- 6 chicken thighs, skin and bone on
- 4 cups Brussels Sprouts, sliced
- 2 tbsp. Coconut Oil
- salt & pepper
- garlic powder
- 1 tsp. paprika
- 1 tsp. cumin
- 1/4th C. Lemon Juice
- 1/4 cup chicken or beef stock
Cast Iron skillet works great for this! Melt Coconut Oil in the pan, heat until hot on medium-high heat. Pat dry your chicken and sprinkle with salt and pepper. Fry skin side down for 7-10 minutes or until chicken is crispy. Leave it be and let it get crispy. Preheat oven to 425.
While chicken is frying, core and slice your brussels sprouts. Rinse, and put into a bowl that has plenty of room to toss them around. Add all the spices. Toss.
Flip chicken and crisp up the other side. Once completely crispy, pour in lemon juice and chicken stock. Drop spiced up brussels sprouts into the pan on top of the chicken. Throw the whole thing in the oven and bake for about 30 minutes or until the chicken is tender and cooked through.
- 2 lbs. cubed chicken
- 2 small cans red curry paste
- 1 Lemongrass stalk
- 1/4th C. Lime Juice
- 2 tsp. Cilantro, minced
- 2 Cans Coconut Cream (Coconut Milk with at least 70% coconut)
- 4 large potatoes, cubed (not peeled)
- 2 baby bok choys, chopped into bite sized pieces
- 4 tbsp. fish sauce
- 1 can diced tomatoes
- 1 large onion, diced
- 1 cup of random veggies (snow peas, bell peppers, squash, pumpkin)
In a large frying pan or pot, on medium heat heat curry paste, lemongrass, fish sauce and onions together for 1 or 2 minutes (do not burn!) Add lime juice, coconut cream, cilantro, potatoes, other veggies and chicken. Do not add the tomatoes or bok choy yet. The tomatoes will slow the softening of the potatoes.
Cook on low heat, simmering covered for about 30 minutes. Add tomatoes and bok choy. Cook for ten more minutes.
The secret to good curry is balancing the heat with the sour, sweet, and salty. Try your sauce before you add your chicken and veggies.. to make sure its got the balance you like.
Serve over rice.
- 2 Slices of White Bread
- 1 Slice of Jalapeno American Cheese
- 1 Slice of Any other Cheese that melts well (Cheddar, american, Swiss, Mozzarella)
- 2 Over-easy eggs.
- 1/4 C. Spinach
- 2 cherry tomatoes
- Pepper & Kosher Salt
Butter one side of the bread as if you are making a grilled cheese sandwich. Drop one slice in a frying pan (butter side down) Add slice of Jalapeno cheese and other cheese, and then drop the other slice of bread, butter side up on top. Fry until browned and cheese has melted. Put into center of a plate.
Fry eggs over easy, you want the yolk to be runny, and white to be completely cooked. Place on top of grilled cheese sandwich. Sprinkle desired amount of spinach, and cherry tomatoes on top of eggs. Salt and pepper lightly.. and enjoy!
I did not get a picture of this after it came out of the oven, such a shame. Sometimes I forget! Either way, this recipe is delicious. Make sure you check the ingredients on your pork rinds if you are trying to stay Paleo. Not all pork rinds are what they say they are!
- 1-2lb.s Chicken Tenders
- 5 slices, thick cut ham, sliced into chicken tender sized strips.
- 1 small bag, pork rinds, crushed into crumbs
- 16 ounces of white cheese (mozzarella, swiss, etc) Sliced or shredded.
- 1/2 C. Tapioca Flour/Arrowroot Flour/Corn Starch (depending on your diet!)
- 1 T. Coconut or Almond flour
- 4 Eggs, whisked
- Salt & Pepper
- 3 T. Parsley Flakes
Gather three small bowls. Add Pork Rind Crumbs,Coconut/Almond Flour, parsley flakes, salt and pepper in one. Whisked Eggs in one. Tapioca Flour/ArrowRoot Flour or Corn starch in the last one.
Start an assembly line. Dip chicken into the Corn Starch bowl, then into the whisked eggs, then into the breadcrumb mixture. Completely covering with each step. Place on sprayed cookie sheet, and bake for 30-40 minutes in an oven @ 350 Degrees. Once the chicken tenders are crispy, Take them out of the oven.. Layer Ham, and then cheese on top. Throw back into the oven, for about 3-5 minutes or until cheese is melted.
In Ohio, sauerkraut is a major tradition… if you want good luck for the year! After moving to Virginia, I still keep up the traditions while adding a few traditions from my husbands family. Sauerkraut & Pork, Soup Beans, Fried Taters & White Cornbread are my Ohio way of doing things.. where my husbands family enjoys their collard greens, yellow cornbread and blackeyed peas.
Thankfully, I enjoy those as well, so I just do a big dinner and include it all! This recipe is obviously not Paleo, but if you don’t mind the sauerkraut taste, you can omit the brown sugar and it will be just as tasty.
- 3 T. butter or lard
- 1 onion, finely diced
- 2 lbs. Kielbasa Sausage
- 1 can carrots (or use fresh! 2 carrots, sliced & steamed)
- 1 lb. bag sauerkraut, drained and rinsed
- 1/2 c. brown sugar
- salt & pepper; to taste
In a large frying pan, melt butter or lard.
Add onion and carrots, and saute until done.
Add sausage, and cover and let simmer on medium heat for ten minutes.
Turn up the heat and cook until sausage is browned.
Add Brown sugar, and stir until dissolved. Add Sauerkraut, give it a good stir. Let simmer on low for 10 minutes. Serve!
- 2 Milk Chocolate Bars (Can use chocolate squares, circles, stars, or Hershey kisses.)
- 1/2 cup shortening
- 3/4 cup Creamy Peanut Butter
- 1/2 cup granulated sugar (1/3 C. Separated)
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll into extra sugar… place onto a greased baking sheet or with a silpat. Bake 8 minutes. Immediately press a piece of chocolate into center of each. Bake 2 more minutes.
Cool completely. Makes about 30 cookies.