Roasted chicken and veggies with herb butter

Chicken. The word brings joy to my heart, disdain to my husband's. Well, maybe not exactly.

I tend to rely on chicken as my "go to" meal. Dan's reaction: "Chicken...again!?"  I think he is just jealous because every time he makes it, it turns out salmonella pink. ;)

There are a million plus chicken recipes, but sometimes you just crave a classic roasted bird, done perfectly with crispy skin and juicy meat. This recipe is just that, paired flavors that don't overwhelm, just compliment the chicken. This recipe has lots of fresh herbs, clarified butter, lemon and roasted veggies nestled underneath. The vegetables get super tender and soak up all the flavors of the herbs and chicken jus. I find myself just standing over this bird in the kitchen, eating chunks with my fingers. It's quite the sight to see. 

For this recipe to be done paleo, you need to clarify the butter. Basically, this just means melting the butter over a low heat and skimming off all of the milk fat. Clarified butter is also known as ghee. You can buy it, but why?  Doing it yourself is so easy, plus it will save you money! Not going paleo? Just use regular butter.

Spring for the fresh herbs for this recipe. Use whatever you need, then freeze the rest in a plastic bag. It will be ready to go when you are.

Roasted chicken and veggies with herb butter

1/2 stick butter-clarified (instructions to follow)

One tablespoon chopped fresh rosemary, plus 2 stalks for cavity

One tablespoon chopped fresh thyme, plus 3-4 stalks for cavity

One 5-6 lb chicken, gizzards removed

Two lemons

Three cloves garlic, chopped

Two medium sized onions,  rough chop

Three celery stalks, rough chop

Three carrots, rough chop

Salt and pepper

Kitchen string

Take your chicken out of the fridge and let it come to room temperature for about 20 minutes or so while you prep the ingredients. Preheat the oven to 425 degrees.

Start by clarifying your butter. Place it in a small saucepan over low heat and let the milk solids come to the top. Skim them off with a spoon. Pour into a small bowl and set aside.

Milk solids at the top, fat at the bottom

Chop your herbs-rosemary, thyme and two cloves of garlic. Add to the clarified butter and stir to combine ingredients. Place the butter in the freezer for a few minutes to harden while you prepare your chicken. Chop your lemon into 6 wedges.  Chop the carrots, onions, and celery into large chunks. Mince your other clove of garlic. Set aside.

Grab your bird and some paper towels.  Dry the chicken well to ensure the skin gets really crispy. Sit it up on it's little rear end in a large dutch oven and season the cavity of the chicken liberally with salt and pepper. Stuff the cavity with the rosemary and thyme stalks, the lemon wedges, and one of your chopped onions.

Now for the bondage:

Tie the little bird's legs together and tuck the wings under so all portions cook equally.

Let's get messy here. Grab your clarified butter out of the freezer, it should have solidified by now. Get your hands underneath the skin of the chicken so you are touching the actual flesh.  Make little pockets and stuff the clarified butter underneath the skin. Rub the butter into the bird like you are giving it a deep tissue massage. These butter pockets melt and baste the chicken while cooking, not to mention the flavor they give the vegetables.  No dry, tasteless bird here!

Once you have given the chicken a proper rubdown, season the outside well with salt and pepper. Place the vegetables and minced garlic clove around the chicken. Sprinkle the veggies with salt and pepper too. Remember, you have to season each layer to reach full flavor potential. 

Roast at 425 degrees for an hour and a half, or until the juices run clear when you cut between the leg and the thigh. I like to toss the veggies around about every 30 minutes to ensure equal browning. Let the chicken rest for 20 minutes before slicing. Don't forget to remove the string! :) Garnish with more fresh herbs and lemon slices.

Try to be a better person than me. Enjoy with utensils.

Paleo green thai pork curry with "rice"

I must admit, I used to be very weary of Thai food.  Maybe because I'm not a big rice fan.  It seemed like I always ate a ton of it, and then ended up hungry an an hour or so later. Then I discovered this little known Thai restaurant off of Roswell road, Bangkok Thyme. http://bangkokthyme.com/ Ever since then, I have been hooked. The food seems so balanced, a perfect combination of savory and sweet. Since going Paleo, I miss this place like crazy! 


I was trying to figure out some kind of substitute for the rice. Hmm...something more filling and healthier than rice. Then it hit me, cauliflower! I pretty much know what you are thinking at this point. "Cauliflower?  Weird." Just trust me. I grind it up in the food processor into rice sized pieces and then sauté it in a little olive oil and spices until just cooked through.  


Don't expect the same texture as rice, I can't work miracles here. Do expect to be full and satisfied. 

Thai basil on the left, Italian on the right

You will have to get some exotic ingredients for this one. The good news is that whatever you don't use stores very well in the fridge, so you can use it over and over again. You can find these in the ethnic section of most major supermarkets. These ingredients are essential for Thai cooking, so go for it and don't try to substitute. 

*Thai fish sauce-Thai condiment made from fermented fish. Sounds yummy, right?! It really is, in moderation. It is very pungent, so measure carefully in your recipe. 
*Coconut milk-Get the full fat, good stuff!  If the label on the can is not printed in English, even better! 
*Curry paste-I used green because it is a little more spicy, but you can use red as well. Curry paste is a blend of spices like lemongrass, garlic, green chili, and kaffir lime. (All really familiar Thai flavors)
*Thai basil-A little bit more pungent than Italian basil. Has a mild licorice flavor.  I got mine in a bag at the farmer's market. You can substitute regular basil if you can't find Thai. What I do is buy the Thai basil and store it in the freezer. That way when I need to use some, I just pop a few leaves off and it is fresh and ready to go. 
*Ginger-Spicy, fragrant, delicious. Again, buy it, peel it, and store it in the freezer. When you need to use it, just defrost for a few minutes and cut off however much your recipe calls for. 

Paleo green thai pork curry with "rice"

For the curry:

1 13.5 to 14 oz. can of full fat coconut milk

4 tablespoons green curry paste

2 garlic cloves, finely chopped

3/4 cup lower sodium chicken broth

1 packet truvia

1 teaspoon fish sauce

3 1/3 thick slices of fresh ginger

1 lb. pork tenderloin, chopped into 1/4 inch thick size slices

3/4 cup diced red bell pepper

3/4 cup sliced carrots (sliced 1/8 inch thick on an angle)

3/4 cup sliced onions (sliced 1/8 inch thick)

3/4 cup halved snow peas

3/4 to 1 cup loosely packed Thai or Italian basil leaves, more for garnish

Optional garnishes: lime wedges, Thai chili slices, avocado slices

For the "rice":

1 head cauliflower, ground in food processor into rice sized pieces, or chopped by hand

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 tablespoons olive oil or coconut oil

Serves 4

"Rice"

Start by making the curry. Chop your veggies, garlic and ginger. Set aside in large bowl. Prep the pork by removing the silver skin. The silver skin is that piece of grey, silver colored tissue at the top of the loin. You need to remove it because it is tough and never really softens up during cooking. Just put the tip of your knife underneath it, press the knife forward to take it off.  Chop your pork into medallions, about the same size as your veggies. 

Take your coconut milk out of the can, place it in a bowl and whisk it to combine. The fat often solidifies at the top, don't freak out about this. 

Place a skillet over medium heat and add 1/2 cup of your coconut milk. Stir it occasionally until it has reduced down by about half, about 3-5 minutes. It will get very shiny and may or may not separate. Again, this is fine! :)

Add the curry paste and whisk it in to combine. Add the fish sauce, truvia, chicken broth, and the remaining coconut milk. Bring to a simmer.

Add the vegetables, garlic and ginger and cook for about 2 minutes. Add the pork and continue to cook until the pork is just cooked through. The vegetables should be softened by now, but you still want them to retain their "bite." This is why you need to chop your veggies relatively thin. This is not a very long cook time.

Once the curry has cooked, remove the ginger. It has fulfilled it's "flavor destiny," plus you don't want to bite into a big piece of spicy ginger! Set curry aside.

For the "rice", cut your cauliflower into florets and place into a food processor. I had to do this in 2 batches. If you are hand chopping, that is fine. It is more time consuming to hand chop, but the results will be the same. Pulse the cauliflower until it is in rice sized pieces. Season with salt, pepper, garlic and onion powder.  Sauté in coconut or olive oil over medium high heat until just softened, around 5 minutes. Taste for seasoning. 

Pour curry over cauliflower "rice," garnish with more Thai basil, thai chili slices, lime wedges, or avocado.

Let me know what you think!  I think this one is a keeper. 

Spice rubbed flank steak

Hi friends!

Let's talk about the flank steak for a second, the red-headed step child of the beef world. Everyone always goes for the big cuts--the new york strip, the filet, etc. Well, we aren't going there today. Nope, sorry. Let's expand our horizons.

Mmmmm steak! 

This is a cut from the abdominal muscles of the cow. It can be tough if cut into big strips, but when you cook it properly and slice it thin, it turns out juicy and delicious. I buy one of these at least every couple of weeks because it is so affordable. You get a large piece, cook it and keep it in the fridge for salads all week long. This recipe is also awesome because of the spice rub. I use a mixture of different kinds of spices, you can add or substitute your own if you'd like.  Also, feel free to double or triple the rub because it is good on any meat and it can be stored for a long time in a sealed container. Let's talk about some of the spices you may or may not be familiar with:

*Ground coriander-these are the seeds of the Coriandrum sativum plant, an herb. You are probably familiar with the leaves of this plant, AKA cilantro. I personally have a special kind of hatred for cilantro, it tastes like soap to me. BUT...I love coriander. It has a bright, almost citrusey undertone. 
*Ground cumin-another herb seed. You probably know this one too. It is that smoky, rich flavor you taste when you eat a good chili. 
*Paprika-ground chili. Ranges in flavor from mild to hot. I buy the mild kind. Just look for plain paprika at the store, not the hot or the sweet kind (unless you want more spice to your steak.) 

Grass fed beef flank steak from your friendly farmer's market

Spice rubbed flank steak

One 2 lb flank steak

1 tablespoon salt (not kosher)

2 teaspoons ground black pepper

2 teaspoons ground coriander

1 teaspoon ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon paprika

Extra virgin olive oil

Serves 6-8 

*Cooks note: directions included are to prepare steak for medium to medium rare throughout. I don't recommend cooking this type of cut to well or medium well. 

Take your steak out of the fridge and let sit at room temperature for about 20-30 minutes. This helps to ensure that the steak cooks evenly throughout. Plus you don't want a very cold piece of meat hitting a hot pan.  Preheat your grill pan to high heat. You want your pan to be smoking, "call the fire department" hot for when that steak hits it. :)  Measure out your spices and stir to combine them. Rub the spice mixture all over the steak on both sides. Don't be shy--rub it in all the crevices and make sure it is well coated. 

Drizzle your grill pan with a little bit of olive oil. Put your steak onto the screaming hot grill pan and let it sit for exactly 5 minutes. Don't touch it, turn it, or mess with it! You will mess up your pretty grill marks if you keep moving it. We wouldn't want that. After exactly 5 minutes, flip onto the other side and cook for another 5 minutes. If you are cooking this on an outdoor grill, skip the olive oil. Just make sure your grill is clean. Use the same cooking times, just make sure you are using the hottest part of the grill.

Remove from the heat and place it onto a cutting board. Don't cut it for at least 15 minutes! (Longer if you can wait!) I can't stress this enough. This principle applies to all meat. Once it is cooked, let the meat rest so the juices can redistribute. This ensures that once you cut into it, the meat won't bleed all over your cutting board. Cutting it too soon results in a dry, hockey puck piece of meat. 

Once your meat has rested, take a sharp knife and cut the steak very thin and against the grain. Make long, thin strips. 

Dan and I snack on this all week, but my favorite way to eat it is piled up on a salad with avocado, tomato and some roasted pecans for crunch. Top it with a balsamic vinaigrette and you have a very fast, healthy and satisfying dinner. Enjoy!