These were one of the best Chicken Mole Tacos I have ever tasted.
I found the original recipe in a Better Homes & Garden Magazine and have searched the internet for it but for some reason it’s not found.Â The original recipe was created by Robby Melvin but I have adapted it and you get to be the recipient of it’s deliciousness.Â Yay for you!
Alright so ~ a disclaimer here ~ I don’t like very spicy sauces so you’ll need to add extra adobo sauce if you want it spicier.
One of the things that I normally do NOT have in my cupboard because I enjoy them way too much are tortillas.Â In this recipe I used flour tortillas because the mole sauce is so juicy and the flour tortillas hold up much better.
Here’s a peek at what your slow cooker will look like when the chicken is almost ready …Â Uh, shoulda made more, eh?Â Well, this is 4 chicken thighs for two of us.
It was, well, pretty close to perfection … 🙂
I decided to use Manchego Cheese which is a white cheese that I find at Costco but, you can use any cheese your heart desires.
What to do with all the leftover turkey from Thanksgiving?
Actually, we were fortunate to have had all the turkey and fixings provided because we headed out of town to socialize with 40+ relatives.Â And when a person is from out of town, they aren’t obligated to bring anything.Â Pretty cool, no?
We did take some chips and dip though as that was “travel easy” and they were eaten up quickly.
When we returned home though, we went to Costco and they had a large turkey breast with dressing already prepared at half off the original cost.Â So ~ we purchased it and my husband has been eating turkey sandwiches all week.
But that can get boring, no?
So I searched the world wide web (there is a lot out there) and found a recipe that I adapted and included cashews also ~ because I think cashews should always be included in chili.
This Turkey Cashew Chili, although it has beans, is more tomato-y tasting.Â Just so you know …Â UNLESS, you let it sit for awhile.Â Then the beans and tomatoes blend perfectly.Â That’s the best way.
I purchase frozen tilapia filets at Costco to have them ready for a quick dinner.
The tilapias usually take 8 hours to thaw in the refrigerator although I’ve found that I can take them out frozen and thaw them in cold water.Â I simply fill a large bowl with cold water and place the tilapias in them, wait 15 minutes, empty out the cold water and replace with new water and start the process over again until they are thawed.Â This takes maybe 45 minutes to an hour but in a pinch it works better than having to wait 8 hours (unless you’re super organized and remember to take them out in the morning).
This recipe is fairly quick if just a bit messy but it’s a recipe that’s worth making.
I’ve heard it said that tilapia has less Omega 3 levels than salmon but hey, that’s okay.Â It’s not like one eats it every day, right?
So ~ without further ado, here’s the recipe for you try.Â Enjoy!
Baked Tilapia with Roasted Vegetables
Did you know?Â Tilapia is the fourth most consumed fish in the United States dating back to 2002.
Yeah so, this recipe is very un-paleo. Â We’ve been cheating on the paleo diet quite a bit and my desire to have an Indian recipe led me to this very delicious recipe that I found in a Cooking Light magazine.
I did make a few changes to the original recipe so have re-written it below. Â I hope you enjoy it as much as we did. Â The original recipe calls for it to be served over rice but we served it with slices of french bread. Â Quite delicious!
I’m still trying to keep my meal planning very simple so I can spend more time in the yard this spring/summer.
So ~ I made these marinated paleo Beef Shish Kabobs that took absolutely no time at all. Â You don’t have to marinate the meat, however, if you do the meat will be a lot more tender.
But, first things first ~ I used wooden skewers and they have to be soaked so they don’t burn in the oven. Â I soaked them in cool water for about 20 minutes. Â That did the trick. (The knife was to hold them down as they kept floating.)
Now, besides onion powder, garlic powder, salt and pepper, I use white vinegar to “soften” the beef. The longer you can marinate the beef the more tender it will be. Â Today I only marinated the beef for a couple hours and it didn’t come out as tender as my mouth was watering for ~ I think my problem though was using too little vinegar so the recipe below uses more than what I used. Â It will also depend on how much meat you have to tenderize so if Â you use a little bit of beef, don’t use as much vinegar ~ more beef, more vinegar.
The pieces of beef below were marinated, trimmed of fat and then cut into smaller pieces for the skewers.
I only used peppers and onion to accompany the beef. Simple, right?
Since I had cherry tomatoes on hand, I added them on the side so they could roast. I could have put them on the skewers but that sounded messy to me.
The shish kabobs should bake for about 20 minutes IF you like your meat medium well. I took them out at 10 minutes just to see what they looked like ~ a little to red for me:
Well, here I am again with another new recipe. This one is paleo and vegetarian but not vegan. Â You could use vegan cheese to solve that problem though.
Cauliflower is not one of my “go to” vegetables although, add a little aged cheese and my mind magically changes its mind.
This paleo Cauliflower Tomato Casserole is very easy to make and most of the recipes can already be found in (most) of your cupboards.
Although I had purchased the cauliflower just a couple of days before, there were some parts that didn’t look “healthy” to me ~ mainly the brown parts ~ so I cut those areas off and used the rest.
I first cut the cauliflower into smaller florets, rinse them clean and put them in a pot to steam until they were soft.
While the cauliflower was steaming, I prepared ingredients that will be combined with the cauliflower once it’s steamed ~
I combined the ingredients in a bowl (with the exception of the almond flour and cheese). Â Only half of the can of diced tomatoes is used. Â These ingredients will be combined with the steamed cauliflower.
The almond flour was tossed with my favorite cheese ~ Kerrygold Aged White Cheddar ~ although any cheese can be used. This was then tossed over the cauliflower mixture.
Once everything was ready, I popped my uncovered casserole dish into the oven for approximately 15 minutes or until the top started browning.
So ~ here’s the recipe for you to try. Let me know what you think.
Paleo Cauliflower Tomato Casserole
I adapted this recipe from a book called Linda McCartney’s Home Cooking.
As a Puerto Rican, we ate lots of plantains growing up.
My favorite were the maduros which were yellow and very ripe even to the point of having a black skin. These were the sweet ones as opposed to the green plantains which were not sweet at all and were usually served with a garlic dip. Â But the maduros ~ well, we just fried them up and ate the slices. Simple and delicious!
It’s interesting that almost every time I go to the grocery store and see the very ripe plantains they bring the price down because they assume (incorrectly) that the plantain is too ripe. Â So it’s a bonus to pick up these delicious maduros.
Now, being one to have a sweet tooth, I searched for a recipe to incorporate these plantains into a meal. Â And, right on my bookshelf I found a book called Puerto Rican Cookery that had been given to me as a gift many years ago. It had a recipe for plantain balls but I decided to adapt it to suit my taste.
Besides the plantains, the rest of the ingredients are quite simple: Â ground beef, cheese and seasonings.
The plantains are boiled in water until they look like they are going to pop out. Â Then they’re taken out to cool. Â Once cooled, I peeled them and added them to a bowl with butter and arrowroot starch. Â Then I mashed them up.
The ground beef is put in a skillet with the seasonings and cooked through. Â This will be used to fill the plantain balls along with the shredded cheese.
I added a little arrowroot powder to my hands before I picked up some of the plantain mixture to fill it. Â It needs to be flattened so it can be filled with the ingredients.
The plantain balls will come out looking like this …
And once baked they’ll look like this …
These Beef & Cheese Filled Plantain Balls are paleo … deliciously paleo. Â And, if you choose, you can also fry them instead of baking them but I prefer them baked.
This paleo Spinach, Cheese and Olive Stuffed Chicken Breast recipe came out absolutely great!
Normally my chicken breasts come out a tad too dry but not this time. I surprised even myself!
I decided on chicken breasts for tonight’s meal because I haven’t had them in quite awhile and I felt inspiration well inside of me. If that inspiration ever wells up inside of you, go for it!
As usual, the recipe is simple and uses ingredients that most people already have in their cupboard.
I only used two “slices” of the aged cheddar white cheese and then I chopped it up. You could use more cheese, but I liked the “hint” of cheese and this white cheddar does not have an overpowering flavor.
The spinach, olives and cheese will be combined in a bowl after they are all chopped.
After I cleaned and dried the chicken breasts, I sliced it down the middle but not all the way through ~
Next I stuffed them with the spinach mixture ~ (you’ll be tempted to overfill them, but remember that the pocket will be closed up).
I added a tablespoon of olive oil to the bottom of a casserole dish then the chicken breasts. Â Next I seasoned the chicken with salt, white pepper and oregano then closed the chicken pockets with toothpicks.
I baked the chicken (covered) for approximately 35 minutes before removing it from the oven. I then added the juice of half of a lemon and a half tablespoon of butter on the top of each of the breasts then back in the oven it went, uncovered, for approximately 5 more minutes.
Then ~ perfection. Moist and tasty. I’m sure you’re ready to see the recipe, eh?
Spinach, Cheese and Olive Stuffed Chicken Breasts (Paleo)
Motivation for a new and simple paleo chili recipe gave me the inspiration for this recipe.
The main spice in this recipe is chili powder. Sounds simple enough, no?
The handful of pistachio nuts were a last minute idea and I was glad I added them. Â They gave a nice crunch to every bite.
The veggies I choose to use were cabbage, green onions, onion and green pepper. Â I sauteed them in a tablespoon of olive oil to cook them through a little
The chili is served on a bed of shredded lettuce which gives it a crispness when you bite into it. Â I sliced the lettuce up, cleaned it with water then put it in a mesh holder to allow the water to drain. Â After a few minutes, I take a paper towel and dry it to remove most of the water.
I like to use the Organic Ground Beef that I purchase at Costco. Â It doesn’t taste grainy when cooked like other ground beef I’ve tasted.
Once the vegetables are sauteed, I added the ground beef to them until the beef browned.
Next I seasoned the beef with the chili powder and salt. Â Then I added the canned diced tomatoes.
Once everything is combined and cooked through, I added the pistachios, stirred and it was ready to serve.
Pretty simple, no? Â Check out the recipe and let me know what you think.