Slow Cooker Spicy Chicken

This is the easiest, moistest chicken ever!! I made taco cups to serve it in – simply place your tortillas in an upside down muffin tin, spray with a little oil and bake for about 7 min at 400.

Ingredients:
2 lb skinless, boneless chicken thighs
1 package of trader joes taco seasoning
1 c of your favorite salsa

Place chicken in your slow cooker and cover with taco seasoning and salsa. Cook on low for 8 hours. When it is done, shred work two forks. Serve with your favorite taco fixings.

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Asian Shrimp

I am all out quick and easy dinner that taste great! Serve over rice.

Ingredients:
2 tsp grape seed oil
2 cloves garlic, minced
2 tbsp grated ginger
1 lb shrimp, peeled and cleaned
1/2 tsp ground cumin
1 tbsp fish sauce
1/3 c unsweetedned coconut milk
2 tbsp lime juice
1/3 c cilantro, chopped

Heat oil in a large skillet over medium high heat, add ginger and garlic and cook for 1 minute. Add shrimp and cumin and cook until shrimp just turns on pink. Stir in remaining ingredigs and remove from heat.

Serves 2 – 4.

Veal with Arugula Salad

Perfect for a quick weeknight meal!

Ingredients:
1 lb veal scallopine
Salt and pepper
Olive oil
12 oz arugula
Parmigiano-Reggiano, shaved thin
1/4 c capers, drained

In a large bowl combine Arugula and cheese, toss with enough oil to coat, season with salt and pepper.

Season veal with salt and pepper. In a large skillet heat 1 tbsp oil over medium heat, cook veal about 2 min per side.
Divide among plates and serve.

Serves 4.

Asian Fried Cauliflower

This Cauliflower is perfect for those of you watching your carbs – and it tastes wonderful! 

Ingredients:
4 oz chopped pancetta
1 bag of cauliflower rice
2 eggs
Salt and pepper
2 tbsp ghee or olive oil
1 yellow onion minced
8 oz crimino mushrooms, chopped
1 inch piece ginger, minced
2 tbsp coconut aminos or soy sauce
1 tsp cocnut or rice vinegar
1 tsp fish sauce
8 scallions, sliced thib
1/4 c cilantro, chopped

Cook pancetta in a large pot until crispy, set aside on a paper towel to drain.

Whisk the eggs, cook in a pan with the pancetta drippings over medium heat and fry the egg into a thin omelette. Remove from pan and let cool, then slice into thin strips.

Melt the ghee, add the onions and mushrooms and cook until translucent. Add the cauliflower and ginger and cook over low heat for 5 minutes until tender.

Season with coconut aminos, coconut vinegar and fish sauce. Stir in remaining ingredients and serve.

Serves 4 – 6.

Salmon with Hazelnut Salsa

This hazelnut pepper salsa is amazing! It is from Ottolenghi’s cookbook. This is the perfect weeknight meal.

Ingredients:
2 roasted red peppers
4 tbsp olive oil
2 tbsp hazelnuts
1/4 c chives
1 clove garlic
2 tbsp cider vinegar
Salt and pepper
1 – 2 lb salmon

Preheat oven to 400.

Combine all ingredients except salmon in a food processor and process until just smooth.

Spray salmon with olive oil spray and season with salt and pepper. Bake for 15 – 20 minutes until very light pink inside.

Serves 2 – 4.

Coconut Chicken Soup

This soup happened by accident and it’s wonderful! Also whole30 compliant! It’s mostly done in the slow cooker so set it and forget it! Add what ever veggies you like and voila – you got tasty, healthy dinner!

Ingredients:
2 lb boneless, skinless chicken thighs
1 thick stalk fresh lemongrass, papery outer skins and rough bottom removed, trimmed to the bottom 5 inches
4 cloves garlic, minced
1 thumb-size piece of ginger
1 – 14 oz can coconut milk
2 tbsp Red Boat fish sauce
3 tbsp coconut aminos or soy sauce 
2 tsp five spice powder
1 large onion, thinly sliced
¼ cup fresh scallions, chopped
3 small zuks, halved lenthwise and into 1/4 inch slices
2 – 3 bell peppers, roughly chopped
10 oz sliced mushrooms

Place onions in the bottom of your slower cooker, place chicken on top.

In a blender combine lemongrass,garlic, ginger, coconut aminos, fish sauce and five spice in a blender. Puree till smooth, poor over chicken.

Close the lid on your slow cooker and cook on low for 4 hours.

Shred chicken, add veggies and cook for 30 more minutes on high (add more coconut milk if needed).

Serve topped with scallions.

Serves 6 – 8.

Truffle Oil Dressing

Another super simple dressing – I love this on mild greens like little gem or butter lettuce.

Ingredients:
2 tbsp truffle oil
1 tbsp olive oil
1 tbsp champagne vinegar
1/2 tsp lemon juice
1/2 tsp sea salt
Black pepper

Combine in a jar and shake. If in the fridge allow to come to room temp.