chicken

Chicken and Vegetables in a Coconut Cream Sauce

This is one of those recipes we threw together using what we had in the fridge and freezer, unsure if it would work. I told Brent, “I want to use those chicken breasts and vegetables in the freezer. Can you help me figure out what else we can cook them with to make it more than just a basic chicken and veggies sauté?” He said, “Sure. I can try,” and got to work.

When he first pulled out the rosé and coconut cream, I was skeptical. But it worked rather well. In fact, this dish reminds me slightly of chicken marsala. I think that’s because of the combination of truffle (a very umami flavor, like mushrooms), wine, and cream.

It’s kind of magical how sometimes he has a rough idea and I can execute it perfectly, but other times I’m the one with the vague idea and he execute a delicious dish. Still other times we bounce ideas off each other, split the prep and cooking work, and even make edits to our original plan as we’re cooking. Ultimately, what matters is that the food we make is delicious—for us, for our son, and for you.

Continue reading

One-Pan Chicken, Sausage and Mushroom Roast

This dish came about one weekday evening as we scrambled to get something put together for dinner without any planning. We had a bunch of mushrooms and a few chicken thighs that we needed to use. We also had a handful of Italian pork sausages. As it turned out, the combination of those things with a simple drizzle of olive oil and some spices was rather tasty. It was so good, in fact, we have made it a few times and decided we needed to share it with you. We hope you enjoy it!

Continue reading

Almond Butter Curried Chicken

True story: When I met Brent back in 2010, I was living on salads, cereal, spaghetti and (store-bought frozen) meatballs. Every so often I would get the urge to make something that was relatively fancy or sophisticated. One go-to was a peanut butter curry. I would heat and stir peanut butter, milk, and curry powder in a sauce pan until melted and fully blended. Then, I would add some extra salt, pepper, garlic and/or red pepper flakes for extra heat. I typically cooked the chicken separately and simply slathered on the sauce just before serving.

Reflecting back on that, I have to laugh. I had no idea dairy was the cause of all my sinus issues and I never even thought to look at the peanut butter ingredients on the label; I just purchased whichever brand was cheapest! I’ve come a long way, but sometimes, I still crave that peanut butter curry. Even though we are not strict about legumes, I usually don’t buy peanut butter. So, when I planned this recipe, I decided to use almond butter. I made a few other enhancements, too, including using the tagine so it could all cook together and make the chicken super tender. I hope you enjoy it as much as Brent, Otto, and I did! (Yes, our nearly 11-month-old had some and loved it!)

Continue reading

Taco-Inspired Chicken Salad

Chicken salads have become a staple in our house ever since we started purchasing shredded chicken breast from Costco from their rotisserie chickens. It’s not perfectly “paleo,” but it’s pretty close and saves us a lot of time in an otherwise busy environment. We quickly chop up the chicken and accessories, make some homemade mayonnaise, season, and we have food for several meals. After a few chicken salads in a row, we wanted to mix things up beyond our standard. We found a curry chicken salad recipe in a keto cookbook and we wanted to try another variation.

This recipe has a mild heat to it, but is by no means a scorcher. If you’d like some more heat, consider adding chopped up jalapeño as a garnish or adding additional hot sauce to your individual serving. Put this on your menu for next week’s taco Tuesday and you won’t be disappointed.

Continue reading

Caesar Marinated Chicken Thighs

Over the past 6 weeks, Heather and I have been trying to focus more on eating real food and making straightforward recipes. There’s something about having an eight-month-old at home, and working on sleep training, that makes one want to minimize any extra work outside the essentials. In that vein, we’ve always been a big fan of batch cooking, and sheets of chicken thighs (or other cuts of chicken) have always been a standard. In a pinch, we’ll bake chicken thighs with just salt and pepper, but usually we prefer more flavor.

Last year we cooked up a delicious, mayonnaise based Caesar dressing that knocked our socks off. We figured it would make a good marinade as well, and we were right. This adds a nice flavor and a thin crust to the thighs that take the flavor up a level. You can eat these on their own, or slice them up and add them to a chicken Caesar salad! However you choose to eat them, you won’t be disappointed.

Continue reading

1 2 12
%d bloggers like this: