Basic Roasted Chicken

Roasted chicken can be quite complex but it doesn't have to be. This staple in the kitchen can be completed in about 2.5 hours with minimal hands-on time and makes a wonderful dinner. I made two chickens at once in a roasting pan with about 10 minutes of prep from start to finish and kept it very simple for this recipe (the recipe and instructions below are for one chicken). I wasn't at home when I made the chickens above which means that I didn't have fresh garlic or herbs... so I just used minced garlic, salt and pepper for the seasoning and stuffed the chickens with onion alone. It was a hit even without the herbs and fresh garlic. Also, since I went very simple I didn't need to tie the legs together but if you are going to be using stuffing you might consider doing so. I'm all about simplicity and using what I have available whenever possible so most of my recipes are easily adapted for a wide range of options, this chicken included.

INGREDIENTS:

• salt, to taste
• pepper, to taste
• garlic- either dried minced garlic or fresh, to taste
• 1 3-5 lbs whole chicken with the giblets and neck removed (if included)
• 1 stick of butter
• 1/2 onion, rough chopped
• fresh herbs of choice, optional

NEEDED:

• roasting pan
• small pan/bowl to melt butter
• basting brush, optional

DIRECTIONS:
1. Preheat oven to 425 degrees Fahrenheit.
2. Chop your onion and garlic (if using fresh).
3. Melt the butter.
4. Stuff herbs and onion into the cavity of the chicken. I tend to save any that does not fit inside to rub on the chicken after I salt and pepper it.
5. If you are using fresh garlic rub it onto the chicken. If not then you will add your dried garlic with the salt and pepper.
6. Sprinkle salt and pepper onto the chicken and place it breast side down into the roasting pan.
7. Baste the chicken with half of the melted butter.
8. Bake the chicken for 15-20 minutes.
9. Reduce the oven's temperature to 350 degrees Fahrenheit.
10. Baste the chicken with the remaining melted butter and continue baking at the reduced temperature for 1.5-2 hours depending on the weight of the chicken. (Do not consume under-cooked chicken. Please check internal temperature of chicken.)
11. Allow the chicken to rest for at least 10 minutes before carving it in order to maintain the moistness of the meat.

Crock Pot Salsa Chicken

This recipe is what I call a 'dump' recipe. You literally dump all the ingredients into the crock pot and walk away. It can't get much easier than that. Use this shredded chicken as a topper for a baked potato, a stuffing for enchiladas or tacos, over rice, as a nacho topping, or just by itself as a protein main. Whatever suits you fancy. :)

INGREDIENTS:
1 Jar Salsa (I prefer Medium... just make sure to read the ingredients if you aren't making it yourself)
1-2 C shredded or matchstick carrots
3 lbs Chicken breast meat

PROCEDURE:

1. Add salsa, carrots and chicken to the crock pot.
2. Cook 7-8 hours on low or 5-6 on high.
3. Shred chicken with two forks and allow to cook for a few minutes before serving.
4. If you eat dairy there are a few options for a creamy and/or creamy shredded chicken option:
1. Add 8 oz cream cheese into the crock pot for about half an hour after shredding the chicken for a creamier and slightly tangy version of this meal.
2. Add 1-2 C shredded Cheddar or Monterrey Jack cheese about 15-30 minutes before serving, after shredding.

NOTE: For a more tangy meal option sub salsa verde for the medium salsa I listed. With the cream cheese it is a great enchilada stuffer and always a crowd pleaser!

Fajita Chicken

Fajita chicken is a staple at my house. I use it in fajitas, tacos, on salads, as a protein main with other veggies such as green beans or squash and zucchini...  you could even top a potato with it and other 'fajita' toppings for a tasty meal higher in carbohydrates. It's pretty versatile. Quick and simple, just like I like it!

NOTE: If you have a George Foreman grill or similar you can simply season the meat and put it on the grill for a fast salad topper. It is lower in fat this way and not quite as tasty in my opinion but very fast and easy. I do not have a grill at the moment, of any type, so am working on fajita meat on the stove top. This one is just a seasoned meat rather than a marinade but I am working on a marinaded fajita chicken as well.

INGREDIENTS:
2 bell peppers (optional)
1 onion (I prefer sweet onions)
2 lbs chicken breasts
3 tbsp butter, divided

fajita seasoning, to taste (make sure to check the ingredients if you are purchasing a prepared seasoning mixture)

PROCEDURE:

1. Start out by heating a skillet on the stove top on medium heat.
2. While you wait for the skillet to heat up prep your veggies by slicing them into slivers about 1/2 inch in width. 
3. Slice your chicken breasts into strips 1.5-2 inches wide. Add fajita seasoning to the chicken according to your preference.
4. Once the pan is hot add in 2 tbsp of butter.
5. Toss in a small handful of the onions and let them sweat down in the pan with the butter for a few minutes. 
6. Once they have softened add in your chicken strips.
7. Cook the chicken over medium heat with the softened onions and browned butter. Make sure to flip the chicken after a few minutes to ensure that it is evenly cooked and completely.
8. Once chicken is cooked through remove it to a bowl or plate away from the heat and allow it to cool. 
9. Add the final tbsp of butter to the pan and allow it to melt down before adding in the rest of the vegetables.
10. Saute until the onions and peppers reach the desired tenderness. Some people prefer very fresh and crisp veggies and others prefer very soft veggies. I don't eat a lot of peppers and onions so I often leave this step out if I am just cooking for myself.
11. Once the veggies are done you are ready to plate however you wish! The chicken will be cool enough to dice or cube at this point if you would like to do so.

Review: Firecrust Neapolitan Pizzeria (Dallas, TX)

Sometimes I crave pizza. Shocking, I know. Not! Everyone likes pizza... why wouldn't you? There's the tang of the tomato sauce, tasty toppings ranging from crisp or sauteed veggies to savory meats and herbs, lots of cheesy goodness, and the garlic. I love garlic. Most of the time I end up just having to suck it up and deal with the consequences of eating a slice or two from the local pizzeria but the other day I went to Firecrust again and it was pretty amazing. I have been to Firecrust before, I got a fairly traditional pie with ricotta and mozzarella cheeses, basil, tomato sauce, olive oil and mushrooms. It was pretty fabulous. The crust was thin and crisp, perfect for the lightness of the toppings. All the toppings were fresh, from the ball of mozzarella they tore a chunk off of for my pizza to the basil and roasted mushrooms. I was a happy camper... but still had some tummy upset later.

This time when I went I saw that they had gluten free pizza crusts now! Hurray! I was pretty excited to try out my same pie but on their new crust. It did cost $2 extra but $2 and no consequences later? Totally worth it. The procedure to make the gluten free pizza went beyond just grabbing a gluten free crust and assembly lining it to the end though. They pulled special utensils out for my pizza, made sure to get ingredients from beneath the counter so there was no cross contamination from the wheat flour pizzas, and even checked to see if their pepperoni was gluten free (it isn't *sad trombone*)... all without me even asking or saying a word about it. The manager put my pizza in the oven and chatted with me while I waited... she was very knowledgeable about why the gluten free pizza crusts took longer and made sure that the box she put my pizza in didn't even get the packets of cheese and peppers 'just in case'... and never once did they make me feel like I was putting them to extra effort in any way. The customer service was fantastic! I got my pizza and felt very confident that it wasn't cross-contaminated in the slightest. I just have a sensitivity but if I had Celiac I would feel comfortable eating something these guys had whipped up for me, they were that on point with what their procedure should be. They even have a gluten free flat bread now for their salads I was informed as I picked up my order. 

On to the flavors and textures. The toppings were as on point as they ever were, of course... creamy ricotta, flavorful mushrooms, tangy sauce... basically perfection on a pie. The crust wasn't the best I've ever had but it was far from the worst as well. The flavor was actually pretty good but I'm a big texture person. Flavor-wise, it was a little sweeter than traditional wheat flour crusts but very mild in flavor which was a plus as sometimes these crusts can taste quite nutty. I was told that they use tapioca starch as a main ingredient in the crusts so this could be reason for the more neutral but slightly sweet taste. The biggest issue I had with the crust was that it was a little too thick in my opinion which made it somewhat chewy in the center. This isn't an uncommon problem by any means and I've come to expect it from gluten free pizzas but if they would make the crust just a little thinner I think this issue would go away completely. It would also help solve the issue of needing to be cooked longer than their other pizzas which causes a little singe on the outside edge (it didn't taste burnt though!). It was a pretty good pizza all in all and was very filling. I would likely split this pizza if I went again as it is equivalent to a small pizza but, as with most gluten free 'breads', more calorie dense so you get filled up faster. As it was I ended up saving half to eat later in the day as a second meal. It was pretty tasty cold as well. 
Oh! And for you vegans and vegetarians out there... they have vegan cheese and plenty of non-meat only toppings to try on their pizzas! I have not tried that cheese as I don't eat soy and I assume that it is soy based (I didn't ask but many of them are) but they do have it. They even have a sauce-less 'white' pizza if you can't have tomatoes. Auto-immune protocol people this could work for you. I'm not sure about the ingredients in their crust though, I'd suggest calling to ask if you were interested in going to make sure. They are pretty accommodating to various eating styles and needs I'd say.
I recommend this restaurant for both my gluten eating and non-eating friends as the pizza, and the customer service, is top notch.

Asian Inspired Shrimp and Zucchini Soup

I was flipping though the pages of 21 Day Sugar Detox and saw a soup that looked really tasty but unfortunately I didn't have all the ingredients to make it in the house. It was a Miso soup remake and I'll definitely make sure to try it soon but I didn't want to go shopping so I took the inspiration and made my own soup with things I already had in the house. It made an awesome lunch and there were enough left overs to add to my ready meal stock for the rest of the week (more on that in a future post). This recipe could easily be made in a crock pot- just put everything in at once and set it on low for 4-6 hours. The recipe below made 5 portions. Here's the recipe:

INGREDIENTS:
36 oz Bone Broth (I used beef today because that is what I had on hand)
1 Tbsp coconut aminos
3 drops fish sauce
1/2 medium onion, diced
2 medium zucchini, diced
2 cloves garlic, diced
1 Tbsp parsley, dried (feel free to use fresh, I didn't have any on hand)
1/2 lb white mushrooms
1 lb cooked shrimp

PROCEDURE:
1. Bring the broth to a simmer with the coconut aminos and fish sauce in a large pot on the stove top.
2. Add all other ingredients to the pot.
3. Put the lid on the pot and turn the temperature to low. Allow the soup to simmer on low for about 30-45 minutes.

That's it... simple with very little hands-on time. 

Vanilla Cupcakes

Sometimes you just need a cupcake. It's a birthday or anniversary and you want to celebrate... or its just been one of those days and something sweet would just be perfect right about now. Cupcakes are pretty awesome I have to admit. A co-worker of mine has a daughter who is diagnosed Celiac so I thought I would try my hand at making her some vanilla cupcakes... without frosting unfortunately as my frosting still needs a lot of work. I started with vanilla because, honestly, I was out of chocolate in the house (wow... well I was craving sugar like crazy in my week off grains so I guess it's no surprise that the chocolate disappeared). This recipe makes a dozen cupcakes. I'll be experimenting with a variation of this recipe to make blueberry muffins in a few weeks once I'm done with the 21-Day Sugar Detox (Diane Sanfilippo).

INGREDIENTS:
1/2 C coconut flour
1/2 C coconut oil
1/4 tsp sea salt
1/4 tsp baking soda
6 eggs, large
4-6 Tbsp honey (I'm not a huge sweets fan most of the time so I do 4 Tbsp)
3 Tbsp vanilla extract

PROCEDURE:
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix coconut flour, sea salt and baking soda in a bowl.
3. In a separate bowl mix the remainder of the ingredients.
4. Mix in the dry ingredients to the wet ingredients slowly.
5. Once everything has been fully mixed and the batter is smooth, pour batter into a greased cupcake pan. You can also use liners if you prefer, either paper or silicone.
6. Bake for 20-25 minutes. Cupcakes should be firm and golden. 
7. Allow to cool for at least one hour before frosting them.

Do you guys like the new link verses the amazon buttons? I want everyone to easily find the items I am discussing but I don't want the blog to end up overwhelmed with what look like shopping ads so I think I'll be going with this method unless I hear that the other way is preferred. Hope you all have a wonderful day!