Monday, January 30, 2012

Sauteed Chicken in Avocado Cream Sauce

This dish was a product of a lack of groceries and a stroke of genius, and it's pretty much my favorite thing that I've ever made. If you're not on the primal/paleo track, your jaw will probably drop open when you realize the amount of fat in this. If you're with me, you'll be salivating.

*Serves 2*

2 Chicken breasts
3 Strips bacon
1/2 cup Chopped yellow onion
3/4 cup Chopped fresh mushrooms
1 Avocado
1/2 cup Heavy whipping cream
1/2 cup Coconut milk
2 Tbsp Butter
1/2 tsp Garlic powder
1 Tbsp Chopped fresh dill (*You can use dried, but use less if so. It still won't be as good!)
Coarse salt and pepper to taste

In a large saucepan, cook the bacon until crisp. Remove from the pan and set aside on a paper towel. Saute the onions and mushrooms in the bacon drippings. While those cook, tenderize the chicken breasts and season with salt, pepper and a pinch of the garlic powder. Push the onions and mushrooms to the sides of the pan with a spatula and add one tablespoon of butter to the center. Once it melts, add the chicken breasts to the pan and cook on both sides until golden brown. While those are cooking, melt the other tablespoon of butter in a small pot. Stir in the cream, coconut milk, dill, garlic powder and salt. Discarding the peel and pit, puree the avocado in a food processor. Once the cream mixture is warm, add it to the food processor and blend with the avocado until smooth. Plate the chicken and sauteed mushrooms and spoon the avocado cream sauce on top. Crumble the bacon over the entire plate.

Wednesday, January 11, 2012

Swiss Farmer's Omelet

There was once a point in my life when I firmly believed that I had eaten my last omelet. With an omelet station readily available in my college cafeteria, I exhausted my appetite on the typical cheddar/bacon/mushroom/pepper combos. While in Vegas (before my gluten intolerance reared its ugly head), I ate a fantastic meal that they called a "Farmer's Breakfast." It consisted of toast topped with eggs and a fresh tomato sauce. The toast became a problem, but that's where I got the inspiration for this delicious monster omelet.

*Serves 1-2*

Ingredients (sauce):
2 Vine-ripened tomatoes
1/2 Yellow onion
2 Tbsp Extra virgin olive oil
1/2 tsp Garlic powder
Coarse salt and pepper to taste

Heat the olive oil in a saucepan on medium heat. Slice open the tomatoes and remove the seeds. Dice the tomatoes and the onion. Put the onion into the saucepan and stir; once they become clear, add the tomatoes and spices. Continue to stir until well blended, then let simmer until the omelets are done (stirring occasionally while cooking).

Ingredients (omelet):
3 Large eggs
2 Slices Swiss cheese
1/3 cup Ricotta cheese
2-3 Slices of a fresh mozzarella ball
1/4 cup Arugula (Spinach would also work well; I just like arugula better.)
1 Tbsp Unsalted butter

In a large pan, melt the butter on medium heat. Mix the eggs in a bowl so that the yolks and whites are well blended. Pour the eggs into the pan and allow to cook through, then flip the egg mixture over. Break the swiss cheese into small pieces and cover half of the egg with it. Spread the ricotta and mozzarella on top of the swiss, followed by the arugula or spinach. Fold the empty half of the egg on top of the covered half, allowing the cheese to melt for about thirty seconds. Plate the omelet and cover with the tomato sauce.