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.
I use my pork chops with fig compote recipe when life is crazy busy, but I want a good home cooked meal. As I get older, I have found cooking to be a great stress reliever. Even just five minutes in the kitchen helps me to relax. This dish gives me more than five minutes in the kitchen, perhaps ten! However, it is a dish you taste and think I have spent and evening creating it! I love the salty taste from the pork chop paired up with the sweet taste of the figs.
Life just does not slow down around here! I keep sayings, “If only there was another hour in the day”. However, between you and I…I would fill that one hour and want another! I would be like the character in the story “If you give a moose a muffin” because I think I would just keep asking for another hour to go with it! Have a great weekend and enjoy every minute of it!
Five days out of the week, I create a great protein coffee drink. However, those two other days….I love to spend more time making an amazing breakfast! We love bacon, eggs and hash on those days. Cabbage hash is one of our favorites. I love adding different items to a cabbage hash ‘base’. Often we add fresh mint to create a great taste in your mouth as you chew it. The mint also leaves behind a great small hint of the taste. Normally we have a later morning breakfast, a decent afternoon snack and then a great meal on Saturday and Sunday’s. I guess when time is not consumed with responsibilities, one has more freedom to decide what they want to do and eat.
Completing day 13 of the 21 day sugar detox. I must say, I’m enjoying this journey and feeling healthier from the inside out. I know my system is very sensitive to sugar. Unfortunately, my body retains an obscene amount of water (about 4lbs) for 48 hours when I indulge with a sweet treat. My body needed a chance to recover for longer than the work week and heal. I decided to go one phase 3, which is no dairy. I have always admitted I’m 80/20 Paleo. I allow for the occasionally dairy items as treats when we go outside our house for parties or dinners.
Have you ever heard of mofongo? It’s this amazing combination of fried plantains (my new favorite food) and pork rinds mixed together. My oh my, I do not think you have lived until you have made mofongo. Do not let the unattractive balls turn you away! This recipe is simple and easy to create, not to mention….the party it will create in your mouth!!
For the recipe, I have used avocado oil or coconut oil as my fat of choice for frying the plantains. I enjoy those two oils because I find they are mild in taste and allow the plantains and pork rinds to carry their own flavors and not be covered by an oil taste.
When picking out your pork rinds, please read labels. I have been surprised by the number of ingredients I can not pronounce listed. I try to stick to clean and simple pork rinds. I have found a local hispanic market which makes them fresh in town and I have purchased online from US Wellness Meats.
The sun is shinning in the windows today and I’m excited to say, at the moment there is no snow in our 10 day forecast! Do I dare get excited the snow is gone for this season? I’ll take all the sun I can get! Rising with the sun this morning inspired me to share our favorite breakfast treat with you, Sweet Potato Skillet. It’s a yummy breakfast treat in our house.
This past week I got to chat with Kelly from A Girl Worth Saving and Liz from Paleo on a Budget on their podcast Listen Up Paleo. I recommend you download Episode 12 (you may not stop at Episode 12). We chatted about how to stay Paleo while traveling for the Spring Break season. On the podcast, I share a few of my tricks for when we head to warmer climate on a vacation. I’m slowly turning into a podcast girl. When I drive I need sound. I usually have music on; however, if I’m going to be in the car for a while I’ll put on a podcast. I need to listen to a podcast from start to finish with no interruptions. I think this has to do with being an active listener and getting it all in one dose.
I’m on day 7 of the whole30. I’m loving this plan because it allows for sweet potatoes. We love sweet potatoes for breakfast in our house. This skillet tastes amazing with the sweet potato, caramelized onions, bacon and fresh mint blending together in your mouth. The sweet potato and caramelizedonions give this dish a sweet taste. The bacon gives it a salty taste. Then you finish chewing and get a fresh leftover taste in your mouth from the mint. Depending how thick you cube your sweet potatoes, may affect their baking time. I try to cube my sweet potato small and thin to minimize cooking time.
This is a great meal to make when in a hurry. During the summer I blanched some of our crop share vegetables and pull them out of the freezer when in a hurry (or snowed in). I have also made this recipe with green beans or broccoli. Just make sure your vegetable is precooked and still crunchy when putting it into the frying pan.
We LOVE garlic and you may want to cut back on the garlic or increase it. I think it is important to know, when making a recipe YOU are in control of the seasonings. The garlic compliments the shrimp and pea pods nicely.
Make sure when you are cooking raw shrimp, the grey shrimp goes pink. If you over cook shrimp it becomes rubbery. If you cook it just right, shrimp has a soft texture.
Shrimp with Pea Pods
1 lb raw shrimp
2 cups pre-cooked pea pods
3 cloves of garlic
3 TBL coconut oil
salt to taste
1. Melt coconut oil in frying pan on low heat.
2. Once oil is hot, add in mashed garlic and cook for one minute. Allow the garlic to flavor the oil.
3. Next, add in the pea pods and warm them (about 2 minutes).
4. Place shrimp in into the pan and allow them to cook on 1 side for 2 minutes and then flip them for an additional 3 minutes. You may add salt to taste.