After a week of eating poorly (instant meals, candy, et cetera—I’ve been a mess), I finally got the bug to cook again. While I certainly took inspiration from other recipes I’ve heard of, this was another exercise in experimental cooking and it turned out just as amazing as the last time. Even better, this recipe is 100% primal and Ben dug in without complaint! ;)

I’d suggest making only one steak if you’re a two person family that doesn’t like leftovers; this is a protein-heavy meal and between the both of us we (barely) got through one of the steaks (and they weren’t that big).

Ingredients

• 2 Steaks
• 1lb Bacon
• Balsamic Vinegar
• Extra Virgin Olive Oil
• Minced Garlic
• Ground Black Pepper
• 1 Small Onion
• 1/2 Head Cabbage

Instructions

1. Preheat your oven to 350°F.
2. Marinate your steaks for a few minutes in a mixture of balsamic vinegar and extra virgin olive oil (but depending on how strong you want the flavor, you can certainly marinate it for longer). Rub minced garlic and ground black pepper into the meat on all sides. Set in a baking pan, and drizzle some of the leftover marinade over the meat.
3. Proceed to wrap the steaks in bacon. We Ben chose to cover all sides of the steaks in bacon, but you don’t have to. We didn’t have toothpicks so we didn’t use them, and the bacon seemed to stick pretty well regardless. Cut onion into quarters, and place in the baking pan alongside the steaks.
4. Bake until your steaks have reached your preferred internal temperature/level of doneness (see here). While they bake, prepare your cabbage; slice one head of cabbage in half and remove its core.
5. When your steaks are at your desired level of doneness, remove from the oven and allow them to cool/rest. Spoon about 2 tablespoons of the juices into a frying pan, heating it on low. Break up your cabbage into pieces and place in frying pan; cover. When your cabbage has reduced slightly in volume (careful not to wait too long, or it will burn *sheepish*) toss with tongs to evenly coat it in the juices. Re-cover, and remove from heat when the cabbage reaches your preference for tenderness.
6. Serve together, and enjoy!
]]> http://wickedleaf.com/blog/eats/2011/bacon-wrapped-steak-with-sauteed-cabbage/feed 0 http://wickedleaf.com/blog/eats/2011/baked-lemon-garlic-buttered-chicken-on-greens http://wickedleaf.com/blog/eats/2011/baked-lemon-garlic-buttered-chicken-on-greens#comments Thu, 01 Dec 2011 03:34:17 +0000 Emalee http://wickedleaf.com/?p=302 I’m not sure where my inspiration came from, but this is one of the few times I thought up a recipe all on my own! And, maybe surprisingly, it turned out amazing and much more filling than I anticipated; I ate about half of one chicken breast. This is a freeform recipe, so add as much or as little of these ingredients as you want (or change them up)!

Ingredients

• Chicken Breast
• Butter
• Lemon Wedge
• Cracked Pepper
• Sea Salt
• Greens

Instructions

1. Pre-heat your oven to 375°F. On a baking sheet/pan, lay out some aluminum foil; it should be enough to fold in half and hold the entire chicken breast. If you’re making multiple breasts, they will each need their own foil.
2. Place the butter and a lemon wedge on one side of the foil (not too close to the edge). Rub the chicken breast with minced garlic, cracked pepper and sea salt. Place on top of the butter & lemon wedge.
3. Fold the foil over the top of the chicken and roll up the three open edges. Place in oven and cook for about 40 minutes (or until juices no longer run pink).
4. Open the foil and carefully transfer the chicken and juices to a bowl. Allow to cool for 5-10 minutes (you want it to be at the point where it won’t instantly cook your greens if you pour it over them!) and cut chicken into bite-sized pieces.
5. Fill a large bowl with your greens—they can be anything you like/have on hand!—and dump the chicken and juices over the top. Toss, and enjoy!
]]> http://wickedleaf.com/blog/eats/2011/baked-lemon-garlic-buttered-chicken-on-greens/feed 2