It feels good to back to this whole blogging business after a brief stint of being laptop-less.
To sum up what happened and why I was out of commission for a few weeks…let’s just say that a waffle iron is NO place to rest a laptop. Sure, it worked great as a work station so I wasn’t craning my neck, but when I heard a loud crash and discovered my laptop on the floor, I decided it was not the smartest choice to make. I’m kind of known as a klutz around here and this one took the cake, especially since I damaged the hard drive and ended up losing everything on it. Thankfully a good computer friend of ours was able to save the actual laptop but I will have to send the hard drive in to see if they can salvage ALLLLL my pictures and documents that were on there. No, I did not back anything because that would have been too easy and I would have learned that lesson when our external hard drive crashed (and wasn’t backed up either)! So, the lesson today is to back up your back up or you will end up like me 😦
What better way to come back than with a post on food? As you can guess, life with two kiddos keeps me on my toes and keeps cooking as quick and healthy as possible. We still do the Paleo way of eating, so it was only natural to bring you some yummy recipes that I’ve had success with since we went Paleo over 3 1/2 years ago. One of the chicken recipes came from my Everyday Paleo Family Cookbook Challenge. That challenge was actually a lot of fun! I cooked my way through Make It Paleo, Paleo Comfort Foods, Everyday Paleo Family Cookbook and Practical Paleo.
The wild thing was two of the recipes I’m including came from Practical Paleo and I had no idea they were in there (or on my post) and how tasty they were. I have my dear friend, Eva, to thank for introducing me to the mustard glazed one because the whole family loves it and Sophia (my selective eater) will gobble it up…though she will eat just about any kind of meat.
Do me a favor and try them all-you won’t be disappointed. Don’t be scared of mustard or even cooking a whole chicken, you will be surprised how yummy and easy it is to make these recipes.
Whole Greek Chicken with Roasted Garlic
- 4½ to 5-pound whole chicken
- 1 lemon, cut in half
- Sea salt
- Dried parsley
- avocado or olive oil (I highly recommend this one!)
- 2-4 bulbs garlic or just sprinkle garlic powder all over chicken
- cut root veggies and onions (optional)
Prep Time: 25 minutes, Cook Time: 1½ hours, Serves: 4
1. Preheat oven to 400°F.
2. Remove the giblets from the chicken and save them to add to Homemade Chicken Broth, if you like.
3. Rinse the chicken and dry it with paper towels.
4. Stuff the cavity of the chicken with the halved lemon.
5. Pour and rub avocado or olive oil all over chicken. Generously sprinkle the entire chicken with plenty of sea salt, dried parsley, and pepper.
6. Place the chicken breast side up in a roasting pan and truss it with cooking twine (tie the ends of the legs together).
7. Cut the tops off the garlic bulbs to expose the cloves and set aside.
8. Add root veggies, if using, and roast the bird uncovered in the preheated oven for 30 minutes, add the garlic bulbs to the roasting pan next to the chicken, and cook for another 45 minutes to an hour or until the chicken is brown and crispy and reaches an internal temperature of 190°F. Eat with the roasted garlic spread on pieces of the chicken.
Note: If it’s starting to brown on top before the internal temp is done, you can lay a piece of foil on top to keep it from burning.
Bacon-Wrapped Smoky Chicken Thighs
From Practical Paleo
- 4 bone-in, skinless chicken thighs
- 8 slices of bacon
- 2 tsp Smoky Spice Blend (below)
Smoky Spice Blend
- 1 Tbsp chipotle powder
- 1 Tbsp smoked paprika
- 1 Tbsp onion powder
- ½ Tbsp cinnamon
- 1 Tbsp sea salt
- ½ Tbsp black pepper
Prep Time: 10 minutes, Cook Time: 40 minutes, Serves: 2
1. Preheat oven to 375°F.
2. Sprinkle the chicken thighs with 1 teaspoon of Smoky Spice Blend. Wrap each thigh in 2 strips of bacon. Sprinkle the chicken with the remaining Smoky Spice Blend, and bake for approximately 40 minutes or until the internal temperature of the chicken reaches 165°F.
Mustard Glazed Chicken Thighs
From Practical Paleo
- ¼ cup melted butter, coconut oil or ghee
- 2 Tbsp gluten-free mustard (I like Dijon or grainy)
- black pepper to taste
- ½ tsp sea salt
- ½ tsp dried sage
- 12 bone-in, skin-on chicken thighs
Prep Time: 5 minutes, Cook Time: 45 minutes, Serves: 4-6
1. Preheat oven to 425°F.
2. In a small mixing bowl, combine the melted butter, mustard, pepper, salt and sage. Place the chicken thighs on a baking sheet or oven-safe dish, and brush the mixture evenly over each one.
3. Bake for 45 minutes or until a thermometer reads 165°F when inserted into the center of the chicken thighs.
4. Serve with roasted veggies and a salad.