BACON WRAPPED CHICKEN THIGHS
- 5 boneless, skinless chicken thighs, each one cut in half (I used 1.5 lbs)
- 10 slices nitrate free, sugar free bacon* (one of each half chicken thigh)
- 2 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp fine grain sea salt
- black pepper
- fresh herbs as desired (I used sage, thyme, and rosemary)
- Mix the onion powder, paprika, salt and pepper in a small bowl and sprinkle over all the chicken. Heat a large cast iron skillet over med-hi heat and preheat your oven to 400 degrees.
- Wrap one slice of bacon around each chicken thigh half, twice, to cover the chicken surface as much as possible.
- Add each chicken piece to the skillet, seam side up. Allow the first side to brown about 2 minutes.
- Turn over each chicken piece carefully so the bacon doesn't move, so seam side is now down and browned side is up. Transfer the skillet to the preheated oven and bake until the chicken is no longer pink and bacon is crisp, about 10-15 minutes.
- If chicken is cooked and the bacon isn't crispy enough for your preference, put the chicken under the broiler for a minute or until the bacon is cooked to preference (keep a close eye on it)
- Garnish with fresh herbs if desired while chicken is still in the pan, and serve with your favorite veggie and potatoes. Enjoy!
*Reciepe coutesy of paleorunningmomma.com
TWICE BAKED KALE POTATOES...
- 3russet potatoes (1/2 per person)
- 1large bunch lacinato kale (rough chop)
- 2shallots (diced)
- 3cloves garlic (minced)
- 1 1/2cups grated cheese (cheddar or Gruyère)
- 1cup sour cream
- 1teaspoon crushed red pepper flakes
- Olive oil
- alt and pepper
- Preheat oven to 350° F.
- Wash off potatoes and poke some holes in the skin with a fork. To cut back on cooking time, microwave the potatoes to soften the middle. You will bake it later for the "twice-baked" part. That step will ensure the skin gets nice and crispy. Cook the potatoes in the microwave for 15 minutes total, turning over every 5 minutes.
- As the potatoes cook, sauté the kale. Heat 2 tablespoons olive oil over medium heat. Add shallot and crushed red pepper flakes and cook for 5 minutes, until soft. Add garlic and cook for 3 minutes. Add the kale, salt, and pepper and make sure the kale is coated with olive oil. Cover and let cook until soft and wilted, about 10 minutes, stirring occasionally. Remove from heat and chop up until almost paste-like. You want to be able to stir it into the potato mixture without any large pieces.
- Once the potatoes are cool enough to handle, cut in half, lengthwise. Scoop out the center of the potatoes (which should be nice and soft), leaving about 1/4 inch of skin and potato. Put the insides in a large mixing bowl. Mash up the potatoes until they become one cohesive mass. Add the sour cream, cheese, kale, salt, and pepper. Combine into one delicious, creamy mixture. Taste and adjust seasoning as necessary.
- Put the potato skins on a baking sheet. Stuff the mixture back into the potato skins and smooth the top. Pop into the oven for 25 minutes to finish.
*Recipe courtesy of food52.com