1 whole chicken, cut in halfzest from 1 lemon1 c buttermilk (milk with a splash of white vinegar) 1 t salt (or more)1 t pepper2 cloves garlictwo large handfuls of herbs (sage and basil are my favorite. I also have added thyme, mint, lavender, rosemary) 4 T butter
In a high power blender blend together lemon zest, salt, pepper, garlic, buttermilk and herbs. Place chicken in a large ziplock bag and pour in marinade. Let marinate overnight in fridge. Next morning, take chicken out and allow to come to room temperature. Place on a roasting pan and lay sliced butter across skin. Roast in oven at 425 for about 50 minutes. I can generally tell when my chicken is done by the way it looks and feels but you probably want to use a meat thermometer. Allow to rest for at least 20 minutes before carving.
Oh, Summertime. You and your delicious, delicious fruit. I saw a picture of blueberry crumb bars on my Instagram feed and had to make this recipe. I feel like I'm always making larabars or millet flour banana bread with flax seeds that it felt really good to be baking a traditional fruit dessert. Everyone has gone all #paleo and #whole30 that it almost felt sinful making this recipe. This is a home run kind of a treat, the kind that everyone loves. It tastes classic, with well balanced flavors and textures and I am so making this again, and again, and again. I adapted this recipe from Smitten Kitchen. I added more blueberries and some shredded coconut. Not the sweet, baking kind, the healthy kind. And I changed up the topping by adding in some rolled oats. You can easily just follow the link and adhere to the original suggestions. While they are technically bars, heat a piece up and add a scoop of vanilla ice cream and you feel like you're eating a crisp or crumble, or pie. We all love blueberries, so please make this before the end of the summer, you'll love blueberries even more for being so darn giving.
1.5 c sugar1 t baking powder3 c flour1 c butter (2 sticks)1 egg 1/4 t saltzest and juice from 1 lemon5 c blueberries (you could easily do 4)5 t cornstarch2 T c shredded coconut1/2 c rolled oats1 T grape seed oil1 T brown sugar
Preheat oven to 375 and line a 9x13 pan with parchment paper. In a medium bowl with clean, dry blueberries, add cornstarch, lemon juice, coconut and 1/2 cup sugar. Stir gently. In another bowl mix 1 cup sugar, 3 cups flour, baking powder, salt and lemon zest. With a fork or pastry cutter blend in butter and egg. Butter is suppose to be cold but mine was actually at room temperature. Dough will be slightly crumbly. Pat 3/4 of the dough into the baking pan. Dump and spread blueberries over base. Add oats, brown sugar and grape seed oil to remaining dough. I loved the added texture the oats give, but they need some moisture which is why I added some grape seed oil. You could easily add some more butter. Sprinkle remaining dough mixture over top of blueberries. Bake for 45 minutes or until slightly brown. Keep an eye on it toward the end, all ovens are different and you may want to add foil if the topping is getting too brown too soon. Cool completely before cutting it, in fact, I chilled it in the fridge overnight. Store in airtight container in the fridge.
I remember when I found out I was expecting a girl I began preparing myself for the infiltration of pink into my life. I knew that no matter what you do, many girls seem to develop a love for the color pink. Her nursery was grey and white, and in fact, her room is still grey and white, but she definitely prefers the color pink. I rarely buy her pink clothes and toys, but with two grandmothers that spoil her she gets a lot of pink things in her life. And she loves them. Sigh. She loves pink. This dip is pure genius for pink loving girls. It is so incredibly healthy, and I am only mildly ashamed to admit I got my daughter to devour it by calling it "pink princess toast" when spread on whole grain crackers. We dipped veggies in it, pretzels, stirred it into pasta and even scrambled eggs. It was a big hit. This recipes comes from the Washington Post.
15 oz cooked (or canned) white beans1 clove garlic1/3 c olive oil1 T lemon juice1/2 roasted beet salt, pepper
Combine all ingredients in a food processor and puree until smooth. Store in an airtight container. Will keep in fridge for up to a week.
I'm not one to whip up crab cakes at home very often, but my mother called before they were headed out of town and said she had some extra lump crab meat she needed to give me. Oh. Ok. These were quite a treat and if I find myself in possession of more crab meat soon I will definitely make them the same way. The decadent addition that makes you think "why are these so good" is the crushed crackers. The original recipe called for saltines, but I actually happened to have an old sleeve of Trader Joe's version of Ritz crackers which provided such a perfect, buttery, salty binder for the cakes. We found these so moist they were great served alone. Recipe is adapted from here.
16 oz lump crab meat20 Ritz crackers1 egg, beaten 1/4 c mayo1 T Dijon mustard1 T Worcestershire sauce1 t Old Bay seasoning1 lemon
Pulse crackers in a food processor until fine. In a medium bowl whisk together mayo, egg, mustard, Worcestershire sauce, Old Bay seasoning and juice from 1/2 a lemon. Fold in crab meat and cracker crumbs. Let sit in fridge for 1 hour. In a large pan heat some oil (like grapeseed). Scoop crab meat mixture about 1/3 cup at a time and form into cakes. Cook until golden brown on each side. Transfer to a plate lined with paper towel. Squeeze remaining lemon juice over cakes and serve.
