Melty Blackberry Jalapeno Stuffed Chicken

Oh. MY. GOODNESS. Our new favorite chicken dish for Summertime!

Gooey melty mozzarella cheese, sweet vine-ripened blackberries, spicy jalapeno slices, all tucked inside tender, juicy, perfectly seasoned chicken breasts.

Make it over and over!

Sweet blackberries and spicy jalapeno peppers complement each other incredibly well due to the harmony of contrasting flavors and textures.

Here’s why:

• Sweet and heat: The sweetness of blackberries balances the intense heat of jalapenos, creating enjoyable contrast.

• Flavor enhancement: The sweetness amplifies the fruity and slightly smoky flavors of the jalapenos, while the heat enhances the sweetness of the blackberries.

• Texture play: The juicy, soft blackberries contrast with the crunchy, crispy jalapenos, adding depth to the combination.

• Chemical reaction: The capsaicin in jalapenos triggers a chemical response that enhances the perception of sweetness, making the blackberries taste even sweeter.

• Umami connection: Both blackberries and jalapenos contain umami flavor compounds, which creates a savory connection that ties the flavors together.

The combination of sweet blackberries and spicy jalapenos creates a CRAVEABLE unique flavor experience that delights the taste buds and leaves you wanting more!

I used slices of Trader Joe’s mozzarella which is so creamy and nicely salty.

So much flavor and just enough comforting creaminess to balance out the jalapeño.

I LOVE spicy foods so I like to add lots of jalapeños, but you can add less jalapeño to keep things on the mild side.

Did you know that a majority of the heat from peppers is actually found in the seeds? So, if you remove the jalapeño seeds then you’ll tame down the heat a good bit, leaving the flavor.

Rachel’s Tips:

If you do not have wine on hand, you may substitute the wine for chicken stock or broth.

The wine adds flavor and is used to deglaze your skillet.

All of the alcohol will cook out of your final dish, so no worries there.

Do not use “cooking wine” as most have a flavor much like rubbing alcohol…(true!)

For best flavor and results, use a decent to nicer bottle of dry white wine that one would drink, because this will produce the very best flavor.

I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely.

Here’s how:

Place boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet, or heavy skillet, until the breast is even in thickness.

This method typically produces juicier chicken breasts because there is no need to overcook your meat to get those very thick center parts cooked through.

Summertime Side Dish Serving Suggestions:

Fresh Corn Salad

Fresh Corn and Zucchini Salad

French Bistro Salad

4 Servings

Ingredients:

• 4 boneless skinless chicken breasts
• 2 tsps oregano or Italian seasoning
• 1 tsp garlic powder
• sea salt and pepper, to taste
• 1 cup fresh blackberries, very slightly smashed with a fork
• 4 small jalapeno peppers, sliced, most seeds removed
• 4 thick slices mozzarella or provolone cheese
• 2 Tbsps avocado oil, grass-fed butter, green, unrefined coconut oil, or olive oil
• 1/2 cup your favorite dry white wine, or chicken bone broth
• handful of fresh parsley or basil, chopped

Instructions:

Preheat your oven to 375 degrees f. Rub your chicken breasts with oregano, garlic powder, sea salt, and pepper to taste on all sides.

Slice each chicken breast down the middle lengthwise, but don’t go all the way through. Just enough to create a large pocket for your fillings.

Stuff the pockets evenly with your cheese slices, jalapeno slices, then using a spoon, add your slightly smashed blackberries.

Insert toothpicks if needed to hold everything together.

Heat your oil in a large oven-safe skillet over medium heat. Add the chicken and carefully sear until beautifully golden-brown on both sides, about 4 minutes on each side.

Add the wine or broth to the skillet to deglaze and create more flavor, then transfer it into your preheated oven.

Bake in your preheated oven for 12-15 minutes or just until your chicken is cooked through to 165°F (73.9°C) as measured by a food thermometer.

Garnish with freshly chopped parsley or basil.

Enjoy!

Rachel

The post Melty Blackberry Jalapeno Stuffed Chicken first appeared on Clean Food Crush.

Greek Inspired Iceberg Lettuce Salad

Imagine a refreshing salad that transports you to the sun-kissed Mediterranean coast!

Introducing our SIMPLE Greek Inspired Iceberg Lettuce Salad:

– Crisp iceberg lettuce leaves provide a cool base
– Juicy cherry tomatoes burst with sweetness
– Garden cucumbers with a refreshing juiciness that’s both cooling and invigorating
– Creamy feta cheese adds a tangy, salty flavor
– Savory Kalamata olives bring a depth of flavor
– A drizzle of heart healthy extra-virgin olive oil
– Dried oregano adds a herbaceous note

While not necessarily a traditional Greek salad, it is a delicious celebration of our favorite Greek flavors, with the crunch of iceberg lettuce as the perfect foundation.

It’s light, refreshing, and perfect with grilled chicken, salmon, or shrimp for a quick lunch or dinner that will leave you feeling really GREAT without that afternoon slump.

Reflecting on well over a decade of food and recipe writing, I’ve observed a persistent stigma surrounding iceberg lettuce. I notice comments like “it’s void of nutrients” “waste of time” etc.

Despite its widespread criticism, I have always LOVED iceberg lettuce and truly enjoy its refreshing sweet crunch added to salads, sandwiches, and tacos.

I still buy several heads of iceberg each week. It’s usually on sale and a budget friendly way to boost volume in our meals. It is such a wonderful crunchy way to deliver other veggies and favorite salad items with a light vinegar or creamy dressing.

Two words for proof: Wedge Salad

The crunchiness is unmatched.

Let’s dive into the iceberg lettuce facts:

Not only is it ridiculously low in calories, cholesterol-free, and sodium-light, but it’s also packed with vitamins and minerals that will keep you feeling great this summer!

A cup, or 72 grams of shredded iceberg lettuce contains 96% water and 10 calories.

Yes, its high-water content means that the number of vitamins and minerals are lower than other leafy greens, but it’s still worth adding into your meals especially if you enjoy it like I do!

Vitamin A, C, and K, plus calcium, magnesium, potassium, and folate – oh yes! These superstars support immune function, bone health, antioxidant awesomeness, and even help prevent bone fractures. And let’s not forget about the fiber and water content, which will keep your gut happy and your digestive system happy.

But wait, there’s more! Iceberg lettuce has been shown to help with cholesterol management and lower the risk of heart attacks. It’s like a heart-healthy secret superhero, fighting off bad cholesterol and keeping our blood vessels in tip-top shape!

So, next time you’re building a salad, sandwich, or snacking on some crudités, don’t overlook this crunchy, refreshing lettuce. Embrace the iceberg, friends – your body, bank account (and taste buds) will thank you!

References:

WebMD

Medical News Today 

Rachel’s tips:

Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.

Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.

4 servings

Ingredients:

• 1 large head iceberg lettuce, chopped
• 4 small garden-fresh cucumbers, sliced
• 1 lb cherry or grape tomatoes, quartered
• 1 medium red onion, diced
• 1 yellow bell pepper, seeded and diced
• 1 cup kalamata olives, pitted
• 1/2 cup crumbled or cubed feta cheese
• 1 Tbsp everything bagel seasoning or hemp seeds
• 1 Tbsp dried oregano
• 3 Tbsps extra virgin olive oil
• 2 Tbsps wine vinegar or apple cider vinegar
• sea salt and pepper, to taste

Instructions:

Prepare and chop all your fresh veggies and place them in a large bowl.

Add olives, feta cheese, everything bagel or hemp seeds, and oregano.

Drizzle with vinegar and oil and season with freshly ground pepper to taste.

Gently toss everything to combine well.

Taste test then add additional vinegar or seasonings and sea salt if desired.

Toss and serve, you’re going to love it!

Enjoy!

Rachel

The post Greek Inspired Iceberg Lettuce Salad first appeared on Clean Food Crush.

Delightful and Satisfying Steak Cobb Salad

When the weather heats up, we often turn to lighter, simpler meals.

Who wants to be in the hot kitchen every night cooking when it’s so beautiful outside!?? We want refreshing meals that can be pulled together in minutes so that we can get back to enjoying life!

It’s incredibly helpful to double up your proteins like steak and chicken when cooking them, that way you’ll be set for a future meal like this one!

We’re taking our leftover steak that we cooked the night before and jazzing it up with a few seasonal ingredients.

Each bite is a perfect blend of flavors and textures, making the Steak Cobb Salad a satisfying and delicious meal.

The combination of protein, healthy fats, and fresh veggies will leave you feeling full and content!
-Tender steak adds a rich, savory flavor and texture.
– Fresh greens provide a refreshing base.
– Juicy vine-ripened tomatoes burst with flavor.
– Crisp garden-fresh cucumbers add hydration and crunch.
– Vibrant, sweet, pickled red onions add aromatics and tartness that accompanies the creamy blue cheese so well.
– Crumbly blue cheese adds a pungent, tangy kick.
– A tangy blue cheese vinaigrette ties everything together!

Ultimate Guide to Cooking Steak

Make your own Pickled Red Onion, it’s super easy

If you eat beef, you might want to consider making sure it comes from grass-fed cows!

Grass-fed beef offers up to 5x the amount of omega-3 fatty acids as conventionally raised beef.

It’s also higher in conjugated linoleic acid (CLA), a type of fat that appears to be linked with a lower incidence of some chronic diseases.

Plus, it’s higher in vitamins A, E, and antioxidants compared to beef from cows that were fed grain.

You can buy grass-fed beef in most supermarkets … but a nearby farmer’s market/local butcher can help you to find a great local source.

Because grass-fed is a little leaner than grain-fed beef, cook it at a lower temperature for a shorter time to avoid damaging the omega-3s.

REFERENCES:
WebMD
HealthLine
HealthLine

4 servings

Ingredients:

• 2 leftover steaks
• 1 large head of Romaine, shredded
• 4 vine-ripened tomatoes, diced
• 2 garden fresh cucumbers cucumber, diced
• 1/2 cup pickled red onion https://cleanfoodcrush.com/easy-homemade-pickled-onions/
• 1/2 cup crumbled blue cheese

Blue Cheese Dressing:

• 1/4 cup crumbled blue cheese
• 1/2 cup plain Greek yogurt
• 2 Tbsps white wine vinegar, or apple cider vinegar
• 2 Tbsps Dijon mustard

Instructions:

Remove your leftover steaks from the fridge. Slice the steak thinly against the grain.

In a small bowl, whisk all of your dressing ingredients together until combined, or alternately for a smoother dressing, blend it in your blender then set aside.

Chop all the veggies for your salad.

To assemble your cob salad, layer the chopped lettuce at the base of a shallow platter.

Arrange the chopped veggies on top. Add the steak and crumbled cheese.

Drizzle with your dressing. Toss and Enjoy!
Rachel

The post Delightful and Satisfying Steak Cobb Salad first appeared on Clean Food Crush.

Creamy Zucchini Noodles Alfredo

Indulgent, Creamy Zucchini Noodles Alfredo, ready in just a few minutes! Loads of flavor thanks to the fresh mushrooms and garlic!

Throw in some grilled chicken, shrimp, or steak and you’ve got a protein-packed, lower carb meal that you will absolutely CRAVE!

I DO NOT eat a “Low Carb diet” personally, but I do enjoy lower-carb meals here and there ESPECIALLY in the heat of the summer.

It’s almost full-on ZUCCHINI SEASON here in Utah!

Do you have zucchini growing in your garden? If not, zucchini is now in-season, super abundant and VERY inexpensive at the Farmer’s Markets throughout mid-late Summer…that’s if your neighbors don’t leave a big bag of it on your front porch as mine often do here in Utah.

Did you know:

Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all which offer huge benefits to our overall health.

It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels, which can greatly benefit diabetics.

Eating zucchini several times each week, in place of processed carbs, can also help us with our weight loss & health goals.

Zucchini is extremely low in calories but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.

Another tip:

If you have issues with soggy zucchini, you can sprinkle your zucchini slices with a little salt. Let them sit for about 10 minutes, then blot moisture with paper towels. This can help prevent sogginess in your finished dish.

Use ANY unsweetened/plain milk of your choice. My personal favorite for this dish is unsweetened coconut milk or cashew milk.

Any unsweetened nut milk, coconut milk, or high-quality grass-fed cow’s milk/cream all work really well here. Use what you personally like and have on hand.

I think you’ll also love this recipe

4 servings

Ingredients:

• 4 large zucchinis
• 1 Tbsp avocado oil, grass-fed butter, ghee, or extra virgin olive oil
• 1 lb. mushrooms, thinly sliced (shiitake, button)
• 4 fresh garlic cloves, pressed
• 2 Tbsps arrowroot powder, gluten-free flour, or cornstarch
• 1 1/2 cups milk of choice
• 1/2 cup freshly grated parmesan cheese or nutritional yeast
• 1/2 cup plain Greek yogurt or unsweetened coconut yogurt, room temperature
• sea salt and black pepper, to taste

optional:

• freshly chopped thyme or parsley for serving

Instructions:

Prepare your zucchini noodles by carefully slicing them into strips or using a spiralizer.

Place your zucchini noodles into a colander over the sink. Sprinkle them lightly with sea salt and allow to drain off any moisture for about 10 minutes.

Heat your oil in a large skillet over medium heat. Sauté your mushrooms and garlic for 5 minutes; stir in the arrowroot powder.

Cook for about a minute, while stirring constantly. Continue to stir while adding in the milk little by little, until fully incorporated and smooth.

Allow your sauce to gently bubble for a couple of minutes, then stir in the parmesan cheese and remove from heat.
Stir in the yogurt, then taste test and add sea salt, and pepper if desired.

Lightly blot your zucchini noodles with a paper towel to remove excess moisture. Add your prepared zucchini noodles into your sauce and stir to combine.

Sprinkle with fresh herbs if desired.
Enjoy while hot!
Rachel

The post Creamy Zucchini Noodles Alfredo first appeared on Clean Food Crush.

Salmon Cauli-Rice Bowls

Dive into perfectly seasoned tender-crispy salmon bites combined with the refreshing crunch of cucumber, all atop a bed of fluffy fried cauliflower rice. It’s an excellent blend of protein, healthy fats, and veggies that will leave you feeling nourished and satisfied.

Each bite is a beautiful balance of flavor and texture, with the savory seasoned salmon, cool crisp cucumber, and lemony cauliflower rice all coming together in a bowl you’ll want to enjoy for lunch or dinner on the regular!

It will leave you hooked and craving more!

Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I typically will only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon happens to be on SALE….then it’s on at my house!

RACHEL’S TIPS:

You can use precut cauliflower rice to make this even quicker!

This can be found just about everywhere these days. Often in the deli area as a “freshly chopped” version or in the freezer section at the grocery store.

My 2 favorites are Trader Joe’s brand and the big frozen bags found at Costco.

1 head of cauliflower is equal to about 4 cups of cauliflower rice.

OR – simply make your own cauliflower “rice” using a large head of cauliflower broken into florets.

Place cauliflower florets into a food processor and lightly pulse until broken into rice-sized pieces. Do not over-pulse, or you’ll just have mush.

ALWAYS use freshly squeezed lemon juice from an actual fresh lemon.

Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Want to get the most juice possible from each of your fresh lemons & limes?

Of course, we do!

Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.

This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

FOR MEAL PREP:

Place your leftovers into glass food prep containers in the fridge to reheat for future meals throughout the week. The flavors only get better the next day! I would recommend storing these in the fridge 2-3 days max.

4 servings

Ingredients:

• 1 lb. skinless salmon filets, cut into 1-inch cubes
• 1 Tbsp smoked paprika
• 1 Tbsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 2 Tbsps avocado oil or olive oil, divided
• 4 cups cauliflower rice
• 1 large lemon, zest and juice, divided
• sea salt and ground pepper, to taste
• 1/4 cup chopped fresh dill, divided
• 1 English cucumber, thinly sliced

Instructions:

In a small bowl whisk your smoked paprika, oregano, garlic powder, onion powder, and sea salt until combined.

Blot your salmon lightly with a paper towel to remove excess moisture.

Slice your salmon into even cubes as shown and place it in a shallow dish. Sprinkle the salmon with your seasoning blend then rub well to coat.

Preheat your air fryer to 390 degrees f. Air fry your salmon for 8 minutes, or just until golden and flaky throughout, shaking the basket halfway.

Heat 1 Tablespoon of the oil in a large skillet and stir-fry your cauliflower rice, stirring frequently, for about 5 minutes.

Season with sea salt, pepper, lemon zest and half of the lemon juice and half of the fresh dill. Set aside.

Thinly slice your cucumber and place in a bowl. Drizzle with the remaining fresh lemon juice, olive oil and dill; Stir to coat and combine well.

Divide your cauliflower rice equally among 4 bowls then add your marinated sliced cucumbers.

Add your air fried salmon and garnish with additional fresh dill and a lemon wedge if desired.

Enjoy!
Rachel

The post Salmon Cauli-Rice Bowls first appeared on Clean Food Crush.

Caprese Zucchini Boats

Before we know it, it’ll be full-on garden ZUCCHINI + TOMATO SEASON! Do you plant zucchini or tomatoes?

If not, throughout the summer zucchini and tomatoes are in-season and so plentiful that you’ll find them overflowing at the Farmer’s Markets throughout late Summer…that’s if your neighbors don’t leave a bag on your front porch as mine often do here in Utah. ⁣

Nothing, I mean nothing compares to the gorgeous flavor of a warm juicy tomato straight off the vine in the summer.

This is the PERFECT recipe for summer, since I’m COMPLETELY OBSESSED with anything Caprese – ohhh please just give me that fresh basil aroma…combined with sweet juicy tomatoes…and creamy melty mozzarella….my love language for sure.

4 servings

Ingredients:

• 4 medium zucchini
• 1 Tbsp extra-virgin olive oil
• 2 fresh garlic cloves, pressed
• sea salt and ground pepper, to taste
• 12 ozs mozzarella, cut into pieces
• 6 small vine-ripened tomatoes, sliced
• fresh basil leaves

Instructions:

Place a rack in the center of your oven and preheat to 375 degrees f.

Halve each zucchini lengthwise and make several thin cuts on diagonally as shown in the video, making sure you don’t go all the way through. This will help them cook faster.

Sprinkle zucchini lightly with salt and set aside for 5-10 minutes. Once zucchini has “sweat” out some moisture, blot with a paper towel. This step helps prevent watery/mushy zucchini.

Arrange your prepared zucchini halves, cut side up, on a parchment paper lined sheet pan.

In a small bowl, combine the oil and garlic. Brush or spritz the zucchini with the oil mixture, then sprinkle with sea salt and pepper. Bake for 10 minutes.

Meanwhile, slice your mozzarella into 2-inch pieces and slice the tomatoes.

Once the zucchini is finished baking, remove from the oven and top with a slice of mozzarella followed by a tomato slice. Repeat this pattern until all the zucchinis are covered, as shown in the photos.

Bake for 5 more minutes, or just until the cheese is nice and melty. Don’t over bake!

Quickly chop the basil and sprinkle your caprese zucchini with it.

Serve while hot.
Enjoy!
Rachel

The post [VIDEO] Caprese Zucchini Boats first appeared on Clean Food Crush.

The Ultimate Guide to Cooking Steak to Perfection

Indulge in the Rich Flavor of Steakhouse-Quality Ribeye Steaks from the Comfort of Your Own Home!

My family and I are obsessed with this incredibly easy skillet ribeye steak recipe that yields mouth-watering results every time! With just a few simple steps, you’ll be savoring tender, juicy steaks that rival even the finest steakhouse
cuisine.

Say goodbye to overpaying for a luxurious meal out and hello to a culinary experience that will leave you feeling like a chef extraordinaire!

Get ready to impress your loved ones and elevate your dinner game with this foolproof skillet ribeye steak recipe that’s sure to become a family favorite!

One SUPER IMPORTANT Tip: Grab a good meat thermometer.

Steak can be super intimidating – I get it! We spend our hard-earned money on a beautiful cut, the last thing we want to do is overcook it or not thoroughly enjoy it.

Intimidating for sure!

I’ve heard this fear voiced from our community A LOT over the years.

Cooking THE BEST DARN steak at home can be REALLY EASY as long as we have a basic guide to follow.

Here are the reasons why it is important to buy steak with lots of marbling:
– Tenderness: Marbling makes the beef tender. When the fat melts during cooking, it keeps the meat moist, so natural juices don’t evaporate in the pan.
– Juiciness: Marbling keeps the meat moist, so natural juices don’t evaporate in the pan.
– Flavor: Marbling adds flavor and juiciness as the fat melts into the steak.
– Texture: Marbling makes it easier to chew beef, so the person eating the beef perceives the beef to be more tender.
– Health: The type of fat that is considered marbling is unsaturated fat, which is an important part of a healthy diet.

Marbled meat also contains oleic acid, which is also found in things like olive oil.

The Ultimate Guide to Cooking Steak to Perfection

Are you a steak lover looking to achieve the perfect doneness? Look no further!

Cooking times for skillet ribeye steaks can vary depending on thickness and the quantity of steaks you’re cooking, but internal temperature is the key to getting it just right.

Use this handy guide to ensure your steak is cooked to your liking:

Internal Temperature and Doneness Chart for Ribeye Steak
– Rare: 120-130 degrees f (sear for 2-3 minutes per side)
– Medium Rare: 130-140 degrees f (sear for 3-4 minutes per side)
– Medium: 140-150 degrees f (sear for 4-5 minutes per side)
– Medium Well: 150-160 degrees f (sear for 5 plus minutes per side)

Remember, internal temperature is the most reliable indicator of doneness, so make sure to use a meat thermometer to ensure your steak is cooked to perfection. Happy cooking!

If you eat beef, you might want to consider making sure it comes from grass-fed cows!

Grass-fed beef offers up to 5x the amount of omega-3 fatty acids as conventionally raised beef.

It’s also higher in conjugated linoleic acid (CLA), a type of fat that appears to be linked with a lower incidence of some chronic diseases.

Plus, it’s higher in vitamins A, E, and antioxidants compared to beef from cows that were fed grain.
You can buy grass-fed beef in most supermarkets … but a nearby farmer’s market/local butcher can help you to find a great local source.

Because grass-fed is a little leaner than grain-fed beef, cook it at a lower temperature for a shorter time to avoid damaging the omega-3s.

REFERENCES:

WebMD 
HealthLine
HealthLine

How To make your own Ghee:

1 serving

Ingredients:

• 1 (12-oz) ribeye steak (about 1-1/4 inches thick)
• 1/2 tsp flaky sea salt, or to taste
• 1/4 tsp freshly ground black pepper, or to taste
• 1 Tbsp tallow, avocado oil, ghee, olive oil, or a combination of these fats
• 1 fresh garlic clove, peeled and crushed

Instructions:

Pat your steak dry with paper towels and allow it to sit and reach room temp, on the counter, for about 20 minutes.
Season both sides with sea salt and pepper.

Heat a skillet or heavy-bottom pan over medium-high heat until it’s really hot.

Drizzle your fat/oil of choice in the pan and carefully add the steak.

Cook for 2-3 minutes, or until a golden-brown crust is developed. Flip the steak and rub the developed crust with your garlic.

Cook for another 2-3 minutes for rare. For medium-rare cook it a bit longer, around 4-6 minutes.

Full, precise temperature guide to cooking the perfect steak with full internal temps listed (which is the best indicator of doneness) is written for you above in the description.

Transfer your steak to a cutting board, rub the other side of your steak with the garlic clove, then place the crushed garlic on top and cover with a large lid.

Allow your steak to sit for about 5 minutes, to seal in all the juices. Remove the lid and slice against the grain.
Serve immediately and enjoy!
Rachel

The post [VIDEO] The Ultimate Guide to Cooking Steak to Perfection first appeared on Clean Food Crush.

Everything But Bagel Chicken

Just say NO to boring chicken

This seasoning blend provides a savory and slightly crunchy texture that enhances the flavor and the texture of baked chicken so much that you’ll want this in your family’s rotation often!

Such a SIMPLE way to quickly create something absolutely delicious for dinner or meal prep!

Everything Bagel Seasoning is a blend of spices that typically includes:
– Poppy seeds
– Sesame seeds
– Dried garlic
– Dried onion
– Salt

This blend is commonly used to season bagels but can be used on a variety of foods, such as eggs, cottage cheese, avocado toast, salads, roasted vegetables, chicken, and more.

The ingredients in everything bagel seasoning, such as sesame seeds and poppy seeds, have been linked to various health benefits, including reducing inflammation and improving digestion. BONUS!

Rachel’s Tips:

Start with very similar sized chicken breasts so that they all cook at the same speed.

Nothing worse than a small dried out breast sitting right next to a large, undercooked chicken breast.

I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely.

Here’s how:

Place boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag.

Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet, or heavy skillet, until the breast is even in thickness.

This method typically produces juicier chicken breasts because there is no need to overcook your meat to get those middle thick parts cooked through.

4 servings

Ingredients:

• 4 boneless skinless chicken breasts
• 1 Tbsp avocado oil, grass-fed butter, or melted ghee
• Everything But Bagel Seasoning Blend:
• 2 Tbsps mixed sesame seeds
• 3 tsps dried minced onion
• 3 tsps dried minced garlic
• 2 tsps sea salt flakes
• 1 tsp poppy seeds

Instructions:

Preheat your oven to 400 degrees f.

Place the chicken breasts in a large baking dish that can fit them without overlapping. Allow your chicken to sit on the counter for about 20 minutes while you make the seasoning blend.

In a small jar or bowl add all the seasoning ingredients; seal the lid then shake or whisk to combine well.
Drizzle the chicken with your oil or butter and rub to coat well on all sides.

Sprinkle the chicken as desired with your homemade everything but bagel seasoning evenly over each breast. I did about a spoonful over each piece of chicken, but you can add more or less to taste.

Bake for 22-25 minutes, or until the internal temp of each chicken breast reaches 165 degrees f. Cooking time can vary greatly depending on the size of your chicken.

After cooking, allow the chicken to sit, covered, for about 5 minutes before slicing.
Enjoy!
Rachel

The post [VIDEO] Everything But Bagel Chicken first appeared on Clean Food Crush.

White Lasagna Zucchini Boats

Creamy, Satisfying and Indulgent tasting White Lasagna Zucchini Boats!

Zucchini boats are one of my Family’s FAVORITE Dinnertime Meals throughout the summertime.

I have shared A LOT of different zucchini boat recipes here on the site over the years! This is another delicious variation!

Tender garden-fresh zucchini hollowed out and filled to the brim with a simple, rich white “lasagna” mixture, made with protein packed Greek yogurt, ground chicken, a hint of fresh garlic, then topped with melty mozzarella cheese.

The zucchinis are then roasted to perfection, allowing the flavors to blend together for best taste and texture.

It’s a dish that’s both healthy and indulgent, perfect for a summer evening when you’re craving something hearty that won’t weigh you down!

Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all which offer huge benefits to our overall health.

It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels, which can greatly benefit diabetics.

Eating zucchini several times per week can help us with our weight loss goals.

Zucchini is extremely low in calories but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.

Be sure to try these recipes too:

Chicken Popper Zucchini Boats 

Greek Chicken Zucchini Boats

Lasagna Stuffed Zucchini Boats

 Burrito Stuffed Zucchini Boats!

Italian Stuffed Zucchini

4 servings

Ingredients:

• 2 large fresh zucchini
• 2 tsps avocado oil or extra-virgin olive oil
• 1 lb ground chicken or turkey
• 1 heaping cup baby spinach, roughly chopped
• 4 fresh garlic cloves, pressed or minced
• 3 tsps Italian seasoning
• sea salt and ground pepper, to taste
• 1 cup plain Greek yogurt or cottage cheese
• 1/2 cup freshly shredded mozzarella
• a handful of chopped parsley, to garnish

Instructions:

Preheat your oven to 400 degrees f.
Slice your zucchini in half lengthwise, and using a spoon, scoop out the inside creating boats as shown in the photos.

Reserve the “insides” in a bowl to use for the filling.

Sprinkle zucchini lightly with sea salt and allow to sit for a minute or two, then pat dry with a paper towel. This helps prevent watery zucchini boats.

Place your prepared zucchini boats in a baking dish. Season lightly with sea salt and pepper. Roast for about 10 minutes.

Meanwhile, heat your oil in a large skillet and cook the ground meat while mincing with your spatula.

Once the meat is no longer pink, add in the spinach, zucchini insides, garlic, Italian seasoning, sea salt and pepper.

Cook over medium heat, stirring often, for about 5 minutes or so.

Remove the skillet from the heat then stir in your yogurt.

Mix thoroughly to combine.

Stuff the zucchini boats evenly with your mixture, then sprinkle with the cheese.

Roast in your oven for 15-17 minutes, or until the cheese is melted and everything is heated throughout.
Garnish with parsley and enjoy!
Rachel

The post White Lasagna Zucchini Boats first appeared on Clean Food Crush.

Rachel’s Fiesta Lime Grilled Chicken

This is one of our all-time FAVORITE ways to enjoy grilled chicken!
PERFECTLY marinated and generously seasoned to create a crisp tasty outside with moist juicy inside. Dripping with tangy-limey avocado salsa and hot off the grill!

It’s OFFICIALLY Grilling season!

We grill year-round at our house, but even more so throughout the warmer months when we can hang out on the patio and enjoy our delicious meal with our favorite people under the twinkle lights late into the night with the smell of fresh cut grass and crickets chirping in the background. Oh how I love Summer!

Rachel’s BEST Chicken Grilling Tips:

Start with uniform breasts. Trim fat, pound the thicker parts with a mallet if needed to create uniform – ish pieces of chicken. Do not over-pound the chicken, then it cooks too fast, which will dry it out.

Marinate in the refrigerator for a few hours beforehand for THE BEST flavor. Use a marinade with oil (I typically use avocado oil, or extra virgin olive oil – in very small amounts!), an acid (lemon, lime, vinegar) & FLAVOR such as: herbs, garlic, mustard, chili, liquid/coconut aminos, etc.

Bring chicken just to room temperature before grilling. I remove them from the refrigerator & give them 15-20 minutes on the counter in a single layer.

ALWAYS Grill chicken on a medium-HIGH heat, flipping only ONCE! Be sure to PREHEAT and season the grill with oil before cooking.

Chicken likes to be undisturbed during its grilling.

Depending on the thickness of your breasts (this varies so greatly, I hesitate to ever post cooking times) about 4-7 minutes on the first side, 3-5 on the second. Keep in mind the heat is usually hotter in the back, adjust breasts according to necessary cooking times/place larger breasts where it’s hotter and keep an eye on ’em.

Chicken needs to be cooked thoroughly until juices run clear. BUT it is also VERY important to not overcook!

When removing from the grill, the meat should be firm to the touch & juicy. Not hard & dry. Flipping only once during grilling & lots of PRACTICE will make this happen!

Wrap, or cover tightly, hot (still juicy) breasts in foil or a good heavy lid for 4-5 minutes, allowing to rest after removing from the grill.

This helps the meat to stay juicy & warm while rounding up your people to eat your PERFECTLY GRILLED CHICKEN!

ALWAYS prepare extra for future meals!

Refrigerate once cool.

This makes for an EXCELLENT prep-ahead meal option! Simply dish up equal portions into your food prep containers, then refrigerate for up to 4 days.

Once you start making your own spice mixes at home, it’s hard to go back to those store-bought blends. Homemade is far superior in quality and affordability. Especially if you can find bulk spices at a local co-op or specialty store.

Homemade Cajun Seasoning Mix:

4 Tbsps Smoked Paprika
2 Tbsps Onion Powder
2 Tbsps Garlic Powder
2 Tbsps Oregano
1 Tbsps Dried Thyme
1 Tbsp Dried Parsley
2 tsps Black Pepper (freshly ground)
2 tsps White Pepper
1/2 tsp Cayenne Pepper (optional, adds heat)

Add all spices to a medium-sized bowl and toss to combine well. Store in an airtight jar.

ALWAYS use freshly squeezed lime juice from an actual fresh lime. Bottled lime juice from the store will give your dish a strange metallic or overly acidic taste.

Want to get the most juice possible from each of your fresh limes? Of course, we do! Here’s a quick trick:

On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

If you like this, then try this Salmon recipe too:

Grilled Salmon + Avocado Salsa

4 servings

Ingredients:

• 1⁄2 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
• 1/2 cup water
• 1/4 cup avocado oil or olive oil
• 2 fresh limes, juice and zest
• 4 fresh garlic cloves, minced
• Optional: 1 Tbsp tequila
• 1/2 tsp sea salt
• 1/2 tsp cayenne pepper
• 1 lb boneless skinless chicken breast
• 1 Tbsp avocado oil or olive oil
• 2 tsps Cajun seasoning mix (recipe above)
• 2 tsps dried parsley
• 2 tsps cumin

Avocado salsa:

• 2 ripe avocados, diced
• 1 small red onion or 4 green onions, small diced/sliced
• 2 cups cherry tomatoes, quartered
• 2 Tbsps freshly squeezed lime juice
• handful of fresh cilantro leaves, chopped
• 1 jalapeño seeded and minced, optional
• sea salt and ground black pepper, to taste

Instructions:

In a large bowl whisk together the coconut aminos, water, oil, lime juice and zest, minced garlic, tequila, sea salt and cayenne.

Add your chicken to the bowl, tossing to coat well, then cover and let it marinate for 2 hours or overnight in your refrigerator.

Meanwhile, chop your salsa ingredients.

In a medium bowl, add all the salsa ingredients together with lime juice and cilantro; Season to your taste and toss well to combine. Set aside.

Once finished marinating, remove the chicken from the marinade and discard the liquid then rub the chicken with oil, Cajun seasoning, parsley, and cumin.

Preheat a grill pan or an outdoor grill over medium heat. Grill your chicken using my tips above until the internal temperature reaches 165 degrees f.

Serve with your avocado salsa.
Enjoy!
Rachel

The post Rachel’s Fiesta Lime Grilled Chicken first appeared on Clean Food Crush.