February 2012 archive

Carnitas-Stuffed Baked Chicken

I’m about as carnivorous as they come, but I have a confession…as I was prepping the dish I couldn’t help but feel a little guilty.  I was washing and patting dry my chickens and it occurred to me that, damn, I hope my ultimate purpose in life isn’t to be disemboweled, have pork shoved up my hoo-hah, and tossed in the oven.  But then again, this chicken made Ross and me very, very happy.

Good work, Chicken.  You served a good cause.


(This is for one chicken.  If you want to make two like I did in the picture, just double everything…duh)

1 Whole Chicken, innards removed

1-2 lb Pork Shoulder, cut into chunks

1 t Salt

1 t Black Pepper

1 t Dried Rosemary

1 t Thyme

1 T Olive Oil

1 Small Onion, diced

2 Medium Stalks Celery, diced

1/4 c Grape Tomatoes

1/4 c Diced Mushrooms

Additional Salt, Pepper, and Rosemary

2 T Olive Oil


Make sure you’re using the fattier parts of the pork shoulder, as the extra fat is not only delicious but helps keep the chicken really moist throughout the cooking process.  Season the pork with salt, pepper, rosemary, and thyme.  In a pan over medium-high heat, lightly brown it in olive oil.  Do NOT cook all the way through as it will finish cooking in the chicken.  Remove from the pan and allow to cool, then add veggies and combine well.

Rinse the chicken and pat dry.  Carefully use your fingers to separate the skin from the meat on the breast and back (this helps it crisp up really nicely in the oven).

Fill the cavity with the pork and veggie filling, then tie the legs back with twine.  Drizzle some olive oil in a baking pan and place the chicken, breast-side-up, in the pan.  If you have any leftover stuffing, add it to the pan around the chicken (you can see I had a lot!).

Top the chicken with additional olive oil and seasonings.  Bake in a 350 degree oven for 1 hour, 45 minutes.  Remove from the oven every 30-40 minutes and baste with pan juices.

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Apple Pork Chop Casserole

Why, yes, I do have a minor obsession with egg casseroles lately…but this may just be my most favorite yet.  Just trust me.

Short and sweet (and savory!) today…


3 Bone-in Pork Chops

1 t Sea Salt

1 t Black Pepper

1 t Dried Rosemary

1 Medium Onion, sliced

3 Granny Smith Apples, sliced thin

18 Eggs

2 t Cinnamon

2 t Dried Rosemary


Sprinkle the pork chops with salt, pepper, and rosemary and bake at 350 degrees for 25 minutes and allow to cool enough to handle.

Either chop or shred the chops by hand into small chunks (you can use pulled pork, too, but you want the fatty bits).

In a 15 x 10 x 2 inch greased baking dish, layer the sliced onions onto the bottom, then top with shredded pork.  Crown it all with a thick layer of sliced apples.

Beat the eggs with the cinnamon and rosemary and add salt and pepper to taste.  Pour the beaten eggs over the casserole, making sure to get some egg on all the apples.

Bake the casserole for 45-50 minutes at 375 degrees, or until firm.  Allow to rest 10 minutes before serving.

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Metcon Monday

Race photos are notoriously awful…Here’s Ross and me crossing the finish line last week…

We took it easy most of last week with more lifting  than metcon, but this week I’ll be back in the gym working some sprints and skill-oriented stuff.  This metcon is again courtesy of The WOD Shop and was great because I could do it in my living room while watching Chopped.  It left me gasping for breath and nice and sore all over this morning!


AMRAP in 20 minutes of:

5 Burpees

10 Pushups

15 Sit-ups

20 Squats

I finished with 9 rounds, plus 5 burpees and 9 pushups.

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Baked Bison Bacon Burgers

Say that 5 times fast…

While I’ve been hesitant in the past to let The Man cook anything for me–with the exception of bacon and eggs–this past week I relented.  Thanks to an insane week at work with lots of other extracurricular goodies coming my way, I pretty much said, “F*ck it” and told Ross he could plan and make dinner as many nights as he wanted to.

This is going to be a regular thing, fo’ sho’.

In his defense, my Man has a decent culinary repertoire.  His Mom’s meatloaf and Rosemary Chicken are his staples I confess I can’t turn down.  But last night he decided to get creative, and I was a little anxious.

Oh, Sweetie, I can’t believe I ever…ever…doubted you…


(Serves 2-4)

1 lb Ground Bison

1 Egg

1 Small Onion, diced

1/2 c Chopped Mushrooms

1 t Sea Salt

1 t Black Pepper

1 t Dried Rosemary

1 t Prepared Steak Seasoning

4 Thick Slices of Bacon


Combine bison with egg, veggies, and seasonings.  Form into 4 burger patties, though make sure they’re not too flat.  Wrap each burger in a slice of bacon and secure with a toothpick.

Bake at 350 degrees, uncovered, for 30 minutes.

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Paleo French Toast

I lived in France for about 6 months and I don’t think I had French Toast once…I wonder if it’s like French fries and isn’t actually French…actually that might be a bad example because the quintessential French dish is steak and frites, so…never mind.  In all honesty, all I remember eating in France was a metric ass-ton of cheese.  I totally got spoiled, too, because in France they can age their cheeses a lot longer and in a different way than our prissy American food safety laws allow us to, and I’m no food scientist or anything, but whatever they do over there makes some damn good cheese.

Mmmmmmm cheese…for you folks who are OK with the Dairy Thang, I’m hoping to get a good Monte Cristo or Croque Monsieur up here soon.

For the rest of you just wanting a nice warm comforty weekend breakfast, I got you covered.  You can use any Paleo-friendly bread for this one.  I used leftover Cherry-Coconut Bread, but you can also use my favorite Paleo Banana Bread, or this recipe for one of the best basic breads out there.


(Serves 2)

5-6, 1-inch slices of a Paleo-Friendly Bread

3 Eggs

1/2 c Coconut Milk

1 t Cinnamon

Pinch Nutmeg

1 T Vanilla

Coconut Oil or Ghee, for frying


Beat the eggs, coconut milk, spices, and vanilla in a shallow dish.  Dip the bread slices in the batter and allow excess to drip off.

Fry over medium heat in coconut oil or butter until golden brown.  Top with butter and cinnamon.

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