2 tsp olive oil
6 oz chicken
1 apple
2 tsp cinnamon or allspice
Heat olive oil in a saucepan over medium heat. Shred and add chicken. Grate the apple. Add to pot with spice of choice. Cover and cook on medium low. Stir frequently. Once apple has cooked down, dish is ready to be served.
1 can artichoke hearts
1 can diced tomatoes
1/4 c capers
1 c red wine (optional)
2 tbsp minced garlic
Fresh ground pepper
4 large chicken breasts
Water
Do not drain the artichokes or tomatoes. Put into a large pot with the capers, wine, garlic, and some pepper. Bring to a boil. Add chicken and enough water so chicken is submerged. Turn heat to low-medium and simmer until chicken is cooked through (time varies depending on size of chicken breasts). Remove chicken from pot. Bring the liquid to a boil and reduce it until it is a nice chunky sauce.
Serve chicken with a generous amount of the artichoke sauce.
1 ½ pounds skinless, boneless chicken breast
2 tbsp olive oil
2 tbsp onion, finely chopped
2 tsp minced garlic
1 cup fresh cherries, seeded and cut into quarters
4 tablespoons balsamic vinegar
2 tablespoon Dijon mustard
1 bunch kale, chiffonade
Celtic sea salt and pepper to taste
1. Rinse the chicken breast and pat dry
2. Heat olive oil in a large skillet over medium heat, then add onion and garlic and saute for
3. one minute
4. Add cherries and cook for 2 minutes.
5. Add balsamic vinegar, then stir in mustard and kale
6. Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally
7. In another large skillet, heat olive oil over medium high heat
8. Add chicken cutlets to the pan and sprinkle them with salt and pepper
9. Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through
10. Transfer chicken to pan containing cherry sauce and kale sauce
11. Serve
(Serves 4)
• 5lbs of country-style spare pork ribs (or however many will fit in your crock pot)
• 2 large onions, diced
• 2 cups of diced tomatoes
• 2 cups of diced peppers
• 2 heaping tsp dried oregano
• 1 heaping tsp granulated garlic powder
• 1 heaping tbsp chili powder
• 2heaping tsp cumin
Mix all dry spices in a small bowl. I use a heavy hand with the spices – season to taste. Mix the diced tomatoes and peppers in a separate bowl.
Put down one layer of the ribs in the bottom of the crock. Sprinkle a spoonful of the spice mixture over the meat and spread around some of the tomato/pepper mixture. Top with onions. Make a second layer of ribs and continue until you are out of ingredients. I like to finish with ribs on top, not onions, so the layers are slightly uneven.
Turn Crockpot to low and cook for at least eight hours.
Using a pasta-serving spoon, shred your pork ribs. This is the best use for a pasta-serving spoon ever. It allows you to pull apart the meat and remove the bones as well as any egregiously large pieces of fatty gristle.
3 diced chicken breasts, cooked
1/2 jar organic tomato/marinara sauce
1 tbsp minced garlic
2 tsp dried thyme (not ground)
2 tsp rosemary
1. Add all ingredients to a pan and simmer for 5 minutes.
To serve, smother your flatbread with the chicken mixture.
Spinach Flatbread
1 frozen block spinach
3 eggs
1/4 cup oil
Salt and pepper
1. Slightly thaw spinach (do not ring out any water).
2. Throw all ingredients into blender and blend on high for 60 seconds.
3. Spoon 1/2 of the batter into an oiled skillet and cook, covered, over low-medium heat for a few minutes.
4. When set and lightly browned on the bottom, carefully flip and cook the other side.
5. Repeat with remaining batter.
1-1.5lbs brussel sprouts
1 small apple, diced
3 cloves garlic, minced
1 tbsp honey
Oil
Salt to taste
1. Cut sprouts in half then into 1/8 inch sections.
2. In a large skillet, cover bottom with a thin layer of oil.
3. When pan in hot, add sprouts and cook, stirring occasionally, until you start to see some golden pieces.
4. Add apple, garlic, honey and salt. Continue to cook until spouts are done to your liking. (We like ours soft, but not mushy).
Adding some toasted nuts (pecans, walnuts) would be tasty.
Tomatoes (Best if you can get fresh from the garden)
Olive oil
Garlic
Thyme
Salt
Balsamic vinegar
1. Slice tomatoes into thick wedges/slices (or in half if on the small side).
2. Seed tomatoes.
3. Place tomatoes on cookie sheet or roasting pan.
4. Drizzle liberally with oil.
5. Sprinkle spices/seasonings on tomatoes. (Sorry there is no definitive quantity to give, it sort of just goes by taste preferences.)
6. Drizzle liberally with vinegar.
7. Bake at 325-350 for 45-120 minutes. Tomatoes should be at least half their original size.