I don't know what it is but I've been cooking eggs and chicken a ton lately. I can't get enough of them. Scrambled, in a frittata, hard boiled, etc. I especially love pairing them with Applegate farms chicken and apple sausage along with some roasted veggies for dinner. Maybe I should be living on a farm.
Even though my husband LOVES eggs and sausage, I thought tonight would be little different. Spice up the meat and veggies for the week. Plus I'm out of eggs. So here's whats on the menu. Bison Steak and Roasted Garlic Chicken Drumsticks with steamed green beans and balsamic beet salad.
I like to lightly coat the drumstick in organic coconut oil first and then roll them gently in a mixture of dried garlic flakes and almond meal. I then roast or bake them in the over at 350 degrees until brown (about 20 min). For the beet salad, drain canned beets and marinate them in olive oil, balsamic vinegar, and sprinkle with some pepper and sea salt. Let them chill for about an hour. You can also combine them the green beans and make it a cold salad. I prefer to place them on top of some spinach leaves with a touch of crumbled feta cheese on top.