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.

Mexican Fish Salad w Chipotle Honey Vinaigrette

I love Chipotle.  No, I'm not talking about the chile (although I love that too).  I'm talking about the take-out restaurant.  We eat there at least a few times a month.  I always order the same thing: Carnitas salad, with peppers, mild salsa, guacamole & their deliciously smokey vinaigrette.  I also make my own version of these salads at home.  This time I used wild-caught-cod and it was just delightful.  Usually I do chicken or steak in these Mexican dishes but I think I just found my new favorite spring meal.  Enjoy!

Ingredients (serves 2):

Veggies:
2 bowls of chopped greens (I used a mixture of Organic Red Lettuce & Romaine)
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 orange bell pepper, cut into strips
1tbs extra virgin olive oil

Fish:
2 filets mild and flaky wild-caught-fish (I used Alaskan Cod)
1tbs extra virgin olive oil
1tbs butter
8 drops DoTERRA Lemon Essential Oil ( buy here)
Sea salt and fresh cracked black pepper
a pinch of garlic powder

Guacamole Salsa:
2 avocados, diced
1 tomato, diced
organic cilantro, chopped (to taste - I used about 1/4c)
1 drop DoTERRA Lime Essential Oil (buy here)
garlic powder and salt to taste

Chipotle Vinaigrette: 
1/4 cup apple cider vinegar
2tbs honey
1tsp dijon mustard
1/2 tsp ground chipotle powder
1 tsp adobo sauce from a can of chipotle's in adobo (if you have it)
1 drop DoTERRA Lime Essential Oil (buy here)
1/4tsp paprika
pinch garlic powder, onion powder and oregano
1/4c extra virgin olive oil
salt and pepper to taste

Directions:
1. Preheat your oven to 450F.  Then prepare your viniagrette by whisking all of the ingredients in a glass bowl (or put them in a glass jar with a lit and shake well).  Add salt and pepper to taste.
Note:  If you aren't used to cooking with essential oils, a little goes a long way.  Lemon and Lime are my absolute FAVORTE to cook with because you only need a drop and it gives the dish SO MUCH fresh flavor!  They are must-haves for your kitchen spice cupboard in my opinion.
2. Prepare your guac-salsa.  In a medium size bowl, mix your avocao, tomao, cilantro and lime essential oil.  Add a sprinkle of salt and garlic powder then mix some more and taste.  Keep adding garlic and salt until it's to your liking and keep mixing until the guacamole has some mushed pieces but some still cubed.
3. Now cook up your peppers.  Spread them in a single layer on a baking sheet (I use one lined with non-stick foil for super easy clean-up).  Drizzle with 1tbs olive oil and toss well.  Add a bit of salt.  Throw them in the oven and cook about15 minutes or until they are softening and have some brown or black areas.  Toss them after 10 minutes.
4. While your peppers are cooking, heat a large skillet over medium high heat with 1tbs olive oil and 1tbs butter (this mixture tastes absolutely divine).  Add a bit of salt, pepper, and garlic powder to your fillets and place them into the hot skillet.  Cook on one side until seared a deep golden brown, then flip, add 4 drops lemon essential oil on the top of each fish, cover with a lid, turn to medium-low and cook until fully cooked through (mine took an additional 4 minutes).  They are done when the fillet flakes easily with a fork.
5. To serve:  In a bowl, place some greens.  Top with peppers, then a filet of fish, and a huge scoop of salsa guac.  Drizzle the salad dressing over the whole thing and dig in.  OMG so good!

About DoTERRA Essential Oils:
See my Primal Bites Page Cooking w Essential Oils
See my sister blog Aroma Nurse
Purchase any oil at My DoTERRA Wellness Store or contact me directly at lizgracerendon@gmail.com for information on wholesale prices

BLT Side Salad

Everyone needs a simple salad recipe on hand at home.  This is a side salad that I made for Thanksgiving Day and I can assure you there were no leftovers.  I used the concept of a BLT sandwich using crumbled bacon, spinach, and cherry tomatoes.  Then I added a warm balsamic-bacon dressing and tossed the whole thing right before serving.  The result was a quick, tasty salad that looks elegant and is guaranteed to impress.  This salad is dressed up enough for the holidays but simple enough for a family dinner night at home.  Bacon really does make everything better!  Enjoy.

A perfect side salad for Thanksgiving, Christmas, or any time of the year!

Ingredients:
1lb organic spinach
1 pint cherry tomatoes, sliced in half
6 slices nitrate-free uncured bacon
3 shallots, minced
1tsp minced garlic
1/4c balsamic vinegar
2tsp dijon mustard
2tbs extra virgin olive oil
freshly ground salt & pepper to taste

Directions:
1. Place spinach and cherry tomatoes in a large bowl.
2. Heat a large skillet over medium heat.  Fry up your bacon, flipping as it cooks on one side until both sides are deep brown (about 10 minutes).  Place bacon on a plate lined with a paper towel to soak up the extra grease.  Crumble when cool.
3. Pour out all but about a tbs of bacon grease.  Add the shallots, garlic, and olive oil back to the saute pan with the bacon grease.  Cook on medium or medium-high until the shallots are soft and the garlic is golden brown.  Pour in your balsamic vinegar and stir in your dijon then turn off heat.  The balsamic will reduce a bit.  Stir well and season with salt and pepper to taste (if you like your dressing sweet, you can add a bit of honey here).  Let cool slightly (but still warm).
4. Pour dressing over salad.  Toss well.  Serve immediately.
Note:  If you make too much dressing, it keeps well in the fridge for up to a week.  Just reheat in the microwave before tossing with the remaining salad prior to eating.

Grilled Summer Veggies & Meatballs

Instead of your traditional Italian spaghetti and meatballs, I decided to make my own summer paleo version of the dish:  Grilled veggies w grain-free meatballs.  I had some fresh farmer's market tomatoes, zucchini and red bell pepper that I grilled up with some olive oil and sea salt.  Then I heaped a big mound of Italian meatballs and tomato sauce on top and a beautiful meal was served.  The best part is that start to finish it only took about 30 minutes to make.  De-lish!

A healthy version of your Italian favorite & just as satisfying!

Ingredients:
2lb ground beef
2tbs minced garlic
2tsp italian seasoning
2tsp salt
1/2tsp garlic powder
1/2tsp oregano
1tbs butter
1tbs extra virgin olive oil (plus more to coat the veggies)
2 red bell pepper, seeded and cut in half
6 large tomatoes, cut in half
2 zucchini, cut into 1/4" slices lenghwise
1 jar marinara (I used Ragu's "no sugar added" brand:  Cheap, healthy, & delicious!)
1/4c fresh basil, sliced thin

Directions:
1. In a large bowl, combine ground beef, minced garlic, Italian seasoning and salt.  Using a very small ice cream scooper or melon ball scooper, make evenly formed meatballs and set them on a plate.
2. In the largest nonstick skillet you have, heat butter and oil over high heat.  Add meatballs in a single layer and cook until deep brown on each side (turning them and rotating them with tongs helps).  I sprinkled the tops of mine with garlic powder, oregano, and a pinch more salt.  Drain the excess fat.
3. Pour in your jar of marinara and toss making sure all of your meatballs are coated.  Stir in about 1/2 of your fresh basil (the rest is for garnish).  Bring to a boil, turn down heat, cover with a lid, and simmer about 15 minutes or until meatballs are tender and done.
4. Meanwhile, cook your veggies.  Heat your grill to medium high.  Using an olive oil sprayer (or your hands) coat each of the veggie pieces in olive oil.  Sprinkle them generously with sea salt.  Cook your veggies until charred on both sides and softened.  Remove.  Cut your tomatoes and bell peppers into quarters and your zucchini into little triangles.
5. In a pasta dish, place a heaping mound of veggies.  Top with some meatballs and marinara.  Garnish with fresh basil and enjoy!

Tomato Bacon Deviled Egg

Traditional deviled eggs are no doubt delicious; but like the saying goes, bacon makes everything better.  I wanted to make a creative appetizer that would hold up in a cooler for several hours while driving to Florida last weekend.  What better way to do it than with bacon?!?!  I made these in less than 15 minutes and stored them successfully during our road trip for the ultimate primal snack.  Sure beats gas station junk food! Satisfying & delicious.  Go ahead, take your deviled eggs to new heights!  Experience the paleo lifestyle...and enjoy.

Also a great party idea!

Ingredients (makes 12):
6 hard boiled eggs (*see note below)
6 slices pan fried bacon (uncured, nitrate and preservative free), crumbled
about 12 cherry tomatoes, chopped
3-4tbs mayonnaise
1tsp mustard
sea salt & fresh ground pepper for serving

Directions:
* Easy method to hard boil your eggs:  Place eggs in a pot (better if they are older, fresh eggs don't peel well).  Cover with water.  Place over the stove on high heat until the water begins to break with large bubbles (almost a boil).  Cover.  Turn off heat.  Set your timer for 15 minutes.  Rinse with cool water.
1. Cut eggs in half lengthwise and scoop out yolks into a bowl.
2. Add mayo and mustard to the bowl and mix well with the egg whites.  Stir in the chopped tomatoes and crumbled bacon (reserve some of the bacon pieces for the top for garnish).
3. Salt and pepper the egg whites.  Place a big 'ol scoop back in the egg white and garnish with a bacon piece or two.  Serve at room temperature or chilled.  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.

Coconut Grilled Chicken Breasts w Tropical Salsa

It's getting warm outside and this dish symbolizes pure summer.  Marinating chicken breasts in coconut milk and lime juice gives them a rich tropical flavor and ensures that they stay tender on the grill.  Placed on a bed of grilled zucchini and topped with a tropical salsa made of pineapple, peppers, avocado, onion, cilantro, lime, and garlic, this is a salad you will never forget.  In fact, during dinner my husband Anthony exclaimed, "This is the best salad I have ever eaten!"  My thoughts exactly.

Our favorite summer salad

Ingredients (serves 4):
4 large boneless skinless chicken breasts, thawed
1 can coconut milk (Trader Joe's has light coconut milk for 99cents)
juice of 1 lime

Tropical Salsa Ingredients:
1 pineapple, peeled, and cut into 1/2" rings
1 large red bell pepper, sliced in half and seeded
2 large poblano peppers, sliced in half and seeded
1tbs extra virgin olive oil
1 avocado, diced
1/2c diced red onion
1 handful chopped cilantro
1 lime, juiced
2 jalapenos, seeded and minced
2 tomatoes, diced
garlic powder, cumin and salt to taste

Zucchini Salad Ingredients:
2tbs extra virgin olive oil
2tsp lime juice
1 chipotle chile in adobo, seeded and minced
2tsp adobo sauce
pinch cumin
pinch garlic powder
sea salt to taste
3 zucchini sliced lengthwise in 1/4" slices
1 bunch spinach, washed, stems trimmed and cut up

Directions:
1. In a large resealable ziploc bag, place chicken breasts, coconut milk and lime juice.  Let marinate at least 1 hour (I let mine marinate all day long in the fridge).
2. Toss pineapple, bell pepper, poblano peppers, and zucchini slices in olive oil.  Sprinkle with sea salt.
3. Preheat your grill to medium high.  Grill your pineapple and veggies until soft and blackened on both sides.  Remove from heat and place on a cutting board to cool slightly.
4. Start grilling  your chicken when the veggies are done.  This should take 10-15 minutes per side depending how large your chicken breasts are.
5. Meanwhile, make your salsa:  Chop up your pineapple and peppers into a large dice and throw them in a bowl with the rest of the salsa ingredients.  Mix well and season a bit with garlic powder, cumin, and sea salt to taste.  Let set at room temp.
6. Make your dressing:  In a small bowl, mix oil, lime juice, chipotle chile, adobo sauce, cumin, garlic, and salt.  Toss with spinach and separate onto plates for serving.
7.  Cut your zuchini in 1" slices and then in half to make triangles.  Place them on top of your spinach.
8. Cut your chicken breasts in slices and place them on top of the zucchini.
9. Top with a generous amount of salsa and enjoy!

Cajun Shrimp with Creole Cocktail Sauce

Spicy rich sauteed cajun shrimp is paired with a ginger cinnamon cocktail sauce in this simple dish.  I got the idea to make cocktail sauce from scratch after reading a book called Pure Ketchup: A history of America's National Condiment.  Many of their traditional recipes call for fresh tomatoes and no added sugar or preservatives.  Making your own condiments takes a little more effort but it is worth it knowing you are eating something fresh, whole, and unprocessed.  The whole thing takes less than 30 minutes to make and would also make a great appetizer.  For an exceptional meal, try Trader Joe's Wild Blue Colossal Shrimp.  They are to die for!

Spicy shrimp dipped in a fresh tomato reduction sauce with ginger and spices

Cajun Shrimp Ingredients:
1lb wild caught shrimp, raw, deveined, tail on, and dethawed
2-3tsp cajun seasoning (I used Weber N'Orleans Cajun Seasoning)
1tbs butter, preferably organic

Creole Cocktail Sauce Ingredients:
5-6 large roma tomatoes, diced
1tbs minced fresh ginger
pinch cloves
1/4tsp allspice
1/8tsp cinnamon
1/8tsp cayenne
2tbs white balsamic vinegar
1tbs tomato paste
salt and pepper to taste

Directions:
1. In a large sauce pan, boil cocktail sauce ingredients until the tomatoes are broken down and thick.  Using an immersion blender (or in batches in a regular blender), puree until smooth. Adjust seasonings as needed.
2. Meanwhile, in a large nonstick skillet, heat 1tbs butter over medium high heat.  When the butter is sizzling, add your shrimp in a single layer.  Sprinkle generously with cajun seasoning.  Cook a few minutes on one side (they should begin to curl and be done on that side), then flip and cook a few minutes on the other side.  When the shrimp are no longer translucent and are curled, they are done.  Do not overcook!  Remove from heat and eat warm dipped in your fresh creole cocktail sauce.  Enjoy!

Tomato Basil Shrimp Bisque

Traditionally, a bisque is made with a broth from the shells of crustaceans along with seasonings and cream.  This dish is not quite a bisque since I didn't take time to boil the shrimp shells and I certainly didn't add cream.  I was planning on adding some coconut milk at the end to make the whole dish creamy, but when I went to taste it, the soup was so fantastically seasoned that I didn't want to mess with it.  I must warn you:  this dish takes a while to make (upwards of 2 hours) but I promise you it is worth every minute.  There is nothing better than homemade roasted tomato soup.  Adding shrimp just put this dish over the edge.  It's literally my new favorite soup.  Enjoy!

Roasting your own tomatoes makes this dish taste fresher than any restaurant soup

Ingredients:
3lb tomatoes (I used about 8 large tomatoes), washed and cut in half
2tbs extra virgin olive oil (first cold pressed is best)
sea salt
2tbs butter, preferably organic or grass fed
2tbs minced garlic (about 3 cloves)
1tsp red pepper flakes
2 yellow onions, diced
28oz can whole peeled tomatoes (San Marzano tomatoes are best)
2 large carrots, peeled and sliced
1 quart chicken stock
1c fresh basil, sliced thin
1tsp dried thyme
2lb large wild caught shrimp (I found mine at Trader Joe's), dethawed
5 celery stalks, sliced

Directions:
1. Preheat your oven to 400F.
2. In a large baking sheet lined with nonstick foil, place your tomatoes in a single layer.  Toss them with the olive oil and sprinkle with sea salt.  Roast your tomatoes for about 45 minutes (they should look very soft and starting to brown or blacken).
3. Meanwhile, start your soup.  In a large stockpot heat 2tbs butter over medium high heat.  Add your garlic, carrots and onions.  Saute, stirring frequently, until onion is soft and translucent.
4. Add red pepper flakes and give it a good stir.  Add your can of tomatoes, chicken stock, basil and thyme.  Bring to a boil and then reduce to a simmer.  When the roasted tomatoes are done, add them to the soup pot with the rest.  Simmer the whole thing for 40 minutes. 
5. While your soup is simmering, prep your shrimp.  You will want to remove the shrimp from their shells (if they have any) and devein them carefully with a knife (aka get rid of the black stuff).  Then slice them in half lengthwise (so it looks like 2 thin shrimp) and make sure they are completely deveined on both sides once again.  Cutting them in half makes them curl perfectly when boiled in the soup.  Place them in a bowl.
6. After 40 minutes all the veggies should be soft and the flavors will have reduced a bit and blended perfectly.  Using an immersion blender, blend your soup until it is completely smooth.  No immersion blender?  Take your soup in batches and puree it in a regular blender on low (be careful because the steam will try to pop the lid).
7. Once your soup is pureed, add your shrimp and celery.  Boil for about 4 minutes, or until the shrimp turns white and curls.  Taste and adjust seasonings as needed.  Serve hot.  Enjoy!

Meatza

I have been eager to try a meatza for a while now and last night I gave it a whirl.  WOW.  It was so tasty it took everything in my power not to go back for seconds.  For those of you who are unfamiliar with the term "meatza" I will fill you in on the secret:  It's a play on the word "pizza" but uses ground meat as the crust and then is loaded with pizza sauce and veggies.  I know, it sounded a little gross to me at first too.  But it's not.  It's wonderful.

A pizza for meat lovers and paleo enthusiasts alike!

Ingredients (Serves 6):

2lb ground beef, preferably 100% grass fed
1 large egg, preferably omega-3 enriched
1tsp onion powder
1tsp garlic powder
1tsp dried oregano
2tbs fresh basil, thinly sliced
1c pizza or marinara sauce (look for one's without added sugar.  The best tasting one is Mario Batali's Tomato Basil Marinara and the cheapest is Ragu No Sugar Added)
1 tomato, sliced
1/2 zucchini, thinly sliced (I used a mandoline)
1/2c sliced mushrooms
1/2c sliced black olives
1/2c thinly sliced onion
2tbs fresh basil, thinly sliced
1/2tsp red pepper flakes (optional)
1/2c freshly grated parmesan (optional)

Directions:
1. Preheat your oven to 400F.  In a large bowl, mix egg with beef and the next 4 spices.  Add about 2 tsp finely ground sea salt.  Spread your meat mixture evenly into a foil lined baking sheet.  Bake in the oven for 10 minutes.  Remove from the oven and pat with paper towels until you get the extra water/grease out of the pan.
2. Spread your meatza with pasta sauce.  Top with sliced tomatoes, zucchini, mushrooms, and onion.  Sprinkle with olives and basil.  Reduce the heat to 350F and place the meatza back in the oven for 10 minutes longer (until the veggies are starting to soften).
3. Remove from the oven and sprinkle with red pepper flakes and parmesan.  Place back in the oven, turn the heat to broil, and cook for a few minutes until cheese is melted.  Remove (if needed, use a few more paper towels to soak up any remaining grease or liquid at the bottom of the baking sheet).
4. Slice and serve hot.

Italian Rockfish with Roasted Tomato Basil Cauliflower

Trying to use up the food I had in the fridge, I came up with this simple dish.  I love pan fried rockfish with just a little Italian seasoning, butter and lemon.  I paired it with a large pan of roasted cherry tomatoes and cauliflower tossed in garlic, olive oil and fresh basil.  I used green cauliflower, which is basically a cross pollination between broccoli and white cauliflower.  Do not feel obligated to run out and find it.  Your basic cauliflower will work wonderfully here.  This meal takes less than 30 minutes to prepare and is perfectly satisfying.  Enjoy!

A perfect meal any day of the week!

Ingredients (serves 4):

4 wild caught rockfish fillets (another flaky white fish will do), 4-6oz each
1tbs butter, preferably organic/grass fed
1/2tsp Italian seasoning
4 cloves garlic, minced
1/4c fresh basil, sliced
1 head green (or other color) cauliflower
2 pints cherry tomatoes
3-4tbs olive oil (first cold press is best)
finely ground sea salt
lemon, optional

Directions:
1. Preheat your oven to 500F.  Meanwhile, cut your cauliflower into 1" florets.  In a large baking sheet lined with foil, toss tomatoes and cauliflower with oil until well coated.  Then toss in basil and garlic.  Sprinkle the whole thing with sea salt.
2. Roast your veggies in the center of a preheated oven for about 15 minutes, checking and tossing half way through.  They are done when the cauliflower is soft and browning and the tomatoes have popped and are tender.
3. While your veggies are cooking, heat your tbs of butter in a large nonstick skillet.  Sprinkle your fish with Italian seasoning and a bit of salt.  Fry your fish for about 2-5 minutes per side depending on the thickness (mine took about 3 minutes per side and it was 1/2" thick).  When done, squeeze a bit of lemon over the top.
4. Serve your fish with roasted veggies on the side.  Squeeze with more lemon if desired.  Enjoy!

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Beef & Roasted Tomato Stew with Mushrooms

This is an amazing stew with 100% whole food.  No preservatives.  Nothing canned.  Just pure and natural food like nature intended.  It tastes of fresh roasted tomatoes and mushrooms with a hint of orange.  I kept the seasonings simple with just a hint of my grandmother's secret ingredient (allspice) and a bay leaf to compliment, without overpowering, the roasted tomatoes.  This is one of my favorite meals to make in the winter.  I hope you enjoy it as much as I do. Happy cooking!

Rich, filling, and perfectly healthy

Ingredients (Serves 4):
2lb tomatoes on the vine (or any ripe delicious looking tomatoes)
1tbs extra virgin olive oil (preferably first cold press)
2lb beef chuck roast, cut into 1" chunks
1tbs macadamia nut oil
1 large yellow onion, diced
1tbs minced garlic
1tbs butter, preferably organic
1 bay leaf
1/4tsp allspice
1/2tsp orange zest
16oz sliced mushrooms
fine sea salt
fresh ground pepper

Directions:
1. Preheat oven to 450F.  Wash your tomatoes and place them on a baking sheet lined with nonstick foil.  Then coat them generously with 1tbs olive oil.  Sprinkle with sea salt and fresh ground pepper.  Place them in the center of the oven and roast for 45 minutes (they should burst and the tops should brown/blacken).  Remove and let cool slightly before roughly chopping.
2. Meanwhile, heat 1/2tbs macadamia nut oil in a stock pot over medium high heat.  Work in 2 batches:  brown the beef cubes on each side and then remove to a bowl.  Repeat with the last of the oil and the beef.
3. Heat butter in the same stock pot after the beef has been removed.  Add onions and garlic and cook, stirring frequently, until onions soften an begin to brown.  Add the beef and any accumulated juices back to the pot.  Then add your chopped roasted tomatoes, bay leaf, allspice, orange zest and mushrooms.  Stir well.  Cover and let simmer for 30 minutes then uncover and let simmer 15-30 minutes more or until beef is tender and sauce has reduced.  Ladle in a bowl and serve hot.

Simply Chicken in Tomatoes

It was our first big snow here in the Omaha area and I wanted to make something warm and comforting but I couldn't help but reminisce about the sweet days of summer.  I decided to make some juicy chicken thighs in a fresh summer tomato sauce.  This is a great way to use leftover frozen or canned tomatoes from your summer garden!  I really wanted to highlight the chicken and fresh tomatoes so I only used a few seasonings that wouldn't overpower the two main stars of the dish.  The result was a quick, simple, delicious dinner that only took 30 minutes start to finish.  It would be delicious served with my Summer Italian Veggie Bake, Balsamic Roasted Fall Vegetables or just a bowl of warm wild rice.  However you serve it, enjoy!

Crispy juicy chicken thighs with a fresh tomato garlic sauce: delish!

Ingredients:
6 bone-in skin-on chicken thighs (preferably no antibiotics used & no water added)
1tbs ghee or butter
1 yellow onion, diced
1tbs minced garlic
4 large fresh or frozen (thawed) tomatoes
1 regular sized can tomato puree (no sugar added in the ingredient list)
fine sea salt and ground pepper
2tsp dried oregano or 2 sprigs fresh
1/4tsp garlic powder
1/4tsp poultry seasoning
1/4tsp red pepper flakes
2tbs balsamic vinegar

Directions:
1. Preheat your oven to 400F.  While your oven is preheating, heat ghee in a large skillet over medium high heat.  Salt and pepper chicken and then add it to the pan skin side down.  Cook until skin is crispy and brown, about 5-8 minutes.  Turn over and cook a minute more.  Remove to a separate plate.  Pour out all but 1tbs oil from the pan.
2. While the chicken is cooking, quarter tomatoes and put them in a food processor.  Pulse until slightly chunky but almost smooth.
3. Add garlic and onion to the oil and cook until onion softens, about 5 minutes.  Add fresh pureed tomatoes, a can of tomato puree, oregano, garlic powder, poultry seasoning, red pepper flakes and balsamic vinegar.  Bring to a boil and stir, scraping up any brown bits at the bottom of the pan.  Let simmer a minute or two and then taste and season with as much salt as you like.
4. Pour tomato sauce into an oven safe casserole dish (if your skillet is oven proof, no need to do this).  Place your thighs, skin side up, on top of the tomato sauce.
5. Place in the oven until the thighs read 170F (mine took 20 minutes).
6. Serve chicken with a large helping of sauce and enjoy!

Fennel Crusted Pot Roast with Italian Veggies

This is an amazing (and easy) toasted fennel seed post roast.  It took me less than 10 minutes to put together then I let it slow cook all day and it was ready by dinner.  Talk about the love of the one pot meal!  I used onions, sliced green peppers, mushrooms and cherry tomatoes which cooked with the roast in a simple tomato basil marinara sauce.  I served mine with leftover Decadent Mashed Potatoes but any potato or rice dish would work nicely in it's place.  I know you will love every bite.  Bon Appetit!

One serving is never enough of this juicy tender roast!

Ingredients:
3lb chuck roast, washed and patted dry
1tbs fennel seed
2tsp sea salt (more to taste)
1/2tsp Italian seasoning
1tbs minced garlic
1 onion, cut into quarters and sliced
1 green bell pepper, seeded and cut into long thing strips
1 pint cherry tomatoes
1 pint sliced mushrooms
1c tomato basil marinara (check your labels and make sure there is no preservatives, gluten, or added sugar!)
1/2tsp garlic powder
2tsp olive oil

Directions:
1. In a slow cooker, toss onion, green pepper and olive oil with 1/4tsp italian seasoning and 1tsp minced garlic.
2. Meanwhile, place fennel seeds in a skillet over medium high heat.  Shake occasionally and cook until toasted (you will be able to smell them and some will crackle and pop) about 5 minutes.  Remove from heat and crush with a meat mallet or any other hard object you have.
3. Mix crushed toasted fennel seeds with 2tsp minced garlic and 2tsp salt.  Spread with your fingers all over the roast.  Place roast on top of the onion and bell pepper.
4. Top the roast with your tomatoes and mushrooms.  Pour marinara on top.  Add some garlic powder on top of it all as well.  Cook on high for 6 hours or on low for 10-12 hours.  You know it's done when your rost is tender and pulls away with a fork (the longer you cook it the more tender it gets).
5. To serve, pull out pork and veggies and serve them.  Taste the sauce leftover in the crock and adjust with salt and seasonings as needed.  Ladle some sauce over the meat and veggies.  Enjoy!

Grilled Ribeye with Tomato Basil Reduction & Sauteed Baby Broccoli

After a long day of hiking and biking all I can say is WOW this hit the spot.  Better yet, it's Paleo friendly and only took about 20 minutes to make.  What a dream meal!  I used baby heirloom tomatoes from Trader Joe's for my reduction sauce because they are my absolute favorite, but any small cherry tomato will do.  Also, regular broccoli is a nice substitute if baby broccoli is not available.  Baby broccoli is a mix between broccoli and Chinese kale and has a mildly sweeter flavor than regular broccoli.  Don't be scared to try new things!  You never know when a new veggie might be a new favorite.  Enjoy.

Sweet tomato basil reduction sauce pairs nicely with the salty steak and tangy veggies

Ingredients (for 2):
2 ribeye steaks
fresh ground sea salt and pepper
1 pint baby heirloom tomatoes
1 yellow onion, sliced thin
1/4c balsamic vinegar
3tbs fresh basil, sliced
1 small package baby broccoli
juice of 1/2 lemon
1tbs macadamia nut oil
2tsp minced garlic

Directions:
1. Heat the grill to medium high.  Salt and pepper your steaks liberally.
2. Cook steaks on the grill to your liking (mine were done at medium and they took about 20 minutes)
3. Heat a saute pan to medium high.  Add a bit of oil and the onions and saute until starting to soften.  Add teh tomatoes and cook until the tomatoes are beginning to burst (help them out if they aren't breaking).  Add your balsamic vinegar and basil and cook until the sauce is completely reduced to a chutney like consistency (add a bit of water to the pan if your balsamic vinegar is sticking to the bottom).
4. Meanwhile, heat another pan to medium high.  Add a bit of oil and garlic to the pan.  Add baby broccoli, turn heat to medium and cover with a lid for a bit.  Keep an eye on it and turn it occasionally in the pan to coat it with the garlic oil.  Add a bit of water if it needs to steam more.  Don't overcook!  You want them bright green and crisp-tender.  Squeeze in some lemon toward the end.
5. Serve steaks with tomato basil sauce on top and with a side of baby broccoli.  Dinner is served!

Zucchini "Pasta" with Tomato Basil Chicken Meatballs, Roasted Cherry Tomatoes, and Pine Nuts

Let me start by saying this meal is unbelievable (not to toot my own horn or anything).  I was walking my big goofy German shepherd yesterday, thinking of Paleo friendly, gluten free, creative meals to make, and this is what I came up with.  Using raw zucchini as a pasta, by cutting it into long thing strands with my Joyce Chen Spiral Slicer, I had a base for any pasta dish.  From there, I decided I wanted to make a rich meatball using antibiotic-free chicken sausages from Trader Joes.  Topping it off with some roasted cherry tomatoes and pine nuts, I knew I had a winner before I even started.... and I was right.  There wasn't even a single bite of leftovers.  Tested.  Family approved.... and not a single drop of grains!  Enjoy!

I know I'll be making this again...and again...and again!

 Ingredients:
1 package Trader Joes No-Antibiotic, Nitrate Free Tomato Basil Chicken Sausage

1 pint cherry tomatoes
2tsp fresh basil, minced
1tsp minced garlic
1tbs olive oil

2 zucchini
1tbs extra virgin olive oil
1/2tsp minced garlic
2tsp fresh basil, minced

1/2 jar of your gluten free no sugar added marinara sauce (I used Ragu Light)
1tbs balsamic vinegar
1tbs basil

1/4c pine nuts, for serving

Directions:
1. Preheat oven to 400F.  Toss tomatoes with 2tsp basil, 1tsp garlic, and a drizzle of olive oil.  Place on a baking sheet and roast about 15 minutes, or until soft and starting to brown/blacken underneath.  Remove.
2. Meanwhile, using your Joyce Chen slicer on the spiral setting, cut your zucchini into long thing strands.  Alternatively, using a paring knife, cut your zucchini into long thin strands lengthwise.  Toss with olive oil, basil and garlic and let set to help soften and flavor the zucchini.
3. Remove the sausages from the casings and form them into 8 small meatballs.  Brown them in a skillet of hot oil and then place in the oven at 400F for about 15 minutes, or until the center comes out at 170F.
4. Using the same pan you browned the meatballs, pour in about 1/2 jar of marinara.  Add balsamic vinegar and basil and heat until hot.  When the meatballs are done, place them in the skillet full of marinara and toss them well to coat.
5. To serve, place a scoop of zucchini onto a plate.  Top with sauce and meatballs.  Plop a big scoop of cherry tomatoes on top and finish with a sprinkle of pine nuts.  Gourmet, but ahhh so healthy!

Mahi Mahi with Roasted Heirloom Tomatoes, Sauteed Spinach and Rice

I didn't feel like eating leftovers so I made a quick meal with some Trader Joe's mahi mahi, baby heirloom tomatoes, spinach and leftover Tomato Rice.  The result was a tender, meaty fish with candy sweet tomatoes on top of a rich spinach and rice mix.  The perfect weeknight dinner!

Roasting tomatoes brings out their natural sweetness

Fish Ingredients:
2-8oz mahi-mahi fillets
juice of 1 lemon
1 garlic clove, minced
1tbs olive oil
sea salt

Roasted Tomato Ingredients:
1-2 pints heirloom tomatoes or cherry tomatoes, rinsed and dried
1tbs fresh basil, minced
1tbs olive oil
1 garlic clove, minced
sea salt

Spinach and Rice Ingredients:
1 8oz package spinach
2tsp olive oil
1 clove garlic, minced
1tbs lemon juice
1tbs butter
4c leftover Tomato Rice (rice coked in chicken broth and tomato juice:  you could also use plain white or brown rice)

Directions:
1. In a small bowl mix juice of 1 lemon, garlic clove, olive oil and some sea salt to make a marinade.  Place fish in a freezer bag and pour in marinade.  Place in the refrigerator while you are working on everything else.
2. Preheat oven to 400F.  In another small bowl, mix basil, olive oil, garlic and sea salt.  Spread tomatoes on a baking sheet lined with nonstick foil.  Toss with olive oil and basil mixture until well coated.  Add a bit of sea salt on top.
3. Bake in the oven 20-25 minutes or until tomatoes are breaking and beginning to caramelize (they should taste very sweet).  Remove from the oven and cover in foil to keep warm.
4. Place the fish on another baking sheet lined with nonstick foil and place a few lemon slices on top.  Sprinkle with salt.  Bake for about 10-13 minutes depending on the thickness of your fish (should flake easily with a fork). 
5. Meanwhile, heat 2tsp oil plus 1tbs butter in a nonstick skillet over medium-high.  Add garlic and stir for a minute until fragrant.  Add spinach and saute until spinach wilts.  Add 1tbs lemon juice and leftover rice of your choice and stir all together.  Taste and season as needed.
6. To serve, place rice at the bottom of the dish.  Top with fish and then top the fish with a generous helping of roasted tomatoes.  Viola! 

The Vegetables of Summer: Italian Veggie Bake

Tomatoes, Summer Squash, Zucchini, Oh My!  Do you ever wonder what you are going to do with an overabundance of summer veggies?  I have the perfect solution: an Italian veggie bake.  This dish uses an array of summer vegetables in a simple way that brings out the flavors of summer.  When I told Anthony I was going to serve this for lunch, he said, "No!  I don't want that.  It's just a big plate of vegetables."  Despite his refusal, I served it to him anyway and not only did he eat every bite, but later I found him scooping some into a Tupperware container for work the next day.  I find a little piece of satisfaction every time I win over a picky eater with a healthy dish.  Feel free to use this recipe to impress guests (or your veggie-restive husband) on special occasions or ordinary weeknights alike.   

Layering summer vegetables makes a hearty, but light vegetarian meal

Ingredients:

4 tomatoes on the vine, sliced 1/4" thick
1 large summer squash, sliced 1/4" thick
1 zucchini, sliced 1/4" thick

3 yukon gold potatoes, sliced 1/4" thick
2 sweet onions, sliced 1/4" thick
Extra Virgin Olive Oil
Fresh or dried thyme
Fresh Parmesan for grating
Sea salt (optional)

Directions:
1. In a saute pan, heat some oil over medium high.  Add onions and cook until soft and browning.
2. Meanwhile, preheat the oven to 375F and line a 13x9 baking pan with nonstick foil (for easy cleanup).  Spray with a little olive oil spray.

All lined up and ready for the oven!

3. When onions are cooked, spread them on the bottom of the prepared pan.  Add the other vegetables on top, layering them one at a time (ie potato, then tomato, then squash, then zucchini) until all veggies are gone or the pan is filled.
4. Drizzle the entire pan with olive oil (or use an olive oil sprayer and spray all the vegetables well).  Sprinkle with fresh or dried thyme.  Grate fresh Parmesan on top and sprinkle with a little sea salt.
5. Cover with foil and bake 30 minutes.  Then remove the foil cover and bake another 30 minutes, or until vegetables are tender.  Serve.

Ultimate Tomato Grilled Cheese with Roasted Tomato Basil Soup

As a child, my mother would make me grilled cheese with bread and butter pickles.  Now, every time I eat one it reminds me of my childhood.  I used whole grain bread for a heartier texture, 2 kinds of complementing cheeses to increase the flavor profile, and sliced tomatoes for an unexpected twist.  To complete the meal, I made a simple roasted tomato basil soup and topped it with fresh Parmesan and basil.  The soup takes about an hour and a half to make so plan ahead.  It's not complicated but the tomatoes have to roast in the oven to bring out the sweetness and then simmer in a pot to blend the flavors.  For me, this is the ultimate comfort food.  Simple, warm, and delicious. 

This meal brings me back to my childhood, but I dressed it up for a more sophisticated meal

Tomato Soup Ingredients:

Fresh ingredients make this simple soup soul satisfying

3lb fresh tomatoes (choose whatever looks best at the supermarket.  I used tomatoes on the vine.)
3tbs extra virgin olive oil
2 yellow onions, chopped
6 cloved minced garlic (or about 2tbs prepared minced garlic)
1/2tsp red pepper flakes
1 - 28oz can whole tomatoes with their juice
1c sliced carrots
1 quart chicken stock
1-2 cups fresh basil (I bought a tube of fresh minced basil and used about 3/4 the tube)
1tsp dried thyme
2 tbs balsamic vinegar
Parmesan and fresh basil for serving, optional

Directions:
1. Halve or quarter fresh tomatoes and toss with 2tbs olive oil.  Sprinkle with sea salt and fresh ground pepper.  Place on a baking sheet and bake at 400F for 45 minutes.
2. Meanwhile, chop 2 onions.  Add the remaining tbs of oil to the pan over medium heat until hot.  Saute the garlic and red pepper flakes about 30 seconds.  Add the onions and saute until beginning to brown.  Add the can of whole tomatoes, sliced carrots, chicken stock, basil and thyme.
3. Simmer for 40 minutes.  Puree with an immersion blender and stir in 2tbs balsamic vinegar.  Serve with extra basil and Parmesan cheese if desired.
A note to Gluten Free dieters: The tomato soup is gluten free and vegan, but obviously the sandwich is not.  Substitute your favorite gluten free bread below if desired.

Ingredients to make 1 sandwich:
2 slices whole grain bread (if gluten free, use your favorite gluten free bread)
1 slice sharp cheddar cheese
1 slice muenster cheese
1 small tomato, sliced
butter, softened, for spreading.


Directions:
1. Spread one slice of bread with butter, place butter side down in a nonstick pan.  Top with 1 slice cheese, followed by tomato slices, followed by the other cheese.  Butter another piece of bread and put this slice butter side up on top of the sandwich.
2. Turn the pan to medium or medium high.  Cook until golden brown on one side and the cheese starts to melt (Tip: If the bread is browning too quickly, turn down the heat and cover the pan to help melt the cheese).
3. Serve with a warm bowl of tomato soup.