Tag Archives: spicy

Coconut Milk Baked Chicken {PALEO}

Posted in Chicken, Food, Mains by

So… We’ve survived the move, which just so happened to coincide with a family visit and school letting out for the summer.  In terms of planning, moving while doing fun, touristy things around the city with your family…  Well, let’s just say that it doesn’t make for the easiest move.  But, on the flip side, we had a wonderful time with the niece, nephew and their amazing parents.  We also had the benefit of extra muscle to help move boxes.  Oh!  And their minivan had a capacity that was outstanding!

Boxes have been unpacked and what I’ve dubbed Phase One of the move is mostly complete.  Phase Two will commence when everything that has been sitting in storage in San Diego is hauled across the country and dropped off at the new place; ETA August 3.

Yeah, yeah, yeah.  Are you ready to hear about food?  This happened this morning:

Bacon and Egg Cups

It wasn’t some amazing culinary feat, but making my egg cups, baked leftover bacon bits, and pouring the fat into the jar marked the return of routine.  And I’ll take that.

Onward to my featured recipe: Coconut Milk Baked Chicken {PALEO}.  This recipe is simple to prepare and tastes amazing.  Spoon extra sauce on the chicken for more flavor, less if your kids are picky and want something that’s plain (my kids loved the sauce).  I hope you enjoy!

Yummy Paleo Chicken Recipe

Coconut Milk Baked Chicken {PALEO}

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 5 Tablespoons full-fat canned coconut milk
  • 2 Tablespoons lime juice
  • 1 Tablespoon maple syrup
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 pounds chicken thighs

Directions:

  1. Preheat your oven to 450 degrees F.
  2. Shake that can of coconut milk before you open it; if you don’t you’ll have a creamy, watery, separated coconut milk mess.  Then, grab a bowl and whisk together all of the ingredients except the chicken.
  3. Toss the chicken into the sauce.  Look at the time.  If you are short on time, arrange the chicken in an oven proof skillet or Dutch oven and bake.  If time is ample, let the chicken marinade for a bit.
  4. When you are ready, bake the chicken in its yummy sauce for 30 minutes, or until it is done.
  5. Garnish with freshly chopped  cilantro and Sriracha. Slam, bam dinner is served.  Eat up!

 

Spicy Slow Cooker Pulled Pork Chili {PALEO}

Posted in Crock Pot, Food, Mains, Pork, Soup by

Remember on Tuesday I was having a kind of down in the dumps day?  But, I was, if nothing else, excited for dinner.  Do you remember?  Well, it didn’t disappoint.  I made pulled pork slow cooker chili.  The basis was this recipe.  But since I am me, I made a few changes.  And you know what?  I’m going to share them with you.  And you know what else?  This is one of those beautiful two for one recipes.  You can eat it as a soup and as a meaty veggie dish over cauli-rice, or roasted sweet potatoes, or whatever you fancy.  So, enough talk.  Here’s my Spicy Slow Cooker Pulled Pork Chili:

Paleo Slow Cooker Chili Spicy Slow Cooker Chili - take 2-2

Spicy Slow Cooker Pulled Pork Chili {PALEO}

  • Servings: 6-8
  • Difficulty: easy
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Ingredients:

  • 2 lbs pork tenderloin
  • 1 1/2 Tablespoons smoked paprika
  • 1 Tablespoon garlic powder
  • 1 Tablespoon chili powder
  • 1/2 Tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 1/2 Tablespoon red pepper flakes
  • salt to taste, I used about 2 teaspoons
  • Paleo friendly fat of choice
  • 3 cloves garlic. diced
  • 2 onions, diced
  • 1 red bell pepper, diced
  • 1 – 14 oz can tomato sauce
  • 1/4 cup hot sauce
  • 2 – 14 oz cans diced tomatoes
  • fresh cilantro and/or avocado for garnish

Directions:

  1. Grab a big skillet and heat up 2 Tablespoons fat over medium high heat.  While the oil is coming to temp mix the smoked paprika, garlic powder, chili powder, cumin, cayenne pepper, red pepper flakes and salt in a small bowl.
  2. You are going to take about half of the spice mixture (just eyeball it)  and rub it into the pork.  Then take the spiced pork and place it in your hot skillet.  Sear the meat on all sides, giving it a nice bit of color, about 3 minutes per side.  When the meat is seared, take it out of the skillet and put it aside to cool.
  3. Next, add the garlic and onion to the hot skillet and reduce the heat to medium.  Cook about five minutes, or until the onions become translucent.  As the onion and garlic are cooking make sure to scrape up any deliciousness left behind from the pork.  Then add the red pepper.
  4. Add the tomato sauce to the skillet.  Then the hot sauce and the remaining spice mixture.  Let simmer for a few minutes.  Taste the sauce and season with more salt if desired.
  5. While the flavors come together in your skillet, cut the cooled pork tenderloin into two-inch wide steaks.  Place them in the bottom of your slow cooker.  Dump both cans of tomato on top of the pork.
  6. Add the sauce in your skillet to the slow cooker.  Give it a good shake to distribute the liquid throughout the pot.
  7. Set the cooker to low and cook for 4 to 6 hours.
  8. Serve with chopped cilantro and avocado as garnish.  Enjoy!

Bora Bora Fireballs {PALEO}

Posted in Appetizers, Food, Mains, Pork by

School has been canceled for the kiddos for the last two days!!  On Sunday snow turned to freezing rain, a phenomena I’ve only experience here in NOVA, which made for slick, icy roads on Monday.  And today it snowed a few inches, apparently enough for the kids to have another day off and for my hubby to not have to report to work.  We’ve been busy little Christmas elves, but I’ve not forgotten about unoriginal Tuesdays.  Today I’m featuring Bora Bora Fireballs from Well Fed. These things rock.  Seriously.  And, they remind me of some place warmer, some place where there are no snow days; where sand is found in between my toes in a good way!

Bora Bora Fireballs {Paleo}

Bora Bora Fireballs {PALEO}

  • Servings: makes about 42 meatballs
  • Difficulty: medium
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Ingredients:

  • 1 1/2 cups unsweetened shredded coconut
  • 1/2 teaspoon plus 1/2 teaspoon salt
  • 3/4 teaspoon plus 1 teaspoon ground cayenne pepper
  • 1 cup canned crushed pineapple, sugar free and packed in it’s own juice
  • 2 Tablespoon coconut aminos
  • 1 1/2 teaspoon dried ginger
  • 3 cloves garlic, minced
  • 3-4 scallions, white and green, very thinly sliced
  • 1/2 fresh jalapeño, seeds and ribs removed, finely minced
  • 2 large eggs, lightly beaten
  • 2 pounds ground pork

Directions:

  1. Preheat your oven to 375 degrees.  Prepare your baking sheet by lining it with parchment paper.  Done!
  2. Next you’ll need to toast the coconut.  Heat a non-stick skillet over medium-high heat.  Is it warm?  Okay, now add the coconut and stand over that stove stirring the coconut often.  Use a wooden spoon and watch for the coconut to turn golden brown, when it does remove it from the heat.  Add 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper to the now toasted coconut and set aside.
  3. Grab a big bowl and a metal sieve.  Dump the canned pineapple into the sieve and drain it.  You’ll do this by pressing the coconut into the sieve with a wooden spoon thereby removing the excess moisture.  Place the pineapple in a big mixing bowl and make sure to save the pineapple juice.
  4. To the pineapple add 1/2 teaspoon salt, 3/4 teaspoon cayenne pepper, the coconut aminos, ginger, garlic, scallions, jalapeño and eggs.  Mix until combined then add the pork.  Mix everything together with your hands making sure that all the ingredients are incorporated.
  5. Make balls.  (Did you crack a smile?  Maybe just a little one?)  You’ll want to arrange the toasted coconut, pineapple juice, pork and baking sheet in an assembly line fashion.  Take a rounded tablespoon of the pork mixture.  Form it into a meatball, just roll it around in your hands.  Then dip it into the reserved pineapple juice, a quick douse will do.  Place the meatball into the coconut mixture, lightly roll it between your hands to help the coconut adhere.  Less is more here, don’t go overboard with the coconut.  Lastly, place the meatball on the baking sheet.  Repeat the process, placing the meatballs about 1/2 from one another until you’ve formed about 42 meatballs.
  6. Pop in the oven and cook for 25-30 minutes, until golden and sizzling.  Enjoy!

We had a simple Asian flavored broccoli slaw with the meatballs but cauli-rice would make a nice side, as well.  Also, while preparing the recipe I realized it would make more than we would eat in one sitting (and might not re-heat so great) so I took about half the meatballs and froze them.  I only prepped the “to be frozen” balls through the forming of the ball part.  I saved some pineapple juice and toasted coconut.  When I made this recipe the second time I just grabbed the frozen meatballs, thawed them, and then did the pineapple juice/toasted coconut dance before baking again.  It turned out great!

Leftovers for Lunch: Paleo Fire Chili, Sweet Potato, Guac {PALEO}

Posted in Food, Soup by

Disclaimer: This is not my prettiest meal, but the idea is definitely worth sharing…

We’ve had this insanely spicy chili in the fridge for some time.  It’s been dubbed “Paleo Fire Chili.” I made it a while back and then had it for leftovers once (I was almost in tears eating it).  It’s a chili recipe gone bad and while my hubby can take the heat, I cannot, and I’m not meek when it comes to spiciness.  The story goes salsa was my first “solid” food.  But!  Today when I opened the fridge, tummy growling, Paleo Fire Chili staring me down, I had an idea: serve the chili over that leftover baked sweet potato.  And!  And!  I have a super ripe avocado in the fruit basket; I’ll make some gauc.  I was excited!  Here’s how it all came together:

Paleo chili with sweet potatoes and guac.The sweet potato cut the spiciness and the guac added a nice flavor.  It was a delicious leftovers for lunch kind of day.