Grilled Chicken Thighs w/SunButter Sauce

Ingredients:
Boneless, Skinless Chicken Thighs (this recipe will work for up to 5lbs)
1/2 cup Fresh Squeezed Orange Juice
Juice of 2 Limes
3 T. Olive Oil
2 T. Granulated Garlic
2 T. Ancho Chile Powder
Sea Salt


Chopped Fresh Cilantro, for garnish

1. Add all ingredients, except for sea salt, to a large plastic bag or tupperware container and toss to coat. 
2. Transfer to the refrigerator and marinate overnight. 
3. When ready to grill, remove from liquid and season thighs with sea salt.*
4. Grill, until cooked through. 
5. Cut thighs in half and transfer to a platter. Serve with toothpicks and sauce (recipe follows). 

*You can cut the thighs and skewer (make sure to soak wooden skewers, if using) at this point, or grill and cut into bite-size pieces (serve with toothpicks, as hors d'oeuvres) after grilling. 


SunButter Sauce

1/2 cup SunButter

1/2 cup Coconut Milk

1/2 cup Chicken Stock

1/3 cup BBQ Sauce (use your favorite sauce or make your own)

1/4 tsp. Fish Sauce (I use Red Boat)

1/2 tsp. Ground Ginger

1. Add all ingredients to a small saucepan and whisk until smooth. 
2. Simmer until thickened, whisking often, about 10 minutes. 

Lettuce-Wrapped Tacos w/Salsa Chicken

Ingredients:

5lbs Chicken Thighs (bone-in, skin-on)

1/2 T. Sea Salt

1 T. Smoked Paprika

1/2 T. Chile Powder

1 tsp. Chipotle Powder, adjust to taste 

1- 15oz Jar Verde Salsa (I love "Xochitl", but use your favorite) 

For Tacos:

Head of Butter/Bibb Lettuce

Guacamole (recipe)

Tomatoes

Shredded Cabbage

Cilantro

Red Onion

Jalapenos

Roasted Vegetables (I cut a combination of Bell Peppers, Zucchini, and Eggplant really small and roast with Garlic Powder, Sea Salt, Smoked Paprika, Chipotle Powder or "Northwoods Fire" and Olive Oil).

1. Preheat oven to 400F. 
2. Heat a dutch oven over medium-high heat. Add fat and distribute around the pot, to evenly coat bottom.
3. Sprinkle the chicken thighs with sea salt, smoked paprika, chipotle powder, and chile powder. 
4. Add to hot pan, skin-side down; be sure not to crowd your pan or chicken will steam, rather than brown. Cook until browned, about 7-10 minutes.
5. Flip chicken and pour salsa over the top. Put a lid on the dutch oven and transfer to preheated oven.
6. Cook chicken for at least 75 minutes, until chicken begins to fall off the bone. I’ve cooked the chicken for up to 2.5 hours, which only made it more tender.
7. When ready to serve, remove the meat from the bones, discarding the skin, and shred the meat. Set the chicken aside and stir in salsa, left in the dutch oven, to moisten. 
8. Serve shredded with your favorite sides, for a flavorful lettuce-wrapped taco.

-If using a Crock Pot: After Step #3- Add the seasoned chicken thighs to a crock pot. Pour salsa over the top and put a lid on it. Follow manufacturer’s instructions and cook until falling off the bone; time will vary depending upon temperature. 

Northwoods Chicken

Ingredients:
4-5lb Chicken, cut in half (watch this video, if you'd like to learn how*)
3T. Red Palm Oil (you can also use Coconut Oil, Olive Oil, Duck Fat, Bacon Fat, or Ghee)
3T. Penzeys Northwoods Seasoning (I added extra cayenne and chipotle, but this is their spicier version)
1/2T. Sea Salt

Chicken-Stuffed Roasted Poblanos (Paleo Chile Rellenos)

Ingredients:

8 Poblano Peppers

Chile-Stewed Chicken (Recipe Below)

Chicken Filling (Recipe Below)

Tomatillo Salsa (Recipe Below)

Stir-Fried Chicken Livers w/Curry and Caramelized Onions

Ingredients:
1/2lb Chicken, Duck, or Goose Liver (though I've never tried it, I would add lamb liver to this list)
4T. Lard, Duck Fat, or Coconut Oil (I used Duck Fat, but think that Coconut Oil would be really good)
1/2 Medium Sweet Yellow Onion, sliced to 1/4" thickness
2tsp. Curry Powder* (I used a blend that I found at Target, but make your own or use your favorite)

1. Pat the liver(s) dry and cut into 1/2" slices. Heat a wok or saute pan until it's smoking.
2. Add 1T. of the fat and let it melt briefly. Add onion and stir-fry for 2 minutes, rapidly moving the pieces around so that they touch the entire surface area of the pan or wok, until it begins to brown on the edges but is still crisp. 
3. In the last 20 seconds of stir-frying, add 1/2 tsp. of the curry powder and toss evenly with the onion. Remove mixture from the pan and set aside.
4. Add remaining fat and let it melt briefly. Stir-fry liver pieces for 1-2 minutes, rapidly moving them around so they touch entire surface, until they begin to brown on the edges but are still tender inside. In the last 20 seconds, add the remaining curry powder and toss evenly. 
5. Reintroduce the onion to the pan and toss together with the liver, being careful not to break up the meat more than is necessary.
6. Plate and serve immediately. **

**I like this garnished with chopped fresh cilantro. 

Curry Powder*

2 T. Coriander

1 tsp. Ground Cumin

3 Cloves, ground

2 tsp. Black Peppercorns, ground 

1 T. Brown Mustard Seeds, ground

1 Dried Red Chili, ground

1 tsp. Fenugreek Seeds, ground

2 tsp. Ground Turmeric

I bought a pound of chicken livers from my favorite local farm and, after perusing my new cookbook, "Primal Cuts", decided to use this recipe (taken from page 19 of the book). Okay, so...these are crazy good! And, I'm not really much of an onion person, but they add the perfect balance of sweetness to this spice-filled dish. If you've been wanting to try livers, because you've heard about their many health benefits, this is a great recipe to experiment with. As for the curry powder, I'm sure that making your own just enhances the flavors of the curry, but my curry powder had these ingredients and tasted just fine.

On a final note...buy this book! It will not disappoint. Well, the only thing that would've made this book better would've been pictures of the final, cooked product...something that I appreciate in a cookbook. Other than that, it's well-written, easy to follow, with plenty of unique and flavorful recipes. Take a peek inside, here.

Actually, I'm pretty sure you'll thank me.

Eggs in a Chicken Hash "Nest"

Last night my friend, Lisa, sent me a recipe for Salmon Hash that she wants me to try, so this morning I woke up with hash on the brain. I have plans to make her recipe this week, but like to use what I have on-hand before adding any additional food to my fridge. I had some leftover chicken hanging out in my fridge, but I really like to incorporate eggs in to my breakfast, so...I decided to create this:

Serves 1-2

Ingredients:

1/2 of Chicken Hash recipe or leftovers from this Chicken recipe, chopped

1 Slice of Bacon, cut into 1/2" pieces

1 Egg

Parsley, for garnish (optional)

1. Add bacon to a hot pan and cook until browned.
2. Leave the bacon and fat in the pan and add hash or leftovers. Toss to incorporate bacon and coat with bacon fat. 
3. Create a "nest", for your eggs, with the hash mixture.
4. Crack the egg into your "nest".
5. Cover your pan with a lid and cook egg(s) to desired doneness.
6. Use an oversized spatula to scoop the nest onto your plate or just slide it onto your plate. Sprinkle with parsley, if using, and enjoy! 

Chicken and Veggie Hash w/Bacon (or Leftovers in a Pan)

This is one of those meals that I literally just threw together, using what I had in the fridge. I catered a party this weekend and had roasted a chicken so that Scott wouldn't "starve", so the leftovers were shredded up and waiting for me in the fridge. I also had a fennel bulb, the end of a butternut squash, and a few carrots, but you can use really any combination of veggies that you've got on-hand. So, here's what I decided to do:

Ingredients:
8oz Cooked Chicken (rotisserie, roasted, boiled, or baked and can be shredded or cut into chunks)
6 Strips of Bacon, sliced into 1" pieces*
1 Cup Butternut Squash chunks (cut into 1-2" cubes)
1 Fennel Bulb, trimmed, quartered and then each piece cut into 2-3 pieces (keeping the bulb root intact)
3 Carrots, peeled and sliced (I like to cut my on the diagonal)
2T. Coconut Oil
1T. Ground Fennel Seed (I LOVE fennel, but fell free to use another seasoning)
Sea Salt and Black Pepper, to taste

*I like to cook my bacon in large batches, so that I have bacon fat and bacon bits ready when I need them. Just be sure to keep it out of sight...it will get eaten.

 

Roasting the Veggies**:

1. Preheat oven to 415F.
2. While oven is preheating, chop your veggies.
3. Once the veggies are chopped, spoon the coconut oil onto your baking sheet and transfer to the oven to melt, about 15 seconds. Remove pan from the oven and add veggies to the pan, toss with oil to coat, sprinkle with fennel seed, salt, and pepper, and transfer back to the heated oven. 
4. Roast until caramelized, about 15-20 minutes (depending on the size you've cut your veggies). 

 


**This can be done in advance, with a larger quantity, so that your veggies are ready for hash, frittata, salads, or just reheating and eating with a piece of meat. Just let them cool before transferring to a tupperware container or aluminum foil and then to the fridge.

The Hash:

1. Heat a saute pan over medium-high heat. 
2. Add bacon and cook until fat is rendered and bacon is crispy (add about 1T. of bacon fat and a handful of bacon pieces to the pan, if you've already done this).
3. Add the chicken the pan and toss to coat with bacon fat. Cook until browned, about 2 minutes.
4. Add roasted vegetables and toss to coat. Sprinkle with 1/2T. ground fennel and toss or stir. Cook until everything is heated through, about 3-5 minutes. 
5. Serve garnished with chopped fennel fronds, fresh parsley, and olive tapenade (I chopped up a Greek olive mix and some capers to make mine)...or just eat it as is. 

This recipe can be made in a matter of minutes, if you have vegetables prepped and chopped in your fridge...something to consider if you've got a day with some extra time to do so. I like to do this on the day that I do my grocery shopping...bring home my vegetables, clean them, chop them, and transfer them to ziploc bags or tupperware containers. I also chop up my herbs and store them the same way, so that it's just a matter of sprinkling...if i don't do this, I find that I've got a sad, wilted bunch of parsley that was purchased with good intentions, but never actually put to use. Sad. It can make a huge difference when hunger strikes and you think you've got "nothing to eat".

You Have Got to Make This Chicken!

Ingredients

3lb Whole Chicken 

3 Pieces of Bacon, 1/2" sliced or 2T. Bacon Fat (you can also use coconut oil, ghee, or olive oil)

1 Small Butternut Squash, peeled, seeded, and cut into 1" cubes*

1 Small Delicata Squash, halved lengthwise, seeded and cut into 1" slices*

2 Large Handfuls of Cleaned, Chopped Chard (I wash and slice this when I get home from the store and keep it in a tupperware in my fridge)

1T. Bay Seasoning (optional, but really good!)

14-16oz Fire-Roasted Salsa (use your favorite salsa)

Sea Salt and Pepper, to taste

Chopped Fresh Cilantro for Garnish

1. Preheat oven to 350F.
2. Heat a dutch oven (you can also use a crock pot, it will just increase the cooking time).
3. Add bacon (or other fat) and cook over medium-high heat while you prep your veggies and bird.
4. Season chicken (I used a 3lb pastured chicken from Rehoboth Ranch) with sea salt, pepper, and Bay Seasoning (if using). Transfer to pot, breast-side down. While chicken is browning on one side, peel, seed, and chop the squash into 1" cubes.
5. Transfer chicken to a plate, add squash to pot and toss with fat to coat. Add chard and toss to coat. Create a little opening (so that the bottom of the pot is exposed for the chicken) and return chicken to the pot. Top everything with a 16oz container of salsa (I used this salsa). Put a lid on the pot and transfer to preheated oven. Cook for about 1 hour or until chicken is cooked through.
6. Serve garnished with cilantro. 

This was another one of those meals that was so easy, you really won't believe it. I had my friend, Amethyt, come over tonight for a workout and dinner...I had her do all of the work, just so she would believe how quickly a healthy, tasty meal could come together. This took about 10 minutes to prepare and we were off to do our workout. And, by the time we were finished (about 1 hour), our meal was ready!

I've made a variation of this chicken recipe before, but really love the addition of the Bay Seasoning (you can find different versions of Bay Seasoning or feel free to experiment with your own mix) for it's spiciness and added flavor. 

*You can use pretty much any winter squash for this recipe, just make it the equivalent of 1.5-2lbs of squash. 

Crab and Avocado Salad w/Grapefruit

Ingredients

Lump Crab (6oz)

Avocado  (1/2 Large)

Citrus Vinaigrette (3T.)

Above are the portions I used for my lunch; a snack would've been 1/4-1/2 of those amounts.

Citrus Vinaigrette 

(makes about 1/2 cup)

Juice of One Grapefruit (set aside segments for garnish)*

3T. Avocado Oil (if you don't have Avocado Oil, use all Extra Virgin Olive Oil)

1T. Extra Virgin Olive Oil

1T. Dijon Mustard

1T. Seafood Bay Seasoning**

Whisk all ingredients until combined.

 *How to Segment Citrus

If you don't have "Bay Seasoning", use what you've got on-hand. Remember, a vinaigrette doesn't need a recipe...the standard is:

• Acid (Vinegar or Citrus)
• Oil 
• Seasoning
• Mustard and/or Egg (like in Caesar) will help to emulsify, but is not necessary

Mix together until it tastes good. Easy!


This is one of those "recipes" that I threw together using ingredients that I had on-hand. This salad can also be served over a bed of lettuce to add some crispy texture to the mix. You might also make the following substitutions (if you don't have or like crab):

• Shredded Chicken (leftover roasted or rotisserie would be perfect) w/Orange or Lemon in place of the Grapefruit
• Shredded Pork w/Orange in place of the Grapfruit and a mix of Chile Powder, Cumin, and a drop of Raw Honey in place of the Bay Seasoning

I made this look nice for my "photo shoot', but really just ended up smashing it all together to eat. So, throw it all in a bowl, smash it up, and enjoy or create a photo-worthy snack/meal...it'll taste the same. But, when you have the extra few minutes to garnish...do it. It'll make the receiver, whether it's just for you or your family, feel like they're getting something really special...even if it only took a few minutes to create.

Chicken w/Squash and Salsa

Serves 3-4

Ingredients

3lb Whole Chicken

2T. Bacon Fat (you can also use coconut oil, ghee, or olive oil)

1 Small Butternut Squash, peeled, seeded, and cut into 1" cubes

14-16oz Fire-Roasted Salsa (use your favorite salsa)

Sea Salt and Pepper, to taste

1. Preheat oven to 350F.
2. Heat a dutch oven (you can also use a crock pot, it will just increase the cooking time).
3. Add bacon fat (or other fat).
4. Season chicken (I used a 3lb pastured chicken from Rehoboth Ranch) with sea salt and pepper and transfer to pot, breast-side down. While chicken is browning on one side, peel, seed, and chop the squash into 1" cubes.
5. Flip chicken, add butternut squash to pot, and top everything with a 16oz container of salsa (I used a fire-roasted salsa from a local Tex-Mex restaurant). Put a lid on the pot and transfer to preheated oven. Cook for about 1 hour or until chicken is cooked through.*

This meal was created using what I had on-hand. Feel free to use acorn or delicata squash (don't worry about peeling them, as their skin is thin enough to eat) in place of the butternut. You might also add a few handfuls of spinach, or a bunch of chard or kale, to add some green to this meal. Prep time for this took about 7 minutes from fridge to oven and cooked while we did our garage workout, about 1 hour. 

*A larger chicken will take longer to cook. 

Harissa-Inspired Roast Chicken

Serves 2-3

Ingredients:

3lb Chicken

3T. Chopped Fresh Cilantro

1 Large Jalapeno, minced

Zest of 1 Lemon

1T. Smoked Paprika

1/2T. Garlic Powder

1/2T. Ground Cumin

1/2T. Sea Salt

1/2T. Ground Black Pepper

1T. Olive Oil

2T. Duck Fat (or other fat)
1/4 cup White Wine or Chicken Stock

1. Rinse the chicken inside and out with cold water and pat dry with paper towels. 
2. In a bowl, combine the cilantro, jalapeno, lemon zest, paprika, garlic powder, cumin, salt, pepper, and olive oil to form a paste. Rub the paste over the outside of the chicken and under the skin of the breast. Tie up (it doesn't have to look nice) the chicken so that the legs and wings are tight to the body.
3. Place the chicken in a baking dish, cover with plastic wrap, and refrigerate for at least 4 hours or as long as overnight. 
4. Preheat oven to 375F.
5. Heat duck fat (or other oil) over medium-high heat. Add chicken to the pan and brown on both sides, about 5 minutes each.
6. Line a baking sheet with a cookie drying rack (or use a roasting pan with rack) and transfer the browned chicken to the pan and then to the oven.*
7. Bake until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 165F, 55 to 60 minutes. 
8. Transfer the chicken to a cutting board, cover loosely with aluminum foil and let stand for 10 minutes before carving. 
9. While the chicken is resting, add 1/4 cup of white wine or chicken stock to the pan to deglaze and create a sauce.
10. Serve with veggies (I sauteed yams with cinnamon) and pan sauce (I sprinkled with cinnamon).

*You can also just transfer an oven-proof pan to the oven; the skin on the bottom of the chicken will not get crisp, but will still be really good. 

This chicken is inspired by this Harissa Spice Blend from Williams-Sonoma.

Lisa's Mediterranean-Style Chicken

Makes 4-6 Servings

3lb Chicken
6 Slices Bacon, thinly sliced
1T. Dried Oregano
1 Small Onion (I used red, but use what you like), thinly sliced
3 Garlic Cloves, minced
1.5lb Butternut Squash, peeled, seeded, and cut into 1" cubes
1/2lb Baby Spinach, roughly chopped 
2 Sprigs Fresh Rosemary
1- 14.5oz Can of Diced Tomatoes or Fire-Roasted Salsa 
Sea Salt and Black Pepper, to taste
1/4 cup Chopped Fresh Parsley, for garnish

1. Preheat oven to 350F (not necessary if using a crock pot). 
2. In a dutch oven (or heavy pan, if using a crock pot) over medium heat, cook the bacon, turning often, until crisp, 5-7 minutes. Using a slotted spoon, transfer the bacon to a small plate.
3. Season the chicken with salt, pepper, and oregano and add to the hot pan (with bacon fat). Cook, turning once or twice, until golden brown on both sides, about 10 minutes total. Transfer the chicken to a plate. Add the onion and garlic to the pan and sauté until softened, about 4 minutes.*
4. Add the squash and spinach. Stir to combine. Place rosemary sprigs on top of mixture and return the chicken and any juices from the plate to the pan. Add tomatoes. Cover and transfer to the preheated oven. Cook until chicken is cooked through, about 2 hours.
5. Remove from oven and serve with reserved bacon pieces and parsley.  

*Transfer the chicken, onion, garlic and all remaining ingredients (except for bacon and parsley) to a crock pot, at this point.

And, even better as leftovers!

This recipe is courtesy of my friend, Lisa. Her recipe calls for white beans, which I substituted with butternut squash (similar in creamy texture, but adding a sweetness that pairs really well with the smoky bacon and earthy rosemary). I also substituted a whole chicken, which she cut into pieces; I didn't want to add the extra step and just cooked it whole. For a nicer (more formal) presentation, use individual pieces or you can just carve it after cooking, like I did. 


This is the perfect winter meal, with it's rustic flavors and heartiness...and, so easy!

Chicken with Garlic Cloves (Repost w/Substitutions)

(Inspired by this Williams-Sonoma.com recipe) 

Serves 3-4

Ingredients

1lb Organic Chicken Breast (use Legs and/or Thighs, if you want to slow cook or use a crock pot)*

Sea Salt and Black Pepper, to taste

2 T. EVOO

6 Yukon Gold Potatoes, sliced into 1" rounds (use parsnips, if you are avoiding potatoes**)

4 Carrots, cut into 2" diagonal chunks

15 Garlic Cloves, peeled

2 T. Minced Fresh Rosemary

2 T. Minced Fresh Thyme

Zest of 1 Lemon

1/4 C. White Wine (substitute more chicken stock, if you don't want to use wine)

1/4 C. Low-Sodium Organic Chicken Stock

Directions:

1. Preheat an oven to 350°F. 
2. Season the chicken with salt and pepper. In a wide Dutch oven over medium-high heat, warm 1 T. olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
   Add the remaining 1 T. olive oil to the pan and add the potatoes and carrots. Toss to coat and cook for 2-3 minutes, until slightly brown on the edges. Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Transfer the pan to the oven and roast for 30 minutes (up to an hour, if using dark meat), until chicken is cooked through but not overdone (the meat should still have a little give to it, as it will continue to cook as it rests. See this post).
3. Transfer the chicken to a plate; leave the garlic in the pan. Cover the chicken loosely with aluminum foil. Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. 
4. Serve the chicken with pan sauce (I strained it, as Scott doesn't care for chunks of garlic) and a sprig of thyme, for garnish.

*You could also use a whole chicken (3lb) for this recipe. 

**You can omit the potatoes in this recipe. You can either substitute parsnips or omit the carrots and potatoes completely, and serve this dish with cauliflower puree. YUM!

This recipe can be followed, as is, or  can be cooked in a crock pot once meat is browned; use half the liquid (stock+wine), if you're using a crock pot. If you're going to use this option, I would recommend using the thigh and leg (dark) meat, as it will remain tender and juicy throughout the cooking process. 

Wrapped and Stuffed Chicken Breast

Serves 1-2

1- 12oz Chicken Breast, pounded to 1/2" thickness

6 Bacon Strips

Caul Fat (about 12" in diameter)

Handful of Fresh Baby Spinach, chopped 

3 Asparagus Spears, thinly sliced

1 T. Thinly Sliced Fresh Basil

1 oz Goat Cheese (optional)

Black Pepper, to taste

1. Slice one piece of bacon, into 1/2" slices and add to a heated saute pan. Cook bacon until fat is rendered and bacon is crispy. Add spinach and asparagus and toss to coat. Cook until spinach is slightly wilted, about 1 minute. Set aside and let cool.
2. Lay a large piece of caul fat out on a flat, parchment paper-lined work surface. Lay 4 bacon slices in the middle, slightly overlapping, and one bacon slice perpendicularly (to cover ends of chicken breast). Arrange the chicken breast on top. Lay the spinach mixture, goat cheese (if using), and basil on the chicken, season with pepper, and roll it up, creating a neat even log. Wrap the bacon around each end, then fold the bacon that's underneath around the chicken. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Wrap in plastic wrap and refrigerate for an hour, or up to overnight.*
3. Preheat oven to 400F 
4. Heat an oven-proof saute pan over medium-high heat. Add olive oil to heated pan and transfer chicken breast to the pan. Cook on all sides (including the ends) to brown the bacon, about 15 minutes total, and then transfer the pan to the preheated oven. Cook chicken for 40 more minutes, turning the chicken every 10 minutes to cook evenly on all sides. 
5. Remove from oven, transfer to a plate, and cover with foil to rest.
6. If you're making broccoli or another veggie, toss to coat in the bacon fat (left in the pan) and return to oven, while the chicken rests (5-7 minutes).
7. Remove the twine, slice, and serve. 

*This step isn't necessary, but will help the roll to stay tightly wrapped. 

I forgot to add the fifth bacon slice until after I took this picture...whoops.

I was going to cook the broccoli with the chicken, but it started to cook too fast.