Chicken:
2 (3½-lb) whole chickens
½ cup Braggs amino acids
½ cup raw honey
¼ cup fresh orange juice
2 tablespoons sesame oil
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
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Salad:
1 head Napa cabbage, thinly sliced
1 cup chopped green onion
2 tablespoons sesame seeds
¼ cup extra virgin olive oil
2 tablespoons sesame oil
4 tablespoons rice wine vinegar
½ teaspoon garlic salt
½ teaspoon pepper
2.5 oz package sliced almonds
Chicken:
Place chicken in large zip-top plastic freezer
bags. Whisk together coconut aminos, honey,
juice, oil, garlic, salt and pepper; pour half of
mixture over chicken. Seal bags and chill 8
hours. Place a foil-lined roasting pan in oven;
preheat oven and pan to 450 degrees. Remove
chicken from marinade, discarding marinade;
tie up chicken legs with butcher's twine. Place
chickens side by side, breast side up, in heated
roasting pan; roast 50 minutes or until a
thermometer inserted into meaty part of thigh
registers 170 degrees. Brush with reserved
marinade during last 5 minutes.
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Salad:
Combine cabbage, onion and sesame seeds in
a bowl. Whisk to together olive oil, sesame oil,
rice wine vinegar, garlic salt and pepper. Pour
dressing over cabbage mixture; toss to coat.
Cover and chill 1 hour. Stir in almonds.
Saturday, January 25, 2014
Garlic Honey Broiled Lamb chops
12 (3-oz) lamb or pork loin chops, trimmed
3 cloves garlic, minced
¼ cup raw honey
2 tablespoons chopped fresh rosemary
1 tablespoon fresh lemon juice
½ teaspoon salt
½ teaspoon pepper
Place chops in a zip-top plastic freezer bag.
Combine garlic, honey, rosemary, juice, salt
and pepper. Pour over chops. Seal bag and
chill 2 hours, turning once. Preheat broiler.
Arrange chops in a single layer on a broiler pan;
broil 4 minutes per side or to desired degree of
doneness.
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3 cloves garlic, minced
¼ cup raw honey
2 tablespoons chopped fresh rosemary
1 tablespoon fresh lemon juice
½ teaspoon salt
½ teaspoon pepper
Place chops in a zip-top plastic freezer bag.
Combine garlic, honey, rosemary, juice, salt
and pepper. Pour over chops. Seal bag and
chill 2 hours, turning once. Preheat broiler.
Arrange chops in a single layer on a broiler pan;
broil 4 minutes per side or to desired degree of
doneness.
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Italian-Style Chuck Roast and Romaine prosciutto salad
Roast:
3 lb boneless chuck roast, trimmed and cut into 1-inch pieces
1/4 c. almond flour
1 tsp. garlic salt
1 tsp. lemon pepper
2 T coconut oil
14.5 oz can organic chicken broth
6 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
8 oz package sliced mushrooms
14.5 oz can fire-roasted tomatoes
Combine roast, flour, garlic salt and lemon pepper in a large bowl; toss to coat roast. Heat olive oil in a large skillet over medium-high heat. Add roast; cook 8 minutes or until browned on all sides; add 1 cup chicken broth to the skillet, stirring with a wooden spoon to loosed browned bits. Transfer roast mixture to a 5-7 quart slow cooker. Add garli, onion, bell peppers, mushrooms, tomatoes and remaining broth. Cover and cook on low 8 hours
Salad:
2 heads Romaine lettuce
1/4 c olive oil
1 T balsamic vinegar
1 tsp raw honey
3 oz thinly sliced prosciutto
1/4 c. chopped toasted pecans
1/2 c. chopped carrots
1 cucumber, sliced
Wash and chop lettuce, and divide between six plates, sprinkle carrots, cucumber and top with prosciutto. Drizzle with vinaaigrett (combine oil, vinegar, and honey) and sprinkle with pecans (toast pecans in a dry skillet over medium heat until fragrant).
3 lb boneless chuck roast, trimmed and cut into 1-inch pieces
1/4 c. almond flour
1 tsp. garlic salt
1 tsp. lemon pepper
2 T coconut oil
14.5 oz can organic chicken broth
6 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
8 oz package sliced mushrooms
14.5 oz can fire-roasted tomatoes
Combine roast, flour, garlic salt and lemon pepper in a large bowl; toss to coat roast. Heat olive oil in a large skillet over medium-high heat. Add roast; cook 8 minutes or until browned on all sides; add 1 cup chicken broth to the skillet, stirring with a wooden spoon to loosed browned bits. Transfer roast mixture to a 5-7 quart slow cooker. Add garli, onion, bell peppers, mushrooms, tomatoes and remaining broth. Cover and cook on low 8 hours
Salad:
2 heads Romaine lettuce
1/4 c olive oil
1 T balsamic vinegar
1 tsp raw honey
3 oz thinly sliced prosciutto
1/4 c. chopped toasted pecans
1/2 c. chopped carrots
1 cucumber, sliced
Wash and chop lettuce, and divide between six plates, sprinkle carrots, cucumber and top with prosciutto. Drizzle with vinaaigrett (combine oil, vinegar, and honey) and sprinkle with pecans (toast pecans in a dry skillet over medium heat until fragrant).
Apple-Bacon Turkey Burgers and Easy Braised Spinach
4 slices bacon
1 onion, chopped
1/2 medium apple, finely chopped
2 tsp chopped fresh sage
1/2 tsp. garlic salt
1/2 tsp. pepper
1 1/2 lb package lean ground turkey
1 large egg, beaten
Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp; crumble bacon and reserve drippings. Cook onion, apple, sage, garlic salt and pepper in hot drippings 7 minutes or until apple is soft; remove from heat, and cool. Preheat grill to medium-high heat. Combine turkey, egg, onion mixture and bacon in a bowl; shape mixture into 6 (1/2 inch thick) patties. Place on grill rack rubbed with olive oil. Grill patties, covered with grill lid, 5 to 6 minutes per side or until done.
Braised Spinach:
4 slices bacon
1/2 onion, chopped
1 clove garlic, minced
2 tsp apple cider vinegar
10 oz package baby spinach
1/4 tsp salt
1/4 tsp lemon pepper
Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp; crumble bacon and reserve drippings in skillet. Cook onion and garlic in hot drippings 8 minutes or until onion is tender, stirring frequently. Add vinegar, spinach, salt and lemon pepper; cook 3 to 4 minutes or until spinach wilts.
1 onion, chopped
1/2 medium apple, finely chopped
2 tsp chopped fresh sage
1/2 tsp. garlic salt
1/2 tsp. pepper
1 1/2 lb package lean ground turkey
1 large egg, beaten
Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp; crumble bacon and reserve drippings. Cook onion, apple, sage, garlic salt and pepper in hot drippings 7 minutes or until apple is soft; remove from heat, and cool. Preheat grill to medium-high heat. Combine turkey, egg, onion mixture and bacon in a bowl; shape mixture into 6 (1/2 inch thick) patties. Place on grill rack rubbed with olive oil. Grill patties, covered with grill lid, 5 to 6 minutes per side or until done.
Braised Spinach:
4 slices bacon
1/2 onion, chopped
1 clove garlic, minced
2 tsp apple cider vinegar
10 oz package baby spinach
1/4 tsp salt
1/4 tsp lemon pepper
Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp; crumble bacon and reserve drippings in skillet. Cook onion and garlic in hot drippings 8 minutes or until onion is tender, stirring frequently. Add vinegar, spinach, salt and lemon pepper; cook 3 to 4 minutes or until spinach wilts.
Broiled Garlic-Rosemary Steak
2 T oilve oil
2 T fresh chopped rosemary
1/2 tsp. kosher salt
1/2 tsp. pepper
2 lb top sirloin steak (or your favorite type of steak)
1 clove garlic, cut in half
Preheat boiler. Combine oil, rosemary, salt and pepper in a small bowl. Rub mixture over steak on a broiler pan rubbed with olive oil. Broil 5 minutes; rub firmly with cut sides of garlic, then turn steak. Broil 5 minutes longer or to desired degrees of doneness.
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