Tuesday, July 23, 2013

Kid likes lunch

Previously posted recipes, cucumber soup and foolproof chicken.


Almond Dijon Tilapia

Why hello, deliciousness! I have been getting bored with my usual variations on tilapia (broiled or baked with citrus and/or vinegar) so I decided to venture out of my comfort zone into crusted. I grew up in a house full of picky people, myself included, where my mom often worked nights and my dad, while willing to cook, was not the most inspired chef. So I had never seen anything breaded and fried at home until the last couple of years. It's intimidating to me, in a way that othe reasonably advanced techniques (yeast baking) are not.
This was perfect as I found it, so I'll just send you to the recipe's author.

Thumbs up from Nigel!


Friday, July 19, 2013

Omg BBQ!

Delicious chicken cooking!

I made this to bring to a barbecue at a coworker's house yesterday, but then he forgot to bring it home with him from work so I took it and we fired up the grill at home tonight instead. This is a new one for me and it's so good!

Fiona's Phenomenal Green Chicken

Recipe adapted from the Nom Nom Paleo™ app for the iPad

6 servings

  • 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
  • 1¼ cups packed basil leaves
  • 1 cup packed cilantro leaves and stems
  • ¼ cup packed mint leaves
  • 3 peeled garlic cloves
  • Freshly-ground black pepper
  • 1 teaspoon Aleppo pepper or red pepper flakes
  • 2 tablespoons apple juice
  • 4 tablespoons of Paleo-friendly fish sauce
  • Zest from 1 lime
  • 3 pounds chicken drumsticks or thighs
  • 2 limes, cut into wedges

Peel and coarsely chop the onion. Wash and dry your herbs. Put the onion, cilantro, basil, mint, garlic, black pepper, apple juice, red pepper, fish sauce, and lime in a blender. Purée the marinade ingredients. Place the chicken in a gallon-size plastic bag. Pour in the marinade and squeeze out the air in the bag before sealing. Allow the chicken to marinate in the fridge for at least 1 hour, and up to a day.

Take the chicken out of the fridge at least an hour before you roast it off so it can come to room temperature. Remove the chicken from the bag. Roast the marinated chicken on a medium-hot grill for about 25 minutes, turning every 5 to 7 minutes. Serve the roasted chicken with lime wedges.

Et voila!


Breakfast break!

I'm doing blitz of dinners we ate this week but meanwhile, here's a picture of one of my breakfasts this week.

Poached egg over sautéed spinach with shallots, garlic, and Aidell's chicken apple sausage.


Easy Tandoori Chicken

I love this recipe so much! It makes a lot of food so I end up eating leftovers all week.

Easy Tandoori Chicken

Recipe from the Nom Nom Paleo™ app for the iPad

6 servings


  • 4 pounds chicken thighs (skin-on or off)
  • Kosher salt
  • Freshly-ground black pepper
  • 1 cup coconut cream or coconut milk
  • 1½ tablespoon tandoori seasoning
  • Juice from 1 lime
  • 1 tablespoon coconut oil or fat of choice
  • 3 limes, quartered

Liberally season the chicken with salt and pepper in a large bowl. Combine the coconut cream and tandoori seasoning in a small bowl. Squeeze the lime juice into the marinade. Stir the ingredients together until well-blended. Pour the mixture into the bowl of thighs and rub the marinade into the chicken. Allow the chicken to marinate for about 8 hours in the fridge.

When you’re ready to cook, preheat the oven to 375°F on convection bake or 400°F on regular bake. Place a wire rack on a foil-lined rimmed baking sheet, and grease the rack with a paper towel dipped in melted coconut oil. Arrange the chicken on the rack (skin-side down if you're using skin-on chicken) and pop the tray in the oven for about 40 minutes, flipping the pieces over at the halfway mark. The chicken’s done when there’s yummy charred bits all over, and the juices run clear when you stab the meat.Serve with lemon wedges.


Paleo Orange Chicken

I have a friend at work who is very fit and follows a mostly paleo diet. We talk about nutrition and exercise, and shes a good person to go out to lunch with because I'm less tempted to eat something I womt enjoy long-term. She also has a blog, and after hunting through her archives I decided to make a recipe I found there. I tweaked it a little, so here is my version:

Paleo Spicy Orange Chicken

Serves 4

  • 1lb chicken thighs
  • 1 bunch of green onions cut up
  • 2 cloves garlic, minced
  • 2 Tangelos (or oranges or tangerines) (zest one, juice them both)
  • 2tsp fresh ground/zested ginger
  • 1tsp siracha
  • 1tp Worchestor Sauce (or if you don’t have a soy allergy like me, Gluten Free Soy Sauce)
  • 2 tbs coconut oil
  • Dash of red pepper (optional)
  • Spinach

Cut up raw chicken thighs into bite size pieces. Heat Coconut Oil in a pan and add garlic, green onions, and chicken thighs (if you like spicy things add the red pepper).

Add zest from Tangelo, juice from Tangelo, Ground Ginger, Siracha and Worchester sauce to a separate pan. Put on low simmer, stirring occasionally.

Once chicken has cooked add it to the orange sauce. Cook a bit longer for about two minutes. Then pour chicken and sauce onto a bed of spinach.


Monday, June 24, 2013

Foolproof indeed

Boneless skinless chicken breast is an American staple if one eats meat. That said, I don't like making it that much because it always comes out dry or just terribly boring. This recipe has convinced me that I should eat more of it. It's incredibly moist and has just enough other stuff to make it delicious, without ruining the versatility. I made 4 servings' worth of this stuff and will be putting it on a salad tomorrow, stir fry on Thursday, and something else on Friday (I'm flying solo with the kid this week because my husband is taking care of his mother after minor surgery).

Almost Foolproof Grilled Chicken

  • 2 pounds chicken breasts
  • 4 cloves garlic, chopped
  • Zest of one lemon
  • 2 Tbsp. fresh rosemary (I skipped this because I wanted versatility and don't love rosemary that much)
  • 3 Tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper

In a large bowl, combine all but the chicken and stir thoroughly. Add in the chicken, using your hands to make sure the marinade thoroughly covers the chicken. Allow to marinate at least 30 min (mine was overnight because I have more time to do stuff in the evenings after the kid goes to bed).


Preheat oven to 400 degrees. Heat a large grill pan over medium-high heat. Once very hot, place chicken breasts smooth side down on pan. Do not touch until caramelized and the chicken releases easily from the pan. This should take 3-5 min. per side.


Remove chicken from the grill pan and place on a sheet pan and into the oven to finish cooking, 12-15 min. Chicken is done when the juices run clear. Allow the breasts to rest 5-10 min. Slice against the grain and serve.


I served it with Broiled Zucchini and arugula with leftover sherry-walnut vinaigrette. And of course a glass of the wine we didn't finish on Saturday and Sunday.