Being on Whole 30 can change your life and your health, but it can also get a little dull unless you know how to shake it up with flavorful spices, sauces and sides. These 12 Fabulous Whole 30 Chicken Dinner Recipes are colorful, full of flavor, delicious and visually stunning!. And to keep your taste buds hopping I’ve included Italian, Thai, Portuguese, Indian, Moroccan, Grilled and good old fashioned southern chicken recipes in this collection. Each has a tasty sauce, dressing, gravy, dip or topping to keep things interesting! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
One of my favorite parts about the Whole 30 program is that it turns you into a better cook! I hope you enjoy these recipes and your Whole 30 learning experience ~ Linda Spiker
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Last week I shared our Swiss mountain adventures and a recipe for delicious Traditional Swiss Rosti. Today we are heading into the beautiful city of Lucerne and sharing a recipe for Paella Valenciana with Chicken, Chorizo and Shrimp. I know, Paella is a Spanish dish, so why would I include it in a post about Switzerland? It will all make sense in a minute, I promise. This post contains affiliate links. I may make a commission off sales but your price remains the same.)
The City of Lucerne:
The city of Lucerne is the second stop on our 2018 European vacation (see Italy here and here). Lucerne is lovely, and quite the contrast from the more rural mountain regions of Switzerland, but just as beautiful! During the day, we visited the historical sights…
…spent time in, on, and around beautiful Lake Lucerne…
…toured the local gardens and castles…
…and even spent some time at local farmers markets where we had the best strawberries we have ever tasted!
In the evenings we strolled the beautiful streets, walkied along the river…
… and attended festivals and firework shows.
We were surprised to see that the architecture in Lucerne is a mix of old European Brownstones, modern homes and traditional Swiss chalets. Sometimes the city of Lucerne even reminded me of New York City.
Why Paella???
On our last night in Lucerne our family ate at a Spanish restaurant called Bolero where we enjoyed the most delicious and beautiful Paella. In my mind our trip to Switzerland will forever be linked to this classic Spanish rice dish. I decided I wanted to share a Paella dish on the blog, there’s only one problem, I have never made Paella!
So I Enlisted a Little Help from My Spanish Daughter in Law
Being that I am from California, and not even remotely Spanish, I was a little intimidated to include a traditional Spanish paella recipe on my blog. Luckily my son is married to a beautiful girl of Spanish decent. Her name is Octavia, maiden name, Escamilla, and she just happens to know how to make a fabulous Paella. She’s also pretty easy on the eyes.
What is Paella?:
Paella is a classic Spanish rice dish made on the cooktop, in a single pan. The Escamilla family recipe calls for rabbit and mussels, which is wonderful and adventurous but I adjusted the recipe to be a little more USA grocery store friendly by using chorizo, chicken thighs, and shrimp.
What You Need To Know About The Rice and The Pan
Authentic Paella is made with a special rice called “Bomba”. This short-grain rice variety is grown near the village of Calasparra, Spain and is known for it’s ability to absorb large amounts of water while remaining firm. If you’re lucky, you can find Bomba in some grocery stores, I find it easier to just buy online. Paella is often made in a Paella pan (<—this 15″ pan is non-toxic carbon steel and easy to clean) That said you can use a 15″ cast iron pan if you have one, and see how it goes. If you love Paella and want to make it frequently, you can buy the paella pan then!
Soccorat, The Secret to Fabulous Paella:
Let’s talk soccorat. Soccorat is the crispy, crunchy, caramelized rice created at the bottom of the paella pan! It’s really one of the best parts of eating Paella. To achieve that crispy goodness you stop stirring your paella and leave it untouched for roughly 20 minutes while it simmers. As the moisture is absorbed by the rice, the pan caramelizes the rice at the bottom of the pan. Take a look below. Notice the crispy soccorat? And the tender chicken, spicy chorizo and perfectly cooked shrimp. Swoon!
The Recipe: Paella Valenciana with Chicken, Chorizo and Shrimp!
Tips and what you need: Paella is best if made ina Paella pan (<—this 15″ pan is non-toxic, carbon steel and easy to clean). Authenic Paella is made using a short grain rice called “Bomba”.You can usually find saffron at any grocery store but Trader Joe’s has a reasonable price. You can also click here to buy Saffron from Amazon.
Paella Valenciana with Chicken, Chorizo and Shrimp!
Prep
Cook
Total
AuthorLinda Spiker
Yield6servings
A flavorful classic Spanish rice dish made in one pan! Please see notes about using Bomba rice. Cooking time will vary due to burner heat, altitude and pan used, so be sure to keep an eye on your rice. You want that crispy soccorat, but you don't want to burn it:)
Ingredients
10 threads saffron, toasted
3 Tablespoons extra virgin olive oil
1 small white or yellow onion, peeled and diced
8-9 oz pork chorizo (no casing or casing removed)
4 boneless, skinless chicken thighs, cut in half
3 cloves garlic, peeled and minced or grated
1 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
32oz (four cups) chicken broth
2 cups paella rice or "bomba"
8 raw shrimp, deveined and shelled
5 artichoke hearts packed in water, quartered
1 large tomato, diced
1/4 cup flat leaf parsley, chopped
2 lemons quartered, for garnish and squeezing
Instructions
Prepare all ingredients
Take a small piece of foil, fold into a little envelope or pouch. Place saffron inside and seal.
Heat paella pan on medium heat, when pan is hot place foil pouch in pan. Heat both sides for 15 seconds, remove from heat and set aside
Immediately add olive olive to hot pan, add onions, chorizo, and chicken thighs to pan, cook stirring frequently for 12 minutes
Add garlic, saffron threads, smoked paprika, sea salt and pepper, stir and cook for 2-3 more minutes
Add chicken broth and rice, turn heat up to high, stir well and to pan bring to a boil
Once boiling, turn heat to medium and let it simmer untouched and unstirred for 15-20 minutes until all liquid is absorbed. This is how the soccorat is created. Be sure to watch and use your nose so rice doesn't burn. You want the rice at the bottom of the pan crispy but not burned
Once liquid is absorbed, tuck artichoke hearts and shrimp into rice, sprinkle with diced tomatoes, cover with lid or foil (again keep an eye on the heat)
Uncover, turn off heat and let sit for 5 minutes
Sprinkle with parsley, serve, scraping the bottom of pan to get that crispy soccorat! Add lemon wedges for squeezing. Enjoy.
CoursesDinner
CuisineSpanish
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After a summer of late sleeping, leisurely mornings, and eating breakfast whenever the mood strikes, it can be tricky getting into that “back to school” morning routine. I remember the days of getting five kids ready for school, fed, and out the door by 7:40 am. No easy feat! That’s why I have come up with Three Super Easy Back to School Breakfast Recipes that parents and kids will love! Recipes created in partnership with Clover Sonoma!
Quick, Easy, Delicious and Holds Everyone Over Until Lunch
Each of the following recipes are quick (as in 3-6 minutes quick), nourishing, filling and delicious. And each includes delicious, smooth, creamy Clover Sonoma Organic yogurt! All three easy to print recipes are included below.
The Oatmeal, Yogurt, Seasonal Fruit Bowl:
Warm and filling, not to mention pretty, this bowl can be enjoyed anytime of year by simply changing the fruit topping with the season! For this summer bowl I topped hearty rolled oats with Clover Sonoma Organic Blueberry Yogurt, fresh peaches and berries. But when fall rolls around, I will change it up by using Clover Sonoma’s Maple ‘Cream on Top’ Yogurt, pecans, apples and cinnamon!
The Pineapple Almond Butter Smoothie:
Just combine Clover Sonoma Organic Vanilla ‘Cream on Top’ Yogurt, frozen pineapple, Clover milk (or your favorite milk), and almonds or almond butter into the blender and in two minutes flat you have a slightly sweet, protein rich smoothie everyone in the family will be happy to drink!
The Simple Greek Yogurt Granola Bowl With Seasonal Fruit and Chia:
This one is so simple, but so good the kids might just want it for dessert! The perfect way to send your kids off to school and parents off to work with a belly full of antioxidants, fiber, protein and omega 3 fats.
Why I Love Clover Sonoma Yogurt!
Besides providing absolutely delicious, creamy, dreamy yogurt and other other dairy products, Clover Sonoma is a family owned and operated business. Located in Petaluma, CA., Clover Sonoma is a 100 year old brand that prides itself on elevating dairy to new heights. They are passionate about and support animal welfare, sustainable business practices, and the local community.
● Clover was one of the first dairies in the U.S. to say no to Monsanto and the use
of the rSBT hormone. I LOVE that!
● Clover was the first dairy in the U.S. to become American Humane Certified for
the humane treatment of our cows.
● Certified as a B Corporation, Clover meets the highest standards of verified social
and environmental performance. Clover is excited to become part of the B-Corp family,
a collective of companies on the forefront of using business as a force to do good.
Three Super Easy Back To School Breakfast Recipes!
Three Super Easy Back To School Breakfast Recipes!
AuthorLinda Spiker
Yield1serving
Three super easy back to school breakfast recipes parents and kids will love. Each can be made in minutes and only one requires a little cooking!
Ingredients
The Oatmeal, Yogurt, Seasonal Fruit Bowl:
Desired amount and variety of oatmeal (I used rolled oats)
Desired amount and flavor of yogurt, I used Clover Sonoma Blueberry Cream on Top (Suggestions---spring/strawberry, summer/blueberry, Fall/maple, winter/Vanilla)
Desired amount of seasonal fruit (spring:strawberries/bananas/coconut. Summer: blueberries, peaches, berries. Fall: cinnamon, apples, pecans. Winter: figs, walnuts, pomegranate)
The Pineapple Almond Butter Smoothie
1/2 cup your favorite milk (I used Clover Sonoma Whole Milk but you can use almond milk, coconut milk etc)
8 oz vanilla yogurt (I use Clover Sonoma Vanilla Cream on Top!)
1 cup frozen pineapple chunks
2 tablespoons almond butter or raw almonds
The Greek Yogurt, Granola, Fruit and Chia Bowl:
1 cup desired flavor of greek yogurt (I used Clover Sonoma Blueberry Greek Yogurt)
The Spiker 2018 European vacation (and recipe sharing) continues with a “Part 1” visit to Lucerne Switzerland where almost every meal includes Traditional Swiss Rosti! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
The Hills Are Alive!
We left the beautiful beaches of Italy for the incredible mountains and lakes of Switzerland. I have truly never seen a more majestic landscape. We took gondolas up to the top of Mount Pilatus…
…and were rewarded with an unbelievable view!
We hiked through gorges with the most beautiful ice blue rivers…
…where we came upon spectacular bridges, mountainside sculptures and water falls!
And Then We Ate!
The food in Switzerland was better than I expected! In Lucerne we found plenty of amazing restaurants like Garten Haus 1313 where they serve fresh, organic, family style meals that had a fresh take on traditional Swiss food. It was there that we fell in love with rosti.
What is Rosti?
Rosti is similar to American hash browns but rosti is cooked giant pancake style, sort of like a giant potato fritter. Look at that crispy potato goodness!
Crispy Outside, Creamy Inside!
The secret is cooking rosti is cooking the first side covered with a lid or foil until crispy, then carefully turning and cooking the second side without the lid to golden perfection! We can’t get enough of rosti. Thank you Switzerland! Be sure to come back next week for Switzerland Part Two…Paella! Yes, Paella is a Spanish dish…I’ll explain next week.
A traditional Swiss Rosti that is Whole 30 compliant! Serve for breakfast lunch or dinner with a side of Brats! NOTE: while I love cast iron because it browns so well, you may want to use a lighter non stick pan for this recipe. At one point you have to flip the potatoes and that can be tricky in a heavy pan.
Ingredients
3 tablespoons olive oil, butter or ghee, divided
6 green onions, roots trimmed, sliced (sometimes called spring onions or scallions)
1 1/2 pounds russet or Yukon gold potatoes, peeled and grated
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Instructions
Trim and slice green onions, separating 1 tablespoon of greens for garnish
Heat a non stick pan on med-high heat
Add 1tablespoon olive oil, butter or ghee
When pan is hot add all the onions except reserved garnish
Cook for five minutes, stirring frequently
Place onions into large bowl, don't clean pan
Peel, then coaresly grate potatoes using a food processor or box grater
Squeeze potatoes between paper towels to remove excess moisture (you may have to do this 2-3 times)
Add potatoes to bowl with onions, stir, add sea salt and pepper, stir again
Reheat pan on medium heat, adding more olive oil, butter or to coat entire bottom of pan. When pan and oil are very hot (but not smoking) add potato mixture, use spatula to form into a nice disc, pressing on the top to flatten
Cook for ten minutes, covered with lid or foil, and rotating every few minutes to avoid hot spots
Remove lid/foil and cook for 4-5 more minutes or until rosti is nice and golden on bottom
Carefully work a spatula under the edges to loosen rosti, then place a plate over pan and using oven mitts carefully turn pan over so rosti ends up on the plate. If needed add a little more olive oil, butter or ghee to pan and slide rosti cooked side up back into pan
Cook, covered for five more minutes, then uncover and cook for five more minutes or until second side is golden brown. Add more sea salt and pepper if desired. Garnish with remaining inions and serve!
Coursesside dish
CuisineSwiss
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Hello again. Today you’ll see just how easy it is to make this simple and delicious “Pasta with Blistered Tomatoes” inspired by our trip to the beautiful white washed island of Capri, Italy! (This post contains affiliate links. I may make a commission off sales but your price remains the same.)
Our 38th Wedding Anniversary
This was our first trip to Capri. We took a boat from The Amalfi Coast to Capri for a single day excursion to celebrate our 38th anniversary…. we even had a chance to get a photo in front of the kissing arch.
The scenery along the way was amazing, incredibly blue sea, sheer cliffs and some pretty spectacular boats! As you can see, our son made the most of it!
The Leisurely Little Community of Anacapri:
Once we made it to dry land, we left the crowded oceanfront for Anacapri, a quiet little portion of Capri where life is a little slower paced. We strolled the streets….
…did a little wedding shopping (our daughter got married the next week in Paris) and of course we ate!
We enjoyed classic Caprese salad at a stunning little restaurant called La Zagarai in the middle of a lemon grove and a garden of the most amazing hydrangea!!
Go if You Can!
Capri is so lovely. If you ever have the opportunity to go, I highly recommend it! I wish we could have stayed longer.
Let’s Dish About This Dish:
Capri is known for Caprese Salad of course, but I have several Caprese recipes already on this blog here, here, and here. So today I am opting for a Caprese inspired meal of Pasta with Blistered Tomatoes and Ricotta!
Gorgeous, full of flavor and so easy to make, this pasta will certainly become an ideal favorite for hot summer nights, and makes great leftovers for lunch.
TIPS FOR COOKING PASTA:
When cooking pasta there are only a few things to remember. 1. Follow pasta box cooking instructions, they usually are right on. 2. Salt the water for flavor. 3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion, and 4. stir frequently.
Making This Meal Gluten Free and Just as Good!
If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!
The Recipe: Pasta with Blistered Tomatoes and Ricotta
Garnish optional: roasted pine nuts, a sprinkle of chopped basil
Instructions
Preheat oven to 450 degrees and place rack in upper third of oven
Place a large pot of salted water on high heat. While oven and water heat place parchment paper on a rimmed cookie sheet, add tomatoes and minced garlic, drizzle with olive oil and toss. Sprinkle with a generous pinch of sea salt and a few turns black pepper and toss again
Place tomatoes in oven for 8-12 minutes until blistered and starting to burst
While tomatoes cook, add pasta to boiling water and cook to package instructions
When pasta is 'al dente' RESERVE ONE CUP PASTA WATER and then strain pasta in a colander (do not rinse)
Pour pasta into a large bowl, sprinkle with a couple pinches of sea salt, add ricotta and pasta water, toss well
Add tomatoes and garnish with pine nuts and basil if you wish, serve!
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