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Middle Eastern Chicken Kabobs with Curry Cauliflower Rice

02 Jul

middle eastern
I am back! Day 1 of Whole 30 this time. I have been slacking on just about everything these past 6 months so it feels good to make a winning meal on Day 1. We now have wedding countdown at about 105 days so it’s time to get back in action!

This meal is amazing. Really easy and the flavor is so good, you can’t believe you are eating so healthy! I found from a post on Instagram when I was trying to figure out what to cook for my first meal (props to Krissyswhole30)

Middle Eastern Chicken Dish:

* 2 lbs boneless skinless chicken- cut into bite sized cubes
* 1 cup coconut milk (do not get light- to runny)
* 1 red onion
* 2 olive oil
* 2 tsp Paprika
* 1 tsp Cumin
* 1/8 tsp Cinnamon
* 1/2 tsp Red Pepper Flakes
* Zest and juice from one lemon
* 1 1/2 tsp salt
* 1/2 tsp pepper
* 5 garlic cloves- minced

1. Mix up all the ingredients (besides chicken & onion) in a bowl as the marinade. After you cut the chicken into cubes, place into the marinade and put into the fridge for at least 6-7 hours. It’s a super quick mix- so you can do this in the morning or night before and pull out when you are ready to thread your chicken.

2. Cut the red onion into bite sized pieces and thread the chicken alternating with red onion onto skewers.

3. Preheat your BBQ. Grill chicken kebabs until cooked through and chicken is golden brown, turning occasionally. Serve with Middle Eastern Rice

“Rice” Dish

* 3 cups ‘riced’ cauliflower – 1 large head of cauliflower (Put pieces of a full head of cauliflower into a food processor and chop till its nice and fine)
* 2 tbsp. Ghee (for cooking)
* 1/2 white onion, diced
* 2 garlic cloves, minced
* 1 tsp cumin
* 1/2 tsp turmeric
* 1/2 tsp curry
* 1/4 tsp cinnamon
* 1 tsp salt
* 1/4 tsp black pepper
* 10 dried apricots, chopped
* 1/4 cup toasted chopped almonds
* 1/4 cup raisins

1. Heat Ghee in a large pan. Add onions and cook until transparent. Add garlic and spices and cook until fragrant- about 1 minute.
2. Add cauliflower rice and stir fry about 3-5 minutes.
3. Stir in fruit and nuts and toss until entire dish is heated.
4. Taste and eat!!

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Posted by on July 2, 2014 in Chicken, Dinner

 

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Thai Spiced Chicken with Coconut Cream Swiss Chard

11 Dec

So I spent these past 4 days at my parents house and oh how I love spending time with my family and the much needed rest and relaxation. They also know when I come down, get ready to try out some dinners! I am currently day 11 of my 21 day sugar detox so my recipes needed to be super clean. Not so much fun for my 5 year old niece. She tried my apple cinnamon treats, took one bit and said, “the apples are too sour and the top tastes like dirt!!” You really have to love the honesty of a child. (Because I am sure Joe has thought the same thing a time or two about my sugar detox desserts!!)

Another perk is the my dad is an incredible painter and artist and the local grocery store (Wolfs Market) commissioned him to do a beautiful piece in their store. In return he has a HEFTY tab there! So for all those cooks out there, dinners are great to make- but paying for all those spices and meats adds up! Well, heading to parents house- they are FREE! So they enjoy delicious meals and I enjoy not paying for groceries!

This dish I made the last night and it was by far one of the best I have made in a while. I was just looking through the Zite Ap on my Ipad and this one jumped out at me. I don’t remember who posted it or I would have given props, but its really good.

Ingredients:

  • 4 chicken breasts
  • 1 Tbsp olive oil
  • 2 Tbsp sesame seeds
  • 2 Tbls coriander
  • 1 1/2 Tbls onion powder
  • 1 1/2 Tbls garlic powder
  • 1 Tbls Ground Hot Thai Red chili powder (Cayanne pepper if you cannot find Thai spice)
  • 1 Tbls Cumin
  • 2 tsp salt
  • 1 tsp black pepper
  • 6 cups chopped Swiss Chard (The more the better in my opinion since it wilts so much)
  • 2 Tbls tomato paste
  • 3/4 cup coconut milk
  • 1 lemon to squeeze on top of chicken after cooked

Directions:

  1. In a small bowl, combine all of the spices, salt & pepper together. Coat your chickens on both sides with the spice mixture. (Make sure to leave enough for about 2 tsp to season the sauce)
  2. Heat a large skillet with the olive oil and place your chicken’s in for about 5 minutes on each side. They should be nice and cooked on both sides. After they are done, I transferred them to a baking dish and put in the oven at 400 while I made the swiss chard. One, to keep the chicken warm and two, to make sure the center of the chicken is completely cooked. Depending on the size of the chickens you may need to leave in for about 15 minutes.
  3. Add the cut Swiss Chard into the pan you cooked your chicken in and let that start to soften. Once the chard is soft you will add the tomato paste and 2 tsp of the spice mixture. Let the chard cook with the tomato paste and spices for about 5 minutes until they are combined well. Add the coconut milk and mix until a nice creamy texture.
  4. To serve, take the chicken out of the oven. Add a scoop of the coconut cream chard to your plate and top with a chicken breast. Squeeze lemon over your chicken and serve. Enjoy!!

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Posted by on December 11, 2013 in Chicken, Dinner

 

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Chicken with Artichokes and Olives

04 Dec

I found this recipe in the new 21 Day Sugar Detox book. I finally broke down and bought the actual book instead of googling recipes or looking for them on Instagram. Great book too! There are two books I guess, one that has all the info about the sugar detox, what food is okay- what food isn’t- and how you will be feeling each day, what sugar is in, what it does to you, etc.. Then a ton of recipes. There is another one that is coming out this month that is JUST recipes. I will probably break down and buy that one too.

So I have to say, if you haven’t tried doing a sugar detox its a great way to jump start your tastebuds. All of a sudden foods that don’t normally taste sweet start tasting really sweet and you begin to wonder if they are allowed! Like avocado’s. Or butternut squash, now that just tastes like candy after a few days on this!

Anyhow, this recipe is really yummy and has some of my favorite items- artichokes and olives! Easy prep, easy bake, and just make sure you don’t spill the turmeric or sauce on the counter or you will be scrubbing bright yellow stains away for days.

Ingredients:
* 4 Tbsp Ghee or unsalted butter, divided (Kerrygold butter is great!)
* 4 cups of canned artichoke hearts (I used one can and one jar of marinated artichoke hearts)
* 1 cup pitted olives (Mix of green and kalamata. I liked the kalamata better to be honest)
* 1/2 cup olive juice from your olive jar
* 6-8 organic chicken thighs (Trader joes has a great pack of organic thighs that don’t break the bank!)
* 2 tsp ground turmeric
* 1 tsp cumin (I put more in, but I LOVE cumin in anything)
* 2 tsp garlic powder
* 1 tsp turmeric
* 1 tsp ground coriander
* 1/4 tsp sea salt
* 1/4 tsp black pepper
* 1 lemon
* 1 tsp red chili flakes (If you like a little spice)

Directions: (Preheat oven to 425)
1. Grease a casserole dish with 2 tbls of ghee or butter. Then place the artichoke hearts, olives, and olive juice inside the dish. Place the chicken thighs on top. I cleaned them and sliced off any fat there was on them. You can also use chicken breasts too if you like.
2. In a small mixing bowl, combine all the spices together. Sprinkle the mixture over your chicken. I sprinkled on one side and then turned it over and sprinkled the other side so it was completely coated. If there is any left, distribute the rest over the artichokes.
3. Cut the lemon in half and then into small slices and place a slice on top of each chicken. Squeeze the other half of the lemon into the dish. Sprinkle with chili flakes if you add those.
4. Cover the dish with tin foil and bake for about 20 minutes. Remove the foil and bake for an additional 20 minutes to make sure the chicken is cooked throughout.
5. Serve with some steamed asparagus or any other green veggie!

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Posted by on December 4, 2013 in Chicken, Dinner, Sugar Detox approved!

 

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Chipotle chicken salad with paleo mayonnaise

21 Jul

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.

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

 

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

05 Apr

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!

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Posted by on April 5, 2013 in Chicken, Dinner

 

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

03 Apr

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!!

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Posted by on April 3, 2013 in Chicken, Dinner

 

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Spicy paprika lemon chicken

19 Nov

paprkikaIt seems like I cook chicken all the time but tend to stick to my favorites so I wanted to try something new. This one was a great addition and extremely easy to make. I marinated my chicken for a few hours but I am sure you could just throw it all together and cook right away and it would be just as good. It was a bit spicy, so if you dont like too much spice then cut back on the cayenne pepper a bit. Otherwise, great chicken dish!!

Ingredients

  • 2 lbs organic chicken thighs (I used skinless boneless)
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tbsp cayenne pepper
  • 1 tsp salt
  • zest of one entire lemon
  • juice of one lemon
  • 1/4 cup olive oil

In a large bowl mix all the dry incredients together well. Add the lemon zest, juice of lemon, and olive oil to create marinade. If its not spicy enough for you, then add more cayenne. It was plenty spicy!

Add your chicken thighs to the mixture and marinate in the fridge for a few hours.

Put into a baking dish and cook at 375 for about 30 minutes or until done! DELISH!

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Posted by on November 19, 2012 in Chicken, Sugar Detox approved!

 

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Paleo Pecan Crusted Chicken

22 Jul

I made this a while ago and it was delish! It helps with a sweet tooth if you are trying to stay away from sweets and desserts. Its super easy and definitely a hit.

Ingredients:

  • 1/2 cup spicy mustard
  • 2 tablespoons of raw honey
  • 1 cup pecans
  • 3-4 chicken breasts

Mix the honey and mustard together and dunk your chicken in the mixture until it is completely coated. Take your pecans and put them in your food processor until they are chopped pretty fine. Then roll the chicken with the honey/mustard mixture in the pecans until they are coated on both sides. Sprinkle with a little sea salt.

Bake at 350 for about 35-40 mins depending on how big your chicken breasts are. Voila your done!

I served mine with some asparagus, but any veggie will do.

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Posted by on July 22, 2012 in Chicken, Dinner

 

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Brazillian Crockpot Curry Chicken

17 Jul

You know you have had a successful morning when by 8:30am you have already gone to crossfit, taken a shower, and put dinner in the crockpot. I am definitely a morning person. Just ask my boyfriend as I yell at him at 11:30pm to shut off the damn light and stop reading, I need to be up at 6am to workout! He says I become cranky Kari at around 11pm. Its true. And then I become hyper happy Kari at 6am. No alarm clock needed. Gotta love him for putting up with that!

Okay, on to the chicken dish! Now you can see how quick and easy this is if I am done preparing it by 8:30. I will post an after picture when we eat it tonight.

Ingredients:

  • 3 chicken breasts
  • 1 small yellow onion thinkly sliced
  • 2 bell peppers in small cubes (red and yellow)
  • 3/4 cup coconut milk
  • 2 tablespoons of tomato paste
  • 1 tablespoon of ground ginger
  • 3 cloves of minced garlic
  • 4-5 tablespoons of curry powder (I ran out so only did 3, we will see how that turns out)
  • salt and pepper to taste
  • red pepper flakes (just a sprinkle)
  • 1 cup of chicken broth

Take your handy dandy crockpot and add the coconut milk, tomato paste, curry, ginger, and garlic. Mix around and then add the chopped bell peppers and onions. Sprinkle with salt and pepper and red pepper flakes. Mix around so everything is coated in the mixture. Add the chicken breasts and mix around. Pour in the chicken broth and make sure the chicken is covered with the sauce. Turn on low for 6-8 hours or high for 4-5 hours. Go to work, come home, and eat!

We are eating ours with coconut cauliflower rice and will top it with some cilantro and avocado slices. Mmmm Mmm, cant wait for tonight!

Props again to paleOMG for her delish recipes!

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Posted by on July 17, 2012 in Chicken, Dinner

 

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Crockpot Chicken Cacciatore (somewhat)

11 Jul

Basic, yummy, easy. I didn’t feel like shopping for anything today so this was basically whatever I could find in the fridge and cupboards. Turned out pretty good too!

Ingredients:

  • 2 chicken breasts
  • Can of organic stewed tomatoes
  • A cut up zucchini
  • Some mushrooms
  • Lots of spices! Garlic powder, onion powder, Italian seasoning, thyme, and a pinch of salt and pepper.
  • Baby spinach

Toss the chicken in the crockpot with the can of tomatoes, zucchini,mushrooms, and spices. Cook on high for 2-3 hours. Serve with some baby spinach and enjoy!

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Posted by on July 11, 2012 in Chicken, Dinner

 

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