Turkey Chili

ingredients
1 lb leftover turkey meat, white or dark
1 onion, diced
3 carrots, diced
2 stalks of celery, diced
1 red pepper, diced
1 green pepper, diced-I didn't add this, I despise green peppers
1 c corn
1, 32 oz can crushed tomatoes
1 can tomato paste
2 c chicken stock
1 1/2 T chili powder
1 T ground cumin
dash of cayenne pepper
salt and pepper to taste

In heavy soup pot heat 1 T grapeseed oil, add onion and a sprinkle of salt, cook until fragrant, 2-3 minutes.  Add carrots, celery, peppers, turkey and spices.  Mix well.  Add crushed tomatoes, tomato paste, and stock.  Stir until well combined and seasonings are throughout.  Add corn.  Bring to a boil for 5 minutes, simmer for 20.  Top with green onions. NON PALEO: tortilla chips, cheese, sour cream.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or if you are on twitter you can find my tweets here.

Broiled Chicken Wings with Spicy Apricot Glaze

Recipe inspired from Epicurious

ingredients

4 1/2 lbs chicken wings

1 TBS grapeseed oil/olive oil

1/2 tsp. black pepper

2 1/4 tsp. salt

1 c. apricot preserves

1/2 c. fresh lime juice

1 garlic clove, smashed

1/2 tsp. ground cumin

1/2 tsp. cayenne

 Pre-heat broiler, and line baking sheet with foil.  Toss wings with oil, black pepper, and 2 tsp. salt, and layer on baking sheet.  Broil 4-5 inches from heat, turning over once, until barely cooked through.  About 7 minutes per side. (timing will depend on the size of you wings)

While wings are broiling, blend preserves, lime juice, garlic, cumin, cayenne, and remaining 1/4 tsp. salt until in food processor or blender until smooth.  Transfer to a heavy saucepan, and bring to a boil over moderate heat, then reduce heat and simmer, stirring occasionally for 1 minute.

Brush 1/4 cup sauce on cooked wings and broil 2-3 minutes.  Brush wings with 1/4 cup sauce again then turn wings over and brush with another 1/4 cup sauce.  Broil until more deeply browned, 2-3 minutes.  Brush with remaining sauce before serving.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.

Tuscan Roasted Chicken with Brussels Sprouts & Pancetta

recipe inspired by Ellie Kreiger

ingredients

brussels sprouts

4, 1/4" pancetta, diced and cooked

4 skinless chicken breasts

2 sprigs of rosemary

5 cloves garlic, minced

1 TBS. fresh lemon juice

1 tsp. lemon zest

3 TBS olive oil, divided

freshly cracked pepper

 Layer brussels sprouts in large baking dish, top with half of diced pancetta.

In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.  Top with the remaining pancetta.

Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.

Crock Pot Chicken Salad

ingredients
4 boneless, skinless, chicken breasts
32. oz of salsa, I like to use a combination of tomatillo salsa or green chili salsa and a tomato salsa.

Place frozen chicken breasts in the crock pot, pour salsa over the top, cover and let cook until chicken is tender and shreds easily.  If your chicken is frozen it usually takes about 8-10 hours.  If the chicken breasts are thawed, plan on around 4.

We used to make this as filling for burritos, with rice, beans and all the toppings.  Now it is still one of our favorites we have adapted it to our healthier lifestyle.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page and if you are on twitter you can find my tweets here.

Rosemary-Lemon Grilled Chicken

 

ingredients

1/4 c. olive oil (grapeseed oil)

3 tbs. fresh squeezed lemon juice

2 tsp. fresh rosemary, minced

4 cloves garlic, pressed

1 chicken, backbone removed and cut into thighs, legs, wings, and breasts

 

 Mix olive/grapeseed oil, lemon juice, rosemary, and garlic together. 

  Reserve 1/4 c. of marinade, pour the rest over the chicken and let marinate at room temperature 15 to 30 minutes, turning occasionally. 

Prepare barbecue (medium-high heat). Brush grill rack with oil. Place chicken on grill, sprinkle with salt and pepper. Grill chicken until charred and cooked through, about 8 minutes per side.  Drizzle with remaining dressing.

I am Jessie, a modern-day CaveWoman. You can contact me at thecavewomanskitchen @ gmail (dot) com or leave comments on my facebook page.