Tuesday, June 20, 2017
1.5 lbs chicken tenderloins or 2 large chicken breasts cut into tenderloin type pieces.
salt & pepper to taste
1/4 cup flour
2-3 TBSP olive oil
1 lb broccolini, trimmed of leaves and 1/2 inch off the bottom and cut in half lengthwise
salted water (to blanch broccolini)
1 TBSP + olive oil
1 very large shallot - diced
2 cups chicken broth
4 sprigs fresh thyme
1/2 cup heavy whipping cream (or coconut cream)
2 TBSP dijon or spicy brown mustard
Preheat oven to "warm" setting or about 170.
Pat the chicken dry and sprinkle generously with salt & pepper, then dredge in flour.
In a large saucepan, heat 2 TBSP olive oil over medium-high heat. Add the chicken, making sure not to crowd the pan (you want it seared not steamed). Cook in batches if your pan isn't big enough).
Sear chicken about 4 minutes; flip and cook another 2-4 minutes until cooked through, adding more oil if necessary.
Transfer chicken to a sheet pan and put in warm oven.
While the chicken is cooking, bring a medium pot of salted water to a rolling boil over high heat. (Use at least 2 tsp salt). When the chicken is in the oven and the water is boiling, add the broccolini all at once. Cover and cook 2 minutes.
Add a tablespoon of oil to the hot chicken pan over medium-high heat. Transfer the broccolini from the water to the pan. Sauté for 1 minute, then remove to the pan with the chicken in the oven.
Add the shallots to the hot pan, salute 2-3 minutes until soft.
Stir in the chicken broth and thyme sprigs. Bring to a boil and then simmer for 3 minutes. Stir in cream and mustard. Simmer 5-6 minutes, until the sauce has reduced and thickened some. Remove from heat and discard thyme stems.
You can either add the warm chicken and broccolini to the pan or serve on a platter with the sauce over the top.
4 medium russet potatoes - washed
2-3 cups fresh spinach - chopped
7 oz artichoke hearts (1/2 of a can)
1/2 a medium onion - diced
2 garlic cloves - minced
1 small can coconut cream (5.3 oz)
1.5 TBSP fresh lemon juice
2 TBSP nutritional yeast
3 TBSP ghee, butter or coconut oil
sea salt to taste
Rub the potatoes with oil and salt - bake at 400 for about 1 hour or until soft inside.
When cooled enough to handle, cut the top off each potato lengthwise and scoop out the inside, leaving a thin outside layer. You will use the insides of 3 of the potatoes.
Heat a medium pan over medium heat and add 1 TBSP ghee/butter/oil. Add onions and cook until soft. Add garlic and cook just until soft.
Add the chopped spinach and artichoke hearts and cook until spinach is wilted. Add a sprinkle of salt and remove from heat.
Mash the insides of the potatoes with the coconut cream, lemon juice, yeast, 2 TBSP ghee/butter/oil and another sprinkle of salt.
Combine potato mixture with spinach mixture, then scoop into hollowed potatoes.
Bake at 400 for about 15-20 minutes or until they begin to lightly brown. Serve hot!
8 tostada shells
3 cups cooked, shredded chicken
1.5 cups BBQ sauce of choice
2-2.5 cups shredded mozzarella cheese
3 green onions - thinly sliced
*optional sour cream, avocado, salsa toppings
Preheat your oven to 350. Lay out tostada shells on 2 baking sheets.
Combine chicken and 1 cup of the BBQ sauce in a bowl - stir to coat.
Divide the cheese and chicken between the 8 shells. I put down a little cheese first, added chicken and then topped with a little more cheese.
Bake until cheese is melted. Remove from oven and drizzle with remaining BBQ sauce.
I also loaded mine with toppings!