Rosemary Chicken w/ Cauliflower Mash

 This rosemary chicken recipe my mom made for us kids when we were younger. The cauliflower mash is a newer recipe, which originally was a fail, but the second time I made it my husband loved it. It's creamy and delicious. You won't even believe it's cauliflower.

Rosemary Chicken

Serves 4-6

Ingredients: chicken thigh and legs, onion, carrots, celery, rosemary, salt, pepper and olive oil 

First salt and pepper:

• 1 lb chicken thighs

• 1 lb chicken legs

In a well-oiled skillet place the salt and peppered chicken. Cook each side for 8 minutes, then remove from the skillet and place in a baking dish.

Without cleaning the skillet {just add a tsp or two of olive oil} saute for 10 minutes:

• 1/2 an onion finely chopped 

• 1/2 cup chopped carrots

• 2 chopped celery

*may add other vegetables like broccoli and  mushrooms

Add:

• 2 sprigs of rosemary finely chopped

• a juice of one lemon

Remove from heat and place the vegetables under the chicken

Add to the baking dish:

• 2 1/2 cups chicken broth 

{this should fill the dish about 1/2 way, adjust accordingly by adding more or less chicken broth}

Place in a preheated oven at 425 and cook for 40 minutes

Great with brown rice and cauliflower mash {recipe to follow}

Cauliflower Mash

Makes approx. 4-5 cups

In a large pot boil:

• 1/2 an onion

• 1 cauliflower head chopped into eighths

Bring to a simmer and cook until completely cooked through, approx. 30 minutes. Better to over cook.

Remove from heat and strain the water

Place the cooked cauliflower and onion in a blender

{I use my Vita-mix. If you have a smaller blender you may have to do this in portions}

Add to the blender:

• 1-2 Tbsp butter {I use ghee}

• Enough chicken broth to blend {approx. 1/4 cup}

• salt & pepper to taste

Blend all together and there you go! Cauliflower mash :)

Rosemary Mustard Salmon

  

My father is the expert at cooking and grilling fish in my household.  My technique and seasoning is slightly different then his, but nonetheless I learned most of my fish-cooking skills from him.  The technique I describe below is how I cook all fish and it always turns out delicious.

Rosemary Mustard Salmon

  

Ingredients: salmon, lemon or lime juice, butter, EVOO {extra virgin olive oil}, and seasonings {Dijon mustard, Homemade Emerils, and rosemary}

First, season your salmon fillet on the non-skin side with:

• 2-3 tsp Emerils

• 2 tsp Dijon mustard {optional: first time trying this and I really liked it!}

• 1 tsp finely chopped rosemary

• 2 tsp lemon juice

Then in a heated skillet on medium-low add:

• 1 tsp butter

• 1 tsp olive oil

Place salmon skin-side up in the pan. Cook for 3-4 minutes and then flip over.

Add a tsp or so more butter on top.  It adds a lot of good flavor to the salmon.

Season again with:

 • 1 or more tsp Emerils {depending on how spicy you want your salmon}

• 2 tsp lemon or lime juice

Cook for another 3-4 minutes.  Then broil {cook at a very high temperature} in the oven or toaster oven for 2-3 minutes.  This is not mandatory, but make it prettier and taste better too!

Remove the skin and enjoy with a salad or a side of your choice.  Below is a salad w/ my Homemade Salad Dressing and avocado.

 

Rosemary Chicken Nuggets w/ a Spicy BBQ Sauce

A healthy alternative to a childhood favorite:) I'd love to know what you all think if you make them! I thought it was great and so did my dad.

Rosemary Chicken Nuggets 

Makes 12-15 small nuggets

 Ingredients: chicken, egg, garlic powder, almond flour, coconut flour, coconut shreds, coconut oil, olive oil, and rosemary

First, place in a food processor:

• 2 uncooked, boneless chicken breasts

Pulse until chicken is ground up.  This does not take long, approx. 30 seconds or less.

In a bowl mix together:

• ground chicken

• 1/4 cup almond flour

• 2 Tbsp coconut flour {or another 1/4 cup almond flour}
• 1 small egg

• 1/4 tsp garlic powder

• 1/4 tsp salt

• 1/8 tsp pepper

In a separate bowl mix together:

• 1/4 cup almond flour

• 2 Tbsp coconut flour

• 1/4 cup coconut shreds

• 1-2 Tbsp finely chopped rosemary

In the skillet melt over medium a generous portion of a mixture of coconut oil and olive. Form the chicken mixture into 1-2 Tbsp balls and then roll in flour mixture.  Place a couple of nuggets in the skillet and cook about 4 minutes on both sides. Then repeat until all nuggets have been cooked.

Then enjoy with a Spicy BBQ Sauce {Recipe is below}

This was a great sauce for dipping the little nuggets into. Does not taste quite like regular BBQ sauce, but has it's own unique, wonderful flavor and is quite tasty.

 

Spicy BBQ Sauce

Ingredients: Diced & Fired Roasted canned tomatoes {We get ours from Trader Joes. You can use regular tomatoes, but this is what gives the sauce it's spice because it has green chiles in it}, Dijon mustard, coconut oil, tomato paste, oranges, apple cider vinegar, coconut flour, garlic cloves, stevia {or honey}, smoked paprika, cumin, salt, pepper, and chili powder

In a skillet on medium low saute:

• 4 chopped up garlic cloves

Saute until garlic is soft.

Place in a blender:

• sauteed garlic

• 3/4 cup fresh orange juice {about 2 1/2 large oranges}

• 2 Tbsp apple cider vinegar

• 2/3 can of the Diced & Fire Roasted Tomatoes

• 1 tsp coconut flour

• 1/4 cup tomato paste

• 1/2 tsp Dijon mustard

• 1 tsp smoked paprika

• 1-2 tsp chili powder 

• 1/2 tsp cumin

• 1/2 tsp salt

• 1/4 tsp black pepper

• drop of stevia or tiny bit of honey {optional}

Blend well, then pour mixture in a pan. Bring to boil, then lower down to a simmer. Allow to simmer, stirring occasionally, until it thickens.  This takes about 10-15 minutes.

 

 

Quotes from those who have tried this recipe ❤ 

~ One of my favorite recipes so far [Homemade paleo chicken nuggets]... I couldn't believe how simple yet delicious it was! Thank you for the recipe! ~

Sweet Potato Tuna Casserole

 The other day I was making Tuna Noodle Casserole for my brother and I wanted to attempt a Paleo version, so the outcome was this delicious Sweet Potato Tuna Casserole!  It does use canned tuna so it may not be the "healthiest" for you, but you can substitute chicken or use fresh tuna if you would like! 

Sweet Potato Tuna Casserole

Serves 2-4

Ingredients: coconut milk, coconut flour or almond flour, butter, coconut oil, rosemary, lemon juice, chicken broth, tuna {canned or fresh}, lemon juice, sweet potato, salt, and pepper.

 

First melt in a pan on medium:

• 1 1/2 Tbsp butter or coconut oil {or a mixture of both}

Add and whisk together to prevent clumping:

• 2/3 cup coconut milk

• 1-2 Tbsp coconut or almond flour {start with 1 and add more if it does not thicken}

Keep whisking together and bring to a boil.  Then bring down to a simmer.

Add and whisk/mix together:

• 2-3 Tbsp lemon juice

• 1 Tbsp rosemary

• 1 1/2 Tbsp chicken broth

Then add:

• 1 can tuna {or 1/2 cup of another protein}

• salt and pepper to taste

 

Once everything is mixed together and seasoned to your liking

Grate:

• 1 small sweet potato {approx. 1 1/2-2 cups after grated}

Combine the sauce and the sweet potato together.  If dry add more coconut milk or chicken broth.
Also if you eat cheese, then Parmesan cheese would be a great addition to this dish.

Place in a small baking dish or I used two small baking dishes.  Cover dish with either aluminum foil or a lid. Place in the oven at 375 degrees.  Bake until sweet potato is cooked, this takes approx. 45-50 minutes.  Then take off the lid or foil and broil for 5-10 minutes to make the top golden brown.

Then take out of the oven, let cool for a few minutes, and enjoy! Next time I make this I want to try adding some vegetables or serving it over some sauteed or steamed vegetables.

Quotes from those who have tried this recipe ❤

~ This was fantastic! Who doesn't miss Mom's Tun Casserole?! To not only be able to have tuna casserole but to have it Paleo is amazing!! She did an excellent job on this recipe. I'm just about to finish my last bite! ~

~ Loved the coconut and sweet potato combo. Leftovers are A-mazing topped with avocado! ~

~ Made this today!!!!! OMGOSH!!!! My new FAVORITE dish!!!!!!! ~

This posts is a part of:

~ Pennywise Platter ~ 

Roasted Chicken, Homemade Chicken Broth, and Chicken Vegetable Soup

Once a week my mom or I will roast a chicken and use it for on top of salads, soups, tacos, and many other ways.  Then we use the bones to make a bone broth, which makes delicious soups!

Roasted Chicken

Ingredients: chicken, olive oil, and seasonings {salt, pepper, oregano, paprika, garlic powder, thyme, rosemary, or any other seasonings}

First, preheat the oven to 425 degrees.

Then prepare the chicken by taking out the innards and placing it in a large baking pan. Then rub olive oil all over the top and season.  Don't be afraid to put a lot of seasonings on. It helps to give the chicken extra flavor.

Now place in the oven for an hour to an hour and 15 minutes.  For a small chicken lean more towards a little over an hour and for a large one an hour and fifteen.  Then take the chicken out and cover with tin foil for 20 minutes so it becomes juicy allowing all the juices to reabsorb and does not dry out.

Then enjoy w/ your meal of choice! My favorite is sweet potato fries :)

Homemade Chicken Broth

Makes 4-6 cups

First, completely de-bone the chicken and place all the bones, skin, and drippings into a large pan. Fill the pan half way with water, cover, and place on the stove.  Bring to a boil first and then turn down to a simmer for 4 hours or longer.  Remove from the stove and strain the bones.  Then allow to cool, cover, and place in the fridge overnight. 

Then skim off the top layer of fat and underneath should be jello-like.  This is the gelatin/bone-broth.  Use it how ever you would like!  It makes great soups. There is a recipe below!

This is soup made from the chicken broth I made w/ a side of cauliflower bun/bread.  There are many different soups you can make with different seasonings, meats, and vegetables.

Chicken Vegetable Soup

Ingredients: homemade chicken broth, onion, garlic, vegetables {mushroom, broccoli, cauliflower, sweet potato, etc.}, and seasonings

In a large pan, saute on medium low for 5-10 minutes:

•1/2-1 onion chopped up

Then add:

• a couple of garlic cloves

• 3/4 cup mushrooms

Saute for a few more minutes.

Then you will add the homemade or store-bought chicken broth.  You can add a couple cups of water if you want, but it's not necessary.

Then add the rest of the vegetables and season with whatever you would like! This soup has salt, pepper, cumin, coriander, garlic powder, rosemary, and lemon juice.  I also love adding a little bit of cayenne pepper for a little bit more spice.

Simmer until vegetables are cooked through.  This usually takes a half hour.  Then add chicken or any other meat.  This is when I like to taste the soup and season more until I like how it tastes. 

Don't be afraid to get creative and try different variations  If you don't eat Paleo, then consider adding rice, quinoa, lentils, beans, etc.

Chicken Tacos on a Grain-Free Tortilla

 

I tried to make a coconut flour tortilla a few months back and it tasted good, but it was eggy and fell apart, so I was on a mission to make one that was neither of those.  Thus the creation of this beauty.  It turned out more like a flat bread as it is thicker than a tortilla, but it tastes delicious and makes great chicken tacos! 

Grain-Free Tortillas/Wraps

Makes 2 small tortillas

Ingredients: almond meal or flour, coconut flour, egg, and water

Whisk/Mix together until there are no lumps:

• 1 Tbsp almond meal or flour

• 1/2 Tbsp coconut flour

• 1 egg

• Enough water to make it easy to pour {approx. 1/2 Tbsp}

Cook on medium in an oiled skillet on the stove until golden brown on each side {approx. 3-4 minutes on one side and then 2-3 minutes on the other side}

Then create a delicious taco! I made a chicken taco w/ sauteed onions, broccoli, red bell pepper, mushroom, and seasoned with basil, rosemary, cumin, salt, and lemon juice. Then topped with avocado ❤

Just in case you don't believe me that it stays together. It seriously is just as easy as any other tortilla or wrap to pick up and it is not eggy at all! I can't wait to make other creations with these little guys.

Quotes from those who have tried this recipe ❤

~ Obsessed with these paleo tortillas... YUM! They make the cut for Saturday night dinner party ~

This posts is a part of:

~ Homestead Barn ~

~ Fat Tuesday ~

~ Slightly Indulgent ~