PALEO CRANBERRY CHICKEN SALAD

A classic, creamy chicken salad is essential to any Texas picnic arsenal. This recipe is special because it appeals to all tastebuds and textures. Take it with you to work in a tupperware, wrap it in a lettuce leaf, serve on a salad or as an appetizer on cucumber slices. This is my FAVORITE lunch. 

Cranberry Chicken Salad
makes 2 servings

2 cups cooked chicken breast, shredded or minced

1/4 cup homemade mayonnaise, or more to taste

1/4 cup red onion, minced

1 stalk celery, minced

1/4 pecans or walnuts, minced

1-2 Tablespoons unsweetened dried cranberries, minced

2 teaspoons lemon juice

Salt and pepper, to taste

Directions

Mix all the ingredients together in a bowl. Cover and refrigerate at least one hour before serving. Keeps 4-5 days in the refrigerator. 

PALEO DEVILED EGGS

Summer's almost here and the time is right for picnics and barbecues here in Texas. What are you bringing? Every good cook should have a tried and true deviled egg recipe. What makes this one special is the tangy twist of pickle juice instead of vinegar. Make this fancy any way you want! This will soon be a favorite in your house.



Paleo Deviled Eggs
Makes 8
4 hardboiled eggs, peeled
2 Tablespoons paleo mayonnaise
1 teaspoon dijon mustard
1 teaspoon pickle juice
1/4 teaspoon paprika
salt and pepper, to taste

Directions
Cut eggs in half and put yolks in a bowl. Set the white halves on a serving plate. Add mayonnaise, mustard, pickle juice, salt, pepper and paprika to the yolks. Mix with a fork until smooth. Using a pastry bag and coupler, pipe filling into the egg white halves. Sprinkle with paprika before serving. 

What is your favorite variation to the deviled egg? I like to add avocado to the mash sometimes. Add sriracha? Bacon? Chives? The possibilities are endless! Leave me a comment =)

THE BEST PALEO MAYONNAISE

I won’t lie; I have cried over mayonnaise more than once. Making your own mayonnaise takes patience and a fairly good attention span. I have tried many recipes in the past, but this one works the best for me. I use my blender (it is an Oster) because it does not overheat. First, start with a cold egg and a room temperature lemon. Always use a light, cold-pressed oil, whether extra light (not virgin) olive oil, avocado, walnut or macadamia nut oil. The less flavor the oil has, the better. The mayonnaise will last in your fridge for one week past the egg’s expiration date.  

Mayonnaise is the creamy base for tons of my recipes. Scroll down below to link to some of my favorites. 

Paleo Mayonnaise
makes 2/3 cup
1 egg
1 Tablespoon lemon juice
1/2 teaspoon ground mustard
1/2 cup light olive oil (macadamia nut oil, avocado oil or walnut oil)

Directions

Add the egg, lemon juice and mustard to your blender. 
Remove the small cap in the middle of the lid and turn on the blender. Keep the blender 
running the whole time. 
Wait 3 seconds then slowly slowly start dripping the olive oil into the opening. 
The mixture will begin to emulsify and you’ll hear a faint 
pulsing sound every second or so. This is good! 
Keep dripping consistently until the pulsing seems to be subsiding and the mixture looks like mayonnaise! At this point you can add the oil a LITTLE faster, being careful not to "break" the emulsion. Don't feel obligated to use all the oil. If its ready, stop adding oil.
This whole process takes about 5-6 minutes. Refrigerate immediately.

 What recipes need Paleo Mayonnaise? Lots!

Coleslaw

Egg Salad

Japanese Sweet Potato Salad

Lemon Radish Tuna Salad

Ranch Dressing

And more!

Ham Salad

Cranberry-Walnut Chicken Salad

Curried Chicken Salad

Seared Salmon

PALEO CHICKEN LIZZIE

My last job was at the Texas Governor's Mansion, where I witnessed countless gourmet creations emerge from the executive kitchen. At a recent reception, these gorgeous nuggets came out on a tray, and I noticed that they were paleo without even trying!  For some reason, unbeknownst to me, they were calling them "Chicken Lizzie."I had to make them. I used my favorite seasoning, Paleo Powder, to season the chicken, but you could use your favorite seasoning. This is THE BEST paleo party dish you could ever make. Prepare them a day or two before, then rewarm them in the oven before the party. 

Chicken Lizzie

makes about 24 bites

1 pound boneless, skinless chicken breast

2 Tablespoons Paleo Powder*

3 jalapeños, halved and seeded

2 teaspoons duckfat (or fat of your choice) melted

salt and pepper

2-3 slices bacon

*If you don't have Paleo Powder, mix 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon chili powder, 1/4 teaspoon onion powder, 1/4 teaspoon cumin, and pinch cayenne together and use that instead!

1. Light up your grill or grill pan. Season the chicken with Paleo Powder, rubbing it in well. Cook chicken until juices run clear, or to 160º. 

2. Preheat your oven to 400º. Toss jalapeños with duck fat. sprinkle with salt and pepper. Arrange the jalapeños, skin side up, on a foil-lined sheet pan. Bake for 10-15 minutes, until cooked through. 

3. Leave your oven at 400º. Place a drying rack on top of a foil-lined sheet pan. Arrange bacon on top of the drying rack. Cook in the oven for 15 minutes, until almost crispy. You want it soft enough to pierce with a toothpick, but cooked enough to eat. 

4. Chop cooked chicken, jalapeños and bacon into even sized pieces. Thread a piece of bacon, then jalapeño, then chicken on a toothpick. Repeat until you run out!

THE HANCOCK SALAD: A PALEO CAESAR SUBSTITUTE!

The salad that will take the place of that caesar salad you’ve been missing since you “went paleo.” It is a dish that appeals to all your tastebuds: salty bacon, sweet onions, creamy tangy coconut dressing, and the crunchy freshness of romaine lettuce. This salad is decidedly paleo because it is communal and meant to be eaten with your hands. Put it in the center of the table at a dinner party for all your friends to pick away. 

Named for the neighborhood in which it was created, the Hancock Salad has become a part of my family's go-to recipe arsenal. I made this during my first recipe demonstration at PaleoFX and for my first paleo cocktail party with iGnite of Austin.  It will be featured in my book, It's Paleo Y'all, for sure. 

The Hancock Salad
serves 4
1 head romaine lettuce, rinsed and separated into individual leaves 
4 slices bacon
3 caramelized onions, divided
   (Recipe follows)
1 large clove garlic
1 teaspoon salt
1/2 teaspoon dijon mustard
1/2 teaspoon black pepper
1/4 cup red wine vinegar
3 Tablespoons canned coconut milk
2 Tablespoons Olive Oil

Cook bacon until crispy; drain, crumble and set aside. In a blender, combine 1/4 cup caramelized onions (set the rest aside) and remaining ingredients. Toss your desired amount of dressing with the romaine, top with remaining caramelized onions and crumbled bacon before serving. 

Perfectly Caramelized Onions

2 Tablespoons coconut oil

2 Tablespoons butter

4 onions, halved and sliced thin

1 Tablespoon salt

Cut the onions in half and then slice thin. Heat butter and coconut oil in a heavy bottom skillet over high heat. Add onions and salt. Cook, stirring constantly for 10 minutes. Reduce heat to medium low and cook, stirring occasionally, for 25 more minutes until golden brown and caramelized. 

APPLE ALMOND BUTTER SLIDERS

A few months back, I invented the Stegasaurus Sandwich. Basically, you roast sweet potato rounds and then use them as sandwich bread. Since they're small, whatever sandwich you are making ends up being a slider. My son loves the flavor of cinnamon on sweet potatoes, so we roasted up some cinnamon steggy plates. I then thought, what goes well with cinnamon? Apple! What goes well with apple? Almond butter! Put it all together on a burger and you have a sweet, juicy slider like you've never tasted before! These would make great party food. This is one of the most creative alternative burger ideas out there. No more boring bunless burgers!

Apple Almond Butter Sliders

Makes 10-12 sliders

1 sweet potato, sliced into 1/4" rounds

2 Tablespoons olive oil

2 Tablespoons rosemary, minced

1 teaspoon cinnamon

1 teaspoon salt

Almond butter (I like Barney Butter Bare Almond Butter)

1 small apple, sliced into 1/4" rounds

1 pound grassfed beef

Salt and pepper

Preheat your oven to 375º. Line a large sheet pan with foil and add a drying rack on top. In a large bowl, toss the sweet potatoes with olive oil. Sprinkle in the rosemary, cinnamon and salt and toss to coat. Spread the potato slices evenly on the prepared rack and roast in the oven for 25-30 minutes, until cooked through. Meanwhile, form 1 1/2 ounce burger patties with your ground beef. Season with salt and pepper and cook or grill to medium rare. To assemble, smear a little almond butter on an apple slice, top with a beef pattie, then sandwich those between two sweet potato rounds. 

AGGIE BBQ SAUCE

I live in Austin, Texas, home of the University of Texas Longhorns. As a joke, my Paleo Pen Pal, Jennifer of The Paleo Prize from College Station (home of our rivals, the Texas A&M Aggies), sent me Aggie coffee with which to make a recipe. Since I love my BBQ rubs with coffee grounds, I decided on making some BBQ sauce with my leftover morning brew. She also sent me jalapeño powder, which I somehow lost in my move, so I made sure to include jalapeno in this recipe. 

I sent Jennifer some Paleo Powder, which she used to make some absolutely mouthwatering butternut squash fritters, which she then turned into a McMuffin. Pretty smart if you ask me! 

Aggie BBQ Sauce
makes 1 cup
2 Tablespoons butter or coconut oil
1/4 cup onion, minced
1 clove of garlic, minced
1/2 cup brewed coffee
1/3 cup water
1/3 cup chicken broth
1/4 cup ketchup (I use Westbrae Natural Vegetarian Unsweetened Ketchup)
3 Tablespoons apple cider vinegar
1 tablespoon jalapeño, minced
1 Tablespoon lemon juice
1 tsp worchestershire sauce

Melt butter over medium high heat in a small saucepan. Add onions and cook 2-3 minutes until soft. Whisk in remaining ingredients. Bring to a boil, then reduce to a strong simmer. Continue to simmer, whisking occasionally, until the mixture has thickened and reduced by about half. 

APRIL 2013 PALEO PEN PALS ROUNDUP

Welcome to the Paleo Pen Pals Round-up for April! If you still haven't heard the buzz about Paleo Pen Pals, it is a network of 

like-minded paleo bloggers who swap ingredients each month, create a recipe and share their creations in the blogosphere. Check out our facebook page to see what we are all about and to sign up. You can also read about Paleo Pen Pals on my intro post or What I Gather's intro post. 

Before we get to the recipes, I want to mention that Paleo Pen Pals is looking for sponsors. It takes a lot of effort and time to keep this running, and we have opened up an international network of Paleo bloggers, cooks and eaters. There are thousands of eyes on this network and they are all hungry for the caveman lifestyle. If you have a Paleo product that needs a voice, let's talk! Send us an email:  paleopenpals (at) gmail.com

Check out all these beautiful recipes by clicking on the links below each picture.

A big thanks to all our Paleo Pals!

Kahlua Cashew Cheesecake by Vivacious Dish

Banana Pecan Muffins by Wyatt

Butternut Squash Fritter Breakfast Muffin by the Paleo Prize

Aggie BBQ Sauce by Three Diets One Dinner

Chicken Tomatillo Chili by The Optimal K

Grain Free Berry Clafoutis by Feed the Clan

Infusions of Lavender by The Paleo Professional

Kohlrabi & Garlic Mashed "Potatoes" by Cavemom Lifestyle

Taro and Gingered Sweet Potato Salad by Rhonda

Crockpot Chile Pasilla Carnitas by Pensive Paleo

Jalapeño Sauce Chicken Stir Fry by Weekend Cavegirl

Paleo Pen Pals is on Facebook: facebook.com/paleopenpals
Follow us on Twitter @paleopenpals

Sign up RIGHT NOW for the JUNE Swap on Facebook or by sending us an email with your name, email address, blog (if you have one), twitter handle, facebook page, zip code and special dietary restrictions.

OLD FASHIONED PALEO COLESLAW

When I think of BBQ picnics, I think red and white checkered table cloths, lemonade, beans, beer and coleslaw. As a paleo eater, I think grilled meat and slaw. Basic, old-fashioned coleslaw starts with mayonnaise and cabbage, but there are many things you can add to it. I like mine a little sweet and a bit spicy. I like this recipe because you can start by making mayonnaise, then add the remaining dressing ingredients right to the blender.  You can use as much or as little mayonnaise as you want here. I tend to like about a medium-creamy coleslaw. The easiest way to shred the cabbage, carrots and celery is to use the shredding attachment on your food processor. 


Old Fashioned Coleslaw
serves 6-8
1/2 -1 cup paleo mayonnaise, to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon black pepper
juice of 1/2 lemon
2 Tablespoons Apple Cider Vinegar
1-2 Tablespoons local honey (optional)
3 ribs of celery, shredded
3 carrots, peeled and shredded
1 head of green cabbage, shredded
3 green onions, chopped

Prepare the mayonnaise in a blender or food processor. When the mayonnaise is finished, add the cayenne pepper, garlic powder, dill, pepper, lemon juice, apple cider and honey to the blender. Give it one last pulse to combine. In a large bowl, toss the shredded cabbage, carrots, celery and chopped green onions to combine. Stir in the mayonnaise dressing, cover with plastic wrap and chill in the refrigerator until ready to serve. 

TEXAS SWEET ONION SOUP

Here is another preview recipe from my book, It's Paleo Y'all. Are you getting excited about it yet?? 

In Texas, we are blessed to have a special onion called the 1015. Named for the date of their optimal planting, October 15, these onions are known for their large size and distinct sweetness. They were developed at Texas A&M University by horticulture professor, Dr. Leonard Pike. Large yellow sweet onions can be substituted for the 1015 in a pinch, but the resulting soup won’t be as sweet. The key to extracting the most flavor from the onions is in the sweating process. This soup is as rich as it is sweet, so your servings should be modest as an appetizer. 


Texas Sweet Onion Soup
serves 6
2 Tablespoons pastured bacon fat (you should have this in a jar in your fridge. If you don't, you are un-American and need to fry some bacon right now.)
3 Texas 1015 onions, sliced thin
1 Tablespoon salt
1 garlic clove, minced
1 64-oz carton organic beef stock
1 teaspoon dried thyme
1 bay leaf
1 teaspoon cracked black pepper
1. In a large stock pot, melt bacon grease over medium-high heat. Add onions and salt and cook, stirring frequently for 15 minutes. 

2. Reduce heat to medium-low, add garlic and continue cooking, stirring occasionally, until the onions are thoroughly caramelized, about 25 minutes. 

3. Add beef stock, thyme and black pepper. Bring soup to a simmer and cook 30 more minutes. Remove bay leaf and serve warm in individual ramekins. 

RANCH PORK CHOPS

Straight from It's Paleo Y'all: Here is a sneak peek at Ranch Pork Chops! Enjoy!

I apologize for the crappy screen-shot of this recipe, I am just so excited to be finally working on my book on my new laptop! I thought I would share a little sneak peek! 

PALEO CHICKEN VINDALOO: GUEST POST FROM FOOD FETISH

I am so excited and pleased to have fellow Austinite and food blogger Natalie Paramore of FoodFetish on on my blog today! Natalie and I serve together on the Board of Directors for the Austin Food Blogger Alliance. Her blog, foodfetish.com, features tons of healthy recipes that fit into the paleo lifestyle. I chose to feature her Chicken Vindaloo because I love Indian food and it's paleo! I can't wait to make it myself. She featured my Paleo Fudge Cake on her blog a few weeks back and now its her turn!

Natalie's recipes are so clearly written and photo-documented. She uses simple ingredients, but combines them in a perfect balance and dynamic flavor profile. She is a talented, beautiful girl with a lovely blog. 

Chicken Vindaloo with Turmeric Cauliflower from Foodfetish.com

3 lbs chicken breasts
2 medium sized onions
14 ounces chicken broth
12 ounces tomato paste
1 large jalapeño
3-4 cloves of garlic
1 3in piece of fresh ginger
2 tablespoons of kosher salt
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon cayenne
Fresh cilantro for garnish

For the Turmeric Cauliflower:
1 head of cauliflower
3 teaspoons turmeric
3 teaspoons of garlic powder

Directions

Begin by pureeing the onion, garlic, ginger and jalapeño in a blender or food processor.

Add the tomato paste and turmeric, cayenne, coriander and paprika. Blend until well mixed.

Cut the chicken breasts into 2 inch cubes. Cook the chicken with the kosher salt in a large stock pot until you can’t see anymore pink, stirring frequently. About 5-7 minutes over medium high heat.

Add the tomato and onion paste with the chicken broth to the stock pot. Simmer over medium low heat for 20 minutes.

For the turmeric cauliflower, wash and chop the cauliflower. Boil the cauliflower until tender, about 10-15 minutes. Add the turmeric about halfway through. Once fork tender, drain the cauliflower. Add the garlic power and stir.

Serve the chicken vindaloo over the turmeric cauliflower. Serve hot!

Check out more of her paleo friendly recipes here (Links to the recipe are above the photos): 

Tomato Soup with Vegetables and Spicy Meatballs

Green Apple and Arugula Stack Salad

Seared Tuna with Pineapple Mango Salsa

Thank you, Natalie for sharing! 

TEXAS SPICE RUBBED SIRLOIN

It's Friday. Let's grill. This kind of recipe is what you should expect as part of my upcoming book, "It's Paleo Y'all." What is more "Texan" than a delicious, juicy slab of beef on the grill?

Texas Spice Rubbed Sirloin
2 1/2 pounds grassfed sirloin steaks
2 teaspoons salt
1 teaspoon ground mustard
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper

Heat your grill to 500º. Place your steaks on the counter while you make your rub. You want the meat to be at room temperature when it hits the grill. Whisk all the spices together in a small bowl.  Massage the rub into the steaks and let sit for 10 minutes. Grill over direct heat for 6 minutes on each side, until medium rare. When you flip to the second side, place a pat of chive butter on top of the meat, if desired.

Chive butter
2 Tablespoons chives, minced
4 Tablespoons grassfed butter
1/2 teaspoon of salt

Soften butter. Combine all the ingredients. Refrigerate. 

Yum. 

PERFECT PALEO POTATO SALAD

Traditional potato salads are made with nutrient-poor white potatoes and are laden with sugar. Here we have a secret weapon that resolves both problems:

The white flesh of the Japanese sweet potato resembles the original, but you are getting way more bang for your buck on the micronutrient ratio. The  bonus factor is the natural sweetness of the Japanese sweet potato replaces any added sugar the traditional potato salad might need.

I gotta hand it to myself on this one. The flavor is perfectly balanced and I can guarantee that if you bring this to your next barbeque, you'll fool anyone.

The Perfect Paleo Potato Salad
serves 4-6
1 large (1 pound) white-flesh Japanese sweet potato, cubed
1/3 cup paleo mayonnaise
Juice of 1/2 lemon
1 teaspoon dijon mustard
1/2 teaspoon salt (or more to taste)
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
4 hardboiled eggs, peeled and chopped
3 stalks celery, minced
2 Tablespoons chives, minced

1. Boil sweet potatoes in a pot of simmering water until fork-tender, about 15 minutes. Drain and set aside to cool. 
2. In a medium bowl, whisk together the mayonnaise, lemon juice, dijon mustard, salt, dill, garlic powder, onion powder and black pepper. 
3. Add the cooled potatoes to the bowl and mix well. Gently stir in the hardboiled eggs, celery and chives. 
4. Chill in the refrigerator until ready to serve. Keeps for up to 5 days.

I brought this to last night's community pot luck at Johnson's Backyard Garden. If you live in the Austin area and missed it, I'll meet you there next year. There was live music, kids playing, picnic blankets and perfect weather. They roasted a whole juicy hog and everyone picked it clean. I was proud to bring my little paleo potato salad to share with everyone! 

By the way, I would LOVE your feedback on this recipe. This is literally the best potato salad I have ever had, much less ever made. If you love it as much as I do, let me know!