Italian Dressing Marinated Grilled Chicken

Fresh chicken breast marinated in Italian dressing and then grilled is a simple way to make chicken delicious! Unfortunately, most all store bought Italian dressings are full of scary ingredients and preservatives. My recipe for home-made Paleo Italian dressing is a perfect marinade for full flavored, juicy chicken minus the junk found in store bought dressing. Enjoy!

Ingredients:

1 pound fresh chicken breast

Dressing:

3/4 cup EVOO

1/4 Roasted garlic red wine vinegar

2 teaspoons garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon celery salt

Sea salt, fresh ground black pepper, and red pepper flakes to taste

Method:

1.) In a larger bowl, combine EVOO, red wine vinegar and all seasonings. Whisk together until well mixed.

2.) Add chicken breast to dressing mixture, toss to coat and cover with a lid or foil. Place in refrigerator for at least 4-8 hours or overnight.

3.) Pre-heat grill on high. Remove chicken from refrigerator 30 minutes prior to cooking. Grill chicken over medium-high heat for 7-8 minutes per side or until chicken is cooked through. 

4.) Let rest 5 minutes before serving.

Jerk Spiced Grilled Chicken Legs with Fresh Lime

Summer is the perfect time to enjoy the outdoors while grilling your dinner. Jamaican jerk seasoning is an exotic combination of heat and spices that enhances the flavor of grilled meats. Chicken legs are a juicy and inexpensive poultry option that pairs well with the tart lime and bold Jerk flavors of this Jamaican grill recipe.


Ingredients:
1 pound fresh free range chicken legs
1-2 teaspoons Jamaican Jerk Seasoning Rub (Busha Browne's brand)
Sea salt
Fresh lime

Method:
1.) Dry chicken legs and rub with jerk seasoning. (Use more or less depending on how spicy you want your chicken). Season lightly with sea salt and zest of a lime.
2.) Grill chicken legs on gas grill over medium high heat for 10 minutes then flip. Grill an additional 10 minutes. Squeeze fresh lime on chicken an continue grilling for 4 more minutes or until chicken skin is crisp and golden brown.
3.) Serve chicken with additional lime wedge, Paleo cole slaw and sweet potato fries seasoned with chili powder and garlic.

Raw Honey & Mustard Glazed Pork Chops with a Kale and Mushroom Saute

Raw unfiltered honey is the most natural and unprocessed way to enjoy natures golden gift. Raw honey is full of enzymes, nutrients, and even sometimes probiotics that are stripped away from the conventional mass produced honey at the supermarket. It also tastes better! Try it in a variety of recipes in place of sugar or sauces. But be warned, once you try raw you will never be able to eat processed honey again. (Well you might be able to, with a frown on your face).

Raw Honey & Mustard Glazed Pork Chops


Ingredients:
1 pound fresh boneless pork chops (thick cut)
2 tablespoons raw unfiltered honey (locally produced honey)
1 tablespoon roasted garlic red wine vinegar
1 tablespoon organic stone ground mustard
Sea salt and black pepper to taste

Method:
1.) Mix honey, vinegar, mustard, sea salt and black pepper together in a small glass dish. Add pork chops to mixture, turing and coating each side. Let marinate for 1 hour.
2.) Heat grill on high for 10 minutes. Once grill is hot, add pork chops and reduce heat to medium high. Grill pork chops for 4 minutes per side (depending on thickness) or until cooked through.
3.) Remove from heat and let rest 5 minutes.

Kale and Mushroom Saute


Ingredients:
4 cups fresh kale (stems removed and course chopped)
2 pieces nitrate free bacon chopped
1 cup thin sliced cremini mushrooms
1 cup sweet onion diced
1 teaspoon roasted garlic red wine vinegar
Sea salt and black pepper to taste

Method:
1.) Place 1 tablespoon EVOO in large cast iron skillet and turn on medium high. Add chopped bacon, onions, and mushrooms. Cook for 10 minutes stirring frequently or until onions are tender.
2.) Reduce heat to low and slowly fold in kale. Season with sea salt, black pepper and red wine vinegar. Continue cooking for 5 minutes or until kale becomes slightly tender. Do not over cook the kale.
3.) Remove from heat and serve.