Creamy Chicken and Spinach Pasta

Based on this recipe from allrecipes, I created a really yummy and fast pasta dinner that uses up all your spinach! No picture because sometimes we eat too fast...

Ingredients:

olive oil
5-6 boneless skinless chicken tenderloins, cut into bite size chunks or strips
2-3 cloves of garlic, minced
1 onion, diced
2 cups chicken stock or broth
1 8oz package of cream cheese (I actually used less because Taylor is sometimes wary of cream cheese)
Salt and fresh ground pepper to taste
1-2 tablespoons of corn starch depending on how thick or loose you like your sauce
3-4 cups of packed fresh spinach  (it is really impossible to add too much fresh spinach because it just like disappears!)
GF penne pasta-however much you want to eat

Directions:

Get your pasta going.

In a skillet over medium heat saute the onions for 2 minutes.  Toss in the chicken and cook until no longer pink on the outside.  Add the garlic and cook, stirring constantly for 3 more minutes.

Add in your chicken stock and salt and pepper.  Throw in the spinach, reduce the heat to low, and cover so until the spinach is wilted.  Once wilted, cube up your cream cheese and stir it in until creamy and combined.

Mix the cornstarch with a little bit of cold water or chicken stock and add.  Start with just a little until your sauce reaches the desired consistency.  Pour over your pasta and enjoy!

This was a really good base recipe that you could add more to.  Next time I might add some fresh basil or even some diced zucchini or summer squash.  Yum!

Asparagus, Goat Cheese, and Bacon Pizza

Yes you did just die and go to pizza heaven.  

Right out of the oven

I found this idea on allrecipes as I was searching for asparagus recipes.  I hadn't made pizza in awhile and this sounded AMAZING so I went for it. You will need:

1 pizza crust. I used Pamela's bread mix and the pizza crust recipe on the bag. 

1 pound bacon, cooked to be slightly chewy-almost crunchy

1 bunch asparagus spears, cut in half

1 tablespoon butter

3 cloves garlic, minced

4 oz goat cheese

mozzarella cheese or any type of pizza cheese or italian cheese blend

This pizza crust had to bake for 25 minutes before it got topped so while it was in the oven I cooked the bacon and then sauteed the asparagus with the butter and some of the bacon grease until it was tender. I tossed the garlic in with the asparagus for its last 3-4 minutes of cooking.  When the crust came out, I drizzled it with olive oil and put lots of italian cheese blend all over it and then sprinkled on the bacon, placed the asparagus, and crumbled the goat cheese on top.  I should have sealed the toppings in with another layer of cheese blend.  Then back in the oven for 10 more minutes.  

This pizza was so delicious I wanted to just crawl inside the crust and die. I had probably 2 pieces too many and while I was putting it away I took a bit of each piece because I couldnt. stop. eating. it. 

Green Curry Chicken with Basil

Last year I bought a little jar of green curry paste for a recipe out of the Wheat Belly Cookbook.  Since that time, I have not used it again.  I remembered about that little jar last week and decided I should use it again! So I looked for some recipes and found this one and we LOVED it! Taylor especially couldn't get enough of it.  He kept saying how "authentic" it was so it made me pretty happy :).  I found if off the Thai Kitchen website.

Ingredients: 

1 can Coconut Milk
1/3 cup vegetable or chicken stock
1⁄4 cup chopped basil leaves
2 to 3 tablespoons Fish Sauce
1 to 4 tablespoons Green Curry Paste
2 tablespoons brown sugar
1 1⁄2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots and peas
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
Cooked Rice

Directions:

MIX coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 15 minutes.

STIR in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.

SERVE over cooked Rice.

This was really fast and easy to make.  I used 2 tablespoons of fish sauce and 2 tablespoons of curry paste.  It was the perfect amount of heat and spicy.  If you wanted a little more heat you could add more.  I threw in some spinach because I had it and I used a frozen bag of Chinese stir-fry vegetables because it was convenient.  I used canned chicken for the same reason.  Sometimes it is just easier to take short cuts. Hope you enjoy it!

Phony-roni 'N Cheese

I am getting tired of all my other recipes and went in search of some new ones for this week.  Last night and tonight we have had two winners! Last night I made this recipe, originally from the Wheat Belly Cookbook. It was very tasty and filling.

5 tablespoons butter, divided
1 small onion, minced
1 clove of garlic, minced
2 tablespoons coconut flour
1 can coconut milk
1/2 teaspoon dry mustard
1/4 teaspoon sea salt
2 cups shredded extra-sharp cheddar cheese
1 large cauliflower, broken into florets and cut into bite size pieces
1/4 cup grated Parmesan cheese
2 tablespoons ground golden flaxseeds

Preheat the oven to 350 degrees. Grease a 2 quart baking dish.

In a medium saucepan over medium high heat, melt 3 tablespoons butter.  Cook the onion, stirring for 5 minutes, or until lightly browned.  Add the garlic and cook for 1 minute.  Stir in the coconut flour and cook, stirring constantly, for 3 minutes or until lightly browned.  Stir in the coconut milk, mustard, and salt. Bring to a boil, stirring constantly.  Remove from heat and stir in the cheddar cheese and cauliflower. Pour into baking dish.

In a small bowl, melt remaining 2 tablespoons of butter and milk in the parmesan cheese and flaxseeds.  Sprinkle over the casserole.  Bake for 30 minutes or until bubbling and lightly browned.

** I made this exactly as written but added some fresh ground black pepper to it and more parmesan cheese in the topping.  I think next time I will cook it a bit longer to the cauliflower isn't so crunchy and raw tasting.

I don't have a picture of the made dish (just picture a delicious crusty cheese topped cheese sauce over cauliflower) BUT! I do have a picture of my renovated menu planner display!

Braised Balsamic Chicken

I found this recipe here from allrecipes.  It was easy, fast, and delicious! 

INGREDIENTS:

6 skinless, boneless chicken breast halves
1 teaspoon garlic salt
ground black pepper to taste
2 tablespoons olive oil
1 onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme

DIRECTIONS:
1. Season both sides of chicken breasts with garlic salt and pepper.
2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. 

We ate it over rice and it was so yummy!

Tilapia, Tomato, and Olive Pasta

Well it seems as though we have all been extremely busy or extremely lazy since the blog hasn't had a post since December! I had a baby, so that's my excuse.  To make up for it, I have 3 delicious recipes to post! This first one mom would make and I don't know where the original recipe came from or if she just made it up, but I have recreated it as best I can remember.  It is very quick and easy and super tasty!

3-4 Tilapia filets
olive oil
salt and pepper
dried basil
oregano
3-4 cloves garlic
1 onion chopped
1 can black olives, chopped
2-3 cups of fresh spinach
1 can of diced tomatoes
1/2 cups chicken stock
Gluten Free Penne Pasta
shredded parmesan cheese

I don't have real exact measurements for this recipe because I just kind of make it up as I go.
Preheat oven to whatever it says on the Tilapia bag (Mine was 425 ish).
Put foil on a cookie sheet and put the tilapia on it. Sprinkle some olive oil on each piece and liberally season each with S&P, basil, and oregano.  Bake according to directions on bag (15-17 minutes-ish).

Meanwhile, get water boiling for the pasta.

In a skillet, heat up olive oil on medium heat and saute onion until soft. Add garlic and stir for a minute or so. Add in the can of tomatoes, chicken stock, a teaspoon or so of basil and oregano and S&P to taste and let cook for about 8 minutes to get the flavors going.  Then add the spinach and olives.  Cover and simmer for 5 minutes or so or until the spinach is nice and wilty.  If it needs a little more liquid add some more stock or some of the pasta water.  When the pasta is done, toss it with the tomato saucey mixture.  Once the tilapia is finished, flake it up and toss with the pasta mixture.  Top with parmesan cheese!

Rumbi Island Grill Tortilla Soup

A lady in our ward brought this soup over to me right after I had Brigham.  It was so good I had to get the recipe from her.

3 boneless skinless chicken breast halves (I used the meat from a rotisserie chicken from Costco)
8 cups chicken broth
1 cup carrot, diced very thin
1/4 teaspoon ground allspice
1/2 teaspoon fresh thyme, chopped
1/8 teaspoon ground cinnamon
1 tablespoon fresh ginger, chopped
1 tablespoon garlic clove, minced

1 can black beans
1 cup chopped tomato (I used a can of diced)
1 cup coconut milk
1 teaspoon hot pepper sauce (tabasco?)
1 cup mozzarella cheese, shredded
Tortilla chips
2 limes, cut into wedges
salt

Directions:


1. Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks.

2. In a large pot, combine the chicken, stock, black beans, and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.

3. Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.

I ended up just squeezing a whole lime worth of juice into the big pot of soup.  I don't know why it is served with mozzarella cheese because it because very gooey and clumpy and hard to mix in.  This soup is really tasty though and the fresh ginger makes all the difference! Oh and I through in some spinach because I had some and I thought the soup could use some green!

Sausage Soup

This recipe is based on this from allrecipes.com

INGREDIENTS:

6 (4 ounce) links sweet Italian sausage ( I can only find a pack of 5 big sausages which I then use 3 of and have to pull the gross casing of off so I can break it up to cook it)
1 green bell pepper, chopped
1 onion, chopped
2 teaspoons chopped garlic
1 can diced tomatoes with liquid
1/2 tsp dried parsley
2 teaspoons dried basil
8 cups chicken broth
1/2 package gluten free orzo (I dont even know if that exists so I just broke up GF spaghetti into little pieces.  You could even omit the pasta altogether.)
1 (10 ounce) package chopped frozen  spinach, thawed and squeezed dry ( I used 3 cups fresh)
freshly grated Parmesan cheese to taste

DIRECTIONS:
1. Place the sausage in a large pot over medium heat, and cook until evenly brown. Add bell pepper, onion, garlic, and tomatoes with their liquid. Stir in parsley, basil, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.
2. Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.

No-Noodle Zucchini Lasagna

Not my picture... I took it from the recipe on
allrecipes.com because I forgot to take one. 

This recipe was super delish but a little labor intensive.  Luckily it was Sunday when I was making it and my trusty yet elusive sous-chef Taylor was able to help out a lot so it went much faster then if I was making it alone.  Would be really good for a make ahead meal or a freezer meal. Originally from here.

2 large zucchini
1 tablespoon salt
1 pound ground beef
1 1/2 teaspoons ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 can tomato paste
1 (16 ounce) can tomato sauce
1/4 cup water
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 egg
1 (15 ounce) container low-fat ricotta
cheese (I used cottage cheese)
2 tablespoons chopped fresh parsley
1 (16 ounce) package frozen chopped
spinach, thawed and drained
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese


1. Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
3. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees, and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Kale and White Bean Soup

I used to be afraid of kale.  After the kale chip incident last summer I have shied away from this super food.  I just didn't know how to hone its super power! Well now I know! Chop it up and throw it in a soup! This recipe originates from here. 

2 tablespoons olive oil
4 cloves garlic, chopped
2 stalks celery, sliced
1 large onion, chopped
kosher salt and black pepper
2 15.5-ounce cans cannellini beans, rinsed
1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
2 tablespoons chopped fresh rosemary (I used a teaspoon of dried)

6-8 cups chicken stock or broth
1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
1 tablespoon fresh lemon juice

(I also diced up a couple red potatoes and threw them in to make the soup for further.  When I make this again, I will probably cook up some sweet italian sausage and throw that in.)


Heat the oil in a large pot over medium-high heat.
Add the garlic, celery, onion, ½ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the beans, kale, rosemary, chicken broth, and Parmesan rind (if using). Cover and bring to a boil.
Reduce heat and simmer for 15 minutes.
Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving.

Beef and Butternut Stew

It is soup season here on the blog!!  Here's one more since I know you're in the mood for more soup tonight.  This recipe came from from Mickey Trescott's Autoimmune Paleo cookbook (with minor adaptations).  I must say I LOVE everything out of her cookbook and would recommend it to anyone trying to eat a whole food diet!  This stew is so yummy I usually don't have as much left over as I think I should.  Something about the pear with the squash and cinnamon is just a really fun flavor combination.  This soup also freezes well if you like to make things ahead.  Enjoy!

1 tablespoon coconut oil
2-3 pounds cubed stew meat
1 onion, chopped
5 cloves of garlic, minced
2 inch piece of ginger, peeled and minced
2 cups bone broth (you can use beef broth if you don't make your own bone broth)
1 butternut squash, peeled and cubed
2 pears, cubed
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
2 pears, chopped
1 tablespoon fresh thyme for garnish

Heat the oil in a large pot on medium high heat and brown the meat on all sides.  Remove the meat from the pot and set aside.  Turn the heat down to medium.
Add the onion and cook for a few minutes until they begin to soften.  Add the ginger and garlic and cook another couple of minutes, stirring to ensure they don't burn.  Add the bone broth or stock and the browned meat back to the pot, and bring to a simmer.  Cover and cook for 15 minutes, making sure the pot simmers gently.
Add the squash, cinnamon and sea salt, and simmer another 15 minutes.  Add the pears and simmer a few more minutes until the meat and squash are both tender (this depends on how big your squash chunks are.  Keep an eye on it so you don't over cook them and turn them to mush).
Serve garnished with the fresh thyme.

Cheeseburger Soup

Another soup recipe! I just can't get enough soup! This one comes from the Wheat Belly Cookbook. (My changes)

4 cups chicken broth, separated
1/2 head cauliflower, cut into florets (I used a whole one because why not)
1 tablespoon butter or coconut oil
1 onion, chopped
(I think I added a diced green bell pepper and was glad that I did)
1/2 pound ground beef (I used a pound of ground turkey)
1 tablespoon minced fresh parsley ( I used a teaspoon of dried)
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1 tablespoon coconut flour ( I used corn starch as a thickener so Taylor would eat it)
1/2 cup shredded sharp Cheddar cheese (so not enough.  go a cup or go home)

In a large saucepan, combine the 3 3/4 cups broth and cauliflower.  Cover and bring to boil over high heat.  Reduce the heat to medium low.  Cook for 15 to 20 minutes or until cauliflower is super fork tender.

Meanwhile, in a medium skillet over medium-high heat, heat the butter or oil.  Cook the onion and beef until no longer pink.  Drain the grease.  Stir in the parsley, paprika, salt, and pepper.  Remove from heat and set aside.

Puree the cauliflower and broth with a immersion blender (or normal blender).  In a small bowl, whisk together remaining 1/4 cup broth and coconut flour until smooth.  (I just used a little bit of cold water and cornstarch) Gradually add to the cauliflower mixture and cook, whisking constantly, over medium heat for 3 minutes, or until slightly thickened.  Whisk in the cheese just until it melts.  Remove the pan from the heat and stir in the reserved beef mixture.

Taylor and I really enjoyed this soup and it was pretty quick and easy to make!

Stuffed Pepper Soup

Now that it's October and there is a chill in the air, it is full on soup season! I found this stuffed pepper soup recipe on sixsistersstuff.com while searching for good soup recipes.  Their recipe is very easy and straightforward, but of course I wanted to make things harder for myself, so I made some alterations to fit what I had and my tastes. Here is my version:

1 lbs lean ground turkey

1 onion, diced

Pot shot because I forgot to take a picture until we had already eaten

4 cups chicken stock

2 cups beef broth
2 tomatoes, diced

2 green bell peppers, chopped
2 cloves garlic, minced

1 half head of cabbage, diced
1/4 cup brown sugar
1 teaspoons salt
1 teaspoon pepper

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

dash of onion powder

dash of garlic powder

1 tablespoon tomato paste
1 tablespoon Worcestershire sauce

2 cups cooked rice

Brown the turkey in a large stock pot with the onions.  Cook until no longer pink.  Drain the grease.  Add everything else but the cooked rice.  Bring to a boil.  Cover and reduce heat to low and simmer for 30 minutes.  Stir in rice before serving.  Top with shredded mozzarella cheese.  

I wasn't really sure how this would turn out and was afraid it would taste very bell peppery, but it was actually way delicious! Lots of flavor and texture without anything overpowering anything else.  Definitely a keeper!

Bruschetta Chicken over Angel Hair Pasta

This recipe is from the Wheat Belly Cookbook and I made it only because I knew Taylor would like it. It has tomatoes.  I don't like tomatoes.  It has balsamic vinegar.  I don't balsamic vinegar.  Taylor LOVES balsamic vinegar.  So alas, being the selfless person I am, I made this.  And you know what?! It was pretty good, despite my plate of uneaten tomates that remained after the meal was over.  Like a little battlefield of tomato corpses...

The Recipe:

1 pound boneless, skinless chicken breast (I used the frozen tenderloins because they are easier)

1/4 cup balsamic vinegar

6 ripe tomatoes, chopped

1/2 cup fresh basil, thinly sliced

2 tablespoons EVOO

2 cloves garlic, minced

1/2 teaspoon sea salt

3 packages angel hair shirataki, rinsed and drained (I used a box of corn and quinoa blend spaghetti because that shirataki business is *!%@$#^ disgusting!)

1/4 cup shaved parmesan cheese

In a ziplock bag, combine the chicken and vinegar.  Knead to coat the chicken thoroughly.  Refrigerate for 1 hour.

Meanwhile, in a large bowl, combine the tomatoes, basil, oil, garlic, and salt.  Cover and let stand at room temperature for 1 hour.

Cook the pasta.  Grill or broil the chicken.  I broiled it for about 8 minutes, turning once. 

Cut the chicken diagonally into thin slices.  Place atop the pasta.  Top with the tomato mixture and the cheese.

I like this recipe because it is very simple and minimalistic, but very flavorful and refreshing.  Perfect for a summer meal.  This really isn't something I usually like to eat, but Taylor and I really enjoyed it.  Plus, it looks really fancy.  :)

Corn Potato Chowder with Smoked Sausage

Not the best picture because as soon as I made it I started wolfing it down and then was oh crap I need a picture so I stopped mid bite to take this picture so excuse the drips and tiny cut up pieces of sausage. Anyways...

This recipe is one I developed when Taylor and I were living in Provo.  I think the original is from allrecipes.com but I changed it some and made it to my liking and have modified it to be thickened with corn starch instead of flour, so here it is:

1 package smoked sausage (I call it u-bend sausage), cut into 1/2 inch pieces

1 medium onion, chopped

1/4 cup butter

2 cloves garlic, minced 

4 tablespoons corn starch

3/4-1teaspoon of creole seasoning (I use Tony Chachere's) to taste

1/4 teaspoon black pepper

4 cups milk

2 cups cubed potatoes, cooked and drained

2 cups of frozen corn

Shredded cheese for topping

You'll want to start with peeling and boiling your potatoes if you don't have some already cooked. 

Melt the butter in a big pot. Add onion and garlic (I also threw in a diced bell pepper because I had one and it was a yummy addition). Sauté until onion is tender.  

Mix the cornstarch with the mix until it is dissolved and then add the milk to the pot.  Add the creole seasoning and pepper and cook until thickened.  ( if having all milk makes it too rich for you, you can sub a couple of the cups of milk for chicken broth.  I think I added an extra cup of chicken broth in addition to the 4 cups of milk just to make it go a little further so I could have leftovers for lunch all week.) 

Add the corn and potatoes and sausage.  Bring to boil then cover and simmer for ten minutes.  Stirring occasionally.  I like to break up some of the potato chunks as I stir so the pieces aren't so big and the potatoes get all incorporated into the creamy soup. 

Top with cheese. 

I love this chowder because its hearty and perfect for fall and winter and I love anything with u-bend sausage. :)

Brown Sugar Glazed Pork Chops

I wanted to make the orange-mustard pork chops for dinner tonight but in looking in the fridge I realized I had no orange juice, which is an essential ingredient for that recipe, so I turned to the Internet for a pork chop recipe substitute and found this recipe on sixsistersstuff.com which always has a bunch of awesome recipes.

The picture from their website looked better than ours so I am using theirs haha. Ours still tasted delicious.  Here is the recipe:

4-5 boneless pork chops

1/4 cup brown sugar

1/2 teaspoon garlic powder 

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Mix together the sugar and spices and rub all over both sides of the chops.  Heat oil in skillet on medium to medium high heat.  Cook the pork chops until done.  

I had to turn the heat more to medium while they cooked because the sugar started to burn a little bit but they didn't taste burnt at all. We both really liked them and will definitely have them again.  So fast and easy!

Fried Chicken

I am amazed at how mainstream gluten-free eating is becoming.  My Costco now stocks gluten-free bread, pasta and flour.  Crazy.  In the Costco Connection magazine, they had an article about gluten-free eating.  This recipe for fried chicken was included.  It is from a restaurant, Posana Cafe, in North Carolina that is totally gluten free.  I hope Jessica and Taylor can try it out.

Posana's Fried Chicken  with Sausage Gravy

Flour Mixture

1 cup cornstarch

1 cup white rice flour

1/2 cup corn flour  (I used corn meal that I had on hand.)

2 tablespoons smoked paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon salt

1 tablespoon pepper

Place all ingredients in a bowl, mix thoroughly and set aside.  (This made way more than is needed for this recipe.  I did twice as much chicken as the recipe called for and I still had some of the flour mixture left over.  Next time I will divide this in half and save some for another time.)

Gravy

1/4 cup white rice flour

1 teaspoon potato starch

1 teaspoon cornstarch

1/2 pound raw breakfast sausage

3 tablespoons butter

3 cups whole milk

Salt and pepper to taste

Mix together white rice flour, potato starch and conrstarch, and set aside.  Cook sausage in a medium saucepan, breaking it into smaller pieces while cooking.  Add butter.  When melted, add rice flour mixture and stir.  When completely smooth, add milk and reduce heat to medium.  Let mixture thicken, stirring occasionally nad season with salt and pepper to taste.

Fried Chicken

4 boneless, skinless chicken breasts

4 ounces buttermilk

4 ounces canola oil  (I used coconut oil.)

Soak chicken breats in the buttermilk in a bowl.  Add oil to a cast-iron skillet or saute pan and heat on medium-high.  When oil is hot, remove chicken from buttermilk and let excess drip off.

Place chicken in the flour mixture to thoroughly coat.  Gently place breaded chicken in pan and cook until golden brown.  Turn to other side.  When second side is golden brown, remove chicken and place on rack.  Serves 4.

We didn't try the gravy, but the chicken was a big hit.

Paleo Chili

I know, I know... It's summer, but this paleo chili is awesome. Also, it makes a lot, so you will have more time to play outside instead of being stuck cooking. I got this recipe from Everyday Paleo, but I've added more veggies! I also occasionally use ground turkey instead of beef to make it leaner. Change it up however you would like, but it will be delicious and flavorful no matter what!

2 lbs ground beef

1 lb mild or spicy Italian sausage

7-10 celery stalks diced

6 carrots diced

6 zucchini (I'm no chef...just cut 'em up somehow)

4 yellow squash (cut up)

1 white onion diced

6 cloves garlic crushed

4 tbs olive oil (I use less usually)

1 16 oz can of diced tomatoes with juice

16 oz of chicken broth (I usually use more so the vegetables cook. It should be soupy)

Salt to taste

2 tbsp dried oregano

2 tbsp dried basil

1tbs cumin

3-4 tbsp chili powder

1 tsp cayenne pepper (more if you like it spicy)

Use a giant pot...this makes a lot. Sauté carrots, celery, and garlic in olive oil. Add meat and brown. Add the rest of the veggies. Add all spices. Then add chicken broth and diced tomatoes. Simmer for 35 mins or until the veggies are cooked. 

Orange-Mustard Glazed Pork Chops

This is a super quick and easy recipe that tastes delicious and presents well for company.  In fact this is the recipe that convinced my husband that pork chops do not have to be dry and tasteless as he was previously led to believe!  Credit goes to my Uncle Steve for coming up with it years ago and making it a family favorite.

Pork chops resting.

6 pork chops
olive oil

Dry Rub:
1 tablespoon dried rosemary
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon freshly ground pepper

Glaze:
1/4 cup orange marmalade
1/4 cup orange juice
1/4 cup spicy brown mustard
2 tablespoons brown sugar

Combine the ingredients for the dry rub and grind them up using a mortar and pestle.

Glaze cooking.

Prepare the pork chops (trim off visible fat and make sure they are a uniform thickness).  Lightly cover them with the dry rub and let them sit while a very lightly oiled pan heats.  Cook the pork chops in the pan, turning once while cooking.

When the pork chops are done, let them rest and deglaze the plan with the orange mustard glaze (in other words dump the glaze ingredients in the pork chop pan and cook).  The glaze will thicken and turn darker as it cooks.  As you stir, scrape up anything stuck to the bottem of the pan and mix it in.

Serve the pork chops with the glaze on top or on the side.  We like to serve with rice and the glaze is delicious on it as well!

Tuna Patties and Sweet Potato Pancakes

Dinner in the Round

Natalie sent me a recipe for sweet potato pancakes that we were excited to try--KC's favorite food is sweet potatoes.  We paired them with tuna patties and the result was what we ended up calling "dinner in the round." 

Paleo Sweet Potato Pancakes

• 1 Giant Baby Yam (or several normal yams…whatever)
• 1 onion finely diced
• 3 eggs
• 1-2 Tbls of Coconut Flour (This is just a binder- you can use whatever flour is on hand)
• Dash of Nutmeg (for a different flavor try smoky paprika or chili powder)
• Salt and Pepper
• 1/4 cup of coconut oil

Instructions

1. Bake the yam at 350 for about 45 mins (varies depending on size). You do not want it to get soft all the way through. You want it cooked soft enough to pierce but staying firm enough that a knife will not go all the way through easily (think al-dente pasta)
2. Place the yam in the fridge until it is cool enough to work with.
3. Peel the yam. Use a box grater or the grating attachment to a mixer to grate the yam into "hashbrown" style strings. (Be careful- it mushes easily but this recipe tastes better with some texture.)
4. Season the grated yam with the coconut flour, nutmeg, salt, and pepper to taste.
5. GENTLY mix in the diced onion
6. Beat the eggs and pour into the yam mixture. Use a fork to gently toss the egg into the yam.
7. Melt the coconut oil in a large skillet over medium heat.
8. Spoon 1/4 cup of yam mix into the coconut oil gently pressing to spread and flatten into a pancake shape. Repeat for as many pancakes as your skillet will comfortably hold.
9. Flip when the first side is crispy and browning.
10. When both sides are done remove onto paper towels and sprinkle with sea salt.

These were so delicious.  I used regular size sweet potatoes.  I peeled them first and put each one in the microwave for four minutes, and then put them through my food processor.  Worked great.

Tuna Patties

2 cans of tuna (7 oz.), drained
2 eggs
1-2 Tablespoons pickle relish
1/2 cup grated cheese
1/4 cup mayonnaise (enough to kind of hold it together)
coconut oil

Mix ingredients together, except for the coconut oil.  Heat the oil in a large skillet over medium heat.  Form patties and cook in the oil for 2-3 minutes per side.  We served them with Garlic Lemon Aioli.

Garlic Lemon Aioli (from Everyday Paleo Family Cookbook)

1/2 cup Mayonnaise
Juice from 1/2 lemon
1 garlic clove, finely minced
1/4 teaspoon black pepper

Mix and serve.