Dinner

Crispy Skin Sous Vide Salmon

Posted by on Aug 18, 2015 in Dinner, Fish/Seafood | 3 comments

Crispy Skin Sous Vide Salmon

I was pretty sure I didn’t need another kitchen gadget, but it appears I was mistaken. For my birthday last month, my wonderful mama bought me an Anova Culinary Precision Cooker, which is an immersible sous vide machine. Until recently, sous vide cooking required a big old contraption that took up a bunch of counter space, and that was only when the method started to become popular in home kitchens. Before that, you’d really only find them in fancy restaurant kitchens. The incredible thing about the Anova Culinary Precision Cooker is that it doesn’t take up a single square inch of counter space. Want more pros? It’s easy to use, and it makes a simple salmon supper otherworldly. Seriously, I’ve never had better salmon than salmon that was cooked with this method. Crispy Skin Sous Vide Salmon prep time: 5 minutes cook time: 15 minutes, plus time to brine serves: 2-4 (for a main course, 6 oz per person is a good portion) For the brine: 1/4 cup sea salt 1 tablespoon honey 1/2 cup boiling water 2 cups ice water 1 pound salmon, cut into portions 2 tablespoons extra virgin olive oil (I love Kasandrinos*) 1 tablespoon ghee (I love Tin Star Foods) Dissolve the salt and honey in the boiling water. Add the ice water. Place the salmon in a shallow baking dish that it just fits in and pour the brine over it. Refrigerate for 30-60 minutes. After 30-60 minutes, remove the salmon from the brine, give it a quick rinse and pat dry. Gently vacuum seal each portion in its own bag, dividing the olive oil among them. Notes: 1. If using a vacuum sealer that doesn’t have different settings, stop the vacuum action before it compresses the salmon too much; the flesh is delicate and you don’t want to break it.  2. If you don’t have a vacuum sealer, you can simply use Ziploc bags and squeeze as much air out as possible.  Set the sous vide to 125° F / 52° C. Once the temperature is reached, submerge the salmon for 15 minutes, or until cooked through. Once you see the albumen (white protein) start to release from the fish, it is done. Remove the fish from the bags and pat dry. Heat a large skillet over medium-high heat and add the ghee. Once shimmering, add the salmon, skin side down, and sear for 2-3 minutes, or until crispy, and releases easily from the pan. Serve skin side up over your favorite veggies or salad. Pictured here is a simple zucchini noodle salad made with early girl tomatoes, white balsamic, extra virgin olive oil, basil, garlic and sea salt. * Save 10% on your entire order at Kasandrinos when you enter zenbelly at checkout!   All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Chili-Lime Wings

Posted by on Jul 15, 2015 in Chicken, Dinner | 6 comments

Chili-Lime Wings

WINGS! I get excited when I remember they’re a dinner option. Too often I forget, unless I’m thinking of what to make for the Super Bowl or some other big sportsing day. But why should we only eat them when there are really good commercials on TV? That’s silly. They’re cheap and delicious, and there are practically endless ways to prepare them. Take this preparation, for example; They get crispy in the oven thanks to a blend that includes salt and tapioca starch, and then tossed in a super flavorful sauce that gets mixed together in about 45 seconds. (All credit goes to Predominantly Paleo for the tapioca starch idea) All in all, you’re looking at about 45 minutes total time with only 5 of that being active. So you’ll have more than enough time to throw together a salad or slaw to serve them with. Chili-Lime Wings prep time: 5 minutes cook time: 45 minutes serves: 2  for the wings 2 pounds wings, separated into drumettes  and wingettes (save the tips for broth!) 1 rounded teaspoon salt 1 rounded teaspoon tapioca starch 1/4 teaspoon ground ginger 1/4 teaspoon ground coriander 1/8 teaspoon paprika for the sauce 1 teaspoon grated fresh ginger 1 tablespoon coconut aminos 1 tablespoon honey 1 teaspoon lime zest (about 1/2 lime), plus more for garnish 1 tablespoon lime juice (about 1/2 lime) 1/2 teaspoon fish sauce 1/2 teaspoon chili paste Preheat the oven to 450. Line a metal rack in a rimmed baking sheet. In a small bowl, combine the salt, tapioca, ground ginger, coriander and paprika. Toss the wings in a ziploc bag and add the salt mixture. Close the bag and give it a good shake to coat. Arrange the wings on the rack, spacing them out as much as possible. Roast for 20 minutes and then flip and roast for another 20. Meanwhile, to make the sauce, combine all of the sauce ingredients except for the additional lime zest in a large bowl. Once the chicken is cooked through, add to the bowl with the sauce and toss to combine. Place them back on the rack. (Use your hands or tongs to pull them out of the bowl, as opposed to dumping the extra sauce onto the pan- it will just burn) Roast for another 5 minutes. Transfer to a platter to serve, and pour any remaining sauce over them. Garnish with additional lime zest. PIN THIS RECIPE: All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Crispy Chicken Thighs with Spicy Peaches

Posted by on Jul 5, 2015 in Dinner | 4 comments

Crispy Chicken Thighs with Spicy Peaches

When I run into the store unsure of what to make for dinner, seven times out of 10 I’ll grab some bone-in, skin-on chicken thighs. They’re just so simple and versatile- you can simply roast them on high heat rubbed with your favorite seasonings, pan roast them with bacon and apples, or you can get them extra crispy one the stove top, which happens to be my new favorite method.   The key here is to walk away from the pan while the chicken is cooking. This is not a stir-fry; you don’t want to mess with it. If you try to turn the chicken too soon, you’ll wind up flipping a skinless thigh, while the skin remains adhered to the pan. Not what you want. If you practice your patience on this one, you’ll be putting unbelievable crispy chicken thighs on the table, no breading or deep frying required. Heads up: There will be splatter. If you have a splatter guard, now’s the time to use it! The quick peach compote adds a wonderful sweet & spicy dimension to this dish, and I love crispy chicken thighs with some kind of sauce. But if you’re going for easy peasy weeknight dinner, the chicken is still delicious on it’s own. Either way: Winner Winner Super Crispy Chicken Dinner. If you’re following the autoimmune protocol, feel free to omit the chipotle, cumin and coriander and add some freshly grated ginger instead. Crispy Chicken Thighs with Spicy Peaches prep time: 5 minutes cook time: 35-40 minutes serves: 4 3 pounds bone-in, skin-on chicken thighs (about 6-8 thighs) 1 1/2 teaspoons salt 1 teaspoon ghee (or coconut oil) freshly ground black pepper 3 peaches (about 3/4 – 1 pound) 1 teaspoon ground chipotle 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1 tablespoon lime juice small handful cilantro, minced, plus additional for garnish Melt the ghee in a large skillet over medium heat. Sprinkle half the salt on the skin side of the chicken and add to the pan, skin side down. Once in the pan, sprinkle the exposed side with the remaining salt, and some freshly ground black pepper. Allow to cook for 10 minutes without moving. Rotate the pan if need be, but it’s important to let the fat render from the chicken skin; it will stick if you move it too soon. After 10 minutes, check the skin and rotate as needed. (If it’s still sticking, let it be for a few minutes longer) Cook for another 10-12 minutes, again moving as little as possible, or until the skin is evenly deep golden brown and crispy.  Once crispy, flip the chicken and cook for another 10-12 minutes, or until cooked through. Remove to a plate. Drain all but about 1 tablespoon of the fat from the pan and return the pan to the heat. While the chicken is cooking, dice the peaches into 1/2 inch chunks and toss with the chipotle, cumin and coriander. After removing the chicken, add the peaches to the pan and sauté for 3 minutes or until soft, but not mushy. Stir in the lime juice and cilantro. Serve the chicken over the peaches, garnished with additional cilantro. PIN THIS RECIPE:    All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Strawberry Margaritas, 2 Ways

Posted by on Jun 30, 2015 in Dinner | 3 comments

Strawberry Margaritas, 2 Ways

If summertime isn’t made for sippin’ margaritas, I don’t know what is. And since summer is also made for snacking on fresh fruit, it only makes sense to combine the two. I love strawberry margaritas either infused with fresh basil, or heated up with jalapeño. Since I can’t decide which I love more, I’m sharing both recipes with you today! Strawberry Margaritas, 2 Ways Strawberry Basil Margarita for one drink: 1 sprig basil (about 5 leaves) 3 strawberries 1.5 ounces (1 jigger) lime juice 1 tablespoon lemon juice 1.5 ounces (1 jigger) tequila, either gold or silver (I love Espolòn) 1 tablespoon simple syrup, recipe follows 1 tablespoon coarse sea salt 1 teaspoon raw turbinado sugar lime wedge, strawberry, and basil sprig, for garnish On a small plate, combine the coarse salt and sugar. Run the lime wedge garnish around the edge of the glass, and then turn the glass upside down onto the salt mixture, coating the rim. Set aside. In a cocktail shaker, muddle the basil, strawberries and citrus juices. Add the tequila along with a small handful of ice and shake well for 30 seconds or so. Strain over ice (I like using a large ice cube so it doesn’t get watered down right away), and garnish with a lime wedge, strawberry, and sprig of basil. Strawberry Jalapeño Margarita for one drink: 1 slice jalapeño, seeds removed * 3 strawberries 1.5 ounces (1 jigger) lime juice 1 tablespoon lemon juice 1.5 ounces (1 jigger) tequila, either gold or silver (I love Espolòn) 1 tablespoon simple syrup, recipe follows lime wedges, strawberry, and jalapeño, for garnish On a small plate, combine the coarse salt and sugar. Run the lime wedge garnish around the edge of the glass, and then turn the glass upside down onto the salt mixture, coating the rim. Set aside. In a cocktail shaker, muddle the jalapeno, strawberries and citrus juices. Add the tequila along with a small handful of ice and shake well for 30 seconds or so. Strain over ice (I like using a large ice cube so it doesn’t get watered down right away), and garnish with a lime wedge, strawberry, and slice of jalapeño. Simple Syrup: Dissolve 1/4 cup honey in 1/4 cup boiling water. Allow to cool. Store in a jar in the fridge. PIN THIS RECIPE: * Be careful when handling any hot peppers! Make sure to wash your hands, knife and cutting board well after handling them. And even after washing your hands, use caution when touching your face or eyes. (or anything else!)   All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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The Autoimmune Wellness Bundle

Posted by on May 20, 2015 in Dinner | 0 comments

The Autoimmune Wellness Bundle

I am so excited to share this amazing deal with you! I really try to limit how many products I sell, and only get involved with these things when I truly stand behind them and think they’re truly valuable. This is one of those situations- I even contributed some of my favorite recipes to the Best Of ebook that’s included in this sale! If you follow my blog or have my cookbook, you know that I’m notoriously bad at writing recipes that are compliant with the Autoimmune Protocol.  Not because I don’t think it’s an excellent tool for people to heal themselves with food, but because I just love my seed spices and nightshades, and really use them a lot! That’s why I’m so happy to be able to share this incredible AIP bundle with you (and have it for myself, too!) The Autoimmune Wellness Bundle is the very first bundle to focus on exclusively autoimmune protocol-friendly resources!  It features 45 e-books and 26 discount codes for just $39. That is over 92% off what you would pay if you bought each e-book separately! Plus, you could save hundreds more dollars by taking advantage of the coupon codes! It’s only on sale until May 25th so click HERE to check it out NOW! Included in this bundle: 15 AIP Cookbooks and Meal Plans 15 Lifestyle and Exercise Guides 15 Beyond the Basics e-books 9 Brand-new e-books Best of AIP Cookbook, exclusive to this bundle! 26 Discount Codes for AIP-friendly vendors and products I’m personally thrilled about this bundle simply because AIP feels like such a hurdle for me. Like I mentioned earlier, I’m lousy at eating and cooking this way. But my body tells me I should be putting in an effort to try it, so this bundle is a real lifesaver for me. It really takes away all of the obstacles by providing so many great resources and recipes. I hope it helps you, too!  And in case you need another reason or six to check this out, get a load of the giveaways that are happening throughout! The earlier you purchase a bundle, the more chances you have to win these prizes: All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Mother’s Day Brunch – Paleo Recipe Round-Up

Posted by on May 6, 2015 in Dinner | 3 comments

Mother’s Day Brunch – Paleo Recipe Round-Up

The dilemma: You love brunch and want to treat the mom in your life to a wonderful meal on Mother’s Day, but don’t love standing in line and/or paying jacked up prices for mediocre food. The solution: Make brunch at home. You know it will taste better anyway. And if you’ve got a crowd coming over, send them this round-up and ask everyone to bring something. Just don’t ask any mom-types to cook! The recipes that follow are from some of my very talented blogger friends. I hope it leads you to some great new sites to follow. Happy Mother’s Day!   Mother’s Day Brunch – Paleo Recipe Round-Up   Beverages Blackberry Faux-jito from South Beach Primal  Cacao Coffee from A Girl Worth Saving Raspberry Lime Coolatta from A Girl Worth Saving Vanilla Maca Latte from Delicious Obsessions (dairy-free and caffeine free and made with my favorite herbal “coffee”!) Egg Dishes Crispy Bacon Eggs Benedict from Colorful Eats Avocado Deviled Eggs from The Nourished Caveman Curry Infused Deviled Duck Eggs from Movement Menu Grain-Free Lobster Eggs Benedict from South Beach Primal Spinach and Chorizo Quiche from Everyday Maven Power Breakfast from GI365 The Hedonist’s Breakfast +Hollandaise Sauce from And Here We Are Salmon Frittata from The Whole Smiths Prosciutto Egg Cups from My Heart Beets Spinach Onion Quiche with Bacon & Sweet Potato Crust from Predominantly Paleo Egg Bacon Zucchini Nests from Beauty and the Foodie Twice Baked Breakfast Sweet Potatoes from Plaid and Paleo T-Bone Eggs Benedict from The Paleo Fix Broccoli Cheese Quiche from Delicious Obsessions Fluffy Crustless Quiche from Delicious Obsessions Veggie and Meat Dishes Paleo Sweet Potato Hash Browns from Bravo for Paleo Turkey Breakfast Sausage Patties from The Nourishing Home Zucchini Fritters with Avocado Crema from GI365 Sunny Sweet Potato Hash from Real Food with Dana  Apple Leek and Bacon Breakfast Sausage from And Here We Are Sweet Potato Pancetta Hash from Gutsy by Nature Parsnip Apple Latkes with Smoked Salmon from Plaid and Paleo Pancakes, Crepes and Waffles  Fluffy Almond Flour Pancakes from yours truly Peach Cobbler Pancakes from South Beach Primal Carrot, Blueberry & Lemon Pancakes from Primal Desire Strawberries and Cream Crepes from GI365 Smoked Salmon Crepes with Dill Aioli from Movement Menu Berries and Cream Sweet Plantain Waffles from Real Food with Dana 3 Ingredient Crispy Waffles from My Heart Beets Oven Baked Pumpkin Spice Pancakes from Gutsy by Nature Vanilla Cinnamon French Toast Casserole from Beauty and the Foodie Banana Chocolate Pancakes from A Girl Worth Saving Chocolate Waffles from A Girl Worth Saving Plantain and Bacon Waffles from Paleo Kitchen Lab Chocolate Banana Crepes from Delicious Obsessions Caramelized Apple Dutch Baby from And Here We Are Baked Goods & Sweets Strawberry Tartlet from Grok Grub Banana Bread Muffins from South Beach Primal Biscuits from yours truly Orange Cardamom Breakfast Scones-Wiches from Movement Menu Autumn Breakfast Cake from Paleo Parents Carrot Cake Muffins from Paleo Gone Sassy Chia Mousse with Raspberry Sauce from Paleo Gone Sassy Mocha Mousse from Paleo Gone Sassy Apple Cinnamon Coffee Cake from Paleo Gone Sassy Blueberry Muffins to Die For from Life Made Full Mixed Berry Muffins from The Nourishing Home Lemon Blueberry Cake from Life Made Full Almond Flour Biscuits from The Nourishing Home Chocolate Avocado Truffles from Whole New Mom Chocolate Tart from Predominantly Paleo Coconut Chocolate Chip Scones from My Heart Beets Blueberry Lemon Scones from Delicious Obsessions                                                                 All of the links on zenbellycatering.com are for...

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Free eBook: Essentials

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