RSS

Category Archives: Dinner

Chipotle chicken salad with paleo mayonnaise

Tasty-Kitchen-Blog-Guacamole-Chicken-Salad-07I learned how to make paleo mayo! I tried before and it came out super runny and gross but I used olive oil. This time I found some avocado oil at Costco and it turned out perfectly. So I have a feeling I will be making this mayo again for quite a few things.

This dish is super easy and tastes really bad for you, but it’s actually really healthy and delicious! I am putting this over lettuce while Joe is making it into a chicken salad sandwich. I’m pretty excited about this dish since it came out just like the ones you buy at a grocery store.

Ingredients for mayonnaise:
* 1/2 cup avocado oil
* 2 egg yolks
* 1/2 of a lemon juice
* tsp salt dash of pepper
* tsp chipotle sauce
* dash of onion powder.

Ingredients for chicken salad
*one of those rotisserie chickens from any grocery store
* 4 celery stalks chopped up
* 1/2 white onion chopped

1. Mix the 2 egg yolks and 1/2 lemon juice in a food processor. When that is combined then slowly add the avocado oil about a tablespoon at a time. It will magically thicken up. Add the remaining spices and chipotle sauce. Taste and add more salt/pepper to you liking.

2. Take your rotisserie chicken and shred all the meat on the chicken into a large bowl.

3. Chop your onions and celery into small pieces and add to the chicken.

4. Combine your mayo with the chicken mixture and stir around until completely mixed in.

That’s it! This is really great on a bed of lettuce with a little olive oil and balsamic vinegar or if you eat bread (ahhhhhh bread) then makes the perfect chicken salad sandwich. Makes a good amount too so great for leftover lunches.

20130721-073331.jpg

20130721-073341.jpg

20130721-073353.jpg

20130721-135419.jpg

 
Leave a comment

Posted by on July 21, 2013 in Chicken, Dinner, Lunch, Salad

 

Tags: , , ,

Paleo Baked Talapia with sautéed Zucchini and Dill

Lemon-dill-soup-9236So this post is dedicated to Molly. She told me the other day she loves looking at my blog for recipe ideas BUT… Can I please add more seafood? So I decided to branch out and try a fish I have never cooked before. Talapia. It was fine. I don’t really know a whole lot about white fish, so if there is a better white fish to cook like this – please – suggestions welcome!

The real star of this dish is the sautéed veggies. I love this combo of veggies with dill together. Delish!! This is a must have side dish to serve to guests.

Ingredients:

* 2 talapia fishes or other white fish pieces
* fresh dill
* olive oil
* seasoning of your choice
* juice of 1 lemon

* 2 small zucchini’s
* 2 small yellow zucchini’s. I forget the official name of them
* 1 small white onion
* fresh dill
* salt/pepper

1. Make little boats with aluminum foil that you will put your fish in. Coat the bottom with a little olive oil.

2. Add your fish, drizzle with olive oil, squeeze a ton of lemon, and add a ton of fresh dill and seasonings to it.

3. Close up tight, put in the oven at 375 for about 15 minutes or until the fish is completely white and not transparent.

4. While your fish is cooking slice up your yellow and green zucchini’s and cut your onion into slices. Add these to a sautéed pan with some olive oil.

5. Chop up your fresh dill and add this to the veggies along with some salt and pepper. I have this amazing ‘Thai salt’ that I use and is so good. Don’t overcook these or they will get mushy. About 5-7 minutes. The more dill the better. I’m sure you can use dry, but fresh really makes this pop.

Unwrap fish, serve veggies, and enjoy!

20130421-105521.jpg

20130421-105537.jpg

20130421-105550.jpg

 
Leave a comment

Posted by on April 21, 2013 in Dinner, Seafood

 

Tags: , , , , , ,

Image

Paleo Burgers

A picture is worth a thousand words… And here are a few: Get.In.My.Belly!

20130405-192711.jpg

 
Leave a comment

Posted by on April 6, 2013 in Beef, Dinner

 

Tags: , , , , , ,

Paleo Stuffed Chicken Breasts w/ Bacon, Mushrooms, Artichoke hearts, and Spinach

chicken-breastThis is kind of a left over type of meal. Just see what you have left in the fridge after your week of meals, sautee it all together, and then stuff it into the center of a chicken breast! Serve with a side of roasted brussell sprouts and you are good to go!

Ingredients:

* 2 chicken breasts
* 4 slices of bacon- chopped up
* 2 cloves of garlic
* about 6-8 oz of chopped mushrooms
* Half a jar of artichoke hearts chopped up
* couple handfulls of spinach

1. Chop up your bacon into bite size pieces. You can cook the bacon and then chop, but I think its easier this way. Cook until nice and crispy and take out of pan and onto a paper towell.

2. Keep the bacon fat in the saucepan and add your chopped garlic. After just a minute, add your chopped mushrooms and cook unitl soft. Add your chopped artichoke hearts. Throw in your spinach and when the spinach is wilted and everything is combined together your ready to stuff!

3. Take your chicken breasts and cut them in the middle so you create a pocket. Stuff the mixture inside and then close them with toothpicks.

4. Cook at 375 for about 30 minutes. That’s it!

5. Serve with any vegetable- I prefer roasted brussels. I would have put bacon in the brussels but its already in the stuffed chicken. But if you dont mind bacon overload- throw that in with the brussels. Delish!

20130405-114304.jpg

20130405-114316.jpg

20130405-114327.jpg

 
1 Comment

Posted by on April 5, 2013 in Chicken, Dinner

 

Tags: , , , , , , , ,

Paleo Flank Steak with Grilled Pineapple Salsa

PineappleAnother winner! I am on a roll. This one is easy and would be great to make up the salsa ahead of time and bring to a BBQ on a nice summer day. This can really go over anything, and would probably be really good on some fish too!

Ingredients:

* 1 lb Beef Flank Steak (I did a 1 1/2 lbs, smallest I could find!)
* Marinade of your choice. (I just marinated mine in a little soy sauce and honey, salt and pepper. yes I realize soy isnt 100% paleo, so marinate how you like!)
* 5-6 slices of pineapple. You can use canned pinapple, I had some fresh slices from good ol’ Trader Joes
* 1 large red bell pepper, diced
* 1/2 red onion, diced
* a big bunch of cilantro chopped up. I won’t say how much because the more the better in my opinion!
* Juice of one lime

I made the salsa first and then grilled my steak. I guess you could do either way, but if you do the steak first just make sure not to cut it for about 10 minutes.

1. Grill your pineapple rings or slices for about 2-3 minutes on each side until nice and tender

2. Cut the pineapple into small chuncks and place into medium sized bowl.

3. Add your diced red pepper, red onion, cilantro, and lime juice. Mix together and let sit while you cook your steak.

4. Grill your steak for about 5 minutes on one side, and then about 3 minutes on the other side. Mine was a tad bigger so I turned it over a few times.

5. Remove to a plate and let sit about 10 minutes. Slice into thin slices, add your pineapple salsa on top of your slices and enjoy!!

(UPDATE! If you have leftovers and aren’t super paleo strict… buy the pizza dough from Trader Joe’s and this makes a perfect leftover pizza. Just spread out the pizza dough, some pizza sauce, add the leftovers with the steak chopped up, and bake for 15 mins. Best leftover meal there is!)

(I hope you all enjoy my new and improved pictures of the meals…I was told they may sound delicious but some pics make the meals look like blobs of food!)

20130403-200800.jpg

20130403-200811.jpg

20130403-200822.jpg

20130403-200839.jpg

 
Leave a comment

Posted by on April 4, 2013 in Beef, Dinner

 

Tags: , , , ,

Paleo Lemon Artichoke Pesto Chicken “Pasta” with Spinach too!

artichokesWow, was this good! It tastes almost creamy but there is really nothing bad at all in this dish. No dairy or cheese, but almost feels like it should have some in it. Super healthy and has to be one of the top dishes I have made. This is a repeater for sure. I used ribbons of zucchini as my spaghetti but you can also use spaghetti squash or any type of stringy squash.

Indredients:
* 1 lb chicken cut up into little pieces
* 2 large zucchini’s. I used a curly peeler that makes them look like spaghetti
* 1 jar of artichoke hearts.
* 2 cloves garlic
* 1/2 cup Italian parsley
* 1/2 cup fresh basil
* 1/3 cup chopped walnuts
* 4-5 tablespoons of olive oil
* 4-5 tablespoons of vegetable broth
* 1/2 lemon juice
* 4 large handfuls of baby spinach
* salt/pepper

1. First thing I did was sprial cut the zucchini. Get a pot of water going and have that start to boil. Set aside for a while. You DO NOT want to overcook your spaghetti “noodles”. If you do, they will become mush. So this is the last thing you do.

2. In a saucepan add some olive oil, or butter. Melt down and then add one of your diced garlic pieces. When that just starts to become fragrant, add your artichoke hearts and cook these until they turn a tad brown or cooked well.

3. Add your walnuts, olive oil, clove of garlic, and vegetable broth in a food processor and puree until smooth. When the artichokes are done cooking, add them to the mixture and puree well.

4. Add your parsley, basil, and 1/2 juice of a lemon and mix until creamy smooth. If you like chunky artichokes in your sauce, then leave a few of those out and add at the very end, just chopping a little bit. Taste and if you like more of a lemon flavor, then add more lemon. Make sure to add a dash of salt and pepper to the mix as well!

5. Take your chicken and cut into small pieces. Add a little more olive oil or butter to your saucepan you cooked the artichokes in and cook your chicken until just brown on the sides. When your chicken is almost cooked, now is the time to drop your zucchini spaghetti into the water. Only leave in for a few minutes until soft. Think al dente, even though it isnt real pasta.

6. Add about 1/2 cup of the artichoke mixture to your chicken along with about 4 large handfuls of spinach. Cook until the spinach has wilted and become soft.

7. Add in your cooked ‘spaghetti’ and the remainder of the sauce to the saucepan. Mix well together until everything is combined.

8. Serve with a little fresh basil on top and one of the remaining artichoke hearts.

ENJOY!!

20130402-204525.jpg

20130402-204550.jpg

20130402-204628.jpg

 
Leave a comment

Posted by on April 3, 2013 in Chicken, Dinner

 

Tags: , , , , , , , ,

Sweet potato mushroom steak hash

sweet-potato-1Okay! Day 1 of my 90 days of Paleo in the bag! I wanted to find some new recipes to make these next few months so I just googled ‘best paleo meal’ and this recipe came up. I wouldn’t say it’s the BEST ever but it was really good plus super easy to make.

Ingredients:

*1 lb of steak (I just used stir fry meat from whole foods. Pretty reasonably priced for grass fed!)
*1 large sweet potato
*1 large onion cut into smallish pieces
*2 cups or so of sliced mushrooms. The more the better in my opinion!
*1-2 Roma tomatoes
*garlic powder
*parsley
*olive oil

1. Start out by marinating your meat for a while. I just tossed it with some olive oil, garlic powder, parsley, and some Thai salt and pepper. Any seasoning or salt would work. I just did that in the morning but it can be done immediately before cooking too.

2. Cut up your sweet potato into little cubes and drizzle with olive oil, salt, and a little parsley. Put on a baking sheet and roast for about 30 mins or until nice and crispy.

3. In a large saucepan add some olive oil and add your onions. Cook them until transparent and then add your mushrooms. Cook until almost done and then add your chopped steak.

4. Cook the steak until how you like it and about 5 mins before the sweet potatoes are done, toss them in with the mixture. Stir together and taste! May need a tad more seasoning so I added some of this Thai salt we have. So good!

5. Chop up your tomatoes and add at the last minute on top and serve! That’s it!

20130401-195827.jpg

20130401-195842.jpg

20130401-195854.jpg

20130401-195906.jpg

20130401-195919.jpg

 
1 Comment

Posted by on April 2, 2013 in Beef, Dinner

 

Tags: , , ,

Grass-fed Beef Burger with Guacamole, Bacon, Sautéed Mushroom/Onions and Grilled Pineapple. Oh holy Paleo!

TG-0750M-lThis is more like a fantastic dinner idea than a recipe. This is the best thing to serve when people ask, what the heck is paleo? Well this is paleo at its best. Just a really good quality burger with all the yummy fixings!

Ingredients:

* Grass fed burger patties or ground beef to make into patties
* Bacon
* mushrooms
* onion slices
* avocados
* sweet potatoes
* cinnamon
* pineapple slices

First get your sweet potatoes started. Cut up the sweet potato into wedge size pieces. Toss with some coconut oil and cinnamon. Cook at 375 for about 20 mins. Or until your burgers are done.

Second, start out by cooking your bacon. Once nice and crispy, set aside. Toss in your onion slices (carefully. I burned the crap out of my finger with the bacon grease splatter) when the onions are soft then add your sliced mushrooms. The reason you don’t add both at the same time is the mushrooms will soak up all the bacon grease before it has a chance to cook up the onions!

While these are cooking, slice open 2 ripe avocados and mash together well. Add some chopped red onion, salt, and cilantro if you have it. I didn’t so I added a little hot sauce to it.

When your mushrooms are soft, add your burger patties directly to the pan. Cook medium or medium well, however you like them. Then take off the pan and add a couple pineapple slices and crank your heat up so that they really get a good sear. The juice of the pineapple also makes the mushrooms and onions scrumptious.

Take your burger, top with guacamole, bacon slices, pineapple, then onion and mushrooms. Serve with your side of sweet potatoes. Sooooooo good!!!

20130106-181722.jpg

20130106-181740.jpg

20130106-181751.jpg

20130106-181804.jpg

 
Leave a comment

Posted by on January 7, 2013 in Beef, Dinner

 

Tags: , , , ,

Paleo pesto zucchini spaghetti with chicken, mushrooms, and tomatoes

homemade-pestoI just got a new food toy, a julienne peeler so now I can make some great pasta out of zucchini’s! I love spaghetti squash but it just takes so long sometimes to make and this is quick and easy!

Just make whatever sauce you like and throw it on top and BAM spaghetti!

Ingredients:

•For the pesto, just throw in a food processor a ton of basil, some olive oil, pine nuts (or walnuts because pine nuts are ridiculously expensive!) garlic, and salt and pepper. Just taste and add more of anything till it fits how you like it to taste.

• Chicken- just cut up about 2 breasts into pieces and toss them into a pan with some olive oil and garlic.
• When chicken is almost done, add chopped mushrooms and the pesto you just made. Add cut up cherry tomatoes a minute or so before serving.

• Zucchini – just slice it up with your peeler and add to hot water for about 5 minutes. Strain and serve with the pesto chicken mixture on top.

Delish!

20130101-181426.jpg

20130101-181442.jpg

20130101-181452.jpg

 
Leave a comment

Posted by on January 2, 2013 in Dinner

 

Tags: , , ,

Paleo Rosemary Pork Chops with Mushrooms and Shallots

pork chopWe rarely have pork but when we were grocery shopping this week, there was a killer deal on these 2 big juicy pork chops. So I looked at a few recipes and this is the one I tweeked and it turned out SOOOO good! The pork was super tender and I think that’s why we rarely have pork because its usually so dry. Well, this folks… was juicy. Joe gave these a double thumbs up!

This recipe is good for 4 pork chops but I still used the same amounts for my 2 chops.

Ingredients:

  • 2 or 4 thick’ish cut pork chops
  • 8 oz sliced crimini mushrooms
  • 8 oz sliced white mushrooms- not sure what those are called. Just use 2 different types of mushrooms
  • 1 large shallot sliced
  • 1/2 tsp rosemary – can be dried or fresh rosemary
  • 1/2 white onion sliced
  • 3 cloves of garlic chopped
  • 1/2 cup chicken broth (or vegi broth)

1. Heat up a large’ish size frying pan with some olive oil. Season your pork chops with some salt and pepper on each side. Place your pork chops in the pan and cook till a nice sear on each side about 3-4 minutes. Take out of pan and set aside for a minute

2. Take your shallots, onion, and garlic and saute them together in the remaining oil from the pan. Do this about 3-4 minutes until transparent.

3. Add your rosemary and mushrooms and cook until tender, another 3- 4 minutes.

4. Place your pork chops back in the pan and add 1/2 cup of the chicken broth. Cook for another 10 minutes. Check the middle before you take them out so they arent pink inside.

5. Serve with the mushrooms on top and on the side along with some Cauliflower mashees and you are set!

20121204-105554.jpg

20121204-105605.jpg

 
Leave a comment

Posted by on December 4, 2012 in Dinner, Sugar Detox approved!