Lemon Herb Chicken Kebabs

Chicken Kebabs are a family favorite. We use this recipe quite often during the grilling season.  I finally got around to writing down the recipe.  This is on our Easter menu so now is the perfect time to share it.  I prefer to marinate the chicken for 24 to 48 hours, but even after a few hours, this chicken is tender and delicious.  The nice thing about making this in advance, is that if you are having people over it is one less thing to do the day you are entertaining.  It also makes for an easy weeknight meal.

Lemon Herb Chicken Kebabs
Created by Kimberly Smith

• 2 pounds boneless skinless chicken breasts, cut into thin slices
• ½ C Olive Oil
• 1 lemon, juiced
• 1 t garlic powder
• 1 t sumac
• 1 t dried oregano
• 1 t ground black pepper
• ½ t salt
• ½ t dried thyme
• ½ t onion powder
1. In a small bowl, mix the olive oil, lemon juice, and the seasonings. Stir to combine.
2. In a shallow dish or Ziploc bag, place the chicken and marinade. Coat the chicken.
3. Cover dish or seal Ziploc bag and refrigerate for at least 6 hours, however, it is best if refrigerated for 24-48 hours.
4. When you are ready to cook the chicken, remove from the refrigerator.
5. Place chicken on skewers.
6. Heat grill pan or grill to medium high heat.
7. Cook 3-4 minutes per side until cooked through.

Whole30, Paleo, Keto, Low Carb, Dairy Free, Nut Free, Gluten Free

Instant Pot Creamy Chicken Pie Soup

Chicken pie was one of my favorite meals when I was a kid. I preferred mine with mashed potatoes and extra gravy. Super healthy, right!

This past week has been cold and rainy and what I really wanted was a nice creamy bowl of soup to warm me up. This Paleo/Whole30 recipe has all the flavors of the chicken pie filling, but much healthier that those chicken pie’s I grew up eating. This soup is very creamy and comforting. I like adding a spoonful of mashed potatoes. Feel free to stir it into the soup to make it even creamier.

Instant Pot Creamy Chicken Pie Soup

3 pounds boneless skinless chicken breasts or thighs, cubed
3 carrots, peeled and chopped
3 celery stalks, chopped
1 large onion, chopped
2 zucchinis, chopped
2 bay leaves
1 t dried thyme
½ t salt
1 t black pepper
4 C chicken stock
1/2 C chopped flat leaf parsley
4 T tapioca starch
½ C water
½ C coconut milk, cashew milk, or almond milk

In your Instant Pot, using the sauté function, add olive oil, carrots, celery, onion, thyme, salt and pepper. Sauté for about 8 minutes until vegetables become tender.
Add zucchini, bay leaves, and chicken and stir to combine.
Add chicken stock and stir.
Turn the Instant Pot off.
Place the lid on and lock the lid in place. Make sure the vent is closed.
Now choose the manual mode, high pressure on the Instant Pot and change time to 15 minutes.
Once the time is up, use the quick release to release pressure.
In a small bowl or measuring cup, combine tapioca starch, water, and milk. Stir to combine, then add mixture to soup. Stir to combine. If you prefer your soup creamier and thicker, add an extra 2 T tapioca starch and additional ½ C of your preferred milk (coconut, almond or cashew all work great).
Remove bay leaves.
Add chopped parsley and stir.
Taste the soup and add any extra salt or pepper to your liking.

I like serving my soup with a spoonful of mashed potatoes.

Mashed Potatoes
6 yukon gold potatoes, peeled if you prefer and cut in half or quarters
Water for boiling
½ C ghee
Olive Oil or vegetable stock (optional)
Salt and pepper to taste

In a medium sauce pan add potatoes.
Cover potatoes with water and add 1 t salt.
Place pan on stove and cook over high heat until boiling.
Reduce heat to simmer and cook 15-20 minutes, or until potatoes are fork tender.
Drain water.
Add ghee to potatoes and mash.
If your potatoes are not creamy enough, you can add vegetable stock, more ghee, or olive oil.

Whole30, Paleo, Nut Free, Dairy Free, Gluten Free, Low Carb, Keto, Instapot



German Potato Salad

Spring is just around the corner and it is my favorite time of year.  With the trees blooming and flowers appearing, I love spending time outside.  I really enjoy spending time in my backyard listening to music and enjoying a nice glass of wine with my hubby.  We love cooking outside too when the weather gets a little warmer.

Potato salad is always a great addition to a picnic or barbecue dinner.  I like the tang you get from adding vinegar to this potato salad, but it’s the bacon that really makes this potato salad amazing!  I hope you try it and let me know what you think.


German Potato Salad
5 pounds red potatoes, cubed
2 T Salt (for boiling liquid)
2 T red wine vinegar (for boiling liquid)
6 hardboiled eggs, peeled and chopped
½ C chopped flat leaf parsley
½ C chopped green onions
4-6 pieces of cooked bacon, crumbled

3 T whole grain mustard
3 T red wine vinegar
4-5 T EVOO
½ t salt

In a large pot, place potatoes and cover with water. Add 2 T salt and 2 T of red wine vinegar to the water.
Turn heat to high. Bring to a boil, then lower to medium heat. Cook for 15-20 minutes until the potatoes are becoming tender, but still slightly firm. Drain and place in large bowl.

In small bowl, add all ingredients for dressing and stir to combine.

Pour dressing over potatoes and stir. Let sit for about 15-20 minutes until the potatoes have cooled slightly.
Add eggs, parsley, half of the bacon, and green onions. Stir to combine. Add extra olive oil and salt and pepper if needed.
Top with remaining bacon

Whole30, Paleo, Gluten Free, Dairy Free, Soy Free

Sheet-Pan Sausage and Brussels Sprouts

Weeknights are a perfect time for a simple and beautiful sheet-pan dinner.  It’s only three ingredients drizzled with olive oil and sprinkled with my Italian spice blend. Use your favorite seasoning blend if you don’t have an Italian blend. Getting dinner on the table can’t get much easier.

Sheet-Pan Sausage and Brussels Sprouts
1-pound brussels sprouts, halved
1 red onion, sliced
1 package of your favorite sausage, sliced into 1-inch pieces
1-2 T olive oil
2 t Italian spice blend, or your favorite seasoning mix
Sprinkle of salt

Preheat oven to 375 degrees
Place brussels sprouts, onion, and sausage on the sheet pan.
Drizzle with olive oil.
Sprinkle with spice blend and salt.
With hands, toss ingredients to coat everything evenly.

Place sheet pan in the oven and cook for about 20-25 minutes.
**cubed sweet potatoes would be a good addition to this recipe too.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free, Egg Free, Grain Free

Pomegranate Spritzer

This is a fun mocktail if you want something fun to drink without alcohol! It’s pretty easy to add alcohol too, if you want. Since I’m not drinking alcohol in January, I wanted to bring something fun to a girls night out get together a couple weeks ago. This was what I came up with and it was a hit.

Pomegranate Spritzer
Recipe by: Kimberly Smith

1.25-liter lime seltzer water
1½ C pomegranate juice
2 T ginger juice
6 sprigs of mint

In a pitcher, add all ingredients and stir.
Pour over ice and garnish with slice of lime and mint sprig.

Whole30, Paleo, Gluten Free, Dairy Free, Cocktail, Mocktail, Cheers

Twice Baked Potato Skins

Twice baked potatoes were one of my childhood favorites.  These are a mini version that are great for an appetizer or shared at a potluck.  The main difference is these are dairy free and loaded with veggies.  This version is packed with broccoli and topped with bacon and chives.  You won’t even miss the cheese, I promise!  Top them with my ranch or chipotle aioli and they will disappear in no time.  Find my Ranch and Chipotle Aioli recipes below.

Don’t be intimidated by the length of this recipe. This is a great recipe to make in advance and I definitely recommend making the Ranch or Chipotle Aioli at least 4 hours in advance, but both will last up to 1 week in the refrigerator.

Twice Baked Potato Skins
Recipe by: Kimberly Smith

2 pounds small red potatoes (try to get similar sized potatoes)
1 package bacon, sliced
1 large yellow onion, chopped (about 1 ½ C)
3 cloves garlic, minced
1 head broccoli, chopped (about 3 C)
¼ C ghee or olive oil
½ – 1 t salt
1 t pepper
1 bunch chives, chopped

Preheat oven to 350 degrees.
Rinse and dry potatoes. Pierce potatoes with a form on both sides.
Place potatoes on lined baking sheet. Use parchment or foil.
Bake potatoes for 30 minutes and then turn potatoes over. Cook potatoes for about another 45 minutes until fork tender. (Cooking time will vary based on how big your potatoes are. Check them after 30 minutes).
Once fork tender remove from oven and let cool for at least 20 minutes. (You can do this a day ahead as well. Refrigerate if you cook them the day before).

To make filling:
Using a large skillet, place over medium heat.
Add bacon and cook and stir occasionally until slightly browned.
With a slotted spoon, transfer cooked bacon to a bowl or plate.
Keep bacon fat and add chopped onion.
Cook onion for about 5 minutes.
Add garlic and stir to combine.
Add broccoli, ½ t salt and pepper and stir. Cook and stir for 7-10 minutes until broccoli is tender.
Remove from heat.

To make potato skins:
Cut potatoes in half and place them back on the lined baking sheet.
With a large spoon, scoop out white flesh and place in medium saucepan. Return empty potato skins to lined baking sheet.
Add ghee or oil to the potatoes in the saucepan and mash with a potato masher.
Add 2/3 of the bacon and 2/3 of the broccoli mixture. Stir to combine.
Taste and adjust salt and pepper.

Preheat oven to 425 degrees.
Spoon potato mixture back into empty potato skins.
Top with extra bacon and broccoli mixture.
Bake for 15-20 minutes.
Remove from oven and garnish with chives.
These are also great topped with ranch or chipotle aioli. (Recipes Below)

Chipotle Aioli
Recipe by Kimberly Smith

1 C avocado oil or light olive oil
1 egg
½ lemon, juiced
2 T fresh cilantro
2 T kimchi sriracha (Wild Brine brand)
1 t ground chipotle
½ t granulated onion
½ t dried mustard
½ t salt

In measuring cup or mason jar add all ingredients.
With immersion blender place blade at the bottom of the jar.
Turn on high and slowly pull wand up until aioli is fully combined.

Whole30 Ranch
Recipe by Kimberly Smith

1 C avocado oil or light olive oil
1 egg
¼ C almond milk (leave this out if you want a thicker ranch dip)
1 T red wine vinegar
2 T fresh dill
1 T fresh parsley
½ t granulated onion
½ t ground black pepper
½ t dried mustard
½ t salt
¼ t granulated garlic

In measuring cup or mason jar add all ingredients.
With immersion blender place blade at the bottom of the jar.
Turn on high and slowly pull wand up until ranch is fully combined.

If you don’t have an immersion blender, you can use a regular blender. Place all ingredients other than the oil in the blender and turn on low.  Slowly drizzle the avocado oil in until creamy and smooth.

**You can substitute coconut milk, cashew milk, or water for the almond milk

Whole30, Paleo, Gluten Free, Dairy Free, Appetizer, Party Food, Ranch, Chipotle Aioli, Finder Food, Ranch Dressing

twice baked potato skins