Tag Archives: Whole30

Sombrero Salad with Grilled Chicken

Sombrero Salad with Grilled Chicken

  • Servings: 2-4
  • Difficulty: easy
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Sombrero Salad with Grilled Chicken
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I was leafing through one of my Rachael Ray’s magazines and spotted an interesting salad that had roasted corn, grilled chicken and avocado. Before I go any further, I must say regardless of what you think of Rachael Ray she puts out really simple but delicious recipes. I don’t watch her shows or anything but I do have her cookbooks and take her magazine. She cranks out so many recipes it’s insane to comprehend. I rarely disappointed in anything I try from her. She, Ina and Rhee really have a knack for churning out great recipes that turn out well.

So I saw this salad in her magazine but didn’t really want a lettuce intensive salad. Interesting tidbit, some guy released a report about salads and how they aren’t that great for you. He states that they are mostly water and when compared to other vegetables the nutrient ratio is super low. Meaning if you eat a big salad without a lot of other stuff in it you are eating low nutrition water. When you look at how spinach and other greens cook down so much it kind of makes sense. Most fruits and vegetables contain a lot of water, heck proteins. But it’s interesting to consider water to nutritional value ratios.

I digress again. I took some chicken out in the morning and poured in some lime juice, cilantro stems, chili seasoning, oil and a little tequila and I let it marinate for a few hours. The acid from the lime tenderizes it. I picked up some poblanos, corn, avocados, shallots, cherry tomatoes, 1 can of organic pinto beans. That was the base of my salad. As for the dressing I simply took some sour cream and mixed in some adobo sauce and lime juice.

This ate kind of like a cold version of Chipotle bowl minus the rice. The roasted veggies and adobo sauce gave it a smokey element and the corn popped with sweetness and the beans and avocado added a creamy element. For crunch I did crumble 3-4 tortilla chips.

Ingredients:
2 Chicken Breasts (free range / air chilled)
1 avocado
3 ears of corn
2 Poblano Peppers
Handful of cherry tomatoes
1 can of organic pinto or black beans
1 bunch of cilantro
1 small purple onion
2 limes
Shot of tequila
Chili seasoning
1/4 sour cream
1 adobo pepper with 1 tbs of sauce
a few tortilla chips
Goat cheese or Feta or Cojita Cheese

Directions:
1. Marinate your chicken breasts for three hours up to overnight in the juice of one lime, shot of tequila, about 1 tbs of chili seasoning and the stems of your cilantro.

2. Fire up a grill pan or your grill on medium high heat and put your shucked corn and poblano’s on the pan (no oil). Put a char on them and pull them off when nicely blackened. Set aside the corn and put the peppers in a bowl with plastic wrap to steam. After both cooled. Remove the skin of the peppers, seed them and dice them up. Cut the kernels from the cobs.

3. Rinse the beans, dice the tomatoes and red onions. In a bowl combine these with the corn and peppers you blackened. IMG_0546

4. Mix your sour cream, juice of half a lime, and adobo peppers and sauce. Stir it into your veggies to coat them well.

5. Back to the chicken. On that same pan, turn down the heat to medium and cook your chicken until done. When done, let it cool and then cut against the grain at a 45 degree angle

6. Plate it by crushing some chips in the bottom of a bowl. Spoon the veggie mixture into a mound and place your chicken and avocado on top. Sprinkle some cilantro and goat cheese to finish. You could spoon in some salsa but really the salad is kind of a chunky salad.
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Asian Chicken Salad (Houston’s Copycat)

Asian Chicken Salad (Houston's Copycat)

  • Servings: 2
  • Difficulty: easy
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Asian Chicken Salad
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Houston’s copy cat attempt have been in several of my previous posts. This one is a mash up of an Asian Chicken Salad and Houston’s Grilled Chicken Salad. What I like about their dressing is you pick up a peanut butter note in their dressing. I just love peanut butter complimented Asian flavors like Soy, Fish Sauce, Vinegar and Sriracha. Sweet and the heat just work.

I found a recipe posted by Miss V on Food. com for a copycat dressing recipe and another one for a Chinese Chicken Salad. I adjusted some things and added my own them. The key with any salad is the lettuce to dressing ratio. So make this and add a little at a time. Taste it along the way.

Directions
2 Air chilled free range chicken breasts (pounded evenly)
glug of Soy and Rice Wine Vinegar and lime dressing (below)

1 large carrot julienne cut into match stick size
Mixed Greens and Romaine (chopped in ribbons)
3 green onions
Cilantro
Toasted Asian Rice Noodles

Lime Dressing
1/2 cup of Lime juice (fresh)
6 tbs of local honey
2 tsp of honey mustard
2 tsp of dijon mustard
2 cloves of garlic (minced)
Pinch of Kosher salt and pepper

Peanut Sauce:
4 tbs of Soy Sauce (GF)
4 tbs of Organic Peanut butter
2 tbs of hot water
2 tsp of sesame oil
2 tsp of Sriracha
2 tsp of minced ginger

Directions:
1. Go ahead and mix both dressings and put the lime dressing in the Fridge. Cut your cilantro, onions, romaine, and carrots.

2. In a grill pan on medium heat, remove your chicken from the marinade and grill on both sides for about 4-5 minutes. The soy sauce will char the chicken so oil your pan and watch your heat. We like it grilled with black marks. Remove cooked chicken to rest.

3. Just before serving cut your chicken into bite sized pieces or strips. Add the lime dressing to the lettuce and veggies a little at a time until salad is coated but not too wet. Add the chicken and a little bit of the peanut sauce. Mix around about 15 times with tongs until it is all coated. Top with toasted rice noodles and enjoy.
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Grilled Chicken with Arugula and Lemon Vinaigrette

Grilled Chicken with Arugula and Lemon Vinaigrette

  • Servings: 2
  • Difficulty: easy
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Grilled Chicken with Arugula and Lemon Vinaigrette
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Super easy and healthy chicken salad recipe that is great for a easy night recipe. Katie Lee has a new cook book coming out and made this on Foodnetwork’s “The Kitchen”. Jill commented that she wanted me to put that on the menu this week.

It’s very springy, light, bright and easy. You can whip this up in about 7 minutes. There is a technique called “Paillard” which is basically flattening the chicken to and even thickness so cooking is fast, consistent and juicy because you aren’t drying out 80 percent of the chicken to cook the thickest part perfectly. It’s always worth using this technique on any meat you can for consistent juicy proteins.

Ingredients: 2 people
2 Air Chilled Free Range Chicken breast
1 box of Arugula (8 cups)
Radishes
Red wine vinegar
Sugar
Walnut
Honey
Juice of half a lemon and zest
1/2 teaspoon of grainy mustard
1 tbs of Olive Oil
Dusting of Granulated Garlic, Pepper, Kosher Salt
Shaved Pecorino and Manchego cheese

Directions
1. Clean and slice radishes. Put them into a small bowl and cover them with white wine vinegar and then mix in about a tsp of turbinado sugar. Refrigerate. IMG_9910

2. Wrap your chicken in plastic wrap and with a mallet lightly pound the thick part of the chicken breat until the entire thing is the same thickness. Remove the plastic wrap and salt, pepper and garlic dust both sides of the breast. Bring a grill or grill pan to medium heat. When hot, add the breasts and cook about 4 minutes per side.

3. While your chicken is cooking, I heated up a small pan and toasted some walnuts. I removed them from heat and put them on parchment paper and covered in honey and let them cool. Top with a little Kosher salt.

4. Flip your chicken, and make your vinaigrette by putting your lemon juice, olive oil, grainy mustard in a bowl and whisk until incorporated. IMG_9911

5. Remove chicken and let it rest for a few minutes. Cut on the bias and plate the chicken. In a large bowl mix your greens and vinaigrette. Stir with tongs 20 times. Plate on top of the breast or next to it. Add your radishes and honey walnuts.
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Lemon Turkey Rice and Asparagus (myfitfoods)

Lemon Turkey Rice and Asparagus

  • Servings: 4
  • Difficulty: super easy
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Lemon Turkey Rice and Asparagus (myfitfoods)
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I graduated from Texas A&M and I am an admitted unhealthy sports junkie. Embarrassingly I follow a recruiting site for football. A guy was asking the “board” for a chili recipe so I posted a link to mine. I took a bunch of crap for having beans in mine to the point my Texan roots were brought to question. Anyway a guy sent me a message and explained his wife just started a blog. So I naturally went to check it out. It’s called Fit Frugal Mom. Here is the link. http://www.fitfrugalmom.com/

Naturally I bypassed the weight stuff and went to the food section. We have these chains down here where you go in and buy prepared food that is supposed to be healthy and portion controlled. One is called MyFitFoods. Jill and I tried it for a while and they had one dish called Lean Lemon Turkey that I really liked. It’s spicy and lemony. I saw a knock off on her site so decide to try it out with more asparagus than the two spears they put on top.

This really is fast, easy and healthy. It’s spicy and lemony and satisfying. Great for a lunch, pre/post workout or a quick evening meal. It’s not easy on the eyes but is easy on the mouth. I used Slap Ya Mama which is pretty spicy stuff so if you don’t want it as spicy, lay off the cayenne or Slap Ya Mama. I must say it really is exactly like the real thing.

Ingredients:
1 lbs of lean ground turkey
4 cups of rice
4 cloves of minced garlic
Juice of two lemons (1.5 for turkey and .5 for asparagus)
zest of one lemon
1 tsp of Slap Ya Mama (cayenne if you don’t have it)
1 tsp of Tony Chachere’s
Black Pepper
Fresh Asparagus

Directions:
1. In a medium heated cast iron skillet brown your ground turkey. Use a little oil if you need to. Drain if there is any liquid but there might not be given the lack of fat. Add the minced garlic and seasonings and lemon.

2. While your turkey is browning, fire up a second pan on medium heat, add asaparagus and squirt some lemon juice on them. Salt and pepper them and add to a skillet to soften them up.
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3. Cook your rice and mix it in with the turkey or use a bowl and serve the turkey over the top of the rice. Your creativity and plating expertise is free to shine here. Serve along side the asparagus.
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Warm Fig, Blue Cheese & Arugula Salad

Warm Fig, Blue Cheese & Arugula Salad

  • Servings: 2
  • Difficulty: easy
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Warm Fig, Blue Cheese & Arugula Salad
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Tonight we had Ham & Leek Empanadas that were so amazing. Ina Garten has a new cookbook that I used for the recipe. I spotted a salad recipe a few pages earlier that I thought we be a great compliment to the Empanadas. The vinegar and sherry wine cut through the cheesy and salty puff pastry. The figs were also I nice touch of sweet.
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Figs… I don’t eat them very much. I like them but we just don’t see a lot them around here and certainly not in the winter. So I had to resort to dried ones and heat them up in the pan with my walnuts. I think blue cheese works so well with fruits like figs, grapes, pears and apples.

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Ingredients:
3 tbs of cooking sherry wine
3 tbs of white wine vinegar
1/2 tsp of local honey
6 tbs of good olive oil (equal parts oil and vinegar/wine)
Handful of dried figs (my store didn’t have fresh)
1 cup of walnuts
Blue cheese
Arugula
Cut spinach
2 green onions diced

Directions:
1. Mix your dressing together and whisk until combined. Taste and salt and pepper accordingly.

2. Warm your walnuts on medium low heated small pan. About three minutes for four minutes. I removed from heat and added the figs and poured some honey over both the walnuts and figs. Shaken the pan so that it was well combined and coated and until the figs softened.

3. In a large bowl take your arugula and spinach and dress and toss well. Add the walnuts, figs and blue cheese and serve.

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Ying-Yang Roasted Salmon and Asparagus

Ying-Yang Roasted Salmon and Asparagus

  • Servings: 2
  • Difficulty: easy
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Ying-Yang Roasted Salmon and Asparagus
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The grocery store had these glorious cuts of salmon. The one I made tonight should have been for two but Jill had a meeting so I man handled it solo like Fred Flintstone. I was torn between going lemon herb, Cajun or Asian with this dish. Decided on an Asian dish that was sweet and spicy.

The flavors were great, especially the asparagus. Roasting mellowed the heat of the jalapenos a bit which allowed the flavors to harmonize. Sweet, Spicy, Tangy, Salty and Healthy.

Ingredients:

Salmon filets
3 cloves of garlic
1 tbs of fresh grated ginger
1 tbs of Sriracha
¼ cup of Soy
½ cup of Red Wine
Juice of half of lemon
2 glugs of olive oil
2 tbs of Brown sugar
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Asparagus (trimmed bottoms)
Olive oil
Kosher Salt
Pepper
Lemon juice (1/2 lemon)
1 tbs of grated ginger
1 tbs of cut fresh basil
1 jalapeno seeded and diced
1 tbs of Sriracha
1 tbs of Sugar
2 glugs of Worcestershire sauce
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Directions:
Game plan… roast the asparagus for 25-30mins and while it roasts make your sauces and prep salmon for second half of roasting. #multitasking

1. Preheat oven to 350. Trim asparagus and cover with olive oil salt and pepper. Roast for 25 mins.
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2. Make the Sauce for the Salmon. Combine everything in a small pot and simmer until reduced. 10mins and remove from heat.

3. Make your sauce for the asparagus. (starting with lemon juice and include the last 7 ingredients).

4. Oil a dish and lay your washed and dried salmon skin down. Slowly cover with about half of the sauce.

5. Lower the heat to 250 degrees. Remove the asparagus and add the sauce to it and put it back into the oven with the salmon. IMG_8880

6. Bake for about 20 -30mins depending upon the size of your filet (medium rare). Top with the extra sauce about every 10mins.

Paleo No Knife Pot Roast

Paleo Pot Roast
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I make a mean pot roast in various ways.  I have a Mexican chili version I use for tacos, I have a pot roast dip sandwich that includes pepperoncini and then my go to pot roast with horseradish sauce.  This recipe is new to me and I basically just made it up but avoided preservatives of any kind.

Ingredients:
Chuck Roast
2 carrots
1 parsnip
4 cloves of garlic
1 yellow onion
1 small sweet potato
diced tomatoes
1 cup of Red wine
2 qts Beef stock
2 tbs Balsamic Vinegar
2 tsp oregano
2 tsp thyme
Chili powder
Kosher Salt
Pepper
Penzey’s Beef Roast Seasoning

Directions:
Pretty easy but my key is to keep the roast under liquid at all times and to go low and slow (8hr minimum).
In a medium high heated skillet sear your salted and peppered chuck roast about 3-4 mins on all sides. You can see the crust below.
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Dice up all veggies and put them into a slow cooker. Add your seared roast to the top. Deglaze your pan with red wine and add to crock pot. Add stock and spices until covered. Cook on high for 4 hours and then turn it to low and let it cook for another 4-7 hrs. You want it fall apart tender and flavorful. Season to taste.
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