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Crispy Chicken Thighs with Boozy Bourbon Blueberry Compote + Farm Recap

October 18, 2018 By Natasha Leave a Comment

If you like a little sweet with your salty dinner, I highly recommend you make this crispy chicken thighs with boozy bourbon blueberry compote recipe asap!

crispy chicken thighs with boozy bourbon blueberry compote

This post is in collaboration with my friends at The Feedfeed and Cascadian Farm. As always, all opinions are my own!

You guys are gonna love this boozy blueberry compote situation, LET ME TELL YOU! But first I’m sharing my recap of last month’s trip up to Seattle! I was lucky enough to get invited for a tour of Cascadian Farm with The Feedfeed along with some fellow food bloggers. …

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Filed Under: chicken Tagged With: blueberry compote, bourbon, cascadian farm, chicken thighs, farm, feed feed, feedfeed, gluten free, low carb, organic, sponsored

Cinco de Mayo Charcuterie Board (Keto/GF)

May 4, 2018 By Natasha Leave a Comment

Try this Mexican-inspired Cinco de Mayo charcuterie board for your weekend gathering! It’s perfect finger food for entertaining and guaranteed to be a crowd pleaser!

a cinco de mayo charcuterie board is the perfect spread for entertaining

This post is in partnership with Lindsay Olives. All opinions are always my own!

You guys! I totally love a good charcuterie board and I totally love Cinco de Mayo, so I combined the two for a fun Cinco de Mayo charcuterie board that you can make to feed all your pals!…

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Filed Under: appetizer Tagged With: charcuterie board, cinco de mayo, feed feed, gluten free, keto, lindsay olives, low carb, sponsored

Mexican Mocha Almond Butter Cookies

December 10, 2017 By Natasha Leave a Comment

These delicious mexican mocha almond butter cookies are gluten free, flourless, refined sugar free, and have the perfect balance of sweet meets spicy!

mexican-mocha-almond-butter-cookies

This post is sponsored by my friends at Lindsay Olives who now make a delicious line of almond butter!

I’m definitely not one who bakes a lot unless it’s a gluten free mix from a box. Two reasons: I’m just not that into figuring out how to get the right texture and consistency with the gluten and grain free flours. It never seems to compare to the real deal to me. Secondly, I don’t really eat that many sweets or carb-y type things at home….

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Filed Under: dessert Tagged With: almond butter, cookies, feed feed, gluten free, grain free, low carb, sponsored

Low Carb Turkey Enchilada Bake

November 20, 2017 By Natasha Leave a Comment

What to do with Thanksgiving leftovers? This simple recipe repurposes your leftover turkey into a simple and delicious low carb turkey enchilada bake!

What to do with Thanksgiving leftovers? This simple recipe repurposes your leftover turkey into a simple and delicious low carb enchilada bake!

This post is in partnership with my friends at Lindsay Olives! All opinions always my own.

Low Carb Turkey Enchilada Bake

With Thanksgiving being this week, I thought I’d whip up an easy-to-make recipe with your leftover turkey. That is assuming you have any left!

TIP: buy an extra turkey breast (or two) so there’s guaranteed leftovers!

You can actually make this anytime of the year, so you should definitely pin this for future use!

This would also be a fantastic addition to your weekly meal prep/batch cooking day! Break out that Instant Pot for quickly cooking some poultry. Just add chicken, season with salt and pepper, and set to manual high pressure for 10-12 minutes, and you have shredded chicken!…

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Filed Under: dinner, main dish Tagged With: feed feed, gluten free, keto, lindsay olives, low carb, primal, sponsored, thanksgiving, thanksgiving leftovers, turkey

How To Make Pickled Red Onions

February 26, 2017 By Natasha 2 Comments

Are you ready to up your condiment game? I’m gonna teach you how to make pickled red onions and you’re gonna put them on all the things! Trust me…

How To Make Pickled Red Onions - a restaurant favorite for topping your tacos and burgers! These pickled red onions are packed with some serious flavor, and the color is so pretty! You'll want to put them on ALL the things: tacos, burgers, salads, eggs, avo toast! The list goes on!

Pickled red onions are my new favorite condiment. Like for reals. First of all, can you even with this color? It’s seriously the prettiest color pink ever. That’s the first reason why I’m obsessed with these beauties: their color. Second reason, they taste amazing. SO FREAKING GOOD. …

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Filed Under: condiment Tagged With: feed feed, gluten free, keto, low carb, monkfruit sweetener, pickled red onions, red onion, whole30

Bacon Deviled Eggs

March 26, 2016 By Natasha 1 Comment

Bacon Deviled Eggs

I cannot believe Easter is already here. This is just madness! Once again, in the blink of an eye, time is flyinggggggg by. Okay, so, I don’t know about you, but I can always eat deviled eggs. Seriously, when I see them as an appetizer at a gathering, they are the first thing on my plate. It’s like they are calling my name… “Natashaaaaaa, eat me!” But, I know not everyone picks the cleanest of ingredients to use, and that is very important to me, and I hope it is to you too! 

Let’s talk Spring. It’s definitely in the air here in Northern California! The blossoms are blooming all over town on the trees and I’m in love with them floating around in the breeze. The air is fresh and crisp, and we haven’t hit the triple digits yet! I just wish Spring time would last a little longer around here. It’s like we get a glimpse of it and then, BAM, the blazing summer heat is relentless. Speaking of Spring, it’s the time of the year where I start lightening up my meals and enjoying the seasonal produce. Asparagus is one of my favorite spring vegetables, but honestly, I do eat it year round. Lemon curd also reminds me of Spring. One of my favorite memories is making a layered lemon curd blackberry trifle for Mother’s Day and sharing it with my Grandmother. That was wayyyyy before my Paleo eating days, so maybe I’ll clean it up and make it again soon. But, you can enjoy my cleaned up Luscious Paleo Lemon Curd recipe and serve it for your Easter weekend brunch! Mix it with some coconut whipped cream and add in some fresh berries for a nice, light dessert!

Okay, okay, back to the bacon.

Bacon makes everything better. Especially, BAE: bacon and eggs!

These bacon deviled eggs are super flavorful, because, bacon. Duh. And they are clean. I used homemade mayo in these to make sure no sneaky, processed sugars ended up in them. You can just as easily use any clean, paleo mayo, such as this avocado oil mayo made by Primal Kitchen Foods. I also snuck in a little tang with some lemon juice and pickle juice. That’s right. Pickle juice! It adds a little acidity to help balance out the fat from the yolk, mayo, and bacon.

Recipe Tips: My palate is different that your palate. Mind blowing news, I know! The reason I mention this is because you are more than welcome to increase or decrease any of the flavors in my recipes to suit your own taste buds! If you want more salt, add it. Less spice, go for it! More whatever, do it! Get my drift?? If you want the yolk mixture to be creamier, you can add more mayo to the mixture. This is going to vary depending on the egg size you get and how big the yolks are. So, just adjust accordingly.

Equipment You’ll Need:

Mixing bowl

Knife

Baking sheet

Parchment paper

Cutting board

Measuring spoons

Himalayan sea salt

Saucepan

BACON DEVILED EGGS

INGREDIENTS

1 dozen farm fresh eggs

1/4 cup paleo mayo (or homemade)

1 tsp Himalayan sea salt

1 package bacon

1-2 tbsp lemon juice

1-2 tbsp dill pickle juice (optional, but really good)

jalapeño, minced

chives, chopped

DIRECTIONS

Place slices of bacon on a parchment lined baking sheet and put in cold oven. Turn oven on to 400F and let bacon bake for approx 15-20 minutes depending on how thick it is. When done, remove from oven onto a paper towel lined plate and set aside.

Boil eggs: place eggs in a saucepan and fill with cold water to just above eggs. Bring to a boil, then turn off and cover with a lid and remove from heat. Let sit for 10 minutes. Drain water and place eggs into an ice bath to cool.

Once eggs have cooled, peel them under running water to help remove shell. Cut hard boiled eggs in half and scoop out yolks into a bowl. Add mayo, sea salt, lemon juice and dill pickle juice to bowl and mash with a fork. Or you could use a handheld immersion blender to get really smooth! Taste yolk mixture and adjust seasonings to your preference.

Use a ziplock for a piping bag by filling it with the yolk mixture and cutting off corner. Pipe mixture into egg whites.

Toppings: chop a few pieces of bacon (you can add into yolk mix too if you want!) and add to deviled eggs along with minced jalapenos, chives, and a sprinkle of cayenne pepper if you're feeling it!


Filed Under: appetizer, eggs, Uncategorized Tagged With: deviled eggs, feed feed, gluten free, keto, lchf, paleo

Bacon Deviled Eggs

March 26, 2016 By Natasha 1 Comment

Bacon Deviled Eggs

bacon-deviled-eggs

I cannot believe Easter is already here. This is just madness! Once again, in the blink of an eye, time is flyinggggggg by. Okay, so, I don’t know about you, but I can always eat deviled eggs. Seriously, when I see them as an appetizer at a gathering, they are the first thing on my plate. It’s like they are calling my name… “Natashaaaaaa, eat me!” But, I know not everyone picks the cleanest of ingredients to use, and that is very important to me, and I hope it is to you too! …

Read More »

Filed Under: appetizer, eggs Tagged With: deviled eggs, feed feed, gluten free, keto, lchf, paleo

Slow Cooker Harissa Chicken Thighs

March 24, 2016 By Natasha 1 Comment

SLOW COOKER HARISSA CHICKEN THIGHS

Slow-Cooker-Harissa-Chicken-Thighs

I love meals where I can set it and forget it in a slow cooker yet it seems like you’ve slaved away for hours! This is one of those meals. I always like to find ways to liven up the flavors in my meals, especially chicken, so harissa is the star of this dish. I love how tender and juicy, and dare I say, moist, the chicken thighs remain from being slow cooked. You’ll find this recipe only requires a slow cooker and a handful of ingredients: …

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Filed Under: chicken Tagged With: feed feed, gluten free, keto, low carb, paleo

Chicken Fajita Skillet

February 12, 2016 By Natasha 1 Comment

Chicken Fajita Skillet

chicken-fajita-skillet

chicken-fajita-skillet

I’m not a huge fan of cooking chicken breasts. To be honest, I’m a total thigh girl. However, I had a package of chicken breasts that I needed to cook, and I had two main goals: 1) juicy and flavorful chicken and 2) easy to reheat throughout the week for leftovers. This chicken fajita skillet was created during one of my Sunday meal prepping sessions and I’m pretty sure I achieved both of my goals. Side note: I’m seriously loving setting a few hours aside each weekend, typically a Sunday, for prepping a few dishes to eat during the week.

Best Quick Marinade for Chicken – Can you say juicy?!

I made a quick marinade for this chicken breast to hang out in while you prep the other ingredients. Nobody likes dry chicken, NOBODY! The chicken stays juicy and each strip is loaded with tons of flavor points. The marinade is super simple: 1 part oil plus 1 part acid plus flavor (herbs, spices, salts). I used avocado oil, lime juice, and my favorite taco seasoning from FlavorGod, as well as Himalayan sea salt. Use your favorite taco seasoning here, but make sure you fresh squeezed lime juice from a real lime, none of that stuff in the little green plastic lime shaped bottle, because EW! I know you know what I’m talking about 😉

chicken-fajita-skillet

chicken-fajita-skillet

You can serve this chicken fajita skillet on it’s own, with the addition of white rice or cauli rice, on top of a salad, in tacos, or maybe with some crispy paleo plantain chips!

Equipment You’ll Need:

  • cast iron skillet
  • knife
  • cutting board
  • glass bowl
  • measuring spoons
  • tongs
  • spatula

TIP: I found that it’s much easier to slice the chicken breast if it’s slightly frozen still. And be sure you are using a sharp knife!! Be careful when slicing the chicken in half horizontally. Place one hand on top of the chicken breast to make sure it doesn’t slide around on the cutting board.

Are you guys following me on Instagram? I share a lot of simple and easy meals that aren’t necessarily a full recipe. Check out how I used the chicken fajita skillet leftovers for a mid-week lunch in the picture. Don’t forget to tag me if you create one of my dishes!

CHICKEN FAJITA SKILLET

Ingredients

1 lb chicken breasts

1 orange bell pepper, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 red onion, sliced

2 tbsp Taco seasoning

1 tsp Himalayan sea salt

1 lime, juiced

4 tbsp avocado oil

directions

Slice chicken breasts in half lengthwise to cut thickness in half, then slice into 1/2 inch strips. Place chicken in a large bowl with quick marinade of lime juice, 2 tbsp avocado oil, sea salt, taco seasoning. Stir well to coat chicken and set aside.

Heat cast iron skillet over medium high heat and when hot, add 2 tbsp avocado oil. Then add bell pepper and onion mixture, cooking in 2 batches. Cook for 6-8 minutes, stirring a few times. Set aside in a bowl.

Wipe down skillet, and add marinated chicken in 2 batches. Cook for about 5-7 minutes. When chicken is cooked, add back in fajita veggies and cook an additional 5 minutes.

Enjoy with rice and tortillas!


Filed Under: main dish, poultry, Uncategorized Tagged With: chicken breast, feed feed, gluten free, low carb, paleo

Chicken Fajita Skillet

February 12, 2016 By Natasha 1 Comment

Chicken Fajita Skillet

chicken-fajita-skillet

I’m not a huge fan of cooking chicken breasts. To be honest, I’m a total thigh girl. However, I had a package of chicken breasts that I needed to cook, and I had two main goals: 1) juicy and flavorful chicken and 2) easy to reheat throughout the week for leftovers. This chicken fajita skillet was created during one of my Sunday meal prepping sessions and I’m pretty sure I achieved both of my goals. Side note: I’m seriously loving setting a few hours aside each weekend, typically a Sunday, for prepping a few dishes to eat during the week….

Read More »

Filed Under: main dish, poultry Tagged With: chicken breast, feed feed, gluten free, low carb, paleo

HEYO!

I'm Natasha. I used to sling drugs (the pharmaceutical kind, duh!) and now I play with food! Fav things: coffee, tacos, and my camera.

Recent Posts

  • Buffalo Spiced Pecans
  • Holiday Crudite Platter
  • Crispy Chicken Thighs with Boozy Bourbon Blueberry Compote + Farm Recap
  • Instant Pot Harissa Picadillo (Keto)
  • Quick and Easy Greek Lemon Chicken Soup
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