"Chop bacon into small pieces and cook on medium heat for approx. 5-7mins. Add chopped shallots and continue to sautee for 5 mins. until onions are translucent. Remove the mixture from the heat and set aside in a bowl. In the same pan add the scallops and cook in the bacon fat for 5 mins/ side on medium heat. Pour the bacon mixture, chives, basil and kale over the scallops and continue to cook and stir for an additional 3mins. Enjoy!..."
...Read More!

"I was looking for "quick" recipes one day in a stack of cookbooks when I came across something called "Fast & Easy Chicken Breast". Really, that's it!, I thought. It was in Jeremiah Tower Cooks, a beautiful and erudite cookbook filled with wonderful recipes and rich historical references. I love browsing this book, but cooking from it is rarely fast or easy. I've never made a dud from one of Tower's recipes though, and so I proceeded, skeptically. The list of ingredients is long, but it's filled with things you probably have in your cupboard anyway. I prepped the ancho-chili butter ahead of time, and marinated the chicken (which only requires two additional ingredients). So when it came time to actually cook, it was fast and easy. It's not as mindless as some of my other weeknight recipes, but it was completely delicious. Rob actually said, "This is the best chicken you've made in a while". I decided to take that as a complim
ent! If fennel is difficult to find, or it's just too expensive where you live, bok choy would make a good substitute. Just reduce the boiling time to about 3 minutes, or until fork tender...."
...Read More!

"Duck confit came about centuries ago because of a practical need to preserve meat for long periods of time without refrigeration. While modern society has mostly lost the need to preserve meat for months, it has not lost its taste for duck confit; in fact, the dish has been elevated from practical peasant food to high-end, gourmet fare. Cooking duck legs in fat makes the meat incredibly succulent but not oily. There is no chance it will dry out and become tough and you are pretty much guaranteed amazing flavor. It's also really easy to do, especially if you have a slow cooker. So then why not confit the entire bird, you ask? While the flavor and texture of the tough dark leg meat (and even the wings and gizzard) improves with long cooking time, duck breasts are much tastier after a shorter cooking time. The flavor of breast meat doesn't improve and the texture can actually become stringy if you try to cook it "confit," which is why chefs stick with searing
, grilling and roasting the rest of the duck. But the legs, boy, are they good when cooked long and slow in a bath of their own fat...."
...Read More!

"It had to be done! Who could possibly go on living without ever eating a corndog again?! So it's not quite the same but their pretty damn tasty just the same. They did come out a bit chewier than normal but again, who can turn down a bite-size corndog?..."
...Read More!

"Here is a great Pumpkin Chicken Chili recipe that isn't too spicy but hits that perfect warming spot that we all love on cold Fall Days. Enjoy :)..."
...Read More!

"Having guests over for dinner? Need a paleo recipe that will knock the socks off of your "non-paleo" friends? This stunningly simple meal requires only a handful of ingredients, won't break the bank, and brings EPIC flavor...."
...Read More!

"Few combinations are as universally pleasing as tomato, garlic, and basil. These ingredients come together in an easy-to-make soup. With the addition of chicken broth, coconut oil, and garlic, this soup is brimming with wholesome ingredients...."
...Read More!

"I love lamb! Some people have an aversion to it, but I love it...especially lamb chops. This is another example of a " Primal Chic" recipe. It is so easy to prepare and it looks and tastes so impressive! I tend to prepare lamb chops for special occasions so this is a great idea for a special dinner you might be planning. It also makes a wonderful holiday dinner for small gatherings or a delicious hors d' oeuvres. You can hold these babies with your fingers and eat them... they have a built in handle...PERFECT! FYI- Eating with your fingers is a scandalous act, proceed with caution!..."
...Read More!

"I love, love, love my new seafood CSA, Siren SeaSA! The pristine albacore in my weekly delivery was so fresh that I needed only a simple marinade, BACON, and high heat to get it ready to stuff in our mouths. I got the idea for wrapping my tuna in bacon from the Siren SeaSA site (a new recipe is posted every Thursday in anticipation of the catch of the week). I modified the recipe with a technique for par-cooking the bacon in the microwave (those folks at Cook's Illustrated are so smart) and I also whipped up a Paleo-friendly marinade...."
...Read More!

"Fall is here, which means the kids are back in school, cozy sweaters are being worn, pumpkins are ripe for the picking, and warm comfort foods are on our tables. This fall, we have created a tasty chicken recipe that will fill your home with all the wonderful aromas of fall flavors, and is also a perfect 'left-overs' option to send along with your kids to school. These crispy, baked chicken drumsticks are the perfect finger food for little hands, but this seasoning is worth trying on any piece of chicken that you desire. Chicken legs, chicken thighs, or even the breast are wonderful in place of drumsticks for this recipe. You could even surprise house guests by using these seasonings for a fun fall twist on wings for a football game gathering. The best part of this dish is the crispy skin, followed by the juicy meat. With every bite you will taste the warm flavors of cinnamon, coriander, and cloves...."
...Read More!