Tag Archives: chicken

Strawberry Chili Grilled Chicken by Beyoutifully Delicious

Strawberry Chili Grilled Chicken | stupideasypaleo.com

Steph’s note: Please welcome Candace from Beyoutifully Delicious to the blog again. A couple weeks ago, I featured her PeaNOT Pineapple Slaw, and it’s gotten rave reviews. Candace is all about good food with big flavor, and this recipe will not disappoint. Without further adieu, take it away Candace!

Last Easter I came up with a fresh strawberry dressing that gave a subtle sweetness to a spring green salad. For the protein to compliment the slaw, I updated it as a marinade with some heat. There’s nothing like salty, sweet AND spicy. Now we’re talking game-changer.

I love this marinade on mahi-mahi, it’s a flakey fish that has a really clean taste to it. None of that “fishy” business that tends to draw people away from ocean proteins. If seafood is not your thing, this is perfect for chicken too.

You can easily flavor swap blackberry or apricot for the strawberry as they work well with chili peppers. I would use fresh apricots rather than dried just because I want to keep my sugar in check. It’s very easy for that to get crazy if I’m not intentional about food preparation.

Ingredients for the Strawberry Chili Dressing / Marinade

This is enough for two (6 ounce or 340 grams) filets of mahi-mahi or chicken breasts.

  • 1-1/4 cups fresh strawberries
  • 3 tablespoons coconut vinegar
  • 1 tablespoon freeze-dried strawberries, crushed into a powder (sub: 1 Tbsp apple juice)
  • 1/2 to 1 teaspoon dried Thai chilis or 2 teaspoons chili paste
  • 1 clove garlic
  • Juice of 1 lime
  • 1/2 teaspoon freshly grated ginger
  • Pinch of salt
  • Black pepper, to taste
  • 3 tablespoons melted coconut oil

Directions for the Strawberry Chili Dressing / Marinade

  1. In a blender, add all the ingredients except coconut oil and blend on high.
  2. Turn down the speed a little and slowly drizzle in coconut oil.
  3. Marinate the meat or fish for at least 2 hours and grill it until it’s no longer pink inside, about 4 minutes per side. Discard the leftover marinade. Or, bring the leftover marinade to a boil and cook it for 5 minutes to kill any bacteria.

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Strawberry Chili Grilled Chicken | stupideasypaleo.com

Questions? Leave them in the comment box below!

Crispy Buffalo Chicken Fingers

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Steph’s note: Give a hearty welcome to my guest blogger, Cassy from Fed & Fit. Cassy is a quadruple threat: She has mad kitchen skills, is an ace behind the camera, gets her sweat on at CrossFit and is one of the nicest folks you’ll ever meet. On her blog Fed & Fit, Cassy brings approachable yet flavor-packed recipes with her signature step-wise photography that always leaves me drooling on my keyboard. I’m super excited to introduce you to her today! Make sure to make these Crispy Buffalo Chicken Fingers and go follow her on social media…you won’t be disappointed. Take it away, Cassy!

Oh my word…I’m on Stupid Easy Paleo! I just adore Steph, and you know what? I adore you, too. I adore you because you’re here, you’re a part of the Real Food movement, and you probably have a thing for crispy chicken fingers. All reasons we can be great friends.

Crispy buffalo chicken fingers and I go way back. Once upon a time, I was a student at Texas A&M University in College Station, TX and I LIVED off of buffalo chicken fingers from a lovely little dining establishment called Wings ‘n More. While my health was rapidly declining, I was rapidly falling in love with comfort foods. Since going Paleo about 4 years ago, I gave up those delicious little strips of perfectly spicy, salty, gooey, but still miraculously crunchy chicken wonders. I gave them up plus the fries and ranch dressing that went with them.

Like a message was sent to me from above, I woke up one morning with the conviction a Paleo version MUST exist in this world. It needs to happen for you, for me, and for all those 20-something college students who think the gluten-coated, MSG-dusted, filler-fed restaurant chicken is their only option.

This Paleo-friendly crispy buffalo chicken finger is made possible by my good friend, the pork rind. Sometimes called chicharrones, sometimes called cracklin’s, pork skins are a crunchy, light, fluffy chip made by frying pork skin in it’s own rendered fat. They make for an occasional crunchy treat or can substitute as breading!

In an effort to create that reminiscent thick buffalo breading, I crafted a hybrid between my famous Paleo buffalo sauce and an egg wash.

Keep scrolling for my step-by-step photo instructions, tips and tricks.

I also recommend you check out my Paleo-friendly ranch dressing! Crispy buffalo chicken fingers and ranch dressing are a match made in heaven. Just saying.

Our recipe starts with about one pound of (ideally, pastured) chicken strips.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Next up, the buffalo egg wash! Crack two eggs into a bowl.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Now add 2 Tablespoons of apple cider vinegar.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Then the juice of one lemon.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Now add 2 teaspoons of garlic powder.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

2 teaspoons of onion powder.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

And then 2 teaspoons of paprika.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Now you get to choose your level of spice! For HOT add 2 teaspoons of cayenne pepper, add 1 teaspoon for medium, or add ½ teaspoon for mild. I opted for medium.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Lastly, add 1 teaspoon of kosher salt or sea salt.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Got all your ingredients loaded up?

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Whisk until well combined and set aside while we focus on our crunchy breading.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

The most important thing to remember when you’re buying pork skins is to read the label. You want to make sure the ingredients only read, “pork and salt.” Avoid bags with anything else listed.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Measure out about 5 cups of pork skins into a gallon-sized plastic bag.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Smash ‘em up! You’re also welcome to pulse the pork rinds in a food processor for a few minutes but A) I like to avoid washing more dishes than necessary and B) think smashing things is fun and therapeutic.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Once they’re mostly broken up, pour them in a bowl.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Make sure your oven is set to 400°F (200°C) and grab all your components!

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Dip each chicken strip in the buffalo sauce.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Make sure it’s well coated.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Then lay it in the breading.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Pull it out when the crunchy pork goodness has it all covered up.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Lay the strips on a parchment paper-lined baking sheet. Pop them in the oven for about 25 minutes or until cooked through.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Ta-da!

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

I recommend you plate with some crunchy vegetables and a side of Paleo-friendly ranch dressing.

Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Enjoy!

Crispy Buffalo Chicken Fingers

Serves 4-6

Prep Time: 10 minutes; Bake Time: 25 minutes

Ingredients for Crispy Buffalo Chicken Fingers:

Directions for Crispy Buffalo Chicken Fingers:

  1. Preheat oven to 400°F (200°C).
  2. Whisk the eggs, vinegar, lemon juice, garlic, onion, paprika, cayenne and salt together in a medium bowl.
  3. Dip each chicken strip into the buffalo egg wash then lay in the pork rind breading, coating both sides.
  4. Place breaded strips on a parchment paper-lined baking sheet. Bake for approximately 25 minutes or until cooked through.

Follow Cassy on social media: Facebook, Instagram, Pinterest, and Twitter

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Crispy Buffalo Chicken Fingers—Fed & Fit | stupideasypaleo.com

Questions for Cassy? Leave them in the comments below.

Slow-Cooker Chocolate Chicken Mole from The Paleo Foodie & A Chance to Win

Slow Cooker Chocolate Chicken Mole | stupideasypaleo.com

Slow-Cooker Chocolate Chicken Mole is the perfect blend of two worlds: simple cooking and huge flavor! When my friend Arsy Vartanian, author of the brand new book The Paleo Foodie Cookbook, asked me to share one of her recipes with you, I jumped at the chance. I know you all love chicken recipes, and slow cooker food definitely fits my criteria of stupid-easy. While it may seem like there are a lot of ingredients, they’re integral in creating a savory, complex mole sauce with a richness and depth of flavor.

If you love the sound of this recipe, go check out Arsy’s cookbook. She’s also got two awesome bonuses for you: We are giving away a copy of her book (sorry, contest is now closed) and you can get a free copy of her ebook, The Paleo Dinner Party, if you pre-order (details also at the bottom).

Ingredients for Slow-Cooker Chocolate Chicken Mole:

  • 2 pounds (900 grams) chicken pieces (breasts and legs work well), bone in, skins removed
  • Salt and pepper
  • 2 Tablespoons (30 grams) ghee
  • 1 medium onion, chopped
  • 4 cloves garlic, crushed or minced
  • 6–7 whole tomatoes, peeled, seeded and chopped
  • 5 dried New Mexico chili peppers, rehydrated and chopped
  • 1/4 cup (60 grams) almond butter
  • 2-1/2 ounces (70 grams) dark chocolate (70% or above)
  • 1 teaspoon (5 grams) sea salt
  • 1 teaspoon (3 grams) cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon guajillo chili powder
  • Avocado, cilantro and jalapeño, all chopped (garnish)

Directions for Slow-Cooker Chocolate Chicken Mole:

  1. Generously salt and pepper the chicken.
  2. Place a pan over medium heat and add ghee. Once the ghee has warmed, add the chicken and brown on all sides. This may need to be done in batches. Move chicken to the slow cooker.
  3. Add onion to the same pan and sauté until translucent. Add garlic and sauté for 1 to 2 minutes, until fragrant. Transfer onion and garlic to slow cooker.
  4. Add the tomatoes, chili peppers, almond butter, dark chocolate, salt and spices (cumin, cinnamon, chili powder) to the slow cooker.
  5. Cook on low for 4 to 6 hours or until the chicken is tender and pulls apart easily. If you are home when making the dish, lift the lid once and give it a stir to make sure all the ingredients are well combined. Remove chicken bones. Top mole with avocado, cilantro and jalapeño and serve!

To enter for a chance to win a FREE copy of The Paleo Foodie Cookbook:

The winner is… lynn.s****@e*******l.com. Thank you to all who entered!

Use the Rafflecopter widget below to complete your entry! (This is how the winner will be drawn, so don’t skip this step!)

a Rafflecopter giveaway

The contest ends March 23, 2014 at 11:59 p.m. PST, and the winner will be announced here on the blog by March 25, 2014. Be sure to check back to see if you won!

The winner will be emailed and will have 48 hours to confirm back with his or her full name, address, and phone number to claim the prize. Open to US residents only.

To get your free copy of The Paleo Foodie Dinner Party eBook:

Head over to Amazon and pre-order The Paleo Foodie Cookbook (pictured below). Then, email your receipt to paleodinnerparty@gmail.com.

Slow Cooker Chocolate Chicken Mole | stupideasypaleo.com

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Slow Cooker Chocolate Chicken Mole | stupideasypaleo.com

Paleo Chicken Piccata by Quarter Life Crisis Cuisine

Paleo Chicken Piccata | stupideasypaleo.com

Please welcome my guest blogger Ashley from Quarter Life Crisis Cuisine to the blog. Ashley’s pretty special to me for two reasons: 1) She was my science student more than a dozen years ago and 2) she taught me what a blog was. True story! I’ve had the pleasure of watching Ashley transform into a bright, sharp-witted young woman and a passionate food blogger. She’s been exploring gluten-free / Paleo foods more recently, and though that aspect of her blog is developing, I knew I had to introduce her to you. In this post, Ashley’s got a super yummy Paleo Chicken Piccata recipe. Take it away, Ashley!

Before age 25, I just didn’t care about what I ate. Anything and everything, with a few bouts of meat-eater-guilt that resulted in short term vegetarianism (dating two vegans in a row didn’t help that), and a lot of bouts of “the drunchies” aka drunken munchies. As long as it was delicious, I ate it.

Little did I know, the “full” feeling you feel after a meal shouldn’t actually hurt. Bloat, tightness, pain, it was all because I just ate too much, right? Whatever, my waist stayed slim and my eating habits stayed…terrible.

Then I turned 25 and, as I like to say, the Butt Fairy paid me a visit. Suddenly, none of my pants fit me anymore (even my “that time of the month” pants—yikes!) and for the first time in my life I realized that every action has a reaction, and every double bacon cheeseburger has to GO somewhere. I also noticed the telltale signs of a gluten allergy and lactose intolerance, and though my first introduction to paleo was from a jerk coworker who scoffed at my sandwich lunch and bragged about his new diet that was “totally going to get him RIPPED”—I was a bit more intrigued when Steph saw my Facebook plea for gluten / dairy free recipes and suggested I try out Paleo.

Honestly, my first true experiments in Paleo were simply a way to lose weight. And, even more honestly, I did not lose weight. However, I noticed that after a meal comprised mostly of meat and veggies, I felt happily full, without the pain. After a week devoid of wheat and starchy carbs I felt more awake, less moody, and my head felt more clear. It was an eye opening experience in a lot of ways, and has influenced my cooking ever since.

I’m a food blogger and a food lover. I know that I’m never going to totally give up that cheeseburger, but the “clean” feeling I get from clean eating is hard to pass up. These days, I go by the 75 : 25 principle: during the week, I eat as paleo as I can, and on the weekends I cheat a bit. However, I still try to balance the 25. If I know I’m going out for drinks with friends on Saturday night, I’ll try to pass up the plate of nachos at lunch and go for a more paleo option on Saturday afternoon. If you look at my blog, from the past year it, too follows the 75 : 25, with most of my recipes being Paleo, nearly-Paleo, or at the very least gluten-free, with a few extras thrown in.

My favorite thing to do is find a recipe that is nearly Paleo, and tweak it just a little. This way, I don’t feel like I’m eating an impostor, and I still get the flavors and textures I’ve always loved. Chicken Piccata was my favorite dish when I worked at an Italian restaurant, and I think I like this version even better! Recipe adapted from Simply Recipes.

Ingredients for Paleo Chicken Piccata

  • 4 chicken cutlets or two breasts butterflied and pounded thin
  • 1 cup (100 grams) almond flour
  • ~5 Tablespoons butter or ghee
  • 3 Tablespoons olive oil or your oil of choice (coconut leaves a bit of a taste I am not fond of, but some advise against cooking with olive oil in high heat)
  • 2 cloves garlic
  • ½ an onion
  • ½ cup (120 mL) chicken stock
  • ¼ cup (60 mL) white wine (use chicken stock if you don’t cook with wine)
  • 3 lemons, two juiced & one sliced
  • 1 heaping Tablespoon capers
  • Salt and pepper to taste
  • 1 Tablespoon chopped parsley

 Directions for Paleo Chicken Piccata

  1. In a skillet over medium-high heat, melt 2 Tablespoons of the the butter / ghee and 2 Tablespoons of the oil.
  2. Season chicken cutlets on each side with salt* and pepper. Dip into almond flour and cover well.**
  3. Two at a time, cook the chicken in the skillet until browned on each side and cooked through, about 3 minutes per side, depending on how thin you sliced them.
  4. Remove chicken from skillet and set aside, covered with foil or put in the oven on 200°F (100°C) to keep warm. Add a bit more oil to the skillet and scrape browned bits well to deglaze the pan. Or, if you’re me and you want a nice, clear sauce, scoop out any toasty almond bits that were left behind.
  5. Reduce heat to medium-low, add the onions and garlic and cook until fragrant and the onions are translucent.
  6. Pour in wine, chicken stock and lemon juice. Turn the heat to high and let liquid reduce by half. Add remaining ingredients, and reduce heat to low.
  7. Add the chicken to the pan and let it warm back up or, if chicken is to your liking, simply spoon sauce over the chicken on a plate. If desired, sprinkle with a bit of crushed red pepper. Serve with veggies***.

Ashley’s notes: *I used vanilla salt that I received as a gift and it tasted lovely. Experiment with flavored salts here if you desire. **For a thicker, crispier crust, dip your chicken in egg before coating in almond flour. ***Pictured is broccoli tossed with a bit of truffle oil.

Connect with Ashley and Quarter Life Crisis Cuisine on her blogFacebook pageTwitterInstagram and Pinterest.

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Paleo Chicken Piccata | stupideasypaleo.com

Paleo Chicken Bacon Mushroom Quiche

Paleo Chicken Bacon Mushroom Quiche | stupideasypaleo.comThis Paleo Chicken Bacon Mushroom Quiche is incredibly easy to make and uses up leftover meat you may have in your fridge. What makes this Paleo? First, it’s crustless. You *could* make a gluten-free crust but that takes time, and I wanted this to be as quick as possible. Second, unlike regular quiche, this has no dairy (no milk, cream or cheese). Rest assured, it’s still ultra-tasty!

Wondering what makes a quiche different from a frittata? Technically it’s the amount of liquid you add: A frittata has very little while a quiche has more, resulting in a more custard-like texture to the eggs. I did cut the amount of liquid down to 1 cup so if you’re a quiche purist, go easy on me! You can change up this Paleo Chicken Bacon Mushroom Quiche in a variety of ways…check the bottom of the post for some suggestions! Bon appetit!

Ingredients for Paleo Chicken Bacon Mushroom Quiche:

Directions for Paleo Chicken Bacon Mushroom Quiche:

  1. If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well.
  2. Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10″ round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker.
  3. In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy…no bueno). Dump this mixture into the greased casserole dish, and set aside.
  4. Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish.
  5. Bake the quiche for about 30 minutes or until the center is set and not jiggly.

Change it Up:

  • Instead of dried mushrooms, use about 2 cups of sliced fresh mushrooms, any kind. Be sure to fry them down before you use them so they don’t add a lot of moisture to the quiche.
  • Don’t have any chicken? Use any leftover meat you’d like or just go meatless. If you don’t add meat, I recommend adding a veggie in its place.
  • Don’t like coconut milk? Use another nut milk of choice (homemade almond milk is great…I would make it extra thick by cutting the water down to 3 cups instead of 4).
  • Double the ingredients and make a mega-sized quiche for the week ahead.

Pin this for later…click here!

Paleo Chicken Bacon Mushroom Quiche | stupideasypaleo.com

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Jalapeño-Lime Chicken Wings with Paleo Ranch Dressing from Meatified

Jalapeño-Lime Chicken Wings - Meatified | stupideasypaleo.com

Jalapeño-Lime Chicken Wings (with Paleo Ranch Dressing Dip) is coming at you today from my guest blogger Rach from Meatified! Wings—I mean, c’mon—what’s not to love? I first learned of Rach from her screen-lickable photos of Paleo food, and with a name like Meatified, I knew she was onto something good. A former vegetarian, she originally found the Paleo lifestyle while looking for a way to improve her health after years of thyroid-related issues. She creates original recipes that are grain- and sugar-free while trying to finally figure out how to work the camera she shamelessly “borrowed” from her husband. When she’s not in the kitchen, she can usually be found planning her perfect future mini farmstead in gloriously overly-exaggerated detail. Take it away, Rach!

Ingredients for the Jalapeño-Lime Chicken Wings:

  • 2 pounds (1000 grams) chicken wings
  • 2 jalapeño peppers, deseeded and cut into chunks
  • 1/4 cup coconut oil
  • 2 Tablespoons coconut aminos
  • 4 cloves garlic, peeled
  • 1 teaspoon ground cumin
  • Juice of 1 lime
  • 1/2 cup fresh cilantro leaves

Directions for the Jalapeño-Lime Chicken Wings:

  1. Add all of the marinade ingredients (not the chicken!) to a blender. Process until smooth. If the marinade is a little thick, add a splash of water and re-process.
  2. Put the chicken wings into a container or large freezer bag. Pour over the marinade and toss the wings through it so that they are evenly coated.
  3. Marinate for at least 30 minutes, up to overnight.
  4. When you are ready to cook, preheat the oven to 400°F (200°C). Line a baking tray with foil and place a cooling rack onto the foil-lined tray.
  5. Place the wings onto the metal rack, and bake for 15 minutes.
  6. Turn the oven up to 425°F (210°C). Turn the chicken wings over and return them to the oven for another 15 minutes, or until browned.
  7. While the chicken is cooking, make the Ranch Dressing Dip!

Jalapeño-Lime Chicken Wings - Meatified | stupideasypaleo.com

Ingredients for the Paleo Ranch Dressing Dip:

Directions for the Paleo Ranch Dressing Dip:

  1. In a mini food processor or blender, process the soaked and drained cashews until you have a paste. You may need to scrape down the sides of your processor or blender a few times to do this.
  2. Once your cashews are a spreadable texture, add the coconut milk a little at a time and process until smooth.
  3. Add the lemon juice, the rest of the coconut milk, the seasonings and herbs. Process until combined and the dressing is smooth. If it is still a little thick, add a splash of water and re-process.
  4. Once the Jalapeño-Lime Chicken Wings are cooked, serve with the Paleo Ranch Dressing Dip.

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Jalapeño-Lime Chicken Wings - Meatified | stupideasypaleo.com

[Steph's note: Brilliant, right? These wings are so easy, and the dip is a snap to make. Like what you see from Rach? Connect with her on her siteFacebookPinterest and Twitter.]

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Got questions for Rach? Leave them in the comments below!

Paleo Chicken Parmesan from Nearly Natural Momma

Paleo Chicken Parmesan…this is not a dream!

Please welcome Kim from Nearly Natural Momma as my guest blogger today! She’s got tons of great recipes and shares her adventures in food, homesteading and homeschooling on her blog and on Facebook. Take a minute and read her story of losing over 50 pounds (link is below) by turning to a real food lifestyle…it left me with a tear in my eye for sure!

Take it away, Kim!

I’m so excited to write a guest post for Stupid Easy Paleo! My name is Kim, and I’m the owner of Nearly Natural Momma, and a few years ago after battling a personal illness I used the Primal diet to lose some 50 pounds. My husband has been making chicken parm for years, it’s one of our favorite go to weekend family meals. We tweaked it since going Primal and wanted to share our adaptation with you. If you’re not doing cheese that’s no problem. This is still amazing. [Steph's note: Paleo excludes most dairy, including cheese. If you're Primal and include dairy, go for it...I know there are a lot of Primal readers who visit the blog. Paleo eaters, skip the cheese. Just want to make sure nobody is confused.]

Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com

If you’re short on time, use your favorite spaghetti sauce. We have a tough time finding any with out sugar so we’ve given you a very basic version of his sauce. Make it your own. Add mushrooms (I love it when the hubs does this), or green peppers, or extra garlic to give it your own unique twist.

Ingredients for the Sauce:

Directions for the Sauce:

  1. Cook onions and garlic in oil until tender, about 5 minutes.Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com
  2. Add in the rest of the sauce ingredients, mix well and bring to a rolling boil then reduce heat to low and let simmer for 30 minutes. Cover after five minute to avoid a huge mess.Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com

Ingredients for the Chicken:

Directions for the Chicken:

  1. Preheat oven to 400°F (200°C).
  2. Heat oil in a large pan over medium heat.
  3. In a bowl, add all dry ingredients and mix well.
  4. Dredge each piece of chicken first the dry mix, then eggs, then dry mix again. Carefully place each piece of chicken in the frying pan and fry until golden brown, or about 3 minutes each side. Remove the chicken from the pan, and set them aside.Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com
  5. Pour your sauce into the frying pan and scrape “grubbins” (hub’s word for cooked on yummies on the pan) and mix the grubbins in with the sauce. Heat the sauce to a simmer, then add the chicken back into the pan on top of the sauce. Simmer for another 5 minutes, then cover and cook in your preheated oven for 10 minutes.Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com
  6. After 10 minutes remove the cover. If you want to add mozzarella slices of cheese this is the time to do it. Place one on each piece of chicken.Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com
  7. Cook uncovered for another 10 minutes. Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com

For the Spaghetti Squash:

  1. Pierce holes in the squash, and bake for 90 minutes at 350°F (175°C). (We usually do this step first before we start making chicken parm).
  2. Let squash cool at least 30 minutes (or while you’re making the chicken parm), then cut it open removing seeds (which I give to our chickens!).
  3. Scrape the rest of the yummies into a greased frying pan.
  4. Add 1/2 teaspoon oregano, garlic powder and salt and pepper to taste.
  5. Stir and cook over a medium heat for 5 minutes.

Easy Chicken Parmesan with Spaghetti Squash | stupideasypaleo.com

 

 

 

 

 

 

Serve with your Chicken Parmesan, and enjoy!!

I’m psyched to try this recipe! What questions do you have for Kim?

Collard and Brussels Salad with Hot Sweet Bacon Dressing from Paleo In Comparison

Say hi to my guest blogger, Laura! I first stumbled upon Laura’s recipes via her Instagram account (@paleo_in_comparison) and quickly came to admire her creativity when it came to food and her genuine nature. She’s a wife, homeschool mom of two rambunctious boys, and the Paleo blogger behind Paleo In Comparison and a growing Facebook community of the same name. In November of 2011, after years of yo-yo dieting and eating disorders, she stumbled into the Paleo lifestyle. With a total weight loss of 60 pounds (27 kg), and a complete change in her physical and emotional health, she’s never looked back. Paleo gave her life and health back, and helped her form a healthy relationship with food (I can relate!). She’s passionate about sharing her story, and believes that clean eating and living are essential to lifelong health and wellness. I know you’ll love her approach to food and her sense of humor.

Laura from Paleo In Comparison, Before & After | StupidEasyPaleo.com

If you’re looking for a tasty salad for your holiday table, I think this is perfect and the thought of the hot, sweet dressing makes my mouth water! With no further adieu, here’s Laura and her Collard and Brussels Salad with Hot Sweet Bacon Dressing…

Collard and Brussels Salad with Hot Sweet Bacon Dressing | Paleo In Comparison & StupidEasyPaleo.com

“But salads aren’t sexy.”

That’s what I said to my husband when I told him I was considering making a salad for this guest post.

Salads are often neglected in the Paleo / Primal community for the glitz and glory of a rare steak, “Paleo” cookies, and bacon-wrapped…well…anything! But there are a lot of benefits to eating salads.

First, while I don’t subscribe to a raw food only diet, there most certainly are huge benefits to consuming our fruits and vegetables raw whenever possible. It’s just science – cooking can destroy and break down some of the vital nutrients and fiber in our foods. Cooking is a process – albeit a harmless one – but eating foods raw is the closest to unprocessed that we can get. Salads are a great way to get a lot of different veggies into our diets in their purest form.

On the more practical side, raw foods like salads are super convenient and easy to take with us anywhere. Cold travels better than hot, and you don’t need a microwave or oven to reheat it.

Whenever someone wants “a light lunch,” they go for a salad, but I would argue that nothing will fill your belly faster than raw veggies! Because all of that fiber hasn’t been broken down in the cooking process, you’re going to feel fuller longer – just be sure to drink plenty of water to help your tum-tum digest all that fibrous goodness!

Salads? Not sexy? Boy, did I change my mind fast! Healthy is sexy. So, if A=B and B=C, then A=C. It’s Logic 101. Salads are healthy, healthy is sexy. Therefore, salads are sexy!

The result of my salad revelation was this chicken thigh salad inspired by the colors of the Holiday season. Don’t worry, I was a good Paleo / Primal cook, and threw a little bacon grease in there for good measure. I hope you enjoy this sexy salad as much as my family did!

Collard and Brussels Salad with Seasonal Fruit, Hot Sweet Bacon Dressing & Crispy Chicken Skin Crumbles (serves 4)

For the Collard and Brussels Salad with Seasonal Fruit…

Ingredients for the Salad:

  • 8 cups raw collards, shredded or finely chopped
  • 4 cups raw brussels, quartered
  • 1-1/3 cups raw cranberries
  • 1 large green pear, sliced (or two small)
  • 4 chicken thighs, bone-in with skin on (if you have a hungry set, make double for 2 thighs per serving)
  • Salt & pepper
  • Special equipment: parchment paper

Directions for the Salad:

  • Preheat oven to 375°F (190°C). Remove skins from raw chicken thighs. This should be very easy. You may need to use a small paring knife in some spots, but the skins should come off easily just by hand. Once removed, cut the square-like pieces of skin in half. Line a cookie sheet with parchment paper – this will help absorb the grease as the skins bake, making them crispier. Place on the cookie sheet and bake until deep golden brown and crispy, approximately 15 minutes. When finished remove from the cookie sheet and allow to cool completely, uncovered.
  • Remove parchment paper from cookie sheet, use the grease from the skins to coat the bottom of the cookie sheet. Place chicken thighs onto cookie sheet and coat with remaining grease (if you don’t have enough grease, you can coat the thighs with a little fat of choice – duck fat or ghee is always great with chicken). Season simply with a little salt and pepper. Bake at 375°F (190°C) until internal temp reaches 160°F (80°C), approximately 20-30 minutes depending on how many you cook. Allow to cool. Remove meat from bones & shred with your fingers.

For the Hot Sweet Bacon Dressing…

 Ingredients for the Dressing:

Directions for the Dressing:

  • Melt bacon grease in a non-stick pan over medium-low heat. Add balsamic vinegar and crushed garlic. Reduce liquid until it starts to thicken and the fat and vinegar are incorporated. Stir mixture occasionally with a rubber or wooden spatula while cooking. Once it has thickened, remove from heat and pour into a separate bowl. Add remaining ingredients and whisk well. Keep in mind the dressing should be served warm. Refrigerate leftovers and simply reheat to serve. The fat in the dressing will cause the dressing to harden when cold, so don’t be alarmed. Reheating will bring it back to proper consistency.

Plating the salad (4 full dinner salads)…

  • On each full-sized dinner plate, make a base with 2 cups of raw collards and 1 cup of raw Brussels sprouts. Place 1/4 of the pear slices on greens. Top with meat from 1 chicken thigh (2 if you doubled the chicken). Top with 1/3 cup of cranberries and some crumbled crispy chicken skins. Serve dressing on the side, or simply drizzle over the salad before serving.

Change it Up:

  • You can use any leftover white meat you have for this salad.
  • If you want to make it with leftover meat, and do not have the crispy chicken skins, simply replace them with crispy bacon crumbles.
  • You can also make a quick and cold sweet dressing with honey, balsamic vinegar, olive oil, Dijon, and a little salt and pepper.

Do you have any questions for Laura? Let her know in the comments below!

Collard and Brussels Salad with Hot Sweet Bacon Dressing | Paleo In Comparison & StupidEasyPaleo.com

 

 

Crock Pot Chicken Yellow Curry Soup

DSC_0012 Last week on Facebook, I asked which you – fantastic fan – would like more recipes for: veggies, meat or crock pot, and the slow cooker was the winning vote by far. Here’s my guess on why: crock pots do everything for you…except clean up. Yup. It’s true. Put it in and walk away…it’s like the Ronco Showtime Rotisserie Oven for the busy Paleo eater (I know you remember those “Set it and forget it!” Saturday morning infomercials).

I took one of my most adored recipes from my Crock Pot Recipe Guide and gave it a slight makeover. What resulted was a warm, filling, and savory curry that’s not at all spicy hot. Best part, it’s free from the weird ingredients found in most premixed curry pastes. and you don’t have to worry about that lonesome jar of rarely used curry powder getting stale because you’ve made it fresh. Makes about four servings.

Ingredients:

  • 1.5 lb. (~700 g) boneless chicken breasts or thighs, cut into chunks
  • 6 cups of veggies, chopped (I used one cup each of onion, carrots, green beans, broccoli, tomatoes and red bell pepper. Use what you like or have on hand.)
  • 1-14 oz can (~400 ml) of full fat coconut milk
  • 1 cup crushed tomatoes (or tomato sauce)
  • 1 Tablespoon cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground ginger
  • 2 teaspoons garlic powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper, optional
  • 1 cup water (for a thicker, curry-like sauce, omit the water)
  • Salt, to taste

Directions:

  1. Cut the chicken and veggie into medium-large chunks. Put everything into the crock pot.
  2. Stir in the coconut milk, and crushed tomatoes. Then add the spices: cumin, ground coriander, ginger, garlic, cinnamon and cayenne pepper. Add the water. Stir to combine everything.
  3. Cook on low for 5-6 hours. [I cooked mine for 8 hours overnight since my current crock pot does not have an automatic shut off function, though, at it came out perfect nonetheless.] 
  4. If the you want it more like a curry and less like a soup, omit the 1 cup of water above. You can also remove the lid from the crock pot for the last hour of cooking so some of the moisture evaporates.
  5. Season to taste with salt.
  6. Serve. Would be great over cauliflower rice, but it’s tasty on its own, too.

Kickin’ BBQ Shredded Chicken Guest Post

I had the distinct honor of writing a guest post for the one and only, incredibly creative, OG of Paleo food blogs, Michelle T. of Nom Nom Paleo. Her site’s has been a favorite of mine since my early days of Paleo, and she’s been a huge inspiration regarding clean and tasty eats.

nomnom

 

If you’ve never checked out her site, now’s the time! You can find my recipe for Kickin’ BBQ Shredded Chicken there – and trust me when I say it’s an easy one that can be made ahead to fit your busy schedule and utilizes my favorite kitchen secret weapon…wink wink.

Click here for the recipe –> Kickin’ BBQ Shredded Chicken!

Paleo Chick-fil-A

Paleo Chick-fil-A | stupideasypaleo.comThis Paleo Chick-fil-A is dedicated to my friend Ricky, a fellow CrossFit Invictus athlete and friend who’s basically like a little brother to me. Being from the south, he’s been rattling on about Chick-fil-A for SO long, I finally decided to make a Paleo version for him. It came out so tasty that I’m going to bring some to party this weekend for him to officially try. The secret’s in the pickle juice! It basically brines the chicken which makes it super moist and tender. The recipe easily doubles.

When researching this recipe (because, you know, it’s got to be somewhat true to the original), I came across loads of different versions on the Internet and tried to best tweak it to be grain- and dairy-free. A few that really inspired this one were Gluten, Grain and Garbage Free Chick-fil-A Nuggets from The Domestic Man and Copy Cat Chick-fil-A Nuggets from Chocolate, Chocolate and More and Chick-fil-A Copy Cat from Hilah Cooking.

Ingredients for Paleo Chick-fil-A:

Directions for Paleo Chick-fil-A:

  1. Cut the chicken breast into large chunks, and put it in a zip top plastic bag. Pour the pickle juice into the bag. Let it marinate in the refrigerator for at least 2 hours. (I kept it in overnight). 
  2. After it’s done marinating, pour the pickle juice out of the bag.
  3. In a small bowl, mix the beaten egg and coconut milk. Pour that into the bag and let it sit for about 10 minutes while you prepare the spice mix. Paleo Chick-fil-A | stupideasypaleo.com
  4. In another small bowl, mix the coconut flour, arrowroot flour, smoked paprika, salt, pepper, onion power and garlic powder.
  5. Open the bag and drain out as much egg/coconut milk as you can. It doesn’t have to be 100% dry because you want something for the spice mix to stick to.
  6. Pour the spice mix into the bag, close the top, and really massage it into the chicken. This may take a minute or two but you want all the pieces to be evenly coated. Paleo Chick-fil-A | stupideasypaleo.com
  7. In a large skillet over medium-high, heat a few tablespoons of coconut oil until the oil is very hot. Add a single layer of chicken (being careful not to crowd it) to the pan and fry on each side for about 3 minutes or until it’s completely cooked through. It took me two batches to cook one pound of chicken. Paleo Chick-fil-A | stupideasypaleo.com

Change It Up:

  • Use a basic salt water brine solution instead of pickle juice (2 Tablespoons salt to 2 cups of water).
  • Serve with Paleo Sweet Chili Dipping Sauce or honey mustard dipping sauce.

Citrus Avocado Salad with Chicken

DSC_0692 The inspiration from this recipe came from a hip, local eatery here in San Diego called Craft & Commerce. Their version of this salad comes with fried goat cheese – and would put me on the express train to Stomachacheville – but the rest is absolutely divine. I served mine with Easy Pan-Fried Lemon Chicken because it’s already got a bright, citrusy flavor.

Prep time: 15 min     Cook time:  0 min     Makes: 2 servings

Ingredients: 

  • 6-8 cups of arugula (rocket) or spinach
  • 2 small oranges, cut into segments
  • 1 grapefruit, cut into segments
  • 1 ripe avocado, cubed
  • 1 Tablespoon olive oil
  • Salt and pepper
  • 1/2 cup Pickled Jicama, optional
  • Top with Easy Pan-Fried Lemon Chicken or any other protein of choice, if desired

Directions:

  1. Place the arugula down on the bottom of the plates. 
  2. Zest one orange and the grapefruit into a small bowl. Cut the both oranges and grapefruit into segments over the bowl to catch any juice. Squeeze the rest of the juice from the membranes!! Set the juice aside.
  3. Top each salad with the segments from one orange, half a grapefruit, and ~1/4 cup of pickled jicama if desired.
  4. In the bowl with the juice, add a pinch of salt and pepper and whisk in the olive oil to make a simple vinaigrette (you should have about 3 Tablespoons of juice, and if your fruit didn’t yield enough you could always add the juice of a lemon).
  5. Pour the dressing over the salad and top with chicken or your protein of choice.

Easy Pan-Fried Lemon Chicken

DSC_0197As an urban apartment dweller, I don’t have a grill (womp womp!), so finding a way to cook chicken breasts that didn’t result in a dry chunk of protein became a priority. I’m also in love with brining chicken and pork prior to cooking but that requires some planning and extra time to let the brine sit, so this has become my go-to method for quick prep.

Bonus points for using a microplane or small grater to add the zest of the lemon to the mix.

Ingredients:

Directions:

  1. In a plastic zip top bag, combine the chicken breast, lemon juice, olive oil, salt and pepper. Press the air out of the bag and seal.
  2. Use a meat pounder or rolling pin to flatten the chicken breast into one even thickness. I have also used an empty Nalgene bottle for the same purpose when I didn’t have a meat pounder. Improvise. Be a MacGuyver.
  3. Let the chicken marinate for at 30 minutes for best results but you can cook it right away if needed.
  4. Heat a skillet over medium-high heat and add more of your fat of choice, such as coconut oil.
  5. Cook the chicken for 4-5 minutes per side or until completely cooked through.
  6. Let the meat rest for at least 5 minutes before slicing.

 

Citrus Basil Chicken Salad

photo-591This salad was inspired by one I had at San Diego’s Tiger Tiger last month, but I’d like to think I improved upon it a bit. The tanginess of the citrus and the freshness of the basil are perfect complements to the orange-poached chicken. When it comes to chicken breasts, it’s hard to keep them moist, but poaching is an easy way to ensure that it stays juicy and is really simple to do.

Prep time: 15 min     Cook time: 15 min    Makes: 2 servings

Ingredients:

  • 2 skinless chicken breasts
  • 8 0z (240 g) mixed salad greens, microgreens or spinach
  • 1 red grapefruit
  • 3 oranges
  • 1 small bunch of fresh basil, sliced
  • 1 pomegranate (or a small package of pomegranate arils)
  • 1/4 cup walnuts
  • 1 Tbsp orange zest
  • 1 tsp grapefruit zest
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • Salt and pepper to taste

Directions:

  1. Poach the chicken breasts first. Place them in a small pot with the rind from one orange and a sprinkle of salt and pepper. Cover with water. Bring to a boil, reduce heat to a very low simmer (barely bubbling), and cover. Cook for 10 minutes. Turn off the heat and let sit for another 10 minutes. Remove the chicken and let cool.
  2. Meanwhile, prepare the dressing by combining the juice of two oranges, orange zest, grapefruit zest, balsamic vinegar, olive oil and a pinch of salt and pepper in a small bowl. Whisk to combine.
  3. Arrange the salad with the mixed greens, basil, pomegranate, walnuts and supremes of grapefruit and orange. To make supremes – which are essentially wedges of citrus – cut the top and bottom off the fruit. Use a knife to remove the skin and white pith. Then, slice on each side of the citrus segment so that it comes away cleanly.
  4. Slice the chicken and top the salad with it and a few spoonfuls of the dressing.

Easy Paleo Meals 014: Rotisserie Chicken Salad

This one’s dedicated to Roy who recently asked for a quick chicken salad he could take to work for lunch.

chickensalad

Saute 1 sliced onion + 1 can of fire-roasted tomato + shredded rotisserie chicken*

Salad = greens + shredded purple cabbage + cilantro +  grape tomatoes + avocado + lime juice + olive oil + chicken/onion/tomato

*The rotisserie chicken is a time saver, but you could cook your own chicken separately.