Roast Tenderloin with Parmesan Herb Crust- for Turkey or Pork (SCD)

I haven't meant to neglect this blog for so long. Just to give a snapshot of my life: this week I go in at 6 a.m. to open the store, run home to make breakfast and pack lunches, then go to the local school to substitute teach, then run to Abilene afterwards for store errands or the Boogers soccer practice. Life gets so busy sometimes. That's what I like about this recipe. It comes together in a snap. While it's roasting I can get other things done. I make enough for leftovers and lunches. You can half the recipe if you are cooking for one.

Roast Tenderloin with Parmesan Herb Crust- for Turkey or Pork (SCD)

2 Tenderloins, Turkey or Pork (about 1 1/2 pds each, or so)
Salt and Pepper
1/2 cup grated Parmesan Cheese
1 or 2 TBSP Herbes de Provence*
2 TBSP Cooking Oil or Cooking Fat (I used Olive Oil)

Preheat oven to 400 degrees. Season tenderloins with salt and pepper.  Combine cheese and herbs in a small bowl. Use a small roasting pan that will hold meat in a single layer. Pour oil in pan. Place tenderloins in the roasting pan and roll in oil. Press half of cheese mixture on one side of tenderloins, roll over and press the rest on the other side, covering all of the tenderloin. Roast 45 to 50 minutes until they test 160 degrees with a meat thermometer. Slice and serve.

*Herbes de Provence is an herb blend from the south of France. It is wonderful on poultry and is a mix of marjoram, rosemary, sage, savory, thyme, lavender, basil, parsley and sometimes fennel, chervil and garlic. If you can't find Herbes de Provence, than any combination of three or more of those herbs would work nicely.

This post is linked to Real Food Wednesdays.

Great Recipe - Creamy Cilantro Lime Sauce from The Dairy Free Diva (SCD, GFCF, Nut-Free)

I saw this tasty recipe for Creamy Cilantro Lime Sauce on Stephanie of The Dairy Free Diva's site. It sounded so yummy I immediately began to think of ways to use it. Shrimp Salad? On Mexican food? Hmmm. I just happened to have some cooked chicken breast in the fridge and it was perfect for chicken salad. The lime and cilantro flavors go so well with chicken. I used all mayo, instead of part mayo/part sour cream, and added it to one half pound of cooked and finely diced chicken breast. I now have a new favorite chicken salad for lunches. Thanks Stephanie!

Recipe Review - Crispy Chicken Nuggets from SCD for Life

My five year old is a stickler for kid food and luckily there are many SCD blogs with lots of kid friendly recipes. It's great to see more and more SCD blogs popping up. I especially like Sherry's "Specific Carbohydrate Diet for Life" blog where I found this recipe for Crispy Chicken Nuggets. These were delicious, easy to make, and passed the kid test. I added a teaspoon of Herbs de Provence to the almond flour, but any spice would work well. Thanks Sherry!

Here are some more SCD freindly Chicken Nugget recipes:

Chicken Nuggets from Comfy Belly

Egg-Free Chicken Nuggets from Egg-Free SCD Mommy

All Star Chicken Nuggets from Mrs. Ed's (GFCF and nut-free)

Primal Chicken Nuggets from Life as a Plate (egg-free)

Chicken Avacado Tots from SCD Recipe (GFCF, egg-free, nut-free)

Chicken Tots from PecanBread (egg-free and nut-free)

Chile Rellenos Con Pollo (SCD) Stuffed Chilies with Chicken

I've been trying to come up with a grain-free replacement for chicken enchiladas, the kind smothered in green chili sauce. I decided to try my chicken enchilada filling in a poblano pepper. The result was amazing and flavorful, if I do say so myself.

This is also my submission for this week's Fightback Friday, a real food web carnival at Food Renegade

Chile Rellenos Con Pollo (Stuffed Chilies with Chicken)

6 to 8 Poblano Chili Peppers
1 pound Chicken, cooked and shredded
3 or 4 cups Monterey Jack or Pepper Jack Cheese, shredded
1/4 cup Onion, finely diced

Sauce

1 cup Tomato Sauce
1/2 teas. Cumin
1/2 teas. Oregano
1 Clove Garlic, minced

To roast and skin the chilies: Put chilies on a baking sheet and place under the broiler. Watch closely, when the skins get bubbly, remove and turn over to broil the other side. Remove and set aside to cool. When cool enough to handle, peel the papery skins off. Then carefully make a slit in the side of each chili and scoop out the seeds. If you are going to touch the seeds with your hands then you may want to wear gloves.

Place chilies in a baking dish. Preheat oven to 350 degrees.

In a mixing bowl combine the shredded chicken, two cups of cheese and onion. Spoon into the chilies. Combine sauce ingredients. Pour over the stuffed chilies. Top with remaining cheese. Bake for 20 to 25 minutes, until cheese is melted.

My Crock Pot is My Stock Pot - Homemade Chicken Broth (SCD, GFCF)

Canned chicken broth can have hidden sources of allergens, especially yeast extract. Plus, some brands can really be expensive as well. Using a crock pot to make homemade broth is a cinch!

I actually have two ways I do it, depending on what I'm making it from. Plan A is for when I am making broth from chicken parts. Our grocer often has chicken necks for very cheap, which are ideal. Plan B is for when I'm cooking a whole chicken. I have a crock pot that does a little over two quarts, if your crock pot is a different size you may need to adjust.


Homemade Chicken Broth Plan A

1 to 2 Pounds of Chicken Parts (Necks work well)
About 2 quarts of water
1 TBSP Herbs de Provence (I use Morten & Bassett brand)
Sea Salt to taste
A few dashes of Turmeric (this will give it a golden color)
1/2 of a Yellow Onion, roughly chopped
Two handfuls fresh Parsely

Other options to add:
Two sticks celery
Celery Leaves
One or two Carrots
A couple large slices of Zucchini

Add all to crock pot, cover and cook on low setting for 8 to 12 hours. Chill, strain and then place overnight in a pitcher in the fridge. The next day you can remove the fat and use. You can freeze the broth in various sizes to have on hand. I like to do one and two cup portions, plus have some frozen in ice cubes.

Homemade Chicken Broth Plan B

This is how I make the most of a whole chicken, I use my crock pot two days in a row.

One small whole Chicken
Water
Salt to taste
A few dashes of Turmeric
A few dashes of Herbs de Provence

Remove any parts that are placed in the cavity of the chicken, place them in the fridge and save for round 2 (except for the liver, use that for pate or something else). Remove flaps of skin and fat (if you want to render it for later use see links below). Rinse chicken and place in crock pot. Add water to fill just about 2 inches below lid. Add seasonings. Cover and cook on low setting for 8 to 12 hours.

Remove chicken from crock pot and remove meat from chicken and use. Save carcass, bones and parts (put them in the fridge to use for round two the next day). Pour the broth into a pitcher and refrigerate. The next day remove chilled layer of fat on the top of broth. This batch of broth is what most cooks will refer to as "rich or strong" chicken broth. Use or freeze for later.

Now take the carcass and parts and follow directions for Plan A. This will make a light chicken broth.

Other SCD/GAPS chicken stock and soup recipes:

Not a recipe, just a great post from the Food Renegade: America Needs More Brothels

Homemade Chicken Stock from Amy of Simply Gluten and Sugar Free

Another broth recipe from Karen of Heal-Balance-Live. Her link to the fabulous Weston Price article "Broth is Beautiful" is updated here.

Kat of Kat's Food Blog also has one for the crock pot, How to Make Chicken Soup in a Slow-Cooker

Mmmm...Chicken and Dumpling Soup from Erica at Comfy Belly

Exotic Egg Flower Soup from Grain-Free Foodies

Comfy Tummy has Basic SCD Chicken Noodle Soup

Chicken "Noodle" Soup from Elana's Pantry

Here's some more helpful links to make the most of your chicken:

The Whole Bird

The Whole Bird - From the Weston Price Foundation

Roast Chicken Made Better, Start to Finish

Fat and Schmaltz

Chicken Fat--Some Interesting Facts

Mike Wolfberg's Recipe for Rendered Chicken Fat

Schmaltz & Grieven at FoodMayhem (recipes)

Schmaltz Recipe at Recipes Zaar

Garlic Parmesan Wings (SCD)

Excuse the bad flash photography, these are much better than they look here. I love wings and fall get togethers are a great time to serve them.

This is also my submission for this week's Fightback Friday, a real food web carnival at Food Renegade


3-5 lbs Chicken Wings
Oil for frying
1/2 cup (one stick) Butter, melted
1/2 cup Mayonnaise
3 or 4 cloves Garlic, minced
2 TBSP Parsley, finely chopped
3/4 to 1 cup Parmesan Cheese, finely shredded

Rinse wings and pat dry. In a large skillet over high heat, heat enough oil for wings. Add wings to hot oil and fry until lightly browned and slightly crispy. Turning occasionally. This usually takes me about 30 minutes.

Meanwhile, in a very large bowl, whisk melted butter and mayo until smooth and creamy. Whisk in garlic and parsley. Let sit while wings cook. When wings are done, toss in bowl with sauce. Toss in cheese. Serve with towels.

Here's more SCD/GAPS friendly chicken wing recipes:

Honey Ginger Wings from yours truly

Sticky Bat Wings from Comfy Tummy

Superbowl Wings from Life Lines

Satay Chicken Wings from Maureen's List

BLT Chicken Salad (SCD, GFCF)

Happy July 4th!!
Bacon is just good with everything! These measurements are approximate, everyone likes theirs differently:

1 pd Chicken Breast, cooked and diced
1/3 cup Yellow or Green Onion, minced
6 slices Bacon, cooked and crumbled
1/2 cup Mayonnaise
Salt & Pepper to taste
Tomato Slices
Lettuce

Combine chicken, onion and bacon in a mixing bowl. Add mayo and seasoning and stir to combine. Line bowl or plates with a bed of lettuce. Scoop chicken salad onto lettuce. Garnish with tomatoes.

Basil Chicken Salad (SCD, GFCF)

I planted some basil and other herbs with my flowers this year. It's so nice to have fresh herbs on hand. You can make the basil oil the day before, it's even better. I let my crock pot cook the chicken for me while I'm at work. The next day I throw the bones and bits back into the crock pot to make broth.

1 cup Basil Leaves, rinsed
3/4 cup Extra-Virgin Olive Oil
2 cups Chicken, cooked and diced
1 10-oz container Grape or Cherry Tomatoes, sliced in half
1 small Red Onion, finely diced
2-3 TBSP Red Wine Vinegar
1 teas Dijon Mustard or Dry Mustard Powder
2 Cloves Garlic, minced
Salt and Pepper to taste

Blanch the basil in boiling water for about 5 seconds, then rinse with cold water. Squeeze out the water. Add to blender with oil and pulse to combine. You can chill it overnight for more flavor.

Add chicken, tomatoes and onion to a large mixing bowl. In a small bowl, add basil oil, vinegar, mustard and garlic. Whisk until combined. Toss with chicken. Salt and Pepper to taste.

Spinach Egg Soup (SCD)

The other day I had a cooked chicken in the fridge and planned on using it in a salad. The weather changed to cold and rainy and I found myself going through Barbara Kafka's "Soup A Way of Life", looking for something warming and homey. I found this lovely recipe, called "brodo con straciatella". It makes "strings" of eggs using a combination of eggs, flour and Parmesan cheese allowed to drip through a strainer into hot broth. I tried it, minus the flour, and found it much easier to just drip it off a spoon. I've altered the recipe by adding chicken and using frozen spinach.

2 Eggs
3 TBSP Parmesan Cheese, very finely grated
Dash of salt
4 cups Rich Chicken Broth, salted to taste
10 oz Frozen Spinach, chopped very fine (no need to thaw)
1 or 1 1/2 cups Chicken, cooked and diced fine

Combine eggs, cheese and a dash of salt in a cup. In a large pot heat broth to boiling, add spinach and heat through. Drizzle egg mixture in with a spoon. Add chicken and heat through, about one minute.

Serves 3 or 4.

Perfect Hard Boiled Eggs (SCD, GFCF)

One of my co-workers sells fresh eggs. They come in all different colors, which my son loves. He's at that age where he always wants to know why. When he asked why they were different colors I said they came from magic chickens. That answer seemed to suffice. I'm not lying if I really believe it, right?

I used to think that for boiling eggs you just let them boil in water for awhile and voila...boiled eggs. I also wondered why my yolks were always green on the outside. Turns out, there are many different views on how to get a perfect, creamy, and green-less boiled egg.




If I consult my usual sources, The Joy of Cooking, recommends starting with simmering water, enough to cover a single layer of eggs by one inch, then adding the eggs with a slotted spoon and boiling 14 minutes for large eggs. Then plunging into cold water. Cooks Illustrated recommends putting them in boiling water for 10 minutes and then putting into cold water. But for me, the idea of working with my hands over boiling water isn't appealing. Luckily there's even more suggestions.

Elaine Corn, author of 365 Ways to Cook Eggs,(a favorite cookbook of mine) says to put the eggs in a pot in a single layer, cover with water by one inch. Bring to boil over high heat. Turn off immediately, cover and let sit for 17 minutes. Then rinse in a colander under cold water. She says that peeling the eggs immediately keeps the green on the yolks from forming.

I use the method similar to Ms. Corn's. I put my eggs in a pot, cover with water by about 1/2 to one inch. Bring to a boil over medium heat. Boil one minute. Remove from heat and cover with a lid and let sit for 11 minutes. Run under cold water. I don't peel mine immediately unless I am using them at the moment. I keep them in the fridge, up to one week, on hand for salads and snacking. You may need to experiment to find what works best.

Flavorful Holiday Turkey (SCD, GFCF)

Here's my holiday turkey secret. It hasn't failed me yet. Herbes de Provence is an herb blend from the south of France. It is wonderful on poultry and is a mix of marjoram, rosemary, sage, savory, thyme, lavender, basil, parsley and sometimes fennel, chervil and garlic. If you can't find Herbes de Provence, than any combination of three or more of those herbs would work nicely. The mayo holds the herbs on the turkey and keeps it moist.

One turkey, thawed, cleaned and ready to roast
1 or 2 Oranges, each cut into about 6 wedges
1 Onion, cut into about 6 wedges
A couple stalks of Celery, diced into big pieces, or even BETTER use the Celery Leaves
Herbes de Provence
1/3 to 1/2 cup Mayonnaise

Place turkey in roasting pan. Stuff cavity with orange and onion wedges, and celery. Sprinkle some herbs inside. With a spatula, lightly spread a thin layer of mayonnaise on entire turkey. Sprinkle with herbs. Roast according to directions on package.

For homemade SCD legal mayo recipes: SCD Recipes

Mango Chicken or Pork (SCD, GFCF)

My favorite restaurant in Atlanta is Penang, which serves Malaysian cuisine. I haven't been back to Atlanta in almost three years but I can still remember the Mango Chicken. I was thrilled to be able to make a close copy.

1/2 to 3/4 pound Boneless Chicken Breast or Pork Loin
1 Red Bell Pepper, julienned
1 cup Carrots, julienned
1 large or 2 small Mangoes
2 TBSP Water
3 TBSP Apple Cider Vinegar
2 TBSP Honey
2 TBSP Ketchup
Oil for frying
Minced Cilantro and Green Onions for Garnish

Slice meat across the grain into thin bite sized strips. Peel mango, but save the peels. Dice what you can off of the mangoes and set aside, also save the big pit. Roll up your sleeves and wash your hands. Over a big cup squeeze the mango juice and pulp off of the mango pits and skins. Then discard the skins and pits. Add the water, vinegar, honey and ketchup to the pulp and combine with a fork or small whisk.

In a wok or large skillet heat, heat oil over medium high heat. When the oil gets hot, add carrots and bell pepper. Heat for a couple of minutes, stirring occasionally. Add chicken or pork. Heat until cooked through. Add mango pulp sauce and heat until bubbly, then let it bubble a about two minutes to thicken, but stir often. Remove from heat and stir in diced mango. Serve with garnish.

For homemade SCD legal Ketchup: SCD Girl and SCD Recipes

Honey Ginger Wings (SCD, GFCF)

Move over Hooters! These are messy but very good.

Note: if you are following the Specific Carbohydrate Diet for health reasons, peanut butter is an advanced food, you can substitute with almond butter.

3 lbs. Chicken Wing Drumettes
3 TBSP. Creamy Peanut Butter
3 TBSP Honey
2 TBSP Apple Cider Vinegar
1 TBSP Fresh Ginger, grated
3 TBSP Water
1 teas. Red Pepper Flakes
Oil for frying
Sliced green onions for garnish (Optional)

Rinse wings and pat dry. In a large skillet over high heat, heat enough oil for wings. Add wings to hot oil and fry until lightly browned and slightly crispy. Turning occasionally. This usually takes me about 30 minutes. Remove wings from heat and oil and place in a large bowl.

In a small bowl whisk remaining ingredients until combined. Add to wings and toss. Serve with hand towels!

Liver Pate with Hazelnuts (SCD)

We're in the middle of a yard renovation and our new deck was just finished today. We've gone two years without a usable backyard. Now we're stir crazy and ready to entertain. Bring on the hors d'oeuvres! This surprisingly pleasant pate was adapted from "Spreads, Toppers & Dips" by Diane Rozas. I cut out a few steps and made it SCD legal. Simmering the chicken livers instead of frying gives this pate a more subtle flavor.

1/2 pound Chicken Livers
1/2 cup Hazelnuts
4 TBSP. good quality Butter
3 or 4 Green Onions, include the good green parts
1/4 cup SCD Yogurt
Salt and Cracked Pepper to taste

Remove any veins and membranes from the liver. In a medium saucepan, bring about 2 or 3 cups of water to a boil. Add liver, return to a boil, cover and simmer about 5 minutes, just until liver is no longer pink. Remove from water and let cool. (My dogs and cat get the leftover liver water)

In a food processor combine all ingredients until very smooth. Put into a ramekin or a small pretty bowl and refrigerate for a few hours. Serve with crackers, toasts, veggies, pear slices, etc.

All Star Chicken Nuggets (SCD, GFCF, Nut-Free)

Who says a SCD mom can't compete with those frozen nuggets in cutsie shapes! Once upon a time, the only way to get my child to eat anything was to shape it into a star. These were a big hit. Although I'll have to warn you to make them at your own risk. I've burned my fingertips a few times. If you're not a daredevil then you can just shape them into patties. This makes a large batch which you can keep in the fridge and nibble on for a couple of days, or individually wrap and freeze. Believe it or not, these are actually good for breakfast.

3 cups Chicken, cooked
1 cup Vegetable, cooked (Carrots, Zucchini, Green Beans, etc)
3/4 teas Sea Salt
Spices to taste: Good options are Cumin, Chili Powder &/or Minced Garlic
2 Eggs
Oil or Butter for frying

Put chicken, veggies and salt into processor and pulse until just shredded. Put into a mixing bowl and season to taste. Mix in eggs.

If you're going to fry into shapes (again, at your own risk) you need metal cookie cutters, tongs, two spatulas and a butter knife. Heat your oil or butter in a non-stick skillet over a medium heat. Oil a cookie cutter and place in skillet. Carefully spoon in chicken mixture. After a few minutes when the first side is slightly browned, flip and cook on second side. When both sides are lightly browned put cookie cutter/nugget on a plate. With tongs in one hand holding the cookie cutter, use a butter knife to go around the edge of the nugget/cutter to free the nugget. It took me a few times and a few burned fingertips to get this down. Now I usually have two skillets going at once and can crank them out fairly quickly.

Leek and Chicken Salad (SCD, GFCF)

There's lots of vegetables in the produce dept. that I notice but never purchase. I'm never sure what to do with them, or even know what some would even taste like. My goal is to incorporate more of these into our everyday fare. If you don't have any leeks, diced celery and a little minced onion would work nicely. I usually crock pot a small chicken and use the meat for a salad or casserole. This is a very simple salad and makes a good lunch for work.

2-3 cups Diced Chicken
2 Leeks, sliced into 1/4" rings, use tender green parts
3 small apples, diced
Salt and Pepper to taste

Dressing
1/2 to 1 cup Mayonnaise (for SCD use homemade)
1 teas Lemon Juice
1 TBSP Honey
1 to 2 TBSP Oil (I use Flaxseed Oil, to make my coat shiny)

Put sliced leek in a colander and rinse well. I like mine in smaller pieces so I dice them a little more. Put in a skillet with a little oil or broth and saute until tender, 5 to 8 minutes. Cool. Toss with chicken and apple. Season to taste. Whisk dressing ingredients together and toss in. Chill.

Chicken and Avacado Salad (SCD, GFCF)

We really like avacadoes, you may choose to not use as many.

1 or 1 1/2 pds. Chicken, cooked, bite size pieces
1 Red Onion, diced
1 Large or 2 Small Tomatoes, diced
1/2 Cup Celery, diced, (optional)
2 large or 4 Small Avacadoes, diced
1/2 Cup Fresh Cilantro, chopped

Dressing:

1/2 Cup Mayonaise
2 TBSP Olive, Vegetable or Flaxseed Oil
2 teas. Chili Powder (homemade blend for SCD'ers)
Salt and Pepper to taste

Put chicken, veggies and cilantro in a bowl and gently toss. Combine dressing ingredients in a small bowl. Toss with veggies. Chill and serve.