Recipe:Lemon Herb roasted chicken with root vegetable rice pilaf

Lemon herb roasted chicken with root vegetable rice pilaf is a simple and delicious meal that is sure to impress your dinner guests or your family.  Healthy yet hearty comfort food that is light enough to enjoy on a warm summer night yet hearty and versatile enough for those cooler autumn evenings. Pairs well with Pinot Noir or Zinfandel or an oaked Chardonnay. Spread love through great food. Xoxo Chef Joann

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Serves 4-5

For Chicken:

One whole chicken (giblets removed)

1 lemon (cut in half)

2 shallots (peeled and halved)

3 sprigs fresh thyme

3 sprigs fresh rosemary

3 sprigs fresh tarragon

2 Tablespoon chopped of thyme, rosemary and tarragon mixed together

2 tablespoons of melted coconut oil or high quality butter (I suggest Kerrygold grass fed butter)

1/2 C white wine

Salt and pepper to taste

Preheat oven to 475 with rack in middle of oven. Squeeze juice from lemon halves over the whole chicken and stuff into the cavity of the bird along with shallots and sprigs of herbs. Next, drizzle or brush with a pastry brush, the coconut oil or butter over the bird. Then evenly season the chicken with chopped herbs, salt and pepper.

Pour the white wine in the base of a roasting pan or casserole dish and place the chicken in breast side down.  Place in 475 oven for 20-30 minutes until golden brown. Then remove from oven and lower temp to 350. Carefully turn over the chicken with a pair of tongs so it’s now breast side up. Place back in 350 oven and cook for 45 minutes until internal thigh temp reaches 165 degrees. Let rest at room temp for 10 minutes before carving.

For Rice:

3/4 CUP dry basmati rice (steam according to instructions)

1 red beets, washed, trimmed and cut into bite sized cubes

1 turnip, peeled and cut into bite sized cubes

1 rutabaga, peeled and cut into bite sized cubes

3 carrots, washed and trimmed and cut into bite sized half moons

2 tablespoons of melted coconut oil

Salt and pepper to taste

Juice of 1 lemon

Steam the rice according to package instructions and set aside. In a large bowl combine your root vegetables, coconut oil, salt and pepper and coat evenly. Spread in an even layer over a parchment lined sheet pan and place in 475 degree oven for 15-20 minutes until veggies are cooked through and lightly roasted (this can be done while your roasting the chicken at 475). Remove veggies from oven and combine in a large bowl with steamed rice and lemon juice. Adjust seasoning as needed.

Serve with roasted chicken.

Bon Appetit!

Kombucha Tea Beer: An excellent gluten-free option

I stumbled across this great article that I wanted to share with all of you beer lovers out there that are feeling deprived by the restrictions of being gluten-free.  I have yet to try it, but it sounds incredible!

 

  • By Norman Miller
    Daily News Staff 

    Posted Jun. 11, 2014 @ 12:00 pm 

    The problem with most gluten-free beers is they just don’t taste … right. The grain most used in gluten-free beers, sorghum, just gives it a non-beer like flavor.Unity Vibrations, a unique brewery from Ypsilanti, Michigan, has created the best gluten-free beers available today. Instead of using grains, they use kombucha tea as the base of all of its beers, making it 100 percent gluten free.”Demand has been huge,” said co-founder Rachel Kanaan, who founded the company in 2009 with her husband, Tarek. “We can’t keep up with it.”The Kanaans originally founded Unity Vibrations as a kombucha tea producer, making the tea in their kitchen.However, in 2010, the federal Alcohol and Tobacco Tax and Trade Bureau ordered all commercial kombucha taken off store shelves because it turned out to have alcohol in it. The Kanaans’ tea had 1 percent alcohol by volume (ABV), which was higher than allowed, so they had to change the tea or register as a brewery.”We did not want to alter our recipe because we believed in our product,” said Rachel Kanaan. “Our kombucha had really unique flavors. We decided to become a microbrewery, but we were just brewing kombucha tea.”The couple moved their operation to a small factory and began experimenting. They decided they wanted to see what would happen if they brewed higher-alcohol kombucha teas.After buying some bourbon barrels, they brewed their first kombucha beer.”It was like magic for us,” she said. “It flowed so easily for us. It’s like it was what we were meant to do. It was something we didn’t set out to do. We wanted to be kombucha tea brewers. We were definitely beer drinkers. My favorite beers were Belgian beers.”The kombucha beers are aged for six weeks in the barrels, and use a variety of different yeasts commonly used for beer. They also use hops and sugar cane. Some may argue that Unity Vibration’s drinks aren’t beer because they don’t use any type of grain for malts, but I’ll let it slide.They brew several beers, including the Triple-Goddess Raspberry, a tart raspberry ale, an American wild ale. It’s a fabulous drink. Raspberry is one of the best fruits that can be used in a wild ale because it lends itself to the tartness/sourness found in the style. It is also relatively strong at 8 percent ABV.Triple Goddess Ginger is brewed with real ginger and is “incredibly good in the summer,” Rachel Kanaan said, while the K.P.A. (Kombucha Pale Ale), is a hoppy pale ale.Their most well-known beer is perhaps Bourbon Peach, which was named one of “Draft” magazine’s Top 25 top beers in 2013.”That legitimized us in some ways,” said Rachel Kanaan. “It’s hard to judge yourself.  UnityVibrationUnity Vibration’s beers are mostly available in the West, but are also available in Massachusetts, Maine, New York and Ohio.Although she said they may consider brewing some more traditional beers someday, for the time being they’re happy with their kombucha beers.”We all need to drink some libations that you can enjoy,” she said.Email Norman Miller at nmiller@wickedlocal.com or call 508-626-3823. Check out the Beer Nut blog at blogs.wickedlocal.com/beernut. Follow him on Twitter at @realbeernut. Also check out “Norman Miller, The Beer Nut” on Facebook.

Blueberry Lemon Muffins, the perfect summertime dessert!

This is my absolute FAVORITE paleo dessert recipe from my favorite paleo cookbook “Practical Paleo”.  Even you non-paleoites out there will love this uber moist and deliciously fresh muffin.  Bon Appetit!
Blueberry Lemon Muffins
Prep time
Cook time
Total time
Author: Purely Primal with Diane Sanfilippo
Serves: 12
Ingredients
  • 6 eggs*
  • ½ cup butter or coconut oil, melted
  • 1 tsp pure vanilla extract
  • ¼ cup grade B maple syrup
  • 1 lemon, juice and zest
  • ½ cup coconut flour
  • ½ tsp sea salt
  • ¼ tsp baking soda
  • 1 cup fresh blueberries
  • *to use less eggs, another option is to use 3 eggs and 1¼ cups almond flour, and eliminate coconut flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together the eggs, butter or oil, vanilla, maple syrup, and lemon juice/zest.
  3. Sift in the coconut flour, salt, and soda. Once incorporated, fold in the blueberries.
  4. Line a muffin tin with muffin papers and fill each about ¼ to ½ full (makes 12).
  5. Bake for approximately 35 minutes. When a toothpick inserted comes out clean, they are done.