rosemary

herb citrus chicken

This chicken is bitchin’. It’s flavorful and fall-off-the-bone tender. Goodluck not taking seconds.

Herb Citrus ChickenIMG_5491

Serves 4-6 with leftovers

Ingredients:

  • 1/2 cup olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon agave nectar (or honey)
  • 3 whole lemons, 2 juiced and 1 sliced
  • 2 oranges, juiced
  • 1.5 tablespoon italian seasoning
  • 1 tsp paprika
  • 2tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • dried parsley, basil, oregano
  • sea salt and crushed black pepper
  • Roughly 24 pieces bone in chicken parts (2 packs drumsticks & 2 packs thighs), pat dry
  • 1 medium onion, thin sliced
  • 2 tsp dried thyme, or fresh chopped
  • 1.5 tablespoon dried rosemary, or fresh chopped

Directions:

  1. In a small bowl or directly into a large gallon ziplock bag mix together olive oil, garlic, agave, lemon juice, orange juice, italian seasoning, paprika, onion powder, crushed red pepper, and a healthy dose of dried parsley, basil, oregano, sea salt, and black pepper to your liking. (the herb amounts all depend on how herby you want your chicken. I just added a few shakes of each).
  2. Place chicken and olive oil mix into the large gallon ziplock, mix around, and allow to marinade for a few hours, up to overnight in the refrigerator.
  3. Preheat oven to 400 degrees F.
  4. Place chicken in two 13 x 9 inch glass baking dishes, distributing chicken and all the marinating juices evenly. Arrange slices of lemon and onion around and on top of chicken.
  5. Sprinkle generously with the thyme and rosemary if you’d like even more herb flavor (optional)
  6. Bake for 1 hour, uncovered, or until chicken is cooked and juices run clear.
  7. Remove from oven, serve it all up and chow down!

You can make this recipe with chicken breasts instead of parts the exact same way, but only bake for 30-40 minutes instead of an hour. This chicken is great with a nice big salad or vibrant green broccoli and brown rice.

balsamic glazed salmon

Balsamic and salmon go together perfectly. Make dinner time effortlessly decadent with a sweet balsamic glaze made with minimal sugar that takes no time at all. We ate ours with that zucchini ribbon salad!

- from cooking classy. I only drizzled the glaze over instead of covering the salmon, but we ate all ours before I snapped a picture

– from cooking classy. I only drizzled the glaze over instead of covering the salmon, but we ate all ours before I snapped a picture

Ingredients:

for the balsamic glaze

  • 1/2 cup balsamic vinegar
  • 1/4 cup white wine
  • 1 Tbsp agave
  • 1 Tbsp dijon mustard
  • 1/2 Tbsp fresh chopped rosemary
  • 1 clove garlic, fine minced

for the salmon

  • 2 lbs salmon, cut into 4-6 oz filets
  • salt and fresh ground black pepper
  • olive oil

Directions:

Take out your salmon and allow it to rest at room temperature. Preheat your grill.

In a medium saucepan, mix all the ingredients for the glaze. Heat over medium-high heat and bring to a boil, then reduce to a simmer over low-medium heat, stirring occasionally, until the sauce becomes thick and reduces to about 1/3 cup. This’ll take about 12-15 minutes. Remove from heat.

Rub salmon fillets with olive oil and season with salt and pepper. Lay, skin side up, on the grill. Cook salmon on open grill for roughly 3 minutes or until the filets have some beautiful golden brown hashmarks and come off the grill easily without sticking. Flip over to skin side down and continue to cook until done, roughly another 3-5 minutes.

Remove from grill, drizzle with that glaze and eat up.

 

Adapted from: cooking classy

pass the grass… fed beef

Posted by Corie

If you’re like me and you love a big juicy steak, there can be a whole lot of information to digest when perusing [pronounced perooozing] your local grocery store or butcher’s counter for the perfect cut of beef.  You have to think about the different cuts of meat that require different cooking techniques, which pieces are more expensive and which are a lot easier on the wallet, do you want the bone in or do you want to go boneless.  But before you even get to all that shit you might want to think about a quality of beef that’s often overlooked.

That is, what your cow was fed and how it was treated before it was anywhere near the butcher’s knife.

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Ugh, who cares? Does it really matter? Yup. Yup it does and I’ll tell you why.

Cramming beef cattle into feedlots and feeding them grain to fatten them up is probably one of the dumbest ideas… ever. Cows are meant to eat grass and that is what they most efficiently turn into the meat on their bones. Instead, on feedlots, they are being fed enormous quantities of corn, soy-based protein supplements, antibiotics, and growth hormones to go from 80 pounds at birth to 1,200 pounds in just over a year. It’s not efficient, it’s not good for the cows, and it’s definitely not good for anyone eating the cows.

Grain fed cows bloat, they get acidosis, ulcers, diarrhea, a weakened immune system. The cows are sick and essentially dying. Then they slaughter them and package them, and put their sick meat on all the grocery store shelves for us to pick up. Hello mad cow disease. Hello E.Coli. Hello superbugs able to withstand every antibiotic known to man. I know it sounds like I’m being dramatic, but it’s all true and very well hidden from an uninformed public.

Hands-down, grass-fed is more nutritious. These cows are getting the nutrients they need from grass, without all the added stress and abuse cattle encounters on a feedlot. According to the Journal of Animal Science, meat from grass-fed cows has less total fat and saturated fat, and almost twice as much healthy Omega-3 fats (one of those essential fatty acids your body loves). It also has up to 4x the amount of Vitamin E that grain fed beef does, and more conjugated linoleic acid, associated with lower cancer risk.

Now that we’ve got that out of the way…

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Remember:

Organic does not mean grass-fed. They are different. Look for grass-fed, ask for grass-fed, inquire about grass-fed. The more we say it, the more grocery stores, butchers, restaurants, and farmers will realize that’s what we want. We drive the market. Our dollars make all the difference. [I’m real fired up about this if you can’t tell.]

On that note, grass fed is more expensive, but we should be okay with that. You’re paying more for better quality beef. That good quality directly transfers to your good health. So, buy a little less.  You shouldn’t be shelling out tons of money for grass-fed beef every night because you shouldn’t be eating beef every night. You can’t eat the same foods day in and day out. Variety is key to a healthy diet.

Woah. Your brain is full of knowledge now. Can you feel it? We can see it. There’s probably no room to think for a few hours so here is the simplest, most delicious seared skirt steak recipe for ya. Soak it all in and eat some grass-fed beef.

Rosemary Skirt SteakIMG_1867

1 skirt steak, sliced into 3 or 4 strips

salt and pepper

olive oil

3 sprigs fresh rosemary

Heat a tablespoon or two over medium heat in your pan. Add roughly chopped rosemary sprigs and cook until fragrant. Add in skirt steak and cook until browned and beautiful. BOOM, easy as that.

Keep it simple and keep it real. Serve with some sweet potatoes or acorn squash and a healthy heaping of garlicky spinach.