Saturday, October 12, 2013

Sauteed Brussel Sprouts with Bacon

  • 1-2 pounds Brussels sprouts
  • 2-3 tablespoons olive oil 
  • 1 teaspoon sage or thyme, minced
  • 2-3 bay leaves 
  • 2-4 garlic cloves, sliced 
  • 1 lemon, sliced 
  • 1/2 tablespoon butter or ghee
  • 1/2 teaspoon salt & pepper 
  • 3-5 slices of bacon, cooked & chopped

1. Chop off & toss the ends of each brussel sprout. Then slice in half from top to bottom. 
Some leaves will fall off, it's okay, they will be the crispy part.

2. Place all chopped brussel sprouts in a bowl & toss with olive oils, salt pepper, & garlic. Pour out onto parchment paper or foil. Then top with some lemon slices, bay leaves, & herb of choice. I used thyme in this recipe. (If you are using parchment paper add a second layer of foil around the outside so the paper doesn't burn).

3. Close up the parchment paper & foil. Bake at 350 degrees for 30 minutes or until brussel sprouts are cooked with a slight crunch. While brussel sprouts are cooking, cook bacon in a skillet & place cooked bacon on a plate with a paper towel to soak up the oils & to let cool. 

4. Remove bacon fat from the pan but do not wash, heat butter in the bacon pan. When brussel sprouts are out of the oven, discard lemon & leaves. Saute the sprouts in butter for 2-3 minutes or until they lightly brown. Keep turning every 30 seconds so they do not burn. 

5. Add bacon & saute together for 30 seconds to 1 minute. 

Plate Finished Product 

Brussel sprouts are usually not the side of choice for most guys. To make them more appealing I decided I had to add a key ingredient. Bacon, everything is better with bacon! I have made brussel sprouts many times in the past, even used pancetta, but for some reason good old bacon seems to do the trick. So after a experimenting over the past few months, I think I found the a perfect side dish that incorporates veggies in a satisfying way.

  For whole30 or Paleo use sugar free & nitrate free bacon as well as ghee in place of the butter. You can also substitute pancetta for the bacon or remove the bacon all together. You can also add some red pepper flakes if you want to add some heat. This tasty side pairs well with any protein. Some suggestions Dr. Pepper Flank steak Balsamic Pork Tenderloin or Stonefire Lemon Garlic Chicken  

Friday, October 11, 2013

Middle Eastern Chicken Kabobs

Printable Recipe 

  • 3 lbs Chicken Breast, cut into cubes 
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 Fresh lemon, juiced
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon ground saffron
  • 2 fresh garlic clove, minced
  • 1 teaspoon onion powder
  • 1/2 cup olive oil 
  • 5-7 skewers 

  1. Chop chicken into cubes than put it in a gallon size ZipLock bag.  Add salt, pepper, lemon juice, turmeric, saffron, minced garlic, onion powder, & olive oil. Zip closed & mix together until all chicken is coated evenly. Place in the fridge to marinate for 4-6 hours up to 24 hours. 

   2. Skewer chicken one piece at a time onto a metal or wooden skewer. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn & brush with reserved marinade frequently.

Plate Finished Product 

Serve over rice with grilled veggies 

This Persian style chicken recipe was given to me by a childhood friend. I have been to many Middle Eastern restaurant & chicken kabobs like these are my favorite. I love the beautiful colors of the dish & of course the flavor is amazing.  
This is a Whole30 & Paleo approved dish, but you can use cauliflower rice in place of the Lebanese rice to pair with the chicken. You can use garlic powder if you don't have fresh garlic or you can use fresh onions in place of the onion powder. The recipe can be adjusted to taste so if you like pepper, add more. I made set measurements but they can be adjusted as needed. Also you can use this Lebanese Rice Recipe or the Persian rice recipe known as Polo Rice. If you don't have time to make a specialty rice a plain basmati or jasmine rice will pair well.

Lebanese Rice


  • 1 1/2 cups rice, basmati or jasmine
  • 1/2 cup vermicelli, break into pieces
  • 2 tablespoons butter
  • 2 1/4 cups water
  • 1/4 cup slivered almonds, toasted 
  • 1/2 teaspoon salt 

1. Melt butter in a large non stick pan. Brown vermicelli in the melted butter.

2. Add rice & water, stir so rice does not stick.

3. Bring to a boil, then cover pan & simmer on low for 20 minutes, 

or until water is absorbed & rice is tender.

Plate Finished Product 

You can serve this rice with chicken, lamb, or any meat dish. 

It is great with soups and stews, too.

One of my favorite sides to any meal is rice. It a filling side that adds a completes a dish with any veggie or protein. This particular rice is something I have loved for many years. I grew up with a few Lebanese friends & I have also eaten at many Lebanese restaurants. This seriously might be my favorite thing on the menu!


For Whole30 & Paleo make some cauliflower rice & saute it in some ghee, add salt & slivered almonds. Since this is side it pairs well with many things, chicken, lamb, & beef are typical Lebanese proteins. But I also like to add garlic spread or even some hummus to this rice. It also goes well with some grilled veggies, whole grilled tomatoes, bell peppers, & asparagus are just some of my favorites.