Tag Archives: shallot

Paleo Chicken Marsala

Paleo Chicken Marsala

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootMarsala wine is walking a fine line by calling it paleo but then I’ve been known to have 18 items in the “15-item only” line so I’ll be a rebel with this one.  But by all means, if you find a suitable paleo substitute for marsala wine, knock your socks off. That being said, this recipe is paleo(ish), dairy free and gluten free so that’s pretty good I’d say.

First of all, I want to give mad props to http://www.grandbaby-cakes.com/2015/03/skinny-chicken-marsala/  for providing the basis for this recipe. I changed up a couple of things like using arrowroot starch (paleo and gluten free) and using bone broth instead of chicken stock because I wanted to amp up the nutritional stats.

First, split each chicken breasts in half (you’ll have 4 pieces total) and place them between plastic wrap or in a big plastic bag and hammer away. Pound those babies till they are about a 1/4″ thick. Normally I would use a meat mallet but I don’t have one so I improvised.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootSeason generously with sea salt and pepper then dredge in the arrowroot starch. You can use regular or gluten free flour if you aren’t concerned with being paleo. Tap off the access and repeat until all 4 pieces are dredged.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootHeat a large non-stick pan over medium-high heat a 1/2 tablespoon of olive oil and a 1/2 tablespoon of unsalted butter. When good and hot, place chicken in pan. Leave chicken untouched for around 3 – 4 minutes to brown. Once browned, turn over and repeat on the other side. Set aside.

I cooked my chicken 2 pieces at a time so they wouldn’t be too crowded in the pan. If you have a really big pan, you can cook them all at once.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootWhile your chicken is cooking, chop your shallots and slice mushrooms. I used my new portable food processor for the shallots and bought pre-sliced shitake mushrooms so the only thing I really had to chop were the button mushrooms.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootOnce chicken is done, place on a plate and set aside. Add another 1/2 tablespoon of olive oil and another 1/2 tablespoon of unsalted butter. Add shallots and garlic to the pan. Saute for a couple of minutes until shallots are soft.

Add mushrooms next and sprinkle with a 1/4 teaspoon of sea salt. Saute for about 4 – 5 minutes until mushrooms are browning and soft, not mushy though.  Add the remaining tablespoon of arrowroot starch and stir for about a minute to thicken up the sauce.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootAdd marsala wine and cook it down for a minute, scraping any burnt bits off of the bottom of the pan. Add your bone broth and continue cooking until it thickens up a bit. About 2 or 3 minutes.

Return chicken to the pan and nestle the breasts in the mushrooms sauce, cover and reduce heat to a simmer. Cook for 3 minutes, flip breasts over and cook for another 3 minutes.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootYou can eat it ‘as-is’ or top some organic brown rice, quinoa, farro or zucchini ‘zoodles’.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowrootHubby’s review: He gave me the thumbs up and said “good chit babe”. Pretty legit review <3 Enjoy.

paleo chicken marsala gluten free dairy free mushroom broth shallot garlic arrowroot

Paleo Chicken Marsala
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Gluten Free, Dairy Free
: Italian
Serves: 4
Ingredients
  • ***I ALWAYS RECOMMEND USING ORGANICS WHENEVER POSSIBLE***
  • 2 large chicken breasts
  • 8 ounces button mushrooms, sliced
  • 8 ounces shiitake mushrooms, sliced
  • ½ cup shallots, diced
  • ½ cup chicken bone broth (can substitute with regular chicken broth)
  • ½ cup + 1 Tablespoon arrowroot starch, separated
  • ⅓ cup marsala wine
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1½ teaspoon minced garlic
  • ¼ teaspoon sea salt
  • pepper
Instructions
  1. Butterfly each chicken breast in half making a total of 4 pieces.
  2. Place pieces between 2 pieces of plastic wrap and pound to about ¼ inch thick.
  3. Salt/pepper each piece generously.
  4. Dredge each piece in arrowroot starch and shake off access.
  5. Heat ½ tablespoon of olive oil and unsalted butter in a large non-stick pan on medium/high.
  6. Place chicken in pan and leave untouched for about 3 - 4 minutes until browned. Turn over and repeat on the other side, set aside.
  7. Heat other ½ tablespoon of olive oil and unsalted butter.
  8. Saute garlic and shallots until shallots are softened. About 2 minutes.
  9. Add mushrooms next and sprinkle with a ¼ teaspoon of sea salt. Saute for about 4 - 5 minutes until mushrooms are browning and soft, not mushy though. Add the remaining tablespoon of arrowroot starch and stir for about a minute to thicken up the sauce.
  10. Add marsala wine and cook off for a minute, scraping the burnt bits from the bottom of the pan if any.
  11. Add bone broth and cook for 3 - 4 minutes.
  12. Return chicken to the pan and nestle the breasts in the mushrooms sauce, cover and reduce heat to a simmer. Cook for 3 minutes, flip breasts over and cook for another 3 minutes.
  13. Serve over brown rice, quinoa, farro or zucchini noodles or eat 'as-is'.

 

Easy Thai Coconut Curry Scallops with Jasmine Rice – Paleo, Gluten Free, Dairy Free

Easy Thai Coconut Curry Scallops with Jasmine Rice

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerA friend recently went to Vegas and was talking up a coconut curry scallop dish they had at the Bellagio. Well then all I could think about was coconut curry scallops so I needed to try out a recipe and see how things went.

I found this recipe on line that had ingredients I could tweak to make it paleo and gluten free. It was unbelievably easy to do. Just a couple of small tweaks is all you need sometimes. Which goes to show that very few recipes can be off limits to you if you just know what to substitute. The taste is the same, just better ingredients,

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerTo make this recipe really easy as far as steps go, I chopped everything I needed first. This took about 10 minutes. It went fast. I put all the ingredients in their own little piles so I’d be ready for them in a snap. This dish cooked up in a little over 30 minutes and you’ll look like a kitchen ninja 🙂

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerNext I made the sauce. All I did was put in all the ingredients called for. No fancy schmancy crap, easy like weezy. While the sauce is simmering, salt and pepper the scallops.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerAfter sauce has been cookin’, add your thawed scallops. Cook scallops about 3 minutes on each side. To test doneness, cut one open and make sure it’s white, not opaque. You don’t want to overcook the scallops though, they can get rubbery.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerI made some jasmine rice to go with the scallops so if you do that, start it as soon as you start chopping the ingredients because the rice takes about 35 minutes. You could also use brown rice or quinoa, whatever floats your boat.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerLook at you cookin’ delicious healthy thai food. You friggin’ rock!

thai coconut curry scallop jasmine rice paleo gluten free carrot lime ginger

Easy Thai Coconut Curry Scallops with Jasmine Rice - Paleo, Gluten Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Gluten Free, Dairy Free
Serves: 4
Ingredients
  • 1 pound large scallops
  • ½ cup chopped shallots
  • ⅓ cup chopped cilantro
  • ⅓ cup chopped fresh basil
  • 3 large carrots cut into matchsticks
  • 2 large limes
  • 2 Tablespoons minced or grated peeled fresh ginger
  • 2 Tablespoons fish sauce
  • 1 Tablespoon coconut oil
  • 4 teaspoons Thai red curry paste
  • 2 teaspoons chili garlic sauce (I used sriracha)
  • 1 can full fat coconut milk
  • pinch salt and pepper
  • Optional: ¼ cup chopped peanuts
Instructions
  1. Chop all your veggies and herbs first.
  2. Finely grate zest from one of your limes. Using the remainder of the lime, squeeze 2 Tablespoons. Cut second lime into wedges for garnish.
  3. Heat coconut oil in large saucepan over medium-high heat. Add chopped shallots, carrots and minced ginger; saute until shallots are tender and carrots soften, about 5 minutes.
  4. Stir in curry paste, sriracha, coconut milk, fish sauce, lime peel zest and 2 Tablespoons lime juice. Simmer gently, stirring often for about 5 minutes.
  5. Sprinkle scallops with a pinch of salt and pepper on both sides. Add scallops to curry sauce.
  6. Return heat to a gentle simmer and cook just until scallops are opaque in center, 5 to 6 minutes.
  7. Gently stir in cilantro and basil.
  8. Serve over your favorite rice. I used jasmine but you could use brown rice or even quinoa.
  9. Garnish with sliced limes.
  10. Optional: sprinkle with chopped peanuts

Sweet & Tangy Peach, Tomato & Blue Cheese Salad

Sweet & Tangy Peach, Tomato & Blue Cheese Salad

peach tomato heirloom blue cheese shallot tangy salad

It’s finally warm out and it’s time to break out the summer salads. We found the first of the summer peaches this weekend and I wanted to make this recipe I remember finding in a magazine recently.

This salad makes my mouth super happy because of the combination of sweet and tangy and my body happy because it’s low-fat and gluten-free.

peach tomato heirloom blue cheese shallot tangy salad

I found a great little pre-packaged mix of tri-colored heirloom tomatoes the same day so it was destiny that I make this. I love the mix of color from the orange, yellow and red heirlooms. It makes a very attractive looking salad. I would even top this with a grilled chicken breast if I was having this as a meal rather than a side.

peach tomato heirloom blue cheese shallot tangy salad

{ I always use organics whenever available }

Sweet & Tangy Peach, Tomato & Blue Cheese Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad, Vegetarian, Gluten-Free
Serves: 4
Ingredients
  • SALAD:
  • 2 ripe peaches, sliced
  • Mixed greens
  • 2 cups heirloom tomatoes, diced
  • ½ cup blue cheese crumbles
  • 1 shallot, sliced thin
  • DRESSING:
  • 1 Tablespoon dijon mustard
  • ¼ cup apple cider vinegar
  • ½ cup olive oil
  • dash salt/pepper
Instructions
  1. SALAD:
  2. Toss sliced peaches, diced tomatoes, blue cheese crumbles, shallot slices with your mixed greens.
  3. DRESSING:
  4. Whisk dijon mustard, apple cider vinegar, olive oil and salt/pepper.
  5. Combine salad and dressing and top with a little more blue cheese if you like.

 

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