Archive of ‘Chicken’ category

Paleo Falafel

Yup. I totally de-legumified falafel and replaced the chickpeas with meat. Sue me. It was sort of on the fly and I didn’t have any, so I did what I often do and replaced the missing ingredient with meat. Meatza, anyone?

Paleo Falafel : The Not So Desperate Housewife

Thanks to the plethora of farmers’ markets and, well, local farms in general, cheap yet local and sustainable foodstuffs–like the aforementioned meat–have been refreshingly easy to come by around here, so my freezer is stocked to the brim with assorted animal parts. We’re on a tight budget, what with my husband in B-school and all, so stocking up on the essentials ahead of time has been a godsend. I’m pretty keen on feeding both of us on $100 a week, and I’d like to get it down to $86 (which is what the USDA says we ought to be able to do on the Super Thrifty…aka What You’d Get on Food Stamps…plan). It’s amazing how much you can drop in one trip to Whole Foods on, like, 3 things. Which isn’t news to anyone, I know, but it was shamefully easy to get complacent when both of us were working and living in a lower cost area.

The real challenge has been deciding what our true priorities were, and I’m still working out the kinks (which I’d like to share in a future post). For example, I’m fine with buying a lot of produce that’s conventionally grown, and the latest GMO study has me sleeping a little better at night over some things. BUT I’m still buying organic eggs and dairy products because, well, there’s some really shady practices in conventional poultry and dairy farming that pose a risk I’m not willing to take. AND I haven’t figured out where to draw the line on meat. On the one hand, yes, grass fed and pastured is better, but it’s also thrice the price a lot of times. Also a heck of a lot easier to find (affordable) grass fed and/or pastured chicken and beef than it is, say pork. Farmers’ Markets help with this but not a ton, especially since a lot of them shut down in the Fall. PS Quick cash-saving tip…I withdraw $100 in cash before my weekly grocery run…it’s the single best way I know of to keep me honest ;-)

OK so falafel. Ah-mazing with hummus, paleo or otherwise…I happened to have some parsnip hummus on hand (recipe coming soon…here’s a sweet potato hummus recipe I love to tide you over!) and did up a little plate with the falafels, hummus, and some roast veggies. I did find this recipe for a GF pita that I really want to try next time, too. There’s a lot of ways to fix up the real deal, so be creative with these! Next time I’m going to try rolling the balls in sesame seeds before frying to try for that lovely crunch.

Adapted from this recipe from Tori Avey.

5.0 from 1 reviews
Paleo "Falafel"
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound ground chicken, turkey, or even pork
  • 1 small onion, diced
  • 2 medium carrots
  • ¼ cup chopped fresh parsley
  • 4 cloves garlic
  • 1 egg
  • 1 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • ¼ t ground cardamom
Instructions
  1. Add the onion, carrots, parsley, and garlic to a food processor. Pulse until the bits are very small but not so much that you get a smoothie.
  2. Mix the pork with the veggies, egg, and spices.
  3. Form into balls. Cover with plastic and let sit for an hour or two, even overnight if you want to make ahead.
  4. In a heavy bottomed frying pan, heat ¼ inch of oil over medium heat.
  5. Fry the meatballs on all sides till cooked through, about 15 minutes.

 

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Creamy Chicken and Mushroom Crock Pot Casserole…aka The Ultimate Fall Comfort Food

When my husband came home with this cooking on the counter, the scent of sage and rosemary wafting through the house, he was convinced I was making Thanksgiving dinner.

The Ultimate Comfort Food - Creamy Chicken and Mushroom Crock Pot Casserole :: The Not So Desperate Housewife

Admittedly it’s super hard to make a picture of this delicious mess look as amazing as it is, so I reallyreally need you to trust me here. It’s approximately 2 minutes of actual work (and by work I mean dumping stuff into a slow cooker) for a meal that will either feed 6-8 people comfortable or feed 2 people for DAYS. And feeding us for days on some very affordable ingredients is a very, very good thing…especially if it manages to hit the level of rich, warm, comfort that makes a food coma positively inevitable.

The Ultimate Comfort Food - Creamy Chicken and Mushroom Crock Pot Casserole : The Not So Desperate Housewife

This will most definitely be happening again…next time I’m thinking it’ll be time to bust out the fall veggies and go all out with some sausage, cranberries, winter squash…maybe even some apples if I’m feeling crazy ;-)

What combos would you want to try?

Creamy Chicken and Mushroom Crock Pot Casserole...aka The Ultimate Fall Comfort Food
Prep time: 
Total time: 
 
Ingredients
  • 2 cups of uncooked dry rice
  • 1 can coconut milk
  • 3 cups of water or chicken stock
  • 2 lbs cooked chicken
  • 2 onions, chopped
  • 2 c sliced mushrooms (1 box)
  • 1 T rosemary
  • 1 T sage
  • 1 T thyme
  • 2 t garlic powder
  • salt and pepper to taste
Instructions
  1. Put everything in the slow cooker. Give it all a big stir.
  2. Cook on LOW for 6-8 hours or HIGH for 3 hours.

**Adapted from Vegan in the Freezer

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

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: 
 
Ingredients
  • 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)
Instructions
  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!

 

XXX

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

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
 
Ingredients
  • 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)
Instructions
  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!

 

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

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
Author: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 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
Instructions
  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!

 

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

Apricot Barbecue Drummies

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

photo-3

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
 
Ingredients
  • 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)
Instructions
  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.

 

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

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!

Devour.

 

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

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
 
Ingredients
  • 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
Instructions
  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.

 

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

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
 
Ingredients
  • 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
Instructions
  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.

 

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

BBQ Pulled Chicken Platter

IMG_2832

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…

IMG_2846

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.

IMG_2832

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.)

facebooktwittergoogle_plusredditpinterestlinkedintumblrmailby feather

1 2 3 4

css.php