sauce

paprika chicken and a white wine butter thyme sauce

Smoky paprika. White wine. Smooth butter. Fragrant thyme. And some big ass chicken breasts… oh baby my mouth is watering just thinking about it all again. This chicken dish is not your average chicken dish. It’s not run of mill or boring and overdone. This chicken is juicy and decadent. It’s leave you wanting more.. and more… and more kind of good.

 

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Paprika Chicken in a White Wine Butter Thyme Sauce

Serves 4

Recipe adapted from the kitchen paper

Ingredients:

  • 4 large chicken breasts (boneless, skinless)
  • 2 tsp paprika
  • salt & pepper
  • 1 stick kerrygold butter (8 tablespoons)*
  • 1 handful fresh thyme leaves
  • 4 -5 large garlic cloves, minced
  • 2 cups dry white wine
  • 4 handfuls fresh spinach

Directions:

Season the chicken breasts with the paprika, rubbing evenly on all sides as well as some salt and pepper. Melt 2 tablespoons of the butter in a large pan or skillet over medium high heat. Add the chicken, top side down, and cook for roughly 3 minutes or until golden and crisping. Flip and cook for another 3 minutes on the other side, turning down the heat to medium.

After the 3 minutes add in the remaining butter, thyme, and the garlic. Cook, the garlic and thyme for another 2 minutes before adding in the wine. Bring to a gentle simmer and allow to cook for roughly 20-25 minutes. The wine will reduce, so feel free to add more if you need (I did, probably added in another 1/2 cup about half way through).

Add the spinach and allow to wilt fully. Make sure your chicken is cooked through and serve. We ate ours with some toasted brown rice and mushrooms (recipe on the way) and it was delicious!

* We love butter in our house, well not just any butter. We love kerrygold butter, made from the milk of grassfed cows. We are firm believers that fat doesn’t make you fat so we have no remorse scarfing down a healthy fat dense dinner, but we know that not everyone feels the same way just yet (it’s something that might need to be eased into). If you don’t have good quality butter or you just can’t stand the idea of using a whole stick of the stuff yet, you can sub up to half of the butter with olive oil.

crusted mahi tacos

Taco Tuesday is coming in hot. Be prepared with these tasty little fish tacos. Quick cooking white fish is dredged in coconut flour and fried up, placed atop my paleo tortillas with an easy little slaw and some sweet pineapple salsa. Make all the pieces in advance and then all you’ll need to do is assemble come dinner time! Good news is they even taste great leftover the next day.

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Crusted Mahi Tacos

Serves 4-5

Ingredients:

Directions:

Dredge your fish in the coconut flour and set aside. Heat a large skillet over medium-high heat and add butter or oil. Sear your fish on each side until golden brown and crispy.

Assemble your tacos by spreading some roasted poblano sauce on your tortilla, placing your fish on top, throwing on a mix of cabbage, dolloping on some pineapple salsa, and adding a sprinkle of cilantro. These tacos are good enough to share with bae… or might just be bae.

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*Adapted from The Performance Paleo Cookbook

roasted poblano sauce

A creamy sauce with just the right amount of kick made with mild blackened poblano peppers and smooth homemade mayo. It’s perfect on fish, in a slaw, or drizzled over chicken.

Roasted Poblano Sauce

Makes 4 servings

Ingredients:

  • 1 large poblano pepper
  • 1/2 cup olive oil mayo
  • 1/2 tbsp lime juice
  • pinch sea salt
  • pinch black pepper
  • pinch cayenne pepper

Directions:

Turn on your broiler to high and line a baking sheet with foil. Set your poblano pepper on the baking sheet and set under the broiler. Allow the skin to blacken and blister ( you may want to turn your pepper after this happens on the side facing up).

Once blackened let the pepper cool, then cut off the stem and slice it open. Scrape out and discard the seeds.

Combine all your ingredients in a blender or food processor and blend until smooth.

 

*Recipe from The Performance Paleo Cookbook

the best pineapple salsa

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Oh baby, have I got the salsa for you. Sweet caramelized pineapple, cooked low and slow with mild bell pepper and juicy tomatoes, all blended together with just the right amount of lime and cilantro. It may look like mush, but this is one mush you’re gonna want to put on everything. I used it on my crusted mahi tacos (recipe to come!).

Sweet Pineapple Salsa

Ingredients

  • 3/4 pineapple, cored and chopped
  • 1 yellow bell pepper, chopped
  • 6-8 cherry tomatoes
  • juice from 1 lime
  • cilantro

In a cast iron skillet (or regular nonstick pan) over medium heat, cook pineapple chunks and yellow bell pepper until they begin to turn golden brown(you may need to add a splash or two of water to the mix if too dry and the pineapple isn’t caramelizing well). Throw in cherry tomatoes and continue to cook until their skin blisters. Let cool.

Add pineapple, pepper, and tomato mix to a blender. Add in the juice of 1 lime and desired amount of cilantro (I like to go light on the cilantro, just a few tablespoons for me). Pulse until salsa is well blended, but still thick. Serve in salsas, eat with chips, whatever your heart desires.

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