2018 has officially arrived and with that my goal to do a Whole30 and Keto. As well as get more recipes on the blog! This post is hitting all of those goals.
I’ve never made chicken cacciatore until I made this one and wow was it DELICIOUS! I wrote it all down and snapped pics so I could share it with all of you.
What I love about this recipe aside from the flavor packed taste and nutritional content is that it’s super easy to make!! You could even make it in a crock pot or pressure cooker. I chose to make mine on the stove, but included how-to for the other methods as well. Mostly because I received some gorgeous, new, enamel, cast iron, dutch ovens that I was dying to try out!
If you do meal prep, this recipe is perfect for that too. It reheats beautifully and makes enough for either a hungry family for dinner or lunches/dinners all week for one person. It is already loaded with a lot of veggies but you can up your veg game by serving this over zucchini noodles or cauliflower rice too. If you’re not doing a Whole30 or Keto you can serve it over some gluten free pasta too. I enjoyed leftovers of this with some spinach by heating it all together in a pan until the spinach was wilted and everything heated through.
You can easily leave out certain ingredients if they aren’t your favorite but this will also alter the flavor too. Feel free to use chicken breasts instead of thighs if that’s what you like best. Change it up and increase the nutrient factor by using mushrooms like Shiitake in place of traditional Bella mushrooms.
- 2 1/2 Lbs Chicken thighs (or breasts), boneless and skinless
- 1 medium onion, thinly sliced
- 1 bell pepper, diced (any color)
- 1 Lb mushrooms, sliced
- 5 cloves garlic, sliced thin
- 1 15 oz can tomato sauce (be sure it’s no sugar added)
- 4 Tb tomato paste
- 1/2 cup Chicken broth (no sugar added)
- 3 Tb capers
- 1 Tb olive oil
- 1 Tb Italian seasoning, dried
- 1 tsp dired oregano
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4-1/2 tsp crushed red pepper flakes (to your desired level of spiciness)
- 1/3 cup black olives (no added ingredients listed on the can)
- *optional but delicious!…the cream from one can of coconut milk (place upside in fridge for a few hours, open upright and pour the coconut water into another container to reserve for other uses)
DIRECTIONS FOR STOVETOP
- Add all ingredients to a large dutch oven (soup pot), except the olives and coconut cream. I find it easiest to add everything but the veggies and chicken, stir together then add veggies and chicken.
- Cover and cook on medium heat for 20 minutes.
- Carefully stir in the olives, cover and cook for 20 minutes more.
- Uncover, reduce heat to low. Stir in coconut cream and allow to simmer for 10 minutes.
DIRECTIONS FOR CROCK POT
- Add all ingredients to crock pot, except the coconut cream. I find it easiest to add everything but the veggies and chicken, stir together then add veggies and chicken.
- Cover and cook on low heat for 6 hours or high for 4 hours.
- Stir in coconut cream and serve!
DIRECTIONS FOR PRESSURE COOKER
- Add all ingredients to pot, except the coconut cream. I find it easiest to add everything but the veggies and chicken, stir together then add veggies and chicken.
- Seal and cook on high pressure for 15 minutes.
- Allow pressure to release naturally.
- Stir in coconut cream and serve!
The picture of this soup got more likes than 95% of the things I put on Instagram. The picture was pretty but the taste of this soup was way better! It’s got a slight kick from the chorizo, a creaminess from the coconut milk, and the perfect amount of bite with the kale and sweet potato. This soup embodies comfort food. And I love how easy it is to make! I was hoping to have enough left for my lunch the next day but my family kept going back for more! Then my daughter asked me to pack what was left in her thermos for lunch the next day so there went my lunch. But what mother would complain when their child asks for a healthy lunch?! Certainly not this mom.
This recipe came about because I had purchased some chorizo and then couldn’t decide what I wanted to do with it one night. Naturally I jumped on Pinterest and typed in “Paleo Chorizo”. I scrolled down a bit to see what caught my eye and BAM…soup! Guys, I was in tears laughing so hard at this recipe post too. I never even bothered to click on the original recipe because I just needed inspiration to make something. The blog the pin lead me to is called Pintester and the woman is HILARIOUS! Click here if you want to read the post that had myself, my husband and my best friend cracking up. Which then lead to my best friend and I joking about one pot meals, crockpots and being lazy. Just go read the post, you’ll laugh.
The fam had fresh Parmesan sprinkled on their soup!
Chorizo, Kale and Sweet Potato Soup
Notes: This recipe could easily be made in a crock pot too, but I haven’t tried it yet. If you do, be sure to come back and let me know in the comments!! Make it in the same order you would for the stove. Brown the meat, then add everything (minus the arrowroot starch, coconut milk, and Kale) to the crock pot and cook on low for a few hours. Then about 15 minutes to a half hour before serving, whisk the arrowroot with the can of coconut milk and add that and the kale to the pot. Stir well and cover to let it finish cooking.
- 1 Lb. chorizo (look for one that is free of weird ingredients! and preferably pastured)
- 2 1/2 cups sweet potatoes, diced (about 2 medium)
- 1 medium bell pepper, diced (color of choice)
- 1 medium red or yellow onion, diced
- 2 Tb coconut oil or cooking fat of choice
- 6 cups chicken bone broth or chicken broth
- 1 can full fat coconut milk
- 4 cups packed kale, chopped
- 2 Tb arrowroot starch
- 2 tsp onion powder
- 1 1/2 tsp garlic powder
- sea salt and pepper to taste
- In a stockpot, add the coconut oil, diced bell peppers, and chorizo. Cook over medium/high heat, breaking up the meat until it is fully cooked.
- Add the sweet potatoes, broth, onion and garlic powder, salt and pepper. Stir.
- Reduce heat to medium and cover.
- In a small bowl whisk the arrowroot starch and coconut milk until smooth. Set aside.
- After about 10-15 minutes, add the kale and coconut milk to the soup. Stir gently every few minutes.
- Soup is ready when the kale has softened and sweet potatoes are fork tender.
*If you’re looking for something else to serve this with may I suggest my recipe for Bacon Wrapped Stuffed Dates! They make a perfect appetizer and would pair well with this soup. Together they’d make for a great dinner party!
It’s tailgating season and before we know it the holidays will be here! This recipe is perfect for both of these occasions. These babies are always a huge crowd pleaser and so simple to make! In fact my 8 year old is usually put in charge of assembling them for me. They are bite sized and packed with so much flavor that people keep coming back for more. Trust me!
Part of the beauty of this recipe is that it makes two dishes in one. However, feel free to omit the brussels sprouts if you’d like. When I’m making food for holiday parties I am always looking for ways to cut down my work load in the kitchen, save time, dishes, and save oven and stove space. This recipe does just that! AND you’re left with two awesome dishes to serve. BOOM!
The best part about this recipe is that it’s hard to screw up. You can get creative with it too and stuff them with anything that floats your boat. I will give you a few options but you are only limited by your creativity. Once you have the base recipe down, you can do your thang and run with it.
Bacon and Jalapeño Stuffed Date
A Few Tips:
- The Brussels Sprouts turn out best if the pan is full. You really need the fat from the bacon to cook and flavor the sprouts. So be sure to use an appropriately sized pan for the amount your making.
- Be sure you’re using the highest quality bacon you can source. Meaning, uncured, nitrate/nitrite free, and preferably organic, pastured. Toxins from animals are stored in their fats. Since bacon is a fatty cut of meat, if you’re using conventional bacon it is loaded with all the toxins from a non-organic pig.
- If you’re not a fan of brussels sprouts, feel free to swap them out for another veggie like shredded cabbage lining the tray. Asparagus would be great too, but it takes less time to cook so add halfway through the cooking of the dates.
- Another variation is to wrap the dates in a quartered, seeded, jalapeño, then wrap in bacon. Not digging the spice? Use mini bell peppers!
- Medjool dates are a larger variety of dates than the deglet noor dates I call for in the recipe. So if you use them you will get much bigger pieces to serve. Make sure to cut the bacon in half not thirds if you use this variety.
Bacon Wrapped Dates with Roast Brussels Sprouts
A flavor packed, easy recipe, great for tailgating and parties.
-1 package, uncured bacon
-deglet noor dates (about 30)
-1 package fresh brussels sprouts, trimmed and cut into bite sized pieces
-all purpose seasoning
-Fillings of choice: ground pork sausage (raw), goat cheese, dairy & soy free cream cheese, cashews
-*optional: jalapeños, quartered, seeds and ribs removed
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Lay brussels sprouts on baking sheet.
- Cut bacon into thirds or in half if wrapping dates in jalapeños too.
- Stuff dates with the filling of your choice.
- If using jalapeños place on stuffed date.
- Wrap stuffed dates in bacon and nestle between brussels sprouts.
- Spray the dates and Brussels Sprouts with avocado or coconut oil cooking spray and sprinkle generously with all purpose seasoning.
- Bake at 350° for 25 minutes. Then increase heat to 375° and bake an additional 5-8 minutes until bacon has fully cooked.
It’s Monday, therefore I am going to keep this simple and just give you the recipe! Mostly because my hubs and I started watching the new X-Men movie last night and I can’t wait to finish it.
I was trying to come up with something for dinner and saw a bunch of my favorite foods in the fridge…mango, fresh basil, red bell pepper, and grass-fed ground beef. At first I was hesitant to combine them but I’m so glad I did! These turned out really good! Once again, I ran some over to my neighbor to taste test for me and he loved them. FYI, my neighbor is also my brother-in-law. He too has celiac so I quite often share some of my new recipe creations with him. I should also mention that both of my girls LOVED these and asked me to pack them for their lunch tomorrow. #winning!
Smokey Mango Basil Meatballs With Sweet Ginger Sauce
Perfect meatballs for a dinner party or jazzing up a weeknight meal!
- 2 pounds grass-fed ground beef (pork, bison, etc)
- 1/2 cup fresh basil, packed and cut into a chiffonade (or chopped small)
- 1/2 of a sweet onion, diced small
- 1/2 of a red bell pepper, diced small
- 1/2 of a mango, reserve the other half for the sauce
- 5 cloves garlic, minced
- 1 large, pastured egg
- 1 Tb + 1 tsp Smoked Paprika (aka Spanish Paprika)
- 2 1/2 tsp dried ginger
- 1 1/2 tsp smoked sea salt (I buy mine in bulk from Whole Foods)
- 1 tsp black pepper
- 1/2 of an avocado
- 1/2 of a mango
- 1/4 cup + 1 Tb coconut milk (may need more for thinning)
- 1 1/2 tsp dried ginger
- 3/4 tsp garlic powder
- 2 pinches sea salt
- pinch black pepper
- Preheat oven to 375*. Prep everything according to ingredients list.
- In a large mixing bowl, using hands or a wooden spoon, combine all of the ingredients for the meatballs.
- Once fully combined, form into meatballs about the size of a heaping tablespoon.
- Place meatballs on two parchment or silpat lined baking sheets.
- Bake for 25-28 minutes or until thermometer reaches 160*. Meatballs should be turning golden on the outside.
- While meatballs are baking make the sauce by adding all ingredients into a small food processor, or ninja bullet and combine until smooth. Place in refrigerator until ready to serve.