Fowl

Beef-Stuffed Cabbage Leaves

Posted on Aug 22, 2018 in Beef, Chicken, Fowl, Lunch/Dinner, Veggie

“Beef-Stuffed Cabbage Leaves”

Let’s do some pre-holiday wrapping this week…yep, right in the middle of August, we’re going to practice our wrapping technique, so we’re at the perfection level by Holiday Season. Actually, it’s not gift wrapping we’re trying to perfect but food wrapping…something to hold the tastes together and allows for us working folks to prepare in advance, heat, serve and enjoy!

Ingredients: (serves 4-6)
• 2 lbs. hormone-free lean ground beef, chicken or turkey
• 2 cups finely-chopped, organic red onion
• 1 tsp. organic ground cumin
• 1 tsp. organic ground coriander
• 1/2 tsp. Himalayan salt
• 6 cloves organic garlic, minced
• 1 tsp. organic chili powder
• 4 Tbsp. unsalted, organic tomato paste
• 4 organic limes, squeezed for their juice
• 8 to 12 large, organic cabbage leaves, room temperature
• Drizzle organic tomato sauce or fresh-diced, warmed organic tomatoes

Spray skillet with olive oil, add ground meat and cook thoroughly, remove to a bowl

In same skillet add onions, cumin, coriander, salt, garlic & chili powder and sauté until onions are soft—now, add back in the cooked meat, tomato paste & lime juice; thoroughly mix until all ingredients are well combined

Partially fill each cabbage leaf with meat mixture, roll, tuck in sides, finish rolling until log-shaped

In same skillet add the rolls, ¼ to ½ cup purified water and steam for 25 minutes on medium-low heat

In small sauce pan, heat the tomato sauce to hot but be careful not to boil

Drizzle cabbage rolls with warmed tomato sauce and/or tomatoes

Meat Kebabs with Cucumber-Mint

Posted on Jul 25, 2018 in Beef, Chicken, Fowl, Lunch/Dinner, Pork

“Meat Kebabs with Cucumber-Mint”

Yep, yep, yep back on the patio standing by the grill preparing some delicious “Meat Kebabs with Cucumber-Mint”. It’s truly a perfect summer delight. The combination of flavors speak summer perfect, and it’s a great meal for family and guests alike.

Ingredients: (serves 4-6)
1 lb. lean, organic ground meat
2 tsp. organic paprika
1/4 tsp. organic cayenne pepper
2 tsp. organic ground cumin
2 Tbsp. + 2 tsp. organic, extra-virgin olive oil
1 English, organic cucumber, thinly sliced (approx. 2 ½ cups)
1 cup thinly sliced red onion
1/2 cup organic, chopped fresh mint, divided
2 Tbsp. plus 1 tsp. organic red wine vinegar
1/3 cup organic, plain, whole-milk Greek yogurt

Preheat grill to medium-high (approx. 450 degrees)

Combine ground meat, paprika, cayenne & cumin in a large bowl; roll into medium-sized balls; skewer meat balls and onion chunks like picture; sprinkle skewers with salt & pepper to taste and brush with 2 tsp. oil

Place skewers on grill, uncovered, for approx. 5 minutes then turn to second side for 5 minutes

Combine cucumber, remaining onion now thinly sliced, 1/3 cup chopped mint, 2 Tbsp. vinegar, 2 Tbsp. oil & 1/4 tsp. organic, ground black pepper in a bowl then stir to combine

Mix together yogurt, remaining mint, 1 tsp. vinegar, dash Himalayan salt in small bowl

Divide cucumber mixture among plates, top each with a skewer & serve with yogurt sauce for dipping

Mushroom Chicken

Posted on Jul 18, 2018 in Chicken, Fowl, Lunch/Dinner

Mushroom Chicken

It feels good to train your body to use fat for fuel while shunning the carbs, and it’s so much healthier. At directionH we are here to assist you with balance, creativity, energy and movement to a great, healthy longevity lifestyle. As with all successful endeavors, take time to practice, learn, master in order to retain proficiency in understanding your body’s natural design and its inborn craving for genuine health.

Ingredients: (serves 2-3)
• 1 pound organic, free-range chicken breasts
• 1 basket whole crimini mushrooms, sliced
• 1 pound fresh, organic broccoli florets
• Seasonings to taste: Allspice, garlic powder, smoked paprika

Sprinkle broccoli florets with Allspice and add to steamer
Set steamer timer to desired broccoli crispness

Spray iron skillet with olive oil spray and heat to medium heat

Slice chicken breasts into fillets for easy cooking; sprinkle each with garlic powder and smoked paprika & spray with olive oil; place seasoned side down into heated skillet—brown chicken fillets and repeat for second side of chicken (season, spray with oil, place 2nd side down in skillet)

Remove cooked chicken to warm plate and place into preheated 250 degree oven in order to use same iron skillet for cooking mushrooms

Add ¼ cup purified water to empty iron skillet; re-heat skillet to low-medium while stirring water to dislodge any browned chicken & seasonings in skillet until water turns to a deep brown color; add mushrooms and sauté until mushrooms are cooked – be careful not to over cook

Pour mushroom mixture over chicken, add steamed broccoli to plate, remove plate from oven and gracefully lift yourself for perfect enjoyment!

Mole Mexican Delight

Posted on Jul 3, 2018 in Chicken, Fowl, Lunch/Dinner

Mole Mexican Delight (using Mole Mexican Mix)

Let’s create a perfect holiday dish for any family & friends we are enjoying before we engage in the fireworks show. It’s an easy prepare-ahead meal to pop in the oven and then enjoy out on the patio before it gets dark and the celebration begins. Just add a platter of cool, fresh veggies and our “Mole Mexican Delight” is a made-to-order tasty feast for all to savor.

Ingredients: (serves 2)

1 lb. organic, pre-cooked (left-over) chicken breast, cut into long pieces
2 large handfuls organic, baby spinach leaves

Mole Mexican Mix

3 Tbsp. chili powder
2 Tbsp. unsweetened cocoa powder
1 Tbsp. paprika
1 ½ tsp. organic coconut crystals
1 tsp. ground cinnamon
1 tsp. dried oregano

Completely mix all Mole Mexican Mix ingredients together and store in air-tight container.

In small bowl, thoroughly mix 1 Tbsp. + 1 tsp. Mole Mexican Mix with 1 cup of water.

Place cooked chicken in baking dish and pour above water-mole Mexican mix over chicken; cover chicken with baking dish lid and place into pre-heated 350-degree oven for 30 minutes.

Remove from oven, place chicken on a bed of fresh-cut, organic spinach leaves and spoon remaining Mole Mexican Mix sauce from baking dish over the chicken.

Now you’ve adding a little flare to your repertoire as you have now put together your own super, saver seasoning mix which can be used for a variety of meats and/or vegetables.