Month: February 2016

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Smoked Paprika Roasted Chicken with Spinach

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Smoked Paprika Roasted Chicken with Spinach

This chicken is easy and simple to make.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Calories 66 kcal
Author Deborah Chapman

Ingredients

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

Recipe Notes

  • Pre-heat oven to 350 degrees.
  • In a small dish add the five 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 medium/high heat add the olive oil,
  • once heated 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.
  • After 15 minutes add the spinach around the meat and in between the chicken and place back in the oven for 20 minutes or until it reaches the internal temperature of 165 degree. Once cooked this is optional I placed my dish in the broiler for 1-2 minutes just to give it that nice deep golden charred.   Serve and enjoy.

*Wash chicken and pat dry, when I use chicken thighs I always remove any extra fat from the thigh and discard, I soak my chicken in vinegar or fresh juice of a lemon for at least 30 minutes.

Use as many organic ingredients as possible

 

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Basil Tomato Soup

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Basil Tomato Soup

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

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 chopped
  • 2 tbsp parsley fresh chopped
  • 1-2 tbsp sugar
  • 2-3 tsp salt to taste
  • 1 tsp fresh black pepper
  • 2 tsp Parmesan cheese freshly grated for garnish

Recipe Notes

  • In a medium pot or 5-quart soup pot add 2 tbsp of the olive oil on medium heat once hot add the onions and 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 heated remove from the heat using 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 or a dollop of sour cream,  whichever way you prefer this is an easy and delicious soup.

*Please try to use as many organic ingredients as possible.  

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Shrimp Lo Mien My Way

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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
Cuisine Asian
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 shrimps deveined I used extra-large chopped into 3 to 4 pieces
  • 1/2 tsp fresh black pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp granulated garlic
  • 1 bag lo mien 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 scallions 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 meantime devein the shrimps rinse and 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 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 the onions are 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'.

Once noodles are done 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 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. the noodles.

*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 will not stick add about 1-2 teaspoons more, you don't want the food to stick to the wok or skillet.