Tuesday, September 4, 2012

Lemon Rosemary Chicken

I made this a few nights ago and it warranted a compliment from Mr C! (He eats pretty much everything, but seldom offers compliments.)

Chicken breasts (I used boneless, skinless)
Potatoes (Pre boil whole potatoes until ALMOST done)
Whole lemons (I actually used limes because I didn't have fresh lemons.)
Fresh Rosemary
fresh garlic, peeled
olive or coconut oil
slivered onion, if desired

On your cutting board, mince garlic and a sprig of rosemary. (My sprig was about 3" long)
Add a teaspoon of "whole salt" (I used Himalayan Pink Salt) (Yes, regular salt will work fine).

Smash the garlic, rosemary and salt together. Put this all into a bowl and add about 1/4 cup of your oil. I used coconut oil, but the original recipe called for olive oil.

Add the juice of one lemon and a bit of the zest into the oil and herb mixture.

Roll your chicken breasts in the oil to coat, and dump the whole bowl of seasoning, oil, and chicken into a large cast iron (or oven safe) skillet.  Lightly brown the chicken on both sides.

While the chicken is browning, cut your boiled potatoes into large pieces. (Quarter or eighths or such). Add the potatoes to the skillet and roll to coat in oil. (I added some onion slices because I had them on hand and thought it sounded good)

Drizzle with more lemon juice. (I used bottled, but fresh is better if you have it.) Top with another whole sprig of rosemary or two (for appearance as well as flavor.)
The original recipe added the squeezed out lemon halves into the skillet. I did not.)
Place in the oven at 350* for 25 minutes, or until the chicken is cooked through and the potatoes are browning.

This was REALLY good!

Wednesday, February 15, 2012

Seriously. Awesome. Simple. Guacamole.

Seriously Awesome Guacamole
2 ripe avocados
1/4 cup Marzetti Ranch dressing (or your favorite brand) (I used light!)
1/4 cup Pace Picante Sauce
1/2 lime

Peel and mash the ripe avocados.
Zest the lime peel into the mashed avocado, then squeeze in the juice.
Add the picante sauce and the ranch dressing.
Stir together.

 Enjoy with tortilla chips or your favorite Mexican foods.

I got the original recipe from my daughter, who in turn got it from Julie Zesch. We added the limes of our own accord, and it really put this dip over the top!

Thursday, February 9, 2012

Orange Chicken (Slow Cooker)

Slow Cooker Orange Chicken

:• boneless chicken breasts, chopped into small chunks (I used four)
• 1/2cup flour
• coconut oil
• 1/2 Tbl. salt
• 2 tablespoons balsamic vinegar
• 3 Tbl. ketchup
• 4 oz. frozen orange juice concentrate
• 3 Tbl.  brown sugar 
1/2 to 1 tsp+ red pepper flakes
1 tablespoon teriyaki sauce
1/4 cup toasted sesame seeds
Toasting the Sesame Seeds
In a bowl, mix the orange juice, brown sugar, vinegar, salt, ketchup, and teriyaki sauce . 

Pour the flour in a gallon sized  ziplock bag. 
Place the chicken chunks into the bag and shake to coat the pieces.

In a heavy skillet, heat a small amount of coconut oil. (I recently switched from Olive Oil to Coconut)

Shaking the excess flour from the chicken, lightly brown the chunks in the oil. (They do not have to be cooked through, as they will finish in the slow cooker.)
After the chicken is done cooking, pour the pieces into the crock pot.
Then cover the chicken with your sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.
Pan toast the sesame seeds until they are lightly browned. Add about half to the crockpot during the last half hour of cooking. Reserve the rest to sprinkle over the chciken before serving.

Orange Chicken
I served this over rice with a side of steamed brocolli.