Fennel Chicken with Cauliflower Mash!

For the fennel chicken:

1 lb. chicken breasts

2 T. olive oil
2 fennel bulbs, diced
1 onion, diced
1 1/2 c. chicken broth
1/2 c. cream
1 T. Dijon mustard
1/2 lb. bacon, chopped

1 lemon, juiced

1/2 t. black pepper

For the cauliflower mash:

2 heads cauliflower, chopped

1 T. water

½ cup  milk

3 T. butter

1/4 t. nutmeg

1/2 t. salt
1/4 t. pepper

Heat the oil over a medium-high flame in a large shallow pan. Fry the chicken until brown on each side.  Set the chicken  aside.  In the meantime, prepare the veggies. Chop the fennel and onion and add to the pan.  Fry the fennel and onion until lightly brown. Now turn up the heat, add the chicken broth and briskly deglaze the pan, using a wooden spoon to scrape away the sticky residue so it dissolves into the liquid. Cover and gently braise the vegetables for 10-12 minutes, or until the fennel and onion is tender and the broth has reduced.   Add the cream, mustard, and lemon juice and stir well. Return the chicken  to the pan.  Turn the heat down to medium-low, cover the pan and let it simmer for 15 minutes, or until the chicken is no longer pink.  While the chicken is braising, fry the bacon bits in a hot pan until crisp. To make the cauliflower mash, cut off the florets and microwave for 12 minutes with one tablespoon of water.  Process it together with the milk, butter, nutmeg, salt, and pepper. When you're ready to serve the chicken, top with the bacon and serve over the cauliflower mash.

Cream Cheese Carrot Cake Muffins!

For the cream cheese mixture:
8 oz. cream cheese
1/4 c. sugar
1 t. vanilla

For the carrot cake:
2 eggs
3/4 c. coconut oil
3/4 c. water
2 1/4 c. flour
1/2 c. sugar
1/4 c. brown sugar
1 1/2 t. baking powder
1/4 t. baking soda
2 t. cinnamon
1 t. ginger
1/4 t. salt
1 c. grated carrots

Soften the cream cheese in the microwave for 30 seconds.  Mix together with sugar and vanilla until smooth and set aside.  For the carrot cake, whisk together eggs, coconut oil, and water until smooth.  Stir in flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt until just combined.  Stir in shredded carrots.  Put 2 T. carrot cake, topped with 1 T. cream cheese, and 1 more T. carrot cake mixture in each cupcake liner.  Bake at 400 degrees for 20 minutes.  Makes 18 cupcakes.

Chicken Asparagus Hot Dish!

1 lb chicken breasts
6 thin slices of prosciutto
4 c. cooked brown rice
1/4 c. butter
1 c. diced green garlic
1/4 c. flour
1/4 t. pepper
2 1/4 c. milk
1 bunch asparagus, diced
3/4 c. shredded cheese
3/4 c. panko bread crumbs

 

 

Make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1  prosciutto, folding or cutting as needed to fit.  Spread rice in a large baking dish. Top with chicken. Bake, covered, for 25 minutes at 375 degrees.  Meanwhile, for the sauce, in a medium saucepan melt butter over medium heat. Add green garlic; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus and cheese.  Pour sauce over chicken and top with panko.  Bake, uncovered, for 30 minutes more or until chicken is no longer pink

Coconut Lemon Bars!

For the crust:

1 1/2 c. oats

1/2 c. shredded coconut

1/4 c. sugar

1/2 c. melted coconut oil

 

For the filling:

2 eggs

5 T. lemon juice

1T. lemon zest

1/2 c. sugar

2 T. cornstarch

 

For the topping:

1/4 c. lemon juice

1/4 c. water

1/2 c. sugar

2 T. cornstarch

1/4 c. shredded coconut

 

Preheat oven to 350. Lightly grease 8x8 pan.  Add oats, coconut, and sugar to a food processor. Grind until oats are fine.

Add oil and pulse until mixture pulls into a ball.  Press mixture into prepared pan and bake at 350 degrees for 10 minutes in a greased 8x8 pan.  Let cool until the crust is firm and the pan can be touched.  While crust is cooling, beat eggs well.

Add in juice, zest, and sugar.  Remove ¼ cup egg mixture and whisk in cornstarch.  Add cornstarch mixture back to egg mixture and whisk well.  Pour over cooled crust and bake for 18 minutes or until top is no longer wet.  For the topping,

add juice, water, sugar, and cornstarch to a medium pot. Cook over medium heat until mixture thickens slightly.  Stir in coconut. Pour over bars.  Let cool.  Serve or store in refrigerator.

Zucchini Oatmeal Chocolate Chip Cookies!

1/2 c. coconut oil

1/2 c. sugar

1/3 c. brown sugar

1 egg

1 1/2 t. vanilla

1 1/2 c. shredded zucchini

1 1/2 c. oat flour

1 t. cinnamon

1/2 t. baking soda

1/4 t. salt

1 c. oats

3/4 c walnuts

1 2/3 c. chocolate chips

 

Using a mixer, whip together cocnut oil, sugar and brown sugar until creamy. Mix in egg and vanilla. Add zucchini and with mixer set on low speed, slowly add in oat flour, cinnamon, baking soda, and salt. Stir in oats, walnuts and chocolate chips.Shape dough into balls, 2 T. each, then transfer to a parchment lined baking sheet.  Bake in a 350 degree oven for 12 minutes until edges are lightly golden. Cool for 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.

 

Lemon Zucchini Bread!

 

For the batter:

2 eggs

1/2 c. canola oil

1 1/3 c. sugar

1 T. lemon juice

1/2 c. milk

zest of 1 lemon

1 c. grated zucchini

2 c. flour

½ t. salt

2 t. baking powder

 

For the glaze:

1 c. powdered sugar

2 T. lemon juice

1 T. milk

 

In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, milk, lemon zest to this mixture and blend all together.  Fold in zucchini until it is mixed well.  Add flour, salt, and baking powder and stir until just combined.  Pour batter into greased loaf pan.  Bake at 350 degrees for 50 minutes.  While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Kale and Queso Fresco Curry!

1 T. olive oil

1 onion, diced

5 roma tomatoes, diced

1 T. canola oil

8 oz. queso fresco or paneer, cut into cubes

1 T. curry powder

1 t. cumin

1/2 t. crushed red peper

1/2 t. salt

1/2 t. pepper

1 t. brown sugar

1 c. coconut milk

8 oz. tomato sauce

5 c. kale, stems removed and diced

basil

1 1/2 c. rice

3 c. water

 

Saute the onion and tomato in olive oil until soft.  Puree in a food processor and reserve.  Heat canola oil in a large nonstick skillet over medium heat. Add thet queso fresco cubes in a single layer and cook until starting to brown, then flip over and repeat on all sides. Remove from the pan and add the tomato onion puree.  Add spices, coconut milk, tomato sauce, and bring to a simmer.. Add the kale and allow it to cook and wilt.  Stir in the fried queso fresco and serve the entire mixture over cooked rice.