Bacon Wrapped Chicken Thighs

Menu:
Bacon Wrapped Chicken Thighs || Practical Paleo
Sautéed Red Cabbage with Apples || Practical Paleo
Cucumbers

Bacon Wrapped Chicken Thighs
Serves 2

4 bone-in, skinless chicken thighs
8 slices of bacon
2 tsp Smoky Spice Blend or Savory Blend

Preparation: Preheat oven to 375. Sprinkle the chicken thighs with 1 tsp of Smoky Spice Blend, then wrap each one in 2 strips of bacon. Sprinkle with the remaining Smoky Spice Blend and bake for approximately 40 minutes.

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Smoky Spice Blend: 1 Tbsp chipotle powder, 1 Tbsp smoked paprika, 1 Tbsp onion powder, 1/2 Tbsp cinnamon, 1 Tbsp sea salt, 1/2 Tbsp black pepper

Savory Spice Blend: 2 Tbsp Rosemary Salt (I just used 1 T salt with a 1 T rosemary), 1 T garlic powder 1, T onion powder, 1/2 T paprika, 1 tsp black pepper

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Sauteed Red Cabbage with Apple

2 Tbsp lard/bacon fat, grass-fed butter or coconut oil
1 onion, thinly sliced
1 head of red cabbage, cored and thinly sliced
1c Apple Cider Vinegar
1 green apple, cut into matchstick sized pieces
1 T. Rosemary Salt (1/2 T dried rosemary, 1/2 T salt)

In a large enameled pot or pan, sautée the onion in the fat, then when they’re mostly cooked, add the cabbage until it begins to soften. Add the vinegar and seasonings. Allow the cabbage and onion mixture to cook down until everything is soft, then add the apples and allow them to cook in until soft. The total cooking time tends to be around 30-45 minutes to get the cabbage really soft. Add more vinegar or some water if the mixture gets too dry.

Cajun Fish With Cabbage and Bacon Sauté

Menu:
Cajun Fish with Cabbage and Bacon Sauté || Real Simple

Ingredients
4 6-ounce skinless firm white fish fillets (I used tilapia)
2 teaspoons canola oil
2 teaspoons Cajun or blackening seasoning
4 slices bacon
4 scallions, thinly sliced, white and green parts separated
2 cups corn kernels (from 2 ears)
1/2 small head Savoy cabbage, cut into 1-inch strips (4 cups)
kosher salt and black pepper
2 tablespoons cider vinegar

Directions
Heat oven to 450° F. Place the fish on a rimmed baking sheet, drizzle with the oil, and sprinkle with the Cajun seasoning. Roast until the fish is opaque throughout, 8 to 12 minutes.

Meanwhile, in a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces. Add the scallion whites to the drippings in the skillet and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the corn, cabbage, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the cabbage wilts and the corn is tender, 3 to 5 minutes more. Add the vinegar and scallion greens and toss to combine. Sprinkle with the bacon. Serve with the fish.

Potato Pierogi With Sautéed Cabbage and Apples

Potato Pierogi With Sautéed Cabbage and Apples || Real Simple
Salad

Potato Pierogi With Sautéed Cabbage and Apples
Serves 4

Ingredients
1 16.9-ounce box frozen potato-and-onion pierogi
1 tablespoon olive oil
1 small yellow onion, cut into rings
1 crisp apple (such as Braeburn or Gala), cut into 1/2-inch pieces
1/4 small head green cabbage, shredded
1 tablespoon apple cider vinegar
kosher salt and black pepper
1/3 cup sour cream

Directions
Cook the pierogi according to the package directions.

Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes.

Add the apple and cook for 1 minute.

Add the cabbage, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring, until the cabbage is slightly wilted but still crunchy, 2 to 3 minutes.

Divide the cabbage mixture among plates. Serve with the pierogi and sour cream on the side.