BBQ Pulled Chicken Zucchini Boats! 

  
Well well… It’s almost April! Spring is coming! Other than the snow that is forecasted for next week?! Eek! I however, am feeling the sunshine and looking forward to some warmth! With warmth, comes BBQ! 😀 Duh. So I’ve tried to start this “thing” where I go to the grocery store once a week and that’s that. I don’t want to stop any more during the week. I end up spending way more & not being able to use everything I already have! = Food waste.. Sadness. So I woke up yesterday, thinking about food as usual…& what will I plan for dinner! After a 10 hour work day I wanted it to be relatively easy…without stopping at the grocery store for last minute items! So, what was in the fridge: chicken thighs, half empty bottle of organic BBQ sauce, and 5 green zucchini. BOOM, dinner. 😀 This dinner idea can be interchanged with ANY meat, sauce or veggie! 
BBQ Pulled Chicken Zucchini Boats:

Serves 4-6

  • 2-3 lbs boneless, skinless chicken thighs
  • Approx 5 green zucchini, cut in half lengthwise & seeded (I use a melon baller, reserve seeds to cook up with your eggs for another meal!)
  • 1 yellow onion, thinly sliced
  • 1 8oz package baby spinach
  • Approx 1 cup organic BBQ sauce (if this were a Sunday with more time I would’ve made my own BBQ…not tonight tho!)
  • Approx 1/2 cup shredded cheese of choice, optional
  • Salt & Pepper, to taste

Preheat oven to 450.

Start with the chicken. My easy foolproof pulled chicken. Put the raw chicken in a large pot, cover with water. Add about a tbsp of salt to water. Turn heat on high and bring to a boil. Lower heat to medium and cook approx 10 minutes, until cooked through. Drain & let cool. Once cooled, shred chicken with 2 forks.

Line a lightly oiled baking sheet/pan with your sliced/seeded zucchini. Set aside.  

While your chicken is finishing cooking, heat a tbsp of olive oil or coconut oil over med heat. Add sliced onion & cook until it starts to soften. Add in the spinach and cook until wilted. Sprinkle with salt & pepper. Remove from heat & put into a large mixing bowl.

Now you have your cooked veggies and chicken. Add chicken to the bowl with the veggies. Add in the BBQ sauce. Season with salt and pepper if necessary (I only used the BBQ, the bottled stuff had enough going on!). Combine. 

Fill the “wells” in the zucchini with chicken, onion and spinach mixture. Try to compact as much as possible and get them loaded up! Top with shredded cheese and bake for 45 minute until zucchini is soft & cheese is melted!

  
Enjoy! 

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Pepper Chip Nachos!

Welcome to the New Year all!! Is everyone on their challenges or cleanse and detoxes after that holiday??? Well I am as well! A little 21 Day Sugar Detox to freshen up! This doesn’t mean you can’t enjoy food while cleaning up your act! For example, nachos…total yummy comfort food right?! But do you want to eat a whole bag of delicious blue corn chips with it?! (Yes!) JK… No, is the correct answer. (Sadness) 😦 With all that being said… You will NOT be missing out with this dish! 

  
Pepper Chip Nachos:

about 4 servings 

5 med size peppers, cut into thick strips
1 lb ground beef

1 avocado, cubed

1 can olives, sliced

3 scallions, sliced

1/2 cup salsa

1 cup cheddar cheese, optional

Salt & pepper, to taste

1 tsp each of, garlic, onion, paprika, chili, cumin, or to taste. (I like extra cumin!)
Preheat oven to 400. 

Heat some olive oil in a pan over med heat. Add ground beef and seasonings until thoroughly cooked. Set aside. On a large parchment lined baking sheet, arrange your pepper “chips” in a single layer. Layer the ground beef on top of the peppers. Then add the salsa on top of that. Then it’s topping time! Add olives & cheese! Bake for 10 minutes until cheese melts. Remove from oven and add scallions and avocado! Enjoy with some more salsa, or Guac…or sour cream if you’re gettin crazy. (I get crazy..)

You’ll never think about a blue corn tortilla chip again! (LIE!) 

Enjoy

Our Paleo-ish Christmas!!!

It has taken me so long to put this together! Typing all  of this up is a breeze…but actually creating my Christmas menu was insane!!! This year, we are hosting Christmas Eve ANDDDDDDDD Christmas Day! EEK! We don’t have many people, but I still freak out about having enough food & make a million things because I get nervous!!!! Some of these recipes are my own, some were borrowed & some dishes are being brought! (Phew!) So here is my menu, for some inspiration AND some recipes for replication!!!! I hope this round up gives you some ideas! Enjoy!

Traditionally, fish is the end all be all of Christmas Eve. I’m cool with that…but like always, I like options!! So here is a look into what we will be enjoying on Christmas Eve & Day! So from start to finish…here are some of the stars! **Keep in mind, this recipes are geared towards a group of about 10 people! Adjust as necessary!

Pomegranate Pear Spinach Salad:

POMEGRANATE SEEDS

3 5oz containers of baby spinach

Seeds from 2 pomegranates

about 3/4 cubed grass-fed cheddar, optional

1 small red onion, thinly sliced

3/4 cup chopped walnuts

2 small pears, cored & thinly sliced

Dressing of your choice! I will be using my favorite balsamic vinaigrette, which can be found here: https://psimadethat.com/2014/02/22/killer-salad-dressing/comment-page-1/

Layer each of the ingredients on top of the spinach. Toss with dressing or leave it on the side!

Mussels in a Garlic Tomato Broth:

MUSSELS

3 2lb bags of mussels, scrubbed clean

about 1/3 cup EVOO

1 onion, finely chopped

8 garlic cloves minced

1/4 tsp red pepper flakes, adjust to your liking

4 tbsp chopped fresh parsley

2 28 oz cans crushed tomatoes

2 cups vegetable broth

S & P to taste

Heat the EVOO in a large pot, add the onion & garlic, stirring occasionally until translucent. Stir in the rest of the ingredients, except the mussels. Bring to a boil, then reduce heat & simmer for about 20 minutes. Now, to the mussels…be sure to scrub & rinse them VERY well. You don’t want any sand or other bits getting into your sauce! While you are looking through & babying your mussels….check for any shells that are cracked or open. These you will definitely want to discard, as they are dead & NOT EDIBLE! If they are slightly open, but close when lightly tapped, those little guys are fine to steam! Add the mussels to the pot & bring to a boil, covered. Cook for about 3-5 minutes until shells open wide. You may need to take out some sooner than others. Discard any mussels that do not open after that time period. Put cooked mussels into a large bowl, with sauce & serve with some of your favorite Paleo Garlic Bread!!!! Bread recipe can be found here: https://psimadethat.com/?s=bread **With this recipe, I cut into pieces, brushed with a fresh garlic & butter blend & broiled for a few minutes until crispy & brown! This is going to be wonderful dipped into the tomato broth!

Shrimp & Quinoa Casserole: I’m winging this one!! Recipe will be posted after! Sorry folks 🙂

Sautéed Green Beans with Almonds:

US-ECONOMY-FOOD

Serves about 9ish people

4lbs green beans, cleaned & trimmed

1 cup slivered almonds

S&P

This is probably the easiest side dish to make. Simply heat some olive oil in a large pot. Add the green beans & almond. You’ll only want to cook these until the almonds are toasted & the beans are slightly tender! They are good with a little crunch! Salt & pepper to taste!

Roasted Garlic Mushrooms:

4 packages portabella mushrooms (halved or quartered)

6 garlic cloves, minced

1/4-1/3 cup EVOO

S & P

1/4 cup balsamic vinegar

Combine all ingredients into a large bowl or a couple of ziploc bags. Make sure mushrooms are nicely coated with marinade, Let them marinate in the refrigerator for a couple of hours;

Cranberry Sauce:

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see my earlier post… https://psimadethat.com/2014/11/26/simple-cranberry-sauce/

Carrot Cake: see my earlier post…

https://psimadethat.com/2014/04/14/paleo-easter-roundup/

XMAS DESSERTS

Paleo Samoa Cheesecake:

Crust:

1 1/2 cup almonds, roughly chopped in processor

1/2 cup pitted dates

1/4 cup unsweetened coconut

2 tbsp coconut oil, melted

pinch of sea salt

Add remaining ingredients to the processor with the almonds. Pulse until everything is combined. Press into a greased 9 inch springform pan.

Filling:

3 cups of raw cashews, soaked for at least 5 hours

3/4 cup honey or agave

3/4 cup coconut oil, melted

2 tbsp lemon juice

1 T vanilla

pinch of sea salt

Caramel Topping:

about 15 dates, pitted and soaked in water for an hour

5-6 tablespoons canned full fat coconut milk

3 tablespoons water

1 teaspoon vanilla extract

pinch of sea salt

Chocolate Drizzle & Coconut:

1/4 cup dark chocolate

about 3 tbsp coconut milk

2 tbsp coconut oil

couple TBSP of toasted coconut flakes

**For the chocolate, simply melt the chocolate & the coconut oil/milk over low heat on the stove. Let cool for a few minutes and drizzle over the caramel. Finish with coconut!

 

Once your cashews have soaked, put them & all of the other ingredients into a food processor. Puree until completely smooth with no lumps. Pour into the crust & freeze for a couple of hours until set. Then we’ll add the topping, after you dates have been soaked, put them into a food processor with a tbsp or 2 of the milk. Begin to puree & add the remaining ingredients. Pulse until you get a rich creamy caramel!! If you still think it’s too sticky and thick, more coconut milk can be added! Spread over the top of the cheesecake. Follow will a drizzle of dark chocolate & toasted coconut! Put back in the freezer for about 20 minutes, then store in the refrigerator at least an hour before serving. This seems like a project to make, but so so so simple! No baking required! YUM! You will be amazed at how much this resembles cheesecake! CRAZY!

Gluten Free Oatmeal Chocolate Chip Cookies:

2 1/4 cup gluten free oats (I like trader joes brand)

1 tbsp arrowroot powder

1/2 tsp baking powder

1/2 cup unsalted butter, softened..(NOT melted)

2/3 cup coconut palm sugar

1 large egg

1 tsp vanilla extract

1 cup dark chocolate (chopped or chips)

1/2 tsp sea salt

parchment paper

Preheat oven to 375. In a food processor, pulse 1 1/4 cups of the oats until finely ground. Put into a large bowl & add the arrowroot, baking powder & salt. In another bowl, use a hand mixer to cream together butter & sugar. Add the egg & vanilla to butter mixture. Combine the two bowls & mix to combine. Add in the remaining cup of oats & the dark chocolate. This should form about 24 TBSP size cookies. Drop onto parchment lined baking sheet & bake for about 12-15 minutes until golden brown.

and here are two of my favorites from Elana’s Pantry:

http://elanaspantry.com/

Chocolate Cream Pie (to die for…)

Chocolate Pecan Pie (oh em gee…)

Ok…..phew! So after alllllll that, I am making quite a few more dishes. I just couldn’t get around to finishing up a written recipe!! We’ll also be having, turkey, ham, paleo eggplant lasagna (Lynns Deli, Branford) & stuffed clams! OH EM GEE! Mouth=Watering… I am crossing my fingers & saying a prayer to the food gods that this all comes together for the holiday!!!!

XMAS E CARD

HAPPY HOLIDAYS! HAPPY EATING! ❤

Paleo Crockpot Beef Stew!

Lets face it…..Winter is coming….I know, WAH! On the bright side, we get to enjoy soups & stews & big pots of warm yumminess! Nothing better than that on a cold night!! I have been addicted to my crock pot these days, just throw it all in & in a few hours everything is delicious & the meat is falling apart! YUM! This stew is night & hearty, full of veggies & so tasty! It’s perfect to put together before you head out to work in the morning!

PALEO BEEF STEW

Paleo Crock pot Beef Stew:

1 yellow onion, sliced

4 medium carrots, peeled & diced

2 med/large parsnips, peeled & diced

4 cloves of garlic, minced

1 1/2 32 oz container beef stock

10 oz package of mushrooms, sliced

About 2.5 lbs of stew beef

1 lb frozen cauliflower, thawed & roughly chopped

S & P, to taste

4 tbsp arrowroot powder + 4 tbsp water

After the veggies are all chopped, this becomes super easy! Put the carrots, parsnips, garlic & onions on the bottom of the crock pot. Add the beef on top of that. Add the beef stock & a little salt & pepper. (you’ll add more later!) Cook on low for about 8 hours until beef is super tender. **When you are about 30 minutes from being done, add in the thawed cauliflower, the arrowroot mixed with water & some more S&P to taste! Mix it all together! Enjoy with some paleo garlic toast, OR piled on top of some Cauli-mash!!!! (I’m drooling….) Cheers! ❤

Paleo Chicken Pot Pie Casserole

Ohhhhhh hey!!!!! Doug & I just returned from the good ole state of Vermont!!! Gorgeous weekend of hiking, leaf peeping & more importantly, EATING! It was so cold up north, that when I got home this afternoon I was inspired to make something warm & cozy!!! Can you think of anything better than Chicken Pot Pie?!?!! YUM! I have made a Chicken Pot Pie before, with the whole crust situation, but this time I wanted to change it up! This is how Chicken Pot Pie CASSEROLE was born!!! What an amazing day! So anyway, this is a relative of the traditional dish, sporting a beauuuuuutiful crumbly top instead of the pie crust! =) Equally as delish…promise!!! ❤

fall leaves

Chicken Pot Pie Casserole:

Filling Ingredients:

image (3)

About 1 1/2 lbs chicken breast, cubed pretty small

4 small-med carrots, peeled & diced

1 yellow onion, diced

4 celery stalks, trimmed & diced

1 cup chicken stock, unsalted

3 garlic cloves, minced

3 tbsp ghee, butter or EVOO to saute in

2 heaping tbsp of arrowroot powder

3 tbsp tap water

Sea Salt & Pepper, to taste

Crumble Ingredients:

image

1/2 cup tapioca flour

1/2 cup coconut flour

3 tbsp flax meal

1 tsp sea salt

1 tsp garlic powder or other seasoning of choice!

1/2 cup water + 2 tbsp

Preheat oven to 350. Then start with a large cast iron skillet, or another pan that is oven safe. Heat the butter or EVOO over med/high heat. Add in the onions, garlic & carrots. When they start to get soft, add in the chicken to cook. When almost cooked, add in the celery & chicken stock & bring to a boil. Bring down the heat & simmer for 5 minutes. Add in your salt & pepper to taste. While this is happening, in a small bowl, combine your arrowroot powder with the water until fully combined. Add that mixture to the chicken mixture to thicken. Stir to evenly distribute & then remove from heat. Now for the crumble…..

Crumble:

In a mixing bowl, add the tapioca flour, coconut flour, flax meal, salt & seasoning. Stir with a fork to combine. Then put in the water & mix until you get a crumbly consistency! Sprinkle this over your chicken mixture & put into the over for 30 minutes. Then finish under the broiler for 2 minutes to get golden brown!! Enjoy on a cold night……or ANY night!! =)

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Baked Lemon Herb White Fish

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Good morning everyone!!! Every time I go grocery shopping, which is my total peace time..I try to pick up some different foods to try to cook! I mean Whole Foods has every food you could ever dream of!! Things I have never even heard of!!! I mean have you seen those Ostrich eggs?!!? Ridiculous!!!!!!!!! Well, I won’t be buying those…I was just saying! =) Anyways…I always pick up some new fruits, veggies, fish, meat…whatever really, just to find a new recipes and/or challenge myself! I will tell you, I am not always comfortable cooking fish. I feel like I always mess it up…can’t tell when it’s done….ya know.. wah wah! Anyway, I bought Sole, which is just a mild white fish, I thought it was similar to Tilapia. It turned out delicious paired with a Beet Salad & Roasted Carrots!

Baked Lemon Herb White Fish:

2lbs white fish (I used Tilapia & Sole, seperate dishes)

1/4 cup melted Grass-fed Butter

juice from 1 lemon

minced garlic

italian seasoning (salt free) (to taste)

Sea Salt & Pepp (to taste)

Melt your butter in a microwave safe container (I use glass measuring cup). Add in your lemon juice. I used two seperate 9×13 glass baking dishes. I put the fish in each, in a single layer. I poured over the butter, lemon mixture over each dish. Then I added the italian seasoning, garlic & S&P to taste! (Generously coating the fish=)). Bake at 375 for about 20 minutes. Then broil on high for 4 minutes to get golden brown! ❤ Serve with some veggies and you are good to go! This dish also makes for nice leftovers, if it survives that long!!!! Enjoy!

Paleo Sweet Potato Hash

Hey all!!!!!!! I just got back from vacation & I’m back in action!!!! =) I was thinking about side dish ideas tonight for dinner, something easy…& there were 3 sweet potatoes right there staring at me!!!!!! I’ve made a hash before with them, but this one had some tasty additions! As odd as this sounds, it sort of tastes like fried rice!! (Maybe I’m starting to become delusional…wah!) With that being said, feel free to add some protein (chicken, steak, pork) to make this an entree! YUM!

hash

Sweet Potato Hash:

3 med-large sweet potatoes, shredded

4 celery stalks, diced

1 med yellow onion, diced

about 5 garlic cloves, minced

S&P

1 TBSP ground dried sage (I like exxxxtra sage!)

EVOO

Heat a deep pan or pot over medium heat. Saute the onion & garlic in EVOO until they start to get soft. Add in celery, saute for a few more minutes. Add in the shredded sweet potato, salt, pepper & sage. Cover & cook for about 5-10 minutes, stirring frequently until sweet potatoes are soft. Add some EVOO if the sweet potatoes get dry or start to stick! & that’s it!!! ALL DONE! You can enjoy this for breakfast with eggs, with lunch, or as a side or entree for dinner! This hash also makes perfect leftovers! ❤