Thursday, December 24, 2020

Beef Bulgogi

 


Just how friends mom from Korea makes it! It's yummy! Much cooler if wrapped up in red leaf lettuce with rice and hot pepper paste. Just add red pepper powder to the marinade if you want to spice it up.

 

 

1 pound flank steak, thinly sliced

5 tablespoons soy sauce

2 ½ tablespoons white sugar

¼ cup chopped green onion

2 tablespoons minced garlic

2 tablespoons sesame seeds

2 tablespoons sesame oil

½ teaspoon ground black pepper

 

Put it in a shallow dish the beef. In a shallow cup, add the soy sauce, sugar, green onion, garlic, sesame, sesame, and ground black pepper. Pour over meat.  For at least 1 hour or overnight, cover and refrigerate.

Preheat a high heat outdoor or indoor grill and gently oil the grill. Grill beef easily on a hot grill until lightly charred and cooked through, 1 to 2 minutes per hand.

Wednesday, December 23, 2020

Cape Cod Ginger sparkling, raw and organic drink product review

 


From Wareham, Ma, I get to enjoy some refreshing drinks from CapeCod Ginger.




My flavor was pomegranate, and I can't wait to tell you all about it. But first a little FYI about the company.

 

Richard Monroe is the driving force behind Cape Cod Ginger. It is a recipe that goes back to a family recipe. This is a lightly carbonated certified organic drink, that right now has six flavors, with more to come.

 

Now you can drink Cape Cod Ginger drink, hot or cold and I did it both ways. It is a nice low spice drink that had a ton of flavor. The carbonation was just as it stated, very low.




The ingredients for the ginger beverage is: Certified Organic, Prebiotic, Gluten Free, Non GMO, Vegan, Cold Pressed Ginger, Kosher, BPA Free and No High Fructose Corn Syrup, Raw Organic Cane Sugar.

 

Hot I made and added a slice of lemon and honey, and got a nice tea type beverage that was very refreshing. Even warm the spice kick remained the same, at a nice sophisticated level that was pleasant on the palate.




Drinking it cold was also a nice drink. The spice is not over powering at all, and you don't need to shake it before hand. Just open and drink. Just a nice rocking motion will bring the real ginger and fruit to mix.

 

This is a great drink if you have a upset stomach, takes that nasty feeling away. Not only fairly quick, but naturally.

 

There is no fructose corn syrup, its cold filled, and the spice level is mild. The flavor is very distinct and very refreshing.

 

Hot for the cold days, cold for the hot days, this drink will quench your thirst.




My flavor sent over by Cape Cod Ginger, was their pomegranate. You could see the fresh, real pomegranate on the bottom, that gives this drink a yummy taste.

 

Don't just take my word for it, try some of their flavors your self. To get some just visit their website. Or head over to Amazon!

 

www.capecodginger.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

Tuesday, December 22, 2020

Hatteras Saltworks Product Review

 


Have you ever used sea salt, I know for me its all I use. And today I am going to tell you about sea salt that is formed by solar oven, by the company Hatteras Saltworks.

 

Hatteras Saltworks has produced solar evaporated sea salt from the Caribbean to the Atlantic Ocean. They study the crystals, and use evaporation methods and practices to make the most pure sea salt they can. And now to do that, they do it from Hatteras Island. Bringing you a clean, mineral rich sea salt, from their solar oven farm.




Let me share with you, the meals I made using the great products sent over from Hatteras Saltworks. Great sea salt, that is pure, and natural as the sea itself.

 

First up, breakfast!




For breakfast, I used the pure sea salt, in my western omelet. This sea salt, like all of them is hand harvested, solar evaporated, unrefined, one hundred percent pure, and from Hatteras Island. The coarse sea salt sent was just the perfect size, nothing to huge, tiny shiny crystals of pure greatness. Sprinkling a tiny amount on to the warm omelet gave it a nice taste and crunchy texture when biting into it.




The pure sea salt is a great natural source of sodium. And is used not only in homes, but by many Chefs. It is also believed to be much more healthier for you. And being a little larger then table salt, you can use less.







For the pecan wood smoked seasalt, from Hatteras Saltworks, I made some bacon and sprinkled it over just before it was done in the oven. This sea salt, was cold smoked, by Hatteras Saltworks for eight hours and sourced with pecan wood. It gave the bacon a nice bite and smoky flavor. The flavor was nice and delicate, and had a sweet fragrance to it as well. This sea salt would be great for chicken, and other meats, as well as vegetables like carrots. The Hatteras Saltworks smoked pecan is a nice addition to your pantry.





To serve with my dinner, I made some bread, rosemary sea salt bread that is, with the rosemary sea salt from Hatteras Saltworks. Right before baking, I sprinkled the entire top of the bread dough with the rosemary sea salt. Not only did it give a amazing flavor, but a stunning look to the loaf. The Hatteras Saltworks, rosemary sea salt, has dried rosemary in it, that has been beautifully crafted. The blend is earthy and gives your dish a mouthwatering flavor and look. Use it for many different types of dish's, from meats, to olive oil dips. If you like flavored salts, you will find this one a wonderful addition in your kitchen.





Next as a side, I baked some kale, using Hatteras Saltworks, lavender sea salt. This sea salt is also hand blended, with a light touch of lavender. The aromatic flavor is a combo of natural pure sea salt and French lavender. It was a incredible seasoning to the kale, and worked! The infusion for this sea salt, was pure perfection. As for the kale, the lavender sea salt gave it the perfect zing. This sea salt with lavender would make any one in the kitchen, cooking, meals taste like they came from, a gourmet chef.





The main course of the dinner was a rib eye roast, coated with black pepper sea salt from Hatteras Saltworks. This is a sea salt that every cook should have on hand. The blend is so amazingly tasty, and the presentation it gave the roast was so sophisticated. There was no need for two shakers, the blend had the sea salt and black pepper ready to use. You don't get a overly black pepper taste, the blend is in perfect harmony. It gave my roast not only flavor, but a stunning crust.

 

If you would like to get to know Hatteras Saltworks, and their fantastic products, head over to their website. You will be glad you did!




www.hatterassaltworks.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

Saturday, December 19, 2020

f (x) foods product reveiw

 


From Boston, Mass, I received two bars of brain food. The company is called f (x) foods.

 

When the maker of f (x)foods, Sophie was looking for a good nutrition bar herself, she could not find one, so hence f (x) foods came to be. These are natural, and clean bars, you can fit into your every day use.




The bars are the flavor almond, dark chocolate, coconut and are made in small batch's. Small batch made products are the best, it ensures quality and freshness. This woman owned company does just that, making great tasting all natural brain food!

 

Not only do they taste great, they fill you up. You can eat them as a meal replacement, or as a hold over in between your meals. They are a great nutrition bar, that you will really enjoy.

 


The texture and the chew are nice and chewy, and the bar is filled with ingredients. There is eleven in total, Ingredients: oats, honey, almond butter, almonds, dates, organic dark chocolate chips, flaxseed, organic chia seeds, organic coconut, organic coconut oil, vanilla extract. There is never any artificial flavorings, preservatives or dyes of any kind.

 

You know you will have peace of mind when eating these bars, you are putting a healthy food into your mouth. Every round bar is also gluten free, and is also great as a snack food. Kids and adults alike will love them.




Anyone can eat them, keto, diabetics, vegan's as well. There is little fat and sugar, and the best part only two hundred calories per bar.

 

f (x) foods is a great brain food and after you taste them, you will fall in love.




Looking to get some, head over to the website, or on Faire.

 

www.fx-foods.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

Tuesday, December 15, 2020

Creamy Chicken Tetrazzini

 


A, chicken casserole has tender chicken, a creamy and tangy white sauce all tossed with egg noodles.

 

Ingredients

Chicken Tetrazzini:

 

 1 pound cooked shredded or diced chicken

 

 12 ounces cooked egg noodles

 1 pound baby Bella mushrooms, sliced

 ¼ cup grated parmesan cheese

 ½ cup Italian breadcrumbs

 

Sauce:

 6 tablespoons butter, divided

 3 tablespoons all-purpose flour

 2 cups low sodium chicken stock

 ½ cup sour cream (full fat)

 1¼ cups cream (half and half or whole milk)

 1½ teaspoon garlic powder, divided

 ½ teaspoon onion powder

 1 cup shredded white cheddar cheese

 

Saute: In the center of the oven, place the rack; preheat the oven to 350oF. In a large saute pan, add a squirt of oil and sauté the mushrooms for 5-7 minutes over medium-high heat.

 

Sauce: In the same saute pan, add 3 tablespoons of butter and once melted, add the flour and whisk. Cook for 2 minutes to extract the flavor of the raw flour. Slowly stream about 1/4 cup at a time into the chicken broth as you whisk with your other hand. Enable the sauce to begin to bubble, then let it thicken for 3-4 minutes or until the back of the spoon is just coated. Lower the heat and apply the sour cream, 1 teaspoon garlic powder, and onion powder to the lowest heat setting as you whisk to make a smooth sauce. The sour cream will curdle if the heat is too hot (fine to eat, but not as visually appealing.) Once the sour cream is mixed in the cream will stream in. For 2 minutes, kick the heat back to medium-high and allow the sauce to thicken.

 

Assemble: Detach from heat, stir and melt the cheddar cheese. As required, taste and change with salt and pepper. Noodles, sauteed mushrooms, and shredded chicken are folded in. Add the prepared tetrazzini to the pan by spraying a 9x13 baking pan with nonstick cooking spray. Melt the remaining 3 tablespoons of butter in a small bowl, whisk in the parmesan, Italian breadcrumbs, and the remaining ½ teaspoon of garlic powder (if desired.) Sprinkle the breadcrumb mixture uniformly over the casserole. Bake, 30-35 minutes uncovered or until brown and the sauce bubbles around the surface of the breadcrumbs. Brown for a few seconds under the broiler to darken the breadcrumbs further if you'd like. Serve warm, if desired, covered with chopped parsley.

Monday, December 14, 2020

Brussel sprouts with grilling sauce




Great Brussel's

Ingredients:

 

1 1/2 pounds Brussel sprouts

3 tablespoons good olive oil

3/4 teaspoon kosher salt

1/8 to 1/4 cup Honey Ginger Soy Cooking and Grilling Sauce

 

Directions:

 

Preheat oven to 425 degrees F

 

Cut off the ends of the Brussels sprouts and cut in half. Mix them in a bowl with the olive oil, salt, and Honey Ginger Soy Cooking and Grilling Sauce. Transfer them to a sheet pan and roast for 20 to 30 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussel sprouts evenly.

Saturday, December 12, 2020

Sweet Kale Vegetable Salad Fried Rice

 


Sweet Kale Vegetable Salad Fried Rice

Makes 4 to 6 servings

Ingredients:

1 package (28 oz) Sweet Kale Vegetable Salad Kit

5 Tbsp vegetable oil, divided

2 garlic cloves, minced

1 tsp kosher salt

1 tsp ground black pepper

1 lb large shrimp, peeled and deveined

3 cups white rice, cooked

2 Tbsp rice wine vinegar

1½ cups fresh pineapple, cut into chunks

 

Instructions:

Remove the dressing and toppings from the salad kit. Set aside. Heat 2 Tbsp oil in

a large skillet. Add garlic, kale salad vegetable mix, and salt and pepper to skillet.

Over medium-high sauté kale mixture about 3 to 5 minutes, or until tender. Remove

kale mixture from skillet and set aside. Add 1 Tbsp oil to skillet. Add shrimp. Cook

until pink and opaque. Set aside. Add remaining 2 Tbsp oil to skillet. Add rice.

Reheat over medium for 13 to 15 minutes, stirring occasionally.

Sprinkle rice vinegar over rice. Place shrimp and kale mixture back into the skillet.

Stir until all ingredients are heated. Place fried rice on a platter. Sprinkle with salad

toppings. Top with pineapple. Drizzle with dressing.

Friday, December 11, 2020

Pineapple & Jalapeño St. Louis Spareribs

 


Pineapple & Jalapeño St. Louis Spareribs

 

Makes 8 to 10 servings

 

Rub Ingredients:

1 package Swift Premium® St. Louis Spareribs (3 racks)

3 Tbsp brown sugar, packed

2 Tbsp coarse salt

2 Tbsp ground coriander

1 Tbsp coarsely ground black pepper

1 Tbsp ground cumin

1 Tbsp paprika

1 Tbsp garlic powder

 

Instructions:

 

In a large bowl, combine brown sugar, salt, coriander, black pepper, cumin, paprika and garlic

powder. Rub spice mixture liberally on both sides of the ribs. Cover and refrigerate, up to 24

hours.

Heat grill to medium, 325 to 350 F. Place ribs on grill over direct heat. Grill for 10 to 15 minutes

per side, turning at least once.

Transfer ribs to foil. Brush with Pineapple Jalapeño Sauce. (See recipe below.) Loosely close

the foil. Turn off burners directly below ribs. Place foiled ribs on grill over indirect heat. Close lid

and cook for approximately 90 minutes. Ribs are done when tender and meat pulls away from

the bone easily, and internal temperature reaches a minimum 200 F when checked with a meat

thermometer. Remove ribs from grill. Cut into serving-size portions.

Pineapple & Jalapeño Sauce Ingredients:

2 cups pineapple juice

½ cup apple cider vinegar

2 Tbsp brown sugar

¼ cup butter

1 to 2 jalapeños, thinly sliced with seeds

¾ tsp coarsely ground black pepper

Instructions:

In a saucepan, combine pineapple juice, vinegar, brown sugar, butter, jalapeños and pepper.

Bring to a boil. Simmer, stirring occasionally, until reduced and syrupy, about 25 to 30 minutes.

Thursday, December 10, 2020

Eileen's English Toffee Product Review

 




From her, mothers' recipe from, Camberly, Surrey, England, Eileen's English Toffee is made. In your mouth, it is made to crumble and not adhere to your teeth.

 

And that is the product I am reviewing today! Eileen's English toffee and a English Toffee brownie.

 

 

Eileen's English Toffee, from Camberly, Surrey, England, is made from an authentic family recipe. The texture and the taste is irresistible for sure.






The first product my family and I tasted was the Eileen's English Toffee, and the statement is spot on, it does not stick to your teeth, and slowly falls apart as you eating it. These are great gifts for any occasion or Holiday, but also just to have as a snack on hand. The English toffee comes in different size's, but after you taste it, you will want the larger size available all the time. In every bite you taste the love that went into making this English toffee. When you first look at a piece you think its going to be hard, but surprisingly, its not. It starts to melt in your mouth as soon as you put it in. It’s a nice crumble with ton's of flavor. You can eat the English toffee, add it to a shake, or crumble and use it for a cake topping, as I did.





With a nice hot cup of coffee it was time to try Eileen's English Toffee brownie. And it was so rich and luscious, with bits of English toffee in every bite. It was one of the tastiest brownies I have had in a while. Nice and butter, soft textured, with tasty toffee running all through it. A nice homemade tasting brownie. Makes for a great snack, or treat any time.




If you are interested in any of Eileen's English Toffee products head over to their website.

 

www.eileensenglishtoffee.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

Signature Walnut “Chorizo” Tacos

 

 


Signature Walnut “Chorizo” Tacos

 

Makes 8 servings

 

Pickled Vegetables

 

Ingredients:

½ cup lime juice

1½ tsp sugar

¾ tsp sea salt

8 radishes, thinly sliced

2 medium jalapeño peppers, thinly sliced

1 large garlic clove, thinly sliced

 

Instructions:

In a small bowl, stir together lime juice, sugar and salt. Stir in radishes, jalapeño and garlic.

Let stand for 30 minutes to pickle.

California Walnut “Chorizo” Crumble

Ingredients:

 

2 cups Signature Walnuts

1½ cups (or 15 oz can) black beans, rinsed and drained

3 Tbsp olive oil, divided

1 Tbsp white vinegar

1 Tbsp smoked paprika

1 Tbsp ancho chili powder

1 tsp dried oregano

1 tsp kosher or sea salt

1 tsp ground chipotle

1 tsp ground cumin

1 tsp ground coriander

Instructions:

 

Place walnuts and beans in a food processor. Pulse until coarsely chopped. Add 2 Tbsp oil,

vinegar, paprika, chili powder, oregano, salt, chipotle, cumin and coriander. Pulse until the

mixture is finely chopped and resembles ground meat. Stir several times, moving the mixture

from the bottom of the food processor bowl to the top to evenly mix. Heat remaining oil in a

large nonstick skillet over medium. Add “chorizo” mixture to the skillet. Cook for 10 minutes,

or until mixture is nicely browned and resembles ground meat, stirring frequently. May be

prepared several days ahead and stored tightly covered in the refrigerator.

Wednesday, December 9, 2020

Nectar of Life Coffee Product Review

 


I got to enjoy some great coffee today, from breakfast to a mid day refreshment to dessert. The coffee I am talking about is from Nectar of Life.




From Oregon Coast, Nectar of Life makes organic, fair trade coffee. All their coffee is shade grown and certified organic fair trade. The founders, Martin and Hannah Jennings are the founders of Nectar of Life coffee, and have been so from 2003.




The Nectar of Life Coffee Co. manufactures the world's highest quality gourmet Arabica coffees. Coffees from the following countries are currently blended: Bolivia, Colombia, Costa Rica, East Timor, Ethiopia, Guatemala, Honduras, Mexico, Nicaragua, Papua New Guinea, Peru, Sumatra, etc. Based on careful sampling, each coffee is selected. Unlike other coffee firms, before blending, Nectar of Life roasts each coffee separately into its own distinctive flavor profile. This technique is much more laborious than roasting a blend in a single batch, but the effort is more than worth the outcome. Each blend is heat sealed within hours of roasting in de-gassing valve fitted bags, ensuring a coffee that will taste freshly roasted for up to one year after roasting.




My coffee, from Nectar of Life coffee company, was the drip coffee, Americana. It was a nice blend, that was a sophisticated blend, and tasted fantastic. The aroma filled the house with a very inviting scent. The beans that make this coffee are gourmet Arabica and is a medium roast. It is very flavorful on the palate.




I had some with a sweet nutty roll for breakfast.




Also as a mid afternoon refreshment.




Then again after dinner with dessert.

 

The over tones are nutty and citrus flavors, that are well rounded and blended. And the aroma when dripping from the coffee machine, will really draw you in for a taste.

 

The coffee comes in two types of bags, heat sealed, or brown paper bags that are biodegradable. Also the coffee comes in 8oz, 16oz and 5lb sizes.

 

There is a ton of coffee types and flavors to choose from, also gift baskets and espresso machines, even travel mugs, all available from Nectar of  Life Coffee.




For more information please check out their website, www.nectar-of-life.com.

 

 

 

 

 

 

 

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

Blackberry Breakfast Grilled Cheese

 


Blackberry Breakfast Grilled Cheese

 

Makes 4 servings

 

Ingredients:

8 frozen waffles, thawed

½ cup mascarpone cheese

½ cup apricot preserves

2 cups Blackberries

 

Instructions:

 

Preheat a panini press on medium. Spread 2 Tbsp mascarpone and 2 Tbsp apricot

preserves on 4 of the waffles. Arrange ½ cup blackberries in a single layer on each

waffle. Top each with another waffle. Place each sandwich on the preheated panni

maker and press down firmly. Cook for about 3 minutes, or until warmed through.

Serve immediately.

 

 

Tuesday, December 8, 2020

Goat Cheese, Bacon Wrapped Medjool Dates

 


Goat Cheese, Bacon Wrapped Medjool Dates

 

Makes 12 servings

 

Ingredients:

12 Natural Delights® Medjool dates

6 slices uncured bacon

¼ cup goat cheese, crumbled

12 toothpicks

 

Instructions:

Preheat oven to 375 F. Carefully slice the side of each date, creating a clean line.

Remove pits and stems, if necessary, being careful not to fully open the date. Slice

each piece of bacon in half. Add goat cheese inside each date. Press the date closed.

Wrap a strip of bacon around each date. Secure with a toothpick. Arrange on a cooling

rack. Place cooling rack and stuffed dates on a parchment-lined baking sheet. Bake for

20 to 25 minutes, or until bacon appears cooked through.

Monday, December 7, 2020

Kentucky Butter Crunch Cake

 


Kentucky Butter Crunch Cake, a cake to make! A butter pound cake is topped with a butter pecan glaze with the most optimal taste and crumb! I didn't even think this pound could get any better, but this glaze improves it completely and brings it to the next stage.

 

POUND CAKE

1 package (8-ounce) Cream Cheese, room temperature

1 1/4 cups  Butter, room temperature

3 cups granulated sugar

6  eggs, room temperature

2 teaspoons vanilla extract

3 cups cake flour

1/4 cups buttermilk, room temperature

 

BUTTER PECAN GLAZE

1/2 cup Butter

1 cup granulated sugar

1 tablespoon vanilla

1/2 cup chopped pecans

 

Preheat the oven to 325 degrees F. Using butter and flour to prepare a large bundt pan or spray with non-stick spray.  Between both the height of the batter and the top edge of the pan, there should be at least 1 1/2 inches. Mix cream cheese and butter in the mixing bowl fitted with the paddle attachment until smooth, around 3 minutes. Can also use a hand-held mixer .

 

Gradually add sugar and beat until light and creamier.

Add eggs one at a time, with each inclusion beating well.

And in vanilla.  Apply the flour all at once and stir until all mixed together.

Add buttermilk and mix until just blended, with the mixer on low.

To get each last bit of ingredient added, remove the bowl from the stand mixer and scrape it with a rubber spatula.

 

Pour into the bundt pan that has been prepared. Bake in the oven for 1 hour - 1 hour and 20 minutes. Check for density within 1 hour. With a few crumbs, but no wet batter when the cake is baked, a toothpick inserted into the center of the cake must come out The crust will be a dark golden around the edges and light in the center. Set the cake still in the pan on a wire rack to cool slightly until glaze is ready.

 

PECAN GLAZE BUTTER

Add the butter, sugar and vanilla into a saucepan over medium heat.

Stir with a rubber spatula and allow a smooth consistency of butter and sugar to melt. Withdraw from the heat.

 

CAKE ASSEMBLING

Poke the warm pound cake using a fork and break up the bottom crust. Do this all over the cake that has been revealed. And over cake, pour HALF of the butter pecan sauce. Let it cool down to room temperature. Flip the cake carefully onto a serving platter after about 30 minutes.

Re-heat and apply the chopped pecans to the remaining butter glaze.

Only stir well. On top of the cake, pour the pecan glaze. Immediately serve.

Tuesday, December 1, 2020

Chicken Saltimbocca Keto style

 


Low carb chicken saltimbocca rolled in sage, prosciutto, and powdered in seasoned almond flour. It's easy to make and so full of flavor.

 

INGREDIENTS

FOR THE CHICKEN:

 

10 four once organic chicken thighs boneless & skinless

10 sage leaves

10 slices of prosciutto

1 cup almond flour

Olive or avocado oil

Kosher salt & pepper

 

FOR THE MASH:

1 large head cauliflower

¾ pound brussels sprouts

½ teaspoon dried thyme

1 clove garlic

¼ cup organic cream or whole milk

1 tablespoon grass-fed unsalted butter

¼ cup grated parmesan cheese

Avocado oil

Kosher salt & pepper

 

Pre-heat oven to 400 F for the mash. Break the cauliflower into large bite flowers and put them on a plate. Slice a thin sliver from the root end of the brussel sprouts and cut it in half lengthwise. Place the sprouts on the tray and season with 2 teaspoons of oil 1 teaspoon of salt and a few cracks of pepper. Enable the pan to shake well and roast in the oven for 30-35 minutes, before the vegetables are roasted in the spots. Start to warm the milk at the lowest heat setting and add more than 1⁄4 cup just in case you need it. If the veggies are finished, switch to the next stage below using the blender, you want to do this while the veggies are hot.

 

While the vegetables are roasting, start with the chicken. Season with a slight measure of salt and black pepper on both sides of the thighs, the prosciutto is salty, so don't rush. Place a piece of prosciutto on a plastic cutting board, place the chicken thigh in the center, and then place one leaf of sage in the center of the thigh. . Wrap the prosciutto firmly around the chicken.

 

Put the almond flour in a small baking dish or bowl and season with 1⁄4 teaspoon of salt and a few cracks of pepper, stir well. Transfer the chicken to the almond flour, press, turn and repeat, making sure all sides are coated. Put chicken on a plate or on a wire rack set over a sheet tray. Repeat the remaining chicken. Pre-heat a large non-stick pan with 2 tablespoons of oil slightly above medium heat. Once the oil is heated, add half of the thighs to the pan, and if the chicken doesn't sizzle instantly, wait before it gets hotter. Cook chicken for five minutes or until golden and crispy on the first hand. Flip it and repeat it. The goal is to crisp the prosciutto while cooking the chicken all the way through so change the heat if necessary. Repeat the chicken with the second batch and put aside.

 

When the vegetables come out of the oven, add just the cauliflower and the warm milk, parmesan, butter to the blender and grate the garlic clove with a microplane or fine grater. Blend at medium speed until smooth, you will need to add more milk if the mixture is too loose. If you don't have a mixer, you should use a potato masher. You can also need salt or cheese to check for seasoning. Move the purée to a clean bowl, cut the roasted brussel sprouts, then return to the purée and combine well.

 

End up serving the chicken with the purée and eat!