Paleo Pesto Chicken on Spaghetti Squash

We love Pesto!  I don't know what it is about it but we really love our Pesto sauce around here, and this has quickly become one of our favorite go to meals.  It's perfect for leftover chicken or turkey, or just keep the sauce in the fridge to use as desired on eggs, or other dishes.  Our family is so large and we are such big eaters that we polish this off in nothing flat.  So what I've started doing is doubling it or making the two different Pesto sauces so we will have some leftovers.  My oldest daughter and I love the Basil and Sun dried Tomato Pesto sauce, but those who don't particularly care for tomatoes prefer the Basil Pesto ( quite a few in family don't like tomatoes including my husband).  

I've also started baking my spaghetti squash earlier in the day or even the day before, cooking up a bunch and then refrigerating it for later.  When it's time to eat I just pull it out and reheat it by frying it up in a little bacon grease or coconut oil in a frying pan.  Makes dinner prep a lot quicker and provides quick lunches too.    Yesterday I baked up 4 large spaghetti squash (3-4 pounds each), served 2 of them with the pesto sauce, chicken, tomatoes and bacon.  And tonight we will have the rest of the spaghetti squash  with Mom's Homestyle Spaghetti Sauce, mmmmm...yum!  

A few weeks ago we cooked up a huge free range turkey that we had purchased from a local friend who raises them.  We had tons of turkey leftovers, so this was one of the re-created turkey meals we had, and boy was it good!  My husband says you know it's good when everyone cleans their plates, all the way down to the little ones.  So with Thanksgiving coming I thought I would share this with all of you, in case some of you may be looking for new ways to use up your leftover turkey after the holiday.

Though traditionally made with Pine Nuts, I make mine with either pecans or walnuts, for two reasons, one, it's two nuts I always have around and two, I find they are cheaper than using pine nuts, and taste great.  

I hope you enjoy this recipe as much as we have and do!

SPAGHETTI SQUASH:

In advance bake your spaghetti squash ( I usually do 2 large squash to feed our family of 9), see directions here: HOW TO BAKE SPAGHETTI SQUASH.  And don't forget to save your seeds and ROAST THEM just like pumpkin seeds.

BACON:

Next Fry up some bacon or BAKE IT IN THE OVEN, reserving the fat (it's like gold around here, I use it for everything!).  Crumble the bacon and use it as a garnish.

MEAT:

Then either grill some chicken breast or thighs or slice and pan fry your chicken in some bacon grease with salt and pepper (unless you are using leftover meat or seafood).  If you are pan frying your chicken, after slicing it please be sure to dab dry (I use paper towels for this) before placing it in the pan of hot bacon grease.   Oh, and I typically figure on one piece of chicken per person.

TOMATOES: 

Chop up some fresh ripe tomatoes to garnish your Pesto Chicken with if desired.

 PESTO SAUCE: 

3 cups fresh basil leaves, (you'll kind of have to shove them in there a bit)

1 1/4 cups whole walnuts or pecans (toasted*)

4-5 cloves of fresh garlic (depending on your taste)

2 TBSP lemon juice

1 cup good quality extra virgin olive oil ( a good olive oil can make all the difference in taste!)

salt to taste (I use approximately 1/2 tsp)

pepper to taste

Combine basil, nuts, and lemon juice in food processor, then adding the olive oil very slowly turn the mixture on.  My food processor has a little reservoir I fill and it allows a trickle to go in, which makes it much easier.  Mid way through add some salt and pepper and mix and then taste.  Mix until combined and the desired texture, it's that simple and sooooo yummy!  

* To toast your nuts preheat oven to 375 and bake for 8-10 minutes on a baking tray, mixing 1/2 way through.  Allow to cool before using.

Pesto Spaghetti squash with leftover turkey mixed in and bacon to garnish.

SUN DRIED TOMATO BASIL PESTO SAUCE:

 I WILL PREFACE THIS BY SAYING THAT I USE MY OWN HOME DEHYDRATED TOMATOES FOR THIS.  I TAKE MY FRESH HOMEGROWN TOMATOES, SLICE AND SPRINKLE WITH DRIED BASIL AND THEN PLACE IN MY DEHYDRATOR UNTIL DRY.

2 cups fresh basil leaves

heaping 1/2 cup dried tomatoes (not packed in oil)

4 cloves of garlic

1/4-1/2 tsp sea salt (to taste)

1 cup of toasted pecans * see note above*

1 TBSP lemon juice

pepper to taste

1 cup good quality extra virgin olive oil (good quality makes all the difference regarding taste!)

Place everything except the oil in your food processor bowl, while processing very slowly add the oil to the mixture.  Process until desired texture and taste.  

My apologies for the lack of photos, but I hope you'll try it anyway. Enjoy!

  

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Smoked Paprika Chicken and Asian Broccoli Slaw

The other night we tried some new recipes from my new favorite cookbook, The Food Lovers Make it Paleo, both recipes were well liked.  If you don't have a copy of their cookbook I highly suggest getting one, it is a huge cookbook with over 200 recipes, and so far we have enjoyed everything I have tried out of it.  As usual I always make some minor tweaks to adjust it to either what I  have or what we like better.  The Asian Broccoli Slaw is out of their book so I can't post the recipe here, but I will share with you the changes I made to their recipe (it's on page 272 in their cookbook). 

For the Asian Broccoli Slaw I used 1/2 head of red cabbage and 1/2 a bag of broccoli florets from Costco (about1 1/2 pounds).  I added more sesame oil, more coconut aminos and more green onions than they call for and we added sliced almonds to finish it off.  It was very delicious and kept well.   It makes quite a bit which is nice and  since the leftovers keep well, you can have it handy for lunches etc.  Add some grilled chicken and you have a full lunch in a matter of minutes.

 Veggies for the Slaw.

 Asian Broccoli Slaw done and ready to eat.

Leftover Broccoli Slaw the next day, had it with lunch.

 Smoked Paprika Chicken Thighs, can be found on page 194 of their cookbook and also on their blog: http://www.primal-palate.com/2011/03/smoked-paprika-chicken-thighs.html

This recipe kind of reminds me of my childhood days when my mom would make Shake-n-bake chicken thighs.  A very warm, homey, subtle flavor which would be great paired with sweet potatoes. Another great winter food.

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Chicken and Vegetable "lo mein" and a cookbook review!

I just received  a copy of  The Food Lovers Primal Palate Cookbook, titled MAKE IT PALEO by Bill Staley and Hayley Mason.  All I can say is it is awesome and you are going to want a copy for sure!  Tonight I made their Chicken and Vegetable "lo mein", a slightly modified version because I had to triple the recipe to feed my crew, and I subbed sugar snap peas for the mushrooms.  We all loved this dinner, and it will for sure become one of our go to dinners.  I love that it is so tasty and yet chocked full of good veggies!  You can find their recipe in their new book which you can buy on Amazon or it is also on their website here. 

This recipe is definitely worth trying!  

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Orange Herb Chicken

This recipe was inspired by a recipe by Robert Irvine from Food Network, Roasted Chicken.

Orange Herb Chicken

2 teaspoons sea salt

5 large garlic cloves, crushed

2 tsp chopped fresh chives

1 teaspoon dried tarragon leaves

1 tsp dried thyme leaves

2 TBSP olive oil

1 (4 pound) whole chicken

2 whole oranges

baby carrots

In a bowl combine first 6 ingredients and rub all over the chicken.  Let marinate for an hour or two.  Remove from the refrigerator and let sit while your oven Preheats to 425 degrees.  Stuff the chicken with the chopped oranges and place in a baking pan breast side down for the most moist chicken.  Add any of the oranges that won't fit to the pan and throw a couple of handfuls of baby carrots around the chicken.   Pour a little chicken broth over to cover the carrots and to baste the chicken with while cooking.  Place chicken in preheated oven and roast 15 minutes, then reduce heat to 350 degrees and continue to cook chicken basting periodically.  Cook the chicken until done or until internal temperature reaches 165 degrees. Don't forget to baste your chicken while it is cooking and if it starts to brown to quickly cover it loosely with some foil.   It may take longer or shorter depending on your oven and size of chicken.    Generally 15 minutes per pound of chicken.  Remove chicken when done and let rest for about 15-20 minutes before serving.  Serve with baby carrots and juice from chicken.  The baby carrots will be really tasty due to cooking in the juices from the chicken and oranges!

Chicken rubbed and stuffed with oranges.

 Chicken rubbed, stuffed and surrounded with carrots and oranges.

 Baked chicken and carrots, ready to eat!

 Sliced and plated chicken, baby carrots and oranges.

My little girl enjoying her chicken leg.  Mmmmm...yummy!

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Quick Dinner Idea

This one isn't really a recipe, but an idea of how easy eating Paleo can be.  I hear quite often that Paleo is a lot of work because it requires so much food prep.  When it really doesn't have to be complicated or time consuming at all.  Many of my best meals are thrown together on the fly.  Take last night for example, I came home late from the gym and hungry, what to do?  I had some 80% grass fed ground beef that needed cooked, so I cooked it all up, separated some out to eat and put the rest in a container in the fridge for use later.  I threw some of the cooked ground beef in a pan with a partial can of tomatoes with green chilies, some left over El Pato and some leftover Italian seasoned squash (which consisted of: zucchini, summer squash, red peppers, sweet onion, and some seasoning).  And guess what, delicious!  The dinner idea I am about to share with you is another example of this. Early in the day rinse and drain 5 pounds of chicken breasts ( I used boneless skinless), pour two cans of Herdez Salsa Verde, over them, chop up 1 small red onion and toss that in too.  Set your crock-pot to low and cook about 4-5 hours depending on your crock-pot.  Shred the chicken and return to the crock pot, cooking for about another hour on high.  Remove from your crock pot and you have the meat for Chicken Tacos.  Mmmmm...yum! If you keep some ready made fresh guacamole on hand, it's great for nights like this.  A leaf of lettuce, your shredded chicken topped with some salsa or Pico de Gallo, Guacamole and your good to go. Pin It

Yummy Chicken Salad and Mayo Recipe, Great Lunch Idea

So today I tried a new recipe and my taste testers, all agreed it was yummy!  When it gets thumbs up from all my kids and a friends child who is non-paleo that says something.  That said I figured it was one worth sharing.  This would make a great lunch, either at home or on the go.  I did use cashews because it was what I had, but personally I think pecans would be the best nut choice. If you do use pecans and chop them small you probably want to use only 1/2 cup.  I'm sharing the Mayonnaise recipe I used today, but feel free to use a different one if you already have one you like.  It may change the flavor a bit  but I don't think it will be enough to make a difference.

Happy Eating!

Homemade Mayonnaise

1 egg, (By the way, just  a little tidbit, using Pastured eggs greatly reduces the likely hood of salmonella.) 
1/2 cup olive oil (NOT Extra Virgin or Virgin, just plain and simple olive oil or the flavor will be to strong)
1/2 cup Macadamia nut oil
1 TBSP Bragg's Apple Cider vinegar
1/2 tsp prepared yellow mustard
sea salt to taste
a dash of cayenne 

Mayonnaise all mixed and ready to use.

This first step is optional, and I am not  sure that it really does anything, but for some reason it eases my mind with the whole raw egg thing.  Take a mug 3/4 full of hot boiling water, add the whole egg STILL IN THE SHELL, and let sit for 1 minute.  Then remove and crack immediately adding to the food processor (it will have a somewhat milky look to it but should not be cooked, it should still be runny).Then using a food processor, combine the egg, cider and mustard on low for a few seconds.  Then VERY SLOWLY, this is important, VERY SLOWLY, add the oils.  After you have added the oils slowly and it is combined add your seasoning to taste. 
*This recipe is my version of Sarah Fragoso's, Everyday Paleo Mayo*

CHICKEN SALAD

1 batch of homemade mayonnaise (or about 1 cup)
4 cups of chopped leftover chicken  ( I used Sarah Fragoso's Spiced crock pot chicken)
2 large celery stalks diced

1/2 cup fruit juice sweetened craisins
2/3 cup pecans or cashews (nut of your choice really)
1/3-1/2 cup finely diced apples
salt and pepper to taste

Ingredients in the bowl ready to be mixed.

Combine all the ingredients in a a large bowl and mix well with a fork, serve on lettuce leaves, or with cucumbers, or just eat it plain.  A great way to re-purpose leftovers and it taste great!

All mixed up and ready to be plated.

Chicken salad ready to be eaten.

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Spinach Stuffed Chicken With Bacon

10 slices of "clean" bacon, (nitrate, nitrite free, etc.), divided

1/2 cup red onion chopped

4 large garlic cloves chopped

3/4 pound of spinach, chopped

4-5 boneless skinless, organic, free range chicken breast 

dried Thyme

Preheat your oven to 375 degrees.  Take 6 slices of bacon and chop them up into about 1/2 inch pieces and fry them in a med-large skillet until nice and brown.  Then remove the bacon from the pan  and saute the red onion in the bacon grease for a few minutes.  Add in the garlic cloves and saute until the onion is translucent.  Add the spinach, sprinkle with salt and pepper, simmer just until the spinach is wilted nicely, and remove from heat to cool slightly.  Stir in the precooked bacon peices.

Then taking your chicken butterfly each chicken breast and spread filling evenly on one half of each chicken breast.  Then flip the other side of the chicken back over to cover the spinach filling, and wrap each with an additional slice of bacon.  Place in a glass baking dish, sprinkle lightly with salt, pepper and dried Thyme leaves. 

Bake uncovered at 375 degrees for 35 minutes, then increase temperature to 500 and bake for 10 minutes more to brown the bacon.  If it is not brown enough you can broil the chicken for a few minutes, but be sure to watch it!  Serve and enjoy.

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Artichoke and Sun Dried Tomato Stuffed Chicken

3 TBSP Olive Oil, divided
1/2 cup chopped red onion

1 cup Gertie's Artichoke Tapenade
3/4 cup chopped sun dried tomatoes, 
(I buy mine in bulk at the Co-Op and they store forever in the cupboard). I used the ones not packed in oil but feel free to substitute the ones in oil.  Just be sure if you do, to leave out the step of soaking them in olive oil and just add the basil to it instead.
* I made this again using sun dried tomatoes packed in olive oil and it turned out great.
1/2 tsp salt
1/2 tsp pepper
2 TBSP chopped garlic
4 organic free range boneless skinless chicken breast
 1/2 cup white wine or chicken stock

Artichoke Tapenade, garlic and sun dried tomatoes

First take your sun dried tomatoes and soak them in 1 1/2 TBSP olive oil and 1 1/2 tsp dried sweet basil.  Allow that to rehydrate while you saute the onion and garlic in 1 TBSP olive oil over medium heat.  In a medium-large skillet add the olive oil and heat over med-high heat, add the onions and garlic and saute for a few minutes (about 3 minutes).  Then add the Artichoke Tapenade, sun dried tomatoes, salt, pepper and  saute the mixture for about 5 minutes stirring continually.

Remove from heat and let it cool slightly while you work on the chicken breasts.  You will need to take each chicken breast and pound with a meat mallet or other similar implement until the breasts are about 1/4 in thick.  Then one at a time place filling on one end of the breast and roll up tucking in ends when possible to hold the filling in. You may secure the chicken  with toothpicks or twine.  Repeat until done with all the chicken breasts.  

Chicken in the pan ready to brown.

Using a medium-large skillet heat 2 TBSP  oil over high heat.  Add the chicken breast give them a little shake of salt and pepper, and brown on all sides.  De -glaze your pan with 1/2 cup chicken broth or white wine.  Reduce the heat and simmer covered for about 15 minutes or until the internal temperature reaches 165 degrees on a thermometer.


Remove from pan, plate each piece and drizzle with pan drippings. 

This is a little more time consuming dish and would be great for serving company.  Pin It

Grilled Lemon Chicken

Just made the most delicious Lemon Chicken on the grill last night.  Here it is:http://www.foodnetwork.com/recipes/ina-garten/grilled-lemon-chicken-recipe/index.html

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Dinner Idea

 Here is a really easy and really tasty dinner.  I just threw some chicken breast in my Dutch Oven, poured in about 1 inch depth of coconut aminos, added another couple handfuls of whole garlic cloves, some ground pepper and baked it at 375 for about 35 minutes.  The garlic was nice and soft, some were caramelized and all were nicely roasted.  Served the Chicken with my Fried Cauliflower "Rice" and the roasted garlic.  The juice from the pan was great spooned over the "rice" and chicken.  

Easy and delicious all in one!

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Chinese Chicken Salad

 This is a bit time consuming, but worth the effort!  It is soooo good!

2 boneless skinless chicken breasts
1 box of chicken broth
1 1/2-2 tsp horseradish
1 tsp. hot mustard powder
2 TBSP Sesame Oil
2 TBSP sesame seeds, toasted
1/3 to 1 head (depending on the size of yours) iceberg lettuce, shredded
1/2 cup roasted almonds, finely chopped,( I roast mine with a little coconut oil in a skillet, stove top)


Boil the chicken breast in broth until the chicken is done, about 15-20 minutes.  Remove the chicken from the broth and set aside. Reduce your broth down to 1/3 cup over med-high heat (you can just let it boil away if you'd like).   While that is happening, shred your chicken into small bite size pieces and set aside.  When your broth has reached 1/3 cup remove from heat and  add the horseradish, hot mustard powder, sesame oil, and sesame seeds, mixing well.  Allow it to cool slightly, and just before serving combine the lettuce, chicken, dressing and nuts.  I find it usually needs a little shake of sea salt to finish it off. ,mix, serve and enjoy!  Delicious alternative to traditional  Chinese Chicken Salad. Pin It

Spicy Orange Crock-pot Chicken With Baby Carrots

This is a very quick and easy recipe for a whole chicken.  I came up with this using ingredients I had on hand, hope you enjoy it.

1 whole chicken (about 4-5 pounds)
1 tsp granulated garlic 
1 Tablespoon Kirkland Organic No Salt Seasoning
1 tsp sea salt
1 Tablespoon Chipotle Powder
3 oranges sliced 
 Baby carrots


Combine spices and salt in small bowl and set aside.  Rinse and pat dry your chicken, then place it in your crock pot and rub mixture all over the chicken and be sure to sprinkle some in the cavity too!  Surround it with the oranges, squeezing a couple slices over the whole chicken and shoving some in the cavity.  Grab a couple handfuls of baby carrots and throw those in the pot too.  Cook on low for about 5 hours (depending on your crock pot.  Delicious and easy!



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Chicken Recipe From Jen's Gone Paleo

This is the Chicken Recipe I made for the Paleo Christmas party, re-posted at the request of Jeanette.  It is so delicious, especially on these cold days we have been having lately! 

Taken from Jen's gone Paleo-Lisa's Mediterranean Style Chicken

Lisa's Mediterranean-Style Chicken

Makes 4-6 Servings

3lb Chicken
6 Slices Bacon, thinly sliced
1T. Dried Oregano
1 Small Onion (I used red, but use what you like), thinly sliced
3 Garlic Cloves, minced
1.5lb Butternut Squash, peeled, seeded, and cut into 1" cubes
1/2lb Baby Spinach, roughly chopped 
2 Sprigs Fresh Rosemary
1- 14.5oz Can of Diced Tomatoes or Fire-Roasted Salsa 
Sea Salt and Black Pepper, to taste
1/4 cup Chopped Fresh Parsley, for garnish

1. Preheat oven to 350F (not necessary if using a crock pot). 
2. In a dutch oven (or heavy pan, if using a crock pot) over medium heat, cook the bacon, turning often, until crisp, 5-7 minutes. Using a slotted spoon, transfer the bacon to a small plate.
3. Season the chicken with salt, pepper, and oregano and add to the hot pan (with bacon fat). Cook, turning once or twice, until golden brown on both sides, about 10 minutes total. Transfer the chicken to a plate. Add the onion and garlic to the pan and sauté until softened, about 4 minutes.*
4. Add the squash and spinach. Stir to combine. Place rosemary sprigs on top of mixture and return the chicken and any juices from the plate to the pan. Add tomatoes. Cover and transfer to the preheated oven. Cook until chicken is cooked through, about 2 hours.
5. Remove from oven and serve with reserved bacon pieces and parsley.  

*Transfer the chicken, onion, garlic and all remaining ingredients (except for bacon and parsley) to a crock pot, at this point.

And, even better as leftovers!

This recipe is courtesy of my friend, Lisa. Her recipe calls for white beans, which I substituted with butternut squash (similar in creamy texture, but adding a sweetness that pairs really well with the smoky bacon and earthy rosemary). I also substituted a whole chicken, which she cut into pieces; I didn't want to add the extra step and just cooked it whole. For a nicer (more formal) presentation, use individual pieces or you can just carve it after cooking, like I did. 


This is the perfect winter meal, with it's rustic flavors and heartiness...and, so easy! Pin It

  Baked Breakfast Casserole

(New Version of Mini Quiche)

Makes a 9X13 inch pan

15 Omega 3 eggs beaten well

1/2 of a very large parsnip, or  about 2 cups, shredded

1-2 shredded carrots about 1 cup

3-4cups of organic baby spinach roughly chopped

1 bunch of green onions chopped

4 mini peppers chopped

1/2 cup coconut milk

4 chicken Apple Sausages cut in to 4ths and sliced

Salt and Pepper to taste

Preheat your oven to 350 degrees.  In your choice of fat, cook the sausages, spinach, and onions till tender or until sausage is browned.  While that is happening crack open your eggs and beat them well add the coconut milk and mix well.  Stir the rest of the vegetables into the sausage and spinach combo, and cook for a minute or two.  Then add it to the eggs mixing well.  Grease your 9 X 13" pan really well with coconut oil, and pour in the egg mixture.  Bake for about 30 minutes or so, depending on your oven.  Check the middle by inserting a knife to see if it comes out clean to tell if it is done or not.  This is a sweeter version of Quiche and much different than the mini quiche in as far as taste.  Baking it in a pan and cutting it into squares really saved time, for me last night.

Please post Comments and let me know what you think.

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Verde Sauced Chicken "Tacos"

Another simple yet delicious dinner (or lunch) recipe.

2  (7 ounce) cans Herdez salsa Verde

 4-6 chicken breast, boneless, skinless

 poultry seasoning
Oil for browning 

Optional Toppings:

Green Onions

Shredded Lettuce

Sliced Olives

Avocado

Tomatoes

Salsa

Butter or bib lettuce leaves

Preheat your oven to 350.  Take your chicken breast, rinse in cold water and pat dry with paper towels.  Heat your oil in your 10" skillet (I like to use my cast Iron skillet, just be sure there is no plastic on the handle).  You don't need very much oil  just enough to brown it.  When your oil is ready, add your chicken, sprinkle with a small amount of poultry seasoning and brown.  Cooking over Med-high or High heat to seal in the juices and brown the outside nicely.  

Open your 2 cans of Verde salsa and pour over your chicken and then place the skillet in the oven baking for 30 minutes. 

Remove from the oven, shred the chicken using 2 forks and cook over high heat, stirring frequently to evaporate the juice. 

Serve in bib or butter lettuce leaves (using it like a taco shell) and top with your favorite toppings, we used:  Green onion, avocado, olives, shredded romaine lettuce, and grape tomatoes.  

Quick, Easy and most importantly Tasty!

Note:  The picture of the chicken in sauce is actually my second batch, which I used the red salsa for.  The green salsa is my favorite for chicken and is pretty mild.  However, even though it is different I have to say the red sauce is good too, and VERY spicy!!

 On the left is the red salsa which has a different flavor and is very spicy.  The one on the right is my favorite for chicken.

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