Uber EASY- Roasted Chicken- Wednesday Weekly Recipe post

UBER EASY, Roasted Chicken

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serves 2-4

ALWAYS buy clean, range fed, organic, grass fed, cage free, healthy, whole, cleanest foods available 😉

Paleo friendly, Gluten Free, Dairy free

The Stuff you need:

  • 3-4 pound roasting chicken

  • 2 medium onions

  • 2 carrots

  • 2 stalks celery

  • potatoes (optional)
  • 1 bulb garlic

  • olive oil

  • salt & pepper, garlic powder to taste
  • 1 lemon. lime or orange, or onion (to stuff inside)

  • 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture of all 3

What to do with the Stuff:

  • Preheat oven to 475°F
  • Take your chicken out of the fridge 45-60 min prior to baking
  • Trim off excess fat, and stuff underneath breast skin on either side
  • Liberally salt and pepper the chicken, set aside (you may do this the night before, and leave uncovered in fridge)
  • Chop veggies into nice sized chunks
  • Separate garlic bulb into individual cloves, leave them unpeeled
  • Put all the veggies and garlic into the middle of a large roasting tray, drizzle with olive oil, salt & pepper to taste
  • Drizzle the chicken with olive oil and additional garlic powder, salt and pepper to taste- rubbing it all over the bird
  • Cut lemon or lime or orange or onion in halves or quarters
  • Put the fruit or onion inside the chicken’s cavity, along with the fresh bunch of herbs
  • Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven
  • Turn the heat down immediately to 400°F and cook the chicken for 1 hour and 20 minutes
  • Baste the chicken halfway through cooking
  • If the veggies look dry, add a splash of water to the tray to stop them burning
  • Chicken should be @ 160-165 on an instant read meat thermometer inserted between thigh and breast
  • When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes

MMMMMMM, ROAST CHICKEN!!

Asparagus and Mozzarella Stuffed Chicken Breasts- Wednesday Weekly recipe post

Asparagus and Mozzarella Stuffed Chicken Breasts

cg

Serves 2
The Stuff you need:
  • 2 large skinless, boneless chicken breast halves
  • salt, black pepper, garlic powder, onion powder, and lemon pepper to taste
  • 8 asparagus spears, pre steamed trimmed – divided
  • 1/2 cup shredded mozzarella cheese, divided
  • 1 egg beaten
  • 1/2 cup Italian seasoned bread crumbs mixed with panko
What to do with the Stuff:
  • Preheat an oven to 375 degrees F (190 degrees C)
  • Grease baking dish or pan (8×8)
  • Place each chicken breast between two sheets of heavy plastic (Ziplock freezer bags work) on a solid surface
  • Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch
  • Sprinkle each side with your chocen spices, coat well, rub in
  • Place 4 spears of asparagus down the center of each chicken breast
  • Spread about 1/4 cup of mozzarella cheese over the asparagus
  • Repeat with the other chicken breast
  • Roll the chicken around the asparagus and cheese to make a tidy, compact roll
  • Dip in eggwash, then into crumbs fully covering each breast roll
  • Place the rolls seam sides down in the prepared baking dish
  • Bake in the preheated oven until the juices run clear when pricked with a fork, about 30 minutes
  • An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)

Phenomenal Stuffed Eggplant- *low carb* Saturday Weekly Recipe post

Phenomenal Stuffed Eggplant

egg

Serves 4

Always use: Organic, Range fed, WHOLE foods, CLEAN, and all natural ingredients.

Vegetarians- Substitute chopped zucchini’s and quinoa

Paleo- disregard cheese

The Stuff you need;

  • 2 medium eggplants
  • 1 pound Italian sausage, ground
  • 1 diced red onion
  • 6 cloves garlic, minced
  • 1 green bell pepper, diced
  • 4 handfuls fresh spinach leaves (or 1 pkg chopped frozen, thawed and drained)
  • 1 cup sliced mushrooms
  • 1/4 cup red wine
  • 1+1/2 cup tomato sauce
  • 1⁄2 cup black olives, chopped
  • 2 TBS Italian seasoning
  • Salt, Pepper, spices to taste
  • 2 cups mozzarella cheese
  • Parmesan/Reggiano/Romano Italian cheese blend to taste

What to do with the Stuff:

  • Preheat the oven to 350° F
  • Cut the ends off of the eggplants and then slice in half lengthwise
  • Scoop the eggplant meat from the eggplant halves, leaving empty shells, with a  bit of a border
  • Dice and reserve the eggplant guts- salt lightly set aside
  • Place empty eggplant shells in a 13×9 baking dish
  • Saute Italian sausage, onion, and garlic in a large skillet over medium-high heat until browned, add spinach, and wine-cook 5 min
  • Add the reserved eggplant innards, bell pepper and mushrooms to skillet, simmer an additional 10-15 min until all soft and mixed
  • Drain all excess liquid
  • Stir in tomato sauce, olives, and Italian seasonings, and simmer 5 minutes- season to taste
  • Sprinkle some mozzarella cheese evenly over the inside of the eggplant shells
  • Spoon in ample amount of cooked sausage mixture
  • Top the stuffed eggplants with mozzarella & parmesan cheeses
  • Bake 35 – 40 minutes
  • Let cool 5 minutes before serving.

AWESOME Spicy Tuna/Avo Salad Lettuce wraps- Wednesday weekly recipe post

Spicy Tuna/Avo Salad Lettuce wraps

tuna

Servings – 4

The Stuff you need:

    • 3 cans tuna in water- (drained)
    • 4 green onions, diced
    • 1 carrot shredded
    • 1 small red/or white onion, chopped
    • 2 garlic cloves chopped
    • 1 jalapeno, diced small
    • 2 medium avocados, (mashed with next 4 ingredients)
    • 2 limes (juice from)
    • Squirt Sriracha sauce
    • 1/2 bunch fresh cilantro chopped
    • Salt, pepper, lemon pepper, and cumin to taste
    • Large butter lettuce leaves, to wrap

What to do with the Stuff;

  • Put drained tuna into bowl
  • Add diced green onions, red onion, garlic, and jalapeno
  • In separate bowl, mash the avos, with lime juice, sriracha sauce, fresh cilantro, (cumin, salt, pepper, and lemon pepper- to taste)
  • Add tuna mixture to Avo mixture and blend well.
  • Wrap in Lettuce leaves 😉

Y U M !!

Did she say “Crack slaw” ? ;-) … Saturday weekly recipe post

Crack slaw 😉

images

The Stuff you need:

  • 1/2 head red cabbage shredded
  • 1/2 head white cabbage, shredded
  • 1 large carrot, peeled, and shredded
  • 1 medium red onion, sliced thinly
  • 4 green onions, chopped finely
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 1 TBS fresh ginger, chopped
  • 4  garlic cloves, chopped
  • 2 TBS sesame oil
  • 2 TBS raw sugar 
  • Cashews (optional)
  • Sunflower seeds (optional)
  • salt, pepper, crushed red pepper, and lemon pepper- to taste

What to do with the Stuff:

Mix all together, in a bowl, chill 4-6 hours mmmmm!

Creamy Parmesan Baked Salmon – Wednesday weekly recipe post

Creamy Parmesan Baked Salmon

salmon

Serves 4

The Stuff you need:

    • 4, 6-ounce salmon fillets (skinless)
    • 3 TBS plain Greek yogurt
    • 3 TBS mayonnaise
    • 5 TBS grated Parmesan cheese
    • 4 tablespoons finely chopped green onions
    • 1 teaspoon Worcestershire sauce
    • Lemon pepper to taste

What to do with the Stuff:

  • Preheat oven to 450 degrees.
  • In a small bowl, stir together the yogurt, mayonnaise, Parmesan, green onions, Worcestershire sauce, and lemon pepper
  • Place Salmon fillets on a lightly greased baking sheet
  • Spread mixture evenly over top of the salmon fillets
  • Bake for approximately 10-12 minutes or until the salmon is just cooked through
  • Use top rack directly under broiler to brown the Parmesan mixture
  • Mayonnaise is what will allow for the browning
  • If the fillets are thin, check 2-3 minutes early
  • If your fillets are thicker, they may require an extra 1-3 min

ENJOY !

Lemon herb Leg O’ Lamb on the Rotisserie…on the BARBIE ..mmmm

Boneless Leg O’ Lamb on the Rotisserie …mmmmmm….Could easily serve 4-6 people, depending on how you choose to serve it..

lam

The Stuff you need 😉

  • 1 butterflied boneless leg of lamb, (2-3 lbs)- trimmed of excess fat
  • 6-8 cloves garlic, minced
  • 8-10 fresh rosemary sprigs to insert into roast
  • 2 TBS chopped fresh rosemary for marinade
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tsp crushed red peppers (more or less to taste)
  • 2 TBS lemon zest
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 disposable foil pan

What to do with the Stuff 😉

  • In a small bowl, whisk together the garlic, rosemary, olive oil, peppers, lemon juice, salt, pepper, and lemon zest
  • Place lamb in a large resealable ziplock plastic bag
  • Pour in all except 1/4 cup of the marinade, reserving for later use
  • Seal the bag and toss to thoroughly coat the lamb. Marinade at room temperature for 1 hour
  • Remove lamb from marinade and roll into tight cylinder and tie securely with butcher’s twine
  • Make small slits around roast, insert rosemary sprigs
  • Run spit of the rotisserie through middle of lamb and secure ends with rotisserie forks
  • Place disposable foil pan under roasting area to catch drips, put some lemon slices, and water in pan to create moisture, & stop splatter
  • Place on the grill, turn on rotisserie, cover, and cook at medium temperature (approx 275-325)
  • Baste lamb with reserved marinade using brush or baster every 15 minutes
  • Cook until lamb registers 130-135 degrees for medium-rare or 140 -145 degrees medium- medium well on an instant read thermometer
  • Remove to a cutting board, let rest for 10 to 15 minutes
  • Slice and serve

Since moving here to Australia, I have learned to adjust a LOT – “culinarily speaking” ..;-)…

Lamb being one of the better priced meats, I’ve been trying my hand at various recipes, and THIS one was hands down..AWESOME..I have REALLY learned to love the taste of this meat, and there are so many ways to prepare it 😉

For this baby, we were hankering for a more “casual type” meal as opposed to a “Sunday Dinner” type thing.. SO…we used flatbread, and made some awesome “Gyro” style sandwiches, including fresh diced tomatoes, sliced red onions, lettuce, feta cheese, kalamuta olives, and homemade Tzatziki sauce 😉 MMMMMM..I’m salivating again thinking about how good this was ;-)..and my bragging rights.. IT WAS MY FIRST LAMB ROAST,, AND.. my FIRST Rotisserie!!

Fresh Zucchini Herb Fritters

Fresh Zucchini Herb Fritters
Can be easily modified for gluten free, and Paleo.
Always try to use organic, and clean/non processed, whole foods 😉
Makes 8 fritters
zuc
The Stuff you need:
  • 2 large zucchini’s- cut ends off
  • 1 tsp – plus ¼ tsp salt
  • ¼ cup diced green onions
  • 1/8 cup chopped fresh dill
  • 1/8 cup chopped fresh parsley
  • juice of 1/2 lemon
  • 2 large eggs, lightly beaten with a fork
  • ½ cup all-purpose flour (optional if paleo)
  • 1/2 cup panko /or seasoned bread crumbs (optional if paleo)
  • 1/4 c grated parmesan cheese (optional if paleo)
  • ½ tsp baking powder (optional if paleo)
  • ¼ tsp ground black pepper
  • Olive oil for pan
What to do with the Stuff:
  • Grate zucchini on large grating holes or use food processor with the grating blade attachment
  • Place in a large bowl, stir in 1 tsp salt
  • Set aside for 20 minutes
  • After 20 minutes, squeeze dry zucchini over sink, to remove extra water
  • You may also use a cheesecloth for this to expedite process
  • The amount of water you squeeze out will seem like a lot
  • Add another ¼ tsp salt, or to taste
  • Add chopped green onion, dill, parsley, lemon juice, beaten eggs, salt, & black pepper,  mix well
  • In a small bowl combine flour, panko, parmesan, and baking powder
  • Add to the zucchini mixture, mix well
  • In a large heavy bottomed non-stick skillet  heat 2 tbsp of olive oil over med-high heat
  • Using a tablespoon, add zucchini mixture to skillet, and gently flatten the tops with a fork
  • Cook 3-5 min per side on medium-high heat, adding oil as needed, until golden brown
  • Place on a paper towels to absorb excess olive oil

May serve with homeade Tzatziki sauce, or sour cream (optional if paleo)

Kung Pao Chicken – Wednesday Weekly Recipe post

Kung Pao Chicken & Veggies

kungpao

The Stuff you need;

SAUCE

  • 2 TBS oyster sauce
  • 1 TBS balsamic vinegar
  • 1 TBS soy sauce
  • 1 TBS brown sugar
  • 1 tsp toasted sesame oil
  • 2 tsp crushed red pepper flakes (or more for spicy)
  • 1/4 tsp ground ginger
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 Tbsp water

CHICKEN

  • 2 boneless skinless chicken breast cut into bite sized cubes
  • 1 large egg
  • 2 Tbsp cornstarch
  • pinch black pepper
  • 2 Tbsp vegetable oil (for frying)

VEGETABLES

  • ½ lb. broccoli florets bite sized pieces-quick blanched
  • 1 large red bell pepper chopped into 1/2 inch pieces
  • 2 green onions,diced
  • 1/2 cup dry roasted peanuts (unsalted) chopped
  • 4 cups cooked rice

What to do with the Stuff;

  • Mix the ingredients for the sauce together in a bowl and set aside
  • In a large bowl, whisk together the egg, 2 Tbsp of cornstarch, and a pinch of pepper until smooth
  • Take chicken breast cubes and toss to coat in the egg mixture
  • Heat the vegetable oil in a large skillet over medium high heat, until it is very hot, (not smoking)
  • To test whether or not the oil is hot enough, drop a bit of the egg mixture into the skillet It should poof up and bubble furiously
  • Once the oil is very hot, add the egg coated chicken
  • Spread it out in the skillet, cook until golden brown on the bottom
  • Once golden, break up the pieces and flip them over Cook until golden on all sides and cooked through
  • Remove the cooked chicken from the skillet
  • Add the broccoli florets to the hot skillet and cook for a few minutes
  • Add the chopped bell pepper and cook for 2-3 min (it should still be fairly crispy and crunchy)
  • Add the chicken back to the skillet, along with the prepared sauce
  • Stir the skillet until everything is coated in the sauce, and the sauce has become thick and bubbly-heat remains on medium-high
  • Stir in the chopped peanuts, and sprinkle the sliced green onions over top
  • Serve with rice

Double Bean Burritos – Saturday Weekly Recipe post

 Double-Bean Burritos

mex

The Stuff you need;

  • 1 cup cooked brown rice
  • 1 cup chunky Mexican salsa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 6 (10-inch) flour tortillas
  • 1 can refried beans
  • 1 1/2 cup  shredded Monterey Pepper Jack cheese
  • 2 peeled avocados, cut into slices
  • 12 cilantro sprigs
  • Sliced pickled jalapenos – optional
  • Diced red onions- optional
  • Sour cream- optional

What to do with the Stuff:

  • Cook rice until done
  • Combine salsa and black beans in a small saucepan
  • Cook over medium heat 5 minutes or until thoroughly heated
  • Heat refried beans
  • Warm Tortillas
  • Spread 1-2 tablespoons refried beans over each tortilla
  • Top each tortilla with some rice
  • Add 1/3 cup black bean mixture
  • 4 tablespoons cheese
  • 2 avocado slices
  • 2 cilantro sprigs
  • Roll up burritos
  • Serve with side salsa, sour cream, sliced jalapenos, and diced red onions if desired