Primal Spicy Italian Chicken Arrabbiata

Arrabbiata means angry in Italian, which perfectly describes the spicy heat of the chili peppers used to flavor this sauce. My Primal version is a spin off traditional Arrabbiata, and uses a mix of sweet peppers, sundried tomatoes, and capers. The addition of rich all natural sour cream creates a rich and satisfying finish that makes a perfect sauce for the chicken.

Ingredients:
1.5-2 pounds fresh skinless chicken breast (pressed to same thickness)
3 cloves fresh garlic minced
1/4 cup preservative free sundried tomatoes (Trader Joe's)
1 can (8oz) all natural tomato sauce
1/4 cup roasted sweet peppers (diced)
3 tablespoon dry white wine
1/2 cup all natural full fat sour cream (Daisy brand)
2 tablespoons preservative free capers
1 tablespoon red pepper flakes
1 tablespoon basil
1 tablespoon oregano
1 teaspoon KAME (fish sauce)
Sea salt and black pepper to taste

Method:
1.) Arrabbiata Sauce- In a small skillet, saute garlic and sun dried tomatoes with 1 tablespoon EVOO over medium heat until garlic starts to brown. Add in white wine and continue cooking 2 minutes. Remove from heat.
2.) In a food processor, add sweet peppers, garlic and sundried tomato mixture. Blend for 30 seconds. Add in sour cream, basil, oregano, and tomato sauce. Blend for 1 minute or until creamy smooth.
3.) Pour contents in food processor into small sauce pan. Season with KAME, sea salt. and black pepper to taste. Turn heat to low, cover and stir occasionally until hot. (About 10-15 minutes). Remove from heat.
4.) Meanwhile, season chicken breast with basil, oregano, black pepper, garlic powder, and sea salt to taste.
5.) Heat 1 tablespoon EVOO in a large cast iron skillet over medium high heat. Once skillet is hot, add chicken and cook for 4-5 minutes per side (or until chicken is golden brown).
6.) Remove chicken from heat. Top chicken with Arrabbiata sauce and garnish with capers and additional sundried tomatoes if desired.
*For Paleo recipe, leave out sour cream. Add in chicken stock and a some tomato paste to thicken the sauce.

French Country Pork Chops

French country cooking favors wholesome, locally grown produce, farm fresh meats and straight from the earth ingredients. It's no wonder why this style of cooking goes hand in hand with most Paleo recipes. This recipe is an adaptation of a traditional savory French one pot dish. Feel free to experiment with a variety of Paleo sides to truly make this dish your own.

Ingredients:
2 pounds fresh center cut boneless pork chops
1 large sweet onion chopped
3 cloves fresh garlic minced
1 (15oz) can all natural diced tomatoes
1 cup fresh sliced mushrooms
2 cups fresh sliced carrots
1 tablespoon all natural tomato paste
1 cup dry red wine
1 cup all natural gluten free chicken stock
3 tablespoons gluten and preservative free Dijon mustard
Herbs de Provence (3-4 tablespoons)
1 large sweet potato
Sea salt and fresh ground black pepper to taste

Method:
1.) Place onions, carrots, mushrooms, diced tomatoes and chicken stock in a large cooking pot. Cover and turn heat to medium high.
2.) Meanwhile, pat pork chops dry and season generously with herbs de provence (about 3 tablespoons), sea salt and black pepper.
3.) Heat 1 tablespoon of EVOO in a large cast iron skillet over medium high heat. Sear pork chops on each side until lightly brown (about 4 minutes per side). Remove from skillet and place in large cooking pot with onions and vegetables.
4.) Once pork chops are cooked, add minced garlic to skillet and cook for 2 minutes or until lightly brown. Add wine to skillet and continue cooking for 2 more minutes, scraping up brown bits with a wooden spoon. Add wine and garlic sauce to large pot with pork chops. Cover and reduce heat to low. Simmer for 45 minutes or until pork chops are very tender.
5.) Serve with skillet coconut oil fried sweet potatoes. (*See previous recipe).

Chicken BLT Salad

Now that the weather is hotter than ever, nothing beats the heat like a cool summer salad. Bacon, lettuce, and tomato are the perfect combination for a satisfying summer dinner. Paired with garlic seared chicken breast and a rich bacon dressing, this is a restaurant quality salad you will want to serve again and again.

Ingredients:
1 pound fresh free range chicken breast
4 strips of nitrate free bacon
3 cloves fresh garlic minced
1 tablespoon onion minced
2 tablespoons red wine vinegar
Fresh grape tomatoes sliced
Organic spring mix salad greens
Dry white wine
Seasoning (sea salt, black pepper, garlic powder, cayenne pepper)

Method:
1.) Dressing: In a large cast iron skillet, cook bacon until crisp. Remove and place on a paper towel. Add garlic and onions to bacon grease and cook 3-4 minutes or until garlic and onions are tender. Poor mixture into a glass dish. Whisk in red wine vinegar. Season with sea salt and black pepper to taste. *Add more or less red wine vinegar to your liking.
2.) Use a meat tenderizer on the chicken to slightly flatten and make the chicken even in shape. Season chicken generously with sea salt, black pepper, garlic powder. Add cayenne pepper to taste.
3.) In a large cast iron skillet, heat 1 tablespoon EVOO over medium high heat. Add chicken to skillet and cook for 4-6 minutes per side or until chicken is lightly browned and cooked through. Add a slash of dry white wine to the chicken during the last 2 minutes of cooking time. Remove skillet from heat and let chicken rest 5 minutes.
4.) Slice chicken and serve over salad greens. Top with crumbled bacon, sliced tomatoes, and dressing.

Orange Fennel Pork Loin

Pork loin roasts are a delicious and inexpensive cut of meat that can be flavored in so many ways. Bright citius flavors of navel oranges combined with aromatic and bitter sweet fennel is a beautiful flavor combination for this pork loin dish! Try serving with a side of sweet potatoes and okra.

Ingredients:
2 pound fresh center cut pork loin
1 large sweet onion sliced
1 large fennel bulb chopped
3 cloves fresh garlic minced
2 large organic navel oranges
1/4 cup dry white wine
Sea salt and black pepper to taste

Method:
1.) Pre heat oven to 325-350 degrees. Season pork loin with zest from one navel orange, sea salt, black pepper, and garlic powder. In a large Dutch oven, add in onions, fennel,  and juice from 2 navel oranges.
2.) In a large cast iron skillet, heat 1 tablespoon EVOO over medium high heat. Sear pork loin on all sides until golden brown (about 4 minutes per side). Place pork loin on top of onions and fennel in Dutch oven.
3.) Add garlic to cast iron skillet and saute for 1-2 minutes or until garlic is lightly brown. Add in wine and scrape up brown bits from skillet. Remove from heat and pour mixture over pork loin.
4.) Cover pork with lid and place in oven for 1 hour 30 minutes or until pork is fork tender.
5.) Garnish with fresh orange slices and fennel fronds.

Fiesta Chicken Soup with Avocado & Cilantro

If you are looking for a spicy and savory Mexican dish for your next party, this fiesta chicken soup is it! Tender chunks of chicken simmered in a bold spicy sauce and topped with cool avocado will please everyone. And don't forget the NorCal margaritas to complement this fiesta of a soup!

Ingredients:
2.5 pounds fresh free range chicken breast diced
1 large onion diced
1 1/2 cups carrots diced
6 stalks of celery diced
1 sweet pepper diced
3 cloves fresh garlic minced
1 jar salsa Herdez brand
1 package gluten and preservative free fajita seasoning
1 6oz can mild green diced chili peppers
1 (8oz) can no salt added tomato sauce
1 carton organic gluten free chicken stock
1 lime zested and juiced
1/4 cup gold Tequila
Avocado
Fresh Cilantro
Seasoning(cumin, chili powder, garlic, salt, pepper)

Method:
1.) In a large pot, heat 1 tablespoon of EVOO over medium high heat. Add in onions, carrots, sweet pepper, garlic, and celery. Cook for 10 minutes, stirring occasionally until onions become slightly tender. Add in green chili pepper, salsa, tomato sauce and chicken stock. Bring to a boil. Reduce heat to low, cover and simmer 30 minutes or until vegetables are slightly tender.
2.) Meanwhile, season chicken breast with lime zest cumin, chili powder, garlic, sea salt and black pepper to taste. Heat 1 tablespoon EVOO in a large cast iron skillet over medium high heat. Working in batches, cook the chicken until lightly brown and cooked through. Remove chicken from skillet and reserve in a glass dish.
3.) Add Tequila to skillet and simmer for 2 minutes scrapping up brown bits. Add mixture to large pot.
4.) Add cooked chicken to pot along with fajita seasoning and lime juice. Cover with lid and simmer for 10 or until soup is slightly thickened.
5.) Serve with fresh chunks of avocado and cilantro. For Primal, garnish with all natural preservative free sour cream (Daisy full fat).

Thai Garlic Chicken

Thai garlic chicken is full of exotic flavors, and it is such a simple dish to make. Tender chunks of chicken simmered in a rich and spicy garlic sauce will transport you to the Southeast streets of Thailand all while satisfying your Asian food cravings. When served with fresh vegetables sans rice, this is a great Paleo "take out" treat.

Ingredients:
2 pounds free range fresh chicken breast (chunked)
1/2 cup diced carrots
1/4 cup diced celery
6 cloves fresh garlic minced
1 teaspoon KAME fish sauce
2 tablespoons wheat free Tamari or Coconut Aminos
2 teaspoons Thai chili garlic Sriracha
1 cup chicken stock
7 green onions diced
2-3 small crowns fresh broccoli chopped
1 tablespoon fresh ginger grated
1 lime juiced
Fresh cilantro
Dry white wine

Method:
1.) In a large pot, heat 1 tablespoon EVOO over medium high heat. Add in carrots and celery. Saute for 8-10 minutes or until fork tender. Next add in chicken stock, Thai Sriracha, KAME, Tamari, and ginger. Cover with lid, reduce heat, and simmer on low while chicken is cooking.
2.) Heat 1 tablespoon of EVOO in a large cast iron skillet over medium high heat. Add in chicken, working in batches, until lightly browned and cooked through. Add cooked chicken to pot with sauce.
3.) Once chicken is cooked, add garlic and green onions to cast iron skillet. Cook for 2-3 minutes until lightly browned. Add in a splash of dry white wine to skillet, scrapping up garlic and browned bits. Add to pot with chicken.
4.) Saute broccoli in cast iron skillet over medium high heat with 1 tablespoon EVOO for 3-5 minutes, or until slightly tender. Add to pot with chicken, mix together and remove from heat.
5.) Squeeze a fresh lime over garlic chicken and serve with fresh cilantro and additional fresh green onions in desired.

Primal Grass Fed Beef Stroganoff with Turnip Mash

Tender strips of beef  and mushrooms simmered in a savory beef and cream sauce is a Primal dish to treat yourself to every now and then. Traditional beef stroganoff is served over pasta, rice or white potatoes. My Paleo versions substitutes turnips for the pasta, and when mashed or diced, it is the perfect fit for this updated classic!

Ingredients:
1.5-2lbs of grass fed beef (London broil) cut into strips or cubed
1 large onion sliced
1 pint organic fresh button mushrooms
1 can (13.5oz) organic gluten free beef stock
3 cloves fresh garlic minced
1 teaspoon KAME fish sauce
1 tablespoon fresh ground black pepper
1 teaspoon dried basil
1/2 cup dry white wine
1/2 cup all natural sour cream *grass fed preferred

Method:
1.) Pre heat oven to 350 degrees. In a large Dutch oven, heat 1 tablespoon EVOO over medium high heat and add in onions. Cook for 10 minutes stirring occasionally.
2.) Meanwhile, season beef with black pepper and a small amount of sea salt. Heat 1/2 tablespoon EVOO in large cast iron skillet over medium high heat. Once skillet is hot, add beef, working in batches until browned on all sides. Remove from skillet and place into Dutch oven. Add in KAME.
3.) Add garlic to skillet and saute for 2-3 minutes or until garlic is lightly brown. Add in wine and scrape brown bits from pan. Remove from heat and add mixture to Dutch oven along with mushroom and place in oven.
4.) Continue cooking in oven for 1 1/2 hour or until beef is tender and sauce is slightly thickened. Let rest 10 minutes then stir in sour cream. Season with additional black pepper to taste. Serve oven mashed turnips.

Mashed Turnips

Ingredients:
3-4 large turnips- peeled and quartered
Kerry Gold grass fed butter or EV coconut oil
Sea salt

Method:
1.) Place turnips in a large pot with water. Cover with lid and bring to a gentle boil. Continue boiling for 15 minutes or until turnips are fork tender.
2.) Place turnips in a food processor or use a potato masher to mash turnips. Stir in Kerry gold and season with sea salt to taste.