Posted on

FOOD RECIPES SWEET KOREAN PALEO CHICKEN THIGHS WITH CAULIFLOWER RICE

This was wonderful and pretty easy to make! I did have a LOT of liquid, and the sauce didn’t stay thick when cooking because of this. I suspect it was just the water from the thighs, so there was a lot of juice leftover once everything was cooked. But it was great, and I would cook it again for sure. My girlfriend and her sister loved it as well.

NGREDIENTS

  • 1.5 lb boneless, skinless chicken thighs
  • 3 tablespoons honey
  • 3 tablespoons gochujang – Korean chili paste (see notes)
  • 1 tablespoon coco aminos (sub soy sauce or gluten-free soy sauce if not paleo)
  • 1 teaspoon sesame oil
  • 1 teaspoon finely minced ginger
  • 2 garlic cloves, finely minced
  • For garnish: sesame seeds and sliced green onions

FOR THE CAULIFLOWER RICE:

  • 1 large head of cauliflower, cut into small florets
  • Sea salt, to taste

INSTRUCTIONS

    1. Place the chicken thighs in a resealable plastic bag. Add the honey, gochujang, coco aminos, sesame oil, ginger, and garlic and seal the bag. Squish the bag around a little so that the marinade coats each piece of chicken. Let the chicken marinate for 1-24 hours in your fridge. Note: If you don’t have time to marinate the chicken mix all the marinade ingredients then pour it over the chicken after you add it to the baking dish.
    2. Line an 8×11 baking dish with parchment paper. Preheat your oven to 425 degrees Fahrenheit.
    3. Pour the chicken and all the marinade into the prepared baking dish and move the chicken around, so it is in a single layer. Bake in the oven for 25-30 minutes, turning a few times. The chicken will be cooked through at this time but to get a nice dark red chicken you can broil it at 425 degrees for another 10-15 minute, this is how I like it best. If you aren’t able to control the temperature that your oven broils at, make sure to keep a close eye on it and reduce the cooking time so the sugar in the marinade doesn’t burn.
    4. While the chicken is cooking, prepare the cauliflower rice. Working in batches pulse the cauliflower in your food processor until it resembles rice. If you don’t have a food processor, you can grate or finely mince the cauliflower. Add the cauliflower rice to a large frying pan over medium heat and add 1/4 cup of water. Cover the pot and let the cauliflower steam for 6-8 minutes, or until it is soft. Remove the cauliflower from the heat and season to taste with sea salt.
    5. Serve the chicken with sesame seeds and sliced green onions and some cauliflower rice on the side.

This is actually really freakin good! I didn’t bake it but did mix everything together and used my sous vide. After it was cooked I broiled it skin side up and it turned out amazing!

Source www.theendlessmeal.com

Posted on

EASY RECIPES GARLIC SHRIMP RECIPE

This was perfect. I made it with a side of brown rice (cooked in chicken broth). I halved the recipe. The only thing I did differently was instead of the olive oil, I used 1/4 chicken broth.  (watching my calories). Marinated for 10 mins. Then sautéed for a few mins (and added water as needed). Fabulous and healthy

INGREDIENTS

  •  2 tablespoons olive oil
  •  1 tablespoon fresh lime or lemon juice
  •  6 garlic cloves, grated or minced
  •  1/4 teaspoon ground cumin
  •  1/4 teaspoon red pepper flakes
  •  1/4 teaspoon salt
  •  1/4 teaspoon ground black pepper
  •  1 pound large shrimp, shelled (except for tails) and deveined

INSTRUCTIONS

  1. In a bowl, whisk together olive oil, juice, garlic, cumin, red pepper flakes, salt and black pepper. Add shrimp and toss to coat. Set aside and marinate for 20 minutes.*
  2. Preheat oven broiler on high.**
  3. Spread shrimp along with marinade in single layer in an oven-proof skillet or baking pan.
  4. Place in center of oven and broil for 3 minutes, until pink.

NOTES

*Shrimp may be marinated for longer, up to a day. If marinating longer than 20 minutes, omit lime/lemon juice, then add juice just before cooking.

**If needed, shrimp may also be cooked stove top. Cook over medium heat for until done (about 3 minutes), turning halfway through.

Source shewearsmanyhats.com

Posted on

Healthy Recipes Crockpot White Chicken Chili

I made this per the recipe, omitting the onion (my husband can’t eat them), and it was delicious! It was a bit soupy, which is not a problem, but after adding some shredded ff cheese and plain Greek yogurt, it was perfect consistency! I also added salsa to my bowl, which was a great suggestion!
Printed and in my recipe binder!

INGREDIENTS

2-3 large boneless skinless chicken breasts
2 15.5 ounce cans of reduced sodium great northern beans (drained and rinsed)
1-15 ounce of sweet golden corn (drained and rinsed)
1-4.5 ounce can of chopped green chiles
2-14.5 ounce cans reduced sodium chicken broth
1 medium sweet yellow onion (chopped)
3 garlic cloves (minced)
1 lime (juiced)
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
black pepper (to taste)
paprika (to taste)

Optional: plain Greek yogurt, chunky salsa, and reduced fat shredded cheese for topping

INSTRUCTIONS

  1. Place chicken breasts, Great Northern beans, corn, green chilies, chopped onion, minced garlic, and spices in the crockpot.
  2. Add two cans of chicken broth and squeeze the juice of one lime over the mixture.
  3. Cook on low for 6 to 8 hours.
  4. Before removing from crockpot, use two forks to shred the chicken. Stir ingredients thoroughly.
  5. Serve with toppings as desired. I enjoyed mine with crushed multigrain tortilla chips, plain Greek yogurt, reduced fat shredded cheese, and hot salsa!

Source www.furtherfood.com

Posted on

Food Recipes Grilled Blackened Tilapia

This was AWESOME. It’s -20 here today so my grill wouldn’t fully heat up so I just kept an eye on it and ended up doing 10 minutes per side! But it worked out great anyway. Thanks so much.

Ingredients

  • 1 pound Tilapia
  • 1 tablespoon butter

Blackening Rub

  • 3 tablespoons paprika
  • 1 teaspoon salt
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon dry thyme
  • 1 teaspoon dry oregano
  • 1/2 teaspoon garlic powder
  • 1/4 to 1 teaspoon cayenne pepper to taste

Instructions

  • Preheat grill to as high as it will go. For me, that is 600+ degrees. If using a griddle instead of a grill basket, then place it on the grill to preheat.
  • Combine 3 tablespoons paprika, one teaspoon salt, 1 tablespoon onion powder, one teaspoon black pepper, one teaspoon dry thyme, one teaspoon dry oregano and 1/2 teaspoon garlic powder. Also, add cayenne pepper 1/4 teaspoon for normal (3/10 heat) 1/2 teaspoon for spicy (7/10) and one teaspoon for manly man 10/10 heat.
  • Rinse and pat dry 1 pound of tilapia.
  • Melt 1 tablespoon butter in a microwave. About 15 seconds.
  • Brush both sides of tilapia with the melted butter.
  • Coat both sides of the tilapia with a generous amount of the rub. You don’t need all the rub.
  • Spray a flexible grill basket with a generous amount of PAM.
  • Load the tilapia in the grill basket. Alternatively, if using a griddle then add a tablespoon or so of vegetable oil to the preheated griddle. Do not use olive oil since it smokes at high temperatures.
  • Place the tilapia on preheated grill. The lid may be open or closed. Grill for only 2 minutes. Flip and grill another 2 minutes. Use a watch with a second hand and do not overcook.
  • Done. Serve immediately.

Recipe Notes

Tips:

  1. Maybe grilled with the hood open or closed.
  2. I use 1/2 teaspoon of cayenne pepper here. This was a 7/10 hot. I suspect most people will want 1/4 teaspoon which is a 3-4/10 heat level. The original recipe used a full teaspoon which I did once. It was what I call manly man level of 10/10.

Source www.101cookingfortwo.com