Chipotle Chicken with Pineapple Avocado Salsa

This recipe is SO EASY you are going to love it!  I throw it in the crock pot, turn it to high until it is done, shred the chicken and serve it with an amazing pineapple avocado salsa.  Done.  This meal is great for those days where you don't feel like making a big production.  I made this on a Sunday so we would have leftovers for the rest of the week.  Okay, it didn't last that long but I tried.  To make this a lighter dish, serve as a salad.  Otherwise try it with some organic basmati brown rice and fresh organic spinach.  Either way, I like mine drizzled with Chipotle-Honey Vinaigrette (found here). Enjoy!

Ingredients:
4-5lb boneless skinless chicken thighs
2-3c of your favorite salsa (make sure it's mild though because we are adding chipotle later and it's hot!)
2-4 chipotle chiles in adobo, minced (For a lot of spice, keep the seeds.  For less spice, remove the seeds)
1tbs adobo sauce (from the same can)

Pineapple Avocado Salsa:
1 pineapple, diced
2c cherry tomoatoes, diced
2 avocado, diced
1/4c cilantro, chopped
A pinch of garlic powder
Fresh ground sea salt to taste
1 drop DoTerra Lime Essential Oil (Secret ingredient that really makes this recipe to DIE for!  Buy here)

Optional:
Salad Greens
Organic Brown Rice (Basmati is my favorite)
Chipotle-Honey Viniagrette (recipe found here)
Corn Tortillas:  You can make them gluten free tacos if you want too

Directions:
1. In a slow cooker, add your chicken, salsa, chipotles and adobo sauce.  Mix well.  Turn to high for about 4-5 hours or until meat is tender.  Alternatively, turn it on low (it will take almost double the time so maybe 7-8 hours depending on your slow cooker).
2. When the chicken is done, break it up into chunks or shred it with two forks depending on your preference.
3. Put together the salsa:  Mix pineapple, tomatoes, and cilantro. Add a sprinkle of garlic powder and sea salt and taste.  Keep adjusting until you have the amount of garlic you like.  Add 1 drop of lime essential oil (this will make your whole dish POP).  Stir well.
4. Serve chicken with salsa on top.  Alternatively, make a brown rice burrito bowl drizzled with vinaigrette.  Or turn it into a salad.  They would also make delicious shredded chicken tacos.  The possibilities are endless.  Enjoy!


About Essential Oils:
You can visit my sister blog Aroma Nurse to learn about DoTerra Essential Oils or my DoTerra Wellness Store to purchase them.

Organic Lemon Basil Roasted Chicken

This is an easy meal that is great for the whole family.  If you think buying organic chicken is too expensive for your family, try buying the whole bird.  It's usually much cheaper and just as healthy and delicious.  While I was pregnant, my family and I made a full commitment to only buy organic chicken, wild caught fish and grass-fed beef.  Not only is it better for the animals themselves, but it is also MUCH better for our health.  There are definitely ways to make it cheaper.  I buy frozen wild caught salmon from Costco, whole organic chickens from Costco, and purchased a 1/2 cow from a local farmer who raises non-gmo 100% grass fed and finished beef.  I highly suggest checking out your local farmers market for other less expensive organic options.  No, you do not need to buy everything at  Whole Foods.

Ingredients:  
1 whole Organic Chicken, giblets removed
1/4c chopped or sliced fresh basil (organic if you can find it)
1/4c organic extra virgin olive oil
2 garlic cloves, minced
1tbs dijon mustard 
5 drops DoTerra Lemon Essential Oil (buy here)
1 drop DoTerra Basil Essential Oil (buy here)
Fresh ground sea salt & cracked black pepper

Directions:
1. Preheat the oven to 450 degrees.  Line a roasting pan with foil for easy clean up.  Rinse your bird and pat dry.  Place on the pan.
2. In a small bowl, mix olive oil, garlic, dijon, fresh basil, lemon oil and basil oil.  Add a bit of salt and pepper and mix well.
3. Using your hands, rub the oil mixture all over the bird (on top of the skin and underneath the skin directly on the meat).  Add extra salt and pepper to the top of the skin and inside the cavity of the bird.
4. Place in the oven and let roast 25 minutes or until the skin is nice and crispy brown.
5. Reduce the heat to 375 degrees and cook another 20-30 minutes or until the breast reaches 165 degrees and the thigh reaches 180 degrees. 
6. Remove from the oven, slice and serve.  Delicious with a baked sweet potato and a simple green salad.  Done.

What's up with the Essential Oils?
Check out my sister blog Aroma Nurse for more information on the therapeutic power of essential oils and other crazy hippie crap that works.

Basil Balsamic Grilled Chicken & Apple Salad w Butternut Squash Mash

Now that it is officially Spring, it's back to the grill for this quick go-to recipe.  I marinated my organic chicken thighs in leftover Basil Balsamic Vinaigrette from this recipe then grilled them up and placed them on top of a delicious apple salad.  Paired with a simple butternut squash mash, this dish was a hearty well rounded meal for the whole family (even baby P loved it).  I hope you do too.

Ingredients (Serves 4):
8 Organic Boneless Skinless Chicken Thighs
1/2c Basil Balsamic Dressing (see below)
1/4c Organic Chicken Stock
1 Butternut Squash, halved and seeded
2tbs Organic Butter
8c Organic Mixed Greens (I used Spinach & Arugula)
2 Organic Apples, diced
2 Avocado, seeded & diced
1/2c pinenuts
1/2c Pear Walnut Dressing (see below)
Salt & Pepper to taste

Basil Balsamic Vinaigrette:  (Recipe also found here)
1/4c organic extra virgin olive oil
1/4c high quality balsamic vinegar (I recommend visiting a local oil & vinegar store)
1-2 drops DoTerra Basil Essential Oil (can be purchased here)
Fresh ground sea salt & cracked black pepper

Directions:  Place in a jar and shake.  Add salt and pepper to taste.

Pear Walnut Vinaigrette:
1/4c Toasted Walnut Oil
1/4c Pear balsamic vinegar (found at a local oil & vinegar store, another fruity balsamic will do)

Directions:  Place in a jar and shake.  Add salt and pepper if needed to taste.

Directions:
1. In a large gallon size ziploc bag, place chicken thighs.  Add 1/2c Basil Balsamic Vinaigrette and 1/4c Chicken Stock.  Let marinate in the refrigerator at least a few hours or up to a day.  Let chicken come to room temperature about 20-30 minutes prior to cooking.
2. To make the sqaush, line a baking sheet with nonstick foil.  Preheat the oven to 350F.  Place the squash, skin side up, on the baking sheet and bake until a fork easily pierces through the squash, about 45 minutes for mine.  Remove from the oven.  Using a spoon, scoop out the flesh into a bowl.  Add a few tbs of butter and mash with a potato masher.  Add a bit of salt if needed.  Keep warm.
3. When ready to cook chicken, heat grill to medium-high heat.  Add your chicken thighs and cook until tender but done (estimating 8 minutes per side for mine).
4. Meanwhile, in a large bowl toss mixed greens, apples, avocado and pear walnut dressing (add as much or as little dressing as you like).  Scoop out a serving onto each plate.  Top with pinenuts. 
5. When chicken is done cooking, slice on a cutting board and place on top of each salad.  Serve alongside a hearty scoop of butternut squash.  Oh yea!

Spanish Chicken w Almonds

This recipe reminds me of the flavors of Spanich Paella thanks to the warm flavor of saffron.  Saffron is one of the most expensive spices in the world, so if you don't have it or don't want to buy it just leave it out.  But, if you do use it you won't be sorry.  It turns the dish a rich yellow and has a very mellow but distinct flavor that I absolutely love.  I used some almond butter to make the sauce rich and creamy and topped the whole thing with butter sauteed almonds and cilantro.  A unique and amazing flavor profile, this dish is truly one of my new favorites.  Serve this with some fresh roasted fall veggies and you have yourself the perfect meal.  Who knew it could be so easy to be a gourmet chef?!

The most gourmet dinner can be so easy to make!

Ingredients:
3lb chicken breasts, boneless and skinless
1c slivered almonds
4tbs butter
1tbs minced garlic
1/3c almond butter
2c chicken broth
1/2tsp black pepper
1/4tsp crushed saffron (optional)
1 onion, thinly sliced
1tbs coconut flour
1/4c chopped cilantro

Directions:
1. Heat 3tbs butter in a heavy pot over medium heat.  Add almonds and stir constantly  until golden brown (watch closely because they burn easily!).  Remove from heat, pour onto a plate lined with a paper towel.  Salt lightly.
2. Add onions and another tbs butter to the pot.  Cook over medium heat until the onions are soft and carmalized (a deep brown).  Add garlic, almond butter, broth, pepper, saffron, and salt.   Stir and bring to a boil.
3. Add chicken to the pot, bring back to a boil and then reduce to a simmer.  Cover and cook 20 minutes until chicken is cooked through. 
4. Remove chicken from the pot, bring the sauce to a boil, add a tbs of coconut flour and continue to boil and stir until a bit thickened.  Place chicken back in the thickened sauce.
5. Serve chicken.  Ladle with sauce and onions.  top with toasted almonds and cilantro.  Enjoy!

Lemon Sage Marinated Grilled Chicken Breasts

This is a delicious simple marinade I used to spice up some plain ol' chicken breasts.  I had some leftover fresh sage from my Pumpkin Soup recipe that I wanted to use up.  When I think of sage I think of fall and Thanksgiving stuffing so I decided to make a stuffing-inspired marinade.  I added some olive oil, some lemon, and some poultry seasoning along with the fresh sage to give the chicken a rich fall flavor.  I let the whole thing marinate all day and then threw them on the grill for dinner.  Serve this with my traditional Cranberry Almond Salad or some Balsamic Roasted Fall Vegetables and you are good to go.  Enjoy!

A quick healthy meal using delicious fall flavors

Ingredients:
5lb boneless skinless chicken breasts
1/4c fresh sage
1/4c extra virgin olive oil
1tsp poultry seasoning
1 lemon, zest and juice
1tsp salt
1/4tsp pepper

Directions:
1. In a food processor, blend sage, oil, seasoning, lemon juice, zest, salt and pepper.
2. Place chicken in a large resealable plastic bag.  Pour in marinade.  Let marinate at least an hour or up to a day in the refrigerator.  Prior to grilling, let it set out for 30 minutes or so (makes the breasts more tender when they are cooked from room temperature).
3. When ready, heat grill to medium high heat.  Pull chicken out of marinade and discard leftover marinade.  Cook chicken on the grill about 10 minutes per side for large breasts (less if smaller).  Chicken is done when internal temperature reaches 165-degrees.
4. Serve with a big salad or some roasted fall veggies and enjoy!

Chicken Tortilla Soup From Scratch

As promised, here is my famous chicken tortilla soup recipe.  This time, I used the leftovers from Ultimate Grilled Mexican Chicken Salad to construct the whole thing.  If you are wanting to make this from scratch and don't have any leftovers, I will give you simple tips to do that too.  There is just something about chicken and vegetables simmering in a warm, spicy Mexican broth that is simply irresistible.  This soup is inexpensive, simple to make, and might just be the best tortilla soup you've ever eaten.  This is a favorite in our household, especially as the weather starts to take a turn in the fall.  Keep lefovers in the fridge and warm up a bowl whenever the mood strikes.  Enjoy.

Simple recipes can make the best meals

Ingredients:
8c homemade chicken stock or use store bought (to make, place chicken bones from your cooked whole chicken into a crock pot, cover with filtered water, add a splash of vinegar, and boil on low for 24 hours with a bit of garlic, onion, celery, and carrot)
Whole chicken, cooked, skin removed, meat diced (see here for how to grill a whole chicken)
1 poblano pepper, diced (I used 2c of my leftover grilled peppers from the recipe linked above but you can use raw peppers if you didn't make any the night before)
2 green peppers, diced
1 red pepper, diced
1 onion, diced
2tbs garlic, minced
1tbs grass fed butter
1 can fire roasted diced tomatoes
1tbs ancho chile powder
1tbs mexican chile powder, plus more to taste
2tsp cumin, plus more to taste
2tsp garlic powder, plus more to taste
pinch cayenne, more if you like it spicy
salt to taste
2 bay leaves
cilantro, for serving

Directions:
1. In a large stockpot, heat 1tbs butter.  Add garlic and onion and cook until onion is soft.  Add your peppers, chicken, diced tomatoes, and homemade chicken stock.  Stir in chile powders, cumin, garlic powder, and cayenne.  Add 2 bay leaves.
2. Bring to a boil and then simmer 30-60 minutes or until the flavors have blended.  Taste, adjust seasonings as needed and add as much salt and pepper as you desire.
3. Serve hot with cilantro for serving.
NOTE:  Alternatively, you could make this using the slow cooker.  Throw it all in the crock pot and cook on high for 3 or 4 hours or on low for 5 to 6 hours.

Lemon Olive Roasted Chicken

Mmmmm... I have been in the mood for chicken lately.  It seems like I've been making chicken, chicken, and more chicken!  Roasted chicken is a standby meal in my house.  Usually I do chicken thighs, but chicken leg quarters were so inexpensive at the store that I couldn't resist.  For this easy dish, I rubbed the chicken with a lemon-butter-herb mixture and then roasted it with sliced lemons and fresh green olives.  The result is fresh tangy chicken that pairs perfectly with a salad or some mashed sweet potatoes (or both).  This chicken also makes great leftovers.  Feeling really ambitious?  Save all the bones and make a bone broth by simmering them in filtered water with a bit of acid (lemon or vinegar) for hours.  Then enjoy all of the delicious minerals and calcium from the bones. Heavenly. 

A big pan of deliciousness

Ingredients:
2 packages chicken leg quarters (thighs would also be delicious), bone in skin on
1tbs butter or olive oil
3tbs butter, melted
2tsp minced garlic
2tsp dried thyme (or 2tbs fresh)
1tsp poultry seasoning
salt and pepper
2 lemons, sliced into wedges
1 can ripe green olives

Directions:
1. Preheat oven to 375F. In a small bowl, mix melted butter, garlic, thyme, poultry seasoning, and salt.  Squeeze the juice of 1 lemon into the bowl and mix well (save the rinds).  Using your fingers or a brush, get the butter lemon mixture both under and over the skin of the chicken.  Season the outside generously with salt and pepper.
2. In a large skillet, heat 1tbs butter or oil.  Working in batches if needed, place the chicken skin side down and cook on medium high until deep brown.  Flip and cook on the other side until browned.  Place on a foil-lined baking sheet. Throw in your rinds.
3. Drain your olives and pour them all over and under your chicken.  Throw in your rinds.  From the second lemon, squeeze a bit of juice all over the tops of the chicken and throw those rinds in there as well.
4. Roast in the oven until the chicken thighs reach 170-175F, about 30 minutes.  Remove and serve with your favorite sides.

Homemade Herbed Chicken Soup From Scratch

I am a little embarrassed to admit that this is my first homemade soup from scratch... and by "first homemade soup from scratch" I mean 100% from scratch.  Nothing boxed.  Nothing canned.  Just pure natural ingredients.  I am going to warn you that this recipe has quite a few steps and takes a long time to complete, but OMG is it worth it!  May I never buy boxed chicken stock again!  It's not hard, it just takes some time.  Perfect for a Sunday dinner.  I came up with the idea after buying 2 whole chickens and grilling them (see previous blog post or click here).  I didn't want to throw away all those chicken bones so I used the leftover carcass to make a ridiculously delicious slow cooked chicken stock and then added some diced leftover chicken and veggies to make a true herbed chicken soup.  The best part is that by simmering the bones for 24 hours, you get all the nutritional minerals into the stock...and the whole thing cost less than $10.  Fabulous!

Best bowl of chicken soup I have ever eaten!

Stock Ingredients:
Whole chicken carcass/bones, from cooked chicken
2 quarts filtered water
5 celery stalks, cut in half
1tsp poultry seasoning
2tbs minced garlic
2 bay leaves
10 peppercorns
2tsp apple cider vinegar

Finishing Soup Ingredients:
6c chopped cooked chicken (see here for grilled chicken recipe or here for roasted chicken recipe)
16oz portabello mushrooms (whole or baby), chopped
5 celery stalks, sliced
2 green onions, sliced
2tbs butter
1tsp garlic powder
1/2tsp onion powder
3tbs freshly chopped rosemary (only add if your chicken isn't full of rosemary flavor all ready)
poultry seasoning to taste
salt & pepper to taste
1/4c heavy whipping cream (optional)

Chicken Stock Directions:
1. Place 1 or 2 chicken carcass/bones in a large slow cooker.  Pour in 2 quarts filtered water.  Add celery, seasonings and vinegar.  Put the lid on, turn on low, and simmer for 24 hours.
2. When you have your stock done, pour through a fine mesh strainer to retain only the broth. 
3. In a large soup pot, add 2tbs butter and turn the burner on medium high.  Add your onions, celery and mushrooms and cook until soft stirring occasionally.  Add in your diced chicken, pour in your chicken stock, and give it all a good stir.  Add some extra seasoning (garlic powder, onion powder, rosemary, and a bit of poultry seasoning).  Bring to a boil.
4. Once boiling, cover and turn the heat to low to simmer for 30-60 minutes.  Taste and adjust the seasonings (I added all my salt and pepper at the end so I wouldn't overdo it as the soup reduced).  Stir in a bit of heavy cream if desired.  Serve hot.

Note:  You can change the veggies as you like.  Feel free to add some diced potatoes or carrots for a more substantial soup.  Add them with the chicken and be sure to simmer until they are tender.

Simple Grilled Whole Chicken

I found some small antibiotic and hormone free chickens on sale at the store so I picked up 2.  Of course, I have serious reservations about roasting whole birds when it's 90+ degrees outside.  So, in an effort to save my energy bill, I decided to split the chickens in half and grill them.  What a delicious, simple, inexpensive idea!  The best part is both birds fit on the grill and I had tons of leftovers.  I served mine with a sweet potato and a large salad and used the leftovers to make a rockin' homemade chicken soup (stay tuned for the next blog post).  I hope you find this recipe as easy and versatile as I did.  Enjoy!

A beautifully grilled bird!

Ingredients:
2 whole chickens (3-5lbs)
2tbs minced garlic
1/4c fresh rosemary, chopped
1tsp poultry seasoning
3tbs butter, melted
3tbs extra virgin olive oil
1 lemon
salt & pepper

Directions:
1. First spatchcock your chicken:  Cut along the backbone with kitchen shears.  Remove the backbone and reserve it for stock (look for my delicious stock recipe in my next blog post).  Turn the bird breast side up and flatten it the best you can so that it cooks evenly on the grill.  Do this with both birds if you are using 2.
2. In a small bowl, mix butter, oil, garlic, rosemary, poultry seasoning, and the juice from 1 lemon.  Add some salt and pepper.
3. Using your freshly washed hands, spread some oiled-herb-spread underneath the skin of each chicken (go under the breast, thigh, and leg if you can).  Use the remainder to coat the outside of the birds.  Generously salt and pepper the entire bird.  Let it set out for 30 minutes before you grill (this will allow it to cook more evenly).
4. Heat your grill to medium-high.  Grill chickens, breast side down until nicely charred (10-15min).  Flip chickens and cook 30 minutes more or until temp reaches 165F in the thickest part of the breast (obviously the timing will be different depending on the size of your bird:  mine was a little under 5lbs).  Let rest 5-10 minutes before serving.  Enjoy!

Grilled Jerk Chicken w Fresh Peach Salsa

We are having a heat wave here in Nebraska and I refuse to heat the house up with my oven or stove.  My go-to summer meals are always on the grill and tonight I decided on some delicious jerk chicken.  The origins of jerking can be traced back to the Cormantee Hunters of West Africa in the 1600s.  It is a traditional Jamaican dish in which meat (usually pork or chicken) is marinated in a spicy mixture and then smoked over pit fires.  Of course the ingredients and techniques have evolved over time as various cultures have added their influences.  In my own variation, I substituted the traditional Scotch Bonnet pepper for a Serrano to reduce the heat and added a few extra spices for some added pizazz.  I marinated the chicken breasts about 10-12 hours and then grilled them until juicy and tender.  To offset the spiciness  of the chicken, I topped it with a heap of fresh peach salsa using the peaches I purchased at the most amazing produce stand I stumbled upon right down the street from my house.  The result was a perfectly balanced summer meal.  So spice things up and enjoy!

In my husband Anthony's words, "Best Chicken Ever!"

Jamaican Jerk Marinade Ingredients:
1tbs minced garlic
1/2 large yellow onion, chopped
1 serrano chili, seeded and chopped
2 limes, juiced
2tbs tamari (gluten free soy sauce)
3tbs extra virgin olive oil
2tsp salt
1tsp dried thyme
1tsp allspice
1tsp black pepper
1/2tsp cinnamon
1tbs fresh ginger, minced

5lb chicken breasts
(Hint: This would also be great with chicken thighs!)

Fresh Peach Salsa Ingredients:

4 large fresh ripe peaches (Hint:  Buy your peaches directly from farmers and you will NEVER buy them from the grocery store again!)
1 handful cilantro, chopped
a squeeze of fresh line
a pinch of sea salt

Directions:
1. In a food processor or a blender, combine all marinade ingredients and blend until smooth.  Place your chicken in a large gallon size ziplock bag and pour in the marinade.  Close the bag and toss gently until all the chicken breasts are evenly coated.  Place on a plate in the refridgerator and marinate for 10-24 hours, turning the bag over occasionally to ensure all of the marinade hits the chicken.
2. Heat your grill to medium high heat.  Grill your chicken until just done (when the juices run clear) or about 10 minutes per side depending on the size of your chicken breasts.
3. Meanwhile, make your salsa:  Chop your peaches and toss with cilantro, a squeeze of lime and a touch of salt.  Serve at room temp over the chicken breasts.  Enjoy!

5 Ingredient Lemon Rosemary Roasted Chicken

Usually roasting a whole chicken sounds like a lot of work, but I promise this dish is simple and delicious.  All you need is some lemons, fresh rosemary, and garlic.  Easy enough, right?!  Rosemary is a simple herb to grow and I am always eager to use fresh herbs from my wanna-be pot garden.  Of course, if you have a brown thumb you can always pick some up fresh at the store.  Make sure your chicken is antibiotic and hormone free, which is fairly easy to find if you look for it.  If you want an easy side idea, try traditional baked sweet potatoes.  Give them a good scrub and sprinkle them with a bit of sea salt while they are wet.  Place them directly in the oven on a rack directly next to your chicken and they will be done when your chicken is done.  I served the whole thing with a simple tossed salad and that's it!  It's that easy!  Now, what are you waiting for?!

There is something about a roasted bird that is so traditional and elegant

Ingredients:
1 whole hormone free chicken, giblets removed
3 lemons, cubed
4-5 stems of fresh rosemary
4 cloves garlic, 2 whole and 2 minced
4tbs butter, melted
fresh ground salt and pepper
whole sweet potatoes (optional)

Directions:
1. Preheat your oven to 425F.  You will want to place your bird in a shallow pan.  Generously salt and pepper the inside cavity of the chicken.  Don't be shy!  Then place a few large sprigs of rosemary and 2 whole garlic cloves inside and stuff it full of lemons, squeezing some of the juice inside the bird as you go.
2. Loosen the skin and shove some garlic and chopped rosemary underneath the skin of the bird.  This will help infuse the meat with flavor.

Use the leftovers to make a chicken salad!

3. Squeeze a few of the lemon wedges into the melted butter and stir.  Using a pastry brush, brush the outside skin of the entire bird generously with butter.  Squeeze some of the remaining lemons over the whole thing and place the rinds below and around the bird.  The lemons give it a wonderful flavor and keep the meat moist and juicy!  Salt and pepper the top of the bird. 
4. Roast for 1 hour.  If you are using sweet potatoes, scrub them, salt the outside, and place them directly on the rack next to the bird.  They will be done when the chicken is done.  When you put a meat thermometer into the leg of the bird, it should read 180F and the juices should run clear.
5. Slice and serve hot with a bit of the pan juices drizzled on top.  If you are serving this with sweet potatoes, make sure you mash in some Spiced Maple Butter.  Soooo good!

Thai Chicken & Slaw

This is another simple recipe that I made while visiting my husband in Alabama.  In less than 30 minutes, you can have yourself a delicious and satisfying meal.  This may not seem like a likely combination, but I promise you the taste of these 2 dishes together is magical.  If you are like us, you will make this again and again.  Bonus:  It makes great leftovers!

An unusual but amazing combo:  you won't regret this one!

 Thai Chicken Ingredients:
1 package boneless skinless chicken thighs (hormone free of course), cubed
1 onion, sliced or diced
1tbs butter
3 green onions sliced, reserve about 1/2 of the green parts
2tbs fresh ginger, minced
6 cloves fresh garlic, minced
2tbs sesame oil
2-4tbs tamari (gluten free soy sauce)
1tbs apple cider vinegar
1/3c coconut milk, plus more to taste

Sesame Slaw Ingredients:
1/2 head cabbage, shredded (or buy a preshredded bag at the store)
1/2c mayonnaise
2tbs apple cider or unseasoned rice vinegar
1 packet Truvia (or 1tbs honey)
juice of 1/2 lemon
2tsp fresh ginger, finely grated
2 green onions, green parts only, thinly sliced
2tsp soy sauce, plus more to taste
1tbs sesame oil
1c roasted almonds
**Note:  I made this to taste and didn't measure out my ingredients but this is my best guess.  Start out slow, mix up your sauce and adjust to taste to get the flavor profile you like.

Directions:
1. In a large nonstick skillet melt butter over medium high heat.  Add your green onions, ginger, garlic, and regular onion and cook until onions are wilted and browning.  Remove from heat.
2. Add your chicken and brown on both sides.  Add back in the onion mixture.  Add your sesame oil, tamari, and vinegar.  Cover and simmer until chicken is cooked through.  Remove the lid and let cook a bit more until any excess liquid is pretty much absorbed.
3. Stir in your coconut milk and simmer until nice and thick.  
4. Meanwhile, make your slaw:  In a bowl stir your mayo, vinegar, sweetener, lemon, ginger, onion, soy sauce, and sesame oil.  Taste and adjust!  Place your cabbage in a large bowl, pour dressing over top, and stir well.
5. Serve thickened Thai chicken on top of some slaw and top with lots of almonds for more crunch.  Enjoy!

Cajun Chicken BLT

I know it's been a while but I'm finally back home and ready to cook!  I just returned from a 3 week trip to Alabama, where my cooking was limited to a small microwave and single gas stovetop.  A favorite lunch of ours was my simple Cajun Chicken BLT.  It takes less than 20 minutes to make and was wonderfully satisfying, just proving that primal cooking doesn't have to be fussy or time consuming!

Simple lettuce cups make a big impact in this quick dish!

Ingredients:
1 small package boneless skinless chicken thighs, cut into 1" cubes
Cajun Seasoning (Try Weber New Orleans Cajun Seasoning or any without added sugar, gluten or msg)
1/2lb bacon (uncured, nitrate and preservative free)
1 head romaine lettuce (or try red leaf, butter lettuce, or iceburg)
1 pint cherry tomatoes, cut in half
4tbs mayonnaise
2tbs stone-ground brown mustard

Directions:
1. In a large nonstick skillet, pan fry bacon over medium heat until crispy on both sides.  Remove and place on a paper towel to absorb the excess oil.
2. Discard the bacon fat, leaving 1tbs in the pan.  Heat skillet to high.  Sprinkle the chicken cubes generously with Cajun seasoning.  Place in the skillet and cook over medium high heat until cooked through and browning on both sides, about 10 minutes.
3. Meanwhile, prepare your lettuce cups.  Wash your leaves and place them on a plate.  Put a tsp of mustard and 2tsp of mayo on each lettuce up.  When the chicken is done put a spoonful on top, throw on some cherry tomatoes and crumbled bacon and VIOLA! lunch is served.

Walnut Arugula Pesto Pasta

I honestly can't believe I don't have my famous pesto recipe on my blog yet.  Shame on me!  This is my favorite pesto and it's full of heart healthy walnuts, olive oil, arugula, fresh basil, lemon and garlic.  The best thing about pesto is that it is so versatile!  Use it as a sandwich spread, toss it with chicken for a pesto salad, or toss it in some angel hair zucchini (using your Joyce Chen Spiral Slicer) for a satisfying "pasta" dinner.  Delish!

I added some diced cooked chicken breast to round out the dish

Ingredients (Serves 4):
4 cooked chicken breasts, diced
2 zucchini, cut into zughetti using a spiral slicer (they will look like angel hair pasta!)

Walnut Arugula Pesto Ingredients:
1 clove garlic, minced
1/2c raw walnuts
2c arugula
1/2c fresh basil
1/4c extra virgin olive oil
1tbs lemon juice
freshly ground sea salt to taste

Directions:
1. In a food processor, pulse garlic, walnuts, arugula, basil, oil, and lemon until a paste is formed.  Season with salt to taste.
2. Toss your chopped chicken with 1/2 the pesto.  Toss your "pasta" with the other half.  Warm in the microwave for 30 seconds per dish.  Serve warm.
TIP:  To store pesto, place it in a small container and top with a layer of olive oil.  This will seal it keeping it fresh for future use.  It should stay fresh in the fridge for a few weeks.

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Crispy Chicken Thighs w Roasted Red Cabbage and Coconut Drizzle

Most of you can probably tell by my blog that I spend a lot of money on groceries.  And I mean a lot.  So I'm trying this new thing where I only allow myself to go to the grocery store once a week and I have to use up everything I have before I go.  My new year's resolution is to be more conscious about the money I spend on groceries.  Come Saturday night I am getting pretty low on food.  With some chicken thighs and a head of red cabbage, I was bound and determined to make it work.  I got inspired by a can of first pressed full fat coconut milk sitting in my kitchen cupboard and decided to make a rich and spicy coconut sauce with some simple chicken thighs and roasted cabbage.  The result was out-of-this-world-amazing!  The most common complaint I hear when people start to eat paleo is that it is too expensive (check out my Budget Friendly label on the right side of my blog for more cheap meal ideas).  Just because you don't have a lot of food money doesn't mean your meals can't be to-die-for-delicious.  This is the perfect example.

The beautiful colors just add to the wonderful experience of this dish

Ingredients (Serves 4):

8 bone-in-skin-on chicken thighs, hormone free
2tbs virgin coconut oil
1/2 of a large head of red cabbage, cut into thin slices
3tbs extra virgin olive oil (first cold pressed is best)
2c chicken stock (make sure it's gluten free I like Rachael Ray or Costco Organic brand)
1/4 yellow onion, minced
3 garlic cloves, minced
1tbs red curry paste
1/2tsp turmeric
1/2tsp coriander
1/2tsp curry powder

1/2tsp ground ginger

1/2tsp cayenne pepper (if you don't like spice, omit)
1c full fat coconut milk

Directions:
1. Trim the extra overlaying fat from your chicken thighs.  Salt and pepper them.  Line 2 baking sheets with foil.  Then preheat your oven to 425F and heat up 2tbs coconut oil in the largest skillet you have. over medium high heat.
2. Add your chicken thighs, skin side down to your pan and cook until skin is deep brown and crispy.  Then use tongs to flip over and cook a couple minutes more.  Transfer to a foil lined baking sheet to finish cooking in the oven.
3. While your chicken is browning, prepare your cabbage.  Set the cabbage slices in a single layer on another baking sheet and drizzle with olive oil.  Use your (clean) hands to rub the oil evenly over the cabbage.  Sprinkle with salt and place them in the oven to roast about 5 minute before you put in your chicken.
4. Put your chicken in the oven above the cabbage on a separate rack and roast until about 180F and the juices run clean (this will depend on your thigh size but mine took about 15 minutes).  Your cabbage is done when it is tender-crisp and pieces are beginning to brown.
5. While your chicken and cabbage are cooking, prepare your coconut sauce.  In a large saucepan, heat the remaining tbs of coconut oil.  Saute your garlic and onion over medium heat until the onion is translucent.  Then add your chicken stock, curry paste and spices.  Whisk until fully combined.  Bring to a boil and cook about 10 minute or until the stock is reduced by about half.  Then whisk in your coconut milk and softly simmer until ready to serve.
6. To serve, place some roasted cabbage at the bottom of your plate.  Top with 2 chicken thighs and ladle a generous amount of coconut sauce over the whole thing.  Enjoy!

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Basil & Garlic Roasted Chicken Leg Quarters

If you have never purchased chicken leg quarters before, you are missing out!  They are one of the most inexpensive meats you can buy and they taste absolutely tender and delicious.  I bought mine "antibiotic free and no water added" for $1.30/lb (In my store, whole chickens go for $1.50/lb).  You will need about one leg per person.  I roasted them with fresh garlic and basil and served them with Roasted Kale and a baked sweet potato.  To make 4 main dishes, the whole meal, with sides, will cost you about 8 bucks.  Who says eating healthy has to be expensive?

An inexpensive home cooked meal that the whole family will love

Ingredients (Serves 4):
4 chicken leg quarters (mine come 4 to a package), antibiotic free
1/2tsp dried oregano
1/4tsp poultry seasoning
1/2tsp dried sage
4 cloves garlic, minced
1/4c fresh basil, chopped (don't buy fresh herbs exclusively for this recipe, I just had some on hand)
3tbs extra virgin olive oil, first cold pressed is best
finely ground sea salt and pepper

Directions:
1. Preheat your oven to 425F.  In a small bowl combine seasonings, basil, garlic and olive oil.  Mix well and mash with a fork or pestle (optional).
2. Wash chicken and pat dry.  Trim off any extra skin hanging off the ends.  Arrange chicken pieces on a baking sheet or roasting pan lined with foil.  Spread the oil-spice mixture evenly over each leg.  Bake for 40-50 minutes or until the juices run clean and the internal temp is 180F.
Tip:  If you want your skins extra crispy, put them under the broiler for a few minutes prior to serving.

Paleo Baked BBQ Chicken Thighs Over Nutty Slaw

I wanted to experiment with a sugarless preservative free Paleo style BBQ sauce, so last night I added a little of this and a little of that until I came out with a tasty sauce.  I must warn you that I didn't measure my spices (I hardly ever do) so the amounts shown below are only an estimate.   Please play with them until you get the combination that you like!  Once I found the perfect flavor, I generously spread it over some boneless skinless chicken thighs and baked them in the oven for 20 minutes (these would also be fantastic on the grill).   Instead of your traditional coleslaw, I used some leftover cabbage to make an almond and walnut slaw that was perfectly satisfying.  Of course this doesn't taste like your mom's favorite bbq chicken and slaw but it was delicious none-the-less and might be a new staple of mine.  Enjoy!

A satisfying healthy meal in less than 30 minutes!

BBQ Chicken Ingredients:
6oz tomato paste
1/4-1/3c tomato sauce (I used the leftover sauce from a can of whole tomatoes)
1/4c water
1/2tsp minced garlic
2tbs apple cider vinegar
1/2tsp dry mustard
1/8tsp cinnamon
1/8tsp allspice
1tsp paprika
1/8tsp cayenne
1/4tsp fine sea salt
1/4tsp garlic powder
1/4tsp onion powder
8 boneless skinless chicken thighs

Nutty Slaw Ingredients:
1/2 head red cabbage, shredded
1/2 head green cabbage, shredded
2tbs toasted walnut oil
1tbs apple cider vinegar
2tbs balsamic vinegar
3tbs roasted almond butter (I used Trader Joe's Roasted Almond Butter with Flaxseeds)
3tbs water

Directions:
1. Preheat your oven to 400F.  Meanwhile, make your bbq sauce:  In a large sauce pan, whisk tomato paste, tomato sauce and water.
2. Add your minced garlic and remaining spices and whisk while bringing to a boil.  Continuously whisk while boiling for a few minutes to blend the flavors.  Add water if it's too thin.  Taste and adjust seasonings.
3. On a foil lined baking sheet or pan, place chicken thighs in a single layer.  Using a basting brush, brush the tops of the chicken thighs with a generous amount of sauce.  Place in the oven and bake 15-20 minutes, or until cooked through.
4. While your chicken is cooking, make the slaw.  In a large bowl, place all shredded cabbage. 
5. In a food processor, add oil, vinegars, almond butter and water.  Pulse until smooth.  Pour over the cabbage.  Toss well.  Season with salt.  Refrigerate until ready to serve.
6. Serve chicken with extra sauce and slaw.  Enjoy!

Slow Cooker Chicken Cacciatore w Cauliflower Rice

Chicken cacciatore in the slow cooker is easy, cheap and delicious.  I made this for my mom and niece and it was a hit!  They scarfed all of it!  Depending on your slow cooker, this dish will take about 6-8 hours to cook so you will need to plan ahead but I promise you will be so glad you did.  You could eat this plain or serve it over mashed potatoes or cauliflower rice.  It's sure to be a favorite!

Comfort food at its finest!

Ingredients for Chicken Cacciatore:
1 package whole chicken legs (drums and thighs), bone in but remove skin (about 5 of them)
1 large can whole plum tomatoes with their juice (check labels; you want no added sugar)
8oz sliced mushrooms (I used baby bellas but buttons will work nicely too)
1 yellow or sweet onion, sliced
2tsp Italian seasoning
1/2tsp rosemary
2tsp minced garlic
1tsp garlic powder
1/2tsp oregano
2tbs balsamic vinegar
1/3c white wine (choose one you like to drink!)
3tbs tomato paste
salt and pepper to taste

Ingredients for Cauliflower Rice:
1 head cauliflower
1tbs butter
salt to taste

Directions:
1. In a large bowl, pour out canned tomatoes.  Break them up with a spoon.  Then mix in mushrooms, onion slices, seasonings, vinegar, and wine.  Stir well.
2. Place chicken in the bottom of a large slow cooker in a single layer (do the best you can mine overlapped a bit).  Sprinkle with salt and pepper.
3. Pour your veggie sauce mixture over the chicken.
4. Cover the slow cooker and turn on low for 6-8 hours (chicken will be falling off the bone tender when done).
5. When chicken is done, pour all of the liquid into a large saute pan, whisk in tomato paste, and boil over the stove for about 10 minutes or until reduced and nicely flavored.  Salt until desired flavor is reached (I adjust the spices here too).  Keep your chicken in the crock pot with the lid on, turned off, for now to keep warm.
6. While the sauce is boiling, make your "rice": Cut the cauliflower into large chunks.  Place them in a food processor and pulse until it resembles rice.  Place the "rice" in a large glass bowl with a lid and microwave for 5 minutes (do not add water).  When done, add a pat of butter and a bit of salt and stir.  Viola!  Rice is made.
7. To serve, add a cup of "rice" to the bottom of a pasta dish.  Add a whole chicken leg and some veggies on top.  Ladle some sauce over the whole dish and enjoy!

Hot Wing Style Drumsticks

I love the flavor of hot wings, but I really don't like the chicken wings themselves.  They seem to be all skin with only a tiny bite of chicken.  At the grocery store, I got the idea to make drumsticks with homemade paleo friendly buffalo sauce.  It was a simple dish that was very tasty and very simple to make.  They also made a great lunch salad the next day!  I served mine with celery sticks, an all natural preservative free ranch dressing, and extra hot sauce on the side.  Enjoy!

Spicy meaty goodness!

Ingredients:
About 15 bone-in-skin-on drumsticks
4tbs hot sauce (I used Frank's RedHot Sauce)
1/4c butter
1tbs apple cider vinegar
1tsp paprika
1/2tsp freshly ground black pepper
1/4-1/2tsp garlic powder
1/4-1/2tsp celery seed
Celery and ranch for serving (optional)

Directions:
1. Preheat your oven to 375F.  On 2 nonstick foil lined baking sheets, place your drumsticks without touching.  Roast in the oven for 30 minutes, flipping over half way through. 
2. Meanwhile, make your sauce:  In a saute pan, heat butter until melted.  Add remaining ingredients and whisk well.  Bring to a boil and let simmer a few minutes.  Keep whisking and set aside.
3. When the drumsticks are looking done and crispy, take them out and toss them all in the sauce.  Use a pastry or bbq brush to brush the remaining sauce on top.  Place them back in the oven for about 15 minutes (check the temperature to make sure they are cooked through: 170-180F).
4. If desired, turn on your broiler and broil under the heat until browning a little more on top.  Serve hot with ranch or your choice of dipping sauce and celery sticks.  Enjoy!

Cinnamon Chicken & Onions

This is another simple slow cooker meal that is so versatile!  You can throw it over a salad, mix in some veggies, eat it over rice, or turn it into a taco.  I used juicy chicken thighs but chicken breast would also work.  The best part about this meal is how it fills your house with warm enticing flavors. 

This also makes fabulous leftovers!

Ingredients (serves 4):
2 large onions, diced or sliced
2-3tbs organic butter
2lb boneless skinless chicken thighs, antibiotic free
1tsp sea salt
1/4tsp ground black pepper
1/4tsp cayenne
1/4tsp cinnamon
2tsp ancho chile powder
1/2tsp cumin
1/2c chicken stock (msg & gluten free; I use Rachael Ray)

Directions:
1. In a large skillet, heat butter over medium high heat.  Add onions and saute until soft and turning brown.  Place at the bottom of a slow cooker.
2. Take all of your spices and place them in a small jar/bowl.  Give them a good shake/stir and rub evenly over both sides of each chicken thigh.  Add a bit more butter into the pan if needed and place as many chicken thighs that fit in a single layer at the bottom of the pan.  Cook until browned on one side then flip.  Repeat with remaining chicken.
3. Place the chicken thighs on top of the onions in a single layer.  Pour 1/2c chicken stock over the chicken.  Cover and cook on low 6 hours.  Enjoy!

Nutritional Information:
1 serving = 2 chicken thighs
Calories: 350
Fat: 22g
Carbs: 4g
Protein: 35g
Sodium: ~v600mg

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