Friday, October 22, 2010

Bacon-Wrapped Pears

These are a nice little appetizer for any occasion, and incredibly simple to make.
1 ripe pear
2 tsp cinnamon
8 pieces of thin-sliced bacon

Slice pear into eighths. Sprinkle cinnamon on each side, and then wrap each pear wedge in a piece of bacon, such that you can tuck the "tail" in.
I would not recommend using thick-sliced bacon for this because of how large the slices would be compared to the pear wedges.
Fry over medium heat, about 3-4 minutes on each side.

Tuesday, October 12, 2010

Chicken and Chorizo Stuffed Peppers

It's a good thing that I am willing to experiment with food and try new things, because I've found a new type of meat that I love: chorizo. I was pretty apprehensive about it because people say it's really spicy, but it has just the right amount of kick (I'm guessing those people just have a really low tolerance for spicy food or something).

Chicken and Chorizo Stuffed Peppers

8 oz ground chorizo
2 boneless skinless chicken breasts
3 bell peppers (any color)
1 small zucchini
2 tbsp tomato paste
1/2 of a ripe tomato
1/2 of a medium onion
1 tbsp oregano
1 tbsp cumin
1 tsp garlic powder
Salt and pepper to taste
1 tbsp butter or oil
*optional: 1/2 cup shredded Monterrey Jack cheese

1. Cook chicken breasts in oil in a skillet over medium heat until tender (~10 minutes on each side depending on how hot your stove is and how big the chicken breasts are).
2. Remove from heat and let cool for 15 minutes.
3. While waiting for the chicken to cool, finely chop onion and tomato. Grate zucchini (or just finely chop it if you don't have a grater; I like to grate mine as I began using it in recipes as a substitute for rice).
4. Halve bell peppers and remove stems and seeds
5. Tear chicken into small pieces.
6. In a large mixing bowl, add chorizo, chicken, onion, tomato, zucchini, tomato paste, oregano, cumin, garlic powder, and salt/pepper.
7. Place bell peppers in a large baking dish. *NOTE: if you're using a metal baking pan, you might want to grease it; I use a stoneware pan so I didn't need to.
8. Evenly distribute chicken/chorizo mixture among peppers.
9. Bake at 350F/175C for 45-50 minutes.
10. If desired, remove from oven after 45 minutes, top with shredded cheese, and bake an additional 5-10 minutes.

Serves 3-4

Monday, October 4, 2010

"Denver Broncos" Salad

I realize it's been a while since I posted, and that I kept saying how I was going to update more and stuff... BUT there was a legitimate reason: I had no camera cord with which to transfer pictures of awesome places and awesome food to my computer to post on here.

Traditionally, fall is associated with spending Sunday afternoons watching football and eating junk food. However, just because you care about your health doesn't mean you can't still have fun with watching the game -- just find paleo-friendly substitutes that are just as festive and fun as chips and pretzel sticks.
Enter the "Denver Broncos Salad:"

For one salad:
2 cups of mixed greens in bite size pieces
1 golden beet, boiled, skinned, and sliced
1/4 cup blueberries
2 tbsp feta cheese
1 ring of red onion
4-6 slices of cucumber
1 tbsp sunflower seeds
Olive oil and apple cider vinegar for dressing