Cast Iron Chicken

It's January, the holidays are over and we're back to the grind. With busy days of work, tyring to keep New Year's resolutions, and reinventing ourselves we still need to find time to make dinner.  I hope you are ready, because I'm about to make it super easy for you.  May I introduce you to my lovely cast iron?  She's (yes, I think it's a female) amazing!  I can't tell you how many great dishes I have made in my cast iron, from the perfect steak to savory scones, roasted veggies, and even brownies.  However, this chicken may take the cake.  

I am not a chicken lover by any means.  I rarely, almost never order it out and I'm super picky when buying it which is why I'm quite partial to Mary's Organic Chicken.  Oh, and those of you being skeptical and judgy over purchasing organic chicken, I promise it won't break your bank.  Besides, knowing where my meat comes from is really important to me.  

I'm a dry chicken hater and this could be the farthest from it.  The basting process, which is super easy, keeps the chicken moist along with a quick sear and finishing in the oven.  When cooking the chicken completely on the stove top you have a pretty good chance of drying out your meat and over cooking.  

I suggest paring this chicken with roasted root vegetables such as carrots, parsnips or a delightful mashed potato.  Well, and of course you should pair it with this great wine from my favorite, Club W.  This Gewürztraminer, unlike chardonnay, is light, floral and fragrant making it a wonderful complement to the sage and butter chicken.  

Cast Iron Chicken with Sage

Ingredients
4 whole chicken legs
2 tablespoons olive oil
4 tablespoons butter
4-6 sprigs fresh sage (or other fresh herb)
Salt and pepper to taste

Preheat the oven to 350 degrees.

Generously season the chicken legs with salt and pepper.  Set aside.

Heat a large cast iron pan over medium high heat.  Add the olive oil and heat until fragrant, about 30 seconds to 1 minute.  Add the butter.  When the butter is about halfway melted add the sage sprigs and stir to infuse the oil and butter.  Add the chicken legs and allow to cook for about 2 minutes.  Using a spoon, carefully baste the chicken with the sage infused olive oil and butter.  Cook for another 5 minutes until browned.  Turn the chicken over and cook until browned, about 5 minutes, and basting in between.  Turn the chicken back over and baste one last time.  

Place the cast iron pan in the oven and bake the chicken for 15-20 minutes.  Remove from the oven and serve immediately.  Makes 4 servings.

***We were not paid to advertise or review Mary's Organic Chicken or Club W.  These are simply our own opinions.

(Fancy) Grilled Cheese

A very good friend of mine recently asked if I could come and cook for her.  She said that the only thing she could come up with for dinner lately was grilled cheese.  Unfortunately, we live 3,000 miles from one another so going to her house wasn't an option at that moment.  So instead I thought I could at least help her amp up her grilled cheese, which happens to be one of my favorite meals.

This grilled cheese is no ordinary grilled cheese and yet it's not anything too fancy or time consuming to make.  It may be the pesto, which can be store bought and you won't hurt my feelings for doing so, or the pretty pan seared shrimp that makes this grilled cheese dinner worthy.  But any way you look at it, it's dinner in under 20 minutes and I know a lot of you will be happy about that!  Better yet, serve it with a side of leafy greens (and a big glass of wine) and you've got a whole meal!

Pesto Shrimp Grilled Cheese

Ingredients

2 slices of bread (I use ciabatta) 

4 medium shrimp, peeled and deveined 

1 medium tomato, sliced

2-4 slices pepper jack cheese

1-2 tablespoons Basil-Almond Pesto (store bought pesto works too)

1 tablespoon olive oil

1 tablespoon butter

Salt and pepper to taste

In a medium pan over medium heat, heat the olive oil.  Place the shrimp into the pan carefully and season with salt and pepper.  Allow the shrimp to cook for about 2-3 minutes.  Carefully turn the shrimp over and cook for another 2-3 minutes until, opaque and cooked through.  Remove the shrimp from the pan and allow to cool slightly.  Slice the shrimp lengthwise and set aside.

In a large skillet melt the butter.  Spread both slices of bread with the pesto and place them pesto side up in the pan.  On one slice of the bread place 1 or 2 slices of the cheese then the shrimp, tomatoes and then the remainder of the cheese.  Top with the other slice of bread.  Cook for about 3-5 minutes until browned.  Carefully flip the sandwich and cook for another 3-5 minutes until browned and the cheese has melted.  Remove from the pan and allow to rest for minute or two.  Cut the grilled cheese in half and serve.  Makes 1 large grilled cheese.

Our One And Only Slow Cooker Recipe

After what feels like a really long hiatus (only a month...ish) we are back with a recipe that we've been trying to post since September.  This is our one and only slow cooker recipe and if we ever post another one I'll be surprised.  I don't really ever use the slow cooker for cooking, but more for keeping food warm during parties.  So I have to admit besides the bourbon barbecue sauce this recipe is all my husband's.  He has made these amazing pulled pork sliders for a few parties, and epic family reunion and at home just for the two us.  It's always a hit and we never have leftovers which may be the reason for our one and only picture.  By the time we get around to taking a photo it's either almost gone, we've had too much wine (our bourbon) or the lighting isn't right.  So you'll just have to trust us on this one beautiful picture that this super easy slow cooker recipe should be made, shared and enjoyed by all!

 

Bourbon Barbecue Pulled Pork Sliders with Dill Coleslaw

4-5 lb bone in pork shoulder

2 teaspoons salt

2 teaspoons ground pepper

2 teaspoons dried oregano
1 teaspoon ground mustard

2 tablespoons chili powder

3 tablespoons olive oil

1 large yellow onion, sliced

6 garlic cloves, slightly crushed and roughly chopped

6 fresh thyme sprigs

1/4 cup light brown sugar

1 tablespoon Worcestershire sauce

Bourbon barbecue sauce, recipe doubled

24 potato slider buns

In a small bowl mix the salt, ground pepper, dried oregano, mustard, and chili powder.  Rub the spice mixture onto the pork shoulder and set aside.  Place the olive oil, yellow onion, garlic and thyme into the bottom of a large slow cooker.  Place the seasoned pork shoulder on top.  Sprinkle the brown sugar on top and pour in the Worcestershire.  Cover the slow cooker with the lid and cook on low for 10-12 hours.    

When the pork is tender and fully cooked, remove the bone and shred pork.  Drain about half of the juice from the slow cooker.  Add the bourbon barbecue sauce and stir to combine.  

Dill Coleslaw

6 cups green cabbage chopped

1 cup fresh dill, chopped

1/2 cup mayonnaise

1 lemon, juiced

1 tablespoon ground pepper

1/2 tablespoon salt

1-1/2 tablespoons apple cider vinegar

Combine all the ingredients into a large mixing bowl.  Store in the refrigerator in an airtight container.  

Assembling the sliders:  Place the barbecue pulled pork on a bun and top with coleslaw.  

NOTE:  The coleslaw and the barbecue bourbon sauce can be made ahead.  I suggest making the coleslaw the night before to really allow the flavors to infuse together.

Blackberry Banana Overnight Oats

I know is seems like ages since I've written a post and I apologize.  Spring time is what my sister calls my "busy season."  As a dance teacher I am prepping and rehearsing for our end of the year recital which is exciting and time consuming.  This all results in spending less time in the kitchen and at my computer sharing my recipes with you.  

Just like everyone else who is busy with life, I tend to find something simple and quick to make as I rush out the door or too tired to cook at the end of the day.  So I thought what would be better than a few posts containing some simple, quick and of course fresh and tasty recipes to accommodate every one's "busy season."

Let's start with breakfast!

Blackberry Banana Overnight Oats

While I tend to be a savory breakfast eater (watch for that post next week) these overnight oats are perfect for anyone on the go! 

Ingredients

3/4 cup rolled oats
1/2 cup non-fat plain or honey Greek yogurt (I use Trader Joe's Non-Fat Honey Greek Yogurt)
2/3 cup low-fat or skim milk
1 large or 2 small bananas
4-6 ounces fresh blackberries
honey (optional for drizzle)

In a medium bowl combine the rolled oats, Greek yogurt, and milk.  Next either divide mixture evenly into three 6-ounce jars with lids or simply cover the bowl and refrigerate overnight.

In the morning, carefully mash the bananas and blackberries in a medium bowl until combined.  Add the mashed mixture to the overnight oats and enjoy.

Optional: If using the plain Greek yogurt you may want to drizzle a bit of honey on top to add some sweetness.

Notes: Any preferred fruit can be substituted.  Also, adding nuts and/or granola would be yummy.

Makes 2 large servings or 3 small.