So simple, so scrumptious! Nothing quite like a perfectly ripe mango, and combining it with the flavor of coconut milk makes it even better!! This is the perfect summer side dish for fresh fish or a grilled meal!
When explaining the paleo diet to people, they often say “no dairy means no eggs?!”…. Then I kindly remind them that eggs do not come from cows. Neither does goat cheese. While it isn’t the most paleo-friendly option, it sure is delicious! This was so yummy and the ooey gooey goat cheese made it even better! Yes, “ooey gooey” is a technical term!
2 chicken breasts
1 sprig thyme
1/4 cup goat cheese crumbles
6 fresh figs
2 plates fresh greens
1 pear – thinly sliced
1 Tbsp. honey
1 Tbsp. white balsamic vinegar
1 Tbsp. olive oil + a drizzle
Salt and pepper to taste
1. In a small bowl, mix half of the goat cheese and two figs diced. Place a small slit in each chicken breast to create a pocket. Stuff with goat cheese and fig mixture and seal shut with toothpicks. Season with thyme leaves, salt, and pepper and set aside.
2. Lay fresh greens on two plates. Top with pears, half of the goat cheese and remaining figs that have been halved. Refrigerate until ready to serve.
3. Whisk together white balsamic vinegar, olive oil, and honey and set aside.
4. Preheat a drizzle of olive oil in a large frying pan over medium high heat. Cook chicken while covered for 7-8 minutes per side.
5. Top salads with chicken (remove the toothpicks too!) and pour the honey balsamic dressing over it.
Everything tastes better on a stick! This meal is super yummy, but even better is that you can throw it together in the morning and then just toss it on the grill when you are ready to eat! I am sure you can think of plenty of other delicious things to throw on the kebob, so be sure to let me know in the comments how you have modified it!
If I am ever stuck for an idea for dinner, I know that Trader Joe’s will have a product that will inspire me. I stumbled across their Avocado Salsa this week and decided that I just had to try it. Wow, yum! I could eat avocado on pretty much anything, so when I saw it turned into salsa I was delighted! Don’t have a Trader Joe’s near you? Use your favorite salsa instead! Super easy, super fast, super yummy!!!
This meal was fabulous, but by far the best part of it was watching my beautiful nearly 9 month old house some salmon! This kid loves her fish! It really is incredible watching your little baby pick through the food on her tray to find the bits of salmon. She never ceases to amaze me!
This meal was super easy to grow together. I served it with a side of sautéed kale and it was super packed with nutrients!
You learn something new every day! Did you know that the same substance that makes people allergic to poison ivy is in the skin of a mango? I have spent my entire relationship with my hubby refraining from eating mango because he had a reaction to it. Well, we just found out that it’s just the peel of it, so as long as I had it all prepared we could enjoy it! Thank goodness, because this meal was delicious! As the weather is warming up, fresh crisp salads seem to taste even better than usual!
I was in a veggie rut. It seems like every time i am standing in the produce aisle, it is the same boring options. I took a closer look at the green leafy section and I stumbled across Napa cabbage. Hmmm, something new! I had no clue what to do with it, so I decided to attempt to grill it since I already had the grill going. It turned out delicious!!
There’s nothing better than a perfectly seared tuna steak…. except a perfectly seared tuna steak crusted in coconut and served with a side of pineapple salsa! Talk about a simple meal that takes very little prep! I think my hubby was confused when I called him to dinner. He looked at me like “did you just start cooking 5 minutes ago?!”
Prep the salsa in advance. It will allow the flavors to blend together, and make it much easier to get dinner on the table later on if you are in a hurry!
Brining has got to be the best thing you can do to a pork chop! It’s so easy and you can throw in whatever you want! Today’s brine started off as an experiment and turned into a culinary masterpiece! Make sure you give your chops a three hour bath. Don’t over brine though, you will wind up with mushy pork!
2 large pork chops (I used center cut boneless)
2 cups hot water
3 Tbsp. Salt
1 Tbsp. Honey
2 smashed cloves garlic
1/2 tsp. black peppercorns
1/2 orange sliced very thin
5 sprigs thyme
1. In a mixing bowl, stir together water, salt, and honey until Salt is dissolved. Add garlic, peppercorns, orange, and thyme and refrigerate until cold.
2. Place pork chops in a gallon ziplock bag and pour brine over them. Get all of the air out of the bag, seal, and refrigerate for three hours.
3. When ready to grill, preheat grill to medium high heat. Grill chops for 4-5 minutes per side.
Note: I like salty meat. If you are not a fan of salt, rinse brine off chops with cold water before grilling.
One of the best things about having a fisherman father is the abundance of fresh caught fish. It seems like the stripers are biting at the Jersey Shore, and this recipe is a super easy way to prepare the delicious catch! Don’t have a personal fisherman to supply you with fish? No problem! This recipe would be great with any fish – salmon, mahi mahi, flounder, or cod would all be great substitutions. Continue reading