Roasted Lemon Chicken With Greek Yogurt Sauce

I unfortunately did not get a picture before we ate all of this meal.  It was that good.

Roasted Lemon Chicken

1 whole chicken, washed and pat dry

Kosher salt

Fresh cracked pepper

Onion powder

Garlic powder

2 T. Coconut Oil

2 T. Butter 

2 Lemons

• Preheat oven to 450.  
• Melt butter and oil and stir in juice from 1 lemon.
• Wash the chicken and pat dry with paper towels.  Place in a greased. 13x9 pan.
• Pour the oil, butter lemon mixture on chicken and rub in, get it on the inside as well.
• Rub all dry ingredients on chicken.
• Poke holes in remaning lemon and stuff inside the chicken.

The chicken can be put in the fridge at this point until ready to cook, I did it for 4 hours and it could go up to 24 hours.  

•  Place chicken in oven and roast on 450 for 20 minutes.
• Turn down to 400 and roast an additional 40 minutes or until juices run clear.

Greek Yogurt Sauce

Serves 4

Recipe provided by the Greek Gods

Adding Greek yogurt to this dish adds moisture and a tangy burst of flavor, making it the perfect way to spice up a normal chicken dish. Serve with grilled vegetables and tabouleh for a delicious, healthy Greek meal.

Ingredients

1 cup greek yogurt

2 tablespoons lemon zest, finely grated

1 1/2 tablespoons lemon juice (preferably fresh squeeze)

2 tablespoons fresh oregano, finely chopped

2 tablespoons fresh parsley, chopped

2 wholes clove garlic, peeled and diced

1/4 teaspoon salt

1/8 teaspoon pepper, freshly ground

Instructions

Combine yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.

Spoon the Greek Gods Greek Yogurt over the chicken and serve.

Cranberry-Oatmeal Bars

Yield: 24 servings (serving size: 1 square)

Ingredients

• Crust:
• 4.5  ounces  all-purpose flour (about 1 cup)
• 1  cup  quick-cooking oats
• 1/2  cup  packed brown sugar
• 1/4  teaspoon  salt
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  ground cinnamon
• 6  tablespoons  butter, melted
• 3  tablespoons  orange juice
• Cooking spray
• Filling:
• 1 1/3  cups  dried cranberries (about 6 ounces)
• 3/4  cup  sour cream (I substituted with greek yogurt)
• 1/2  cup  granulated sugar
• 2  tablespoons  all-purpose flour
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  grated orange rind
• 1  large egg white, lightly beaten

Preparation

1. Preheat oven to 325°.

2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.

3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

Cherry-Oatmeal Bars: Substitute dried cherries for the dried cranberries and lemon rind for the orange rind in filling.

CALORIES 135 (31% from fat); FAT 4.6g (sat 2.6g, mono 0.8g, poly 0.2g); PROTEIN 1.7g; CARB 21.5g; FIBER 1.3g; CHOL 13mg; IRON 0.7mg; SODIUM 68mg; CALC 27mg

Maple-Date-Oatmeal Bars: Substitute chopped pitted dates for the dried cranberries. Omit granulated sugar from filling, and add 2 tablespoons maple syrup and 2 tablespoons brown sugar.

CALORIES 124 (33% from fat); FAT 4.6g (sat 2.6g, mono 0.8g, poly 0.2g); PROTEIN 1.7g; CARB 19.8g; FIBER 1.1g; CHOL 13mg; IRON 0.7mg; SODIUM 68mg; CALC 26mg

Nutritional Information

Calories:

133 (31% from fat)

Fat:

4.6g (sat 2.6g,mono 0.8g,poly 0.2g)

Protein:

1.5g

Carbohydrate:

21.9g

Fiber:

0.9g

Cholesterol:

13mg

Iron:

0.6mg

Sodium:

67mg

Calcium:

20mg

Recipe By: Cooking Light Magazine

Peanut Butter and Banana Bread Pudding with Chocolate Caramel Sauce

This one is in honor of National Peanut Butter Day, which is TODAY! I haven't tried it, but it looks amazing - let us know how it is, should you try it.

INGREDIENTS:

4 slices of Nature's Pride Country White Bread
2 TBS butter
4 tsp white sugar

1/2 cup natural peanut butter, crunchy style
2 ripe bananas, mashed
1/4 cup palm sugar, or light brown sugar

1 1/2 cups half and half
1/2 cup sugar
3 eggs
1 1/2 tsp vanilla

6 3/4 cup ramekins, lightly buttered

DIRECTIONS:

Preheat oven to 350º F.

Spread the slices of bread with the butter and sprinkle with sugar. Grill on a hot grill about 1 minute, rotating the slices 90º to get nice cross hatching.

In a bowl, stir together the peanut butter, bananas and palm sugar. Spread the mixture on the toasted bread. Cut each slice into 3/4 inch to 1 inch cubes. Place the cubes loosely into the buttered ramekins.

In a small saucepan, scald the half and half. Stir in the sugar. In a medium mixing bowl, beat the eggs. Add a small amount of the half and half to the eggs, whisking constantly to temper the eggs. Add the remaining half and half mixture while continuing to whisk. Stir in the vanilla.

Pour the custard mixture into the ramekins. Push the cubes of bread into the custard mixture. Allow to sit for five minutes before baking.

Bake for 20 to 25 minutes until lightly browned and the custard is just set.

Allow to cool briefly before upending the ramekins onto serving plates. Top with a scoop of vanilla ice cream and the chocolate caramel sauce.

Chocolate Caramel Sauce
(Adapted from Joy of Cooking)

1 cup golden brown sugar
1 TBS unsalted butter
1/2 cup heavy cream
4 oz bittersweet chocolate (I used Ghiradelli 60% Cacao bittersweet chips)

Melt sugar, stirring constantly. Stir in butter and heavy cream. After you have smooth caramel, remove the pan from heat and stir in chocolate. The heat from the caramel sauce should be sufficient to melt and incorporate the chocolate.

Recipe from Javaholic

Posted by Debi

Bananas Foster

INGREDIENTS:

1/4 cup butter
2/3 cup dark brown sugar
3 1/2 Tablespoon rum
1 1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 pint vanilla ice cream

DIRECTIONS:

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 - 2 minutes. Serve at once over vanilla ice cream.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy
Serves: 4

Recipe from: Allrecipes.com

Posted by Debi

Roasted Pheasant with Whiskey-Cumberland Sauce

INGREDIENTS:
1/8 cup Scotch Whiskey
1 orange, cut into 1/8ths
2 springs fresh thyme
1 3 lb. pheasant
Salt
Freshly ground pepper
3 slices bacon halved

Whiskey Cumberland Sauce:
1/2 cup Scotch Whiskey
1/4 cup fresh orange juice
1 Tablespoon grated orange zest
1/2 cup red currant jelly
1/8 teaspoon salt
pinch of cayenne pepper


DIRECTIONS:

For the pheasant: Preheat oven to 375 degrees F.

In a bowl, toss the oranges with 1 and a half T. of whiskey. Rub the pheasant with the remaining 1 T. of whiskey and lightly season with salt and pepper. Stuff the pheasant with the oranges and fresh thyme, and close the cavity with skewers. Wrap the breast of each pheasant with the bacon and set in a roasting pan. Roast the pheasant until and instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F. - about 1 hour. Remove from the oven and let stand 10 minutes.

For the sauce: In a medium saucepan, combine the whiskey, orange juice and orange zest, and bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume. Add the currant jelly, salt and cayenne and stir well.

Cook until thickened, about 2 - 3 minutes. Remove from the heat and pour into a decorative bowl. Cool slightly before serving.

Remove the bacon from the pheasant, if desired, and cut each bird in half. Discard the oranges and thyme in the cavity. Serve hot with Whiskey-Cumberland Sauce and wild rice.

Prep Time: 20 minutes
Cook Time: 1 hour
Difficulty: Intermediate
Serves: 2

Recipe from Emeril Lagasse, 2001

Posted by Debi

Scottish Eggs

INGREDIENTS:

1 lb. Jimmy Dean Sage Sausage (in tube)
9 hard-boiled eggs (bring to boil and let simmer for 10 minutes, peel immediately)
1/2 c. all purpose flour
2 eggs, beaten
1/2 c. panko bread crumbs
Salt & Pepper to taste
Oil for frying. (I used Smart Balance oil)

DIRECTIONS:

- Boil eggs, peel and set aside.
- Slice sausage into 9 equal portions.
- Place flour on a plate, seasoned with salt and pepper.
- Place bread crumbs on a plate, seasoned with salt and pepper.
- Beat eggs in a small bowl.

Set up each dish in assembly line fashion in this order: sausage, flour, hard-boiled eggs, beaten eggs, bread crumbs.

Take one slice of sausage and place in flour. Lightly dusting both sides to make handling easy. Kneed and flatten in round circle with hands. Once it's large enough, roll HB egg in flour, then wrap sausage around egg. Completely seal all around, then dip in beaten egg mixture being sure to cover the entire egg. Lift with a spoon and place in bread crumbs. Roll egg around until completely covered. Set aside. Continue this process until all eggs are ready.

Place oil in deep pan on stove and heat until it reaches 350 F. Be sure not to let the oil get too hot - it can catch fire over 400 F. Or use a small fryer. Place three eggs in pot at a time and fry for 6 minutes, being sure the eggs are completely immersed. If you are pan frying with less oil, you'll need to fry 4 minutes on each side browning evenly on all sides.

Remove from oil and drain on paper-towel lined baking sheet. Serve warm or chill to serve cold on a fresh bed of Watercress greens. You can serve them sliced in half or in wedges. They are amazing!!!

Posted by Debi

Wassail

Twelfth Night, the eve of January 5, is in English folk custom the end of Christmas merrymaking and in ancient Celtic tradition the end of the 12-day winter solstice celebration.

On this night, it was customary for the assembled company to toast one another from the wassail bowl. In Old English, wassail means “Be in good health,” but the term also was applied to the drink itself (usually spiced ale).

Here is a recipe I received from The Old Farmer's Almanac:

Yield: about 1-1/2 gallons

* 1 gallon apple cider
* 2 cups orange juice
* 8 sticks cinnamon
* 10 to 12 whole cloves
* 2 to 3 whole star anise pods
* 1 tablespoon allspice berries
* 1 lemon, quartered
* 2 oranges, sliced
* 1 cup sugar
* 1 gallon white wine
* 2 cups rum

In a large stockpot over low heat, combine cider, juice, spices, fruit, and sugar and simmer 1-1/2 to 2 hours. Remove from heat. Strain and discard solids and return liquid to pot. Add wine and rum and return to heat to warm through. Ladle into mugs and serve immediately.

Posted by Debi

Chocolate Peppermine Crinkle Cookies

Yields 3 dozen cookies

* 1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
* 1 1/2 teaspoons baking powder
* ½ teaspoon salt
* 8 ounces semi-sweet chocolate, finely chopped
* 2 3/4 cups sugar, divide
* 1/4 cup canola oil
* 2 tablespoons unsalted butter, melted
* 2 tablespoons light corn syrup
* 2 large eggs
* 1 large egg yolk
* 2 teaspoons pure vanilla extract
* 1 ½ tablespoons of peppermint extract
* 1 cup sugar

Instructions:

1. In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
2. In a mixer with the paddle attachment, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
3. Heat oven to 325 degrees F. Line bakesheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 2 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better).
4. Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time.

Adapted from Shirley Corriher

Posted by Debi Walter (I haven't baked these yet, but I will tonight!) I'll post a comment as to how they turned out.

Roasted Butternut Squash & Asparagus Risotto

I took this recipe for Butternut Squash Risotto and made it my own.  It is different, but delicious and creamy.  I hope you try it.

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

40 min

Level:

Easy

Serves:

4 to 6 servings

1 medium butternut squash, peeled and cubed into bite size pieces
Kosher salt and pepper, to taste
2 T. butter
1 small red onion, diced
4 cloves of garlic, minced
1 t. sage
1 bunch asparagus, chopped
4 T. olive oil
6 to 7 cups of chicken stock
1 1/2 cups jasmine rice
1/2 cup parmesan cheese

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and drizzle 2 T. olive oil.  Peel and cut up the butternut squash, discard the seeds.  Spread squash on the baking sheet and sprinkle generously with salt and pepper.  Toss in the olive oil to coat.  Roast squash for 25 minutes on the middle rack.

Melt butter in a large, deep pan.  Add onions and cook until translucent.  Add the garlic and sage and cook for 1 minute.  Add rice until gently browned.  Slowly add chicken stock 1/2 cup at a time and stir to incorporate.  Continue adding chicken stock 1/2 cup at a time, stirring occasionally, until all stock is used or rice is tender.

In separate pan add remaining 2 T. olive oil and chopped asparagus, sprinkle with salt and pepper.  Cook for 5 to 7 minutes on medium heat until slightly tender.

Add butternut squash, asparagus and cheese to rice, stir well.  Enjoy :)

Recipe By: Tracy Lytle

Mediterranean Eggplant and Barley Salad

This time I don't have pictures of my own.  But this recipe is incredible and I would highly encourage you to try it!  I have included the link to the blog where I found it.  Please visit to see her amazing photo detailed recipe.  Recipe taken from Smitten Kitchen.  My changes are in italics. 

Mediterranean Eggplant and Barley Salad
Gourmet, September 2006

Makes 4 (main course) or 8 (side dish) servings

1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes I omitted this because they are not in season right now & too expensive
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander I omitted this
1/4 teaspoon cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups) I used my freshly made stock!
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved I omitted this
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint

1/2 cup fresh feta cheese

Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.  It was even better after it sat for a day.  The onions soaked up all the dressing and were so tasty.

Posted By: Tracy