Saturday, October 15, 2016
Tuesday, October 11, 2016
1 ½ to 2 lb. boneless, skinless chicken breasts, cut into large chunks
4 cloves garlic, crushed
4 stems fresh rosemary, leaves stripped (2-3 tablespoons)
3 tablespoons extra-virgin olive oil
grated zest and juice of 1 lemon
1 tablespoon grill seasoning blend (ex. Montreal Seasoning by McCormick, or salt & freshly ground black pepper)
½ cup dry white wine or chicken broth
Preheat oven to 450 degrees.
Arrange chicken in a baking dish.
Add garlic, rosemary, EVOO, lemon zest, and grill seasoning.
Toss chicken to coat, then place in oven.
Roast 20 minutes.
Add wine/broth and lemon juice to the dish and combine with pan juices, then spoon over chicken.
Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Saturday, October 8, 2016
This stuff is legit. We all love it in the house! From NO MEAT ATHLETE by Matt Frazier
1 can or 1 1/2 cups (246 g) cooked chickpeas, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt
2 cloves garlic
2 tablespoons (30 g) tahini
1 tablespoon (15 ml) hot sauce
1 tablespoon (15 ml) lemon juice
1/2 cup (90 g) jarred roasted red pepper
2 tablespoons (28 ml) olive oil, water or liquid from can
Cayenne pepper, to taste, for serving
1. Combine all the ingredients except the oil (or water) and cayenne. in a food processor. Pulse a few times to combine and then scrape down the sides. With the motor running, stream in the oil (or water) through the feed tube.
2. Continue to run the motor until you reach the desired consistency; I like to let it for for 5 minutes to get it really smooth.
3. Add more salt, lemon juice, or hot sauce, to taste, and then sprinkle with cayenne pepper before serving. Angela’s note: I also sprinkled it with cumin, smoked paprika, and more hot sauce.