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.

Paleo Gingerbread Caramels

So, it is no secret we are addicted to Kerrygold butter.  Currently Kerrygold is doing a contest to create something with gingerbread.  When I think of butter for a sweet food item, my mind goes to caramels or fudge.  So, this week I have been working on perfecting the spices to get the perfect gingerbread caramels.  Needless to say, I have perfected them and they are ready to be shared with you!

Now, I should say this recipe was inspired by some amazing Samoas Truffles I got from Kitchen Vixen earlier this week.  Her truffles are off the chain and taste like the Samoas Girl Scout cookies with all natural ingredients!  She will be posting her recipe next week, stay tuned for it!

Gingerbread Caramels

Gingerbread Caramels


4 tbsp Kerrygold butter

1 cup coconut milk (from can)

1 cup coconut sugar

1 tbsp molasses Continue reading

Saturday Morning Cinnamon Rolls

Ever go to bed with a craving, only to wake up and have it even worse?  That’s how these Saturday morning cinnamon rolls got created!  I have been wanting a good gluten free cinnamon roll for awhile; however, I have not found one!  Needless to say, when I can not find what I want, I make it!

When creating the dough, you can start with a spoon to blend together.  However, at some point you will just be pushing around chucks on dough.  When this occurs, roll up your sleeves and knead together to form a ball.

My Saturday Morning Cinnamon Rolls are the closest I have come to having an ooey gooey center.  My husband did not stop at one, rather three…and he does not care for sweets and said they were great (and had to be stopped at three).
CinnamonRolls Continue reading

Southern Biscuits

By now you have probably heard about Otto’s Cassava Flour.  If you have not heard about it, you may have seen it popping up on Instagram.  Cassava flour is made from the yucca.  This flour is a 1:1 match with regular gluten flour.  I recently just got my hands on a bag of it and on my goodness, I am not sure why I waited so long to do so.  This is the type of flour I would use for special occasions.  The two reasons I say that are (a) it is on the higher end for carbohydrates, but great for a day when you have pushed to your personal best at the gym and (b) it is a bit costly and I could justify it for something special (ex: Christmas cookies or biscuits and gravy).  To be honest, I have craved some pre-paleo items and this flour will come to the rescue on those cravings and this is how my southern biscuit recipe was created…

When mixing this recipe together in step four, I started with a wooden spoon.  However, at some point the spoon just pushing around small dough clumps.  This is when you will want to get your hands into the dough and help it form together.  After all, getting your hands dirty is all part of the biscuit making party!  However, too much kneading will cause your biscuits to lose the flaky feel when baked.


Southern Biscuits


1 1/2 cups cassava flour

1 egg

2 tsp baking powder

1 tbsp honey

3/4 cup + 2 tbsp coconut/almond milk

4 tbsp butter

1 tsp salt Continue reading

Paleo Cantaloupe Cream Sauce

The blog has been quiet this week.  On Monday, my grandfather passed away and it pulled our family together, but me out of my kitchen.  My grandfather was a great man who appreciated all the small stuff.  He taught all his grandchildren to always smile, no matter when the tough gets tough because someone always has it tougher!

This is the time of year, when my grandparents would visit and bring cantaloupe from a local farm near them.  My grandpa always said you need to smell the melon to see if it is ripe.  So, I spent 5 minutes smelling cantaloupes at a farm near his house.  Not sure if it’s the farm he would visit, as my grandma had a hard time recalling the name and location of the farm.  Bless my husband for putting up with me when our hotel room started smelling like cantaloupe for two days!  He just rolled his eyes and I would tell him, ” I picked the best ones, you can smell it!”.  The key to this recipe is to have ripe cantaloupes.

For my Paleo followers, this sauce is great on spaghetti squash, zoodles, Cappellos gnocchi or fettuccine.

Some food is great for the freezer, this recipe is not one for freezing.  It can be stored in the fridge up to 3 days (if it makes it that long).




Paleo Cantaloupe Cream Sauce

2 tbsp coconut oil
3 cups cantaloupe cubed
1 tbsp tomato paste
1/2 tsp salt
1/2 cup coconut cream
1 tsp lemon
salt and pepper to taste

Continue reading

Chia Mousse with Raspberry Sauce

This past weekend I hosted a bridal shower for my soon-to-be sister-in-law.  We had several Paleo friendly dishes!  However, the biggest hit was Chia Mousse with Raspberry Sauce.  This recipe can be served as a desert, snack or appetizer.  Well, maybe I should admit I have had it as breakfast too!

The shower was in the afternoon and it was a Queen tea party theme.  For those who don’t know, my soon-to-be sister-in-law is the owner of a local boutique called Queen of Couture.  (If you need cute clothes, this is a great place to visit in person or online).  We served the food on gorgeous mini-china plates.  I think this helped the guests feel more comfortable going back for seconds, thirds or maybe fourths!  As guests were leaving they all got to make their own tea bags because love is brewing with my brother and his fiancé!


For those unfamiliar with Chia seeds, they are a full of omega-3, high fiber, calcium, antioxidants and protein.  Chia seeds do come from a desert plant called Salvia hispanica.  The seeds absorb moisture and expand.  You NEVER want to eat chia seeds without having them absorb liquid first.

Chia Mousse

Chia Mousse with Raspberry Sauce

Chia Mousse Ingredients
1 1/2 cups coconut milk (from can)
1/3 cup maple syrup
1/2 cup chia seeds
1 vanilla bean or 1 tbsp vanilla
Raspberry Sauce Ingredients
1 – 16oz frozen bag of raspberries
3 tbsp maple syrup
Chia Mousse Directions
1. Place all ingredients in a bowl and mix together.  
2.  Continue to re-mix the mixture every couple of minutes for 15 minutes.
Raspberry Sauce Directions
1.  Place all ingredients in a pot on medium heat.
2.  Allow mixture to melt down and mix together.
3.  Continue to stir the mixture every few minutes.  Let it lightly boil for 10 minutes.
4.  Remove pot from heat and put in a bowl of ice cubes with cold water for 5 minutes.  This will chill the pan and sauce to speed up the process.
Assembling the Bowls
1.  Place 1 tbsp raspberry topping in bottom of bowl
2.  Place 1/3 cup chia mouse on top of raspberry topping
3.  Place on 1 tsp raspberry topping on top of chia mousse in the middle
4.  You may serve with fresh mint on top.


Follow me on Instagram, click here!