Posts filed under ‘Chicken & Poultry’
Smothering a whole organic chicken with mayo at one point in my life would have totally freaked me out. Now, it makes drool…oh how times have changed. I used to think that eating dietary fat = automatically gaining body fat. Ten years ago, I would have cringed at eating anything that wasn’t labeled low-fat and I’d even meticulously cut fat off lean boneless, skinless chicken breasts. Interesting how we get ideas in our head of what is considered “healthy”.
The more I learn about nutrition, and the more I am open-minded and willing to try new things, the more I REALLY comprehend that how one person eats doesn’t always work for the next person. Mind you, I am not advocating eating blocks of cheese, fried chicken and deep-fried oreos… but fats from whole and unprocessed foods can do wonders for the body and our health. More on this later, let’s get to this recipe!
I found this incredibly easy and DELICIOUS recipe for Mayo Crusted Roasted Chicken on Nicole’s blog I am a Honey Bee for this month’s Secret Recipe Club assignment. I was already familiar with Nic’s blog when I made her Lightened-up Broccoli Cheddar Soup awhile back so I was excited to have her site again! Her Payday Pie looks and sounds absolutely heavenly and her Homemade Paleo Bacon will be made as soon as I get my hands on fresh pork belly (I have to order it from my local health food store).
This chicken though, what a fantastic way to cook a whole bird! The result is a juicy and tender chicken and the mayo creates a lovely crust on top of the skin, which crisps up nicely and infuses a delightful punch of flavor! You can carve up the meat and serve it as the main dish or use the meat for another recipe, so it’s a win for versatility. I made a few changes: I used my own homemade avocado mayo, added a bit of fresh lemon thyme and stuffed the bird with quartered lemon wedges. I omitted the garlic and the bay leaves since I didn’t have those on-hand but they would have been a great addition as well. I can’t wait to experiment with different flavor combos and the mayo in the future – yum! Thanks for the inspiration Nicole!
Also, I have a confession: It’s been quite the couple of weeks and this recipe reflects just that. Do you see anything wrong with these photos?! Umm…I cooked this chicken upside down! Wow, where is my head at? I didn’t turn it over after seasoning it so that’s was an oops. I should have posted this for April Fool’s Day…but this was a nice reminder to laugh at myself
Mayo Crusted Roasted Chicken (lightly adapted from I am a Honey Bee)
Gluten-free, Grain-free, Paleo-friendly, Whole 30 & Keto-friendly, Dairy-free, Nut-free, Sugar-free, Soy-free, Candida-friendly
Makes 1 whole chicken
5-6 pound whole organic chicken
1/2 pound carrots, peeled, cut into 2″ long pieces
1/2 pound celery, peeled, cut into 2″ long pieces
2 large onions, sliced into 1/2″ wedges
4 sprigs of fresh lemon-thyme and/or 3-4 bay leaves
approximately 1/3 cup mayonnaise (I used homemade avocado oil, sugar-free mayo, recipe below)
one lemon, quartered
coarsely ground black pepper
Other seasoning options:
4 garlic cloves, minced
- Preaheat your oven to 425 degrees F.
- Remove the giblets from the chicken. Remove any excess fat and leftover pin feathers and pat the outside dry.
- Place the carrots, celery, onions, garlic, and two sprigs of thyme (and/or bay leaves) in a roasting pan. Sprinkle generously with sea salt and pepper. Place the chicken on top. Stuff the cavity of the bird with the quartered lemon and two of the sprigs of thyme.
- With about 2 tbsp of mayo, rub undernearth the chicken skin. Take remaining mayonnaise and run all over the whole chicken. Generously sprinkle with salt and pepper. Tuck the wing tips under the chicken to prevent burning.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter. Cover with aluminum foil and let rest for about 20 minutes prior to slicing and serving. Lift the chicken onto a platter and serve it with the vegetables.
Homemade Avocado Oil Mayo (lightly adapted from The Healthy Foodie)
Gluten-free, Grain-free, Paleo-friendly, Whole 30-compliant, Keto-friendly, Dairy-free, Nut-free, Sugar-free, Soy-free, Candida-friendly, Vegetarian
3 eggs yolks (or 1 extra large egg)*
1/2 tsp sea salt (I’ve used flavored salts like hickory smoked sea salt)
juice from half a lemon or 3 tsp apple cider vinegar
2 tsp of mustard (I use stone ground dijon mustard made with apple cider vinegar)
1 cup avocado oil (or extra light tasting olive oil)
- To a large mouth glass jar, add the egg yolks. Add the remaining ingredients on top of the yolks.
- Place immersion blender in the glass jar until it hits the bottom (this is the only way I’ve every made mayo so I am not sure what else you can substitute).
- Turn the immersion blender on and let run without moving for a full 20 seconds. You’ll see the oil will start to emulsify and it starts to look like mayo!
- After 20 seconds, move your stick blender around and up and down just to ensure that every all of the oil gets well incorporated into the mixture. There you have it!
- Store in the refrigerator an airtight container for up to 2 weeks.
*I used yolks only since I found out I am sensitive to egg whites so I am keeping my intake to a minimum
Slow cooker meals are a lifesaver after a long day of work. I get home, I’m hungry and I’d prefer not to spend a couple hours in the kitchen. I’d rather heat up or whip up something quick to eat and be able to enjoy “free time” outside of work in the evenings. While cooking is certainly a passion, it can seem more like a chore at the end of a busy day.
When I find a recipe that can be used as a base for multiple meals, it’s a definite winner. This slow cooker pulled chicken is just that. I served this dish as a filling snack over a half of an avocado, over a bowl of cooked grains and lentils with green onions, as an add-in to a smoky veggie soup and as the main dish with some cabbage slaw and pickled onions. You can also serve this in a wrap, over a salad, in a panini, as a pizza topping or as a topping to a baked potato or yam. Can you say endless possibilities?
Let’s not forget the BBQ sauce — Apple cider vinegar is such a versatile ingredient and I love love LOVE the taste! It’s bold and tangy, and adds a lovely zip to dishes from soups and salad dressings to marinades and main dishes. While lemon and lime juice have their places, apple cider vinegar has a place in my heart all it’s own. Naturally, when I came across Lauren’s recipe for a Slow Cooker Pulled Chicken and Homemade Apple Cider Vinegar BBQ sauce, I knew I had to make it.
This month’s Secret Recipe Club assignment was Lauren’s delicious and crafty blog Sew You Think You Can Cook. I knew Lauren was a great match when I came across fun flavor combos such as her Hummus Waffles with Sausage and Sun-Dried Tomatoes, Sweet Potato and Chorizo Hand Pies, Coconut Shrimp with Bloody Mary Dip and Parsnip and Blueberry Baked Oatmeal. While I chose her Pulled Chicken and Apple Cider BBQ Sauce, with my newfound love for parsnips, you can be sure Lauren’s baked oatmeal will be made in the next week or so!
I made a few changes to Lauren’s recipe based on what I had on hand. I had a combo or chicken breasts and boneless, skinless chicken thighs and I really loved the flavor that the richer thigh meat lent to this dish. I swapped out the sweetener for maple sugar and used smoked salt instead of regular sea salt. I made a special grocery store run to buy gluten-free beer…I didn’t want to swap that out so I could stay true to the recipe, though now I have several bottles of beer to experiment in other recipes Thanks Lauren for this recipe, I’ll be making this again!
Slow Cooker Pulled Chicken (recipe adapted from Sew You Think You Can Cook)
Gluten-free, Grain-free, Paleo-friendly, Soy-free, Refined Sugar-free, Dairy-free, Egg-free, Nut-free
4 large boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs or a combo (I used 2 chicken breasts, 4 chicken thighs)
1 1/2 tbsp paprika
1 tbsp garlic powder
2 tsp granulated sweetener (maple sugar, sucanat, coconut sugar)
1 1/2 tsp ground mustard powder
1 tsp cayenne (can reduce if you are sensitive to spicy food)
1 bottle or can (12 oz) gluten-free beer
sea salt and pepper to taste (I used smoked salt)
1. Season chicken with salt and pepper generously. Place in the bottom of a slow cooker.
2. In a small bowl combine paprika, garlic powder, sweetener, mustard powder, and cayenne. Sprinkle over the chicken.
3. Pour beer into the slow cooker. Cook on LOW 5-7 hours until the chicken shreds easily.
4. Serve as a sandwich, wrap, over grains, over avocado, as a pizza topping, on top of a salad and drizzle withe apple cider vinegar BBQ sauce (recipe below).
Apple Cider Vinegar BBQ Sauce (recipe adapted from Sew You Think You Can Cook)
Gluten-free, Grain-free, Paleo-friendly, Soy-free, Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free
1 1/2 C apple cider vinegar
1 clove garlic, smashed
1 Fresno chili pepper, deseeded and halved
2 tbsp sweetener (coconut sugar, maple sugar, honey, agave, maple syrup)
2 tbsp tomato paste
1 tbsp Dijon mustard
1. Place all ingredients in a saucepan. Bring to a boil over medium high heat then reduce to a simmer. Cook 20 – 30 minutes, or until a desired consistency is achieved. Remove the garlic and chili pepper, if used.
Hand-held eats are ideal for a meal on-the-go, a portable lunch or served at a summer picnic. Whether it’s a sandwich, burger, wrap or even pizza, there’s something really enjoyable about eating with my hands. This empty-the-fridge collard green wrap is no exception!
I love using leftovers from the fridge… and making this wrap is a quick way to whip up an easy meal (or snack) and not let food go to waste. There are times when I find myself looking into the fridge with leftovers just enough for one person (I blame this on my snacking, ha!)… 1/2 small cooked chicken breast, partial bag of sprouts, 1/4 section of an apple and remnants of a roasted squash…so I threw in a few other ingredients and lunch is served!
For a vegetarian/vegan or even raw preparation, use your favorite shredded veggies such as carrot, beet, cucumber or avocado for the chicken and/or roasted squash. Here of the filling combinations I’ve made recently, of course I’ll served with this deeeeelicious tahini sauce:
1. Shredded Beets + Carrot + Roasted sweet potato wedges
2. Thinly sliced Mango + Avocado Mash with Sunflower Seeds (combined so they don’t fall out of the wrap + Alfalfa sprouts + Cilantro
3. Cucumber + Avocado + Carrots (sliced into matchsticks) + Broccoli Sprouts + Fresh Basil
Quick Collard Wrap with Maple Lemon Tahini Dressing
Grain-free, Gluten-free, Dairy-free, Paleo-friendly, Soy-free, Refined Sugar Free, Egg-free, Vegan/Vegetarian Option, Nightshade-free, AIP-Friendly Option, Nut-free, Raw Option
1 Large collard green leaf
3 oz cooked chicken, thinly sliced (substitute sliced or mashed avocado, baked tofu or 1/2 cup cooked grain for vegan)
1/3 cup sprouts (I used radish sprouts)
1/4 small apple, sliced into matchsticks
1-2 Tbsp fresh cilantro ( mint or basil could also be used as a substitute)
2-3 Tbsp pickled onions (or raw thinly sliced onions, I used homemade pickled onions)
1/3 cup roasted Kabocha squash or sweet potato (and/or shredded carrot or beet would also be good for raw)
2 Tbsp lemon tahini sauce plus more for dipping (recipe below), for AIP use AIP-friendly mayo
1. Put raw collard leaf in a plastic bag and freeze them until they turn bright green, about an hour to make the leaf more pliable. (If you do not have time to do this, that’s ok too)
2. Wash the collard leaf under cold water, then lay it topside down on a cutting board (raised spine up). Using a paring knife, cut off the stem and gently shave down the raised part of the spines so the surface of the collard is nice and flat.
3. Lay each of the filling ingredients except for the dressing, side by side and parallel to the spine of the collard green. Be sure to leave about an inch on each edge uncovered. Drizzle dressing on top.
4. Roll the collard top and bottom (stem side) inward, fold one of the long sides in, tucking all the filling underneath it, and continue rolling the leaf from that side to the other side to get a tight wrap. Slice in half with a sharp knife. Serve with additional dressing and enjoy!
Lemon Maple Tahini Sauce
This is one of my FAVORITE nut-free options for a dressing, sauce for a veggie sticks or a bowl of roasted veggies/grains/protein. I could put this on about anything
1/3 cup tahini (can substitute sunflower seed butter for a different flavor)
juice from 1 fresh lemon
1-2 Tbsp maple syrup (honey, coconut nectar or agave would work too) – tiny pinch of stevia for candida-friendly
1 garlic clove, minced (or 1/8 tsp garlic powder)
1-2 Tbsp apple cider vinegar (I love acidity, add to taste)
2 Tbsp olive oil
generous pinch of sea salt
freshly ground black pepper
Greek food is hard to find in the town I live in…while that’s a true statement, it’s also my lame excuse for completely forgetting how delicious it is! After making this flavorful and fuss-free dish, I racked my brain wondering why I don’t make more Greek-inspired food…and I’m determined it won’t be the last!
I was given the blog Hapa-tite for this month’s Secret Recipe Club assignment, and what fun I had getting to know Nicole. I searched through oodles of sweet treats that called my name…Dark Chocolate Pistachio Toffee and Rhubarb Ginger Crumble Bars to name a couple. With the sunny weather peaking through on occasion, I was fishing for recipes to utilize the grill in order to catapult me out of this rainy Spring and into summer and warmth. Nicole’s recipe’s did just that, and how appropriate for a Memorial Day cookout! I was choosing between her Curried Chicken Skewers with Lime-Apricot Glaze and her Pork Souvlaki to coerce me to fire up the grill. I was really intrigued by her Tomato Petit-Fours with Mango Glaze but didn’t want to alter the recipe too much to fit my dietary needs for this month’s reveal, but I’d like to explore that flavor combination soon. Ultimately, I opted for Souvlaki, that was marinated overnight to infuse some zesty flavor and tenderize the meat from the acidity of the vinegar and lemon. Oh My Yum!
Nicole recommends serving this with toasted naan wedges along with the Tzatiki sauce, but I switched up a few things to cater to my current grain-free elimination diet. I wound up serving this in a lettuce wrap for a fresh, light dinner that is delicious served warm or chilled for a lovely lunch of leftovers.
The protein in this dish is versatile – make it with pork like Nicole suggested, cube some chicken or beef, substitute in cubed ahi tuna or swordfish or even marinate pressed tofu or veggies with this recipe. Stuff the protein (or veggies) sandwich-style in naan or a pita, serve over a salad or in a bowl with rice (or cauliflower rice – pictured) for a little versatility…all are SO super delicious with this dairy free cucumber-yogurt sauce. I’d never made Tzatziki before, but I sure will again!
I made a few little changes to the recipe based on dietary necessity: I swapped out chicken for the pork loin for the protein. For the tzatiki sauce, I used dairy-free, unsweetened coconut milk yogurt and a few spoonfuls of full-fat coconut cream (for richness) in lieu of the Greek yogurt and opted not to peel cucumber for added color. I squeezed the grated cucumber to remove excess liquid in order to thicken the sauce. In the marinade, I used apple cider vinegar in place of the red wine vinegar and added an extra garlic punch by using garlic-infused sea salt. I purchased some Mediterranean leaf oregano from the bulk herb section of our local natural food store…I thought that option was more appropriate in this Greek dish as opposed to Mexican leaf oregano. The Mediterranean oregano had a lemon citrus scent as opposed to the Mexican variety, which paired nicely with the lemon, garlic and olive oil marinade. This dish is crazy flavorful and easy, plus if you do a little prep work dinner can be thrown together in a flash!
Greek Souvlaki Skewers with Tzatziki Sauce (lightly adapted from Hapa-tite)
Grain-free, Gluten-free, Paleo & AIP-friendly, Dairy-free, Egg-free, Soy-free, Nut-free, Vegan/Vegetarian Option, Sugar-free
For the Marinade:
½ cup olive oil
1 small red onion, finely chopped
2 cloves fresh garlic cloves, minced (could probably sub 1/4 tsp garlic powder if necessary)
4 Tbsp fresh lemon juice
2 Tbsp apple cider vinegar (or red wine vinegar)
2 tsp oregano (I used Mediterranean oregano)
sea salt to taste (I used a rounded 1/4 tsp of garlic salt)
freshly ground black pepper to taste
1½ pounds pork loin, chicken or beef, trimmed of excess fat, cut into 1 (for vegetarian/vegan see notes below*)
For the Dairy-free Tzatziki Sauce:
1 cup unsweetened plain coconut milk yogurt (can use 2% greek yogurt if you can do dairy)
1/2 cup full-fat coconut cream (the thick cream on the top of the can. I use Natural Value brand without gums)
1 English cucumber, grated and squeezed well to release extra water (can peel but not necessary)
4 cloves fresh garlic, minced
2 Tbsp fresh squeezed lemon juice
1-2 Tbsp olive oil
pinch of sea salt
wooden skewers soaked in water for 30 minutes before use OR metal skewers
For Serving (Options):
cooked grain of choice or grain-free cauliflower rice (pictured)
sliced cucumber, de-pitted and sliced Kalamata olives, diced tomato (not AIP-friendly or nightshade free)
Lettuce leaves (for lettuce wraps) or chopped greens for a salad (pictured)
Grilled or roasted vegetables (pictured)
Gluten-free naan or gluten-free pita bread
- Whisk all of the marinade ingredients together in a small bowl. Place pork/chicken/etc cubes in a Ziploc bag and pour in the marinade. Seal the bag and toss to coat evenly with the marinade, then open the bag and reseal, removing as much air as possible. Place bag in the refrigerator for at least two hours to overnight (overnight recommended for optimal flavor!).
- Mix all the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least two hours to overnight (overnight is preferable).
- Put pork/chicken/protein on skewers and grill until they are browned on all sides and cooked through, about 8 to 12 minutes, turning 4 times during cooking. Remove the skewers to a plate and allow to rest for 5 minutes.
- While the meat rests, prep your serving options: salad greens, veggies, heat grains/bread/cauliflower rice then serve with a large dollop of tzatziki sauce and enjoy!
*Vegetarian/Vegan options: If you want to use tofu in place of the protein (will not be soy-free/paleo or AIP if so), use pressed, drained firm tofu. Marinate overnight or atleast a few hours. If you prefer vegetables instead, they will not need to marinate overnight, slice your favorite veggies (I used yellow squash, zucchini and red onion, but mushrooms/tomatoes/eggplant/bell peppers (if allowed) would all be good options). Toss the marinade with the veggies, let sit for 30 minutes then cook.
If using swordfish or ahi, you will not need to marinate the fish as long, otherwise the lemon juice will “cook” the fish. Set aside a bit of the marinade prior to adding the fish so you can use that to drizzle on top after cooking. Marinate fish for about 20 minutes and cook until flaky.
For other recipes from this month’s reveal, click the link below!