1/2 cup teriyaki sauce, divided
4 6-oz salmon fillets, skin-on
1 tbsp ghee, melted
sliced green onion
Marinate salmon fillets in 1/4 cup of cool/refrigerated sauce for 10 minutes. Prepare grill by igniting all burners. Place 2 sheets of foil over grill grates, t hen brush with ghee. Place salmon fillets on top of foil, skin side down and grill until skin is crispy, 4 minutes. Then carefully turn and grill until just flaking, another 3 minutes. Serve each fillet with 1 tbsp sauce on top.
Monday, May 29, 2017
Teriyaki Sauce
1 tbsp arrowroot starch (or tapioca)
1 tbsp cold water
1 1/3 cups chicken broth
1/2 cup tamari
1/4 cup mirin
3 tbsp honey
1 tsp rice vinegar
1 tsp lime juice
1 tsp toasted sesame oil
1/2 tsp minced ginger
1/2 tsp minced ginger
1/2 tsp pepper
In a small bowl, combine the arrowroot starch with water to create a slurry. Seat side. Combine remaining ingredients in a saucepan and bring to a simmer over low heat. Gently simmer for 10 minutes. Stir in half of arrowroot starch slurry and continue to stir until sauce thickens, 5 minutes. Enjoy within 1 week.
1 tbsp cold water
1 1/3 cups chicken broth
1/2 cup tamari
1/4 cup mirin
3 tbsp honey
1 tsp rice vinegar
1 tsp lime juice
1 tsp toasted sesame oil
1/2 tsp minced ginger
1/2 tsp minced ginger
1/2 tsp pepper
In a small bowl, combine the arrowroot starch with water to create a slurry. Seat side. Combine remaining ingredients in a saucepan and bring to a simmer over low heat. Gently simmer for 10 minutes. Stir in half of arrowroot starch slurry and continue to stir until sauce thickens, 5 minutes. Enjoy within 1 week.
Monday, May 22, 2017
Shake & Bake Chops
4 pork chops, bone in (1.5 lbs)
2 tsp sea salt
2 eggs, whisked
3/4 cup almond flour
1/4 cup Italian seasoning
Place chops on a wire racked baking sheet. Salt and allow time to sit and then pat dry. Whisk eggs together in a medium bowl to create an egg wash. In a separate bowl, combine almond flour and dried herbs. Next, take pork chops and dredge in egg. After, submerge in bowl with dry ingredients completely coating on both sides. Place in fridge for 30 minutes to 1 hour. Preheat oven to 350. Place on wire racked baking sheet and bake in the oven for 30 minutes. Turn oven up to 375 and bake for another 10 minutes. For extra crispiness broil for another 3 to 5 minutes watching carefully.
2 tsp sea salt
2 eggs, whisked
3/4 cup almond flour
1/4 cup Italian seasoning
Place chops on a wire racked baking sheet. Salt and allow time to sit and then pat dry. Whisk eggs together in a medium bowl to create an egg wash. In a separate bowl, combine almond flour and dried herbs. Next, take pork chops and dredge in egg. After, submerge in bowl with dry ingredients completely coating on both sides. Place in fridge for 30 minutes to 1 hour. Preheat oven to 350. Place on wire racked baking sheet and bake in the oven for 30 minutes. Turn oven up to 375 and bake for another 10 minutes. For extra crispiness broil for another 3 to 5 minutes watching carefully.
Indian Butter Chicken
3 tbsp ghee, divided
4 chicken breasts (1 pound) cut into thick chunks
1 large yellow onion, chopped
1/2 can coconut milk (about 1 1/2 cup)
1/2 tsp garam masala
1 3 1/4 cup can crushed tomatoes
1/2 tsp sea salt
1/2 tsp pepper
freshly chopped cilantro and chopped cashews
In a large skillet, melt 2 tbsp ghee over medium heat. Stir in chicken and cook using tongs to turn each side about 15 to 20 minutes until no longer pink in the middle. Remove and set aside in a medium glass bowl. Melt another tbsp of ghee in the skillet and add onions. Cook and stir occasionally, for about 10 minutes until translucent and softened. Add in coconut milk, garam masala, tomatoes, salt and pepper, stirring everything and cooking for 3 minutes. Pour in cooked chicken. Simmer on low for 15 minutes. Garnish with cashews and cilantro. Serve with cauliflower rice if desired.
Paleo Chicken Nuggets
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup dill pickle juice (I used Bubbies Kosher dills)
1/4 cup tapioca starch
2 tsp paprika
1 tsp sea salt
1 tsp black pepper
2 large eggs
3 tbsp coconut oil, divided (one for each batch)
Combine chicken and pickle juice in resealable bag; marinate 30 minutes to 6 hours. Drain chicken in colander to discard excess juice. Pat dry with paper towels. As chicken drains, combine starch, paprika, salt and pepper in a resealable bag. Add chicken to bag and shake until all pieces are covered. Beat eggs in a small bowl and set aside. Preheat oven to 250. In a large skillet, heat 1 tbsp oil over medium heat. With fingers, dip a starchy chicken piece in egg, shake off excess egg and add to pan. Repeat until you have filled the skillet. Don't overcrowd. Fry until cooked through flipping with tongs every 2 minutes; 6 to 8 minutes per batch. As you finish each batch, place cooked chicken on a plate lined with paper towels. Then put in oven on a baking sheet to keep warm. Expect 3 batches.
1/2 cup dill pickle juice (I used Bubbies Kosher dills)
1/4 cup tapioca starch
2 tsp paprika
1 tsp sea salt
1 tsp black pepper
2 large eggs
3 tbsp coconut oil, divided (one for each batch)
Combine chicken and pickle juice in resealable bag; marinate 30 minutes to 6 hours. Drain chicken in colander to discard excess juice. Pat dry with paper towels. As chicken drains, combine starch, paprika, salt and pepper in a resealable bag. Add chicken to bag and shake until all pieces are covered. Beat eggs in a small bowl and set aside. Preheat oven to 250. In a large skillet, heat 1 tbsp oil over medium heat. With fingers, dip a starchy chicken piece in egg, shake off excess egg and add to pan. Repeat until you have filled the skillet. Don't overcrowd. Fry until cooked through flipping with tongs every 2 minutes; 6 to 8 minutes per batch. As you finish each batch, place cooked chicken on a plate lined with paper towels. Then put in oven on a baking sheet to keep warm. Expect 3 batches.
Beef and Broccoli
1/4 cup beef broth
1/4 cup tamari
2 tbsp Chinese cooking wine
2 tbsp arrowroot starch (or tapioca starch)
1/2 tsp ground ginger
4 cloves garlic, minced
1 tsp honey
1/2 tsp white pepper (or regular pepper)
pinch of crushed red pepper
2 lbs steak (rib eye, strip or sirloin), sliced against the grain
1 cup beef broth
2 tbsp coconut oil, divided
1 bunch broccoli, cut into small chunks
Combine sauce ingredients; divide in half. Combine half of sauce with steak and set aside. Combine other half of sauce with beef broth in a saucepan over medium-low heat; once shimmering, reduce heat to low to keep warm while you stir-fry steak. In a skillet warm 1 tbsp coconut oil over high heat until shimmering, 30 seconds. Add half of steak, and stir-fry until brown (2 minutes). Set aside and repeat with other half of steak and set aside. Reduce heat to medium-high and add broccoli and sauce to the pan. Simmer until broccoli is bright green, 1 minute; then add steak and juices. Stir-fry until sauce has thickened, 1 minute.
1/4 cup tamari
2 tbsp Chinese cooking wine
2 tbsp arrowroot starch (or tapioca starch)
1/2 tsp ground ginger
4 cloves garlic, minced
1 tsp honey
1/2 tsp white pepper (or regular pepper)
pinch of crushed red pepper
2 lbs steak (rib eye, strip or sirloin), sliced against the grain
1 cup beef broth
2 tbsp coconut oil, divided
1 bunch broccoli, cut into small chunks
Combine sauce ingredients; divide in half. Combine half of sauce with steak and set aside. Combine other half of sauce with beef broth in a saucepan over medium-low heat; once shimmering, reduce heat to low to keep warm while you stir-fry steak. In a skillet warm 1 tbsp coconut oil over high heat until shimmering, 30 seconds. Add half of steak, and stir-fry until brown (2 minutes). Set aside and repeat with other half of steak and set aside. Reduce heat to medium-high and add broccoli and sauce to the pan. Simmer until broccoli is bright green, 1 minute; then add steak and juices. Stir-fry until sauce has thickened, 1 minute.
Asian Chicken and Mushrooms
Sauce:
2 cloves garlic, minced
1/4 tsp ground ginger
1 cup chicken broth
1 tbsp Chinese cooking wine
1 tbsp tamari
1/2 tbsp honey
1/2 tsp white pepper
1/2 tsp sea salt
Slurry:
1 tbsp arrowroot starch
1 tbsp cold water
1 tbsp coconut milk
2 lbs chicken thighs, cut into bite-sized chunks
sea salt and pepper
splash of tamari
10 oz. mushrooms, halved
2 medium zucchini sliced into thick half-moons
Combine sauce ingredients in small saucepan over medium-low heat. Once simmering, reduce heat to low to keep warm. In a small bowl create slurry and set aside. Preheat oven to 200. In a large skillet, warm coconut oil over medium-high heat until shimmering, 1 minute. Add half of chicken and stir-fry until mostly cooked through, 6 minutes. Add a bit of salt, pepper and tamari; saute to carmelize chicken about 1 minute, then transfer to a heatproof bowl and keep warm in oven. Repeat with other half of chicken adding to bowl once cooked. Add mushrooms and zucchini to pan, adding a bit more oil if needed. Saute until vegetables have softened, about 4 minutes, stirring constantly to prevent scorching. Return chicken to pan and stir to combine. Pour in sauce and bring to a simmer; pour in half of the slurry and stir until thickened. Add more if not thick enough.
2 cloves garlic, minced
1/4 tsp ground ginger
1 cup chicken broth
1 tbsp Chinese cooking wine
1 tbsp tamari
1/2 tbsp honey
1/2 tsp white pepper
1/2 tsp sea salt
Slurry:
1 tbsp arrowroot starch
1 tbsp cold water
1 tbsp coconut milk
2 lbs chicken thighs, cut into bite-sized chunks
sea salt and pepper
splash of tamari
10 oz. mushrooms, halved
2 medium zucchini sliced into thick half-moons
Combine sauce ingredients in small saucepan over medium-low heat. Once simmering, reduce heat to low to keep warm. In a small bowl create slurry and set aside. Preheat oven to 200. In a large skillet, warm coconut oil over medium-high heat until shimmering, 1 minute. Add half of chicken and stir-fry until mostly cooked through, 6 minutes. Add a bit of salt, pepper and tamari; saute to carmelize chicken about 1 minute, then transfer to a heatproof bowl and keep warm in oven. Repeat with other half of chicken adding to bowl once cooked. Add mushrooms and zucchini to pan, adding a bit more oil if needed. Saute until vegetables have softened, about 4 minutes, stirring constantly to prevent scorching. Return chicken to pan and stir to combine. Pour in sauce and bring to a simmer; pour in half of the slurry and stir until thickened. Add more if not thick enough.
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