2 Skinless Boneless Chicken Breasts cut in half lengthwise or butterflied
1/8 cup fresh lemon juice
1/8 cup tabelspoons Olive Oil
1/4 cup Butter (only real butter)
1/4-1/2 cup White Wine
Sea Salt and Fresh Ground Pepper
8 Ounces of Fresh Mushrooms
(Garnish with fresh chopped parsley and sliced lemons)
Season your Chicken Breasts generously with salt and pepper on each side and set aside.
Wash and Slice your Mushrooms (or buy presliced) and set aside.
Heat your Olive oil and butter in a skillet over high heat, until hot but not smoking.
Brown your Chicken on both sides and set aside, add your White Wine, lemon juice and mushrooms to the oil and butter to create your sauce (making sure to stir in any bits of Chicken left in the bottom of the pan), add more lemon to taste if needed.
Sauté your mushrooms together with the sauce for a few minutes then add the Chicken back to your pan. Reduce heat to a medium/medium low and continue to cook until Chicken is tender and cooked through (do not overcook chicken or it will be dry).
Serve your Chicken with your mushrooms on top and drizzle with sauce. Enjoy over angel hair pasta, rice, potatoes or simply by itself with your favorite vegetables .
In this dish I chose to keep it healthier and cook the chicken without a breading. If you prefer a breading on your chicken simply dredge the chicken lightly in flour seasoned with salt and pepper and prepare as above..
2-3 tablespoons Olive Oil
2 cloves garlic, chopped
1-1 1/2 pounds Hot Italian sausage links, cut into 1 1/2 inch slices
1-1 1/2 pounds Tritip steak (about two small steaks), cubed
6-8 multi colored mini sweet peppers, chopped
Pinch Chili pepper
Pinch crushed red pepper
Pinch cayenne pepper
2 serano peppers, chopped
1 lg Jalapeno pepper, chopped
2 small sweet onions, chopped
2 cans red kidney beans
2 cans white kidney beans
2 cans black beans
1 to 1 1/4 cups of beef broth
3 Roma tomatoes, chopped
Sea Salt and fresh ground pepper to taste
Sauté Italian sausage and steak in olive oil and garlic over high heat , add all other ingredients and turn heat to medium high until bubbling. Turn heat to low and simmer for at least an hour or two, maybe even three :).
Serve with tortilla chips, Fish crackers, corn chips , Sour cream , Cheddar cheese and enjoy .
Adjust the heat by adjusting the peppers used, this recipe has a nice kick to it!
- 4-6 boneless, Skinless Chicken Breasts (depending on the amount of Flautas you want to make)
- Flour Tortillas (I often buy fresh in Old Town, but store-bought are fine)
- Coconut Oil
- Sea Salt and Black Pepper
- 1 or 2 Serrano peppers (depending on desired heat), chopped
- lg Yellow or White Onion, chopped
- 1 stalk of Celery, chopped
- 2 Quarts Organic Chicken Broth
- Water if needed
Season your Chicken with Salt and Pepper and set aside.
Chop your Onion, Celery, peppers and set aside.
In a large soup pot add your Chicken, Onion, peppers, Celery, Chicken broth, Salt and Pepper to taste and let chicken stew over medium to low heat until it can easily be pulled apart. Turn off heat and Set chicken aside until it is cool enough to touch. When Chicken is cool shred it and place into a lg bowl until you’re ready to build your Flautas.
Take a large frying pan or Wok and heat enough of the Coconut oil to fry your flautas, when the oil is in liquid form it should be about one to two inches deep.
Now it’s time to put them together, heat your tortilla on a small skillet so that they are soft enough to manage, take a hand full of your chicken and place on center of tortilla(squeeze out excess liquid), roll tortilla and place into your hot oil fold side down, with a pair of tongs turn your tortillas carefully until golden brown on all sides, place on paper towel and continue creating the rest of your Flautas.
Serve with your favorite Salsa, guacamole and hot sauce
(if your chicken broth cooks down too far just add a little water as it stews)
- Onion, one large White or Yellow Onion chopped
- Coconut Oil, about two or three tablespoons
- Kale, one bunch fresh Kale chopped
- Spinach, one small bunch fresh Spinach chopped
- Garlic, two or three cloves chopped
- Serrano Pepper, two chopped
- Carrots, two large Carrots or 15 or so baby carrots sliced
- Coconut Milk, one can
- Chicken Broth, I use organic, two large boxes
- Sea Salt & Fresh Ground Pepper
- Crushed Red Pepper, a pinch depending on heat desired
- Chicken Thighs, about 4 Lg boneless thighs , (Salt & Peppered cut into Lg pieces)
- Celery, Two sm/med size stalks chopped
- Ginger, a pinch or two
- Tumeric, a pinch or two
- Fresh Basil, one small bunch
- Fresh Cilantro, one bunch chopped
- Mushrooms if desired
Prep your veggies ahead of time, Heat your coconut oil in a large soup pan until hot but not smoking. Saute your onion, mushrooms, chicken in oil, add all other vegetables and continue to saute, add your chicken broth, and all other ingredients, let it cook on medium heat until it begins to boil , turn down heat to low and let simmer. I like to let my soup cook for at least a couple of hours if not several to let the wonderful herbs and veggies absorb each others flavors..
Feel free to play with this recipe and make it your own! Enjoy with some crusty bread or crackers, I also like to serve this soup over rice-noodles or rice to make it a full meal.
- Olive Oil about 1/4 cup
- Large White or Yellow Onion chopped well.
- One Large Bunch of Fresh Basil chopped well
- Garlic, 4 o 5 cloves chopped well.
- Crushed Red Pepper, just a pinch or more depending on your desired heat (I like heat in mine)
- 3 large cans crushed or chopped tomatoes ( I like Cento Tomatoes or San Marzano)
Cover the bottom of your large pot with Olive Oil, add Onion, Garlic and Crushed Red Pepper, saute until the Onions are tender, stir in your basil, add the Crushed Tomatoes and let cook on medium heat until cooked down a bit, season with salt and pepper. Turn heat to a low simmer and continue to cook for about an hour (it can simmer on low for hours if you want but it isn’t needed. Sometimes I keep a sauce on the back of the stove all day).
One 28-ounce can of tomatoes equals about 10 to 12 whole tomatoes, peeled (or about 2 pounds)
One 14-1/2-ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound)
When in season it’s best to use fresh 🙂
January 4, 2017
- Butternut Squash
- Sea Salt
- Coconut Oil
Peel clean and cube your Butternut Squash, place on a cookie sheet with Coconut Oil and toss to well coat the Squash, sprinkle with Sea Salt and a touch of Cinnamon then toss again, lay squash out on baking sheet and bake at 375 degrees until golden brown.