Sometimes you just need to revisit an old recipe and update the pictures. So this is not a new recipe, just an update and a few tweaks. I found that the chicken stock is not really necessary, the pineapple, butter, and lemon provide enough liquid for this dish to cook and taste great. Also I really like to serve this over cauliflower rice.
2 tbs coconut oil
2 lbs of shrimp, peeled and deveined (I used fresh wild caught gulf shrimp)
5 tbsp of grassfed unsalted butter (I prefer the taste of butter, but ghee would also be acceptable in this dish)
1 medium sized onion, diced
6 cloves of garlic, minced
1 lemon juiced
1 cup of diced pineapple, plus any juice remaining (used store bough, already chopped pineapple)
3 tbsp of fresh parsley chopped
salt and pepper to taste
Melt coconut oil in a skillet on medium heat. Add the shrimp and cook about 2 minutes on each side, until shrimp are pink. Remove from skillet.
Add butter to skillet and melt. Add in onions and saute until translucent, about 5 minutes. Add in garlic and saute for another minute.
Add in lemon juice, salt and pepper, and pineapple and cook for another 2 minutes. Add back in the shrimp and coat with butter sauce to reheat.
Garnish with parsley and serve with cauliflower rice.
A lot of people I know are afraid to cook sea scallops on there own. I don’t blame people, frozen scallops are just gross and fresh ones carry a hefty price tag at around $25.99lb which can really turn some people off. They are usually the most expensive item at a restaurant which leads people to believe they are difficult to cook, but trust me it is easy. Usually at a restaurant you will get 3 or 4 scallops for about $30 if you are lucky, but I got 10 of these big boys for $26. Including in season asparagus, made this meal for 2 way cheaper than going out.
- 1 lb fresh sea scallops
- salt & pepper to taste
- 2 tbs grassfed butter (I prefer unsalted butter but you can substitute ghee if you are doing a Whole 30)
- 1 tbs extra virgin olive oil
- Rinse off scallops and remove the muscle flap if the fish monger did not remove.
- Pat dry with paper towels
- Heat a stainless steel skillet on medium high heat. Add butter and olive oil to pan.
- Season scallops with salt and pepper on each side.
- Drop scallops into skillet remembering which order they were placed in. The pan is hot enough when you here the nice sizzle sound when the scallops are put in.
- Don’t touch the scallops for at least 3 minutes. Check the first one placed in the pan to see if a nice sear has formed. If there is the nice brown colored sear, flip over, if not wait another minute.
- Cook on opposite side for approximately 3 to 4 minutes.
Who needs takeout when you can whip up some chicken in the time it takes for you to call and order, and wait around for it to arrive. This orange chicken in not battered or fried like the take out version, but I guarantee it will leave you satisfied.
- 2 lbs of skinless chicken thighs
- 1 tbs coconut oil
- salt and pepper to taste
- 2 large navel oranges juiced (or you could use about 1 cup of orange juice if you don’t want to juice them yourself)
- 3 cloves of garlic minced
- 1 tsp of grated fresh ginger
- 3 tbs coconut aminos
- 1/2 – 1 tsp of sriracha, depending on spicyness desired (I am not going to lie, I used store bought, but if you are feeling up to it you can make your own)
- 2 tbs apple cider vinegar
- 2 green scallions, sliced
- 1 head of cauliflower
- In a medium size pot, add orange juice, garlic, giner, coconut aminos, sriracha, and apple cider vinegar. Bring mixture to a simmer. (You want your pot to be a little big, since you will add the chicken later)
- While sauce is cooking, cut chicken into bite size pieces and season with salt and pepper.
- In a cast iron skillet, heat coconut oil on medium heat and add chicken in batches, making sure not to crowd the pan. Cook for about 5 minutes on each side.
- While chicken is cooking, turn the cauliflower into rice using your food processor. I basically just cut the cauliflower into small pieces and throw into my food processor. I did not do anything beyond this, but you could heat it up in another skillet if you so choose. For a quick meal, I don’t really care that it wasn’t hot.
- Once all of the chicken is done cooking, add to sauce and stir to coat all of the pieces. Place on top of rice and top with green onions.
Flounder is one of those, easy to eat fish. It has a non fishy taste that most people who don’t like fish can tolerate. It is typically low in mercury, and high in selenium with some B vitamins thrown in there. If you are looking for a light dinner on a warm summer day, you won’t go wrong with this recipe.
- 1 lb of fresh caught flounder
- 2 medium sized heirloom organic tomatoes, I used orange and dark red
- 1/2 lemon
- 6 sprigs of fresh rosemary, take 3 of the sprigs and remove rosemary and roughly chop
- 6 sprigs of fresh thyme
- 4 large fresh basil leaves, chopped
- 2 cloves of garlic chopped
- 3 shallots, sliced
- 2 tbs extra virgin olive oil
- 1 tbs of grassfed butter or ghee, chopped into 6 to 8 pieces
- salt and pepper
- Preheat oven to 400 deg F
- slice tomatoes into 8 pieces, I removed the seeds, but it is not necessary
- Add tomatoes, shallots, garlic, herbs, evoo, salt and pepper to taste, and juice from the lemon to an oven safe bake ware Toss together and cook for 10 minutes.
- Salt and pepper flounder.
- After 10 minutes, remove tomato and herb mixture from oven. Place flounder on top with small pieces of butter on top. Top with slices of lemon if you desire. Return baking dish to oven and cook for another 12 minutes.
- Enjoy with a side of your choosing and some white wine (if you are not doing a Whole 30 at the moment).
My husband came home the other night and said, “Hun I have a present for you”. I was kind of hoping he brought me home a pair of new shoes, but sadly no, it was some wild goose and duck that a coworker of his had hunted down that weekend. For a Paleo Chick, it was almost as good. Thanks Murphy for the generous kill! Never having cooked goose before, I searched the interwebs for some ideas. Most recipes I found included orange, so I figured using citrus I could do no wrong. I think I did a pretty good job for my first wild goose.
- 2 goose breasts, skinless
- salt to season
- 1 tbs duck fat
- 1 fennel bulb, sliced
- 1 shallot, sliced
- 1 jalapeno pepper, seeds and veins removed, sliced
- 1 tps of anise seed
- 1/2 cup beef broth, disclaimer: if I had chicken broth I would have used that instead
- 1/2 cup water
- Juice from 2 oranges
- Rinse and dry goose breasts, and then season with salt. Let them come to room temperature.
- Heat the duck fat in a large skillet or dutch oven over medium heat. Add in goose and don’t move for about 6 to 8 minutes. Flip goose and cook for another 3 to 4 minutes. Remove and tent with foil to keep warm
- Add fennel, shallots, and jalapenos into the same skillet. Saute for about 3 to 4 minutes. Add in anise seed and saute for about 30 secs.
- Add in liquids and season with salt and pepper. Turn the heat up to high and allow sauce to reduce for about 10 minutes. I let mine reduce pretty much all the way, but if you want some more liquid, take it off earlier.
- I served this over mashed cauliflower.