Tuesday, August 16, 2016

Parmesan-crusted Chicken and Sauteed Asparagus over Lemon-garlic Penne Pasta

This meal was a huge success. I adapted the recipe from The Recipe Critic, so I want to give her full credit. Click on the link to see her original, delicious recipe.


  • 2 chicken breasts, butterflied and pounded
  • 2 eggs
  • 1/4 cup italian bread crumbs
  • 1/4 cup panko
  • 1/4 cup freshly grated parmesan
  • 1/4 cup flour
  • Salt and pepper

  • 8 ounces penne pasta 
  • 2 Tbsp butter
  • 1/2 cup heavy whipping cream
  • 1/2 cup freshly grated parmesan cheese
  • 1 large garlic clove, minced
  • Juice of one lemon
  • 1 teaspoon garlic powder
  • Salt and pepper

  • One bunch asparagus, trimmed
  • 2 Tbsp olive oil
  • Garlic salt



Turn your oven to warm. Add flour to a medium, flat dish (like a cake or pie pan). Whisk eggs in a different, medium-sized flat dish. Mix panko breadcrumbs, Italian breadcrumbs, parmesan, and salt and pepper in yet another medium-sized flat dish. Dredge each chicken breast—first in the flour, then egg, then breadcrumb/parmesan mixture. I deep fried mine using a Fry Baby, but you could pan fry them also. If deep frying, fry each piece for 4–5 minutes, until the internal temp reads 165. If pan frying, fry on each side for 3–4 minutes until the internal temp reaches 165. Keep chicken warm while you cook the rest by placing each piece of chicken on a wire wrack sitting inside a sheet pan. Put this pan in the oven on warm.


Heat olive oil in a large skillet over medium high heat. Add asparagus. Sprinkle lightly with garlic salt. Cook until asparagus is bright green and tender. Remove from pan and set in a warm place.


While your chicken is cooking, cook the penne according to package instructions until al dente. To make the sauce, heat butter in a large skillet over medium high heat. Add garlic and cook until fragrant, 30 seconds to one minute. Add heavy cream, lemon juice, parmesan cheese, garlic powder, and salt and pepper. Once the sauce starts to thicken, add cooked pasta and toss.

Plate it all up, and enjoy!

Thursday, August 11, 2016

Drumsticks and Veggies on the Grill

It's summertime in Texas. For some crazy reason, that means we Texans venture outside into the sweltering heat, light a fire, and stand in front of it while we cook our food.

You can't beat the taste of real food cooked over coals, but if you do it during the Texas summer, you're pretty much guaranteed to need a shower after dinner.

On the menu: Grilled drumsticks, zucchini, mushrooms, and onions, and corn on the cob--served with roasted sweet potatoes and a simple salad.


  • 2 lbs chicken drumsticks (we buy them in bulk at Cotsco and freeze them)
  • Pre-shucked corn on the cob 
  • 1 zucchini
  • 1 package Baby Bella mushrooms
  • 1/2 yellow onion
  • 1 sweet potato
  • Mixed salad greens
  • Tomato
  • Italian dressing (your favorite bottled, or make your own)
  • Olive oil
  • 2 Tbsp softened butter
  • Salt and pepper

  • Salad dressing: Olive oil, red wine vinegar, and salt and pepper 


Prepare charcoal or gas grill for medium heat.

Preheat oven to 400. 

Thaw and then marinate the drumsticks for a couple of hours in Italian dressing.

Slice zucchini crosswise into 1/2-inch pieces. Halve the mushrooms. Chop onion into large slices. Layer the pieces onto metal kabob skewers. Drizzle with olive oil, then sprinkle with salt and pepper.

Rub each ear of corn with softened butter. Place on a sheet of aluminum foil. Sprinkle with salt and pepper. Wrap the foil around each ear of corn.

Wash sweet potato. Slice the sweet potato into 1/4 rounds. Place on a sheet pan. Brush each side with olive oil. Sprinkle each side with salt and pepper. Roast in preheated oven for 20 minutes or until softened.

Cook chicken drumsticks on the grill until the internal temp reaches 165. About halfway through the cooking process, add the corn and veggie skewers. Keep an eye on the veggies; they cook quickly!

While the food cooks on the grill (ideally you've sent someone out there to tend it so you don't get sweaty), prepare the salad. Dice the tomato. Add it to a large bowl of mixed salad greens. In a small bowl, whisk together 2 Tbsp olive oil, 1Tbsp red wine vinegar, and salt and pepper. 

Plate it all up, and enjoy!

Thursday, April 17, 2014

Steak and Eggs Breakfast

With the leftover steak from the Ribeye and Lobster Winter Slaw recipe, I made this Atkins/low-carb-friendly breakfast.

Who doesn't love steak for breakfast? 

To make this drool-worthy meal, simply sauté a few thick onion slices in your FOC (fat of choice) until softened. Add leftover steak and cook just until heated through. Pile it on a plate and top with an over easy egg.

That's a happy morning, folks.

Tuesday, April 15, 2014

Ribeye and Mini Lobster Tails on a Bed of Winter Slaw

This dinner was inspired by Tyler Florence, Ina Garten, mini lobster tails, and a gorgeous ribeye from Costco. 

I used this winter slaw recipe for the bed. It's a hefty and filling salad. I only added a dusting of feta cheese (I tolerate dairy well) and walnuts. The recipe made enough for us to eat  large servings for two meals each.

Then, I simply sautéed the lobster in a pan with some butter and grilled the ribeye (I added smoked salt to it before grilling).


Saturday, March 29, 2014

Weeknight Paleo Dinner – Burger, Potatoes, and Broccoli

We recently added a very important member to our household: a grill. And it's changed weeknight cooking for the better.

If you don't have a grill, you can still easily use a cast iron skillet on the stove and make this exact same meal. I just prefer the taste of meat on a grill. 

But I digress, let's get to the food.

First of all, yes, I eat "white" potatoes (though the variety I cooked last night are technically yellow and purple waxy potatoes). I don't eat them daily. However, roasting fingerling potatoes is so easy. Almost effortless. It's hard to mess them up. And that's what this blog is about: making this healthy way of eating accessible. 

(If you're unsure about paleo and potatoes, read these two blog posts: the no-potatoes camp and the decide-for-yourself camp).

Burgers, Roasted Fingerling Potatoes, Broccoli, and Homemade Paleo Mayo


1 lb ground beef
1/4 cup onion, diced
2 cloves garlic, chopped
1 Tbsp Worcestershire sauce
Salt and pepper

1 avocado, sliced
Onion slices
Tomato slices
Butter lettuce leaves
Paleo mayo (I used this recipe

2 broccoli crowns
4 Tbsp butter
1 lemon (juice only)
Salt and pepper

Tri-color fingerling potatoes, halved (as many as you want)
Melted lard or tallow
Garlic salt 


It's pretty straight forward, really. Combine meat, onion, garlic, Worcestershire, and salt and pepper. Form into patties and cook (with your preferred method) until meat is cooked through. Top with desired toppings.

Steam broccoli. In a small pan, melt butter and add lemon juice, salt and pepper. Pour lemon butter over broccoli and serve.

Toss sliced potatoes in a large bowl with melted fat, garlic salt, and pepper. Roast at 400 degrees or until potatoes are tender on the inside and crispy on the outside.

Monday, March 24, 2014

Frittata of the Week – Tex Mex Brisket Edition

This week's frittata is brought to you by leftovers.

Over the weekend, we had a cookout that included fajitas and smoked brisket. So, I combined aspects of each to create this beauty.

2 Tbsp butter
8 eggs
2 Tbsp heavy cream
1 1/2 cups chopped smoked brisket
1/2 cup diced onion (I used both red and green)
2 cups torn kale leaves
Homemade pico de gallo (I used this recipe.)

  1. Melt butter in a medium-sized frying pan. Add onion and brisket. Cook until onions are softened and meat is heated through.
  2. While things are getting friendly in the pan, whisk the eggs and heavy cream in a bowl.
  3. Add kale to the frying pan. Cook until leaves are wilted and have decreased in size by about half.
  4. Add eggs. and let cook for about a minute. Place in a 400-degree oven for about 12 minutes or until the middle no longer jiggles.
  5. Top with pico and slice it up!

Wednesday, March 19, 2014

Frittata of the Week

Each Sunday evening, I make a frittata to eat for breakfasts throughout the work week. I cook it, let it cool, then cut it into slices and store each slice in its own tupperware container in the fridge. This makes for an easy breakfast on busy mornings.

Frittatas are seriously one of the easiest things to make. And they're so very versatile. I never buy anything special for them, and I always only use what veggies I have leftover from the weekend.

Here's how I made this week's:

Five eggs (pastured)
Splash of heavy cream (omit this if you're avoiding dairy)
2 Tbsp butter
1/4 cup diced onion
Handful of spinach
Handful of chopped kale
Handful of yellow tomatoes
Salt and pepper to taste

Note: Use an oven-safe sauté pan.


  1. Preheat oven to 400.
  2. Whisk eggs and cream together in a bowl. 
  3. Melt butter in a small sauté pan over medium heat. Add diced onion. 
  4. Once the onion has softened, add kale, spinach, and tomatoes. Cook until the greens are slightly wilted and the skins on the tomatoes are starting to blister.
  5. Add egg mixture to the pan. Let cook for approximately one minute. (If you're feeling a little crazy and not anti-dairy you can sprinkle a little Jack cheese on top.)
  6. Put the pan into the oven and let cook for roughly 10–12 minutes or until the middle no longer jiggles when you shake the pan.