Bacon-wrapped smoky chicken thighs + shredded brussels sprouts salad

Zack and I have been eating paleo-style for three weeks now. And it just keeps getting better. We are reaping the benefits. Honestly, I didn't think it would last more than a whopping two seconds, but it's actually turning out to be a well-worthy endeavor. I mean, really. Wouldn't you like some bacon-wrapped goodness for your dinner tonight?

Bacon-wrapped smoky chicken thighs

As adapted from Balanced Bites.

Serves 4.

Ingredients:

4-5 (depending on size) bone-less, skin-less chicken thighs (I got mine at Trader Joe's)

4-5 slices of Trader Joe's apple smoked bacon

Ingredients for smoky spice blend:

Approx. 1 teaspoon chili powder

Approx. 3/4 teaspoon smoked paprika

Approx. 1/4 teaspoon paprika

Pinch of ground cinnamon

Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil, place a rack on top, and grease rack with cooking spray. Combine spices for smoky spice blend in a small bowl. Rub chicken thighs with half of the spice blend. Wrap each thigh in a piece of bacon, rub with remaining spice, then place on baking sheet rack. Bake for 40 minutes, or until cooked through. Easy as that. Enjoy. 

Shredded brussels sprouts salad

As adapted from Power Foods.

Serves 4.

Ingredients for salad dressing:

1 tablespoon stone-ground mustard
3 tablespoons fresh lemon juice (from 1-2 lemons)
Kosher salt
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons extra-virgin olive oil

Ingredients for salad:

8 ounces brussels sprouts, very thinly sliced (about 3 cups, I used pre-sliced brussels from Trader Joe's)
3 cups of spinach, Swiss chard, and kale (or a combination, thinly sliced if desired)
1/3 cup raw hulled sunflower seeds, toasted if desired

Stir together mustard, lemon juice, 3/4 teaspoon salt, and maple syrup; whisk in oil until emulsified. In a salad bowl, toss together brussels sprouts and greens. Add salad dressing and sunflower seeds; toss to coat and serve.

Spinach, Swiss chard, and kale mixture (buy this "power greens" mix at Trader Joe's)

First of all, this chicken might be one of the most wonderful things I've ever eaten. Why I don't buy chicken thighs more often is beyond me. Seriously, consider trying chicken thighs in place of your usual chicken breast sometime; they are so incredibly flavorful. And I didn't even use bone-in thighs, as the original recipe recommended. Not to mention how tender they are. Now, I know the bacon and spices added a little something special, but I am now convinced that chicken thighs are the way to go. You will not be disappointed with these.

And this salad is great too. It's so simple, but definitely a salad that I would take to friends' houses for dinner, or even for a holiday meal (don't brussels just scream holidays...?). I know many of you may be questioning raw brussels sprouts, but don't question it; they add great crunch, similar to that of broccoli or cabbage, and they blend in beautifully when thinly sliced. Lastly, this salad dressing is delicious - a great, versatile dressing that could be used on many salads.

Well. There are more great paleo-friendly meals coming your way. Whether you're full blown into it, or not, prepare for some delicious and healthy recipes coming soon, here. Cheers.

Baked sweet potatoes with chili beans

Everybody likes a good ol' baked potato. Garnish it how you will; you love it. Warm, comforting, but let's face it - not the healthiest. Sprouted Kitchen just happens to have a spin-off version that just might be better than the original. You be the judge. I'm already hooked.

Baked sweet potatoes with chili beans

As adapted from The Sprouted Kitchen.

Serves 4.

Ingredients:

4-6 small sweet potatoes
1 15-oz. can of pinto beans, drained and rinsed
1 15-oz. can of black beans, drained and rinsed
2 teaspoons extra-virgin olive oil
1 yellow onion, thinly sliced
2 garlic cloves, chopped
1 heaping tablespoon chili powder
1 heaping teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon smoked paprika
1 teaspoon kosher salt
1 28-oz. can San Marzano tomatoes (whole or crushed)

Toppings/garnishes:

Plain greek yogurt
Fresh cilantro
Sprouts
Red onion, diced
Avocado, diced
Freshly shredded Tillamook cheddar cheese
A few slices of freshly cooked bacon, broken up into little bits

Preheat oven to 400 degrees F. Pierce holes in sweet potatoes with a fork, wrap each one lightly in foil, place on middle rack in oven, and bake for 45-55 minutes, or until tender. Warm olive oil in a heavy-bottomed pot over medium heat. Cook onions and garlic until softened. Add spices and San Marzano tomatoes. If tomatoes are crushed, great, if whole, crush them to puree. Bring to a simmer and reduce for about 20 minutes. Add beans and cook another 5-10 minutes. Taste and season with additional salt and spices, if needed. Split open baked sweet potatoes, creating a cavern down the middle. Fill the cavern with chili beans and garnish with toppings, as desired. You've had chili before, I'm sure; you know the drill.

These baked potatoes are so good. The chili, in itself, is delicious. Then top it with so many wonderful colors, textures, and flavors, and it's just great. And the potatoes and chili save and reheat well also. This seems like it would be a wonderful meal for a loved one who is feeling low, or for an easy make-ahead, warm lunch. Okay, they're probably just good any time. Try them. Cheers!

Manhattan Fish Chowder

Chowder. Growing up, seafood was one of my least favorite things. Especially clam chowder. Unless it was loaded with bacon and corn and other delicious items that just might cover up the occasional chunk of clam.

At the same time, I've always wanted to like seafood. Throughout my childhood (and now as the tradition continues to live on), my family has always planned annual trips to the Oregon coast. And "crab night" has always been a regular occurrence. And my mom can't seem to get enough clam chowder when we are there. Then there's the occasional trip to the fresh seafood market; as you pass through the screen door, you can't help but feel like you've just dunked your head into the belly of a whale...the seafood scent is so strong.

So now that I've rambled about my history with seafood, the fact of the matter is this. 1) I continue to try different seafood because I truly want to like it; 2) I married a man who absolutely loves clam chowder; and 3) I now live in Seattle (Pike's Place fish market, anyone...?). Therefore, I now cook seafood. Little by little, slowly but surely.

And what was I battling during this seafood/chowder endeavor? Tilapia. And clam juice. And it wasn't too bad.

Cook pieces of bacon until brown and crisp in a large pot. Spoon off most of the rendered fat. Add diced onion and carrots; seasoning with kosher salt and fresh ground black pepper. Cook until vegetables are softened, about 10 minutes.

Pour in a 28-ounce can of San Marzano tomatoes (these were crushed), add 2 cups clam juice (I may have substituted a little of that with vegetable stock...I said, slowly but surely) and 1.5 cups of water. Bring to boil. Add a couple russet potatoes, peeled and cut into chunks, in addition to chopped fresh thyme. Reduce heat and simmer. Cook, uncovered, until potatoes are tender.

 Add about a pound of tilapia fillets (cut into 2-inch pieces) and cook until opaque, about 3 minutes. Season with salt and pepper, and serve with some crusty bread. This was mild as far as chowders go I think. Maybe more clam juice next time? And you could definitely substitute any white fish for the tilapia...I'm thinking halibut. Enjoy.