Colorful Drumstick Veggie Skillet

This is one of those meals that starts out as a recipe you got online…but as you go along and the inspiration grows…you add a little of this and a little of that…and before you know it you have a gorgeous plate that is nothing like the original recipe.  Unrecognizable.  But wonderful.  So I guess I should say this meal is inspired by the Skillet Rosemary Chicken over at http://passthesushi.com.  Lovely recipe.  But it used potatoes, which Mr. Rodgers and I no longer eat often, if at all.  So as I searched my fridge for veggies to substitute, this monster was born.  This big, healthy, gorgeous monster.  I think you’re going to like it…and you can play with it to make it your own, or just use whatever is in your fridge!  And the flavors are so pure and natural…flavored by the vegetables themselves.  Ah!!  It’s just great.  Let me show you….

So, here’s what you need…

  • A BIG cast iron skillet
  • 4-6 Chicken Drumsticks
  • 2 Tablespoons Coconut Oil
  • 1 Red Bell Pepper, sliced
  • 1 Green Bell Pepper, sliced
  • 1 Small Head Broccoli, chopped
  • 2 Large Carrots, Sliced
  • 1/2 Head Red Cabbage, Sliced
  • 1 Onion, SLiced
  • 7 Cloves Garlic, Minced
  • Kosher Salt and Pepper
  • 5 Tablespoons Olive Oil or melted butter, divided
  • 1 Tablespoon Fresh Rosemary Leaves, plus two sprigs
  • Pinch Red Pepper Flakes
  • 2 Lemons

 

And here’s how you do it!

  1. Preheat your oven to 450 degrees.
  2. Gather your beautiful, colorful ingredients.  Prep them…slicey choppy mincey….reserve one clove of garlic…
  3. On your cutting board (or in a mortar) pile the rosemary leaves, 2 teaspoons of salt, the red pepper flakes, and one garlic clove.  Using a knife with a large flat blade, first mince everything together, then using the flat side of the blade smoosh it back and forth to get it as paste-like as possible.  (Or this would be where the whole mortar and pestle thing would be handy!)
  4. Transfer the paste to a flat bowl and mix the olive oil and juice of 1 lemon into it.  Reserve the lemon halves.
  5. Melt coconut oil in your skillet over Medium high heat.  Take your drumsticks and roll them around in the lemon, oil, garlic mix.  When the oil is hot, add your coated chicken.  You aren’t supposed to cook the chicken through, just get a nice crispy sear.
  6. Put all your veggies in a large bowl, dump the remaining 2 Tbsp of olive oil them and toss.  Salt and pepper generously and toss again.  We are going to roast these bad boys while we cook the chicken.
  7. Dump your veggies on top of the chicken (why yes, yes mine did start to overflow…)
  8. Squeeze the remaining lemon’s juice over the whole thing, and put all the lemon halves on top.  Add the two extra rosemary sprigs.  Slide it into the oven and cooooooook it.  Keep an eye on it, it will probably take at least 25 minutes cause you have a large volume of goodies in here.  Your veggies should be getting browned, but most of all you need to MAKE SURE THE CHICKEN IS COOKED!  When the veggies have shrunk down a little, you can take tongs and stir things around, and bring the drumsticks to the top so everything cooks evenly.
  9. Now eat, and enjoy!!!!!

 

Preheat your oven to 450 degrees.

Drumstick Veggie Skillet 1

 

Gather your beautiful, colorful ingredients.

Drumstick Veggie Skillet 2

 

Prep them…slicey choppy mincey….reserve one clove of garlic…

Drumstick Veggie Skillet 3

 

On your cutting board (or in a mortar) pile the rosemary leaves, 2 teaspoons of salt, the red pepper flakes, and one garlic clove.  Using a knife with a large flat blade, first mince everything together, then using the flat side of the blade smoosh it back and forth to get it as paste-like as possible.  (Or this would be where the whole mortar and pestle thing would be handy!)

Drumstick Veggie Skillet 4

 

This is as close as I got it!

Drumstick Veggie Skillet 5

 

Transfer the paste to a flat bowl and mix the olive oil and juice of 1 lemon into it.

Drumstick Veggie Skillet 6

 

Melt coconut oil in your skillet over Medium high heat.  Take your drumsticks and roll them around in the lemon, oil, garlic mix.  When the oil is hot, add your coated chicken.  You aren’t supposed to cook the chicken through, just get a nice crispy sear.

Drumstick Veggie Skillet 7

 

See?  🙂

Drumstick Veggie Skillet 8

 

Put all your veggies in a large bowl, dump the remaining 2 Tbsp of olive oil them and toss.  Salt and pepper generously and toss again.  We are going to roast these bad boys while we cook the chicken.

Drumstick Veggie Skillet 9

 

Dump your veggies on top of the chicken (why yes, yes mine did start to overflow…)

Drumstick Veggie Skillet 10

 

Squeeze the remaining lemon’s juice over the whole thing, and put all the lemon halves on top.  Add the two extra rosemary sprigs.  Slide it into the oven and cooooooook it.  Keep an eye on it, it will probably take at least 25 minutes cause you have a large volume of goodies in here.  Your veggies should be getting browned, but most of all you need to make sure your chicken is cooked!  When the veggies have shrunk down a little, you can take tongs and stir things around, and bring the drumsticks to the top so everything cooks evenly.

Drumstick Veggie Skillet 11

 

Holy pretty skillet batman.  That makes me happy!

Drumstick Veggie Skillet 12

 

Don’t you want to make this?!

Drumstick Veggie Skillet 13Scoop some on a plate…

Drumstick Veggie Skillet 14

 

And enjoy!!!!  La la laaaaa!!

 

Chicken with Artichoke Cream Sauce

Yaaaaaaaaaaaaaaaaay. This is one of those recipes I repinned a long time ago, thinking “Gosh I want to make that, but there are multiple things in it that I shouldn’t have…” with a determination in the back of my mind somewhere to make it my own, and make it healthier.  I am so proud of me for finally carrying through!!  So delicious.  I really should have eaten lunch before typing this.  Ugh.  I want it nooooow.  I wish the pictures did it justice, because it was super tasty.   I mean, come on, how can an artichoke cream sauce NOT be, haha?!  Enough talking.  Let’s get down to business, yo.  

Adapted from tasteofhome.com.
So, here’s what you need:

  • 4-6 Boneless, Skinless Chicken Breasts
  • Herbamare (or salt) and Pepper to taste.
  • 2 Tablespoons Coconut Oil
  • 2 Lemons
  • 2 Tbsp Butter or Ghee
  • 2 Tbsp Gluten Free Flour (or the healthiest flour substance you have)
  • 1 Tbsp Garlic, minced
  • 1 1/2 C Unsweetened Almond Milk
  • About 14 oz Artichoke Hearts, quartered (Drained)
  • 3 Tbsp Parmesan, shredded
  • 2 Tbsp fresh Basil, minced
  • 2 Tbsp White Wine or Chicken Broth

 

And here’s how you do it:

  1. Preheat oven to 375 degrees.
  2. Season your chicken breasts with Herbamare (or salt) and Pepper.
  3. Melt coconut oil in a large cast iron skillet over medium high heat.  Brown chicken for a few minutes on each side.  You want to get a nice brown color on them!!
  4. Squeeze juice of one lemon over breasts and slide chicken into preheated oven and cook for about 20 minutes, or until cooked through (juices run clear.)
  5. Now start your sauce!  Melt your butter or Ghee in a pot over medium heat.  Add garlic and cook until fragrant, just about 60 seconds or so.
  6. Whisk in flour to create a paste, then slowly add the almond milk.  Bring to a boil and turn down to  a simmer until thickened to your desired consistency.
  7. Stir in remaining ingredients (including juice of about half a lemon), and season with salt and pepper to taste.
  8. Serve over hot chicken breasts.  Enjoy the creamy, decently healthy goodness!!!

 

Chicken with Artichoke Cream Sauce 2

 

Season chicken with Herbamare (or salt) and Pepper

Chicken with Artichoke Cream Sauce 1Melt coconut oil in a cast iron skillet over medium high heat

Chicken with Artichoke Cream Sauce 3

 

Add chicken and cook a few minutes on each side, making sure you get a nice brown sear on both sides.

Chicken with Artichoke Cream Sauce 4

 

Slide chicken into preheated oven and cook until done, check at 20 minutes.

Chicken with Artichoke Cream Sauce 5

 

Now start your sauce!  Melt about 2 Tbsp of butter or Ghee in a pot over medium heat.

Chicken with Artichoke Cream Sauce 6

 

Add garlic and cook until fragrant, only about 60 seconds…make sure you don’t burn it!  I have a terrible habit of burning garlic!

Chicken with Artichoke Cream Sauce 7

 

Whisk in flour until you have a paste…

Chicken with Artichoke Cream Sauce 8

 

Slowly add almond milk, whisking continuously, until well incorporated.  Bring to a boil and reduce to a simmer until it thickens to the consistency you desire.

Chicken with Artichoke Cream Sauce 9

 

Add the rest of the ingredients, including the juice of about half a lemon!  Yummmmm…you are going to enjoy this…

Chicken with Artichoke Cream Sauce 10

 

Now that is a cream sauce!! Spoon it generously over your chicken and devour!!!

Chicken with Artichoke Cream Sauce 13

 

Yummy…

Chicken with Artichoke Cream Sauce 12

 

Fantastic!!  Let me know what you thought!!!

 

Jalapeno Cheddar Chicken Burgers (Summer Grillin’!)

So. Wow.  These were another gem, folks.  Truly a thing of beauty.  I was trying so hard to come up with a new, fun name for them to mix it up since I changed a few things.  But no.  To take away any of the words in this title would be a travesty.  (That’s the Rodgers family word of the week.  I dunno why.)  I mean.  Come on.  What is Cheddar without Jalapeno?  What is Chicken without Cheddar?  What is summer without burgers?!  AAAAH!!!!  So here it is.  My new friend.  Wonderful, wonderful friend.  I love finding new burger friends.

Not too long ago, I had never really thought of any way to make a burger other than beef, bbq, and cheese.  Then I found a blogger favorite, turkey feta burgers.   My life was forever altered.  And THEN I was blogging one day, and put on Food Network in the background.  Well Paula Dean came on, and it was a burger special where she was featuring the winner of a burger competition, Brigitte Nguyen.  The winning burger was an Asian Chicken Burger!!!  What?!  Who knew.  And get this.  She won 50 THOUSAND DOLLARS!!  WHAAAAT?!  After I heard that, I decided to start experimenting with burgers more.  I wanna make 50 thousand dollars from a burger recipe, haha!!  THEN a couple of days ago I purchased my first magazine ever.  Don’t laugh at me.  Growing up I made a silent protest of sorts against them.  Just because I saw so many of my friends flip through them, even seemingly harmless ones, then go look in the mirror and cry or harm themselves.  So me, being my extreme self, avoided all magazines at all costs because they hurt people.  However, the last time I went grocery shopping I was eyeing the cover of a food magazine and my husband caught me…and bought it for me!  🙂  Good news, it made me happy and inspired, no hurt. 😀  ANYWAYS.  Back to burgers.  All that to tell you that in said magazine, I found a list of the 25 most popular burgers!  Cue Disney music: “A WHOLE NEW WOOOOOOOOOOOOOOOOOOORLD!!” Burgers with all different kinds of meats, countless fillers, crazy toppings with buns, without buns, all different kind of buns, oh my gosh!  YOU CAN DO SO MANY THINGS WITH BURGERS!!!  AAAAAAAAAH!  AND THIS ONE WAS REALLY GOOD!!!  Did I mention that it is smothered in fresh guacamole?!

Wanna try?  Yeah?  Yeah?  Yeaaaaah?  Dooooo it!

Adapted from http://cookbook-recipes.org.

So, here’s what you need for the burgers:

  • 2 lbs Ground Chicken
  • 2/3 C Shredded Cheddar Cheese
  • 2/3 C Red Onion, Finely Chopped
  • 1 Jalapeno, Minced
  • 6 Cloves Garlic, Minced
  • 1/2 C Cilantro, Finely Chopped
  • 2 tsp Cumin
  • 2 tsp Paprika

Guacamole (For topping.  Yummy!)

  • 3 Avocados
  • Hot Sauce
  • Salt and Pepper
  • Mrs. Dash
  • Fresh Lime Juice (1 lime)
  • Onion Powder
  • Garlic Powder

Other toppings of choice!!  We don’t do buns often any more, but we used lettuce and tomatoes along with the guacamole.  That’s really all it needed because of all the stuffins inside, but you can use whatever you want!  I’m sure there’s lots of things that would be yummy!

And here’s how you do it:

  1. Prep all your veggies.
  2. Make your guacamole.  Cut your avocados in half lengthwise, twist the halves apart, and remove the pits (reserve one.)  Using a knife, cut the flesh of the avocado halves into cubes without cutting through the skin.  Use a large spoon to scoop between the flesh and skin and drop the cubes into a bowl.  Sprinkle with a generous coating of all the seasonings, the juice of one lime, and a dash of hot sauce.  Mash lightly with a fork, or until it becomes the consistency you desire.  Taste and adjust until you get it just right!  Place reserved pit back in the middle of the bowl (it helps it stay green) and put it in the fridge to chill until your burgers are done.
  3. Heat up your grill or grill pan, medium heat.
  4. Mix all the burger ingredients together until just combined.  Form into patties, making a divet in the middle so they won’t shrivel up.  🙂
  5. Place on your grill and cook until done, about 5-7 minutes.
  6. Remove, top, and serve!  Yummyyyyy!!!!

Let’s get to pictures!  Yum!

Prepare your veggies and cheese.  Things go so much smoother when it’s all ready before hand.  🙂

Jalapeno Cheddar Chicken Burgers 3

Make your guacamole!  Really, you can do it any way you want, but these are the seasonings that I recommend 🙂Jalapeno Cheddar Chicken Burgers 2

Cut your avocados in half longways.  Twist the halves apart and remove the pits (reserving one.)  Take a knife and gently cut the flesh into cubes, not cutting through the skin.  Take a large spoon and scoop between the skin and flesh and drop the cubes into a bowl.

Mexican Haystacks 3

Sprinkle a generous layer of the seasonings over the avocado, along with a dash of hot sauce and the juice of a lime.  You can do this to your own tastes, I never measure…just taste and go. 😉  Mash it together lightly so it’s creamy, but still chunky!  Yumm!  Place one of the pits back in the guacamole to help it stay green, and plop it in the fridge till your burgers are ready.Jalapeno Cheddar Chicken Burgers 1

Place all of the burger ingredients in a large bowl.  Yes, there’s lots…but it will work!Jalapeno Cheddar Chicken Burgers 4

Mix together until just combined, you want to handle your meat as little as possible.

Jalapeno Cheddar Chicken Burgers 5

Form into patties, making a dent in the middle.  It should make seven or eight.

Jalapeno Cheddar Chicken Burgers 6

Place on your grill and cook until done, 5-7 minutes per side.

Jalapeno Cheddar Chicken Burgers 7

Now choose your toppings!  We did this burger bar style!

Jalapeno Cheddar Chicken Burgers 8

Yummy!!!  Doesn’t that look fantastic?!Jalapeno Cheddar Chicken Burgers 9

Jalapeno Cheddar Chicken Burgers 10

So pretty 🙂

Jalapeno Cheddar Chicken Burgers 11

I hope you love this as much as I did!  You could serve with buns, tortillas, salsa, sour cream…whatever!!

Garlic Herb Butter Roasted Chicken (Gluten Free)

My husband looooves rotisserie chickens.  Whenever we are out being busy all day and get famished…without time to go home and make something healthy, but don’t want to completely blow a healthy streak…we will go to Wal*Mart, buy a whole rotisserie chicken, sit down at the Dunkin Donuts inside and have a little feast 😉  However, even still there are some mystery ingredients…the ones that are half a mile long and you just stare at them wondering “how the heck do I even pronounce that?!”  Some of you may be smarter than I, and know exactly what all those words mean in the ingredient list.  But for me I just stare at them and wonder “is that some sort of chemical?”  And if you have followed me for very long, you know how I feel about the whole “Natural Flavors” thing.  Grr.  Anyways.  All that to say…getting a rotisserie chickens instead of McDonald’s and Taco Bell is probably a better choice.  But I just took that better choice to a whole new level.

That’s right.

I just made a roasted chicken that my husband declared “better than a rotisserie chicken.”  I kinda think that’s a big deal, because of how much he loves his Wal*Mart chickens 😉  Tender and juicy, but with such great flavor and a little crisp from the roasted skin and herbs on top!  Is your tummy grumbling yet?  Mine is…it’s almost dinner time dang it!  I will stop the torture.  Let’s get down to business!

 

Here’s what you need:

  • 1 Whole chicken, I believe mine was in the 6-7 lb range
  • 2 Sprigs Rosemary
  • 3 Sprigs Thyme
  • 1 Stick Butter
  • 1 1/2 Tbsp Minced Garlic (I used the stuff in a jar cause I had it on hand, but fresh would work too)
  • 1 Lemon
  • Salt and Pepper to taste
  • Mrs. Dash Original (If you are gluten free and concerned about Mrs. Dash, read this blog to know where it’s a risk or not.  There is no gluten in the product.)

 

And here’s how you do it:

  1. Look at the chicken and take not of the cooking time and temp on the package.  Preheat your oven to said temperature.
  2. Unwrap your chicken, rinse, and make sure there are no surprises inside.
  3. Strip the leaves off of your rosemary and thyme, and finely mince.
  4. Put the butter in a small bowl with the garlic, and plop in the microwave for about 45 seconds, just until the butter is melted.
  5. Remove garlic butter from the microwave and stir, then add in the herbs and stir again.  Alternately, you can keep out the herbs and add in later in cooking.  When you add them in the beginning, they get crisp and dark and not only infuse the bird with flavor but make a sort of delightful crunch, which is a nice texture for the meat.  However, if you don’t like the thought of dark, crunchy herbs you can save them out until later so they don’t get as cooked 🙂
  6. Pour your garlic herb butter over and in the bird.  Pick it up and make sure some garlic butter gets rubbed in on every surface.  Now wash those hands!
  7. Sprinkle all surfaces with salt, pepper, and Mrs. Dash.
  8. Cut the lemon in half, squeeze the juice over your chicken, then shove those lemon halves up inside it!
  9. Slide inside your preheated oven and cook for recommended amount of time.

Now you are ready to eat it!!  But here’s the exciting thing about this!!  I was surprised at how cheap whole chickens are (why has no one told me this?!), and….with this one bird…I fed three people with this as the main dish…then had enough to make avocado chicken salad for two people for lunch a couple days later (recipe coming soon!), and still had enough to add to a salad for another lunch!!  Whaaaaat?  Now that’s thrifty right there!!!

 

Here’s my picture steps :O)

 

Preheat oven to temperature indicated on package.  Strip the rosemary and thyme leaves from their stems.

 

 

Garlic Butter Roasted Chicken !

Chop finely.

Garlic BUtter Roasted Chicken 2

Put the butter and garlic in a bowl and melt in the microwave, then whisk in the herbs!

Garlic Butter Roasted Chicken 3

Pour mixture over and in the chicken.  Make sure there is some on all surfaces.  I gave mine a rub for good measure.  Sprinkle with salt, pepper, and Mrs. Dash.  Cut the lemon in half, squeeze the juice over the chicken, and shove the halves inside.  Plop in your preheated oven and roast for recommended amount of time.

Garlic Butter Roasted Chicken 4

Take it out and get ready to serve!  Look at how yummy that baby looks!!! Aaaaah yum!

Garlic Butter Roasted Chicken 5

 

Have your super strong husband cut it up (if you’re a weenie arm like me), and serve with a yummy veggie!

Garlic Butter Roasted Chicken 6

 

I love that color!  Ohhhh yeah baby!!  Sooooooooooo delicious!

Garlic Butter Roasted Chicken 7

 

I hope you enjoy this!!  What is your current favorite whole chicken recipe?