Paleogang Fried Chicken

Paleogang Fried Chicken

Ingredients:

  • 4 chicken thighs
  • 1 cup almond flour
  • 2 eggs
  • 1 tsp paprika
  • 2 tsp garlic powder
  • Dash of cayenne pepper (optional)
  • Salt and pepper, as desired

My cooking oil choice  Coconut Oil

Paleogang Fried Chicken

 

  1. In a medium bowl stir together the two eggs .
  2. In another bowl mix all the dry ingredients together almond flour, paprika, garlic powder, salt and pepper and cayenne pepper ,
  3. Dip the chicken thigh into the bowl of eggs, then into the flour mixture.
  4. Heat up your coconut oil
  5. Once your oil is heated and ready, place your chicken pieces into the pan .
  6. Cook the chicken thoroughly about 30 minutes  on medium-high heat.

JESSICA’S TACO SALAD WITH CREAMY TACO DRESSI

JESSICA’S TACO SALAD WITH CREAMY TACO DRESSI

JESSICA’S TACO SALAD WITH CREAMY TACO DRESSING

yield: 6 TO 8 SERVINGS by http://www.afarmgirl’sdabbles

INGREDIENTS:

FOR THE SALAD:

  • 1 lb. ground beef (you could also use ground or diced turkey or chicken)
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 package of your favorite taco seasoning, portioned for 1 lb. of ground beef
  • 1 to 2 heads of iceberg lettuce or 2 to 3 heads of romaine, chopped into bite-size pieces
  • 4 to 8 green onions, sliced
  • 3 c. halved cherry tomatoes or chopped Roma tomatoes
  • 2 to 3 c. shredded cheddar cheese
  • 1 to 3 c. lightly crushed Doritos nacho cheese flavored tortilla chips, plus whole chips for scooping up the salad

FOR THE OPTIONAL SIDES AND DRESSINGS:

  • 1 can black beans, rinsed and drained
  • 1 c. chopped cilantro
  • sour cream
  • guacamole or slices of fresh avocado
  • 1 fresh lime, cut into wedges
  • Thousand Island dressing
  • spicy ranch dressing
  • zesty French dressing
  • mild taco sauce

DIRECTIONS:

FOR THE SALAD:

Brown beef in a skillet over medium to medium-high heat. When beef is about halfway browned, add garlic and onion. Once beef is browned and onion is softened, remove any excess fat from the pan. Then sprinkle taco seasoning over the mixture and toss to coat evenly. Add 1/3 cup of water and let mixture simmer over medium-low heat until water is dissolved. Remove pan from heat. This can be prepared a day in advance and refrigerated until ready to serve.

This salad is all about creating a dish that works for you and those you are serving. Delete ingredients you aren’t fond of. Add in some that aren’t listed here. I’ve seen this salad served many different ways:

  1. With all salad ingredients tossed together in one large bowl, with or without the salad dressing mixed in. (To avoid soggy chips, be sure to wait until you are ready to eat to toss the ingredients together.)
  2. With all the salad ingredients, optional ingredients, and dressings, in their own separate bowls, for each person to assemble their own salad. (This is typically how Jessica serves her taco salad.)
  3. With all the salad ingredients layered, as shown in my photos, with crushed Doritos and optional ingredients and dressings served on the side.

FOR THE OPTIONAL SIDES AND DRESSINGS:

I like to incorporate black beans and cilantro into my taco salad, but it seems that these two ingredients are the most likely ones that people might dislike. So…I always serve them on the side, for people to add as they wish. Same goes for the sour cream, guacamole and/or avocado, and lime wedges. Again, these are all optional.

The dressing(s) for this taco salad is whatever you want it to be. Most often, Jessica offers bottles of Thousand Island, spicy ranch, and/or zesty French dressings, for people to drizzle onto their salads as they wish. I especially like a mixture that my friend Bobbi Jo serves with her taco salad. She combines 1 cup of Thousand Island with 1 cup of zesty French and 1/4 cup of mild taco sauce, which is shown in my first photo. It’s delish!

Dutch Oven Chicken

Dutch Oven Chicken

Dutch Oven Chicken

 

8  chicken breasts, deboned
6 tablespoons  peanut oil
2 tablespoons  lemon juice
2 tablespoons  thyme
salt and pepper
8 slices  bacon
8 slices  cheese

Combine oil, lemon juice, thyme and mix well.  Spoon over breasts.   Place in 350 degree F heated Dutch oven.          Bake 30 minutes. Open foil and place one slice bacon, cheese  over each breast.  Bake open for 3 to 5 minutes      Remove from foil and place on serving platter.

How to get a Rotisserie Chicken for Half Price @ Walmart

How to get a Rotisserie Chicken for Half Price @ Walmart

How to get a Rotisserie Chicken for Half Price @ Walmart

How to get a Rotisserie Chicken for Half Price @ Walmart

Story found @ Traveltoast.com

 

  1. Find out the roasting schedule at your local Wal-Mart. It can change from day-to-day, but usually doesn’t vary much. They cook new batches of birds every three hours. So, if you find out they started the first batch at 10:30 a.m., you can count on another batch coming out at 1:30 p.m.         
  2. Be at the store during the third hour since the last batch was cooked. You can check the time-stamp on the container to see if you’re there at the right time. Using the example above, you would need to arrive at the store at 12:30 p.m.                                                                                       
  3. Pick up your two-hour-old chickens from the front of the store and walk to the deli counter where they’re made. (Usually in the back.)                                                                                                          
  4. Ask the deli-counter worker to mark them down for you. (Mention that they’re in the third hour of life, of course.)                                                                                                                                             
  5. The worker will print out a new price sticker and attach it to the container.

The price varies around the country, but here in Texas, chickens that sell for close to $5 (plus the premium chickens which sell for $7) are marked down to $1.99 each.

You can’t even buy fresh chickens for that price!

 

Coconut Flour Chicken Tenders

Coconut Flour Chicken Tenders

Make your own, gluten-free chicken tenders using coconut flour as your breading ingredient.

  • Makes six tenders
  • Prep time: five minutes
  • Bake time: 30 minutes
  • Oven temperature: 425 degrees

Ingredients

  • 6 chicken tenders
  • 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground white pepper
  • 1/4 cup olive oil

Instructions

Recipe by  Beth Asaff

  1. Pour the olive oil onto a plate and set aside.
  2. Pour the coconut flour and spices onto a second plate and combine well with a fork.
  3. Dip each tender into the olive oil, then place it in the coconut mixture.
  4. Turn the tender to coat in the flour.
  5. Place the chicken on a baking dish.
  6. Bake at 425 degrees for 30 minutes or until crispy and brown.
  7. Serve with your favorite side dish.