Archive of ‘Chicken’ category

Easy Oven Fried Chicken and Waffles (Paleo!)

Ross’s cousin was in town this week, so naturally we went to do all the unique Charlottesville things we could think of. So, yeah, we went to Monticello. But before any proper trip to Monticello, we went to brunch at Michie Tavern and ate our weight in fried chicken. Sadly, there were no waffles, so Carol asked if I’d make some.

Baked Paleo Chicken and Waffles : The Not So Desperate Housewife

So I did!

Fried chicken and waffles are no stranger to this site (made them here and here), but this version is a wee bit less work since I decided not to *fry* the chicken….rather, I just used a nice breading and baked it all. Seriously, you can’t tell the difference. Using chicken at room temperature is key here, since it’ll quickly be tenderized with its own fat and leave plenty of drippings to soak your waffles.

This is my favorite basic Paleo waffle recipe as well. You can sweeten them if you want but I don’t since the coconut flour and creamy coconut milk give such a delightful texture and light sweetness that you can top with pretty much anything. I’ve topped them with everything from chocolate hazlenut spread to bacon and eggs to ham and cheese–they’re that good!

Easy Oven Fried Chicken and Waffles
Prep time: 
Cook time: 
Total time: 
  • 4 skin-on chicken thighs
  • 1 c tapioca starch (tapioca flour)
  • 1 t salt
  • 2 eggs, beaten
  • ⅓ c coconut flour
  • 6 eggs
  • ⅓ c coconut milk (or ¼ c almond milk)
  • 1 t baking soda
  • pinch salt
  • 1 T olive oil
  • 1 T maple syrup (optional if sugar free)
  1. Place the tapioca starch in a shallow bowl.
  2. Place the beaten eggs in another bowl next to it.
  3. Pat the chicken dry with paper towels.
  4. Coat each thigh in the tapioca mixture, then dip in the beaten eggs, and then coat in tapioca mixture again. Place each thigh in a greased baking dish and sprinkle with salt.
  5. Bake the chicken at 350 for 45-50 minutes, until nicely browned on top.
  6. Meanwhile, make your waffles.
  7. Beat together the coconut flour, 6 eggs, coconut milk, baking soda, salt, oil, and maple syrup. Allow the mixture to sit for a few minutes while you heat up your waffle iron.
  8. Grease the waffle iron well, then prepare the waffles. They can be kept warm on a place covered in foil in a 200 degree toaster oven if necessary.
  9. Serve chicken and waffles with butter and maple syrup!



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Southwest Dinner Salad

Valentine’s Day, 2010. My husband (then-boyfriend) and I were attempting to not make a huge deal out of it. And by “not trying to make a huge deal out of it,” I mean that Ross made reservations for us at one of those places where you get a five star dinner while watching a show but didn’t realize until about an hour before we were supposed to leave that the place was in San Antonio (we were in Georgetown at the time). Oops. So we ran out to dinner to a place down the road and that was that.

Southwest Salad

And I got a “Santa Fe Salad.” Funny what you remember.

Anyway, I guess it was good since this salad a part of our dinner rotation ever since. I mean, the date was good, too. Obviously. During the hard-core Paleo years, we just nixed the cheese and corn and used sliced almonds instead of tortilla strips and it was still amazing. So this is totally kosher for clean eaters. Promise.

Southwest Salad 1

My favorite protein to use for this salad is grilled chicken, but salmon (or any other fish) is really great, too. When entertaining, I’ve even made a side salad version…just a tiny one without the protein. As for dressing, you can use anything you want–the original had what was basically a spicy ranch–but I loveLOVElove this avocado dressing with a little cayenne on top.

Here’s a good tutorial for roasting your peppers.

Southwest Dinner Salad
Prep time: 
Total time: 
Serves: 4-6
  • 1 head Romaine lettuce
  • 1-2 lbs of grilled chicken or fish, can be hot or cold
  • 2-3 roasted red bell peppers, sliced (see recommendation above)
  • 2 heirloom tomatoes, diced
  • 1 large red onion, sliced
  • 1 (14 oz) can of corn kernels, rinsed and drained
  • 2-3 avocados, pitted and sliced
  • 1 c grated cheddar and jack cheese
  • a few handfuls of corn tortilla chips, crushed
  • dressing of choice (see recommendation above)
  1. Make a nice big bed of romaine in a large bowl or on individual plates. I made 5 salads with this recipe, if that helps.
  2. Arrange the ingredients on top of the lettuce, saving the cheese and chips for garnish.
  3. Dress and serve!


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Roast Chicken in Butter Raisin Sauce

My mom was in town the other day and stayed over for dinner, so naturally I felt the need to outdo myself at dinner. Cooking for your mother—the same mother who taught you to cook—is pretty much akin to fighting Mr. Miyagi.

The last thing I wanted to do, however, was create some elaborate meal plan and totally wreck the whole thing…let alone spend hours in the kitchen and leave my mom out back. We haven’t seen each other in way too long and that’s just rude. So…fancy-pants dinner with minimal prep. Ready, go!

Butter Raisin Chicken TGIPaleo

I took a little inspiration from my trusty Game of Thrones cookbook (seriously, it’s so much fun) and a recipe for a chicken roasted in a honey sauce. Not having any honey or mint on hand and a firmly believing that the book’s version definitely did not have nearly enough butter, I improvised a bit. I also brined the chicken—as I always do to ensure the most tender and moist product possible. Do NOT skip the brining step. Ever. A properly brined chicken can be tossed in the oven with nothing more than a drizzle of olive oil and come out looking like Julia Child herself came to dinner.

Anyway, my mom gave this the seal of approval…when she asked me to get a bigger spoon so she could douse her plate in more “raisin sauce,” as she calls it (thus my title), I knew I had a winner. She even took leftovers home with her, which is kind of a big deal since she’s still terrified that her adult children don’t have enough to eat.

Roast Chicken in Butter Raisin Sauce
Cook time: 
Total time: 
Serves: 4-6
  • 1 whole chicken, about 4-5 pounds, giblets removed
  • 1 c sea salt
  • 1 c vinegar
  • 2 T black pepper
  • Water
  • ¼-1/3 c olive oil
  • Salt
  • 1 c apple cider vinegar
  • 1 c maple syrup
  • ½ c raisins
  • 1 stick (1/2 cup) pastured butter or ghee
  1. First, brine your chicken. Fill a large stock pot with lukewarm water. Add the 1 c salt, vinegar, and pepper and stir to dissolve.
  2. Add the chicken, making sure there is enough water to cover it.
  3. Cover the pot and allow the chicken to brine at room temperature for about 1-2 hours (you can also prep ahead of time and refrigerate for 3-24 hours if needed, just bring it to room temp before you roast the chicken).
  4. Remove the chicken from the brine and pat dry with paper towels.
  5. Place in a greased roasting pan. Use the ¼ to ⅓ cup olive oil to rub down the whole bird, massaging it all over (imagine the birdie getting ready for a long day at the beach…).
  6. Truss the legs and place in the oven. Sprinkle with salt.
  7. Roast at 400 degrees for 30 minutes.
  8. While the chicken is roasting, place the apple cider vinegar, syrup, raisins, and butter in a saucepan and bring to a simmer.
  9. After 30 minutes, remove the chicken from the oven and pour about 1-1 ½ cups of the butter/syrup/raisin mixture over the chicken. Return to the oven for 30 minutes more, then add more butter sauce.
  10. Roast 30 minutes longer (the chicken should roast for a total of 90 minutes) and pour the remaining sauce over the chicken. Cover with foil and allow to rest for about 10 minutes.
  11. Carve and serve!


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Apricot Barbecue Drummies

I was feeling another 30-minute meal.  I hope you won’t complain.


Ever seen those slow cooker recipes that are just meat with a bottle of barbecue sauce and a jar of jelly?  This is kind of like that but wayyyyyyyy less waiting involved.  All you need is a batch of my Sugar Free BBQ Sauce and a jar of clean jelly.  I found this brand at my Whole Foods and was thrilled to see that it’s perfectly crap-free.  Paleo win.

photo 1

Ingredients?  Apricots, apple juice, pectin, and ascorbic acid (vitamin C).  Not too shabby.

An added bonus is the leftover sauce you get once the chicken gets eaten.  It’s positively addictive and goes so well on….everything.  Do yourself a favor and make a little extra ;-)

photo 3

Apricot Barbecue Drummies
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6-8 chicken drumsticks
  • 6 oz (1 can) tomato paste
  • ¼ c apple cider vinegar
  • ¼ c water
  • 1 T chili powder
  • 1 t paprika
  • ½ t dried mustard
  • ½ c coconut amines
  • ¼ t allspice
  • Salt and pepper to taste
  • 1 8-9 oz jar apricot jelly (check the label to ensure cleanliness)
  1. Heat a little oil over medium high heat in a high sided skillet.
  2. Add the drumsticks and cook for a few minutes on each side, until lightly browned.
  3. While the drumsticks are cooking, whisk together the remaining ingredients for your sauce.
  4. Pour the sauce over the chicken and rotate the drumsticks so they are coated.
  5. Reduce heat to medium, cover the pan, and simmer for 20-25 minutes.


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Home-Made “Chipotle” Burrito Bowls (Vegan and Paleo)

As much as I love to hate on fast g=food, I’m not going to pretend it’s not convenient.  And damn if I don’t love me some Chipotle burrito bowls teeming with gobs of guac.

The beauty of this meal is that it’s so simple and really only requires as much prep work as you’re willing to give.  If nothing else, just throw a bunch of leftover meat and veggies in a bowl and smother in salsa and guac (salsa and guac go well on EVERYTHING) and you’re good.  This week, though, I was obviously feeling a little fancy.  Sometimes you miss the diversity of textures and flavors you get from not-so-Paleo-friendly ingredients like beans and corn…

The squash cubes add the perfect addition of texture you’d get from the beans or corn, and the roast veggies are a must to add a little variety.  Just like the real deal, a variety of meats work well and this is a phenomenal way to use up leftovers.  Ross used chicken on last night’s, for example.  Since I’m on another “Paleo-Vegan” kick, I made some palm heart “barbacoa” in a nice little simmer sauce.  (Recipes below)

This is a great dinner that can be prepped well ahead of time.  Sort of reminded me of my mom’s “Fajita Nights”–she’d set up big containers of cooked meat and veggies in the fridge that just needed to be nuked and assembled.  Just make a giant batch of cauliflower (or regular) rice, butternut “beans,” roast veggies, meat, etc and have them staged and ready to go.  Also makes an awesome pack-able lunch or breakfast…add a runny egg and thank me later!

butternut squash tgipaleo

For the “beans”:

Take a butternut squash and cut it up into little cubes (about 1/2 inch).  Toss with a drizzle of olive oil and some salt and pepper.  Spread on a parchment lined baking sheet.  Bake at 350 for 45-50 minutes until browned.

roast veggies tgipaleo

For the roast veggies:

Cut up a bunch of different veggies (I used cherry tomatoes and onion here but feel free to use whatever).  Drizzle and toss with olive oil and slat and pepper.  Spread on a parchment lined baking sheet.  Bake at 350 for 45-50 minutes until browned.  You can (and should!) save time and have these in with the squash.

For the simmer sauce:

To a bkender, add 1 (14-ounce) can tomatoes, 1 chopped onion, 1 T chipotle powder, 4 garlic cloves, 1 t oregano, and 1 t black pepper.  Pulse until you have a smooth sauce.  Transfer the sauce to a saucepan over medium high heat and bring to a boil.  Lower to medium low and simmer for 1 hour.

No time to make a fancy sauce? Just use a clean store-bought enchilada sauce.

palm hearts tgipaleo

For the palm heart “barbacoa”:

Heat a skillet over medium heat.

Shred about 7-8 palm hearts with a fork.

Add a drizzle of oil to the skillet and then the palm hearts.  Saute for a few minutes, then add about 1 cup of simmer sauce (recipe above) and stir until combined.

vegan and paleo chipotle burrito bowl

Assemble your bowls!!

In a nice, big bowl, start with a layer of rice (cauliflower rice or regular, I won’t judge).  Add some “barbacoa,” butternut “beans,” roast veggies, salsa, and guacamole.  If there’s anything else you want to add, go for it!



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Cheesy Chicken Skillet (minus cheese…)

So, remember my Cheezey Spaghetti?  Well, if Pinterest is to be trusted, the new big thing in dairy free “cheese”-making is butternut squash.  Its got that hint of sweetness but takes on a really nice savory quality without being overpowering, which made it the perfect substitute for the cashews in my original “cheeze” recipe.  Hell, it’s even got the perfect color, right?

paleo cheesy chicken skillet 2

Good lord…these pictures are gross.  That’s what I get for using a crap camera.  And for eating at 9 at night.

This recipe really reminds me of those casseroles of old my mom used to make with Velveeta…*sigh*.  Epic.  What we’ve ended up with here is a pretty rich plate of goodness that is probably one of the most nutrient dense meals you can put together in 30 minutes that isn’t, like, plain chicken and vegetables.  And, obviously, without velveeta.  Whole30?  21DSD?  GAPS?  Autoimmune?  Yep, gotcha.  Don’t like chicken?  My next little experiment is going to be with some ground beef…I’m thinking a kind of cheeseburger casserole kind of thing?  Enchiladas?  Vegan option?  I’m dying, you guys.  Possibilities.  Endless.

Cheesy Chicken Skillet (minus cheese...)
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 thick slice bacon, cut into lardons
  • 2 cloves garlic, minced
  • 2 leeks, sliced
  • 2 lbs chicken, cut into chunks
  • 3 c butternut squash puree (I used one medium squash, baked, cooled, and mashed but canned is fine too)
  • 1 c coconut milk
  • 1 c nutritional yeast
  • 1 T dry mustard
  • 1 t onion powder
  • 4 T apple cider vinegar
  • salt and pepper to taste
  1. In a heavy skillet, fry up the bacon over medium high till browned.
  2. Add the garlic and leeks and sautee for about 2 minutes, then add the chicken, browning on all sides.
  3. While the chicken is cooking, mix together the remaining ingredients (this is the "cheese" sauce).
  4. Pour the "cheese" over chicken, stirring to coat. Cover, reduce heat to medium, and simmer for 10-15 minutes.


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Pad Thai

My winter break was almost seven weeks long.  Seriously.  I have never…in my LIFE…had this much time off to do absolutely nothing.  Maybe it would be OK if I was like all of my classmates and took a trip somewhere?  Or if I was capable of sleeping 14 hours a day?  Except no.

The house is cleaner than it’s been or will be for decades.  I’ve put in a bazillion hours of MCAT prep.  I volunteered at the hospital.  The pups have gotten more walking in the last 6 weeks than they had all last year.  Ate a few too many of those chocolate covered acai berries (the ones from Costco…dangerous).  Too much…*way* too much…has been spent at Target.  I don’t know what else to do, you guys.

Class starts next week and it’s the home stretch…4 more months of pre-med and then…well, I’ll let you know.  Maybe.  Lots of *life plans* in the works and I’m honestly not necessarily sure how it’s going to pan out.  Not gonna jinx it.  Nope nope.  I can tell you, though, that we will be…moving…again.  Since I left college I have moved through 3 different states, 1 year-long deployment to Iraq, 5 different homes.  Six if you count my CHU in Iraq but I really don’t think that counts.  I wouldn’t wish that on anyone unless you have some weird desire to live in a big tin box and sleep on a plastic mattress that smells like mothballs.  Blech.

Paleo Pad Thai

Enough of that…how about I make you dinner?  Following my weird BBQ fetish, I’ve been doing a lot of Asian cooking lately.  And by that I mean I’ve been putting fish sauce and coconut aminos in *everything.*  I recommend it.

This dish can be made meatless or with chicken, shrimp, beef, pork…or all of the above.  We like options, don’t we?

Pad Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1 spaghetti squash
  • ⅓ c apple cider vinegar
  • ⅓ c coconut aminos or tamari
  • 1½ T hot chili paste
  • ¼ c fish sauce (omit if you want this to be vegan)
  • 3 T palm sugar
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 T coconut oil
  • 1 c snow peas
  • 3 green onions (scallions), sliced
  • ½ c fresh cilantro, chopped
  • Slivered almonds and lime wedges to garnish
  1. Put the spaghetti squash in the oven at 400 degrees for 45 mins. When finished, cut in half lengthwise and scoop out the seeds.
  2. Using a fork, remove the squash strands into a bowl and set aside.
  3. While the squash is cooking, whisk together the vinegar, coconut aminos, chili paste, fish sauce, and palm sugar in a small dish. Set aside.
  4. In a high rimmed pan or pot, heat the coconut oil over medium high heat.
  5. Add the garlic, sauteing until lightly browned, then add the onions.
  6. When the onions are translucent, reduce the heat to medium and add the spaghetti squash and snow peas. Toss to coat in the oil and garlic.
  7. Add the sauce, stirring to coat. Cover and simmer for 10 minutes.
  8. When you are ready to serve, add the scallions and cilantro, mixing well.
  9. Serve garnished with slivered almonds and lime wedges.


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BBQ Pulled Chicken Platter


Did you notice a trend in the last few days?  My January barbecue obsession comes to a close with a plate full of July picnic fare…


Sugar-free BBQ Sauce

Butternut Baked “Beans” <—-Seriously, cannot stop eating this stuff.

No-Mayo Avocado Slaw

And finally, a super quick and easy formula for some meaty goodness to top it all off.  You could even do the whole BBQ Sundae in a jar.  You know, with the pickle spear on top?  Too cute.


I just used leftover cooked chicken breasts to throw this together, but you can also toss some cutlets (or a whole bird) in the slow cooker for the day and it’ll be ready to go!

BBQ Pulled Chicken

2 lbs cooked chicken (leftovers work really well!)

1/2 recipe Sugar-Free BBQ Sauce

**Shred the cooked chicken.  Pour on the sauce and mix away.  Serve.

(Too easy.  I love it.)

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Butternut Squash, Chicken Sausage, & Vegetable Soup

So I made some baked apples this morning for breakfast and then realized I could use the same pan to roast up a bunch of chicken for this week’s lunches.  No, I didn’t wash it in between (who does that?) so there was still a little coconut oil, apple goop, and allspice left behind.  No big deal or anything, but this is the best damned chicken ever.  EVER.

Speaking of chicken…Ross and I are in a roast chicken phase.  Like, at least once a week for the last couple months.  Whole chickens are super cost effective, even if they’re free range and organic…which they should be because unhappy, drug-induced chickens are no bueno for a lot of reasons.  But we all knew that.  Anyway, lots of roast chicken means lots of opportunities to make some fresh chicken stock without an ass-ton of added sodium and Goodness knows whatever else goes into the canned stuff.  So go roast a chicken and make stock out of its carcass.  You know you want to.


And of course, Fall is upon us here in the Mid-Atlantic and so it Soup Season.  How convenient!  Stock = Soup.  I do love a good bowl of soup when the weather gets cooler, and I love soup, too, because it’s so low maintenance.  Chop, toss, boil, eat.  Boom.  This is my latest concoction and it turned out swimmingly.  Full of veggies and enough heat to warm you up!


Butternut Squash, Chicken Sausage, & Vegetable Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 64 oz chicken stock, preferably home made :-)
  • 4 c kale, chopped
  • 1 large butternut squash, cubed
  • 1 pint grape tomatoes
  • 1 pkg frozen sliced leeks (or other frozen veggies)
  • 1 pkg frozen pearl onions (or other frozen veggies)
  • 4 carrots, chopped
  • 4 cloves garlic, minced
  • 1 T salt
  • 1 T black pepper
  • 2 Bay leaves
  • 3 Jalapeno peppers, chopped
  • 2 lbs chicken sausage, cooked
  1. Bring the chicken stock to a simmer in a large stock pot.
  2. Add all of the ingredients, stirring to incorporate.
  3. Turn up the heat and bring the mixture to a rolling boil for 10 minutes.
  4. Reduce heat to medium low, cover, and allow to simmer for at least 2 hours. The longer the better!
  5. (This can also be done in a crock pot.)


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Chipotle Chicken Chili

Welp, class is in full swing again, which I have to admit is kind of refreshing.  After 4 years of working non-stop I kind of forgot what a real “summer break” felt like.  I’m not exactly good with free time on my hands…Netflix has nothing to hide from me anymore.  Nothing.

Oh!  I did manage to get away from the house for a week in there and spend a solid week in Oregon with my folks.  My dad has this obsession with road-tripping so they rented a car and we drove from Portland out to Crater Lake and Bend back to Roseburg and made our way up the coast to end at a family reunion in Corvallis.  Amazing.  Except when I got home–post-vacation depression is bad for me.  Seriously, I need like a week to recover from a long weekend away…seriously.

With classes going again, the slow cooker is running almost daily again.  I really hope it survives the semester…otherwise it’ll be canned tuna and avocados and…I dunno, maybe some apples or something.  I’m hopeless.


This recipe rocks because, not only is it a toss-n-go into the crock pot (lots of rough chopping and tossing, oh yes) but it’s an excellent way to use up leftover chicken.  Leftover chicken is an issue here since I make a big tray every week to make my lunch salads and haven’t managed to figure out that no, I will not eat 6 pounds worth of chicken breasts in a week.  I just won’t.  Maybe next week, though.

Chipotle Chicken Chili
Prep time: 
Total time: 
Serves: 8
  • 1 c chicken stock
  • 2 onions, chopped
  • 2 lbs cooked chicken, shredded
  • 2 jalapenos, chopped
  • 1 lb fresh tomatoes, chopped
  • 4 cloves garlic, chopped
  • 2 T apple cider vinegar
  • 2 T coconut aminos
  • 1 T chipotle powder
  • 1 t cumin
  • 1 t oregano
  • 1 t paprika
  • 1 t salt
  • 1 t black pepper
  • ½ t cayenne pepper
  1. Place all ingredients is a large stock pot or slow cooker.
  2. Bring to a boil, then cover and simmer for 3-4 hours. This can most certainly be made ahead of time and re-heated!
  3. If using a slow cooker, cook on LOW for 8-10 hours.



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