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)