19 September 2014

Almond Crusted Chicken

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I have to say I rarely use a recipe that’s not my own more than once, but I’ve made this Almond Crusted Chicken dish adapted from Dr. Mark Hyman’s Almond-Flax Crusted Chicken recipe at least 100 times and each time it disappears so fast I can barely grab a piece for myself! Whenever I ask my kids what they want for dinner, the answer is inevitably “Almond Chicken!” For a dishl that’s gluten and dairy free, low-carb and incredibly healthy,  it is surprisingly good!!! Continue reading »

17 September 2014

Tangerine Creamsicle Frozen Custard

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If you have an obsession with Shake Shack’s Frozen Custard and love Orange Creamsicles, you are going to devour this Tangerine Creamsicle Frozen Custard! Forget ice cream, gelato and frozen yogurt… nothing compares to frozen custard’s  smooth, silky creaminess and nothing comes closer to an Orange Creamsicle’s creamy center. I could have used oranges for this recipe of course, but I happen to have a bag of gorgeous, bright orange tangerines on hand. This frozen custard recipe is a great base for any flavor. Next up… salted caramel!

Keep in mind… frozen custard does not freeze to a harder consistency like ice cream so ‘s it’s best eaten out of a cup as opposed to a cone. 

Continue reading »

19 May 2014

Finally! The Best Margarita Recipe Ever!

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I did it!!!! Finally! The Best Margarita Ever! The thing is, there are so many different recipes online all giving different proportions of ingredients and they all claim to be authentic! I tried at least a dozen, but none came close to my favorite margarita at Bar Taco, in Wesport CT. I gave up in frustration, but the other day as I was driving my kids to dance (what can I say, I am always thinking about margaritas), the correct proportions came to me like that! Continue reading »

18 March 2014

Low-Carb Corned Beef Hash

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This Low-Carb Corned Beef Hash is a great way to use up leftover corned beef from St. Patrick’s Day.

It occurred to me the last time I roasted cauliflower, that the tastiest bites were the smaller, more crispy pieces and that these nicely browned pieces could easily take the place of roasted potatoes in a corned beef hash if chopped finely enough. I made this for breakfast this morning and it was pretty incredible… I challenge you to tell the difference between potatoes and cauliflower in this recipe! Continue reading »

2 February 2014

Roasted Chicken with Artichoke, Lemon & Olives

Roasted Chicken with Artichoke, Lemon & Olives

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For some reason, compliments usually come in the form of an insult around here. Take the Roasted Chicken with Artichoke, Lemon & Olives I made recently for example. It started the second I set the chicken down on the table… “what’s this,” my  husband asked suspiciously. He then proceeded to accuse me of buying the chicken from a restaurant and passing it off as my own… “there’s no way you made this… these are very sophisticated flavors… this is so $%&^*%# good!” This went on for the rest of the night until I got tired of defending my chicken roasting abilities and went up to bed.

This is the kind of dinner you can throw together in less than 10 minutes and your guests will think you are a culinary genius. It’s absolutely outstanding served with pasta or spaghetti squash with a simple pesto.

If you can get your hands on it, use Fleur de Sel sea salt from the Island of Ré. It has a natural lavender taste and can take a simple roasted chicken from mediocre to fabulous just like that. I’ve purchased it at Whole Foods and sometimes Williams-Sonoma carries it. 

Roasted Chicken with Artichoke, Lemon & Olives

Prep Time: 10 minutes

Cook Time: 1 hour

Serving Size: 4

Roasted Chicken with Artichoke, Lemon & Olives

Ingredients

  • 1 whole 3 1/2 - 4 lb. chicken
  • 1 14 ounce can quartered artichokes, drained
  • 12-14 pitted green olives
  • 2-3 cloves garlic, sliced
  • 1 lemon, sliced
  • fresh rosemary sprigs
  • olive oil
  • Sea salt and freshly ground black pepper

Instructions

  1. Preheat oven to 450 degrees.
  2. Butterfly the chicken (using a pair of scissors, cut through both sides of the backbone lengthwise so that you can remove the backbone), or ask your butcher to do it (you can also use a whole, pre-cut chicken).
  3. Rinse and pat dry the chicken.
  4. Lay the chicken down flat, breast side up in roasting pan.
  5. Place the artichokes and olives around the chicken.
  6. Lay the lemon and garlic slices on top the chicken, and around it.
  7. Drizzle a couple tablespoons of olive oil over everything.
  8. Salt and pepper the chicken, liberally.
  9. Place about two rosemary sprigs on top of the chicken.
  10. Roast for about 1 hour or so, turning the pan mid-way and basting every ten minutes after the first 30 minutes.
  11. Chicken is done when the skin is crisp and nicely browned.
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