A Polifroni Dinner: Apple Chicken, Collard Greens & Sweet Potato/Parsnip Hash

IMAG4294.jpgI will confess, I love baking. It fuels my creativity. It’s my art. Food is one of the ways I express myself. And I enjoy thinking of new recipes and baking/making delicious new things.

However, this isn’t very representative of real life. I like to post options for treats and desserts (and to make them for the market), but it’s not something I eat or make at home very often. I typically will make bake goods for blogs and give them away or I make them for my husband.

Why?

Because the everyday foods I eat are not nearly as pretty as my baked goods. They are less awe-inspiring. A little less pizzazz. They seem so simple. They’re not as sexy. But they are delicious. They’re what I enjoy eating.

In real life I could eat cabbage everyday. It doesn’t smell good. It doesn’t necessarily look good either. But I love the taste.

I wanted to start this week off with something that my husband and I typically eat for dinner.

It has flavor. This dish had color. It has variety. And it is filling.

It’s not complicated. It’s super easy to make. And it doesn’t take long to make.

Polifroni Dinner Night

(this served 3 people, plus leftovers)

Apple Chicken

  • 1 lbs. chicken breast
  • 1 apple
  • 2 tbsp honey
  • sea salt and pepper

Collard Greens

  • 1/2 bunch collard greens
  • 1/4 red onion, diced
  • 1 tbsp bacon fat, ghee, or coconut oil

Sweet Potato & Parsnip Hash

  • 1 sweet potato
  • 1 parsnip
  • sea salt and pepper to taste
  • 2 tsp minced garlic
  • 1-2 tbsp bacon fat, ghee, or coconut oil

Let’s Make it Happen:

Peel the sweet potato and parsnip. Dice into cubes (I usually like to cube mine pretty small). Heat your fat in a skillet with the garlic on a medium heat. Add the sweet potato and parsnip. Season to taste. Allow them to cook, keep stirring them as prepare the other food. Cook them until they are tender (soft and a fork goes through the center, we put ours in a baking pan to keep warm while we made the other sides and so we could use the skillet).

Cut chicken into strips. Season with sea salt, pepper, and basil. Cook in a skillet on medium heat in another skillet. While it is cooking, dice the apples (we left the skin on). When it is almost done cooking (no longer pink in the center), drain it, and add the apples. Drizzle honey over the top. Turn to low, until the collard greens are done.

For the collard greens, remove the veins. Roll up the leaves. Thinly slice. Dice the onion. Saute the onion in a skillet with the fat until translucent. Add the collard greens. Salt. Cook until soft.

Serve it all up on a plate (props to my husband for plating this beautifully for me), eat and enjoy!

Crispy Coconut Chicken with Cilantro Lime Jicama Rice

IMAG3936.jpgI love coconut.

I think I have started each post this week with a food that I love (or have loved previously, as with potatoes). But I really do love coconut, which I have found in my years of baking, is a hit or miss. Often people love it or they hate it.

But I do a pretty good job of using different coconut products with turning people off. Because I bake with a lot of different coconut products: coconut milk, coconut oil, coconut sugar, coconut cream, and shredded or flaked unsweetened coconut. Usually the flaked and shredded are the ones I get the most feedback for, although I do with coconut flour sometimes. But I’ll confess I like the nutritional value of coconut flour more than almond flour, but it is tricky to work with. It can get chalky or dense. I have found it lends itself well towards cakes.

This last year I have done a decent amount of coating chicken in different flavors. I’ve made chicken tenders. Parmesan chicken. And my personal favorite, buffalo chicken strips.

So why not make a coconut chicken?

What pairs better with coconut than lime?

I’ve been wanting to play with making some jicama rice for awhile now. Why not now? Why not add some lime zest and juice? Maybe a little cilantro…..

Granted I ate this one solo, my husband is a trooper in my recipe experiments (I can’t tell you all the ways I am blessed to have such a man by my side), but there are certain things he doesn’t like. Coconut is one, he’s not a big fan. So I can respect that. Buffalo for him, coconut for me.

This was AWESOME. I loved the flavor combination. The crispiness of the coconut. It was pretty easy to make. And it was filling.

I will definitely be playing with this jicama rice more in the future as well! Continue reading “Crispy Coconut Chicken with Cilantro Lime Jicama Rice”

Gluten-Free Chicken Parmesan

IMAG3124My husband makes chicken parmesan for his body quite often, so it has been on my radar to make, especially since I made the crispy buffalo chicken (click for the recipe) with pork rinds and they were wildly successful.

This was super easy to make. My biggest dilemma was what to serve with it. Zach said usually you serve it with pasta. However I frankly didn’t want to mess with a spaghetti squash and I am holding out on making pasta until I can use my grannies pasta Kitchen Aid attachment. He said when worked at Paesano’s (an amazing Italian restaurant in Ann Arbor), they would serve it with spinach for those not wanting pasta.

Bingo! I had just made butter chicken (one of the best dishes EVER, click the link), which had some phenomenal spinach. Perfect timing!

Chicken Parmesan

  • 1 chicken breast cut in half
  • ¼ cup tapioca flour
  • 1 egg
  • ½ cup pork rinds
  • ¼ cup parmesan
  • 2 tbsp coconut oil
  • 1 cup tomato sauce
  • Basil
  • Sea salt and pepper to taste
  • Cooked spinach to serve it on top of

Let’s Make it Happen: Continue reading “Gluten-Free Chicken Parmesan”

Butter Chicken

IMAG3117Alrighty, so on Tuesday I posted the recipe for some Indian naan bread. Wow! Gluten-free cooking can be hit-or-miss sometimes for me. And the first attempt I will confess was a flop. But the second round-WOW. I was literally giddy when the little breads began to puff up in the skillet and I flipped them over to find a beautifully cooked under-belly. When you have a vision and it comes to fruition, nothing beats that high feeling.

So I started out geeked that my bread turned out, and I started on the chicken. I was a smidge less excited about this, probably because of the spinach. It made me a bit apprehensive.

Why I had doubts, I don’t know, because the butter chicken and the soft cooked spinach were absolutely delicious.

I took my first bite, and there was an explosion of flavor in my mouth. Holy cow this is good, was my initial thought. I still waited and looked at my husband for his reaction, because he’s a chef, I really value his opinion. He turned to me and I could read it all over his face. He raved, saying it was probably his favorite thing I have ever made us. That is saying something, as I have made us probably at least a 100 different recipes and that is not an exaggeration. And I have to agree. I have been craving it again, ever since we had it. I would suggest maybe adding more spinach (I know, the part I was worried about I am now promoting), because it shrinks up so much.

This recipe is a MUST try.

Butter Chicken with Naan Bread Continue reading “Butter Chicken”

Crispy Gluten-Free Buffalo Chicken

 

imag2232I love some buffalo chicken. My husband and I really enjoy a salad bar, especially in the summer time. Zach typically puts buffalo chicken on his. But he has joined me this year and has cut out gluten and dairy, to see how he feels  (he feels loads better for the record). And I have been working hard to cook us some delicious meals for us that he will love, without feeling like he’s restricted. So I have been planning this recipe for a couple of weeks. I made some fried chicken with tapioca and coconut flour two weeks ago (I’ll post that this week too), and it clicked: I should make this with buffalo chicken. I think I was more excited to make it for Zach and to transform something he likes into a better option.

This was hands down one of my favorite recipes I’ve made the last month. And I have been posting and experimenting, a lot, so that is saying something. We ate it with salad, but it is good on it’s own with broccoli or sweet potato fries or tator tots (working on a recipe for this too). And it really didn’t take that long to make. SO GOOD!

Buffalo Chicken Salad

  • 1 lbs. chicken breast
  • 3 cups pork rinds
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1/3 cup tapioca flour
  • 1/3cup coconut flour
  • 2 eggs, local pasture-raised
  • ¼ cup coconut milk
  • 1 cup buffalo sauce

Continue reading “Crispy Gluten-Free Buffalo Chicken”

Rosemary Whole Roast Chicken

009Of all the things I’ve cooked (things like tongues), I was a little astounded to realize I had never roasted a whole chicken. I was so pumped at the March Farmer’s Market to walk away with a beautiful pasture-raised chicken. Today I finally got around to roasting. I’ve done Thanksgiving turkeys with my sister, surely I can rock a chicken. I decided to keep it nice and simple. It is amazing how just a few seasonings can make the room smell delicious. Some lovely rosemary from Carol who runs the booth across from me, really made the bird flavorful. Recipe coming soon for my side dish:  butternut mash. A scrumptious little bird that I can eat from all week.

Rosemary Whole-Roasted Chicken

Bacon Crock Pot Chicken

I am couch surfing at my friend Tab’s for the next month. That means group grocery shopping and shared meals. Up first is this mouth-watering, fall-off-the-bone chicken. She mentioned a fellow crossfitter cooking chicken legs in the crock pot. Great idea, but why not make it better? Let’s wrap it in bacon! Oh man this sealed in the flavor and made it juicy. Tab’s verdict? You knocked it out of the park with that chicken Brittany. There you have it, this chicken rocks.

Bacon Crock Pot Chicken