Jenessa Duvalbok choy, recipe, salad, healthy, easy, asian recipe1 Comment

POMEGRANATE

Jenessa Duvalbok choy, recipe, salad, healthy, easy, asian recipe1 Comment
POMEGRANATE

HEY HI HELLO WASSUP. It’s officially fall/winter/cold as hell but we ain’t gonna stop with the FRESHNESS. Last winter I ate all the pasta and drank all the red wine and turned in to a chubby little lizard. NOT THIS TIME SATAN. This time we’re gonna start off with some POMEGRANATES and not PASTA. Okay?! Are you with me??

Pomegranate Zucchini Salad

ZUCCHINI SALAD

A COLD WEATHER RECIPE WITH ALL THE FRESHHHHNESSS

Zucchini Ribbon Salad with Pomegranate and Lemon Vinaigrette  

Recipe

  • 1 medium sized zucchini

  • 2 cups arugula

  • 1/2 cup fresh mint

  • 1/2 cup fresh basil

  • 2 tablespoons red wine vinegar

  • 2 tablespoons pomegranate juice

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 radish

  • 2 tablespoon pomegranate seeds

  • Salt and pepper


Let’s make our dressing first because making your own dressing instead of using bottled stuff IS WAY BETTER FOR YOUR LITTLE BOD. In a small bowl, whisk together vinegar, pomegranate juice, olive oil, lemon juice and set aside. 

Now, let’s make our zucchini ribbons. Use a mandolin to make thin ribbons, slicing lengthwise. If you don’t have a mandolin use a spiralizer or just use a knife to cut as thin of ribbons as possible. Place in large bowl along with arugula, mint and basil. Toss with the fancy little vinaigrette you just made. Then put in serving bowl and garnish with sliced radish and pomegranate seeds. Season generously with salt and pepper. THEN EAT THAT FRESHNESS AND DON’T TURN IN TO A CHUBBY LITTLE LIZARD LIKE I DID. OKAY OKAY. 

pomegranatechicken.jpg

Pomegranate Chicken Marbella

A fall take on a classic and CRISPY CHICKEN SKIN

Sort of Chicken Marbella 

Recipe 4 servings

  • 4 Chicken thighs (skin on)

  • 1 cup olives

  • 1 cup fresh cranberries

  • 1 cup olives

  • 1 cup prunes

  • 1 cup pomegranate seeds

  • 3 tablespoons brown sugar

  • 2 garlic cloves

  • 1/2 cup white wine

  • 1/2 cup fresh basil

  • Parmesan for garnish

  • Salt and pepper


Ok kids we gonna make some crispy little chicken thighs using the cold pan method. Dry off your chicken with paper towels, no soggy chicken here folks. Season generously with salt and pepper. Place them in to a COLD CAST IRON PAN skin side down, then turn heat on medium high. When skin pulls away from pan, flip chicken. DON’T MESS WITH IT BEFORE IT’S PULLED AWAY. We don’t want to ruin our beloved chicken skin. Add olives, cranberries, prunes, pomegranate, wine, brown sugar, garlic. I try not to pour anything on top of the chicken, to preserve that crisspp. Put in to a 375 degree oven for 25 minutes. Garnish with parmesan and basil. Serve with rice or orzo or pasta or whatever you feel like!