The Romancing The Bee Diet – Day 15 – Chicken, Hunter Style

MB2B27_Chicken_Hunter_Style_lg

Uhh, some of you may have noticed that there was a long weekend-shaped hole between Day 14 and Day 15 of the Romancing the Bee Diet…

I was visiting my daughter Molly and the adorable Baby Lucy in Chicago, and between the pizza, the macarons and the three course luncheon at the American Girl Doll Store, I kind of fell off the Diet Wagon.

I’m back on it though, without sustaining too much damage.  After all, the RTBD should be a joyous way of life, not an exercise in Food Deprivation. 

This Chicken Cacciatore recipe is fabulous, and made it easy for me to return to low Glycemic Index eating. 

Of course, I’ll be madly working to create a recipe for RTBD  macarons to further enhance the RTBD experience!!  🙂

macarons

Yield:  6 servings

Ingredients

2 to 3 tablespoons olive oil

1 (5-6 pound) chicken cut into eighths

Salt and freshly ground black pepper

1 pound cremini mushrooms, quartered

2 large yellow onions, halved and thinly sliced

1 large yellow bell pepper, thinly julienned

4 ounces thick cut bacon, finely diced

3 cloves garlic, thinly sliced

1/4 teaspoon red chili flakes

1/2 cup dry white wine

1 cup low-sodium canned chicken broth

1 (15-ounce) can diced tomatoes and their juices

1 tablespoon honey

3 sprigs fresh rosemary

2 tablespoons aged balsamic vinegar or capers

3 tablespoons chopped fresh basil leaves

Basil sprigs

Freshly grated Parmigiano-Reggiano

Directions

Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.

Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and bacon and cook until golden brown, season with salt and pepper and remove to a plate.

Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, honey and rosemary and bring to a simmer. Return the chicken, mushrooms and bacon to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.

Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Sprinkle with grated cheese.

The Romancing The Bee Diet – Day 14 – Veal Parmesan

paleo-chicken-parmesan

 

I created this recipe for one of my most loyal recipe testers!  It’s also great with chicken.

Yield:  serves 4

Ingredients:

8 2-oz. veal cutlets, preferably cut from the top round, pounded to 1⁄8″ thickness

Kosher salt and freshly ground black pepper, to taste

1  cup almond flour

4 eggs, beaten

8 tablespoons extra-virgin olive oil

3 cups Marinara Sauce (recipe follows)

8 tablespoons parmesan cheese

2 tbsp. chopped curly or flat-leaf parsley

Directions:

Place veal cutlet between two pieces of wax paper or plastic wrap on a wooden cutting board. Pound cutlets to a thickness of 1/8” using a meat mallet or the back of a small skillet. Flipping cutlet over and pounding on both sides will give you the best results. Season pounded cutlet with salt and pepper.

Heat oven to broil and place a rack 10″ from the heating element.

Place flour and eggs in separate shallow dishes. Working with one piece of veal at a time, dredge veal in flour, eggs, and then flour again and transfer to a parchment paper–lined baking sheet.

Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Add 2 pieces breaded veal and cook, turning once with tongs, until golden brown, about 3 minutes. Transfer veal to an aluminum foil–lined baking sheet. Wipe out skillet and repeat with the remaining oil and veal.

Top each piece of veal with 1⁄3 cup of the marinara sauce and sprinkle with parmesan. Broil until cheese is golden and bubbly, about 2 minutes. Using a spatula, divide the veal parmesan between 4 plates and sprinkle with the parsley.

Marinara Sauce

Ingredients:

1 28-oz. can whole peeled tomatoes

2 tbsp. extra-virgin olive oil

1 clove garlic, finely chopped

1 bay leaf

1⁄2 small onion, finely chopped

1 tablespoon honey

1⁄2 tsp. dried oregano

1⁄4 tsp. dried thyme

1 tbsp. finely chopped curly or flat-leaf parsley

Kosher salt and freshly ground black pepper, to taste

Directions:

Put tomatoes and their liquid into the bowl of a food processor and pulse until coarsely chopped. Set aside.

Heat oil in a 4-qt. saucepan over medium heat. Add the garlic, bay leaf, and onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes.

Add the chopped tomatoes along with the honey, oregano and thyme. Cook, stirring occasionally, until the sauce thickens slightly and its flavors come together, about 20 minutes. Stir in parsley and season with salt and pepper.

MAKES ABOUT 3 CUPS

The Romancing The Bee Diet – Day 13 – Buffalo Chicken Tenders

chickentender

These are just as good as the real thing!  The honey mellows out the overwhelming vinegar taste of the hot sauce.

I’ve lost five pounds!!

Yield: 6 servings

Ingredients

3 pounds skinless, boneless chicken tenders

1 1/2 cups Frank’s RedHot sauce

Tabasco Sauce to taste

4 tablespoons unsalted butter

2 tablespoons honey

celery

blue cheese crumbles

Directions

Heat oven to 400 degrees F.  Line a rimmed baking sheet with foil and place chicken tenders on it. Bake until just done, 10-12 minutes. Do not overcook.

Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Add Tabasco as desired for hotter sauce. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes.

After the chicken is done, remove from oven and brush generously with sauce on both sides.  Serve with celery sticks and 2 tablespoons blue cheese crumbles.

The Romancing The Bee Diet – Day 12 – Chili Con Carne

chili

This dish is affectionately known at my house as “Meat Chili.” It’s been an integral part of every successful diet I’ve ever been on.

In my opinion, it’s close to the perfect diet meal.  It’s satisfying, it’s healthy, it’s tasty, it’s even better the next day, and, best of all, when I eat it I don’t feel like I’m dieting!

The most important thing to remember is DON’T ADD BEANS!  It won’t be a diet meal anymore.

Yield:  6-8 servings

Ingredients:

2 tablespoons canola oil

1 large yellow onion, small diced

2 cloves garlic, minced

1 red pepper, diced

1 green pepper, diced

1/2 teaspoon kosher salt

2 tablespoons chili powder

2 tablespoons cumin

1 teaspoon Mexican oregano

1/4 teaspoon cayenne pepper or crushed red pepper

1 tablespoon honey

1 pound lean ground beef

1 28 ounce can of whole peeled tomatoes

Shredded cheddar cheese for garnish only

Directions:

Preheat a 8-quart sauce pan or Dutch Oven over medium-high heat. Saute ground beef, onion, garlic, and peppers in canola oil with salt until beef is browned and vegetables are tender (about 10 minutes). Add spices and cook for 1 more minute. Add honey and canned tomatoes, including juice, and reduce the heat to low.  Simmer uncovered for 30 minutes, stirring frequently to prevent sticking and to break up the tomatoes. Adjust seasonings. It may need additional salt.

Serve in soup bowls and top with no more than 2 tablespoons of cheddar cheese for garnish.

The Romancing The Bee Diet – Day 11 – Pan Roasted Brussels Sprouts With Pine Nuts And Garlic

roasted-brussels-sprouts-balsamic-500x500-kalynskitchen

I made these as an accompaniment to the Honey Raspberry Glazed Salmon I served the other night.  They were so delicious, I had to post the recipe!

Yield:  2 servings

Ingredients:

18-24 fresh or 10 ounces frozen Brussels sprouts

2 tablespoons butter

2 tablespoons pine nuts

2 cloves minced garlic

1 teaspoon honey

Salt and pepper to taste

Directions:

If using fresh brussels sprouts, parboil them in salted water until barely cooked. If using frozen sprouts, microwave them on high for seven minutes.

Place all ingredients into a hot skillet and cook, tossing frequently, until the brussels sprouts and the pine nuts have acquired some nice color.  Serve immediately.

The Romancing The Bee Diet – Day 10 – Honey Cocoa Meringues

cocoa meringue

I was a bad girl last night.  I had refined sugar. 

It gave me an upset stomach which persists today! 

I’ve learned my lesson. If I need a treat, I’ll make these. I love meringues anyway.  🙂

Yield:  approximately 20 cookies, depending upon size

Ingredients

3 egg whites

1 cup honey

1/4 tsp. cinnamon

1 tablespoon unsweetened cocoa powder

Instructions

Preheat oven to 225º F

Beat all ingredients together until stiff peaks form

Shape as desired

Bake on parchment paper for roughly one hour

Do not remove from oven at once, but turn off the oven, open the door, and leave for at least 5 minutes

Cool gradually, away from draft

The Romancing The Bee Diet – Day 9 – Salmon Salad With Honey, Capers And Dill

salmon salad

This is another of my favorite recipes.  The honey glaze on the salmon blends beautifully with the raspberry vinegar!

Yield:  2 to 4 servings

Ingredients:

1 pound , Honey Raspberry Glazed Salmon, chilled

1/2 cup small-diced celery (1 1/2 stalks)

1/4 cup small-diced red onion (1/2 small onion)

1 tablespoon minced fresh dill

1 tablespoon capers, drained

1 tablespoon raspberry vinegar

1 tablespoon good olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

The Romancing The Bee Diet – Day 8 – Honey Raspberry Glazed Salmon

Salmon

When I’m watching what I eat, I don’t want to be cooking all the time.  It’s easier for me to avoid temptation than to resist it!

So I like to make a lot of something and serve it in different ways over a day or two.  After dinner tonight, this salmon will reappear as a salad tomorrow.

Yield: 4 to 6 servings

Ingredients:

1 whole side of salmon, or 4 (6-ounce) salmon fillets

1 tablespoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dry mustard

3 tablespoons honey

1 1/2 tablespoon raspberry balsamic vinegar

Extra virgin olive oil, for brushing salmon

Directions:

Preheat the oven to 400 degrees F.

If using a side of salmon, cut about halfway through the flesh about every 2 to 3 inches so there are some spaces for the glaze to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.

In a small bowl or cup, mix the salt, pepper, and dry mustard.

In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further. Remove from the microwave and mix in raspberry balsamic vinegar.

Brush the both sides of the salmon with olive oil. Season the flesh side with the spice mixture. Brush the flesh generously with the honey-balsamic mixture.

Bake or broil the salmon for 10-15 minutes or until done to taste. Served with roasted brussels sprouts with pine nuts.

The Romancing The Bee Diet – Day 7 – Chocolate Lava Cake

molten-lava-cake-853x1024

It’s been a week and I’ve lost 2.6 pounds.  I’m right on track, and still feel great.

So I’m going to make a diet treat today. I hope you enjoy it as much as I do!

Ingredients:

4 oz Semi-Sweet or Bittersweet chocolate

½ tsp Vanilla Extract

1/8 tsp Salt

2 Tbsp Honey

1 tsp Coconut Flour

2 tsp Cocoa Powder

2 eggs

4 Tbsp extra virgin or refined coconut oil (plus a little more for greasing the ramekins)

Directions: 

Preheat oven to 375F. Grease four 6oz ramekins with coconut oil. If you wish to serve these cakes on a plate, you will need to flour as well (use coconut flour, blanched almond flour, or cocoa powder).

In a 4 cup measuring cup or medium microwave-safe bowl, melt chocolate and coconut oil in the microwave on low power. Stir until smooth and let cool.

In a small bowl, beat eggs, vanilla, salt and honey with a hand or stand mixer until light and frothy, about five minutes.

Pour egg mixture over chocolate. Sift cocoa and coconut flour over the top. Then gently fold all the ingredients together.

Pour batter into prepared ramekins (they should be filled to within ½” of the top). Place the ramekins on a baking sheet and place in the oven (you can chill the ramekins for a few hours if you want to make them ahead of time, just make sure you bring them back to room temperature before baking). Bake for 11-12 minutes.

Remove from oven and serve immediately. Enjoy!

The Romancing The Bee Diet – Day 6 – Warm Duck Salad

duck salad

Day 6 and all is well!  It’s over 60 degrees here, and I’m going to get out on my road bike if it doesn’t rain!

If you made roast duck from Day 5, you can use it in this salad. If not, the directions for preparing duck breast is below. Enjoy!

Yield: 1 to 2 servings

Ingredients

1 boneless duck breast, skin on (about 6 to 7 ounces) (or leftover duck from Day 5)

Kosher salt

1/2 tablespoon minced shallots

1 teaspoon honey

1 1/4 tablespoons good sherry vinegar

1/2 teaspoon grated orange zest

2 tablespoons good olive oil

1 head Belgian endive

1 ounce mache or other delicate baby lettuce

Navel orange, peeled, cut in 1/2, and sliced

1/4 pint fresh raspberries

1/2 cup toasted whole pecan halves

Directions

Preheat the oven to 400 degrees F.

Place the duck breast on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium-rare. Remove from the oven, cover tightly with aluminum foil, and allow to sit for 10 to 15 minutes. Remove and discard the fat and skin on top (unless you’re making cracklings), slice the duck, and then cut the slices crosswise into julienned pieces.

Meanwhile, in a small bowl, combine the shallots, honey, sherry vinegar, orange zest, and 3/4 teaspoon of salt. Whisk in the olive oil and set aside.

For the salad, trim the bottom half-inch from the endive and cut them diagonally into 1/2-inch slices. Separate the leaves and discard the cores. Place the slices in a large salad bowl. Add the mache leaves, oranges, raspberries, and toasted pecans. Toss with enough dressing to moisten. Gently toss in the warm duck meat and serve immediately.