Archive of ‘Dinner’ category

Pressure Cooker Chicken

Roasted Chicken is fantastic to have on hand during the week. It’s great for snacking, salads, and for sandwiches. And, when you make it yourself it tastes so much better. It’s more moist and has better flavor than pre-made. I recently started making mine in the pressure cooker and it is so fast, easy, and delicious. Plus, I use the leftover bone broth for soups and other meals. 
  

Here is what you need: 

1 Small Chicken that fits in your pressure cooker. I buy Mary’s Chicken

Water to fill up to bottom of your pressure cooker rack

Lemon, Pierced

Fresh Poultry Herbs – I use marjoram, thyme, and rosemary

Zest of 1/2 Lemon

5-6 Cloves Fresh Garlic, Peeled and Smashed

Butter or Ghee, softened

Fresh Ground Pepper
Here is how you make it:

1. Fill bottom of pressure cooker to top of rack with water. 

2. Place lemon , garlic, fresh ground pepper plus 2/3 of poultry herbs inside the chicken. 

3. Chop remaining herbs and mix with butter or ghee and lemon zest.

4. Rub butter mixture all over outside of chicken. 

5. Place chicken inside presure cooker, close, and set dial to pressure. 

6. Pressure cook for 25 minutes. To check if your chicken is completely cooked, read instructions here.

I leave the chicken on the bone inside my fridge and just cut plus re-heat what I plan to eat. 

Enjoy!

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Crispy Shrimp Tacos

Crispy Shrimp Tacos Paleo and Gluten Free Recipe 

Crispy-Shrimp-Tacos

Dinner really cannot get any easier than this. This recipe is one of my absolute favorite week night meals because it’s easy, healthy, and fast. Like 10 minutes fast. I think i’ve been making these almost once a week lately because it is so easy. Butterleaf lettuce is my favorite tortilla substitute. It stays crispy and fresh and doesn’t wilt even when the shrimp is still hot.


Serves 2
Ingredients:
1 lb. peeled and deveined Shrimp,
1 Tbsp Olive Oil,
Cayenne Pepper,
Butterleaf Lettuce,
Avocado or Guacamole,
Limes.
Hot sauce like Tapatio.

Instructions:

1. Heat olive oil on medium in pan
2. Add shrimp and sprinkle with cayenne pepper
3. Sauté until shrimp is fully cooked
4. Serve over washed butterleaf lettuce
5. Top with fresh squeezed lime juice and avocado or guacamole and hot sauce

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Seared Ahi Tacos with Sriracha Aioli

Seared Ahi Tacos

There’s nothing I love more than when dinner takes about 10 minutes and is super delicious. This is one of my favorites. You just need a few ingredients and you have a delicious meal that is way better than going out to a restaurant. When I lived in Japan, my host family never went out to dinner. Sushi was made from cut pieces of nori, homemade sushi rice, fresh fish, and other simple toppings. We would make mini tacos out of the ingredients and everyone made their own individual hand rolls. It was so much fun and is one of my favorite memories of the amazing food my host mom would prepare. Here is my simplified version of that meal that makes for a really easy weeknight dinner. We had ours with pressure cooked artichoke which also tastes great with the Sriracha Aioli.

Ingredients:
1 Package Roasted Seaweed
1 lb. Sushi Grade Ahi
Fresh Ground Pepper
1 Tbsp Olive Oil
Avocado, sliced

Combine for Sriracha Aioli:
1/4 Cup Mayonnaise
1/4 Cup Sriracha

Alternative: Combine the following for Citrus Sesame Soy Sauce
1/3 Cup Fresh Squeezed Orange Juice
1.5 Tbsp. Tamari Gluten Free Soy Sauce
1.5 Tbsp. Sesame Oil
1 Tbsp. Minced Ginger

To Make The Seared Ahi:
1. Heat pan coated with olive oil to medium heat.
2. Coat both sides of Ahi with a lot of fresh ground pepper. Don’t be shy.
3. Sear Ahi about 1-2 minutes per side.
4. Slice Ahi opposite the fish grain.
5. Place pieces of ahi on top of roasted seaweed, top with avocado and Sriracha Aioli

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Pulled Pork Arepas

Arepas 2

I LOVE arepas, a flatbread made of corn flour dough commonly eaten in Colombia and Venezuela. They are so satisfying especially when you want a warm sandwich but know you cannot have regular bread. They have so much more flavor than bread. The first time I had them was at Empanada Mama in New York. And there are a couple of places in LA and Orange County that are fantastic. Cafe Bolivar in Santa Monica and Mil Jugos in Santa Ana. But I have yet to find any Arepas near Long Beach so I decided I needed to learn how to make them.

I received so many amazing gifts for Christmas this year and am so inspired to cook some great new recipes. For this post I used my new Secura 6-in-1 Programmable Pressure Cooker and my new Arepa Maker. I love them both.

I have always been afraid of the pressure cooker for some reason. It seemed complicated and also scary when the pressure releases. Honestly it is so easy to use and not scary at all. I love the 6 functions of the electric one I bought because we do not have a lot of storage space so it is really nice to have something that is multi-function. The other advantage of the electric pressure cooker is you can set it and forget it. You can leave the house to run errands and program it to have something ready when you get home from work just like a slow cooker. You don’t have to babysit it or worry about leaving your stove on. I’ve already used it to keep soup warm for a party, make pinto beans, cook the pork for this post, and it is currently making some bone broth. It made the pork for this post in 1.5 hours and the beans in only 30 minutes. I also cooked a butternut squash in 17 minutes and sweet potatoes in 7 minutes. I can’t wait to use it to cook spaghetti squash, pumpkin, etc.

The arepa maker cooks the arepa perfectly and is great for quick arepas but not so great for large quantities. 15 minutes seems like a long time but is really fast when you compare it to manually making arepa on the stove and in the oven. If you have more than 2 people I recommend looking at the larger capacity arepa machines.

Pulled Pork
1 tsp Paprika
1 tsp Ground Ancho Chile
2 tsp Ground Cumin
1/2 tsp Salt and Ground Pepper
2 Tbsp Crushed Garlic
5 Scallions
1 Diced Onion
Approx 4 pounds boneless pork shoulder
1 cup of Gluten Free Beer
2 cups Water or enough to cover pork

1. Add the onions, garlic, scallions, and beer to the slow cooker or pressure cooker and stir to combine.
2. Combine the paprika, ancho chile, cumin, salt and pepper in a small bowl. Rub the spice mixture over the pork.
3. Add the pork to pressure cooker or slow cooker and pour in the 2 cups of water to cover
4. For the slow cooker, cook on low for 8 hours. For the pressure cooker, cook for 1.5 hours once you have reached full pressure and allow pressure to naturally release
5. Pull the pork using two forks and mix in a bowl.

Serve on or with arepas and Guasacaca Sauce.

Pulled Pork Arepas 2

Pulled pork arepas

Arepas:
1 Cup P.A.N Harina Blanca (Pre Cooked White Cornmeal)
1/4 tsp Salt
1 Cup Water – add more if needed for the right consistency
Olive oil

Instructions
1. Turn on Arepa maker to preheat
2. Pour Water into a bowl and add the salt
3. Slowly stir in the Pan Harina Blanco until completely combined
4. Roll the dough into 4 balls and press each of them down until approximately 1/2″ thick
5. Spray or use a paper towel to coat arepa maker with olive oil
6. Close arepa maker and cook for 15 minutes
7. Cut open arepa and add pulled pork

Arepas 3

Arepas 5

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Sausage Kale Soup

Sausage Kale Soup Gluten Free Paleo Recipe

I love fall and I love soups – especially this Sausage and Kale soup. Even though it’s still hot in Southern California, fall is definitely in the air especially at night. I think most people already know how good for you kale is so i’ll skip that lecture. You’re welcome. I wouldn’t say i’m a fan of kale which is another reason I like this recipe so much. It doesn’t taste like you are eating kale or even something that is really good for you. This is a super easy recipe that is so fast to make. And, great for freezing the leftovers for nights when you don’t feel like cooking but still want something homemade, healthy and delicious. It is also an awesome one pot meal made all from items you can find at Trader Joe’s.

Sausage Kale Soup Gluten Free Paleo Recipe

Ingredients:
1 Tbsp Crushed Garlic
1 Tbsp Olive Oil
1/2 White Onion Diced
1 Package Un-cooked Chicken Sausage, Casing Removed
6 Cups Chicken Stock
4-5 Cups Kale, Cut & Washed
Kosher Salt to taste – about 1 tsp.

Instructions:
1. Saute garlic, onions, and olive oil until onions are transparent
2. Add sausage and cook through breaking into small pieces. I use a potato masher to break apart the sausage as it cooks.
3. Add chicken stock
4. Bring to a boil then reduce to low and let simmer for 10-15 minutes
5. Add kale and salt. I serve quickly after adding the kale so it is still crispy.

Sausage Kale Soup Gluten Free Paleo Recipe

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Easy Ceviche

Easy Ceviche Recipe - Gluten Free and Paleo Appetizer

Ceviche to me equals party food. It doesn’t matter if it is a party or not. I am always super happy when I eat it so I like to make it for dinner too. It’s extremely easy to make this recipe and a great appetizer to bring for potlucks. It’s guaranteed to be a crowd pleaser as long as your party peeps like things spicy. If not, just reduce the chiles or de-seed the chiles to reduce the spice level. This can be served paleo with plantain chips, vegetables, endive, or lettuce cups. Or, serve with tortilla chips or tostadas for gluten free.

Ingredients:
1 lb. Frozen Peeled and De-Veigned Shrimp
Bowl of Ice Water
1/3 Red Onion, Diced
Juice of 6 Limes
1 Tbsp. Kosher Salt for Ceviche and 1 Tbsp. Kosher Salt for Cooking Shrimp
1/4 Cup Cilantro, Chopped
1 Cucumber, Peeled and Diced
2 Serrano Chiles, Diced
4 Roma Tomatoes, Diced
2-3 Avocados, Diced
Plantain chips, vegetables, endive, lettuce cups, tortilla chips or tostadas

Instructions:
1. De-frost shrimp in a bowl of luke warm water
2. Bring a pot of water to boil
3. Add 1 Tbsp Kosher salt to boiling water
4. Prepare bowl of ice water
5. Add shrimp to boiling water and remove from heat as soon as shrimp turns pink and is cooked all the way through
5. Place cooked shrimp immediately in ice water to stop the cooking
6. Dice cooked shrimp and combine in a bowl with 1/3 Diced Red Onion, Juice of 6 Limes, 1 Tbsp. Kosher salt, 1/4 Cup Chopped Cilantro, 1 Peeled and Diced Cucumber, 2 Diced Serrano Chiles, 4 Diced Roma Tomatoes, 2-3 Diced Avocados

Serves 6

Enjoy!

Easy Ceviche Recipe - Gluten Free and Paleo Appetizer

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Ginger Ponzu BBQ Chicken Skewers

Dinner really can’t get any easier than these ginger ponzu bbq chicken skewers. Ponzu sauce is a citrus sauce used in a lot of Japanese recipes. It’s made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon. If you find it on a menu, most restaurants use the version of ponzu that contains soy sauce so be sure to confirm with the restaurant if it is or isn’t gluten free. My version of ponzu sauce is much simpler. I usually just combine citrus and soy sauce to make it quick and easy.

Ginger Ponzu BBQ Chicken

Ingredients
1 lb. Chicken Thighs Cut Into Cubes
1/8 Cup Tamari Gluten Free Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Ginger
Juice of 1 Orange
Optional – Sriracha Sauce on the side

Instructions
1. Combine all of the ingredients except the sriracha in a bowl and place in fridge for about 30 minutes to marinate.
2. Place chicken on skewers and discard remaining marinade.
3. BBQ on direct medium for 5-6 minutes per side or until fully cooked. To prevent sticking, do not flip too early. To make sure each piece of chicken gets fully cooked, make sure to place the pieces of chicken loosely on the skewers.

Ginger Ponzu BBQ Chicken Skewers

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Gluten Free Japanese Meatballs & Sriracha Dipping Sauce

One of my favorite meals to have in Japan was Yakitori and my favorite type of Yakitori is the Japanese meatballs or Tsukune. So many people think of Japanese restaurants as being all sushi restaurants. Sushi is not the only thing Japanese people eat. There is shabu shabu, udon, soba, yakiniku, tempura, japanese curry, okonomiyaki, and so much more. In many cities in the US it’s very difficult to find something besides a sushi place for Japanese food. Luckily in LA there are a lot of Japanese neighborhoods with lots of different styles of Japanese food. One of my favorite Yakitori places in LA is called Shin Sen Gumi . Unfortunately most of the Yakitori dishes I love are prepared with soy sauce which has wheat and I get sick from almost immediately even if I have a very small amount. I am so happy to have a great gluten free Tsukune recipe to make!

Gluten Free Japanese Meatballs Tsukune

Serves 4

Tsukune Ingredients
1 lb ground chicken or ground turkey
1/2 cup Almond Flour
1 Large Egg
2 Tbsp finely chopped scallion whites
2 tsp cornstarch
2 tsp minced ginger
1 tsp minced garlic
1 tsp honey
1/2 tsp salt
1/2 tsp freshly ground pepper

Soy Glaze Ingredients
1/4 cup Tamari Gluten Free soy sauce
2 Tbsp Lemon Juice
2 Tbsp Honey
2 tsp minced fresh ginger
1 tsp Tapioca Flour or Corn Starch

Dipping Sauce Ingredients
Mayonnaise
Sriracha Sauce

Instructions:
1. Combine all of the Tsukune ingredients using a stand mixer.
2. Form meatballs with 2 TBSP of the mixture or about 1 inch in diameter and place on a plate. Place in fridge for approx 30 minutes.
3. Combine the soy glaze ingredients in a small pot over low heat until combined. Or, place in microwave for 45 seconds to 1 minute and stir.
4. Heat BBQ to medium high leaving 1 of the burners off.
5. Place Tsukune on skewers. I prefer to use these short skewers or these Paddle Skewers with 2-3 meatballs per skewer because they are perfect for serving and much easier to handle on the BBQ.
6. Grill over direct heat 5-6 minutes per side until cooked all the way through. Turn only once to prevent meatballs from sticking to the grill if you turn them too soon.
7. Move skewers to unlit burner and brush with glaze. After 2 minutes turn and brush with glaze.
8. To make the sriracha dipping sauce, combine mayonnaise with sriracha. I usually use 3 parts mayonnaise to 1 part sriracha. Add more sriracha if you want it to be more spicy.

Enjoy!

Gluten Free Japanese Meatballs Tsukune

This recipe is modified to be gluten free from this recipe.

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Easy BBQ Baby Back Ribs Recipe

These foil wrapped BBQ Baby Back Ribs are starting to become a Sunday night tradition. They are so moist, delicious, and super easy. You really can’t mess them up.

Most BBQ sauces are gluten free, however, some are not. Thankfully many brands are now labeling their sauces when they are gluten free. If the sauce is not labeled gluten free or is homemade there are several ingredients which may contain gluten. Look for ingredients like hydrolyzed vegetable protein (HVP) also called hydrolyzed wheat protein which is a flavoring agent. Also look for worcestershire sauce, natural flavors, and natural sweeteners which may contain gluten.

Easy BBQ Baby Back Ribs Recipe

This is how I modified the recipe and instructions to make them even easier.

Ingredients:
1 Rack of Baby Back Ribs (about 13 ribs) cut in half, membrane removed
1 Cup Gluten Free BBQ Sauce

For the rub:
1/2 TBSP Kosher Salt
2 tsp Paprika
2 tsp Crushed Fresh Garlic
2 tsp Dried Thyme
½ tsp Fresh Ground Black Pepper

Directions:
1. Preheat grill to 400 degrees
2. Mix the rub ingredients and spread evenly across ribs.
3. Double wrap each half rack of ribs in foil.
4. Place ribs on grill for 1 hour flipping once after 30 minutes.
5. Remove ribs and let sit for 10 minutes wrapped in foil.
6. Remove foil and place ribs directly on grill.
7. Grill for 10-12 minutes turning and basting with the BBQ sauce.

Easy BBQ Babyback Ribs Recipe 5

Easy BBQ Babyback Ribs Recipe 4

Easy BBQ Babyback Ribs Recipe 3

Easy BBQ Babyback Ribs Recipe 2

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Mediterranean Chicken Casserole

I’ve been making these Mediterranean Chicken Packets from Martha Stewart for several years and they are so delicious I decided to turn this recipe into a Mediterranean Chicken Casserole. I have gotten really lazy lately. I have great aspirations of cooking everything I love to eat but just don’t have the energy in my third trimester to cook everything I aspire to. The best thing about casseroles is they have very little hands on time. You just throw a bunch of things in a dish, put it in the oven, and forget about it until the timer goes off. That’s exactly what i’ve done for this recipe to have a great meal with very little time. You can get so much done or just relax and do nothing while dinner is in the oven making itself.

Mediterranean Chicken Caserole

Serves: 4-6
Hands On Time: 5 minutes
Total Time: 55 Minutes

Ingredients:
1 lb. Boneless Chicken Breast Tenders
28 oz. Diced Tomatoes Drained
14 oz. Canned Artichoke Hearts Quartered
3 Tbsp Sundried Tomatoes
30 Pitted Greek Kalamata Olives
6 tsp Capers
1 Cup Crumbled Feta Cheese
1 tsp dried Oregano

Directions:
1. Preheat oven to 375 degrees.
2. Spray casserole dish with olive oil.
3. Place chicken breast tenders in bottom of pan and season with salt and pepper.
4. In a bowl combine the diced tomatoes, artichoke hearts, sundried tomatoes, kalamata olives, capers, feta cheese, and oregano.
5. Pour mixture over chicken.
6. Cover dish with foil.
7. Bake covered with foil for 40-50 minutes until chicken is fully cooked.

This is what my casserole looked like before I put it in the oven.
Mediterranean Chicken Caserole

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