- Chicken, Featured
-
21 Jun 2011
INGREDIENTS:
1/2 cup chopped walnuts
2 cups packed fresh cilantro leaves
5 TBS (good quality) Extra Virgin olive oil
Juice from 3-4 limes
1 garlic clove
1/2 serrano chili, seeded
Salt and pepper to taste
1/4 cup water (optional)
2-4 boneless, skinless chicken breast halves
Freshly ground pepper, to taste
DIRECTIONS:
Preheat an oven to 400°F. Spread the walnuts on a baking sheet and toast in the oven until just beginning to turn golden at the edges, about 10 minutes. Keep an eye on them...don't let them burn!
In a food processor, combine the walnuts, cilantro, the olive oil (please don't call ... {Tags: Chicken, Cilantro, Walnuts} {More...}
- Chicken, Gluten Free "Cheats", Pork, Side Dishes
-
15 Mar 2011
INGREDIENTS:
2 medium zucchini, cut into 1/3s lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 yellow bell pepper, cut into 1-inch-wide strips
1 red onion, peeled, cut into 1/4-inch-wide slices
2 medium tomatoes, halved crosswise
3-4 portobello mushroom caps, sliced thick
2 tablespoons olive oil
4 boneless skinless chicken breasts
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar
DIRECTIONS:
Prepare barbecue or cast iron skillet (medium-high heat). Place veggies into a large bowl and drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred. Transfer to cutting board.
Place chicken breasts in same large bowl. Turn to ... {More...}
- Chicken, Entrees
-
15 Mar 2011
INGREDIENTS:
1 12-ounce jar marinated artichokes, drained, coarsely chopped
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1/4 cup chopped fresh basil
2-3 skinless boneless chicken breast halves
Crumbled Feta (optional)
Salt and Pepper to taste
DIRECTIONS:
Preheat grill or cast iron skillet. Mix artichokes, cheese (if using), tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth to form pocket. Divide mixture among chickens. Seal the edge with toothpicks. Sprinkle chicken with salt and pepper to taste.
If you are grilling, throw the ... {More...}
- Chicken, Entrees
-
02 Dec 2010
INGREDIENTS
8 small skinless, boneless chicken thighs (2 pounds)
Salt and freshly ground pepper
Almond flour*
1/2 cup extra-virgin olive oil
8 garlic cloves, lightly smashed and roughly chopped
4 large rosemary sprigs, broken into 2-inch pieces
2 cups chicken stock or low-sodium broth
Juice of one lemon
2 tablespoons unsalted butter (optional)
1 cup Peppadew peppers or other pickled peppers, sliced
* I like to make my own by grinding almonds in a food processor (for this recipe)...it seems to add more texture and flavor.
DIRECTIONS
Season the chicken with salt and pepper and coat with almond flour. In a large, cast iron skillet, heat the oil until shimmering. Add the chicken ... {More...}
- Chicken, Entrees
-
17 Aug 2010
Ray and I had this pretty much every day for lunch (less the chicken) while traveling through Argentina. It was much better there, of course, but this is a pretty good copy of it. As with most recipes, I don't measure, so spice according to your taste. I also have a very large cast iron skillet and am able to cook the veggies all at the same time. If you do not, I would recommend cooking them one veggie type at a time since they have different cook rates.
Boneless, skinless chicken breasts (1 each person)
Red pepper (about 1/2 for ... {More...}
- Entrees, Pork
-
15 Aug 2010
Super easy, super yummy and a great way to use the Georgia peaches that are in season now...
2 Boneless Pork Chops, trim fat
8 Garlic cloves
2-3 TBSP minced fresh rosemary
7-8 TBSP extra virgin olive oil
Coarse salt and fresh pepper to taste
6 small peaches, skin on, cut in half and pitted
4 TBSP unsalted butter (like Kerrygold), cut into small pieces
Lay the meat out on a work surface and pound to an even thickness of 3/4 inch.
Combine the garlic, rosemary and 6 TBSP of olive oil in a small bowl. Season the pork with salt and pepper to taste and spread ... {Tags: garlic, peaches, Pork, rosemary} {More...}
- Chicken, Entrees
-
11 Aug 2010
This is a modification of a recipe I found on epicurious.com...definitely a new favorite in the Murphy household!
Chicken:
1/4 cup fine sea salt
2 teaspoons pickling spice
2 tablespoons honey
2 boneless skinless chicken breasts, pounded thin
1/2 cup extra-virgin olive oil
1 large shallot, chopped
1/3 cup coarsely chopped fresh basil
1/3 cup coarsely chopped fresh Italian parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 large garlic clove, peeled
Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves. Remove from heat; add 6 cups water and honey. Cool brine to room temperature. Add chicken to brine; let ... {More...}
- Entrees, Featured, Seafood
-
19 Jul 2010
You can use any type of stone fruit in the salsa...I've made a similar one only using mangoes. I really liked this version with the Salmon Burgers though. Serves 2.
Burgers:
1 lb wild Salmon
3 chipotle peppers in abodo sauce
1 TBSP wholegrain mustard
1 lime – zested
1/2 lime – juiced
1/2 tsp salt
1/4 tsp pepper
1 TBSP olive oil
Stone Fruit Salsa
2 Nectarines, diced
1 Peach, diced
3/4 - 1 ripe avocado, diced
2-3 TBSP red onion, finely diced
1/2 lime, juiced
pinch salt
Gently mix ingredients together in a bowl and refrigerate until needed.
Burger Directions:
Throw all ingredients into a food processor and pulse until combined (probably about 4-5 pulses). Make into ... {Tags: Salmon} {More...}
- Beef, Entrees
-
17 Jun 2010
There are tons of recipes online for Paleo Pizza...this is my version:
1 pound grass-fed ground chuck
1 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic salt
Muir Glen Fire Roasted Tomato Pizza Sauce
baby bella mushrooms, sliced (about 6)
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 cup broccoli (small florettes)
10 cherry tomatoes, halved
1/2 small red onion sliced
coconut oil for sauteing
Optional: hormone free mozzarella cheese
Directions
Preheat oven to 400 degrees. Mix together the herbs and the beef. Form into about a 9" round patty on a cookie sheet, this is the "crust" of your pizza. Bake for about 10 minutes
Meanwhile, add the onions, ... {More...}
- Entrees, Pork
-
17 Jun 2010
INGREDIENTS
2 scallions, thickly sliced
2 garlic cloves, smashed
2 habanero chiles, stemmed and seeded
1 tablespoon low-sodium soy sauce
juice of 1 lime
2 teaspoons ground allspice
1 teaspoon freshly ground black pepper
1 teaspoon thyme leaves
1/4 teaspoon freshly grated nutmeg
One 1-inch piece of fresh ginger
pork tenderloin
DIRECTIONS:
In a blender, combine 3 tablespoons of olive oil with the scallions, garlic, chiles, soy sauce, lime juice, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.
Remove the pork from the ... {More...}
