4 large or 8 small skin-on, boneless chicken thighs
Kosher salt and freshly ground black pepper
3 teaspoons olive oil, divided
3 sprigs oregano
1 tablespoon minced shallot
1/2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine (such as Sauvignon Blanc)
1/2 cup low-sodium chicken broth
View Step-by-Step Directions
Preheat oven to 425°. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
(via Yoga Journal - Sweet Potato-Ginger Soup)
Sweet Potato-Ginger Soup
My YJ Recipes
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Warm and soothing, this holiday favorite is a hardy dinner treat.
Makes 6 to 8 servings.
3 large sweet potatoes or yams (about 4 pounds)
1 2-inch piece fresh ginger
2 onions, roughly chopped
1 clove garlic, minced
2 tablespoons olive oil
3 cups vegetable broth
1 1/2 cups water
1 teaspoon salt
1/2 teaspoon pepper
1. Peel sweet potatoes and cut into 1/2-inch cubes.
2. Juice 1 to 3 tablespoons of fresh ginger (you can use a juicer, a grater, or a garlic press). Set aside.
3. Sauté onions and garlic in olive oil over medium heat until translucent, about 10 minutes. Add sweet potatoes and cook, stirring frequently, for another 10 to 15 minutes.
4. Add broth and water, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until sweet potatoes are soft.
5. Purée with an immersion blender, or transfer in small batches to a blender and purée until smooth.
6. Add salt and pepper. Stir in 1 tablespoon ginger juice and taste. Add more as desired.
Free-Form Apple Tart
Serves 6 to 8
For the crust (or substitute 1 square store-bought pie dough or puff pastry, thawed in the fridge overnight):
1 1/4 cups flour
2 tablespoons sugar
1/4 teaspoon salt
7 tablespoons unsalted butter, cut into very small pieces and chilled
1-3 tablespoons ice water (or as needed)
For the filling:
2-3 large apples (about 1 pound) such as Rome Beauty, Jonagold, Granny Smith, Pippin, Gala, Cortland, or Winesap
2-4 tablespoons brown sugar, depending on sweetness of apples
1/2 teaspoon pure almond extract
1/3 cup sliced almonds, toasted
2 tablespoons unsalted butter, chilled and cut into small cubes
For the glaze:
1/4 cup preserves (apricot for a yellow/orange glaze, or raspberry for a pink glaze)
1 tablespoon water or orange-flavored liqueur such as Cointreau or Triple Sec
To prepare the tart dough, whisk together the flour, sugar, and salt in a bowl until blended thoroughly. Using a pastry blender, metal pastry scraper, two knives, or your fingers, cut or rub the butter into the dry ingredients until the mixture resembles a coarse meal. (Work quickly to keep the butter cold.)
Using a fork, stir in the ice water, 1 tablespoon at a time, adding just enough for the dough to hold together without becoming wet. Gather the dough into a ball and then flatten it into a disk. Wrap the disk of dough in plastic wrap and chill for 1 hour.
→ Alternatively, mix the crust in a food processor: In the work bowl of a food processor fitted with the metal blade, combine the flour, sugar and salt. Add the butter and process, using short pulses, until the mixture resembles a coarse meal. With the machine running, add the water through the feed tube, 1 tablespoon at a time, until the dough begins to form into a ball. Remove the dough from the food processor and flatten into a disk. Wrap the disk of dough in plastic wrap and chill for 1 hour.
When ready to make the tart, position a rack in the center of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper or a baking mat.
Flour a large wooden cutting board or pastry slab. Roll the dough into a rough 9” x 15” rectangle. (If the dough splits or becomes too soft to work with, transfer the board with the dough to the refrigerator and chill for 5 to 10 minutes.) Carefully transfer the crust to the lined baking sheet.
Form a shallow lip around the crust by folding over the edges on each side of the dough rectangle. If desired, create a decorative edge by pressing all around with the tines of a fork or by crimping the dough between your index finger and thumb to create a fluted edge. The final crust should measure roughly 6” x 12”. Prick the bottom of the dough all over with a fork and refrigerate for 10 minutes.
While the crust is chilling, prepare the filling. Peel (optional), core, and quarter the apples, then slice them into 1/8” or smaller wedges (a mandoline works well here). In a medium bowl, gently toss the apple slices with the sugar and almond extract.
Remove the tart crust from the refrigerator. Neatly arrange the slices, overlapping as you go, in two or three lengthwise rows over the bottom of the crust. Dot the top with the cubed butter.
Bake for 45 to 50 minutes, removing the tart halfway through and sprinkling the sliced almonds across the top. The tart is done when the crust is golden brown and apples have some color. Remove the baking sheet from the oven and set on a wire rack to cool slightly.
While the tart is baking, prepare the glaze. In a small saucepan, bring the preserves and water (or liqueur) to a boil over medium heat, stirring often. Cook 2 to 3 minutes, or until thickened. If the preserves contain large chunks of fruit, transfer the glaze to a blender or food processor and process until smooth. Strain the glaze through a mesh sieve into a small bowl, pressing the glaze with the back of a large spoon or rubber spatula to extract as much liquid as possible. Use while still warm, or if it has cooled, warm it in a small pan over low heat.
When the tart is finished baking, remove it from the oven and brush the warm glaze over the top. Slice and serve immediately.
Makes 12 to 14 servings
For the pork:
One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke
Barbecue sauce of your choice
For the rub:
Makes about 2/3 cup
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
To make the pork:
1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don’t need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
To make the rub:
1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.
Reprinted from Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn (Broadway Books, A Division of Random House, Inc., 2008) Copyright 2008 by Mindy Merrell and R. B. Quinn.
Turmeric Smoothie Recipe
Ingredients: 1 cup hemp or coconut milk
1/2 cup frozen pineapple or mango chunks
1 fresh banana
1 tablespoon coconut oil
1/2 teaspoon turmeric (can be increased to 1 tsp)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon chia seeds
1 teaspoon maca (optional)
Add all ingredients into a blender and process until smooth. This recipe is best consumed in the morning on an empty stomach. Not only will it increase your energy for the first half of the day, but it will clear your mind and infuse your body with some of the most powerful antioxidants in the world. Now that’s a great breakast idea! About the author: Karen Foster is a holistic nutritionist and avid blogger with five kids and an active lifestyle, which keeps her in pursuit of the healthiest path towards a life of balance. This article was reposted with the express permission of the kind crew at preventdisease.com (via Turmeric Smoothie Recipe: a Tasty and Powerful Antioxidant | Wake Up World)
½ cup flour
1 (3-lb.) whole chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper, to taste
2 slices bacon, roughly chopped
3 tbsp. olive oil
5 cloves garlic, thinly sliced
1 cup chicken stock
½ cup dry sherry
2 tbsp. roughly chopped parsley
2 tbsp. unsalted butter, cut into ¼” cubes
Country bread, for serving INSTRUCTIONS
1. Heat oven to 350°. Place flour in a bowl; set aside. Season chicken with salt and pepper, and dredge in flour; set aside. Heat bacon in a 12” ovenproof skillet over medium-high heat, and cook, stirring, until its fat renders, about 4 minutes. Using a slotted spoon, transfer bacon to a bowl; set aside. Add oil to skillet, and working in 2 batches, add chicken, and cook, turning once, until browned on both sides, about 12 minutes. Transfer to a plate and set aside. 2. Add garlic to the skillet, and cook, stirring, until golden brown, about 2 minutes. Add stock and sherry, and return chicken to the skillet, skin-side up; sprinkle with reserved bacon along with parsley, and then dot with butter. Transfer skillet to oven, and cook, basting twice during cooking, until chicken is cooked through and tender, about 40 minutes; serve with country bread. (via Dolores’s Brokenhearted Chicken | SAVEUR)