Category: Recipes

Here’s a nice side dish of Roasted Mushrooms that I found over at Closet Cooking.  And, they’re paleo ~ woohoo!

Of course, you have to like mushrooms ~ did I ever tell you that I don’t like mushrooms?  But, husband loves mushrooms so occasionally I buy them and later figure out what to do with them.

This recipe is simple and uses few ingredients but you won’t go wrong with it ~

First there’s the mushrooms ~ whichever kind you like …

You’ll be tossing them in oil, salt & pepper then roasting them in an oven.

While all that is happening you’ll be preparing the butter mixture ~

Then you’ll be tossing the roasted mushrooms in the butter mixture with salt and pepper.

And this is how they’ll come out … (except they won’t taste fuzzy ~ laughing)

Want to see the whole recipe?  Head on over to Closet Cooking.  He’s got lots of good recipes so check out his website.

(For additional paleo recipes, click here.)

This paleo Baked Cod and Scallions with Spiced Potatoes recipe came out really really good.  I was a little surprised because cod usually tastes so bland to me and needs lots of help.  But don’t we all?  (laughing)

It’s a fairly easy recipe though ~ my favorite kind ~ and the only change I made from the original recipe was to use sweet potatoes instead of red potatoes.

I purchased the cod at Trader Joe’s and used all the pieces that came prepackaged.

The first thing you’ll need to do is prepare the cod by cleaning it under cold water and drying it using paper towels.  Next I sprayed the casserole dish that I was going to put the cod in with Olive Oil Spray to coat the bottom of my pan so the cod will not stick.

Next I added the scallions ~ trimmed yet whole ~ then drizzled a little bit of olive oil, salt and pepper on top of it all.

I sliced the unpeeled sweet potatoes into 1/4 inch pieces.

Then I sliced them in half.

The sweet potatoes will be put in a casserole dish, tossed with 1 tablespoon of olive, the chili powder, salt, and pepper.  Then they will be baked in a 425° degree oven for approximately 20 minutes until they are golden brown and tender.

While the potatoes are baking, prepare the lemon by using a peeler and peeling strips from it.  Then slice the peel pieces thinly and sprinkle it over the cod before it’s baked. Â Reserve the lemon to use once everything is cooked.

At the 10 minute mark of the potatoes being in the oven, you’ll be putting the cod in and cooking it until it’s opaque approximately 15 minutes (but follow the package directions if you have any).

And here’s the recipe ~

Enjoy!

For additional paleo recipes, click here.

Although I had different pieces of chicken in my freezer, I decided to purchase a whole chicken for recipe ~ Paleo Braised Chicken with Potatoes and Tarragon ~ so I didn’t have to thaw a little bit of this and a little bit of that.

I found this recipe on the TV show called The Chew and adapted it just a tad.  I don’t watch the show very often but every now and then as I’m surfing through channels with the TV remote, I land upon this station.

The chicken pieces will be browned in a cast iron skillet (if you have one).

Once that step is completed, you be taking the chicken of the skillet and setting it aside.  Then you’ll be adding the rest of the ingredients to the skillet.

The original recipe has you trying to squeeze the chicken pieces back in the skillet.  Trust me, it won’t work (unless you have a huge cast iron skillet). I used a separate casserole dish to toss everything together and bake it in. It’s one more dish but it’s worth it.

Once the ingredients are all combined you’ll be baking this for approximately 40 minutes.  The recipe is below and I truly hope you enjoy it.

Paleo Braised Chicken With Potatoes and Tarragon

One of my favorite meats ~ lamb ~ is the main ingredient for this recipe besides the cauliflower.

Most people aren’t fans of cauliflower but I say the vegetable has just gotten some bad press.  It’s really a good vegetable when combined with the right foods.

Lamb and cauliflower ~ like birds of a feather who flock together ~ go really well together.

Because this dish is baked, the cauliflower comes out nice and soft.

The other surprise in this recipe is the mustard. Have you ever had mustard with lamb? I never had but this mixture is not too strong and tastes quite good.

I will grant you the dish looks a little odd paired together but, hey, there’s a lot of other pairings out there that look odd but taste great.

So, go ahead and give this paleo Baked Lamb Chops with Cauliflower a shot.  I really don’t believe you’ll regret it.

Paleo Baked Lamb with Cauliflower

For additional paleo recipes, click here.

A few years back, I decided to go on a carrot “binge” and ate gobs and gobs of carrots. Then an interesting thing happened …

My skin started turning orange~ish.  It’s true.  I didn’t believe all the stories out there about this happening to people until it happened to me.

Okay … that’s my side story and I’m going to stick to it.  (laughing)

We always have carrots in our refrigerator as it’s one of the vegetables my husband takes with him for lunch.

So I thought I’d sneak a few to use with this chicken recipe ~ no fear of turning orange here (haha).

The recipe is quite simple and the major players are … carrots ~

Skin on ~ bone in chicken  that is combined with the carrots and a rosemary mixture …

This will be put in a cast iron skillet and baked for 30 minutes then broiled for another 5-10 minutes (be careful you don’t burn it).

It will come out looking beautifully like this ~

Pretty good looking, no? I served this paleo Braised Chicken with Rosemary and Carrots with a side salad.  It’s really a complete meal all by itself though.

Okay so ~ here’s the recipe for you to look at and print if you so choose.

Enjoy!

Braised Chicken with Rosemary & Carrots

For additional paleo recipes, click here.

Well now, here’s another paleo chicken recipe.  I have to confess that I like chicken.  If I had to choose only one meat to eat though, I’d choose lamb although chicken would come a close second.

When I’m looking for recipes to to try and possibly adapt for the paleo diet, I go to all of my resources including books that I haven’t looked at in years.  Sometimes the perfect recipe is right there.

This recipe came into play because it seems that every time I go to the market I see containers with the cherry tomatoes and I always wind up getting one.  Then I get home and wonder what to do with all of them.  This Baked Chicken with Cherry Tomatoes and Garlic is perfect for just this occasion.

And I had to add garlic to this recipe … of course!

All of the mixed ingredients will be added to a greased glass casserole dish.

The garlic will roast quite well and the cherry tomatoes will shrivel a bit.

And the result will be awesome!

I served this entree with a broccoli/zucchini stir fry and a half an avocado.

Hope you enjoy it as much as we did!

Baked Chicken with Cherry Tomatoes and Garlic

Baked Chicken with Cherry Tomatoes and Garlic

For additional paleo recipes, click here.

So I’ve been looking around for some new paleo recipes to try and came across one that I could adapt and paleo-ize.  Woohoo for all of us, yes?

The recipe didn’t cook “pretty” but it tasted very good and that’s all that really matters ~ well, at least in my eyes.

You will need a muffin tin.  Yes you will ~ can’t really make mini meat loaves without it. (I know, I didn’t have to show you a picture of a muffin tin but not all countries know what they look like and some of my readers are from other countries.)

Before I blended the meat mixture together, I made a paleo ketchup.  I found a pretty good recipe at Paleo Leaps.  The ketchup will be mixed with Dijon Mustard and Worcestershire sauce.  The ketchup recipe itself makes quite a bit and you won’t use all of it so you’ll have to adjust the taste. That’s a good thing though ~ taste, taste and taste, one of the better reasons to cook.

Your meat mixture will be combined and each one of the 12 muffin spaces will be filled.

Then you’ll be baking it for, oh, 20-25 minutes, removing it from the oven, topping it with the ketchup and baking it for a few more minutes.  I find that our convection oven tends to cook things quicker than a regular “bake” setting.

I served my Mini Meat Loaves with Baked Parsnip Fries and a salad.  Yum!

For more paleo recipes, click here.

This paleo Cabbage and Apple Salad is delicious.  The “dressing” reminds me of one I make for almost all my salads except it doesn’t have the apple cider vinegar.

I hope you enjoy it as much as we did.

Red Cabbage and Apple Salad

It’s like ~ uh, cold outside.  Fortunately the sun is shining so it doesn’t feel like a wasted day of coldness.  My eyes always seem to be looking for something “pretty” outside and I happened to see this snow laden chair that we left outside on the bedroom deck.  It sure looks peaceful.

It was a goodly day for a new recipe too.  My only regret?  The recipe pictures did not come out as good as I would have liked.  Blah.  For some reason, my hands were shaky so perhaps I should use my tripod from now on.

This recipe turned out great and didn’t taste too lemony in spite of the fact that I used a whole lemon and sliced it up.

I used four garlic cloves and sliced them in half.

Three chicken breasts got pounded almost flat with a mallet before I added them to the skillet.

The lemon slices and garlic were browned in the skillet that the chicken was cooked in.

So here’s the full recipe. It’s really easy and will be put on my “favorite” list.

Ingredients

• 1 medium lemon, sliced thinly
• 1 1/2 teaspoons maple syrup
• 4 garlic cloves, peeled and halved
• 3 skinless, boneless chicken breasts, pounded to 3/4-inch thickness
• 1/2 teaspoon kosher salt
  
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 1 whole shallot, diced
  
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 cup dry white wine (or you can substitute this with water)
  
• 1 cup unsalted chicken stock
  
• 1 teaspoon almond flour
• 1 tablespoon capers, rinsed and drained
• Handful of chopped flat-leaf parsley

Directions

1. In a medium bowl, combine the lemon slices, maple syrup, and halved garlic then set this aside.
2. Sprinkle the chicken breasts with salt and pepper.
3. Heat a large skillet over medium-high heat then add the olive oil.
4. Add the chicken to the skillet then cook them on both sides until done.
5. Remove the chicken from the skillet and set it aside.
6. Add the lemon mixture to the skillet then cook until the lemon slices are lightly browned, turning occasionally.
7. Return the lemon mixture to a bowl.
8. Wipe the skillet with paper towels then heat the skillet over medium heat again.
   
9.  Add 1 1/2 teaspoons butter to the skillet and allow it to melt.
10. Add the shallot, oregano, and thyme then cook 1 minute.
11. Add the wine to the skillet, scrape the skillet bottom to loosen any browned parts then bring this to a boil until most of the liquid evaporates.
12. Add the stock and flour to the skillet, stirring with a whisk, then bring this to a boil.
13. Reduce the heat and simmer until the liquid is reduced to about 2/3 cup.
14. Remove the skillet from the heat and stir in the remaining 1 1/2 tablespoons butter and the capers.  Allow the butter to melt.
15. Return the chicken breasts to the skillet and turn the chicken to coat it with the sauce.
16. Top the chicken with the lemon mixture and sprinkle with the parsley.

Whala!!!  It sounds like a lot of steps but really it isn’t.

I served this paleo Lemon Chicken with steamed broccoli and sliced avocado.

For more paleo recipes, click here.

(Note:  This recipe was paleo-ized from this Charred Lemon Chicken Piccata.)