So, I kept seeing this recipe floating around the internet and I thought I would tuck it away to try later. Tonight was finally later and I’m sitting here wishing I hadn’t waited so long! Why can’t I ever just take the people’s word for it and jump on the bandwagon? The family loved it and it couldn’t have been easier! I’m not sure of the original source but I found it on a website called Foodie Crush. Of course since I am me, I had a mental lapse and used my red bell pepper in a different recipe last night… I didn’t really miss it flavor wise, I’m really just wishing I had the color in the picture. -TJ
- 2 Tbsp. red curry paste
- 2 (12 oz.) cans of coconut milk
- 2 c. chicken stock
- 2 Tbsp. fish sauce
- 2 Tbsp. brown sugar
- 2 Tbsp. peanut butter
- 1 1/2 lb. chicken breasts, cut into 1 1/2 inch pieces
- 1 red bell pepper, seeded and sliced into 1/4 inch slices
- 1 onion, thinly sliced
- 1 heaping tablespoon fresh ginger, minced
- 1 c. frozen peas, thawed
- 1 Tbsp. lime juice
- cilantro for garnish
- cooked white rice (basmati, jasmine)
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.
This recipe from Bon Appètit Magazine, July 2013 is such a great take on turkey burgers. We love it because it’s easy, has a lot of flavor and is easily made Paleo and/or Gluten-Free just by omitting the buns so you can accommodate everyone. I don’t fry the patties in the skillet as the recipe suggests, I like to use my Cuisinart Griddler instead. It cooks the patties quickly and they are less oily/greasy, plus I don’t have to stand there and watch them. -TJ
- 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (4 c.)
- 4 scallions, thinly sliced
- 1 garlic clove, finely chopped
- 1 lb. ground turkey
- 3/4 tsp. ground cumin
- Kosher salt, fresh ground black pepper
- 3 Tbsp. olive oil
- 12 slider buns or small dinner rolls, split, lightly toasted *Omit for Paleo or gluten-free
- Mayonnaise, sliced red onion, and pickle slices (for serving)
Combine spinach, scallions, garlic, turkey and cumin in a medium bowl; season with salt & pepper. Using a fork, mix gently just to combine. Form turkey mixture into 12 (1/2″ thick) patties.
Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through, about 5 minutes per side. Do no press down with spatula during cooking. Transfer to a plate.
Serve turkey-spinach patties on buns with mayo, onions & pickles.
Normally I am the one sharing recipes with family and friends but every once in a while they are kind enough to send me one! I love having new things to try so although the words ‘Pickled Tomato’ scared me (a lot) I felt obliged to give it a try. I have a serious aversion to large chunks of tomato so I made pico-de-gallo instead. I also made a few other minor changes so I could use what I had on hand as well as make it Paleo. This recipe is a definite keeper and going in the book. You can find the original recipe from Sunset Magazine here, I am sure their picture is much prettier. -TJ
- 1 lb. Roma tomatoes, diced
- 1 Serrano chili, minced
- 1/2 c. red onion, diced
- 1/2 c. distilled white vinegar
- 1 Tbsp. honey
- 1 1/2 tsp. kosher salt
- 4 tsp. minced fresh ginger
- 1 Tbsp. minced fresh garlic
- 1 tsp. ground mustard
- 2 tsp. fresh ground black pepper
- 2 tsp. ground cumin
- 1 tsp. cayenne pepper
- 1/2 tsp. turmeric
- Tbsp. extra virgin olive oil
- 2 firm, ripe avocados
- 1/4 c. extra virgin olive oil
- 1/4 c. fresh lime juice
- 1/2 c. chopped cilantro
- 1 Tbsp. ground cumin
- 1/2 tsp. kosher salt
- 1/2 tsp. fresh ground black pepper
- boneless, skinless chicken thighs (whole or strips)
To make salsa: In a bowl, combine tomatoes, chili, and onion; set aside. In a medium saucepan over high heat, bring vinegar to a boil. Add honey and salt, cook, stirring until dissolved, about 1 minute. Remove from heat; set aside. In a separate bowl, combine ginger, garlic and dry spices. In a separate saucepan heat 2 Tbsp. olive oil over medium high heat until rippling. Add ginger mixture and cook, stirring until fragrant, 1 minute. Remove from heat, stir in seasoned vinegar and pour over tomato mixture. Let salsa cool then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, cut avocados into 3/4 inch chunks, add to salsa, bring to room temperature.
To make chicken: In a large bowl, combine olive oil, lime juice, and seasonings. Add chicken, making sure to coat well. Let stand at room temperature, turning occasionally, 30-45 minutes. Heat a grill to high and grill chicken, covered, turning often until no longer pink in the center. The time will vary depending on which chicken pieces you use. Transfer chicken to a platter and spoon salsa on top, saving half of the liquid for another use.
This recipe for Paleo Buffalo Chicken Tenders from The Primal Palate is really good and more importantly, super easy! They post a dill dip with their recipe that I did not make so click the link above if you want to try the chicken tenders with the dip. I have to confess that I don’t think my Texas Pete’s wing sauce was 100% Paleo so I recommend reading labels to find the right one for you. I wonder what the lovely people at The Paleo List would say about Texas Pete’s and Franks Red Hot types of sauces? – TJ
- 1-2 lb. boneless, skinless chicken tenders
- 1/4 c. liquid coconut oil
- 1/4 c. Frank’s Red Hot
- 1 tsp. garlic powder
- 1/4 tsp. cayenne pepper
Preheat oven to 400° F. Whisk sauce ingredients together in a small bowl. Place chicken in a gallon Ziploc bag and pour sauce over chicken. Seal bag and toss chicken in buffalo sauce. Place chicken tenders on a broiler pan and bake at 400° for 25 minutes. I gave the chicken another quick coating of the buffalo sauce after I took it out of the oven.
Looking for a gluten-free indulgence? Well, even if you’re not, I think you should check out this recipe from Bon Appetit Magazine. I wasn’t sure what to expect as I was mixing the batter and feeling horribly guilty. They are gluten-free so I shouldn’t have felt that way right? I just couldn’t make myself feel good about what I was doing though because of all the powdered sugar. I started to feel better when I tasted the batter because all I could taste was powdered sugar. This was great, I was not going to be tempted. Then they came out of the oven. They looked so good and smelled so good I thought I’d just have a bite. Then I had two cookies. Clearly I’m a total failure when it comes to self-control. My opinion? So good but so sweet! I even used unsweetened chocolate instead of bittersweet. I’m glad I did otherwise they would have been too sweet for me. -TJ
3 c. gluten-free powdered sugar
3/4 c. unsweetened cocoa powder
1 tsp. kosher salt
2 large egg whites
1 large egg
4 oz. bittersweet chocolate, chopped
3 Tbsp. cacao nibs
Place racks in lower and upper thirds of oven. Preheat to 350 degrees. Whisk powdered sugar, cocoa powder and salt in a large bowl, then whisk in egg whites & egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment lined baking sheets, placing 2” apart. Bake, rotating sheets once and set just around the edges, 14-16 minutes. Transfer baking sheets to wire racks and let cool. Makes 2 dozen.