November 19, 2017 / Lyn Jones / 0 Comments
Makes 4 servings
500g boneless skinless chicken breasts, cut into cubes
1 Tab maple syrup
1 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp ground sage
1/4 tsp dried thyme
1/8 tsp ground nutmeg
1/8 tsp ground cayenne pepper
1/8 tsp crushed red pepper flakes
1. Add half of the chicken, the seasonings and the rest of the chicken to the blender (Blendtec) jar and secure the lid.
2. Press pulse 8-12 times until ground to desired consistency. Do not overblend.
3. Cook in a heated skillet until browned.
NOTES:
Completely dismantle blender. Make sure to wash it really well. Throw a capful of bleach in there with hot water & soap and let it soak.
June 4, 2017 / Lyn Jones / 0 Comments
serves 4
Ingredients
1/4 small (about 1kg) watermelon, peeled, cut into 5mm-thick slices
1/2 pineapple (about 600g), peeled, cut into 5mm thick slices
250g honeydew melon, peeled, cut into 5mm-thick slices
1/2 cup fresh blueberries or red grapes
3/4 cup ricotta cheese, for vanilla-spiced ricotta
1/2 tsp vanilla extract, for vanilla-spiced ricotta
1/2 tsp ground cinnamon, for vanilla-spiced ricotta
2 tsp maple syrup, for vanilla-spiced ricotta
1. To make the vanilla-spiced ricotta, place all ingredients in a medium bowl and stir until well combined and smooth.
2. Fruit Skewers: Using flower and heart cookie cutters, cut shapes out of the watermelon and pineapple. Cut small rounds out of the honeydew melon. Thread a blueberry onto a short wooden skewer, then watermelon or pineapple. Top with a round of honeydew and a blueberry.
3. Place fruit flowers in a vase and serve with the vanilla-spiced ricotta.