'Its not a cookie! Its fruit and'....chicken

I've got to admit I was a little embarrassed when I got my side of fruit at the Nova Cafe and I was unable to identify one of the pieces of fruit in my dish. Low and behold it was a fig.  I had no idea!  I was quite excited to try it, as I heard they were good and I also enjoyed a Fig Newton back in the day, but never had seen one in the flesh or fresh for that matter.  I then came across a sandwich recipe that had figs in and looked delicious!  Now how can I make that paleo and still delicious.... and viola, here is my version of the fig sammich. 

Serving for 2
2 Chicken breasts 4-6oz each
2-4 slices of prosciutto or pancetta
Mustard - oh yeah I made my own
Romain Lettuce leaves
1-2 sliced Figs dried or fresh
Coconut Oil
Salt and Pepper

Lets start of with a mustard recipe which I originally got from Mark's Daily Apple, because who knows how to make mustard?  I will list his recipe and then explain how I made mine, because recipes are more like guidelines than rules any way. 
His:                                                          Hers:
1/4 cup white or brown mustard seeds   1/4 cup brown mustard seeds
1/4 cup red wine vinegar                         1/4 cup apple cider vinegar
1/4 cup dry red wine                                1/4 cup dry red wine
1/2 cup dry mustard                                1/2 cup dry mustard
2 tsp salt                                                  2 tsp salt
1/4 tsp ground allspice                            1/4 tsp ground allspice
2 tbsp cold water                                     2 tbsp cold water

His:
Place mustard seeds, wine vinegar and wine in a small bowl and let sit for 3 hours. Pour the contents of the bowl and the water into a food processor with a steel blade. Blend until seeds are broken up and then add the dry mustard, salt, allspice, and water, and process until smooth. Scoop into glass container and refrigerate 12 hours before serving.

Hers: 

I pretty much did the same thing except I added smaller amounts of vinegar and wine to start so I can play with taste when adding the rest.  Do I want tangy- add more apple cider vinegar etc. 

In pan heat of coconut oil.  Season chicken breast with seasonings of choice, and/or salt and pepper.  Add chicken to warm pan cook until done.  While waiting for chicken to cook.  Rinse out and dry romaine leaves and place a bed of greens on a plate.  When chicken is done place on bed of greens.  In pan lightly sear the prosciutto or pancetta, quickly remove from heat and place on chicken.  Next add layer of mustard and top with figs.  Done!  Now enjoy!  Once you get past the mustard making this is super easy! 

*if you want a lighter fruity taste use fresh figs, where do you find them, good question.  Sorry, I used dry fig that I found a Roseaurers.  I didn't look anywhere else.
*if you want a richer taste, use dried figs, YUM.  I even 'buttered' a few figs with my mustard and ate them.  Good stuff!
*my mustard was HOT!  be careful and sample as you go!
*I am my father's daughter and I also used lemon pepper to season my chicken.  We put lemon pepper on nearly everything.  Its my family's 'ranch' dressing. 

Stuffed Squash

I am not world's biggest fan of squash, but after a request for stuff squash I thought I would it another try it. Especially with fall is right around the corner (if not already here!) and there will be plenty of the nutritious fall orbs to cook up. Its a good thing I tried it again, because its actually pretty dang good!

2-4 Acorn squash
1lb Ground beef
1lb Ground pork
1 Onion chopped
1 egg
4-6 Cloves of Garlic chopped (or more :) )
Italian seasoning (amount up to you)
4oz of Fresh Parmesan  or Asiago cheese*
Splash of favorite cooking oil olive, palm, coconut, butter, etc
Salt and Pepper to taste

Heat up the oven to 425.  Cut squash in half medially, also slice ends of each half so they sit flat.  Dig out the guts and place on baking sheet (or in pan).  Next coat the insides with your fat of choice and salt and pepper, cover pan with foil and place in preheated oven.  Cook at 425 for 40 minutes.  While squash is cooking mix together beef, pork, egg, onion, garlic, and Italian seasonings.  When squash is done cooking remove from oven, gently spoon meat mixture into squash halves.  I say gently because if you pack it in and then bake it it can dry it out or not cook it all the way through.  Cover pan and place back in oven for another 30 minutes.  Remove from oven and enjoy or for you dairy eaters remove at 25 minutes top lightly with shredded cheese and place back in oven for 5 min or until cheese is melted.  Remove and enjoy! 

*if you are trying to lose weight, in a paleo challenge, have allergies or intolerance for to dairy do not add
*Italian seasonings or sniff and dump, or if its green, sniff and dump so far its worked pretty deliciously for me. 

"I'm strong to the finich Cause I eats me spinach."

Don't tell my mom I am finally eating spinach!  I put up a good fight back in the day, professing that I will NEVER like spinach.  When given the choice of "eat it or wear it!" I always chose to wear it, however was never held up on my parents end.  Now this time I wore and ate, mostly because my chopsticks efficiency is lacking.  Why I thought chopsticks were a good idea, I may never know. 

This recipe is for roughly two to three servings.  It seem like a lot at first but it really cooks down. 

1lb of shrimp (cooked or raw--how much work do you want to do?)
1 bunch of spinach
4 cloves (or more if you are me) of garlic chopped
1Tablespoon Olive oil
Salt and pepper to taste

If shrimp is not cooked, boil water and add shrimp, cook until shrimp is white and red.  This will not take long, and over cooking leads to chewy shrimp.  Heat olive oil in pan and garlic, cook until garlic is lightly browning. Add shrimp.  If you bought pre-cooked frozen shrimp make sure it is thawed and excess water is drained. Quickly coat shrimp in oil and garlic, then start adding spinach.  Add small amounts and let the spinach wilt before adding more.  Remove from heat, find left over chop sticks and enjoy! 

Take me to your leader

*for those that like a little spice, add some crushed red pepper flakes for a little zing!
*instead of cooking the spinach you could add them to a spinach salad
*instead of spinach you could top your leafy green of choice, hell even broccoli would be good rolled around in olive oil and garlic!
*instead of spinach you could have some spaghetti squash cooked up and ready to throw in
*this recipe is fast and easy, just like ol' Fluffy back on the farm
*I often make inside/family jokes, don't stress about understanding them
*"Toot! Toot!"

Meat Log

Yeah you heard me, as if meat wasn't enough, mix three flavors for a delicious log of meat.  Its the gift that just keeps on giving. 

1 1/2-2lbs of thick sliced bacon
1lb of ground beef
1lb of ground pork or favorite
   sausage
1 small onion
1 large spoon full of chopped garlic (or more)

Heat the oven to 425, or light the BBQ! Roll out a 12' long sheet of aluminum foil.  On the foil create a lattice of bacon.  I'll say it again, create a lattice of bacon. 

How do you make a lattice of bacon?  Place 5-6 slices of bacon side by side on foil.  Take new slice and weave it through (over and under) perpendicular to the other pieces already laid down. Until you have a woven blanket of bacon. Doesn't it already sound delicious?  In large bowl mix together beef, onion and garlic. Then spread mixture over the lattice of

bacon, and then spread the sausage over the top of the ground beef.  If using plain ground pork you may want to add more onion, garlic and then some salt and pepper.  Next roll your log! :)  Start on one end and roll to the end.  Go slow and be gentle.  This is were good thick bacon is useful in helping to stay together.  Wrap up in your foil and place on BBQ or in oven.  If putting in oven place in pan of some kind to catch the drippings to help prevent fire in your oven.  On the BBQ is optional or do in 2-3 layers of foil, in order to stay safe from fire.  Cook for about 30 minutes or until ground meats nearly are done.  Then open up the foil and let the bacon crisp up.  I like to broil it lightly for a few minutes to crisp up the bacon.   If needed drain fat from pan, it helps keep the left overs from being so saturated.  Slice your self a bit of the log and enjoy.  If you dare, add some ketchup or mustard. 

Get creative!
* add some Cajun spices
*try some BBQ sauce in there
*cooking it in a smoker is very delicious too!
*hmm maybe a horseradish  kind dipping sauces of somemight be pretty good paired with this too...