Chicken

Jamaican Jerk Chicken

Posted on Jan 30, 2019 in Chicken, Fowl, Lunch/Dinner

“Jamaican Jerk Chicken”

Let’s just transport ourselves to a nice little tropical island this week where we’ll never have a bad day…just a character-building day as we master an enjoyable new recipe, Jamaican Jerk Chicken. A whole new taste, using a great combination of spices to lift our spirits to new heights of accomplishment requiring full-body movements and even some calorie burning. Smile—we’re stepping onto the sand right now!

Ingredients: (serves four)
• 4 organic, chicken thighs or legs
• 1/4 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/2 tsp. ground black pepper
• 1 tsp. oregano
• 1 tsp. dried thyme
• 3 cloves garlic, minced
• 1/2 large onion, finely chopped
• 1/4 cup apple cider vinegar
• 1/4 cup Coconut Aminos

Be sure chicken are patted dry

In large bowl with a lid, combine all ingredients except chicken

Rub the chicken with the marinate combination and refrigerate overnight

Preheat broiler to 400 degrees; place chicken pieces on broiler-safe flat pan; broil both sides of chicken until dark color; approx. 30-40 minutes

Serve with some lime slices for added zing and a nice, crisp, cool green salad

Creamy Curry Chicken

Posted on Jan 23, 2019 in Chicken, Fowl, Lunch/Dinner

“Creamy Curry Chicken”

Let’s warm ourselves up from the inside out. Today’s main course is packed with an amazing array of flavors that are both indulgent and healthy.

Ingredients: (serves: 4)

2 Tbsp. organic butter
1 cup organic diced yellow onion
1 Tbsp. organic, minced fresh ginger
2 cloves organic garlic, minced
4 tsp. organic ground turmeric
1 Tbsp. organic ground cumin
2 tsp. organic ground coriander
½ tsp red pepper flakes
½ tsp ground black pepper
¼ tsp organic ground cayenne pepper
1/8 tsp each, organic ground cinnamon & cardamom
1 ¼ lb. organic, boneless, skinless chicken breasts, diced
1 ½ full-fat, organic coconut milk

In large pot on medium heat, melt butter; add onion and sauté until translucent; add ginger & garlic, cooking an additional 2+ minutes; add turmeric, cumin, coriander, pepper flakes, pepper, cayenne, cinnamon & cardamom, cooking another 3+ minutes

To same pot, add the chicken & coconut milk; cover pot and cook until chicken is tender (approx. 20-30 min.)

Serve over cauliflower rice or with favorite steamed veggies

Herb Crusted Chicken Marinara

Posted on Nov 29, 2018 in Chicken, Fowl, Lunch/Dinner

“Herb Crusted Chicken Marinara”

We are now moving into the end of the year where the weather is definitely cooler and we want to warm ourselves with a hot, tasty meal. This week’s creation is perfect for family & friends alike and will give you a comfortable & satisfied evening enjoying the indoors.

Ingredients: (serves two)
• 2 Boneless chicken breasts
• 1 1/2 tsp. coconut oil (divided)
• 1-2 zucchini (to make your veggetti)

HERB CRUST
• 1.5 Tbsp. oregano
• 1.5 Tbsp. basil
• 1.5 Tbsp. rosemary
• 2 cloves garlic, minced

SAUCE
• 1 cup of your favorite marinara sauce (low fat)
• 2 1/2 Tbsp. nonfat cottage cheese
• 4 oz. cremini mushrooms (sliced)
• 1/4 sweet onion (julienned)

Mix the herbs and garlic together and pat onto both sides of the chicken breast

Melt 1 tsp. coconut oil in a cast iron skillet on medium high heat. Place chicken breasts in the pan and brown both sides to create a delicious herb crust

In separate pan, melt the remaining 1/2 tsp. of coconut oil and brown the mushrooms and onions. Once the mushrooms and onions are soft and brown…drain liquid from the pan. And add marinara sauce to pan. When the sauce is heated through, remove to a bowl and add the cottage cheese. (If you add the cottage cheese to the pan, it makes a mess).

Serve the chicken and sauce over veggetti for a hearty, healthy winter meal!

veggie, chicken, beef, buffalo, turkey, pork

Rainbow Veggie Skillet

Posted on Nov 1, 2018 in All, Beef, Breakfast, Chicken, Eggs, Fowl, Pork, Seafood, Veggie

“Rainbow Veggie Skillet”

Our skillet creation is unstructured and wide open to interpretation, meaning your own creativity is the only limit to what you might include in this “Rainbow Veggie Skillet”. I like to go for both colorful and taste-bud-popping, so I use fresh herbs rather than dried, but your time-budget will dictate your best path to perfection. This recipe is especially delightful to set before guests because of the rainbow of color.

Ingredients: (serves 4)
• 2 medium, organic zucchini pieces
• 2 medium, organic yellow squash pieces
• 1 medium, organic red bell pepper pieces
• 1 medium, organic tomato, chopped
• 4 medium, organic green onions, chopped
• 6 oz. organic, crimini mushrooms, sliced
• 1 cup chopped organic basil leaves, stems removed
• 1 Tbsp. chopped, organic rosemary leaves
• 2-4 gloves organic garlic, minced

In large iron skillet add 2 tablespoons organic butter + 1 teaspoon organic olive oil; heat skillet to medium

Once skillet is heated; add bell pepper and sauté until soft…next add remaining ingredients and continue tossing until thoroughly mixed, heated, and desired crispness of the vegetables is reached

Serve on warmed plates to compliment your protein of choice: beef, buffalo, chicken, fish, or turkey