Category Archives: dinner

Mediterranean Chicken Ragout (Paleo pantry throw-together)

I should have cropped this. I apologize.

So, last night at 5pm, my mom asked me what we should do for dinner.* She said something with sundried tomatoes and chicken, so she ran to the store for chicken. Once I got half-way through this dish, I realized that we didn’t have any sundried tomatoes, so I had to change course. We had some good leftover ingredients, though, and I’m pretty damn proud of how this turned out.

You will need:

2 tbsp olive oil

8 organic boneless, skinless chicken breasts (or you can get bone-in. whatevs)

salt n pepa

2 cloves of garlic, (say it with me now) pressed

1/2 purple (or red, in the rest of the world) onion, thinly sliced

1 can of artichoke hearts in water, drained and water reserved. The hearts can either be whole or quartered. But if they’re whole, you’ll have to quarter them later.

1 jar of roasted sliced red bell peppers (the tall Merezetti’s one), drained

1/2 cup chopped olives. I used some garlic stuffed ones from Central Market.

2 tbsp capers

salt and crushed red pepper flakes to taste

1. Season the chicken with salt and pepper.

2. Ok, grab you a big ol skillet. Add the olive oil and heat over medium heat. Once the pan is hot, add the chicken. Sear for 5-6 minutes per side or until it’s looking nice n golden. You may have to do the chicken in batches so you don’t over crowd your chicken.

3. Once your chicken is done, remove it from the pan and place it in a covered dish.

4. If the fat content of the skillet is looking low right now, add some more olive oil (or coconut oil). The fat rendered off the thighs was enough for me though. Now add the onion and garlic and sautee until the onions are caramelized.

5. Add the artichoke hearts, peppers, olives and capers and sautee until everything is heated through. Next add about 1/2 cup of the artichoke water (if this grosses you out, chicken stock is a good alternative). Add the chicken back in, adjust seasonings, cover and reduce heat to medium-low. Let simmer for 15-20 minutes. If the liquid level starts to look low, add more of the artichoke liquid.

6. Dish it up in a bowl or on a plate–the choices are yours, and yours alone!**

*Yes, I live with my parents right now. I realize this is border-line loserish. My husband is in Afghanistan and I seriously was going to lose it if I had to deal with another German winter alone. Cut me some slack, people.

**Did you catch that “Legends of the Hidden Temple” reference? I heart you.

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Paleo Thai Green Curry Shrimp with Swiss Chard

Ok, still obsessed with getting my hair cut. I know you’re all relieved about that–wondering if I was going to commit to looking amazing and all. I’ve also been completing my Lululemon collection. Why does every piece make my ass look amazing? Sigh. I want IT ALL!

I was craving some Thai the other day and came up with this little number.

We need:

2 tbsp coconut oil

1 lb uncooked shrimp, peeled and tails removed

3 cloves garlic, pressed (or minced)

3 tbsp green curry paste

1 bunch Swiss chard, stems removed and saved

1 red bell pepper, diced

1 cup coconut milk

2 tbsp palm sugar (or more or less, depending on how sweet you want it)

salt, pepper and red pepper flakes, to taste

Chopped cilantro for garnish

Start by prepping your veggies. For the chard, remove the stems and slice the stems in to 1/2 inch pieces. Cut the leaves into 1-1/2 inch pieces. Heat a large skillet over medium heat and add oil. Once the oil is melted/heated, add the garlic and sautee 1 minute. Then add the chard stems (stems only!) and the bell pepper. Sautee those until pretty soft. Add the green curry paste and stir constantly until the paste is dissolved completely. Add the coconut milk and palm sugar. Stir to combine, then adjust seasonings. (I added some extra spicy Madras curry powder, too.) Add the chard leaves and let simmer 5-7 minutes. Once the leaves are softened, add the shrimp and cook about 10 minutes or until all the shrimp are pink. Remove from heat and serve in bowls. Garnish and enjoy!

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Paleo “Chicken Pad Thai” Lettuce Wraps

I really need to take pictures of these things. Sorry, guys. Will do that one day.

Today was one of those really gloomy, Texas flash floody days. We got buckets and buckets of rain and after doing 45 squat snatches today, I wanted something comforting. Something creamy and soothing. Chicken Pad Thai immediately entered my mind. But there we have problems: peanuts, noodles, soy. So, I needed a work around.

Some red curry paste, almond butter, coconut milk and a touch of maple syrup get us a delish-kenish substitute!

The cast:

1-1.5 lb organic chicken, cut into 1 inch pieces

4-6 cloves of garlic, pressed

2 tbsp coconut oil

1 tbsp + 1 tsp red curry paste

1/2 c coconut milk

2-3 tbsp almond butter

1-2 tbsp maple syrup

1/4 tsp ground coriander

1/2 tsp sea salt, or to taste

1 tbsp Sriracha (it’s baaaaack!)

8-10 leaves of Boston, Bibb or Butter lettuce

3 green onions, sliced

1/4 cup of chopped cilantro

Beginning, enter frying pan.

Saute chicken and garlic in coconut oil until chicken is done. (Read: no longer pink.) Add the curry paste and stir/saute until the chicken is all coated with that red goodness. Add the coconut milk, almond butter, syrup and spices and stir. Let the liquid reduce down until almost all gone, stirring occasionally. Adjust seasonings.

Wash lettuce leaves and let dry while you prepare the chicken mixture. When ready to serve, pat leaves dry and fill with chicken. Top with green onions and cilantro. Swoon.

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Huy Fong Paleo Turkey Burgers with Tomato-Avocado Mayo

Do you know what Huy Fong is? It’s the parent company to my favorite condiment (I’m going to be honest…It took me awhile to remember how to spell that. I kept putting “condoment” ugh), Sriracha. You know, the red stuff with the green top and the rooster on the bottle.

Anyway, *LOVE* that stuff. With a pink, puffy heart.

The other day, I found myself with some frozen turkey and some leftover homemade avocado mayo (Find it here: I whipped up this little ditty, Huy Fong Paleo Turkey Burgers with Tomato-Avocado Mayo. I like my recipes like I like my men–with long…. names. Get your mind of the gutter.

You’ll need:

1-1.5 lbs of ground turkey (leanness of your choosing. I went with extra lean so I could have more avocado)

2 tbsp whole grain mustard (I used Grey Poupon..I can’t say this brand with out thinking “for me to poop on”. Prime parenting material right here)

1-1.5 tbsp Sriracha (or more or less to your taste)

3-4 green onions, chopped (use only the useful tasty parts, obv)

salt and pepper, to taste

1/4 c prepared avocado mayo (link above)

2-3 tbsp plain mayo (store bought or homemade, just try to avoid one made with soybean/canola/corn oil)

1/2 c chopped tomato (I used quartered grape tomatoes)

more salt and pep, to taste

Salad greens for serving

1. Plop turkey, mustard, Sriracha, green onions and salt and pep in a bowl. Mix it up. Well. Divide into your desired size portions (I did 1/4 lb-ers). Roll into ball and then flatten to make patty. Toss your flattened patties into a preheated, oiled skillet. Let ’em cook about 5-7 minutes a side, or until the middle of the patty is no longer springy.

2. Mix the mayos and tomatoes together. Add a little salt and pepper to get desired yum quotient.

3. Arrange a bed of salad on a plate, top with a turkey burger and top that with some of your mayo mixture. If you’re feeling crazy or like you need more fat, add some sliced avocado.