MUSTARD LIME CHICKEN
Gluten Free Dairy Free
1 lb. boneless skinless chicken breasts
1/2 Cup fresh lime juice
1/2 Cup fresh cilantro
1/3 Cup dijon mustard
1 Tablespoon olive oil
1 Tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon sea salt
1/2 teaspoon pepper
1. Combine lime juice, cilantro, mustard, olive oil, chili, cumin, salt and pepper in food processor
2. Pulse until ingredients are will combined
3. Rinse chicken breasts, pat dry and place in a 7x11 inch baking dish
4. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
5. Bake at 350 degrees for 20 minutes uncovered or until done
6. Serve with extra sauce spooned over top
I like this one with a beautiful salad and some grilled vegitables. You can also grill this one on the BBQ for a grest summer meal.
Tuesday, March 11, 2014
Thursday, February 20, 2014
CHIPOTLE PORK TACOS
Gluten Free
This one is a favorite! It makes a bunch and will feed a crowd if you use the large pork tenderloin or you can freeze the leftovers or use the leftovers in a different recipe. You can also use the CILANTRO LIME ADOBO SAUCE that I previously posted. Best thing is you can throw it all in the slow cooker.
2 lb. pork tenderloin
1 1/2 teaspoons finely grated lime rind
2 Tablespoon fresh lime juice
2 Tablespoon fresh oregano
1 Tablespoon brown sugar
1 Tablespoon chopped chipotle chile in adobo sauce
2 cloves garlic minced
1/4 teaspoon sea salt
2 medium shallots chopped
I also chop up some tomatoes, avocado, and lettuce. And I serve on Gluten Free corn tortillas.
Place all ingredients in the slow cooker on high for 6 to 8 hours and it is melt in your mouth good.
CILANTRO LIME ADOBO SAUCE
2 Cup Mayo
1/2 of a fresh lime squeezed
1/2 teaspoon lime zest
1 adobo from a can and a bit of the sauce
2 Tablespoons fresh cilantro
1/2 teaspoon cumin optional
All of the above ingredients are to taste. If you like it more spicy add more adobo, it really is personal preference. You could even use this as a dressing on a salad and we have also used it in place of sour cream on nachos. YUMMY!! You will see this sauce again pared with other recipes.
Gluten Free
This one is a favorite! It makes a bunch and will feed a crowd if you use the large pork tenderloin or you can freeze the leftovers or use the leftovers in a different recipe. You can also use the CILANTRO LIME ADOBO SAUCE that I previously posted. Best thing is you can throw it all in the slow cooker.
2 lb. pork tenderloin
1 1/2 teaspoons finely grated lime rind
2 Tablespoon fresh lime juice
2 Tablespoon fresh oregano
1 Tablespoon brown sugar
1 Tablespoon chopped chipotle chile in adobo sauce
2 cloves garlic minced
1/4 teaspoon sea salt
2 medium shallots chopped
I also chop up some tomatoes, avocado, and lettuce. And I serve on Gluten Free corn tortillas.
Place all ingredients in the slow cooker on high for 6 to 8 hours and it is melt in your mouth good.
CILANTRO LIME ADOBO SAUCE
2 Cup Mayo
1/2 of a fresh lime squeezed
1/2 teaspoon lime zest
1 adobo from a can and a bit of the sauce
2 Tablespoons fresh cilantro
1/2 teaspoon cumin optional
All of the above ingredients are to taste. If you like it more spicy add more adobo, it really is personal preference. You could even use this as a dressing on a salad and we have also used it in place of sour cream on nachos. YUMMY!! You will see this sauce again pared with other recipes.
GLUTEN FREE DAIRY FREE
BOMBAY SHRIMP CURRY WITH COCONUT RICE
This recipe is not necessarily Paleo because of the rice but I don't think it would be as good without it. But if you prefer to omit the rice feel free to mix it up and exchange it for something else. This recipe makes a small amount of rice and a generous amount of curry. Recipe serves 4.
2 Tablespoons coconut oil
1 lb. peeled and deveined shrimp
3/4 teaspoon sea salt, divided
1/4 teaspoon black pepper
1 medium onion finely chopped
1 1/2 Tablespoons curry powder
1 Tablespoons mustard seeds
1/2 teaspoons ground cinnamon
1/8 teaspoon ground red pepper, less if you prefer more mild food
1 1/3 Cups hot water
1 cup frozen peas and carrots
1 Cup coconut milk
1 Cup uncooked rice
1 Tablespoon chopped fresh cilantro
1. Heat a large pot over medium-high heat. Add coconut oil swirl to coat. Sprinkle shrimp with 1/8 teaspoon of sea salt and black pepper. Add shrimp to pan, cook 2 minutes on each side or until done. Remove from pan.
2. Reduce heat to medium, add onion cook 2 minutes stirring constantly. Add 1/2 teaspoon sea salt, curry powder, mustard seed, cinnamon, and red pepper, cook 1 minute stirring constantly. Add hot water and peas and carrots, bring to a boil. Cover and reduce heat to medium low, simmer 4 minutes. Return shrimp to pan and cook 1 minute.
3. While curry cooks, bring milk to a boil in saucepan. Stir in remaining 1/8 teaspoon sea salt and rice. Cover boil 1 minute and then remove from heat. Let stand 5 minutes or until liquid is absorbed.
Enjoy!
BOMBAY SHRIMP CURRY WITH COCONUT RICE
This recipe is not necessarily Paleo because of the rice but I don't think it would be as good without it. But if you prefer to omit the rice feel free to mix it up and exchange it for something else. This recipe makes a small amount of rice and a generous amount of curry. Recipe serves 4.
2 Tablespoons coconut oil
1 lb. peeled and deveined shrimp
3/4 teaspoon sea salt, divided
1/4 teaspoon black pepper
1 medium onion finely chopped
1 1/2 Tablespoons curry powder
1 Tablespoons mustard seeds
1/2 teaspoons ground cinnamon
1/8 teaspoon ground red pepper, less if you prefer more mild food
1 1/3 Cups hot water
1 cup frozen peas and carrots
1 Cup coconut milk
1 Cup uncooked rice
1 Tablespoon chopped fresh cilantro
1. Heat a large pot over medium-high heat. Add coconut oil swirl to coat. Sprinkle shrimp with 1/8 teaspoon of sea salt and black pepper. Add shrimp to pan, cook 2 minutes on each side or until done. Remove from pan.
2. Reduce heat to medium, add onion cook 2 minutes stirring constantly. Add 1/2 teaspoon sea salt, curry powder, mustard seed, cinnamon, and red pepper, cook 1 minute stirring constantly. Add hot water and peas and carrots, bring to a boil. Cover and reduce heat to medium low, simmer 4 minutes. Return shrimp to pan and cook 1 minute.
3. While curry cooks, bring milk to a boil in saucepan. Stir in remaining 1/8 teaspoon sea salt and rice. Cover boil 1 minute and then remove from heat. Let stand 5 minutes or until liquid is absorbed.
Enjoy!
I had a wonderful Valentine's weekend! I went fishing with my husband on Valentine's a caught me a beautiful Steelhead and cooked it up for dinner for my sweetie. If you do not fish you can find Steelhead at some grocery stores or Salmon would also work. This recipe is so simple but very good.
GLUTEN FREE DAIRY FREE
BOLD AND TANGY STEELHEAD
1 Steelhead or Salmon fillet (will produce 4 small servings)
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 chili pepper
1/2 teaspoon paprika
1/8 teaspoon cayenne
2 Tablespoons fresh orange juice
Mix all dry ingredients together, squeeze orange over fish and then rub remaining ingredients into fish meat. Let Fish absorb the juice and spices while you preheat the oven. Preheat oven to 400 degrees. Bake for 10 minutes. Enjoy!!
Thursday, February 13, 2014
GLUTEN FREE DAIRY FREE
SAUSAGE STUFFED TOMATOES
1 medium yellow onion
1 lb. ground sausage
6 white button mushrooms, sliced
6 large, very firm tomatoes
1/8 teaspoon cumin
1/8 teaspoon of cayenne
Pinch of sea salt
Pinch of fresh ground black pepper
Fresh cilantro
1. Preheat oven to 350 degrees
2. Over medium-high heat , brown yellow onions, sausage, mushrooms and all dry ingredients
3. While the mixture is cooking, cut tops off tomatoes. Spoon out tomato pulp and add to the skillet
4. Once yellow onions, sausage, and mushrooms are cooked, drain fat and residual moisture from pan
5. Spoon mixture into tomato cups
6. Bake for 10 to 15 minutes
7. Sprinkle with fresh cilantro before serving
I use the most organic meat I can find for all of my cooking. You can also use this same recipe with green, red, yellow or orange bell peppers. Add 5 to 10 minutes more for bell peppers.
SAUSAGE STUFFED TOMATOES
1 medium yellow onion
1 lb. ground sausage
6 white button mushrooms, sliced
6 large, very firm tomatoes
1/8 teaspoon cumin
1/8 teaspoon of cayenne
Pinch of sea salt
Pinch of fresh ground black pepper
Fresh cilantro
1. Preheat oven to 350 degrees
2. Over medium-high heat , brown yellow onions, sausage, mushrooms and all dry ingredients
3. While the mixture is cooking, cut tops off tomatoes. Spoon out tomato pulp and add to the skillet
4. Once yellow onions, sausage, and mushrooms are cooked, drain fat and residual moisture from pan
5. Spoon mixture into tomato cups
6. Bake for 10 to 15 minutes
7. Sprinkle with fresh cilantro before serving
I use the most organic meat I can find for all of my cooking. You can also use this same recipe with green, red, yellow or orange bell peppers. Add 5 to 10 minutes more for bell peppers.
Wednesday, February 12, 2014
GLUTEN FREE DAIRY FREE
PEPPER STEAK
1 lb. beef round steak (about 1/2 in. thick)
2 Tablespoons coconut or olive oil
1 medium yellow onion, sliced
1 medium green pepper, sliced
1/4 Cup water
1 can 14oz organic diced tomatoes
1/4 teaspoon garlic salt
Freshly ground black pepper
Serve over Quinoa or rice
1. Cut steak into 1/4 to 1/2 in slices.
2. Add coconut oil to large skillet over medium high heat
3. Brown meat and yellow onions in for oil until onions turn slightly translucent.
4. Stir in green pepper, water, canned tomatoes, and garlic salt. Cook another 5 minutes, stirring frequently.
5. Cook Quinoa or Rice to package directions.
6. Season to taste and serve over Quinoa.
If you have never had Quinoa it is delicious! If you are doing a Gluten Free diet read labels carefully! Quinoa is Gluten Free but some makers add gluten to the seasoning package in the box they also do this with Rice. Or they produce it in a facility that also makes items with gluten so read your packages carefully! I buy it in a bulk bag from Sam's club or Costco, Winco also has it in bulk but if you have an allergy I wouldn't because I think there is a lot of commingle of items. Health food stores carry it but it's usually very expensive. There is good brands at Safeway, Walmart, Winco, Yoke's, and I'm sure your local store has it as well. Gluten is used as a thickener in lots of powdered seasoning. Sometimes its best to buy it plain and season yourself, experiment you might like it better!
PEPPER STEAK
1 lb. beef round steak (about 1/2 in. thick)
2 Tablespoons coconut or olive oil
1 medium yellow onion, sliced
1 medium green pepper, sliced
1/4 Cup water
1 can 14oz organic diced tomatoes
1/4 teaspoon garlic salt
Freshly ground black pepper
Serve over Quinoa or rice
1. Cut steak into 1/4 to 1/2 in slices.
2. Add coconut oil to large skillet over medium high heat
3. Brown meat and yellow onions in for oil until onions turn slightly translucent.
4. Stir in green pepper, water, canned tomatoes, and garlic salt. Cook another 5 minutes, stirring frequently.
5. Cook Quinoa or Rice to package directions.
6. Season to taste and serve over Quinoa.
If you have never had Quinoa it is delicious! If you are doing a Gluten Free diet read labels carefully! Quinoa is Gluten Free but some makers add gluten to the seasoning package in the box they also do this with Rice. Or they produce it in a facility that also makes items with gluten so read your packages carefully! I buy it in a bulk bag from Sam's club or Costco, Winco also has it in bulk but if you have an allergy I wouldn't because I think there is a lot of commingle of items. Health food stores carry it but it's usually very expensive. There is good brands at Safeway, Walmart, Winco, Yoke's, and I'm sure your local store has it as well. Gluten is used as a thickener in lots of powdered seasoning. Sometimes its best to buy it plain and season yourself, experiment you might like it better!
GLUTEN FREE
LIME-CILANTRO PORK WRAPS
1 lb. pork tenderloin, trimmed and cut into 1/4 to 1/2 inch strips
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
2 teaspoons coconut oil
1 red onion, diced
1 small jalapeño pepper, minced
1/2 Cup organic chicken broth
1 medium tomato, diced
3 Tablespoons fresh lime juice
3 Tablespoons fresh cilantro, chopped
1/2 head of butter lettuce
1 package gluten free corn tortillas
1. Season pork with sea salt and pepper.
2. Heat large nonstick skillet over medium-high heat. When hot, add coconut oil to pan
3. Sauté pork until lightly browned, about 4 minutes. Remove pork from pan and place in a bowl.
4. Add red onion and jalapeño pepper to hot pan,and sauté until tender.
5. Add chicken broth and tomato, and reduce heat to low. Simmer 2 minutes more, scraping pan and sides and bottom to loosen any browned bits.
6. Return pork and juices to the pan. Stir in lime juice and simmer until pork is fully cooked.
7. Top with fresh cilantro and lettuce and wrap in corn tortillas.
I like to make a sauce top it with. I also use this sauce for my fish tacos. It's so good I could drink it!
You can make this dairy free by making your own dairy free mayo. I can handle dairy in small doses so I just use store bought.
CILANTRO LIME ADOBO SAUCE
2 Cup Mayo
1/2 of a fresh lime squeezed
1/2 teaspoon lime zest
1 adobo from a can and a bit of the sauce
2 Tablespoons fresh cilantro
1/2 teaspoon cumin optional
All of the above ingredients are to taste. If you like it more spicy add more adobo, it really is personal preference. You could even use this as a dressing on a salad and we have also used it in place of sour cream on nachos. YUMMY!! You will see this sauce again pared with other recipes.
LIME-CILANTRO PORK WRAPS
1 lb. pork tenderloin, trimmed and cut into 1/4 to 1/2 inch strips
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
2 teaspoons coconut oil
1 red onion, diced
1 small jalapeño pepper, minced
1/2 Cup organic chicken broth
1 medium tomato, diced
3 Tablespoons fresh lime juice
3 Tablespoons fresh cilantro, chopped
1/2 head of butter lettuce
1 package gluten free corn tortillas
1. Season pork with sea salt and pepper.
2. Heat large nonstick skillet over medium-high heat. When hot, add coconut oil to pan
3. Sauté pork until lightly browned, about 4 minutes. Remove pork from pan and place in a bowl.
4. Add red onion and jalapeño pepper to hot pan,and sauté until tender.
5. Add chicken broth and tomato, and reduce heat to low. Simmer 2 minutes more, scraping pan and sides and bottom to loosen any browned bits.
6. Return pork and juices to the pan. Stir in lime juice and simmer until pork is fully cooked.
7. Top with fresh cilantro and lettuce and wrap in corn tortillas.
I like to make a sauce top it with. I also use this sauce for my fish tacos. It's so good I could drink it!
You can make this dairy free by making your own dairy free mayo. I can handle dairy in small doses so I just use store bought.
CILANTRO LIME ADOBO SAUCE
2 Cup Mayo
1/2 of a fresh lime squeezed
1/2 teaspoon lime zest
1 adobo from a can and a bit of the sauce
2 Tablespoons fresh cilantro
1/2 teaspoon cumin optional
All of the above ingredients are to taste. If you like it more spicy add more adobo, it really is personal preference. You could even use this as a dressing on a salad and we have also used it in place of sour cream on nachos. YUMMY!! You will see this sauce again pared with other recipes.
GLUTEN FREE DAIRY FREE
ROASTED BEETS WITH BALSAMIC GLAZE
5 to 6 beets
2 Tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 Cup Balsamic Vinegar
2 teaspoons pure maple syrup
1 teaspoon freshly grated orange zest
1. Preheat oven to 325 degrees
2. Wash beets and slice into quarters. Cut each quarter into 1/4 inch slices
3. Put beets on baking sheet. Add olive oil, sea salt, and pepper and mix together completely. Spread beets out again on the baking sheet.
4. Roast for 45 minutes to an hour, checking often
5. Mix balsamic vinegar and maple syrup together in small pan over high heat. Cook until balsamic vinegar has reduced to a syrup like consistency. Remove from heat
6. When beets are fully cooked, separate onto plates. Pour glaze over top and sprinkle with orange zest.
You can also make this with yams and it is amazing! Just cube the yams and cook the same way. Your cooking time may vary depending on the size of the cubes.
ROASTED BEETS WITH BALSAMIC GLAZE
5 to 6 beets
2 Tablespoons olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 Cup Balsamic Vinegar
2 teaspoons pure maple syrup
1 teaspoon freshly grated orange zest
1. Preheat oven to 325 degrees
2. Wash beets and slice into quarters. Cut each quarter into 1/4 inch slices
3. Put beets on baking sheet. Add olive oil, sea salt, and pepper and mix together completely. Spread beets out again on the baking sheet.
4. Roast for 45 minutes to an hour, checking often
5. Mix balsamic vinegar and maple syrup together in small pan over high heat. Cook until balsamic vinegar has reduced to a syrup like consistency. Remove from heat
6. When beets are fully cooked, separate onto plates. Pour glaze over top and sprinkle with orange zest.
You can also make this with yams and it is amazing! Just cube the yams and cook the same way. Your cooking time may vary depending on the size of the cubes.
GLUTEN FREE DAIRY FREE
ROASTED ASPARAGUS
1 large bunch asparagus (about 20 spears)
1 Tablespoons olive oil
2 teaspoons fresh thyme finely chopped
Sea salt
Freshly ground black pepper
1. Preheat oven to 400 degrees
2. Wash and remove tough ends of asparagus
3. Place asparagus in a roasting pan or on a baking sheet
4. Drizzle olive oil over asparagus and sprinkle with thyme. Toss together until well coated
5. Bake for 10 minutes, then reduce the heat to 250 degrees and bake for 15 more minutes or until tender
6. Season to taste with sea salt and pepper
I love asparagus! This one can also be done in a grill basket on the BBQ! Grill for 5 to 8 minutes. For extra zing splash with Balsamic Vinegar half way through the cooking time.
ROASTED ASPARAGUS
1 large bunch asparagus (about 20 spears)
1 Tablespoons olive oil
2 teaspoons fresh thyme finely chopped
Sea salt
Freshly ground black pepper
1. Preheat oven to 400 degrees
2. Wash and remove tough ends of asparagus
3. Place asparagus in a roasting pan or on a baking sheet
4. Drizzle olive oil over asparagus and sprinkle with thyme. Toss together until well coated
5. Bake for 10 minutes, then reduce the heat to 250 degrees and bake for 15 more minutes or until tender
6. Season to taste with sea salt and pepper
I love asparagus! This one can also be done in a grill basket on the BBQ! Grill for 5 to 8 minutes. For extra zing splash with Balsamic Vinegar half way through the cooking time.
Tuesday, February 11, 2014
GLUTEN FREE DAIRY DREE
This sauce is also a favorite! Using the processor makes quick time of the prep! I have also made this sauce and served it over turkey meatballs. If you are trying to go more organic this one is perfect!
EVERYDAY PALEO SPAGHETTI
2 pounds ground beef grass feed
1/2 medium red onion
1/2 cup Italian flat leaf parsley
3 garlic cloves
3 Tablespoons fresh rosemary
3 large tomatoes
2 teaspoons sea salt or to taste
2 Tablespoons fresh basil
1 bay leaf
pinch of Cayenne pepper
splash of red wine
5 medium zucchini squash, sliced with a julienne slicer or 1 spaghetti squash or your favorite gluten free pasta
2 Tablespoons coconut oil
1. Brown the meat in a large soup pot.
2. While the meat is browning, combine the onion, parsley, garlic and rosemary into a food processor. Process on low for about 15 seconds.
3. Add the tomatoes and process again until the tomatoes are broken down but still chunky.
4. Once the meat is cooked through, add all the dry spices to the meat and mix well.
5. To the cooked meat, add the tomato sauce from the food processor, the bay leaf, and the red wine, mix well, and bring to a simmer. Simmer for 20 minutes.
FOR THE VEGGIES
1. If using zucchini, heat the coconut oil in large skillet over medium heat. Add the julienned zucchini and quickly sauté for 2-3 minutes or until the zucchini is just tender. Remove from the heat immediately and serve the spaghetti sauce over the zucchini.
2. If using spaghetti squash, preheat your oven to 400 degrees. Cut your spaghetti squash in half and scoop out the seeds. In a large baking dish, place the squash cut side down and add 2 inches of water. Cover tightly with aluminum foil and bake for 35-40 minutes or until the squash is easily removed with a fork.
Prep time: 40 minutes
Cook Time: 20 minutes
Serves: 5
This recipe from "EVERYDAY PALEO" by Sarah Fragoso available at Barnes and Nobble and on Amazon.
This sauce is also a favorite! Using the processor makes quick time of the prep! I have also made this sauce and served it over turkey meatballs. If you are trying to go more organic this one is perfect!
EVERYDAY PALEO SPAGHETTI
2 pounds ground beef grass feed
1/2 medium red onion
1/2 cup Italian flat leaf parsley
3 garlic cloves
3 Tablespoons fresh rosemary
3 large tomatoes
2 teaspoons sea salt or to taste
2 Tablespoons fresh basil
1 bay leaf
pinch of Cayenne pepper
splash of red wine
5 medium zucchini squash, sliced with a julienne slicer or 1 spaghetti squash or your favorite gluten free pasta
2 Tablespoons coconut oil
1. Brown the meat in a large soup pot.
2. While the meat is browning, combine the onion, parsley, garlic and rosemary into a food processor. Process on low for about 15 seconds.
3. Add the tomatoes and process again until the tomatoes are broken down but still chunky.
4. Once the meat is cooked through, add all the dry spices to the meat and mix well.
5. To the cooked meat, add the tomato sauce from the food processor, the bay leaf, and the red wine, mix well, and bring to a simmer. Simmer for 20 minutes.
FOR THE VEGGIES
1. If using zucchini, heat the coconut oil in large skillet over medium heat. Add the julienned zucchini and quickly sauté for 2-3 minutes or until the zucchini is just tender. Remove from the heat immediately and serve the spaghetti sauce over the zucchini.
2. If using spaghetti squash, preheat your oven to 400 degrees. Cut your spaghetti squash in half and scoop out the seeds. In a large baking dish, place the squash cut side down and add 2 inches of water. Cover tightly with aluminum foil and bake for 35-40 minutes or until the squash is easily removed with a fork.
Prep time: 40 minutes
Cook Time: 20 minutes
Serves: 5
This recipe from "EVERYDAY PALEO" by Sarah Fragoso available at Barnes and Nobble and on Amazon.
GLUTEN FREE DAIRY FREE
Currently my favorite!!
Chicken with Mushroom Basil Cream Sauce
4 boneless skinless chicken breasts or boneless chicken thighs
Sea salt and black pepper to taste
2 Tablespoons coconut oil
2 Tablespoons organic chicken broth
2 Cups sliced mushrooms
1/4 Cup canned coconut milk found in the Asian section
2 teaspoons dried - I used 1 1/2 fresh Basil
2 green onions, diced for garnish
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 3-4
1. Using a meat mallet, pound out the chicken breast so each is about 1/2 inch thick.
2. Heat the coconut oil in a saucepan over medium to medium-high heat.
3. Season the chicken with the salt and pepper. Place the chicken into the pan once the oil is nice and hot.
4. Brown the chicken on both sides, and then remove chicken from the pan and set aside.
5. To the same pan add the chicken broth, mushrooms, coconut milk, and basil.
6. Whisk together and simmer until the sauce thickens.
7. Season the sauce with salt and pepper to taste.
8. Pour the sauce from the pan over the chicken and garnish with onions.
I have also double this recipe and served over gluten free pasta or rice. I have also swapped the chicken for shrimp and it was very good but I think I like it with chicken better.
I got this recipe from the book "EVERYDAY PALEO" by Sarah Fragoso at Barnes and Nobble you can also find it on Amazon.
Currently my favorite!!
Chicken with Mushroom Basil Cream Sauce
4 boneless skinless chicken breasts or boneless chicken thighs
Sea salt and black pepper to taste
2 Tablespoons coconut oil
2 Tablespoons organic chicken broth
2 Cups sliced mushrooms
1/4 Cup canned coconut milk found in the Asian section
2 teaspoons dried - I used 1 1/2 fresh Basil
2 green onions, diced for garnish
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 3-4
1. Using a meat mallet, pound out the chicken breast so each is about 1/2 inch thick.
2. Heat the coconut oil in a saucepan over medium to medium-high heat.
3. Season the chicken with the salt and pepper. Place the chicken into the pan once the oil is nice and hot.
4. Brown the chicken on both sides, and then remove chicken from the pan and set aside.
5. To the same pan add the chicken broth, mushrooms, coconut milk, and basil.
6. Whisk together and simmer until the sauce thickens.
7. Season the sauce with salt and pepper to taste.
8. Pour the sauce from the pan over the chicken and garnish with onions.
I have also double this recipe and served over gluten free pasta or rice. I have also swapped the chicken for shrimp and it was very good but I think I like it with chicken better.
I got this recipe from the book "EVERYDAY PALEO" by Sarah Fragoso at Barnes and Nobble you can also find it on Amazon.
I have had several people ask me about my recipes. I do a lot of gluten free, dairy free meals and am trying to eat mostly organic (no pesticides and no preservatives). I personally have a problem with dairy. I eat very little to nothing at all. I have had stomach problems for years caused from a surgery I had in 2003. Because of that I have had my ups and downs. Doctors want to prescribe a drug but in my case it has been a lot of trial and error. I don't think I am necessarily allergic but the older I get the more sensitive I become to foods. One week I can eat something and the next week it will make me very ill. All of my problems are in my intestines so what works for me my not work for all of you and not all of the recipes are gluten free or completely dairy free so please be cautious! I will try to post at the top of the recipe if it is or is not gluten or dairy free. Most of these recipes I have made and my family and I have tasted them and they are on our yummy passed the test recipes list. Hope this helps you all!!
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