Lavender Roast Chicken

Lavender Roast Chicken

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Lavender Roast Chicken
Roasted chicken on wooden board
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Roasted chicken on wooden board
Instructions
  1. In a large bowl, whisk together the first 7 ingredients (Chardonnay through garlic).
  2. Add chicken; cover the bowl with plastic wrap and allow it to marinate overnight, turning every few hours.
  3. Preheat oven to 400 degrees.
  4. Remove chicken from marinade and place it in a large baking dish or roasting pan, breast side up.
  5. Pour remaining marinade over the chicken and season it evenly with salt and pepper.
  6. Bake for 1 to 1 1/2 hours or until juices run clear.
  7. Serve sliced chicken topped with pan juices.
Italian Meatballs with Basil-Mint Pesto

Italian Meatballs with Basil-Mint Pesto

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Italian Meatballs with Basil-Mint Pesto
ITALIAN MEATBALLS WITH BASIL-MINT PESTO - Square
Course Main Dish
Cuisine Paleo
Prep Time 25 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 25 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
ITALIAN MEATBALLS WITH BASIL-MINT PESTO - Square
Instructions
  1. Preheat oven to 350 degrees.
  2. Place the first 6 ingredients (beef through garlic powder) in a large bowl.
  3. Using your very clean hands, gently blend ingredients well; form mixture into 2-inch meatballs then place them 1/2 inch apart on a large baking sheet lined with parchment paper.
  4. Bake for 20 to 25 minutes or until internal temperature reaches 160 degrees and meatballs are golden-brown.
  5. In a food processor, place the next 4 ingredients (basil through pine nuts); pulse until almost smooth.
  6. Gradually drizzle in olive oil and lemon juice; pulse until smooth.
  7. Serve with meatballs.
Balsamic California Chicken Salad

Balsamic California Chicken Salad


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Balsamic California Chicken Salad
Squash blossom season, Squash Blossom recipe, Stewed Yellow Squash Blossoms
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Balsamic Vinaigrette
Salad
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Balsamic Vinaigrette
Salad
Squash blossom season, Squash Blossom recipe, Stewed Yellow Squash Blossoms
Instructions
  1. Preheat outdoor grill to MEDIUM-HIGH.
  2. In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
  3. Brush all sides of chicken with melted coconut oil then evenly season with salt, pepper and garlic powder. Grill for 5 to 7 minutes per side or until juices run clear; remove from grill and set aside to cool.
  4. Meanwhile, in a large bowl, toss together remaining salad ingredients (mixed greens through bacon). Chop the cooked chicken and add it to the salad. Drizzle vinaigrette over the top and enjoy!
Bacon Arugula Salad with Spiced Apple Chunks

Bacon Arugula Salad with Spiced Apple Chunks

Today’s new recipe, Bacon Arugula Salad with Spiced Apple Chunks, comes from our Autoimmune menu in Dinner Answers!

 

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Bacon Arugula Salad with Spiced Apple Chunks
Serves 4

Ingredients:
1 pound bacon, chopped
1 cup sliced apple
1 teaspoon ground cinnamon
1 teaspoon honey
Sea salt and freshly ground black pepper to taste
4 cups arugula lettuce
1/2 small red onion, sliced
1/4 cup sliced radish
2 tablespoons full fat coconut milk
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 teaspoon maple syrup

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Directions:
In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy. Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet.

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Reduce heat to low. To the skillet, add the apple, cinnamon, honey and salt and pepper. Cook for 10 minutes, stirring occasionally.

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In a large bowl, layer the arugula, onion, radish, bacon and apple.

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In a small bowl, whisk the remaining 4 ingredients (coconut milk through maple syrup) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad. Toss and serve.

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We have so many more delicious recipes just like this in our Dinner Answers program, check it out!

Print Recipe
Bacon Arugula Salad with Spiced Apple Chunks
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large skillet over medium heat, add bacon. Cook for 10 minutes, until bacon is brown and very crispy. Transfer bacon to a paper towel lined plate and discard all but 1/2 tablespoon of bacon fat from skillet.
  2. Reduce heat to low. To the skillet, add the apple, cinnamon, honey and salt and pepper. Cook for 10 minutes, stirring occasionally.
  3. In a large bowl, layer the arugula, onion, radish, bacon and apple.
  4. In a small bowl, whisk the remaining 4 ingredients (coconut milk through maple syrup) and sea salt and freshly ground black pepper to taste. Pour the dressing over the salad. Toss and serve.
Garlic Basil Pork Chops

Garlic Basil Pork Chops

Can I give you a major delicious secret? MARINATE THESE BABIES! That’s right, get them all gooped up with all the ingredients, fork the pork (to put little holes in the meat), throw them in the fridge for a couple of days and once you grill them…oh man, you’ll be sending me a written thank you note! ENJOY!!! 😄

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We have so many more delicious recipes just like this in our Dinner Answers program!

 

Print Recipe
Garlic Basil Pork Chops
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Instructions
  1. Preheat grill to MEDIUM-HIGH.
  2. Rub pork chops with the first 4 ingredients (salt and pepper through coconut oil).
  3. Place on grill, close lid and cook for 5 minutes per side or until a meat thermometer reads 160 degrees.
  4. In a blender, place the next 6 ingredients (basil through cayenne pepper); blend until smooth.
  5. Serve pork chops over a bed of chopped kale then drizzle basil sauce over the top.

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