Friday, July 25, 2014

Paprika Crispy Skin Chicken Legs

I don't know about you, but I seriously love crispy skin chicken. I cannot get enough of it! My future mother-in-law didn't really know this about me yet, but she made a delicious roasted chicken leg when we visited and I was in love! So this recipe is my take on her dish and I think I did her justice!

You could make this recipe with chicken thighs or chicken drumsticks if you don't have the whole leg, but it should be bone in and skin on for best results.

1) 4-6 bone-in, skin on chicken legs (thigh + drumstick)
2) 1 teaspoon of ghee, coconut oil, or olive oil
3) 1/2 tablespoon paprika
4) 1 teaspoon salt
5) 1/2 teaspoon pepper

**Servings: 2-4**

1) Preheat oven to 375 degrees.
2) Place your chicken legs in a 9x13 pan, or a 9x9 pan if they fit.
3) Rub each chicken leg with a little of your cooking oil.
4) In a small bowl, mix together the spices.
5) Rub the spices generously over each of the legs.
6) Place the pan in the oven for 30 minutes at 375 degrees.
7) After 30 minutes, you will cook for an additional 25-30 minutes, basting with the liquid at the bottom of the pan every 5 minutes. This is the KEY to crispy skin! Don't skip this part!
8) Once the skin is nice and crispy, you are done! You can check this with a thermometer to ensure a greater than 165 degree internal temperature, but after 60 minutes it will absolutely be above that. Eat up! It's delicious!

Thursday, July 17, 2014

Shredded Pork Hash Egg Bake (Paleo-Zone)

Our super amazing friends have been trading up grain-free cookies in exchange for them smoking us a bunch of pork. We are so lucky! I've been using the pork a lot just for salads, but wanted to try and make a breakfast-y dish with it. I used regular russet potatoes for this recipe, but you could substitute for sweet potatoes if you prefer. The result was delicious, and the apple added a nice sweetness in the background.

This meal is Paleo-Zone! Hooray! I haven't posted one of those forever. If you're not concerned with balancing your macro nutrients as much, you don't have to be quite as specific with your measurements.

1) 10oz pound of cooked, shredded pork (10P)
2) 10 eggs (10P, 20F)
3) 1 onion, diced (3C)
4) 1 apple, diced (2C)
5) 1.5 pound of potatoes, diced (15C)
Total: 20P, 20C, 20F -- 20 blocks

1) Preheat a large skillet over medium heat. Then, chop up your potatoes.
2) Add your potatoes to the heated skillet. If you had a pan that is not non-stick, you may need to add a little oil to ensure the potatoes do not stick.
3) Let the potatoes cook for 10 minutes, and during this time chop up your apple, onion, and your shredded pork.
4) After the 10 minutes, add in your apple and onion. Cook for an additional 15-20 minutes, until the potatoes are 90% soft. They'll cook the rest of the way in the oven.

**Now preheat your oven to 350 degrees**

5) Fold in your chopped shredded pork.
6) Transfer all of your food into a 9x13 cooking dish.
7) In a separate bowl, whisk together your 10 eggs. Then pour on top of your food, and stir to mix it all together.
8) Bake at 350 degrees for 20 minutes, until the eggs are firm. Enjoy!

Friday, July 11, 2014

Cabbage, Beef and Vegetable Stir Fry

I will tell you what--the pre-shredded bags of cabbage that you would use to make coleslaw are seriously my favorite thing right now. So easy to just throw a bag in with what I'm cooking and add some delicious texture and a healthy dose of veggies! So this stir-fry essentially stemmed from me having some shredded cabbage and celery that were about to go bad. Decided to saute it all up and WOW it was delicious! I used coconut aminos to give it more flavor, but you could use a gluten-free soy sauce if you have one. The longer this cooks, the better, so try and do the whole hour if you can!

1) 2 pounds of ground beef
2) 1 head of cabbage, shredded (or 1 bag of pre-shredded lettuce)
3) 2 onions, diced
4) 1.5 pounds of carrots, sliced or diced
5) 3 cups of diced celery (about 10 sticks)
Extra: 1/4 cup of coconut aminos or soy sauce alternative
Also: Salt and Pepper

1) Heat up a large pan over medium-high heat. Add your ground beef and diced onions and saute about 10 minutes, until cooked.
2) Add your chopped carrots and celery, and then add your coconut aminos. Sprinkle a little salt and pepper on as well.
3) Stir in your cabbage. If your pan isn't big enough to accommodate all of the cabbage, add as much as you can and after 10-15 minutes it will cook down enough where you can add the rest. (This is what I did).
4) Reduce heat to medium and cover with a lid. Cook for 45-60 minutes, stirring every 5-10 minutes to ensure nothing burns.
5) Season with salt and pepper to taste. I ended up about a teaspoon or so of salt until it was where I wanted it flavor wise.
6) Enjoy! Leftovers are fantastic!

Thursday, July 3, 2014

6-Ingredient Chicken Fajita Enchilada Casserole

That name is a mouthful...

I am so busy with school lately, it's just crazy. So on the weekends I need to cook up a storm to try and make it so I don't have to worry about anything during the week. So I am becoming obsessed with my crockpot and with casseroles. I just keep throwing together meat, veggies and usually a few eggs to tie it together and then baking it for an hour. Luckily for me, they keep tasting great! I picked up a can of enchilada sauce a very long time ago and it just sat it our cupboard for months, until I thought I'd just throw it in with a chicken casserole I was attempting. The result was delicious! Enjoy! I added the bell peppers too, which made it technically 6-ingredients, but you could sub out or in any veggies you had on hand or wanted to throw in.

1) 20oz of cooked, shredded chicken (I had cooked up some in my crockpot, but you could use a rotisserie chicken or whatever you have on hand. This was 1.5 pounds raw and came out to 20oz cooked)
2) 3 eggs
3) 1 cup of enchilada sauce (read the label and make sure it's not full of junk!)
4) 2 cans (15oz each) of diced tomatoes
5) 1 onions, diced
6) 2 bell peppers, diced
Extra: 1 teaspoon of chili powder, salt and pepper to taste

1) Heat up a large skillet over medium heat and preheat oven to 350 degrees.
2) Chop up your onion and green peppers, and add to the hot skillet with a little cooking oil of your choice.
3) Saute for about 10 minutes until tender. Add optional 1 teaspoon of chili powder to the the veggies now, plus some salt and pepper.
4) In a 9x13 pan, add your shredded chicken and diced tomatoes. Then add your cooked onion and green peppers. Stir to incorporate.
5) Mix your eggs and enchilada sauce in a separate bowl. Add in some salt and pepper here as well to flavor the liquid.
6) Add your egg mixture to the pan and stir to fully incorporate.
7) Cook at 350 degrees for 60 minutes. Top with some guacamole if you'd like!

Friday, June 27, 2014

6-Ingredient Pork and Cabbage Stew

Pork and cabbage pair so well together! I had some leftover pork loin in the freezer and wanted to just throw a quick stew together to simmer all day while I worked on homework. This turned out amazing!

1) 2 pound pork loin, pork butt or pork tenderloin
2) 1/2 to 1 small head of cabbage, shredded
3) 1-1.5 pounds of carrots, sliced into discs or diced
4) 2-3 green peppers, diced
5) 1 onion, diced
6) 2 cups of beef stock, chicken stock, or water (I actually had 2 cups of leftover broth after making some ribs, so I used that)
Extra: Salt and Pepper

1) Get out your crockpot.
2) Chop up your veggies.
3) Place all your carrots, onions, and green peppers in the crockpot. Add in 1/2 of your shredded cabbage (this should fill up your entire crockpot, basically). Mix to distribute the veggies.
4) Take your pork and bury it in the bottom of the mixed veggies. Season with about 1/2 teaspoon of salt and pepper.
5) Cook on low for 10-12 hours, stirring every 3-4 hours if you can, to help the veggies on top get cooked too.
6) After about half your cooking time is done, the veggies should have shrank and you should be able to add in the remainder of your cabbage if you'd like. You could omit this and it would still be delicious.
7) Continue to cook until you reach at least 10 hours. You could cook as long as you'd like, it will just get better and better! I started it first thing in the morning, around 7am and it was ready for a late dinner. Once done cooking, take two forks and shred your pork into your stew. Season with salt and pepper and enjoy!

Friday, June 20, 2014

Broccoli Brussels Sprouts Chicken Stew

Do you like all the green vegetables? Well this dish throws them into one pot and allows them to cook up together and become something tasty. My boyfriend says this is one of the best dishes I've ever made! If you like more bite to your broccoli and brussels sprouts, add then in later in the cooking process, or cook the whole thing for less. This is perfect for a weekend, because it involves a little pre-cooking, and only needs to slow cook for 4 hours.

1) 2 pounds of raw chicken thighs, diced (or breasts)
2) 2 tablespoons of cooking oil of your choice (coconut oil, ghee, tallow, etc)
3) 1 onion, diced
4) 3 cups of broccoli florets, chopped
5) 1-2 pounds of brussels sprouts, sliced in half or roughly chopped
Extra: Salt & Pepper or seasoning of your choice

1) Heat up a large skillet over medium heat. Add your cooking oil, and then add your diced chicken.
2) Chop up your onion, and add it to the cooking chicken. Let cook for 10-15 minutes, until the chicken is browned and the onions are softened. Season with salt and pepper, or any other spices you'd like. I did about 1 1/2 teaspoons of salt, and 1 teaspoon of pepper, but have also added rosemary garlic seasoning and that was delicious too!
3) In the mean time, chop up your broccoli and brussels sprouts and add them to your slow cooker.
4) Once your chicken and onions have cooked 10-15 minutes, add them to the slow cooker with the raw veggies, and mix to incorporate. Cook on low for 4 hours.

Friday, June 6, 2014

Roasted Veggie Side Dish

I make 90% one-pot meals in this house, so we don't normally have to worry about a vegetable side dish. But we've started doing a nice, sit-down, Saturday night meal together that's not from the crockpot. We cook it together and it's really nice. We have been alternating between steamed salmon, pork cutlets, and chicken thighs for our protein, but usually always end up with roasted carrots for our side. I picked up some delicious looking broccoli and cauliflower at Costco this week and wanted to try and add a little variety to our Saturday night meal.

These were delicious. Like SERIOUSLY. Roasting vegetables just makes them taste so much better. So much so that my dog actually ate a couple pieces of the leftover cauliflower from this. My dog does not like vegetables very much, but apparently she changed her tune when we roasted them. And now we feed her roasted carrots for a treat instead of other, processed treats. This is a win for everyone!

1) 2 large handfuls of fresh broccoli (about 3 cups)
2) 2 large handfuls of fresh cauliflower (about 3 cups)
(Or you can use 6 cups of just one type)
3) 1 tablespoon cooking oil of your choice (coconut oil, ghee, duck fat, tallow...)
4) 1/4 teaspoon of salt
5) 1/4 teaspoon seasoning of your choice (cumin, curry, chili powder, 5 spice, etc)
I used ghee and chili powder for this version

**Servings: 2-4

1) Preheat your oven to 425 degrees.
2) Add your vegetables to a large bowl, and add your oil. Mix well, and then sprinkle your seasonings on top.

3) Place your coated vegetables onto a lined cookie sheet (you a silicon mat, or parchment paper, or tin foil). Spread out evenly.
4) Roast for 15 minutes at 425. Then use a spatula to flip/stir the veggies.
5) Roast for another 10-20 minutes, depending on how cooked/tender you like your veggies. I cooked these about 30 minutes total.