Brussels Sprouts Asparagus Bacon with Honey Soy Sauce

  

Brussels Sprouts

Asparagus

2 packages uncured bacon

1/2 cup honey

1/4 cup coconut oil

2 TBSP soy sauce

4 garlic cloves minced ((1 tsp garlic powder)

1/2 tsp salt

1/2 tsp pepper

Pre-Heat oven to 400

Cut raw bacon into 1" pieces and separate.  Cook until done. While bacon is cooking continue with the following:

Wash and cut in half Brussels sprouts.  Put into a deep baking dish and bake for about 15 min.  Wash and cut into thirds the asparagus and set aside. 

In small pot add honey, coconut oil, soy sauce, garlic, salt and pepper.  Bring t a soft  boil over medium heat.  Do not use high of heat.  Boil for 5 min. stirring continually.  The sauce should thicken up just a little bit. 

Pull out Brussels sprouts from oven and add asparagus and bacon. Drizzle over the top half the sauce.  Bake another 15 min. Do not over bake or the asparagus will get too soft.  They are done when they are a bright green. 

Once vegetables are to your desired liking, remove from oven and pour remaining sauce over the top. 

Kimono Chicken - crock pot

8+ Organic, boneless/skinless chicken thighs  (or bone and skin on, up to you)
1 cup of soy sauce
1/2 cup of rice vinegar (I also added 1/2 cup white wine)
4 cloves of garlic crushed and minced
4-6 green onions chopped
5 Tbsp of brown sugar
1/2 tsp of fresh ground pepper
2 tbsp of parsley (fresh chopped if available)
Brown Rice

Directions:  Place your chicken thighs in a deep pan that also has a lid. Over medium heat pour in the soy sauce, and rice vinegar and then add the brown sugar, garlic, 2-3 chopped green onion, parsley and pepper.  Toss the chicken pieces around a little bit so that they are coated with the liquid.  Cover and allow the chicken to cook for about 45 minutes or until they are done.  As this is cooking you will notice that the liquid will start to caramelize nicely on the skin and in the pan.  If you notice that the liquid is cooking much faster than the chicken just lower your heat setting.  Do not cook this any higher than a medium temperature.  It should caramelize and not burn.  When the chicken is done remove, add a little extra chopped scallions and parsley to the top and serve. This recipe makes extra sauce to pour over the rice. 

Mushroom and Asparagus Risotto

Feeds 8+

2 big bushels of asparagus, cut 2"
4 cups chicken broth
1 pkg of crimini mushrooms (optional)
4 TBSP olive oil
1 red onion chopped
4 garlic cloves finely chopped
1 box Aborio rice
1 cup white wine
1 tsp sea salt
1 tsp pepper
1 cup freshly grated Parmesan cheese

Warm the chicken broth very hot in a saucepan over medium low heat.  In a large saute pan, heat 2 TBSP olive oil over medium-high heat.  Saute onion and garlic.  Add the rice and cook stirring constantly 3-4 minutes.  Add wine and stir until the liquid is absorbed.  Add the broth 1/2 cup at a time.  Stirring occasionally and waiting until it is absorbed before adding more.  Once you add the last 1/2 cup, cover and remove from heat, start heating your asparagus. 

In another pan heat the 2 TBSP olive oil and add cut asparagus.  Saute just until bright green.  4-5 min.

Once broth is completely absorbed in the risotto, add the asparagus and season with salt and pepper.  Stir in Parmesan.  


 

Pot of Gold ~ Chicken and Sweet Potato

4 to 6 free range organic chicken breasts
2 tablespoons olive oil
1 tbs Italian seasoning
Salt and pepper
Sliced Munster cheese
2 medium sweet potatoes
1 LARGE red onion (sliced in large chunks... they are SO good!!!)
15 cherry tomatoes
1 ½ cup baby carrots
¼ cup organic chicken stock

Pre- heat oven to 350 degrees

In a large baking dish combine cubed sweet potatoes (½ inch chunks) sliced red onions, cherry tomatoes, baby carrots, and olive oil. Stir until all veggies are coated in oil.  Add a touch of salt and pepper to taste.

Place chicken in the middle of the dish.  Cover chicken with Munster cheese slices and sprinkle Italian seasoning over the cheese.

Pour chicken stock over veggies and place in oven to bake for 30-45 minutes or until meat is no longer pink.

You can add Brussels sprouts, mushrooms, asparagus