Mushroom Chicken {Gluten free, paleo friendly}

February has started and we are a month into the New Year!  How has everyone been doing with the New Years resolutions? I am not going to lie, I hate making "resolutions." I don't usually choose something I enjoy doing, but rather make myself suffer or have to give something up.  Come to think of it Lent is coming up soon, that is when I have to give something up.  Anyways, the good news is,  I have stuck to my resolutions {or what I like to call New years goals} and it is a wonderful feeling! I think I made some good solid goals this year.  

Below is a mushroom chicken recipe I made last week.  It is easy enough and fast enough to prepare during the busy work week and has amazing flavor.  

*Italian spice - recipe under FOOD&DRINKS 

Mushroom Chicken

2 Chicken breasts- pounded out to about ½ inch thick

4 Pinches of *Italian spice

1 Tbs EVOO

1 Tbs Coconut oil

10 Chopped crimson mushrooms

½ White onion- chopped

1 Cup Chicken broth

Heat 1 Tbs EVOO in stainless steel sauté pan on medium/high.  Once chicken has been pounded down blot with paper towel to remove excess water.  Sprinkle chicken breast with *Italian spice place both pieces of chicken in the hot EVOO and sear for 2-3 mins. flip and season the other side with Italian spice sear for another 2-3 mins.  Turn heat down to med/low, add 1 Cup chicken broth, cover and cook for 15 mins or until chicken in cooked through and broth has reduced to a medium thickness, not to runny but not as thick as gravy.

While the chicken is cooking heat 1 Tbs coconut oil in a separate fry pan, sauté ½ white onion for about 5-7 minutes until fragrant and browned add chopped mushrooms and cook for another 5 minutes.  The mushrooms will soften and brown faster then the onions so make sure you add the onions first.

Once chicken broth has reduced and mushrooms and onions are done sautéing remove chicken from pan and add the sautéed onion mushroom mix to broth, turn heat up and cook a few more minutes (3 min) to blend flavors, top chicken with the broth. 

Serve with whole wheat couscous or roasted butternut squash 

Sorry I do not have a better photos.

Enjoy 

ML xoxo

Football chicken bites

Football season has now come to a close.  We had a great weekend cooking up healthy treats for the final game.  I wanted to share the winner of the day!  we can call them "Football chicken bites" hence the day.  I got inspiration for this recipe on skinnymom.com click here to see their blog.  In true Suzanne form I had to play around with the recipe and make it healthier.  I switched out the confectionary sugar for sugar in the raw, white flour for almond meal and skim milk for my favorite, coconut milk. They may look small but the pack quite a punch with the sweet and savory taste, one you are sure to love!

Chicken bites 

            3- 4 oz boneless, skinless chicken breasts

            ½ cup pickle juice (I used sweet)

            1 egg, plus 1 egg white

            1/2 cup coconut milk (I used 1 can)

            1 cup Almond flour

            2 tablespoons sugar in the raw

            1 teaspoon paprika

            1 teaspoon salt

            ½ teaspoon black pepper

            ½ teaspoon garlic powder

            ½ teaspoon garlic salt

            ½ teaspoon dried basil

Instructions

Pre heat oven to 350 degrees

1.    Slice chicken into bite size pieces; each chicken breast should make about 8 pieces.

2.    Marinate the chicken pieces in the pickle juice for 30-60 minutes.

3.    Beat the egg with the egg white and coconut milk in a bowl.

4.    Combine the flour, sugar, and spices in another bowl.  Then pour into Ziploc bag.

5.    Dip each of the chicken pieces into the egg mixture covering on both sides

  Place chicken pieces into flour mixture bag and shake to cover chicken completely.

         Spread chicken out on baking sheet and bake for about 15 minutes until cooked through. 

ENJOY!

Xoxo ML 

Best Pesto (dairy free, gluten free & paleo friendly)

It’s only Wednesday and I am looking forward to a weekend of festivities.  The first being the largest American sport, which I only really enjoy on this one particular day *the Super bowl.  The other a great volunteering opportunity, I will be styling hair for a photo shoot.  The models are not big and famous, they are quite the opposite, small, brave and strong special needs children.  This photo shoot will be on display during a fund raising event Saturday March 2^nd 2014. 

With this coming weekends activities I wanted to make sure I was prepared for all the cooking I will be doing on Sunday.  I secretly love making appetizers; they make the best dinner too!  One necessity is pesto, use it to dip veggies, top chicken or pizza and blend with pasta.  I have been known to bake some crostini’s and top them with pesto and fresh ricotta cheese, Amazing!

Ready set Pesto!

Pesto (diary free, gluten free & paleo friendly)

2 Cup Fresh basil

4 Cloves garlic

¼ Cup EVOO

½ teaspoon Black pepper

¼ teaspoon Sea Salt

¼ Cup Chopped walnuts

2 teaspoon Lemon juice

Rinse the basil; break off any stems and pat dry.  Place basil, garlic, pepper, salt, walnuts and lemon juice in food processer, pulsing for about 30 seconds. Add in EVOO and pulse until well blended and smooth.

*In the market for a food processor find a great selection at Macy's click HERE to see my favorite.  Unless you are blending large quantities look for one that holds 4-7 cups, that will be large enough for daily use.

XoXo
ML

Italian spice

Do you look at the back of dry seasonings and wonder what is in it and how much salt it contains?  Then think to yourself... "Well, I guess I could try it... I might like it..." After a few years of purchasing seasonings that I never really enjoyed, I set out to find a mixture of ingredients that would satisfy my palate. I have tried a couple different variations of spices and after a few thumbs down, I have found a recipe that receives a thumbs up from my husband and friends. The best part of this seasoning is that you should already have most, if not all of these dried herbs in your existing collection.  Flavor eggs, chicken, steak, fish, potatoes, veggies.... really anything that needs a little kick. Enjoy.

*This is a staple in many of my recipes. 

Italian spice

4 tsp dried parsley

1 Tbs Italian herbs- Provenance

2 tsp black pepper

2 tsp garlic powder

2 tsp paprika

4 tsp sea salt

1 tsp crushed red pepper flakes

Combine all ingredients in glass bowl and crush with the back of a spoon to blend.  Store in an air tight container or glass Tupperware.