Month: February 2016

February 22, 2016 Deborah Chapman

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Smoked Paparika Roasted Chicken with Spinach

This chicken is easy and simple to make.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings 4 people

Ingredients

  • 4 chicken thighs (organic) bone in
  • 2 tbsp olive oil extra virgin
  • 1 tsp smoke paprika
  • 1 tsp granulate gralic
  • 1 tsp tumeric (organic)
  • 1 tsp koser salt
  • 1/2 tsp fresh black pepper
  • 10 oz fresh baby spinanch (organic) or more if you can fit it into the pan

Recipe Notes

  1. Preheat oven to 350 degrees.
  2. In a small dish add the six dry ingredients in a small bowl and mix all ingredient to create a rub make sure to pat dry your chicken and season both sides of the chicken, In the meantime in a large skillet on med/high heat add the olive olive and once hot place the chicken thighs in the pan skin side down and pan sear the meat for about two minutes,  you are not cooking the chicken thighs but lightly browning the skin side only.  Once lightly browned turn the skin side up and place in the hot oven for 15 minutes.
  3. After 15 minutes add the spinach around the meat and in between the chicken and place back in the oven for 15 minutes. Once cooked this is optional I placed my dish in the broiler for 2 minutes just to give it that nice deep golden charred.  Serve and enjoy.
*Wash chicken and pat dry, whenever I use chicken thighs  I always remove any extra fat from the thigh and discard, I always soak my chicken in vinegar and salt with lemon for at least 30 minutes.

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Smoked Paparika Roasted Chicken with Spinach

This chicken is easy and simple to make.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings 4 people

Ingredients

  • 4 chicken thighs (organic) bone in
  • 2 tbsp olive oil extra virgin
  • 1 tsp smoke paprika
  • 1 tsp granulate gralic
  • 1 tsp tumeric (organic)
  • 1 tsp koser salt
  • 1/2 tsp fresh black pepper
  • 10 oz fresh baby spinanch (organic) or more if you can fit it into the pan

Recipe Notes

  1. Preheat oven to 350 degrees.
  2. In a small dish add the six dry ingredients in a small bowl and mix all ingredient to create a rub make sure to pat dry your chicken and season both sides of the chicken, In the meantime in a large skillet on med/high heat add the olive olive and once hot place the chicken thighs in the pan skin side down and pan sear the meat for about two minutes,  you are not cooking the chicken thighs but lightly browning the skin side only.  Once lightly browned turn the skin side up and place in the hot oven for 15 minutes.
  3. After 15 minutes add the spinach around the meat and in between the chicken and place back in the oven for 15 minutes. Once cooked this is optional I placed my dish in the broiler for 2 minutes just to give it that nice deep golden charred.  Serve and enjoy.
*Wash chicken and pat dry, whenever I use chicken thighs  I always remove any extra fat from the thigh and discard, I always soak my chicken in vinegar and salt with lemon for at least 30 minutes.

February 19, 2016 Deborah Chapman

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Honey/Maple Granola

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 3 cups old fashion oats
  • 1/4 cup coconut oil (organic)
  • 1/4 cup honey (organic)
  • 2/4 cup maple syrup (organic)
  • pinch kosher salt
  • 2 tsp vanilla extract I used madagascar bourbon vanilla extract
  • 1 cup pecans (halved) chopped
  • 1 cup slivered almonds
  • 2 tbs chia seeds (organic)
  • 1/4 cup pepita (organic) pumpkin seeds
  • 1 tsp cinnamon divided
  • 1 cup dried figs (organic) chopped
  • 1/3 cup dried cranberries I used reduced sugar (optional)
  • 1/2 cup coconut chips (organic) unsweetened

Recipe Notes

  1. Preheat oven to 325 degrees.  In a large bowl add the 3 cups of oats and all the nuts and  seeds only and set aside.
  2.  In a small pot on medium heat add the coconut oil, maple syrup and honey heat the  ingredients once heated add a pinch of salt stirring constantly remove from heat then add the vanilla extract and pour the warm liquids over the oats and nuts and coat evenly with a spatula or wooden spoon, add 1/2 of the dry cinnamon.  Once coated spread out onto a half cookie sheet.  Place into the oven and bake for 25 to 30 minutes or until golden brown stirring every 10 minutes if you want more cluster don't stir as much.  Watch your granola carefully, you do not want to burn your ingredients.
  3. Once golden brown remove from heat and add your dry fruits, coconuts chips, the reserved cinnamon and mix together while just out of the oven using a spatula careful not to burn your hands. Mix well and let cool completely.  Store in a mason jar or air tight container, I stored mine in a mason jar and it lasted on my counter for two weeks it was still good, crunchy and fresh.
  4. Granola taste so good with fruits, salads, yogurt, hot cereal,  warm quiona, ice cream or in a parfait you can eat it as a breakfast cold cereal it is so versatile.  I like to grab handfuls and eat it as a snack.
*note: you can change the nuts or the fruits to whatever you like.  

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Honey/Maple Granola

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 3 cups old fashion oats
  • 1/4 cup coconut oil (organic)
  • 1/4 cup honey (organic)
  • 2/4 cup maple syrup (organic)
  • pinch kosher salt
  • 2 tsp vanilla extract I used madagascar bourbon vanilla extract
  • 1 cup pecans (halved) chopped
  • 1 cup slivered almonds
  • 2 tbs chia seeds (organic)
  • 1/4 cup pepita (organic) pumpkin seeds
  • 1 tsp cinnamon divided
  • 1 cup dried figs (organic) chopped
  • 1/3 cup dried cranberries I used reduced sugar (optional)
  • 1/2 cup coconut chips (organic) unsweetened

Recipe Notes

  1. Preheat oven to 325 degrees.  In a large bowl add the 3 cups of oats and all the nuts and  seeds only and set aside.
  2.  In a small pot on medium heat add the coconut oil, maple syrup and honey heat the  ingredients once heated add a pinch of salt stirring constantly remove from heat then add the vanilla extract and pour the warm liquids over the oats and nuts and coat evenly with a spatula or wooden spoon, add 1/2 of the dry cinnamon.  Once coated spread out onto a half cookie sheet.  Place into the oven and bake for 25 to 30 minutes or until golden brown stirring every 10 minutes if you want more cluster don't stir as much.  Watch your granola carefully, you do not want to burn your ingredients.
  3. Once golden brown remove from heat and add your dry fruits, coconuts chips, the reserved cinnamon and mix together while just out of the oven using a spatula careful not to burn your hands. Mix well and let cool completely.  Store in a mason jar or air tight container, I stored mine in a mason jar and it lasted on my counter for two weeks it was still good, crunchy and fresh.
  4. Granola taste so good with fruits, salads, yogurt, hot cereal,  warm quiona, ice cream or in a parfait you can eat it as a breakfast cold cereal it is so versatile.  I like to grab handfuls and eat it as a snack.
*note: you can change the nuts or the fruits to whatever you like.  

February 19, 2016 Deborah Chapman

 

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Shrimp Lo Mien My Way

This is such an easy and simple recipe and once you make this dish you will never want to buy take out again. You can make this dish so many ways by adding different vegetables or ingredients such as frozen green peas, shredded carrots, scramble eggs or mushrooms this is a versatile dish.
Course Main Dish, Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Deborah Chapman

Ingredients

  • 1 1/2 lb large or extra large shirmps deveined I used extra large chopped into 3 to 4 pieces
  • 1/2 tsp fresh black peper
  • 1/2 tsp kosher salt
  • 1/2 tsp graulated garlic
  • 1 bag lo mein in the frozen deparment at your asian fruit stand or market
  • 4 tbsp olive oil divided extra virgin
  • 1 red onion, med chopped roughly
  • 3-4 scalions stalks chopped
  • 3 garlic cloves chopped
  • 1 cup bok choy chopped
  • 1/4 tsp red pepper flakes
  • 2 cups fresh broccoli florets blanched for 3 minutes in the iced bath
  • 3 tbsp soy sauce low sodium
  • 3 tbsp sitr fry sauce I used kikomen
  • 1-2 tsp fish sauce I used two
  • 3 tbs fresh parsley garnish

Recipe Notes

In a medium size pot bring water to a boil and salt the water.  In the mean time devein shrimp rinse let drain then season them with the next 3 ingredients and set aside in a bowl.

 

In a large wok or skillet on medium heat add 2 tbsp of the olive oil and add the the chopped onions, scallions, bok choy and stir for about 3 minutes then add the garlic and red pepper flakes, careful not to burn the garlic stirring constantly not to let the ingredients stick to the wok, once onions is translucent remove the ingredients and set aside in a bowl.

 

Add the broccoli florets to the water and boil for about 3 minutes then remove and place in a bowl of ice water to stop the cooking process.  Once cooled, drain and set aside. In the mean time add the frozen Lo mien to the boiling water and let cook for about 6 to 8 minutes until aldente' do not over cook the noodles.

 

Once noodles are cooked using kitchen shears cut the lo mien into halves careful not to burn your fingers, they are long so randomly cut into halves then drain immediately and set aside.

Add to the wok the remaining 2 tbsp of the olive oil, add the deveined shrimps and cook 2-3 minutes they will continue to cook as you add the sautéed onions, garlic and bok choy, (stirring constantly) add the broccoli, the soy sauce, stir fry sauce, fish sauce and the lo mien noodles using a tong to incorporate all the ingredients.  Garnish with the fresh parsley and serve immediately or keep warm until ready to serve.

 

*This dish requires constant stirring it is a quickly made dish so pay attention to the dish while in the wok, if you feel you may need to add more olive oil just so it does not stick add about 1-2 teaspoons more, you don't want the food to stick to the wok or skillet.

 

 

February 11, 2016 Deborah Chapman

This is such a delicious and simple soup with just a few ingredients.  This soup was made in no time at all and it is great for a light meal on a cold day.

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Basil Tomato Soup

Comforting and light
Course Main Dish, Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people

Ingredients

  • 2 tbsp olive oil
  • 1 onion sm chopped
  • 1 garlic clove chopped
  • 1 28 oz can whole tomatoes
  • 2 tbsp tomato paste
  • 1/4 tsp chicken base
  • 1/2 cup heavy cream
  • 2-3 tbsp basil fresh choppped extra for garanish
  • 2 tbsp parsley fresh chopped
  • 1-2 tbsp sugar
  • 2-3 tsp salt to taste
  • 1 tsp fresh black pepper
  • 2 tsp Parmesan cheese fresh grated for garnish

Recipe Notes

  • In a medium pot or 5 quart soup pot add 2 tbs of the olive oil on medium heat once hot add the onions and sautée, stir for about 3 minutes or until translucent, add the garlic and continue to stir and careful not to burn the garlic for about 1 minute.
  • Add the can of crush tomatoes and the next 6 ingredients and stir until heated.
  • Once everything is heated use a hand held blender and blend until a nice consistency, add your salt and pepper to taste,  cover and let simmer on low for about 10 minutes.  Once done serve and garnish with fresh parmesan cheese and basil and enjoy. This soup is great with a salad or a nice grilled cheese sandwich or you can even add homemade croutons which ever way you like this is an easy and delicious soup.
*Please try and use as many organic ingredients.