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Chicken And Corn Skillet

You just have to love a meal that’s cooked and served in the same pan… This Chicken And Corn Skillet is comforting, healing, delicious and simple to make and to clean up!
chicken and corn skillet

I love a one-pan meal. I also love eating anything that is served in a skillet. There’s just something about it that is so comforting and delicious. When you cook and serve in the same skillet, you get to eat all of those deliciously crispy bits that stick to the bottom of the pan… yum!

I came home from vacation yesterday, and while I was doing the mountain of laundry that I came home with, I was perusing all of my favorite food blogs. I was kind of unplugged on vaca — which was awesome, by the way — but I’ve been looking forward to reading all of my foodie mail and seeing all of my favorite food blogger’s creations that I missed.

So, when I came across Tieghan’s recipe for garlic butter creamed corn chicken on Half Baked Harvest, I just knew I had to make a version of it. And, I was not disappointed.

It’s so important to eat what’s in season at the moment. And corn is in season!

Food that’s in season is more delicious, fresher, and healthier. And right now corn is everywhere. I even wrote an article about Late Summer Seasonal Eating, so take a look.

I went to the market to buy some corn. But… best laid plans…

Corn is one of the foods that I won’t buy unless it’s organic. The crops are just too heavily sprayed and generally, non-organic corn is a GMO crop… and I won’t do that.

I got to the market, and no organic corn! And now, of course, I can’t get this recipe out of my head, so I bought frozen organic corn. So much for seasonal produce…

But anyway, let’s get back to this awesome recipe. It’s just so good. And simple. And it’s made all in one pan. The chicken is moist and the corn is creamy, but it’s made without any cream or milk.

Oh, and did I mention the bacon? Bacon and corn are a match made in heaven.

If you like this recipe, you need to try my recipe for Chicken With Artichokes And Sun Dried Tomatoes — it’s a skillet meal too.

chicken and corn skillet

I love to customize recipes for specific health concerns. Let me customize a skillet recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation.

chicken and corn skillet

The ingredients in this chicken and corn skillet recipe are truly healing. Keep reading and you’ll learn the health benefits of each ingredient you’ll be eating…

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Here are some of the amazing healing ingredients in this chicken and corn skillet:

Corn is one of the foods that if I can’t find organic, I just won’t eat because the crops are so heavily sprayed and are full of GMOs. As more people are expressing concern about GMOs, it seems to be getting easier to find good corn at the market. Corn actually benefits the gallbladder, is good for hepatitis, heart disease, and hypertension. Cornsilk is a Chinese herb (Yu Mi Xu). It’s often used to reduce edema, help with hepatitis and reduce the symptoms of some painful urinary conditions. If you can’t find organic fresh corn, buy a bag of organic frozen corn!

Chicken is also something I always buy organic. Organic chicken is a great, healthy protein to give you energy, lessen the pain of some types of arthritis, and boost your system when you are particularly weak — like after surgery, childbirth, or illness. Chicken is good for nourishing the blood and it’s a healthy source of protein and vitamin B6.

Tapioca is a starch that comes from the cassava plant. It’s not really a flour in the traditional sense; it’s grain and gluten free. It’s good for your circulation and your digestion. Oftentimes I will make recipes with tapioca flour — it’s a great coating for this chicken because it helps brown the chicken and it also helps to thicken the sauce.

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

chicken and corn skillet

If you make this Chicken And Corn Skillet, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

Chicken And Corn Skillet
Author: 
Recipe type: main dish, chicken, one pan meal
Cuisine: recipe adapted from: Half Baked Harvest
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Chicken And Corn Skillet is everything you need and want in one single pan -- you cook and serve in the same pan! And it is delicious!
Ingredients
  • 2-1/4 lb boneless chicken thighs (about 8 pieces)
  • sea salt and black pepper
  • ¼ cup tapioca flour
  • 8 oz bacon, cooked and chopped
  • 2 Tbs extra-virgin olive oil
  • 1 med onion, chopped
  • 8 garlic cloves, smashed
  • 1 lb corn kernels (fresh, or frozen thawed)
  • 1 Tbs ghee (or butter)
  • ½ tsp hot red pepper flakes, or to taste
  • 1 cup chicken broth
  • ½ cup dairy-free Parmesan cheese (or use traditional Parmesan, if you are not dairy-free)
  • about 10 fresh basil leaves, torn into pieces
Instructions
  1. Season the chicken with salt and pepper and toss it with the tapioca flour, until fairly evenly coated.
  2. Cook bacon in a large skillet and place on paper towels to drain.
  3. Add the chicken to the hot bacon fat remaining in the skillet and cook over medium-high heat until browned on both sides, about 10 mins.
  4. Remove the browned chicken to a plate.
  5. If there's not much bacon fat left in the pan, add olive oil to the pan.
  6. Add the onion and saute until softened, about 3 minutes.
  7. Add the garlic cloves, butter, red pepper flakes, and corn to the onion.
  8. Cook, stirring for 2 minutes.
  9. Add the chicken broth and place the chicken in the mixture.
  10. Cover and simmer over low heat for 10 minutes.
  11. Remove the cover and simmer an additional 10 minutes, or until the chicken is cooked through.
  12. Stir in the Parmesan.
  13. Top with bacon and basil.
  14. Serve in the skillet and enjoy!

chicken and corn skillet

Cauliflower No Potato Salad

It’s potato salad season. But… ugh… sometimes I know my body doesn’t want all the starch of potatoes. Do I suffer? Nope, I just make this cauliflower no potato salad. Read more

Shaved Brussels Sprouts & Apple Salad

shaved brussels sprouts & apple salad

Shaved Brussels sprouts are awesome. I’ve been using them for everything. My true favorite thing to make with them is Caesar salad. Yes, it sounds weird, but don’t knock it til you’ve tried it. I like to mix these shaved sprouts with kale or Romaine lettuce, slather them in my fav Caesar dressing and I’m a happy camper. This recipe for shaved Brussels sprouts & apple salad is a kicked-up version of my traditional Caesar recipe. I say kicked up because it also has apples and bacon in it. Really, what could be bad?

Obviously this recipe is not vegan, because…. well… umm… I’ve used bacon in it. But, I can honestly tell you that I’ve eaten this so many times, in so many ways, and there is so bad version. You can leave out the bacon or use a vegan bacon or a smoky mushroom to easily veganize this salad.

Oh, and I use my favorite Caesar dressing recipe — which just happens to be vegan — so really you can go full out vegan pretty easily if that’s your thing. My thing changes so often and obviously I’m a mess of contradictions because this version of shaved Brussels sprouts & apple salad with the bacon with my vegan cashew Caesar dressing is my favorite way to eat it so far!

I’m kind of a freak about leftover salad. I love almost anything straight out of the fridge as a leftover. Except salad. I just hate it when it goes all wet and limp. Enter this salad… it’s even better leftover the next day. The Brussels sprouts stand up so well to the creamy dressing that there is no grossness involved. This makes it perfect to make for a crowd because you can make it way in advance. This is just awesomely easy and convenient.

I served this salad as a main course with sliced chicken on the top and it was fabulous. I also ate it as-is alongside a roasted sweet potato for an awesome dinner. Versatility. Ya gotta love it!

And, if you’re looking for another great salad recipe that makes for good leftovers, try my Chopped Broccoli Salad.

shaved brussels sprouts & apple saladshaved brussels sprouts & apple salad

Here are some of the great healing benefits of this Shaved Brussels Sprouts & Apple Salad:

Brussels sprouts are from the same cruciferous vegetable family as cabbage, broccoli and kale. They are rich in protein, fiber, antioxidants, vitamins and minerals. They are touted for their aid in weight loss because they have so much fiber and so few calories. Research has shown that these sprouts contain colon-cancer fighting substances and vitamins to protect against Alzheimer’s. Traditionally, they are known as more of a winter vegetable, but many markets now carry them year-round, which makes me happy because I like to eat them year-round!

It really is true that an apple a day is a good thing. Apples help to strengthen your heart. They are also good for your digestion and they can help eliminate mucus when you have a cold. Apples have a high antioxidant content, especially Granny Smiths and Red Delicious. This, combined with the fact that they have a lot of healthy fiber, is why apples are good at fighting Alzheimer’s, Parkinson’s and some cancers. They have also been shown to help ward off diabetes, high cholesterol and gallstones.

Research shows that pumpkin seeds may reduce blood sugar and increase bone density. And, because they are rich in iron, they are good if you are tired or have anemia. In Asian medicine, pumpkin seeds are sometimes used to get rid of intestinal parasites and to decrease inflammation in the body.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. The cashews give this dressing a velvety, creamy texture.

Capers, although small in size, are a big source of anti-oxidants, and they actually can make you feel better emotionally because they activate the “happiness” center of your brain.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

shaved brussels sprouts & apple salad

Shaved Brussels Sprouts & Apple Salad
Author: 
Recipe type: salad, side dish, vegetables
Cuisine: American
Prep time: 
Total time: 
Serves: 4
 
This is a creamy Caesar salad that's made with hearty shaved Brussels sprouts and apples... oh there's optional bacon in it too! This is one salad that is even better the next day!
Ingredients
  • 12 oz shaved Brussels sprouts (you can buy these store-bought at many markets, or shave your own by slicing them really thin)
  • ⅓ cup chopped, cooked bacon
  • ⅓ cup raw pumpkin seeds
  • 1 Granny Smith apple, unpeeled, sliced (discard the core)
  • One batch of my Vegan Caesar Salad Dressing
  • sea salt and black pepper, to taste
Instructions
  1. Mix all of the salad ingredients together in a large bowl.
  2. Add as much dressing as you like, and toss well.
  3. Enjoy!

shaved brussels sprouts & apple salad

Butternut Squash Sausage Frittata

Butternut squash can help reduce inflammation in the body… so if you are suffering from achy joints, here’s your excuse to eat more of this awesome fall wonder! Some of my best menopause-friendly recipes are made with butternut squash… it’s amazing!

butternut squash sausage frittata

Breakfast for dinner is one of my favorite meals. Truth be told, I love dinner for breakfast too… But, this butternut squash sausage frittata is definitely breakfast food that’s awesome for dinner. Hmmm, now that I think about it, it’s also dinner food that’s great for breakfast… yikes, what the heck am I talking about?

Anyway, the other night my family requested bagels and lots of bagel-accessories for dinner. Anyone who knows me knows that the only bagels I have in my house are grain-free bagels. Let me assure you that grain-free bagels are not what my family was requesting. So, I went around the corner, bought fresh-out-of-the-oven whole-grain everything bagels. These things were as big as my head. And they smelled so good. I just knew if I ate them I’d regret it later, so I bought extra lox for myself and I came home and made this frittata. And it was so good!

I filled this casserole-y, egg-y dish with breakfast sausages, bacon, butternut squash, spinach, vegan cheese, peppers, and scallions. This was such a treat for me. Better than bagels. And nowadays it’s easy to find bacon and sausage that are organic and nitrate-free, so I’m a happy camper.

Did I mention that fall is my favorite season?  Yeah, I know that thought is really a disconnect, not really a smooth segue at all. But butternut squash is everywhere this season! So, I put a lot of it in this butternut squash sausage frittata…

For another eggs-in-the-oven type of dish, try my Baked Eggs With Sausage And Kale.

butternut squash sausage frittata

Here are some of the awesome healing ingredients in this butternut squash sausage frittata:

I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.

Butternut squash is more than just a delicious vegetable; it’s really good for you. It’s a good fever reducer, it can lessen stomach pain and it can be a comfort during pregnancy when the baby feels like she’s doing acrobatics. It’s also rich in carotenoids and Vitamin B6. This means it’s good for your heart and can help lower bad cholesterol. And, because butternut squash can help reduce inflammation in the body, it benefits almost everyone.

Pork strengthens the digestive system, helps with constipation, and can moisten a dry cough and other dryness in the body. It’s also good to strengthen your qi and give you energy. I used pork bacon and sausage in this recipe, but I’ve made it before using vegan substitutes and it tastes awesome that way too… so whatever makes you happy…

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Bell peppers help with indigestion. If you are feeling bloated and full from over-eating a lot lately, consuming bell peppers will help reduce this feeling. They are also good for blood circulation and research has shown that they are good for people with a low appetite or anorexia. It used to be common in China to use green pepper tea to soothe indigestion.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

butternut squash sausage frittata

Butternut Squash & Sausage Frittata
Author: 
Recipe type: breakfast, casserole, eggs
Cuisine: paleo, whole30
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This frittata is perfect for breakfast, lunch, or dinner. And, it can be made in advance! I've made it with lots of meat and I've made it vegan... the choice is yours!
Ingredients
  • ½ lb bacon (use pork, turkey, or vegan), sliced and cooked until done
  • 6 breakfast sausage patties (use pork, turkey, or vegan), cooked and chopped
  • 1 Tbs extra-virgin olive oil
  • 1 red bell pepper, chopped
  • 3 scallions, sliced
  • ½ lb butternut squash, cut into small dice
  • 1 cup chopped fresh spinach leaves
  • sea salt and black pepper, to taste
  • 10 eggs, beaten
  • 4 slices cheese (I used vegan American cheese), diced
Instructions
  1. Preheat your oven to 370°F.
  2. Heat oil in a large saute pan over medium heat.
  3. Add the bell pepper, scallion, and squash to the pan. Season with salt and pepper.
  4. Cook, stirring often, until the butternut squash is just tender, about 10 minutes.
  5. Add the spinach, and stir until it starts to wilt.
  6. Pour the contents of the pan into a large bowl.
  7. Let cool a few minutes.
  8. Stir in the eggs and cheese.
  9. Pour the mixture into a greased casserole dish (I used a 9-inch round glass dish).
  10. Bake until a knife inserted in the center comes out clean, about 55 minutes.
  11. Cut into 6 or 8 pieces.
  12. Enjoy!

butternut squash sausage frittata

Sweet Potato Bacon Waffles

Sweet potato bacon waffles. Enough said. Yum!

sweet potato bacon waffles

Waffles are awesome. Waffle irons are amazing. You can make waffles out of almost anything. Really. It seems to be all the rage now… everywhere I turn I see people putting such creative mixtures into their waffle irons and making these really delicious looking creations. So, I just had to jump on the bandwagon… it looked like so much fun!

So, when I first saw this recipe on one of my favorite blogs, I just had to try to do it justice. Jennifer at Predominantly Paleo, gets all the credit for this awesome recipe.  I absolutely love it… it’s easy, delicious, paleo, and so healthy! Go visit Jennifer at her site because I’m sure you will love it as much as I do!

My waffle iron did not disappoint… these sweet potato bacon waffles are incredible! First, let me say, however, that just because you cook something in a waffle iron, it does not mean you end up with something that tastes or feels like a waffle. This recipe is amazingly delicious and healthy, but these “waffles” are only called waffles because they are made in a waffle iron… wow, that’s a lot of waffles in one sentence…

I made these waffles and we ate them for several days in a variety of interesting ways. The first day, I served them with eggs on top: awesome. The second day, I melted vegan cheese on top: my favorite. The third day, I put one on a plate with a little shredded rotisserie chicken salad next to it: incredible.

I could easily see that cooking things in my waffle iron may become a bit of an obsession for me…

These waffles, in particular, will become a staple in my house for a few reasons: they are truly delicious and also because sweet potatoes are so good for digestion, that finding new ways to cook them sounds so smart to me.

I’m on a big customized-recipe-creation kick right now (okay… always…), so let me customize a recipe for you that will work for whatever’s going on in your body now… I’m such a geek that I really do get excited about doing this. I’ve got a breakfast recipe with your name on it…  So CLICK HEREto be taken directly into my calendar to sign up for your free phone consultation.

And, if you are looking for another great sweet potato recipe, try my recipe for Stuffed Sweet Potatoes.

sweet potato bacon wafflessweet potato bacon waffles

Here are some great healthy reasons to make these waffles:

Sweet potatoes are good for your digestive system. They can be good for both constipation and diarrhea. These orange gems also help rid your body of excess water, are good for breast health, help people with diabetes and actually can help ease night blindness. In olden times, it was common in China to rub mashed sweet potatoes on poison insect bites to remove the toxins. I haven’t tried this, but if you see me looking a tad orange, this will be why…

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.

sweet potato bacon waffles

If you make this Sweet Potato Bacon Waffles recipe, please be sure to let me know in the comments below. I love hearing how you like a recipe, and I love to answer your questions! If you make it, be sure to take a photo and tag me and post it on Instagram.

5.0 from 2 reviews
Sweet Potato Bacon Waffles
Author: 
Recipe type: waffles
Cuisine: recipe adapted from: Predominantly Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is like a great sweet potato hash in waffle form. These waffles are so versatile that you can do so many things with them... and they may evenl fix your digestive issues...
Ingredients
  • 12 oz nitrate-free bacon
  • 1 lb spiralized sweet potatoes (I bought mine pre-spiralized, but you can make your own)
  • 3 eggs
  • sea salt and black pepper
  • 2 scallions, sliced
Instructions
  1. Cook your bacon (I like to do this in the oven, but cook it however you like), bacon grease reserved.
  2. Heat your waffle iron, and brush it with the reserved bacon grease. I used my Belgian waffle iron, but use whatever kind you have.
  3. Combine the sweet potato spirals, cooked crumbled bacon, eggs, sea salt and black pepper to taste, and scallions in a large bowl.
  4. Pour this mixture into the hot waffle iron and cook until browned and slightly crispy.
  5. Note: these will not end up with the texture of ordinary waffles -- remove them gently from the iron with tongs and a spatula and lay them on the plates. Use these waffles as a vehicle for anything from eggs, to salad, to melted cheese (my personal favorite). I used a Belgian waffle maker and got 4 waffles from this recipe; if you use a waffle iron that makes thin waffles, you will get more.)

sweet potato bacon waffles