Sunny Anderson’s Grilled Fennel with Grilled Jalapeno Sauce – Paleo!

https://i0.wp.com/img.foodnetwork.com/FOOD/2011/12/07/RE0912H_grilled-fennel-with-grilled-jalapeno-sauce_s4x3_lg.jpgI Am Feeling So Much Better Today

Yesterday was awful, but today’s not so bad.  I think it’s all a matter of withdrawal and normalization, this “coming off of antidepressants” thing.  Sure, I drop down again tomorrow, but at least today, I’m not feeling so bad.  I’ll take a good day where I can get it.

Today, I’m trying to get a bag packed for the hospital next week and get the house neatened up so that it’s good to go.

Oh! And here’s some news! Our foster kittens got adopted!  We drop them off to their new owners tomorrow afternoon.

Other than that, not much is going on. I’m really enjoying going through Food Network’s website and trying to get at least 1 paleo recipe for each of their chefs.

It’s pretty awesome to me that each of their celebrity chefs has at least 1 (if not more) paleo recipe in their top 100 most popular recipes featured on the website.  So without further ado, here’s today’s recipe.

Sunny Anderson‘s Grilled Fennel with Grilled Jalapeno Sauce

Ingredients
Fennel:

  • 2 bulbs fennel, stalks removed and fronds reserved
  • Salt
  • 2 tablespoons olive oil
  • Freshly ground black pepper

Sauce:

  • 1 whole jalapeno
  • 1 teaspoon olive oil
  • Salt and freshly ground black pepper
  • 1/4 cup honey
  • 3 teaspoons apple cider vinegar

Preparation

For the fennel: Heat a grill or grill pan over medium-high heat.

Slice a thin layer off the root end of each fennel bulb. Cut each fennel bulb into 8 wedges, keeping the root end intact. Chop 2 tablespoons fennel fronds and reserve. Bring a medium pot of salted water to a boil. Blanch the fennel wedges until crisp-tender, about 1 1/2 minutes. Remove from the water and set aside so the water evaporates and the fennel cools slightly.

Brush all sides of the fennel with the olive oil. Season with a sprinkle of salt and a grind or 2 of pepper. Place the fennel bulbs on the grill, 1 cut-side down. Grill the fennel until golden and caramelized, about 4 minutes. Flip and grill 4 minutes more on the other cut side.

Meanwhile, for the sauce: Brush the jalapeno with the olive oil and sprinkle with salt and pepper. Place the jalapeno on the grill and grill on all sides, turning while grilling, until some charring occurs, 10 to 15 minutes. Remove the jalapeno from the grill, remove the stem and chop the pepper very well. Place in a medium bowl with the honey, vinegar and reserved fennel fronds. Whisk to bring together and season with salt and pepper.

Remove the fennel from the grill and drizzle the sauce over the top. Serve warm.

Advertisements

Barefoot Contessa’s Tequila Lime Chicken – Paleo!

Patron Tequila

Patron is Paleo! (Photo credit: VancityAllie)

Can’t get much lower.

I am now at the lowest dose of Abilify and Cymbalta and am thoroughly depressed. Like, I’m having trouble getting myself to do anything. It’s nearly 2 p.m., and I’m still in my pajamas.  I just made myself a morning breakfast smoothie. 1 banana and a ton of strawberries with almond milk.  Like that takes effort, right?  TODAY, IT TOOK GENUINE EFFORT, PEOPLE.

Saturday will be my first day with no Abilify, Cymbalta, or Nortriptyline – and Monday, I go in to the hospital for a 3-5 day video EEG session where they’re going to take me off Topamax and measure my seizures to see how much Topamax I’ll need to be on (if any) while I’m pregnant.

This is… not fun.  I’m looking at that graphic of the tequila thinking “Man, I miss drinking.” when I really don’t miss the headaches that followed. I just miss the days before MS, seizure disorder, depression… the whole shebang. But at least tequila is paleo!

The Barefoot Contessa’s Tequila Lime Chicken recipe

Ingredients

  • 1/2 cup gold tequila
  • 1 cup freshly squeezed lime juice (5 to 6 limes)
  • 1/2 cup freshly squeezed orange juice (2 oranges)
  • 1 tablespoon chili powder
  • 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
  • 1 tablespoon minced fresh garlic (3 cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 whole (6 split) boneless chicken breasts, skin on

Preparation

  1. Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper and chicken in a zip-top bag
  2. Refrigerate overnight.
  3. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking.
  4. Remove the chicken breasts from the marinade,
  5. Sprinkle chicken breasts well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
  6. Turn the chicken and cook for another 10 minutes, until just cooked through.
  7. Remove from the grill to a plate.
  8. Cover tightly and allow to rest for 5 minutes.
  9. Serve hot or at room temperature.

SERVES 6

Calories: 277
Total Fat: 14 grams
Saturated Fat: 4 grams
Protein: 31 grams
Total carbohydrates: 4 grams
Sugar: 1 gram
Fiber: 0 grams
Cholesterol: 93 milligrams
Sodium: 419 milligrams

“WOW, we made it to 501 entries!”

At least I made an entry.

Guy Fieri’s Turkey Hash Recipe – Paleo (if you eat potatoes)!

Guy Fieri

Guy Fieri (Photo credit: Automotive Rhythms)

Got a lot of leftover turkey from Thanksgiving?

Me too.  In fact, Adam and I bought an extra turkey since they were on sale, so we have a whole extra turkey’s worth of meat to use up.

Here’s a great way to use 2 pounds of it!

This recipe got 5 stars on the Food Network website, and is one of those recipes that you really look forward to on a cold fall morning when it’s so cold outside that you’re just sure that it’s going to snow.

Potatoes?!  Potatoes aren’t Paleo!!!

Some people say that potatoes aren’t paleo – and for them I say, “Great! Make em sweet potatoes, it’ll still taste good! Or, in the alternative, don’t make this recipe.

Adam and I eat potatoes. They grow out of the ground. Grok wouldn’t say no to them.

Guy Fieri’s Turkey Hash

Ingredients

  • 4 ounces olive oil
  • 2 red onions, diced
  • red bell pepper, julienne
  • green bell pepper, julienne
  • 2 jalapenos, diced, and seeded
  • 2 pounds ground turkey breast
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper
  • 2 pounds red potatoes, sliced thin
  • 1/2 cup Roma tomatoes, diced
  • 1/2 lime

Preparation

  1. In medium saute pan, add 2 ounces olive oil, onions, peppers and saute until translucent.
  2. Add turkey and brown on all sides.
  3. Season with salt and pepper.
  4. In a separate pan, add 2 ounces of oil, and fry potatoes in oil until crispy.
  5. On a serving plate layer the turkey mixture on top of the crispy potatoes.
  6. Top with diced roma tomatoes and fresh squeezed lime juice.
  7. Serve and Enjoy! 🙂

The Tao of Rae – for Free! And – Rachael Ray’s Garlic Roast Chicken with Rosemary and Lemon – Paleo!

Tao Square

Tao Square (Photo credit: Rosa Say)

The Tao of Rae

As many long-time readers know, I developed the Tao of Rae on this website.  I have finally compiled it and put it together in PDF format.  This morning I also published it for nook on Barnes & Noble‘s website and for Kindle on Amazon.com.

But here, it’s free.  Download The Tao of Rae in PDF format for free here and check it out.

I put a lot of work into it, and I hope that whoever downloads it enjoys it.

Speaking of things that I hope people enjoy — I’ve got another paleo friendly recipe from Food Network!

Rachael Ray’s Garlic Roast Chicken with Rosemary and Lemon

Ingredients

  • 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
  • 6 cloves garlic, crushed
  • 3 tablespoons fresh rosemary leaves stripped from stems
  • 3 tablespoons extra-virgin olive oil, eyeball it
  • 1 lemon, zested and juiced
  • 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
  • 1/2 cup dry white wine or chicken broth

Preparation

  1. Preheat oven to 450 degrees F.
  2. Arrange chicken in a baking dish, 9 by 13-inch.
  3. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish.
  4. Toss and coat the chicken with all ingredients, then place in oven.
  5. Roast 20 minutes.
  6. Add wine and lemon juice to the dish and combine with pan juices.
  7. Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from the oven.
  8. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
  9. Enjoy! 🙂

Paula Deen’s Baked Tilapia with Tomato and Basil – Paleo!

English: Image of Paula Deen taken as part of ...

English: Image of Paula Deen taken as part of a public relations campaign for the nonprofit group Civitan. (Photo credit: Wikipedia)

Happy Cyber Monday, readers!

I’m sure everyone’s busy getting all of their holiday shopping taken care of today, so I wanted to feature a recipe that was absolutely mouth-watering and easy to fix up for supper tonight.

Today, I’m bringing you one of Paula Deen‘s top recipes that got 5 stars on Food Network’s website. It honestly amazes me that with all of the totally healthy recipes that I don’t even have to change at all that the Food Network doesn’t have their own section of paleo recipes. Maybe I should suggest it to them!

Paula Deen’s Baked Tilapia with Tomato and Basil

Ingredients

  • Nonstick cooking spray
  • 2 (8-ounce) tilapia fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced fresh basil leaves
  • 1 teaspoon minced fresh oregano leaves
  • 1 teaspoon onion powder
  • 1 teaspoon minced garlic
  • 3 tablespoons olive oil
  • 1 large tomato, thinly sliced
  • 1 teaspoon fresh lemon juice

Preparation

  1. Preheat the oven to 400 degrees F.
  2. Spray a shallow 1-quart baking dish with nonstick spray.
  3. Sprinkle the fish evenly with salt and pepper.
  4. Arrange the tilapia in a baking dish and sprinkle evenly with basil, oregano, onion powder and garlic.
  5. Drizzle with 2 tablespoons of the olive oil.
  6. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil.
  7. Bake until fish flakes easily with fork, about 20 to 25 minutes.
  8. Squeeze the lemon juice over fish and serve immediately.
  9. Enjoy! 🙂

Bobby Flay’s Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad – Paleo!

Happy Shopping Saturday, y’all!

Things here at home are great. We’ve just had a delicious breakfast of sweet potato hashed browns, center-cut, thick-cut bacon, and eggs, and are about to start our day. We’ve got to hit Costco for some staples, and then we’re going to go to the YMCA to work out.

I found the cutest presents to buy my niece on Amazon.com, and I’m getting really excited for the holidays.  This weekend we’re setting up the Decemberween bush of lights, and I’m going to start working on our paleo gingerbread recipe.

Today, I’m bringing you a recipe that we’ll probably be making for dinner in a couple of nights. Thanks for another great paleo-friendly recipe, Food Network!

Bobby Flay‘s Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad


Ingredients

  • 1/4 cup freshly squeezed lemon juice
  • 1 small shallot, chopped
  • 1/4 cup pure olive oil
  • 1/4 teaspoon coarsely ground fresh black pepper
  • 4 boneless, skinless, chicken breasts, pounded thinly
  • Salt
  • 1/2 pound arugula
  • 2 ripe beefsteak tomatoes, diced
  • 1 small red onion, peeled, halved and thinly sliced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus additional for garnish
  • Lemon halves, for garnish

Preparation
Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.

Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

SERVES: 4; Calories: 292; Total Fat: 17 grams; Saturated Fat: 3 gram2; Protein: 27 grams; Total carbohydrates: 8 grams; Sugar: 5 grams; Fiber: 2 grams; Cholesterol: 73 milligrams; Sodium: 152 milligrams

Chef Robert Irvine’s Pork Chops with Apples And Onions – Paleo!

Happy Black Friday, Everyone!

Ah, Black Friday – the day you either avoid shopping altogether, or go out and brave the stores to get the best deals possible for Chanukkah and Christmas presents. Today, Adam and I are huddled up in our apartment because it is cold outside, and we are choosing to enjoy the convenience of online shopping of Amazon.com.

Today, I’m featuring Chef Robert Irvine’s Pork Chops with Apples and Onions – a delicious recipe that is paleo as you can get. It’s perfect for this day-after-Thanksgiving when all you want is to have leftovers, but instead you can give yourself something good for your body and just as delicious as the meal you had yesterday.

Thank you, Food Network!

Chef Robert Irvine’s Pork Chops with Apples and Onions

Ingredients

Apple Compote:

  • 1 tablespoon grapeseed oil
  • 1/2 cup thin-sliced (height wise) red or Vidalia onion
  • 1/4 cup thin-sliced bacon
  • 1 cup thin-sliced apple (1/4-inch by length)
  • 1/4 cup white wine, sauvignon blanc or riesling
  • 1/4 cup (1/2 stick) butter, at room temperature
  • 1/2 teaspoon ground nutmeg, optional
  • 1/2 teaspoon turmeric, optional

Pork Chops:

  • 2 tablespoons grapeseed oil
  • Eight 4-ounce fresh boneless pork loin chops
  • 1 teaspoon ground pepper
  • 1 tablespoon kosher or sea salt
  • 1 teaspoon fresh mint, chopped
  • Potatoes of choice, for serving

Preparation
For the apple compote:

  1. In a large saute pan over high heat, add the oil and allow to heat to the verge of smoking.
  2. Then add the onions and reduce the heat to medium.
  3. Allow the onions to cook, stirring throughout, until light brown in color, about 2 minutes.
  4. Then add the bacon and allow to cook until the bacon has begun to brown.
  5. Then add the apples. After adding the apples, allow all the ingredients to blend in flavor for a final 2 minutes.
  6. Add the wine to deglaze the pan and allow the alcohol to cook off.
  7. After reducing the wine, reduce the heat to low and whisk in the butter and optional spices, stirring for 1 to 2 minutes to create a sauce.
  8. Finish with the mint and hold warm until serving.

For the chops:

  1. In large a saute pan over medium-high heat, add the oil and allow to warm.
  2. Sprinkle the chops with salt and pepper equally on both sides and add to the warm oil.
  3. Allow the chops to brown on the first side for 3 to 4 minutes, and then flip and repeat cooking on the second side for a final 3 to 4 minutes.
  4. Once cooked, remove from the pan and serve with potatoes of choice.
  5. Finish with the apple compote.
  6. Serve and Enjoy!