White Chocolate Peppermint Bark

Ingredients:

16 oz. white chocolate, chopped (or white chocolate chips)

1 package (12) candy canes

¼ tsp peppermint extract

Preparation:

Place the candy canes in a heavy, locked plastic bag and crush them. Melt the chocolate. When the chocolate is melted, stir in the peppermint extract. Stir in all but about 2 TBSP of the crushed peppermint and spread the mixture onto a cookie sheet lined with parchment paper. Sprinkle the reserved peppermint over the top. Let set at room temperature until hardened, about 2 hours. Use your hands to break into pieces.

Comments

Collard Greens with Ham

Ingredients: 1 ½ teaspoons of Kosher salt 2 pounds of collard greens; stemmed, washed in several changes of water, and coarsely chopped Chopped ham 1/4 cup chicken broth Instructions: Bring 2 quarts of water to a boil in a deep pot. Add the salt and greens and stir until wilted. Cover and cook until the greens are just tender (~7 minutes). Drain in a colander. Rinse the pot with cold water to cool and then refill with cold water. Pour the greens into the cold water to stop the cooking process. Gather a handful of greens, lift out of water, and squeeze dry. Roughly cut up the drained greens and sauté with your bacon fat and the ham. All you gotta do, is add ¼ cup of chicken broth, cover for 2 minutes and you’re done! Collards cooked this way aren’t overly bitter — perfectly tender, bright green, and delicious. Recipe from http://nomnompaleo.com/post/1...

Parmesan Crusted Fish

Ingredients: 2 white fish fillets Lemon juice Salt Pepper Garlic powder Onion powder 6 TBSP grated parmesan cheese 2 TBSP butter Instructions: Preheat broiler. Spray a pan lined with aluminum foil with cooking spray, or brush with olive oil. Rinse the fish in cold water and cut away any parts with bones. Lay the fish on the pan. Drizzle with lemon juice. Sprinkle salt, pepper, garlic powder and onion powder to taste. Sprinkle each fillet with 3 TBSP grated parmesan cheese (or more to taste). Using a knife, place small pieces of butter on the fish (not too close together). Broil for 4 minutes or until cheese starts to brown. This recipe was originally published on atkinsfriends.com.

Chicken Schwarma

Ingredients: 2 lbs. boneless, skinless chicken thighs (or breasts), chopped into 1 inch pieces 1/4 cup extra virgin olive oil 2 Tbsp. fresh squeezed lemon juice 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 1/4 tsp. dried thyme 2 tsp. paprika 2 tsp. cumin 1 tsp. turmeric 1/2 tsp. allspice 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. cinnamon 1/8 tsp. cayenne pepper Instructions: Prepare the chicken and place in a large resealable plastic bag. Combine the remaining ingredients in a small mixing bowl and stir to combine. Pour the marinade over the chicken and toss to thoroughly coat. Place the plastic bag in the refrigerator and allow to marinate for at least 2 hours or overnight. Heat the grill. Skewer the chicken on soaked bamboo skewers and grill for about 15 minutes or until cooked through, turning once or twice while grilling. Remove chicken from the skewers and serve with zucchini hummus . Recipe from http://www.paleocupboard.com/chicken-shawarma.ht...

Kristy's Kitchen

Search This Blog