Posts Tagged ‘Chicken’

paleo grilled stuffed anaheim peppers

Ooooooh yeah baby!  This as an awesome meal that everybody, not just paleo people, will enjoy.  Grilled stuffed Anaheim peppers served over spicy grilled zucchini.  All you need per person for this recipe is two decent sized Anaheim peppers, one zucchini, toppings of choice (guac, salsa, etc), and some leftover meat and spices for the filling.

paleo grilled stuffed anaheim peppers

The filling can be whatever already cooked leftover meat you have laying around – beef, chicken, ground turkey, whatever.  I used chicken.  Add some onions (give the onion a couple minutes in a pan on the stovetop if you don’t want it to be too strong), a can of diced green chilis, chopped jalapenos, chopped mushrooms, and whatever else you have laying around that sounds Mexican-y.  Season with some tomato paste, a splash of coconut milk, oregano, cumin seed, and chili powder.  Just make sure all the ingredients in your filling are already cooked the way you like them, because grilling will only heat them up – not cook them.

paleo grilled stuffed anaheim peppers

Stuffing the peppers is messy.  Really messy.

paleo grilled stuffed anaheim peppers

If you insert at least two toothpicks per pepper at an angle like this, it will do a pretty good job of holding the lids on.

spicy grilled zucchini

I cut each zucchini into four slices.  A little oil, and then more seasoning!  I season the crap out of everything.  Cayenne pepper, cumin, and chili powder on one side, and oregano, salt, garlic powder, and pepper on the other side.

paleo grilled stuffed anaheim peppers

Om nom nom.  Grilling tastes so much better than oven roasting.  When I have a yard someday, I can’t wait to step up into the occasional real campfire cooking too!

paleo grilled stuffed anaheim peppers

Before when I’ve grilled anaheim peppers, I’ve always pre-roasted them and spent a bunch of time peeling the skin off, and then re-grilling them with the stuffing inside.  Well screw that.  This time, I figured I’d just see how bad the skin really was.  And it’s not.  It’s a tiny bit tough, but not nearly as bad as I was expecting.  Entirely edible.  And definitely worth the time saved when you have a full day and not a ton of time for cooking prep.

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Chicken Bacon Vegetable Stew

As scary as it was to leave a pot on the stove simmering overnight, I made my first chicken bone broth out of the carcass of a whole chicken I parboiled the other day.  The idea is just to cover the carcass with water, start it boiling, cover the pot, and then turn it down to simmer for at least overnight – mine simmered for about 24 hours.  Chicken bones are small and weak enough, that 24 hours of that extracts all the nutrients from the bones and lets them escape out into the broth.

I don’t have any fancy strainers or cheesecloth or whatever you’re supposed to use, but I did have a clean plain tshirt.  When I was done with boiling the bones and broth, I just laid the tshirt over a separate big pot and poured the first pot of bone-filled broth onto the shirt/into the second pot.  All the bones and chicken bits were caught in the shirt that I emptied into the garbage and immediately washed.  Poof – strained bone broth!  To which I added a ton of fresh vegetables, cooked chicken, a couple pieces of cooked bacon, and whole bunch of dried herbs like parsley and dill and sage and thyme and so on.  Yum!

Quick Paleo Curry

The first time I ever tried Japanese curry, I fell in love.  In Japan, curry is a kind of fast food – like burgers or burritos are here.  So today I decided to stray from my previous 2-hour curry cooking sessions which used S&B Golden Curry pre-mixed and full of sugar, and create curry from scratch FAST.  I’ll admit that the end result doesn’t taste quite as good as the curry I used to make with the S&B box and a refrigerator full of fresh veggies, but it only took about 10 minutes and it’s a ton healthier.  And it does still taste very good!  This will be my everyday style curry recipe, and I’ll save the stockpile of S&B boxes for special occasions.

Paleo Curry Recipe Ingredients

Fast Paleo Curry Recipe:

  1. 1/2 can Coconut Milk
  2. 1 chopped however you like it Onion
  3. Curry Powder to taste
  4. Leftover Chicken, shredded or chopped
  5. Frozen Bell Pepper strips (or fresh if you have the time)
  6. 1 can Mushrooms
  7. Cans of anything else you can think of.  I had some bamboo shoots that had been sitting in my cupboard for forever, so in they went!

Brown the onion first, then just start dumping in all the rest of the ingredients.  Add the coconut milk and the curry powder last.  Use LOTS of curry powder.  Taste test.  Add more curry powder.  Taste test again.  Add curry powder and maybe some ground cayenne pepper if you’re feeling spicy.  Then serve with a bag of broccoli you steamed in the microwave.  And if you want to break the official Paleo rules a little bit with me, plop a little Greek yogurt on top!

Chinese Chicken and Five Spices Meal

Today I parboiled a whole chicken.  If you don’t know how to do this, it’s massively easy.  Just remove the gizzards from your thawed chicken, sit it breast side down into a big pot with about an inch of water in it, and crank the heat up to high.  Once the water starts boiling, put a lid on the pot and turn it down to just above simmer.  The water will continue to lightly boil and steam your chicken within an hour.  By then, the meat will be moist and tender enough to practically fall off the bone.  Forget the oven – parboiling is where it’s at.

This meal was surprisingly simple thanks to my pre-cooked chicken parts.  I just removed the skin from the leg/thigh and smeared it with some olive oil.  Then I sprinkled a bunch of Chinese Five Spices onto it.  You could eat it just like this, but I chose to give it a minute or so on each side on the grill to get that sealed brown outside look and texture.

The hard boiled egg is just there.  I squirted some balsamic vinegar on the asparagus before grilling.

Ginger Cucumber Onion Paleo Salad

The cucumber salad is best made a day, or at least a few hours, ahead of time.  You can use any thinly sliced cucumber, but an English or Armenian one will work best because they have thinner skins and less seeds. Add thinly sliced yellow or sweet onion.  Slice your cucumber first so you can watch the ratio of cucumber to onion as you’re adding the onion.  I did about a 2:1 ratio, but you may have a different preference when it comes to onions (the dressing will greatly tame them though, I promise).  Then finely dice and add about a thumb’s worth of ginger root (yes, look at your thumb.  That size).  Pour about 1/4 cup of white wine vinegar over everything and toss it all together.  Put it in the refrigerator.  Take it out an hour later and toss again.  Put it back in the refrigerator.  Repeat several times.  Add a little salt and pepper just before you serve it cold.  My one cucumber and 3/4 of a medium onion made enough of this Asian inspired salad for four servings of the size you see on my dinner plate.

Paleo Chicken Chorizo Chili

What’s in my super delicious Paleo Chicken Chorizo Chili?  Well, let’s see… Chicken, Chorizo, Chili Powder, Ground Cumin and as many other vegetables as possible!  The daub of guacamole on top is a perfect flavor compliment to the finished plate too.

Paleo Chicken Chorizo Chili

Put some already cooked chicken pieces in a pan with some water (or broth if you prefer), and let it start simmering while you get everything else together.

Cooking Chorizo

Start your chorizo cooking in a separate skillet now and be sure to peel off the icky clear casing if you’re using sausage shaped chorizo.  I used about four ounces of Mexican chorizo that came in a square-ish container.

When the chorizo is definitely fully cooked, toss it into the pot with the chicken and water/broth.

Paleo Chicken Chorizo Chili

Next add your spices.  You’ll want a heavy dose of chili powder and about half that much of ground cumin.  Add some salt and pepper if you want to, and some red pepper flakes if you have them.

Then add your veggies and simmer for as long as you can wait!  As usual, I only waited for about ten minutes, but ideally an hour or so on a very low simmer with the lid on would be better.  Below are the vegetables I used.

  1. Mushrooms
  2. Kale
  3. Spinach
  4. Bell Peppers
  5. Tomatoes
  6. Onions
  7. Garlic

Paleo Chicken Chorizo Chili

Be careful – this dish is very red and very messy.  Aren’t all the most delicious foods messy?  Do not wear white.  You have been warned.  🙂

 

 

 

Chicken Broccoli Lunch Bowl

Yesterday, I needed a fast lunch before running out the door for an hour long drive to the airport to pick up my traveler.  So I pulled a bowl out of the cupboard and added four simple ingredients:

  1. Vegetable —> Frozen broccoli, steamed in microwave
  2. Protein —> Leftover chicken breast
  3. Fat —> Avocado
  4. Flavor —> Blue Cheese

Zap it all in the microwave for a few seconds, eat, and run!  This simple lunch did a great job of sticking with me until dinner time.

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I set out to make a flavorful paleo friendly salad dressing today after picking up some fresh basil at the grocery store.  Next time I’ll probably add some dried oregano too, but other than that, the ingredients are all listed above: 1 lemon, 1 basil stem full of leaves, 1 clove garlic, red wine vinegar, fresh cracked black pepper, sea salt, and some mustard – preferably spicy or dijon.  Squeeze it, dice it, shake it, eat it!

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If you don’t have one of these handheld citrus juicers, you really should try to pick one up soon!  They’re easier and faster to use and clean than electric juicers, particularly if you only need juice from a handful of fruits at a time.

So I made my little lunch salad – still by the way using my second ever whole baked chicken!  That meat is really stretching a long way.  And then I started wondering… is something missing?  Yes!  I decided to add some fresh grated Parmesan cheese and two pieces of chopped up deli pepperoni.  It would have been a good salad without those last two additions, but it was even better this way!!!

Basil Pepperoni Chicken Salad