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!!
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
In a large skillet, pan fry bacon over medium heat until golden brown.
Remove bacon from pan.
Leave 2 tablespoons of bacon fat in the pan.
Add in the onions, garlic and sun dried tomatoes. Cook until onions become translucent, about 5-8 minutes.
Add in the chicken cubes into the pot and cook until internal temperature reaches 160 degrees Fahrenheit, about 5-8 minutes.
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.
Pour the coconut milk into the pan and mix in.
Allow flavors to mix over low heat for 8-10 minutes.
Crumble up the bacon.
Sprinkle the bacon on top of the dish and serve warm.
It’s starting to get warm around Michigan!! That said, I love cold fruit on a hot day. Now take some cold fruit and add chocolate you get me excited BUT add bacon to it too and I’m jumping over the moon! That’s how my dark chocolate pineapple bacon lollipops were created. As though I’m not getting enough exercise lately walking the dog daily and cross-fitting, I decided to start jumping over the moon too! This recipe needs to be refrigerated from when you assemble it until when you serve it. However, if you have a short drive to your destination and the humidity is not too high, they will survive and your friends will be jumping to the moon with you…nothing like a buddy system to hold you accountable for your daily exercise.
This recipe works best if the pineapple squares have been refrigerated. This helps the chocolate shell to form when rolling the bacon onto it and harden quicker. I’ve only done this recipe with cold pineapple because it comes out perfect and I have not wanted to mess with perfection!
Dark Chocolate Pineapple Bacon Lollipops
One pineapple cut into square pieces (refrigerate for one hour)
Life is crazy! I just realized I’m behind on posting recipes. However, I will am still getting into the grind after spring break. I hope you follow along on Instagram because I’ve been posting pictures and providing recipes within the picture post. With that said, below is a great appetizer to serve or enjoy it as a lunch!!
Pear and Pancetta Crostini’s will have your guests screaming for more! The salt and sweet tastes from the pear and pancetta will have your taste buds content. However, then you add in the neutral taste from the yucca dough and top it with mint and balsamic vinegar…taste buds will go into firework mode. Have you had this experience?!? The experience when you want seconds, thirds, fourths and then you realize the dish is gone and you ate more than your fair share and littley Johnny was too slow and only had one serving and is now having a melt down because his mom told him he had to clean his plate before he could have seconds…only to find out there are no more seconds present of his favorite dish because you ate them (#ithashappened).
If you are unfamiliar with yucca dough, please go visit read my quick way here. I use this dough for several dish creations with endless options. I love having a dough made of a root vegetable.
This recipe was recently featured over on Paleo Parents for their anniversary. You can read the post here. Happy Anniversary to Matt and Stacy!!!
I took one of our favorite appetizers and made it Paleo, creating Sassy Paleo Jalapeno Poppers. We serve this recipe as a tailgating item or as a dish to pass at a party. No matter the place I take it, people are shocked to learn their favorite appetizer is all natural and free of gluten, dairy and soy. I love the look on people’s faces when I explain to them how we make items with cashew cheese.
In this recipe you will find cassava flour and Jackson’s Honest Potato chips. The cassava flour helps hold the prosciutto grease and creates the base for the crunchier breading. You can make this recipe without the flour, but it will not hold together well. The chip crumbs will be spotty when rolling it to the prosciutto. I’ve only made this with Jackson’s Honest Potato chips because they are what we have in our house. We love them for their simple ingredients and healthy cooking oil. This said, I have not made them with another chip brand, but I think you could. However, always check your labels and make sure you know what you are putting inside your body…ok…rant is over.
I’ve tried my best to estimate what you will need, but there is a chance you will cheese or chip crumbs left over…if so…DO NOT THROUGH THEM AWAY! This said, when cooking with all natural ingredients…it can become expensive. I know Matt and Stacy have talked about how to do Paleo on a budget. We never let scraps/extras go to waste in our house. This said, if you have any extra cheese sauce left over, add a little salsa to it and make queso. Or, if you have some extra chip crumbs left over, toss some chicken pieces in it and make chicken tenders.
It’s a tad bit chilly outside, so I’ve been on a soup kick. Trying to warm my body from the inside out. This said, I love the combination this soup has when all the chorizo spices and thyme blend together. I want to say one thing on chorizo, make sure you do not get a brand with monosodium glutamate (msg). Many brands you find in the grocery stores have it. Part of eating Paleo is knowing where your food comes from and the ingredients within it. This said, we buy all our meat locally from farmers. Our pork farmer sells their chorizo as part of an option when purchasing a pig or in single packs at our farmers market. Check out your options and support your local farmers because they are a wealth of knowledge (rant over).