CHICKEN WRAPPED ASPARAGUS
Chicken on black round plate
Photo by Anshu A on UnsplashINGREDIENTS
Ingredients for 4 rolls
- 1lb (four 4oz pieces) chicken breast
- 1/2 cup chipotle raspberry sauce
- 1/4 cup for marinating
- 1/4 cup for basting
- 16 thick asparagus spears
- aluminum foil (for tips of asparagus)
- Garnish
- finely chopped cilantro or parsley
- Fire up a grill to roughly 300F-350F (177C).
- Slice larger, thicker pieces of chicken breasts in half – butterfly cut – to make thinner pieces of chicken.
- Pat the chicken dry with a paper towel, then gently flatten out the chicken using a food mallet or the bottom of a heavier skillet. Careful not to pulverize the chicken.
- Season with a little pepper, then add the pieces to a sealable plastic bag along with half of the raspberry sauce. Seal the bag, leaving as little air as possible, and marinate for at least 20 minutes at room temperature, or 1 hour in the fridge.
- Remove the pieces of chicken from the bag. Place about 4 spears of asparagus at the thicker end of the chicken breast, then tightly roll it closed with the smaller, thinner side down. Repeat.
- Place the chicken on the hot grill with the flap side down so it cooks closed.
- Grill for 8 to 10 minutes, then flip. Use the remaining sauce to baste the (cooked side of) chicken after you flip it. Cook for another 8 to 10 minutes, or until the juices run clear and the chicken is white on the inside. Brush the remaining sauce over the chicken again and garnish.
- Enjoy the rolls with brown rice, quinoa, roasted potato or even cauliflower rice for a lower carbohydrate alternative.
CHIPOTLE RASPBERRY SAUCE
Strawberry and blueberry on white ceramic plate
Photo by Inja Pavlić on UnsplashINGREDIENTS
Ingredients for 16 servings (of 2 tbsp each)
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced or chopped
- 1/3 cup red onion, diced
- 2 teaspoons cumin
- 15oz fresh raspberries
- 2/3 cup apple cider vinegar (add more/less to taste)
- 2 tablespoons Worcestershire
- 2 tablespoons liquid smoke (whichever flavor you prefer)
- 4 tablespoons coconut sugar (or honey/agave or 2g Stevia in the raw)
- 3 tablespoons can chipotle sauce (more/less to desired spice level)
- 1/2 tablespoon arrowroot starch (mixed with 1 tablespoon water)
- Set a nonstick skillet on medium heat, add olive oil, garlic and onion. Caramelize the onions for 3 minutes and be careful not to burn the garlic.
- Add cumin and "bloom" the spice in the oil for 1 minute.
- Add fresh raspberries. Gently push them around the skillet and allow them to explode under the heat to create a sauce. About 5 to 7 minutes.
- Add vinegar, Worcestershire, liquid smoke and coconut sugar. Bring it a simmer, about 1 to 2 minutes, then add chipotle sauce (and if desired, one chipotle pepper to simmer in the sauce). Cook together on low heat for 3 to 5 minutes, stirring occasionally to ensure no sticking.
- Mix arrowroot starch with water, then pour into the skillet. Stir immediately to avoid any clumping.
- Remove the skillet from the heat and allow it to thicken more. Season to taste with sea salt and pepper. If you want the sauce to be thinner, add tablespoons of vinegar or broth.
- Store in an airtight jar or container in the fridge for up to 2 weeks.
Move over picky eaters — make room for children who are miniature gourmets, or "foodies." These kids are anything but finicky. Young foodies love trying new foods, recipes and restaurants. They are interested in cooking, baking and learning about food.
Intrigued? Then you'll be happy to learn that raising a foodie is a lot easier than you might expect. Here's how:
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The Great Report
2020 Global Report Sheet
About 6 weeks ago I started hearing rumblings about an upcoming ‘documentary’ produced by James Cameron and Arnold Schwarzenegger about vegan athletes. Now those are some heavy hitting hollywood names so there was a lot of buzz about this documentary. I must admit, when I first heard about this, I was extremely skeptical. I am pretty sure I have PTSD from the terrible food ‘documentaries’ I’ve seen so far such as Fed Up, What the Health, and Supersize Me. All of them steaming piles of propaganda and BS. A real documentary takes opinions from both sides, presents evidence, and lets the viewer formulate their own opinion. These were not documentaries, they were story-based narratives that twisted scientific information for their own personal gain.
selective focus photography of jolly woman using peace hand gesturePhoto by Brooke Cagle on UnsplashAbout 6 weeks ago I started hearing rumblings about an upcoming ‘documentary’ produced by James Cameron and Arnold Schwarzenegger about vegan athletes. Now those are some heavy hitting hollywood names so there was a lot of buzz about this documentary. I must admit, when I first heard about this, I was extremely skeptical. I am pretty sure I have PTSD from the terrible food ‘documentaries’ I’ve seen so far such as Fed Up, What the Health, and Supersize Me. All of them steaming piles of propaganda and BS. A real documentary takes opinions from both sides, presents evidence, and lets the viewer formulate their own opinion. These were not documentaries, they were story-based narratives that twisted scientific information for their own personal gain.
man sitting on mountain cliff facing white clouds rising one hand at golden hourPhoto by Ian Stauffer on Unsplash
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