*** Disclaimer: This is not a weight loss recipe! ***

I got inventy again.

Braised Chicken and Squash

Ingredients:

1½ C. Chicken Broth
¼ C. White Wine (Pino Grigio, etc.)
2 t. Spike Seasoning
2 t. Mustard Oil
1 t. Sesame Oil
3 Boneless Skinless Chicken Thighs, cut into 1” x ¼” x ¼” strips
2 T. Minced Garlic
½ t. Salt
¼ t. Pepper
5 Slices of Bacon, diced
1 T. Butter
6 C. Squash (like zucchini) quartered lengthwise and sliced thinly

Preparation:

I strongly advise slicing the squash in advance!

Pour chicken broth and white wine into a large pot. Add Spike seasoning and turn burner to medium heat, just high enough to bring to a slow boil.

Pour oils into a Dutch oven and heat to high heat. Carefully spoon chicken into the oil. Cook quickly, stirring often until chicken is well browned. Remove chicken with a slotted spoon and into chicken broth mixture.

Turn temperature of the Dutch oven down to medium and sauté garlic until golden brown. Pour garlic into chicken mixture. Most of the oil should be gone so don’t worry if some ends up in the broth. Add salt and pepper to chicken mixture and stir well.

Fry bacon in Dutch oven until crispy. Remove bacon with a slotted spoon (reserving bacon grease in the Dutch oven) and set aside.

Add butter to the bacon grease and stir until melted completely. Add squash, cover and cook to desired tenderness, stirring frequently. (squash should brown on the bottom and steam on top)

Remove squash with a slotted spoon and add to chicken mixture. Add bacon and mix thoroughly.

Ideas:

Add sliced mushrooms, chopped scallions, or chopped cilantro with the garlic.

Substitute oil(s) of your choice. I prefer the mixture above to impart multiple layers of flavor, but I realize that most people don't keep these oils on hand.

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Before God we are all equally wise - and equally foolish. - Albert Einstein

This is a light skillet stew. We made it a bit spicer. Feel free to play with it.

Chicken and Parsnip Stew

Ingredients:

Cooking spray (and/or sesame oil)
2 Chicken breasts (or thighs) cubed
1 large onion, diced
2 T. Minced garlic
3 Parsnips, diced in ¼” cubes
4 Bell peppers, diced
2 Jalapeños, minced
2 t. Pimento, minced
1 t. Salt
1 t. Pepper
3 T. Spike seasoning
3 C. Chicken broth

Preparation:

Choose a large skillet with a lid. coat skillet with cooking spray and/or sesame oil. Sauté chicken until lightly browned. Add diced onion and garlic and sauté until the onions are translucent. Add parsnips and sauté for about three minutes. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and cover. Simmer until parsnips are nearly tender, about 10 minutes. Uncover and simmer for an additional five minutes to reduce broth.

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Before God we are all equally wise - and equally foolish. - Albert Einstein

Not an original with me, but... from About.com:


Bloody Mary Sauce Ingredients

To make the Bloody Mary sauce, you will need:
1/2 cup beef broth
1/2 cup tomato sauce
1 cup chopped celery
1 shot of vodka
1 pinch of salt
1 pinch of fresh pepper
8 oz. chicken breast paillard
2 tbsp. Tabasco sauce
2 tbsp. of extra virgin olive oil
1 cup of flour

Gently powder the chicken paillard with a little flour. Adding two tablespoons of extra virgin olive oil (to the pan) letting the pan heat. So when the oil comes to the right temperature I will put the chicken on the pan.

Add salt, black pepper and the mixed herbs. Sear the chicken on both sides, and add the beef stock and some tomato sauce that I made earlier and the vodka.

Once the chicken is cooked nicely with the sauce, I am adding Tabasco sauce, and its impossible to have the Bloody Mary without the fresh celery. And that's how you make the Bloody Mary sauce.

(( There's a video for this on the site that shows you how to do it. I've made this twice and forgot the herbs both times....it's still WONDERFUL ))

_________________
Love & Celestial Kisses,


DJ Angel, Station Manager
Champions Online: @djangelica | The Secret World: DJAngel
Twitter: @Kryssieness | Facebook: Angelkins | Skype: crymson_fate | YIM: fair_hero | Steam: Angelcakes
The Snowflake Diaries | dA | Ravelry

This is quite possibly the simplest and tastiest recipe I've come up with...and it's healthy too!

Spicy Snapper Nuggets

Ingredients

1 lb. Fresh Snapper Fillets
1 t. Tumeric
2 t. Crushed Red Peppers (the ones that you put on pizza)
4 t. Fresh Grated Parmesean Cheese
1 t. Chicken Bullion
1 t. Flour (we used dark rye flour)

Procedure

Blend everything but the snapper in a food processor until it's a fine powder. Rinse and cut the nuggets into bite-sized nuggets. (it's easiest to cut the tapered ends off then cut it in half lengthwise before cutting the rest into nuggets) Place the nuggets in a 1 gallon Ziploc bag and pour the seasoning over them. mostly seal the bag leaving one end open just enough to blow air into the bag to inflate. Seal the bag and rotate it gently to coat the nuggets. Rotate the bag once every five minutes for half an hour. Quickly fry the the nuggets over medium-high heat stirring every 30 seconds until lightly blackened. (be firm but gentle as the fish will want to stick and will fall apart if abused) Serve over a bed of wild rice.

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Before God we are all equally wise - and equally foolish. - Albert Einstein

***NOT A WEIGHT LOSS RECIPE***

Siren's BBQ Sauce

1/2 C minced onion
4 cloves of minced garlic
3/4 C bourbon or whisky
1/2 tsp freshly ground pepper
1/2 TBSP salt
2 C ketchup
1/3 C cider vinegar
2 TBSP liquid smoke
1/4 C Worchestershire
1/2 C brown sugar
1/2 tsp hot sauce

Combine onions, garlic and bourbon (or whisky) in a sauce pot over medium heat and simmer for about ten minutes. Add the other ingredients and whisk together. Reduce heat and simmer for another twenty minutes. Taste and adjust seasonings as needed. (Want it hotter, add more hot sauce, sweeter, add more brown sugar.)

Remove from stove and let cool slightly. If you don't like lumpy bbq sauce, put in a blender or food processor and blend. Otherwise, use as you would any other bbq sauce.

Enjoy!!

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Global: @Sultry Siren

Angel said that I had to post this here.

Ingredients:

1 C. Rye Flour
1 C. Oat Flour
3 eggs
½ t. Salt
1 t. hand rubbed basil

Procedure:

Pour the flour into a large mixing bowl. Make a well in the middle of the flour. Add eggs, salt, and basil to the well. Use a pastry cutter to cut the egg mixture into the flour slowly. (Not the other way around)

Once the dough is fully integrated clean all of the dough off the cutter and set the cutter aside. With floured hands fold loose bits into the dough until you have one ball of dough. Knead dough on a breadboard until well mixed and smooth, about 7 minutes. form into three or four balls, cover with a towel, and let rest for 15 minutes.

Roll out each ball of dough until 1/16" thick and cut into strips of desired width. The dough will swell in thickness and width when you cook it. (Ours doubled in thickness and gained about 1/3 in width)

Bring water with a little salt in a spaghetti pan to a rolling boil. Add pasta and return to a boil. Reduce heat and boil gently until desired tenderness. Ours took about 6 minutes.

We diced tomatoes into an inexpensive pasta sauce and added basil and oregano from the garden, but you can top your pasta with whatever you like.

You can also hang the pasta over a dowel to dry and then keep refrigerated for up to a week.

_________________


Before God we are all equally wise - and equally foolish. - Albert Einstein

Apple and pear salad with homemade citrus dressing dried cranberry s assorted tomatoes and Gorgonzola. Its as close to diet as I get.

Paleo Chili Verde

(Based on the award-winning recipe here)

Ingredients:

1 Tbsp minced garlic
2½ Tbsp chicken base or bouillon
1 tsp celery salt
1 Tbsp flour
2 tsp dried oregano
1 Tbsp cumin
1 Tbsp dried cilantro or cup finely chopped fresh cilantro
3 Tbsp chili powder
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MEAT:
2 tsp canola oil
2 lbs pork tenderloin, cut into small cubes

1 cup chopped onion
1¾ cups chicken broth (I mixed the liquid from the canned chilis with the bullion)
1 pint guave-henero sauce (you'll have to get this recipe from Agent Crypto)
1/4 cup red wine
20 ounces canned green chiles, chopped
Dash of habenero sauce (Martin's is the best)
Salt



Instructions:

In a small bowl, combine spice mix ingredients. In a large pot over
medium heat, gently brown pork in oil. Drain. Add onion and
chicken broth to pot and simmer over medium heat for 1 hour,
stirring often. Add spice mix and guave-habenero sauce and simmer for 1 hour. Add
green chiles, habenero sauce, red wine, and salt to taste. Continue simmering for 1
more hour.

Enjoy plain or with queso (for a primal approach)

_________________
Love & Celestial Kisses,


DJ Angel, Station Manager
Champions Online: @djangelica | The Secret World: DJAngel
Twitter: @Kryssieness | Facebook: Angelkins | Skype: crymson_fate | YIM: fair_hero | Steam: Angelcakes
The Snowflake Diaries | dA | Ravelry

SEMI-healthy. It's *almost* Paleo.... almost.

Gluten Free BACON PANCAKES

½ lb. of Bacon, diced
4 T. Brown Sugar
3 C. Bob's Red Mill Gluten-free Pancake Mix
2 Eggs
1½ C. Half and Half
2 T. Bacon Fat (...or your favorite oil. I hear that Coconut Oil is good here)
2 t. Vanilla Extract
½ t. Almond Extract

Sauté bacon until starting to brown. Drain and add brown sugar. Completely brown bacon until crisp. Drain bacon and set aside.

Mix remaining ingredients thoroughly. Add bacon and stir very well. Thin with milk, water, or half and half until consistency allows reasonable, if somewhat thick, pouring. (In my experience with any gluten-free batter this step will make or break your recipe. You need to learn to recognize the exact consistency that you need. I still suck at this part.)

Spoon onto a hot greased griddle to about 2/3 desired diameter. Spread batter to desired size. (Ignore this step and you will end up with thick pancakes that are too dark on the outside and raw in the middle.)

Cook until batter dries on top. It will NOT bubble like normal pancake batter. Flip pancakes and cook to desired doneness.



*****
This was inspired by one of my friends on Fitocracy mentioned something about bacon pancakes (in reference to the song)....and I wanted it to be a reality....so Crypto baked it so!

_________________
Love & Celestial Kisses,


DJ Angel, Station Manager
Champions Online: @djangelica | The Secret World: DJAngel
Twitter: @Kryssieness | Facebook: Angelkins | Skype: crymson_fate | YIM: fair_hero | Steam: Angelcakes
The Snowflake Diaries | dA | Ravelry

Paleo Pork Chops totally stolen from the internet... but...

3 1"-thick pork tenderloin chops
1/2 an onion, diced
5 strips bacon, diced
1 apple, peeled & diced
1 T lard
1/8 tsp smoked paprika
ground sage
garlic powder
lemon juice
salt & pepper
Cast-Iron skillet

**Pre-Heat oven to 350*F

1. Dice your onion, bacon, and apple; cut a pocket in your pork chops (5"x3" or so)
2. Melt the lard over medium high in the cast iron skillet; add onions, bacon, and apples and cook for about 8 minutes (bacon is crisp, onions are soft)
3. Add paprika, sage, garlic, and a splash of lemon juice. I'd say about a T of sage and garlic...I just coat everything with the spices. Mix it well for 2 minutes.
4. Remove from heat, put in a bowl and put the skillet back on the burner. You'll need it in a minute.
5. Stuff each pork chop with the stuffing, reserving half the stuffing for later.
6. Sear the chops on both sides--5 minutes/side.
7. Stick the entire skillet in the oven and bake for 30 minutes.
8. Nuke the remaining stuffing and serve it over the pork chops.
9. ENJOY DELICIOUSNESS!

_________________
Love & Celestial Kisses,


DJ Angel, Station Manager
Champions Online: @djangelica | The Secret World: DJAngel
Twitter: @Kryssieness | Facebook: Angelkins | Skype: crymson_fate | YIM: fair_hero | Steam: Angelcakes
The Snowflake Diaries | dA | Ravelry