Chicken & Turkey

CHICKEN

1.AMERICAN STYLE FRY CHICKEN

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Ingregients

  • 500g chicken breast tenderloins
  • two cups of almond meal
  • two tbs onion powder
  • one tbs sweet paprika
  • half tsp of cayenne pepper
  • two eggs
  • one egg white
  • salt and pepper to season
  • coconut oil for the pan

Directions

  1. Mix all dry ingredients in a bowl.
  2. Whisk eggs and egg white in a separate bowl.
  3. Season the chicken with salt n pepper.
  4. Dip the tenderloins into the dry ingredients.
  5. Dip the tenderloins into the egg mix.
  6. Dip the tenderloins once more into the dry ingredients.
  7. Heat coconut oil in a pan on high.
  8. Place tenderloins into heated pan and fry until golden and crispy, turning 2-3 times until cooked through.
  9. Let sit for 10 minutes before serving.

2.MEDITERRANEAN CHICKEN BITES

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Ingredients

  • 4 Chicken Breasts – Chopped into 4-6 chunks each
  • 1/3 cup Lemon Juice
  • 1/3 cup Olive Oil
  • 2 Tbsp Epicure’s Hummus Mix

Directions

  1. Marinade chicken an hour or two or even overnight.
  2. Toss on BBQ until cooked through.
  3. Heat remaining marinade in the microwave to kill any bacteria and then you can use it to baste your chicken while it’s cooking!

3.PINEAPPLE CHICKEN KABOBS

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Ingredients

  • 3-4 boneless, skinless chicken breasts
  • 1/2-1 pound bacon*
  • 1 can pineapple chunks
  • (optional) veggies*
  • 3 Tbsp. coconut aminos
  • 3 Tbsp. apple cider vinegar
  • 2 Tbsp. raw honey
  • 2 Tbsp. olive oil
  • 1 garlic clove, crushed

Directions:
1. Cut chicken into 1 inch cubes.
2. Combine coconut aminos, apple cider vinegar, honey, oil and garlic in a small bowl and blend well.
3. Put chicken (and veggies, if marinating) into dish and pour marinade over top of the chicken. Stir to coat. Cover and refrigerate for at least 1 hour.
4. Cut bacon strips in half so you have shorter lengths to work with.
5. Wrap chicken chunks in bacon and put skewer through both bacon and chicken so bacon is secure. Alternate with pineapple chunks and veggies, as desired.
6. Preheat grill burners over high heat (my grill has 3 burners)**. Clean off grill, turn off middle burner, and turn down front and back burners to medium or medium-high heat.
7. Place kabobs perpendicular to the grate over the middle burner (which is off). (You could use a grill basket.)
8. Cook for 10 minutes. Use tongs to turn kabobs over and cook another 10-15 minutes or until chicken juices are clear and bacon is crispy. Enjoy!!

4.CASHEW AND HAZELNUT CHICKEN SAUTEE

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Ingredients

  • 1 large dried chili
  • 3 cloves garlic, chopped
  • 1 ½ Tbsp coconut oil 1 Tbsp avocado oil
  • 1 ½ Tbsp honey
  • 1 ½ cups of water
  • 30 grams unsalted hazelnuts (raw if available)
  • 2 Tbsp fish sauce
  • 100 grams raw, unsalted cashews
  • 150 ml coconut milk
  • 1 lime, juice Pinch of sea salt

Directions

The Sauce:

  1. Sautee the garlic and chili in coconut oil in a small saucepan, stir regularly to avoid burning
  2. Roast the cashews and hazelnuts in avocado oil in a separate frying pan on a high heat for 3-5 minutes, stirring regularly
  3. Make sure you keep an eye on both the saucepan and frying pan to avoid burning
  4. Once garlic has begun to brown, add the water and let it come to a boil
  5. Use a food process or blender to chop the roasted nuts until very fine
  6. Add the water, coconut milk, fish sauce, salt, honey, lime juice, and nuts into the sauce pan, let it come to a boil
  7. Use half the sauce to marinate your chicken
  8. Reduce the remainder of the sauce at a low-med heat, until it turns into a paste. Don’t lose hope or rush this, the sauce will reduce to about half the original volume and the flavours will intensify, it’s worth the wait.

The Chicken:

  1. Slice your chicken lengthways into thin strips and add the marinad
  2. Allow 15-30 minutes of marinating for the flavors to infuse into the chicken.
  3. Skewer the chicken in a ‘zigzag’ pattern onto wooden skewer
  4. On a grill or barbeque, grill your meat and baste the chicken with any marinade that remains until golden brown and cooked on the inside

5.COCONUT BREADED FRIED CHICKEN

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Ingredients

  • 3/4 cup coconut flour
  • 3 eggs
  • 3Tbs cajun seasoning
  • 3Tbs pepper
  • 1/4 cup minced garlic
  • Dash of paprika
  • Ground ginger
  • 1 cup coconut milk
  • 2lbs chicken of choice, I used chicken tenders and breast
  • Olive oil

Directions

  1. Have two bowls and a plate .
  2. 1st bowl: 3 eggs and a cup of  coconut milk and mix
  3. 2nd bowl: 3/4 cup of coconut flour
  4. 3 tablespoons Cajun seasoning,
  5. 1/4 cup minced garlic,
  6. 1 teaspoon ginger ,
  7. 3 tablespoons pepper
  8. Just a tiny bit of paprika
  9. Plate : raw chicken
  10. Dip chicken into egg bowl on both sides then dip into the flour bowl and place back onto plate. After each piece of chicken has been dipped repeat the process to “double dip” the chicken for a better crust. After each piece has been double dipped add to frying pan of olive oil, use a good amount of olive oil on Low heat the coconut flour is very brittle and will flake off easily of the pan is not well saturated. Flip chicken after the visible side is showing browning, do not cook longer then 10 min or it will burn !
  11. The coconut flour makes the chicken pretty sweet, if your not big on sweet use less flour and more seasoning!

6.Apricot Dijon Chicken

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Ingredients

  • 3 lbs boneless, skinless chicken thighs
  • 1 cup dried apricots, chopped
  • 4 Tablespoons Dijon Mustard
  • 4 Tablespoons coconut aminos
  • 4 slices bacon, cooked and crumbled

Directions

1. Spray Crockpot with oil.

2. Rinse thighs and put in whole, or diced. Your choice.

3. Add apricots, mustard and coconut aminos.

4. Stir.

5. Cook on low for 8 hours or high for 4 hours.

6. Crumble bacon on top.

7. Serve over veggies. I chose sauteed zucchini, but I think broccoli or cauliflower would be a good choice.

7.SOUTHERN FRIED CHICKEN

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Ingredients

  • 2.5 lbs bone-in chicken thighs, breasts, wings or drumsticks
  • 1 1/2 cups buttermilk
  • 1/2 cup potato starch or other “paleo” starch of your choice
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp black pepper
  • 2 or 3 cups lard

Directions

*Note: this recipe calls for a half cup of potato starch. I would certainly consider this small quantity “paleo” for most, although if you are particularly sensitive to white potatoes, feel free sub another of the more paleo “safe” starches like yuca starch or white rice flour and experiment.

  1. Gently rinse the chicken parts with cold water, and pat dry with paper towels. Place the pieces in a gallon-sized ziploc bag, and add the buttermilk. Put the bag in the fridge and marinate overnight.
  2. The next day, place the pieces in a colander and allow them to drain for 20 minutes. Move the pieces around every few minutes so they properly drain. This process will help bring the pieces to room temperature, which is a crucial part of getting this dish right. Meanwhile, warm the lard in a cast iron skillet on medium heat for about 10 minutes.
  3. In a shallow pan, mix the potato starch, salt, paprika, and black pepper. Coat the chicken pieces with the potato starch mixture, then place them in the skillet. You only need to coat the pieces that you’re going to fry immediately.
  4. Fry the pieces for ten minutes on one side, reducing the heat if the lard starts to smoke. Flip the pieces over and fry for another ten minutes. The internal temperature should be around 165 degrees.
  5. Preheat your oven to 200 degrees. Drain the chicken pieces on paper towels for a few minutes, then place them in the oven (on a cooling rack if you have one, otherwise a plate or cookie sheet is fine) while you fry the rest of the pieces. Before adding new chicken pieces, check your lard and add more as needed.

8.HONEY GARLIC CHICKEN WINGS

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Ingredients

  • 18 chicken wings
  • 2 tbsps sesame oil
  • 2.5 tbsps honey
  • 3 large cloves garlic, minced
  • 1 tsp red pepper flakes
  • salt and pepper

Directions

  1. Mix the oil, honey, garlic, red pepper and salt and pepper together. Pour half the mixture over the wings and stir until they are thoroughly coated. Let marinate for 2-3 hours.
  2. Spread the wings over a lined or greased baking tray and place under the grill/boiler for 30 minutes until they go nice and crispy.
  3. NB: Turn them frequently during the cooking and baste generously with the remaining liquid.

9.BAKED BBQ CHICKEN WITH VEGETABLES

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Ingredients

  • 1 Whole Chicken
  • 3/4 C Caveman Bob’s Smokey Apple Paleo BBQ Sauce
  • 2 Tbs Black Pepper
  • 1 Tbs Natural Sea Salt (or iodized)
  • 1 C Fat (Butter, Tallow, Macadamia Oil, or Extra-virgin Olive Oil)
  • 1/2 Onion, Diced
  • 2 Cloves of Garlic, Chopped
  • 1/2 Cherry Tomatoes
  • 1/2 C Chicken Stock
  • Kale (and any other vegetables you’d like)

Directions

  1. 1. Using the biggest hacksaw (or kitchen knife) you can procure, cut the chicken into about 8 chunks.
  2. 2. In a large bowl or pan, rub the pepper and salt around the chicken.
  3. 3. Slather 1/2 C of Paleo BBQ sauce over the whole thing.
  4. 4. Cover the pan and let it sit overnight. We’re going to let those flavors seep in.
  5. 5. The next day, toss the fat into a cast iron skillet and get it ready on medium-high heat.
  6. 6. While waiting for the fat to get hot enough, chop your onion, garlic, kale, and any other vegetables you’ll want to toss into the dish.
  7. 7. Pre-heat your oven to 375 degrees.
  8. 8. Put your chicken chunks in the pan and sear for about 3-4 minutes until the bottom is a crispy golden-brown.
  9. 9. Flip over your chicken, then add in the onion, garlic, tomatoes, and chicken stock.
  10. 10. Brush the crispy top of the chicken with an extra 1/4 C or so of Smokey Apple Paleo BBQ Sauce. There’s no reason to be stingy here.
  11. 11. Take the whole dish and toss it into the oven for about 40-45 minutes or until an internal temperature of 165 degrees is reached.
  12. 12. After pulling the dish out of the oven, put the chicken onto a separate plate to rest.
  13. 13. Toss your chopped kale (and, perhaps, other veggies such as zucchini, carrots, or celery) in to the pan and cook it down on the stove over medium heat for about 5 minutes.
  14. 14. Add the chicken back into the pot and serve it hot. Enjoy.

10.ROSEMARY CHICKEN WITH ORANGE MAPLE SYRUP GLAZE & MASHED BUTTERNUT SQUASH

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Ingredients

  • Juice from 1 Orange
  • 2/3 Cup Chicken or Vegetable Stock
  • 2/3 Cup Pure Maple Syrup
  • Dried (or Fresh) Rosemary
  • 1/4 Teaspoon Sea Salt & Freshly Ground Black Pepper
  • Splash of Extra Virgin Olive Oil
  • 2 Skinless, Boneless Chicken Breasts
  • 1/2 Cup 0% Fage Greek Yogurt
  • 1 Butternut Squash, peeled and cubed
  • Sea Salt & Freshly Ground Black Pepper & Garam Masala

Directions for Chicken:

  1. Bring orange juice and stock to boil in a small saucepan.
  2. Reduce heat slightly and continue to cook for 4 minutes, stirring occasionally. Stir in maple syrup and continue on a low boil for another 4 minutes. It should slightly thicken.
  3. Rub chicken with rosemary, salt and pepper. Heat a large skillet with a splash of olive oil over med-high heat. Add chicken and saute for about 5 minutes per side, until lightly browned.
  4. Pour orange maple syrup glaze over the chicken in the skillet. The glaze will boil in the skillet.
  5. Reduce heat to med-low and simmer covered for another 7-10 minutes, until chicken in fully cooked.
  6. While it is cooking, keep spooning the glaze on top of the chicken periodically.

Directions for Butternut Squash:

  1. Preheat oven to 400*F.
  2. Place peeled and cubed squash on a baking sheet sprayed with olive oil cooking spray.
  3. Add a splash of olive oil on top of the squash and season with black pepper and sea salt.
  4. Bake for 30 minutes, until squash is tender and slightly browned.
  5. Transfer squash to a mixing bowl and add Garam Masala and Fage Yogurt.
  6. Mash with a potato masher until mixed well with the consistency of mashed potatoes. Serve with Rosemary Chicken with Orange Maple Syrup Glaze.

 

TURKEY

1.Turkey Meatloaf

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Ingredients:

Directions

  1. Preheat oven to 325 degrees F.
  2. Warm olive oil in a large skillet over medium-low heat. Add onions, salt, pepper, and thyme until the onions are translucent but not browned, about 15 minutes.
  3. Stir in the Worcestershire sauce, chicken stock, and tomato paste. Remove from heat and let cool to room temperature.
  4. Combine turkey, almond meal, eggs, and cooled onion mixture in a large bowl. Use your hands or a wooden mixing spoon to mix well.
  5. Transfer mixture onto work surface and form into a rectangular loaf.
  6. Place meatloaf on a large, rimmed baking sheet. Drizzle with paleo ketchup or tomato sauce.
  7. Bake on a middle rack for 1 1/2 hours or until the internal temperature is 160 degrees and the meatloaf is cooked through. Place a pan of hot water on a lower rack to prevent the loaf from cracking.
  8. To serve slices warm or at room temperature

2.Greek Meatballs

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Ingredients

  • 1 pound ground lamb
  • 1/2 pound ground beef
  • 2 tablespoons minced chives
  • 3 cloves garlic, minced
  • 1/4 cup chopped parsley
  • 1 egg, room temp
  • 1 tablespoon dried mint (I used fresh)
  • 1 tablespoon oregano
  • 1 teaspoon sea salt
  • 1 1/2 tespoons cumin
  • 1 tablespoon cinnamon
  • 2 tablespoons extra virgin olive oil
  • 8-10 dried apricots, chopped
  • 8 (or a many as you want) kalamata olives, chopped

Directions

  1. Mix all the above ingredients and form into meatballs (I made about 1-2in meatballs).
  2. Place on a cooling rack which is on a baking sheet so that they brown all the way around.
  3. Bake at 450 about 15 mins, depending on size.
  4. Makes approximately 15 meatballs.  Serves 3-

3.Shepherd’s Pie

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 1 pound turkey or pork bacon, cut into 2 inch slices
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 pound organic grass fed ground beef
  • ½ teaspoon celtic sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 cup chicken broth
  • 2 large heads cauliflower, trimmed, chopped and steamed until very soft
  • 2 tablespoons extra virgin olive oil

Directions

  1. Heat olive oil in a very large frying pan
  2. Saute onion for 15 minutes until soft
  3. Add bacon pieces to pan and sauté until cooked, about 10 minutes
  4. Add carrots and celery to pan and sauté in bacon fat for 10 minutes until soft
  5. Add ground beef to pan and sauté until brown, just a few minutes
  6. Season with salt, pepper and smoked paprika
  7. Add chicken broth and cook down broth until 60% evaporated
  8. Place cauliflower in food processor and puree with olive oil until smooth
  9. Pour ground beef mixture into a 9 x 13 inch baking dish
  10. Pour mashed cauliflower over beef mixture
  11. Bake at 350° for 30 minutes
  12. Serve

Serves 8

4.Turkey Hash

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced
  • 3 cups squash or pumpkin, peeled and cut into 1-inch cubes
  • 1 cup water
  • 2 cups turkey, diced
  • ½ teaspoon celtic sea salt
  • ¼ teaspoon black pepper

Directions

  1. Heat olive oil in a large skillet
  2. Sauté onion for 10-15 minutes, until caramelized
  3. Add squash or pumpkin, cover skillet and cook 10 minutes
  4. Add water, cover and cook an additional 10 minutes
  5. Add turkey, salt and pepper and cook 10 minutes
  6. Serve

Serves 4

5.Turkey Chili

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Ingredients

Directions

  1. In a large crock pot, combine turkey, poblanos, stock, onions and carrots
  2. Allow to cook several hours or overnight
  3. Add cumin, oregano and salt
  4. In a small bowl, combine arrowroot and water to make a slurry
  5. Stir into crockpot and cook for another 1 hour or until thick
  6. Garnish with cilantro
  7. Serve

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