Ingredients:
-Boneless chicken thighs
-1 White onion
-Grape tomatoes
-Shitake mushrooms
-Maple bacon
-Asparagus
-Garlic
-Kale
-Salt & pepper
-Ginger (powder)
-Cheddar Cheese
Directions:
Start out washing your chicken, lay them all out flat on a
large pan bottoms up (unroll them, boneless thighs come kind of folded up). Season
them with the salt, pepper and ginger and rub it in nicely. Dice the onion and
lay out a good amount over each piece of chicken, don’t
go overboard because you need to fold them back up eventually (you should have
left over onion, we’ll be using that with the kale
later). Then slice the mushroom into about half an inch pieces and add with the
onion. Next take your grape tomatoes and slice them into 4’s
so each piece can be laid flat, add those to the chicken as well.
The next part takes a helper: Take the chicken thigh from
the top and bottom end and attempt to fold it up over the stuffing. Then your
helper needs to come around and wrap a piece of maple bacon round it to hold it
all together. Repeat the process for each. Place in the oven covered at 400
degrees for 1 hour, remove cover for the last 20 minutes to brown the bacon,
add another 10 minutes or so if needed to further brown bacon and add crunch.
While this is in the oven we can get the side vegetables
going. In a large pan throw in whatever bacon was left over (cut into small
pieces first), after those have started to brown toss in the leftover onion to
begin caramelizing. Add the garlic shortly after (diced). Lastly add the kale,
bit by bit if necessary (before cooking it looks huge but it will shrink down
to nothing). Watch closely, you don’t want to burn or wilt
the kale badly, stir often.
Lastly comes the asparagus, lay it out on a baking tray and drizzle
with olive oil. Pepper very lightly and grate some cheddar cheese over them (as
much as you’d like) Pop them in the oven for the last 20 minutes or
so on the timer to bake.
If you wanna go all out and make it look fancy, set each
plate. Lay down your kale in the center, flatten it out some. Place one chicken
in the center and balance the asparagus against it. Whalahhh! Enjoy!
*Teriyaki Turkey Lettuce-Wrap Tacos
ingrediants:
-ground turkey meat
-grape tomatoes
-white mushrooms
-yellow onion
-asparagus
-hearts of lettuce
-brown rice
-teriyaki sauce
-salt
-pepper
-red wine
directions:
Prepare to be all over that oven, we're gonna have a lot of things going on at once. First get that brown rice cookin, if you've never cooked it before, it's annoying I warn you. I'd say use a 2 cup of water to 1 cup of rice ratio, more water is fine, you can always strain it later. Bring it to a boil, then let is cook for 30 mins, stir occasionally and after the timer is up, cover for 10 minutes to steam. While that's going we're gonna dice the onions, slice the mushrooms, and cut the grape tomatoes in halves. Fyi, I do everything by eye, I don't do that whole measuring thing haha. Heat the oven to 400degrees, once heated, pop in the asparagus for 20 minutes (baked asparagus is great). On the top of the oven we're gonna start cooking the ground turkey meat. You're gonna have to keep an eye on it till it looks cooked, stir often, make sure it's all broken up good. In a large wok melt some butter and then throw in the onions and mushrooms. Salt and pepper them as they cook, after a few minutes add a thin layer of red wine and continue to cook it away. Add more wine if necessary till the onions and mushrooms are browned and fully cooked. When the meat is ready, transfer it over to the wok and poor in the teriyaki sauce, mix. Take off the heat and add in the tomatoes and stir. It's ready for assembly now. Take your lettuce leaves, put down a layer of brown rice and then top it off with the turkey / veggie mixture.
It's tasty and fresh, I love my bread and tortillas but it was not missed in this equation. The lettuce is crisp and really adds a clean, freshness to the whole thing. It all just works together really great. This one's a HIT! ENJOY!!!
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