This one is simple and delicious!
1.5-2 lbs boneless skinless chicken - I used about 3 large chicken breasts
1 cup chicken broth
1/2 cup salsa
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp chili powder (more if you like some heat - I went with more!)
1/4 tsp paprika
1 1/2 tsp cumin
sea salt and pepper to taste
Place chicken in slow cooker. Add remaining ingredients and stir to combine. Cook on low for 6-8 hours. Shred chicken with forks about 1/2 hour before serving. Serve and enjoy!
Tuesday, April 3, 2012
Colorado Green Chili
Colorado Green Chili
Ingredients:
2 lbs. cubed pork
3 Tbsp. coconut flour
1 tbsp. minced garlic (about 2 cloves)
1/4 tsp
pepper
2 cups diced fresh tomatoes (you can substitute 1 14
oz can)
1 14.5 oz can chicken broth
1 cup water
2 ½ cups diced green chiles (about 20 chiles)
2 cups diced onion.
Salt & pepper to taste.
Instructions:Brown pork in skillet with garlic and pepper. Add flour and brown as well. In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.(You can also cook it in a large pot on the stove at low heat.)Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc.This is a very meaty, very slightly thickened chili – thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. coconut flour rather than 3 and/or reduce the water.Makes approximately 3 quarts. Serves 8-10
Ingredients:
2 lbs. cubed pork
3 Tbsp. coconut flour
1 tbsp. minced garlic (about 2 cloves)
1/4 tsp
pepper
2 cups diced fresh tomatoes (you can substitute 1 14
oz can)
1 14.5 oz can chicken broth
1 cup water
2 ½ cups diced green chiles (about 20 chiles)
2 cups diced onion.
Salt & pepper to taste.
Instructions:Brown pork in skillet with garlic and pepper. Add flour and brown as well. In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.(You can also cook it in a large pot on the stove at low heat.)Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes, garlic, etc.This is a very meaty, very slightly thickened chili – thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. coconut flour rather than 3 and/or reduce the water.Makes approximately 3 quarts. Serves 8-10
Wednesday, March 21, 2012
Curry Bok Choy Chicken
2 lbs boneless skinless chicken thighs, cut into cubes
1 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. freshly cracked black pepper
1/2 ea. onion, diced
1 tbsp. ginger, minced
1 ea. garlic clove, minced
1 tbsp. Thai Red Curry Paste, to taste, or more if you want it spicier. I used 1 tbsp and it was very mild.
1 1/2 cup chicken broth
1 head bok choy
3/4 cup coconut milk
1 tbsp. fresh lime juice
1 tbsp. cilantro leaves, chopped
Heat the oil in a skillet with a tight-fitting lid over medium-low heat. Season the chicken with salt and pepper. Add chicken to the pan and sear on all sides. Remove chicken and keep warm. Stir in onions, ginger, and garlic and saute until onions are translucent, about 4 minutes. Stir in curry paste and broth. Add the chicken back to the pan. Simmer for about 30 minutes.
Meanwhile, cut up the head of bok choy. I cut the stalks at a horizontal angle and the leaves at right angle. In a separate pan, heat a little olive oil and some of the liquid from the chicken that is simmering, and stir fry the bok choy a bit.
After the chicken has simmered for 30 minutes, remove the meat from the liquid. To the liquid, add the coconut milk, lime juice, and cilantro. Simmer for 2 minutes, and then add the chicken and bok choy to the pan. Combine and let simmer over low/medium heat for 10 minutes.
We ate this with a side of broccoli.
Enjoy!
1 tbsp. olive oil
1 tsp. sea salt
1/2 tsp. freshly cracked black pepper
1/2 ea. onion, diced
1 tbsp. ginger, minced
1 ea. garlic clove, minced
1 tbsp. Thai Red Curry Paste, to taste, or more if you want it spicier. I used 1 tbsp and it was very mild.
1 1/2 cup chicken broth
1 head bok choy
3/4 cup coconut milk
1 tbsp. fresh lime juice
1 tbsp. cilantro leaves, chopped
Heat the oil in a skillet with a tight-fitting lid over medium-low heat. Season the chicken with salt and pepper. Add chicken to the pan and sear on all sides. Remove chicken and keep warm. Stir in onions, ginger, and garlic and saute until onions are translucent, about 4 minutes. Stir in curry paste and broth. Add the chicken back to the pan. Simmer for about 30 minutes.
Meanwhile, cut up the head of bok choy. I cut the stalks at a horizontal angle and the leaves at right angle. In a separate pan, heat a little olive oil and some of the liquid from the chicken that is simmering, and stir fry the bok choy a bit.
After the chicken has simmered for 30 minutes, remove the meat from the liquid. To the liquid, add the coconut milk, lime juice, and cilantro. Simmer for 2 minutes, and then add the chicken and bok choy to the pan. Combine and let simmer over low/medium heat for 10 minutes.
We ate this with a side of broccoli.
Enjoy!
Saturday, January 21, 2012
Spinach and Artichokes
Modified from the Paleo Comfort Foods book by Mayfield - YUM
1 pound frozen spinach
1.5 cups artichokes, chopped
3/4 cup coconut milk
4 cloves garlic, minced
3/4 teaspoon coconut flour
2 teaspoons olive oil
1 shallot minced
1/2 teaspoon paprika
salt and pepper if desired
Thaw spinach in colander, squeezing out all liquid
In a saucepan, heat coconut milk and 2 cloves garlic and whisk in coconut flour until slightly simmering. Remove from heat.
Heat olive oil in large skillet, add shallot, paprika, and remaining garlic, cooking until shallots are translucent. Add spinach and artichokes and coconut cream sauce, simmering until cooked through. Serve while warm. Enjoy!
1 pound frozen spinach
1.5 cups artichokes, chopped
3/4 cup coconut milk
4 cloves garlic, minced
3/4 teaspoon coconut flour
2 teaspoons olive oil
1 shallot minced
1/2 teaspoon paprika
salt and pepper if desired
Thaw spinach in colander, squeezing out all liquid
In a saucepan, heat coconut milk and 2 cloves garlic and whisk in coconut flour until slightly simmering. Remove from heat.
Heat olive oil in large skillet, add shallot, paprika, and remaining garlic, cooking until shallots are translucent. Add spinach and artichokes and coconut cream sauce, simmering until cooked through. Serve while warm. Enjoy!
Thursday, January 12, 2012
Stuffed Squash
This one has been tried by Amy D, Jen, Josh and Clara at CFP and its delicious!! This is a recipe from Paleo Comfort Foods by Mayfield- its a great cookbook- go get it!
2 acorn squash
1T olive or coconut oil
1 onion diced
3 cloves garlic , minced
dash of pepper and dried basil
1 red pepper chopped
1 pound ground turkey, grass fed beef, turkey sausage, chicken or bison
2 T chili powder
3 tsp cumin
1/2 cup chopped tomatoes
Preheat oven to 400 degrees
cut acorn squash in half, removing the seeds. Place facedown in a baking pan in a little bit of water and bake 30-45 minutes
saute onions and garlic in olive oil, and stir in pepper, cooking 3-4 minutes longer
add in meat and spices, cooking til meat is browned
drain excess liquid and add tomatoes, heating through
Fill cooked squash with meat mixture and serve. Top with salsa, extra diced onion, or avocado.
2 acorn squash
1T olive or coconut oil
1 onion diced
3 cloves garlic , minced
dash of pepper and dried basil
1 red pepper chopped
1 pound ground turkey, grass fed beef, turkey sausage, chicken or bison
2 T chili powder
3 tsp cumin
1/2 cup chopped tomatoes
Preheat oven to 400 degrees
cut acorn squash in half, removing the seeds. Place facedown in a baking pan in a little bit of water and bake 30-45 minutes
saute onions and garlic in olive oil, and stir in pepper, cooking 3-4 minutes longer
add in meat and spices, cooking til meat is browned
drain excess liquid and add tomatoes, heating through
Fill cooked squash with meat mixture and serve. Top with salsa, extra diced onion, or avocado.
Sunday, January 8, 2012
Easy brussels sprouts
1.5 pounds brussels sprouts
3 T olive oil
sea salt/black pepper/garlic powder
Mix all together in a bowl and bake at 400 degrees for 40 minutes on a sheet pan.
3 T olive oil
sea salt/black pepper/garlic powder
Mix all together in a bowl and bake at 400 degrees for 40 minutes on a sheet pan.
Friday, January 6, 2012
Chicken Cacciatore
2T olive oil
1.5 pounds (6-8) chicken thighs
dash of sea salt
dash of pepper
3 oz pancetta, chopped into 1/2 inch peices
8 oz cremini mushrooms, quartered
1 small red bell pepper, diced
1/2 onion, thinly sliced
4 garlic cloves, minced
2 large thyme sprigs
1 fresh bay leaf
1/2 tsp. oregano
1/4 tsp hot red pepper flakes
1/2 cup dry white wine
1.25 pounds fresh tomatoes- about 5 medium sized ones
3/4 cup chicken broth
6 pitted kalamata olives, chopped
1 T. parsely, chopped
1 T. fresh basil, chopped
Heat large frying pan over medium heat and add olive oil to pan. Season both sides of chicken with salt and pepper. Cook chicken until golden brown (3 min per side). Transfer chicken to medium bowl. Reduce heat to medium and add pancetta to same pan - saute for 3 minutes. Transfer pancetta to bowl. Add mushrooms to pan and saute about 5 minutes til brown. Add bell pepper and onion and saute for about 5 minutes. Add garlic, thyme, bay leaf, oregano, red pepper flakes and saute 1 minute til garlic is softened. Add wine and simmer until it is reduced by half, stirring to scrape browned bits on bottom of pan, about 1 min. Add tomatoes and their juices, chicken broth and olives. Simmer and reduce heat to medium low. Return chicken to pan, simmer uncovered 40 minutes. Remove thyme and bay leaf and stir in parsley and basil. Spoon chicken and sauce on plates and sprinkle with pancetta. Enjoy.
1.5 pounds (6-8) chicken thighs
dash of sea salt
dash of pepper
3 oz pancetta, chopped into 1/2 inch peices
8 oz cremini mushrooms, quartered
1 small red bell pepper, diced
1/2 onion, thinly sliced
4 garlic cloves, minced
2 large thyme sprigs
1 fresh bay leaf
1/2 tsp. oregano
1/4 tsp hot red pepper flakes
1/2 cup dry white wine
1.25 pounds fresh tomatoes- about 5 medium sized ones
3/4 cup chicken broth
6 pitted kalamata olives, chopped
1 T. parsely, chopped
1 T. fresh basil, chopped
Heat large frying pan over medium heat and add olive oil to pan. Season both sides of chicken with salt and pepper. Cook chicken until golden brown (3 min per side). Transfer chicken to medium bowl. Reduce heat to medium and add pancetta to same pan - saute for 3 minutes. Transfer pancetta to bowl. Add mushrooms to pan and saute about 5 minutes til brown. Add bell pepper and onion and saute for about 5 minutes. Add garlic, thyme, bay leaf, oregano, red pepper flakes and saute 1 minute til garlic is softened. Add wine and simmer until it is reduced by half, stirring to scrape browned bits on bottom of pan, about 1 min. Add tomatoes and their juices, chicken broth and olives. Simmer and reduce heat to medium low. Return chicken to pan, simmer uncovered 40 minutes. Remove thyme and bay leaf and stir in parsley and basil. Spoon chicken and sauce on plates and sprinkle with pancetta. Enjoy.
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