Tag Archives: Paleo Maine

Lemon Parsley Chicken

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I’m a fan of any dish you can cook in just one pan. This lemon and Parsley Chicken recipe is simple, fast and sure to please!

You’ll need a large skillet/ frying pan with a lid. (This can easily be made in larger or smaller quantities, as the measurements are approximate.) I always recommend cooking in bulk and having breakfast or lunch nearly prepared the next day!

Serve with a salad, roasted or mashed sweet (or regular!) potato or steamed vegetables.

 

Ingredients:
Approximately 2-3 lbs chicken drumsticks
1 medium purple onion, cut into slices
2-3 Tbsp ghee or coconut oil
2-3 lemons, cut into quarters
1 small bunch fresh parsley, chopped
Sea salt and black pepper to taste

Steps:
1) In a large skillet, cook onion in ghee or coconut oil over medium heat.
2) Once the onions start to become translucent, add chicken drumsticks.
3) Squeeze the lemon over the chicken. Add lemon rinds to the skillet with the chicken. (You can use a cheese/veggie grater or a zester on the lemon, too)
4) Add 1/2 the parsley and sea salt and black pepper as desired.
5) Continue to cook over medium heat until one side of the chicken is browned, approximately 12-15 minutes.
6) Flip the drumsticks, turn heat to medium-low, cover and continue to cook for approximately 20 minutes, or until the chicken is cooked thoroughly. Garnish with remaining parsley (maybe more salt and pepper) and serve.

Enjoy!

Wild Shrimp Stir Fry

First and foremost, yes, this recipe contains RICE! I know some of you will likely shake your head and be disappointed with me… but give me a chance, here! (I do say Paleo-ish!)

 

Organic, non GMO white rice is a gluten-free food. It has been stripped of its bran and hull, removing parts of the seed that may be harmful to our bodies (or at least considered an antinutrient, blocking the absorption of various vitamins and minerals.)

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Maple Chicken Salad w Roasted Carrots

Lately, I have been into making all sorts of roasted vegetables. One of my favorites has been roasted carrots. Quite simple, really- just carrots, oil, cinnamon, sea salt and cayenne pepper.

I had some Maple Mustard dressing from Steve’s Paleo Goods, as well as some leftover chicken thighs in my refrigerator. I threw these over some raw spinach to make a quick salad and was quite pleased at how delicious the carrots were with the pairing of maple, mustard and greens.
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What’s in Keirsten’s Kitchen Today?

I’ve had a few people ask me for examples of my everyday grocery list. I have posted pictures on my Facebook page, along with a few short lists after my grocery store/farmer’s market trips, but never a video.

farm food

I recently spent a week in Seattle, and upon arrival home, ate mostly everything in my refrigerator and freezer before restocking. I typically shop at both Whole Foods and Trader Joe’s, in addition to buying meat from local farms and fish from local fish markets (I also purchase meat at Whole Foods, but it is my second choice to farmer’s markets or local farms.) Yesterday, I shopped at Whole Foods and Trader Joe’s for some basic food items. After I was done putting it away, I thought to myself, “that looks much better- we have food!” I figured it would be a good opportunity to do a quick video to show you what I have on a regular basis, as my grocery list (in my head- I never write it down) is almost always the same. I had not yet been to the fish market or farm where we often get our meat, Spring Brook Farm. We buy wild fish, most often haddock, red snapper or mackerel. We also purchase grass-fed ground beef and steaks from the farm.

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Green Bean Casserole

Green Bean Casserole is one of my favorite dishes on Thanksgiving. Once I eliminated gluten from my diet, it was one of those foods I would use to convince myself, “oh, it’s just once or twice per year… go ahead! Indulge. It won’t be that bad…” Only I would eat way more than 1 serving (because who can stop?!) and feel ill for a few days following.

Cream of mushroom soup is actually quite easy to make. Surprisingly easy. Especially if you plan to use it in a casserole dish like green bean casserole.

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Chicken and Zucchini Parmesan

This is really two recipes in one: a ridiculously delicious Pepperoni Tomato Sauce and Chicken and Zucchini Parmesan!

Sauce Ingredients:
1 can organic tomato sauce
1 can organic diced tomatoes
1 can organic tomato paste
few handfuls of sliced pepperoni
1/2 green pepper, finely chopped
1/4 onion, finely chopped
2-3 garlic cloves, chopped
small bunch fresh parsley, chopped

Heat tomato sauce, diced tomatoes and tomato paste over low heat
Add all veggies, pepperoni and most of the parsley (save some for the next step!)
Stir, cover, cook for approximately 45 minutes, stirring occasionally

sauce

While the sauce is cooking, prepare your next ingredients

Chicken and Zucchini Parmesan Ingredients:
6 chicken thighs
2 medium zucchini, sliced
3-4 Tbsp Parmesan cheese, grated
the remaining parsley  

Lay the chicken thighs in a casserole dish
Bake at 375 for approximately 20 minutes
Remove from the oven and pour your sauce over the top of the chicken thighs

Top with sliced zucchini
Sprinkle with Parmesan cheese and leftover parsley

Continue to bake at 375 for another 20 minutes

baked zucchini 

Remove from the oven and let cool for a few minutes before serving

done

Enjoy!

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