Oven Roasted Chicken

The crispy, well-seasoned skin of a roast chicken is one of life’s finer things. And that smell…ohhh Lord, don’t even get me started on that smell. Who doesn’t love the smell of a roasting chicken?  Savory and sweet a smell that reminds me of my childhood and the time when my mother went through a “lets make roast chicken every night phase.” I know if you are in the local area you are probably wondering “what in the world possessed her to roast a chicken in this hellish weather…its been over 100 degrees out here people. The desire to drink a cold orange wheat beer from Hangar 24, that’s what got into me. Hangar 24 Orange Wheat beer taste exactly how you expect an orange beer to taste. It has the perfect blend of fresh natural oranges and beer.This beer is a perfect addition to a roasted chicken. While the chicken is dry roasting on the outside, the chicken is being bathed with steamy beer that is slightly tart and filled with crisp orange flavors. The beer keep the chicken meat fragrant and wonderfully moist. The result is tender, falling-off-the-bone meat, encased in salty, herby, crispy skin.

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Ingredients:
1 Medium-Sized Chicken, innards removed
Juice From 1 Orange
1 Yam, peeled & cut into roughly 2-inch chunks
1 Orange, cut into 8 slices
1 Bottle Hangar 24 Orange Wheat
2 Springs Fresh Rosemary, whole
1/4 Cup Butter (solid), plus 3 tablespoons (melted)
2 Tablespoons Olive Oil
1 1/2 Tablespoon Honey
2 Teaspoons Fresh Rosemary, chopped
1 Teaspoon Freshly Grated Orange Zest
Salt to Taste
Freshly Ground Pepper
Directions
Preheat the oven to 425 degrees F. In a small bowl, whisk together the olive oil, 3 tablespoons of melted butter, and honey. Pour 1/2 the mixture in a chicken-sized roasting pan and toss with the yams, sweet potatoes, or butternut squash, orange slices, 1 teaspoon of the chopped rosemary, 1/2 teaspoon of the orange zest, 1/2 teaspoon of the salt and freshly ground pepper. Mix and set aside. Next rub down the chicken with the remaining olive oil mixture, inside and out. Then rub the remaining chopped rosemary, orange zest, salt, and pepper onto the chicken, rub it really well on the skin and the inside as well, this is key. Place the chicken in the roasting pan and arrange the yams (or whatever you are using) and orange slices around the chicken. Place the rest of the butter inside the chicken and under the skin. Place the leftover rosemary springs inside the chicken as well. Pour the Hangar 24 Orange Wheat and orange juice around the chicken, do not pour over the chicken since it would wash off the rub.
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Zucchini Noodles

A few weeks ago the hubs and I road tripped it out to the beautiful Central Coast with open hearts and open minds. Friends if you have never been to the Central Coast you need to seriously start packing now! Its a beautiful area that we absolutely love!  We stayed in Shell Beach and spent a few days visiting Morro Bay, Montana de Oro, Pismo Beach, and Downtown San Luis Obispo. We headed out there to visit our dear friends Aaron and Sarah, they are serving with YWAM Pismo Beach and we were lucky enough to spend a few days with them in their new home. Unlike most of our trips we actually did a lot home cooking in this one and it was a welcome changed. Sarah and I made a delicious bowl of zucchini noodles with roasted veggies and tomato sauce. I was lucky enough to have my husband document the process while I was completely unaware, the joys of being married to a photographer. I have been living on variations of this recipe since starting the 21 Day Detox. It really is delicious and makes perfect use of the abundance of zucchini that’s in my garden!

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Zuccini_noodles_web-8Ingredients 

1 – medium Zucchini
1 – Yellow Squash
Assortment of veggies
Organic Marinara Sauce
Olive Oil
1 tbsp  fresh herbs
salt
pepper

Directions

Run a vegetable julienne peeler down the length of  the zucchini and squash , creating long strips (“noodles”). Add salt, pepper, herbs, and drizzle with Olive Oil. Steam or microwave for 2 minutes.

In a sheet pan place your favorite veggies, add salt and pepper and roast at 400 degrees for 15 minutes. If you vegatables require more time leave them in the oven a little longer.

Toss the veggies and noodles with your favorite pasta sauce.

Winter Bounty – Citrus Salad

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We have been hosting Life Group (bible study-ish) at our home every Tuesday for a few weeks now. I like it because there is always some sort of dinner involved which means that we get to gather around the table and  make meals they are never fussy or elaborate, they are just simply delicious. I crave this sort of thing, meals with people who I enjoy being around. I soak it right up – in our home, sharing our walk with the Lord, and the lives that we are living –  yes dirty dishes and all, I enjoy it all. This salad will join us this Tuesday, I love sharing meals with them and sharing my love and respect for food with them, I  feel like an educator. This salad is simple.  Crisp leaves of romaine lettuce, tuscan kale, pink grapefruit, sweet blood oranges,  with crispy avocado. This salad is filled with textures, fragrant, and exploding with a perfect combination of sweetness and tartness… I know what you’re thinking salad in the winter?! But in the winter if we can call Southern California winter…a real winter. In the winter you can find some of the best citrus. My father in law grows some of the best tasting blood oranges and I get to enjoy them in the winter. Feel free to add your favorite protein to this salad. I paired it with a beautiful cut of salmon.

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Citrus – Avocado Salad
2- pink grapefruits
1- blood orange
4- cups of romaine
2- cups of tuscan kale

Dressing
2 tbsp of extra virgin olive oil
3 tbsp of Greek yogurt or coconut cream (coconut cream for paleo)
Left over citrus juice
Sea salt & pepper

Avocado Wedges
1 cup of almond meal
1 teaspoon of sea salt
1 egg
1 firm ripe avocado wedged

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Instructions
Segment the citrus and remove all skin and white pith. Do this over a bowl to collect any juice that drips. In a large bowl combine the greens and citrus
Preheat oven to 450 degrees line baking sheet with parchment paper. In a shallow bowl mix the almond meal, salt and pepper. In another bowl whisk the egg. Peel and cut avocado into 1-inch wedges. Dip avocado in egg mixture and then into the meal (repeat) and set on the baking sheet. Bake until toasty brown, 8-10 minutes. Remove from oven and let cool.
Make a dressing with the remaining juice, yogurt it coconut cream, salt, and pepper and whisk until combined and creamy.
Dress the salad with the dressing and top with the crispy avocado wedges. enjoy!

Whole30 Challenge – Day 17

I have officially completed 17 days of the whole30 challenge and to be honest I might have to turn it into a whole60 challenge. I’ve had some bumps along the road and this challenge has taught me to me more … Continue reading

Whole30 Challenge Day 2

If you follow me on Instagram then you know that I have started the Whole30 challenge. During the 30 days I will post some photos of the meals that I have been cooking to fit my new lifestyle. I will also share how taking grain, dairy, legumes and sugar out of my diet is making me feel. I have never attempted to remove processed sugar out of my diet so I am sure that I will feel a bit crazy for a few days! I have been trying to live a Paleo lifestyle because that works for me, but I am a carb-queen! All carbs I love them the same…So are healthy and some are not. The whole30 challenge will help me get rid of those almond, chocolate, croissant cravings that haunt me in my dreams!

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Day 1 –

Breakfast – Tuscan kale and homemade breakfast sausage with two eggs and Chemex Brew with coconut cream
Snack- 1 banana and a tbsp of raw almond butter & water
Lunch- Chili Recipe posted below & water Snack- 1 asian pear & water Dinner – More chili & Winter Dream Tea from CBTL

Day 2 –

Breakfast- Tuscan kale, roasted tomatoes, and homemade spicy chicken sausage, 2 eggs, 1/2 banana & raw almond butter, ginger and mint tea
Snack – tea and homemade Kale chips
Lunch- 1 apple and raw almond butter
Dinner – Shrimp and Chicken Tom Kah Gai

Whole 30 Chili

1 lbs of grass-fed ground beef
1/2 tbsp coconut oil
salt
pepper
3 Chiles de Arbor
1/2 a sweet onion
1 shallot minced
1 garlic minced
1 bell pepper diced
1 sweet potato peeled and cubed
1/2 an acorn squash previously roasted ( I used left-overs)
1 cup of cherry tomatoes
1 can of whole peeled tomatoes unsalted ( Trader Joe’s)
1/2 tbsp fresh rosemary 2 tbsp of chopped cilantro 2 cups of stock (your choice)

Instructions –

In a soup pot add coconut oil, melt and add the chilies. Cook the chilies for about 3 minutes or until you can smell the chilies. Add the the onion and cook until translucent. Add the meat cook until browned and add salt & pepper to taste. Add shallots, rosemary, garlic, and sweet potatoes and cook for about 5 minutes. Add bell peppers, cherry tomatoes, and 1 can of peeled unsalted tomatoes juice included. Add stock and bring to a boil and add the cubed squash (squash is already cooked so we just want to warm it up), once it reaches boiling point bring down to a simmer; simmer for about 15 minutes. In the last 5 minutes add the cilantro. Serve hot.