Monthly Archives: September 2013

Crispy Chicken Skins

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If you run to the store now, you will have time to make these before the game tonight and trust me, you want to!

Crispy chicken skins have become all the rage in bars across the country as the bar-snack of the moment. I’ve been hearing about them for a while, but never bothered to make them. Now I have no idea what took me so long or why this has taken so long to catch on. I mean seriously, what part of the chicken do we all gravitate to, that crispy salty skin off the roast fresh from the oven!

These skins are so crispy, so light, so crunchy and the seasoning possibilities are endless.

I will give you a warning, you will get addicted, you will devour them in a flash, you will want to make another batch right away!

So get out the door right now, grab a cold 6-pack and some skin-on chicken…you won’t regret it!

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Preheat oven to 375.

Chicken skins

Cavender’s Greek Seasoning

Whole grain mustard

honey

green onions

Line a baking sheet with parchment paper.

Lay chicken skins flat on baking sheet. Sprinkle with Cavender’s seasoning, or your seasoning of choice, Old Bay would be excellent here as well.

Top skins with another sheet of parchment and another baking sheet.

Bake for 45-50 minutes until dark golden and crispy. Rotate the pan a couple of times during cooking.

When done, brush with a thin layer of mustard, drizzle of honey and sprinkle of scallions. Grab a beer and enjoy!

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Prosciutto Wrapped Asparagus

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Need a super simple, super quick ap to take to your neighbor’s Labor Day cookout?

Well here you go…

Grab a bunch of asparagus, wrap a strip of prosciutto around it, saute in a pan of hot coconut oil – or other high-heat oil of choice and watch them disappear in a flash!

Seriously there is hardly more to say about how to put these wonderful bundles of salty goodness together! The original inspiration for this was found on Pinterest and came from the eatdrinkpaleo.

1 bunch asparagus

1/4 pound or 2 packages of thin-sliced prosciutto

Coconut oil

Slice the pieces of prosciutto lengthwise into strips

Remove the tough end from the asparagus. Starting at one of the asparagus spear, wrap strip of prosciutto at an angle down the strip. You do not and probably will not completely cover the asparagus.

Heat oil in very hot pan – preferably cast iron. Saute spears until prosciutto is crispy on each side.

NOTE: The last time I made this I used very thin asparagus spears and wrapped them in threes and fours.

Use whatever high-heat oil you like, coconut oil and ghee keep it paleo.

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