This is a super simple dish, easy to prepare, and packed with flavor. The earthy mushrooms are balanced quite well by the subtle acidity of the balsamic, and the sweetness from the coconut milk. I used a combination of mushrooms, but depending on budget and availability, you can simplify it.
- 1 Large Portobello cap, halved and sliced
- 3 Large Shiitake Mushrooms, Sliced
- 1 Cup Oyster Mushrooms, Sliced
- 1/2 Vidalia/Sweet Onion, Sliced
- 2/3 Can Trader Joe’s Light Coconut Milk
- 1-1.5 lbs Chicken Thighs, Cut into Chunks
- 3 Boneless/Skinless Chicken Breasts, Cut into Chunks
- 3-4 Tablespoons Balsamic Vinegar
- 1 Heaping Spoonful of Coconut Oil
- 1-2 Tablespoons Goat Butter (Or Regular Butter) – Omit if you cannot handle dairy
- 2-3 Tablespoons Coconut Flour
- A Pinch of Allspice
- Thyme, Sage, Oregano, Salt, and Pepper to taste, i didn’t over spice it
Heat the coconut oil and butter over medium-medium high heat and add the onions. Let them cook just a little, and then add the mushrooms, balsamic, and coconut milk. Once the mushrooms simmer for a while and cook down, add the chicken and seasonings. Simmer until the chicken is mostly cooked through. Add the coconut flour, and continue simmering until the chicken is finished cooking.
I’ve been using a lot of bacon lately….I think I have a bacon problem. Not really, It’s just been in the house since I can get both Applegate Turkey Bacon and Applegate Sunday Bacon in three packs at BJ’s (They also have their hot dogs…. win!). Anyway, I’ve been experimenting with wrapping things in bacon, because I’m not used to having so much bacon in the house. Actually it’s calmed down a bit…but I was kind of getting crazy for a second. So, in that direction, I decided to wrap some chicken in bacon and make kabobs…because I like food on sticks. I think I was having flashbacks to my birthday at Luso’s and the rodizio, because there was definitely some bacon wrapped chicken, and it was amazing. Kabobs are some of the easiest, and most satisfying foods. I kept it simple and added earthy mushrooms, and the sweetness of apple. I also used chicken thighs instead of breasts, I like the richer buttery flavor they lend to the pairing.
- Chicken Thighs, Boneless/Skinless [Cut into chunks and marinated in coconut aminos, sage, cinnamon, allspice]
- Bacon (Turkey, Beef, or Pork…Pick your poison – US Wellness for WLC compliant bacon)
That’s it – Pretty easy as far as ingredients go. While you’re getting the mushrooms and apples ready, have your chicken cut up and marinating in a bowl. Then just halve or quarter your mushrooms, and cut your apples into fairly large chunks. Then, get ready to skewer things!!!
- Heat oven to 400 degrees
- Arrange kabobs in a glass pan. You can even probably arrange them horizontally, so that the skewers are resting on the sides. This will keep them up out of the drippings and help the bacon crisp more.
- Bake for 15 min then flip
- Bake for another 25 min, Then drop the temperature to 350 degrees and let cook another 10 min or so.
Before Cooking – I didn’t realize until after cooking that If I arranged them all sideways, they would have not only fit, but all have been suspended and not sitting in the pan… *sigh* passing my wisdom to you 😛
Sometime’s the super quick things are the best. Sometime’s a simple mixture, causes a magical explosion of goodness in your mouth, and you can’t help but wonder “Really? It was THAT easy?” – I made this on a lazy whim. It was seriously a mixture of me not wanting to cook, and rummaging through the freezer and refrigerator, trying to find enough ingredients to make something healthy, hearty, and sustaining with the possibility of leftovers. This is what I came up with, and it turned out awesome. The mixture of beef and chicken really added something, and I think if it was either one or the other, it wouldn’t have the same magic.
- 2 tablespoons coconut oil
- 1 lb ground beef
- 6 boneless chicken thigh filets, about 2 lbs, cut into chunks.
- 2 cups shiitake mushrooms, sliced
- 1 cup baby bella mushrooms, sliced
- 1 package, or 3-4 cups chopped rainbow swiss chard
- 2 tablespoons ground ginger (a generous amount, doesn’t have to be exact)
- 1/8 cup coconut aminos (or a couple of good, generous shakes)
- a few good shakes of allspice
Melt the coconut oil in a pan over medium heat. Add all the ingredients except for the chard and cover. Stir occasionally to break up the ground beef and disperse the chicken. Once the meat is about 75% cooked, add the chard and cover. Once it wilts and cooks down, stir to combine. Once the meat and chicken is cooked through, remove from heat and serve.
I really love when I can throw a bunch of food things in a pan, pop them in the oven, and after an undetermined period of time, pop out something yummy. Chicken, specifically dark meat chicken, is really good for this. I also ring covering the pan essential, as it traps in moisture. The cauliflower was actually my favorite part of this dish, as it soaked up some of the chicken flavor, and was absolutely divine!
- Chicken thighs
- Chicken legs
- 1 onion
- 5 cloves garlic
- 6 oz water
- 1-2 tablespoons lemon juice
- 1/2 head cauliflower
- salt, pepper, paprika, a little cinnamon, clove, nutmeg (or any spices of your choice)
Arrange chicken in foil lined 9×17 inch glass pan. Preheat oven to 400 degrees. season chicken, and sprinkle the garlic over. arrange onions on top and cauliflower around the sides. pour lemon juice over and water. cover and bake for 60-90 minutes.
Sometime’s I go nuts in the kitchen, and conjure up crazy things, put weird things together, to create super tasty concoctions of sustenance. This is not one of those times. Don’t get me wrong, it’s insanely tasty and good, and so well liked by Mike, that I had to make it twice this week….but it’s one of the most simple dishes I’ve ever made. I’m totally OK with that. I’ve been trying to keep everything simple these last couple of weeks, working on time management and allowing myself more free time as part of an effort to work on mindfulness and stress management. Also looking at lowering my food budget, and trying to be more budget friendly. Sometime’s that means using things like canned olives, or canned sauce, or even frozen veggies once in a while. I still prefer everything in season and fresh, and all my meat pastured, grass-fed, or at least organic. But I am learning that you do what you can, and while that is optimal, and I do it when possible, using some Trader Joe’s frozen peppers and onions mix once to throw some veggies in a stir fry or omelette, is fine when that’s what you have! I digress, This is a super easy dish, and if you do happen to throw some peppers in, it probably would be very similar to chicken cacciatore. I like to serve it over cauliflower rice or some form of vegetable noodles (like spaghetti squash)
- 1 Tablespoon coconut oil or duck fat for sauteing
- 2 lb chicken thighs
- 1 jar Amy’s family style marinara
- 1 jar Trader Joes pitted green olives, drained
- 1 cup frozen peas
- 1 onion Chopped
- 5 cloves garlic, sliced
- Lots of dried basil, paprika,and oregano
- Red pepper flakes
- A few allspice berries
- bay leaf
Preparation is super simple. Heat the oil in a large pan over medium-medium high heat. Then add the onions and garlic. When they start to caramelize, add the chicken, sauce, olives, seasoning. Cover and saute for about 10 minutes. Stir in the peas and re-cover. Let simmer until the chicken thighs are cooked through.
With Thanksgiving coming quick, I’m sure you don’t want a crazy complicated dinner while also trying to get ready for the holiday. This one is super-duper easy. It happened on a recent busy night, when I just didn’t really feel like cooking crazy things. That’s a lot of nights. I’m sure some of you busy folks out there have the same feeling, and it scares you away from cooking….well this one is for you. Next time you’re considering Chinese take out, make this instead.
- 1.5 lb chicken, cut into chunks
- 1/3 head broccoli, chopped to semi-small florets
- 1 Spanish or sweet onion, sliced
- 4 cloves garlic, chopped
- 4 stalks celery, chopped
- A lot of black pepper
- Dash of nutmeg
- 3-5 tablespoons coconut aminos
- Duck fat (For Sauteing, you can also use lard, tallow, coconut oil, bacon grease, or any other healthy fat)
- Heat one or two tablespoons of duck fat over medium heat.
- Add the vegetables, seasoning, and coconut aminos, stir, and saute covered (Stirring occasionally) until the vegetables are almost cooked.
- Add the chicken, cover, and stir occasionally, until the chicken is cooked through.
This stuff is so good, and I’m thrilled that I made so much of it! What I really love about how this came out, is that it has enough flavor to stand on its own, but is subtle enough that you can re-use it for things like tacos, or to stuff inside of an avocado, squash, or potato. Like most crock pot stuff, and with only a few vegetables to chop, it’s beyond easy, and takes all of 10-15 minutes to prepare. I tried something new, and rather than doing this early in the day, and letting it cook on low for 6+ hours, I started it at night, and cooked it on high for only 5.
- 2.5 lbs Boneless and Skinless Chicken Thighs
- 1 lb Chicken Breast
- 2 Small Apples, chopped
- 3 jalapeno Peppers, sliced and seeded
- 1/4 Onion, chopped
- 5 Cloves Garlic, chopped
- 10 Allspice Berries
- 4 or 5 Tablespoons Kalustyan’s Ancho Chili Powder
- A little salt, cinnamon, nutmeg
- A dash coconut aminos ( up to 1 or 2 Tablespoons)
- 1/4 cup Tessemae’s paleo BBQ sauce
When adding ingredients to the Crock Pot, I started with the onion and garlic, then I did a layer of chicken thighs, breast, and the rest of the thighs. I finished off with the apples, jalapeno, and seasonings. After adding the BBQ sauce, I mixed it around, just slightly. Once all the ingredients were in, I cooked on high 5 hours. Then, I shredded the chicken with a fork.