Creamy chicken casserole

Adapted From PaleOMG.  http://paleomg.com/creamy-chicken-casserole/

Ingredients
1.5-2lbs chicken breasts, diced
5 medium heads of broccoli, stems removed, chopped into florets
1 head of cauliflower, stem removed, chopped into florets
1 container of sliced mushrooms
1 yellow onion, diced
1 garlic clove minced
1 cup vegetable broth
2 (14oz) cans of coconut milk
2 teaspoons garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
salt and pepper to taste
2 tablespoons olive oil (or other fat)
2 tablespoons bacon fat (or other fat)

Instructions

1. Preheat oven to 400 degrees.
2. Place your cauliflower and broccoli florets in a 9×12 glass baking dish. Pour your olive oil on top of the florets and salt and pepper, as well. Mix around to coat the florets.
3. Baking for 15-18 minutes or until your broccoli and cauliflower have a slightly darker color to them.
4. While your florets are cooking, place a large skillet over high heat and add your bacon fat.
5. Once skillet is very hot, add your chicken. You want your skillet to be very hot so you will get a nice sear to your chicken.
6. Salt and pepper your chicken while it cooks in your pan.
7. Cook on both sides for 4-5 minutes, depending on how small you diced your chicken.
8. Once chicken is ALMOST cooked through, remove from pan and place either on a plate or directly into your baking dish with your florets if that has come out of the oven.
9. Now add your minced garlic directly to your pan that is placed under medium heat now.
10. Then add your diced onions in. Cook until translucent.
11. Then add your coconut milk and vegetable broth, as well as your garlic powder, smoked paprika, cayenne pepper, and a bit of salt and pepper and mix well.
12. Once it is all thoroughly combined, pour directly onto your chicken, broccoli, and cauliflower dish.
13. Now toss in your mushrooms.
14. Add in a bit more salt and pepper.
15. Mix it all together into one large mess.
16. Bake for 20-22 minutes.
17. Let cool to help the sauce thicken.

Paleo Orange Chicken

Recipe from http://www.health-bent.com/poultry/paleo-orange-chicken

Ingredients

• 1 lb. boneless, skinless chicken breasts (cut into bite size pieces)
• 3 T fat (coconut oil works well here)
• juice of 2 oranges*
• zest from 1 orange
• 1 t fresh ginger
• 3 T coconut aminos or wheat-free soy sauce
• 1 t chili garlic sauce or sriracha
• 3 green onions, chopped

Method

In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken breast and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions. *Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.

Cauliflower Pancakes

WOOT!  WOOT!  Original Recipe!   WOOT!  WOOT!

Ingredients:

Cauliflower, riced, 2 cups
2 Eggs
Finely Shredded Cheese, 1/2 cup
Dried Oregano, Garlic powder, Salt, Pepper
Coconut oil for cooking

Method:

Rice the cauliflower in a food processor. Beat eggs in a bowl, add the cauliflower, shredded cheese, garlic powder, salt & pepper to taste.
Mix it all up.
Heat up some coconut oil in a saute pan.
Drop by spoonfuls into the oil.  Flatten them a bit with the back of the spoon.
Check the bottom for brown-ness before flipping.
Flip and brown the other side.

Yum yum!  Delicious as leftovers.  Even better with the Basil Dressing drizzled over the top!

Meatballs a'la Barb (with mushrooms and basil)

WOOT! WOOT!  Original Recipe!!!  WOOT!  WOOT!

No picture for this one, but trust me.  They looked as good as they tasted.

Ingredients:
4lbs grass-fed ground beef
1/2 cup (or more?) almond flour (to hold everything together)
2-3 whole eggs
4-5 cloves of garlic, finely chopped
1 pint (?) of white mushrooms, very finely chopped
1 oz basil leaves, very finely chopped
2-3 stalks of fresh rosemary leaves, very finely chopped
Salt & Pepper

Method:
Mix all ingredients by hand in a big bowl.
If it's too dry, add some liquid (chicken or beef broth).
If it's too wet, add more almond flour.
Roll into meatballs.

Cook:
Option 1)  Brown the outsides in a saute pan before putting on cooking sheet in 375 degree oven until done.
Option 2)  No browning first, just bake at 375 until done.

Basil Dressing

WOOT! WOOT!  Original Recipe!!!  WOOT!  WOOT!

This one's easy...

2-3 ounces of basil leaves
drizzle of olive oil
lemon juice to taste
salt & pepper

Dump the basil leaves in a blender (better than a food processor for this recipe).  Add enough olive oil and lemon juice to get things going.  Keep blending until really smooth.

Keep tasting until it's perfect.

Use on EVERYTHING.  There's nothing like the taste of fresh basil.

Paleo Chicken Nuggets

Originally from http://www.health-bent.com/poultry/paleo-chicken-nuggets

Ingredients:

• 1 lb. ground chicken
• 1 egg yolk
• 1 t onion powder
• 1/4 t garlic powder
• 1/4 c + 1/2 c almond flour
• 1/2 c dessicated coconut*
• 1/2 c coconut oil
• S&P

Method:

In a bowl combine 1/4 c almond flour, 1/2 c dessicated coconut and some S&P. Mix it around with your hands. In a separate bowl, combine the ground chicken, 1/2 c almond flour, onion & garlic powders, egg yolk and some S&P. Mix it with your hands until everything has been incorporated.
In a saute pan, melt the coconut oil on medium heat.
Take about 2 tablespoons worth of the chicken mixture and roll into the shape of a ball. Drop it into the almond/coconut mixture and roll the chicken ball around with the fingers. Make sure it’s completely coated. Repeat with the rest of the chicken. Place in the saute pan and cook on each side until nice and brown. I did 3 batches for 1 pound of chicken.
*Dessicated coconut is dried, finely shredded, unsweetened meat of the coconut. It’s the perfect size to replicate a bread crumb. If you can’t find it at your natural foods grocery store, you can always order it from Amazon.

Cauliflower Hummus

Recipe originally from "Practical Paleo" (http://tinyurl.com/9vow7p5)

Ingredients:
4 cups cauliflower, steamed
2 Tbsp tahini
1/4 cup olive oil
1 lemon  (juice for recipe, zest for garnish)
pinch of cumin
sea salt & black pepper to taste
pinch of paprika for garnish

Instructions:
Combine everything in food processor until smooth.Add more tahini or olive oil as needed.
Garnish with lemon zest and paprika.
Chow.

Notes from the Cooking WOD:  Maybe steam a few garlic cloves with the cauliflower.  Also, wait for it to cool before eating.  Much tastier!