Paleo Country Fried Chicken with Mashed Cauliflower and Gravy

This chicken is ridiculous.  Why ridiculous, you ask?  Well for starters, it’s freaking delicious.  Satisfying?  Of course.  Comforting?  In every sense of the word.  But here’s the real kicker.  It’s healthy!  Yayyyyyyyy.  I want to eat it every day of my life forever and ever amen!

 

You know what this chicken reminded me of?  Country fried steak.  That crunchy, warm, tender chunk of meat smothered in a creamy gravy.  It is the epitome of comfort food.  And that is what this resembles.  It causes me to have memories of sitting around the table with my whole family, filling our tummies till they feel like they might burst, quoting movies that only we know, laughing late into the night!  I’d give just about anything for a moment like that right now!  But instead, I will tell you of this meal…this meal that conjures up the best of memories and brings people together!!  I hope you love it!  🙂

 

Oh oh oh oh one more thing!!  I do not know why I have never thought of this before!!  The BEST part of this dish is that it is super creamy!  But getting a good, healthy, tasty creamy sauce is almost impossible with paleo standards!!  But I had a genius idea!!  Cauliflower!!  Now I know it sounds crazy but don’t you doubt me!!  Cauliflower seems to fix everything else…mashed potatoes, rice, pizza crust…why not to thicken sauces too?  I was already planning to make mashed cauli for the side…so check out how I used it in the sauce as well!

 

 

So, here’s what you need:

  • 4 Boneless, Skinless Chicken Thighs, fat removed
  • 1/2 C Almond or Coconut Flour (You may need a little extra of the almond if you go that route since it is not quite as fine)
  • 1 tsp Garlic Powder
  • 3/4 tsp Rosemary
  • Salt and Pepper
  • 4 Tbsp Butter
  • 1 C Chicken Broth
  • 1 C Unsweetened Original Almond Milk (Make sure it’s original!!)
  • 3 Tbsp Lemon Juice
  • 1 Medium Onion, Sliced
  • 1 Package Mushrooms, Sliced
  • Mashed Cauliflower (1 Head Cauliflower cut into florets and boiled, processed in a food processor with salt, pepper, grassfed butter, and a clove of garlic

 

And here’s how you do it:

  1. In a big Ziploc baggie, combine the flour with salt, pepper, garlic powder, and rosemary.
  2. Add the chicken (in batches if necessary) and toss to coat well.  Melt the butter in a deep cast iron skillet and add in the chicken.  Brown well on both sides.
  3. When both sides are browned, pour in the broth , lemon, and almond milk.  Whisk it a bit.  Then add in the onions and mushrooms, cover, and simmer for about 30 minutes until the chicken is cooked and the sauce is a bit reduced.
  4. While you wait for the chicken, start your mashed cauliflower.
  5. When the 30 minutes is up, remove the chicken and most of the veggies and set aside.  Take about 3-4 Tbsp of the mashed cauliflower and whisk in to the sauce until it is thickened like a gravy.  Simmer for a few minutes until warm and thick, then remove from the heat.  Put your mashed cauliflower and chicken on a plate and drizzle with the gravy.  Eat.  Be comforted.  And enjoy!

 

Peectures!

Creamy Chicken 1

Prep your veggies!

Creamy Chicken 2

Coat the chicken with your flour mixture.  Melt the butter in a deep skillet and brown chicken well on both sides.

Creamy CHicken 3

Stir in the liquids.

Creamy Chicken 4

Add in the onions and mushrooms.  Cover and simmer for 30 minutes.

Creamy Chicken 6

While chicken is cooking, prepare your mashed cauliflower.  When the 30 minutes are up, remove the chicken and most of the veggies and set aside.

Creamy Chicken 5

Doesn’t it look deeeeeelicious already?!

Creamy Chicken 8

Whisk in a heap of mashed cauliflower into the sauce until it is thickened like a gravy.  Simmer for a couple of minutes until heated through and combined well.

Creamy Chicken 10

Heap your mashed cauliflower onto the plate, add a piece of chicken, and drizzle with your gravy sauce.  Yummyyyyyyyy.  Have I mentioned that I love this meal?!

 

Creamy Chicken 11

 

Creamy Chicken 12

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Cowboy Coffee Roast

Have I mentioned how much I love pot roast? I LOVE POT ROAST! I don’t think I could ever get enough.  It’s just so easy.  It’s pretty hard to mess up.  It makes your house smell so good.  And tis probably the most satisfying thing you could put in your mouth ever.  For real.

I am always searching for new flavor combos for a pot roast.  The possibilities really are endless.  But sometimes we just need a little inspiration.  So I was scrolling through the “beef” category on my Caveman Feast app, and nearly dropped the phone when I read “Coffee Roast.”  I have scanned those recipes so many times, how had I missed that?!  Of course I had to try it right away!  I slightly adapted this one…I added butter, hehe.  Cause I have my grandma’s Oklahoma blood in my veins.  And my husband regularly drinks coffee with butter blended in.  Sounds weird, I know.  But its creamy and delicious.  So I wanted to add that creamy delicousness!

My only regret is that I didn’t have better coffee!  It was delicious, as expected.  Tender  I used my mother in law’s morning coffee…she takes it a little weak, and I’m pretty sure it’s instant.  So I KNOW that if I still had some Peet’s left, or some of my husband’s potent, organic “Bulletproof” coffee, it would have been mind blowing!!  I can’t wait to try it again with said, high-quality coffee.  But at the end of the day, it was still a wonderful, mouth watering pot roast so I have to share!

 

So, here’s what you need:

  • 2-3lbs Roast
  • 2 Cups Strong, Fresh Brewed Coffee
  • 4 Tbsp Grassfed Butter
  • 5 Cloves Garlic
  • 10 oz Mushroom, Sliced
  • 1 Onion, Sliced
  • Salt, Pepper, and Mrs. Dash

 

And here’s how you do it:

  1. Brew your coffee!  Whisk butter into coffee until melted, combined, and frothy.
  2. Make slits deep into your roast for your garlic cloves.  Shove them far into the meat.  Season to taste with salt, pepper, and Mrs. Dash.
  3. Place roast and veggies in your crock pot and dump in the coffee/butter mixture.
  4. Cook on low for 8-10 hours.

 

 

Peectures:

Photo (5)

Prep!

Photo (8)

Brew your coffee and whisk in the butter.

Photo (6)

Cut slits into the roast, and shove in the garlic.  Season with salt, pepper, and Mrs. Dash.

Photo (9)

Put it all in a crock pot, cover, and cook for 8-10 hours on low. 🙂

 

Easy Veggie Saute

There’s nothing quite like the classic flavor of simple sauteed veggies!!!  And nothing quite like the knowledge that you aren’t just making your taste buds happy….you’re also making your body feel better one good choice at a time 🙂  The most labor-intensive part of this is chopping the veggies, haha!  I hope you enjoy, I sure did!!!

 

Here’s what you need:

  • 8 oz package of your favorite mushrooms.  Or you can use two different types 🙂
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Medium Yellow Squash
  • 1 Medium Zucchini
  • 2 Cloves of garlic
  • 2 Tbsp Coconut Oil
  • 1/4 C Chicken Stock
  • 2 Tbsp Amino Acids, or Tamari Soy Sauce
  • 1/2 tsp dried oregano

Here’s how you do it:

  1. Prep! Chop your veggies and mince your garlic!
  2. Get a big pan for sauteeing…a wok would probably work too since its a lot of veggies!!  Add your coconut oil and heat to medium high.
  3. Saute your garlic for about one minute.
  4. Add your other veggies and saute for 2-3 minutes.
  5. Add the liquids and oregano, stir so its all coated, and saute for about 4 more minutes.
  6. Enjoy!!!

Want some pictures?! Yeaaaah!

Veggies, chopped…

Simple Sauteed Veggies

Veggies, cooked and DELICIOUS!

Simple Sauteed Veggies 2

 

Thanks again perfectweightamerica.com 🙂