This a guest post from Michelle Tam of Nom Nom Paleo.
Whipping up some chicken salad? Don’t you dare make a bland-tasting version tossed with plain old mayonnaise. Instead, punch it up with smoky, aromatic curry powder, crisp apples, fresh herbs, and toasted almonds. With just a few pantry items, you can radically transform a ho-hum dish into an elegant and flavorful meal.
Although this South Asian-inspired chicken salad is making its debut on my blog today, it’s been one of my favorites for years. In fact, this recipe first popped up in our iPad app almost three years ago, before making its second appearance in our cookbook. When I’ve had a long day, I just throw this salad together and serve it on a giant bed of organic lettuce mix. Hosting a party? Spoon it into cucumber cups or on endive spears for a fancy hors d’oeuvre. No one’ll guess how little time it took!
Read MoreThis week’s recipe is pulled straight from the pages of The Paleo Primer: A Jump-Start Guide to Losing Body Fat and Living Primally!, written by British health and fitness consultants Keris Marsden and Matt Whitmore. These folks, who run a popular fitness and wellness center called Fitter London, have produced a book that is half “primer” and half incredibly creative recipes. The primer section distills the major concepts of primal/paleo/ancestral health living into clever and memorable short passages, spiced up by hilarious cartoon drawings. If you haven’t picked up a copy yet, I highly recommend it!
Read MoreEspecially on a cold winter evening, a house filled with the deliciously gamey and sweet aroma of duck braised with kabocha squash is incredibly comforting. The duck legs are both tender and crisp and the squash is downright decadent, with a velvety, melt-in-your-mouth texture and a hint of exotic spice from star anise.
This flavorful and luxurious-tasting dish makes a strong case for always cooking root vegetables in duck fat. Heck, it makes a strong case for cooking everything in duck fat. Luckily, you’ll have some leftover to store in the refrigerator for future recipes. Use duck fat to saute anything, rub down chicken before cooking, or roast vegetables. It adds a subtle meaty flavor to food, can be used for high-heat cooking and makes both roasted poultry skin and vegetables extra crispy.
Read MoreIt’s easy to associate cooking a turkey with a long, laborious process and a huge amount of meat. But it doesn’t have to be that way. Whether you’re cooking Thanksgiving dinner for only 1 or 2 people, or you’re looking for an easier way to cook turkey so you can banish processed deli turkey from your life, this recipe for Crock-Pot turkey breast is what you need.
Turkey breasts on the bone are sold in most grocery stores year round. Crock-Pots are known for keeping meat moist and tender over a long, slow cooking time and turkey breast is no exception. Rub the bird down with herbs and butter (or just season liberally with spices), leave it alone for 7 hours, and return to a house that smells like Thanksgiving – even if it’s the middle of summer. No fuss, no muss.
Read MoreThere are already so many different recipes for cooking a whole chicken, you might wonder why you need one more. But if you’re a fan of store-bought rotisserie chicken, then you definitely need this one. Just like a cooked chicken from the market, the meat on this bird is plump, juicy and tender and the skin browned and deeply flavorful. Plus, this recipe is so simple and hands-off that it’s basically as convenient as driving to the store to buy a rotisserie chicken.
What’s the secret? Low and slow. Most recipes for roasted whole chicken crank the oven temperature above 400 ºF/205 ºC in an attempt to crisp up the skin and quickly cook the meat before it dries out. This recipe keeps the temperature at a low 300 ºF/150 ºC and cooks the chicken slowly for 3 hours. While the skin doesn’t get super crispy, it’s far from flabby, and has the same rich flavor that rotisserie chicken skin has. The meat is flavorful and really moist but never rubbery around the bones, like some roasted chickens can be.
Read MoreBiting into mojo roasted chicken is like tasting a bright sunny day. The flavors of orange and lime – both the juice and zest – dominate, infusing flavor into the chicken and swirling into an irresistible sauce. This is a meal for a day when you crave more flavor in your life. Why eat the same old plain roasted chicken when you can eat mojo chicken instead?
The sauce makes itself while the chicken roasts, the citrus juice and chicken drippings swirling into a rich, slightly sweet, and savory sauce spiked with plenty of garlic. The chicken is surrounded by onion and lots of colorful bell peppers, making it a one-pot meal.
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