Not sure this qualifies as “lasagna” since I didn’t add cheese, but that’s what it looked and tasted like.
I simply layered thinly sliced eggplant, white onion rings, black olives, mushrooms, artichoke hearts, pepperoncini, and organic marinara. In between each layer I put a couple dollops of grassfed ghee, garlic, sea salt and fresh cracked pepper. Then I baked for about 40 minutes at 375 degrees.
![IMG_4215[1]](https://livinglikelinds.com/wp-content/uploads/2014/04/img_42151.jpg)
![IMG_4219[1]](https://livinglikelinds.com/wp-content/uploads/2014/04/img_42191.jpg)
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![IMG_4230[1]](https://livinglikelinds.com/wp-content/uploads/2014/04/img_42301.jpg)
Should just call this “bomb chicken” because it is literally a taste explosion.
I had some really large chicken breasts that I split, slathered in ghee, generously sprinkled with Himalayan pink salt and fresh ground pepper, topped with chopped garlic, and then tightly wrapped in uncured bacon. I baked them at 375 degrees for about 40 minutes. The internal temp was a little higher than what I was shooting for, but because they were slathered in ghee and wrapped in bacon, they were the juiciest chicken breasts I’ve had. And, chicken is my least fave meat. Perhaps not anymore.![IMG_4130[1]](https://livinglikelinds.com/wp-content/uploads/2014/04/img_41301.jpg)
![IMG_4134[1]](https://livinglikelinds.com/wp-content/uploads/2014/04/img_41341.jpg)
Random concoction…ready go!
Shallot Shrimp Ragu, on top of roasted eggplant, topped with poached eggs.
Ragu:
Saute all ingredients except for the baby shrimp over medium heat until it has a saucy consistency. Reduce heat to low, and roast eggplant, like this: 1…2…ready, eggplant! Once eggplant is finished roasting, add the shrimp to the simmering ragu, and continue simmering while you poach eggs (looks like hamburger helper, SO NOT hamburger helper!).
Perfect, quick poached eggs:
Fill both coffee mugs about 3/4 full with water. Crack and drop each egg into it’s own mug. Pop in the microwave for about 1-2 minutes. How long you microwave them, depends on how you want the yolks. Mine were over-medium and I went for 2 minutes. Plate eggplant, top with ragu, top with poached eggs. Enjoy!
I honestly can say I will never eat chicken again, without skin. Not sure why it took me so long to join on that bandwagon, but holy mother of amazingness. I’m obsessed.
Buy chicken with skin. Stuff skin with whatever you want. I’ve stuffed with sliced garlic and yellow onion, and sliced garlic and shallots. I think I liked the yellow onion better. Generously sprinkle with salt and pepper, before roasting in the oven at 350 degrees until done.
Butter, chives, herbs, cheese, another kind of meat, vegetables, lemons, limes, oranges, etc. OH EM GEE. Do it this weekend.
I was in the mood for spice the other night, with a lot of vegetables in the fridge, so I threw this together and it was fabulous!
Spicy Asian Inspired Stirfry
I chopped everything so it was ready to go, then melted about 1 TBSP of coconut oil in a sauté pan. I added the more firm vegetables first, garlic, carrots, onion. Then I added the pepper, and broccoli slaw. I generously sprinkled with crushed red pepper, powdered ginger and black pepper. I continued sautéing until the broccoli slaw started to cook down, about 10 minutes, and then added the mushrooms (and a dollop more of coconut oil), until cooked. All vegetables were crisp, and spicy! Last, I topped with cashews, and tossed until they warmed. Sprinkled with coconut aminos as a soy sauce replacement, and voilà! Spicy Asian Inspired Stirfry 🙂
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