Stephan's Hungarian Mushroom Soup

2 Boneless Skinless Chicken Breasts, cubed

8 Boneless Skinless Chicken Thighs, cubed
Butter (or bacon grease)
2 med onions, finely diced
1 pound fresh mushrooms, sliced
2 tsp dried dill weed
1 TB paprika
1 TB Wheat-Free Tamari
2 cups chicken broth
1/2 tsp sea salt
ground black pepper to taste
2 tsp lemon juice
1/4 cup chopped fresh parsley

2 ripe avocados

Fry the chicken pieces in a large skillet, greased with butter or bacon grease.

In a large stock pot, melt 4 TB of butter. Sauté the onions in the butter for 5 min, then add the mushrooms and sauté for another 5 min. Quick tip: I dice the onions and mushrooms in my food processor because I don't really care for big chunks of either, and it's super fast! Stir in the dill, paprika, tamari, broth, and cooked chicken pieces. Simmer on low heat for 15 min.

Add the salt, pepper, lemon juice, and parsley. Simmer for another 5 minutes. Remove about 1/2 cup of the soup liquid and add to a food processor or blender along with the avocados. Blend until creamy. Add to that creamy goodness to the soup. Continue simmering or serve immediately.

Saskatchewan Fried Chicken

8-10 Chicken Drumsticks
8-10 Chicken Thighs
2 eggs
1/2 Cup Finely Ground Almonds (almond flour)
1/3 Cup Coconut Flour
4 tsp paprika
2 tsp sea salt teaspoons salt
1 tsp black pepper
1 tsp oregano
1 tsp tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 tsp thyme
1/2 teaspoon ground celery seeds
Bacon grease or coconut oil


1) Whisk the two eggs in a bowl


2) On a large plate, combine all the dry ingredients


3) Dunk each piece of chicken in the egg and dredge in the dry mixture


4) Melt a 1/4" layer of coconut oil or bacon grease (or a combo of the two) in your frying pan. Fry the chicken, covered, on low heat for 10-15 minutes on each side. Don't have the heat too high or the outside will burn before the inside is cooked through.

Waldorf Salad Wraps

Per Serving:

1/4 apple, cored but not necessarily peeled

1/2 stalk celery

1 slice of onion (if you're into that sort of thing)

2 TB walnuts

1/2 cup cooked chicken (aprx 2 oz)

1-2 TB olive oil mayo

Roughly chop everything together or lightly pulse in a food processor/magic bullet. Waldorf salad also usually has grapes too, which I didn't include, but would probably be a tasty addition.

Serve wrapped up in one of the delicious Basic Crepes/Wraps.

Best lunch ever. Yum!

Satay Chicken Skewers with Peanut Sauce

Paste
1/4 Cup fresh ginger, shredded
1/4 Cup shallots
4 garlic cloves
1 serrano chili pepper, sliced, stem removed
1/3 Cup olive oil

12 boneless, skinless chicken thighs cut into strips
1/2 tsp kosher salt
1/4 tsp cayenne pepper

1.25 Cups coconut milk
1/2 Cup natural peanut butter

2 TB lime juice

1 TB fish sauce

1/4 tsp fresh ground black pepper

In a food processor (or old school with a mortar and pestle) blend together the ginger, shallots, garlic, and chili pepper, adding the oil slowly to create a paste. Set aside half the paste in a saucepan. Put the other half in a big plastic bag with the chicken strips, salt, and cayenne pepper. Seal it tight, mush it around to coat thoroughly, then refrigerate for 1 hour.

Heat the saucepan with the other half of the paste to med-high on the stove. Cook for 3-4 mins, stirring often. Add the remaining ingredients, whisk until smooth, and simmer until it reaches a creamy consistency (2-3 mins).

Thread the chicken strips on to skewers. Grill over direct high heat until fully cooked, turning once (about 5-7 mins). Serve with the warm sauce.

Cilantro Pesto Chicken Strips

2 lbs boneless, skinless chicken breast

Marinade:

3 TB walnuts

2 garlic cloves

1.5 Cup fresh cilantro leaves

1/2 Cup Fresh parsley

1/2 tsp sea salt

1/2 tsp fresh ground black pepper

1/4 extra virgin olive oil

1 lime, cut into wedges

Pulse the walnuts and garlic cloves together in the food processor. Add the cilantro, parsley, salt, and pepper and process until finely chopped. You'll probably need to scrape down the sides periodically.

Slice the chicken breasts into strip and dredge thoroughly in the marinade. This might be easiest in a big plastic bag. Leave it in the bag or a sealed container in the fridge for 2 hours.

Thread the chicken onto skewers and grill over direct high heat. You'll need to turn them once and they'll be done in about 6-8 mins. Serve warm with the lime wedges.