cajun paleo | Paleo Cajun Lady

June 12, 2014September 2, 2014

Smothered Chicken and Okra Recipe

In Cajun cooking, we use okra quite often. I grew up eating it fried, boiled, smothered, pickled, and added to gumbo. I love, love, love my okra.

This is one of my favorite dishes. The best part, it’s all made in one big skillet. That means less dishes to clean!

For AIP: Use coconut oil or lard as cooking fat. Skip hot sauce and pepper.

Smothered Chicken and Okra Recipe

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 4 servings

Ingredients

2 pounds Organic Chicken pieces
2 tablespoons grass fed butter, ghee, or coconut oil
1/2 red onion, chopped
3 cups okra, chopped
2 green onions, chopped white and green parts
2 cloves garlic, crushed
2 tablespoons dried parsley
3 cups chicken broth
Salt, pepper, and hot sauce, to taste
2 tablespoons arrowroot starch, mixed into 1/2 cup water

Instructions

Heat fat in large oven proof skillet until it melts. Brown chicken pieces, on all sides, in fat. Once chicken is browned, add red onion and cook until clear. Preheat oven to 375 degrees F. Add okra, green onions, garlic, and parsley to skillet. Cook over low heat for 3 minutes, stirring often. Add chicken broth, salt, and pepper. Continue to cook over low heat for 5 minutes, while oven preheats. Place skillet in oven on lowest rack. Bake for about 30 minutes, or until internal temperature of chicken reaches 165 degrees. Remove from oven and stir in arrowroot powder and water mixture. Be sure to stir until gravy is formed. Add hot sauce to taste.

http://www.paleocajunlady.com/smothered-chicken-and-okra-recipe/

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

White Chocolate Strawberry Bread Pudding Recipe

Today I have a real treat for you. I made this white chocolate strawberry bread pudding for my 45th birthday on Wednesday. The best part is that it’s made with all paleo ingredients.

Remember, I don’t create many dessert recipes. These are only to be enjoyed once in awhile, as a treat. This recipe has a lot of sugar in it. Even though it’s coconut sugar and honey, it’s still sugar. That being said, enjoy.

White Chocolate Strawberry Bread Pudding Recipe

Prep Time: 6 hours

Cook Time: 2 hours

Total Time: 8 hours

Yield: 8-10 servings

White Chocolate Strawberry Bread Pudding Recipe white chocolate White Chocolate Strawberry Bread Pudding Recipe White Choc Strawberry Bread Pudding 1

Ingredients

Bread Pudding

9 ounces paleo, homemade white chocolate
1 loaf paleo bread, store bought or homemade, sliced
4 eggs
6 egg yolks
4 cups full fat coconut milk, canned
1 cup light coconut milk, canned
3 cups coconut sugar

Strawberry Filling

10 ripe strawberries, ripe, sliced
1 cup coconut sugar

Sauce

8 ounces melted paleo white chocolate
3 ounces full fat coconut milk, canned

Instructions

Make strawberry filling first by combining sugar and sliced strawberries in bowl. Press sugar into strawberries. Place in fridge for at least 20 minutes.
In large mixing bowl, whisk together eggs and egg yolks. Set aside.
In large saucepan, combine all coconut milk and sugar.
Bring mixture to a low simmer and add white chocolate. Whisk until chocolate is melted.
Remove pan from heat and quickly stir in whisked eggs. Continue stirring to keep eggs from scrambling.
In a 9”X13” baking dish, place bread slices in one layer. Top with strawberry filling. Cover with another layer of bread slices.
Pour half of coconut milk mixture over bread slices. Gently press bread slices to ensure mixture is absorbed by bread.
When most of mixture has been absorbed, pour remaining mixture over bread. Gently press.
Cover dish with parchment paper, then foil.
Let soak for 5 hours in fridge.
After 5 hours, remove baking dish from fridge and set aside while oven preheats.
Preheat oven to 300 degrees F.
Bake covered for 1 hour on middle rack.
Remove foil. Bake for another 45 minutes or until top is golden brown.
Create sauce to pour on top of each serving by combining melted white chocolate and full fat coconut milk in a double boiler.
Serve individual portions with sauce ladled on top. You can also garnish with a strawberry and whipped cream made with a can of full fat coconut milk, 5 or 6 drops liquid stevia, and 1 teaspoon pure vanilla extract.
Preparation time: Forever! It actually takes about 8 hours, start to finish.
Can be refrigerated and reheated.

http://www.paleocajunlady.com/white-chocolate-strawberry-bread-pudding-recipe/

** Note: I’ve provided a link for the recipe I used to make my white chocolate. If you choose to use this recipe, leave out the orange zest and cranberries. Follow the same instructions without those two ingredients.**

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#paleo #paleodesserts #glutenfree #treats #dairyfree #foodblog #paleoblog #paleorecipes #glutenfreerecipes #cajunfood #cajuncooking #cajunpaleo

Tara Perillo

Sweet Tuna Slaw Wraps Recipe

Here’s a quick, easy tuna slaw wrap recipe for you! It’s perfect for a healthy paleo lunch option. Cranberries add a tart and sweet flavor which mixes well with the saltiness of the tuna and the creaminess of the avocado.