Chicken Stuffed with Spinach, Feta, and Pine Nuts

I know you are sad its not more beets...So a 'perfect paleo' diet says no dairy, how ever I am not perfect and you can find fetas from a goat too. Also the recipe calls for 2oz for a serving of 4.  My though is unless you are allergic, enjoy your little cheat, its a better cheat than ice cream.  Well not exactly, but you know what I mean. 

5oz fresh spinach, chopped
1/2 cup crumbled feta cheese (I used garlic and herb feta, why not?)
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
3 galric cloves, minced
4 (6 oz) chicken breasts
1 tablespoon olive oil
1/2 cup chicken broth
Salt
Pepper

Fire up the oven to 350.  Heat oven proof skillet over medium-high heat.  Add spinach to pan, and cook until spinach wilts (continuously tossing).  Place spinach in a colander and press until barely moist.  Combine spinach, feta, nuts, thyme, juice, and garlic.  Cut a horizontal slit thorough the thickest portion of the breast to form a pocket.  For some slicing tips check out the Chicken Pizza post.  Stuff about 3 tablespoons of the spinach mixture into each breast.  Seal with wooden toothpicks and sprinkle breasts with salt and pepper. In oven proof pan, heat oil over medium-high heat.  Add chicken and cook for 3 minute each side.  Add broth, and cover pan.  Place pan in oven and back at 350 until done, about 15minutes.  Then devour!  

*If you really want to get wild add a small handful of fresh basil and wilt together as recipe states.  Its delicious.  How do I know?  Well I didn't confuse spinach for basil from my CSA, and my roommate did not ask, is that fresh basil I smell? before I figued it out.  So please stop asking. I discovered this delicious combination by my sheer, and oh so so, so, so mature and sophisticated pallet.  Yeah I almost believe that too! :)
*There was lots of yummy juices left over.  I saved it in a seperate container to sprinkle over steamed broccoli and cauliflower!  It takes it from 'plain' to 'zang!'
So rhyming isn't my strong suit either.....

Summer isn't over yet, lets BBQ!

I shared my sob story last week about having a hard time with nightshades.  Some things are easier than others to avoid, or substitute, but BBQ sauce is a favorite condiment of mine and it jazzes up plain ol' pork, beef, and chicken.  I will admit I cannot take any of the creative genius in this one today.  I got the original recipe from Mark's Daily Apple, however ketchup and BBQ sauce have large amounts tomatoes which are hard on my stomach these days.  So what is a girl to do?  In my complaining out with friends this topic came up along with beets (hence last week's post). Instead of tomatoes I tried some roasted beets.  I realize not everyone is nightshade intolerant so I am going to share Mark's recipe and my beet-up ketchup BBQ! This is what I got!

His:                                                         Mine:
6 ounces tomato paste                           4-6 roasted and peeled beets
2/3 cup apple cider vinegar                   2/3 cup apple cider vinegar
1/3 cup water                                         1/3 cup water
2 tbsp of honey or apple sauce              2 tbsp of honey or apple sauce
2 tbsp onions                                          2 tbsp onions
2 cloves garlic                                        2 cloves garlic
1 tsp salt                                                 1 tsp salt
1/8 tsp ground allspice                           1/8 tsp ground allspice
1/8 tsp ground cloves                             1/8 tsp ground cloves
1/8 tsp pepper                                         1/8 tsp pepper

If using the beet recipe, before blending, cut stems and roots from beets and place in oven at 400 for about 30min or until skins peel off.  Combine ingredients in food processor and blend until the onion disappears.  If you have used beets, it won't be as smooth, well at least mine wasn't, but I don't have the greatest blender. 

*remember beets are tomatoes, but its not that bad
*if playing the substitution game, if you don't like it (the substitution) just don't eat it!  

And now the BBQ!

His:                                                            Mine:
2 strips of thick bacon, chopped               2 strips of thick bacon, chopped
   or 1 teaspoon of smoked paprika,         1 small onion (minced)
   or chipotle powder to taste (this            1 clove garlic (minced) 
   gives the sauce its smoky flavor,            4-6oz small roasted, and peeled beets
   so using either the bacon or the             1/2 cup apple cider vinegar
  spices is fine!)                                          1/2 cup water
1 small onion (minced)                              1/4 cup ketchup (use your homemade
1 clove garlic (minced)                                  version!)
1 6oz can tomato paste                              3 tbsp mustard (watch your labels,
1 tsp liquid smoke                                          homemade version coming!)
1/2 cup apple cider vinegar                       1 tbsp Worcestershire sauce
1/2 cup water                                             1 pinch ground cloves
1/4 cup ketchup (again, use                       1 pinch cinnamon
      your homemade version!)
3 tbsp mustard
1 tbsp Worcestershire sauce
1 pinch ground cloves
1 pinch cinnamon
Hot sauce to taste (any variety is fine!)


If using bacon, fry in a 2 pan until cooked through. Add the onion and cook over a medium heat for 3-5 minutes (or until onion browns). Add garlic and cook for a minute, then mix in all other ingredients and simmer for about 30 minutes. Test the mixture and add other spices, more vinegar or hot sauce until you achieve the desired taste.

Heat up the BBQ grill!  Grab your meat of choice (for me it was chicken drummies) and start cooking, browning slightly on each side, but not cooking all the way through.  Once chicken is nearly done cooking coat meat with BBQ sauce.  If you put it on all the way it tends to fall off and burn up.  If you add it later, it give it 'soak' in but crisp up as well.  Plus its easier to see if your chicken is done since the beet juice is also pink.  Remove from the heat and enjoy!
*As I said before the beet version is not the same as ketchup, Try not to let the texture and appearance scare you, it tastes better than it appears.  
*I let mine sit in the refrigerator over night before using, which allowed that onion and bacon flavor to take over a bit more.  I found it was better the next day!

Side of Dis and a Side of Dat

I know how to make meat paleo, its meat, 'nuff said!  I battle with getting my veggies in for the day without dreading to eat them. Plus upon finding my stomach is not so tolerant of nightshades, my veggie count has gone down even more.  So in an attempt to branch out and broaden my pallet here are 2 recipes from foods I wouldn't have touched with a 10ft pole a year ago.

Beet Salad
6  large or 12 small beets
1/4 to 1/2 sweet onion
2 oranges
1/4-1/2 cup sliced black olives
10 mint leaves coarsely chopped
1 tablespoon lime juice
olive oil

sea salt

Heat up the oven to 350 F.  Chop tops off of beets and wipe any dirt from skin.  Place on baking sheet and lightly sprinkle olive oil and sea salt on beets, cover with foil.  Place beets in heated oven and cook for 30-40 minutes.  When done the beet's skin should peel off easily.  When done remove from oven let cool, remove skins, and chop into chunks.  While waiting to cool.  Peel oranges with a knife.  This way all white is gone and will be juicy.  cut orange into cubes.  In bowl mix solid ingredients together, and top with olive oil, lime juice and salt.  Dish up and enjoy!


*If upon going to the bathroom in the next 4-48 hours, and you think you are dying, stop and ask yourself, "Was it the beets?"
*Beets - I thought they only came pickled.  Still not my 'favorite' but nice to have something new.   

Yam Patties:
2 Cups Yam
1/4 cup Cilantro
1 Tablespoon Garam Masala
2 Tablespoons Coconut milk
1/2 cup Almond Flour
2 Tablespoons coconut oil

Cook yams so that the skins peels off and insides are mash-able.  Mix and mash remaining ingredients except coconut oil.  In pan heat coconut oil.  Form yam mash into patties and place in hot oil.  Flip and cook until both sides are golden brown, and serve. 

This wasn't the potato cake salty creation I thought it was going to be, but did taste a bit like Thanksgiving in my mouth.  It reminded me off pumpkin pie a little bit, or maybe even French toast.  I think the next time I make these I will leave out the cilantro add some cinnamon and nutmeg.  Cook and serve with plain and simple Maple syrup!  I think this could be my new fix for French toast!


*Yams - I never liked these at Thanksgiving, put all the marshmallows, brown sugar, and butter you want on them I just have never like them. I am looking for a new way to enjoy them.  Because if I don't like them covered in 'crack', am I ever going to like them?
*I lovingly refer to sugar, gluten, bread, etc as 'crack.' As I find they are just as addicting, and when trying to quit you sound like a crack addict, "I don't have a problem, I can quit anytime.  I am just looking for a little taste.  Its ok it won't hurt. Tomorrow, I"ll be good again. I can have just little....." Shake, shake, twitch, twitch.
*The original recipe called for sweet potatoes which are more yellow in color and not quite as sweet as the yams, hence why I think maple syrup would be oh so good on it. 
*What is the difference between sweet potatoes and yams.  I am not really sure, aside from yams are less starchy, and have more color, and more vitamins.  However I also read that our American yams are actually sweet potatoes, and our sweet potatoes are also sweet potatoes.  You can only find 'real yams' in Mexico, Central and South America?  I don't know so I just went back to calling the orange ones yams and the yellow ones sweet potatoes.  Sometimes ignorance is bliss.  :)

Pan-Seared Scallops with Bacon and Spinach

While scallops may not (or maybe they are!) be part of your 'normal' dinner lineups, here is a nice and easy way to treat yourself with a delicious delicacy.   

3 Thick and meaty slices of bacon
1 1/2 Pounds scallops
1/4 tsp salt
1/8 Tsp kosher salt
1/4 Tsp fresh ground pepper, divided
1 C chopped onion
6 Cloves sliced garlic
12 oz fresh baby spinach
4 wedges of lemon

1.  Cook bacon in a large skillet over medium-high heat until crisp (cast iron if you have it).  Then remove bacon from pan saving about 1 TBSP of the drippings.  Chop the bacon coarsely and set aside. Increase heat.

2.  Gently dry scallops with a paper towel.  Then evenly sprinkle the scallops with 1/4 tsp salt and 1/8 pepper.  Place scallops into screaming hot pan with drippings.  Cook for about 1 1/2 min each side or until done.  Remove from pan and keep in warm place. 

3.  Reduce the heat to medium-high and add onion and garlic to the pan.  Sauté about 3 min,  stirring frequently. 

4.  Add half the spinach, stirring frequently for a minute.  While continuing to stir add remaining spinach and cook until wilted (about 2 min). 

5.  Remove from heat and add remaining pepper and Kosher salt.  Divide spinach on to plates, and top with the crumbled bacon and scallops, garnish with lemon.  Enjoy immediately!

Stawberry Crumble

Ok, this dish debuted at the latest ladies night and seemed to go over moderately well ;) -ha! By popular demand here it is.  I originally wanted to make it a stawberry rhubarb type crumble.  Growing up my mother used to make this rhubarb breadcrumb ice cream topping.  It was so delicious and reminds me of summer!  Unfortunately rhubarb was already out of season so it was just a strawberry.    I found a very similar recipe on everydaypaleo.com, but I was like thats' it?  I thought I could make it better.  And here it is with as always, my special tweaks.  I hope you enjoy it!

Ingredients:
4 Cups chopped strawberries
1/8 Cup honey
1 1/2 Cup Almond flour/meal
1 Tsp Cinnamon
1 Tsp Nutmeg
1/2 Tsp Cardamom
1 Egg
2 TBSP Coconut oil
Pinch of salt
1/8-1/4 Cup Chopped Pecans

Chop and or slice up strawberries the night or morning before you like to serve this dish. Heat up honey so it is runny and coats the all the strawberries.  Use more or less as needed.  Cover and let sit for at least 5 hours.  Recipe will probably work without sitting long, however I was trying to get lots of juice out of the berries. When ready to bake preheat oven to 375.  In new bowl mix remaining ingredients except the pecans and mix until crumbly.  In 9x13" pan spread out juicy strawberries, top with crumble spread out.  If you like your crumble crunchy don't mix into strawberries, if you like soggy crumble mix it all up. Top with pecans.  If you like lightly drizzle with honey before placing in oven.  Bake for 30min, crumble tops should be starting to brown.  If you like it crispier leave in another 5-10 min.

This dish is a fantastic as a warm top to ice cream, coconut ice cream or with cold coconut milk!

*careful it goes fast!