"Creamy" Chicken with Bacon and Zucchini

I've got a fridge full of stuff from my CSA, Carolina Grown, and I had to come up with something to use some of the goodies! I love zucchini and the apple in this gives it just a touch of sweetness.

1lb chicken, diced

1/2 onion, diced

8 strips of bacon

4 small zucchini

1/3 gala apple

3 tbsp salsa

4 tbsp mayo

salt to taste

1. In a large skillet, cook bacon until crisp. (I cut mine into small pieces with a kitchen shears before cooking... then I don't have to crumble it later).

2. Remove bacon and cook onion in bacon fat (yum!).

3. Add zucchini and saute for a few minutes. Set aside veggies and bacon.

4. Into the same pan add chicken. When it is just about done, add in the apple and cook until the chicken is done.

5. Combine all ingredients in the pan and give it a good stir.

6. Serve and enjoy!

Paleo friendly mayo can be hard to find. Which leaves 2 options, find the best one you can and decided that is ok to use or make homemade, which is relatively easy to do. When I make mine, I use a blender.

Curry Inspired Sauce

It is a well known fact that Rory very much dislikes curry. While peering into my cupboard I was inspired to make something with coconut milk that was laced with middle eastern flavors, but with NO curry! I thoroughly enjoyed it and... so did Rory! Hooray!

1 can coconut milk

1 tsp coriander

1/2 tsp each cumin, whole oregano, and paprika

1/4 tsp ginger

1-2 minced garlic cloves

dash of cayenne pepper

salt to taste

juice from 1/2 lemon

Mix all ingredients, except the lemon juice, together in a pot and bring to a simmer. Turn heat to low and allow flavors to meld. Just before serving mix in lemon juice.

I served this poured over roasted brussel sprouts and a baked whole chicken. I could see it easily poured over any roasted veggies or with some type of fish. This was a nice change of pace from the flavors I usually use in my cooking.

Chicken with a Strong Tomato Sauce over Spinach Flatbread

Rory is always asking for dinner that includes a "strong" tomato sauce. I always end up spicing up store bought tomato sauce to appease his taste. :)

3 diced chicken breasts, cooked

1/2 jar organic tomato/marinara sauce

1 tbsp minced garlic

2 tsp dried thyme (not ground)

2 tsp rosemary

1. Add all ingredients to a pan and simmer for 5 minutes.

To serve, smother your flatbread with the chicken mixture. I left Rory's cheese free but for mine, I melted a few slices of manchego cheese on the flatbread. I LOVE manchego!

Kale!

Rory and I have never had Kale before today. Recently we were discussing how important leafy green vegetables are and while at Whole Foods, I decided to try something new. I turned to my trusty inspirational blog (www.elanaspantry.com) and found this scrumptious looking recipe for chicken with cherries and kale. (click here for the original recipe) Let's just say that kale will be making a more regular appearance in our diet.

Chicken with Cherries and Kale
1 ½ pounds skinless, boneless chicken breast
2 tbsp olive oil
2 tbsp onion, finely chopped

2 tsp minced garlic
1 cup fresh cherries, seeded and cut into quarters
4 tablespoons balsamic vinegar
2 tablespoon dijon mustard
1 bunch kale, chiffonade
celtic sea salt and pepper to taste

1. Rinse the chicken breast and pat dry
2. Heat olive oil in a large skillet over medium heat, then add onion and garlic and saute for one minute
3. Add cherries and cook for 2 minutes.
4. Add balsamic vinegar, then stir in mustard and kale
5. Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally
6. In another large skillet, heat olive oil over medium high heat
7. Add chicken cutlets to the pan and sprinkle them with salt and pepper
8. Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through
9. Transfer chicken to pan containing cherry sauce and kale
10. Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce
11. Serve

Jambalaya

I made ham the other day (aka 'hamb'... sorry inside joke with unit) and we had quite a bit leftover. All day I thought about what I wanted to do with the leftovers for dinner and it dawned on me to make a jambalaya. Rory loved it and said "the key to a successful jambalaya operation is using excellent sausage." That's a direct quote, I kid you not. We certainly enjoyed it and if I were to change one thing, I would add some shrimp, which I just didn't have on hand.


1 1/2 chicken breasts, frozen 1 1/2 precooked italian sausage links, sliced
8 oz ham, diced
1 can diced tomatoes
1 tsp minced garlic
1/3 c diced onion
1/2 cup diced peppers, combo of red and yellow
2 tbsp Worcestershire sauce (I LOVE Annie's Organic)
1-2 tsp Tabasco sauce (or more... or less... depending on how hot you want it)
1-2 tbsp red wine vinegar
1-2 tsp Cajun seasoning
1 c water


1. Dice chicken breasts while still frozen. This is so much easier than trying to do it when the chicken is thawed. Set aside.
2. In a large pan heat 2 tbsp oil over medium heat. Saute onions and peppers.
3. Add chicken to the pan and continue to cook until almost cooked through.
4. Add ham and sausage. Cook for 4-5 minutes.
5. Add can of tomatoes (do not drain), water, vinegar, worcestershire, tobasco and seasonings.
6. Simmer uncovered for 15 minutes.
7. Serve over faux (fake) rice*.




*Faux rice is made by placing cauliflower florets in a food processor or blender and processing until you have a course texture. I blend a few large florets at a time by using the pulse mode. In a skillet cook cauliflower with a few tbsp oil in small batches over medium-high heat. It should get slightly brown but maintain its texture. Mushy cauliflower is not the goal.

Coconut Chicken

I was inspired by depaul's use of coconut oil while making almond chicken...

Follow the steps for making almond chicken excepts substitute the following...

Instead of plain almond flour, use a 2:1 ratio of unsweetened shredded coconut and almond flour (I added a little more almond flour than that to help it hold together a little more). Add a little sea salt if desired.

Dip the chicken in coconut milk instead of egg.

"Bread" the chicken twice. Dip in milk... coat in flour... dip back in milk and then back in flour.

Fry chicken in coconut oil, preferably unrefined.

We've been on a coconut kick as of late and it works perfectly with Rory's desire to be dairy free this month. I made a couple variations of coconut milk ice cream that were pretty good as well. Stay tuned for some of those recipes. I can't wait to sit on my back deck on my new patio furniture (thanks Kelly!) eating a bowl of ice cream this summer.

On a side note it looks like we will be vacationing in Calgary at the end of July this summer. If anyone has any suggestions for activities in that area, let me know!