Creamy Sun Dried Chicken Skillet

Are you ever looking for an easy meal to make with only one dish to clean?  If so, my Creamy Sun Dried Chicken Skillet is for you!  It’s easy to make and gets gobbled up in our house.  The key to this recipe is allowing the ingredients to simmer (step 8).  When we cook meals with chicken, we use dark meat.  This is because it is cheaper and also juicer.  However, you can make this recipe with breast meat and it will taste just as amazing!  Love when easy and yummy go hand in hand!  I’m also loving this meal because it does not heat up our house when it’s already HOT outside!  The less head I can provide, the better!!

Creamy Sun Dried Tomato


Yields: 6 servings

6 slices of bacon

1/2 cup chopped onions

3 cloves of garlic minced

1 lb chicken meat sliced into cubes

1 tsp dried basil

8 oz sun dried tomatoes

1 cup coconut milk (from can)

salt and pepper to taste


  1.  In a large skillet, pan fry bacon over medium heat until golden brown.
  2. Remove bacon from pan.
  3. Leave 2 tablespoons of bacon fat in the pan.
  4. Add in the onions, garlic and sun dried tomatoes.  Cook until onions become translucent, about 5-8 minutes.
  5. Add in the chicken cubes into the pot and cook until internal temperature reaches 160 degrees Fahrenheit, about 5-8 minutes.
  6. Sprinkle the basil over the pan and allow the heat from the pan to start releasing the flavor for a minute, prior to mixing the basil into the dish.
  7. Pour the coconut milk into the pan and mix in.
  8. Allow flavors to mix over low heat for 8-10 minutes.
  9. Crumble up the bacon.
  10. Sprinkle the bacon on top of the dish and serve warm.

Creamy Buffalo Chicken Casserole

I apologize for the delay in posting!  It seems life is busy and tomorrow I’m loosing a hour too!  That said, don’t forget to turn your clocks ahead a hour tonight.

If you follow me on Instagram, you have seen pictures of this dish because it’s a popular one at our house for dinner and lunch (left-overs).  This dish has become one of our favorites and it’s very easy to make.  I love prepping this dish on Sunday and baking it on Monday.  Let’s just talk about how awesome my Creamy Buffalo Chicken Casserole dish is with only 4 ingredients, yep…cashews, chicken, spaghetti squash and hot sauce.  The key ingredient in this dish is the cashews because they create the cream and eliminate the need for dairy.

Soaking cashews can happen two ways.  First, you can soak them for 6-8 hours at room temperature.  If you can plan ahead, it’s our preferred way.  The second way is to bring water to boil and remove from heat.  Add in the cashews and allow them to soak for 10 minutes.  But really thinking on it, we really do not notice a difference in taste/texture if we soak them all day or quickly.  I loved soaked cashews, a few other dishes I make with them are Paleo Queso Dip, Twice Baked Macaroni and Cheese and Paleo Icing.

Creamy Buffalo Chicken


1 cup raw cashews soaked (see above)

1/3 cup hot sauce

1/4 cup water

6 cups cooked spaghetti squash strands

1lb ground chicken Continue reading

Pan-Roasted Chicken with Figs and Olives (from The New Yiddish Kitchen)

I’m going to let you in on a little secret, I drool every time I see Predominatly Paleo and Zenbelly making bagels on their social media pages.  It made me jealous because I did not have the recipe.  WELL, the time has come…the bagel recipe and LOTS more yummy recipes, including this Pan-Roasted Chicken with Figs and Olives is being released with their new cookbook The New Yiddish Kitchen. The cookbook is releasing this week and everything about it is perfect.  When the book arrives, you will see the beautiful hard cover protecting over 250 pages of information, recipes displaying gorgeous food pictures (making you want to recreate every item in the cookbook) and a smile on your face because you will feel as though you are sitting at the kitchen tables of Jen and Simone.

You do not have to be a Jewish gal to cook from this cookbook.  If anything, it will make you feel like you lived a deprived life without all these delicious meals filled with ‘Bubbe’s Tips’.  Yep, Jen and Simone have featured their ‘Bubbes’ aka grandmas to share their generation secrets.  For example, this recipe I recreated was suppose to have Figs, but I subbed them with prunes because Bubbe said it was ok and nobody complained when she did it!  And needless to say, husband didn’t complain a bit about this amazing meal! He was already asking for it to be on the menu next week (and we hadn’t finished the meal yet). I hope you purchase their book and while you wait for it to arrive, enjoy this recipe.

I’ll be giving away a copy of their book on my Instagram page soon! Stay tuned and follow along for a chance to win a copy.  Good luck!

Pan-Roasted Chicken with Figs and Olives


1 whole chicken, cup into 8 pieces

1 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons avocado oil

1 cup sliced shallots

6 dried figs (or prunes) roughly chopped

1 cup kalamata olives

3 sprigs thyme Continue reading

Lime LaCroix Butt Chicken

If you are looking for a very moist chicken recipe, look no further.  My Lime LaCroix Butt Chicken is off da chain!  Yes, I went a little slang because we get excited in our house for this recipe!  The mixture of spices, flour and ghee makes the chicken taste like a deep fried chicken.  The husband and I fight over the skin because it’s crunchy and filled with amazing flavor.  I love this recipe for a few reasons, first it’s super easy and the left-overs can be turned into lots of different dishes from soup to chicken salad.  I would recommend sticking to the lime or lemon LaCroix because it does give moisture and flavor to the chicken from the inside out.

Now, I’m a proud mamma with this video.  I put lots of time into cooking/taping and editing it.  This said, I know it is not perfect. But, I’m learning the process to bring you better ones!  Sticking to our basic favorite recipes  because if they are our basic recipes, they are easy to make both in the kitchen and on the computer!!

Lime LaCroix

Lime LaCroix Butt Chicken


1 (3-4lb) whole chicken

1 tbsp cassava flour

1 tbsp ghee

1 tsp sea salt

1 tsp lemon pepper

1 can of lime/lemon LaCroix Continue reading

Chicken Pad Thai

Pad Thai has always been one of my favorite meals!  I love the combination of sour and salty.  My recipe is fast and easy!  We make it for a quick-lunch or a fast meal on a busy week night.  Be forewarned, your wok will be filled close to the top with this recipe.  However, it will only take a few minutes and next thing you know, it will all be gone!

Chicken Pad Thai

Chicken Pad Thai


2 lbs boneless skinless chicken thigh (thinly sliced)

2 tbsp coconut oil

1 egg whisked

12 oz bean sprouts

8 oz purple cabbage (thinly sliced)

1/2 cup lime juice (about 2 limes)

1/2 cup thinly sliced onion

1/4 cup fish sauce

2 tbsp coconut aminos

1 tsp sriracha sauce (omit for no heat)

1/4 cup thinly sliced cilantro

Almond butter to taste Continue reading

Curried Chicken and Mango Salad

I recently made a large batch of mayonnaise and had some left over chicken from the Instant Pot (recipe here).  Next thing I knew, I was throwing together our favorite curried chicken and mango salad (after a trip to the store to get a mango).  This recipe is great for making a head.  I normally get 4 nice size portions and use it for lunches.  This recipe is easy to create with left over chicken.  If you do not have any left over chicken, you can quickly bake some in the oven or go to the store and get a rotisserie chicken.  If you pick up a rotisserie chicken, read the label and see what they are sprinkling on your bird.  I have found one super market around here has MSG listed as an ingredient.  I have a feeling it is part of the seasonings they are using, either way I don’t want my body to react with a migraine from it.

Curried Chicken and Mango Salad Continue reading