A New Year’s Breakfast: Chicklets In the Kitchen Post

paleo-breakfast

It’s the new year and to be honest, I’ve kind of let my weight get the better of me. That has to stop. It doesn’t feel good at all. So, the first day of the year I decided to change my eating and get some more exercise. I know. Everybody does that. But it’s true. Time for me to make a change. Since I have been suffering from plantar fasciitis and from tendonitis in both feet, doing my usual hiking and aerobic exercise can’t be done. So I went to the local community college where they have a gym and as a senior, I get free membership. I signed up for a trainer to help me develop a training program that allows me to exercise without pounding on my feet, allowing me time for them to heal. Yay! I’ve even scheduled the workouts on the calendar, like appointments. No being wishy-washy. It’s important.

So what’s that got to do with breakfast? It’s the other side of the coin, of course. Good fuel, good workout, happy author. Actually this breakfast hash is so simple I’m almost embarrassed to post it but a lot of people box breakfast up into a tiny space when it could be so much more.

Today’s breakfast is customizable. If you don’t like one thing in the ingredient list, substitute another. You don’t have a particular ingredient on hand, not a problem, put something else in. You’ll notice the breakfast is heavy on the veggies and has only moderate protein. That can be adjusted as well.

And paleo? A recent diet that eliminates grains, dairy and most sugar. Heavy on the vegetables and lean protein, it is said to resemble a cave-man diet. I’m not sure about that but I do know this combo works for me, just as for my grandma. Eliminate the carbs and the weight comes off, especially with a moderate amount of exercise.

Besides that, it’s good!

Hardware

Cutting Board

Knife

Medium frying pan

 

Ingredients

2 oz (1/3 cup) diced raw sweet potato

1 – 2 oz diced sweet pepper

6 cherry tomatoes, halved

1 green onion, sliced

1 oz fresh baby spinach leaves

1 – 2 oz ground breakfast sausage

1 T butter

Salt and pepper to taste

Other options: 2 oz sliced mushrooms, washed and patted dry, ham, eggs, celery, carrot, broccoli, cauliflower, dried Thyme, oregano, sage, your favorite veggie.

 

In the frying pan, add the butter, melt. Add the sweet potato and sweet pepper. Sauté until nearly tender.

Add the onion, tomato, spinach and sausage. Cook till hot through and the spinach is wilted.

Plate and enjoy.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite breakfast? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Chicklets in the Kitchen Post: Grilling Chicken and Asparagus

Grilled Chicken and Asparagus by Connie Cockrell

Grilled Chicken and Asparagus by Connie Cockrell

For most of us Memorial Day weekend is the start of the summer season. Not so much in Texas, Oklahoma and the mid-west this year though. Anyway, summer means grilling. I grill a lot here in Arizona. Unless there’s snow on the ground and I can’t roll the BBQ out, I can grill. Summer grilling means making meals outside where I’m not heating up the house. I love that. Here is my go to grilled dinner, chicken thighs and asparagus. Add a potato or macaroni salad, made in the morning while it’s still cool, and you have a fast, easy, pan-free meal that’s practically hassle free.

The Chicken

Everyone in my family is a dark meat fan so chicken thighs or in this case leg and thigh quarters, are the way to go. We like to grill a lot of them so there is leftover chicken for sandwiches or just to eat cold when we’re having a snack attack. Perfect for those who are following the Paleo diet.

Chicken Quarters by Connie Cockrell

Chicken Quarters by Connie Cockrell

Chicken Prep

4 Quarters, thawed and brought to room temperature

Salt, Pepper, Dried Thyme, Dried Sage Mix by Connie Cockrell

Salt, Pepper, Dried Thyme, Dried Sage Mix by Connie Cockrell

Salt, Pepper, Dried Thyme, Dried Sage Mix by Connie Cockrell

Salt, Pepper, Dried Thyme, Dried Sage Mix by Connie Cockrell

Salt, pepper, dried thyme, dried sage mixture to sprinkle over the meat (I make a bunch and keep it in a recycled spice jar. 3T salt, 1T pepper, 1T dried thyme, 1T dried sage. You can adjust these amounts to suit your family’s tastes. And yes, that’s home grown thyme and sage.)

2 -3 T olive oil

Chicken oiled, sprinkled with herb mix and ready for the grill by Connie Cockrel

Chicken oiled, sprinkled with herb mix and ready for the grill by Connie Cockrell

Pat the quarters dry and rub with olive oil. Sprinkle both sides of the quarters with the salt/herb mixture.

Grill, Hot as it can Get by Connie Cockrell

Grill, Hot as it can Get by Connie Cockrell

Put skin side down on the grill. Make sure the grill is screaming hot when you put the chicken on.

Chicken on the Grill by Connie Cockrell

Chicken on the Grill by Connie Cockrell

Close the cover and turn down to medium low. Cook 20 minutes. Turn the chicken over and finish cooking, another 20 minutes or so, depending on your grill. I test for doneness with an instant read thermometer. I do NOT want to give my family rare chicken. That is not good eats. Cook longer if necessary.

The Asparagus

I love asparagus just about any way but grilled is my favorite. The flavor is still green and grassy but there’s also a nutty flavor from the grilling. Yummy.

Bunch Asparagus by Connie Cockrell

Bunch Asparagus by Connie Cockrell

Asparagus Prep
1 bunch fresh Asparagus

Salt and pepper to taste

Olive oil

1/2 fresh lemon

Wash and pat dry the asparagus. Snap the woody ends off.

Asparagus prepped with Oil, Salt and Pepper by Connie Cockrell

Asparagus prepped with Oil, Salt and Pepper by Connie Cockrell

Sprinkle the asparagus with olive oil, salt and pepper, use your hands and mix the spears around until coated with the oil, salt and pepper.

Put on the grill with the chicken the last 15 minutes of the chicken’s cooking time. Cook 7 minutes, then with tongs, turn the spears over to cook on the other side. Cook another 7 minutes. Remove from heat. Squeeze a little lemon juice over the asparagus. These are good even at room temp so if the chicken isn’t done, it’s not a problem.

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite dessert recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at http://www.ConniesRandomThoughts.com.