Thursday, January 19, 2012

Chocolate Chipotle Chicken

Sometimes, we all want a little variety in our life. My variety today would be Chocolate Chipotle Chicken. The cut of chicken I decided to use was chicken thighs, because they tend to retain the most moisture and stay juicy. I started out by skinning and deboning the thighs.

Free-range Chicken thighs/breast                            1lb
Salt                                                                                       To taste
Fresh ground black pepper                                         1/4 tsp
Garlic powder                                                                  3/4 - 1 tsp
Onion powder                                                                  1/2 tsp
Ground coriander                                                            1/2 tsp
Ground cumin                                                                   1/2 tsp
Dried oregano leaves                                                     1/2 tsp
Ground cloves                                                                   1/4 tsp
Ground cinnamon                                                            1/2 tsp
Fresh ground dried chipotle pepper                        2 peppers
Mexican chili powder                                                    1/2 tsp
Sweet paprika                                                                   1/2 tsp
Cocoa Powder                                                                   1 tbsp
Fresh squeezed lemon juice                                         1 tbsp

1.) Mix all ingredients together in a mixing bowl. Let the chicken marinate at room temperature for half an hour.
2.) Pre-heat a skillet on medium to medium-high heat and grease the pan with your choice of shortening. I prefer to use grass-fed tallow. If not, KG butter wouldn't be a bad choice.
3.) Pan-fry the chicken on both sides until it is slightly brown. I never recommend anyone eating undercook chicken at any given situation. Safety first! ;) Enjoy!


Sunday, January 8, 2012

Comfort Food: Chicken Soup

On some days, whether it be a cold muggy winter day or a day when you need to feel some extra warmth and comfort, nothing beats comfort food. Thanks to my brother of reminding me of the most famous of all comfort foods, a chicken soup. He gave me the idea, so this is all accredited to him :)


Free Range Chicken breast (cubed)                                                                           1 lb
Pacific Free Range Chicken Broth                                                                              32oz
Leek (Sliced)                                                                                                                          1 stalk
Garlic (crushed)                                                                                                                    4 cloves
Carrots (sliced/cubed)                                                                                                       1 cup
Fresh dill (Chopped)                                                                                                            1 tbsp
Fresh curly parsley (chopped)                                                                                          1 tsp
Salt & Pepper                                                                                                                       to taste
White pepper                                                                                                                       1/4 tsp
Garlic powder                                                                                                                      1/2 tsp
Onion Powder                                                                                                                      1/2 tsp
Dried tarragon                                                                                                                       1/2 tsp
Dried Oregano                                                                                                                      1/2 tsp
Cayenne Pepper                                                                                                                     1/4 tsp
Sweet paprika                                                                                                                       1/4 tsp
Dried Majoram                                                                                                                        1/4 tsp
Celery seed                                                                                                                                 1/4 tsp
Dried savory                                                                                                                              1/2 tsp

1.) Start by browning both sides of the leek in a pot.
2.) After browning the leek, add broth into the pot and bring to a simmer.
3.) Add in the rest of the ingredients except the chicken.
4.) After the broth comes to a boil, add chicken and reduce to a simmer.
5.) Let the soup simmer for 20 minutes, or until the chicken is fully cooked and the carrots begin to soften. Enjoy!!!! :)


Friday, January 6, 2012

GF Beef heart Chorizo w/ eggs

Everyone has a favorite ethnicity of food. One of my favorites would have to be authentic Mexican food. So tasty!!!! As I walked the aisles of my local grocery store yesterday, I saw Chorizo, and I instantly wanted Chorizo and eggs. As I proceed to  investigate the ingredients on the different chorizos available, none of them are paleo/primal friendly. Most of the Chorizo has MSG in it. NO BUENO!! There is only one guarantee that your food is paleo, and that is to cook it yourself.

Today, I will share my Chorizo recipe and it is absolutely fantastic :)

GF Beef heart (Diced in small cubes, 1cm cubes)                     1lb
Minced Garlic                                                                                       4 cloves
Garlic powder                                                                                       1 tsp
Ground Coriander                                                                                1/2 tsp
Ground Cumin                                                                                         1/2 tsp
Ground black pepper                                                                           1/4 tsp
Ground white pepper                                                                           1/4 tsp
Salt                                                                                                               1 tsp
Ground cinnamon                                                                                 1/2 tsp
Ground cloves                                                                                         1/4 tsp
Oregano leaves                                                                                       1 tsp
Thyme                                                                                                        1/2 tsp
Sweet paprika                                                                                         1 tbsp
Mexican chili powder                                                                          1 tbsp
White vinegar                                                                                           2 tsp

1.) Mix all ingredients together in a mixing bowl thoroughly.
2.) Pre-heat a skillet and fry the mixture together until thoroughly cooked.
3.) Hearts tend to have a lot of blood and juices when they are being cooked. So cook the mixture on medium heat until all the liquid is absorbed.
4.) Serve it on a plate and enjoy some Paleo Chorizo!