CHARRED CHICKEN AND VEGGIES ALA ARGENTINA

Chicken, Entrees: 0 Comments; 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...}

PEACHED PORK

Entrees, Pork: 0 Comments; 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: 0 Comments; 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: 0 Comments; 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...}

Desserts: 0 Comments; 14 Jul 2010 After making the modified recipe of Coconut Butter Bars, I decided to try one with almond and no chocolate since I'm not the biggest chocolate lover (blasphemy, I know). They turned out better than the chocolate ones (even Ray thought so)...enjoy: 2 TBSP Coconut Butter (Artisana - you can find it at Whole Foods, and should, it's amazing) 2 TBSP shredded unsweetened coconut (buy the bulk stuff from Whole Foods) 1/4 sliced almonds 3/4 tsp agave nectar 3/4 tsp almond extract 3/4 tsp coconut oil (melted) Throw the ingredients into a food processor and process until the mixture looks like you can form it. Roll into 4 ... {Tags: Coconut} {More...}

Beef, Entrees: 0 Comments; 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...}

Salsa, Side Dishes: 0 Comments; 17 Jun 2010 Ingredients 1/2 small red onion finely chopped juice of 1 lime 1 1/4 pounds peeled pineapple, cut into 1/2-inch dice (3 cups) fresh pineapple juice, squeezed from the rind 1 cup jicama, peeled and cut into 1/4-inch dice 3 tablespoons finely chopped cilantro 1 jalapeño or serrano —stemmed, seeded and finely chopped 2 scallions, thinly sliced Directions In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pineapple, pineapple juice, jicama, cilantro, brown sugar, jalapeño and scallion to the bowl and toss. Serve with the jerk pork tenderloin. {More...}

Entrees, Pork: 0 Comments; 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...}

Chicken, Entrees, Featured: 0 Comments; 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: 0 Comments; 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...}