Monthly Archives: April 2011

Sweet BBQ Chicken…

Sweet BBQ Chicken

Ingredients:

1 whole organic chicken (Approx. 1 1/2 lbs) Cleaned 

1 cup all natural Cola ( Zevia, or Sky Blue )

1/2 – 3/4 cup BBQ sauce ( I used Triple Crown Gluten Free Gourmet BBQ Sauce)

1/2 red onion thinly sliced

3 whole garlic cloves (Mincing one of the garlic cloves)

1 tbsp fresh lemon juice

Grape Seed Oil

Spices: Rosemary, Paprika, Red pepper flakes, Onion powder, Garlic powder, Salt, Pepper

Preheat oven to 350 degrees. Place clean whole chicken into a clear deep baking pan. Stuff the inside with a handful of onions, 2 of the garlic cloves, salt, pepper, rosemary. Place remaining onion slices on top of the chicken. In a small bowl mix together the Cola, BBQ sauce, minced garlic clove, lemon juice, and all herbs to your spice level. Taste to adjust flavors if needed. Pour mixture on top of the chicken. Drizzle Grape Seed Oil all over chicken.  Bake for about 1 -1 1/2 hours making sure internal temp reaches 165 degrees F. Check chicken every 30 minutes. When doing so take sauce from bottom of pan and drizzle it over the chicken to keep it moist. Slice and Enjoy!


Blood Orange…

Blood Orange:

I couldn’t wait to peel this open to see if it lives up to the name…and it did. Bright maroon-red, just like blood. The one I picked out was small, tart, juicy, with a hint of raspberry flavor. 

What’s great about Blood Oranges, is that they contain higher levels of vitamin C  and Antioxidants than other oranges. They also contain Folic Acid, Anthocyanin (is a powerful antioxidant and is a family of pigments. They are uncommon in citrus fruit, so this is a great benefit), Calcium, Vitamin A, and Fiber. The flesh of the fruit gets it’s red color when the fruit develops with low temperatures during the night.  Blood Orange is a winter fruit, so check around for availability. 


Earth Day…

Happy Earth Day!!…Celebrate the beautiful world we live in. 





Asian Style Chicken..

Ingredients:

2 Chicken breasts (Flattened to about 1/4 inch thick)

1/2 Red onion, thinly sliced

1 Garlic clove, minced

Blue cheese crumbles

2 tsp. Agave sweetener

Sauce: Soy sauce, Teriyaki sauce, Sesame oil, Olive Oil, Garlic powder, Onion powder, Ginger, Oregano, Paprika, Cayenne pepper, Chili Pepper(Jalapeno 50 m H.U.), Red Pepper Flakes, Salt, Pepper 

(This is the first time making this sauce so I don’t have any measurements.  I just added what I thought looked like the right amount, tasted it, and continued to add more flavors if needed ) I also thought about what had the strongest flavor. I then added less of that at first so it didn’t becoming over powering right away.  Sometimes not knowing what the measurements are, challenges you to get to know your ingredients. Experimenting can make for an interesting & fun cooking experience.  And remember, if it’s bad, you can always start over. 

Preheat oven to 450 degrees. Place chicken breast in shallow baking pan. Pour sauce over chicken and put the minced garlic & onions on top of that. Drizzle about 2 tsp of Agave Sweetener over entire pan.  Bake for approx. 15 minutes, checking the chicken until no longer pink in middle. Remove from oven. Set Broiler to Hi. Sprinkle blue cheese crumbles all over top of chicken. Broil until melted and brown. 

I served my chicken over mixed lettuce with a side of fresh garlic green beans.

*So if you try this recipe, let me know how the sauce goes, we can compare flavors. 🙂


A little surprise..

Do you ever get so wrapped up in a project that you ignore all the signs of you should eat? Being in a creative moment leaves you no time to stop and take care of your body.  Luckily for me there was a knock at my door which forced me to stop.  To my surprise was a  delicious Dill Veggie Dip hand delivered.  It’s great when you can share food with others and when you don’t realize that when you do it’s exactly what they needed.  These are those little things I am always grateful for and what makes for a good day.  Thanks Nancy! 

*Would love if you posted your Veggie Dip Recipe…


Hot or Cold Ginger Lemonade

As the cold & snow still grace us with its presence on this April day, so does this lingering sore throat that I have. So I turn to my Herbal Tea Book which has a wonderful recipe for a Hot or Cold Ginger Lemonade

Main ingredient: Ginger

A little mini fun fact:  Ginger is a powerful antioxidant (Antioxidant-healthy molecules that protect healthy tissue in the body) that helps neutralize free radicals-(Free Radicalsunstable organic molecules that seek to find stable molecules while lerking to destroy those healthy molecules) caused by inflammation in the body.

One of the great things about Ginger is it’s ability to help the body feel warm (it warms the internal organs) and promote perspiration (which helps us cool down and excrete toxins from our bodies). It’s sole purpose is to help ease digestion, while also helping to soothe throat, stomach, nausea, motion sickness, colds, joint pain, and circulation problems.

The recipe:

1 1/2 cups water

3 1/4 inch slices fresh ginger root (lightly smashed with a knife when cut)

1/2 of a fresh lemon (look for Meyer lemons-which contain more juice)

1 tsp honey

1/4 tsp cayenne pepper

Bring 1 1/2 cups of water to a boil, add  fresh ginger root and allow to simmer for 5 minutes. Meanwhile squeeze fresh lemon into a cup while adding the honey & cayenne pepper. Pour hot ginger water into the cup and mix. If drinking hot strain ginger slices out otherwise leave ginger in and allow mixture to cool for a refreshing Ginger lemonade drink. 


Minneolas

When grocery shopping I always neglect to buy oranges.  I love the juice of the orange, but I don’t like the number of seeds, white/orange chewy flesh inside, and how sticky your hands feel while eating it.

After yesterday, I finally found what I was looking for.  It’s called a Minneola– a Tangerine/Grapefruit. It can slightly resemble an Orange except the Minneola has more of a bell shape. Minneola’s have a thin skin that is easy to peel and are very juicy inside.  No messing around with seeds, chewy flesh, or sticky hands.

Now that Spring is here I’m looking forward to finding more interesting fruits…The next fruit I am going to try is a Blood Orange to see if that compares to a regular Orange.