Author: Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

Oven Roasted Chicken with Red Pepper Sauce

This is one of those “go-to” meals that is easy to do, uses common ingredients, is great for lunch the next day, and is appealing to everyone.  When buying red bell peppers, buy a few extra.  When you get them home, seed and slice the ones you have left, wrap them in parchment paper, put in a freezer bag and save for later.  You can use the frozen peppers in this sauce, to add to stir frys, soups, hummus, etc.

Serves:  4

Advanced & Core Plan

2 organic red bell peppers

3-4 cloves garlic, pressed

1/2 teaspoon dried oregano

1 tbsp smoked paprika

Zest + Juice of 2 limes

1/3 cup extra virgin olive oil

1/2 tsp dried cumin

1 teaspoon sea salt

6 Chicken breasts or chicken parts (bone-in, skin removed if desired)

1 cup organic chicken stock

Cilantro, for garnish

Process all ingredients (except chicken and cilantro) in a food processor until smooth.  Pour over chicken and marinate for 4hrs to overnight.

Heat skillet to med-high heat and add 1-2 tablespoons coconut or grapeseed oil.  Brown chicken for about 10 minutes.  Transfer chicken to a baking dish.  Add remaining marinade and 1 cup chicken stock.  Bake at 350 degrees for another 25-30 minutes or until chicken is no longer pink in the middle.

Garnish with cilantro if desired

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Hot and Sour Soup

This is a great restaurant-esque soup that you can pull together in a jiffy.  I like to make it from post-Thanksgiving or Christmas turkey broth.  (Just boil the carcass in filtered water for several hours and pick off the turkey meat to go back in the broth).  In this picture, the mushrooms and bamboo shoots are left out.

Hot & Sour Soup

4 medium-size dried mushrooms
1 tablespoon dry sherry
4 cups chicken broth (or turkey broth)
1/2 pound chicken breasts, skinned, boned, cut in matchstick pieces (or leftover turkey)
1/2 cup sliced bamboo shoots, cut in matchstick pieces
2 tablespoons white wine vinegar
1 tablespoon Tamari sauce
2 tablespoon arrowroot powder
1/4 cup water
1/2 to 3/4 teaspoon white pepper
1 teaspoon sesame oil
1 organic egg, lightly beaten
2 whole green onions, cut in 1 inch diagonal slices
Salt

Cover mushrooms with warm water, let stand for 30 minutes, then drain.  Cut
off and discard stems; squeeze mushrooms dry and thinly slice.  In a 2-quart pan, heat chicken broth to boiling.  Add sherry, mushrooms, chicken, and bamboo shoots.  Stir , then reduce heat; cover and simmer 5 minutes.  Add  wine vinegar, and tamari sauce; heat, uncovered, for 1 minute.  Blend arrowroot powder and water.  Add to soup and cook, stirring, until slightly
thickened.  Turn of heat.  Add pepper and sesame oil.
Stirring continuously, slowly pour egg into soup.  Sprinkle with onion and
salt to taste

*Recipe inspired by a close family friend – thanks Kathy and my dad who inspired me into making it with my turkey leftovers.

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Brined Holiday Turkey

This was by far, the best holiday turkey I’ve made to date.  The brining process guarantees a tender, flavorful turkey.  You will not believe the difference!  After brining, I follow my “regular” turkey recipe from my book.

INGREDIENTS

  • 1 cup salt
  • 1 lemon, cut into wedges
  • 1 orange, cut into wedges
  • 1 medium onion, cut into wedges
  • 3 cloves garlic
  • 4 bay leaves
  • 1 tablespoon dried thyme
  • 1 tablespoon ground black pepper
  • cold water to completely cover turkey

 

DIRECTIONS

  1. Place salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water and two large bowls of ice. Refrigerate overnight. Discard brine after removing turkey.
  2. Proceed with your normal turkey preparation process  below(you will not need much salt because the turkey will already be salty from the brine)

Here was the final result, golden, moist, and delicious!

 

½ pound grass-fed butter
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon crushed rosemary

Preheat oven to 425 degrees.  Rinse the turkey inside and out then pat dry,  stuff (if desired), and truss.  Cut a piece of cheesecloth to a length that will cover the turkey and unfold to a single thickness.  Melt ½ pound of butter in small saucepan and completely saturate the cheesecloth. (You can also brush skin with herbed butter and base every 15 minutes.

Place turkey in oven and reduce heat to 325 degrees.  After 15 minutes, drape butter-soaked cheesecloth over the turkey so it is completely covered.  After an hour, baste the turkey every 15 minutes or so to keep the cheesecloth moist (you can use leftover butter as well).  Remove the cheesecloth for the last 30 minutes of cooking time for crisp skin.  Allow the turkey to sit for at least 20 minutes before carving.

 

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Stuffed Mushrooms

Advanced Plan

Makes enough for appetizers for 4-6 people

This recipe gets rave reviews whenever I make it.  People always ask what is in them.  The best part about it is that it is only 3 ingredients, takes literally minutes to make, and tastes delicious.  They are great for parties or as a quick snack.  These are a perfect example of how simple ingredients can result in amazing taste.

1 pint container of button or baby bella mushrooms – stems removed and cleaned with a damp towel

1/2 brick organic cream cheese. softened

6 slices uncured turkey bacon, cooked and cut into small pieces

Preheat the oven to 350 degrees.  Mix the cream cheese with the chopped bacon and fill each mushroom cap.  You will want a small mound on top.  Bake for 15-20 minutes on a parchment lined baking sheet.  Serve warm or at room temperature.

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