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Poultry Salads

Buffalo Greek Caesar Salad

An oldie, but goodie–revamped with a new pic…

Yup, that’s a long ass title..but I said it. There’s no other way…I mean, what are you supposed to do when you love Caesar salad, Greek salad and buffalo chicken? Mix them all together and see what comes out. What came out was deliciousness. We roasted garlic for the Caesar dressing to add some serious flavor and are omitting dairy (parmesan). It may seem like a tedious task, but I highly, highly recommend you try it–even do a few heads, as opposed to a few cloves, because it keeps really well in the fridge and can be added to ANYTHING that calls for garlic. It’s worth the trouble, I promise.

Buffalo Chicken

  • 1 lb chicken, chopped in ½” cubes
  • 2 T FOC (fat of choice)
  • 3 T hot sauce
  • 1 t cajun seasoning (no salt added)–if you can’t find it or don’t have it, just use hot sauce

Heat FOC and add diced chicken. Sear on high heat before flipping to facilitate the browning action. When the chicken is cooked through (10-15 minutes total, 5-7.5 per side) add hot sauce and cajun seasoning directly to pan…stir in and keep on low heat until ready to serve.

Roasted Garlic Dressing

  • ½ C mayo
  • 2 T white wine or apple cider vinegar
  • 6 cloves roasted garlic or 1 teaspoon granulated garlic
  • S & lots of P

Make mayo per directions. I’m intrigued by PaleOMG’s blender bottle method–haven’t tried it, but will be soon. Peel the garlic cloves and place in a piece of  foil, drizzle with olive oil and crumple the foil into a pouch shape. Roast the garlic in a 400°F oven until golden brown (about 10 minutes). Don’t burn it! Add all the ingredients to food processor and blend until smooth. Parmesan would be a welcome addition here, if you wish. We didn’t use it and know it’ll be delicious either way.

For the Salad

  • 2 heads romaine, chopped
  • roasted red peppers, diced
  • kalamata olives
  • feta or Parmesan cheese, optional
  • anchovies, if you like ’em
  • 8 ounces mushrooms, sliced thin
  • S&P

Clean and remove gills from mushrooms. Slice thin. Saute the shrooms in your FOC, until softened. If you want, remove the chicken from the pan and use it to saute the ‘shrooms.

Serve romaine topped with sauteed mushrooms, diced red pepper, olives, buffalo chicken and garlic dressing.

Poultry Salads

Hibachi Sesame Chicken & Ginger Dressing

hibachi chicken

It’s like going to the hibachi restaurant without all that added pressure of trying to catch the shrimp in your mouth…


For the Salad

  • romaine lettuce, 2-3 heads, chopped
  • thinly peeled carrots and cucumbers

For the Dressing

Whizz in food pro until well combined.

For the Chicken

  • oil or fat, for the pan
  • 1 lb boneless, skinless chicken thighs, cubed
  • 4 tablespoons wheat-free tamari
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame seeds
  • Juice of 1 lemon

In large skillet, add your oil of choice over medium-high heat. Add chicken and leave it for a bit. Don’t mess with it, you want it to get crispy. Keep an eye on it, and after about 2-3 minutes add 2 T of the tamari and the juice of half the lemon, drizzle it around evenly. Once that starts to dry up and the chicken is getting brown and crispy on one side (approx. 5 minutes) toss the chicken to cook the other side. After 2-3 minutes repeat the process of drizzling the remaining tamari and juice of the other lemon half. After approximately 5 minutes continue to stir the chicken until cooked evenly on all sides. Once cooked through remove from heat and add sesame oil and sesame seeds and toss to coat. Season with salt and pepper to taste.

Serve lettuce, carrots, and cukes topped with chicken and dressing.

Poultry Sauces, etc.

Turkey Meatballs with Spiced Apple Chutney

turkey meatballs with spiced apple chutney
If spring is in the air, then winter is in my belly. Think chicken apple sausage turned inside out.


For the Meatballs

  • 1 lb ground turkey (preferably the fattier grind or you may need to add a few tablespoons of oil)
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon dehydrated onion flakes
  • 1 teaspoon garam masala
  • 1 teaspoon salt

For the Apple Chutney

  • 3 medium (tart) apples, diced
  • 1/2 handful raisins
  • 2 tablespoons butter
  • 1/2 teaspoon garam masala
  • 3 tablespoons maple syrup
  • 2 tablespoons mango chutney (optional)
  • 1 tablespoon apple cider vinegar
  • 1/4 cup water
  • 1/4 teaspoon salt


For the Meatballs

Preheat your oven to 400ºF.

Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, combine all the turkey meatball ingredients. Use your hands, or a cookie scoop, to portion into balls (I made little tiny ones). Bake until the meatballs are cooked through, about 15-20 minutes, depending on the size.

For the Apple Chutney

Combine all ingredients into a medium sauce pot. Cover with a lid, slightly ajar, and stir occasionally, over medium-high heat, until the apples have softened, about 6-8 minutes. Remove the lid and let some of the liquid evaporate and reduce (if it hasn’t already). Taste and adjust for seasoning.

Use a tater masher to mash up the apples into a chunky chutney–not applesauce, but like 3/4 chunky, 1/4 smooth-ish.

Use the chutney like a condiment for the meatballs–it’s not a side dish.


Greek Chicken Hash

greek chicken hash
I hate when bloggers who’ve neglected their websites do their “comeback” post and write the words “sorry”. I’ve completely ignored this website for about 5 weeks and I’m not sorry at all.

Lots of stuff happened in that 5 weeks. The number one biggest, life changing occurrence is that we’re jobless. We’ve left our CrossFit gym (long story) and are actively looking for a space, because we’re STARTING OUR OWN CROSSFIT GYM. Extreme emphasis requires caps lock. I would add glitter, blinking lights and unicorns if I could.

So I’ve been obsessively looking for a warehouse space, day-in and day-out. CrossFit really does demand an odd set of “must-haves” in order to function; safe, somewhere to sprint/run, high ceilings, neighbors that don’t mind, ability to drop heavy things, etc. I haven’t worked out much nor have I had the motivation to cook. I received an email from a friend-via-blog asking what we were up to and it was the kick in the pants I needed to resuscitate my kitchen skillz (and I was getting tired of Chipotle). Thanks Liz!


And Brandon has turned his attention to the last space in our house that needs to be re-done, our master bathroom. He’s full steam ahead on the gut and re-build.


  • fat of choice
  • 1 pound waxy potatoes or 1 head cauliflower
  • 1½ pounds boneless, skinless chicken thighs, trimmed of fat & cut into bite-size pieces
  • 3 cloves garlic, minced
  • 3 pepperoncini peppers, minced (add more or less depending on spicy tolerance)
  • 1 teaspoon dried oregano
  • zest & juice of 1 lemon
  • ¼ cup chicken stock
  • salt & pepper


Preheat your oven to 400ºF. While you’re waiting for the oven, peel and dice your potatoes or cut your cauliflower into florets. Place them on a baking sheet. Toss in the fat of your choice (olive oil, perhaps) and douse in salt and pepper. Roast until crispy and soft, about 30-45 minutes. The smaller you cut the veg, the less time this will take.

While the veg is roasting…

Heat a large skillet over medium-high heat. Add in a tablespoon of your fat and saute the chicken until cooked through. Add in the garlic, pepperonici and oregano. Continue to saute until the garlic seems cooked through, about 2 minutes. Add in the lemon juice + zest and the chicken stock. Stir everything around and make sure you get up all the bits that might be stuck to the pan. Let reduce until most of the liquid has evaporated. Season with salt and pepper. Serve over roasted veg.




General Tso’s Chicken

Essentially, this recipe is just a homemade hoison sauce kicked up to your personal level of preferred spiciness, with the addition of red pepper flakes and/or sriracha or chili garlic sauce.

I wanted a combo of General Tso & Cashew chicken, but yeah, there are no cashews anywhere to be seen in the pic because…I didn’t have any. I went foraging in the cupboards for ’em, but all I could find were almonds, macadamias (pictured) and some long forgotten pistachios–which turned into my late night snack. As delicious as pistachios are, I hate them for the fact that you munch along happily, then look down at the bowl of shells you’ve amassed and hang your head in the shame of evidence presented below you.


  • 2 lbs boneless, skinless chicken thighs
  • oil for the pan
  • 1/2 cup chicken stock
  • 3 tablespoons reduced-sodium, wheat-free soy sauce (or coconut aminos)
  • 2 tablespoons rice vinegar (or apple cider)
  • 1 tablespoon sunflower seed butter
  • 1 tablespoon molasses
  • juice of 1/2 lime
  • 1/2 teaspoon red chili flakes (+ sriracha or chili garlic sauce for extra spiciness)
  • 1/2 teaspoon dried onion flakes
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon powdered ginger
  • 2 green onions, chopped, for garnish
  • nuts (cashews, macadamias), for garnish


Get out a storage/serving container.

Slice chicken into thin strips. In a large saute pan, heat oil over medium-high heat. Saute chicken, in batches, until browned and cooked through. Place in storage/serving container.

Add stock to the saute pan and whisk to get up all the browned bits. Turn the heat down to medium. Add in the rest of the ingredients. Whisk, until thickened, about 2 minutes. Stir chicken back into the pan, making sure everything is coated in sauce.

Serve topped with chopped green onions and nuts.


Jerk Chicken & Pineapple Bowl

Jerk anything requires a butt-load of ingredients. The list below looks exhaustive, I know, but it really is easy and it’s likely you have most of this stuff lingering about in the crevices of your spice cabinet, you just have to take the time to dig it out. You could always go out and buy a pre-made blend from the store or order some online; Penzeys‘ stuff is pretty legit. I won’t judge, and really, either way you hash it, pre-made or homemade, this’ll hit the table in around 30 minutes.


For the Bowl

  • fat, for the pan (butter or olive oil or coconut oil would work best)
  • 1 large red onion, thinly sliced
  • 1/2 fresh pineapple, cut into bite-size chunks
  • 2 bell peppers (any color), sliced into strips
  • 1 lb chicken breast, cut into bite-size strips

For the Jerk Seasoning

  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon red pepper flakes (+ 1/4 teaspoon cayenne pepper for extra heat)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • salt and pepper, to taste
  • juice of 1 lime


In a bowl or zip-top bag, combine the chicken with about 7/8 of the jerk seasoning and toss/shake to combine. Set aside to let the chicken marinate and come to room temperature. Meanwhile, we’ll make the veg…

In a large saute pan, heat a few tablespoons of fat over medium heat. Add in the onion and pineapple, plus the last little bit of the jerk seasoning you spared from the chicken. Occasionally stirring things around until the onions look soft and pineapple has started to develop a caramalized color. Add in the bell pepper strips and let them cook for a bit; not too long, as they’ll get mushy. Once all the roughage is cooked, remove from the pan and place in your serving dish.

Add a few more tablespoons of fat to the pan, and crank up the heat to medium-high. Plop in the chicken. Don’t touch it or move it around, we want to develop a nice brown crust on the outside of the chicken. Once that’s happened, then, you’re allowed to flip it over to cook on the other side.

Add the chicken to the onions, peppers and pineapple. Stir to combine.



Maple, Mustard Grilled Chicken

Sometimes you just want a stupid easy, but stupid tasty meal.


  • ~2 lbs boneless, skinless chicken thighs
  • 1/3 c Dijon mustard (my absolute favorite is Maille (I eat this stuff out of the jar with a spoon))
  • 3 T Grade B (it’s cheaper than A) Maple Syrup
  • 1 stem fresh rosemary, chopped


In a large zip-top bag, add the mustard, maple syrup & rosemary, including the rosemary stem. Smush around to incorporate. Taste the marinade and see if you want to add more maple or mustard. Add the chicken and let marinate in the fridge for at least 30 minutes.

Heat a large saute or grill pan (obviously a grill would work too) over medium-high heat. Melt a few tablespoons of fat (butter, ghee, duck/bacon fat), and sear the chicken thighs, about 4 (undisturbed) minutes per side. Be sure not to overcrowd the saute/grill pan, as you want the chicken to develop a nice char on the outside.

While the chicken thighs are cooking…

Pour the marinade in a small saute pan (minus the rosemary stem). Let it come to a simmer and keep it there for about 4-5 minutes, whisking occasionally. If you find the sauce has gotten too thick, add a little stock to it. And bam…you’ve turned the marinade into a sauce. Yay.

You can either serve the sauce on the side or brush it over the tops of the grilled thighs.




Cheater’s Brined Turkey Legs

To me, turkey (and most non-duck poultry) is pretty boring. I rant about this often, and maybe you’ve noticed I don’t cook it very often, because in my world: cow beats chicken & pig beats cow. Every. Time. Period.

But today, I think I’ve finally got a cheater’s fix to making, at least turkey legs, deliciously moist and yummy. We’re taking leftover pickle juice and using it like a convenience food. If you think about it, pickle juice is really just a readymade brine. So let’s start using it like one. Toss a couple monster turkey legs in, let the brine do its thing and then roast the beasts until they’re crispy.

Andddddddd, don’t forget to enter our US Wellness Meats $100 Carnivore Contest.


  • 2 turkey legs
  • 1 jar pickle juice (use anything but bread ‘n butter/sweet), preferably naturally fermented pickles like Bubbies


For each 2 turkey legs, you’ll want one jar of leftover pickle juice.

Place ingredients in a large zip-top bag. Seal and place inside a pan/casserole dish with high sides (just in case there’s some spillage…there will be spillage, don’t get cocky).

Let marinate in the fridge for at least 12 hours, but no more than 24 hours, or the pickle flavor may be too strong. I don’t mind that, but you may, so just sayin’.

To Cook

Get your oven to 400ºF.

Remove the legs from the brine (pickle juice), rinse and pat dry with a paper towel, like really dry…make sure you press down on the legs.

Place the legs on a lightly oiled/greased sheet tray.

Sprinkle with some type of seasoning blend if you’d like…lemon pepper, cajun, whatever.

Bake until the skin is crispy. You may have to turn the legs over halfway through cooking. I lost track of time on this one (oops), so start checking for doneness at about 30 minutes.

Beef Game/Other Poultry Sauces, etc.

Leftovers Stock

While there is nothing wrong with going out and buying chicken necks and ox tails to make stock with, I assume many people don’t utilize what they’ve already got sitting in the fridge to make a perfectly yummy, if not superiorly flavored, homemade stock. We roasted prime rib for dinner one night and I simply tossed the leftover hunk of meat (including the bones) in a pot of water, added some cheap vegetables, and came back 4 hours later to a pot full of liquid meat gold.


  • 1 hunk of leftover, cooked, bone-in meat (chicken, beef, duck…whatevesss)
  • handful each of roughly chopped carrots, celery and onion
  • flavorings like: fresh garlic, fresh thyme (left on the stalk), peppercorns, salt


Fill a large soup pot with about 4 quarts of water. Dump in the meat, chopped up vegetables and flavorings.

Let the pot simmer for about 4 hours, until you have about 2-3 quarts of liquid meat gold, I mean stock.

Place a fine mesh strainer over the top of a large bowl (the bowl needs to be big enough to fit the liquid). Pour the stock through the strainer. Discard the meat and sad looking vegetables. Place the bowl in the fridge overnight, or long enough for the fat to come to the surface and harden.

Skim off the fat with a spoon. You don’t need to be too anal about this, a few baby blobs here and there isn’t going to hurt anything.

Use immediately or store in the freezer. If you’re going to put the stock in the freezer, be sure to leave enough room at the top of your freezing container to allow for the expansion of the liquid…don’t fill it to the brim or you’ll be sorry.


Paleo Chicken Bog

Brandon was sick (Don’t feel sorry for him. He refused to wear a face mask while sanding down a circa 1950’s piece of furniture.) AND it was a chilly, rainy, gloomy day–so this was the perfect supper. Chicken bog is a classic southern recipe. It’s really just chicken and rice, sometimes sausage, stewed together. Nothing fancy, but definitely homey and comforting.


  • ~2 lbs chicken, preferably dark meat and on the bone, I used chicken quarters
  • carrot, celery, onion, whatever you have, roughly chopped
  • thyme
  • water or chicken stock
  • 1 head cauliflower
  • s & p
  • hot sauce


Remove the skin from the chicken pieces and reserve for fried chicken skins. Place the chicken, chopped vegetables, thyme, s& p, and enough water to cover, in a large saucepan. Simmer until the chicken is cooked through, about 30 minutes.

Remove the chicken and let it cool. Once it’s cool enough to handle, pull the meat apart and either discard the bones or roast them and make chicken stock.

While the chicken is cooling…

Roughly cut the cauliflower into florets. Strain the chicken simmering liquid to remove the veggies and thyme, and pour the liquid back into the saucepan. Pop in the cauliflower pieces. Boil until the cauliflower is tender and cooked through, about 10 minutes. Strain the cauliflower florets and place them back into the saucepan. Using a potato masher (or some similar tool), mash the cauliflower until it’s reached the desired rice-like graininess. Add some chicken liquid if you’d like it to be a little more stew-like. Add the pulled chicken meat and mix together. Serve with a couple dashes of your favorite hot sauce.