Recipe Review: Creamy Chicken Soup From River North Paleo Girl

This creamy, satisfying soup takes minutes to load in the crock pot. Let it cook on low for 9 hours and you have a great grain free, dairy free, gluten free meal. I used frozen whole chicken breasts then removed them with tongs and shredded them before serving.
Easy, easy, easy!

The recipe is here at River North Paleo Girl. Another pinterest find!

Quickie Stir Fry with Kelp Noodles

Quickie Stir Fry with Kelp Noodles

I first heard about  Kelp Noodles and thought of the green/brown slimy plants that litter the beach and get tangled in your legs at the ocean. Frankly they didn't sound appetizing at all. I found a package of them in the refrigerater section of my local Whole Foods and in actuality they looked much better than what I had imagined. The only ingredients are; water, kelp, and sodium alginate. They are advertised as mineral rich, low in carbs and calories (just 1 carb and 6 calories per serving), and free of allergens. 

They were super easy to prepare and I really liked them. They were not slimy but an "al dente" texture and neutral in flavor so that the spices in my dish really stood out. I will definitely buy them again and I have several ideas for dishes they would work well in. I would not suggest them in an Italian type dish but instead any kind of oriental dish.

Quickie Stir Fry with Kelp Noodles

Serves 2-3

Ingredients:

2 T. toasted sesame oil

1 1/2 c. cube chicken breast

1/2 c. chicken broth

3/4 tsp. garlic puree

1/2 tsp. ginger puree

2 c. frozen stir fry style vegetables

1 package Sea Tangle Kelp Noodles (12 oz)

slice green onion

sesame seed

oriental style hot sauce

Method:

1. Heat sesame oil in a wok or large frying pan until hot. Add chicken, garlic, ginger and broth. Let cook, stirring occasionally till chicken is done, about 5 minutes.

2.  Add vegetables and continue cooking till warmed through, about 3 minutes.

3. Add noodles and as they warm break up with tongs. Continue heating till dish is warmed.

4. Divide noodles between serving dishes and garnish with green onion, sesame seed and hot sauce.

 

Chicken Berry Salad with Honey Mustard Dressing

There are just some flavors that unexpectedly go great together and this is one of those surprising combinations. A great salad that is a meal and goes together quickly.

Chicken Berry Salad with Honey Mustard Dressing

Serves 2

Ingredients:

2 c. fresh spinach

1 c. diced cooked chicken (or turkey)

1/2 c. fresh or frozen blueberries

1/2 c. whole pecans

1 slice goat cheese

1 recipe Honey Mustard Sauce

Method:

1. Layer ingredients in a bowl beginning with spinach and going in order listed. Top with dressing and serve immediately.

Creamy Chicken Cauliflower Soup

The original recipe for this soup is here at Nourishing Days. I changed it up a bit to make it creamy and easier for me to cook. It was really flavorful and the cilantro added just the right amount of Mexican flavor.

Here is my revised recipe

Creamy Chicken Cauliflower Soup

Ingredients:
2 T. coconut oil
4 chicken tenders, cut into bite sized pieces
1/2 onion, diced
1 head cauliflower cleaned and cut into bite sized pieces
salt
pepper
1/4 tsp. garlic powder
3-4 c. chicken broth, homemade is best
1/2 c. SCD whipping cream, unwhipped
chopped cilantro

Method:

1. In a large stock pot melt coconut oil and saute chicken.
2. When the chicken is no longer pink add the onion, cauliflower, and seasonings. Saute 5-10 minutes or until cauliflower is beginning to become tender.
3. Add broth and bring to a boil. Continue cooking until cauliflower is done.
4. Remove from heat and stir in cream, garnish with chopped cilantro.

Recipe Review: Crock Pot Vampire Chicken

I saw this recipe here on one of my favorite blogs, Joyful Abode. I have been fighting a cough for weeks now and a friend suggested I eat a few cloves a raw garlic for a few days to help me get over the cough. I did, and what a difference that made! Now I am finding ways to get garlic into my family's meals and this recipe does it, 40, yes FORTY cloves of garlic. No question, it will keep the vampires away.

Here is my take on the recipe:

Crock Pot Vampire Chicken

Ingredients:
1 chicken cut into pieces but with the skin still on.
2 tsp. parsley
1/2 tsp. sage
1/2 tsp. rosemary
3/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. ground pepper
40 garlic cloves, peeled

Method:
1. Place the chicken pieces into crockpot. Sprinkle with salt, pepper, and herbs.
2. Scatter garlic cloves over the chicken.
3. Cook on low 6-8 hours.
4. Remove chicken pieces and place on a cookie sheet.
5. Place cookie sheet under broiler for 4 minutes or until skin is nicely browned.
6. Remove garlic cloves from crock pot, you can mash them and serve with bread or save for another recipe.
7. The juices can also be saved for soup.
8. Serve chicken immediately.

One Pan Dijon Chicken and Vegetables

This is a super versatile dish that can be made with whatever meat and/or vegetables you have on hand. The original recipe that was given to me (thanks Rachelle!) was a vinaigrette over green beans. I was trying to get dinner on the table in 10 minutes and decided to throw it all together. It was yummy!

One Pan Dijon Chicken and Vegetables

Ingredients:
2 T. olive oil
3 T. water
2 c. diced, cooked chicken
4 c. assorted vegetables, sliced. Suggested veggies; cauliflower, green beans, carrots, zucchini, red onion, bell peppers
sliced toasted almonds, fresh or dried thyme for garnish

Vinaigrette Ingredients:

1 tsp. grated lemon rind
2 T. lemon juice
4 tsp. olive oil
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
4 cloves minced garlic

Method:
1. Heat olive oil in a large pan. Add vegetables and water, place a lid on the pan and let vegetables steam until done.
2. While vegetables are cooking whisk together all vinaigrette ingredients.
3. Add chicken to vegetables and let heat 1-2 minutes, pour vinaigrette over chicken and vegetables. Toss lightly.
4. Serve immediately, garnish with sliced almonds and fresh or dried thyme.

Spicy Chicken Casserole

This recipe is quick, easy, and filling. I love the "comfort" foods and am happy to find recipes that fit the bill when I am craving it.

Spicy Chicken Casserole

Ingredients:

2 c. cooked chicken, chopped
2 med. zucchini, shredded
2 T. chicken broth
3 scallions, sliced thin
2 small tomatoes, chopped
1 jalapeno, finely chopped (remove seeds and membrane for less heat)
2/3 c. dripped yogurt or sour cream
1/2 tsp. salt
1/2 c. SCD Breadcrumbs ( seasoned almond flour)

Method:

1. Place shredded zucchini in a dishtowel. Twist towel tightly around zucchini until liquid begins to come out. Continue squeezing until you can no longer get any more liquid.
2. Combine all ingredients except almond flour in a 9x9 inch casserole. Spread evenly in pan and smooth the top. Clean sides of casserole with a paper towel to prevent burning then sprinkle almond flour over the top.
3. Bake at 350 degrees for 40 minutes to 1 hour, or until topping is browned. Serve immediately.

Indian Chicken Curry

Recently we visited an Indian restaurant, gluten free heaven! The entire menu was gluten free except for the bread choices, what a beautiful sight! I had never had Indian food before, what a great discovery. I immediately purchased an Indian cook book and $40.00 of spices....here is my first attempt....I licked the plate clean!

Please don't let the long list of ingredients scare you off, this goes together quickly. Check out your local import store for any spices you don't have, I found they were very inexpensive there.

Chicken Curry

Ingredients:
2 T. olive oil
2 whole cloves
1 black cardamom pod
1/3 c. finely chopped onions
1/3 c. water
1 large clove garlic, crushed or 1 tsp. garlic puree
1 T. ground coriander
1/4 tsp. ground mustard
1/2 T. cumin
1/2 tsp. ground turmeric
1/4 tsp. ground chili powder
1/2 T. fresh ginger, crushed
1/2 tsp. salt
8 chicken tenders
1 can coconut milk
fresh cilantro

Method:
1. Heat oil in a large frying pan or dutch oven. Add the whole cloves and cardamom pod. Let heat for 2-3 minutes or until fragrant.
2. Add the onion and garlic and fry for 6-8 minutes or until the onion is translucent. While onion is cooking measure out spices into a small dish.
3. Add all the powdered spices, water, and ginger. Fry for 2-3 minutes then add the chicken. Fry for 5 minutes, until chicken begins to brown. Add coconut milk and simmer for 25-30 minutes until sauce begins to thicken and chicken is done. Garnish with fresh cilantro.

Update and a recipe for Dutch Oven Lemon Chicken and Rice

I have not been keeping up with the blog this summer, it has been interesting to see that I still get several hits a day though. That is good, it is the purpose of this blog to be a resource. I have been busy enjoying the "Live" part of my mantra. Gardening, taking care of my animals (the chickens are laying 6-7 eggs a day!) and taking care of my family. I have slowly introduced aged cheeses, whole corn, and rice back into my diet with some success. I can see that I need to keep it to a few servings a week but it makes going out to eat so much easier. Here are a few pics from summer so far...


Drying chives from the garden

Un re-touched sunset from my porch...I think my favorite picture of the summer.

The first egg, it is smaller than normal, they are growing larger each day!

Welcoming my oldest son home from the National Scouting Jamboree....3 weeks without motherly supervision, I wasn't sure he could do it, he proved me wrong!



And now for the recipe...


We have taken a break from the dutch oven for a few years. I miss those warm easy meals after a long day of fishing and hiking. I saw this recipe on Gluten Free Mommy and overhauled it, we gave it a trial run at home to see how it would work out on a camping trip. My family gave it the thumbs up!

I baked this in the oven and used a whole chicken but if I were to do it camping I would definitely use the tenders, much easier to transport and eat.

For a grain free dish you could pre-cook the chicken tenders and use shredded zucchini or cauliflower or a mix of both. I would squeeze out the excess water before using, see this post , and bake for 40 minutes.

Lemon Chicken and Rice Dutch Oven Style

1 1/2 c. jasmine rice
2 T. olive oil
2/3 c. minced onion
1 tsp. Lawry's Seasoned Salt
1 tsp. dried ground peppers or cayenne pepper (decrease to 1/2 tsp. for a very mild flavor)
1 Anaheim pepper sliced in rings, optional or you could use bell pepper
2 tsp. minced garlic
1 tsp. paprika
2 1/2 c. chicken broth
1 c. peas
1/2 c. shredded carrot
juice of 1/2 lemon
parsley
12 chicken tenders

Method:

1. Combine all ingredients except chicken and parsley in a 12 inch dutch oven.
2. Place chicken tenders on top of rice and sprinkle with dried parsley.
3. Bake at 325 degrees in an oven or with 10 coals on the bottom and 12 on the top for 90 minutes.
4. Serve immediately.

Strawberry Toasted Pecan Chicken Salad

Every month in the newsletter at church they post a recipe. I have never been able to eat any of them so this month I was ecstatic to see this recipe, and I immediately came home and made it. This is a great summer meal, not only does it keep the kitchen cool but it is refreshing and filling.

Strawberry Toasted Pecan Chicken Salad

Ingredients:
2 c. roasted chicken breast, chopped
1/4 c. toasted pecans (I used sprouted ones)
2 c. hulled and quartered strawberries
1/4 c. finely diced red onion
1/4 c. finely diced celery
1/4 c. finely chopped cilantro leaves
2 T. Balsamic or white wine vinegar
2 tsp. olive oil
4 c. salad greens

Method:

1. Combine all ingredients except salad greens. Refrigerate 1 hour.

2. Divide greens onto 2 serving plates and top with chicken mixture.

3. Serve and enjoy!

How to Butterfly a Chicken

This is my new favorite way to prepare chicken. I "butterflied" the chicken then rubbed seasonings (Lawry's, black pepper, parsley and garlic) under the skin before grilling. It took about 45 minutes on the grill, I kept the temperature between 350 and 400. So mouthwatering good!

Here is a link to butterflying instructions.

Butterflying is easy to do and helps the chicken cook faster and more evenly. Please make sure you use a thermometer to ensure it is thoroughly cooked, it should measure 180 degrees in the thickest part of the thigh or the breast. Enjoy!

SCD Chicken Casserole

This is a simpler version of my No Grain Layered Chicken Casserole. It is warm and satisfying and goes great with a green salad.

SCD Chicken Casserole
Ingredients:

1 c. diced chicken
1 zucchini, shredded
2 T. chopped onion
1/2 c. chopped tomato
1/4 c. SCD yogurt made from 1/2 and 1/2
1/4 c. strong chicken broth
1 c. shredded cheese, divided (I found some raw jalepeno cheddar that worked great for this recipe but any variety will work)

Method:

1. Place shredded zucchini in a flour sack type dish towel. Over the sink twist up the ends and squeeze to remove all liquid.
2. Combine 1/2 c. cheese, chicken broth, yogurt and onion in a small (3 cup) casserole.
3. Add chicken, zucchini and tomato, stirring until combined.
4. Smooth mixture out evenly and top with remaining 1/2 c. cheese.
5. Bake at 350 degrees for 45 minutes or until cheese is lightly browned.
6. Serve immediately garnish with more yogurt and your favorite salsa. I like the flavor this Tomatillo Salsa adds.

Chili Lime Chicken Tenders

This chicken was a big hit with my family, we grilled it outdoors and served it with Spanish rice and beans (which I of course didn't eat) along with fresh fruit. It could be a bit spicy for young children, I would suggest cutting the chili powder in half for them.

Chili Lime Chicken Tenders

Ingredients:

20 chicken tenders

1/3 c. olive oil
2 T. red wine vinegar
juice of 4 limes
3 cloves garlic, minced
2 T. chili powder
2 tsp. cumin
2 green onions, sliced
1/2 tsp. salt
pepper to taste

Method:
Combine all ingredients and pour over chicken tenders. Let marinate at least 3 hours. Place tenders directly from marinade onto hot grill, cook as usual, discard marinade.

Recipe Review: Crispy Chicken Thighs

I found this recipe here on Joyful Abode. This is a great way to cook up a small amount of meat if you are cooking for yourself or just a few. I particularly liked the crunchiness of the skin and the simplicity of the recipe. Thanks Joyful Abode!

Curry Chicken Tenders

If you don't think you like curry, try this recipe. It is very mild and makes an easy meal, and you may find you do like it after all. I have served this to guests many times with an uneasy look, I haven't found someone yet who didn't ask me for the recipe. We like to cook the chicken outdoors in the summertime with roasted vegetables. This time of year I broil the chicken and serve it with green salad. This recipe was adapted from Mini Chicken Satays with Peanut Sauce, Healing Foods Cookbook.

Curry Chicken Tenders

Ingredients:
1 c. coconut milk
2 T. fish sauce
2 tsp. red curry paste (I use the Taste of Thai Brand)
1 tsp. turmeric
1 tsp. honey
1/2 tsp. coriander seed
1/4 tsp. salt
1/4 tsp. fresh ground pepper
12 chicken tenders

Method:
1. Combine all ingredients except chicken.
2. Stir until smooth and combined.
3. Place chicken in a glass casserole with lid. Pour curry mixture over chicken.
4. Refrigerate, covered, 4-6 hours.
5. Remove chicken and discard remaining marinade.
6. Grill outdoors or broil on low for 6 minutes, turn pieces and continue broiling until browned.

Fajita Salad

This is an old family favorite that I cut out of a magazine about 20 years ago. We have tried it with both chicken and beef and all sorts of vegetables. I haven't found anything that didn't turn out yet. I like to use red and green bell pepper and red onion, in the summer I make a vegetarian mix of zucchini and yellow squash instead of the meat.

Fajitas

2 large chicken breasts or 1 1/2 lbs beef, sliced into thin strips
2 c. assorted vegetables, sliced thin

Marinade:
1/4 c. olive oil
1/4 c. red wine vinegar (for SCD'ers check the label for no added sugars, use apple cider vinegar if needed)
4 cloves minced garlic
1 fresh jalapeno, finely chopped or 1/2 tsp. ground cayenne
2 tsp. oregano
2 tsp. Lawry's Seasoned Salt
1 tsp. ground cumin

1. Combine all ingredients and pour half over prepared meat and in a separate container the other half over prepared vegetables.
2. Refrigerate at least 4 hours but up to 24 hours.
3. Drain marinade and place meat and vegetables on a hot cast iron skillet. Stir fry over hight heat until slightly blackened.
3. Serve over a bed of lettuce with dripped yogurt, salsa, and shredded cheddar cheese.

10 Minute Chicken Thai Soup

This soup has a unique blend a flavors that is perfect for this time of year. Warm, nourishing, flavorful and fast, just what I need this week!

10 Minute Chicken Thai Soup

3 c. chicken broth, homemade is best but if that is not an option for you look for msg free broth
1 c. coconut milk
3 c. cooked chicken, diced
1/8 tsp. cayenne pepper
1/2 tsp. ground ginger
1 T. fish sauce (check ingredients for no added sugar)
2 T. lime juice
4 scallions thinly sliced for garnish

Combine all ingredients except scallions and simmer 5 minutes. Serve into bowls and top with scallions.

Cooks Note: I found this a great soup to make as I make my broth. I take the chicken out after 12 hours in the crock pot and debone it. Then put everything but the meat back into the broth and cook for another 12 hours. Finally I strain the broth. This recipe works to use up the chicken and some of the broth, the rest of the broth can be frozen to use in other recipes.

Quickie Appetizers

Waaaahhhhooooo! I got my new camera and am back in the blogging business. I hope you can use a quick appetizer recipe as much as I can. Sometimes the only food I can eat at a party is the food I bring, and this appetizer could be a meal in a pinch, plus it is so easy.

Quickie Appetizer

1 cucumber, peeled and cut into 1/4 to 1/2 inch slices
1 recipe chicken salad minus the lettuce leaves
colorful garnish, I used the green part of a scallion and some bell peppers but olives or fresh herbs would work too.

Arrange cucumber slices on a nice serving plate. Top with a dallop of chicken salad (a small cookie scoop comes in handy here) and garnish with desired toppings.

Leftovers Oriental Salad or Wraps

We have had 2 of our 3 Thanksgiving dinners now, I cooked a turkey with the trimmings last week, on Sunday we celebrated with my side of the family and this week we will celebrate with my husband's side. How lucky is that? Here is a great recipe to use up all the turkey leftovers (and the leftovers from the veggie tray), it tastes great with chicken too.

Leftover Oriental Salad

1 recipe Oriental Dressing (from Nourishing Traditions Cookbook)
2 c. chopped leftover poultry meat
assorted leftover raw veggies; green onion, red bell pepper, celery, shredded carrots, steamed broccoli, etc.
1 c. steamed white rice (omit if your diet doesn't allow grains)
2 T. toasted sesame seeds
5-6 c. torn or finely cut romaine lettuce leaves

Combine everything but the dressing and lightly toss. Top with dressing (you probably won't use all of it) and serve immediately.

Leftover Oriental Lettuce Wraps

1 recipe Oriental Dressing (from Nourishing Traditions Cookbook)
3 c. chopped leftover poultry meat
assorted leftover raw veggies; green onion, red bell pepper, celery, shredded carrots, steamed broccoli, etc.
2 c. steamed white rice (omit if your diet doesn't allow grains)
2 T. toasted sesame seeds
1 head romaine lettuce, wash and separate the leaves
hot chili sauce

Combine the meat and veggies with 3/4-1 c. dressing. The mixture should be wet. Refrigerate 1 hour then top with sesame seeds. To serve take a lettuce leaf and fill it with equal parts rice and meat mixture then garnish with chili sauce.

Bacon Ranch Pizza, SCD

Bacon Ranch Pizza

1- 6 inch pizza crust (here is my favorite recipe)
2 T. Ranch Dressing (another of my favorite recipes)
1/2 c. shredded cheddar cheese
2 tsp. chopped red onion
2 T. bacon bits
1/3 c. chopped, cooked chicken pieces
2 tsp. chopped sun dried tomato

1. Preheat oven to 400 degrees.
2.Spread dressing on crust just up to the edges.
3. Top with cheese, chicken, onion, bacon, and tomatoes.
4.. Bake for 10 minutes or until cheese is bubbly.