Roasted Chicken Legs with Artichokes and Capers

This is one of those recipes where I thawed out the chicken legs in the morning and still had no idea what I was going to do with them come dinner time. So I just looked in my cabinets to see what I could throw in the oven that would go good with them. As I was searching through my cabinets I remembered a lemon chicken Paleo recipe I made a while ago and decided to kind of base it on that. So I grabbed the artichokes and capers and started cookin’!

15 chicken legs
1 large onion
2 T minced garlic
1 can quartered artichoke hearts (drained)
1 1/4 cup chicken broth
1/4 cup capers
salt and pepper

4 medium red potatoes

First thing you want to do is salt and pepper your chicken legs and brown them. This part is probably the most labor intensive. To help speed it along I used both of my cast iron skillets. Your just browning them, they should not be cooked through.


This part is optional. Slice the red potatoes and place them in a thin layer on the bottom of a baking dish, I used glass and sprayed it with oil before lining it with the potatoes. To be honest, this was a last minute decision because I needed to use them. They had been sitting on my counter for a week or so. I only had two, but four would have been way better, maybe even five.


After browning the chicken legs I place them aside and got started on the vegetables. I sliced the onions into thin slices and sauteed them with the two tablespoons of minced garlic.

5Once they began to wilt a bit I added my can of drained artichoke hearts and stirred that around a bit. Not too much though because I didn’t want the artichoke hearts to break all apart. After a few minutes I added in the chicken stock. Using my wooden spoon, I made sure to scrape all the tasty bits off the bottom of the skillet.

Now it was time to assemble everything. I placed the chicken legs on top of my sliced potatoes. It was a tight fit, but I managed to cram them all in there. I poured the artichoke mixture over the chicken and sprinkled the capers over top.

3Covering it tightly with aluminum foil, I roasted it in the oven for 45-50 minutes at 350 degrees. To add a little bit of crisp to the vegetables, I took off the foil and cranked the oven to broil and cooked for another 7 or so minutes. As with any broiling, you gotta keep an eye on it. It would be a shame to go through all this work and end up with burnt chicken. 😦


It came out really well. The best for me were the potatoes. They were delicious! Next time I’ll make sure to have more on hand. The girls picked through the veggies of course, but still ate the chicken.




Typical Breakfast

For the past three years we have been eating eggs and some sort of pork for breakfast.  Mostly bacon, but sometimes we have ham or sausage.  And the thing is, we are not even the least bit tired of it! The chili was per Little Miss’ request and the grapes were Curly Q’s.  I don’t think she even knows what oatmeal is.


No Bean Chile with Liver and Kale

I know what you’re thinking, but stay with me. I’ve made chili before with liver and it came out pretty good, so I thought this time I’d add some kale. Why the heck not. Worst thing that could happen is Hollywood would have chili for the rest of the week (he eats pretty much anything).

Turns out this stuff is good. That’s if you don’t mind the slight taste and smell of liver. I’m not going to lie, you can tell that it’s in there, but it’s not like your eating a plate of straight liver and onions. And the kale?  What kale?

Here’s how I made it.

1 medium onion (processed)
1 tbs minced garlic (processed)
2 handfuls of kale (processed)
2 tbs chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 pound beef liver (cut into tiny pieces)
2 lbs ground beef
1 tsp salt
1 tsp pepper
2 15 oz can crushed tomatoes
1 14.5 oz can diced tomatoes

1. I first processed my onion and garlic together and then my kale. You can just hand chop everything if you prefer. For me, my processor makes quick work of it. In a large stock pot saute the onion, garlic, and kale in oil. Whatever oil you prefer to use. I used avocado this time.

2. After the onion, garlic, and kale mixture has cooked down a bit, add the chili powder, smoked paprika, and cumin. Saute a minute or two more until seasonings become fragrant. It should now look like this.


3. Add the liver and cook until brown.  I used my kitchen scissors to cut the beef liver into tiny pieces. I found it worked easier than using a knife.


4. Add the beef and cook until brown. Season with the salt and pepper. See, can’t even tell there’s liver in it.


5. Finally, add the two cans of crushed tomatoes and the one can of diced tomatoes. Here is where you could add your beans if you wanted.


It doesn’t stop here though. The key to this recipe is to let this simmer on a very low setting for about 5 hours, stirring every hour. With that in mind, you could probably do this in the slow cooker, but I prefer the stove.  Just gotta make sure I don’t have anywhere to go for awhile.  I usually make this on those days that I know I have a lot of stuff to do around the house.

I topped mine with freshly chopped onions, some cheese, and jalapenos. Delicious.


And if you’re wondering whether Little Miss and Curly Q ate it…



Printable Version:
No Bean Chili with Liver and Kale

Barbecue Meatballs

We love meatballs.  They’re easy to cook and it’s an easy finger food for the girls, especially for lunches.  Today we had these…barbecue meatballs!


Here’s how I made them.

1 lb ground beef
1/2 roll breakfast sausage (I used Jimmy Dean All Natural Regular Pork Sausage)
2 tbs barbecue sauce
1 small yellow onion
1 tsp garlic
1 egg
1/4 cup almond flour
1 tsp pepper
1/2 tsp salt

1. Combine all ingredients in a medium size bowl and mix well with a fork. You can use your hands if you want, but I try to avoid getting raw meat under my fingernails. **ugh…shiver**

22. Using a tablespoon, shape the meat mixture into tiny balls and drop them in a skillet. I flatten my meatballs out a bit by pushing them down with a fork. It’s easier for the girls to handle that way.
3. Cook until meatballs are brown on both sides.
4. Serve with your homemade or favorite barbecue sauce.

You could forgo the barbecue sauce in the meatball mixture if you want and serve it on the side.  The sugar tends to burn, like mine did (hence the barbecue sauce laden picture at the top…had to cover up some of that scorch). I was side tracked with Curly Q and left mine on the skillet a little longer than expected.  Who cares? They still were good!