Friday, October 10, 2014

Honey Garlic Chicken

Yes, I admit it, I have a little Pinterest problem.  I use it to organize my favorite recipes, plus its a fun to look at current food trends, and peek at what my other foodie friends are pinning. I've seen a recipe for a honey garlic chicken floating around that needed to be tested.  I had all the ingredients at home including the blackberry jam which is a random at my house.  The recipe was tasty, but next time I would make a few changes to round out the flavors.  

Simple weeknight dinner paired with steamable brown rice and a vegetable medley of your choosing.  Publix and Kroger offer a plentiful selection of steam in a bag fresh veggie mixes.  Baby Carrots and Snap Peas are my favorite by far.  They double as a great on the go snack pack of veggies to munch on all day while you are away from home.

Let me know if you give this a try.  Next time, I will prepare these with boneless chicken breast and see how well that goes.

4 Servings


3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
1/4 cup honey
1/2 cup low sodium soy sauce or coconut enzyme
1/4 cup blackberry jam
3 tablespoons hoisin sauce
2 tablespoons fresh ginger, minced (about a 1 inch thumb)

6-8 cloves garlic, minced 
1 cup red onion, diced
1/4 teaspoon crushed red pepper flakes (optional)
3 tablespoons rice wine vinegar or Sriracha (if you like things spicy)  

1 tablespoon cornstarch
3 tablespoons of water

Sliced scallions, for garnish
Sesame seeds, or flax seeds for garnish


Arrange half of the onions and garlic in the bottom of the crock.  Then lay the chicken breasts in the slow cooker and then top with the remaining garlic and onion.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, ginger, onion, vinegar or Sriracha and crushed red pepper flakes (if you are using them), and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then shred the chicken into smaller pieces. Place the shredded chicken in a large platter.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame or flax seeds.

Provolone Stuffed Chicken Parmesan

I don't know anyone who doesn't love Chicken Parmesan!  That crispy crunch is undeniable. This is one of my favorite stuffed chicken variations I serve my Personal Chef clients.  Always a kid friendly recipe.  At home, I would serve this with marinara sauce on the side and a nutrient dense salad, but it also pairs well with your favorite pasta dish.

Provolone Stuffed Chicken Parmesan
Serves 4

2 chicken breasts, split, and pounded to ¼ inch thickness
4 slices Provolone Cheese
1/3 cup all-purpose flour- season with salt and pepper
2 eggs, beaten
1 1/2 cups Italian Panko crumbs
½ teaspoon garlic powder
2 teaspoons dried basil
1 teaspoon dried thyme
4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
Kosher salt and freshly ground black pepper
1/3 cup grape seed oil, canola, or your favorite high temp oil

Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt, basil, garlic powder and pepper.

Lay 1 slice provolone cheese over each piece and fold in half like a book. Secure the two sides with a toothpick and dredge each breast in the seasoned flour. Then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the panko mixture, pressing gently to adhere.
In a large, nonstick saute pan, heat the grape seed oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken.
Serve with your favorite marinara sauce. 

Sunday, November 17, 2013

Savory Grain Free Dressing

Dressing is such a staple of the Thanksgiving table, but most recipes contain bread.  This is a nutrient packed dressing that uses roasted root vegetables in place of bread.  It can also be made up to three days ahead of time.

Savory Grain Free Dressing
Serves 6-8

2 large turnips, peeled and cubed
3 large sweet potatoes, peeled and cubed
3 large onions, diced
5 large ribs of celery, diced
8 oz. mushrooms, sliced
1 apple, peeled and diced
1 pound of organic/hormone free sage chicken or turkey sausage (optional)
2-3 teaspoons or more garlic powder (to taste)
2-3 teaspoons sage or more (to taste)
1 teaspoon fresh Rosemary, chopped
1 teaspoon fresh Thyme, chopped
1 teaspoon Turmeric
1 teaspoon black pepper
2 teaspoons of sea salt or more (to taste)
½ cup coconut oil, or oragnic, grass fed butter


Preheat oven to 375 degrees.

Grease 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes on them (Depending on the size of your baking sheets, it may take another baking sheet or a couple rounds to fit them all)

Sprinkle with some of the garlic, sage, rosemary, thyme, turmeric, pepper and salt and toss with your hands.

Place into oven and bake for about an hour until they are soft and starting to brown… toss a few times to brown evenly.  Once you remove the the root vegetables, turn oven down to 350 degrees.

Meanwhile, brown the sausage (if using).  Add in onions, and celery. Cook for 5-7 minutes or until the onions soften.  Add in mushrooms and the apple. Cook for an additional 10 minutes.  Taste and adjust for seasoning. 

Once turnips and sweet potatoes are done, mix with the celery mixture, stir to combine.
Transfer to a greased baking dish and cover with foil or a glass lid, bake for 30 minutes.

*photos are courtesy of Dr. Jockers and his lovely Staff

Paleo Green Bean Casserole

Paleo Green Bean Casserole
Serves 6-8

1 1/2 lb. frozen, organic, green beans, thawed
1 1/2 cups  Coconut Milk
3 tablespoons Organic Butter
3/4 cups of Almond Flour
8 or 1/2 lb. Mushrooms, chopped
1 Onion, diced
Sea Salt
1 teaspoon Garlic Powder
1 teaspoon turmeric
Fresh pepper
3 Cloves Garlic, minced
1 tablespoon Coconut Oil
1 tablespoon Organic Coconut Flour


Place green bean in a colander, pour hot water over them to quick thaw them out.  Drain, and spread into a prepared 9x13 pan. 

In sauté pan, cook the onions, mushrooms and garlic until soft in the ghee or grass fed butter.   Add to the green beans, mix and spread evenly.

In a medium bowl, mix together the Coconut milk, garlic powder, turmeric, and coconut flour.    Pour the mixture over green beans, which should cover them about halfway.  Add salt and pepper over whole dish.

Bake on 350 for 30 minutes.  Add almond meal to top and place under the boiler for 5-10 minutes.  Allow the casserole to cool for 5-10 minutes prior to serving.

*Photo courtesy of Dr. Jockers and his lovely staff.