Month: March 2014

Oven Roasted Chicken

Posted on Updated on

DSCN0540

This is such an easy dinner! Always a hit at our house especially mid-week when tasks and daily life seem to pile on. I buy our chickens from a free range farm every couple of months, there is just such a difference between these chickens and the ones you can buy from a large grocery chain. If you do not have access to a farm bought chicken I sometimes buy them at a local butcher shop as well πŸ™‚

Ingredients:

  • 1 Whole Chicken (washed)
  • 2 Tbsp Butter (melted)
  • 1/2 Cup Chicken Broth (i used the powdered No MSG)
  • 1/2 Tsp Cayenne
  • 1 Tsp Paprika
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Cumin
  • 2 Sprigs fresh Thyme
  • Seasoning Salt & Pepper to taste

How To:

1) Preheat your oven to 375 F. Grease a 9″ glass baking dish with some butter or cooking spray and add in the broth.

2) Rub the bird with the melted butter. Combine your seasonings and rub the chicken with the mix.

3) Place your seasoned chicken into the baking dish then place it into the center of the oven uncovered.

4) Bake your chicken for 1 1/2 Hours.

5) After about 30-40 mins of the bird baking I start basting it with the broth and juices every 10-15 mins to keep it moist.

6) Once you get to the last 10 mins stop basting and let the bird get crispy.

Serve up and enjoy!

Come back soon…this weekend I’m cooking up some Venison!! Should be interesting.

Chicken, Vegetable and Rice Casserole

Posted on Updated on

DSCN0542

This is a super easy dinner option especially if you need to feed several people and any left overs can be frozen and saved for another lazy day.

This meal came out of looking for a quick way to use up a bunch of veggies in the fridge while creating something filling.

Last year we went surfing and one of our friends made a casserole for an evening dinner. One pan filled with tons of veggies and rice filled up 8 people! While some of the things used I did not have or what to use in mine, the inspiration was there. I had never attempted to make a casserole before and looking through the Internet most of what I stumbled upon were all creamy and heavy meals. I wanted a healthier version so for mine I didn’t use any cream soup or Parmesan cheese like most ask for. I decided to let my broth and seasonings give this easy dinner its yummy taste πŸ™‚

Ingredients:

  • 4 Chicken Breasts (cut into small cubes)
  • 1 Cup White Basmati Rice
  • 3 Carrots
  • 2 Celery Stock
  • 3 Tbsp Leeks
  • 1/4 Cup Brocolli
  • 1 Portobello Mushroom
  • 1 Large Clove of Garlic
  • 1/2 Red Pepper
  • 2 Cups Chicken Broth (I used 2 Tbsp of the NO MSG powdered broth and mixed with water)
  • 1 1/2 Tsp Ground Cumin
  • 1 Tsp Paprika
  • 2 Tsp Garlic Powder
  • 1/2 Tsp Cayenne
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Grapeseed Oil (or your favorite oil)

How To:

1) Marinate your chicken cubes using the soy sauce and oil. Season it lightly with some paprika andΒ  garlic powder.

2) Dice up all your veggies into small pieces.

3) Rinse your rice and place it into a 9″ glass baking dish sprayed with cooking spray.

4) Add in all your diced up veggies and the garlic. Then mix it all together.

5) Preheat your oven to 420F.

6) Mix your broth with the paprika, garlic powder, cayenne and cumin then pour it into the dish.

7) Place your marinated chicken on top making sure it is spread evenly over the rice and veggie mix.

8) Cover with tin foil leaving a small corner open for the steam then bake in the oven for 45mins.

9) After 45 mins, uncover the dish and bake for another 15 mins.

Tipsy Lobster and Scallops in a Gin and Tarragon Sauce

Posted on Updated on

DSCN0545

Last nights culinary experiment was a touch of gourmet with a hint of Paleo. I gotta say it turned out pretty tasty πŸ™‚

I had a bunch of frozen lobster meat in our freezer from a while ago when I was going to attempt a lobster bisque. Life got in the way and the soup was never made but I wasn’t about to let that go to waste! So I got to thinking of dinner options I could make with this lobster and a pack of scallops I had recently bought. I wanted something not too heavy or creamy since scallops and lobster are already rich in themselves. What I had in my fridge was fresh tarragon, garlic, shallots and oh ya! GIN! So I decided to try and make all that work together.

I have to say the combination of flavors was simply delightful with just the right amount of richness. And best of all it was easy and quick to make πŸ™‚

Ingredients:

  • 1 Pack of Scallops (mine had 25 pcs)
  • 1/2 Lbs Lobster Meat (cubed)
  • 6 Tbsp Unsalted Butter (divided)
  • 1 1/2 Tbsp Fresh Tarragon (finely chopped)
  • 1 Handful of Italian Parsley (finely chopped)
  • 1 Medium Shallot (finely chopped)
  • 4 Shots of Gin
  • 1/4 Cup White Wine (I used a chardonnay)
  • 1/4 Cup of Water
  • 2 Garlic Cloves (minced)
  • Juice from 1/2 Lemon
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Cayenne
  • Seasoning Salt and White Pepper to taste

How To:

1) In a large saute pan heated to high, melt 3 Tbsp of butter and add in your scallops and lobster. Let the meat brown (8-10 mins)

2) De-glaze the pan with 2 shots of Gin and some lemon juice. (I used 1/4 of the lemon) Season the meat with the garlic powder, cayenne, salt and pepper and let it cook for 1-2 more minutes to allow the alcohol to cook off. Set the meat aside on a platter or plate once it is done.

For the Sauce:

1) In the same pan, heat the rest of the butter and brown your shallots. Add in the garlic, tarragon and parsley followed by the 1/4 cup of water. Bring it to a boil then add your Gin and Wine. Bring it up to a boil again and let the alcohol cook off (approx 5 mins)

2) Add in the rest of the lemon juice and season with a bit of salt and pepper.

3) Add in your cooked seafood and coat the meat.

Serve and Enjoy πŸ™‚

I served ours up on a bed of cooked spaghetti squash to keep it Paleo and it went very nicely with the tastes.

Spring Door Wreath

Posted on Updated on

IMG_20140304_185339-1

Here is something a bit different… My first DIY craft post.

I was feeling rather crafty last night and with spring right around the corner I wanted to start making our home feel less dreary after a long winter.Β  Most of the decor in our home has a rustic vintage feel to it so that was my inspiration for this door wreath. We have never had a wreath on our door besides at Christmas time, but I think each season has something distinctly beautiful about it so making a simple wreath is a great way to add some simple beauty to your front entry.

This particular wreath took about 10 minutes to put together, plus another 30 minutes at my local Michael’s craft store to gather my materials.

The reason why I decided to make my own was simple…it was cheaper than buying one like this. I recently saw smaller wreaths going for $40 – $50! Madness! All in for this one I spent $20. (Michael’s was having a 50% off sale on their florals)

There isn’t much in terms of how-to for this one… All I did was use my husband’s wire cutters to cut the flowers to size. I then arranged them into the grapevine wreath by sliding them snugly in between the branches. I used the main Hydrangea flower to hold it all together since it had the strongest wire stem. I slid it through the middle then wrapped the left over stem around the wreath. For the letter I simply used a bit of wire to suspend it in the middle.

10 minutes flat and now our front door is ready for the Spring πŸ™‚

Now to start planning my deck flowers and what could be called a front “Garden” (we literally have a 10 square foot patch of grass outside our home that is supposed to qualify as green space…our future home must have a yard that is for sure!)