This is a subset of posts associated with TRAVEL with the Rountrees.
Some of you know that almost two years ago I discovered that I am allergic to all grains. Ouch! No more bread, no more pasta! I thought I was going to die.
Finding the paleo/primal approach has literally saved my life. So, bread and pasta was killing me, and not so softly.
My husband and I enjoy traveling around the world and that is truly what this blog is about. You can travel the world through your senses too and that is how I decided to share tastes from around the world that I have converted to grain-free...
I hope you will join us on all trips whether they are actual or culinary.
Bon Appetit!
TTW#1: Primal Chicken Parmesean Casserole
by: Kara Rountree
(recipe adapted from foodwishes.com and pooreamy.com)
2 Tbsp of grapeseed oil
2 cloves of garlic, crushed
Hot red pepper flakes, to taste
3-4 boneless, skinless chicken breast, cut into bite size pieces
2 cups of your favorite marinara sauce (clean - I used Mezzetta's Napa Valley Bistro line)
¼ cup chopped fresh basil
Dry Italian Seasoning, to taste
8 oz shredded Kerrygold Dubliner cheese
4 oz shredded parmesan cheese
Preheat oven to 375 degrees.
Pour grapeseed oil into a baking dish large enough to nestle the chicken in one layer.
Crush garlic into the dish. Spread on the bottom.
Sprinkle with hot pepper flakes.
Place cut up chicken in dish. I cut mine into 1 in. pieces.
Pour marinara sauce evenly over chicken and sprinkle with basil.
Top with the dubliner, then cover with crushed pork rinds. Then cover with grated parmesean. At this point I added a sprinkling of dry italian seasoning.
Bake uncovered for 30-40 minutes.
Make sure chicken is done, so if the top starts to brown a too much, cover with foil.
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