The Crispiest Spring Chicken

Roasted Quartered Chicken with Herb Sauce by Alexandriacooks.com

Slightly adapted from Martha Stewart

Serves 4

1 whole chicken (about 4 pounds), quartered and backbone removed, room temperature OR by the chicken quartered OR bone-in thighs will work (Nicole prefers bone-in thighs...it's easier)1 tablespoon plus 1/4 cup (optional, see notes in recipe) extra-virgin olive oil
kosher salt and freshly ground pepper
2 tablespoons red-wine vinegar
1 cup packed parsley or basil or tarragon (or whatever), chopped (or pulsed in food processor, see notes)
1/2 teaspoon minced garlic (or a couple of cloves, minced with herbs in the food processor)
1/2 teaspoon red-pepper flakes, or more or less to taste

1. An hour before baking, remove chicken from fridge, quarter it (if you haven’t done so already), and let it rest on a cutting board or the rimmed sheetpan you will use to roast it on. Preheat oven to 450 degrees.

Note: I find my chicken gets the most evenly golden brown when I roast it on the highest rack. This definitely creates a more smokey oven, but it does work nicely.

Pat chicken dry really well with paper towels and transfer to rimmed baking sheet (if it’s not already there). Rub chicken with 1 tablespoon oil; season liberally all over with salt and pepper. Arrange, skin-side up and roast until golden (or until a thermometer inserted into thickest part of breast (without touching bone) registers 160 degrees), about 30 minutes.

2. Meanwhile, make the sauce. I use the food processor, and because I omit the 1/4 cup olive oil and use the pan juices in stead, (which amount to about 1/4 cup; see notes below for following original recipe), I simply pulse the basil with the garlic, red pepper flakes, and red wine vinegar, then pour this sauce over the sheetpan after the chicken finishes roasting. If you like this idea, when the chicken finishes roasting, transfer it to a plate for a second, pour sauce over the pan, scrape up those crispy bits, return chicken to pan and let it rest for 10 minutes. Just before serving, spoon the sauce over the chicken pieces. I find that waiting to pour the sauce overtop helps keep the skin crispy.

Note: This is what the original recipe suggests: Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to pan. Whisk together remaining 1/4 cup oil, vinegar, parsley, garlic, and pepper flakes in a bowl. Season with salt. Spoon sauce over chicken and let stand 10 minutes before serving with accumulated pan juices and sauce.

http://www.alexandracooks.com/2014/05/14/the-crispiest-spring-chicken/

Coffee & Quinoa's Energy Bites

BLUEBERRY VANILLA CASHEW ENERGY BITES

 

Author: EricaHANDS-ON TIME

5 mins

COOK TIME

30 mins

TOTAL TIME

35 mins

 

INGREDIENTS

• 1 cup whole raw cashews
• 1 cup whole raw almonds
• 1/2 cup dried blueberries
• 1/2 cup golden raisins
• 1/4 tsp kosher salt
• 2 Tbsp honey*
• 1/2 tsp vanilla extract

INSTRUCTIONS

1. First, roast cashews and almonds. Preheat oven to 350 and spread cashews and almonds on separate baking sheets. Roast until golden brown, about 6 minutes for the almonds and 10-12 minutes for the cashews. Time will vary greatly depending on your oven, so check and stir frequently! (Or, using pre-roasted nuts totally works. Just make sure they are not salted!)
2. Remove from oven and add to the bowl of your food processor. Process until nuts are a coarse meal. Add in blueberries, golden raisins and salt, and continue processing until fruit is finely chopped. The mixture should stick together somewhat if you pinch it between your fingers.
3. Drizzle in honey and vanilla extract and pulse several times to incorporate. The mixture should now stick together easily. If it doesn't, pulse in another tablespoon of honey. Roll into balls and place on a plate in the refrigerator to firm up.
4. Store covered in the refrigerator. Enjoy!

NOTES

Inspired by Kind.
*Substitute maple syrup for a vegan version

Pinto Bean Stew with Jalapeno-Corn Dumplings

Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings

http://www.eatingwell.com/recipes/pinto_bean_stew.html
From EatingWell:  March/April 2013
This healthy slow-cooker pinto bean stew recipe is bursting with veggies—onion, bell pepper, celery and corn—and topped with crunchy bits of radish and chile- and lime-flecked cornbread dumplings. If you’re pressed for time, skip the dumplings and serve this pinto bean stew straight out of the crock pot, topped with crushed tortilla chips and a sprinkling of Monterey Jack cheese. Make sure to soak your dried beans before using them in the slow cooker to ensure even cooking.
8 servings, about 1 1/4 cups stew & 1 dumpling each | Active Time: 30 minutes (plus bean-soaking time) | Total Time: 5 or 9 hours

Ingredients

Stew

• 1 pound dry pinto beans, soaked (see Tip)
• 6 cups water
• 1 medium onion, chopped
• 1 medium red bell pepper, diced
• 2 stalks celery, sliced
• 1 cup frozen corn, thawed
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons lime juice
• 1 1/2 teaspoons salt

Dumplings

• 1/2 cup all-purpose flour
• 1/2 cup cornmeal, preferably whole-grain
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons cold butter, cut into cubes
• 1 fresh jalapeño, finely chopped
• Zest of 1 lime
• 1/2 cup buttermilk

Garnish

• 1/2 cup chopped fresh cilantro
• 1/2 cup sliced radishes

Preparation

1. Drain the soaked beans. Combine the beans, water, onion, bell pepper, celery, corn, garlic, chili powder and cumin in a 5- to 6-quart slow cooker. Cook on High for 4 hours (or on Low for 8 hours).
2. To prepare dumplings: Just before the end of the 4 (or 8) hours, whisk flour, cornmeal, baking powder and salt in a medium bowl. Add butter and use a pastry blender, two knives or a fork to cut the butter into the dry ingredients until the mixture resembles coarse meal. Add jalapeño and lime zest and toss to coat. Add buttermilk and stir to form a dough.
3. After the stew has cooked for 4 (or 8) hours, stir in lime juice and salt. Using generous tablespoonfuls of dough, drop 8 dumplings on top of the stew. Cover and cook on High for 1 hour. Serve each portion of stew topped with a dumpling. Garnish with cilantro and radish.

Nutrition

Per serving : 317 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 8 mg Cholesterol; 56 g Carbohydrates; 15 g Protein; 15 g Fiber; 609 mg Sodium; 814 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 1/2 vegetable, 1 lean meat, 1/2 fat

Tips & Notes

• Make Ahead Tip: Soak beans; prep vegetables, cover and refrigerate for up to 1 day; measure seasonings. | Equipment: 5- to 6-quart slow cooker

• Tip: Before using beans in a slow-cooker recipe, soak them to ensure even cooking. Start by sorting beans to remove any pebbles; rinse well with cold water. To soak overnight: Place beans in a large bowl, cover with 3 inches of cold water and soak at room temperature for 8 to 24 hours. To “quick soak”: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour

Leslie's Peanut Butter Cookies

Leslie's Guilt Free Peanut Butter Cookies

1/2 c. pumpkin

1/2 c. peanut butter

1/2 c. brown sugar

1/2 c. sugar

1 egg

1 1/4 c. flour (I use whole wheat)

1/4 tsp. salt

3/4 tsp. baking soda

1/2 tsp. baking powder

Heat oven to 375 degrees.  Mix sugars, pumpkin, peanut butter, and egg.  Stir in the rest of the dry ingredients.  Form into balls and bake for approximately 10-12 minutes.  Enjoy! Guilt free (kind of)!

Cashew Coconut Nut Clusters from The Lean and Clean Eating Machine

Cashew Coconut Nut Clusters

Author: The Lean Clean Eating Machine

Recipe type: snack

Cuisine: american

Prep time:  10 mins

Cook time:  16 mins

Total time:  26 mins

 

A deliciously healthy way to get your coconut on

Ingredients

• 2 cups raw cashew halves
• 1 cup unsweetened coconut flakes (I used Bob’s Red Mill)
• ½ cup raw, whole almonds
• ½ cup organic puffed millet
• 2 Tbsp. organic brown rice syrup
• 2 Tbsp. raw organic honey
• 1 tsp. pure vanilla extract
• ¼ tsp pink Himalayan salt

Instructions

1. Preheat oven to 400F
2. In a small, microwave safe bowl, combine your wet ingredients, heating if necessary to soften.
3. In a large bowl, combine your dry ingredients.
4. Pour your wet ingredient mixture over the top of your dry ingredients and mix them together until evenly coated.
5. Transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass Pyrex dish), and pat down with a plastic spatula to make a single, even layer.
6. Place mixture into a preheated oven (400F), and cook for 16-20 minutes, or until the top is lightly golden. When finished, remove from the oven and let cool for 5 minutes before carefully transferring it to a wire rack to cool.
7. After about an hour, your mixture should be pretty firm, and at this point you will want to start gently breaking it into several ‘clusters’ of varying sizes.
8. Let your clusters completely cool down and harden before placing them into a Ziplock bag to store.  http://theleancleaneatingmachine.com/2014/03/07/cashew-coconut-nut-clusters/   photo from leanandcleaneathingmachine.com

Spinach Salad with Apples & Bacon by Cuisine at Home

Makes 6 servings
Total time:  30 minutes

FOR THE SALAD, COOK:
12 strips applewood-smoked bacon, diced
1 1/4 cups thinly sliced shallots
1 T olive oil
2 Pink Lady apples, sliced
1 pkg. fresh baby spinach (5 oz., 8-10 cups)
6 hard-cooked eggs, quartered

FOR THE VINAIGRETTE, WHISK:
1/3 cup apple juice
2 T cider vinegar
2 T honey
1 T Dijon mustard
1/3 cup olive oil
Salt and black pepper to taste
1 recipe Candied Walnuts (optional) *see below

For the salad, cook bacon in a nonstick skillet until crisp; transfer to a paper-towel-lined plate.  Pour off all but 1 Tablespoon drippings.  Add shallots and cook over medium heat until softened, 2-3 minutes; transfer to a bowl.

Heat 1 Tablespoon oil in the same skillet and saute apples until just beginning to soften, 1-2 minutes; transfer apples to a plate.

For the vinaigrette, whisk apple juice, vinegar, honey and Dijon into skillet; simmer until slightly reduced, about 1 minute.  Remove skillet from heat.  Whisk in 1/3 cup oil; season with salt and pepper.

Toss vinaigrette with spinach, bacon, shallots, apples and eggs.  Top salad with Candied Walnuts (optional).
_________________________________________________________________________________
Candied Walnuts Recipe:
Makes 6 servings (1 cup)
Total time:  15 minutes

1/2 cup sugar
1/4 t ground cinnamon
1/8 t ground nutmeg
1 cup walnut halves
1 t kosher salt

Lightly coat a baking sheet with nonstick spray; set askide.

Heat sugar, cinnamon, and nutmeg in a nonstick skillet over medium-high; stir in walnuts.

Cook and stir sugar-nut mixture until walnuts are toasted and the sugar melts, coating walnuts.

Remove skillet from heat and pour walnuts onto prepared baking sheet; sprinkle with salt.  Working quickly, separate the walnuts using two forks; let cook completely.

Almond-Honey Power Bar from Eating Well

Almond-Honey Power Bar

http://www.eatingwell.com/recipes/almond_power_bar.html

From EatingWell:  January/February 2010

Great for breakfast on the go! Golden roasted nuts, seeds and oats are enveloped by flavorful almond butter in these delectably chewy, no-fuss energy bars. Unrefined turbinado sugar adds a deep caramelly undertone. Feel free to use light brown sugar instead. Bars stored at room temperature will be softer than those that are refrigerated.

8 bars | Active Time: 30 minutes | Total Time: 1 hour (including                                                                                                     chilling)

Ingredients

• 1 cup old-fashioned rolled oats
• 1/4 cup slivered almonds
• 1/4 cup sunflower seeds
• 1 tablespoon flaxseeds, preferably golden
• 1 tablespoon sesame seeds
• 1 cup unsweetened whole-grain puffed cereal (see Note)
• 1/3 cup currants
• 1/3 cup chopped dried apricots
• 1/3 cup chopped golden raisins
• 1/4 cup creamy almond butter (see Note)
• 1/4 cup turbinado sugar (see Note)
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Preparation

1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
2. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins; toss to combine.
3. Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.

Nutrition

Per serving : 244 Calories; 10 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 38 g Carbohydrates; 5 g Protein; 3 g Fiber; 74 mg Sodium; 313 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat

Tips & Notes

• Make Ahead Tip: Store in an airtight container at room temperature or in the refrigerator for up to 1 week or freeze for up to 1 month; thaw at room temperature.

• Ingredient notes: For this recipe, we like unsweetened puffed multi-grain cereal, such as Kashi’s 7 Whole Grain Puffs.
• Almond butter can be found at natural-foods stores and large supermarkets, near the peanut butter.
• Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores