I hope you’ve all been well during my extremely long hiatus! First of all we’ve been moving into our new home (which we’re loving), and second we just got all our utilities hooked up today. Yikes!
With that being said i’ve been cooking ALOT this past week and was able to have my camera handy for all of it. I’ll be posting a few delicious recipes this coming week. I wanted to share this awesome chicken recipe I came up with for you guys! I stumbled upon this super cool roasting dish at World Market. It’s made specifically for roasting a whole chicken and has a little dish in the center that you can fill with a liquid of your choice in order to ensure you get the juciest roast chicken known to man! In my case I chose wine (naturally), and it was wonderful! Enjoy!
P.s- the roasting dish cost $19 🙂
1 Whole “fryer” chicken (it means that it’s been cleaned out ;))
1 stick of butter
zest of two lemons
1/2 teaspoon minced garlic
1 cup of white wine (sauvignon blanc in my case)
salt and pepper to taste
Potatoes and Carrots (enough to coat the bottom of the dish)
Make sure your chicken is completely dry (simply pat with paper towel). In a bowl combine room temperature butter, chopped fresh rosemary, garlic, lemon zest and salt. Mix together. This creates a yummy spread/coating for the chicken. Fill the center of the dish with the 1 cup of wine and place the cavity of the chicken over top so that it sits upright. Rub the mixture all over the chicken using your hands (its going to be messy!). In another bowl coat your chopped carrots and potatoes with a tiny bit of olive oil and fresh ground black pepper. Place the chicken and veggies in a 425 degree oven for about an hour or until golden brown. Eat to your hearts content. Enjoy!!!
I hope you all had a fantastic weekend! I wanted to kickstart this week with one of my faves! It’s called bang bang shrimp, and it super delicious and easy to make. My version of this shrimp is different from your average because I add in both fresh and flash fried granny smith apple! I hope you like it.
2 lbs of peeled and deveined raw shrimp (tails off)
1/4 cup of cornstarch (give or take)
pinch of salt
pinch of pepper
1 Granny Smith apple cored, peeled and chopped
Canola oil (12 -160z bottle)
1/4 cup of sweet chili sauce
1/2 cup of mayonnaise
1-2tablespoons of sriracha hot sauce (depending on how spicy you want it)
Start out by rinsing your shrimp and coating with the juice of 1 fresh lime. In a bowl mix your salt,pepper and corn starch. Add in your shrimp and chopped apple into the cornstarch mixture and mix making sure each piece is fully coated (get rid of any excess cornstarch). Heat your canola oil in a pot on med high- high (canola oil is a high heat oil perfect for frying). When the oil is hot carefully put the apples and shrimp into the oil and fry for 3-4 mins until shrimp is pink and golden brown. Place the shrimp on a paper towel coated plate to get rid of any excess oil.
To make the sauce you simply combine the mayo,sweet chili sauce and sriracha in a bowl.
Add in the shrimp and mix until the shrimp is completely coated in the sauce. you can garnish with fresh apples to add a little bite and chopped scallions, if you’d like. This would be great as the filler for a lettuce wrap as well!
This is my recipe for what I consider to be the perfect pan steak! It’s quick, easy and doesn’t require a grill. My steaks always come out tender, juicy and cooked to perfection with this recipe. Try it and let me know what you think!
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3 Tablespoons of butter
1 tablespoon of olive oil
2 sprigs of fresh rosemary
coarse sea salt and pepper to taste
2 8 oz filets (or any cut of beef you like)
Preheat your oven to 450. In an oven safe skillet/pan heat your butter and olive oil on the stove on a med high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE finger pinch 🙂 ). When the butter has melted and the oil is heated add your steaks into the pan to get a nice golden brown sear on them. This should take about 2 mins on each side. Then place your pan in the oven for about 7-9 mins until the steaks are cooked to your preference ( 8 mins makes a perfect medium, my favorite!). These rosemary infused steaks are nothing short of delicious. Enjoy!
Allow the meat to rest 5 minutes before serving
I served my steaks with quick pan potatoes and a caesar salad!
Note*- Allow 2 mins extra oven time for bone in steaks 🙂