Tag Archives: Paleo dinner

Recipe: Chicken, mushroom, zucchini skillet (with bacon!)

This dinner came about through delicious happenstance. I was interested in making a sausage and veggie gratin, but that felt a little too heavy for the warm(ish) weather we’ve been having lately. I decided to lighten it up with chicken and zucchini. The bacon and mushrooms add amazing flavor, and the leftovers taste even better than right out of the oven.

Look at all that melty cheese!
Look at all that melty cheese!

1 Tablespoon oil
1 onion, diced
1 pound mushrooms, sliced
4 small- to medium-sized zucchini, halved lengthwise and sliced
2+ chicken thighs, cooked and chopped*
4-6 ounces bacon, cooked and roughly chopped
4 ounces cheese, grated (optional)**
salt
pepper

Preheat oven to 425 degrees.

Place a skillet over medium-high heat. Add oil and saute the onions with a pinch of salt until translucent. Stir in mushrooms and cook until they begin to brown and let off some of their water. Add zucchini and another small pinch of salt (small being key. The bacon is pretty salty on its own, and you don’t want to over do it!). Give it a good stir and let it cook until the zucchini starts to soften just a bit.

Stir the chicken and bacon into the veggies, taste, and season with salt and pepper as needed. Top with the cheese if you’re using it. Pop into the oven for 15-20 minutes until the cheese is melty and just starting to brown. Serve with a side salad if you feel you want an extra serving of veggies!

Recipe notes:
* I find that 2 chicken thighs is perfect for me and Andy. The bacon and all the veggies make this a complete meal without a huge amount of meat. If you’re serving more people, increase the chicken thighs by 1 per extra person.
** I don’t specify which type of cheese, because really melty cheese is melty cheese. I’ve made this with a hard English cheddar and it was just as good as when I used pepper jack. Check your fridge and use what you have on hand.

Recipe: Chorizo (breakfast burrito) cauli-rice bowl

One of our favorite dinners is this chorizo rice bowl. I always get an air fist “alright” from Andy when I tell him that’s what we’re having for dinner. It’s easy, super spicy, can be dressed up or down, and has the perfect combination of protein and veggies.

When I started looking for weekend breakfast ideas, this is where my mind turned. The only real change I made to my original recipe was to top the bowl off with a few scrambled eggs. When I make this for dinner, I skip this step.

The chorizo I buy is super spicy. Like, clear out your sinuses for hours spicy. It’s right at the threshold of what I can handle. I’m a wimp, but it’s still hot. If you’re not into the idea of a spicy breakfast, swap the chorizo for a nice breakfast sausage and you’re good to go! One more note on chorizo–if you can, try to find a good natural source. The prepackaged stuff in the refrigerated section of your grocery store often has questionable “animal parts” ground up and that’s just icky. If you’re adventurous, you can also make your own.

For the rice:
1 cauliflower head
2 tablespoons olive oil
1 onion, diced
1 pound chorizo
Salt*
Pepper

Toppings:
Scrambled eggs (or fried, or poached …)
2 tomatoes chopped
1-2 avocados, sliced (or make guacamole, yum!)
Sour cream**
Shredded cheese**
Pickled jalapeños (our favorite!)
Salsa
Sriracha (Andy loves this, but it burns too much for my tastebuds)

Run the cauliflower through a food processor using the shredding blade, or grate it with a box grater. Set aside.

In a large skillet (I use my 10″ cast iron), heat oil over medium high heat. Add onions with a small pinch of salt and saute until onions start to get a little color. (I like a little char, I think it goes nicely with the spice.) Add the chorizo, stirring to break it apart, until browned and cooked through, 7-10 minutes.

Once the chorizo is cooked, carefully stir in the cauliflower so the chorizo is evenly distributed. My skillet has a hard time holding everything (and it’s a good-size skillet) so stir with care. Cook until the cauliflower is tender and the chorizo flavor is all soaked in. Taste and season with salt and pepper as necessary. We’re really into pepper right now so we’ve been adding it to everything.

Top with your favorite “fixins” and enjoy for breakfast or dinner!

Recipe notes:
* I try to use a light hand with salt. Just a pinch to get the onions going and maybe a little more at the very end after I’ve tasted the dish. Depending on who makes the chorizo, the dish could be salty enough, and you don’t want to over do it.
** If you can’t do dairy, the sour cream and cheese aren’t necessary. We usually don’t use them, but it is an option and the sour cream especially helps cool the spice of the chorizo.