Cilantro Lime Chicken

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I’ve really been on a cilantro kick as of late. Sure, I’ve always adored the somewhat sassy herb. But, perhaps it’s my itch for some warm weather that’s drawing me closer to the fresh fragrance and peppery pizzazz of the bright green. I seem to be using it in everything!

Oh, and with some zingy lime juice as well.

I’ve been eating a lot more chicken lately as well. I actually do prefer beef, I think, but the addition of toasted coconut flakes and purple potatoes to this brightly green garnished gourmet beauty definitely lends itself to the juicy torso of a pastured bird.

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Cilantro Lime Chicken

Serves 2

2 large chicken breasts
1 lime, juiced
sea salt and pepper

2 purple sweet potatoes
1-2 Tbs. Kasandrinos Extra Virgin Olive Oil

1 2oz. bag of Go Raw “Lime in the Coconut” chips (lime toasted coconut chips)

1 large bunch of cilantro, chopped

extra sea salt, to taste

Preheat the oven to 425 degrees. Wrap the fancy taters in foil and bake for about 90 minutes, or until soft.
About 35-40 minutes before the taters are done, add the chicken breasts to a glass baking dish, drizzle with lime juice and season with salt and pepper. Cover and bake about 40 minutes.

Remove everything from the oven. Slather the potatoes in the Kasandrinos. Slice the juicy breasts and serve over potatoes, garnished with cilantro and coconut chips. Drizzle with extra Kasandrinos and lime juice, as well as salt, if you’d like.

This is pretty darn amazing.

Maybe instead of wine, this dish should be matched with an ice-cold, salty margarita or a Corona!

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Seduction and Radishes

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Crisp Raw Radishes ~

They will seduce you.

Oh yes, they will.

You see, it’s in the

Seductively Smooth All-Natural Peanut Butter

and the

Crunchy Sea Salt

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Plain and simple.

It draws you in.
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You’ve been there before in life.

You know what it’s like.

 

Almond butter is an option, but you may find it simply won’t do.

The persuasion really is in the peanut butter.

 

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Artichoke Marinara

There seems to be this false illusion that we eat like kings in our house each and every day (well, I suppose like a princess for me).

Gorgeously planned meals and superb photos posted 3-4 days each week creates a sense of awe, I believe, in others, as well as myself, at times. Is it really possible…do I really do this, I think to myself?


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I have a secret.

I’m REAL.

I’m just like anyone else.

I’m lazy. I get tired. I feel unmotivated in the kitchen. And, I often times lack creativity.

More importantly, I’m a creature of habit.

I have my ways, my routines, and “systems,” if you will.

I fall into the trap of craving…or simply succumbing…to the same old thing several nights each week.

We all do it.

That said, when I’m fighting my hardest not to fall into the same old, same old trap, I search out simple things in the kitchen. Things that won’t stress me out and are really no-brainers.
Not a lot of prep. Not a lot to buy.
Just simple.

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And just gooood.

So here it is ~ using some of my favorite things that don’t involve a whole lot of “me” or my time.

Artichoke Marinara

3/4 lb. grass fed ground beef
1 cup mushrooms, finely chopped (or pulsed in a food processor)
2 cups Muir Glen Organic Garden Vegetable Pasta Sauce
1 cup frozen artichoke hearts (canned and drained would be okay too)
1 cup marinated artichoke hearts
fresh basil
salt and pepper
feta, optional

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In a medium skillet, brown the ground beef until medium rare. Season with salt and pepper. Add the mushrooms and continue to cook until the beef is just perfect.
Stir in pasta sauce.
In a separate pan, heat the frozen (or canned) artichokes, along with the marinated hearts, using the marinade “juices.”

Serve the heated chokes beneath or alongside the meat marinara, topped with fresh basil and feta cheese, if you so desire.

Pair with a somewhat meaty red blend, Vigilance. A nice glass of red wine is truly a must!

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