Lemon Chicken With Asparagus & Snap Peas

LEMON CHICKEN WITH ASPARAGUS & SNAP PEAS

 Printable Recipe

• All purpose flour or almond flour
• 10oz, Chicken tenders, cubed
• 2 tablespoons olive oil 
• 1 bunch asparagus 
• 1/2 lb. snap peas 
• 1 cup chicken broth
• 1 tablespoon fresh thyme
• 1 tablespoon fresh chives, minced
• 2 tablespoons lemon juice 
• 1 teaspoon salt
• 1 teaspoon pepper

1. Cut chicken tenders in half crosswise.

2. Spread flour on a plate. 

3. Sprinkle with salt & pepper, then dredge in flour. 

4. In a large nonstick pan over medium-high heat, warm 1 tablespoon of oil. Add the chicken & saute until cooked through, about 5 minutes. Transfer to a plate.

5. Add the remaining 1 tablespoon of oil to the pan & reduce heat to medium. Add asparagus & saute for 1 minute. Add sugar snap peas; raise the heat to medium-heat. Season the vegetables with salt & pepper & saute for 1 minute. Add the broth & bring to a boil, stirring up the browned bits on the bottom of the pan. Cover the pan & boil until the vegetables are almost tender-crisp, about 3 minutes.

6. Chop fresh thyme & chives.

7. Add the chicken to the pan of vegetables. Add the thyme, chives, & lemon juice. Summer uncovered until the sauce thickens & coats the chicken, stirring almost constantly, about 2 minutes. Taste & adjust the seasoning. 

Plate Finished Product 
Garnish with thyme, chives, & Lemon zest

STORY BEHIND THE DISH

I received a wonderful Williams-Sonoma Weeknight Cook Book as a gift & I just had to make this beautiful cover dish. Not only is it a fresh, fast, & colorful dish, it has two of my favorite veggies, asparagus & snap peas!

 

MODIFICATIONS/Whole30

  For Whole30 or Paleo approved use almond flour or skip the flour this will also make it gluten free. You can add any veggies to this dish, some good pairings would be broccoli, carrots, & green beans. You can also use some red pepper flakes to add heat to this dish.

Sauteed Brussel Sprouts with Bacon

SAUTEED BRUSSEL SPROUTS WITH BACON

Printable Recipe

• 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 

STORY BEHIND THE DISH

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.

MODIFICATIONS/Whole30

  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  

Fresh Veggie Soup

FRESH VEGGIE SOUP

Printable Recipe

• 1 onion medium, diced   
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 yellow zucchini, sliced 
• 2 carrots, sliced
• 2 celery sticks, sliced 
• 1/4 lb green beans, trimmed
• 1 teaspoon Italian seasoning 
• 1 teaspoon salt 
• 1 teaspoon pepper
• Fresh basil to top

1. Heat oil in a large pot over medium heat. Add onions & saute for 2 minutes. Add garlic & saute for 1-2 minutes.

2. Add carrots & celery. Allow veggies to sweat for 2-3 minutes, stir so veggies don't stick. 

3. Add green beans & zucchini.

4. Pour in vegetable broth & tomatoes over veggies. 
Add seasoning, salt, & pepper, stir to combine all ingredients.

5. Bring soup to a boil. Cover soup & simmer on low for 
15-20 minutes until veggies are tender.

Plate Finished Product 

Top soup with fresh basil 

STORY BEHIND THE DISH

This dish is what I call ''whatever is in the fridge soup" basically when I have no idea what I am making for dinner I clean out the veggie drawer & make a soup out of what I have on hand. I learned this trick from my Dad, he always makes random soups that are kinda a one time deal, whatever he has he uses.

 

MODIFICATIONS/Whole30

This is a whole30 & paleo approved dish! Since this is not really a dish that needs exact measurements or items, you can really add anything you feel like adding. Potatoes, sweet potatoes, zucchini, squash, eggplant, etc. would pair well with this soup. You can even add a pasta or a rice but not for whole30 or Paleo dishes. If you would like to add a protein cut up some cooked chicken breasts & add it to the cooked soup. If you would like to add a kick to this recipe add red pepper flakes when you saute the onions.

Sweet Potato & Kale Soup

  SWEET POTATO & KALE SOUP 

Printable Recipe

• 2 Tbsp olive oil
• 1/2 an onion, diced
• 1 garlic clove, minced  
• 1 can diced tomatoes
• 2 medium sweet potatoes, peeled & cubed 
• 1/2 cup split peas or lentils 
• 1 cups kale or spinach 
• 4-5 cup vegetable or chicken broth
• 1 teaspoon fresh ginger, minced
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon red pepper flakes 
• 1/2 teaspoon salt

1. In a large pot, heat oil over medium heat & saute onion & garlic for about 2 minutes.

2. Stir in tomatoes and ginger, cooking an additional 3 minutes. Stir in cumin, cinnamon, red pepper flakes, cayenne pepper, & salt. Cook for 2 minutes, adjust seasoning to taste.

3. Next add the sweet potatoes, broth & split peas or lentils. Bring soup to a boil then reduce & simmer covered simmer for about 30 minutes. 

4. Add kale (or spinach) & simmer for an additional 10 minutes. 

Plate Finished Product

STORY BEHIND THE DISH

Soup is one of my favorite comfort dishes & a healthy & filling soup is the best. I love kale & this was a great way to add super greens to a soup. My Dad always makes soups out of all the veggies he has laying around the house, this reminds me of something my Dad would make.

MODIFICATIONS

  There are a few easy modifications that can be done with this dish. If the vegetable broth is used it is vegan as well as gluten & dairy free. But if you want it to be whole30 or paleo approved remove the peas or lentils, you can also use butternut squash in place of sweet potato if you have that on hand. Great additions are celery, carrots, zucchini, or any other veggie, ham or chicken would make a good protein addition.

Corned Beef & Cabbage

CORNED BEEF & CABBAGE 

• 3-4 pounds corned beef brisket 
• 1 medium head of cabbage, cut 
• 10-12 fingerling or red potatoes, cut 
• 4-5 carrots, peeled & chopped 
• 1 onion, coarsely chopped 
• 1/4 cup apple cider vinegar 
• 1/4 cup brown sugar
• 1-2 tablespoons dijon mustard 
• 1/4 teaspoon ground cloves 
• 1/2 teaspoon pepper 
• 12 oz dark beer 

1. In a bowl whisk together vinegar, brown sugar, mustard, ground cloves, & pepper. 

 2. Place corned beef brisket in Crock Pot, pour in vinegar mixture & any additional spices of your choice. 

 3. Cut onion in half & coarsely chop. 

4. Place chopped onions in Crock Pot over corned beef.

5. Wash potatoes. 

6. Chop potatoes into halves or fourths. 

 7. Wash & peel carrots, roughly chop into 1-2 inch pieces. 

8. Top corned beef & onions with potatoes & carrots.

9. Wash cabbage, chop into wedges. 

 10. Peel apart cabbage pieces & lay flat over potatoes & carrots. Pour beer into the Crock Pot over cabbage. Cover & cook on LOW for 6-7 hours or HIGH for 3-4 hours. 

 Plate Finished Product 

STORY BEHIND THE DISH

Corned beef & cabbage is a traditional St. Patrick's Day meal that I enjoy making & eating each year. I love cooking the corned beef in the crock pot, it's easy & great for entertaining. 

MODIFICATIONS 

If you don't want to use beer you can use a beef or vegetable broth or even water. I think the beer gives it more flavor & obviously the alcohol does cook out. Turnips, celery, & pearl onions, are great additions to this dish.