Greek Chicken Meatballs with Avocado Tzatziki Sauce (Whole30) (Dairy Free) (Grain Free) (Low Carb)

Greek Chicken Meatballs with Avocado Tzatziki Sauce

Greek flavors shine with these chicken meatballs and avocado tzatziki sauce. Yes, that’s right: dairy free Tzatziki sauce!

Greek Meatballs are so delicious I may never go back to plain old meatballs. I like using ground chicken here, because the chicken is a perfect canvas for the Greek flavors to shine. Seriously, it was difficult not to eat the whole pan of these little cuties.

And dairy-free Tzatziki is truly a revelation! So, so good.

With my new Whole30 life, I have begun to experiment with replacements for things like sour cream and yogurt. Avocado as a replacement for yogurt work perfectly here. All you need to do is add lemon juice to achieve the tartness of yogurt and the taste and texture of the avocado is divine. I like my sauce a little chunky, so a food processor works perfectly for this. If you like your sauce more blended, use a blender. I was so pleased with this sauce that I will make it this way forever!

Greek Meatballs with Avocado Tzatziki Sauce

Greek Chicken Meatballs

1 pound ground chicken meat
1/4 cup minced red onion
2 tablespoons coconut flour
1/4 cup minced parsley
2 teaspoons dried oregano
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients together with hands. Roll into balls that are 2 tablespoons each. Chill for at least one hour.

Preheat oven to 350 degrees.

Place meatballs on an oiled baking sheet. Spray meatballs lightly with oil. Bake for 18 to 20 minutes. Broil for the last minute until lightly browned.

Avocado Tzatziki Sauce

Place in a food processor or blender:  flesh of one ripe Haas avocado; 1 cup diced seedless cucumber;1 clove garlic, minced; 2 tablespoons lemon juice; and 1/2 teaspoon salt. Blend until cucumber is in very small bits. Stir in 3 tablespoons minced fresh dill. Taste and add more salt as desired.

Greek Chicken Meatballs with Avocado Tzatziki Sauce (Whole30) (Dairy Free) (Low Carb)
 
Prep time
Cook time
Total time
 
Greek flavors shine with these chicken meatballs and avocado tzatziki sauce.
Author:
Recipe type: Entree
Cuisine: Greek
Serves: 0Serves 4 to 6
Ingredients
  • 1 pound ground chicken meat
  • ¼ cup minced red onion
  • 2 tablespoons coconut flour
  • ¼ cup minced parsley
  • 2 teaspoons dried oregano
  • 1 large egg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Mix all ingredients together with hands. Roll into balls that are 2 tablespoons each. Chill for at least one hour.
  2. Preheat oven to 350 degrees.
  3. Place meatballs on an oiled baking sheet. Spray meatballs lightly with oil. Bake for 18 to 20 minutes. Broil for the last minute until lightly browned.
  4. For avocado Tzatziki sauce:
  5. Place in a food processor or blender: flesh of one ripe Haas avocado; 1 cup diced seedless cucumber;1 clove garlic, minced; 2 tablespoons lemon juice; and ½ teaspoon salt. Blend until cucumber is in very small bits. Stir in 3 tablespoons minced fresh dill. Taste and add more salt as desired.

Other bloggers Greek meatballs:

Baked Greek Meatballs with Feta, Kalyn’s Kitchen
Gyro Meatball Lettuce Wraps, Kalyn’s Kitchen
Greek Meatballs with Tzatziki Sauce, Garnish with Lemon
Greek Lamb Meatballs, Nutmeg Nanny
Greektown Ground Turkey Meatballs, The Perfect Pantry

Whole30 Kickoff: Slow Cooker Chuck Roast Chili

A hearty slow cooked paleo chili to kick off your January Whole 30! Best. leftovers. ever.

#Whole30 Chili #paleo #JanuaryWhole30 #Whole30isEPIC

Whole 30 Slow Cooker Chili, topped with Paleo Ranch Dressing (I may have gotten a tad carried away with the dressing. Forgive me. It’s that good.)

You know the Timehop app? The one that takes you down a social media memory lane each morning by sharing old photos and posts from your various accounts? Just two days ago, this one popped up for me.

4 years ago this week.

4 years ago this week.

4 years ago this week, I took my first plunge from gluten-free to full paleo. As you can, see it was a bit of an adjustment! I’ve made many a paleo chili since then (there are many who claim that beans are a less authentic ingredient in the dish; that true chili should be only meat and chile peppers – even tomatoes are an addition to the original), but one major difference in this particular recipe is the use of cubed chuck, rather than ground beef/other meats. It’s a really nice change in texture, and stands up very well to the length in cooking time. Though I’ll still use ground meat from time to time (especially when I want to add a touch of organ meat – a great way to sneak those into your diet), the change in texture is a really enjoyable one.

This will be about my 4th time doing the Whole 30 in full (otherwise I keep to about an 80/20 paleo life), and I can think of no better dish to make in a huge quantity for the early winter weeks. Nourishing, beyond nutritious, and so satisfying. For added creaminess, I topped it with the ranch dressing included in the Whole 30 cookbook itself – I worried that the coconut cream would be off-putting, but it’s not at all. Use it on your own chili and save the rest for dressings and dips….

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Romesco Shrimp Zucchini Noodles ( Zoodles ) ( Whole30 )

Romesco and zucchini – a match made in Flavor Heaven!
Whole30 Romesco Shrimp Zucchini Noodles

Whole30 dinners are fun and flavorful when you use zucchini noodles for your “pasta.”

I adapted this recipe from the Whole30 cookbook, and it is a revelation! So fun and fresh and packed with wonderful flavors and textures. This recipe fits so many styles of eating. It is low-carb, dairy free, gluten free, paleo and, of course, Whole30. And, of course, it is for regular omnivores as well.

I simplified a Romesco sauce I found last year in Fine Cooking, to make it a little more weeknight friendly, and I skipped the bread slice to make it fit Whole30. Didn’t miss the bread at all.

The Romesco sauce is easy to use and such a refreshing change from plain marinara. I love, love LOVE the combo of the toasted almonds and red pepper. SO good!

I see this dish as becoming a regular in my Whole30 life for the rest of this month. With dishes like this, how can Whole30 be hard to stick to?

This Whole30 thing is going to be superb!

Whole30 Romesco Shrimp Zucchini Noodles

 

ROMESCO SHRIMP ZUCCHINI NOODLES

Serves 4
Ready in 40 minutes

4 medium zucchini noodles
2 tablespoons cooking oil
1/2 cup diced onion
3 cloves garlic, minced
16 ounces peeled and deveined shrimp
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons diced parsley
Romesco Sauce:
2 tablespoons cooking oil
1/2 cup sliced almonds
1/4 cup chopped hazelnuts
1 cup diced onion
3 cloves garlic, minced
2 teaspoons smoked paprika
1 red bell pepper, roasted and chopped ( or, use purchased jarred pepper)
1/2 cup tomato puree
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Convert zucchini into long, thin strips that are about 1/4 inch thick. (NOTE: If you have a spiralizer, use it here!) Blanch the zucchini “noodles” in boiling water or in a microwave oven, just until softened slightly, not mushy. Place them on a plate.
Add the oil to a large skillet over medium high heat. Cook the onion until softened, about 3 minutes. Add garlic and cook another minute. Add in shrimp and cook on each side until firm and opaque, a few minutes per side.
Serve immediately on top of zucchini “noodles” with Romesco sauce and sprinkled with parsley.

For Romesco Sauce:
In a large skillet over medium high heat, saute the nuts and onion in oil for a few minutes, until onion is softened. Add in garlic and smoked paprika and cook for another minute. Add roasted red bell pepper and tomato puree and cook another 2 minutes, scraping the bottom of the skillet frequently. Place skillet contents in a blender and add rest of ingredients. Blend until very smooth, about 3 minutes.

Whole30 Romesco Shrimp Zucchini Noodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Whole30
Serves: 4 servings
Ingredients
  • 4 medium zucchini noodles
  • 2 tablespoons cooking oil
  • ½ cup diced onion
  • 3 cloves garlic, minced
  • 16 ounces peeled and deveined shrimp
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons diced parsley
  • Romesco Sauce:
  • 2 tablespoons cooking oil
  • ½ cup sliced almonds
  • ¼ cup chopped hazelnuts
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 red bell pepper, roasted and chopped ( or, use purchased jarred pepper)
  • ½ cup tomato puree
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Convert zucchini into long, thin strips that are about ¼ inch thick. (NOTE: If you have a spiralizer, use it here!) Blanch the zucchini "noodles" in boiling water or in a microwave oven, just until softened slightly, not mushy. Place them on a plate.
  2. Add the oil to a large skillet over medium high heat. Cook the onion until softened, about 3 minutes. Add garlic and cook another minute. Add in shrimp and cook on each side until firm and opaque, a few minutes per side.
  3. Serve immediately on top of zucchini "noodles" with Romesco sauce and sprinkled with parsley.
  4. For Romesco Sauce:
  5. In a large skillet over medium high heat, saute the nuts and onion in oil for a few minutes, until onion is softened. Add in garlic and smoked paprika and cook for another minute. Add roasted red bell pepper and tomato puree and cook another 2 minutes, scraping the bottom of the skillet frequently. Place skillet contents in a blender and add rest of ingredients. Blend until very smooth, about 3 minutes.

I must try these Zoodles recipes with a few tweaks to be Whole30:

Zucchini Noodle Shrimp Scampi, Just a Taste
Vegan Ramen Soup with Zucchini Noodles, Inspiralized
Zucchini Noodles with Cherry Tomatoes, Sausage and Garlic Sauce, Kalyn’s Kitchen
Avocado Basil Zucchini Noodles, Inspiralized
Zucchini Noodles with Clam Sauce, Everyday Maven

Coconut Curry Chicken (Whole30) (Low Carb) (Dairy Free)

Whole30 Coconut Curry Chicken

And the Apron Strings Whole30 fest continues with this quick and easy and legal Coconut Chicken Curry dish.

This is one of those desperation dinner ideas that you should always keep in your back pocket. You saute the chicken and then put it in the oven while you are finishing your sauce.

The coconut milk curry sauce has such good, deep flavor for only having cooked for a few minutes. It is exceptional. It is taken from the Whole30 cookbook with just a few minor tweaks.

Highly recommend.

Whole30 Coconut Curry Chicken

Coconut Curry Chicken (Whole30) (Low Carb) (Dairy Free)

Recipe Type: Entree
Cuisine: Whole30
Author: Donna
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 4 servings
Ingredients
1 tablespoon cooking oil
4 chicken breasts (bone-in, skin-on)
1/2 onion, diced
3 cloves garlic, minced
2 tablespoons favorite curry powder
1 cup canned crushed tomatoes
1/2 cup coconut milk
1 teaspoon salt
1/2 teaspoon pepper
1 lime, quartered
Instructions
Preheat oven to 350 degrees.
Heat a large heavy bottomed skillet (cast iron is perfect for this recipe) to medium high heat. Add oil and place chicken breasts in skillet, skin side down. Cook for 5 to 8 minutes, until skin is golden brown and crispy. Place chicken breasts on a baking sheet, skin side up, and then place in the oven and cook for 10 to 12 minutes, while making the sauce.
Add onion to skillet and cook until softened, 3 to 5 minutes. Add garlic and curry powder and cook another minute. Add crushed tomatoes, coconut milk, salt and pepper and cook, scraping bottom of skillet frequently, for about 10 minutes, until thickened.
Serve chicken breasts drizzled with sauce. Serve sprinkled with lime juice.

Whole30 Coconut Curry Chicken (Low Carb) (Dairy Free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Whole30
Serves: 4 servings
Ingredients
  • 1 tablespoon cooking oil
  • 4 chicken breasts (bone-in, skin-on)
  • ½ onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons favorite curry powder
  • 1 cup canned crushed tomatoes
  • ½ cup coconut milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 lime, quartered
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat a large heavy bottomed skillet (cast iron is perfect for this recipe) to medium high heat. Add oil and place chicken breasts in skillet, skin side down. Cook for 5 to 8 minutes, until skin is golden brown and crispy. Place chicken breasts on a baking sheet, skin side up, and then place in the oven and cook for 10 to 12 minutes, while making the sauce.
  3. Add onion to skillet and cook until softened, 3 to 5 minutes. Add garlic and curry powder and cook another minute. Add crushed tomatoes, coconut milk, salt and pepper and cook, scraping bottom of skillet frequently, for about 10 minutes, until thickened.
  4. Serve chicken breasts drizzled with sauce. Serve sprinkled with lime juice.

 

Pumpkin Spice Tacos

Pumpkin Spice Tacos: sometimes a bandwagon is a very good thing. (Yes, they’re savory.)

Pumpkin Spice Tacos #vegetarian #vegan #gf #dairyfree

Pumpkin Spice Tacos

Not long ago, the advent of fall made itself known via the onslaught of pumpkin spice everything, everywhere. Judging by my social media streams, roughly half the population couldn’t possibly be more stoked about it, while the other half rolled their eyes at the now annual flavor phenomenon. Clearly in the latter crowd, a friend posted this picture:

On display at the Rosepepper Cantina in Nashville

On display at the Rosepepper Cantina in Nashville.

And being me, I thought, ” . . . that actually sounds pretty good.” Okay, not as in a sugared-up dessert, but with savory spices, in a vegetarian Southwest context. What’s not to love? By the way, the pic above, from the Rosepepper Cantina? They have a long history of hilarious signage – check out a collection of their hits here. …

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Spicy Tofu Taco Filling (Vegan, Low-Carb, Gluten Free)

Spicy Tofu Taco Filling

One of my favorite tofu creations is a spicy tofu taco filling that is similar to regular old school hamburger filling – but so much yummier, and without that gristle-y hamburger texture.

I have been wanting to do an update of this recipe for awhile now,  since my trip to Kenya a few months ago with fabulous food blogger Kalyn of Kalyn’s Kitchen fame. My daughter Kate and her hubby Neil were living in Kenya at the time and were lamenting the fact that good Mexican food is hard to get in Kenya. So, when Kalyn and I went, we made a Mexican food feast for them and their American ex-pat friends. One of the recipes we made was my Spicy Ground Tofu taco filling. I was thrilled to find that Kalyn loved this recipe  and she even tried the recipe recently and put a fabulous spin on it by making Spicy Tofu Lettuce Wraps.

When I saw that Nasoya just came out with a new product – Chipotle TofuBaked. I knew I had to use it in an update of this recipe. The Nasoya folks sent me some of their new product to try – and coupons to giveaway. Leave a comment to this post and I will send you a coupon so that you can discover Nasoya’s goodness for yourself!

I love, love, LOVE this baked tofu. The flavor is great – I even found myself nibbling on slices of it as I cooked. But it is the texture that won me over. The texture is smooth and firm and creamy. Using this Chipotle TofuBaked makes my Spicy Tofu Taco Filling recipe so much easier than before- no draining or pressing of the tofu is required.

If you’re a fan of old school ground beef taco filling, you will love this new vegan creation. Easy enough for a weeknight, especially on a Meatless Monday!

Spicy Tofu Taco Filling
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: Vegan
Ingredients
  • 3 tablespoons vegetable oil, divided
  • 1 Anaheim pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced
  • 1 medium sweet white onion, diced
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chile powder
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon creamy peanut butter (or other nut butter of choice)
  • ½ teaspoon cayenne pepper sauce (I use Frank’s)
  • 16 ounces Nasoya TofuBaked, chipotle flavor
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet over medium high heat, add one tablespoon of oil and then add peppers and onion and saute until softened. Add in cumin, garlic powder and chile powder and cook for another minute. Turn off heat.
  3. Mix together soy sauce, peanut butter and cayenne pepper sauce and stir into skillet mixture..
  4. Crumble tofu into small bits into skillet and stir to combine until all tofu is coated evenly with skillet mixture.
  5. Spread remaining 2 tablespoons of oil on a 12 by 18 inch baking sheet. Sprinkle tofu mixture on top of oil in a thin layer. Bake for 20 minutes. Remove from oven and stir tofu. Return to oven and cook for about 20 more minutes, until tofu is crispy.

Turns out, other bloggers have made fabulous tofu tacos:

Kogi Tofu Tacos, Former Chef
Baked Tofu Tacos, Couple of Chefs
Crispy Tofu Tacos with Cherry Salsa, Mountain Mama Cooks
Tofu, Broccoli and Kale Tacos, East Well with Others
Mole Tofu Tacos, Cara’s Cravings

One Sheet Salmon Hash with Sweet and New Potatoes

Salmon Hash with Sweet and New Potatoes – it all comes together on one sheet pan. 

One Sheet Salmon Hash with Sweet and New Potatoes #Paleo #Whole30

One Sheet Salmon Hash with Sweet and New Potatoes (and requisite egg)

I’m still fixating on Sheet Pan Supper-style entrees as a delicious life strategy, and I don’t see that fixation abating anytime soon.  Like everyone else in the foodblogosphere (and, presumably, elsewhere in the northern hemisphere), I’m definitely starting to crave fall flavor combinations, and a root vegetable hash was just the ticket the other day.

Since returning from IFBC in Seattle a few weeks ago, I’ve been especially enamored with flavors from right here in the PNW – so naturally I’m getting down with a whole lot of salmon. While at the grand finale evening of IFBC, I got to taste a fabulous salad by chef Jesse Souza at Six Seven (among many other local delights). He was generous enough to share his simple but elegant dressing recipe, and I thought it would be a perfect preparation for – what else? Salmon. Hence: this dish. …

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New Mexico Frito Pie Burrito Jar and BURRITOS! book giveaway

burrito jar

Jars are a perfect way to transport burritos. No soggy tortillas that fall apart because of sitting for hours. No leaking. No mess. Burrito jars are the way to go.

This post is another in the series of burrito posts we are doing in celebration of the new BURRITOS! book. We are doing a giveaway – just go to this burrito post and leave your comment and you are entered to win this fabulous new book with 70 burrito recipes plus extras.

Here are the How-To’s for transporting any burrito in a jar: Layer the ingredients in your jar so that all ingredients that need to be heated are at the bottom of the jar. Add the cheese and vegetables that don’t need heating at the top. Wrap and transport the tortillas separately. When you are ready to eat the burrito, lay the tortilla on a flat surface. Dump the top layer of ingredients (the ones that don’t need to be heated) out of the jar. Place the jar with the remaining ingredients that need to be heated in a microwave oven and heat. Pour out the heated ingredients onto the tortilla.  Spread the unheated ingredients on top. Roll Burrito. Enjoy!

Frito Pie is a southwest favorite dish for many families. It is so simple to turn into a burrito, because it has all the basic building blocks of the a basic burrito: flavorful meat or veggie mixture; cheese; fresh vegetables. Then, a little something extra: Fritos! Seriously my favorite salty, crunchy decadent snack. (Okay, sometimes Cheetos win out, but still.)

The ground beef in this New Mexico Frito Pie burrito has so much flavor and just a touch of heat. The cheese and veggies are the perfect complement. And then the Fritos. The perfect crunch!

New Mexico Frito Pie

1 pound ground beef

2 small cloves garlic, minced

1/2 teaspoon salt

1 teaspoon cumin

1/2 teaspoon Mexican oregano

2 tablespoons chile powder

1 can (8 ounces) tomato sauce

3/4 cup canned diced tomatoes with chiles

1 can (15 ounces) Ranch Style or pinto beans

2 tablespoons masa or cornmeal

6 ounces cheddar cheese, grated

1/2 large yellow onion, finely chopped

3 ounces Fritos Original Corn Chips, broken

4 to 6 flour tortillas (12 inch diameter), warmed

Sauté beef in a large skillet over medium-high heat, about 5 minutes. Spoon off excess fat. Stir in garlic, salt and spices. Pour in tomato sauce and diced tomatoes with chiles and bring to a boil. Immediately reduce heat to low. Cover and simmer for 20 minutes.

Drain beans then add to the skillet. Cover and simmer another 15 minutes.

Mix masa with 1/4 cup warm water and stir into beef mixture for last 10 minutes.

Assemble burritos by spooning beef mixture onto a tortilla. Top with cheese, diced onions and a handful of Fritos. Roll burritos as desired.

 

 

Tequila Lime Shrimp Burritos – and BURRITOS! Book Giveaway

Shrimp Burritos

 

The latest from Donna and her sister Sandy hit the shelves a few weeks ago, and we are so giddy that we are posting some of our burrito best this week – three burrito recipes – with three chances to win a fabulous BURRITOS! book! Instructions at the end of the post.

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The new BURRITOS! book from Donna and her sister Sandy!

My sister Sandy and I grew up eating burros, so this is a natch for us. Yes, while the rest of America’s kids were eating PB&Js, Donna and Sandy were eating bean and cheese burros. And, YES, they were called “burros” when we were kids. The “-ito” was added to burro later and always strikes me as odd, because the ending “ito” means small, and most burritos you order today are extra huge.

So, because of our heritage, this burritos book is near and dear to our hearts.

I am also very proud of the recipes in this book. We have 70 burrito recipes – many classics but also many new creations thought up by our very own southwest brains.

My favorite section is the International Section. We have taken classic dishes from around the globe and turned those dishes into burritos. I know. Genius. From India, we have Tikka Masala and Mulligatawny. From Vietnam, a Bahn Mi. From Peru, Lemon Chicken and Sweet Potatoes. From Spain, a Seafood Paella. We even have a Corned Beef burrito from – you guessed it – Ireland. I mean, my last name is Kelly, after all.

This Tequila Lime Shrimp Burrito comes from the New Southwest section – featuring more modern flavors rolled into one delicious portable meal. The Green Rice is topped with marinated grilled shrimp, and then – the finishing touch – chimichurri sauce. In my opinion, chimichurri sauce will make anything taste delicious. You could put this amazing flavor enhancing sauce on a piece of leather and eat it for dinner. It’s that good.

Please enter to win a cookbook and come back all week this week to see what amazing creations we have awaiting you in Burrito Bliss!

All you need to do to enter is leave a comment with a link to a social media share of the post (a Tweet, Facebook status, Pin, whatever you like!). We’ll announce the three winners at the end of the week! You can enter as many times as you want (as many shares as you’d like to make, in other words).

 

 

5.0 from 2 reviews
Tequila Lime Shrimp Burritos
 
Author:
Recipe type: Entree
Cuisine: Southwestern
Serves: 4-6
Ingredients
  • 1⁄4 cup tequila
  • Zest and juice of 3 limes
  • Zest and juice of 1 orange
  • 1 teaspoon ground cumin
  • 1 to 2 jalapeños, stemmed and seeded, minced, divided
  • 3 cloves garlic, minced, divided
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • Salt and freshly ground pepper, to taste
  • 2 to 3 tablespoons vegetable oil
  • 1 recipe Mexican Green rice, warmed
  • 4 to 6 (12-inch) flour tortillas, warmed
  • 1 recipe Chimichurri sauce or bottled salsa verde
Instructions
  1. Mix tequila, lime juice, orange juice, 1 teaspoon each of zests, cumin, 1⁄3 of jalapeño and 1 clove garlic in a large ziplock bag. Add shrimp and mari- nate for 1 hour in refrigerator.
  2. Remove shrimp from refrigerator and drain, reserving 1⁄4 cup of marinade. Season shrimp with salt and pepper. Heat oil in a large skillet over medium-high heat. Place shrimp and remaining jalapeño and garlic in skillet, cook 1–2 minutes. Add reserved marinade and cook until liquid has reduced and shrimp are cooked through and pink, 2–3 minutes.
  3. Assemble burritos by spooning rice onto tortillas. Add shrimp and drizzle with Chimichurri Sauce or salsa verde. Roll burritos as desired.
  4. Makes 4 to 6 burritos

ddd

One Sheet Spicy Cashew Chicken with Broccoli

One Pot Wonders with an oven-baked, sheet pan twist. This Cashew Chicken takes about 15 minutes to bake and will become a favorite new weeknight dinner.

One Sheet Spicy Cashew Chicken with Broccoli

One Sheet Spicy Cashew Chicken with Broccoli

We all love a good One Pot Wonder, right? It’s a favorite category on many a Pinterest board, and we have quite a few variations on that theme ourselves. One of my latest cookbook acquisitions is a whole new spin on the concept: the ingenious Sheet Pan Suppers, which is the brainchild of Dunk & Crumble’s Molly Gilbert. I’ve already made several recipes, have enjoyed every one, and have at least 7 or 8 others dog-eared for the near future.

My favorite so far, not just for flavor but speed and simplicity, is the Quick Chicken and Baby Broccoli with Spicy Peanut Sauce.  I adapted it here to be paleo, and I think the cashew butter works perfectly. If you omit the coconut palm sugar it’s also low-carb. See what you think! You might consider doubling the sauce to have extra on hand for an encore performance later in the week.

(This is not a sponsored post, by the way. I’m just fangirling.)

One Sheet Spicy Cashew Chicken with Broccoli

Spicy Cashew Chicken with Broccoli – the Before shot

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