spicy chicken

Paleo Buffalo Chicken Pasta

buffalochickenpastapic

The man friend and I actually cooked this together last night. And when I’m in the kitchen with someone else, it usually doesn’t go over very well…Because I tend to hover. I catch myself nagging and saying things like “Are you sure you want to measure 6 tablespoons out with that 1/2 tablespoon measurement when there’s a tablespoon measuring spoon in this drawer?” and “Why are you stirring with that when you can stir with this?”…People just cook, measure, and chop things differently. I need to get over it, because I do really like his help in the kitchen and it’s a great way to bond. I have always found food/cooking to be very personal.

Something I have also noticed in the kitchen with the man friend is how many questions I get about (what I think is) cooking basics. I grew up with a caterer for a dad, so, I feel I know more than the average person my age in the kitchen. I feel extremely lucky. I also feel it’s very important for college students or anyone else with crazy busy schedules to know how to make easy, healthy, quick meals rather than sticking to making sandwiches and PPJ’s and microwavable meals all the time. This reminds me of listening to my friend and college classmate make jokes a few months ago about how her roommates didn’t know how to boil pasta or cut/slice vegetables and so she ended up cooking dinner most of the time. This is so wrong! Hilarious in many ways, but so wrong! And I must add, since this incredibly funny rant from my friend, her roommates have learned to cook pasta and cut basic vegetables.

So, I’m dedicating this recipe adaptation (adapted from Brittany Angell) to those college students, and for anyone who works extremely crazy hours like my man friend. This recipe is extremely simple, quick, has very few ingredients, requires only three different pans (only two you have to clean if you use foil), and is very low in carbs.

Be healthy 🙂

 
 

Ingredients:

Spaghetti squash, one big one or two small ones ( or substitute with zucchini noodles or sweet potato noodles, spiralized)

1 1/2 cup heavy cream or coconut milk

8 teaspoons of starch (I used arrowroot powder. You can use tapioca starch, or if you’re not paleo, then use flour or potato starch)

4-6 tablespoons unsalted butter or your fat of choice

6 tablespoons of your favorite buffalo sauce, hot sauce or wing sauce

1/2 teaspoon garlic powder

1 teaspoon chili powder

1/4 teaspoon red pepper flakes (optional, depends on how spicy your buffalo sauce is)

1/2 teaspoon minced garlic (optional)

1.5 lbs boneless skinless chicken breast, cut into 1 inch pieces

Salt & pepper to taste

 
 

Directions:

1. Preheat oven to 405 degrees.

2. Line a cookie sheet with foil. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Lay face down on the foiled cookie sheet and bake in the oven for 25-30 minutes (depending on the size of the squash) or until the skin is easily dented. I usually test it by using the handle of a knife to poke the sides. Once the squash is done, flip them over to let cool.

3. While the squash is cooking, gather the chili powder, red pepper flakes, garlic powder, salt & pepper to taste, starch, and cream, and buffalo/hot sauce in a sauce pan. Whisk on medium heat continuously until well combined and heated through. Set aside.

4. Add the chicken to a skillet with 2-3 tablespoons of butter, minced garlic (optional), salt and pepper. Cook on medium-high heat, stirring a little here and there, until done. Set aside.

5. Thread the cooled spaghetti squash with a fork into a large bowl. Add the cooked chicken and sauce and mix together well. Taste to see if you want to add more buffalo sauce.

6. Using the same skillet you cooked the chicken in, turn it on medium high/high heat and add the last 2-3 tablespoons of butter or your fat of choice. Quickly add some of the spaghetti squash and chicken mixture into the skillet. Just add enough to cover the bottom of the skillet. Stir/flip continuously and fry it until it’s thick and glossy looking. Then toss it in a serving bowl and enjoy! or fry up the rest and organize it into ziploc containers for leftovers the next day!

Advertisements

Paleo Peri-Peri Chicken

periperichickenpic

My apologies for not posting in a few days. Had some kitchen disasters/Superbowl recipes crisis. I planned on making spinach and artichoke dip, wings, cheesecake mousse stuffed strawberries, and brownies. Brownies were an epic fail (one didn’t cook all the way through in time, and the other wasn’t sweet enough), didn’t have time to make the dip, and the wings weren’t spicy enough. However, the cheesecake mousse stuffed strawberries worked out well 🙂 They were a hit with the family and I will definitely be posting that recipe soon.

Note to self – do not experiment with new recipes 3 hours before the super bowl.

This recipe however, I’m well acquainted with. It’s from the blog The Iron You. Check it out. Good, healthy, Paleo recipes. Their recipes are more strict with the Paleo diet than the recipes I post.

Also, this chicken was awesome on salad with balsamic dressing, crumbled feta cheese, banana pepper rings, and cherry tomatoes.

periperichicksaladpic

I should also add, if you haven’t been to a Nandos yet, go. Good prices, the peri peri chicken cesar salad is delicious and their tasty sangria is half off before 6. Oh, and get the french fries because their dip is really good too.

Okay…I think that’s all…Enjoy this recipe!
 
 

Ingredients:

Bamboo Skewers, soaked in water for 5 minutes

2 lbs chicken breasts, cut into 1-1½-inch chunks. I cut them 1 inch so they cook faster. Impatience strikes again.

½ cup white vinegar

Juice of 2 lemons

¼ cup olive oil

2 cloves of garlic, crushed or minced. Whatever you got on hand. Crushed is better though.

1 small onion, thinly sliced

½ teaspoon cayenne pepper

2 teaspoons paprika

1 teaspoon oregano or italian seasoning

2 to 3 teaspoons chili powder

1 ½ teaspoons salt

Ground black pepper to taste

Optional: 1/4-1/2 teaspoons red pepper flakes for heat
 
 

Directions:

1. In a small bowl combine white vinegar, lemon juice, olive oil, cayenne pepper, sea salt, garlic, shallot, paprika, oregano, chili powder, black pepper, and the red pepper flakes (optional)

2. In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and marinade.
Cover or seal and marinate in the refrigerator for at least 1 hour. The time you allow for marination makes a significant difference in this recipe. I marinate mine for 3-8 hours. Overnight would be best if you’re able to do that.

3. Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes. I try to stick some of the onion slices on there too.

4. Heat a grill or a grill pan to medium heat. If you’re using an outdoor grill lightly oil the grill grates. I personally used a baking sheet, foiled it, then put a greased wire rack on top. Broiled on high 10-12 minutes, on the middle oven rack ( time depending on how small you cubed the chicken) turning them half way through.

5. Cook the chicken kebabs, until golden brown and cooked through, about  10 minutes turning regularly, until juices run clear.

6. Serve on salad or with your favorite grilled/broiled veggies.