Orange Chicken

The kids don't help me plan meals and then won't eat what I make.  Finally, something they like!

Totally ripped off from Health Bent, thanks Brandon & Megan.  I think you'll like their Paleo Orange Chicken, too.

photo cred: Health Bent

Ingredients:

• 1lb boneless, skinless chicken thighs (I use Rosie organic, free range), cut into bite size pieces
• 3T coconut oil
• juice of 2 oranges - taste them, if they aren't sweet & orangey, neither will your final dish, trust me
• zest from 1 orange
• 1 t fresh ginger
• 3T tamari (wheat-free soy sauce)
• 1t chili garlic sauce or sriracha
• 3 green onions, chopped

Directions:

1. In a saucepan add orange juice, zest, ginger, tamari, chili sauce.  Cook over medium heat until it boils.  Reduce to a simmer until thickened.
2. In a large skillet heat coconut oil and add chicken pieces.  Cook until chicken has a nice, brown crust.
3. Add chicken to sauce and stir to coat.
4. Serve topped with green onions.

Roasted Red Pepper Walnut Dip

I discovered a great dip that makes a fabulous appetizer.  We served it with assorted fresh vegetables before our Christmas dinner and it was a huge hit, even with the grandbabies!  It has the texture and taste similar to hummus, which we haven't had in a LONG time.

Ingredients:

Photo: Cupcakes OMG

• 1 cup walnuts
• 6 oz roasted red peppers
• 2 tablespoons olive oil
• 1 tablespoon chopped green onions
• 1 teaspoon ground cumin
• 1 clove garlic
• salt to taste

Directions:

1. Add walnuts to food processor and pulse into fine crumbs.
2. Add remaining ingredients and pulse until creamy and dip-able.  Add more oil, if necessary, to reach desired consistency.
3. Serve with assorted crudite.

This makes about a cup.  Make lots!  It will go fast.   I'm seeing a lot of paleo peeps serving this dish during the Super Bowl...