Creamy Mushroom Chicken

We are putting the finishing touches on our basement now, which involves the fun stuff such as a furniture, arcade game and pool table. We are still waiting on the pool table and furniture, but our arcade game with 3100 games arrived on Friday night. The first thing I did Saturday morning was get in some Miss PacMan and Pole Position action. SO MUCH FUN! Although I do have to say that I was much better at dodging the ghosts in my younger years. Now, I need to give Asteroids, Frogger, Dr. Mario and Donkey Kong a turn.

Other than entertainment we have some illnesses going on the house! Well not all of us, but Mason and Luke have hand, food and mouth disease. It is some NASTY stuff. It started out with a high fever, proceeded by bumps all over their hands, knees, ears, mouth, and feet. Kaeden and I haven’t come down with it yet….fingers crossed! In addition to the bumps, there is a lot of swelling, itchy and pain in the limbs. Both of my boys are miserable and highly contagious, so we are trying our best to stay from others in fear of passing along this crud.

Now, on to our dinner last night. I really wanted some sort of cream sauce and chicken. I have been religious about trying to continuously stick to healthy eating via the 21 day fix meal plan. So, I made a “cream” sauce without using dairy. It turned out great! Give a try and let me know what you think :)

Creamy Mushroom Chicken
Serves 4
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
Oven Roasted Chicken
  1. 2 lb Chicken Thighs or Breasts
  2. 1 tbsp Olive Oil
  3. 1 tsp Sea Salt
  4. 1/2 tsp Pepper
  5. 1 tsp Chipotle Seasoning
Mushroom Cream Sauce
  1. 2 tbsp + 1 tsp Coconut Oil
  2. 1/4 C Tapioca Flour
  3. 2 C Chicken Stock
  4. 4 tbsp Whole Grain Mustard
  5. 1/2 tsp Pepper
  6. 1 tsp Sea Salt
  7. 1 C Mushrooms
  8. 1 C Onions
Directions
Oven Roasted Chicken
  1. Preheat oven to 425 degrees.
  2. Place 1 inch of water into a broiling pan.
  3. Layer chicken on top of the broiling pan. Combine spices together. Drizzle chicken with olive oil and add a little bit of the spice rub to each piece of meat. Rub in gently.
  4. Roast in the oven for 20-25 or until internal temp is 145 degrees.
Mushroom Cream Sauce
  1. Heat up 1 tsp of coconut oil in frying pan. Add onions and mushrooms and sauté until onions are translucent.
  2. Add remaining coconut oil to a medium sauce pan over medium heat. Using a wire whisk stir in the tapioca flour until a doughy paste is formed.
  3. Turn temperature up to medium high and whisk in the chicken stock 1/2 cup at a time. Constantly stir the sauce the whole time to avoid lumps. Repeat with adding the additional chicken stock until a creamy sauce is formed. If needed you can add another 1/2 cup of chicken sauce if the sauce is too thick.
  4. Fold in the whole grain mustard, salt, pepper and mushroom/onion mixture.
  5. Serve the mushroom cream sauce over the chicken.
http://barerootkitchen.com/
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Vegan Ranch Kale Chips

Our little man is teething, I think. Poor baby. He had at least an hour of uncontrollable fuss yesterday until I finally decided to dope him up with some ibuprofen. Not a big fan of pain meds, but I would much rather do that than the tooth numbing tablets that have resulted in babies choking. I also rubbed his gums with my finger. He settled down right away and was leaning into it like a dog when you scratch their ears. I just pictured him going, “Oh yah! That’s the spot, Mom.”

Today, we are going to have a play date with one of Mason’s old classmates. We switched his daycare center and one of the tough things was leaving his old friends behind. Well, luckily when I was out on a run I ran into the mom and dad of Mason’s old bestie! We are going to start having more play dates for the kids. They haven’t seen each other in 6 months so it will be interesting to see if they remember each other and what they do when they see each other for the first time again :)

Now, on to my snack attack. I love kale chips and I have been looking for a little variety in my kale chip addiction, I decided to switch up my ‘Cheesy’ Garlic Kale Chip recipe by making a vegan ranch version. The spicier and cheesy version is still my favorite, but this recipe is also very good and especially for those who look ranch dressing! 

Vegan Ranch Kale Chips
Serves 12
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Prep Time
10 min
Cook Time
12 hr
Total Time
12 hr 10 min
Prep Time
10 min
Cook Time
12 hr
Total Time
12 hr 10 min
Ingredients
  1. 8 C Kale or 2 Large Bunches
  2. 1/2 C Nutritional Yeast
  3. 1/4 C Olive Oil
  4. 1/2 C Water
  5. 1 1/2 C Hummus
  6. 1 tsp Onion Powder
  7. 1 tbsp Salt
  8. 2 C Cashews, raw
  9. 1 Lemon, juice
  10. 1 tbsp Garlic, finely chopped
  11. 2 tbsp Chives, chopped
  12. 1 tbsp Basil, chopped
  13. ¼ tsp Pepper
Instructions
  1. Tear off the kale leaves from the tough inner stems. The kale will shrink in the dehydrator to about half of its original size, so keep the leaves between 1 1/2 to 2 inches wide. Place the leaves in a large bowl.
  2. For the non-dairy ranch sauce, add the remaining ingredients to a high-powered blender. Puree ingredients together until the sauce resembles a cheese sauce.
  3. Pour the ranch sauce over the kale and mix together until it covers the leaves evenly.
  4. Add the kale in a single layer onto the dehydrator trays. Dehydrate the kale at 135 degrees for 10-12 hours.
http://barerootkitchen.com/
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Chicken Meatball Marinara

Well I almost hit a trifecta yesterday! I was feeding Kaeden when all of a sudden I hear, “Mommy I have to go potty.” I burst out of the chair, hurrying Mason off to the bathroom. We got his pants off enough and instantly his “fountain of youth” sprays all over the bathroom floor. HA! Potty training is HARD! Seriously my least favorite job about parenting. Anyway, so I clean up mess number one and then I was changing the baby’s diaper and I hear, “Mommy, the dog pooped on the bumpy rug and it is BIG one.” HA! Clean up on aisle 9 number two. Luckily I didn’t hit grossness number three with VOMIT, but I have had one of those days before. Now, I know why I don’t bother to buy nice clothes, do my hair or try to look presentable…..it just doesn’t fit in with the mommy cards!

Aside from my janitorial expeditions, we had a great family outing. I have Fridays off from work, so I took the boys to see Santa and met up with Luke for lunch. Mason loved Santa and Kaeden didn’t turn into a scream-a-pillar. Great success! Here is a picture from lunch! I had tons of veggies, chicken and brown rice from Big Bowl. It is by far my favorite Chinese. Oh and notice Mason has already decided he is embarrassed to have pictures taken with mommy. OH BOY!

Big Bowl

I also kicked off a clean eating challenge with my friends Laura and Michelle. It was a great turn out and everyone had enthusiasm throughout the five days. I just love doing this sort of thing to educate folks not familiar with clean eating and to also keep me on track. I tend to fall of the wagon around the holidays with due to baked goodies. LOVE ME SOME COOKIES. Pretty sure I am descendent of Santa Claus.

During the challenge I made these Chicken Meatballs with marinara sauce and served it over the top of spaghetti squash.

Chicken Meatballs1

It was so good I wanted to share with everyone here :)

Chicken Meatball Marinara
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 lb Ground Chicken
  2. 1/2 tsp Pepper Flakes
  3. 1/2 tsp Garlic Salt
  4. 1/2 tsp Salt
  5. 1 tsp Italian Seasoning
  6. 1/2 tsp Pepper
  7. 1 Jar Marinara Sauce
  8. 1 Spaghetti Squash
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut squash in half, scoop out the seeds and place flesh side down into a 13x9 cake pan. Add a 1/2 inch of water and cover with tinfoil. Place in oven and bake for 40 minutes.
  3. Combine ground chicken and spices. Form into balls about the size of a walnut. Place in an 8x8 cake pan and bake with the spaghetti squash for 25 minutes until lightly golden on top.
  4. Heat up marinara sauce over medium heat until warm and add in the meatballs when they are finished baking.
  5. When spaghetti squash is done, add to a bowl and top with the marinara/meatballs.
http://barerootkitchen.com/
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Chicken Almond Chop Salad

While being pregnant with Kaeden I became obsessed with chopped salads. I used to love leafy greens like spinach, baby kale, green or red leaf, but I was repulsed by them during pregnancy and still am. Don’t know what happened, but I fell like a cow grazing in a pasture and I just can’t do it. Missing out on my greens I began to experiment with shaved brussel sprouts, broccoli slaw, cabbage and kale. The thing I love about this combo is it is CRUNCHY for minutes, crunchy for hours, crunchy for days! Nothing is worse than tossing on your favorite dressing and the salad is soggy within seconds. I need the crunch folks. Hand me a plate of cooked spinach, collards or beet greens and I, but not the greens will vanish in seconds. Anyway! Enough of my distaste for most greens. In my opinion they only belong in smoothies were you can blend them to smithereens and not even know they are there.

Aside from this delicious recipe (must try….come on you will like it), Luke and I are starting a round of P90X3 (Luke) and Insanity Asylum (me) after Thanksgiving. Time to get our unfinished basement prepped for some sweat-filled workouts. Yippee! Oh, what a fun way to work off some baby weight and curb some of that holiday weight gain! I have never really had an issue with holiday weight gain, but that is because I either run or do some sort of physical activity to counterbalance the extra calories. I always look at weight loss or weight maintenance as a numbers game. If you are putting more into your mouth (e.g. pie, cookies, fudge, gravy, mashed potatoes, green bean casserole, stuffing, and on and on….) than you are outputting through exercise then you are going to gain weight. I encourage you to start with exercise, but also be careful about your food choices. Skip that extra cookie and go for a walk. Or do not make the green bean casserole, so you are not tempted to eat it. Heck bring this salad to Christmas dinner and wow people with how darn good it tastes! Most importantly, I am here to help out and am going to come up with some new recipes for you all in the next couple of weeks / months!

I know you are thinking yah, yah, okay I will try not to eat the whole plate of cookies (lord knows I want to), but you can and you will not eat it if you put your mind to it! Done with my sermon now!

Oh, I also need to share our super exciting family outing, Menards. “You save big money, you save big money when you shop Menards.” That damn song! I think I heard it 100 times yesterday. The deer haunters need to pause and aim for the speakers at Menards for my sanity. Whoop, I know we are ripping it up in our 30’s! In all seriousness Mason had a blast. They have their Christmas decorations out and he was running from light displays to ornaments to snow village. If you are looking for cheap entertainment Menards is the place! Who needs the Children’s museum, whewwwwww not us. After this little adventure we put up all our Christmas decorations. The cutest thing was seeing Mason outside “helping” daddy! We finished out the evening with a visit from my sister and her better half from Alaska! Great seeing them!

Chicken Almond Chop Salad
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. Citrus Poppyseed Vinaigrette
  2. 1/3 C Olive Oil
  3. 1 Lemon, Juice
  4. 3 tbsp Balsamic Vinegar
  5. 1 1/2 tsp Poppy Seeds
  6. 1/2 tsp Salt
  7. 1/4 tsp Pepper
  8. 1 Grapefruit, Juice
  9. 1 tbsp Agave Nectar or Honey
Chicken Almond Chop Salad
  1. 1 bag Broccoli Slaw
  2. 1 bag Brussel Sprouts, shaved
  3. 1 bunch Kale, chopped
  4. 2 C Chicken, cooked and chopped
  5. 1 C Raisins
  6. 1 C Almonds, slivered
Directions
Citrus Poppyseed Dressing
  1. Mix together dressing ingredients in a medium sized bowl.
Chicken Almond Chop Salad
  1. Toss salad ingredients together in a large bowl.
  2. Stir in dressing when ready to serve.
Notes
  1. This salad will stay fresh for up to 3 days in the refrigerator as long you leave the dressing off. Just put on the dressing when ready to serve.
http://barerootkitchen.com/
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Pulled Pork Tacos

Yesterday was a bundle of excitement! While walking Mason to daycare I noticed a really scary looking guy in our neighborhood. Me being a worry wart, I double checked every lock in the house and even locked the door leading to the garage, which is normally left unlocked because the garage doors themselves lock. The joke was on me because when the sprinkler company shut down our system for the winter I went into the garage to open up the main sprinkler panel for him and locked myself out of our house. Luckily, I had the baby with me and had him all wrapped up in a blanket. Dum, de, dum, dum, dum!

Of course I didn’t have my key with me so Luke had to come home from work early to rescue me from my bonehead move, lol. Instead of going back to work he stayed home. Mason saw daddy working from home on his computer and just had to get in on the action. I went in there to check on them, when Mason told me, “Mom, you can’t be in here we are busy working.” Even though I got the raw end of the deal, it was one of the cutest things he has done yet!

Aside from Mason’s cuteness, I made a very delicious Autoimmune Protocol friendly meal (omit the pepper for strict diet*). For the pork, I used my slow cooker and made my apple rosemary pork. The tortillas were modified from Brittany Angell’s cookbook, “Every Last Crumb.” Brittany’s tortillas are my favorite and I mean my favorite tortillas of all time (and even when I could eat flour tortillas). They are the perfect wrap for allergy friendly diets.

In all, Luke told me it was the best AIP meal I have made to date. I really hope you try this recipe and also love.

* Per my note on pepper, Luke’s doctor has okayed peppers but told him to stay away from all other nightshades. This is just based on our experience and Luke not having a reaction to peppers. For a strict AIP diet, remove the black pepper from the recipes. It will still taste delicious.

Pulled Pork Tacos
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
Tacos
  1. 3-4 lb Pulled Pork, cooked
  2. 2 Apples, cubed
  3. 3 Avocados, cubed
  4. 1 Lemon, juice
  5. 1 Onion, cubed
  6. 1 tsp Sea Salt
  7. 1/2 tsp Black Pepper
Plantain Tortillas
  1. 4 Plantains, slightly ripe (skin starting to turn yellow)
  2. 2 tbsp Olive Oil
  3. 1/4 C Water
  4. 1 tsp Sea Salt
  5. 1/2 tsp Onion Powder
  6. 1/2 tsp Garlic Powder
Directions
Tortillas
  1. Preheat oven to 400 degrees.
  2. Take off plantain skins and place all of the tortilla ingredients into a high powered blender. Start the blender on low until ingredients start to mix together. Use the paddle to push the batter down from the sides. Continue to mix until the batter is smooth.
  3. Place parchment paper on 4 cookie sheets. Ladle the batter into round circles on the parchment paper (about six inches in diameter) and spread out evenly with a spatula.
  4. Bake the first two cookie sheets in the oven for 10 minutes. Turn the tortilla onto the other side and bake for another 3-4 minutes.
  5. Repeat the baking process with the other two cookie sheets.
Tacos
  1. Cube the avocado, onion and apples.
  2. Mix together the cubed mixture with salt, pepper and lemon juice until combined.
  3. Layer the pulled pork and apple guacamole on top of the tortillas.
http://barerootkitchen.com/
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Tandoori Chicken Kebabs

Wow, wow, wee, wow it’s a post and a good one too! Trust me :)

Let’s see what is going on in our casa. Simple answer, LOTS! Baby is set to arrive in 6 weeks, we are finishing our basement, Mason (our almost three year old) transitioned to his big boy bed, Mason had surgery to remove his ear tubes, my dad is undergoing radiation therapy for stage 1 lung cancer, my sister graduated high school, and we just had my two sister in-laws and their families in town for a week. Busy, busy! Oh and we spent a long weekend at our cabin where we greeted by a big fury black bear 5 times! Talk about a 5 am morning wake up when you are about to let out the dog and see a black bear feasting on your trash! I have never seen my sister move so quickly in the morning.

Here is Mason before surgery (oh, my cute boys!):

Mason Surgery

He was such a trooper and even went back into the surgery area without mom and dad. Now grant it he had a dump truck that he was driving back there, but still he was so brave!

Aside from family life I have also been extremely busy at work trying to get projects wrapped up or assigned to others while I am out on maternity leave. When I had Mason it was easier because I was not a manager, so my projects could just sit in limbo until I returned. This time is trickier since I have to make sure my team is taken care of and has projects to work on while I am out. I will really miss all of them for 10 weeks!

Oh and I am STILL RUNNING. People think I am C-R-A-Z-Y, but honestly besides having to run about 3 minutes per mile slower than normal it feels really good to get in my runs! The hardest part is just making the full 5-6 miles without having to take a bathroom break :) The further along I get the more I have noticed that I need to plan my route around the most port-a-potties and bring TP because they are frequently out, LOL! TMI, TMI….yah, well that is nothing compared to what I could share!

Now, onto the star of the show…..my tandoori chicken kebabs. I say star of the show because I LOVE THIS RECIPE! It is super easy, light and yummy on the palate! This chicken would go great with a gluten free couscous (or regular if you are not sensitive to gluten), cauliflower rice or quinoa. Or you could do some sort of Greek lettuce wrap. I have this recipe tagged as Paleo too, because if you are looking for a non-dairy alternative use coconut cream instead of Greek Yogurt.

Tandoori Chicken Kebabs
Serves 4
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Prep Time
6 hr
Cook Time
30 min
Total Time
6 hr 30 min
Prep Time
6 hr
Cook Time
30 min
Total Time
6 hr 30 min
Ingredients
  1. 2 lb Chicken Breast, cut in 1 inch pieces
  2. 1 Red Pepper
  3. 1 Yellow Onion
  4. 1 tsp Garlic Powder
  5. 3 Lemons, juice
  6. 6 tbsp Greek Yogurt
  7. 1 tbsp Olive Oil
  8. 1 1/2 tsp Cumin
  9. 1 1/2 tsp Coriander
  10. 1 tsp Salt
  11. 1/2 tsp Pepper
  12. 1 tbsp Crushed Ginger (fresh)
  13. 1 tbsp Horseradish (optional)
Instructions
  1. Cut up chicken and vegetables. Set aside in a large food storage container or a gallon sized freezer bag.
  2. Mix together remaining ingredients and pour evenly over the chicken and veggies, making sure to coat all of the pieces with the marinade. Marinade in the refrigerator for at least 3-4 hours before cooking.
  3. Put on metal skewers by alternating between chicken and veggie layers. If using wooden make sure you soak them for 10-15 minutes prior to avoid them from burning in the oven.
  4. Broil in the oven for 5-6 minutes on each side or until the veggies/chicken started to brown up slightly.
  5. Serve with cauliflower rice, gluten free couscous or quinoa.
http://barerootkitchen.com/
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Chicken Avocado Melt

 

Many have asked how my dad is doing. Well, to be honest we are still waiting back for more tests before we will know the treatment protocol. The good news is a couple of his doctors are not 100 percent convinced that the spot in his lungs is cancer. They are running some blood work to see if the cell build it up is due to an autoimmune condition called, Sarcoidosis.  

Sarcoidosis is a disease involving abnormal collections of inflammatory cells (granulomas) that can form as nodules in multiple organs. The granulomas are most often located in the lungs. Treatment typically consists of anti-inflammatory drugs like ibuprofen or aspirin or in cases where the condition develops to the point that it has a progressive and/or life-threatening course, than doctors will prescribe steroids and/or drugs that suppress the immune system, such as methotrexate.

We are waiting for blood tests to come back confirming sarcoidosis. If this is not the case, then he will under go a biopsy of the tissue to test for lung cancer. Crossing our fingers it is sarcoidosis :)

Aside from patiently waiting to hear back from doctors, I have been trying to distract myself with cooking. Well that and running. Both are very therapeutic for me. Last week I made these delicious avocado, bacon and chicken melts for dinner and have been telling myself that I need to get them on my blog. Finally getting around to it. These would go great with my chili lime sweet potato fries!

Chicken Avocado Melt
Serves 3
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 lb Chicken Breasts
  2. 2 tbsp Olive Oil
  3. 1 tsp Salt
  4. 1 tsp Pepper
  5. 1 Avocado, ripe
  6. 1/2 lb Bacon
  7. 4 Slices Havarti Cheese
  8. 1 Loaf of Gluten Free Rosemary Focaccia (I used Canyon Bakehouse)
  9. Mayonnaise
  10. Stone Ground Mustard
Instructions
  1. Preheat oven to 400 degrees.
  2. Fill the bottom of a roasting pan with a 1/2 inch of water. Place the chicken breasts on top and liberally coat with salt, pepper and olive oil. Roast in the oven for 25-30 minutes. Top with cheese in the last couple minutes of baking.
  3. While chicken is roasting cook bacon over medium until crispy. Set aside.
  4. Slice the focaccia bread in quarters and toast lightly. Spread mayonnaise (I prefer Sir Kensington since it uses free range eggs) and stone ground mustard over the top of the bread.
  5. Once the chicken is done cooking, allow to rest for 5-10 minutes.
  6. Assemble the chicken, avocado slides and bacon pnto the focaccia bread.
  7. Enjoy!
http://barerootkitchen.com/
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Chili Lime Sweet Potatoes

Happy Mother’s Day to all! When I started writing this post I got to thinking, why I am working on Mother’s Day? Well, technically my blog is a “hobby.” I say “hobby” because cooking yummy stuff is a hobby, but actually taking photos and writing up a blog posts is work :) However, I love sharing recipes with family and friends, so here I am working on Mother’s Day. TEE HEE.

To celebrate, we are going out to breakfast with my mom, sister and soon to be step-sister as my mom is getting married in September. We are headed to my favorite breakfast spot, Keys. They have the biggest and most amazing omelets. I usually get the vegetarian omelet and can never finish the darn thing, but that’s okay because it is just as good warmed up the next day. And this is coming from someone who thinks leftovers are disgusting!

Aside from breakfast, my boys got me a spa gift card. Oh boy am I excited to get my tired little legs worked on. They are still not fully recovered from running the Boston Marathon (22 weeks pregnant – if you missed my previous blog post about it) and also taking a beating from pregnancy related leg cramps. Seriously, when the night-time leg cramps happen they cause a serious lump in my calves that takes several days to work out via a foam roller and my wonderful husband’s massages. At any rate, I am just looking forward to a day of pampering myself as I rarely sit down to rest! Busy bee has to be my middle name.

All right, so enough chitter chatter and on to the goods. Chili lime sweet potato fries were a hit and were served with my chorizo quinoa peppers. This was a great combo and resulted in the family eating up every last crumb!

Hope you enjoy and have a fantastic Mother’s Day!

Chili Lime Sweet Potatoes
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 3 Sweet Potatoes
  2. 1 Lime, juice
  3. 1 tbsp Adobe Chili Sauce
  4. 1/8 C Olive Oil
  5. 1 tbsp Garlic, crushed
  6. 1 tsp Cumin
  7. 1/2 tsp Cinnamon
  8. 1 tsp Salt
  9. 1 tsp Black Pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Peel and slice sweet potatoes into fries. Coat fries with olive oil, chili sauce, garlic, lime juice and spices.
  3. Place fries in a single layer onto a cookie sheet (I used two cookie sheets).
  4. Bake for 20 minutes, stir and cook for another 20 minutes or until fries start to turn golden brown on the edges.
http://barerootkitchen.com/
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Chorizo Quinoa Peppers

Sleep? Hum, that seems to be overrated for this pregnancy! For the last 2 1/2 months I had been sleeping in 2-3 hour increments for a grand total of 5-6 hours of disjointed zzzzzs. The downer is I either wake up having to go potty, completely uncomfortable or from my legs cramping up (less rare). With Mason, I had leg cramps almost every night and sometimes even 2-3 times per night. They are excruciatingly painful, so having less this pregnancy has been a bonus. In all, I guess the positive aspect is this is just getting me ready for being up with a newborn! But boy do I miss getting 7-8 hours of solid and uninterrupted sleep.

Due to lack of sleep you will have to excuse my delirium and typos in this post! I do have to say that this recipe is super duper delicious. While having dinner my husband even said three times that this is blog worthy. He eats everything I put in front of him, but only a select few get a “put this on your blog stamp.” :) So, by recommendation of my hubster you get this yummy recipe coming your way!

Chorizo Quinoa Peppers
Serves 3
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Ingredients
  1. 3 Bell Peppers (red, yellow and orange)
  2. 1 lb Ground Chorizo
  3. 1 C Quinoa, uncooked
  4. 2 C Chicken Stock
  5. 3/4 C Feta Cheese
  6. 1 C Mozzarella, shredded
  7. 1 tsp Salt
  8. 1/2 tsp Pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Bring chicken stock to a boil. Add in quinoa, reduce heat to simmer (low) and cook for 15-20 minutes or until liquid is completely absorbed. Set aside.
  3. Saute the chorizo over medium heat until fully cooked.
  4. Add chorizo, feta and quinoa to a medium sized bowl. Salt and pepper to taste.
  5. Remove stems and seeds from bell peppers and cut in half. Stuff with the chorizo and quinoa mixture into the peppers. Top with mozzarella cheese.
  6. Place stuffed peppers in a metal cake pan (I used an 8X8) and tent with aluminum foil to avoid the cheese from burning. Bake in 375 degree oven for 30 minutes. Remove foil and bake for another 10 minutes to brown up the cheese.
http://barerootkitchen.com/
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Artichoke Stuffed Chicken

What is new in our world, potty training! Not for me or Luke, although considering I have had to high tail it off into the bushes during long runs it is actually for our little man! For the most part he has been a little rockstar when we get him on the potty.

It is just getting him on the potty! We bought some stickers for a calendar and give him 1 for potty and 2 for doing the big dead (aka…number 2). He also gets a piece of chocolate for number 2. This has helped, but he still likes to hide behind his train table and pinch out a loaf in his diaper! Oh the joys of parenthood.

But, I didn’t get on here to talk about bowel movements only!

I actually wanted to share a new chicken recipe that I made the other night. I really wanted a sandwich, so I made my Herbed Flatbread (without the eggs, I substituted a flax egg, which is 1 tablespoon flax and 3 tablespoons of water) and artichoke stuffed chicken breasts. It was delicious!

Artichoke Stuffed Chicken
Serves 3
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 1 lb Chicken Breast
  2. 1/2 C Artichokes, chopped
  3. 1/2 C Mushrooms, chopped
  4. 1/2 C Almonds, chopped
  5. 1 lb. Bacon (nitrate-free)
  6. 1 tbsp Olive Oil
  7. 1 tsp Salt
  8. 1/2 tsp Pepper
  9. 1/2 tsp Onion Powder
  10. 1/2 tsp Garlic Powder
Instructions
  1. Preheat oven to 350 degrees.
  2. Butterfly chicken breasts in half and flatten with a meat mallet.
  3. Mix together the salt, pepper and spices in a small bowl. Rub on top of the chicken.
  4. Sprinkle 1/4 of the artichokes, mushrooms and almonds on top each of the four chicken breasts. Fold together and wrap with the bacon (I also use twine to tie them together and this helps keep the stuffing inside the chicken while cooking).
  5. Heat olive oil in a large saucepan over medium heat. Cook chicken breasts until golden brown on each side (about 5 minutes on each side). Transfer to a roasting pan and bake in the oven for 20-25 minutes.
  6. Allow meat to cool for 5-10 minutes before serving.
Notes
  1. As shown in the picture I made this into a chicken sandwich, but can also be served with your favorite side dish.
http://barerootkitchen.com/
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Strawberry Walnut Salad

Oh salads, I love you so and especially this one! Funny I have made this strawberry walnut salad with a homemade citrus poppy seed vinaigrette many times, but I realized I have yet to add it to my blog. What is wrong with me? Sorry for my delinquency folks because this is an incredibly delicious salad that needs to go in everyone’s mouth right now! 

I actually made this salad for my post long run lunch on Sunday. I am on week four of Boston Marathon training and had a nine miler. Nine miles is a cake walk for me, but what made it hard was the temps being only 0 degrees outside and trying to move with so many layers on. Yikes! I know you are thinking I have lost my marbles, but after two pairs of pants, three layers of under armor shirts, mittens, a hat and my hoodie it wasn’t so bad. The only thing that got cold was my face, so I should really invest in some sort of mask. Luke told me I could wear his Flash Gordon outfit! Wouldn’t that get some head turns, LOL! 

Strawberry Walnut Salad
Serves 2
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
Strawberry Walnut Salad
  1. 2 C Strawberries, sliced
  2. 6 C Baby Spinach
  3. 1 1/2 C Chicken Breast, cooked and cubed
  4. 1 C Walnuts, roughly chopped
  5. 1/2 C Red Onions, thinly sliced
Citrus Poppyseed Vinaigrette
  1. 1/3 C Olive Oil
  2. 1 Lemon, Juice
  3. 3 tbsp Balsamic Vinegar
  4. 1 1/2 tsp Poppy Seeds
  5. 1/2 tsp Salt
  6. 1/4 tsp Pepper
  7. 1 Grapefruit, Juice
  8. 1 tbsp Agave Nectar or Honey
Directions
Strawberry Walnut Salad
  1. Toss salad ingredients together in a large bowl.
Citrus Poppyseed Vinaigrette
  1. Add vinaigrette ingredients to a large food storage container or a quart sized mason jar. Whisk together until the juice, oil and vinegar is combined together.
  2. Toss with salad and serve immediately.
http://barerootkitchen.com/
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Braised Citrus Chicken

We have a ton of meat from our CSA last year that we need to use up fast because the new shares start in February! So, looks like I will be making a lot of soups, slow cooker and beef/poultry/pork recipes in the next three weeks. The next two recipes in the works are a beef pho and some sort of stuffed tenderloin. The beef pho is because I love this soup from a Vietnamese restaurant by my husband’s work. Hoping that I can get mine to taste as good, but I am not holding my breathe considering I usually don’t have as good of luck at making Asian food at home :)  

Aside from dreaming up food recipes, I take my SAS base programming exam on Thursday. I studied last weekend and will be studying again all day tomorrow (minus a few work meetings). I am little nervous that they are going to ask me a ton of behind the scenes processing questions. I know how to write code I just don’t care what is going behind the scene. I write, push a button and boom I get results. The rest is FLUFFY details that bored me while studying. I am sure it will bite me where the sun don’t shine. Just need to get a 70. I can do this!!

My little man also made a wand at school the other day. You know one of those with a star on the end that fairies use. Well anyway, I got to school yesterday and he touched me with the wand and said, “Mommy you are a princess.” Well now did that melt my heart or what! Then he proceeded to take an enormous dump in his diaper on the way home, so I think he was just softening me up for what he was going to do next instead of going in the toilet. LOL! At any rate I just love the things he says! 

Now on to this delicious slow cooked chicken recipe. It is easy as pie to make. Okay I don’t know about you guys, but is pie easy to make! I don’t think so and I love to bake! Seriously the dough is a pain in the BUTT unless you buy it pre-made. Okay that saying doesn’t work in my book, but this recipe is SUPER easy! Just toss the ingredients in the slow cooker and come back 6 hours later to shred it. Oh and, my husband ate 2/3 of this in one sitting. If you have hungry tummies like my house you may want to get a bigger chicken and increase the cooking time 20 minutes per extra pound :) I can only imagine what my grocery bill is going to be when Mason is older!  

Braised Citrus Chicken
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Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Prep Time
15 min
Cook Time
6 hr
Total Time
6 hr 15 min
Ingredients
  1. 1 3-4 lb Whole Chicken
  2. 2 tbsp Mustard
  3. 1 tbsp Garlic, chopped
  4. 1 Lime, juice
  5. 1/8 C Agave Nectar or Honey
  6. I C Orange Juice
  7. 2 tbsp Apple Cider Vinegar
  8. 2 tsp Sea Salt
  9. 1/4 C Olive Oil
  10. 1 1/2 tsp Black Pepper
  11. 2 tsp Cumin
  12. 2 tsp Onion Powder
Instructions
  1. Place chicken in a slow cooker.
  2. Mix together remaining ingredients in a small bowl and pour over the top of the chicken.
  3. Cook over low heat for approximately 6 hours or until the chicken starts to fall apart.
  4. Shred and serve with your favorite side dish or even use for tacos.
Notes
  1. If you are following a strict Autoimmune Diet Protocol replace the mustard and cumin with 1 more tablespoon of apple cider vinegar and another 1/2 teaspoon of black pepper. These modifications will make the dish less spicy, but it will still be delicious!
http://barerootkitchen.com/
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Avocado Taco Yams

My husband has been craving tacos lately, but we are not at the point where he can have taco shells. After doing some research on the alternatives, I could have made some plantain tortillas which didn’t have any flour or eggs in them. However, we didn’t have plantains in our house and didn’t want to leave the house given the subzero temperatures! Plus, I just wasn’t sold on how they would taste (my guess is yummy, but plantain tortillas? You get my drift). So, YAMS it is! 

Personally the smell of yams baking in the oven makes me want to YAK! Yes, there were many times were I wanted to run out of the kitchen to visit the porcelain goddess, aka the toilet. I bit my pride and suffered through the horrible smell just to give Luke some pleasure of having “tacos.”

Folks, despite not liking the smell of yams, I do love the flavor. They were a totally tasty match with the taco meat and avocado mash. I would have also really liked to toss in some chili powder or cayenne pepper to spice these babies up, but peppers flare up inflammation in my hubster’s joints. BUMMER, I know. Not have spicy tacos totally blows goats, but you just have to make due when you are working on quality of life here! Oh, and you are probably thinking lady your meat is not cooked in the picture. Don’t judge (in fact don’t ever judge until you know the facts….here is my spunk coming out at 3 am after a cup of coffee), it is 100% cooked! We used 1 pound of moose and another pound of grass fed ground beef. Moose when cooked looks like raw hamburger. TRUST ME, “DING MEAT IS DONE!”

At any rate, Luke gave these pseudo tacos two thumbs up and thanked me profusely for making him a hearty meal :) So, if you are an AIP sufferer and want tacos give these stuffed goodies a whirl!  

Avocado Taco Yams
Serves 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 4 Medium Sized Yams (Red Flesh Sweet Potatoes)
  2. 2 lbs Grass Fed Beef
  3. 1 tsp Garlic Salt
  4. 1 1/2 tsp Sea Salt
  5. 1 tsp Pepper
  6. 1 1/2 tsp Cumin
  7. 1 tsp Onion Powder
  8. 1/2 C Water
  9. 2 Lime, juice
  10. 2 Avocados
  11. 2 tbsp Red Onion, finely chopped
  12. Salt and Pepper to taste
Instructions
  1. Either bake sweet potatoes (yams) in 350 degree oven for 90 minutes or microwave them for 7-9 minutes. Make sure if microwaving that you poke holes into the potatoes with a fork.
  2. Brown hamburger in a large saucepan over medium heat until cooked completely (mine may look raw, but that is only because we used 1 pound of moose and 1 pound of beef and moose has a deeper red color after cooked).
  3. Drain the grease and add back into into the large pan with spices, water and juice from 1 lime (reserve the other one for the avocado mash).
  4. For the avocado mash, place the flesh of the avocados into a small bowl with the remaining lime juice. Add sea salt and pepper to taste. Mash together with a potato masher until the avocado chunks are brown down into small pieces.
  5. To assemble, cut a slit down the center of the potato and press together the edges to make a boat. Add a heaping spoonful of taco meat and avocado mash. Top with your other favorite taco fixings!
Notes
  1. Get creative with your fixings! I would add some hot sauce, but I am spicy girl!
http://barerootkitchen.com/
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Beef Vegetable Chili

Man oh man am I pooped from doing the 21 Day Fix Plyo and T25 workout videos this morning! Normally I run outdoors, but today is a cardio (e.g. off running) and it is -8 degrees, so I whipped out my workout friends. I have done many hour long workout videos in the past and none of them compare to the jam packed 25 and 30 minutes workout of the Beachbody ones. Seriously it is some ass-kicking and heart rate pumping stuff! 

Aside from getting my butt moving, I have been craving chili in the worst way lately! It is not something we have made in months because my husband can’t have beans, tomatoes or peppers with the AIP diet

To my surprise, Luke made this chili for me after I went to bed. What a nice guy considering this is one of his favorite meals and he can’t even eat it! I think I married a BIG TIME winner :) 

Beef Vegetable Chili
Serves 8
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 1 lb Grass Fed Ground Beef
  2. 1 tbsp Butter or Palm Oil Shortening
  3. 1 Green Pepper, chopped
  4. 1 Red Pepper, chopped
  5. 1 Medium Yellow Onion, chopped
  6. 3 Cloves Garlic, finely chopped
  7. 1 24 oz Can Crushed Tomatoes
  8. 1 tsp Sea Salt
  9. 1 tsp Pepper
  10. 2 tbsp Chili Powder
  11. 1 tbsp Cumin
  12. 2 cans Chili Beans, with juice
  13. 2 cans Cannelini Beans, drained and rinsed
  14. 1 32 oz Chicken Stock
Instructions
  1. Brown hamburger in a large frying pan. Drain the fat and set aside.
  2. Using a dutch oven, saute peppers, onion and garlic in butter for 8-10 minutes until al dente.
  3. Add in hamburger, beans, tomato puree, tomatoes and spices to the vegetables.
  4. Simmer over low heat for 1 to 1 1/2 hours to allow spice mixture to soak into the hamburger and vegetables.
  5. Is it that EASY? YESureeeee!
Notes
  1. Serve with tortilla chips, avocado and Greek Yogurt.
http://barerootkitchen.com/
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Herb Pork Crown Roast

I have always wanted to make a pork crown roast because they look so cool, but the tricky part was knowing where to buy one! I have never seen one at the grocery store (maybe because I haven’t looked hard enough). So, I reached out to Hilltop Pastures (where we get almost all of our meat) and they had one custom made for me. Super duper sweet of them considering they take December and January off from CSA and market drop offs. Big thanks to Sara and Tom for doing a special order for us! If you want to check out what they have here is there website (we have been very pleased with all of the meat thus far!): www.hilltoppasturesfamilyfarm.com

So, for the roast I overcooked it just a tad because I was busy entertaining guests, but it was still delicious! My sister’s boyfriends (I mean boyfriend singular….jeez) kept saying, “Oh my goodness, this is good!”

If you are looking for Christmas dinner or need alternatives for turkey this is a winner! It is very easy to make too! You just need some twine and a little bit of muscle to get the two pieces put together. Mine got a little distorted because of the pan, so next time I would use one that is bigger so it creates more of a perfect crown (obsessive compulsiveness coming out in me). Despite it looking like a football it still tasted amazing! We are a football fanatic family so I guess that was okay too.

Here is a picture of what the chops look like after being cut:

Pork Crown Roast1

Now onto the recipe :)

Herb Pork Crown Roast
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Prep Time
15 min
Cook Time
2 hr 15 min
Total Time
2 hr 30 min
Prep Time
15 min
Cook Time
2 hr 15 min
Total Time
2 hr 30 min
Ingredients
  1. 8-12 lb Pork Crown Roast
  2. 1/3 C Olive Oil
  3. 4-5 Sprigs Rosemary
  4. 6-8 Sprigs Thyme
  5. 1/2 tbsp Sweet Basil, dried
  6. 1 tbsp Garlic, chopped
  7. 1 tbsp Sea Salt
  8. 1/2 tbsp Pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. If roast is not assembled into a crown already (mine came in two pieces), wrap and tie twine around the base so that the two pieces are connected. I used three pieces. Mine was oblong because of my pan, so next time I would use a bigger one to create a crown instead of a football. Didn't affect the taste at all though!
  3. After assembly, place the roast, rosemary and thyme into a roaster. Combine the olive oil and spices together and rub generously over the roast meat.
  4. Cover with tinfoil or the roasting pan lid (mine didn't fit, so I went with the foil).
  5. Roast in the oven for 1 hour and 30 minutes. Remove foil and roast for another 30-45 minutes. Check internal temperature of the meat at about 2 hours. Once it reaches 145-150 degrees in the center the roast is done. If it is still not done roast for another 15 minutes and check temperature again.
  6. Allow the meat to rest 20-30 minutes before serving. Cut into chops as shown in the picture above.
Notes
  1. I stuffed the crown with my roasted root vegetable recipe by adding the veggies one hour into the cooking time.
http://barerootkitchen.com/
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Rosemary Beef Roast

Yummy, yummy, yumm-meee! This is incredibly delicious. Seriously after 6 hours of this baby cooking it was incredibly hard not to lift the lid and continue to sneak pieces of the corners of the roast. Even my neighbor, Angie, stopped by to drop off a Christmas card and said, “Oh man, something smells good.” 

Aside from making this dish, I am taking a four day statistical programming course. Yesterday we went over second derivatives…I know, I know you are probably thinking what the Deuce Bigalow is a “second derivative.” It is calculus that I haven’t used for 15 years. Boy did I have to get out the broom and dust off oodles of cobwebs to even remotely understand the first of hour of the course. It felt like an episode of Charlie Brown, “Wa, wa, wa, waaaaa….second derivative….wa, wa, wa, waaa let’s take a break.” I understood 10 minute break, whoop whoop! Today should be a lot better because we are through the methods behind the madness…aka the math going on behind the scenes. Now, we are going to actually focus on using statistical procedures for research studies. I can do that part! 

Well, I have to do some prep work for my course, so peace out! Oh and try this recipe. In the words of the movie “Clueless” (yes, shamelessly one of my favorites)…..It’s da bomb! 

Rosemary Beef Roast
Serves 4
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Prep Time
15 min
Cook Time
10 hr
Total Time
10 hr 15 min
Prep Time
15 min
Cook Time
10 hr
Total Time
10 hr 15 min
Ingredients
  1. 4-5 lb Beef Roast
  2. 2 tbsp Olive Oil
  3. 1/4 C Agave Nectar or Honey
  4. 3 Limes, juice
  5. 1/2 C Pomegranate Juice
  6. 1/2 C Coconut Aminos (or Braggs Liquid Aminos if you are not sensitive to soy)
  7. 2 Sprigs Rosemary
  8. 2 Sprigs Oregano
  9. 2 tsp Sea Salt
  10. 1 tsp Pepper
  11. 1 tsp Onion Powder
  12. 1 tbsp Garlic, finely chopped
  13. 1 tsp Chili Powder (omit if AIP)
Instructions
  1. Add spices, agave nectar, olive oil and liquid to the bottom of a slow cooker.
  2. Place roast on top and cook over low heat for 10-12 hours or until meat is tender (falls apart when trying to pick it up with tongs). Flip meat over every 3-4 hours.
  3. Is that all? Yes, it is that easy!
Notes
  1. Make sure meat is completely thawed before cooking.
  2. I served this with some homemade sweet potato fries, YUM!
http://barerootkitchen.com/
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Strawberry Avocado Salad

I am finally home after spending two days in sunny Scottsdale, Arizona for a research conference. Don’t get me wrong being in Arizona was heaven compared to the cold Minnesota weather, but I really missed Mason, Luke and Scylla (our doggy).

While in AZ, I stayed at the Fairmont Princess. Oh man, is that place decked out for the Holiday! They had a Santa’s workshop, choo choo train rides, skating rink and a Christmas light show. I really wish Mason would have been there because he would have had a blast!

After being on the road, I tried to have decent meals but it is hard to find good quality food when traveling! So, I was definitely craving a homemade kale salad for lunch today and came up with this concoction. It was so incredibly delicious that my husband and I polished it off in no time. 

Strawberry Avocado Salad
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
Strawberry Avocado Salad
  1. 3 C Baby Kale
  2. 3 C Kale, chopped
  3. 1 1/2 C Strawberries, chopped
  4. 1 English Cucumber, chopped
  5. 1/2 lb. Nitrate Free Bacon, cooked and chopped
  6. 1 C Chicken Breast, cooked and chopped
  7. 1 Large Avocado, chopped
Celery Meyer Lemon Vinaigrette
  1. 3 Meyer Lemons, juice
  2. 1 tbsp Agave Nectar
  3. 2 tbsp Apple Cider Vinegar
  4. 1/3 C Olive Oil
  5. 1/4 tsp Celery Seed
  6. 1/2 tsp Crushed Black Pepper
Directions
Strawberry Avocado Salad
  1. For the chicken, I just pick up a free range rotisserie chicken and chop it up to save time. To cook the bacon, add slices to a large frying pan and cook 3-4 minutes over medium heat. Flip the bacon over to cook the other side for another 3-4 minutes or until bacon crisps up in the pan. Allow bacon to cool over paper towels for 5 minutes to remove most of the grease.
  2. Add chopped vegetables, chicken and chopped bacon to a large salad bowl.
Celery Meyer Lemon Vinaigrette
  1. Add salad ingredients to a quart sized mason jar and shake until combined.
  2. Toss with salad when ready to serve.
http://barerootkitchen.com/
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Herb Roasted Turkey

I had all intentions on getting my herb roasted turkey recipe onto my blog before Thanksgiving. However, life got extremely busy and we were not home for the holiday this year, so I apologize for the delay in getting this easy fail proof recipe out to you lovely folks. I guess if you make a bird for Christmas (some do) then here you go! 

I know everyone has their favorite ways to cook the bird. Some risk their lives and the vitality of their home by frying it. Even though I know this is probably delicious, I just can’t fathom doing this to a lean and low calorie meat! Or maybe I am just a chicken about getting in front of so much hot grease! Either way I am not a fan of frying the turkey.

Outside of frying, the other alternative is roasting it in the oven. This by far is my preferred method, but then again the preparation of the turkey can be very different. My brother-in-law swears by brining the turkey over night so it stays moist (his turkey is great by the way). I am personally too lazy to go through that much preparation and don’t think it is necessary to get a tasty turkey. Instead I like to create an herb, lemon and olive oil mixture that is spread under the skin of the turkey breasts/legs and then I stuff the inside of the bird with lemon, apple and celery. It is easy and I have been told by several people who do not like turkey (mind you) that my turkey is wonderful.

Now, here we are on the Sunday after Thanksgiving. I asked Luke if he wanted to make our turkey and he said he was game. My response was, “Great, I am game too”. Then I asked the little dude if he was game, there was a slight delay and then a solid, “Nope!” Oh man did Luke and I burst out laughing! Goodness, is hearing a two year say “nope” with so much clarity a HOOT! Oh and I really wanted to take a picture of the turkey after it came out of the oven, but my hubby carved it before I had a chance too. Oops! So, all you get is the carved version over some arugula. 

I also want to mention that yesterday we also went on a REAL choo, choo train ride with Grandpa Byron (my biological father), Grandma Denise (my step mom), Uncle Cody (my brother), and my brother’s wife (Kandi). Santa and Mrs. Claus arrived in the train before we went out on a ride, so Mason was able to, completely against his will, sit on Mrs. Claus’ lap. He refused to sit on Santa’s! LOL. 

Santa

I think his face says it all! “Who are these two strangers and why are you making me sit on their laps!” Despite this he had a very fun time riding in the caboose and playing with the choo, choo train sets. 

Herb Roasted Turkey
Serves 12
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Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Ingredients
  1. 12-15 lb. Free-range Turkey
  2. 3/4 C Olive Oil
  3. 3 tbsp Garlic, finely chopped
  4. 2 tbsp Fresh Sage, finely chopped
  5. 2 tbsp Fresh Rosemary, finely chopped
  6. 1 tbsp Fresh Basil, finely chopped
  7. 2 tsp Sea Salt
  8. 2 tsp Ground Peppercorns
  9. 1 tsp Italian Seasoning
  10. 1 tbsp Lemon Juice
  11. 1 Lemon, quartered
  12. 1 Apple, quartered
  13. 2 Celery Stalks, cut in large pieces
Instructions
  1. Preheat oven to 325 degrees.
  2. Rub 1 teaspoon of salt and 1 teaspoon of the ground peppercorns inside the turkey cavity. Stuff the cavity with the cut up apples, lemons and celery. This will help retain moisture and will infuse the turkey with these great flavors.
  3. Mix together the olive oil, lemon juice, herbs and spices together in a small bowl. Gently lift up the skin of the turkey breast and legs. Brush the lemon herb mixture under the skin. Brush the remaining mixture over the surface of the breast and legs.
  4. Place the turkey in a large roasting pan. Cover with the roasting pan lid or tightly with aluminum foil. Roast the turkey in the oven for 10-15 minutes per pound or until the internal temperature of the turkey legs reach 165 degrees. It usually takes a free range 12-14 pound turkey roughly 2 1/2 to 3 hours to cook completely (non-free range turkeys take an extra 20-30 minutes longer to cook).
  5. Make sure to baste the turkey with the turkey juices every thirty minutes. Also, after 2 hours 15 minutes of roasting, remove the lid and bake uncovered for 30-45 minutes to brown the turkey.
  6. Remove from the oven, place the lid back on the roasting pan and allow the turkey to set for 20-30 minutes before carving.
Notes
  1. If using frozen turkey, make sure the turkey is completely defrosted. This can be done by letting the turkey defrost in the sink for at least 24 hours or by submerging the turkey in a warm water bath for 3-4 hours. For the warm water bath, you will want to keep draining the water and filling it up with warm water every hour to speed up the defrosting process.
http://barerootkitchen.com/
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