Tag Archives: Herbs

Cooking 101: Herb Roasted Chicken

I love roasted chicken and make this simple recipe at least a few times a month. It is super easy and delicious. Herb Roasted Chicken

Ingredients
1/2 teaspoon freshly cracked pepper
1 teaspoon kosher salt
1 tablespoon melted butter
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon coconut oil, grape-seed oil or any other oil you prefer
4 pieces of chicken breasts or 8 pieces of thighs, it can be skinless or boneless. If you are using skinless and boneless, it takes less time to cook and check on the meat 10-12 minutes earlier.

Directions
Preheat the oven to 425 degrees F.

Pat the meat with a paper towel to make sure it is dry and all moisture is removed.

Combine together the seasonings, oil and butter.

Pour over the chicken and rub it into the meat and place in a baking dish. If you use a metal dish, the cooking time will be decreased by 5-10 minutes.

Bake the skinless, boneless chicken breasts for 30-40 minutes
Bake the  bone-in chicken breasts for 40-50 minutes
Bake the skinless, boneless chicken thighs for 40-50 minutes
Bake the bone-in chicken thighs for 50-60 minutes

This is great on salads, in sandwiches or just the way it is.

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Cooking 101: Stovetop Parmesan Herb Chicken

I love recipes that can be made in a single pot, that means less cleaning for me. It also means that I can store the food in the same pot that I made it in. Yeah, I really am that lazy!Cooking 101: Stovetop Parmesan Herb Chicken

The touch of fresh herbs and Parmesan Cheese really adds flavor and depth to this simple chicken dish. I love this because you can change the flavor around by just adding different herbs, once you get the basic idea down, try incorporating whatever you like into the recipe.

Ingredients
2 tablespoons butter
1 family pack of chicken breast or chicken thighs (boneless and skinless)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 tablespoon fresh rosemary
1/4 tablespoon fresh chives
1/4 tablespoon thyme
1/4 cup Parmesan cheese
1/2 tablespoon chives

Directions
Melt the butter in a large pan, I like to use a dutch oven.

Add the chicken and sprinkle half of the salt, garlic powder and pepper.

Brown the chicken on one side for 4-5 minutes until golden brown.

Sprinkle the salt, garlic powder and pepper on the second side and cook until golden brown for 4-5 minutes.

Add the fresh rosemary, chives and thyme to the chicken and allow it to cook for another 30-40 minutes. Take and cut a piece towards the outside of the pan in the center to ensure it is fully cooked.

Sprinkle the chicken with the Parmesan cheese and the remaining chives.

Serve with some delicious vegetable sides.

Cooking 101: Slow Cooker Herb Chicken Soup

Welcome to Cooking 101 series. I am going to introduce you to simple recipes that anyone can perfect and add their own touch to.Slow Cooker Herb Chicken

Ingredients
2 tablespoons olive oil, coconut oil, butter or bacon grease 9I prefer to use anything but olive oil in this recipe because the reason we use certain oils is to get the health benefit, olive oil’s heath benefits degrade in high heats)
1 onion,finely diced
4 cloves of garlic, minced
4 stalks celery, chopped
3/4 teaspoon fresh rosemary
3/4 teaspoon fresh oregano
3/4 teaspoon fresh tarragon
3/4 teaspoon fresh thyme
2 quarts  chicken stock
4 boneless, skinless chicken breasts or 8 boneless, skinless chicken thighs (about 2 lbs)
1/2 tablespoon pepper
1 tablespoon salt
3/4 teaspoon flat-leaf Italian parsley, finely chopped
1/4 teaspoon mint, finely chopped
1 tablespoon fresh chives, finely chopped

Directions
Place the rosemary, oregano, tarragon and thyme in a cheese cloth or any other safe cloth and tie with food-safe string.

Place all of the ingredients but the last three in the slow cooker and set to low and for six hours.

After the six hours, remove the cheese cloth with the herbs and add the two fresh herbs. Using two forks, tear apart the chicken and serve.

TIP: Use whatever fresh herbs you have on hand, if you don’t have any use dry herbs and leave them in, no need to fish them out. Just use 1/2 as much dry herbs because they are very strong.

What if you don’t have any? Then leave it all out, I have made this soup without any herbs and let me tell you, it is amazing! Cooking is about improvising and learning to use what you have. I have a herb garden so I love to grow my own organic herbs and use them in everything!!

I love to add additional veggies that are sitting around the house, one of my favorites is mushrooms. You can add any of the following: jicima, peas, carrots, potatoes, sweet potatoes or anything else your heart wishes or your fridge is filled with.

Rosemary Potatoes

Rosemary PotatoesPotatoes have gotten a bad reputation and don’t believe it for a second. They have so many benefits:
-Reduce inflammation.

-They are loaded with protein, calcium, niacin and Vitamin C.

-Increase your brain function by balancing glucose levels, as well as proving an adequate amount of oxygen, Vitamin B complex, amino acids, Omega-3 and other fatty acids.

-Thanks to the array of minerals and vitamins, it helps to fight cardiovascular disease.

-The magnesium in potatoes have been found to offset the accumulation of calcium in the kidney which leads to less kidney stones.

-The powerful combination of Vitamins C and B-complex, potassium, magnesium, zinc and phosphorus help keep your skin glowing and young.

Ingredients
2 pounds baby potatoes (any color but I love the red ones), quartered or halved depending on size
3 tablespoons oil
3 tablespoons butte
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons garlic, minced
3 tablespoons  rosemary, minced

Directions
Preheat the oven to 400 degrees F.

Combine all of the ingredients together and toss to ensure it is properly coated. Place on a baking sheet ensuring it is all in a single layer and bake for an hour or until golden brown. Flip twice during the baking process.

Remove and garnish with fresh rosemary.