Main Dish: Chicken-Beef-Pork-Fish Archives

Chipotle Bison Chili {Slow Cooker, Grain-Free}

on January 6, 2016January 28, 2021 By Kelley 1 Comment

Nothing warms you up on a cold winter day like a big bowl of chili! It’s also perfect for football Sunday! This hearty chili is made with ground bison, and has wonderful smokey and spicy flavors. Grass-fed bison is an excellent protein source that is high in protein, just like ground beef, but is lower in fat, making this chili a healthy alternative. It’s gluten free, grain-free and paleo as well.

Lately I’m into set-it-and-forget it meals. I’m sure many of you out there can relate to just not having enough time in the day, right? I mean, where does it go? I wake up and stumble over the coffee pot to push the “GO-aka COFFEE NOW!!” button (I make sure to set it up the night before because last time I didn’t I brewed some delicious water, sans coffee. I had left out the coffee grounds in my sleepy stupor, lol!). Before I know it it’s lunch time, baby goes down for a nap, dryer chimes indicating a mountain of laundry needs to be folded, sun is setting (ALREADY-GRRR!!!) and then it’s bedtime. Sleep, wake, repeat… You know the drill. So often I don’t have time to plan and cook dinner, nor do I want a load of dishes to scrub. So these days I’m a slow cooker and pressure cooker kinda gal.

I love stews, chilis and soups because they are a complete meal in one bowl. I make sure they are packed with protein, healthy fats and veggies providing a nice balance of nutrition. Better yet, they provide great leftovers, so I don’t have to scramble to make lunch the next day. As you may know, I make my pup Cricket her very own grub, and her chow is all made in the crock pot or pressure cooker as well. Be sure to check out my doggie recipes! Awww- she’s so cute posing with her brother’s safari animals!

I chose to use bison in this particular chili because, first of all, I love the flavor and nutrition it provides, and secondly, I couldn’t find any grass-fed ground beef at the grocery store. I did, however, find grass-fed bison and it made the perfect substitute. You’d never know it’s not beef! It’s very important to consume pasture raised animals because their meat provides much better nutrition (such as more omega 3’s and is lower in fat) as compared to their conventionally-raised counterparts. You can read more about that HERE.

The whole family will love this chili, I promise!

Chipotle Bison Chili

2 lbs grass fed ground bison
1 teaspoon baking soda
2 tablespoons water
2 cups beef broth
2 cans diced tomatoes with chilis
1 can whole tomatoes
2 tablespoons of chili in adobo (chilis and sauce or use about 2 teaspoons of chipotle chili spice, chopped)
4 strips natural bacon (diced)
1 yellow onion
4 garlic cloves (diced)
2 tablespoons coconut aminos (or Worcestershire sauce)
2 tablespoons tomato paste
2 tablespoons olive oil
Salt and pepper
2 tablespoons cumin
1 tablespoon coriander
1 tablespoon sweet paprika
1 teaspoon allspice
1 teaspoon oregano

Mix the 2 tablespoons of water with the baking soda and mix well.
Combine the meat with the baking soda water mixture and mix well; let stand 30 minutes. This will help the meat get brown and crispy when you cook it.
In a large pot heat the oil and add the bacon, onions and garlic and cook for 2 minutes over medium-high heat, then add all the spices and salt and pepper and cook for an additional minute.
Next add the bison and continue to cook over rmedium-high heat, until the meat is deep brown and crispy.
(NOTE: If you have a pressure cooker you can brown the meat along with the onions and garlic in the bottom of the pressure cooker, then add liquid ingredients and set to cook- easy and quick!)
Place this meat mixture into the crockpot, along with the coconut amino, tomato paste, can of whole tomatoes, 2 cans of diced tomatoes, beef broth, and chilis in adobo.
Set the slow cooker to high for 1 hour, then reduce to low and cook for an additional 2-3 hrs.
Stir and mash up the tomatoes (once they are broken down from the heat) to blend and thicken the chili.

Sweet Potato and Beef Stew {Crock Pot, Grain Free, Gluten Free, Paleo}

on December 7, 2015January 28, 2021 By Kelley 14 Comments

This Hearty Beef Stew is the perfect set it and forget it meal. It’s healthy, packed full of flavor, and takes less than 10 minutes to throw it all together in the crockpot.

My crockpot has been working overtime lately. Truthfully, up until my son Hunter was born, it was just a large bulky annoyance that seemed to take up an entire cabinet all on it own. Then, my life was flipped upside down, when I realized that making dinner became an insurmountable task with a colicky infant. I had these idealistic thoughts of cooking in the kitchen with Hunter, while he slept peacefully in the k’tan carrier, with a smile on his angelic face. Well, that’s not quite how it went down 😉 Even when I do get him into the carrier, while bouncing up and down and shhh-ing to keep him content, and trying to measure ingredients and they spill onto the floor- it’s truly a laughable sight!

Enter- crockpot. I opened the cabinet and dusted it off, and set it to work! I’ve made soups, chilis, stews, and even a turkey breast! I throw in the ingredients in the morning and dinner’s ready at 5. It makes my life SO MUCH EASIER!

So here is my first crockpot recipe- a delicious beef and sweet potato stew! It’s simple, easy, and the entire family will love it. This recipe makes a good amount, and I freeze half of it so I have something on hand when supplies are low and I just can’t make it to the store, or don’t have time.

I made my own beef bone broth (recipe HERE), but if you don’t want to take the time to do that I recommend you purchase a beef bone broth that is made with grass fed cattle, such as this one by Bone Broths Co. You can read more about the benefits of pasture-raised beef HERE.

So break out your slow cooker and get your stew on!

Sweet Potato and Beef Stew {Crock Pot, Grain Free, Gluten Free, Paleo}

This Hearty Beef Stew is the perfect set it and forget it meal. It’s healthy, packed full of flavor, and takes less than 10 minutes to throw it all together in the crockpot.

2 lbs beef stew meat (preferably grass fed, cubed)
2 cups beef stock
2 tablespoons olive oil
1 large sweet potato (sliced into cubes)
1 medium white onion (diced)
3 garlic cloves (minced)
1 can of whole tomatoes (large)
3 carrots (sliced)
4 celery ribs (sliced)
2 bay leaves
5 sprigs thyme
salt and pepper to taste

For additional flavor you can saute the onion and garlic in 2 tablespoons olive oil first, then add the the crock pot.
Add all the ingredients to the crock pot and set on high for 1 hours, then turn it down to low for an additional 4 hours.

Coconut-Mustard Chicken & Pineapple Skewers {Gluten Free, Paleo} with Sweet Cilantro Lime Dipping Sauce

on August 19, 2015January 28, 2021 By Kelley

These chicken skewers are perfect for summertime grilling- moist, tender, sweet and tropical! The chicken marinade is full of exciting flavors that has become my family’s favorite! It all starts with the coconut oil which is one of my ALL TIME favorite ingredients. I utilize coconut oil in many of my recipes and love baking and cooking with it. (If you are curious to find out why I love coconut oil so much there are some fun facts about it HERE.)

We eat A TON of chicken in my home! I buy all natural, or organic chicken, as it’s a great healthy way to get lean protein into your diet. When I was a vegetarian I never was able to incorporate enough protein into my diet, and my energy level and health suffered. Now that I eat meat (responsibly) again, I feel much more balanced energy-wise. (Vegetarianism works great for some, just not for me.) When I say I eat meat “responsibly” this is what I mean:

I eat meats that were raised without hormones and fed as close to a natural diet as possible. My CSA delivers pasture-raised beef, and I buy chicken that states it has not been raised with hormones. Whole Foods sells free-range and pasture-raised chicken, which is the best choice.
I try to be aware of how the animals were raised, again opting for the free-range/pastured option and avoiding the packages that don’t state how they were raised because that often means not to well 🙁 I am an animal lover afterall…..)

So with that in mind, choose your chicken wisely! Let’s make these Chicken Pineapple Skewers!

I would like to note if you are using wood skewers, you should soak them in water first so they don’t go “POOF” on the grill 🙂

Coconut-Mustard Chicken & Pineapple Skewers {Gluten Free, Paleo} with Sweet Cilantro Lime Dipping Sauce

5-6 chicken breasts (cut breast when partially thawed-much easier!, cut into 2-3” chunks)
1 cup pineapple (or you can cut shapes with a cookie cutter as I did, 2×1” cubes)
1 green pepper (cut into 1 ½” squares)
1 red pepper (cut into 1 ½” squares)

Marinade:

2 tablespoons dijon or stone ground mustard
2 tablespoons coconut oil (melted)
2 tablespoons honey
1 tablespoon apple cider vinegar
¼ teaspoon salt
¼ teaspoon pepper

Dipping Sauce:

3 tablespoons coconut oil (melted)
1 tablespoon honey
1 teaspoon fresh lime juice
2 teaspoons chopped cilantro

Combine the marinade- mustard, honey, coconut oil (melted), apple cider vinegar, and salt and pepper.
Combine the chicken and marinate in a large zip lock and marinate overnight or for at least few hours.
Cut the pineapple, red and green peppers into 2” chunks (you can use a cookie cutter to make shapes too!)
If you are using wood skewers make sure to soak them first, then place the chicken, pineapple, and peppers, alternating, onto the skewers. (You can also put all the chicken on the same skewer, and do the same for the pepper and pineapple to make the grilling a bit easier as chicken can take the longest depending on the size of your pieces.)
Grill on medium-high, about 4-5 minutes each side(flip carefully), or until cook through with nice deep brown grill marks. Make sure your grill grate is oiled to prevent sticking.
In a small blender (I used my bullet-perfect for making dressings and sauces!) combine the melted coconut oil, honey, lime juice and cilantro, blend and place in a small dipping bowl.

The ULTIMATE Grilled Chicken with Lemon-Avo Sauce {How To!}

on August 6, 2015March 11, 2021 By Kelley 3 Comments

This is what Cricket looked like this morning:

Yeah, not a happy camper! We’ve been working like crazy and she is feeling exhausted too. She loves the time we spend together in the kitchen but she is missing some of those fabled doggie activities – you know- chasing squirrels, eating only the finest meats (i.e. no kibble!), tummy rubs, and rolling around around in the grass (her favorite!)

She also ran out of her Primal Nuggets (her raw-meat doggie food) and pulled the bag out of the garbage and ran around with it on her head. It was hilarious- here is the video- worth watching if you need a laugh!:

I haven’t made any MEAT lately, so to cheer up Cricket, and to please the hubby, good old grilled chicken is what’s for dinner tonight!

So I wanted to share HOW TO Make the ULTIMATE Grilled Chicken!

Grilled chicken can be AWESOME. JUICY. TENDER. FLAVORFUL.

Or it can be DRY, CHALKY, and FLAVORLESS-yuck 🙁

Does your chicken turn out awesome every time you take it off the grill? Mine certainly did not until I spent some serious time learning about the proper steps to grill the ultimate juiciest chicken EVER.

Let me preface- I am NOT a grill master. My place is in the kitchen- Stovetop? -check! Oven?-I’ve got that! But BBQ?-ummmm, honey!? Yeah, I usually pass the BBQing off to the hubby, but recently I made the executive decision to further my culinary skill and really learn how to grill, and do it well!

So today we will start with chicken breast! Here are the steps to make your family smile with juicy, charred, flavor-bursting chicken:

1. If your chicken breasts are thick in the middle and thin on the ends (not even), use a meat mallet to flatten them out slightly so they are closer to the same width throughout. Alternatively you can butterfly cut the breast.

2. Use a Jacquard tool, or my cheat tool- a fork with small tines, to pierce the breast all over to allow the marinade to penetrate into the meat.

3. Make a brine/marinade: Combine water, sugar, salt, pepper, thyme, lemon and apple cider vinegar on the stove. Bring it to a rolling boil, then remove and allow to cool after the sugar is dissolved. Don’t worry about the brine being too salty- it should be because the salt is what tenderizes the meat and helps it retain moisture!

4. Once the brine is cool, place it along with the chicken in a ziplock bag. Store in the fridge overnight (or for most of the day if you are prepping in the morning). I did read that you can brine your chicken for only 30 minutes and still get the benefits, but I have not tried this myself.

5. Next day! Oil the grill grate to ensure the chicken doesn’t stick. Then fire up the grill to medium high. Allow it to get up to temperature. Do not throw the chicken on a grill that isn’t warmed up! The high temperature is what seals in the flavor and moisture. The grill should be around 400-425 degrees F.

6. Place the chicken on the hot grill. Exact cooking time will vary depending on the size and thickness of your chicken breasts. Mine cooked for about 4 minutes (on each side) and had lovely dark brown grill marks. I then moved them to the other half of the grill where I turned down the temperature to medium and cooked for a few more minutes until the chicken was done. A meat thermometer should read 160 degrees F in the middle of the thickest part of the breast. Try to avoid making cuts to see the inside if possible as it will make the chicken less tender.

Here is a infographic on cooking times that is very helpful, thanks to eatingwell.com:

7. Let it sit! Do not cut the chicken for 10 minutes. This gives the meat time to reabsorb the juice! Top with sauce and enjoy!

8. Lastly, and most importantly, make sure you save some for the pup!

The ULTIMATE Grilled Chicken with Lemon-Avo Sauce {How-To}{Paleo, Gluten- Free}

The Ultimate Juiciest and Tender Grilled Chicken with Lemon-Avo Sauce.

4 Chicken Breasts (All-Natural, Organic or best choice- Pasture-Raised!)
Brine:
1 1/2 cups water
2 tablespoons salt
1/2 tablespoon black pepper
1/4 cup coconut sugar (or brown sugar)
1/2 lemon (juiced plus rind)
1/2 tablespoon thyme
2 garlic cloves (diced)
2 tablespoons apple cider vinegar

Lemon-Avo Sauce:

1/2 avocado
2 teaspoons apple cider vinegar
1/2 lemon (juice only)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon maple syrup
1/4 cup of fresh cilantro or parsley
a few tablespoons of water to thin out

Combine all the brine ingredients in a saucepan and heat over medium-high.
Allow the brine to come to a rolling boil and stir until the sugar is dissolved.
Remove from heat and let it cool fully.
Make sure the chicken breasts are even in thickness (use a meat mallet if necessary to even out the thickness.)
Pierce the chicken breasts all over with a fork or Jacquard tool.
Place the breasts and the cooled brine in a zip lock bag and allow to sit at least 3-4 hours, preferably overnight.
Heat the grill to around 425 degree F.
Place the chicken on the oiled hot grill and cook for around 4-5 minutes each side (depends on the size of the breasts) until there are dark brown grill marks.
Move breast to other side of grill (heat should be on medium) and continue to cook until meat thermometer reads 160 degrees F.
Allow breast to cool 10 minutes before cutting.
To make the sauce combine the avocado, lemon, apple cider vinegar, maple syrup, salt, pepper and cilantro or parsley in a small blender or food processor.
Add enough water to process/blend. Add more water if needed to thin it out according to personal preferance.

Grilled Steak & Veggie Pasta Salad {Gluten-Free}

on July 17, 2015January 28, 2021 By Kelley 1 Comment

Every other Tuesday we get a very special delivery. I often look forward to this delivery because every single time it’s full of surprises! Can you guess what it is? No?

It’s my CSA delivery (short for Community Supported Agriculture)! So basically it’s just a box jam-packed with whatever fresh produce was harvested that particular week from a local organic farm. I love discovering what new produce I have been gifted (sometimes I get veggies I don’t even recognize), then I plan a special dish to celebrate the freshest, just picked, produce ever!

My CSA delivery also contains local pasture-raised beef. To learn more about the benefits of local, pastured beef click HERE 🙂 Cricket could care less about the fresh zucchini, kale, carrot, and greens, but her nose quickly identifies the BEEF in the box, and she knows she is in for a yummy treat! I feed her all the scraps 🙂

When I am grilling steak I also love to throw on a few fresh veggies as well. Grilling veggies brings out unique flavors and adds a smokiness that I love. This salad combines all the flavors of summer and I know you will enjoy it!

So fire up your grill and throw on a beautiful steak and fresh local veggies to create this perfect summer salad!

Grilled Veggie & Steak Pasta Salad

A grilled veggie and steak pasta salad topped with Italian dressing and fresh parsley.

1 skirt or flank steak (8 ounce+, or similar cut, local/pastured raised is best, otherwise opt for “all-natural.”)
2 cups brown rice ziti pasta
1 large zucchini
1 large yellow squash
4 medium carrots
drizzle of olive oil (salt and pepper for veggies)
⅓ cup parsley (chopped)
about 1/3 cup of your favorite organic italian dressing (amount according to your liking, I used Newman’s Own, Or you can make your own 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice or apple cider vinegar, salt, pepper, italian seasoning)
¼ cup red onion (chopped)

For the steak marinade:

¼ cup olive oil
2 tablespoons of apple cider vinegar or lemon juice
¼ cup tamari (or soy sauce)
2 cloves of garlic (diced)
1 teaspoon black pepper
2 teaspoons of salt

In a ziplock bag combine marinade ingredients, mix, and add the steak, allow to marinate overnight.
Slice the zucchini, yellow squash and carrots lengthwise about ¼” thick.
Drizzle them with olive oil and sprinkle salt and pepper.
Preheat your grill on high, then turn down slightly.
Grill your steak (for a 1 ½” thick steak medium-rare grill for 5 minutes, flip, then another 3-5 minutes) and veggies (veggies take longer, they are done when fork tender).
Boil the pasta according to directions, drain, and place in a bowl with the italian dressing to prevent the pasta from sticking together.
Cut the grilled veggies into cubes and add them along with parsley into the pasta, and mix thoroughly.
After allowing the steak to cool a few minutes (to re-absorb the juice), slice thinly and add to the top of the salad.
Makes 2 very large dinner-sized serving or 4 side salad size serving

Cheddar & Bacon Stuffed Sliders {Gluten-Free, Grain-Free Option}

on July 12, 2015March 11, 2021 By Kelley 5 Comments

I’m not a big meat eater usually. Throughout my life I’ve been some form of a vegetarian, or “cute-itarian” (more on that later), for periods of time starting when I was 14. This is because I adore animals! I’ve had many animals in my life including, but not limited to, hermit crabs, gerbils, hamsters, cats, dogs (including my love Cricket, of course!), and horses. There may even have been a fish or two in there as well! I even rescue the occasional injured bird or abandoned baby mouse in hopes of nursing them back to health and releasing back into the wild! When I was little I would make my mom pull off the side of the road to feed any grazing horses that I had spotted, and I was always on the lookout! So when I got old enough to understand more about meat and where it comes from I decided not to eat it.

Eating no meat at all was difficult and since my family ate meat I often was left with some bleak choices for dinner, so I decided to become a self-proclaimed “cute-itarian.” I defined that as: only avoid eating animals that are cute (according to me)- such as cows and pigs, but since fish, chicken, and turkeys didn’t really do it for me in the cuteness department they were good-to-go to be placed on the menu.

I stuck to my “cute-itarian” theory for a while, and somewhere along the way, I don’t quite remember when, I gave up on that too and went back to being unrestricted. I learned more about how animals are raised for production in college and then decided to at least try to eat meat and eggs from animals that are raised humanely and as naturally as possible- ie grass fed, no growth hormones, grain-free, etc. This was both for the betterment of the animal’s well being and for mine as well. I am now a strong advocate for buying local, natural, organic, pastured meats and eggs. And did I mention that they taste amazing as well- so much better than their conventional counterparts at the grocery. (For more information on the benefits of pasture raised beef click HERE.)

So in celebration of local pastured BEEF, I made some delicious Cheesy Bacon Stuffed Sliders that are so delightful! They are easy to make, and I love stuffing the cheese inside, as opposed to on top! Dress them up with some dark green lettuce, fresh tomatoes, red onion, and avocado and you’ve got the burger of champions!

Cheddar & Bacon Stuffed Sliders

Cheddar Bacon stuffed hamburger sliders made with local pastured ground beef on top of a whole wheat bun

1.5 lbs local pastured ground beef
2-3 strips of pastured bacon (chopped into small pieces)
½ cup shredded pasture-raised cheddar
1 teaspoon worcestershire sauce (or coconut aminos)
1 teaspoon mustard
salt and pepper to taste
lettuce (tomato, red onion, avocado for toppings)
8 gluten-free or grain-free slider buns (Recipe at Lexi’s Clean Kitchen: http://lexiscleankitchen.com/2014/08/24/the-ultimate-paleo-sandwich-rolls/ or you can use iceberg lettuce or as a “bun”)

Place the ground beef in a bowl, and add the worcestershire sauce, mustard, and a few dashes of salt and pepper, mix thoroughly
Place the chopped bacon in a pan and saute over medium-high until crispy.
Remove the bacon once it is done and let it cool on a paper towel to absorb the excess fat
Place the shredded cheese and bacon pieces in a bowl and mix so they are distributed evenly.
Next, with your hands, make bacon cheese balls about ½” to ¾” large by smooshing the mixture with a decent amount of pressure, this will make them easier to stuff.
Form 2” ground beef patties and use your finger to poke a hole in the middle of one side, but not all the way through.
Insert a cheese and bacon ball and cover the hole up completely.
Grill the stuffed patties on medium-high until they are cooked according to your preference.
I also like to brush the buns with a little olive oil or butter and grill them as well, and press down with the spatula to flatten them.
Top your sliders with condiments and toppings and enjoy!

Chicken, Zucchini and Corn Enchiladas {Gluten-Free, Grain-Free Option}

on July 7, 2015March 11, 2021 By Kelley 4 Comments

Wondering what to do with all that leftover chicken (and corn on the cob) from this weekend’s BBQ? Make some of these scrumptious enchiladas! Packed with sweet caramelized corn, black beans, and fresh summer zucchini, this meal is sure to please the entire family- including pooches who don’t mind a few chicken scraps while the enchiladas are “in the making.”

These enchiladas have so much flavor that they require very little cheese, and the fresh veggies, whole wheat tortillas, and chicken make them a super healthy and balanced meal. Aromatic spices, the perfect amount of heat, and a generous amount of fresh cilantro really make this dish pop!

I made my enchilada sauce from scratch (and the sauce recipe is included below) but you are welcome to purchase it pre-made at the grocery store if you are in a time crunch.

Chicken, Zucchini and Corn Enchiladas

Chicken, zucchini, caramelized corn, and black bean enchiladas

The Sauce:

3 tablespoons of oil (I used light olive oil)
1 tablespoon arrowroot or tapioca flour
1 tablespoon chilis in adobo (chopped or blend, then add)
2 cups chicken stock
6 oz can tomato paste
2-3 tablespoons of chili powder (I like my sauce very flavorful so I used 3T)
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon salt

The Enchiladas:

8 gluten-free corn tortillas or grain-free tortillas (recipe from Against All Grain:http://againstallgrain.com/2011/05/04/grain-free-tortillas/)
1 1/2 cups of shredded chicken breast
1 cup corn (can use frozen corn as well)
1 can black beans (omit for paleo, drained and rinsed)
1 cup of diced zucchini
1/4 cup diced white onion
2 tablespoons of butter
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 1/2 cups shredded cheese (mexican blend, omit if paleo)
1/4 cup chopped green onion for garnish (optional)
1/4 cup chopped cilantro for garnish (optional)

To make the sauce- Heat oil in a medium saucepan over medium-high heat, add in the flour and stir for about 1 minute until thickened.
Add in all the additional ingredients- stock, chilis, tomato paste and spices and mix well.
Bring to a boil then reduce heat to low and simmer for around 15 minutes.
To make the enchiladas-
Preheat oven to 350 degrees F
Melt the butter over medium-high heat in a large skillet.
Add the onion and cook until translucent.
Add the corn and cook until nicely caramelized.
Add the zucchini, salt and pepper and cook for 2 more minutes.
Remove from heat and mix in the shredded chicken and black beans.
In a casserole dish evenly distribute 1 cup of the enchilada sauce on the bottom.
Place a few tablespoons of the chicken/veggie mixture onto the end of each tortilla, add a sprinkle of cheese, then roll up.
Place each enchilada seam-side down into the dish.
Top with the remaining sauce, cover with foil and bake at 350 degrees F for 30 minutes.
Remove foil and add the remaining cheese on top and cook for an additional 10 minutes, or until cheese is melted.
Top with green onion and cilantro and serve.