Twice Baked Sweet Potato and Egg Breakfast

This recipe comes from Plaid and Paleo.  I shall say that this meal was awesome, even on the second day it was delicious.  What a simple meal to have.

The What's:

• 1 medium sweet potatoes
• 2 slices bacon
• sea salt and black pepper
• 2 small eggs
• Handful of spinach or greens 
• 2 slices of Roma Tomato

The How's:

1. Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.  (Or you can poke holes in the potato and microwave for 8 minutes)
2. In a large skillet, fry bacon until crispy. 
3. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
4. Whip the soft sweet potato until soft and creamy.  
5. Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
6. Spread spinach, or whatever green you have into the divot.  
7. Break one egg, or two as I did in this picture, into each divot then sprinkle with remaining bacon bits and tomato slices. Cook for 20 minutes or until yoke is set.  
8. 
   

Enjoy, I did!

Paleo Whole 30 Chicken Soup

Today's recipe is from Framing Cali

Someday's I follow directions well then other days I don't.  This recipe reflect me NOT following a recipe.  

The What's:

1 whole chickens

2 sweet potatoes

"CLEAN" Diced Tomatoes, Canned

1 Bell Peppers 

 2 large Onion

Avocados (optional)

use the following spices in equal parts to taste (I used roughly 1/2 Tbsp):

Onion Salt, Garlic Powder

 

The How's:  

Boil your whole chicken (about 30-40 minutes) and season to taste. I used garlic powder, onion salt, kosher salt and bay leaves.

While the chicken is boiling, dice your vegetables. Remove chicken and add sweet potatoes to the broth made while cooking the chicken. Allow to boil until the potatoes are tender (About 15 minutes). While the vegetables are cooking, peel and discard the skin of the chicken and shred the meat. You should just be able to use a fork to shred it right off of the bones.  (You can cook the chicken in advance and let it cool in the pan so you don't hurt yourself when taking the skin/meat off of the bone).  Once the potatoes are tender add the chicken, remaining vegetables, and spices to the broth. Be sure to taste the recipe at this point.  You may not need additional spices.  Simmer on low for about 20 more minutes.

Enjoy!  

Cashew Chicken Stir Fry

This recipe comes from Savory Lotus!

The What's:

Sauce
1 cup chicken or vegetable broth
2 cloves of garlic, minced
½ teaspoon fresh ground ginger
Salt and pepper to taste

Stir Fry

2 tablespoons coconut oil or butter
2 large boneless skinless chicken breasts, cubed
4 medium carrots, cut into matchsticks
1 large bunch of broccoli, cut into florets
½ of a medium red onion, thinly sliced into half moons
1 cup raw cashews

The How's:

1. For the sauce: Combine chicken broth, garlic, and ginger in a small bowl. Whisk to combine. Season with additional salt and pepper if desired.
2. Heat a large saucepan with 1 tablespoon coconut oil over medium heat until shimmering.
3. Add cubed chicken in a single layer. Cook for a few minutes until lightly browned and turn over each piece to finish cooking through.
4. Move chicken to a plate.
5. Roast cashews for a few minutes, watching carefully.  Just get them to toast.  
6. Melt the second tablespoon of coconut oil in the hot pan and add the carrots, broccoli, and red onion. Stir constantly for a few minutes, adding the meat back into the pan when the vegetables are tender-crisp and still vibrant in color.
7. Stir in the sauce and allow everything to get nice and hot.
8. Serve immediately and sprinkled with cashews. 

I really miss the crunch of Chinese noodles so the buttery cashews help satisfy the missing crunch!  

Chicken. GREEK Style!

I love most things Greek. Their marinades, the way they roast, grill and the simplicity of eating!

Tonight, I bring you a dinner plate that you may eat in the Isles of Greece or if staying local, at a Greek restaurant.  The recipe came from Andy Sonima Chef.  The marinade is easy.  I mixed the ingredients together in a bowl then, I spooned it over the chicken as it sat in a ziploc bag.  I left this bag in the refrigerator for almost 36 hours.  Something came up and we had to make alternate plans for dinner; that's life folks!

Since I have tried this recipe, I can tell you it's pretty good.  The herbs that slather the chicken, give this a good taste that I want to try on grilled shish-kabob's.  My husband has yet to rate this but I don't see why he wouldn't enjoy it after all; I didn't douse it with citrus all in the name of Greek food! I would follow instructions on the oven time to avoid drying and sprinkle with salt as tastes prefers.  

Again, this is the link to the recipe but I will show you The What's and The How:

The What's:

2 bone-in chicken breasts
2 cloves garlic, chopped
1/2 teaspoon dry oregano
1/2 teaspoon dry thyme
1 cup yogurt
1/4 onion, chopped
1/4 bunch cilantro, chopped
drizzle olive oil
salt and pepper, per your preference


The How's:

Wash the chicken and place in a mixing bowl.
Chop the onion and herbs, and combine with the chicken.
Add yogurt, salt and pepper, and mix all the ingredients together.

Preheat the oven to 400ºF. Put the chicken on a baking tray and drizzle with olive oil. Roast for about 20 minutes or until the internal temperature reaches 160ºF to 165ºF.

Before cutting the chicken, let it sit for 5 minutes. Then cut, serve, and enjoy!

Enjoy!
-Enriching Ego

Honey Lime Pan-Grilled Chicken

Hello Folks.  Its pretty much the dead of winter here in the Carolina's.  It's been pretty mild but these last few days, have been the coldest days so far. To lighten the place, I am reaching into my pocket of tricks to bring summer into the house through food.  Today I made the children Cherry Limeades topped with very sweet red maraschino cherries.  I love drinking and eating things that make my taste bud's pucker.

Tonight's meal is a Honey Lime Pan-Grilled Chicken.  Along side, broccoli was it's partner for me, rice and corn for the kids.  This is where the limeade ties into our meal. The chicken I bought came in bulk so I co-marinated the Honey-Lime batch with a Sesame Chicken recipe which I will post later about.

Honey Lime Pan-Grilled Chicken Recipe

(Adapted from http://www.blessthismessplease.com/)

The marinade consists of:

Juice and zest from 2 whole limes, 1/2 cup honey, 2 Tbsp. Worcestershire sauce, 1 tea. sea salt

1/2 teas. fresh black pepper, 4 trimmed, skinless, boneless chicken breast sliced lengthwise.

Trim your chicken and discard the fatty pieces, or keep them for the doggie like I do.  Add all the ingredients to a large zipper-top plastic bag, close the top and turn it over in your hands until the marinade is well-blended and all of the chicken is evenly covered. Lay the bag in the bottom of a rectangular baking dish and put it in your fridge.  This the BEST advice ever! Marinade the chicken at least four hours but up to overnight.  

Since it was wintertime here, we used a pan to grill the meat.  You don't want to move it around too much but be sure that you let the chicken reach the internal temperature of 160 degrees.  Serve warm. 

Although I marinated the chicken for six hours and I did enjoy this recipe, I didn't taste the lime as pronounced as I was hoping.  I added a little bit on top for an added kick!  The original author of this recipe mentioned cooking this on a George Foreman grill and I actually think that may be the best way to cook this.  Once the honey begins caramelizing, the pan becomes brown.  Therefore so does your chicken.  Be watchful that the honey doesn't burn but oh, what a treat to have chicken with a taste of honey.

I can't wait to make this chicken this summer!  Be blessed with this Honey Lime Pan-Grilled dinner.