"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...

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.....

Anchovy Spaghetti

You heard me, have you ever had one?  These salty little fish add big flavor to this dish!

Anchovy Spaghetti (2 servings)
1 Can anchovies
1 Spaghetti squash
8-12 oz Shrimp cooked
2-3 Cloves of garlic chopped
Olive Oil

Preheat oven oven to 425 degrees F. Slice spaghetti squash in half  (length or width) and remove seeds with a spoon.  Coat inside of squash with olive oil, and half of your chopped garlic, and lightly sprinkle with salt and place cut side of squash down, shell side out on a baking sheet.  Place in heated oven.  Cook squash until done, about 45min.  The shell will dent to the touch when done.  Remove from oven and flip squash open so it can cool.  While squash is cooling, open the can of anchovies and place in frying pan on low to med-low heat.  Careful of oil splattering with heat. Add the rest of chopped garlic.  As garlic and anchovies cook; use a spatula to separate anchovies into small bits. If dry add small amounts of olive oil. When anchovies are separated and garlic softened, add shrimp and turn heat to very low.  If dry add small amounts of olive oil.  After squash is cooled enough to handle with your hands, scrape squash out of its shell onto baking sheet (it collects any leftover olive oil, garlic and salt).  Turn heat to medium low on the anchovy shrimp pan.  Add spaghetti squash to  pan stirring frequently. Add all of the squash, continually stirring so that anchovies and shrimp are distributed throughout  squash.  Continue to cook if needed to burn off excess water from squash.  Otherwise dish up and enjoy! This will make about 2  servings depending on squash size.  If this is your main course make sure there is enough shrimp to be an ample protein.  You may also serve with no shrimp and with a side of

grilled chicken or pork chop. The next time I make this I want to try in more of a stir fry style.  Adding broccoli, carrots, and water chest nuts, and possibly and egg or chicken breast.  Another idea would be to add spinach along when adding the shrimp in the original recipe.  If anyone else tries these let me know how they turn out.


*Watch your anchovy ingredients
*You may use fresh or frozen shrimp just make sure its cooked!
*I like garlic!  The more the merrier!
*This doesn't win the award for most attractive dish, but it does taste pretty good and it easy to make.
*I tried it as a stir fry....oh yeah! Recipe to come!

Garlic and Thyme Burgers, Salsa Salad, and Homemade Mayo

My thought growing up was all a burger needed was some cheese and its good to go, why mess with perfection?  Well perfection got old, at least as far as my burger was concerned.  And my taste has matured since then (but only a little).  Since Memorial Day is around the corner and so is the outdoor BBQ season I thought we could celebrate summer with this burger and salsa salad! 

Garlic & Thyme Burger
1lb Ground hamburger
2 Tablespoons fresh thyme chopped
2-3 Garlic cloves minced
Sea Salt and pepper to taste
1 Large ripe tomato
Romaine Lettuce
Other Favorite toppings
Onion, avocado, bacon etc.

Light the grill!  Thoroughly mix all ingredients together.  Once blended divide into 4-6 portions and form patties. If you are using a leaner meat and having problems getting meat to stick together, add an egg to the mixture.  Place on grill and cook until desired temperature. A very pale pink center with 5 patties took about 4-5 min each side with the grill at medium heat. After placing burgers on the grill, I sliced my tomato into 3-5 thick slabs, and covered them lightly in olive oil, salt and pepper (could use garlic salt too!).  When it was time to flip the burgers I added the tomatoes to the grill. 

While waiting for the burgers and tomatoes to cook, start the mayo. 

Mayo
1 egg
1 teaspoon ground mustard
1 teaspoon paprika
1 table spoon lemon juice
1 1/2-2 Cup LIGHT TASTING olive oil (EVOO is okay but can have funny aftertaste)

Place the first 4 ingredients into food processor and pulse 3 times.  Have your olive oil measured and in an easy to pour dish.  Turn your food processor on and slowly add your olive oil in a slow, steady stream.  At first it will be runny but will slowly start to whip and become rich and creamy.  Set aside in cool place and/or dish until ready to serve.  

When it is time to collect the burgers, flip the tomatoes and let them cook just another minute or two.  You want to soften the tomatoes not completely cook them.  If they over cook they will be difficult to remove from the grill, as they will become soggy and collapse.  Remove tomatoes from grill onto separate plate. 

Now start building!  Lettuce, burger, mayo, tomato and what every else you like!   

Salsa Salad
2 Large cucumbers seeded
1 medium avocado (ripe but not too soft)
1/2 C Grape tomatoes (sliced/halved)
Fresh Cilantro
2 T lime juice
Sea salt and pepper to taste

Slice, pour, mix, and enjoy!  Easy easy!


Tips and tricks to make it your own:
*If you don't like Romaine use iceberg, or on a bed of mixed greens.  Use the romaine leaves to make a 'sandwich' out of your burger! 
*I wanted my mayo to have some zing so I added more mustard, salt and paprika.  Find which combos you like and rock them! 
*To seed your cucumbers: peel and cut in half width wise then quarter each half.  Run knife down seeded inside to remove seeds. You don't have to do this, but it keeps the salsa from getting too watered down and runny. 
*Shout out to Cooking Lite magazine for both the recipes, I really didn't change them to make them diet friendly!