OhYaGood

Whole Food Lover + Recipe Hacker

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Mexi Shredded Chicken

August 31, 2017 by ohyagood Leave a Comment

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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Prep time
10 mins
Cook time
6 mins
Total time
16 mins
 
Author: ohyagood
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
3.5.3226

 

Filed Under: Blog, Dairy Free, Gluten Free, Main Dishes, Paleo, Whole30 Tagged With: chicken, dairy free, gluten free, grain free, instant pot, leftovers, paleo, slow cooker, summer fare

Chicken Soup

November 17, 2016 by ohyagood Leave a Comment

chicken_soup_loI worked at a public relations firm years ago that used to do recipe testing for Kitchen Aid. It was an admin job and I frequently sifted through recipes that made it through loads of testing and were winners for their cookbooks. It’s really where my obsession with cooking and recipes began. The chicken noodle soup was the first recipe I tried that came from working there. I still have the 8 1/2 x 11 white paper printout that is three hole punched and lives in a black binder. Nerd.

This recipe is similar but excludes the noodles and uses a whole chicken so the broth is good and fatty. Perfect for a chilly day or when your entire family is sick, like mine. Why hasn’t anyone came up with a homemade chicken soup delivery service. Seriously. When I’m sick, THIS is what I want.

Chicken Soup
 
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Prep time
20 mins
Cook time
6 hours
Total time
6 hours 20 mins
 
Author: OhYaGood
Recipe type: Soup
Cuisine: American
Serves: 6
Ingredients
  • 1 whole chicken 4-5 lb
  • 4 carrots, diced
  • 2 celery sticks, diced
  • 1 leek, light green sliced cross wise
  • 1 onion, diced
  • 2 tsp or 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 2 tsp lemon juice
  • 1 Tablespoon salt (more or less depending on your preference)
  • fresh cracked pepper
  • 6 cups water
Instructions
  1. Place all ingredients into a slow cooker and cook for 6 hours on low OR into a pressure cooker and set the manual setting to 15 minutes
3.5.3208

 

Filed Under: Blog, Dairy Free, Gluten Free, Main Dishes, Paleo, Soup, Whole30 Tagged With: chicken, dairy free, gluten free, grain free, leftovers, paleo, slow cooker, soup, sugar free, whole30

Grilled Marinated Chicken Thighs

August 3, 2016 by ohyagood Leave a Comment

grilledmarinatedchickenthighsHey! I’m back! I guess you could say I took a little summer vacation from posting. Believe it or not, I’ve still been cooking a ton, I just haven’t had the time to sit down and do any blogging. Something had to give. Grilling has continued to be my go-to while it’s been so nice out but I’m starting to get that urge to turn my oven on, roast, slow-cook and heat up the house. I’m kind of over the corn on the cob and watermelon.

However, these bad boys are delicious! Just in the last year I’ve made a switch to eating more thighs than breast meat because of their flavor and tenderness. Plus, throwing them on the grill is super quick and easy. They are super juicy and that bit of carmelization is so good with the asian flavors. Paired with a crisp broccoli salad. Yum!

Grilled Marinated Chicken Thighs
 
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Prep time
40 mins
Cook time
15 mins
Total time
55 mins
 
Author: ohyagood
Recipe type: Main Dish
Cuisine: Asian
Serves: 4
Ingredients
  • 2 lbs of chicken thighs
  • 3 Tablespoons olive or avocado oil
  • ¼ cup lime juice
  • ¼ cup rice vinegar
  • 2 teaspoons lime zest
  • 2 teaspoons fish sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
Instructions
  1. Combine all ingredients except the chicken to make the marinade
  2. Place chicken and marinade in a resealable bag and coat.
  3. Refrigerate for at least a half hour.
  4. Grill chicken on medium-high heat for about 15 minutes, turning once or until the chicken registers at 165°F
  5. To cook indoors, broil in the oven for about 8 minutes a side
3.5.3208

 

Filed Under: Blog, Dairy Free, Gluten Free, Main Dishes, Paleo, Whole30 Tagged With: chicken, dairy free, gluten free, grain free, grill, nut free, paleo, sugar free, summer fare, whole30

Sweet Potato Chicken

March 3, 2016 by ohyagood Leave a Comment

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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Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Author: OhYaGood
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
3.3.3077

 

Filed Under: Blog, Dairy Free, Gluten Free, Main Dishes, Paleo Tagged With: chicken, dairy free, gluten free, grain free, nut free, paleo, sweet potato

Green Salad with Chicken and Mustard Vinaigrette

January 13, 2016 by ohyagood Leave a Comment

Chicken Field Green Salad with Mustard VinaigretteIt’s been too long since I’ve posted anything green. The holidays kind of got the best of me and to be honest, I’ve been in a bit of a funk ever since. I was certain all this uber clean eating and less alcohol would take care of it but I think this deep freeze is to blame. The next few days are supposed to be better (like 15 degrees instead of -15 degrees for all you non-northerners). Hopefully a little child’s play like sledding or skating will take care of these blahs. That and finishing up the maddening documentary, Making a Murder. I go to bed pissed off almost every night we watch it. When does New Girl start? Ok, I’ll stop my whining now.

I’ve been hesitant to post salad recipes because they are a no brainer in my world. I make them often so I’ve had a lot of practice however, I’ve been told to keep giving ideas. If you want to substitute things like pears for the beets or pecans for the pistachios, that would also make a lovely combination. Remember the formula, something sweet or tangy, something salty, something crunchy and of course, the greens.

Chicken Field Green Salad with Mustard Vinaigrette
 
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Prep time
5 mins
Total time
5 mins
 
Author: OhYaGood
Recipe type: Salad
Cuisine: Italian
Serves: 1
Ingredients
  • SALAD
  • 3½ cups field greens or green mix of any variety
  • 1 cooked chicken thigh or small breast, sliced
  • 1 large already cooked beet, diced (jarred or steamed work too)
  • ¼ cup shelled pistachios, salted
  • VINAIGRETTE
  • 1 Tablespoon oil of choice, I used Pistachio
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard, I used stone ground
  • 1 teaspoon balsamic vinegar
Instructions
  1. Whisk all vinaigrette ingredients together
  2. Toss salad ingredients together with vinaigrette
3.3.3077

 

Filed Under: Blog, Dairy Free, Gluten Free, Main Dishes, Salad, Under 30 Minutes, Whole30 Tagged With: Beets, chicken, dairy free, gluten free, grain free, leftovers, lunch, paleo, salad, sugar free, under 30 minutes, whole30

Thai Chicken Coconut Soup

October 28, 2015 by ohyagood Leave a Comment

Thai Coconut Chicken SoupCold and rainy weather means soup in this house. It makes it smell so good, cooking all afternoon. Plus, being able to just walk away while the magic happens makes evenings so much easier.

I used to cook Asian food quite often until I had to avoid soy. I miss it so much but have found satisfaction through other dishes like curries, coconut flavors and fish sauce. This recipe was a quick creation when I specifically wanted a soup with some heat. It turned out perfectly.

Thai Chicken Coconut Soup
 
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Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Author: OhYaGood
Recipe type: Soup
Cuisine: Asian
Serves: 4
Ingredients
  • 1 lb chicken breast, cubed
  • 4 cups chicken, veggie or bone broth
  • 1 med onion, diced
  • 2 med carrots, diced
  • 1 med celery stick, diced
  • 2 cups button mushrooms, sliced
  • 1 T fresh ginger, grated
  • ½ canned coconut cream
  • 1 teaspoon ground coriander
  • juice of one lime
  • ½ teaspoon fish sauce
  • 1 teaspoon salt
  • (optional) chipotle pepper or red chili flake
  • a bunch of cilantro
Instructions
  1. Heat oil in large pot over medium heat
  2. Add onion, carrots and celery and sauté for 5 minutes
  3. Add mushrooms and ginger and sauté for another 5 minutes
  4. Add broth and bring to a boil
  5. Add chicken and lower heat to a simmer
  6. Cook for 10 minutes
  7. Add coconut cream, coriander, lime, fish sauce and salt
  8. Serve with cilantro and a dash of chipotle or chili flake
3.3.3077

 

Filed Under: Dairy Free, Gluten Free, Main Dishes, Paleo, Soup, Whole30 Tagged With: chicken, dairy free, gluten free, grain free, nut free, paleo, soup, sugar free, whole30

Chicken Sausage Salad

October 11, 2015 by ohyagood Leave a Comment

chicken_sausage_saladI’m usually the person that brings a salad to pot luck functions because so many salads have cheese on them which means I’m S.O.L. There’s a basic equation when thinking about a salad I heard years ago that I try to follow.

1) Start with your base green or filler

2) Add some protein

3) Add something salty or crunchy

4) Finish with something sweet or tangy

This delicious tangy salad follows that equation and it’s super easy to put together. Aidell’s Chicken Sausage makes it extra easy because it’s already cooked. All you have to do is heat it up.

Chicken Sausage Salad
 
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Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: OhYaGood
Recipe type: Salad
Cuisine: American
Serves: 2
Ingredients
  • 2 chicken apple sausages
  • 2 cups spinach
  • 2 granny smith apples, diced
  • ¼ cup red onion, diced
  • ½ cup walnut pieces
  • 1 T hemp seeds
  • 1 T olive oil
  • ½ T apple cider vinegar
Instructions
  1. Cook sausages per package instructions, I prefer to pan fry or grill.
  2. Slice the sausages.
  3. Toss with the spinach, apples, onion and walnuts.
  4. Dress with olive oil and vinegar.
  5. Garnish with hemp seeds.
3.3.3077

 

Filed Under: Blog, Dairy Free, Gluten Free, Main Dishes, Paleo, Salad, Under 30 Minutes, Whole30 Tagged With: apple, chicken, dairy free, gluten free, grain free, lunch, paleo, salad, sausage, sugar free, under 30 minutes, whole30

Green Chicken Salad

September 29, 2015 by ohyagood Leave a Comment

Green_Chicken_Salad

Some people hate leftovers. I am not one of those people. I LOVE leftovers. Mostly because clean up is minimal and I’m lazy. The ultimate leftover in our house has always been rotisserie chicken. There’s so much you can do with already cooked chicken but my favorite is chicken salad. I’ve made it numerous ways but this is one is super easy and delicious with ingredients I usually have stocked. I used cucumbers as a vehicle but you can use bread, lettuce, whatever your hearts desire (or stomachs can handle.)

If you’re doing whole30 or eating paleo, you can omit the mayo for just oil and vinegar or make your own paleo mayo. It took me a few attempts to make it but I did get it to work. Not as satisfying as I’d hoped.

Green Chicken Salad
 
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Prep time
10 mins
Total time
10 mins
 
Author: OhYaGood
Recipe type: Salad
Cuisine: American
Serves: 2-3
Ingredients
  • ¼ leftover rotisserie chicken, picked apart
  • ⅛ cup mayo
  • ½ avocado, diced
  • ¼ cup slivered almonds
  • ½ cup green grapes, sliced
  • 2 green onions, sliced
Instructions
  1. Place all ingredients into a bowl and mix.
3.3.3077

 

Filed Under: Blog, Dairy Free, Gluten Free, Main Dishes, Salad, Side Dishes, Under 30 Minutes Tagged With: avocado, chicken, dairy free, gluten free, grain free, leftovers, lunch, salad, sugar free, under 30 minutes

about me

Hey, I'm Jodi- I love to create new recipes and take classic recipes and hack them into good, gut healing ones using whole, simple foods. Thanks for visiting.

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