Recipe: Paleo (ish) Stuffed Chicken...

Some nights, you just have to cook. No recipe, no real plan, just some ingredients, a glass of wine (obviously), some music, and the kitchen. It just screams stress relief to me. 

Life has been an adventure lately. Or a misadventure.. isn't that the name of this blog? So it should come as no surprise... I've started a new job, and I'm finally doing what I want to do, which is a blessing. But, it's at a very small (President and several contractors) company, and I work from home. Definitely a bit of a struggle and an adjustment. 

My training is still on track though! I've had a bit of a set back... of course one week before the half marathon... a touch of shin splints, or something. The muscles along my shin are knotted like you wouldn't believe! So I've had to have a bit of extra rest, but I'm ready! Except I need to choose my outfit still. That's important, right?

The shoes and green top don't exactly match, but I'm leaning toward a clashing-ish outfit of the Blue shorts and green top...  although right now, they're calling for a high of 54, low of 44, and chance of rain, which may lead to a long sleeve top. Oh, decisions...

Anyway... on to the recipe...

I had a great time, can't lie. Popped open an amazing Rose, and turned on the latest Michael Buble album on Spotify... great cooking music and I'm now obsessed with the song "Close Your Eyes". I invented as I went, and I'm glad to say this was not actually pronounced "blog-able". Mostly because the husband didn't stop chewing long enough to say anything to me!  

This recipe uses Organic Valley's Organic Cream Cheese. Again, we eat dairy in our house, so we find this acceptable. If you don't want it, leave it out. Or replace it with a goat cheese. The creaminess was really awesome, but it's (as always) up to you!

This serves 3, and I've left the ingredient list as such.. most likely, you'll want to double it.

Stuffed Chicken

Ingredients

• 3 boneless, skinless chicken breasts
• 2 oz. organic cream cheese
• 1/2 medium red onion
• 2 large leafs of kale
• 3 slices bacon
• 1 tbsp balsamic vinegar
• splash of olive or grapeseed oil

Directions

Preheat oven to 350.

Slice your red onion and separate the rings. Add to a saucepan and cook until they begin to brown. Drizzle with balsamic vinegar and continue cooking until soft. Remove onions and put bacon in pan. Cook until browned, but not crisped.

Remove and set aside to cool. Pour grease out of pan, add just enough oil to coat (if you prefer, you can use a new pan, but why make a mess? Just wipe it out and use the same, already hot pan!). Add your kale and cook until it just begins to wilt. Turn off heat, but leave kale in pan. It will continue to cook down while you prep the chicken.

While your kale is cooking and bacon cooking, prepare your chicken breasts. Using a sharp knife, cut a slit in each one, but do not cut all the way through. Fold the breast open, then use a meat hammer to pound each one to no more than 1/2 inch thick.  Line a baking sheet with parchment paper, and lay each chicken breast open on the sheet.

Spread one side of each chicken breast with cream cheese. Sprinkle with onions. Crumble bacon on top of the onion layer. Add kale as final layer.

Once the stuffing is in place, fold each chicken breast closed. Cook for approximately 35-40 minutes or until cooked through.  Eat. Do not speak to wife until finished. Only then may you proclaim this dish's awesomeness.

Recipe: Paleo Beef and Broccoli

Seems like a lot of CrossFit peeps are starting up Paleo challenges. I keep seeing it pop up in my Twitter feed, and it dawned on me that I have a fantastically easy, and delicious recipe to share! Why I've never shared this before, I don't know. It was almost Paleo right from the start...

I call it Pepper Steak because that's what my mom called it. But it tastes like Beef with Broccoli, or some other delicious Chinese food dish, just without the creepy stuff that sneaks into the sauces. You could serve this with some riced cauliflower, fruit, salad, whatever...  yum!

Beef and Broccoli

Ingredients

• 1 lb round steak
• 1/4 Cup oil (use coconut or olive)
• 1/2 Cup chopped onion
• 1 green pepper cut into bite sized slices
• 1-2 Cups chopped broccoli
• 1 Cup beef broth
• 1 tsp salt
• 1/4 tsp pepper
• Red Pepper flakes to taste
• 1 Tbsp wheat free soy sauce or coconut aminos
• 1-2 tsp arrowroot powder
• 1 clove garlic or equivalent garlic powder

Directions

Cut steak into thin slices approximately two inches long. Heat oil in skillet over medium heat. Once hot, add garlic, allow to cook a few minutes. Add meat and cook, turning as needed, until browned.

Add onion, green pepper, broccoli, salt, pepper, and red pepper flakes. I usually use about 2 tsp worth, but adjust this according to your desired level of spiciness, or leave out all together.  Cook over medium heat, stirring, until vegetables are just tender. 

Blend broth and soy or aminos. Stir in arrowroot. Pour over mixture in skillet. Bring just to a boil, then reduce heat, stirring constantly until sauce reached desired thickness.   (If you're like me and occasionally make your sauce too thick (arrowroot can be tricky), don't panic, just stir together a little more broth and sauce, and add it in).

Recipe: Paleo Chicken Marengo with Roasted Cheddar Broccoli

I am extremely proud of this recipe! On my ongoing quest to recreate my (sadly) gluten-filled, non-Paleo favorite dishes of my childhood, I reached Chicken Marengo. Like with Beef Stroganoff, my family went with the quick n' easy version... consisting mainly of Tomato soup and Golden Mushroom soup.

This one was *not* a first-time hit. It took a few tries... but tonight's version was pronounced...  "blogable".

Paleo Chicken Marengo

Ingredients

• 1.5 lbs. chicken breast tenders
• 2 tbsp. olive oil
• 1 6oz. can tomato paste
• 4 tsp. onion powder
• 2 tsp. garlic powder (or two cloves crushed)
• 1 1/2 tsp. sea salt
• 3-4 oz. white mushrooms, diced  (I usually use 3 good sized mushrooms)
• 1 C. beef stock
• 1 C. water

Directions

In a medium bowl, mix onion powder, salt, garlic and tomato paste. Add 1 C. water and 3/4 C. beef stock. Whisk until smooth.

In a large saucepan, brown the chicken in the olive oil. Season with salt, pepper, onion salt and garlic powder as desired.
Once browned, remove the chicken and pour off the oil.
Add remaining beef stock to still hot pan and add diced mushrooms. Sautee mushrooms in stock until tender.
Add chicken, and pour tomato mixture over. Stir just to mix. Bring to a boil, cover and simmer for 45 minutes, stirring occasionally.  For a slightly thicker broth, remove the lid for the last 5 minutes of cooking sign. Let stand 5-10 minutes before serving.

Roasted Cheddar Broccoli

Ingredients

• 1 head broccoli, cut into florets
• 1 C. shredded sharp cheddar 
• 2 tbsp olive oil
• 1/2 tsp garlic powder

Directions

Preheat oven to 400. Line a baking sheet with parchment paper. 

Put broccoli florets in large mixing bowl, add olive oil and garlic, toss to cover. Add half the cheese and toss well. 

Pour onto lined baking sheet and spread out so florets are not too crowded. Sprinkle remaining cheese on the broccoli. Cook for approximately 10 minutes. 

Recipe: Paleo Stuffed Zucchini Boats

I love zucchini. Grilled, roasted, steamed, whatever. Cook zucchini and I'm there. Why I didn't think to make them my main dish instead of a side before now, I don't know!  I can't wait to make this again in the summer when the zucchinis are a bit bigger.

Paleo Stuffed Zucchini Boats

Ingredients

• 4 large zucchini 
• 1 lb. chicken breast (I used thin sliced cutlets to make life a little easier)
• 1 large tomato
• 4 oz. black olives
• 1/2 large onion
• 3 oz. feta cheese 
• Seasonings as desired (I used oregano, red pepper flakes, salt and pepper)
• Olive oil to brush on zucchini

Boil the chicken until cooked. I added oregano and red pepper flakes to the water when I boiled the chicken. When done, drain, and allow to cool until it can be handled.

Preheat oven to 450 degrees. Cut the ends off each zucchini, then slice in half lengthwise.  Scoop out a channel in the middle of each zucchini, creating a shallow place for the stuffing. Place on a foil lined cookie sheet. Brush each zucchini with olive oil and season with salt and pepper.

Dice chicken breast, tomato and onion. Slice olives. Add ingredients into a bowl and mix well. Scoop mixture into each zucchini. Don't worry if it overflows!

Roast for 15 minutes, allow to cool, enjoy!

Recipe: Paleo Beef Stroganoff

Comfort food. Those certain meals that just make you happy. They take you back to childhood. They always make your tummy happy. They are pretty much NEVER paleo-approved.

I love, love, love beef stroganoff. Numerous elementary school projects show my adorable childish handwriting on an "about me" list announcing my favorite food to be beef stroganoff.  Our version wasn't the cheapest, but certainly wasn't the fanciest. The two main ingredients were sour cream and Cream of Mushroom soup.

When I went wheat-free, and about 90% paleo, I started reading labels, well, the rare labels because we try hard to avoid packaged foods. And when I picked up the can of Campbell's condense Cream of Mushroom soup, my heart sank. All kinds of crap, and definitely wheat. I tried making stroganoff with the few gluten-free Cream of Mushroom soups I could find, but nothing tasted quite right. So tonight, I decided to experiment.

This turned out so well, the hubs deemed it better than the original, and 100% blog-worthy. And, oops, we enjoyed it so much, we didn't get a picture until it was half-eaten!  Remember, we are dairy-consuming paleo-ites.   Without further ado...

Ingredients

• 2/3 C. Beef Stock
• 1/3 C. Almond milk
• 2 Tbsp Almond flour
• 1 tsp salt
• 1/2 tsp onion powder
• 4 oz. mushrooms, diced
• 16 oz. sour cream (I used Horizon organic)
• 1 1/2 tsp paprika

• At least 1 pound steak (round or skirt)
• 1/2 large yellow onion, diced
• 1 Tbsp butter or olive oil
• Large pinch or dash Garlic powder
• Salt and pepper to taste

Directions

In a small bowl, combine beef stock and almond milk. Add almond flour and mix in until dissolved. Add salt and onion powder and mix well. Stir in diced mushrooms. Set aside.

Cut steak into thin strips, no more than one inch wide (should be thin and essentially bite-sized). Place the butter or olive oil in a large saucepan. Add onion and steak. Season with garlic, salt and pepper. Cook over medium heat until steak is browned. 

Drain meat.  Add your mushroom 'soup' mixture, sour cream, and paprika. Stir until sour cream has mixed in. 

Cover and simmer for 45 minutes. For a thicker sauce, uncover for the last 15 minutes, and allow to stand for 5-10 minutes after done cooking. 

If desired, this can be served with a pasta substitute.

Enjoy!!

Maybe next time, we'll take a picture *before* we eat it. Doubtful.

Recipe: Paleo Sausage Mushroom Balls...

First, Jenn (aka The Wife), is awesome. She's a fellow military spouse, has an adorable kiddo, and whips up some awesome recipes. A while back, she shared a recipe for Sausage Mushroom Bites, and they were delicious!!  Check out the original recipe here and check out the rest of her blog while you're at it!

However... her sausage bites are designed to sit in little phylo dough cups. Not so wheat-free or paleo. So, I took the lead from her recipe and came up with this little gem...  can't lie, when I popped the first one in my mouth, I actually said, "Oh holy shit." I know, pardon my potty mouth.  I served these to a friend during the Super Bowl and she agreed they were awesome.

Remember, we are dairy consuming Paleo-ites.. I always recommend Cabot cheese... which are naturally gluten and lactose free! This can easily be made without the cheese.

 Not the best picture, but they taste better than they look!

Sausage Mushroom Balls

Ingredients
1 pound (package) ground sausage
1/4 Cup almond flour
4 oz. white mushrooms, finely diced
1 Cup shredded sharp cheddar
(You could also use 1/4 Cup finely chopped spinach, or sub it for the cheddar)

Preheat oven to 375.

Place all ingredients in a large bowl, and mix well. (Go ahead, get those hands dirty!). Scoop out portions and roll into balls roughly 1 inch in diameter and place on a parchment paper lined cookie sheet.  Bake for 18 minutes or until done.

Makes roughly 30 balls.

Recipe: Paleo Quiche Crust

I love quiche. I mean really, eggs, meat, veggies, and cheese (for me), placed into an awesome crust and eaten like the world's greatest pie, breakfast, lunch or dinner? Awesome.   But, going wheat-free suddenly meant quiche was no longer easy (Ok, quiche was never easy, but now... infinitely more difficult). I found a recipe that used only almond flour and eggs, but it was way, way too dense.  I decided to experiment, and I'm pretty darn close. Try it out, and as always, I welcome feedback!

Ingredients

• 1/2 Cup almond flour
• 3/4 Cup coconut flour
• 1 egg
• 1 egg white
• 1 Tbsp coconut oil, melted, plus more for pan
• 1/4 Cup water

Preheat oven to 375.  Grease your quiche/pie pan well with coconut oil. Mix the almond flour and coconut flour until blended. Add in coconut oil, egg and egg white. Mix together. Add water and combine into dough. Most likely, you will need to press this together with your hands.   Put dough mixture into pan. Using (very) wet hands, press dough into pan until desired thickness. You should be able to get this fairly thin, covering the bottom and sides of the pan. Usually I run my hands under running water and then press a small section to the appropriate thinness.  Bake at 375 for 7-10 minutes.

-At this point, you add your quiche ingredients to your pan. I find everyone has their own recipe, but in general, I use 6 eggs, 4 slices of bacon, cooked and chopped, 1 Cup chopped broccoli, 1/2 shredded sharp white cheddar (I love Cabot! Naturally gluten and lactose free), and mix in water or coconut milk to make the eggs a bit more fluffy.  Bake for approximately 30 minutes, or until the center is set.