Momma Much

I’m dragging right now after getting the kids to bed and getting the house some-what in order.

BUT I REALLY want to share tonight’s recipe with you because it was a new one for me and I loved it!

Quick aside:

I haven’t tasted dairy since October of last year. Lots and lots of yummy pizza and ice cream in NYC. Then we discovered a dairy allergy in Brielle and I realized A LOT of my own skin problems were caused by dairy. So we cut it out. It’s sad saying “no” to your daughter about ice cream and pizza and 100 other items.. (GOLDFISH! CUPCAKES AT PARTIES!) but I digress…

Chicken with Buffalo Ranch Coleslaw

I found this recipe on paleoleap.com and just the name shouts: “I’m creamy! I taste like I have DAIRY in me. Eat me!” I honestly don’t even like ranch but I DO like creamy sauces and that’s what this promised. So I dove in.

(Next time I make this I am doubling the sauce because this is ONLY enough to make the coleslaw. I want more to dip the chicken in.)

Ingredients for the Buffalo Ranch sauce: (additions in parentheses are mine.) 

• ¼ cup homemade mayonnaise (I used Hellman’s)
• ¼ cup coconut milk (I used canned coconut milk, and only the creamy part on the top- YUM)
• 1 tsp. raw garlic, minced (Here’s the garlic again! I just used my spoon and scooped it up.)
• 2 tsp. fresh dill, minced (I used dried dried Dill Weed and it was perfect.)
• 2 tsp. fresh chives, minced (I did get these fresh, yummy.)
• ½ tsp. paprika
• 2 tbsp. apple cider vinegar;
• 2 tbsp. hot cayenne pepper sauce (I used 1 tbsp. Sriracha because I wanted to keep it mild for Michael.)
• Sea salt and freshly ground black pepper (The best.)

Stir stir stir and add to the following:

• 1 head green cabbage, finely shredded
• 1 large carrot, finely shredded

Now the coleslaw is DONE. I tasted it. And I almost died. It is so good. So creamy. So full of flavor. I’m going to make it like crazy this summer! The sauce really can be used for anything too. Like I said, I’m making extra next time and saving it for dipping. Even for veggies, mmm.

Next make the chicken:

• 4 boneless skinless chicken breasts, butterflied and lightly pounded
• 1 tbsp. smoked paprika
• ½ tbsp. garlic powder
• Sea salt and freshly ground black pepper

Mix the spices, salt and pepper in a bowl. Sprinkle on your lightly pounded chicken. Put on a hot (oiled) grill pan, (what I used) or your outside grill (even better) and let it cook for about 8-10 minutes on either side. I usually use a meat thermometer but tonight I was lazy and just discretely (or not) cut into the meat to check doneness.

We usually add a spinach salad to dinner. It’s delicious and a good way to get an extra kick of veggie. I add sliced almonds to give crunch and always always this dressing.

Now that I have this new Buffalo Ranch dressing in my bag of tricks I will try it on salads too! Really, the opportunities are endless. The coconut milk and mayo together with the spices and apple cider vinegar… Just creamy yumminess.

Here’s the link to the original recipe on Paleo Leap. It is a great resource for all things Paleo!

xoxo