Buffalo Chicken Nachos

This past Sunday, I made the most delicious Buffalo Chicken Nachos...EVER. They were suppose to be for a Superbowl Party that I was attending but, due to the unexpected snow, I ended up having to chow on most of them alone, with the help of Jake.

Darn.

They were so good! And really simple. Here's the know:

Ingredients

2 Chicken Breasts

Hot sauce, or buffalo sauce

1 Package Whole Wheat tortillas 

Spray oil

3 Green onions

4 cups of cheese

Blue cheese crumbles

Sour cream or guac/avocados, for topping

1. Boil chicken in water till cooked. Once cook enough, shred chicken and put in a bowl. Add hot sauce. I used a mixture of my fav sauces, Frank's and Louisiana Buffalo Sauce. I like my chicken saucy too! Once it's mixed, put it aside.

2.  Cut the tortillas into 8th...or really however many pieces you want. This recipes is really a free-for-interpretation kind of thing. Spray each side with oil and sprinkle salt and pepper. Bake in a pre-heated oven at 450° until they are browned. Keep you eye on them, they burn quickly! Leave the oven on once the chips are done.  

3. In a large baking dish, layer the chips, chicken and cheese until you have used up all your ingredients. Bake for about 15-20 minutes, or until desired cheese-melt is accomplished. Sprinkle blue cheese crumbles and green onions on top. 

This is so good! I may have to make it again...once I'm not on my weight loss challenge! 

THANKS TO HOW SWEET IT IS FOR THE RECIPE!

Paleo Chicken Pot Pie.

My guilty pleasure when I was in college was getting a microwave chicken pot pie. I loved them. It was sic.k. So this week, I was craving a pot pie. SO I set off to find a great recipe to satisfy my craving. And boy, did I find it!

Well, it's actually two spliced recipes. But that's because I don't have a food processor to make the pastry. But the topping I used was more like cornbread and it was f-ing fantastic!

Paleo Chicken Pot Pie:

Filling: 

3 quarter chickens 
2-3 carrots
1 red pepper
3 stalks celery
1-2 cups broccoli
1 yellow or white onion
1/2 yellow pepper
garlic, to your liking
1/4 cup coconut milk (canned, full fat) I used probably 1/3 cup myself, I like creamy
3/4 cup almond meal
4 cups chicken stock
3 tablespoons olive oil
Salt, pepper and oregano and any other spices you like

Topping:
8 egg whites I use carton egg whites because we eat a lot of them anyway.
2 cups almond meal
2 teaspoons baking powder
2 teaspoons salt
2/3 cup butter I used ghee because I'm paleo but you could probably use normal butter

1. Preheat your oven to 400°. Put your chicken quarters on a broiling pan and rub down with some oil, I use light tasting olive oil or coconut oil. Then simple sprinkle salt, pepper and oregano. Bake for about 40 minutes, or until they reach at least 160° internally. 

2. While you chicken is cooking, chop all the veggies and place them in a bowl together, set aside.

3. If you have more time while the chicken is cooking, make the topping. This can also be made ahead of time, like the night before or in the morning, and stored in the fridge. Soften the butter in the microwave for about 10-15 seconds or plan ahead and leave it out. Put everything except the egg whites in a bowl. Using a hand mixer or standing mixer, blend the butter with the flour mixture until even. Then add the whites. Blend for I'd say about a minute, or until it resembles pancake batter. It's ready at this point, set it aside.

4. Once your chicken is done, let it cool then go at it pulling all the meat off the bones [This is where chicken breasts would probably be easier.] I personally ate the chicken skin because it was delicious. I don't put chicken in my pies. Once all the meat is ready, you're set to make the filling.

5. Heat the 3 tablespoons of olive oil in a large pot on medium/high. Add the onion and cook until brown. Then reduce the heat to medium/low and slowly add the almond meal. Make sure that you're constantly stirring too! Once the meal is added, slowly add the chicken stock. I used a whisk at this point to work out lumps. You do not want lumpy gravy. Once those are well incorporated, add the coconut milk. This will make is creamier. Please keep in mind that it's not going to be the thick gravy that you're used to but it will taste delicious. Salt, pepper and oregano to your liking.

6. Throw all your veggies in the pot and simmer/boil until just about tender (but not completely done). Add the chicken and stir together. And you're ready to assemble your pies!

7. Your oven should be at 350°. I made 6 little pies, 2 really small ones to sample, two medium sizes and two big ones. Make sure you use oven safe glassware. Fill each container until about 3/4 full, but beware of the liquid! Once you put your topping on, you'll probably end up with overflowing gravy so I had to drain each dish as I was adding topping. Plop the topping on each pie and spread out gently with a spoon. The topping doesn't rise a lot so you can use your discretion. Bake the pies for about 15 minutes or until the topping is browned.

8. Let them cool for about 10 minutes then you are ready to enjoy! I promise it's totally worth it!

{Some Notes: You can use whatever veggies you want really. Use what you have in your kitchen. I'm used to eyeballing measurements. For the chicken, use what you want. If you have breast then use that. Also, there really isn't a measurement for the chicken, use however much you want in your pies. I like chicken so I made sure it was a decent amount.}

Look how perfect they are!

Sources: Fed and Fit for the filling/gravy.  Health Bent for the topping.

Paprika Chicken

This recipe comes straight from my genius...or more like a thought then some skilled research. Basically, I got this recipe offline and tweaked it to fit my mood.

Paprika chicken, steamed broccoli with lemon and velvety butternut squash (recipe coming soon!)

Paprika Chicken: 

4 chicken thighs (my new favorite cut of meat)
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons cumin
1/4-1/2 teaspoon cayenne (depending on my spice level)
salt and pepper
2 tablespoons olive oil

1. Preheat oven to 425°. Lightly oil a broiler pan or Pyrex dish. I prefer a broiler pan because it keeps the chicken away from it's fat thus making it super crispy.

2. Mix the spices and oil either in a plastic bag or a bowl. Add the thighs and toss or stir until well coated.

3. Bake the chicken thighs for 30-40 minutes. I love them they turn a lovely dark brown and the skin crackles when poked with a knife. Internal temperature should reach 160° to be safe.

This is so, so easy and really good. Jake's started requesting it! It's really nice with almost anything, honestly. Salad or rice or even potatoes. The first time I made it, I made it with sweet potato fries. SO yummy.

Blue Ribbon Country Captain Chicken.

Don't let this name fool you. I was thinking it was going to be a slight bar-be-que but this was something different! With the peppers and raisins, it had some cool flavors! 

Blue Ribbon Country Captain Chicken: 

3 strips of sugar-free, nitrate-free bacon (optional) 

Sooo goood.

2 pounds boneless, skinless chicken thighs  

salt and black pepper, to taste 

1/2 tablespoon coconut oil

4 medium onions, thinly sliced (about 4 cups) 

3 large bell peppers (red and/or green), thinly sliced 

3 cloves garlic, minced (about 1 tablespoon) 

3 tablespoons raisins 

1/2 cup chicken broth 

2 tablespoons curry powder  

3 scallions, green tops only, thinly sliced 

3 tablespoons sliced almonds, toasted (optional)

1. Preheat the oven to 350.

2. Cook the bacon (it says optional but you know you wanna do it) and cut up into chunks.

3. In the same pan, add the coconut oil and bring to heat on med-high. Place the chicken thighs in a single layer in the pan. The goal is to brown the skin, crispy, delicious. Let it be in the pan until it's ready to flip. Then place the chicken in a 13x9 pan.

4. Without draining any of the oil/fat, saute the peppers, onions and raisins until they are soft but not fully cooked. Place in the pan with the chicken, I smothered the chicken with the peppers and onions. 

5. Pour the broth into the pan and scrape up the brown bits from the pan, you'll be making a sauce. Add the curry powder and cook until it starts to thicken. (Note: I would double the about of broth and curry powder. It has great flavor and I wanted more of the sauce.)

6. Pour the sauce over the chicken, over the pan with foil and place in the over. Bake for 35 minutes then take the foil off and raise the temperature to 400 and finish cooking for 5-10 minutes.