Chicken Thighs Roasted in Bacon Tomato Sauce

Chicken thighs are #3 in my hierarchy of meats below bacon & steak fat.  They are inexpensive & super juicy! #TeamDarkMeat
So I went all chopped int he kitchen & made a dish I could NOT get enough of!

Ingredients
1 lb. boneless skinless chicken thighs
6 slices of thick cut bacon
medium diced yellow onion
1 14 oz. fire roasted tomatoes (I used my favorite Muir Glen organic)
olive oil cooking spray
fettuccine noodles (I used Al Dente basil fettuccine)
grated Parmesan

Seasonings to Taste
kosher salt
ground pepper
granulated garlic (or garlic powder)
onion powder
dreid parsley
dried basil
(optional dried herbs to try: tarragon, thyme, marjoram)

Equipment Needed
1 small bowl
2 large knives
resealable plastic bag or covered bowl
cutting board for the onion
cutting board for the bacon
oven safe dish with cover

What to do

1. Preheat oven to 350 degrees. 
2. Combine all seasonings in small bowl. Go EASY on the salt because the bacon will make it even saltier.
3. Coat chicken thighs in mixture and place in bag or bowl in the refrigerator for up to 30 minutes.
4. Spray oven safe dish with olive oil spray.
5. Dice bacon and place in dish.
6. Dice onion and place in dish.
7. Pour in half can of tomatoes and stir. (I had some leftover little tomatoes that I tossed in too.)
8. Lay chicken thighs in dish & cover with the remaining tomatoes.
9. Put top on dish and place in oven on middle rack.
10. Let cook for 20 minutes, remove from oven and stir.
11. Prepare pasta according to package, it should be done around the time the chicken is ready.
12. Remove cover and cook and additional 10-15 minutes until chicken is fork tender. 
13. Break up the chicken a little.
14. Place pasta in dish, spoon in sauce and add parmesan cheese.
15. EAT IT!

Chicken Thighs Roasted in Bacon Tomato Sauce

Chicken thighs are #3 in my hierarchy of meats below bacon & steak fat.  They are inexpensive & super juicy! #TeamDarkMeat
So I went all chopped int he kitchen & made a dish I could NOT get enough of!

Ingredients
1 lb. boneless skinless chicken thighs
6 slices of thick cut bacon
medium diced yellow onion
1 14 oz. fire roasted tomatoes (I used my favorite Muir Glen organic)
olive oil cooking spray
fettuccine noodles (I used Al Dente basil fettuccine)
grated Parmesan

Seasonings to Taste
kosher salt
ground pepper
granulated garlic (or garlic powder)
onion powder
dreid parsley
dried basil
(optional dried herbs to try: tarragon, thyme, marjoram)

Equipment Needed
1 small bowl
2 large knives
resealable plastic bag or covered bowl
cutting board for the onion
cutting board for the bacon
oven safe dish with cover

What to do

1. Preheat oven to 350 degrees. 
2. Combine all seasonings in small bowl. Go EASY on the salt because the bacon will make it even saltier.
3. Coat chicken thighs in mixture and place in bag or bowl in the refrigerator for up to 30 minutes.
4. Spray oven safe dish with olive oil spray.
5. Dice bacon and place in dish.
6. Dice onion and place in dish.
7. Pour in half can of tomatoes and stir. (I had some leftover little tomatoes that I tossed in too.)
8. Lay chicken thighs in dish & cover with the remaining tomatoes.
9. Put top on dish and place in oven on middle rack.
10. Let cook for 20 minutes, remove from oven and stir.
11. Prepare pasta according to package, it should be done around the time the chicken is ready.
12. Remove cover and cook and additional 10-15 minutes until chicken is fork tender. 
13. Break up the chicken a little.
14. Place pasta in dish, spoon in sauce and add parmesan cheese.
15. EAT IT!

Seafood Stew

There's no way to get this wrong unless you have the stove up too high! Or leave the house for hours while cooking it!have fun with the ingredients and let it simmerrrrrrrrr!

Ingredients
1 medium onion (I used Vidalia because I like my stew sweet. do not use red onion, just trust me!)
1 large red pepper OR 3 small sweet peppers (guess which ones I used... I like it sweet)
2 cloves of garlic 
1 tablespoon oil (I suggest avocado, light olive oil, or grapeseed) OR grass-fed butter (TEAM KERRYGOLD!)
1 14.5 oz can of organic diced tomatoes
1 6 oz. can of organic tomato paste
16 oz. seafood stock (You can use chicken stock, if you have it)
2 cans of wild caught clams (I used Bumble Bee brand)
1 lb. FIRM, FRESH (not frozen) white fish (I used cod because it holds up well)
------------------------------
Here you can add whatever other 2 seafoods you like.
I used: 1 lb raw shrimp & SOME frozen bay scallops (I used a lot of them... almost the whole bag.... i like scallops)
If you are using cooked shrimp add it within the last 10 minutes so it doesn't overcook.

Optional Ingredient
2 handfuls of fresh spinach or kale

Seasonings to taste
fresh basil
fresh thyme (optional)
dried oregano
dried parsley
dried bay leaves
crushed red pepper flakes
pink himalayan salt or sea salt
a LIL BIT of white wine

Equipment
large non-stick pan with a top (I use a pan instead of a pot because in MY mind it heats more evenly *shrug* You can use a large saucepan if you don't have a pan with a top)
large knife
cutting board
spatula
large spoon
tasting spoon

What to Do

1. Chop onions into 1 inch strips and peppers into 1/2 inch pieces. Chop garlic finely. Chop at least 4 basil leaves.
2. Add 1 tbsp of oil to non-stick pan. Turn pan on medium heat. Add onions, peppers, garlic and fresh basil & thyme. 
   
3. Cook until onions are soft.
4. Add seafood stock, diced tomatoes, SPLASH of wine, and juice from both cans of clams. Add dried seasonings and a DASH or 2 of red pepper flakes depending on your spiciness level. STIR in tomato paste. 
   
   
   
5. Bring to a simmer. Cover & let simmer for 20-30 minutes.
6.  Cut fish in 1 inch pieces. Remove cover, add clams, fish, scallops, raw shrimp etc. and stir.
   
7. Lower heat, replace cover, and let cook for 20 minutes. Add salt IF necessary.
8. After 10 minutes if you are using cooked shrimp, spinach or kale add it & stir.
9. Remove cover, turn off heat, ladle into a bowl & serve with bread. I made paleo sandwich rolls because they remind me of cornbread. The recipe is here: http://lexiscleankitchen.com/2014/08/24/the-ultimate-paleo-sandwich-rolls/
10. EAT IT!

I forgot to put my watermark on my pics, so don't steal em!

Shrimp, Mango, Avocado salad

I made a vinaigrette to go along with this, but it was so good on it's own I didn't use it.

Ingredients:
15-20 large or extra large shrimp
2 ripe avocado
2 fresh mango or a small bag of defrosted frozen (drained)
1 container of small tomatoes
1 bunch of green onion
3 small sweet peppers (I used yellow & red)
juice from half a lemon
juice from half a lime

Seasonings to taste:
handful of fresh cilantro
handful of fresh mint
sea salt or rock salt (I used an AMAZING smoked salt my friend brought back from Africa for me)
white pepper (or a little fresh black pepper)
CUMIN!!!!!!!

Equipment:
1 knife
1 cutting board
1 large bowl
sautee pan

What to do:

1. Sautee the shrimp in a little olive oil, salt, pepper, cumin. place in a container & set aside. (I put mine in the freezer because I was hungry &  already ready to EAT!
2. Cube the avocado and tomatoes and add to bowl. Dice the sweet peppers and add to bowl.
3. Chop mint, cilantro & green onions and add to bowl. add lemon and lime juice. Add shrimp & Toss together.
4. Add salt, pepper, cumin. Toss together and taste. Add what you think is missing.
5. Serve on a bed of lettuce or over multi-grain chips. (I had some falafel chips on hand)

Not the best picture, but SO GOOD!