Grilled Chicken and Lemon Salad

Main dish | December 11, 2014 | By

Grilled Chicken and Lemon Salad
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Ingredients for Chicken
  1. 3/4 cup fresh lemon juice
  2. 1/4 cup olive oil
  3. 1 tablespoon fresh thyme leaves
  4. 1 teaspoon salt
  5. 2 (6-ounce) skinless, boneless chicken breast halves
  6. Cooking spray or cooking oil
Ingredients for Salad
  1. 1 cup sugar snap peas, trimmed
  2. 1/2 cup red bell pepper strips
  3. 1/2 cup yellow bell pepper strips
  4. 1/2 cup (1/4-inch-thick) slices zucchini
  5. 2 tablespoons chopped fresh cilantro (optional)
  6. 1 tablespoon olive oil
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon freshly ground black pepper
  9. 4 lemon wedges (optional)
Chicken
  1. Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag, and seal. Marinate in the refrigerator 1 hour, turning occasionally.
  2. Prepare grill.
  3. Remove chicken from bag; discard marinade.
  4. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done.
  5. Cut into 1/4-inch-thick slices.
Salad
  1. Combine peas and next 7 ingredients (through black pepper) in a large bow
  2. Mix in the chicken strips.
  3. Serve with lemon slices if desired.
Hearth and Honey http://hearthandhoney.com/

Wild Mushroom Omelet

Breakfast | December 11, 2014 | By

Wild Mushroom Omelet
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Ingredients
  1. 2 tablespoons finely chopped shallots
  2. 2 tablespoons water
  3. 2 ounces wild mushrooms, coarsely chopped
  4. 1 tablespoon chopped fresh parsley
  5. 1 teaspoon fresh lemon juice
  6. 1/8 teaspoon salt
  7. 1 tablespoon butter
  8. 3 large eggs
  9. 1/4th cup of milk
  10. 1/4 teaspoon salt
  11. 1/8 teaspoon ground pepper
  12. 1 oz shredded cheese (optional for non-dairy)
Instructions
  1. Put a small pan on med-high heat.
  2. Add the shallots, water and mushrooms and simmer for 3 minutes or until water evaporates and mushrooms are tender.
  3. Mix in the chopped parsley, lemon juice, and 1/8 teaspoon salt.
  4. Remove from heat.
  5. Melt 1 1/2 teaspoons butter in an 8-inch skillet over medium-high heat.
  6. Place 3 eggs and 1/4th cup of milk in a small bowl. Add 1/8 teaspoon salt and a dash of pepper, stirring with a whisk until eggs are frothy.
  7. Pour egg mixture into pan, and stir briskly with a spatula for about 10 seconds or until egg starts to thicken.
  8. Quickly pull the egg that sets at sides of the pan to the center with the spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for 10 to 15 seconds or until almost no runny egg remains.
  9. Pour in the mushroom mixture and sprinkle the cheese in if desired.
  10. Fold the omelet and plate.
Hearth and Honey http://hearthandhoney.com/

Slow Cooked Garlic Thyme Chicken

Main dish | December 6, 2014 | By

Slow Cooked Garlic Thyme Chicken
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Ingredients
  1. 1 large sweet onion, peeled and sliced into thin rings
  2. 2 lbs bone-in chicken thighs, skin removed
  3. 1 tbsp olive oil
  4. 10 garlic cloves (about 1 large head of garlic)
  5. 1.5 tsp sea salt
  6. 1 tsp dried thyme
  7. 1 tsp paprika
  8. 1 tsp fresh-ground black pepper
Instructions
  1. Lightly oil the bottom of a slow cooker. Evenly place the sliced onion along the bottom.
  2. Smash and peel the garlic cloves, making sure to gather 15-20 large cloves.
  3. Place the chicken thighs into a large mixing bowl and drizzle with olive oil. Add the smashed garlic cloves and toss to combine.
  4. Sprinkle the seasonings across the top of the chicken-garlic mixture and toss until chicken is well coated with seasonings.
  5. Transfer the chicken-garlic mixture to the slow cooker and cover.
  6. Cook on low for 6-7 hours, or on high for 4-5 hours.
Hearth and Honey http://hearthandhoney.com/

Herb Roasted Drumsticks & Veggies

Main dish | December 5, 2014 | By

Herb Roasted Drumsticks & Veggies
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Ingredients
  1. 3 tbsp olive oil, divided
  2. 1 tbsp dried Italian herb seasoning
  3. 1 tsp sea salt
  4. 1/2 tsp freshly ground black pepper
  5. 1 clove garlic, minced
  6. 6-8 chicken drumsticks, skin-on
  7. 8-10 small potatoes or sweet potatoes, quartered (the mini kind)
  8. 4 medium organic carrots, cut into 2” pieces
  9. 2 medium organic zucchini, cut into 3” pieces
  10. Half of a medium yellow onion, peeled and quartered
  11. 4 large garlic cloves, peeled and halved
Instructions
  1. Preheat oven to 425 degrees. In a large bowl, combine 2 tablespoons of olive oil with the Italian seasoning, salt, pepper and minced garlic. Place drumsticks and onion wedges on a foil-lined, large-rimmed baking sheet (12x17) and lightly brush both sides with the herb-oil mixture. Then, lightly sprinkle chicken with additional sea salt.
  2. Next, add one additional tablespoon of olive oil to the remaining herb-oil mixture. Add the veggies and garlic halves to the bowl and toss well to coat. Arrange veggies on baking sheet alongside the chicken and onion wedges, as shown in photo below.
  3. Roast 40-45 minutes, until chicken is cooked through and vegetables are tender.
Hearth and Honey http://hearthandhoney.com/

Pumpkin Pie Porridge

Breakfast | December 5, 2014 | By

Pumpkin Pie Porridge
Serves 4
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Ingredients
  1. 1/2 cup whole raw almonds
  2. 1/2 cup whole raw cashews
  3. 1/3 cup raw pecans
  4. 1/3 cup unsweetened coconut flakes
  5. 1 medium ripe banana
  6. 1 egg yolk
  7. 1 14 oz. can (1 3/4 cups) pure coconut milk
  8. 3/4 cup canned pumpkin puree
  9. 2 tsp pure vanilla extract
  10. 1 1/2 tsp pumpkin pie spice
  11. 1/2 tsp ground cinnamon
  12. 1/2 cup raisins
Instructions
  1. In a medium bowl, add the nuts and coconut flakes. Add enough filtered water to the bowl to completely cover the nuts and coconut. Add a pinch of salt and cover the bowl with a kitchen towel or plate. Allow the nuts to soak at least 7-8 hours or overnight.
  2. Once soaking time is completed, drain the nuts and coconut flakes in a colander; making sure to rinse them well until water runs clear.
  3. Add the nuts and coconut flakes to the bowl of a food processor. Then, add the egg yolk and banana (break the banana in pieces and add to the top of the nuts).
  4. Pulse the nuts and banana mixture until it forms a fine nut meal, making sure to stop and scrape down the bowl as needed for an even texture. Then, remove bowl from food processor and set aside. (Please note: You can alternate between pulsing and blending, if desired. The goal is to create a very fine nut meal, but not a paste. I find pulsing makes it easier to keep an eye on the consistency.)
  5. In a saucepan over medium heat, add the coconut milk, pumpkin puree, vanilla, pumpkin pie spice, cinnamon and raisins. Then add the banana-nut meal mixture. Stir well to thoroughly combine.
  6. Bring the porridge to a simmer & cook for about 5-6 minutes until it's thick & creamy.
  7. Ladle the pumpkin nut porridge into bowls and add a splash of coconut or almond milk and a drizzle of pure maple syrup, if desired.
Hearth and Honey http://hearthandhoney.com/

Mediterranean Chicken

Main dish | December 2, 2014 | By

Mediterranean Chicken
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Ingredients
  1. 1 large boneless, skinless organic chicken breast (cut in half as directed below)
  2. 3 tbsp olive oil, divided
  3. 1 14-oz can of artichoke hearts (drained, cut into halves & patted dry)
  4. 1 small red onion, cut into wedges
  5. 1/4 cup sundried tomatoes in oil (drained and thinly sliced)
  6. 3-4 cloves garlic (thinly sliced)
  7. 1 tsp dried oregano
  8. 1/2 cup chicken stock
  9. 1/4 cup fresh organic basil (cut in strips)
  10. 1/4 cup pitted kalamata olives
  11. 1/4 cup crumbled feta cheese (optional)
Instructions
  1. Carefully cut the chicken breast in half horizontally to create two thin breasts. Season both sides with a dash of sea salt and freshly ground black pepper. Preheat large skillet over medium-high heat. Once skillet is hot, add 2 tablespoons of olive oil and chicken breasts. Cook chicken about 3-4 minutes before turning, until bottom is lightly golden brown. Then, turn chicken and cook on the other side until golden (about 2 minutes). Transfer to a plate and cover.
  2. Add the remaining 1 tablespoon of olive oil to the skillet, along artichoke hearts and red onion. Cook about 1-2 minutes until golden brown. Then, continue cooking another 2-3 minutes, stirring occasionally, until onion begins to soften. Add the sundried tomatoes, sliced garlic and oregano, along with a dash of sea salt and freshly ground pepper. Continue to sauté about 1-2 minutes until garlic softens.
  3. Next. add the chicken stock, basil and olives. Return chicken breasts to the mixture, cover and allow to simmer about 3 minutes until chicken is cooked through. Divide chicken and veggies onto two plates and top with a sprinkling of feta cheese if desired.
Hearth and Honey http://hearthandhoney.com/

Grain Free Cinnamon Apple Porridge

Breakfast | December 1, 2014 | By

Grain Free Cinnamon Apple Porridge
Serves 4
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Ingredients
  1. 1/2 cup whole raw almonds
  2. 1/2 cup whole raw cashews
  3. 1/4 cup raw walnuts
  4. 1/3 cup unsweetened coconut flakes
  5. 1 large ripe banana
  6. 1 egg yolk
  7. 1 tbsp ghee (or coconut oil)
  8. 1 medium apple, chopped into bite-sized pieces
  9. 1/8 tsp ground nutmeg
  10. 1 14 oz. can (1 3/4 cups) pure coconut milk
  11. 2 tsp pure vanilla extract
  12. 2 tsp ground cinnamon
  13. 1/2 cup raisins
Instructions
  1. In a medium bowl, add the nuts and coconut flakes. Add enough filtered water to the bowl to completely cover the nuts and coconut. Add a pinch of salt and cover the bowl with a kitchen towel or plate. Allow the nuts to soak at least 7-8 hours or overnight.
  2. Once soaking time is completed, drain the nuts and coconut flakes in a colander; making sure to rinse them well until water runs clear.
  3. Add the nuts and coconut flakes to the bowl of a food processor or blender. Then, add the egg yolk and banana (break the banana in pieces and add to the top of the nuts).
  4. Pulse the nuts and banana mixture until it forms a fine nut meal, making sure to stop and scrape down the bowl as needed for an even texture. Then, remove bowl from food processor and set aside. (Please note: You can alternate between pulsing and blending, if desired. The goal is to create a fine nut meal, but not a paste. I find pulsing makes it easier to keep an eye on the consistency.)
  5. Add ghee (or coconut oil) to a saucepan over medium heat. Add the chopped apple and nutmeg to the pan and sauté the apples until they begin to soften.
  6. Next, add the coconut milk, vanilla, cinnamon and raisins. Then add the banana-nut meal mixture. Stir well to thoroughly combine.
  7. Bring the porridge to a gentle simmer and cook for about 5-6 minutes until it's thick and creamy.
  8. Ladle the cinnamon apple porridge into bowls and add a splash of coconut or almond milk. Truly the perfect breakfast to warm your family's hearts and tummies on cold fall and wintertime mornings.
Hearth and Honey http://hearthandhoney.com/