chicken – Page 7 – that paleo couple

Greek Cobb Salad

June 17, 2015June 16, 2015by Brent SchraderLeave a comment

Since cleaning up our diet and focusing on real food and paleo, there have been a few steadfast options during dining out. It is usually fair to say that you will be able to find a grilled meat/fish with a side of wilted vegetables or a salad. Many salad with the title “chef’s” or “house” usually have little substance and don’t work as a meal. With the exception of a crab louis salad (best in the bay area), I can reliably count on a Cobb salad without cheese.

That being said, it isn’t often we find a variation on the Cobb, other than an occasional Tex Mex or Asian inspired salad including chipotle or wonton crisps, respectively. This Greek Cobb takes all of the things I love about Cobb salad and mixes it up with what I love most about salad. We think you’re going to like it as well. It will make enough salad for 6-8 servings, so it’s a great weekend or weeknight batch cook salad.

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Simple Ginger Curry Chicken

May 6, 2015June 18, 2015by Heather SchraderLeave a comment

As much as we love complex and bold flavors in curry, some days we simply don’t have time to create them from scratch (like we did with this curried rabbit recipe we put together for US Wellness Meats). This past Sunday was one of those hectic days. After a bit of rummaging around in the kitchen, I put this together and crossed my fingers.

For a little brightness and a strong kick, I suggest adding the garlic-chili chutney. A small amount goes a long way. We know you will enjoy this simple ginger curry chicken—with or without the chutney!

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Cock-a-leekie Soup

March 18, 2015June 18, 2015by Brent SchraderLeave a comment

Chicken soup is a staple meal that seems to exist in every culture, so it shouldn’t come as much of a surprise to see that the Scottish also have a great, and unique, chicken soup–cock-a-leekie soup. Traditionally, it has been made with barley (or rice) rather than potato, but this substitution does not take away from the taste.

Known by some as Scotland’s national soup, cock-a-leekie soup may have roots in French cuisine. As far as I’m concerned, I could care less who came up with this great soup. It’s hearty, filling, and really easy to throw together. For now, this will take the place of our chicken noodle soup. At least, for a little while.

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Arroz Con Pollo

March 11, 2015June 18, 2015by Brent Schrader9 Comments

Although I never use it these days, I spent the better part of my time in K12 studying Spanish. I was lucky to have only 3 teachers from 6th grade to 12th, so I really was able to learn a lot in that time—having neighbors who spoke fluent Spanish and were kind enough to let me come hang out and help me with my homework wasn’t too bad, either. One of the staple meals we learned about was chicken with rice, or arroz con pollo. It is known as a variation on paella, and I found it to be much easier to prepare and cook.

Arroz Con Pollo is a hearty and versatile dish. It was good fresh, as leftovers, served hot or cold. We adapted the recipe to use cauliflower rice, and it turned out great. This was one of the few times I can say I’ve made something with cauliflower rice and not thought, “well this is pretty good for pretend rice.” The flavors and texture of this dish are great, and it goes well with a few dashes of Tabasco, too. We hope you’ll give this a try.

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Baked Buffalo Wings

January 28, 2015September 7, 2016by Brent Schrader3 Comments

No offense to apple pie, but in my mind the most American food of the 21st Century has to be buffalo wings. Not just buffalo wings, but anything buffalo flavor. It’s almost the PSL (pumpkin spiced latte, for those unfamiliar) for a large portion of the country. I’m not above this trend, and love wings that are borderline painfully spicy. Heather doesn’t like to intentionally eat foods that make her cry, but we both love these wings.

I wanted to put together a wing that would have the flavor I like without the intense heat that turns off a lot of people. These buffalo wings have the flavor, with almost no bite. There is some heat, but after eating a dozen you won’t be crying—at least neither of us were. We have made these wings each weekend throughout the playoffs, even with the devastating Packers loss to the Seahawks. We’re still a little sour over the way that game ended; nevertheless, we will be watching Superbowl XLIX with friends and these wings.

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