Today I’m bringing you a recipe for crispy savory chicken thighs that is a staple in our home.
They are just so EASY to prepare, and everyone in the family loves them.
The best part, though?
That delectable crispy skin!
Ever have those nights where you are slammed with so much going on, it would be easier to pick up take out than spend time in the kitchen preparing a healthy meal? (Oh, is that EVERY night? …Actually, I can relate.) Well, this recipe for lemon thyme chicken thighs is intentionally SUPER easy, perfect for even the craziest of “those nights”.
St. Patrick’s Day is right around the corner, and every year for as long as I can remember, my family has had corned beef and cabbage. And sure enough, every year *someone* points out that it’s more of an American tradition than an Irish one. (Not that there is anything wrong with that; it’s one of my favorite dishes!) So this year, I decided to present you with a recipe that actually is much more Irish: Shepherd’s Pie.
Sorry, Cam Newton, but according to my nine-year-old son, I win Super Bowl MVP this year for these baked buffalo wings!
They are so crispy on the outside and tender on the inside, and the flavor is to die for. I’m especially fond of them because they’re Paleo and Whole30 compliant! To make them so, I use Frank’s Red Hot sauce and ghee (aka clarified butter, but grass-fed butter also works well) for the buffalo sauce. I don’t know if it’s because I’m pregnant, but I have been dousing everything in Frank’s Red Hot sauce. It just tickles the taste buds something fierce! It’s such a great brand, and it has so few ingredients: aged cayenne red peppers, vinegar, water, salt, and garlic powder. That’s it!
As far as hot sauces go, it’s perfection.
While getting ready for the Super Bowl this weekend, I was experimenting with some kalua pulled pork sliders. After having slow cooked a kalua pork roast (recipe), I then shredded it, placed it on some slices of baked sweet potato, topped it with my Whole30 Barbecue Sauce and a pickle, and handed it to my reluctant taste tester, my husband. He was like, “Sweet potato bun, eh? Alright, this is… another… interesting… concoction. Here we go…” and guess what?
I did too. It was delicious!! Forget all the other stuff that’s going to be available at any Super Bowl party, I just want a whole plateful of my Kalua Pulled Pork Sliders with Sweet Potato Buns for dinner and nothing more!…
Oh, Slow Cooker Kalua Pork, how do I love thee… let me count the ways! I could just feast on this for days on end, making pulled pork sliders, lettuce-wrapped tacos, slathered in barbecue sauce, or mixed in with eggs for a great breakfast scramble.
It’s so tender and smoky, I can never get enough.
The trick to cooking a Kalua Pig is to allow it to cook very low and slow. I’m talking about the lowest setting on your slow cooker for 16 hours, baby.
And it’s worth it.
What makes this Paleo AND Whole30? Well, I’m glad you asked! It turns out that many brands of liquid smoke add a bunch of unnecessary garbage in it like sugar and caramel coloring. (Ugh, why?!) But the one brand I buy and love, Wright’s Liquid Smoke, has none of that! It’s just what it says it is: smoke from wood collected, condensed, and cooled down into a liquid. And it’s freaking delicious!
I created this Whole30 Barbecue Sauce for the time I was strictly adhering to the Whole30 eating plan. I had a really hard time finding Whole30 compliant barbecue sauces because everything has added sugar, it seems. This is more of a smoky barbecue sauce, and you know it tastes clean. I ended up liking it enough to keep making it even when not doing the 30-day cleanse/challenge/gut healing/whateveryoucallit. What can I say, once you go clean, you… well, feel amazing and never want to eat that old crap again!
If you would like to make it more Paleo instead of super-strict Whole30, you can add a bit of honey to it to sweeten it. This is what my husband recommends. Pretty delicious!
One of the toughest things about cooking with whole foods and using real ingredients is that it can become incredibly time consuming in the kitchen! I love this recipe for the fact that it really does cook up quickly! I just put the spaghetti squash into the oven to roast, and while waiting for it, I chop up all the herbs and cook everything. It’s ready before I know it!
This Vietnamese Pork Over Spaghetti Squash recipe is so delicious! I love all of the fresh herbs and the addition of the apple. Apple and pork in the same dish always makes me so happy. They were meant for each other! It is a mild tasting dish, so if you would like to spice it up, I did try adding a bit of hot sauce at the end of my final trial, and found that it was great either way!
When I made huge lifestyle changes two years ago, I was genuinely sad to say goodbye to one of my all-time favorite recipes: Mushroom Sausage Stuffing. It was one I only made on Thanksgiving, because I always felt it was so special. But alas, it was full of bread, something I was committed to cutting out if I were ever to find health. Every person is different, of course, but bread is one thing that causes inflammation and misery in my body.
Thankfully, I’ve learned that there are ways to revamp my old favorite recipes so I can still have all of the good stuff without needing the bad! It’s not about what you’ve cut out, it’s all about the good stuff you’ve added in! In this case, I took out the bread, and instead, I paired it with a beautiful acorn squash. The flavors went from just wonderfully savory to explosive!
So if you’re like me, and you need a great Paleo-friendly stuffing alternative, this one is WONDERFUL, if I do say so myself! Super delicious! (If you want to make this a Whole30 stuffing recipe, use chicken broth instead of wine.)