Asparagus Sweet Potato Chicken Skillet

Here is another super delicious and easy to prepare recipe and yes, it is Paleo. Don't let that stop you from trying this one out or you will miss a yummy meal. It is not a Chef Rico original although I have personalized it to my touch for my family and guests that I have cooked it for. For that reason it is worth posting.

Serves 6 people




INGREDIENTS

• 1 lb. boneless chicken breasts
• 1 tablespoon olive oil
• Salt and ground fresh black pepper
• 2 tbs minced garlic
• 1 medium sweet potato, peeled and diced
• ½ cup chicken broth or water
• ½ lb (225 g) fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper

DIRECTIONS

1. On a plastic board, cut the chicken into small pieces and season with salt and pepper.
2. In a skillet over medium heat, add olive oil, garlic, and chicken.
3. Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set chicken aside.
4. In the same skillet, add sweet potato and chicken broth.
5. Cook for about 7-10minutes or until the sweet potato is cooked.
6. Add asparagus and cook for about 4-5 minutes.
7. Season with salt, pepper, and crushed red pepper.

Comments? Suggestions? Feedback?

Homemade Bean Dip

I grew up on the beach and this always hit the spot on a hot day in the sun...bean dip and Fritos! That small round can was empty in no time since it was so addicting. Once you started, you had to finish it off right? Well, here is my recipe for homemade bean dip that is just as great and super easy to make.
First come first serve, it goes fast!

INGREDIENTS

1- 16 oz can of Gebhardt refried beans
1/4 cup Pace Picante Sauce
3/4 cup shredded Mexican blend cheese
fresh cilantro

PREPARATION

I use a tupperware bowl with lid to mix and serve in and for easy storage. Empty the refried beans in the bowl. Add the salsa and shredded cheese and mix thoroughly until blended in well. Microwave for 30 seconds to soften the dip and help it mix better.

OPTION: Sprinkle some medium chopped cilantro on top for added flavor and look

Add your favorite corn chips and you are ready to serve and enjoy and be the life of the party for bringing this. So easy to make and I really like it even better that store Bean Dip now.

Comments? Suggestions? Have you tried this yet?

Paleo Banana / Strawberry Ice Cream

This recipe came from our close friend Denise Sens. She made this one night and wowza, is it delicious. I am an ice- cream- aholic and could and sometimes do eat it every night. When Denise said she was making Paleo ice cream....well I wasn't too excited. But wow, I could eat this stuff every night. The best part of this recipe is it is so easy to make with a short amount of preparation. It comes out so creamy and smooth with the perfect texture. The taste is up to you with so many fruits you can use and add in. CAUTION: once you make this you might not go back to regular ice cream.

Ingredients

• 3-4 bananas cut into slices and frozen
• 1 cup - frozen strawberries frozen
• 1/2 cup - coconut cream ( I use canned and i shake it up to break it up more)
• 1 tsp - vanilla extract

Alternative Ingredients
You can use almost any fruit like berries, pineapple, etc.

Instructions

In a food processor or blender put the frozen fruits in and blend good. Add in the coconut cream and vanilla and blend again until the mixture is smooth.

NOTE: I like using bananas as the key ingredient but i have used pineapple and blueberries instead of or with the strawberries. Create your own flavors! I do suggest that you freeze the fruit in small pieces first. I wash and cut up the fruit and place on  single sheet of wax paper or a lined cookie sheet overnight. Let them freeze good and place in a freezer zip lock bag for use later if you like.

Paleo Avacado - Cilantro - Lime Sauce

I am not a real fan of the Paleo diet, however with that said, I have come across a few delicious recipes and this is one of them. I used this sauce for brisket tacos and it was de-lish. I would say you could use this for tacos in general including fish tacos for sure and other Mexican dishes. I would also try it on a pork tenderloin and other beef entres'. Sorry this is not A Chef Rico original recipe, it came from the internet. I added it to my blog since you may not have ever run across it and you should try it. Enjoy!

 

 

Ingredients

• 1 - avocado peeled and pitted 

• 1/4 cup fresh lime juice

• 1/4 cup chopped cilantro

• 1/2 jalapeno pepper seeded (optional for extra hot)

• 2 tbs - olive oil

• 1 tsp - medium salsa

• 1/2 tsp - garlic salt

• 1/2 tsp ground cumin

• 1/2 tsp - salt

Preparation

Simply add all the ingredients to an electric blender and pulse until smooth. Add up to a 1/4 cup water to thin if needed. Store in the refrigerator  until ready to serve.