I am starting to wonder why it took me so long to start cooking with a crockpot! It can make meals so quick, easy and ready for you when you arrive home from a long day. Plus, it’s fantastic for making bone broth! I was inspired to make this cashew chicken by this recipe that I found on Pinterest, but made quite a few changes to remove the sugars, gluten and a few other things. Speaking of Pinterst, if you are on there and addicted like me, come follow me. Although this recipe was done in a crock pot, I think you could probably make this on the stove or in the oven as well. Let me know if any of you try this! I just don’t think you can go wrong when cashews are involved!
Recipe: Cashew Chicken
- 4 chicken breasts, cut into 1 inch pieces
- 1 bunch green onions, chopped (whites and greens)
- 1/3 cup coconut aminos (gluten free soy sauce alternative)
- 3 tbsp rice vinegar
- 1 tbsp tomato paste
- 1 tsp toasted sesame oil
- 2 garlic cloves, minced
- 1/2 tsp fresh ginger, grated (A Microplane is my favorite for this and zesting)
- 1/4-1/2 tsp red pepper flakes
- 1/2 cup cashews
- Add the chicken pieces and onion to the crockpot
- In a bowl, mix together all of the remaining ingredients except the cashews
- Pour the mixture over the chicken and mix so the chicken is coated
- Set temperature to low and cook for 3-4 hours
- Add in the cashews and serve
Double the sauce if you want some extra to put over vegetables.
The Cauliflower Fried “Rice” or the Cashew Bok Choy would be a great vegetable to have with this chicken dish!
I can’t believe I have shied away from mushrooms my entire life until recently! I know it’s a fungus, but damn they are good and heck, they have medicinal properties as well. So why not saute some in butter and garlic then finish off with some white wine!! My only complaint is that you think you are making a ton, but by the time they cook up, it’s half the amount and you find yourself longing for more!!
I found a recipe similar to this, but unfortunately, it called for heavy cream and my body can not handle that. Coconut milk was the solution as long as all of the flavors would hide the coconut taste and it would thicken up. I have to say, this was divine!! I could have just eaten the entire pan of the mushroom cream sauce and left the chicken for another day!
I pan fried the chicken. This may be a bit intimidating to some and quite simple for others. Since chicken is a fairly lower fat meat, it’s easy to over cook if not fried just right. You could simply bake the chicken and then smother it in the mushroom sauce. The only draw back to this is that you miss out on all the sucs, as the french call it, or solids from the meat left over in the pan that add flavor to the sauce. When liquids are added to these solids, its creates a great base for gravies and sauces.
A couple of things to remember when pan frying. I would recommend using a stainless steel pan. Make sure the pan is hot before you add the oil and that the oil is hot before you add your meat. The molecules of the pan are collapsing and expanding as it heats up and if you place meat in it before it’s hot enough, those molecules will grab a hold of your meat and cause it to stick. Make sure your meat is patted dry and completely thawed out. if not, there will be added moisture to the pan resulting in a longer cook time and over done meat. The goal is to have a crispy golden crust without over cooking the food. Keep in mind the thickness of the meat, thinner meats should be cooked at higher heat for a shorter time. Longer cooking times will result in tougher dry meat. The heat can vary on stoves, but one way to make sure the pan is at the right temp is to listen to the sizzling. You want a gentle sizzling sound, turn the heat down if the sizzling is too intense and turn it up if it’s not sizzling. If this sounds too hard but you want a crispy outside to your chicken, you could simply pan fry each side until they are browned, then throw the meat in the oven to finish cooking.
Recipe: Chicken With Mushroom Cream Sauce
- 4 boneless, skinless chicken breasts
- 1/2 lb button mushrooms, thinly sliced
- 2 shallots (about 1/4 cup), finely minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 cup full fat coconut milk
- 3 tbsp grass-fed butter
- 1 tbsp coconut oil
- salt and pepper
- Heat a large, stainless- steel pan over medium high heat
- Pat the breasts dry and season with salt and pepper
- Once the pan has reached the proper temperature, add the oil and 2 tbsp butter
- Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if it’s sizzling too much.
- Flip and continue to cook until just done. Alternatively, you could just sear the chicken and then finish in the oven at 350.
- Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate
- Do not remove any of the solids or oil/ butter from the pan. Add the shallots and cook until translucent
- Add the remaining tablespoon of butter and the mushrooms
- Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine
- Add the chicken broth and let the sauce reduce by two-thirds then add the coconut milk
- Let the sauce simmer and reduce until it’s a sauce like consistency
- Add additional salt and pepper if needed then pour it over your chicken
Let me know if I have created more mushroom lovers!
I am on an Asian kick! I have been without soy sauce for so long that everything Asian is sounding so good now that I discovered Coconut Aminos! It is a great gluten free alternative to soy sauce and has less sodium as well. I am hooked!
This recipe can be used with regular soy sauce or tamari, but it will have a bit stronger taste I imagine. Coconut Aminos is a bit sweeter tasting. The higher sodium content in regular soy sauce will definitely affect the taste as well so proceed with caution! I suggest dumping the soy sauce for many reason and treating yourself and your family to Coconut Aminos from now on!!
Recipe: Asian Chicken Meatballs
- 1 lb ground chicken breast
- 1 egg
- 2 tbsp coconut flour
- 1 tbsp fresh ginger minced
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1/3 cup green onions, about 1 bunch (save the greens for the sauce)
- 1 tbsp Coconut Aminos
- 2 tsp toasted sesame oil
- 4 tbsp Coconut Aminos
- 1 tbsp toasted sesame oil
- 1/8 – 1/4 cup scallions, chopped
- 1 1/2 tsp toasted sesame seeds
- 1-2 tsp red pepper flakes
- Combine all of the ingredients for the meatballs in a bowl and mush together
- Roll the meat into balls and place on a parchment lined cookie sheet (about 15 balls)
- Bake at 400 for 18-20 minutes
- Toast the sesame seeds in a dry skillet
- Combine the Coconut Aminos, scallions, oil, red pepper flakes and sesame seeds in a bowl
- Drizzle the sauce over the meatballs as soon as they come out of the oven
The meat may seem a bit sticky but the meatballs will set up perfectly once baked. You may be able to substitute almond flour for the coconut flour. Coconut flour absorbs more liquid so you may have to play with the amount.
Coconut Aminos are available online or at Whole Foods or Vitamin Cottage in the Asian sections.
Serve with steamed asparagus, broccoli or sauteed greens. There should be enough sauce running off the meatballs to enjoy with the vegetables.
Visit Allergy Free Wednesday for additional allergy free recipes!
A delicious way to spice up chicken! I think chicken is something people tend to get burnt out on. I know as a kid I felt like that was all we ever ate for dinner. I have been trying to figure out something to stuff chicken with that did not include cheese. I know for many of you, cheese makes all things better. Cheese could certainly be added to this recipe, but I think it’s perfect just the way it is!!
This recipe calls for artichoke hearts and sun-dried tomatoes (obviously) and I chose to use non-marinated artichoke hearts and dehydrated sun-dried tomatoes. You can certainly use jarred hearts that have been marinated and tomatoes that are packed in oil. They will lend to a bit of a different flavor and will add additional oil to the stuffing. I opt for adding my own oils and seasonings in recipes so I tend to go for the plain ingredients and doctor it up myself.
Recipe: Artichoke and Sun-Dried Tomato Stuffed Chicken
- 4 chicken breasts or cutlets
- 1 1/2 cups artichoke hearts, drained
- 1 cup dehydrated sun-dried tomatoes
- 1/2 cup extra virgin olive oil
- 4 garlic cloves
- 3/4 cup fresh basil leaves
- 1/2 tsp sea salt (may vary depending on which artichokes or tomatoes you use)
- In a small sauce pan, bring about 2 cups of water to a simmer. Add the tomatoes, cover and remove from heat. (only for dried tomatoes, not jarred)
- Pound out the chicken breasts or cutlets so they are about 1/4 inch think, set aside
- In a food processor, combine the artichokes*, re-hydrated tomatoes, basil, garlic, oil and sea salt, pulse until chunky
- Spread the mixture onto the entire side of each breast. Roll the chicken tight and place a toothpick at both ends to hold it together.
- There should be some of the mixture left to spread on the top of each breast
- Place each one on a greased or a parchment lined sheet
- Bake at 350 for 25-30 minutes
*Don’t forget to drain these! I also rinse them well to remove the extra salt that has been added to the liquid. I prefer to add my own sea salt.
Kalamata olives would be good in this mixture as well!
These are great as leftovers!! I enjoyed one cold today and loved it!
Super easy and super good!!! Some of us get sick of chicken breasts and need new ideas to change things up. I personally like chicken and am excited to create new recipes so it’s possible to eat it often and not get bored with it. I remember as a kid asking what was for dinner and 9 times out of 10, the answer was chicken. It amazed me how many different ways my mom could fix it or cover it in sauces to make us think it wasn’t chicken.
I was known amongst my family for liking over cooked meat. Well times have changed and the dry chicken that gets caught in your throat does not appeal to me! These chicken rolls are so moist, full of flavor and won’t get stuck in your throat. This grain free recipe is similar to something my mom use to make us and I loved. She used bread crumbs and butter while I opt for no grains and refined coconut oil instead.
Recipe: Italian Chicken Nut Rolls
- 4 chicken breasts
- 1 cup raw almonds, finely chopped
- 1 cup raw pecans, finely chopped
- 1 tsp garlic powder
- 3 Tbsp Italian seasoning
- 1 tsp sea salt
- 1/4 cup refined coconut oil or grass-fed butter
- Additional 2 tbsp grass-fed butter (optional)
- Pound out the chicken to about 1/4 inch thick and cut in half lengthwise
- Place nuts in a food processor and grind until they become more like a meal, very small chunks
- Pour nuts onto a plate and add the garlic, Italian seasoning and salt and mix well
- Pour oil onto another plate. Dip chicken in the oil or brush oil onto both sides of chicken
- Place chicken in the nut mixture and coat both sides. Roll the breast and stick a toothpick in it to hold it together. Place on a greased cookie sheet
- Repeat for all the breasts and pour extra nuts over the tops of the chicken
- Place a small pat of butter on top of each roll (optional, but makes them brown even more)
- Bake at 350 for 25-30 minutes
I always use almonds and pecans, but you can certainly use whatever you’d like. I will be sharing some additional nut crusted meats and fishes in the future. Let us know what you come up with!