dinner

Homemade Chicken Apple Patties

Oh how I love fall flavors. They’re both warm and inviting; hearty and satisfying; sweet and savory. These Chicken Apple Patties are that & more, the perfect little roundup of all things fall. They’re a homemade versions of sausage patties. I got the idea from PaleoHacks and, to be honest, I was a bit intimidated by it. I’m comfortable working with raw meats, but for some reason the idea of grinding up whole chicken breasts myself seemed outside my comfort zone. I’ve heard some icky stuff about the nutritional content of commercial ground chicken though, so I bit the bullet and gave it a go. Boy am I glad I did because these came out awesome!

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The idea was simple: Real ingredients all ground up and cooked into convenient little patties. Perfect for a protein punch at snack time or a great alternative when eggs get boring morning after morning. They’re a little sweet and the perfect amount savory stuffed with flavorful herbs & in-season apples. The best thing is, you probably have all the ingredients you need already!

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Homemade Chicken Apple Patties

cooks 8-10 patties

Ingredients:

  • 1 tablespoon coconut oil
  • 2 small gala apples, peeled & chopped
  • 1/4 onion, diced
  • salt & crushed black pepper to taste
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon fennel seeds
  • dash of nutmeg & cinnamon
  • 1 lb boneless, skinless chicken
  • 1 egg
  • dash salt
  • coconut oil for cooking

Directions:

In a large pan or skillet, heat the coconut oil and add the apple, onion, salt & pepper, rosemary, thyme, fennel, nutmeg, & cinnamon. Cook over medium heat, stirring occasionally, until apples & onions are tender. (if you want to really up the flavor of these patties, caramelize your onions first!)

While the apple mix is cooking, place the chicken in a food processor and pulse until ground. Add in the egg and apple mixture and pulse until incorporated.

Heat some more coconut oil in the same pan your used for the onions and apples. Scoop balls of the chicken mixture out (roughly the size of a golfball) and drop into the pan. Lightly flatten the tops to form the patties and sprinkle with just a dash more of salt. Cook for 4 minutes per side or until golden brown and cooked through. Continue until all your chicken has been patty-fied.

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Give these a go, seriously. I even used them to top my Fall Harvest Salad (recipe coming soon) last night. This is real, whole food.

Made from natural ingredients that you can pronounce, no junk, no surprises. That’s just the way we like it.

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Sweet Potato Waffles

Sweet potato season is coming in hot. You’re gonna want some sweet potato centric recipes for the cool fall days ahead. Luckily for you guys, every season is sweet potato season in our house, so I’ve got plenty coming your way. Almost anytime I can add sweet potatoes to a recipe I’ll do it.

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And thus my adventure to find the perfect sweet potato waffle began. I tried to go paleo on these, experimented with coconut flour recipes and blah blah they all fell apart. It would have been fine if you’re into eating a pile of broken mushy sweet potato waffles (which doesn’t sound too bad right about now), but I had bigger plans for my waffles. I needed a sturdy waffle to hold up as the base for some turkey cobb sandwiches I had been dreaming up. So, I threw the paleo requirement out the window and went for these sweet potato beauties.

Sweet Potato Waffles

Makes 8-10 medium sized waffles

Adapted from Joy The Baker

Ingredients:

  • 2 small sweet potatoes
  • 1 1/2 cups all purpose or whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2 T packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 5 T unsalted kerrygold butter, melted
  • 2 T maple syrup
  • 1 1/4 cup buttermilk (or make butter milk with just under 1 1/4 cup milk and 1 tablespoon fresh lemon juice)

Directions:

To roast your potatoes, preheat the oven to 375 degrees F. Place your sweet potatoes on a baking dish and rub with olive oil. Roast until you can insert a fork into the potatoes with no resistance. This could take anywhere from 45 to 60 minutes depending on the size of your sweet potatoes. Allow your potatoes to cool, remove the skin and mash in a medium bowl with a fork. This step can also be done in advance.

In a medium bowl whisk together flour, baking powder, baking soda, salt, and spices. Set aside.

In another medium bowl or a standing mixer, beat together the brown sugar and eggs until well combined. Add in the vanilla. Whisk in the melted butter, syrup, and buttermilk.

Add in the sweet potatoes and all the dry ingredients, mix until combined. Allow this mix to rest as you heat up your waffle iron.

Spray your waffle iron and pour in 1/4-1/3 cup batter for each waffle for a medium sized waffle and cook according to waffle iron instructions. Serve however your heart desires. Mine served as the bread for a delectable sandwich. These also freeze well!

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paprika chicken and a white wine butter thyme sauce

Smoky paprika. White wine. Smooth butter. Fragrant thyme. And some big ass chicken breasts… oh baby my mouth is watering just thinking about it all again. This chicken dish is not your average chicken dish. It’s not run of mill or boring and overdone. This chicken is juicy and decadent. It’s leave you wanting more.. and more… and more kind of good.

 

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Paprika Chicken in a White Wine Butter Thyme Sauce

Serves 4

Recipe adapted from the kitchen paper

Ingredients:

  • 4 large chicken breasts (boneless, skinless)
  • 2 tsp paprika
  • salt & pepper
  • 1 stick kerrygold butter (8 tablespoons)*
  • 1 handful fresh thyme leaves
  • 4 -5 large garlic cloves, minced
  • 2 cups dry white wine
  • 4 handfuls fresh spinach

Directions:

Season the chicken breasts with the paprika, rubbing evenly on all sides as well as some salt and pepper. Melt 2 tablespoons of the butter in a large pan or skillet over medium high heat. Add the chicken, top side down, and cook for roughly 3 minutes or until golden and crisping. Flip and cook for another 3 minutes on the other side, turning down the heat to medium.

After the 3 minutes add in the remaining butter, thyme, and the garlic. Cook, the garlic and thyme for another 2 minutes before adding in the wine. Bring to a gentle simmer and allow to cook for roughly 20-25 minutes. The wine will reduce, so feel free to add more if you need (I did, probably added in another 1/2 cup about half way through).

Add the spinach and allow to wilt fully. Make sure your chicken is cooked through and serve. We ate ours with some toasted brown rice and mushrooms (recipe on the way) and it was delicious!

* We love butter in our house, well not just any butter. We love kerrygold butter, made from the milk of grassfed cows. We are firm believers that fat doesn’t make you fat so we have no remorse scarfing down a healthy fat dense dinner, but we know that not everyone feels the same way just yet (it’s something that might need to be eased into). If you don’t have good quality butter or you just can’t stand the idea of using a whole stick of the stuff yet, you can sub up to half of the butter with olive oil.

apple cider potato salad

Just when you though potato salad couldn’t get any better, this potato salad will make you want to throw your traditional mayo soaked potato salad right out your window. It combines oven roasted potatoes with a tangy mustard dressing for a lightened up take on the summer time staple. You can make this all in one shot or par-boil the potatoes and whip up the dressing early in the day, then finish the whole thing right before dinner!

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Apple Cider Potato Salad

Serves 4-6

Adapted from eat, live, run

Ingredients

  • 3 lbs red potatoes (skins on)
  • 1/2 bunch green onions, thin sliced
  • 1/2 cup chopped basil
  • juice of 1 lemon
  • 1/2 cup apple cider or apple juice
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp paprika
  • 1/2 tsp pepper
  • 1 tbsp red wine vinegar
  • 1 oz course mustard
  • 1 tbsp dijon mustard
  • 1/4 cup white or yellow onion, fine diced

Directions:

Bring a large pot of water to a boil. Drop in potatoes and let cook until tender on the outside, but still IMG_5759firm inside (roughly 20 minutes depending on the size of your potatoes, I periodically tested mine with a fork). Drain the potatoes and allow to cool to room temp.

Meanwhile, in a medium bowl combine the green onions, basil, lemon juice, apple cider, olive oil, paprika, pepper, vinegar, mustards, and onion. Allow to sit and macerate (if saving to assemble for later you can cover and put this mix in the fridge now).

Take the potatoes and cut them into medium sized chunks. If saving to assemble later, you can cover these and put them in the fridge. If making now, preheat your oven to 400′ F. Spread your potatoes on a baking sheet and toss in some olive oil. Roast in the oven until golden brown and cooked through (approximately 15-20 more minutes). Take them out and place all the potatoes in a large bowl. Pour the dressing mixture you made earlier over your potatoes (you may not need to use all the dressing depending on how dressed you like your taters) and toss to coat. Serve warm.

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korean style country spare ribs

BBQ is one of my absolute favorite foods. Hickory smoked pork slathered in sweet and tangy barbecue sauce elicits some kind of intense feelings in me, but every once in a while even I need to change things up. These korean style country spare ribs will do just that, left to soak in a tasty marinade all day and then quick grilled right before dinner. They’re rubbed in brown sugar, so they definitely shouldn’t make an appearance every night, but they really hit the spot on a treat yo’ self kind of day! This week, leave your bbq sauce on the shelf and try out these ribs instead.

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Korean Country Spare Ribs

Serves 5-6

Adapted from smells like home

Ingredients:

  • 4-5 lbs country style pork ribs
  • 1/2 cup brown sugar
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup water
  • 2 tbsp rice wine
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp toasted sesame oil
  • pinch ground black pepper
  • small bunch chives, chopped (optional, for serving)

Directions:

Lay your ribs in one or two large deep baking dishes. Rub your ribs with the brown sugar (I only used as much as needed to lightly coat the ribs, definitely not the entire 1/2 cup). Set ribs aside while you make the marinade.

In a medium bowl whisk together soy sauce, water, rice wine, onion, garlic, sesame oil, and pepper. Pour your marinade evenly over your ribs. Cover and refrigerate for 6-12 hours.

Remove the ribs and allow to sit at room temp for 15 minutes before grilling. In the meantime, preheat a gas grill on high for 10 minutes and then reduce heat to medium. Grill the ribs 3-5 minutes on each side, until you get a nice sear and hash marks on each side (large ribs may need more time). Transfer the ribs to a serving dish, cover, and let rest 5 minutes before serving. Garnish with chopped chives.

roasted citrus salad

Revamp your salad game to keep from getting bored towards the end of a salad filled summer. Roasted caramelized oranges are just what you need to add depth and complexity to mundane salads. Pair them with the bitter tang of arugula and smooth avocado and you get a salad that’ll feel sinfully gourmet.

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Roasted Citrus & Avocado Salad

Serves 4-6

Adapted from bon appétit

Ingredients:

  • 2 large oranges, peeled and sliced, seeds removed *
  • 4 tablespoons olive oil, divided
  • salt & pepper
  • 1/4 small red onion, thin sliced
  • juice of 1/2 lemon
  • 2 handfuls arugula
  • 1 cup chopped romaine lettuce
  • 1/2 cucumber, sliced
  • 1/2 avocado, sliced
  • 1 tbsp white balsamic vinegar

Directions:

IMG_5736Preheat your oven to 425′ F. Toss your citrus slices with 2 tablespoons of the olive oil on a baking sheet. Sprinkle with salt and pepper and roast your citrus, flipping occasionally, until you get a light char and a caramelized sweet scent (10-15 minutes). Let cool. **

 

Meanwhile, combine your onion and lemon juice in a small bowl. Allow to sit for 5 minutes, this will soften and mellow out the flavor of your onions.

In a large serving bowl, combine arugula, romaine, cucumbers, avocado, and roasted citrus. Pour onions and lemon juice over greens. Drizzle with remaining 2 tablespoons olive oil and white balsamic vinegar. Toss to coat

 

* Don’t feel like you’re limited to oranges here. If you’ve got blood oranges or love the taste of grapefruit try those! You could even do lemons for more flavor.

** Feel free to make your oranges ahead of time and keep in the fridge. They stayed pretty nicely for me and were in the fridge all day.

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We ate this tasty little salad with some tangy korean ribs and potato salad (recipes to come), but it was great with some pesto chicken salad the next day too!

 

 

kale and quinoa cakes

It’s amazing to think that just a year or two ago you wouldn’t find a stitch of kale on our family’s dinner table. We had to ease into the leafy green superfood by covering it with bacon (anything that tastes even a little like bacon is usually a thumbs up in our house). Now, it seems like we’ve always got a bunch in our fridge. Kale has worked its way into the dinnertime veggie rotation, sometimes still cooked in bacon, sometimes we let it shine all on its own, and sometimes cooked in little cakes.

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A food that hasn’t had quite the success that kale has in our house is quinoa. The protein packed grain is still trying to find its big break on our dinner table. I’m a fan, but finding ways keep quinoa from eliciting a painful grimace on my dad’s face is proving to be quite the task. These cakes are a step in the right direction.

Here you take cooked quinoa, mix it up with some blanched kale and breadcrumbs and round out the flavor with some salty parmesan cheese, green onions, and minced garlic. They are really tasty right out of the pan! Not as great cold though, so if you’re not already a lover of quinoa and kale I’d suggest reheating them or saving the uncooked mixture in the refrigerator and quick frying them when you’re ready to get eating!

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Kale & Quinoa Cakes

Makes 8-10 cakes. Recipe adapted from Yummy Supper

Ingredients:

  • 1 1/4 cup cooked quinoa *
  • 3 eggs, whisked
  • 1/4 cup parmesan cheese
  • 1 spring onion, sliced thin
  • 1.5 cloves garlic, minced
  • pinch salt
  • 1/2-3/4 cup blanched kale, chopped **
  • 1/2 cup breadcrumbs (I used whole wheat, but gluten free would work too)
  • 1 tsp olive or coconut oil

Directions:

In a large bowl combine quinoa, eggs, cheese, onion, garlic, salt, kale, and breadcrumbs. Mix well and then let sit for a few minutes to allow the liquid time to absorb. You want your mixture to be moist but not runny.

Heat your olive or coconut oil in a large pan over medium heat. Form your cakes and place into pan. (be sure not to overcrowd) Cover the pan and let the cakes cook for 7-10 minutes. The bottoms should be a nice deep golden brown when you flip. Now cook the other sides for another 7 minutes. Let the patties rest on a cooling rack. I needed to do 2 batches but that may differ depending on the size of your pan.

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We ate ours alongside some ribs and asparagus at dinner time, but these would also be great topped with a little avocado and lemon juice, maybe some chicken salad… yum!

* If you don’t have already cooked quinoa lying around, just cook some up! You can do as much or as little as you’d like but the rule of thumb is 1 cup uncooked quinoa needs 2 cups of water to cook and should yield about 2 1/2 cups cooked quinoa. Throw your uncooked quinoa and water into a pot, allow it all to come to a boil, then reduce to a simmer, cover and let cook until all the liquid has absorbed and the quinoa is nice and tender. Fluff and let cool to room temp.

** To blanch your kale bring a large pot of water to a boil. Submerge kale entirely and drain immediately.