Tag Archives: dinner

Greek Salad with Roasted Chicken

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Love greens, veggies and chicken! This is really a variation on the classic Greek Salad but adding chicken makes it a wonderful meal in and of itself! And paleo!

Blog greek chicken salad

Dressing

  • 1 tsp dried oregano
  • 2 Tbsp fresh lemon juice
  • 1 cup plain Greek yogurt
  • 2 tsps. tahini (sesame-seed paste)
  • 1 tsp minced garlic (fresh or bottled)
  • salt & pepper, to taste

Salad

  • 1 lb chicken breast, roasted & cubed
  • 8 cups chopped romaine lettuce
  • 1 cup peeled chopped English cucumber
  • 1 cup chopped tomatoes (grape tomatoes halved work well)
  • 1/2 cup pitted kalamata olives
  • 1/3 cup crumbled feta cheese (minus the cheese for dairy free and paleo)

dit-elle-Esther

Paleo Warm Peach Salad with Apple Cider Dressing

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I used the dressing from the Warm Butternut Squash Salad recipe, and basically just threw some perfectly ripe peaches in there instead of the butternut squash.  It was easy and delicious!Blog Paleo Warm Peach Salad-1

Ingredients

  • 1-2 Ripe Peaches (depending on their size and how many people you need to feed)
  • Kosher Salt and Pepper to taste
  • 3/4 C Pure no sugar added Apple Cider
  • 2 tablespoon Apple Cider Vinegar
  • 2 Diced Shallots or I’ve also used 1/3 C diced red onion
  • 2 teaspoons Dijon mustard
  • 4-5 cups (or really, you choose depending on how many mouths you have to feed!) of spinach or arugula.  I personally LOVE arugula, but our boys don’t.  When I make this for friends, it’s arugula.  When I make it for the family-spinach.  It wilts down a little when you pour the warm dressing over it, so put in more than you think you need.

Directions

  •  Combine cider, vinegar, onions/or shallots, and a little salt and pepper in a small sauce pan.  Bring that to a boil and stir for about 6-7 minutes so that it reduces.  Take off heat and whisk in mustard.  (original recipe calls for adding a 1/2 a cup of olive oil now, but I forgot to do that once.  It tasted fine, so I’ve left it out ever since :))  You choose!
  • Place salad greens in a large bowl.  Toss in peaches and dressing.  Pepper to taste.
  • You can also toss in nuts of your choice and sprinkle with a cheese of your choosing.
  • dit-elle-Lauren

Baked Orange Rosemary Chicken with Sweet Potatos // Paleo and Whole30

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Ok, so….I may or may not have forgotten to write the recipe down after I made this, but it really was so easy that I’m fairly certain this is it haha. :}

The Huz introduced me to bone in chicken.  I mean, I’d had it before, but I think I thought it was harder or not as good-what was I thinking??  When you cook things with the bone in, they are so much moister and more delicious!!  I personally don’t eat the skin, but I was told it pretty darn tasty too!  AND…because it’s so moist and delicious all on it’s own, you really don’t have to do much to it-WIN!Blog Paleo Baked Orange Rosemary Chicken-1Ingredients

  • 4 bone in chicken breasts
  • 2 Tablespoons coconut oil
  • 1 Tsp garlic
  • 6 clementines or mandarin oranges
  • 1 medium sized onion
  • 2 sweet potatoes (there is some debate on whether sweet potatoes are “paleo”, but since some websites say they are, I’m going with them 🙂 )
  • 4 sprigs of rosemary
  • Sea Salt and Pepper to taste.

Directions

  • Preheat oven to 400 degrees
  • Peel and cube the sweet potatoes.  ( I asked the Huz to get them, and he came back with the “white” ones.  I always get confused on what the orange ones are (yams), and I do believe it’s different depending on what part of the country you live in… Anywho, the ones in the picture look like regular potatoes, but they are sweet 😉 )
  • Dice the onion
  • Melt the coconut oil
  • Peel 3 of the oranges, and squeeze the juice from them into the melted oil
  • Add garlic to the above liquid
  • Toss the potatoes and onions in the above liquid.
  • Place the chicken breasts in a 9×13 baking pan and spread potatoes and onions around them, letting them get coated with the oil/garlic/orange juice liquid.
  • Grind a little salt and pepper over the entire dish-I don’t use much.
  • Peel the last 3 oranges and place pieces as well as the rosemary sprigs around the dish.
  • Bake uncovered for an hour, or until potatoes and chicken are fully cooked (time will vary depending on the size of the breasts you get).

Enjoy!!

dit-elle-Lauren

Deer Tacos

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Adam brought back some deer last hunting season – and had some of it ground up with hamburger fat (deer is VERY lean) to make burgers or tacos. It’s a little gamey so the seasoning in this recipe helps.. but talk about grass fed, all natural and paleo!

Blog deertacos1

Ingredients

  • 1 lb ground meat (deer, beef, buffalo)
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1-2 tsps ground cumin
  • 1 Tbsp chili powder
  • 1/4 tsp cayenne pepper (optional, adds heat)
  • 8 corn tortillas
  • 1 chopped tomato
  • 1 cup lettuce, finely chopped
  • 1 cup cheese, shredded (Mexican blend works well)
  • 1/2 cup sour cream
  • 1/2 cup cilantro, chopped
  • 1 lime, cut in wedges

Directions

  • Heat oil and add onion and buffalo
  • Cook for a few minutes, then add garlic, and continue to cook – stirring to crumble
  • Add seasoning and stir well to combine
  • Warm tortillas and assemble by spooning meat mixture and layering the veggies, cheese and sour cream
  • Serve with lime wedges and cilantro as garnish

dit-elle-Esther

Pesto Baked Salmon

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Baked salmon is one of our weekly staples as the kids both love it (so far! :)). I usually drizzle some olive oil on and bake as is, but a nice variation is to top with fresh pesto and bake it. Easy dinner? Yes please! 🙂

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Blog pestosalmon2

Ingredients

  • 1lb slab of salmon
  • 1 Tbsp (or more) pesto

Directions

  • Oil baking dish
  • Cover salmon fillet with pesto
  • Bake @ 350 for 25 minutes

dit-elle-Esther

Endive Salad with Bacon, Blue Cheese and Pears

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Bacon, Blue Cheese and Pears, oh my! This tasty salad could be served as a side, but it’s so yummy you may want to make it an entrée with optional roasted chicken as extra protein!

What’s endive? I didn’t know either. It’s a slightly bitter tasting leaf vegetable that is perfectly balanced in this salad with the sweetness of the pears and salty bacon.

Blog Endivebaconsalad (1) Blog Endivebaconsalad (2)

Ingredients

Directions

  • In a large bowl, combine vinegar, mustard, honey, shallot and garlic. Let sit 15 minutes to soften shallot and garlic and to infuse flavor. Slowly whisk in the olive oil to create an emulsified dressing. Season with salt and pepper.
  • Add endive and arugula to the bowl; toss to coat. Divide salad between 6 plates and sprinkle with bacon, blue cheese, pistachios and sliced pears.

Thanks PCC Natural Markets for the inspiration!

dit-elle-Esther

Grilled Chicken Salad on a Portobello Mushroom // Paleo // Whole30

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I saw these gorgeous Portobello mushrooms at Costco and had to make something with them.  The Huz was out of town, and we didn’t have the boys, so I had my parents over for a taste test.  I’m posting the recipe “as is”, but am noting things at the end I might do/add differently next time 🙂  All that said, I thought it was really good.  Maya chowed it down and asked for more 🙂

Blog Paleo Whole30 Grilled Chicken Salad on Portobello Mushroom-2Blog Paleo Whole30 Grilled Chicken Salad on Portobello Mushroom-1 Blog Paleo Whole30 Grilled Chicken Salad on Portobello Mushroom-3

Ingredients (Serves 4)

  • 4 Portobello Mushrooms
  • 1 Large Sweet Onion (sliced into four 1″ thick slices)
  • 4 Chicken Breasts
  • Handfull (about 8-10) cherry tomatoes
  • 3-4 small sweet peppers or I used 1/3 of a yellow, red, and orange pepper
  • 1 Shallot or thick slice of red onion diced
  • 4 Bay leaves (or you could use cilantro)
  • 1 large avocado
  • 2-4 Tablespoons Extra Virgin Olive Oil (basically whatever you need to marinate the chicken and drizzle on the onion and mushrooms)
  • Sea Salt and Pepper to taste (rosemary-optional)

Directions

You can do almost all of it in the Cuisinart if you are pressed for time (which I was).  In my mind I did thicker chunks of everything, but I ran out of time and just threw it all in the food processor :{

  • Marinade the chicken in olive oil, salt and pepper, and dried rosemary (optional)
  • Drizzle a little olive oil on the onion and mushroom and salt/pepper
  • Grill the chicken for 8 minutes each side (can do it on BBQ or on a grill pan inside)
  • During the last 8 minutes of the chicken, put on the onion and the mushrooms-turning after 4 minutes.
  • Toss red onions/shallot, tomatoes, and peppers into a Cuisinart and pulse a few times (or cut into 1/4-1/2″ pieces if you want a more chunky salad)
  • Add in Avocado (salt and pepper to taste.  I barely used any)
  • Once chicken is done, cut into 1/2″ cubes.  Can toss them into the Cuisinart too (which is what I did), or fold into cubed mixture.
  • Layer one onion slice on top of each mushroom and then pile on the salad!  I added Sriracha to mine for some added heat 🙂

What I might do/add next time…

I really liked it, but it was probably too healthy for the Huz and teenage boys… I think a few slices of diced bacon would be amazing!!  Or some freshly grated Parmeson… Maybe some finely diced jalepenos (not in Maya’s though!)?

If anyone makes it, I’d love to hear what you did differently!

Enjoy!

dit-elle-Lauren

Halibut Tacos with Cilantro Lime Crema

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Fresh Halibut is in – and it’s delicious! We suggest serving these fish tacos with Lime Cilantro Coleslaw.

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Ingredients

  • 1 1/2 Tbsp grated orange rind
  • 1 Tbsp grated lime rind
  • 2 Tbsp tequila
  • 1 tsp honey, agave syrup or coconut sugar
  • 2 tsps. warm water
  • 1 lb halibut fillet
  • salt & pepper
  • butter or olive oil for frying
  • 8 corn tortillas

Crema

  • 1/4 cup mayonnaise
  • 1 Tbsp finely chopped fresh cilantro
  • 1 Tbsp fresh lime juice
  • 1 tsp chili powder
  • 1/8-1/4 tsp cayenne (optional for added heat)

Directions

  • Combine first 5 ingredients (grated citrus rinds, tequila, sugar, water) and cover halibut
  • Cover and marinate in refrigerator for 30 minutes
  • Remove halibut and discard marinade
  • Heat skillet with oil or butter and add halibut
  • Cook for 4 minutes on each side, or until fish flakes easily with fork
  • Break fish into chunks
  • For Cilantro Lime Crema, combine mayo, cilantro, lime juice and spices

Serve with warm tortillas, Lime Cilantro Coleslaw and drizzled with the Crema.

dit-elle-Esther

Lime Cilantro Coleslaw

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With a hint of cilantro and lime, this coleslaw is fabulous with Chicken Chilaquiles!

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Ingredients

  • 3 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 tsp honey
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 12 oz coleslaw mix (or a 1/2 cabbage, shredded)
  • 1/2 cup carrots, shredded (optional)
  • Fresh chives for garnish (optional)

Directions

  • Combine lime juice, olive oil, honey
  • Toss green onions, cilantro and shredded cabbage
  • Drizzle dressing over coleslaw and toss to coat

dit-elle-Esther

Lamb Lettuce Wraps with Feta Sauce

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Tasty seasoned lamb patties wrapped in lettuce with cucumbers, tomato and yogurt feta sauce – these are great prepared on the BBQ or simply in the broiler of your oven. Yum! 🙂

Blog lambpattiesfeta

Ingredients

  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp chopped fresh oregano (or 1 tsp dried)
  • 1 Tbsp sherry vinegar (or red wine vinegar)
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 1/8 tsp ground allspice
  • 3 garlic cloves, minced
  • 3/4 lb lean ground lamb

Dressing

  • 1/2 cup crumbled feta cheese
  • 1/3 cup plain Greek yogurt
  • 1 English cucumber, sliced
  • 10 romaine lettuce leaves
  • 1 1 tomato, sliced

Directions

  • Combine first 8 ingredients – herbs and spices, add lamb and combine
  • Shape into 10 small 1/4 inch thick oval patties
  • Place on a broiler pan (or BBQ) and broil ~2 minutes on each side or until done
  • Combine cheese and yogurt in bowl
  • Serve lamb patties with cucumber and tomato slices on lettuce with a dollop of yogurt/cheese mixture

dit-elle-Esther