Monthly Archives: August 2012

Slow-Roasted Garlic Chicken

Ingredients

  • 2 tablespoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (5 pound) chicken
  • 4 heads garlic, top 1-inch cut off
  • 2 tablespoons olive oil
  • 1 medium lemon, halved
  • 1 medium yellow onion, quartered
  • 1 cup low-sodium chicken broth

Directions

Heat the oven to 375 degrees F and arrange a rack in the middle.

Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.

Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.

Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.

Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

Serves:4 (skin removed); Calories: 324; Total Fat: 8 grams; Saturated Fat: 2 grams; Protein: 58 grams; Total carbohydrates: 0 grams; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 190 milligrams; Sodium: 690 milligrams

Herb-Marinated Pork Tenderloins

  • 1 lemon, zest grated
  • 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
  • Good olive oil
  • 2 tablespoons minced garlic (6 cloves)
  • 1 1/2 tablespoons minced fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons Dijon mustard
  • Kosher salt
  • 3 pork tenderloins (about 1 pound each)
  • Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Healthy Quinoa and Ground chickenStuffed Peppers

Serves: 6
Total time: 1 hr 5 min     Prep time: 15 min
  • 1 cup quinoa ( or 1/2 cup quinoa and 1/2 cup bulgar wheat)
  • 2 cups chicken stock
  • 6 bell peppers ( I use three green, three red)
  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • 1 (14 ounce) cans diced tomatoes, drained
  • 1 (6 ounce) cans tomato paste
  • 1/2 vidalia onions, chopped
  • 4 garlic cloves, chopped
  • 1/4 cup Worcestershire sauce
  • 1/2 cup shredded Italian cheese ( I used parmesan and asiago blend)
  • salt
  • pepper
1 Preheat oven to 350 degrees.
2 Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
3 Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (will add to the meat mixture later).
4 Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.
5 Add chopped onions and peppers. Saute 2-3 minutes.
6 Add the ground turkey, worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
7 Add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
8 Add the cooked quinoa to the meat mixture. Stir thoroughly.
9 Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.
10 After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).