ref: http://www.epicurious.com/recipes/member/views/CHICKEN-MARBELLA-SILVER-PALATE-COOKBOOK-1277030 This was the first main-course dish to be offered at The Silver Palate, and the distinctive colors and flavors of the prunes, olives and capers have kept it a favorite for years. It’s good hot or at room temperature. When prepared with small drumsticks and wings, it makes a delicious hors d’oeuvre. The
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ref: http://cookingcaveman.tumblr.com/post/28705491506/paleo-chicken-salad There’s a little diner near me that puts raisins into their chicken salad, and it’s absolutely delicious!  But did you know dried fruit has as much sugar as hard candy?!  That’s why it’s not recommended to eat dried fruit on paleo (or too much fruit in general if you’re trying to lose weight, because
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ref: http://everydaypaleo.com/2012/06/05/too-easy-chicken-adobo-and-roasted-greens-with-beets-and-garlic/ I have mentioned before that John’s grandpa was from the Philippines and for his family; Filipino food was a staple.  I have created a paleo version of one of John’s favorite dishes before, and you can find my Paleo Pancit recipe here.   Today’s post is about Chicken Adobo.  Adobo is an extremely popular Filipino
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ref: http://budgetbytes.blogspot.com/2012/07/honey-balsamic-chicken-tenders-497.html Funny story – I was going to make this recipe with chicken thighs, but they were $3.49/lb. and the boneless, skinless chicken breasts were on sale (again) for $1.99/lb… so… yeah. Chicken tenders it was! Obviously not everyone will catch this $1.99/lb. chicken sale as often as I do, so go with whatever cut
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What You Need: 1/2 cup gold tequila, or your favorite 1 cup fresh squeezed lime juice (5 to 6 medium limes) 1/2 cup freshly squeezed orange juice (2 regular sized oranges) 1 tablespoon chili powder 1 jalapeno pepper minced 1 tablespoon minced garlic 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 whole (6
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