Chicken · Entree · Pork · Turkey · Vegetarian

Rosemary Roasted Fig Chutney

Fig Sauce

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Fig season continues and I have so many ideas for them, here is a Rosemary Roasted Fig Chutney. Did you know that one cup of figs has almost the same amount of calcium as a cup of milk?

This sauce was amazing, versatile and yet so simple.  I poured it over grilled pork chops, yet I am envisioning it over grilled chicken or over  Portobello mushrooms. Dairy lovers could even put  brie over the mushroom. Personally, I don’t consume dairy at home, but once in a while I indulge on a piece of cheese when eating out.

Do you have any other ideas on what to eat this with?

Ingredients:

1 cup of fresh fig wedges
½ tsp of dry rosemary
1 tbsp of coconut oil
2 tbsp of balsamic vinegar

Preparation:

  • Preheat oven to 400 F
  • Mix all ingredients together and bake for 25 minutes or until soft.
  • Serve over grilled pork chops, chicken or over a grilled Portobello mushroom with some brie

Chicken · Entree

Dairy-Free Chicken Tikka Masala

Chicken Tikka Masala

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This is one of my favorite Indian dishes. Since I am trying to avoid dairy, I decided to create a dairy-free chicken tikka masala.  I replaced the heavy cream with coconut milk, and kept all the authentic spices. I had also promised to start posting more turmeric recipes. Here it is!

It was a quiet labor day afternoon. As I made this, a former neighbor and friend decided to come visit and finally meet Lucia. It was shocking to see her walk through the door, she had lost so much weight and baggage, both literally and figuratively! At first I stared at her, not recognizing her until she spoke and her voice registered! She had this glow I had never seen before, she had had a few life changing experiences and I hadn’t heard anything about them. We realized that we hadn’t seen each other in almost 2 years. The truly sad part of this: she lives less than a mile away. Facebook has really changed the dynamic of friendships.  We think we stay in touch with our friends because we see a few pictures and status updates, so we don’t pick up the phone, visit them in person to have a meaningful conversation, or ask to find out what is “really” going on in their lives. Birthday greetings have lost some of their meaning as well, since Facebook prompts everyone about everyone’s birthday. A couple of words are posted on someone’s wall, and voila’, done deal.  More often than not the word birthday isn’t even fully spelled. I am guilty of the “Happy Bday” empty line myself.

Has technology changed the way you interact with others?  Anyways, enough about midday epiphanies, and back to the recipe. It was a success!

Ingredients for the chicken marinade:

1.5 lbs of boneless chicken
2 tsp of smoked paprika
1 tsp of turmeric
1 tsp of cumin
½ tbsp on lemon zest
1 tbsp of lemon juice
½ tsp of black pepper
1 tbsp of fresh ground or finely grated ginger
1 tbsp of oil of preference

Ingredients for the sauce:

2 tbsp of oil
1 medium onion diced into small pieces
14 ounces of full fat canned or homemade coconut milk
1 tsp of smoked paprika
1 tsp of turmeric
1 tsp of garam masala
1 tsp of fresh ground ginger
1-2 fresh jalapeno peppers, sliced or cayenne pepper to taste
2 tbsp of fresh chopped cilantro

Preparation:

  • Combine all the ingredients for the marinade in a bowl and let sit in the refrigerator overnight or for at least an hour.
  • Grill or broil the chicken on high heat until is slightly charred, the inside of the chicken does not need to be cooked as you will cook it with the sauce later.
  • In a medium saucepan over medium heat, sauté the onions and oil. Cook for about 10-15 minutes or until they are translucent and starting to brown.
  • Add the rest of the ingredients for the sauce (except the cilantro)and continue to cook for about 5 minutes
  • Cut the chicken in large slices and add to the sauce, continue to cook until the chicken is done
  • Remove from heat, mix in the cilantro, and let stand covered for about 5 minutes
  • Serve and garnish with more cilantro

 

Serves 4

 

 

Chicken · Entree · Side Dish

Sunchoke “Picadillo”

Inspired in a Costa Rican traditional dish that is originally made with potatoes, I have adjusted it to a Paleo version using sunchokes. Cauliflower can be used as well.

I discovered sunchokes just a few months ago, I saw them at the store and wanted to try something different. The first time I simply sautéed them with olive oil, garlic, thyme, and salt. I discovered that they taste a little bit like a potato mixed with an artichoke heart, so they have become my new potato.

They are very rich in inulin,  a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties.

Read more about their health benefits here.

Vegetarians, simply omit the chicken and it is still delicious.

Ingredients:

2 tbsp of olive oil
1 lb of diced boneless chicken
1 lb of diced sunchokes (Jerusalem artichokes), or potatoes
1/2 lb of diced tomato
1/2 diced bell pepper
1/2 large red onion, sliced
2 diced celery stalks
4 minced garlic cloves
1/4 cup of chopped fresh cilantro or parsley
1/2 cup of broth or water
1 tsp of cumin
1/2 tbsp of thyme
Salt and pepper to taste

Preparation:

  •  In a large sauce pan brown the onions, garlic and bell peppers for 5 minutes on high heat .
  • Add the chicken and cook for 5 minutes, stirring occasionally.
  • Add the rest of the ingredients except for the cilantro,  mix well and cook covered until sunchokes are tender.
  • Mix in the cilantro, remove from heat and let stand for 5 minutes

 

Sunchokes can be eaten peeled or unpeeled

Appetizer · Chicken · Entree

Thai Chicken Wraps

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One of the most popular choices amongst Asian cuisines, this gluten-free version of everyone’s favorite Thai dish will take your taste buds on a trip to Bangkok and back.

Ingredients:

1 tbsp of sesame oil
1 tbsp of coconut oil
1 lb. of boneless chicken, diced
1 1/2 tsp of fresh ground or finely shredded ginger
1 tbsp of fresh minced garlic
1/4 cups of cashews or peanuts (optional)
1/2 red bell pepper cut into thin strips
1 cup of broccoli or cabbage slaw with carrots
1/2 bell pepper
2 tbsp of coconut aminos (soy sauce replacement)
1/4 cup of chopped fresh basil
2 tbsp of date paste or 1 tbsp of honey
Chili pepper flakes to taste
Salt and pepper to taste
1 head of lettuce (for wrapping)

Preparation:

  •  In a large skillet on high heat, brown the chicken, garlic, peanuts and ginger for 5 minutes.
  • Add the rest of the ingredients and cook until vegetables are tender.
  • Wrap a scoop of chicken with a lettuce leaf
Chicken · Entree

Brazilian Chicken Stew


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I am a big fan of coconut “everything”: shredded coconut, coconut milk, coconut water, coconut oil, fresh coconut, coconut butter. I find it goes great with sweet and savory dishes. While my husband is not typically a coconut lover, this dish pleases both of our taste buds. The taste of coconut is mild enough to pass as just a creamy tomato chicken recipe, with a touch of exoticness that will take you on a culinary trip around the world.

Ingredients:

6 boneless chicken thighs, cut into 1 inch pieces
1 chopped onion
1 tbsp of fresh minced garlic
1 tsp of cumin 1 tsp of paprika
1 tsp of turmeric
1 tsp of cayenne pepper (optional)
1 tsp of coriander
1/2 tbsp of finely grated ginger
3 chopped Roma tomatoes
14 oz of full fat coconut milk (canned or homemade)
2 tbsp of oil of preference
1/3 cup of fresh chopped cilantro
Salt and pepper to taste

Preparation:

  • Sauté the onions and oil over medium heat for about 8-10 minutes.
  • Add the rest of the ingredients, except the cilantro; cover and cook until chicken is done.
  • Mix in the cilantro, remove from heat, cover and let stand for 5 minutes before serving
Chicken · Entree

Rosemary Baked Chicken

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I call this recipe “My Plan B”.

It happens all the time… We invite friends over for dinner, I plan a somewhat elaborate meal; the night before, I go grocery shopping and mentally plan my day, everything seems to be ready, but the next day my daughters have a different plan, Lilah, my 3 yr old, decides to skip her nap and keep her sister awake, water the plants all by herself, draw on my wall and “reorganize” my kitchen cabinets.
By 5 o’clock, my husband is not home from work yet and it  is clear to me that it was the wrong day to make  prime rib, so I fill the sink with warm water and throw in some frozen chicken to thaw while I make myself “presentable”. Then I just set the chicken in a baking tray, quickly slice some unpeeled sweet potatoes and carrots, sprinkle some oil and spices and put everything in the oven. This whole dish preparation took less that 5 minutes and while it bakes I quickly assemble a salad and sit in my front porch with a parenting book and pretend to have a handle on everything.

 

Ingredients:

 

6 chicken drumsticks *
2 medium carrots, sliced
1 medium sweet potato or yam, cut into 1 inch squares
1 tbsp of paprika
1 tbsp of ground dry rosemary leaves**
1/2 tbsp of pepper
1/2 tbsp of garlic powder
3 pressed garlic cloves
2 tbsp of olive oil
Salt to taste

 

Preparation:

 

  • Preheat oven to 380 F
  • Combine all ingredients until the spices are uniformly spread and place into an 8 x 11 baking pan.
  • Bake for about an hour or until chicken is cooked and carrots are tender.
  • Optional step: Broil chicken until skin is crispy

 

*boneless chicken breast would work as well, but I like fat
**If you can’t find ground rosemary, then run the through a coffee grinder or blender until powdery
Appetizer · Chicken

Paleo Chicken Nuggets

 

Paleo Chicken Nuggets

They appear to be the healthiest item from most fast food restaurants, but they are often just ground-up, low-quality chicken filled with stabilizers, fillers, and preservatives ranging from wheat to dimethylpolysiloxane, which is a form of silicone used in cosmetics; not to mention the rancid, vegetable oil they are fried in that is typically recycled

According to a CNN report, chicken is only about 50% of a McNugget; the remainder is a mixture of corn-derived ingredients, sugars, and synthetic substances.

Fear no more, these paleo chicken nuggets are nothing but baked chicken and a few other natural ingredients. Bake a big batch of these, freeze and then pop back in the oven straight from the freezer.

For other appetizer ideas try my bacon wrapped dates, cucumber cups, bacon scallops, or garlic shrimp

Ingredients:

2 large boneless chicken breasts or 4 boneless chicken thighs
2 eggs
3 tbsp of arrowroot powder
1/2 tsp of cumin
1/2 tsp of smoked paprika
1 tsp of garlic powder
Salt to taste
1 cup of almond meal (I recommend this one)
Olive oil

Preparation:

  • Preheat oven to 450
  • Cut the chicken into small nugget-sized pieces
  • In a bowl, combine the eggs, arrowroot powder, salt, and spices
  • Put almond flour in another bowl
  • Dip each piece of chicken into the egg mixture and then coat with the almond meal
  • Place into a greased cookie sheet
  • Spray or gently brush with olive oil
  • Bake for 10-12 minutes, turn and spray with olive oil.
  • Turn oven to broil and continue cooking until golden brown
  • Remove from heat and enjoy with your favorite dipping sauce
Paleo Chicken Nuggets
Recipe Type: Appetizer
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2 large boneless chicken breasts or 4 boneless chicken thighs
  • 2 eggs
  • 3 tbsp of arrowroot powder
  • 1/2 tsp of cumin
  • 1/2 tsp of smoked paprika
  • 1 tsp of garlic powder
  • Salt to taste
  • 1 cup of almond meal
  • Olive oil
Instructions
  1. Preheat oven to 450
  2. Cut the chicken into small nugget-sized pieces
  3. In a bowl, combine the eggs, arrowroot powder, salt, and spices
  4. Put almond flour in another bowl
  5. Dip each piece of chicken into the egg mixture and then coat with the almond meal
  6. Place into a greased cookie sheet
  7. Spray or gently brush with olive oil
  8. Bake for 10-12 minutes, turn and spray with olive oil.
  9. Turn oven to broil and continue cooking until golden brown
  10. Remove from heat and enjoy with your favorite dipping sauce

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Chicken · Entree · Soups

“Creamy” Tomato Chicken Soup

Canned tomatoes… they sound so healthy and harmless, but did you know that acid in tomatoes breaks down the bisphenol-A from the can, leaching it into the food?
Don’t worry, this recipe will show you how easy it is to cook with fresh tomatoes; without the tart, salsa-like flavor. The secret is just to add carrots to it to give it a little sweetness

Ingredients:

2 tbsp of olive oil or coconut oil
1 medium onion cut in 8
2 large chicken breasts cut in pieces
1 cup of chicken or bone broth
1 tbsp of arrowroot powder
2 medium carrots
5 Roma tomatoes
1 1/4 cup of full fat coconut milk, canned or preferably homemade
1 tbsp of italian seasoning
1 tbsp of fennel seeds
1 tbsp of finely chopped garlic
8 oz of sliced mushrooms
Salt and pepper to taste

Preparation:

  • Saute the onions in the oil until tender.
  • Add the chicken and brown stirring constantly.
  • Meanwhile blend the carrots, tomatoes, arrowroot powder and broth until smooth.
  • Add the tomato sauce, coconut milk, salt and spices to the chicken.
  • Bring to a boil, cover, and cook on medium heat for 20 minutes.
  • Add garlic and mushrooms and cook until mushrooms are tender.
Chicken · Entree

Easy Tomato Chicken Fajitas

Here is my version of Mexican Fajitas with a Costa Rican touch

Most of us typically have all of these ingredients in our kitchens , so, it’s easy to turn to this recipe whenever you failed to plan a meal ahead or when you have unexpected visitors … I get lots of them

Ingredients:

2 tbsp of olive oil or oil of preference
5 boneless chicken thighs cut into strips (or 3 chicken breasts)
1 medium onion sliced
1/2 medium red bell pepper sliced
1/2 medium green bell pepper sliced
2 tsp of garlic powder
1 tsp of cumin
1/2 tsp of coriander
1 tsp of cayenne pepper (optional )
2 Roma tomatoes cut in 4
2 oz of water or broth (chicken, vegetable, beef or bone)
Salt and pepper to taste

Preparation:
  • In a skillet  saute the chicken oil and spices on high heat for 7-10 minutes stirring constantly.
  • Add the onion, bell pepper and water and cook until vegetables are tender.
  • Add tomatoes, cook for 3 minutes and serve
Easy Tomato Chicken Fajitas

Recipe Type: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Ingredients
  • 2 tbsp of olive oil or oil of preference
  • 5 boneless chicken thighs cut into strips (or 3 chicken breasts)
  • 1 medium onion sliced
  •  1/2 medium red bell pepper sliced
  • 1/2 medium green bell pepper sliced
  • 2 tsp of garlic powder
  • 1 tsp of cumin
  • 1/2 tsp of coriander
  • 1 tsp of cayenne pepper (optional )
  • 2 Roma tomatoes cut in 4
  • 2 oz of water or broth (chicken, vegetable, beef or bone)
  • Salt and pepper to taste
Instructions
  1. In a skillet saute the chicken oil and spices on high heat for 7-10 minutes stirring constantly.
  2. Add the onion, bell pepper and water and cook until vegetables are tender.
  3. Add tomatoes, cook for 3 minutes and serve

 

Chicken · Entree

Slow Cooker Roasted Chicken

slow cooked roasted chicken

Finally, Here is my first post!
Perfect recipe for a busy day, get it read in the morning and go about your day.

Ingredients:

1 whole chicken
3 tsp of olive oil
2 tsp of smoked paprika
2 tsp of coriander
1 tsp of black pepper
Salt to taste ( I used 2 tsp)
1/2 medium onion, chopped
1 small lemon cut in 4

Preparation:

  •  In a small bowl mix the olive oil with all the spices.
  • Clean and dry the chicken and rub the spice mixture.
  • Place inside a ziplock bag inside the fridge over night(optional)
  •  Place onions in the slow cooker.
  • Put the lemon inside the cavity and place chicken over onions, cook on low for 6 to 8 hours.
  • Place cooked chicken under broiler until skin is slightly brown and crispy  (optional)