Ranch Chicken and Roasted Spring Onions

This was a delicious combination!  I chose to grill the chicken on a gas grill and roast the onions in the oven, but you could probably put the chicken in the oven for 25-30 minutes (in a separate dish from the onions) and cook them the last half (-ish) of the onions' cooking time.

Ranch Chicken and Roasted Spring Onions

Roasted Spring Onions

Ingredients
6 medium bulb spring onions 
4 TBSP butter, softened
1 tsp dried dill (or 1 TBSP fresh dill)
1 tsp lemon juice
salt and pepper

Directions
Preheat oven to 375F.  If necessary, trim the tops of the onions so they fit in a baking dish.  Cut the onion bulbs in half.
Blend the butter and dill together in a small bowl.  Rub the butter mixture evenly over all of the onions.
Place the onions in the dish, alternating directions so they fit.
Roast in the oven for about 50 minutes or until very soft and beginning to caramelize.
Remove from the oven and sprinkle with lemon juice.  Salt and pepper to taste.

Notes:  Smaller or larger onions can be used. Just adjust the time accordingly for smaller ones; and for the larger ones, cut them into quarters before roasting.

Ranch Chicken

Ingredients
2 chicken breasts (sliced horizontally into two thin fillets each)
1 TBSP Ranch seasoning mix (see recipe below)
1 TBSP olive oil

Directions
Brush olive oil lightly all over chicken
Sprinkle Ranch mix all over chicken

Grill at 450F for about 12 minutes each side until done.  

Ranch Seasoning Mix
2 TBSP dried parsley1-1/2 tsp dried dill2 tsp garlic powder2 tsp onion powder2 tsp dried onion flakes1 tsp black pepper1 tsp chives1 tsp salt
Mix together and store in an airtight container until ready to use.

Pleated Mask Making Tutorial

Edited to add a link to this video on making bias tape without a tool.  If you want to make ties for your masks from the same or contrasting fabric, you can use this same method.  This will speed things up immensely and eliminate the burned fingers from trying to fold and press your strips of fabric into ties.

Now... onto the rest of the mask making instructions!

I know there are a lot of patterns and instructions out there for making pleated masks.  I have viewed a few but, as is my nature, I have a tendency to learn as I go.  So I took the basic idea and over time tweaked it to this super fast process.  If you can do it as a mini-production line, it will go even faster! That is, group your work so that you are completing only one or two steps at a time. When I sew the top and bottom seam for example, I don't even cut the thread but leave a few stitches and then bring in the next one.  When I'm all done sewing, I just clip the threads that are attaching them together.

I have made these using elastic (but I can't get any right now!), bias tape, and even made my own woven fabric ties.    This is a lot faster and allows for some stretch in the ties.  These can be tied around the head or each side can be tied together to make loops for over the ears.  With the softness of the knit, they are very comfortable!

Always use two different colors or prints of cotton or poly/cotton woven non-stretch material.  This allows the user to know which side they put toward their face.

For each mask, you will need:
Thread
Two 9" x 9" squares of fabric
2 each of 1" x 32" strips of jersey knit (for ties)


1. Cut two squares approximately 9" x 9" (a little less is okay too).  Place right sides together.

2. Stitch at the top and bottom.  Turn right side out and press.

3. Fold the square into thirds from top to bottom and press.

  

4.  Unfold and it will look like this:

5.  Next pinch the fold nearest the bottom.  The picture only shows one hand but use two hands, one at the left and one at the right.  Pinch and pull down slightly to make a pleat.  Move up to the next fold and repeat.  And repeat with the top fold.  

 

6.  Press really well!


7.  Stitch along the pleats to hold them in place.

8.  Find the center of your tie and place it on the edge of the fabric.  Stitch.  Fold it over the edge and stitch again.  (This step is for any kind of ties, whether the jersey knit or the fabric ties... here is a link to that video for fabric ties again!)

Finished!!

Taco Chicken Soup for Instant Pot

I really like this low carb taco soup but it has a little more kick than I like (and I do like a kick!), and is a little thicker than I'd prefer.  Those are my preferences and in saying that, I also want to say, It's a really good recipe!!!  I tweaked it a little to suit my taste, and added black beans because I had an open can, and here is what I came up with!  It is not as low carb because of the black beans, but it is grain free and sugar free, which is my way of eating.  This recipe is quick and easy and made with ingredients I always have on hand!

TACO CHICKEN SOUP (Instant Pot)


1chicken breast, cut into four pieces
1/2 cup diced onion
2 tsp minced garlic
1-1/2 tsp chipotles in adobo sauce, minced (about 1/2 chipotle)
1-1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp salt
2 TBSP lemon juice
1 TBSP lime juice
1 cups chicken broth
1 can black beans, drained and rinsed (optional)
4 ounces cream cheese

Add all ingredients EXCEPT cream cheese to the Instant Pot.
Cover, close vent to seal, and cook on high pressure for 20 minutes.
Allow pressure to release naturally for 10 minutes and then remove lid.
Shred the chicken with two forks.
Turn Instant Pot to sauté and add cream cheese.  Stir continuously until cream cheese is full melted.
Serve!

Maple Mustard Chicken Thighs

I have a short menu this week, but didn't want you to miss out on this chicken recipe!  Also, check out this great soup recipe....Roasted Broccoli Cheddar Soup and don't miss the gingerbread cake!! 
Yes, this chicken recipe has some maple syrup in it so not strictly no sugar... but I also believe in allowing sugar and/or grains to sneak into my diet on a rare occasion.  To me, it's more important to eat foods as close to their natural state as possible.  Real maple syrup fits that bill for me ... again, occasionally.

Sheet Pan Maple-Mustard Chicken Thighs and Red Cabbage

2 1/2 TBSP grainy mustard
3 T maple syrup, divided
1/2 tsp freshly ground black pepper, divided
2 1/2 pounds skin-on bone-in chicken thighs
4 cups thinly sliced red cabbage (or 2 packages pre-shredded)
1 medium onion, thinly sliced in half moons
5 TBSP apple cider vinegar, divided
2 TBSP extra-virgin olive oil
1 tsp caraway seeds (optional)
1/2 tsp kosher salt, or to taste

Preheat oven to 450 degrees.  Position oven rack in the middle of the oven.

In a small bowl, mix together mustard, 1 TBSP maple syrup, and 1/4 tsp black pepper.  

Place the chicken on a large baking sheet and pat dry with paper towels. (If you have time, pat the chicken dry the night before and allow to sit in the fridge overnight to dry even more.  The secret to really crispy chicken is being well dried before cooking.)

Drizzle the mustard mixture over the chicken, flipping once to coat all sides.  Rub a little under the skin too!
Make sure the skin side is up, and then place the baking sheet in the oven.  Cook about 20 minutes.
Remove the baking sheet from the oven. Reduce the oven to 375 degrees. Transfer the chicken to a plate and discard any accumulated fat.
In a large bowl, toss the cabbage, onion, 4 TBSP vinegar, oil, 2 TBSP maple syrup, caraway seeds (if using), salt and 1/4 teaspoon black pepper. Spread the cabbage mixture evenly onto the baking sheet.  Place the chicken skin-side up on top of the cabbage.
Roast 20 - 25 minutes, until the cabbage softens and the chicken is crispy on top and reaches an internal temp of 170 degrees.  If the chicken is done but the cabbage is still firm, transfer the chicken to a plate and cover to keep warm. Return the cabbage to the oven until it reaches desired tenderness.
Drizzle the remaining tablespoon vinegar over the cabbage and season with additional salt, if desired.

Gingerbread Cake!

I searched high and low for a quick gingerbread cake that used ingredients I have on hand and that I eat.  I also wanted it to be just enough for a small group.  I couldn't find what I wanted so I created this instead.  It's based on the Almond Joy Cake which is always a favorite!  It turns out soft and moist and with just the right amount of gingery zing.  

Gingerbread Cake

• 4 large eggs
• 1/2 cup milk (I used oat milk)
• 1 teaspoons vanilla extract
• 1/2 cup molasses
• 1/3 cup granulated sweetener
• ½ cup blanched almond flour (or almond meal)
• ½ cup coconut flour
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• 2 TBSP cocoa powder
• 2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions

In a large bowl, whisk together eggs, milk, vanilla extract, molasses, and sugar.   In a smaller bowl, combine almond flour, coconut flour, salt, baking soda, cocoa powder, ginger, and cloves.  Mix dry ingredients into wet with a handheld mixer.
Grease an 8x8 baking dish.  Pour batter into prepared dish.
Bake at 350° for 30 minutes.  Cool for 1 hour before serving.

A Little Something on the Side

This week's post is going to be all about easy and delicious side dishes.  If you need a main dish idea, go back through my previous posts... there are a lot of great ideas in there!  Sometimes, though, finding the right side dish to complement the meal is the harder part.  I hope you enjoy these!


Baked Acorn Squash - Cut acorn squash in half.  Remove seeds.  Place face down on a baking sheet and cook in a preheated 350F oven for about one hour.  When skin is easily pierced with a fork, remove from oven, flip them over and add about 1 TBSP butter to the center of each half.  Sprinkle with a little salt and pepper if desired.

Instant Pot Applesauce - This is great because it doesn't even require a food mill to mash the apples once they are cooked.  If you don't have a peeler-corer-slicer tool, you will have to peel them, cut them, and remove the cores/seeds.  It's a little more time consuming, but definitely worth it!

Cheesy Cauliflower Rice
12 ounce bag frozen cauliflower rice
1-1/2 cup shredded cheese (see notes)
2 TBSP heavy cream (or milk)
2 TBSP shredded Parmesan, optional
2 ounces cream cheese
Dash of garlic salt
Dash of pepper

Stovetop method: Steam the cauliflower rice according to package directions.  Put the prepared cauliflower and all the other ingredients into a medium saucepan.  Heat and stir over medium heat until cheese are melted.

Microwave method:  Microwave the cauliflower according to package directions.  In a separate bowl, add the 1-1/2 cups shredded cheese (not the Parmesan!) and cream cheese.  Microwave about 1 minute.  Blend together with a spoon.  Add heavy cream and stir some more.  Microwave another 30 seconds if necessary to get a stirrable consistency.
Pour the steamed cauliflower into the dish of cheese and stir to fully coat the cauliflower.  Sprinkle with Parmesan, if using.  Season to taste with garlic salt and pepper.

NOTE: I used a mix of Gruyere and Pecorino because it's what I had on hand, but sharp cheddars would work well too!  I also added fried shallots because I had them, but you can add a lot of different things to this to mix it up.  Maybe  bacon bits!  Or a little shredded cooked chicken!

Green Bean and Shallots - The shallots add an amazing flavor!
12 ounces fresh green beans
2 shallots, thinly sliced
2 TBSP olive oil
1 tsp diced garlic

Steam the green beans in a microwaveable dish with 1/4 cup water until crisp-tender (about 5 - 7 minutes).
Heat the olive oil in a large skillet on medium high.  Add the sliced shallots.  Fry, stirring frequently, until golden brown (5-10 minutes).  Add the garlic.  Stir and cook about 1 minute more.
Turn the heat back to medium.  Add the green beans to the pan of shallots.  Stir to coat the green beans.  Cook about 3-5 minutes, stirring and flipping the beans frequently.

What are you eating this week?  Whatever it is -- Keep It Clean!

New Year! New Menu!

Just as many of you did, I ate a lot of stuff this holiday season that I don't normally eat.  For me, that means sugar and grains.  I tried to moderate it but I love a good homemade cookie, and sometimes my willpower failed me.  Time to reboot for the new year!

Reboot for the new year!

I have turned to two of my favorite go-to sites... All Day I Dream About Food and I Breathe I'm Hungry... to find something new to offer you.  These look amazing and are all going on my table!

January 2020 - week 1 menu

Short Rib Chili - this looks amazing!  You can sub beef stew meat and make this in the instant pot too!  Here's my stew meat version:

2 - 3 pounds beef stew meat (cut into 1" chunks)
2 TBSP olive oil
1 small onion, chopped
1 large green pepper, chopped (you can sub mixed frozen peppers too)
2 cloves garlic, minced
1 medium jalapeño, minced and seeds removed
15 ounce can black beans, drained and rinsed (optional)
15 ounce can pinto beans, drained (optional)
2 TBSP chili powder
15 ounce can fire roasted diced tomatoes
2/3 cup beef broth

Mix together the chili powder, tomatoes and beef broth in medium bowl.  Set aside.
Heat olive oil on sauté in Instant Pot until shimmery.  Sear beef cubes in batches, about one pound at a time (sear  on all sides, then remove to a dish, then sear the next batch).  Remove all beef cubes to a dish.
Add a little more olive oil if needed, and sauté the onions, peppers and garlic until soft.
Turn the Instant Pot to Pressure Cook.  Put all the beef cubes back in the Instant  Pot.   Add the beans (if using) and tomato mixture.
Place the lid on and close the vent.  Set Instant Pot to Pressure Cook for 45 minutes.  Release the steam and serve!

French Onion Meatloaf  - Another one that looks so good... and so comforting on a chilly January day!  You can sub Swiss cheese for the gruyere (the gruyere is quite expensive).

Spinach Stuffed Chicken Breast  - I love red meat but sometimes you want something different, so here's a chicken recipe that sounds fabulous!
(Edited to add:  I used Pecorino Romano in place of mozzarella.  I also recommend sautéing some finely chopped onion with the spinach and garlic.)

Buffalo Omelette - You may have found this through a link on my blog before.  It comes from the Egg Fast from I Breathe I'm Hungry.  I make this all the time... not just when doing an egg fast.  It is super easy, it fills me up, and it tastes amazing!!!

Buffalo Omelette (serves 1)
2 ounces cream cheese
1 TBSP blue cheese
1 - 1.5 tsp sriracha (or your favorite hot sauce)
2 eggs
1 TBSP water
1 TBSP butter

Put the cream cheese, blue cheese and sriracha in a microwaveable dish and heat 30 second.  Stir together until smooth.
In a separate bowl, which together eggs and water.
Heat the butter on medium in a small skillet (non-stick for best results).
Pour the eggs into the pan.  Allow to fully set on one side.  Carefully flip the eggs over.
Drop the cream cheese mixture on the now-cooked top and spread evenly.
Fold in half and remove to a plate and serve warm.

NOTE: Sometimes the egg doesn't flip well and I end up with a scramble.  That's ok!  Go ahead and drop the cream cheese mixture on anyway, then fold into the eggs.  If you are concerned about the eggs being fully cooked, cover with a lid and turn the heat off to allow the eggs to fully set.  Sometimes they aren't pretty, but they are always tasty!

Coconut Chicken Fingers  is from Civilized Caveman- This has definitely appeared on my blog before, but it's been a long time and these are so easy I just had to include them!  Remember to buy unsweetened coconut!!

And just in case you have friends dropping by for New Year's Eve...  Feta Salsa! That sounds amazing!!!


What are you eating this week?  Whatever it is... Keep it Clean!