Monday, May 25, 2015

Chorizo Chicken with Olives and Roasted Peppers + Yellow Rice

Chorizo Chicken with Olives and Roasted Peppers + Yellow Rice | A simple and flavorful paleo dinner!

Most people love simple recipes. I'm actually the opposite--I want the things I cook to be a little bit of a process. Nothing insane, but a few different components. I love the act of cooking, and I usually don't want it to be over too quickly.

This chorizo chicken is the best of both worlds. If you want it to be super simple and quick, you can buy a jar of roasted red peppers or even leave them out. You can also serve this with a tossed salad instead of the rice. If you're looking to have a little fun, though, you can roast your peppers on an open flame.

Chorizo Chicken with Olives and Roasted Peppers + Yellow Rice | A simple and flavorful paleo dinner!

This genius recipe comes from Karen of Lavender and Lovage. I was assigned Karen's blog for this month's Secret Recipe Club reveal day, and had so much fun perusing her recipes. She lives in England but also spends a lot of time in France, where she has a cooking school. Karen has a huge selection of recipes on her blog, including several tempting choices like Scottish rhubarb and ginger crunchy streusel cake and bacon-wrapped turkey breast, which I want to make when the holidays roll around.

Tuesday, May 19, 2015

Parrilla Mixta Italiana

This Italian summer grilling post is sponsored by Colavita.

parrilla mixta italiana 3 v2

To me, a mixed grill is the epitome of summer eating. When I spent a semester in Buenos Aires during college, I loved to go out with friends and order a parrilla mixta, which usually consisted of grilled steak, chicken, chorizo, and often organ meats as well, with a big bowl of herby chimichurri sauce and an even bigger bowl of french fries on the side. Add a bottle of wine and you have yourself one happy evening!

parrilla mixta italiana 1

I don't know why it took me so long to recreate a parrilla mixta at home, but when Colavita asked me to write a post on the theme of Italian summer grilling, this was the first thing that came to mind.

Here I've given the Argentine parrilla an Italian twist, marinating the steak and chicken with Italian seasonings and adding capers to the chimichurri. Argentine cuisine is heavily influenced by the food of Italy to begin with--even the Spanish spoken in Buenos Aires sounds uniquely reminiscent of Italian--so Colavita's oils and vinegars work really well with all the components of this South American meal.

Thursday, May 14, 2015

Watermelon Raspberry Agua Fresca

Watermelon Raspberry Agua Fresca |

I "graduated" from my master's program on Monday. We all walked across the stage, shook the provost's hand, and got our picture taken with a little rolled up "diploma" that, when opened, basically congratulated us on having ALMOST finished our degrees. Even though the speech-language pathology program goes through August, my school only has one graduation ceremony a year, which means we all walk before taking our comprehensive exams and before our final semester has even begun.

Although it was, as my classmates are calling it, a "frauduation", I deemed it cause for an actual celebration.

Watermelon Raspberry Agua Fresca |
And what better way to celebrate than with a refreshing drink?

This agua fresca is so easy to make, but its unique color and flavor make it feel special. Agua fresca is often made with just watermelon, but I added raspberries here, too, to amp up the flavor and deepen the hue. The cool, sweet watermelon and tart raspberries make a great pair.

Monday, May 11, 2015

Slow-Cooker Short Ribs

If I had to pick one food to write a love song to, it would probably be short ribs. I just found out about them a couple of years ago when I ordered them at a restaurant expecting spareribs, and was surprised that the meltingly tender meat I received had no bones at all. The texture of short ribs feels so deluxe if you're used to steak or ground beef. I can't get enough!

You can buy boneless or bone-in short ribs. I usually buy bone-in because I think cooking with the bones in gives the meat extra flavor. They can be served on the bone, like in this recipe for kratiem prik thai short ribs, or off the bone, shredded, like I've done here.

Thursday, May 7, 2015

Paleo Flatbread

I've cracked the code on paleo naan! This grain-free flatbread is soft and chewy just like its gluten-laden counterparts, and thanks to the yeast, its flavor is really authentic. I'm actually a little bit worried about having figured out this recipe, because I now want it with every single meal. It's going to take a lot of restraint to not just eat this instead of vegetables!

I'd never considered making a yeasted paleo flatbread before, partly because yeast can be time-consuming and partly because I  had heard that gluten-free doughs don't rise as well. And while that may be true, I was pretty excited about how well this dough rose (see the photos near the end of the post for evidence). Also, since this bread just needs one quick, 45-minute rise, it's not totally insane to make on a weeknight.

I got the idea for this bread when I saw Heather's perfect paleo flatbread recipe on Cook It Up Paleo. Her recipe calls for yeast, but doesn't have you wait for the dough to rise. I couldn't try her recipe as-is because it calls for coconut flour (I'm allergic to coconut), so I decided to play around with it a bit.

Friday, May 1, 2015

Mocha Ricotta Pie with Strawberries

Mocha Ricotta Pie with Strawberries (Gluten free, Grain free) |

This pie is one of my absolute favorite desserts. It's in my top three of all time, right up there with almond butter thumbprints and salted caramel brownies.

What makes it so fabulous is the trifecta of a lightly sweetened, crunchy shortbread crust, a rich and creamy ricotta filling with chocolate, coffee, and a hint of lemon (yes, lemon!), and a topping of juicy strawberries. It reminds me of the amazing Southern-style chocolate pie I always used to eat at the now-defunct Marimont Cafeteria in Austin, Texas, but with a mature Italian twist and bright berries to lighten things up.

Mocha Ricotta Pie with Strawberries (Gluten free, Grain free) |

Really good dark chocolate and high quality, full-fat ricotta are important for this pie. (Good coffee won't hurt either, but I love my Café Bustelo.) I was so excited about having a tub of Narragansett Creamery ricotta in my fridge that I proceeded to completely forget I'd bought it to make zucchini lasagna, and dumped all of it into the filling for this pie.

Wednesday, April 29, 2015

Easy Baked Chicken with Sherry Vinaigrette

Remember my rant about chicken breasts from last week?

I may have to retract some of it. After accidentally buying chicken breasts when I thought I was buying thighs, I was forced to give my least favorite cut of chicken another chance. Spoiler alert: it came out really well!

This baked chicken is really easy to make and stays moist thanks to a quick vinaigrette and a piece of parchment paper tucked around it when it cooks. It's great for adding to salads, tossing with some zoodles, or just eating plain with a side of veggies. I tossed a couple of handfuls of greens with some extra sherry vinaigrette, sliced up half an avocado, and enjoyed my chicken in this simple salad.

Today I also wanted to let you all know about an awesome program called Paleo Rehab. Laura Schoenfeld of and Kelsey Marksteiner of, both registered dieticians, developed this comprehensive program to help people suffering from adrenal fatigue. (If you're not familiar with adrenal fatigue, some of the symptoms are brain fog and persistent lack of energy. Check out the paleo rehab site to learn more!)

The program is on sale with a special bonus until May 4th--in addition to the videos, meal plans, and worksheets included in Paleo Rehab, you'll get exclusive access to office hours with Laura and Kelsey twice a week. If you're eating a paleo diet, getting enough sleep, and still feeling exhausted, this program could be perfect for you. (I'm a paleo rehab affiliate and also contributed one of my recipes to the program.)