Blueberry Chicken Salad with Maple Vinaigrette

Main dish | August 21, 2015 | By

Blueberry Chicken Salad with Maple Vinaigrette
  1. Salad
  2. 2-3 cups of pre-cooked shredded turkey or chicken
  3. 6 cups of chopped romaine
  4. 2 apples, chopped small
  5. 1/4 cup of blueberries
  6. 1/2 cup of slivered almonds
  7. 8 strips of bacon – cooked and crumbled
  8. Vinaigrette
  9. 1/4 cup pure maple syrup
  10. 2 tbs balsamic vinegar
  11. 1/2 tsp Dijon mustard
  12. 1/4 tsp salt
  13. 1/4 tsp pepper
  14. 1/4 cup extra virgin olive oil
  1. Mix maple vinaigrette ingredients together, adding oil last
  2. Whisk until thoroughly blended
  3. Combine salad ingredients and toss with vinaigrette
  4. Divide among four bowls and serve
Hearth and Honey

Chicken Salad & Sesame Lime Dressing

Main dish | August 19, 2015 | By

Chicken Salad & Sesame Lime Dressing
  1. 1/2 cup oil – Such as avocado, walnut, or olive oil
  2. 1/3 cup plus a tablespoon more of fresh lime juice
  3. 2 tsp sesame oil
  4. 2 tsp raw honey
  5. 1 red chili pepper – such as jalapeno, chopped small
  6. salt and pepper to taste
  7. Whisk above ingredients together. I usually make a little extra dressing to mix in with the shredded chicken before I make the salad. I gives it great flavor.
  1. 1/4 head shredded green cabbage
  2. 1/4 head shredded red cabbage
  3. 1 small head of romaine – about 2 cups
  4. 1/2 cup chopped cilantro – leaves only (Optional)
  5. 2 carrots – grated
  6. 1 or 2 tomatoes – chopped
  7. 2 avocados – chopped
  8. 2-3 cups of shredded chicken
  1. Toss all salad ingredients in a bowl with chicken
  2. Add dressing as desired
  3. Sprinkle with sesame seeds
  4. Enjoy!
Hearth and Honey

Berry Delicious Chicken Salad

Main dish | August 18, 2015 | By

Berry Delicious Chicken Salad
  1. 1 cup sliced strawberries
  2. ½ cup blackberries
  3. 1 nectarine or peach – cut into pieces
  4. 1 avocado
  5. 4-6 slices cooked bacon
  6. 2 chicken breasts (depending on how much you like in your salad)
  7. 4 cups salad mixed greens – whatever kind you like.
  8. Vinaigrette
  9. ¾ or 1 cup strawberries
  10. 1 tbs coconut vinegar (you can use apple cider if you don't have coconut vinegar)
  11. 1 tbs raw honey
  12. 1/8 tsp salt
  13. 1/4 tsp pepper
  14. 1/4 cup extra virgin olive oil
  15. Honey Mustard Sauce
  16. 5 tbs raw honey or pure maple syrup
  17. 2 tbs organic Dijon mustard
  18. 1 tbs apple cider vinegar
  1. Combine berries, coconut vinegar, raw honey and salt and pepper in a blender. Next slowly add olive oil on a lower speed
  2. Stop and taste the mixture – you may want to add more honey or vinegar depending on your own personal taste
  3. Store in refrigerator until you're ready to serve your salad
  1. Grill your chicken and brush on the Honey Mustard Sauce.
  2. Cook your bacon and crumble into bacon bits.
  3. Get your salad together with the greens, chicken, strawberries, blackberries and nectarine/peach.
  4. Top with avocado, bacon and the yummy strawberry vinaigrette!
  5. Dig in and enjoy!
Hearth and Honey

Grilled Pineapple Burgers with Spicy Avocado Cream

Main dish | August 17, 2015 | By

Grilled Pineapple Burgers with Spicy Avocado Cream
  1. 1lb Ground Beef
  2. 1 fresh pineapple, cored and sliced
  3. 1 yellow onion, sliced thin
  4. 1 tablespoon chipotle chili powder
  5. 2 garlic cloves, minced
  6. ½ teaspoon onion powder
  7. ½ teaspoon sea salt
  8. ½ teaspoon black pepper
  9. Lettuce for bun (Optional)
  10. For the cream
  11. 2 avocados
  12. juice of 1 lime
  13. juice of ½ lemon
  14. 1 tablespoon hot sauce (your favorite will do)
  15. 1 teaspoon chipotle chili powder
  16. 1 teaspoon olive oil
  17. pinch of salt
  1. Now you should first slice your pineapple.
  2. Use a big knife to cut off both ends of the pineapple, then stand the pineapple up and slice the sides off. Then cut the pineapple in hamburger slices. And finish the pineapple slices off by using a smaller knife to cut out the middle and press it out. Like a donut hole.
  3. Then slice your onions.
  4. Place meat in a bowl, add seasonings and mix thoroughly. Like hard core. Get in there.
  5. Make 4 burger patties and flatten them out a bit.
  6. Place onions, burgers, and pineapple on the grill at the same time. Try not to place pineapple over direct flame because it can burn pretty easily, being sugar and all.
  7. Flip when grill marks become present, after about 5 minutes and cook about the same amount of time on the other side of until burgers are cooked to preference and pineapple is a bit charred and soft.
  8. While the ingredients are on the grill, make your avocado cream!
  9. Cut avocados in half, remove the seed, then scoop out the insides and place in your food processor.
  10. Turn food processor on and let the avocado begin to break down. After about a minute, while your food processor is still running, add the rest of the ingredients for the avocado cream and keep pureeing until smooth: about 1-2 minutes.
  11. Place a burger down, top it with pineapple, then a grilled onion, and then a dollop of avocado cream on top! You can use lettuce as a bun if desired.
Hearth and Honey

Ginger Orange Chicken with Cauliflower Rice

Main dish | August 1, 2015 | By

Ginger Orange Chicken with Cauliflower Rice
  1. 1 teaspoon of healthy oil such as (grape seed oil, walnut oil, extra virgin olive oil)
  2. 8 bone-in chicken thighs, skinless
  3. ¼ teaspoon sea salt
  4. ¼ teaspoon fresh cracked pepper
  5. Juice from 1 naval orange, about ½ cup
  6. 2 tablespoons honey
  7. 1 tablespoon sesame oil
  8. 1 tablespoons coconut aminos
  9. ¼ teaspoon chili flakes
  10. 1 -1 "piece of ginger, grated on a micro plane or very finely minced
  11. 2 garlic cloves, grated on a micro plane or very finely minced
  12. 1 teaspoon tapioca starch or similar substitute
  13. A pinch of turmeric, for color
  14. Toasted sesame seeds, cilantro and orange wedges, to serve
For the cauliflower rice
  1. 1 teaspoon of paleo friendly oil such as (grape seed oil, walnut oil, extra virgin olive oil)
  2. 1 medium head of cauliflower, grated (a food processor makes quick work of this!)
  3. 1 garlic clove, very finely minced
  4. ¼ teaspoon sea salt
  1. Heat the oil in a large frying pan over high heat. Sprinkle the chicken thighs with the sea salt and pepper and add them to the pan. Sear the chicken thighs for 3-5 minutes on each side, or until both sides are well browned. Remove the pan from the heat.
  2. While the chicken is searing prepare the orange glaze. In a medium sized bowl whisk together the orange juice, honey, sesame oil, soy sauce, chili flakes, ginger, garlic, tapioca starch and optional turmeric.
  3. Pour the sauce over the seared chicken and bring it to a boil. Lower the heat so that the chicken is barely simmering, cover the pan and let it cook for 10 minutes. Flip the chicken over and cook for another 10 minutes. Flipping the chicken over isn't necessary for cooking it, but it does help the color develop on both sides so it looks even better.
For the cauliflower rice
  1. While the chicken is cooking prepare the rice. Heat the oil in a large frying pan over medium heat. Add the grated cauliflower and cook for 5 minutes, or until the cauliflower no longer tastes raw. Add the garlic and sea salt and toss well.
  2. If the cauliflower is ready before the chicken simply remove the pan from the heat and keep it covered until the chicken is done.
Hearth and Honey

BBQ Chicken Salad Bowl with Raspberry Pesto Vinaigrette

Main dish | July 31, 2015 | By

BBQ Chicken Salad Bowl with Raspberry Pesto Vinaigrette
  1. 2 chicken breasts, cut into 1½ inch pieces
  2. 4 tablespoons of your favorite BBQ sauce, or homemade BBQ sauce, divided
  3. 1 tablespoon honey
  4. Sea salt
  5. 4 cups spinach leaves
  6. A few handfuls of cherry tomatoes
  7. ¼ cup mint leaves, lightly packed
  8. ¼ cup basil leaves, lightly packed
  9. 2 tablespoons slivered almonds
  10. 2 tablespoons goat cheese (optional)
  11. Sliced radishes, raspberries and edible flowers, for garnish (optional)
For the raspberry basil vinaigrette
  1. 1 cup fresh or frozen and thawed raspberries
  2. ⅓ cup cold water
  3. 2 tablespoons basil leaves, packed (if you have a high-powered blender you can leave the stems on)
  4. 2 tablespoons honey
  5. 1 tablespoon neutral flavored oil (such as extra virgin olive oil etc)
  6. 1 tablespoon balsamic vinegar
  1. Preheat your BBQ to medium high. Oil the grate well.
  2. Toss the chicken chunks with 2 tablespoons of the BBQ sauce and honey and pop them on the BBQ. Grill them until dark grill marks appear and no pink remains in the middle, about 10 minutes, turning a few times. Brush them with the remaining 2 tablespoons of BBQ sauce and sprinkle them with some sea salt.
  3. While the chicken is cooking prepare the salad dressing. Put all the salad dressing ingredients in a blender and blend on high until smooth.
  4. Fill 2 bowls (or a small platter) with spinach leaves. Top with the BBQ chicken, tomatoes, mint and basil leaves, slivered almonds, goat cheese and garnishes. Drizzle with the dressing and serve immediately.
  1. The dressing and BBQ chicken can be made up to 2 days in advance.
Hearth and Honey

Pork Chops With Apples and Onions and Sauteed Greens

Main dish | July 30, 2015 | By

Pork Chops With Apples and Onions and Sauteed Greens
  1. 6 bone in pork chops, chops approximately ¾” thick
  2. 2 Tbs Sage Pork Rub, (see below)
  3. 3 Tbs grass fed pasture raised, organic butter (or ghee, olive oil, or bacon grease)
  4. 2 large sweet onions
  5. 2 granny smith apples
  6. ½ cup chicken broth
  7. 2 Tbs fresh sage leaves chopped
  8. 2 tsp apple cider vinegar
  9. 1 tsp real maple syrup
For the Sage Pork Rub
  1. 3 tsp rubbed sage
  2. 2 tsp kosher salt
  3. 1 tsp paprika
  4. 1 tsp ground black pepper
  5. 1 tsp onion powder
  6. ½ tsp garlic powder
  7. ¼ tsp ground ginger
Side Dish
  1. 1-2 cups of sauteed greens (spinach, kale or collard greens)
  1. To release the sage flavors, break the dried leaves up with a mortar and pestle, (you could also use the back of a spoon in a bowl). Stir together the dried sage leaves, kosher salt, paprika, ground black pepper, onion powder, garlic powder, and ground ginger. (I know the ginger may sound a bit weird in this flavor pallet, but trust me, it works.)
  2. Wash chops and pat dry with paper towels.
  3. At least ten minutes, and up to 24 hours before cooking, season the pork chops with the sage pork rub. Add ½ tsp. of sage-rub per side, and rub them all over, (it is a rub after all!)
  4. Allow chops to come to room temperature.
  5. Meanwhile, core and slice the granny smith apples, halve and slice the onions, and chop the fresh sage.
  6. Heat a wide heavy pan over medium-high heat. Brown chops in 1 Tbs butter, making sure they do not touch each other, (not more than 3 chops at a time in the pan). For ¾” chops, brown for 2 & ½ minutes, per side. Remove the chops to a 200-degree oven to keep warm.
  7. Lower burner temp to medium-low, and add 1Tbs butter. Sauté onions until they begin to soften, about 3 minutes.
  8. Add apple slices and sauté another 3 min, until they begin to soften and caramelize.
  9. Raise heat to medium. Add chicken broth, maple syrup, apple cider vinegar, chopped fresh sage, and 1 more Tbs of butter to the pan. Stir to combine. Bring to a boil, and then lower to simmer for 3 to 4 minutes, to reduce. Add additional chicken broth if necessary.
  10. Season to taste with salt and pepper.
  11. Add chops back to the pan and toss to coat chops in pan juices.
  12. Serve chops topped with apples and onions.
  13. Serve with sautéed dark leafy greens, such as kale, spinach, or collard greens.
Hearth and Honey

Rosemary Mustard Grilled Chicken and Green Beans

Main dish | July 29, 2015 | By

Rosemary Mustard Grilled Chicken and Green Beans
  1. 8 small boneless, skinless chicken breasts (can be made from cutting larger breasts into smaller ones)
  2. 1 cup of green beans for side dish, cooked how you like
Marinade Ingredients
  1. 1/2 cup Dijon mustard (or mustard of your choice)
  2. 1/4 cup fresh lemon juice
  3. 2/3 cup good quality extra virgin olive oil
  4. 2 tsp. garlic powder or minced fresh garlic (fresh is best)
  5. 2 T crumbled dried rosemary (see below) or 3 - 4 T minced fresh rosemary
  6. 1 tsp. coarse ground black pepper
  7. 1 T Spike Seasoning (optional, but recommended, or use any good all-purpose seasoning if you don't have spike)
  8. 1 tsp. celery seed (optional)
  1. (To crumble rosemary, put the desired amount into a small ziploc bag and crush with your meat mallet or anything heavy until it is broken up and partially powdered.)
  2. Trim all fat undesirable parts from chicken breasts, then make small slits going crosswise down the length of each piece of chicken. This is to help the marinade penetrate the meat and make it so the chicken cooks more evenly. Be careful not to cut too far into the chicken. Put chicken and marinade into large ziploc bag and let marinate in the refrigerator at least 6 hours or all day.
  3. When you're ready to cook, take chicken out of the fridge and let it come to room temperature. Make sure your grill is clean and spray or brush with oil or grilling spray, then preheat grill to medium-high heat. (Sometimes I use a paper towel dipped in olive oil to rub oil on the grill again immediately before I put the chicken on. Try that if you have a problem with meat sticking on the grill.)
  4. Lay chicken on the preheated grill at an angle to grill grates and cook 3-4 minutes (or until you see grill marks when you lift up the edge of the chicken.) Rotate chicken going the opposite angle to the grill grates and cook 3-4 minutes more (or until you see criss-cross marks when you lift up the edge of the chicken.) Turn chicken over and cook until chicken is firm (but not hard) to the touch. Actual cooking time will depend on how thick the chicken breasts are and how hot your grill is. For the most accurate way to tell when chicken reaches the safe temperature of 165F, use an instant read meat thermometer to test chicken.
  5. You might get flare-ups if the marinade drips down when you put the chicken on the grill. I spray water on them, even though some experts say not to do that. Don't baste chicken with the reserved marinade because it contains bacteria from the raw chicken.
Hearth and Honey

Grilled Chicken with Roasted Broccoli Lemon Salad

Main dish | July 28, 2015 | By

Grilled Chicken with Roasted Broccoli Lemon Salad
  1. 2 heads of broccoli
  2. 1 teaspoon olive oil
  3. ½ teaspoon sea salt
  4. ½ cup almonds
  5. ¼ cup dried cranberries or raisins
  6. 1 tablespoon chopped fresh dill
  7. 4 very thin slices of lemon, each cut into 8 tiny triangles - whatever you change about this recipe make sure you don't leave out the lemon slices. They're the best part!
  8. 2 chicken breasts
For the lemony dressing
  1. ¼ cup fresh squeezed lemon juice (from about 1 lemon)
  2. 4 teaspoons honey
  3. 1½ teaspoons dijon mustard
  4. 1 teaspoon balsamic vinegar
  5. 1 garlic clove, grated on a micro plane
  6. 2 tablespoons extra virgin olive oil
  1. Cook 2 chicken breasts how you like (grilled or baked), can serve on the side of the broccoli salad or mixed in!
  2. Preheat your oven to broil at 420 degrees. Place the rack on the top shelf. Note: if you cannot control the temperature your oven broils at, place the rack at a lower shelf and keep a closer eye on the broccoli. Line a baking sheet with parchment paper.
  3. Roughly chop the broccoli, making sure to include the sweet broccoli stems. You should have roughly 9 cups. Place 2 cups of the broccoli in a large bowl and the rest on the prepared baking sheet. Drizzle the broccoli on the baking sheet with the olive oil and sprinkle with sea salt. Mix it around so that all the broccoli is coated in oil. Pop it in your oven and let it roast for 15-20 minutes, or until the florets are dark brown. Remove them from the oven and put them in the bowl with the raw broccoli.
  4. Put the almonds in a small baking dish and roast them in the oven along with the broccoli until they are fragrant and light brown, about 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle. Add the chopped almonds, cranberries, dill and lemon slices to the bowl with the broccoli.
  5. In a small bowl whisk together all of the dressing ingredients. Pour it over the broccoli and toss to coat.
  6. Serve immediately, or let it stand for up to 20 minutes.
Hearth and Honey

Sausage Stuffed Portobello’s

Main dish | July 27, 2015 | By

Sausage Stuffed Portobello's
  1. 1 & ½ lbs. sweet Italian sausage (pork, turkey, or chicken)
  2. 1 sweet red bell pepper finely chopped
  3. 1 yellow onion finely chopped
  4. 5 garlic cloves minced
  5. 1 tsp dried oregano
  6. 1 tsp ground fennel
  7. ½ tsp crushed dried red pepper flakes
  8. salt and pepper to taste
  9. 2 eggs lightly beaten
  10. ½ cup grated parmesan cheese (optional)
  11. ¼ cup chopped fresh parsley
  12. ¼ cup chopped fresh basil
  13. 8 oz baby bella mushrooms finely chopped (or stems if you have them)
  14. 6 Portobello mushroom caps (approx. 4 & ½ “ wide)
  1. Remove the sausage from it’s casing and brown it in a large deep frying pan, over medium heat. Use a spatula to break up the sausage into small pieces as it browns.
  2. Add ground fennel, dried oregano and red pepper flakes.
  3. While the sausage is browning, finely chop one red bell pepper and add it to the sausage. Stir for about two minutes.
  4. Next add chopped onion and chopped baby bella mushrooms to the mixture. Sauté over medium heat for about four minutes until the onions begin to soften and turn translucent, and the mushrooms loose most of their liquid.
  5. Add minced garlic and sauté for about a minute, until it becomes fragrant.
  6. Add salt and pepper to taste, keeping in mind that if you are using Parmesan, it will also add salt.
  7. Transfer the sausage mixture to a large mixing bowl to cool, (unless you want a sausage omelet, you will want to get the temperature down a bit before adding the eggs.)
  8. Preheat oven to 400 degrees.
  9. Meanwhile, clean the portabellas with a damp paper towel, by wiping off any visible soil. Then using a spoon, scrape out the gills and remove any remaining stems.
  10. Brush the tops of the caps with olive oil and then flip them onto their backs. They are ready to fill!
  11. Add the chopped parsley, basil, and eggs to the sausage mixture. If you eat dairy, you can add grated Parmesan or Pecorino Romano cheese at this time.
  12. Stir the stuffing mixture well, and evenly divide it among the mushroom caps. Then pack it down into the caps.
  13. Place the caps on a parchment lined baking sheet and bake in a 400 degree oven for 15 minutes, or until the portabellas soften and the stuffing is heated through, and beginning to brown.
Hearth and Honey