Sh*t Foodies Say

A week later, this is still cracking me up!

http://vimeo.com/35109314

I fell of the paleo wagon here for a second but, I'm back! So stay tuned for more recipes :)

Crockpot Chicken

Prep Time: 0 hr 0 min

Cook Time: 6 hrs on high (chicken just falls apart)

Servings: 4-5 

Ingredients:

1 large onion, thinly sliced4-5 boneless chicken breasts2 cans (6ounce ) tomato paste8 ounces fresh mushrooms
1/4 teaspoon pepper (I used a little cayenne)2 cloves garlic, minced1 teaspoon oregano1/2 teaspoons basil1 bay leaf1/4 cup white wine1/4 cup low sodium chicken broth

Directions: 

Place onion in crockpot. Add chicken pieces.

In a separate bowl stir together tomato paste, mushrooms, salt, pepper, garlic, oregano, basil, bay leaf, wine & water. Pour over chicken. Cover, cook on low 7-9 hrs. Serve chicken over spaghetti squash. 

Fried Chicken Fingers

Prep Time: 15 minutes

Cook Time: 10 minutes

2 large chicken breasts

½ cup of almond flour

2 eggs

1 tsp paprika

1 tsp Penzey's Tuscan Sunset (A nice salt free Italian-style seasoning, http://www.penzeys.com/cgi-bin/penzeys/p-penzeystuscan.html) 

dash of cayenne pepper

3 tbs olive oil (I used garlic infused)

Cut chicken into long strips.  Make sure that they are equally thick. You may need to use the flat part of the knife to pound some of the fatter pieces down a bit. Put the chicken pieces in a ziploc plastic bag with spices. Shake to coat.

Dredge in almond flour, then eggs, then flour again.

Lay on a plate to set up for 10 minutes. This will make sure the crust really sticks to the chicken. Pour olive oil in the bottom of a skillet.  Heat to medium high heat. Add chicken and cook for about 3-5 minutes per side, turn only once. Tongs or a fork work the best for turning the chicken so you don't disrupt the crust. 

I paired mine with sauteed mushrooms, because I just had a taste for them, but you could really pair with any veggie. The crust added enough flavor that you really don't need any dipping sauce with these! ENJOY.

Chicken Avocado in Green Chile Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes (I did a bit of prepping as I went)

 

This recipe appealed to me, because I LOVE chile peppers, all kinds, shapes and sizes. The ancho chile, is a poblano pepper, dried. Should be in the produce section of any grocery store. It has a very unique smoky scent and flavor.

 

2 chicken breasts

Put in pan with water and cover on med high heat for 15 minutes. Pull chicken out and shred. Set aside.

Sauce:
2 cloves garlic minced
dice your ancho chile (take your seeds out, I left mine in, because I thought it might add flavor, but I don't think it did and the seeds were hard to chew)
4-5 diced tomatillos

2 ripe avocados

1/2 cup organic chicken broth

juice from 1/2 of lime
cilantro to taste

Put in saucepan with 1 tbs oil (I used garlic infused olive oil) and heat over medium heat until tomatillos start to break down. Once sauce is cooked, add in: 2 ripe avocados mashed with 1 tbs lime juice

Mix chicken into sauce

I served with:
Butternut squash, peeled seeded and diced that I boiled and smashed with a little garlic olive oil. 

The butternut squash was the perfect compliment to the slight tartness of the tomatillos. The only seasoning I used on them, was the garlic infused olive oil. Really simple and really tasty.

Super meaty Chili

It's that time of year again.....break out your chili pan and hooded sweatshirt. Chili is such an easy, fun dish to experiment with. Every time I make it, I do something differently than the last time. My family's chili is heavy on the tomatoes and tomato paste, so when I came across this one on paleomama's website, I thought I'd give it a try. Here is the original recipe, I made some modifications, because I wanted more veggies and more spice. It turned out real nice :)

http://paleomama.wordpress.com/2009/10/07/my-infamous-paleo-chili/

2 lbs lean ground beef (grassfed)
1 lb grassfed stew meat
1 large can crushed tomatoes (look for the one where the only ingredient is tomatoes)
10 whole tomatillos
1 large onion diced

1 yellow pepper diced

1 orange pepper diced

1 poblano pepper diced (1/2 de-seeded)

1 jalapeno pepper diced (1/2 de-seeded)
1/8 cup almond flour (this is optional for thickening, omit if you have a nut allergy)
about 2 cups of beef broth

4 cloves garlic minced
2 tbs ground cumin
3-4 tbs chili powder

red chili peppers to taste
chipotle infused olive oil

Put about 2 tbs olive oil in a pan and get it screaming hot. Sear the chunks of steak. It doesn’t have to be cooked at this point, just brown and pull it out. Add a little more oil if needed and add diced onion to kind of brown a bit, then add peppers one by one. Add the beef stock and let it cook until it is reduced by half (this gives a really meaty base). While the stock was reducing, I  peeled the tomatillos and cut them in half, then placed them in a cast iron  skillet to brown. Once they are browned on both sides, I put them in a blender with some cilantro. Blend to a chunky liquid and add to chili pan. Next, add in ground beef and almond flour. Stir until it browns a bit. Add garlic, spices, tomatoes, and steak chunks. Simmer on low heat for a couple of hours. It gets better the longer it cooks.

Curried Shrimps and Kale (or spinach)

Prep Time: 10 minutes

Cook Time: 15-20

2 lbs shrimps, peeled and deveined
2 tbsp coconut oil
1 onion, chopped
2 tsp curry powder
2 tsp tomato paste
1/2 cup chicken stock
1 cup full-fat coconut milk
1/2 bunch of Kale (you can also use spinach)

Heat a large skillet over a medium-low heat and cook the onion in the coconut oil until it begins to soften, about 3 minutes.
Stir in the curry powder and continue cooking for a minute.
Place mixture in a blender or a food processor, add the tomato paste as well as the chicken stock and coconut milk. Process or blend until smooth.
Pour the mixture back in the skillet and bring to a simmer.
Add the shrimps and kale (or spinach) and cook, covered, for about 5 minutes, until the shrimps are just cooked.

I added crushed red peppers to this recipe, because I just love spicy.....this is a good one! ENJOY

Chorizo Stuffed Peppers

Photo: dish shown pre-cooked

Prep time: 5 minutes
Cook time: 45 minutes
 
4 green, red, yellow or orange bell peppers (I used all four colors)
1 lb pork chorizo sausage, out of casing 
1 cup onion, chopped 
1 cup carrot, chopped
1 tsp oregano 

I bought the pork chorizo at whole foods butcher counter, it's so flavorful already, you don't need a whole lot of additional seasoning, which is great. 


Preheat the oven to 375 degrees. Cut the top off of each pepper; discard the tops and seeds. Chop the onion and carrot and add it to a bowl. Add the chorizo, plus spices. Mix well. Stuff the meat mixture into each pepper. Place the peppers upright into a baking pan. Bake for 45 minutes, or until the peppers have softened.

Let cool for a couple minutes and serve. 

I found this recipe on Crossfitcenturion.com, but modified it slightly by subbing pork sausage for chicken, adding carrots and oregano. It's still cooking, but I think I'm going to like it!