What's for Dinner Wednesday~A Two-Fer

Today you get not one, but two delicious new recipes to try.

Both come from my Make Ahead Paleo Cookbook by Tammy Credicott.

While the directions are for making both dishes ahead of time, we made and cooked them on the same day.

Cashew Lime Chicken

Container #1

2 lbs. boneless, skinless chicken breasts or thighs, cut into thin strips

Container #2

1 cup roasted, salted cashews (we used raw, unsalted and threw in last minute to soften)

Container #3

1/4 cup chopped cilantro

Container #4

1 1/2 cups chicken broth

1 TBSP fish sauce

1/4 cup coconut aminos (or sugarA)

1 TBSP lime juice

1 tsp lime zest

1 TBSP grated fresh ginger

2 cloves garlic, minced

2 tsp arrowroot starch (corn starch will work in a pinch)

For Serving Day

2 TBSP coconut oil (we used canola)

Sea salt to taste

Freshly ground black pepper to taste

Prep Day:

1. Place the chicken, cashews, and cilantro in separate containers (#1,#2, and #3).

2. In a jar with a tight-fitting lid (container #4), combine the chicken broth, fish sauce, coconut aminos, lime juice, lime zest, ginger, garlic, and arrowroot starch. Shake well.

3. Place the jar and the containers in the refrigerator or a cooler until needed.

Serving Day:

1. In an electric skillet set to medium-high heat, heat the coconut oil. (We used a large stove top skillet)

2. Add the chicken to the skillet, season with sea salt and pepper, and cook, stirring occasionally, until the chicken has browned, about 5 minutes.

3. Shake the sauce jar again to combine the ingredients. Add the sauce to the skillet, stir, and bring it to a slight boil.

4 Simmer, uncovered for 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Serve with a sprinkle of cashews and chopped cilantro.

Cocoa Spice-Rubbed Ribeyes

Ingredients:

4 ribeye steaks

1 TBSP Italian seasoning

2 tsp granulated onion

1 tsp granulated garlic

1 tsp paprika

1/2 tsp cumin

1 tsp chili powder

2 tsp cocoa powder

1/2 tsp sea salt

Freshly ground black pepper to taste

1 TBSP hone

3 TBSP very strong brewed coffee

Prep Day:

1. Place the steaks in a 1-gallon freezer bag.

2. In a small bowl, combine the Italian seasoning, granulated onion, granulated garlic, paprika, cumin, chili powder, cocoa powder, sea salt and pepper.

3. Sprinkle the mixed spices over the steaks in the bag.

4. Drizzle the steaks with the honey and coffee.  Remove the air from the bag, and squish the steaks around to coat them.

5. Store the bag in the freezer until needed.

Serving Day:

1. Thaw the steaks in the refrigerator overnight.

2. When ready to cook, fire up your grill to medium-high heat.  When the grill is hot, cook the steaks to medium, about 4 minutes per side, depending on their thickness.

3. Let the steaks rest for 10 minutes before serving.

Bon Appetite!!