Paleo Lemongrass 5 Spice Chicken

                                   
Good day lovelies!
It is grill and BBQ season and what better way to have fun in the sun, than with some scrumptious marinated chicken that will keep them coming back for more!

This is a great, easy, & flavorful recipe that does beautifully on the grill and can just as easily be baked in the oven.

Paleo Lemongrass 5 Spice Chicken

Ingredients:

-6 Chicken breasts cleaned and halved lengthwise, then scored on each side.

-10 Cloves garlic pressed (yes, 10 cloves)

-2 Tbs Frozen or fresh lemongrass

-2 Tbs grated ginger

-1/4 C Grape seed oil

-1/2 tsp Toasted sesame oil

-3 Tbsp Fish sauce

-1/2-1 tsp Kosher salt

-1 tsp 5 Spice mix

-3 Tbsp Rice vinegar

-1 tsp Sweet chili sauce

-1 Lime zested

-1/2 Fresh squeezed lime juice

Method:

-Lay prepared chicken in a flat dish.

-In a bowl mix all the marinade ingredients, then pour over chicken and rub into it. Be sure both sides are well covered, wrap and refrigerate overnight.

-Oil then heat your grill to high and cook the chicken breasts 8-10 mins. each side, or a few minutes longer depending on the heat of your grill and thickness of your chicken breasts. Be sure that the juices run clear when you cut into the chicken. All ow the chicken to rest for a few minutes before slicing them to serve over salad as they will lose all their juices and become dry. 

                

This is the marinating chicken. Then you simply grill it, on each side until cooked. It takes about 10-15 mins, once you take it off the grill let it sit for a few minutes before cutting into it. Make sure the juices run clear, no blood in the juices that come out.

                           

                        

                            

I served it on a salad mix with fresh blueberries and a blueberry hill salad dressing. That recipe will follow in another post.

For now, enjoy & God bless!

                           

Herbed Paleo Chicken & Apple Sausages with Maple

                                      
We continue our pre for our detox/cleanse with a recipe that could also easily go under the category, Ode to Fall, seriously-don't those sausages look delicious? 
This recipe was a throw it together, I am craving salty & sweet-a pms fav, and I want this to be easy while tasting good, kind-of-thing.
Comfort food and not heavy.
I got these bad boys together in no time and we all enjoyed the results. 
I don't know what it is about chicken, sage, apples, and fresh thyme. 
They meld into this delicate and fun combination that delights while feeling familiar. Think, sitting in front of a roaring fireplace with hot cocoa, leaves crunching under feet when you walk, the smell of the first crisp autumn morning. Or one of those wonderfully vintage, old time, soda shoppes that serves egg creams and rootbeer floats. Refreshingly new when they arrive but familiar because we know and love them. 
I personally love food with a nostalgia vibe, maybe it's because I am getting older and creature comforts, fond memories, and food with those I love, are memories I cherish and feel so blessed to have. 
If you are eating Paleo or whole foods, you are going to like this recipe a lot. Here goes!

HERBED PALEO CHICKEN AND APPLE SAUSAGES WITH MAPLE:

Ingredients:
450 g Ground chicken
1 tsp Kosher salt
1/2 tsp Ground pepper
1/4 tsp Ground sage
1/2 tsp Poultry seasoning
1 tsp Ground garlic powder
1/2 tsp Ground onion powder
1/4 tsp Ground bayleaf
1/4 tsp Nutmeg fresh scraped
1 tsp Herbes du Provence
1 tsp Fresh thyme
1 tsp Maple syrup
1 Stalk celery, grated and squeezed of all the water
1/2 Cup onion finely chopped and sauteed lightly in 1/2 tsp butter
3 Tbsp Extra virgin olive oil (EVOO) For cooking, not to add in recipe.
2 tsp Butter (For cooking, not to add in recipe)
1 Cup Grated and squeezed until drained of all liquid, red apple. McIntosh is great
1 Egg
3 Tbsp Ground almond meal

Method:
-Combine all ingredients in a bowl, except the olive oil and butter which are for cooking the sausage patties.
-Use a medium scoop and scoop 12 sausage patty rounds on a parchment lined tray.
-Use the back of a table spoon to gently press down into patties, do not press too hard. You want it to have shape and be about 1-1 1/2" thick.
-Chill in freezer for 10 minutes.
-When they are done chilling, remove from freezer.
-Heat skillet with EVOO & butter in it.
-Cook each patty on each side until nice and golden brown, on a medium heat. Takes about 4-6 minutes.
-You can serve with mashed potatoes and buttered brussel sprouts for a beautiful simple meal.

I froze half the patties and took two out at a time to cook in a hot pan with fat, I cooked them straight from frozen and had no problems with them what so ever.The pics down below show you how great these came out, I ate smashed peas and broco with mine. Another day I even made a simple salad using these patties as my protein source, have fun with it and be bold!

                        
             
                           

Drain the water out of the celery and carrots by squeezing them hard between your hands, all the liquid comes out and you are left with great flavour additions that won't make your patty's turn into wet mush.   

                                

              My scoop used here is the one I find perfect for filling cupcakes. 

                             

                    Don't press too hard, shape not flat! 
                   
                      
                       Look as good as they taste!

                        

                        
Hope you like them, leave your comments down below and let me know how this recipe works out for you. I love hearing all about your kitchen adventures.
                                     

Spice Slathered Chicken

 
A very happy Saturday sweetpea's,

It's a day to make yummy noms but as it is the weekend, I want you to not get stressed or tired. Great food can be simple, use ingredients you have on hand, and come out boomtastic!
This is a great time saving, super duper easy, and Oh! So delicious recipe. 

Warning, it's one that gets gobbled up quickly and the scent wafting through the house will tease your taste buds mercilessly; it's worth it to wait. 

SPICE SLATHERED CHICKEN:

Ingredients:
1 Chicken weighing 3-4 lbs 
or 5-6 legs with thighs. 
Spice slather: (all spices are dry & ground) 
1 tsp thyme 
1 tsp poultry seasoning 
1 tsp bayleaf
1 tsp cumin
1 tsp onion powder
1 tsp fresh ground black pepper 
1 Tbsp kosher salt
1 Tbsp garlic granules
2 Tbsp Mild paprika 
1/3 Cup Extra virgin olive oil 
2 Cloves pressed garlic

Method:
-In a bowl, mix all spices, fresh garlic, and then mix in olive oil. Be careful to stir slowly so oil doesn't splatter. Reserve. 
-Place clean chicken in a shallow baking dish lined with tin foil. 
-Very carefully lift skin away from flesh but don't remove it, you want it for cooking. 
-Once prepared, put on gloves, begin slathering the wet spice mix 1 tsp at a time under the skin onto the legs, breasts, and then do the same to the skin outside. Keep some for the cavity. 
-Rub it into the skin and rub the rest into the cavity. 
-Cover with plastic wrap and let sit in fridge minimum 4 hours or overnight. 
-Preheat oven to 450 degrees F, cook the uncovered chicken for 15 minutes and then lower the heat to 225 degrees F and cook for 1 1/2 hours. 
-Remove from oven and baste, place back in oven for 2 1/2- 3hours. 
-Remove from oven, make sure that when you poke the thigh that the juices run clear of blood. If not, then cook for an additional 30 minutes. (I don't usually need to but ovens vary, as do size of chickens. The chicken will fall off the bone when ready. 
-When removed from the oven, tent the chicken for 10 mins. before serving. 
-Enjoy hot with your favourite potatoes and greens,and share with someone you love. 







I made this when I was out in the country, for friends, and the recipe was such a hit. I was asked for it quite a few times. Here you go ladies, enjoy!
 Take care, be well, love freely...

Creamy Whole 30 Chicken Pot Pie (Gluten-free, dairy-free, soy-free)

Good morning lovelies, today is a comfort food 101, Whole 30 recipe. 
I lasted 13 days on the whole 30 journey because of severe allergies/eczema/weight gain-6lbs! I was not so happy with the results & was a bit disappointed in myself, until my wonderful booboo and I talked & figured out a better strategy. I am feeling better, have lost 4 lbs in the last week with extra exercise, modification of diet, and am relieved the symptoms have abated, allowing me to move forward. 
Thank you God for this man in my life & for the opportunity to learn. 
In all of this, I came up with new recipes that I did not have reactions to, were very filling, nourishing, & Paleo/Whole 30 compliant. 
This recipe is definitely a heavier, winter, comfort food meal. I recommend this as a special once-in-a while treat, as most comfort food should be. It's chock full of healthy fats, scrumptious vegetables, protein, & that crunchy, satisfying mouth feel we look for. It's labour intensive, requires a few steps, but is worth the effort. Have fun!
The first recipe is the Kream sauce you will need to make this delightful concoction. 

DAIRY-FREE SAVOURY WHOLE 30 KREAM SAUCE 
Difficulty: Low
Cost Range: Medium to high
Time: Prep-10 mins. (after overnight nut soaking), Assembly-5mins 
Yields: 3-4 Cups depending how much liquid you prefer
Freeze: Beautifully, last 1month

INGREDIENTS:

1/2 Cup raw almonds, soaked overnight & very well rinsed off in cold water. 
1 tsp macadamia nut butter
1 tsp tahini 
2 Tbsp ground white sesame
1 tsp walnut oil
3 Tbsp extra virgin olive oil (good quality) 1 1/2 Tbsp nutritional yeast
1/2 tsp kosher salt
1/2 Cup almond milk unsweetened plain (up to 3/4 cup if you prefer a more liquidy kream sauce, for the pot pie, I prefer thicker for chicken but thinner for beef.) 

METHOD:
In a blender, mix all ingredients & blend until smooth and kreamy. Add a bit of almost milk to smooth out more if needed but only 1 Tbsp at a time. 

Now the Pot pie recipe begins! 

Whole 30 Chicken Pot Pie (Kreamy & Crunchy) 
Difficulty: Medium to High
Cost Range: Medium to High
Time: Prep-45 mins. Bake-20-25mins (golden brown top) 
Yields: 4 Large portions or 6 medium sized ramekins
Freeze: Beautifully, lasts 1 month

Preheat Oven to 350° F

INGREDIENTS :
1 Cup savoury Kream sauce
1 Cup almond milk unsweetened plain
Mix together & reserve (keep to the side) 

INGREDIENTS FOR FILLING MIX PREP :
1/3 Cup organic, peeled, small fine chopped celery (brunoise) 
1/3 Cup organic, peeled, small fine chopped carrot (brunoise) 
1/3 Cup organic, fine chopped onion
1/3 Cup bruised scallion (green spring onion you banged with the heel of the knife) 
1 pkg sliced mushrooms sautéed 
1/3 Cup frozen or fresh green peas
1 Large clove garlic
3 Chard leaves, no stem, chopped
2 Cups cooked chicken, cut into bite size pieces
1 Cup reduced chicken stock
1 tsp arrowroot starch mixed with 3 Tsp water (optional) 
1 tsp poultry seasoning
1/2 tsp ground garlic powder
1/4 tsp fresh thyme
1/4 tsp oregano
1/4 tsp ground bay leaf
1/2 tsp fresh ground black pepper 
1/2 tsp sea salt
1/2 tsp fresh chives

METHOD:
Prepare all your ingredients
In 2 Tbsp olive oil sauté the onions for 1 minute, add the carrots and celery, cook for 3 minutes, stir. Add scallion, cook 1 minute. 
Add stock, cook 2 minutes, making sure to scrape all the nice brown flavourful bits off the bottom of the pan while stirring. Add savoury Kream sauce and cook 2 minutes. 
Add garlic, vegetables and seasonings. Stir and cook 2-3mins. At this point you may add the arrowroot starch if you want a thicker sauce or add a bit more almond milk to thin your sauce a bit. Check for flavour, as you may need to add more kream sauce & seasonings to keep it from becoming watered down. 

CRUMBLE CRUST:
2 Tbsp ground white sesame seeds
1 Cup ground almond meal
1/4 Cup coconut flour
2 Tbsp Arrowroot starch 
1 Tbsp Tapioca starch
1/2 Tbsp nutritional yeast
3 Tbsp extra virgin olive oil 
1 tsp coconut oil
1/2 tsp walnut oil
Mix all dry, add wet, mix together by hand. Yup, get dirty! 
Mixture needs to hold together the way you see in the picture above, it must still be able to crumble though. Not too sticky, not too dry.
Fill your ramekins 3/4 full with your kreamy pot pie filling and then gently cover with the crumble, distributing it evenly over all the pot pies. 
(At this point, I cover them really well & freeze the portions I need to.)
Bake your pot pies in your preheated oven for 25-40 minutes depending how dark and crunchy you like your topping. You must have at least a golden brown. 
Serve with a side salad & share with a loved one. 









Leave your comments below & let me know how this recipe turned out for you!

Take care, be well, love freely...

Polish Paprika Chicken

I am digging into my Polish roots for this fall memory lane of a recipe.
Yes, I have some Polish in me via my Grand-papa on the father's side. I get the Greek from that side of the family too, as well as a sprinkling of British. On my mother's side there is French from the first Acadian settler's, Mic Mac and Mohawk native (typical Québecois), with some Irish which was originally Scottish, to stew it all together. If I was in a kennel, I would definitely be a happy mixed mutt.
My son has all of this, plus his father is Jamaican. 
Oh yeah, we got a party going on over here.
Meals are always interesting, adventurous, and very flavourful. I have been organizing, as you know if you have been following, and came across this old throwback of a cookbook that reminded me of great kitchen moments, brought to us by my mother, and these awesome recipes she made from this book. 
It's called World of Good Eating and the recipes had to be good because they were from around the world and tested by a New England house wife, no less. Cannot go wrong there my friends, even if it is a 19-take-it-easy cookbook. 
It's quaint and sparks up nostalgia whenever I see it's tattered cover and falling out pages which are being held together by a rubber band and a prayer.

I chose to go back to Poland and have a go at a slightly modified, gluten-free version of Paprika Chicken. I also tested a new lactose-free sour cream that has come out on the market and only recently became available at our grocer's. I was very happy with the results. This is definitely a more rich and hearty meal, I am not used to eating this way but when the weather turns cooler, I like to return to things like this once in a while. This is comfort food and a nice nod to these brilliant fall days, I think you will enjoy it, it also freezes beautifully and feeds a family of four no problem.
Let's kick it old school Polack style! 

POLISH PAPRIKA CHICKEN

Ingredients:

1 3Lb fryer chicken cut up and patted dry. (I used an 8 pack of thighs with skin on, next time I will remove the skin though because it's not needed. In all honesty, I was too tired to remove it.)
1 Cup Chopped onion
1 Stalk celery, peeled and chopped very small 
2 Tbsp Olive oil
1 Tbsp Butter
1 Tbsp Paprika (not spicy)
3 Cloves garlic crushed
1/2 Can of diced tomatoes, drained of juice, reserve the juice)
2 Stock cubes (I used an herb one)
1 1/2 Cups water
1 Cup of reserved tomato juice from drained can of tomatoes
1 Tbsp black pepper fresh ground
1 Tsp Kosher salt
1 tsp Fresh Thyme
2 Bay leaves
4 Potatoes cleaned and cut into large dice kept in water to avoid browning from oxidization, I like yellow fleshed potatoes.
3 Tbsp Potato starch mixed with enough water to form a paste, about 1 1/2 Tbsp water
1 Cup Lactose free sour cream, low fat. (Can omit if needed)

Method:
Preheat oven to 375 degrees F 
-In a Dutch oven, (we have a Le Creuset and it's the best for this kind of recipe) heat the oil to medium high and cook the dried off chicken on each side until browned, about 6-8 minutes each side. Remove with a slotted spoon and reserve on a plate.
-To fat in pan add butter and heat on medium heat until melted, add onions and cook until becoming lightly golden, pick up any browned chicken bits on the Dutch oven bottom, for that yummy flavour and keep stirring.
-Add celery, cook 1 minute. 
-Add paprika and cook 1 minute, add drained potatoes. 
-Add garlic, stir and cook 1 minute. 
-Add tomatoes, cook 1 minute always stirring.
-Add tomato juice, stock cubes, water, thyme, pepper, bay leaf, and salt, stir.
-Carefully place chicken in and any juices that have pooled in the plate into the dutch oven.
-Cover and bake for 30 minutes.
-Remove from oven, stir, and keep lid off for remaining cook time. Place back in oven for 1 hour.
-Remove from oven, immediately stir in the potato starch slurry mix and stir, stir, stir. It will thicken as the heat works it's magic.
-In a bowl, place your sour cream, take some of the thickened cooking liquid and temper it by adding the hot liquid to it, one spoon at a time and constantly whisking it until well mixed. This is to avoid the sour cream from splitting and becoming an ugly curdled mess, which will happen if added to the too hot liquid without the tempering process to bring the sour cream temperature up higher.
-Add the tempered sour cream to the Dutch oven chicken, stir.
-The chicken should be falling off the bone tender, I like to remove it from the bones, chuck the bones and serve this scrumptiousness with fresh greens or string beans. Some people serve this over rice but because I have already added potatoes, I don't feel it needs the addition of more carbs. This is up to you.
Serve this with crusty bread if you like, I ate it with plain, no buttered string beans. I felt the sour cream added enough richness and the whole thing is a nice hearty thick stew consistency, so you don't need more richness with your veg.
I really hope you enjoy this recipe as much as I did, we had so many leftovers. I froze half of it and ate it two weeks later. What a warm hug in a bowl...sigh.


Ignore the leeks and green onions, somehow they photobombed this pic, and I have given them a very bad spanking indeed.




Chicken is super tender and literally falls off the bone.The above pic is before the addition of sour cream, you can totally skip this if you cannot handle dairy at all. Below is with the sour cream.



I can't wait to hear about your kitchen adventure's, let me know if you have any questions down below. I love to hear from you, happy Cheffin'!
Don't forget to keep checking back for more scrumptious fall delights and subscribe!