Jerk Chicken with Apple Salsa

I have really been enjoying recipes from comfybelly and this is no exception.  I altered it just a bit and enjoyed a yummy dinner.  :)  The apple salsa is so good and so easy to make!  I made it earlier in the day so when it was time to eat I had less work to do.  Yay!  Enjoy!!

Jerk Chicken

1 lb. chicken

2 T. olive oil

1/2 t. sea salt

1/4 t. pepper

1 t. thyme

1/2 T. honey

2 T. lime juice

1 t. cinnamon

1/4 t. ginger

1/4 t. garlic powder

1/2 t. chipotle chile powder

-Combine chicken and oil in a bowl and toss until coated

-Add lime juice and toss again

-Add all remaining ingredients and mix

-Grill over medium heat and cook until chicken is browned and cooked through.

Apple Salsa

1 apple, diced into small cubes

1 red pepper, diced into small cubes

2 green onions, thinly sliced

small bunch of cilantro, finely chopped

1 T. lime juice

1/3 c. apple juice

1/8 t. cayenne pepper

-Combine all ingredients in a bowl.  Store in fridge for several days.  :)

Espresso-rubbed Steak

Ok, let's state the obvious, I am seriously terrible at taking pictures!  I don't know why I have such a hard time getting a decent picture of steak, but this is the best I could come up with.  Sorry.  I promise this recipe is awesome - another winner from our favorite grilling cookbooks by Weber!!  And super easy!  

Espresso-rubbed Steak

1 t. cumin

2 T. dark-roast coffee

1 T. ground ancho chile pepper

1 t. paprika

1 t. salt

1 t. black pepper

4 rib-eye steaks, each about 8 oz

olive oil

-Mix all dry ingredients in small bowl.

-Lightly brush oil onto steaks and season evenly with rub, pressing rub into meat.  Cover and let stand at room temperature for 20-30 minutes before grilling.

-Prepare grill for direct cooking over high heat.

-Grill steaks over high heat with the lid closed as much as possible, until cooked to your desired doneness, 6-8 minutes for medium rare, turning once.  Remove from grill and let rest for 3-5 minutes.  Serve!  :)

Coconut Whipped Cream Stuffed Strawberries

Time for a sweet treat!  I love dessert!  Especially one that won't wreck my gut after eating it!  I simply whipped some coconut milk, hollowed out some strawberries, added a topping and this yummy little treat came to life.  Easy and delicious!

Coconut Whipped Cream Stuffed Strawberries

1 can Thai Kitchen coconut milk

1 t. vanilla extract

Strawberries

Toppings: cinnamon, chopped almonds, coconut flakes, etc.

-Place unopened can of coconut milk in fridge overnight (do not shake can before doing this!)

-Open can and scoop out all of the coconut cream on top into a bowl (do not use the coconut water in the bottom of the can - save for smoothies or protein shakes)

-Add vanilla and whip!  You can use a whisk (it just takes longer) or a handheld mixer on high for a few minutes or until it has thickened and has taken on a whipped cream texture.

-Wash and hollow out strawberries.  Spoon whipped cream into strawberries.  Add topping of choice (or keep 'em plain) and enjoy!

Store extra whipped cream in a covered container in the fridge for a few days.  (Make sure it's covered - I left mine uncovered by accident and it turned hard as a rock!  Oops...)

Mustard-Dill Chicken Nuggets

I usually prefer "slippery" chicken (that's what my daughter calls chicken thighs) over chicken breast.  Chicken breast can be so dry - especially if it is just one big chunk of chicken.  So, I decided to chop it up into nuggets, "bread" them and cook them in a little oil.  Now that was some tasty chicken breast!  I wouldn't mind eating chicken breast this way all of the time!  I have been craving these little nuggets ever since I made them - good thing they are easy to make!  :)

Mustard-Dill Chicken Nuggets

1 lb. chicken breast, cut into nuggets

1 egg, beaten

1 T. dijon mustard

1/4 t. salt

1/4 t. dried dill

1 c. almond flour

olive oil 

-Heat enough olive oil to coat large skillet over medium heat.

-Put chicken, egg, mustard in bowl.  Mix well.

-In another bowl add almond flour, salt, dill.  Mix.  Dip each chicken piece into breading until coated and put in skillet to cook.

-Cook each side of chicken for about 5 minutes (or until golden brown).  Enjoy!!

Chicken and Pineapple Skewers

I just love grilled pineapple!  So, I knew this recipe was gonna be a good one (I got the recipe from one of my favorite Paleo/Primal cookbooks - "Make it Paleo")!!  I had signed up to bring a main dish to a Paleo Potluck and decided to make guinea pigs of those that attended the party.  :)  These little skewers got great reviews!  Yay!


Chicken and Pineapple Skewers
1 cup pineapple, diced
1/4 c olive oil
3 cloves garlic, minced
1/8 t. ground ginger
juice of 1 lemon
1t. salt
1T. cilantro, minced
3 chicken breasts
3 c. pineapple, cut into chunks
-Combine diced pineapple, olive oil, garlic, ginger, lemon juice, and salt in small bowl.  Puree mixture in food processor or blender. 
-Pour back into the small bowl and stir in mixed cilantro.  Set aside to use as a glaze during grilling.
-Preheat grill to medium-high heat.
-Skewer pieces of chicken and pineapple on metal or pre-soaked bamboo skewers.
-Grill skewers for 12-15 minutes, turning every 4-5 minutes.  Brush chicken with pineapple glaze periodically while grilling.
-Garnish skewers with chopped cilantro, serve!

Oops - forgot to snap a picture before we left.  This pic was taken with my phone.

Greasy Sweet Potatoes

Ok, so I've recently been obsessed with sweet potatoes and bacon fat.  Sound gross?  Well, it isn't!!  It's awesome!!  I called my husband the other day and asked if simply combining sweet potatoes, bacon fat and salt sounded weird and he didn't seem to think so, so I did!  Yum!!  

Greasy Sweet Potatoes

2 medium sweet potatoes, cut into bite-sized chunks

1 T. bacon fat

salt to taste

Combine potatoes and bacon grease.  Mix well.  Spread evenly on a baking sheet.  Bake at 400º for 20 minutes.  Flip, bake for an additional 5 minutes.  Sprinkle with sea salt.  Serve!  

Pigs in a Blanket

Paleo?...  eh... well... maybe not, but they are gluten-free Pigs in a Blanket!!  Yes, please!!  These little bites are so very good.  I actually made them for my gals, but it was everything I could do not to eat all of them once I took them out of the oven.  I like to dip mine in mustard - oh yeah!  

Pigs in a Blanket

1 1/2 c. almond flour

2 T. unsalted, pastured butter, cold and diced

1/2 t. sea salt

1 t. honey

1 egg

about 5 hot dogs

-Prepare dough by adding all ingredients to a food processor and pulsing it until it is blended and ready to form a ball of dough.  

-Take ball of dough out of processor and place in a bowl.  Cover and place in the fridge or freezer for 5-10 minutes.  

-Slice each hot dog into 4 pieces.  

-Roll dough out between 2 sheets of parchment paper until you have a flat, round circle about 1/8 inch thick.  Using pizza cutter or knife, sliced flattened dough into pie slices until you have triangular slices that are not wider than your cut hot dog pieces.  

-Place each hot dog piece at the base of the triangle slice of dough (the widest part) and then roll the dough over the hot dog until it is completely rolled around the hot dog piece.  

-Place each piggy on parchment paper on a cookie sheet.  Bake for 10 minutes, or until edges begin to brown.  Serve!

(My version of the original recipe from Comfy Belly)

Chorizo Casserole

So, I got the original recipe for this fantastic dish from PaleOMG.  If you haven't checked out her blog - you should!!  She has great recipes and will make you laugh out loud!  I changed it up just a bit for my taste and was not ready for how amazing this tasted.  We like to make it on Sunday and warm it up for breakfast during the week.  So good!!

Chorizo Casserole

1 lb. chorizo

1 (14 oz.) can diced tomatoes

1 (4 oz.) can diced green chili

1 sweet potato, peeled/diced

6 eggs

1 T. oil of choice

1 t. paprika

2 t. garlic powder

1/2 t. chili powder

1/2 t. dried oregano

1 t. onion powder

salt and pepper to taste

Heat up large skillet over medium heat.  Add fat and sweet potatoes and chorizo.  Break up chorizo with spoon/spatula and mix around with sweet potatoes.  Cover to steam sweet potatoes.  Let cook for 6-8 minutes or until potatoes are tender.  Add spices and mix together.  Pour hash into 9x13 baking dish.  Use spoon to press dents into hash to create pockets for eggs.  Crack eggs directly on top of hash.  Bake at 375º for 10 minutes (or however long you want to get the eggs to the doneness you desire).

Apple Pancake

Ooh, this little pancake is quite the treat!  I would say it serves 2, but the first time I made it I ate the whole thing myself!  So good!!  Easy, quick treat with NO SUGAR!  Yay!  

Apple Pancake

1 T. coconut flour

1/4 t. baking powder

2 eggs

2 T. coconut milk

1 T. fresh lemon juice (about 1/2 lemon)

1 t. cinnamon

1 t. almond extract

1 apple, thinly sliced

coconut oil for cooking

Heat about 1 T. coconut oil over medium heat in a large skillet.  Saute the apple slices until soft, but not mushy - about 2-3 minutes.  Remove from pan and set aside.  Whisk together all other ingredients until smooth and well blended.  Add a little more coconut oil to the pan.  Pour in the batter.  Swirl around to coat bottom of pan and let sit for about 1 minute.  Arrange apple slices on top and continue to cook for another 5 minutes or until pancake is cooked through.  Remove pan from heat and gently loosen the edges with a spatula.  Carefully remove from the pan to a plate.  Cut into slices and top with a little more cinnamon.

(Original recipe from robbwolf.com)

Chicken Sausage Skillet

So, I am a late bloomer.  Always have been and apparently always will be...  I am just now discovering chicken sausage!  What?!  Not sure how I have missed these for the past couple years, but I am so happy I finally tried them.  I bought some without a single clue as to what to do with them.  So, here is one recipe I came up with on the spot.  So good!


Chicken Sausage Skillet
3 chicken sausage links, cooked and sliced (I used green chili chicken sausage)
2 T. oil
1 medium sweet potato, diced
1 red bell pepper, diced
2 c. broccoli, chopped
1 t. garlic powder
1 t. onion powder
1/2 t. chili powder
salt and pepper to taste
Warm up oil in large skillet over medium-high heat.  Add sweet potato, red pepper, broccoli, spices.  Mix well.  Cover and let veggies steam for 6-8 minutes or until potatoes are tender.  Add sliced chicken sausage.  Cover.  Cook long enough for sausage to heat up - takes 2-3 minutes.  Serve!

Chicken Fried "Rice"

We like to serve this along with our Chicken Egg Drop Soup - delicious!  This is another quick and easy recipe from Primal Blueprint Quick & Easy Meals.  With the amazing flavors of this dish, I forget I am eating cauliflower and not rice!  

Chicken Fried "Rice"
3 T. sesame oil
1 onion, thinly sliced
3/4 lb. chicken, raw or already cooked, cut into small pieces
4 T. tamari sauce
1 garlic clove
1 small head of cauliflower, grated in a food processor
2 eggs, beaten
4 scallions, roughly chopped
Heat a wok or skilled over  high heat and add 1 T. of oil.  Add onion and saute until it starts to brown, about 2 minutes.  Add chicken and 1 T. tamari.  Saute 2-3 minutes (or longer if raw meat needs more cooking time) then add remaining oil, garlic, and cauliflower.  Saute 2-3 more minutes.  Add eggs and remaining tamari.  Stir constantly as the egg cooks, then add chopped scallions.  Cook just a minute or 2 more.

Chicken Egg Drop Soup

So, if I haven't said it already, everyone NEEDS to get the Primal Blueprint Quick & Easy Meals cookbook!!  Everything I have tried is amazing, requires minimal ingredients and only takes 30 minutes!  This recipe in one of our faves!!  So easy and delicious.  We like to add some sriracha hot chili sauce to spice it up (I forgot to take the picture before I added hot sauce, oops).

Chicken Egg Drop Soup
4 c. chicken stock
1/2 lb. chicken tenders, cut into thin strips
1-2 c. chopped fresh or frozen veggies (carrots, broccoli, cauliflower, green beans, etc.)
2 eggs, beaten
2-3 green onions, sliced
Bring chicken stock to gentle boil.  Add raw chicken and raw/frozen veggies.  Simmer rapidly for 5 minutes.  Pour eggs into broth in a steady stream, then gently stir the broth while the egg cooks.  Remove from heat after a minute or two and garnish with green onions (and hot sauce if you like it spicy!).

Crazy Good Coconut Bars!!

So, I stole this idea from Elana's Pantry and changed it up just a bit.  Well, all I did was take out some of the sugar from the recipe. :) These bars are so moist and very coconutty!  We loved them and will definitely be making them again.  


Coconut Bars
3 eggs
1 c. coconut milk
1/3 c. coconut oil
1/3 c. honey
1T. vanilla extract
1/2 c. almond flour
1 T. coconut flour
1 1/2 c. unsweetened shredded coconut 
1/4 t. sea salt
Mix eggs, coconut milk, coconut oil, honey, vanilla extract in food processor.  Pulse in almond flour, coconut flour, shredded coconut, and salt.  Transfer ingredients to an 8x8 baking dish.  Bake at 350º for 30 minutes.  Cool for 1/2 an hour and transfer to fridge.  Serve cold.

Why I chose to take a picture of this on a yellow plate is beyond me.  I've got a lot to learn when it comes to taking pictures...

Juicy Pork Tenderloin

We love us some pork in this house (ok, really it's me that loves pork).  I know it isn't the best choice of meat, but I like it so I am gonna keep making it!  :)  This tenderloin was so juicy, even when warmed up in the microwave the next day for leftovers!  Delicious!

Juicy Pork Tenderloin

2 pork tenderloins, about 1 pound each

3 large garlic cloves, minced

2 T. dried oregano

1 t. sea salt

1/4 c. olive oil

2 T. apple cider vinegar

1/2 t. pepper

In small bowl, mix minced garlic with oregano and salt to create a paste.  Mix in oil, vinegar, and pepper.  Brush oil/garlic mix over both pork tenderloins.  Cover and refrigerate for 1-3 hours.  Allow meat to stand at room temperature 30 minutes before grilling.  Grill pork over direct medium heat, until outsides are evenly seared and the centers are barely pink.  Takes about 15-20 minutes, turn every 5 minutes.  Remove pork from grill and let rest for 3-5 minutes before slicing.

Roasted Sweet Potatoes

I am usually so good about planning our breakfasts, lunches and dinners during the week, then the weekend comes...  I never plan what we are making for dinner on the weekends (not sure why I do that, but I need to stop).  The funny thing is, those unplanned dinners are usually our best ones!  Like these roasted potatoes.  I just chopped up some yams, tossed them with some olive oil and spices and made this wonderful little side dish.  

Roasted Sweet Potatoes

2 medium to large yams or sweet potatoes, peeled and cut into bite-size chunks

2 T. olive oil

2 t. rosemary

1 t. garlic powder

1/2 t. sea salt

1/2 t. pepper

Put potatoes in a gallon-size resealable bag, add olive oil and spices.  Close bag and shake until all ingredients are mixed together.  Bake at 375º for 40 minutes.  Enjoy!

Stuffed Poblano Peppers

I just love stuffed peppers!  The spicier, the better.  I got the original recipe from "Make It Paleo" and altered it just a bit.  I really liked this as a dinner, but I LOVED it even more chopped up with some scrambled eggs for breakfast.

Stuffed Poblano Peppers

6 poblano peppers, tops and seeds removed. Reserve seeds for seasoning.

1 lb. ground beef

1/2 onion, chopped

3 cloves garlic, minced

salt and pepper to taste

Brown beef in large skillet over medium high heat.  Add garlic, onion, salt, pepper and poblano pepper seeds (as many as you would like - the more seeds the spicier your beef mix).  Cook until meat is cooked through and onion has softened.  Preheat grill to medium-high heat.  Stuff peppers with meat mixture.  Grill peppers 8-10 minutes, turning every 2-3 minutes.

Olive Oil-Tamari Sauce Chicken Wings

I know chicken wings aren't the best source of protein, but they are so good!!!  Hey - at least I don't fry them.  ;)  I was trying to figure out a new way to season them (besides the buffalo sauce) and I came up with this combination of ingredients.  These little chicken wings have never tasted better!  

Chicken Wings

10-12 chicken wings

1/3 c. olive oil

1/4 c. wheat -free tamari sauce

1/2 t. onion powder

1/2 t. garlic powder

1 t. salt

Mix olive oil, tamari sauce, onion powder, garlic powder, and salt in a small bowl.  Put chicken wings in a large bowl.  Pour olive oil mixture over wings.  Toss wings with hands to cover in sauce.  Place wings in a single layer on a baking sheet.  Bake at 350º for 50 minutes.  Broil on high for a few minutes to make them a little crispy.  Enjoy!

Coconut Crepes

I had a crepe recipe on my blog that is really good, but I have been wanting to try them without adding any sugar.  Well, the wait is over...  I have a tasty new recipe for crepes, now!  We put fresh fruit in the middle, wrapped it up and added a little more fresh fruit on top.  De.Li.Cious!  

Coconut Crepes
4 eggs
4 T. coconut flour, sifted
6 T. coconut milk
4 T. grapeseed or melted coconut oil
4 T. water
2 t. vanilla extract
1/4 t. sea salt
pinch cinnamon
Beat the eggs in a medium bowl.  Add rest of the ingredients, mix well.  Pour 1/3 cup of the batter into a medium sized skillet over medium low heat.  Tilt the pan around so the batter fills the bottom of the pan in a thin layer.  Allow crepe to cook all the way through, flip and cook for another few seconds.  (Cooking these takes a little bit of practice - we smooshed up 2 or 3 of them before we got the hang of it.)  Serve warm with fruit!  

Chicken Sandwich

I'm back!!!  :)  Been a long time since I have posted a recipe, but I am ready to get back to it.  This chicken sandwich has been my latest obsession.  I have had this meal almost every day for the past couple weeks.  If you cook a package of bacon ahead of time and buy thick sliced chicken breast from the deli, it only takes a few minutes to prepare this delicious meal.  Enjoy!


Chicken Sandwich
2 slices of thick sliced deli chicken breast*
1 handful lettuce or spinach
4 slices sandwich size pepperoni (Boar's Head is great!)
1 avocado, thinly sliced
2 slices bacon, cooked
Mayo/mustard
Spread mayo and mustard on each slice of chicken.  Top one piece of chicken with as much lettuce or spinach as desired (use lots - it's good for you!).  Then add pepperoni, bacon, avocado.  Top with more lettuce/spinach.  Put the other piece of chicken on top to complete your sandwich!
*You can also use leftover chicken breast - just cut it down into 2 pieces to use as the "bread"


P.S.  Don't you just love my designer dinner plate?  ;)  hee hee

(This is my modified version of the original recipe from Primal Blueprint Quick & Easy Meals)