Thursday, October 3, 2013

Posted by Unknown 7:38 AM No comments
I have always wanted to make salsa, but thought it to difficult.
Not anymore.
This salsa was perfect, and a wonderful compliment to the Crispy Smashed Chicken.

 Salsa Rojo

  • 1 pound of tomatoes
  • 2 medium jalapeno chilies
  • 4 garlic cloves
  • 1/2 tsp Kosher salt
  • juice from 1/2 lime
  • 1 large shallot minced
  • 1/4 cup or cilantro


Place an over rack about 4-6 inches below a very hot broiler.
Place the tomatoes on the baking sheet, and roast under the broiler for about 5 minutes.

Using tongs, flip them over and roast for another 5 minutes or so.
When they are done the skins should be blackened and peeling off.
Meanwhile roast the chilie peppers and unpeeled for about 15 minutes or until the garlic is soft and the peppers are nicely blistered.( put them all in together and pulled the tomatoes first)

The pepper will probably be done first- take them out as soon as they are done.
When the garlic and peppers are cool enough to handle, peel the garlic and remove the stems from the peppers. 
In a food processor, add the peppers garlic and salt and grind them up.
If you're using a large work bowl make sure to scrape down the sides a few times
Throw the tomatoes into the work bowl
Pulse until a thick puree' results
Transfer salsa to a medium bowl and add lime juice
Throw in minced shallot and cilantro
Stir and Serve

Posted by Unknown 7:12 AM No comments
It was an AMAZING night for food last night.
I am day 3 into my Whole30 journey and I have felt the need to get creative with my cooking so I didn't feel like I was missing out on anything.
Well This meal left me truly satisfied.

Crispy Smashed Chicken with Salsa Rojo
Serves 4


  • 4 boneless, skinless chicken breasts 6oz each
  • 2 TBS of Ghee or fat of your choice, plus more if needed ( I used Coconut Oil)
  • 1/2 cup of coconut flour
  • 1 TBS Kosher Salt
  • 1/2 tsp garlic powder
  • freshly ground black pepper
  • lime wedge (optional)
  • Salsa Rojo Asada (optional)

      Roasted Cauliflower


Place chicken between two pieces of plastic wrap or parchment, Then......
Hulk it out and smash the breasts with a meat pounder, rolling pin or small cast iron skillet until the chicken is uniformly flattened into half inch thick paillards.
Melt the Ghee (or fat of your choice) over medium heat in a large skillet
In a large bowl, mix the coconut flour, salt , garlic powder, and a few grinds of pepper,
Dredge the chicken in the flour mixture, and...
Pat off any excess.
Once the cooking fat is melted and shimmering, place the chicken flat side down in the skillet allow it to cook undisturbed for 3-4 minutes
Don't overcrowd the skillet, if your chicken pieced are too big, fry them up in separate batches.
Flip the breast over and cook the other side for another 3-4 minutes or until the exterior is crisp and golden brown.
Slice your paillards and....
Serve it with your favorite sauce,   This chicken is fantastic with lime wedges and spicy salsa. I was surprised at how easy this recipe was.


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