Posts Tagged ‘chicken’

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Butternut Squash, Chicken & Spinach Salad (Surprisingly Yummy)

October 24, 2013

This was really good, that is all. It doesn’t sound like much but it is much more than the sum of its parts, enjoy!

 

1 reasonably sized butternut squash (cubed)

1 green pepper

1 yellow pepper

1 red pepper

1 onion

Minced Garlic

Chopped Basil

Sliced Chicken Breast

Chicken Broth

Fresh or Frozen Spinach

Fresh mixed greens

Sun dried Tomato dressing

 

Preheat your oven to 450 degrees and put the squash, chopped peppers and onions with spinach into a roasting pan, pour in about a cup of chicken broth and put in 1/2 the garlic and basil. Roast in oven for about 30 minutes or until the squash is tender. In a skillet cook the chicken breast in broth, garlic and basil until done. Serve over mixed greens and top with sun dried tomato dressing.

 

 

Butternut Squash & Chicken

Butternut Squash & Chicken

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Chicken Sausage Scramble

June 28, 2013

Woke up hungry, which I guess is good considering all that’s going on right now. Here’s what I made:

Heat some olive oil in a skillet add in some cut up chicken sausage and brown it. Toss in some onions, red peppers, yellow peppers and green pepper and salt/pepper to taste, cook until sausage is done and onions are caramelized In a bowl, beat three eggs, add in a tablespoon of melted ghee. Remove sausage/pepper combo to a plate, pour egg mixture into pan and scramble eggs over medium heat until done. Season with salt, pepper and paleo powder, serve over sausage/pepper combo. Enjoy.

Picture would be here if Dropbox photo upload worked all the time. :(. Will edit with pic when able.

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Baked Chicken Breast w/ Goat Cheese, Brussel Sprouts, Cabbage & @JulianBakery Paleo Powder

March 15, 2013

This is just a variation of my various roast chicken recipes but the addition of the paleo powder over basic salt, pepper, etc was a great idea. Seriously, even if you’re not on anything resembling a paleo diet, get the stuff, its awesome.

 

Line a pan with some halved brussel sprouts and cabbage leaves, coat them with olive oil, salt, pepper and a small amount of Paleo Powder. Put some peppers, red onions and bacon over top the veggies. Split the chicken breasts down the middle (just a little slit) and put some goat cheese in the slit.  Place your chicken breasts on top, pour on some Paleo Powder to taste and top with bacon strips. Cover and bake on 400 for about 40 minutes (use a meat thermometer to be sure) and then enjoy.

 

 

Roasted Chicken Breasts

Roasted Chicken Breasts

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Roasted Chicken, Peppers & Goat Cheese Dinner Omelet (Bacon Optional)

March 1, 2013

Nothing about this recipe makes it “dinner” other than the fact that I had it for dinner tonight. It was made out of my roasted chicken recipe from the other night.  First take pull leftover chicken breast off the birdie and put it aside. Put some yellow, red and green peppers in some olive oil (garlic from The Olive Scene for me) and cook them until soft, adding in the chicken to warm it up midway through. Once that is done, put it to the side and then beat three eggs together, pour them into your favorite omelet pan, cook until eggs set. Once the eggs are set, put the pepper/chicken mix over the eggs and then add your goat cheese, fold, remove from pan and enjoy. Easy dinner.

 

Roasted Chicken, Pepper & Goat Cheese Omelet

Roasted Chicken, Pepper & Goat Cheese Omelet

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Chicken Parts & Kales (What Could Be Better)

February 6, 2013

I like chicken and I like kale…so I decided to try them together and it was pretty good. Take some chicken parts (I used legs and thighs) and lay them around a roasting pan lined with the kales and pour some chicken broth (organic, veggie fed, etc) over the whole thing. Season with thyme, salt, pepper, garlic and some olive oil (I used my Olive Scene “butter” and garlic infused oils) for extra flavor. I baked it on 425 for about 45 minutes but obviously don’t overcook it (or undercook it for that matter). It was quite good and pretty simple. Enjoy!

 

 

 

Chicken Parts & Kale

Chicken Parts & Kale

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Wife Wanted Chicken Again…Weird (or Roast Chicken with Brussel Sprouts and Bacon)

January 22, 2013

So my wife loved the chicken I made last week except instead of cabbage I made it with brussel sprouts, bacon and onions tonight.  She’s sick so I made sure to include some broccoli too. 🙂  It was pretty good I have to say. so same recipe with the above changes and all you go. I’m also now all out of The Olive Scene Olive Oil and we’re in the middle of another snowstorm, oh well, its totally worth it. Pic below, enjoy.

 

Roast Chicken with Brussel Sprouts and Bacon

Roast Chicken with Brussel Sprouts and Bacon

 

 

 

 

 

 

 

 

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Roasted Chicken with Cabbage (and Bacon!)

January 14, 2013

Tonight I decided to roast some chicken, well really it was preordained because I’ve been craving it and Boston Market where I would normally get “fast” chicken from now scares me. Side Note: My wife had some forgotten Boston Market in the fridge for like two weeks (yeah I know) and instead of normal food ickiness and stink there was nothing, the food hadn’t changed in two weeks, probably why I didn’t notice it in the back of the fridge. This terrified me and I haven’t had Boston Market since. Anyway back to my chicken now:

Take some cabbage and line a roasting pan with it. Next Pour about 1/2 cup of chicken stock over the cabbage and then break up some bacon over the cabbage, then take your hands and mix it all up. Pour some olive oil generously (but not too generously) over the cabbage and bacon mix.

Remove the innards of your chicken if it came that way (organic, clean, etc chicken is the way to go, we really like Bell & Evans) and wash the bird inside and out, pat dry with a paper towel. Don’t skip that last step or you’ll be sad. Put the bird over the cabbage and bacon coat with olive oil, sprinkle some thyme with salt & pepper over it and place two strips of bacon inside, YES INSIDE the birdie. Cover the roasting pan and bake 425 for an hour. After that, uncover the roasting pan and bake for another 15 minutes or so (juices run clear, proper temperature and all of that) to crisp up the chicken. Take it out, let it rest about ten minutes and enjoy. My wife claimed this was the best chicken and best cabbage I’ve ever made. The bacon just really kicks up the flavor of both the bird and the cabbage. Try it, you’ll like it, unless you hate bacon in which case you are probably a terrorist and should be arrested. 🙂 Pics below, enjoy!

 

Roast Chicken & Cabbage with Bacon

Roast Chicken & Cabbage with Bacon