Coconut-Pomegranate Bark

So my buddy Rachel shared this on Facebook and I can't remember where it came from.  Josh and I made it together and whoa!  My in-laws loved it and so did we!!!  WINNING!

Coconut - Pomegranate Bark

 

3 bags dark chocolate

1/2 cup unsweetened coconut, with more to spread on top

1 pomegranate, seeded

 

 

Melt the chocolate in a pot until smooth

 

Stir in the 1/2 cup of coconut

 

Spread the mixture on a cookie sheet

 

Top with pomegranate and shredded coconut

 

Freeze for 1-2 hours

 

Break into bark and store in Tupperware containers for up to a week! 

 

SHARE WITH FRIENDS!!!

Cranberry-Glazed Cornish Game Hens w/ Jalapeno-Bacon Brussels Sprouts

This is something I found on Cavegirl Cuisine, BUT I couldn't find quail, so I subbed with Cornish Game Hens....WHAT AN AWESOME DINNER!!!!!!  This would even be a great Paleo choice for Christmas dinner :)

Cranberry-Glazed Cornish Game Hens

 w/ Jalapeno-Bacon Brussels Sprouts

 

GLAZE:

1 cup FRESH cranberries

1 Granny Smith apple, grated

1/4 cup pure maple syrup

1 t cooking sherry

1 t nutmeg

1/2 t cinnamon

2 T orange juice, freshly squeezed

 

To make the glaze, place all the ingredients in a sauce pan and cook over medium heat, squishing cranberries as it cooks.  It takes about 10-15 minutes.  Press mixture through a mesh strainer or sieve to remove the liquid into a bowl.  Set liquid aside and discard the solid parts. 

 

BRUSSELS SPROUTS

4 cups quartered sprouts

4 slices of bacon, diced

1 large jalapeno, seeded and diced

 

CORNISH GAME HENS:

2 Hens

1 small lemon, quartered

1/2 t thyme

Salt and pepper

1/3 cup water

 

SIDE NOTE!!!!

****Since the hens take a little longer to cook, I recommend that you place them in the oven first, then add the Brussels Sprouts later on.****

 

Preheat the oven to 350 degrees and place hens on a roasting pan

 

Pat dry hens and place 2 quarters of lemon, salt, pepper and 1/4 t of thyme in each cavity

 

Brush 1/3 of glaze on hens and cover with a "tin foil tent", pour water on the bottom of the roasting pan and cook for 15 minutes. 

 

Brush another 1/3 of the glaze on the hens at 30 and then 45 minutes.  (Internal temp of  hens will need to be 165 degrees). Add water as needed to prevent the drying of the meat.

 

30 minutes into the hens cooking (what I did), place the Brussels Sprouts, bacon and jalapeno on a baking sheet and mix together well.  Place on the rack below the hens and cook for 40 minutes.

 

Remove from oven and let it rest for 10 minutes.

 

Serve warm and enjoy!

 

 

Paleo Mexican Chicken Soup

I LOVE crockpot meals...especially in the winter time :)  I got this from a cookbook on my Nook called Paleo Slow Cooking by Chrissy Gower.  I tweaked it a bit to add a little more spice and flavor! This one is GREAT to warm the body AND fill you up fast...AND it is PALEO!!!

Paleo Mexican Chicken Soup

 

1 medium yellow onion, chopped fine

4 celery stalks, chopped

5 baby carrots, diced

1 lb chicken (white and dark meat mixed)

2 garlic cloves or 1 T of garlic powder

1 jalapeno pepper w/ seeds, diced

16 ounces chicken broth

2 cans Rotel, original or mild

2 10 oz cans of enchilada sauce

1.5 t cumin

1.5 t chili powder

1/2 cup coconut milk

 

Cut up the onion, celery and carrots and place at the bottom of the crockpot.

 

Cut the chicken into cubes and place on top of the veggies

 

Add the remaining ingredients and stir well.

 

Cook on low for 7-8 hours

Roasted Citrus-Balsamic Chicken

I was looking through the website for Elana's Pantry and she has some AWESOME recipes, but sometimes here in Longview, we don't have the resources to make a lot of her stuff....so we compromise AND keep it Paleo.  This one was pretty easy and I just tweaked it a bit to make is an easy Sunday dinner!

Roasted Citrus-Balsamic Chicken

 

1 whole chicken (with all the icky stuff out of the cavity-lol)

2 apples, quartered

2 oranges, quartered

4 sprigs of fresh Rosemary

1/2 cup Balsamic vinegar

1/2 EVOO

 

Preheat the oven to 375 degrees

 

Place the chicken in a roasting pan and stuff with 2 quarters of each fruit and 4 sprigs of Rosemary.  It WILL be a tight fit so you might have to cram (LOL)

 

Place the remaining quartered fruit around the chicken

 

Brush EVOO then Balsamic Vinegar on the chicken

 

Cook until internal temp of the chicken is 165 degrees (1.5-2 hours)

 

Serve with a baked sweet potato (cook at the same time as chicken)
and fresh green beans w/ a bay leaf, salt and pepper