OhYaGood

Whole Food Lover + Recipe Hacker

Mexi Shredded Chicken

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You may have noticed a trend on my blog. Lots of Mexican food. It’s my favorite cuisine and pretty easy to figure out the best flavors for recipe developing. Plus, when it’s warm out, the light flavors taste so good with all the fresh produce. It IS still summer!

I came up with this super recipe after numerous attempts at a red salsa version that I wasn’t super excited about. I realized with chicken, I prefer the lime and jalepeno flavors, hence the salsa verde. Big plus, it goes great with my corn recipe!

Verde Shredded Chicken
 
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Recipe type: Entree
Cuisine: Mexican
Serves: 6
Ingredients
  • 3 lbs of chicken (a mix of white and dark is ideal)
  • 1 jar of Trader Joes Salsa Verde (or any green salsa would do)
  • 2 teaspoons diced shallots
  • 1 teaspoon smoked paprika
  • 1 cup broth, I used vegetable
  • (optional) 1 small serrano or jalapeno pepper, finely diced
Instructions
  1. Place all ingredients into a slow cooker or Instant Pot. Cook for 6 hours for the slow cooker. Set Instant Pot to 20 minutes and let it naturally release.
  2. Once chicken is cooked thoroughly, shred with a fork and spread out the meat onto a cookies sheet.
  3. Pour half the leftover juices on to the chicken and broil at 500° for about 10-15 or until the chicken juices cook down and it gets a little crispy

 

BLT Pizza

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This summer hasn’t left much time for kitchen exploration but it has my the motivation to try new products. Mostly to make the cooking process a little easier. I really wanted to make my own cauliflower crust for pizza but I bought a freezer full of the trader joes version instead. I’m only half kidding.

After a successful attempt at making taco pizza with the cauliflower crust, I decided to try another favorite from the infamous Happy Joes I frequented as a kid, BLT pizza. It turned out amazing!

BLT Pizza
 
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Recipe type: Entree
Cuisine: American
Serves: 2-3
Ingredients
  • 1 cauliflower crust or pre-made crust of your choice
  • 2 tablespoons mayo (whole30 approved)
  • 3 slices of bacon
  • 1 cup thinly sliced romaine or iceberg lettuce
  • ¾ cup sliced cherry tomatoes
  • 3 slices of red onion
Instructions
  1. Bake crust according to package directions
  2. Render bacon in the oven for 10 minutes at 375°
  3. Spread mayo onto cooked crust
  4. Top with remaining ingredients

 

Pot Roast

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Pot_RoastIt’s been a wild few weeks. Lots of celebrating and little time for blogging. Not a bad thing I’d say. Just happy to see people are still enjoying my past recipes.

This pot roast was inspired from my client after talking about roast beef on a cold, rainy day. Well, it’s still cold and rainy so I just had to take a stab at it. It’s takes a little time up front or in the morning but SO worth the effort once it’s dinner time. I seriously said in my head when walking into our yummy smelling house, “Awww. Honey, I’m home” Cheesy as ever but that smell just made my night. I served the roast with some crispy home fries which was a perfect addition alongside the jus.

Pot Roast
 
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Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
  • 2-3 lb beef chuck roast (marbling is good)
  • 1 Tablespoon of oil, I used olive
  • 1 medium onion, quartered
  • 3-4 carrots, sliced
  • 2 cloves garlic, peeled
  • 1 can diced tomatoes (28oz Muir Glen, fire roasted was what I used)
  • 2 cups broth, I used vegetable
  • ½ cup dry red wine, I used malbec
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Trader Joes 21 season salute, (herbs de provence could work)
Instructions
  1. Dry the roast with a paper towel or two.
  2. Salt and pepper pretty generously.
  3. Heat oil over medium/high heat.
  4. Sear the meat, about 5 minutes per side. Don't forget the sides too.
  5. Set aside the meat to a plate and add the onions to the pan. Cook until golden.
  6. Add to the slow cooker.
  7. Add the carrots to the pan and cook for about 2 minutes. Add to the slow cooker
  8. Add the garlic cloves, tomatoes, broth, wine, vinegar and seasoning to the cooker. Stir gently.
  9. Add the meat and cover. Cook on low for seven hours. Add mushrooms and cook another hour.
  10. Serve with crispy home fries or potato of choice.

 

Sweet Potato Chicken

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Sweet Potato ChickenHello again!! My apologies for the lack of content over here these last few weeks. I’ve done a lot of cooking and baking but most of my recipes were flat and uninteresting. On thing I didn’t expect once I started a blog is just because I’m trying new recipes, doesn’t mean they are always going to work and when they don’t, you really want to just make stuff that you KNOW works. So my meatloaf, bolognese and broccoli all went into heavy rotation. Leaving less time for new rocking recipes.

This recipe is a modification on one I’ve been making for years. It’s a real simple recipes that I made with Mexican flavors of cumin, cilantro and lime. I know it’s not rocket science but I was happy with the results and my family enjoyed it too. More to come soon. Promise.

Sweet Potato Chicken
 
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Recipe type: Entree
Cuisine: Mexican
Serves: 4
Ingredients
  • 6 chicken thighs or 1.5 lbs of chicken
  • 2 large sweet potatoes, peeled and diced
  • 1 onion, cut into 1-in wedges
  • 1 Tablespoon olive oil
  • 2 Tablespoons maple syrup
  • 2 teaspoons cumin
  • ½ teaspoon of lime zest
  • ½ cup cilantro
  • salt and pepper
  • (optional) a pinch of ground coriander
Instructions
  1. Heat oven to 400ºF
  2. Arrange thighs, sweet potatoes and onion in a large baking dish
  3. Drizzle with olive oil & syrup
  4. Add cumin, zest, coriander, salt and pepper to taste and stir to coat chicken
  5. Roast for 45 minutes, stirring once half way
  6. Let rest for 5-10 minutes
  7. Garnish with cilantro leaves

 

Fish Tacos

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fish tacosHello internet! After a long break, I’m back posting some healthy recipes. I’ll admit, I wasn’t on my best Jodi this holiday mainly because the husband and I were enjoying lots of drinks while he was home. It was a lot of fun but it’s definitely time to get back on the healthy train.

This recipe takes a little bit of prep but cook time is quick. It’s in heavy rotation at our house and sometimes I’ll add more fancy stuff like coconut avocado cream (recipe to come) but in a pinch, this fills all my taco desires, any time of the year.

Fish Tacos
 
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Recipe type: Entree
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 lb of tilapia or another flaky white fish of your preference
  • 1 Tablespoon coconut oil
  • 1 cup sliced cabbage
  • 1 lime, juiced and 2 teaspoon zest
  • 1 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 4 corn tortillas
  • 2 avocados, diced
  • 2 radishes, thinly sliced
  • 1 small bunch of cilantro, about 1 cup chopped
Instructions
  1. Preheat oven to 400ªF
  2. Rub coconut oil on a foil-lined baking sheet.
  3. Sprinkle the fish with ½ the salt and ½ the lime zest
  4. Cover the fish with another large piece of foil and pinch it shut making sure it's sealed
  5. Place in the oven and cook for 20-25 minutes until fish flakes
  6. Toss the cabbage with vinegar, lime juice, remaining zest and salt.
  7. Warm tortillas in the microwave for 30 seconds
  8. Top with cabbage, fish, avocado, radishes and cilantro.