Monday, December 2, 2013

Coconut-Pomegranate Bark

So my buddy Rachel shared this on Facebook and I can't remember where it came from.  Josh and I made it together and whoa!  My in-laws loved it and so did we!!!  WINNING!

Coconut - Pomegranate Bark
3 bags dark chocolate
1/2 cup unsweetened coconut, with more to spread on top
1 pomegranate, seeded
Melt the chocolate in a pot until smooth
Stir in the 1/2 cup of coconut
Spread the mixture on a cookie sheet
Top with pomegranate and shredded coconut
Freeze for 1-2 hours
Break into bark and store in Tupperware containers for up to a week! 

Cranberry-Glazed Cornish Game Hens w/ Jalapeno-Bacon Brussels Sprouts

This is something I found on Cavegirl Cuisine, BUT I couldn't find quail, so I subbed with Cornish Game Hens....WHAT AN AWESOME DINNER!!!!!!  This would even be a great Paleo choice for Christmas dinner :)

Cranberry-Glazed Cornish Game Hens
 w/ Jalapeno-Bacon Brussels Sprouts
1 cup FRESH cranberries
1 Granny Smith apple, grated
1/4 cup pure maple syrup
1 t cooking sherry
1 t nutmeg
1/2 t cinnamon
2 T orange juice, freshly squeezed
To make the glaze, place all the ingredients in a sauce pan and cook over medium heat, squishing cranberries as it cooks.  It takes about 10-15 minutes.  Press mixture through a mesh strainer or sieve to remove the liquid into a bowl.  Set liquid aside and discard the solid parts. 
4 cups quartered sprouts
4 slices of bacon, diced
1 large jalapeno, seeded and diced
2 Hens
1 small lemon, quartered
1/2 t thyme
Salt and pepper
1/3 cup water
****Since the hens take a little longer to cook, I recommend that you place them in the oven first, then add the Brussels Sprouts later on.****
Preheat the oven to 350 degrees and place hens on a roasting pan
Pat dry hens and place 2 quarters of lemon, salt, pepper and 1/4 t of thyme in each cavity
Brush 1/3 of glaze on hens and cover with a "tin foil tent", pour water on the bottom of the roasting pan and cook for 15 minutes. 
Brush another 1/3 of the glaze on the hens at 30 and then 45 minutes.  (Internal temp of  hens will need to be 165 degrees). Add water as needed to prevent the drying of the meat.
30 minutes into the hens cooking (what I did), place the Brussels Sprouts, bacon and jalapeno on a baking sheet and mix together well.  Place on the rack below the hens and cook for 40 minutes.
Remove from oven and let it rest for 10 minutes.
Serve warm and enjoy!

Paleo Mexican Chicken Soup

I LOVE crockpot meals...especially in the winter time :)  I got this from a cookbook on my Nook called Paleo Slow Cooking by Chrissy Gower.  I tweaked it a bit to add a little more spice and flavor! This one is GREAT to warm the body AND fill you up fast...AND it is PALEO!!!

Paleo Mexican Chicken Soup
1 medium yellow onion, chopped fine
4 celery stalks, chopped
5 baby carrots, diced
1 lb chicken (white and dark meat mixed)
2 garlic cloves or 1 T of garlic powder
1 jalapeno pepper w/ seeds, diced
16 ounces chicken broth
2 cans Rotel, original or mild
2 10 oz cans of enchilada sauce
1.5 t cumin
1.5 t chili powder
1/2 cup coconut milk
Cut up the onion, celery and carrots and place at the bottom of the crockpot.
Cut the chicken into cubes and place on top of the veggies
Add the remaining ingredients and stir well.
Cook on low for 7-8 hours

Roasted Citrus-Balsamic Chicken

I was looking through the website for Elana's Pantry and she has some AWESOME recipes, but sometimes here in Longview, we don't have the resources to make a lot of her we compromise AND keep it Paleo.  This one was pretty easy and I just tweaked it a bit to make is an easy Sunday dinner!

Roasted Citrus-Balsamic Chicken
1 whole chicken (with all the icky stuff out of the cavity-lol)
2 apples, quartered
2 oranges, quartered
4 sprigs of fresh Rosemary
1/2 cup Balsamic vinegar
1/2 EVOO
Preheat the oven to 375 degrees
Place the chicken in a roasting pan and stuff with 2 quarters of each fruit and 4 sprigs of Rosemary.  It WILL be a tight fit so you might have to cram (LOL)
Place the remaining quartered fruit around the chicken
Brush EVOO then Balsamic Vinegar on the chicken
Cook until internal temp of the chicken is 165 degrees (1.5-2 hours)
Serve with a baked sweet potato (cook at the same time as chicken)
and fresh green beans w/ a bay leaf, salt and pepper