We don't eat white potatoes very often. When we do, it is a treat! We were doing a lamb leg roast (recipe for that will come when we can perfect it, we always overcook it) and needed a fast side. These potatoes are salty, savory, buttery, delicious little bits of potato heaven. First bite made we want to crawl into these and live. We ate nearly the whole thing right then and there.
Garlic Rosemary Potato Medallions
Ingredients
5 medium potatoes, scrubbed and sliced 1/4 in thick
1/2 c butter, melted
3 tbsp garlic rosemary spice mixture (recipe below)
Preheat the oven to 375F. Layer the potatoes in rows in a glass pan (roughly 11x7), pouring butter and sprinkling spice mixture between each layer. Bake covered for 20 minutes. Uncover and bake until tender, another 10 - 15 minutes. Serve immediately.
Garlic Rosemary Powder
Combine 1 tbsp Celtic Sea Salt, 2 tbsp dried rosemary, and 2 tbsp dried minced garlic in a spice grinder/coffee grinder. Grind into a fine powder. Store in an air tight container.
Tuesday, April 15, 2014
Chicken Take-Out Fake-Out (WINTER IS OVER! sort of)
I got so excited this past week. We took the Cave Toddler to the park a few days in a row, went on walks, wore shorts and short sleeve shirts! It was incredible. Then it snowed yesterday. I reverted back to winter hibernation, oops. At least this gives me hope that it will be getting warmer and it will be soon. Warmer weather brings gardens and fresh produce which also means lots and lots of new recipes. Winter sucks all my inspiration but summer? Summer and I are good friends when it comes to cooking.
On one of the first warm days, I had an intense stir fry craving. This recipe was the result. The sauce didn't thicken as much as I wanted originally but the flavor, oh man, that flavor was amazing. If you eat white rice then this can be served over it. If you are totally grain free, serve it over cauli "rice."
Sweet and Spicy Chicken Stir-Fry
Ingredients
2 2/3 c chicken stock, divided
1/3 c Sweet chili sauce
Juice from 2 oranges
1 tsp garlic powder
Sriracha to taste
1 lb chicken, cooked and shredded (I used home canned)
2 tbsp cooking fat
4-5 c assorted veggies (I personally used green beans, onions, broccoli, and sliced carrots)
Combine 2 c chicken stock and juice from the oranges in a small sauce pan, simmer to reduce by about 2/3. You want maybe 1/2 - 3/4 c left.
While the stock is reducing, melt the butter in a large cast iron skillet. If using onions, add them diced first to saute until translucent. Add in remaining veggies and saute until softened but not cooked all the way. Add the chicken and garlic powder, stir to combine.
When the sauce is reduced sufficiently, add the 2/3 c chicken stock and sweet chili sauce and simmer to make sure everything combines well. Pour over chicken and veggie mixture. Add sriracha to desired spice level and simmer as low as it can go until the veggies are tender, you don't want to lose too much liquid. Serve over rice or cauli "rice."
On one of the first warm days, I had an intense stir fry craving. This recipe was the result. The sauce didn't thicken as much as I wanted originally but the flavor, oh man, that flavor was amazing. If you eat white rice then this can be served over it. If you are totally grain free, serve it over cauli "rice."
Sweet and Spicy Chicken Stir-Fry
Ingredients
2 2/3 c chicken stock, divided
1/3 c Sweet chili sauce
Juice from 2 oranges
1 tsp garlic powder
Sriracha to taste
1 lb chicken, cooked and shredded (I used home canned)
2 tbsp cooking fat
4-5 c assorted veggies (I personally used green beans, onions, broccoli, and sliced carrots)
Combine 2 c chicken stock and juice from the oranges in a small sauce pan, simmer to reduce by about 2/3. You want maybe 1/2 - 3/4 c left.
While the stock is reducing, melt the butter in a large cast iron skillet. If using onions, add them diced first to saute until translucent. Add in remaining veggies and saute until softened but not cooked all the way. Add the chicken and garlic powder, stir to combine.
When the sauce is reduced sufficiently, add the 2/3 c chicken stock and sweet chili sauce and simmer to make sure everything combines well. Pour over chicken and veggie mixture. Add sriracha to desired spice level and simmer as low as it can go until the veggies are tender, you don't want to lose too much liquid. Serve over rice or cauli "rice."
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