Paleo Chicken Fingers with Honey Sriracha Dipping Sauce (and Gluten Free!)

Monday, March 27, 2017

Who doesn't love chicken fingers?

Even better?  Healthy-ish chicken fingers.

Note: only "ish".  Because chicken fingers should only be so healthy.

With a spicy honey sauce for dipping.  Because who wants a chicken finger without a dip?


Paleo Chicken Fingers with Honey Sriracha Dipping Sauce (and Gluten Free!)
Serves: 6 to 8
Prep and Cook Time:  1 hr 10 minutes

6 chicken breasts  
4 eggs
1 cup coconut flour
2 cups almond flour
3 teaspoons garlic powder
3 teaspoons parsley
2 teaspoons paprika
2 teaspoons ground mustard 
2 teaspoons Kosher salt
1 teaspoon onion powder
1 teaspoon dill weed 
1 teaspoon pepper
1/4-1/2 teaspoon cayenne (depending on your heat preference) 
1 bunch chives, chopped

For Honey Sriracha Dipping Sauce:
1/2 cup honey
1/2 cup Sriracha

Preheat oven to 425 degrees.  Slice chicken breast into strips (I usually get three strips per breast).  Pour coconut flour into a shallow dish (for dredging).  In a separate shallow dish, mix almond flour and the next 9 ingredients (for dredging).  In a third shallow dish, beat eggs. Dredge each chicken finger in coconut flour, dip in egg wash (coating well), and then roll in the almond flour mix until coated on all sides.  Place chicken strips on a greased metal grate over a cookie sheet (line cookie sheet with foil for easy clean up). Bake for 20-25 minutes, or until chicken reaches an internal temperature of 160 degrees.  While chicken is cooking, whisk together honey and Sriracha in small bowl.  Plate chicken strips, sprinkle with chives and serve with the Honey Sriracha dipping sauce.  These are great with sweet potato fries!  

Kale and Orzo Salad with Lemon Vinaigrette

Wednesday, January 15, 2014

 Laziness.  Writer's block.  Lack of motivation.  Crazy schedules.  Eating out of the freezer. 

I know, excuses, excuses, excuses.   Bottom line - life has been a little crazy as of late.  We have been on the go, on the road, and more than a little sleep deprived. 

And I'm not lying about subsiding primarily on freezer food. The grocery bill has been a mere fraction of the usual, which has been really, really nice.  The good news is the freezer is bare and I have no choice but to get back in the kitchen; the bad news is I managed to spend all of the grocery savings at market in Atlanta.

This should come as no surprise.

One of the few things I actually whipped up during my hiatus that requires more than simply warming in the oven or on the stove is this orzo salad.  And that's only because it's almost easier and faster than reheating a meal from the freezer.  Not lying.

This orzo is really good as a side dish, or even for a light lunch or dinner.   If I'm looking for a meal with a little more substance and pizazz, I'll toss in some grilled chicken or shrimp, parmesan or feta cheese, and any veggies I can scrounge up from the fridge for a heartier dish.  

No matter how you serve it, I promise it's cheap, quick, easy, and delicious.  And did I mention healthy?  What more can you ask for in a weeknight meal?


Kale and Orzo Salad with Lemon Vinaigrette
Serves: 6 to 8
Prep and Cook Time:  30 minutes

8-10 ounces of whole wheat orzo 
1 bunch of kale, chopped
1 cup of pine nuts
1 large cucumber (or 2 small), sliced and quartered
1 pint of grape tomatoes
1 bunch of dill, chopped
2 lemons
1/2 cup olive oil + 1 tablespoon

Salt and Pepper to taste
Optional add-ons:  Feta, Parmesan, Shrimp, or Grilled Chicken

Boil orzo according instructions on package.  When finished, drain orzo in a colander and rinse completely with cold water until pasta is no longer hot to the touch.  Pour in 1 tablespoon of olive oil and mix well to prevent sticking.    In a large bowl, mix orzo, kale, pine nuts, cucumber, tomatoes, and dill together.  In a small bowl, whisk together olive oil and the juice of the two lemons.   Pour dressing over the orzo salad and mix well.  Salt and pepper to taste. If you have the time, refrigerate for at least an hour before serving.

Luck & Money Soup

Tuesday, December 31, 2013

Why, hello there.

Long time no chat. 

Merry Christmas, sorry for being slack with the posts, Happy New Year's Eve, my resolution is to be better in the New Year, yada, yada, yada.

On a side note, I'm not quite sure how we've already reached the Happy New Year mark.  Where the heck did 2013 go?    

I guess time flies when you're having fun, or so they say.  We planned a wedding, I started a blog, we welcomed a new niece into the world, had a few parties, witnessed my sis exchange some vows, traveled to Vermont, bought a gym, got hitched, honeymooned, Chicagoed, and most recently, holidayed.  It was a damn fine year.

Bring on 2014.  

If you're looking for a head start on luck and prosperity in the new year (and let's be honest, who isn't),  I suggest starting the New Year with this soup.  Tradition says that pork and black eyed peas will bring you luck in the New Year and collards will bring you prosperity (they are green like money after all).  Even if you're not overly superstitious, why take the chance when it's as easy as making a pot of this yummy soup?

For an extra dose of luck, throw a clean half dollar in the pot before serving (or other clean coin).  The person who dishes up the coin is guaranteed the best of luck in the New Year.

Happy New Year!!

Luck & Money Soup 
Serves:  12 people*
Prep Time:  30 minutes
Cook Time:  2 1/2 hours
Total Time:  3 hours

2.5 - 3 lbs pork tenderloin
1 lb andouille sausage, roughly chopped
1 bunch of collard greens, stems removed and chopped
4 cups of frozen black eyed peas
1 yellow onion, diced
4 stalks of celery, diced 
3 cloves of garlic, minced
1 cup of white wine
8 cups of chicken broth (I used 1/2 low sodium)
2 tablespoons olive oil
1 tablespoon thyme
1 tablespoon oregano
1/2 teaspoon red pepper flakes
2 teaspoons paprika
5 teaspoons apple cider vinegar 
Garlic powder (to dust pork)
Salt and Pepper (to dust pork and to taste)

Dust pork tenderloin with salt, pepper and garlic powder.  Heat a large dutch oven or stock pot (7 quarts minimum) over high heat.  Add two tablespoons of olive oil to pot, allow it to heat, and then add pork.  Brown pork for 4 minutes on each side for a total of 16 minutes.  Remove pork and tent with foil.  Add the andouille to the pot and cook about 5 minutes.  Remove andouille and set aside with pork.  Add diced onion and celery to the pot and cook for 5 minutes, stirring occasionally.  Add white wine to deglaze pot and cook for 1 minute, stirring constantly.  Add garlic, oregano, thyme, red pepper, and paprika.  Mix well.  Add pork and andouille back to the pot together with accumulated juices.  Pour in chicken broth and apple cider vinegar, followed by the collards and black eyed peas.  Stir.  Bring the soup to a boil, reduce heat to a simmer (low), cover with lid, and cook for about 2 to 2 1/2 hours, stirring every 45 minutes or so.  After 45 minutes of cooking, taste the soup (careful - it's hot!) and season with salt and pepper to your preference.  After about 2 hours (when pork is tender), remove pork, shred, and add back to the soup.  Serve soup with hot sauce, peppered vinegar, chow chow, cornbread, or even a good classic grilled cheese. 

*I purposely made a ton so that I could freeze the leftovers.  Halve this recipe or even quarter it if you want, but I don't recommend it.

Weekly Menu 12.15.13 - 12.21.13 and Weekly Wrap-Up

Sunday, December 15, 2013

Weekly Menu

Sunday:  Dinner at Grandma's

Monday: Garlic Dijon Herb Salmon from Skinny Taste (recipe here)

Tuesday: Maple Mustard Horseradish Chicken with Roasted Green Beans

Wednesday:  Pork Chops with Ginger Apple Sauce from Ming Tsai (recipe here)

Thursday:  Spinach Lasagna

Friday: Kale and Apple Salad with Chicken, Feta and Walnuts from Health Recipe Ecstasy (recipe here)

Saturday:  Date Night

Weekly Wrap Up:

Adding the perfect ornament to pig lover's tree on Sunday.

Relaxing with these two on Monday.

Showing off my "baking" skills on Tuesday.

Showing off Scott's eating skills on Wednesday.

Loving the steady stream of Christmas cards on Thursday.

Hating my major blonde moment on Friday (including the city and state is kind of important).

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