This is a staple recipe in my house and a great way to prepare chicken. I like to make a big batch and freeze in small containers. Hungry toddler? No problem! Heat up the chicken and some veggies or make a chicken and cheese quesadilla.. and you have a quick and healthy dinner.
I also like this as a base recipe for tacos – poach the chicken, shred it, and then add taco seasoning!
Whole chicken or 4 large chicken breasts
1 onion, roughly sliced
Put everything in a pot and add water till it almost covers the chicken
Bring to a boil and let simmer for 45-60 minutes
Remove chicken, put on a plate and let cool
Once cool enough to handle, de-bone the chicken and remove skin
Shred meat with a fork and put back in a new pot
Add 1/2 cup of the chicken stock back and bring to a simmer – add additional spices as desired
As for the rest of the liquid (in original pot), remove onions, but save the liquid as this is excellent chicken stock that you can freeze and use later
Bacon avocado chipotle sauce sweet potato burger with asparagus!? What? Yes! Because all of these flavors are awesome together and this is a fabulous paleo dinner!
When I first went strict gluten free years ago because of a severe allergy (and I avoid most grains and legumes for health reasons) I had no idea how I would “survive without bread”. I loved it and flour and gluten is in “everything”! Well, I’ve learned a lot about gluten free and paleo cooking over the years, was in part inspiration for this blog with Lauren, and this is just one example of how a burger can be totally delicious.. without the bun and with more veggies! Enjoy. 🙂
Hamburgers (fried or grilled)
Bacon strips (cooked)
Sweet potato rounds (peel potatoes, slice in 1/2 rounds, bake on oiled baking pan for ~20 minutes
Chipotle sauce (1/4 cup mayo + 1/2 tsp taco or chipotle spice whisked together and refrigerated until ready to use)
Fresh steamed or grilled asparagus
Stack items as desired, smother in the chipotle sauce and serve!
Enjoy with a chilled beverage, my favorite is pear or apple cider! 🙂
Ever felt stumped when trying to make more than a few strips of bacon, perhaps for a big breakfast, brunch or party? I usually microwave bacon, occasionally will fry it, but that works best in small batches and ends up taking a while and sometimes making a mess! Baked bacon to the rescue!
This is a super simple way to cook bacon! You’ll need a large glass dish (9″ x 13″) and you’ll simply lay the strips of bacon side by side – bake it in a hot oven until desired crispiness and then remove, let drain on paper towels and voila!
Heat oven to 400*
I recommend using a large dish with sides, e.g. a 9″ x 13″ glass dish
Lay strips of bacon side by side and bake for 20 minutes or until desired crispiness is reached
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!
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
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