I’m back, baby!

Actually, I never left, but I hadn’t really made anything new in awhile and was cheating my ass off on weekends.  I think that the hormones have thrown my thyroid off, so I get to feel like a beached whale losing hair. I know that whales don’t have hair, but it sure is fun to picture. Maybe a little tuft around the blowhole?  Wait…that didn’t sound right… Anyway, the bottom line is that I really need to recommit to the paleo lifestyle in my daily dealings and not just weekdays because I have gained a tremendous amount in a short bit of time, and I need to at least attempt to compensate for my slack ass thyroid. 15lbs in two months on a 5 foot person is just NOT pretty!

Anyway…I made this today, and it was SOOOO good. I modified a recipe from another paleo cookbook to make it more to my liking. I threw some at my son and hubby after school before leaving for work today, and they both really loved it.  They said it’s definitely a keeper.

I would say to make the apple pieces as big as you would like. I basically diced mine, but they really could’ve been larger and chopped instead. I also need to tweak the sauce a tiny bit.  It was too “maple” for me, so I reduced the amount in the recipe. I found the ground chicken at Sprouts, and I’m loving it. I will have to continue to experiment with it.

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Chicken Patties with Bacon, Apples, and Apple Cherry Sauce


  • 1lb ground chicken (not breast meat)
  • 4-5 slices uncured bacon
  • 1/2 onion, diced
  • 1 large apple, divided in half (cut into either fine or rough chop depending on preferences)
  • 1/2 tsp fresh rosemary
  • pinch of salt
  • 2 cups frozen dark sweet cherries
  • 3 Tbsp water
  • 1 Tbsp grade B maple syrup

In a large skillet, cook the bacon until crispy, set aside on paper towels, and leave the grease in the pan. Add the onion and cook until soft. Add the half apple and rosemary and cook until onions are browned. In a small saucepan, combine the cherries, water, remaining apple, and maple syrup. Simmer until most of the liquid is absorbed. Puree in a mini food processor or leave chunky depending on your preference. Chill if you would prefer. Remove the onion mixture to a large bowl with a slotted spoon, and allow to cool for a few minutes. Finely chop the bacon into small pieces and add to the bowl. Add the ground chicken and salt, and combine with your hands. Form into patties about 3/4 inch thick. Preheat the bacon fat skillet over medium heat. Place chicken patties into the skillet and cook for about 7 minutes on each side. Use a thermometer to determine doneness at 165 degrees. Top with cherry topping (optional).


2 thoughts on “I’m back, baby!

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