Posts Tagged ‘Chicken’

Blueberry Bacon Sage Salad

I wasn’t sure if the blueberries would fit with this salad, so they’re off to the side in these pictures.  But next time, I’m sprinkling them right on top because all of these flavors together created an amazing tangy, earthy, sweet salad experience.  It was delicious!!!!!!  Here’s the recipe… You can play with the quantities, and I won’t insult your intelligence by giving directions on how to assemble the salad.  😛

Blueberry Bacon Sage Salad Ingredients:
Blueberry Bacon Sage Salad with Pink Herb Dressing
  1. Green or red leaf lettuce (baby spinach or romaine would probably work fine too)
  2. Red onion
  3. Tomato
  4. Bacon (preferably uncured)
  5. Grilled chicken
  6. Goat cheese crumbles
  7. Leaves from two sprigs of fresh sage, finely chopped
  8. Organic blueberries
Pink Herb Salad Dressing:
  1. Plain Greek yogurt
  2. Parsley, Rosemary, Thyme (fresh or dried)
  3. Red wine vinegar

For the Salad dressing, just mix the yogurt and the herbs together, and then start adding the vinegar while stirring until you have a creamy but pourable consistency.

  1. Breakfast Lunch Dinner PaleoBreakfast: steamed frozen broccoli, leftover grilled chicken breast, blue cheese, organic strawberries.
  2. Snack: locally grown pistachios
  3. Lunch: Big-ass salad with turkey, chicken, hard salami, blue cheese, onion, tomato, and (not pictured) homemade ranch dressing.
  4. Dinner: Two locally “grown” eggs over easy, uncured bacon, and sauteed onion and wannabe home fries made from a turnip. Does anybody have any good recipes for making home fries, potato or turnip?  Mine still tasted good with lots of garlic, pepper, rosemary and oregano, but they didn’t have the crispy fried edges I really wanted.

(PS: Yes I know cheese isn’t exactly paleo, but I love it a little too much to totally give it up, so just pretend it isn’t there).

 

 

Paleo Chicken Leg Dinner Plate

I’m still working on the best way to organize this blog… it’s a tougher thing to figure out than you’d think.  I might create a page of links to photos of my full dinner plates because one of the challenges I’ve run into with eating paleo is deciding on side dishes.  One meat and one vegetable on a plate is a totally decent simple paleo dinner, and that’s what we end up with pretty often here when I’m low on time, but what I’m really talking about is finding ways to provide a wider variety of textures, flavors, and colors to accompany that piece of delicious meat.  Like this Grilled Paleo Cumin Salsa Chicken Leg Dinner Plate.  🙂  Not bad, right?

Paleo Chicken Leg Dinner Plate

The grilled chicken is seasoned with generous amounts of cumin, chili powder, and oregano – no salt.  I’m trying to take it easy on the salt here lately.  The broccoli is frozen and microwave steamed with a little fresh grated Parmesan cheese (not exactly Paleo, but not the end of the world either).  The salad dressing is one part homemade ranch dressing mixed with two parts hot fire roasted salsa.  Add 1/4 avocado and a couple carrots from the farmers’ market, and it’s a full plate!

Paleo Chicken Leg Dinner PlateSpeaking of the farmers’ market, last Saturday was our little town’s seasonal grand opening of the summer farmers’ market!  I’m going to bed soon so I can get up nice and early… I don’t want the vendors to run out of the good stuff before I show up!  Last week, I brought home lots of lettuce, beet leaves (beets are gross but the leaves are good in a mixed salad), strawberries, tomatoes, pistachios, a dozen eggs, and a fistful of chives.  I’m excited to see what will be there tomorrow!

Five Protein Salad Paleo

I went to a Pilates class for the first time yesterday (which is why I’m too sore to even sneeze properly today), and I needed every bit of protein power from this monster dinosaur salad with homemade ranch I ate for lunch beforehand.  It was so good, I think I’m going to eat another one for lunch today, along with a couple of ibuprofen. 😛

The five proteins were/are:

  1. Peppered turkey breast (Prima Della brand lunch meat)
  2. Hard Salami (Prima Della brand lunch meat – has some unpaleo stuff in it, but could be worse)
  3. Leftover chicken breast
  4. A hard boiled egg
  5. 1.5 slices of uncured bacon (which Smith’s now carries!  Yay!)

Just add tomatoes, onions, and some paleo friendly salad dressing.  Lots of flavor variety in every bite, and totally humongously satisfying.

 

Zucchini for Dipping

Zucchini has quickly become one of my favorite Paleo side dishes.  I grill it, I fry it, I broil it.  I’ve sliced it every which way.  I dump herbs and spices galore on it.  I love it!

Today, I sliced two zucchinis diagonally (one small zucchini per serving), laid them out on a greased baking sheet, and sprinkled them liberally with my spice container that says “Italian herbs.”  I also like using my spice grinder called “Pizza Spices” for Italian-style broiled zucchini dippers sometimes.  But if you don’t have anything halfway fancy like that, just some salt, pepper, garlic powder, and oregano will work just fine.

Broiled Italian Zucchini Dip

Then all you have to do is put the sheet on a rack that’s about six inches from the top of your oven (for me that’s the top rack) and wait until they start to brown.  My 1/2 to 1/4 inch slices (I’m not very consistent) browned after about seven minutes.  Then I flipped them all over and gave them another three or four minutes.  Most of the time, if you cut them thin enough, you don’t really have to worry about flipping them over.  They’ll be cooked well enough when just the one side is browned.

The dipping sauce is just some canned tomato sauce I found that had the least amount of sugar and zero canola oil.  All I added were some extra “pizza grinder” spices and of course the Parmesan cheese that I grated over the whole shebang.  I know, canned sauce is a crappy shortcut, but some days I just have better things to do than spend a half hour making fresh tomato basil oregano garlic dipping sauce for my zucchini munchies!

One last pic… there actually was some chicken covered in mushrooms, onions, bell peppers, and more sauce on my plate, but it was pretty boring.  All I really wanted was more zucchini please!

jambalaya

Jambalaya isn’t a problem for Paleo at all.  Either make some cauliflower rice or do like me and skip it altogether.  It’s not like that’s where the flavor comes from.  Just make your jambalaya nice and thick!

I treated mine like I was making a thick curry or chili.  Here’s the ingredients you’ll want to get together and put into a big pot for 10 minutes of simmering:

Paleo Jambalaya

Makes 2 very generous portions

  1. cooked MEAT, shredded or chopped (I used one andouille sausage which is a traditional ingredient of jambalaya, one bratwurst, and one chicken leg)
  2. 1 chopped up onion, sauteed until translucent
  3. 3 diced garlic cloves
  4. 1 chopped up bell pepper, sauteed until tender (or a mix of bell pepper slices, like I have frozen)
  5. 1 can of diced tomatoes
  6. The spices that turn this normal typical boring list of ingredients into Jambalaya: 1/4 tsp Cayenne, 1 1/4 tsp Black Pepper, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1 tsp Dried Parsley, and then a bunch more cayenne pepper that I didn’t measure.  Because I like my jambalaya spicy!

That’s it.  Just combine it all in a pan and heat it up for about 10 minutes together.

Other ingredients you should definitely consider adding if you have them:

  • Mushrooms
  • Other Peppers (poblano, jalapeno, etc)
  • Celery

It’s only a flesh wound!

 

Paleo Orange Chicken

Hot Paleo Ginger Orange Chicken Recipe:

Serves 2

  1. zest and juice of 1 large orange (or 2 small ones)
  2. a thumb size piece (yes, your whole thumb) of ginger root, finely diced or grated
  3. tablespoon of Huy Fong chili garlic sauce (this is what makes it spicy!)
  4. two tablespoons of soy sauce (optional)
  5. Two servings of plain cooked chicken and vegetables

Directions: Mix it all together and let it simmer, stirring frequently, for at least a few minutes.  Mine simmered for about 10 minutes while the veggies were roasting in the oven.  Stupid wind, we couldn’t grill today.  Then spoon it all out over your pre-cooked chicken and veggies and eat!