- Chicken, Entrees, Featured
-
17 Jun 2010
Ingredients
2 tablespoons sweet paprika
2-3 chipotle in adobo, minced, plus 1 TBSP adobo sauce
2 garlic cloves, minced
2 teaspoons ground cumin
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
4 skinless boneless chicken breasts, lightly pounded
2 mild green chiles
1/2 small red onion, thinly sliced
1/2 pound grape tomatoes, halved
1/2 cup chopped cilantro
Directions
In a small food processor or blender, combine the paprika, chipotle, adobo sauce, garlic, cumin and olive oil and pound until a paste forms. Season with salt and pepper. Spread half of the harissa all over the chicken. Cover and marinade at least 4 hours.
Grill the chilies over ... {More...}
- Chicken, Entrees
-
23 May 2010
This is a staple in our house...easy, fresh, good enough if you are having guests over for a BBQ. Best of all, it's 100% Paleo :) !
Step 1: Marinade the bird
This is for 2 people:
2 boneless, skinless chicken breasts
1-2 TBSP finely minced fresh oregano
zest of 1 lemon (plus more lemon for basting while on the grill)
1 tsp freshly ground pepper (more to taste)
1 tsp kosher salt
3-4 garlic cloves finely minced
3-6 TBSP extra virgin olive oil
Combine the ingredients together. Chop the chicken in half and then in thirds and throw into the marinade for at least 4 hours.
Step 2: The ... {More...}
- Chicken, Entrees
-
23 Apr 2010
This is a variation of a recipe I found in Fine Cooking. Definitely a new fave in the Murphy household...
2 large skinless, boneless chicken breast halves
2/3 cup homemade or store-bought basil pesto, plus more for dipping
3 Tbs. fresh lemon juice
6 ripe plum tomatoes, cored
3 Tbs. extra-virgin olive oil; more for brushing
1-1/2 tsp. red-wine vinegar
1 generous tsp. Dijon mustard
2-4 Tbs. chopped fresh basil
Kosher salt and freshly ground black pepper
Organic Herb salad greens
Optional: fresh mozzarella
Heat a gas grill to high. Pound the chicken breasts into paillards (that means pound them thin). Combine the pesto with 2 Tbs. of the lemon juice ... {More...}
- Chicken, Entrees, Salads
-
17 Mar 2010
I LOVE fresh herbs...and love to find new ways to use them when I cook. I also love easy recipes that taste as good as this one does. Hope you enjoy!
Ingredients
1 TBS + 1 tsp Citrus Champagne Vinegar
One small shallot, finely chopped
1/4 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
3 TBS Extra virgin olive oil (more as needed)
2 boneless, skinless chicken breast, pounded THIN
2 TBS chopped fresh rosemary
5 cups mixed baby greens
3 cups mixed fresh, tender herb leaves, such as flat-leaf parsley, mint, chives, tarragon, basil, and chervil, roughly torn if large
*Non-Paleo addition: Chevre (goat cheese) crumbled into this ... {More...}
- Chicken, Entrees
-
09 Mar 2010
Ingredients:
26-oz Gluten-free, sugar free salsa (I use Enrico's)
2 Boneless, skinless chicken breasts
1 Avocado, diced
Cilantro, chopped
Limes
Spinach
Preparation:
Cut up chicken into quarters and place in crock pot. Pour entire jar of salsa over the chicken and cook on low in the crock pot for 6-8 hours. Prior to serving, remove the chicken and shred it up with a fork. Put the shredded chicken back into the crock pot and mix well with salsa.
Serve over bed of spinach with chopped cilantro, avocado and lime juice.
* For a non-Paleo variation: add canned corn into the crock pot, and top with condiments of your ... {More...}
- Entrees, Featured, Seafood
-
09 Mar 2010
Ingredients:
1/4 cup balsamic vinegar
1 TBSP honey
1 TBSP finely chopped fresh rosemary, more to taste
2-4 slices bacon
2-4 6-oz. skin-on, scaled, center-cut salmon fillets
Kosher salt & freshly ground black pepper
Preparation:
In a measuring cup, combine the vinegar, honey, rosemary, and 2 Tbs. water.
Cut the bacon slices in half crosswise. Season the salmon with salt and pepper. Lay 2 slices on the flesh side of each piece of salmon and arrange the salmon, bacon side down, in a heavy-duty nonstick skillet.
Set the skillet over medium-high heat and cook until the bacon is golden and crisp, 4 to 5 minutes from when it begins ... {Tags: Bacon, Salmon} {More...}
- Drinks, Entrees, Gluten Free "Cheats", Pork
-
03 Mar 2010
Yes, I know potatoes aren't technically Paleo, but I still eat them from time to time. If you are potato-free in your diet, sub in some other type of root veggie like rutabega or parsnips. If you are completely dairy free, just skip the Parmesan cheese.
Ingredients:
2 cups diced red potatoes, unpeeled
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1-1/2 cups reduced-sodium chicken broth
1/2 cup dry sherry
One 2-lb. pork tenderloin, trimmed of silverskin
Table salt and freshly ground black pepper to taste
2 Tbs. dried sage
1 Tbs. salt-free garlic-and-herb seasoning
1/4 cup freshly grated Parmesan cheese
Preparation:
Heat the oven to 400°F.
Arrange the potatoes, ... {More...}
- Entrees, Gluten Free "Cheats", Pork
-
02 Mar 2010
This is another one that I serve over gluten free pasta...and with a fatty Italian red vino. SO yummy...
Ingredients:
2 28-oz. cans imported Italian plum tomatoes, preferably San Marzano
2# baby back pork ribs, trimmed of excess fat (about 11 ribs)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 medium yellow onion, finely chopped
2 medium cloves garlic, finely chopped
2-4 Tbs. chopped fresh flat-leaf parsley
1/2 tsp. crushed red pepper flakes; more to taste
2-3 links mild Italian sausage (about 1/2 lb.), casings removed
1 cup dry white wine
1/2 cup tomato paste diluted in 1/2 cup water
Preparation:
Position a rack in the lower third of ... {More...}
- Entrees, Featured, Seafood
-
22 Feb 2010
Ingredients
1 cup (packed) chopped fresh cilantro
1 large kiwi, peeled, cubed
1/4 cup canned unsweetened coconut milk
1 large garlic clove, peeled
2 teaspoons chopped jalapeño chile
2 6- to 7-ounce mahi-mahi fillets (tilapia or halibut are good subs too)
Ground cumin
1 tablespoon extra-virgin olive oil
Preparation
Coarsely puree first 5 ingredients in processor. Season chutney with salt and pepper. Sprinkle fish with salt, pepper, and cumin. Heat oil in medium skillet over medium heat. Add fish. Sauté until just opaque in center, about 5 minutes per side. Transfer to plates; top with chutney.
Serve with Cilantro Salad and Sweet Potato Fries.
{More...}
- Beef, Entrees, Gluten Free "Cheats", Pork
-
31 Jan 2010
This is a pretty typical Sunday "cheat" meal at the Murphy household. Serve with gluten free pasta and some red vino and enjoy!
1 oz. dried porcini mushrooms (optional)
About 3/4 - 1 cup hot water, if using dried mushrooms
2 Tbs. unsalted butter
2 Tbs. olive oil
1 1/2 cups finely chopped yellow or red onion
2/3 cup peeled and finely chopped carrot
1/2 cup finely chopped celery
1 lb. ground beef or half beef and half pork
1 cup white wine
3 Tbs. tomato paste
1 tsp. salt
1 tsp. ground pepper
1/2 tsp. ground nutmeg
4 cups beef broth, heated
1 to 2 cups heavy cream (optional)
Preparation
If using dried porcini, place ... {More...}
