Ingredients:
3 T olive oil
1/2 tsp. sea salt
1/2 tsp. black pepper
1 garlic clove minced
1 tsp. dried rosemary
1 T fresh lemon juice
1 tsp. lemon zest
4 - 8oz chicken breasts bone-in with skin-on
Directions:
Mix all ingredients and smear under the chicken breast skin and on top of skin. Bake at 375* for 50 minutes.
Monday, March 31, 2014
Garlicky Kale
Ingredients:
2 T butter
1 T olive oil
4 garlic cloves, peeled and smashed
One bunch of kale, chopped (remove fibrous stems)
2 tsp. soy sauce
1 tsp. fresh lemon juice
1-2 T sesame seeds (optional)
Directions:
Melt butter in a skillet and add garlic and sauté for 1 minute. Add the olive oil and soften the garlic for about 10 minutes, stirring frequently to ensure it doesn't burn and then remove the garlic from the skillet. Keep the garlic-flavored oil/butter in the pan. Increase the heat to medium and place the kale into the skillet and cover. Allow to slightly wilt for about 5 to 7 minutes, stirring occasionally. Remove from the heat and stir in the soy sauce, and lemon juice and sprinkle with sesame seeds.
2 T butter
1 T olive oil
4 garlic cloves, peeled and smashed
One bunch of kale, chopped (remove fibrous stems)
2 tsp. soy sauce
1 tsp. fresh lemon juice
1-2 T sesame seeds (optional)
Directions:
Melt butter in a skillet and add garlic and sauté for 1 minute. Add the olive oil and soften the garlic for about 10 minutes, stirring frequently to ensure it doesn't burn and then remove the garlic from the skillet. Keep the garlic-flavored oil/butter in the pan. Increase the heat to medium and place the kale into the skillet and cover. Allow to slightly wilt for about 5 to 7 minutes, stirring occasionally. Remove from the heat and stir in the soy sauce, and lemon juice and sprinkle with sesame seeds.
Maple Mustard Salmon
Ingredients:
4 wild salmon filets, about 6 oz each, skin on
3 T maple syrup
1 T Dijon mustard
1 T soy sauce
Juice of 1/2 lemon
1 clove garlic, minced
1/8 tsp sea salt
1/8 tsp black pepper
1 T green onions, finely sliced
Directions:
Grease a 13x9 pan. Heat oven to 400*. Place salmon, skin-side down, in the prepared pan. Combine the syrup, mustard, soy sauce, lemon juice, and garlic and stir until well blended. Sprinkle the filets with salt and pepper, then spoon the maple and mustard mixture over the filets. Bake for 8 to 12 minutes until sauce begins to caramelize and fish flakes easily with a fork. Garnish salmon with green onion.
4 wild salmon filets, about 6 oz each, skin on
3 T maple syrup
1 T Dijon mustard
1 T soy sauce
Juice of 1/2 lemon
1 clove garlic, minced
1/8 tsp sea salt
1/8 tsp black pepper
1 T green onions, finely sliced
Directions:
Grease a 13x9 pan. Heat oven to 400*. Place salmon, skin-side down, in the prepared pan. Combine the syrup, mustard, soy sauce, lemon juice, and garlic and stir until well blended. Sprinkle the filets with salt and pepper, then spoon the maple and mustard mixture over the filets. Bake for 8 to 12 minutes until sauce begins to caramelize and fish flakes easily with a fork. Garnish salmon with green onion.
Lemon Chicken
Ingredients:
3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
2 Tbsp lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1 tsp pepper
2-3 Tbsp olive oil
Directions:
1. Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator. Let marinate for 2 hours.
2. Preheat oven to 425*. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little oil on to each piece of chicken.
3. Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Halfway through the baking at about 25 minute mark, baste the chicken pieces generously with reserved marinade.
4. Let rest, covered in foil, 10 minutes before serving.
3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
2 Tbsp lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1 tsp pepper
2-3 Tbsp olive oil
Directions:
1. Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator. Let marinate for 2 hours.
2. Preheat oven to 425*. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little oil on to each piece of chicken.
3. Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear. Halfway through the baking at about 25 minute mark, baste the chicken pieces generously with reserved marinade.
4. Let rest, covered in foil, 10 minutes before serving.
Egg Scramble with Spinach, Tomato and Basil
Ingredients:
5 large eggs
2 tsp. coconut oil or olive oil
1/2 tsp. sea salt
4 fresh basil leaves, finely shredded
8 grape tomatoes, chopped
1/4 tsp. ground pepper
1 cup spinach leaves, chopped
Directions:
Dice the tomatoes and add basil and set them aside. Heat the oil in a skillet on medium heat. When heated, add the diced tomatoes and basil and sauté for two minutes. Add the beaten eggs and cook, stirring occasionally to cook the eggs through, about five minutes. Move to a plate and top with fresh chopped spinach leaves.
Makes 2 servings
5 large eggs
2 tsp. coconut oil or olive oil
1/2 tsp. sea salt
4 fresh basil leaves, finely shredded
8 grape tomatoes, chopped
1/4 tsp. ground pepper
1 cup spinach leaves, chopped
Directions:
Dice the tomatoes and add basil and set them aside. Heat the oil in a skillet on medium heat. When heated, add the diced tomatoes and basil and sauté for two minutes. Add the beaten eggs and cook, stirring occasionally to cook the eggs through, about five minutes. Move to a plate and top with fresh chopped spinach leaves.
Makes 2 servings
Spicy Peach Chicken Sliders
Ingredients:
1.5 pounds boneless chicken breast
8 ounces peach preserves
12 ounces spicy barbecue sauce
12 each slider buns
Directions:
Place chicken, peach preserves and barbecue sauce in slow cooker. Cook on low for 5.5 hours. Remove chicken from slow cooker and shred. Place chicken back in the sauce and stir well and cook 30 more minutes. Top slider buns with chicken and serve.
1.5 pounds boneless chicken breast
8 ounces peach preserves
12 ounces spicy barbecue sauce
12 each slider buns
Directions:
Place chicken, peach preserves and barbecue sauce in slow cooker. Cook on low for 5.5 hours. Remove chicken from slow cooker and shred. Place chicken back in the sauce and stir well and cook 30 more minutes. Top slider buns with chicken and serve.
Sweet Potatoes with Warm Black Bean Salad
Ingredients:
4 medium sweet potatoes
1 15-oz can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup sour cream
1/4 cup chopped fresh cilantro
Directions:
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander, and salt; microwave on High until heated through, 2 to 3 minutes. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
4 medium sweet potatoes
1 15-oz can black beans, rinsed
2 medium tomatoes, diced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup sour cream
1/4 cup chopped fresh cilantro
Directions:
Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander, and salt; microwave on High until heated through, 2 to 3 minutes. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
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