Tag Archives: dressing

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!

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

 

 

Ultimate Paleo Sauce Boss Round Up: 50 Tasty Paleo Sauces

50 sauces

You know why Paleo sauces rock? They take the average, the bland and the boring and shake things up. If you’re suffering from BFS (Boring Food Syndrome), I’ve got you covered.

I’ve collected FIFTY of the most taste bud teasing recipes for sauces, dressings, dips, mayos, ketchups and more and corralled them all into one convenient post. Scroll through and bookmark some favorites.

One key to developing your sauce boss skills…having the right tools. Here are my 5 must-haves for making stellar sauces:

  • Immersion blender. You can use this little gem to make sauces silky smooth right in the pan. They are easier to clean up and make less waste than a blender. Helps make a killer mayo!
  • Microplane grater. These are perfect for getting really finely grated ginger and garlic into sauces so you don’t bite down on any big, crunchy pieces.
  • A basic whisk. Can’t say much more about this other than it’s an essential. Lets you incorporate airiness into sauces without a fancy appliance.
  • A teeny, tiny saucepan. Why? Sometimes you need to reduce a sauce down by heating it, and if the pan is too big, the sauce just sort of sticks to the bottom. These are also great for melting coconut oil and ghee for recipes when you don’t have a microwave (like me).
  • Squeeze bottles. One of the secrets to plating beautifully sauced dishes is using a plain ol’ squeeze bottle. So easy!

And now…the recipes!

BBQ Sauces

Bacon and Bone Broth BBQ Sauce from Real Food RN

Blueberry BBQ Sauce from Low Carb One Day at a Time

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Peach BBQ Sauce from A Girl Worth Saving

Real Food Sweet & Spicy Buffalo Wing Sauce from Real Food Outlaws

Spicy Maple BBQ Sauce from Ditch the Wheat

The Easiest BBQ Sauce Ever from Healthy Living How To

Bean-Free Hummus 

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Babaganoush from And Here We Are

No Bean Paleo Pumpkin Hummus - from Meatified and The Paleo Mama

Dressings

Strawberry-Dressing-WM

Almost Ranch Dressing from Meatified

Arugula with Strawberry Rosemary Dressing from Meatified

Balsamic Bacon Vinaigrette from Real Food RN

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Lemon Basil Bacon Fat Vinaigrette from Stupid Easy Paleo

Spicy Mango Vinaigrette from A Happy Health Nut

Fruity Sauces

thick-apple-butter

Apple Butter from My Heart Beets

Creamy Strawberry Sauce from Empowered Sustenance

Pumpkin Butter from Nicky In The Raw

Vanilla Fig Compote from Nicky In The Raw

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Zesty Tangerine Sauce from Stupid Easy Paleo

Mayos

Garlic “Mayo” from Autoimmune Paleo (AIP friendly)

Homemade Mayo from Butter Nutrition

Baconnaise

Paleo Baconnaise from Real Food RN

Rouille (Fancy Spicy French Mayo) from DJ Foodie

Lemony Chive Paleo Mayo from Stupid Easy Paleo

Ketchups and Tomato Sauces

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Better than Ketchup: Serbian Roasted Ayvar Sauce from Jules Fuel

Homemade Ketchup from Nicky In The Raw

Homemade Pizza Sauce from Real Food RN

Italian Meat Sauce from Yuppie Farm Girl

Tomato Paste in Two Simple Steps from A Happy Health Nut

Other Sauces

Béarnaise Sauce from DJ Foodie

Carrot Dip from Meatified

Coconut Butter from Gutsy

grilled-chicken

Coconut Oil Chicken Glaze from Real Food RN

Creamy Grain Free Gravy from Empowered Sustenance (GAPS friendly)

Creamy Tomato Rosemary Sauce from Hollywood Homestead

Creamy Turmeric Sauce from Hollywood Homestead (AIP friendly)

beef-enchiladas

Easy Enchilada Sauce from Healthy Living How To

Fennel-Onion Jam from Popular Paleo

Harissa from DJ Foodie

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Hollandaise Sauce from And Here We Are

Homemade Almond Butter from Gutsy

Meat Masala from My Heart Beets

Paleo Sweet Chili Dipping Sauce from Stupid Easy Paleo

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Roasted Beet Dip from Autoimmune Paleo (AIP friendly)

Roasted Red Pepper Sauce from Popular Paleo

Romesco from DJ Foodie

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Homemade Taco Sauce from Living Low Carb…One Day at a Time

Tzatziki Sauce from Good Girl Gone Green

Vanilla Cashew Cream from Good Girl Gone Green

Walnut Pâté from Good Girl Gone Green

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Warm Pineapple Salsa from Popular Paleo

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What’s your favorite sauce? What do you put it on?

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.

Lemon Basil Bacon Fat Vinaigrette

Tangy lemon and fresh basil mingle together with bacon fat to make a surprisingly light dressing perfect for Frisee Salad with Eggs and Bacon or any other application. No bacon fat? Substitute olive oil instead.
DSC_0623

Makes: 1/4 cup

Ingredients:

  • Juice + zest of 1 lemon
  • 1 teaspoon brown mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 Tablespoons melted bacon fat (or olive oil)
  • 2 Tablespoons basil, chopped or cut as chiffonade

DSC_0615 Directions:

  1. Place the lemon juice and zest, brown mustard, salt and pepper in a medium-sized bowl. Whisk to combine.
  2. Slowly drizzle in the melted bacon fat (or olive oil) while continuously mixing to emulsify the fat.
  3. Stir in the fresh basil.