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Skillet Rosemary Lemon Chicken

Ingredients

  • 1 tablespoon fresh rosemary leaves (or 1/2 dried)
  • 1 tablespoon fresh sage leaves (or 1/2 dried)
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 lemon, sliced into 1/4 inch thick slices
  • 1 sweet onion, halved and sliced to 1/4 inch thick slices
  • 2 large garlic cloves, thinly slices
  • 1/2 cup dry white wine (or unsalted chicken stock)
  • 2 chicken breasts, bone-in, skin-on (about 2 lbs.)

 

Directions

  1. Preheat oven to 450° F. In a mini food processor, combine the rosemary, sage, oregano, salt and pepper. Process until finely ground. Set aside in a small bowl and mix in olive oil.
  2. In a large cast iron skillet, distribute the lemon and onion slices in the bottom of the pan. Sprinkle garlic on top. Pour white wine in the bottom of the pan.
  3. With the chicken skin-side down, brush half of the herb-olive oil mixture on the chicken. Flip the chicken over and lay on top of the lemon and onions in the skillet.  
  4. Thoroughly dry the skin side of the chicken with a paper towel and brush with remainder of the herb-olive oil mixture.
  5. Place skillet in the oven and roast for 20-25 minutes, or until a meat thermometer into the thickest part of the breast registers between 155-160° F.
  6. Remove chicken from oven, and lightly cover with foil. Allow chicken to rest for 10-15 minutes before carving. Serve with the lemon, onion and hot pan juices.

 

Fully-loaded vegetarian crockpot chili

Veg chiliJPG

Ingredients

Seasoning Mix

  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 teaspoons paprika
  • 1/2  teaspoon cayenne pepper
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon cloves
  • 1/2 teaspoon black pepper

Chili

  • 1 – 15 oz. can black beans, low-sodium, drained and rinsed
  • 1 – 15 oz. can kidney beans, low-sodium, drained and rinsed
  • 1 – 15 oz. can crushed tomatoes, no salt added
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup carrots, chopped
  • ½ cup celery, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth, unsalted
  • 1 tablespoon soy sauce, low sodium
  • 3/4 cup bulgur, uncooked
  • 1/2 cup frozen corn kernels
  • 5 oz. goat cheese (optional)
  • ½ cup scallions, chopped

Directions

  • Mix all ingredients of seasoning mix in a small bowl and set aside.
  • Place all chili ingredients, except cheese, into large crockpot and stir to combine. Pour the seasoning mix on top and stir into the chili mixture.
  • Set on low for six hours (or high for 3-4 hours) until aromatic.
  • Ladle the chili into individual bowls and top with 1 tablespoon of goat cheese and chopped scallions.

 

Herby corn and green beans 

greenbeans
  • 2 tablespoons olive oil
  • 4 cups frozen corn
  • 2 cloves garlic, finely chopped
  • 1 lb. green beans, trimmed and cut into 1-inch lengths
  • 1/4 cup parsley, chopped
  • 1/4 cup chives, chopped
  • 1/4 cup rosemary, chopped
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Directions

  1. Heat the olive oil in a large skillet over medium heat. Add the corn and garlic, and gently sauté until heated through, about five minutes.
  2. Add the green beans and stir until everything is evenly coated. Cook for another three to five minutes.
  3. Once the beans are cooked to your liking, add the remaining ingredients. Toss well to combine. Serve immediately.