Oven Roasted Brick Chicken w/Herb Jus

Believe it or not, roasting a chicken can be tricky.  Just like turkey.  You want it to be done, but moist, without any meat ending up dry.  And when something has bones, it can be a lot harder to tell if it is really done.  Cutting the back bone out of the chicken and laying in flat takes the guess work out of it.  Normally I do this on the grill, but my deck is still covered in snow so I can't get to my grill...yet.  (As we speak, our heat wave of 45 degrees is melting snow quickly...I can't wait to get back to my grill!)  So without the grill I decided to try it in the oven, and it worked just as well.

1 chicken, back bone cut out

1 tbsp. truffle oil

2 tsp. truffle salt

fresh ground pepper

Preheat the oven to 375 degrees.  Place chicken, breast side up and flat, on a sheet pan.  You won't need to tuck the wing tips because of the second sheet pan used as a cover.  Smooth the oil over the chicken, salt and generously pepper.   Place another sheet pan (coat olive oil on the side that will touch the chicken) over the top of the chicken, then put to bricks on the top of the sheet pan.  Place in oven and cook 35-50 minutes depending on the size of your chicken.  When the chicken has about 10 minutes left, check to see how brown it is.  At this point you can remove the pan to darken the bird, but it isn't necessary.

Herb Jus

2 c. chicken stock

1/4 c. fennel tops, minced

1/4 c. parsley

1/4 c. chives

1 tbsp. thyme

2 tbsp. ghee

salt and pepper to taste

Reduce the chicken stock by 1/2 in a small sauce pan over medium high heat.  Reduce heat to medium, add the herbs and ghee, whisking well.  Salt and pepper to taste and drizzle over chicken when you serve it.

Roast Chicken accompanied by fennel/butternut sauté and prosciutto wrapped asparagus.

Curried Beef

Curry.  I love curry.  My family isn't overly thrilled when I fix it, so it is rare in our house.  But I still manage to squeeze it on the menu a few times a year.  Really, I just don't understand how one can not enjoy it.  Obviously something is wrong them.

6 tbsp. coconut oil

1/2 onion, sliced

1 head broccoli, chopped

1/2 butternut, large dice

1 lb. beef, cut into thin strips, salt and pepper generously

2 tbsp. madras curry

1 c. coconut milk

salt and pepper

Heat 2 tbsp. oil in large saute pan over medium high heat.  Add the onion, cooking until translucent, above 3-5 minutes.  Add the squash, stirring to coat with the oil.  Add 1/2 c. water, reduce heat to medium and cover.  Cook about 10 minutes then add broccoli, adding another 1/4 c. water.  Cook about 5 minutes, and then remove from pan and set aside.

Add 1 tbsp. oil to pan over high heat.  Add 1/2 of the meat, searing quickly on both sides (maximum 4 minutes) then remove from pan.  Add another tbsp. oil, allow pan to get back to right temperature, and add remaining meat, searing and then removing it from the pan.

Add remaining 2 tbsp. oil to pan over medium heat.  Once it is melted, add the curry and whisk until the curry becomes fragrant and the curry starts to darken, 30 seconds-1 minute.  Add the coconut milk, whisking well and allow the mixture to start to thicken.  Add the veggies and the meat, coating well.  Cook on medium low an additional 5 minutes, stirring frequently.

Salt and pepper to taste.

Enjoy!

Salmon Cakes with Dill Lemon Vegetables

Who doesn't love crab cakes?  They are really a perfect combination of flavors, and paired with a Lemon Beurre Blanc you cannot go wrong.  However, tonight I needed to be quick and I just happened to have some canned salmon on hand.  And even though I didn't have time for the beurre blanc, the lemon sauce to go with the vegetables was perfect!

Salmon Cakes

2 cans salmon, drained  (wild caught)

2 eggs

1/2 c. almond flour

1 tbsp. dijon mustard

1/2 c. onion, fine dice

1/2 red bell, fine dice

1/4 c. minced parsley

2 tsp. salt

1 tsp. pepper

4 tbsp. coconut oil

Dill Lemon Vegetables

3 carrots, sliced diagonally

1 c. green beans, sliced diagonally

2 tbsp. coconut oil

1/2 tbsp. dill

1 tbsp. lemon juice

1 tsp. lemon zest

salt and pepper to taste

Preheat oil for vegetables in large saute pan over medium heat.  Add carrots and greens beans, stirring once in a while.  Cook about 12-14 minutes, then add lemon juice, dill, and lemon zest.  Cook an additional 3-5 minutes while waiting for cakes to finish.  Salt and pepper to taste.

Combine all of the ingredients for the salmon cakes until they are incorporated well.  Preheat medium pan over medium high heat with 2 tbsp. oil.  Form about 1/3 c. salmon mix into rounds and then place in pan.  Smash gently with the back of a spatula.  Cook until they are gold brown, about 3-5 minutes on each side.  Remove from pan, set on an oven proof plate and keep warm in an oven heated to 300 degrees.

Remove any little pieces that fall from the first batch, add the remaining 2 tbsp. coconut oil and repeat with forming and flattening the salmon cakes.

Serve with a splash of fresh lemon!

Buffalo Chicken and Broccoli

I was craving buffalo wings the other night...bad.  The kids were having pizza and I usually order a side of them because they are so good.  Luckily for me I had some Frank's Red Hot on hand.  With the broccoli added in I didn't even miss my usual blue cheese dressing accompaniment.

1 lb. chicken breast

1 bunch broccoli, sliced into small florets

3/4 c. Frank's Red Hot

1/4 c. coconut oil

Mix the oil and red hot together.  The mixture will coagulate, but that is okay.

Pound chicken breast so they are evenly thick.  Salt and pepper on each side.  Heat a grill pan over medium heat and coat lightly with coconut oil.  Add chicken breasts, cooking until done, about 8-10 minutes on each side.

While chicken is cooking, cut broccoli and place in a steamer.  Broccoli usually takes about 8 minutes, so put it in the steam to coincide with the chicken being finished.

Remove the broccoli and add to a large bowl.  Slice the chicken and then add it to the broccoli.  Put in all the sauce, and fold it gently.

Salt and pepper to taste again.

Great as a leftover too!

Cauliflower Bisque

Traditionally bisque is associated with crustaceans, but vegetables can also be a base for this thick, creamy soup that screams comfortable elegance.  

3 tbsp. olive oil

1 c. shallots, thinly sliced

1 head cauliflower, chopped evenly

6 c. vegetable stock

1 tsp. coriander

1/4 tsp. cayenne pepper

1/2 c. almond milk

salt and pepper to taste

balsamic vinegar

In a large sauce pan, heat 2 tbsp. oil over medium heat.  Add 1/2 c. of the shallots, cooking until they start to golden, about 3-5 minutes.  Add the cauliflower and stock.  Increase heat to medium high and bring to a boil, allow to boil about 5 minutes, then reduce heat and simmer 15-20 minutes, making sure cauliflower is completely cooked through.

While cauliflower is cooking, heat a small fry pan over medium heat with 1 tsp. oil.  Add remaining shallots, cooking and stirring often, until they are caramelized.  You may need to reduce your heat to medium low so they don't overcook.

When cauliflower is cooked, use an immersion blender to blend the soup together so that it is smooth.  Using a spatula, move the soup around to make sure there aren't any chunks.  Stir in the coriander, cayenne, and almond milk, making sure that the soup doesn't boil.  Add a pinch of white pepper and salt to taste.

Serve soup in a bowl with drops of balsamic vinegar and caramelized shallots in the center.

Enjoy!

Bolognese

Had to make the kids happy one night with spaghetti, and since I am on the 21 day sugar detox I knew I needed a bit more substance than my normal marinara.  Bolognese is just a traditional red sauce with the addition of meat.  The best one is if you can mix ground beef with ground veal, but alas, I have yet to find grass fed veal locally.

2 tbsp. olive oil

4 cloves garlic, minced

1 lb. ground beef

1 tbsp. oregano and basil, dried

1 tsp. fennel seed or ground

2 tbsp. tomato paste

1 28 oz. can whole peeled tomatoes w/juice

1/2 c. water

1 can artichoke hearts, drained

1/2-1 tbsp. salt, to taste

fresh ground pepper

Preheat large saute skillet over medium heat.  Add garlic and cook until fragrant, about 30 sec.-1 min.  Add beef and cook until almost done.  Add paste and mix well with beef.  Add tomatoes and water, mixing well again.  Bring to boil, keeping at a boil for about 5 minutes, and then reduce heat to a simmer for an additional 20 minutes, and the liquid has become thickened.  Add the artichoke hearts, heating an additional 5 minutes.  Salt and pepper to taste.

Serve over squash of your choice.  It went perfectly with spaghetti squash.

My favorite brand of canned tomato items.  No additional ingredients and organic!

Roast Pork Loin with Marsala Sauce, Roasted Vegetables and Sweet Potato Mash

Roast pork, if done correctly, can be quite enjoyable.  There are two key things to remember.  Room temperature and rest.

Pork Loin

5 lb. boneless pork loin, room temperature

salt and pepper

Preheat oven to 475 degrees.  Generously salt and pepper pork loin and place on a sheet pan.  Cook for  15 minutes and then reduce heat to 325. Cook an additional 1-1/2 hours or until done.  Use a meat thermometer to check internal temperature.  Remove from oven, place a foil tent over the top of the loin, and allow to rest for 15-20 minutes.  Carve when you have already plated the other foods.

Herb Roasted Vegetables

2 tbsp. rosemary, dried

1 tbsp. coriander

1/4 c. olive oil

2 tsp. truffle salt

1 tsp. pepper

Preheat oven to 425 degrees.  Chop vegetables so they are uniform in size.  Mix together in a large bowl.  In a small bowl, mix herbs, oil, salt and pepper.  Fold in herb oil with vegetables and then place on a sheet pan evenly.

Cook 15-20 minutes until they are done.

Sweet Potato Puree

3 sweet potatoes, about 4 cups, cubed

3/4 c. vegetable stock

1/4 c. almond milk

Steam potatoes.  When they are soft, add them to a food processor.  Pulse to break them down.  Mix stock and almond milk.  Add stock mixture and process until smooth.  Salt and pepper to taste.

Marsala Sauce

2 tbsp. olive oil

3 shallots, minced 

8 oz. mushrooms, thinly sliced

2 c. vegetable stock 

1 c. Marsala

1/4 c. butter

1 tbsp. thyme

salt and pepper

Heat oil in a large saute pan over medium high heat.  Add shallots, cooking until they start to caramelize.  Add mushrooms, cooking until the moisture is released and then absorbed again and they begin to caramelize.  Add stock and reduce by half.  Add Marsala, and reduce by 1/2 again.  Reduce heat to medium, add butter, whisking until it is incorporated.  Whisk in thyme and then salt and pepper to taste.