Ughh, after all that Thanksgiving and holiday food, I think I gained a MILLION pounds! Time to throw in a dose of healthy eating and jog a bunch of miles. I’ve cooked Paleo dishes on and off for over 5 years, and when i’m not experimenting in the kitchen, I try to stick to an 85% Paleo Diet.
For those who aren’t familiar with Paleo, the sum-up is: Eat meats, non-starch veggies, nuts, berries, and fruit. Don’t eat grains, cereals, processed foods, legumes, dairy, sugar or artificial sweeteners. It sounds a lot more difficult than it is, but if you have a goal an some will-power, I highly recommend giving it a try.
Preparing food in larger batches helps me quite a bit, and these meat cakes(for lack of a better description) are always in my fridge to grab if I get hungry or don’t feel like cooking. It’s a quick and easy recipe that can be altered or adjusted with different meats and spices to experiment and fit your taste. Let’s cook ’em up!
Chicken Meat.. Cakes?
5 Boneless Skinless Chicken Breasts
5 Pieces thick cut Bacon
1 Large Yellow Onion, diced
5 Cloves of Garlic, minced
1 tbsp Olive Oil
2 tbps Fresh Ginger, minced or shredded
1/2 Lemon, zest and juice
1 bunch Green Onions, diced
1 tbsp Red Chile Flakes
1 tsp Green Peppercorns(Black Pepper if you don’t have it)
2 tsp kosher salt
Start by prepping the Onions, Garlic, Ginger and Green Onions.
Sautee the Onions for a few minutes with Oil until they start to brown. Add the Ginger, Garlic, Lemon Zest and Chile Flakes and cook for 4 more minutes on medium heat to soften and incorporate all the flavors.
Cut the Chicken and the Bacon up into smaller pieces and blend in food processor until it resembles Ground Chicken. Even better would be to use a meat grinder. If you don’t have either of these tools, I would buy ground chicken, and dice the bacon up into as small of pieces as possible.
Add the Onion MIx, Green Onions, Salt, Pepper and Egg and Blend until smooth.
Before the next step, I like to make a small patty of the mixture and fry it off in a pan to test the seasoning. When you’re happy with the mix, scoop the mixture into a vegetable oil sprayed or oiled muffin tin. Bake in 350° oven for about 25-30 minutes, or until a meat thermometer reads 155º.
Cover the meat cakes with aluminum foil for about 5 minutes to rest and continue cooking.
Enjoy with the condiment of your choice! I like Chile Garlic Sauce or Sriracha. Mmm.