Porchetta Seasoned Pork Tenderloin
Two weeks to go until we are supposed to close on our new house and the appraisal isn’t scheduled until next week which means we may not close on time and we need to close by the end of May. If we can’t, we then …
Tag: keto
Pico de Gallo, a Garden Fresh Salsa
Mayday, mayday! Stress overload during this first week of May and it’s not about to get better so apologies in advance for any one-and-lonely posts in the weeks to come. In a whirlwind of house touring last week, we did find the perfect house to move into, …
Tandoori Chicken
Nothing beats a flavorful grilled steak or chicken. Especially when it’s had a nice long marinade in an Indian spiced yogurt mixture overnight to let the flavors soak in and soften the meat to pure tender perfection. Don’t let this tandoori chicken intimidate you. It looks challenging and has many ingredients but it’s secretly really easy to make and will impress any dinner guests you have over to sample your handiwork.
To really bring out the fragrant spices in this dish, I use whole cardamom and cloves rather than ground and then smash them with a mortar and pestle.
You can use pre-ground spices as well just make sure they’re fresh for the best flavor. All of the marinade ingredients then come together quick as a flash. The key to getting all that deep delicious spice infused into the tandoori chicken is to lightly score the cuts of chicken prior to soaking in the marinade. Then let the chicken rest in its yogurt bath for 24 hours. The yogurt cultures will gently break down the meat just enough to give it the PERFECT tenderness and keep it juicy.
When you’re ready to prepare your meal, either place the chicken pieces directly on the grill or you can bake them by placing them on a baking sheet with a wire rack to elevate them like this:
If you grill them, do so over medium low heat turning every 10 minutes for about 40 minutes until the chicken is cooked through. If you bake them, bake for 20 minutes and turn on the broiler for an additional 5 minutes to get a similar char to grilling. Both ways you cook it will result in a tasty tandoori chicken. Need a coordinating side dish? No problem! This one-pot vegetable curried rice has ya covered!
Tandoori Chicken
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Author: Kari - CookingUpClean
Recipe type: Main Dishes
Cuisine: paleo
Serves: 6 servings
Ingredients
- 4-6 chicken breasts, thighs or drumsticks (about 1.5 pounds)
- 1 onion, diced
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh ginger
- 4 tablespoons lemon juice
- 1 teaspoon pink himalayan salt*
- 5 whole cloves (or ¼ teaspoon ground)
- 5 cardamom pods, use just the seeds inside the pod (or ¼ teaspoon ground)
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric
- 12 ounces plain coconut yogurt or plain Greek yogurt
Instructions
- Crush cloves and cardamom seeds with a mortar and pestle until fairly finely ground.
- Combine all ingredients except chicken in a large bowl and mix well.
- Lightly score chicken pieces with a knife and place in marinade.
- Marinate for 24 hours.
- When ready to cook, grill on medium-low heat for about 40 minutes turning pieces every 10 minutes until chicken reaches 165 degrees.
- To bake instead, preheat oven to 400 degrees. Place chicken pieces on a wire rack inside a baking sheet and bake for 20 minutes. Broil for an additional 5 minutes and check to be sure chicken is 165 degrees.
Notes
For low sodium, reduce salt to ¼ teaspoon = 139mg per serving
Nutrition Information
Calories: 187 Fat: 5g Carbohydrates: 12g Sodium: 358mg* Fiber: 4g Protein: 27g
Chipotle Bean Dip
Last weekend we were over at my mother-in-law’s house to celebrate the March birthdays. I did manage to make my daughter’s cake and she chose to have a Minecraft theme so it was decorated with little Minecraft figurines. I’m glad she kept her idea simple this year …
Sesame Citrus Bok Choy
Amid all the chaos and being ill, we did indeed get our house listed last week. Oy. Now comes the not so easy task of keeping it clean. If only I could just have the kids live outside until the house sells. I jest, of …
Three Onion Dip {Dairy-Free}
I’m going to make this quick for a coupla reasons. One, we’re putting our house on the market this week so there’s work to be done and two, I’ve managed to catch a stomach bug so the work that is supposed to be getting done, isn’t. This three onion dip is super fast to put together and tastes similar to your favorite French onion dip, but it’s gloriously dairy free!
You can assume from the title of three onion dip that this does indeed contain three different types of onions. White onion, shallot, and chives are the onion stars of this dip flavored with a hit of Worcestershire and smoked salt. The base of this dairy-free onion dip is a mix of homemade mayonnaise and coconut milk. You can also use a coconut milk kefir for a little extra tang or sour cream if you like a little dairy in your life. Serve this up with a colorful blend of exotic veggie chips for a beautiful presentation. Now let’s get dippin’!
Three Onion Dip
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Author: Kari - Cooking Up Clean
Recipe type: Sauces and Dips
Serves: about 1 cup
Ingredients
- ½ cup homemade or all natural mayonnaise
- ¼-1/2 cup coconut milk or coconut milk kefir (to desired consistency)
- ½ white onion, finely diced
- 1 shallot, finely diced
- 1 tablespoon chives
- 1 clove garlic, minced
- 1½ teaspoons worcestershire sauce
- ½ teaspoon pink himalayan or smoked salt
- ⅛ teaspoon pepper
Instructions
- Sauté white onion and shallot in saucepan with a bit of olive oil until they become translucent.
- Combine all ingredients together in a small dish and stir to combine.
- Serve with your favorite veggie chips!
Notes
You can substitute the coconut milk with sour cream if you like a little dairy in your life
Nutrition Information
Serving size: 2 tablespoons Calories: 165 Fat: 11g Carbohydrates: 16g Sodium: 122mg Fiber: 2g Protein: 2g
Spicy Yogurt Dip
This week is going to be a simple one easy recipe post kind of week. My husband, Jason, and I are celebrating our 10 year anniversary on Thursday so we’re skipping out of town to celebrate. We were married in the Van Dusen mansion in …
Avocado Ranch Dip
Hey there! I seem to always serve a veggie tray with some sort of dip for every family gathering. It was no different this weekend when we hosted a party for my son’s three year birthday. Really, what’s not to love… they’re crunchy and perfectly …
Turkey Tortilla Soup
We had a great Thanksgiving with all of my husband’s family coming over to our house. It was an amazing feast with each of us providing a few signature dishes and a few new ones. In true form, my husband smoked our turkey again this year to absolute perfection. It’s my favorite way to have turkey. Flavorful, moist, delicious. I, of course, overestimated our turkey needs and therefore we have a few pounds of extra smoked bird. This doesn’t bother me as I have plenty of fun ways to use up our leftovers from turkey pot pie, shredded turkey in gravy over biscuits and this fun one, turkey tortilla soup!
Turkey tortilla soup can be made in less than a half hour so it’s perfect for these few days after the feast when you just want to be relaxing rather than cooking. Of course, this recipe works equally well with chicken. I topped it with fresh sliced avocados while my hubs and kiddos crushed many tortilla chips into theirs. However you top it, turkey tortilla soup is the perfect way to use up those leftover tasty turkey morsels of goodness.
Turkey Tortilla Soup
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Author: CookingUpClean
Recipe type: soup
Serves: 6
Ingredients
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 2 cups diced or shredded cooked turkey
- 1 - 14.5oz can diced tomatoes (I used fire roasted)
- 4 cups low sodium chicken or turkey stock
- 1 jalepeno, seeded and diced
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½-1 teaspoon salt (try it with smoked salt!)
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
- 1 tablespoon grass fed beef gelatin (optional - I used this for extra nourishment)
Instructions
- In a medium saucepan, sauté onion and garlic in olive oil just until fragrant.
- Add remaining ingredients to saucepan and cook over medium high heat until bubbly.
- Serve with sliced avocado, or topped with tortilla chips or guacamole.
Nutrition Information
Calories: 211 Fat: 8g Carbohydrates: 11g Sodium: 568mg Fiber: 3g Protein: 23g
Spaghetti Squash and Meatballs
It’s a comfort food kind of day. We’re in the process of selling our house so it’s been a challenge to keep the house clean and still manage to cook and so forth between showings. I swear, all I’m doing these days is …
