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Batch cooking and stuffed chicken thighs

Paleo Stuffed Chicken Thighs

Paleo Stuffed Chicken Thighs

Batch Cooking.  I have to admit that it intimidates me.  I spend a little too long getting ready to get ready to do it knowing that I’m going to be in the kitchen a looooong ass time but just like everything else, I have learned that you just have to get started and do one task at a time and get done what you get done and not get all stressy.  At least that’s what I tell myself to do.

This Sunday I spent 6 hours in my kitchen making a ton of food.  I am hoping that it will pay off and that I won’t have to do any cooking for at least the next 4 days.

Here’s what I made:

Cooked 3 boneless chicken breasts

Cooked 2 packages of chicken tenders

Butternut squash soup.

Roasted cauliflower

Cooked 2 pounds of ground turkey with an onion and then mixed some with bacon and mushrooms and tomato sauce and made 4 stuffed peppers ready to heat in the oven


I peeled and cut up a bag of carrots


By 8:30 I was ready to jump out of my kitchen window but at least now I don’t have to cook and I can just eat and relax the rest of the week. Well, I never relax but at least the food is cooked.

While I did all of that stuff, I also made a big batch of Paleo Stuffed Chicken Thighs.  It was enough for my family of 4 adult sized people for dinner for 2 nights and an extra for my lunch.

Now, a week later, I am glad that I invested the time.  However, the weather is absolutely gorgeous and I don’t want to spend all day in my kitchen today.  Now that I have it down, I’m hoping that I’ll be able to get this all done in less time today.  We shall see.

Also, instead of making a dinner for tonight that is more complicated and time consuming, I will pan sear some lamb leg and serve with a couple of veggies.  You can look at this a couple of different ways.  Either you decide you are going to be making a huge mess in your kitchen anyway, so you may as well just make a big dinner too, or you can make a simpler dinner and save this one for when you have a little less going on.  Either way, these chicken thighs are delicious and definitely worth making!

Paleo Stuffed Chicken Thighs


2 packages of boneless chicken thighs

1 lb of thinly sliced prosciutto

2 red bell peppers, roasted and sliced into 1/4 inch strips.  (Do this first).

2 eggs, beaten


24 sun dried tomatoes

1 1/2 cups almond meal

1 tbs nutritional yeast

dried oregano

Himalayan Salt

ground black pepper

garlic powder

Tapioca flour

Coconut oil for frying

Pasta sauce of choice


2 cups or 2 hand fulls of baby spinach

¼ cup chopped fresh parsley

2 cloves garlic (peeled and smashed)

1 tbs nutritional yeast

¼ cup pine nuts

2 pinches of Himalayan Salt

ground pepper to taste

2 tablespoons olive oil

Add it all to your food processor except the olive oil and pulse till well-blended.

Slowly add the olive oil and pulse until a pesto paste like consistency.


First mix together the almond meal, nutritional yeast, salt and pepper in a wide shallow bowl and set aside.

Next, open up and lightly pound the chicken thighs with a meat tenderizing mallet.

Set up your assembly line:  Chicken thighs, tapioca flour, pesto, prosciutto, peppers, sun dried tomatoes, salt, pepper and dried oregano, beat eggs and almond meal mixture.

Assemble each chicken thigh by opening up, spreading a tablespoon of pesto on the inside of each, laying on a slice of prosciutto, topping that with about 2 or 3 tomatoes and a couple slices of pepper, sprinkle with oregano, roll up as tightly as possible without losing the goodies inside, and place in a baking dish.

Once they are all assembled, dust each with tapioca flour, dip in egg and roll in the almond meal mixture.

Then when they are all assembled, dusted, dipped and rolled, they are ready to brown.

Heat a tablespoon or more of coconut oil in a large frying pan on medium high heat.  Place the chicken in the pan and lightly brown on each side.  Transfer back to the baking dish.FullSizeRender (4)

Bake covered on 350 degrees for 30 minutes or till chicken is no longer pink.

While that is baking you can heat up your sauce and prep a green salad. A dinner without some greens isn’t dinner as far as I’m concerned and it looks great next to the red sauce!

Serve with sauce and salad and enjoy!

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Chicken Balls Soup

Chicken Balls Soup (1)The word “balls” is funny.  I love to add it to other words because it’s just so hilarious and because I am so mature. Alec Baldwin, Molly Shannon and Ana Gasteyer had everyone dying just using that word for over 5 minutes in the Delicious Dish.

mmmm shweddy balls

mmmm shweddy balls

I also think it’s funny to use it as an expletive.  Drop something and say “BALLS!”  Forget something, “BALLS!”  Screw up at work, “BALLS!”  You know it just feels good to swear.  You may know that this was actually tested on MythBusters years ago and they found that folks could withstand pain longer if they spewed “swear words” as opposed to other words.  I know this is true because I have given birth twice.   There’s a whole bunch of geeky science behind this phenomenon.    601191_383148001821042_667965715_n

However, having a potty mouth isn’t really something I would brag about or put on a resume, “Excellent organizational skills, proficient in Excel and cursing…”  but it does have it’s place and can help at the right time.  I for one, swear like a sailor, but that is mostly just when I am driving or giving birth.  It isn’t always socially acceptable to swear, so as an alternative, it can be fun to use ridiculous words in lieu of swear words to help us through those frustrating and painful moments, or perhaps when we are in the presence of children or in mixed company.  For example, to quote the famous Will Ferrell whose character was making an effort to keep it G as a soccer coach in Kicking and Screaming,  “Mother of PEARL!”  and also in Elf, “Son of a NUTCRACKER!”   Instead of saying “Bullshit”  sometimes I will say “Baloney Sandwiches!”   I love this form of swearing because you still experience some degree of lalochezia, (my new favorite word), but also some comic relief and  I can’t think of what could be better than that, except of course this soup I just made.


And I didn’t know what in the Sam Hill to call this soup.  I could call it something  really douchey like “Asian Inspired Free-Range Chicken Soup”  or I could just call it what it is:  Amazeballs Soup!  or Incrediballs Soup! or, well, you get the picture.  It’s some really good shit.  I swear!



1 lb ground chicken

1 egg

¼ cup almond meal

dash of crushed red pepper

sea salt and ground black pepper

16 oz bone broth (chicken or turkey, I used turkey from my Christmas turkey)

¼ cup fish sauce

¾  cup coconut aminos

1 red bell pepper diced

3 medium carrots peeled and then peeled into “noodles” (just keep going with the vegetable peeler)

½ large or one small yellow onion, diced

about 2 large heads of broccoli cut into florets

3 cloves of garlic smashed and minced

1 tablespoon of fresh garlic, peeled and minced

sea salt and ground black pepper

1 heaping tablespoon of grass fed bacon fat or coconut oil


In large dutch oven, melt fat

Add onion and cook on medium for about 2-3 minutes till soft

Add pepper, dash of salt and a few cranks of your pepper mill and cook for about 3 more minutes or till soft and then add in the carrots

Meanwhile in a mixing bowl combine ground chicken, almond meal, egg, salt, pepper and crushed red pepper and roll into balls, then add to the dutch oven.  Turn them as they begin to brown.

Once the chicken balls are mostly cooked through, add in the broccoli florets and turn the heat down to medium low, cover for a few minutes to allow the broccoli to steam a little.

Last add the broth, fish sauce, coconut aminos and another pinch of salt and pepper.

Bring to just before a boil, turn down to simmer for about 10-15 minutes and serve topped with some crushed macadamia nuts.  You can totally let this sit longer than that on low with the cover on it and it will stay hot for a long time.