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!!

Slow Cooker Chicken and Dumplings- Saturday Weekly Recipe post

Slow Cooker Chicken and Dumplings

476421

Serves 4

The Stuff you need:

  • 4-6, boneless chicken breast halves (may use frozen if you want)
  • 2 tablespoons butter
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (14 ounce) can low sodium chicken broth
  • 1 onion, finely diced
  • 4 cloves garlic chopped
  • 3 stalks celery chopped
  • salt, pepper, dried parsley, garlic powder, and onion powder to taste
  • 1 bag frozen mixed veggies, (peas carrots corn)- thawed
  • 1 package refrigerated biscuit dough, torn into pieces
  • Pillsbury’s Grands Homestyle Buttermilk biscuits work really well
What to do with the Stuff
  • Place the chicken, butter, soup,broth, and garlic and onion in a slow cooker
  • Cover, and cook for 6 hours on low
  • Shred chicken breasts, return to cooker
  • About 90 minutes before serving, add  torn biscuit dough in the slow cooker
  • Make sure you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken
  • Add mixed veggies
  • Turn cooker onto high for remaining time
  • Cook covered for 90-120 minutes, until dough is done

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)

Vegetarian White Bean Jalapeno’ Chili, with Bulgur – Saturday Weekly Recipe Post

Vegetarian White Bean Jalapeno’ Chili, with Bulgur

serves 4

chili

The Stuff you need: 

  • 1/2 cup bulgur wheat
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 jalapeños, seeded and chopped ( to your taste)
  • 6 cloves garlic, chopped
  • 1 TBS crushed cumin seeds
  • 2 teaspoons chili powder, salt, and black pepper (all to your taste)
  • 1, 14.5-ounce can diced tomatoes
  • 2, 15-ounce cans cannellini beans, rinsed
  • 1 1/2  cup veggie stock (or water)
  • 1 TBS fresh lemon juice
  • 2 scallions, thinly sliced
  • Fresh Cilantro chopped for garnish

 What to do with the Stuff: 

  • Bring 1 cup water to a boil, add 1 tsp salt or Tamari (or soy sauce) to taste
  • Add to the bulgur in a bowl, cover tightly with saran wrap, until all the water is absorbed and the bulgur is tender, (about 25-30 min)
  • Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium-high heat
  • Add onion, jalapeno’, and bell pepper and cook until tender, 8-10 min
  • Add the garlic, cumin, chili powder, 1 teaspoon salt, and ½ teaspoon pepper and cook about 5 min- (note: season to your taste)
  • Add the tomatoes, their liquid and 1 ½ cups veggie stock (or water) Bring to a boil
  • Add the beans and simmer until slightly thickened, 8 to 10 minutes
  • Stir the lemon juice, scallions, and remaining tablespoon of oil, and ¼ teaspoon each salt and pepper into the bulgur
  • Serve Chili bean mixture in individual bowls
  • Top with the bulgur, and chopped cilantro, and chopped jalapeno if desired

Awesome Bulgur Salad with Chick Peas and Veggies- Wednesday Weekly Recipe Post

Awesome Bulgur Salad with Chick Peas and Veggies

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Servings: 4-6 as a side dish- (3-4 as a main course)

The Stuff you need:

  • 1 cup bulgur or light bulgur
  • 1-1/2 teaspoons salt- (divided)
  • 1/3 cup red onion diced (or green onion if you don’t prefer raw onion) – also, Vidalia onions work wonderfully!
  • 1 red bell pepper, diced
  • 1 English (or hothouse) cucumber, seeded and diced
  • 16 grape or cherry tomatoes, whole holds up longer
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup finely chopped fresh parsley
  • 1-2 hot chili peppers and seeds ( optional – to your taste, for a little kick )
  • 1 15-ounce can chick peas, drained and rinsed
  • 1/3 cup fresh lemon juice, from 1-2 lemons
  • 1/4 cup extra virgin olive oil
  • 2 large garlic cloves, minced
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon lemon pepper
  • 1 teaspoon cider vinegar
  •  Crumbled feta cheese – for garnish (optional)

What to do with the Stuff:

  • Bring 2 cups of water to boil
  • Place the bulgur in a large bowl with 1/2 teaspoon salt
  • Add 1-1/4 cups boiling water
  • Cover the bowl tightly with saran wrap
  • Set aside for 30 min, (or until all of the water is absorbed)
  • When all water is absorbed, fluff with fork
  • Combine the cooked bulgur with the red onions, peppers, cucumber, garlic, tomatoes, and rest of seasonings to taste
  • Season to your taste with more salt, pepper, garlic, hot pepper, fresh or dried herbs, cumin & lemon pepper   to your taste)
  • Put in refrigerator for at least 2 hours
  • Fluff with fork, serve cold

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 !

Smothered Pork chops, Southern onion gravy…Wednesday weekly recipe post

 

 

 

porkchops

serves 2-4

The Stuff you need 😉

  • 4 large (bone-in) pork chops, about 1 inch thick
  • 1/3 cup buttermilk (can use milk and 1 tsp lemon juice) -for marinade-
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 large yellow onions, sliced
  • handful diced fresh rosemary
  • 8 cloves garlic, diced
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 1/2 cup sour cream
  • 1/2 cup water

What to do with the Stuff 😉

  • In a large ziplock baggie, add all pork chops, lay flat, add the 1/3 cup buttermilk, and allow to sit for 2- 6 hrs
  • Remove chops, and pat dry
  • Sprinkle pork chops with garlic & onion powder, & salt, & pepper on both sides
  • Heat oil in a large skillet over medium-high heat
  • Brown pork chops well on both sides, (approx 5-7) minutes each side
  • Transfer browned pork chops to a large plate
  • Drain excess oil from pan, and melt the butter in the same skillet
  • Reduce the heat to medium, add onion to the skillet with a pinch of salt, until onion is browned and caramelized, (approx 15 minutes)
  • Add diced garlic, stir briefly
  • Add flour, stir and cook for 2 minutes
  • Add chicken broth and stir
  • Add juices from the plate with pork chops into the skillet
  • Mix in sour cream ( or yogurt) until smooth
  • Add water
  • Bring gravy to a simmer, reduce heat to low, and cook until onions begin to break down, and gravy is thickened
  • Place pork chops into the skillet, spoon the sauce over the pork chops meat to coat each pork chop
  • Simmer until chops are cooked through, (approx 10-15 minutes)
  • Flavor with salt and pepper as desired, and serve pork chops smothered with onion gravy on top

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)

Lemon Peppered Chicken Fajitas

Lemon Peppered Chicken Fajitas

lempep

Serves 4

The Stuff you need:

  • 3 boneless chicken breasts,pounded thin, sliced into thin strips
  • 
1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large sweet red onion, sliced
  • 1 serrano pepper (or jalapeno), minced
  • 4 cloves of garlic, minced
  • ¼ cup lemon pepper seasoning
  • Salt
 (about 1 teaspoon)
  • 2/3 cup olive oil

What to do with the Stuff:


  • Slice the large peppers and onion into strips, set aside
  • Combine garlic, serrano pepper, lemon pepper seasoning, 1 tsp salt, and olive oil
  • In a heavy storage bag, combine the marinade with the chicken and let marinate for 1 hour
  • Remove from refrigerator 30 minutes before cooking.
  • Preheat large skillet on medium/high heat for 5 minutes
  • Stir-fry the chicken strips for 10 to 12 minutes, or until the chicken starts to caramelize and brown
  • You may need to add a little more oil
  • When chicken is halfway through cooking, add the peppers and onions on other side of the pan, you want them to still be slightly crisp
  • Transfer the chicken, and pepper mix to a serving plate
  • Serve with flour or corn warmed tortillas & your favorite sides

Garnishes, Toppings and Side Suggestions:

  • Salsa
  • Avocados or guacamole
  • Sour Cream
  • Fresh Cilantro
  • Lime Wedges
  • Mexican Rice
  • Frijoles of your choice