GOAT CHEESE STUFFED CHICKEN BREASTS WITH BALSAMIC BLUEBERRY SALSA {GLUTEN FREE + HIGH PROTEIN}

These goat cheese stuffed chicken breasts are topped with a sweet and tangy, fresh blueberry salsa. It’s a quick and easy, healthy dinner that feels fancy!

Pin it here: https://www.pinterest.com/pin/515802963549725605/

We’re especially excited about this recipe because it is,

  • Gluten Free
  • High Protein
  • Healthy
  • Easy to prepare
  • Looks Fancy

You can find this whole recipe and great photos on foodfaithfit.com! We would like to see your rendition! Post a photo, tag us on Facebook, Twitter or Instagram and use #Znapshot!

Grilled Goat Cheese Stuffed Chicken Breasts with Balsamic Blueberry Salsa – A 30 minute, easy, healthy dinner that feels fancy! Perfect for summer entertaining! | Foodfaithfitness.com | @FoodFaithFit

Sunday Supper-bringing family to the table

The holiday season offers ample opportunities to gather together the family, to celebrate the many bonds that hold us together and make us stronger, and to reflect on all indeed for which we give thanks.

In fact, though, each and every family meal provides that same opportunity. Sadly, for the average American family, these meals are becoming less and less common. Consider a few statistics: according to a 2014 survey conducted by the NY Daily News, the average American watches five hours of television per day. Mind you, that’s the average, meaning many are spending even more time, up to a fourth of the day, watching TV. The average meal, however, lasts much less than an hour.

Do the math, and it’s clear to see that, in many U.S. households, people spend more time watching TV each day than they do eating as a family each week. And that is wildly depressing, as is the reported 59% of American adults who say they have fewer dinners as a family these days than they recall sharing when they were the youngsters.

family-dinner-table-y8l5mgl8The family dinner table is supposed to be the place for reconnecting, for laughing, for venting, for listening, and of course for eating home-cooked food (which is usually much healthier than options available even at the finest upscale restaurants, largely because the sodium and fat content of home-cooked meals is dramatically lower). What’s to be done, then, about the trend toward fewer family meals?Unknown

Easy. Just start a movement. Except that you don’t even have to do that, because Isabel Laessig and the Sunday Supper, LLC already did that. All you have to do is join them!

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“I am a firm believer that there is nothing more important than time spent around the family table. It is not only where our family is nurtured, it is where dreams are born. “

Ms. Laessig, AKA the Family Foodie when she blogs, a mother of four and diehard devotee of dining together, is committed to inspiring a shift back to family-centric meals. To help other families enjoy the same closeness and grounding that family meals always brought to her home, she launched the Sunday Supper Movement back in 2012. Gathered around the “virtual table” were not just Laessig’s own family, but rather a community of like-minded bloggers, soon to be known as the Sunday Supper Movement Community.

“Think about it, what does Sunday Supper mean to you? Does it bring back memories of your childhood? Does it make you remember your Nonnie, Vo-Vo, G’mom or Mom-Mom? Does it bring back memories of your favorite meal? Is it Meatballs, Macaroni and Gravy or Pasta and Sauce? Maybe it is a Pot or Pork Roast? When you think back to your childhood, where do you remember your family gathering? I often wonder if Sunday Supper is more about the food, or the memories that are made. These special memories involving family meals last a lifetime, and the only ingredient required is love!” Isabel Laessig

When a concept is as elegantly simple as the one behind the Sunday Supper Movement gets the support of dozens of bloggers boasting deep social media influence, it takes off. Soon there were well over two million people following the Sunday Supper Movement each week, and we can only hope that one of the ways they stayed involved was to actually use some of the recipes, prep advice, and food shopping tips shared among the group to prepare family meals!Unknown

When something that we here at Zaycon Foods identify with at such a visceral level comes along – and the Sunday Supper Movement is nothing if not that! – we can’t wait to share it with everyone in our community. We know how busy life gets, how many distractions there are (hey TV and iPhones are great… until they’re in control of the day!), but we also know that family is the most important thing of all. And what brings family together better than great food? So let’s all join the movement and say we’re going to eat together more often. After all, eating together doesn’t mean sitting there chewing; it means laughing, talking, listening. It means connecting.

two words: Bacon. Jam.

Bacon is delicious. Plain and simple, I love bacon. However, sometimes I want to do something different, other than just make a BLT or have it with a side of eggs. So I asked around for some bacon recipes, something different, maybe odd, but still tasted good. A customer of Zaycon Foods by the name of Joan and a blogger at How To Be A Housewife, mentioned bacon jam… um, “what?” and “ew!” both came to mind. She said there were tons of recipes for it if you search the internet. So I did. And came across this recipe from Tide and Thyme. Oh My Word. I don’t know how people think of these recipes, but its going to be a favorite around this house. It is a simple recipe, but make sure you have an afternoon available where you don’t have to go anywhere for a few hours. It does take some time to simmer. For you bacon fans, I give you…

Bacon Jam.
DSC_7695copy aThis recipe is pretty easy, I only had to buy some maple syrup and had everything else in my fridge, on my counter or in my cupboard.

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Cut up a pound of Zaycon bacon into 1 inch sections. I get my kids involved in all of my cooking and baking. They get to learn and I get to let go of my OCD about cooking. DSC_7725copy aFry up the bacon in batches. A little plug about Zaycon bacon, it is medium cut and it cooks up nice. Typically, I like to bake it, it always comes out perfect. DSC_7751copy aWhen your bacon is browned, but not super crispy, take it off the heat and set it on a few paper towels to soak up some of that grease. You will want to reserve about 2 tablespoons of grease in the pan. DSC_7726copy a

While my bacon was browning (with the help of my daughter) I diced up a medium sized onion. I use Walla Walla sweet onions. We love Walla Walla onions, they are sweeter and overall have a great flavor. They are also grown fairly local to us. DSC_7730copy aDSC_7738copy a

Add about 4 cloves of chopped garlic to the onion. I cheat and buy my garlic in a jar. Its just easier fro me. Add it to the pan you used to brown the bacon. DSC_7771copy aWhen the onion is transulcent, add the bacon back in the pan. DSC_7775copy a

The you can add in all the other ingredients, a Tbsp of brown sugar, a Tbsp of hot sauce (I think it could use more and will double the hot sauce next time), 1/4 cup of apple cider vinegar, 1/4 cup of maple syrup, black pepper to taste and…

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a cup of coffee. DSC_7761copy aWe don’t drink coffee and I didn’t want to go buy some and have it go to waste. I do drink Teecino and so I used it instead. I am not sure what the difference would be. I’m guessing its for flavor and not the caffeine. DSC_7798copy aThis is where the waiting comes. You want to simmer it for around 2 hours, adding about 1/4 cup of water every 25 or so minutes as it needs it. It will end up looking like this:DSC_7802copy a

The sauce will thicken up a bit. once you can’t tell the onions from the bacon, its ready. Take it off the stove and let it set for about 15-20 minutes. Your house will smell amazing and you will want to throw a few burgers on the grill or even toast a bagel and top with cream cheese to get it ready for a bit of this jam. DSC_7818copy aI put it all in a wide mouth pint jar and used my hand mixer and gave it a few good pulses. I wanted to keep a few good pieces of bacon and not pulverize the whole batch. DSC_7832copy aI couldnt keep my girls hands out of it. We had pretzel chips handy and taste tested it. Bacon heaven, I tell ya!DSC_7834copy aIts sweet, it’s salty and has a tiny hint of a kick of spice. I think we will have a new favorite for BBQ’s around here. It made sound weird, but try it first before you dis it. Its got bacon in it!!

And while Zaycon bacon events are over and we won’t be back until this fall, the grilling pack is open for ordering. Imagine this on an all beef frank or a keilbasa sausage, maybe eat it as an appetizer while you are grilling the pork ribs.

For the full recipe, check out the post at Tide and Thyme.

 

 

from scratch

A week or so ago, I was lucky enough to get Kelsey Nixon‘s new recipe book. I even got to meet her and make some of her recipes with a small group of awesome people. Sweetest lady ever and, oh my, she has some awesome recipes in this book.

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I love being in the kitchen with my kids. Whether its making toast or a fancy dinner, I let my girls experience food. The textures, flavors, colors and aromas are useful tools. I love that they can experiment and be creative.

My girls and I were flipping through her book and they saw the picture of her “birthday cake” recipe. A birthday doesn’t have to be an excuse to bake a cake, right? So yesterday, when the snow was falling and it was too cold to go anywhere, we baked a cake…from scratch. It was delicious.

Also, I am a photographer at heart, and who doesn’t like a post with pictures?
DSC_2882 aSo here you go…my girls and I baking a cake, in pictures.
DSC_2896We used pink sea salt, because that was all I had in my cupboard and I had to grind it too.
DSC_2911These are my little 5 year olds hands mixing the dry ingredients. This could have ended in a huge mess all over the table, but she gets bored easily and wanted to do the next step.
DSC_2925DSC_2933Mix the wet ingredients together before you add the dry. My 10 year old is pretty good at cracking an egg.
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In the summer of 2012, my oldest daughter and I made enough vanilla to last us a lifetime. Easiest thing ever to make and great use of old root beer bottles. DSC_2950Add your dry ingredients and, easy peasy, you have your cake batter.
DSC_2959this cake is a bit more dense and reminded me of corm bread batter.
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bake. cool. frost. DSC_2979Kelsey has a recipe for frosting too. I don’t recommend adding salt if you are using salted butter…I wouldn’t know from experience or anything…
DSC_2989This frosting is thick and covers pretty well.
DSC_3001I have girls. Girls love pink sprinkles. “We have to have pink sprinkles on our cake,” said the 5 year old. You can find the measuring spoons here.
DSC_3041Pink sprinkles we did have and a lot of them. A. Lot. But it made the cake pretty.
DSC_3088And it was pretty tasty. We gave it a thumbs up. My girls keep picking at it with a fork, so it doesn’t look so appetizing anymore.
DSC_3061I really like the photos in this cookbook. I also can’t wait to try some of the recipes that I can use the 40 lbs of Zaycon chicken I just got this past weekend. I plan to post more recipes.

*I am in no way being compensated for this post or for promoting Kelsey Nixon’s  new cookbook, although she has some fantastic recipes in there. I do recommend getting in the kitchen and making memories with your family.

If you have any ideas or products you think we would like to try, please feel free to email me at arah@zayconfoods.com