove. Put half of the cloves in the cavity of the chicken.
Sprinkle seasonings inside cavity as well and place a lemon wedge or two in there. (tie ends of legs together with string, if you want, I don't)
Rub remaining seasoning on the outside of the chicken and drizzle with juice from remaining lemon wedges.
Coarsely chop your veggies to be roasted and place around the chicken along with remaining garlic cloves.
Bake 1 hour and 15 minutes covered. remove cover and continue baking for 15 - 30 minutes (or until internal temp is 180 degrees)
Remove from oven and let sit for 10 minutes or so.
Prepare Asparagus or other veggies as you normally would

Meanwhile, remove garlic cloves from in and around the chicken. Gently squeeze the flesh from the skins and mash in a saucepan.
Remove Roasted Veggies, cover and set aside

Strain juices from roasting pan into saucepan with the mashed garlic.
drain off fat from juices
Add seasonings (if you want, I usually add fresh ground pepper and a bit of parsley)
use a tad bit of water and mix in the Arrowroot.
(this will work as a thickening agent for more of a light gravy consistency)
Boil over medium heat, just until it begins to thicken a bit. (stir frequently)

Carve Chicken ( or rip it to shreds like the caveman would have)
Serve with Garlic sauce drizzled over chicken and veggies.

I didn't break down into blocks.....we are doing paleo, but if you're zoning, you know how to weigh and measure! The scale is my enemy!!

PS: I place this in the oven (my oven has a delayed start option) on my way out the door to work out, so it's pretty much done when I return home, just have to prepare the veggies and the sauce.

Note: The Picture featured above is from the cookbook: Green Beans are not a recommended Paleo food.