We are enjoying my latest #roastchicken immensely, so I made it again without changing a thing. #RoastedTurmericChicken #ChickenLegQuarters
SEASON w/ #turmeric #garlicsalt #paprika #JohnnysSeasoning & finished w/ “light” sprinkle of #seasalt. #cheapeats but so delicious!
Oven on 425°, roast on one side 25 min., flip & do other side 25 min. Then I remove chicken, put rack on pan & put chicken back on & back in oven for another 10-15 minutes. During which time I prepared potatoes & put those in when I did the first flip of chicken…so 30-40 minutes Same temp, done at same time. I needed something refreshing with it, like salad, applesauce, cucumbers??? But it’s about 105° today so I quit there! I’ll have a slice of bread with cold butter lol.
On squares of HEAVY duty foil ~ Most use ground beef (&/or sausage) in a patty form; Lily broke it in large chunks. Seasoned meat with her favorite (Johnnys) seasoning, sea salt & garlic mixed cracked black peppercorns. Then added sliced potatoes, sliced carrots & sliced onions. Season vegetables also. Seal good. Put on preheated grill for 20 – 30 minutes, depending on how hot your grill or fire is. Ours cooked fast.
Preheat oven to 400 degrees F (200 degrees C). Line a 9×13 inch baking pan with aluminum foil.
Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onion rings. Season with salt, pepper and garlic salt to taste.
Cover with aluminum foil and seal edges. Bake in preheated oven for 1 hour, or to desired doneness.
Loosely (very; you can see in photos I used raw organic apple cider vinegar & in place of sweeter ~ raw organic honey to taste) adapted from
Pulled Pork Nachos ~ Recipe courtesy of Damaris Phillips
*and mine is for carnitas
2 tablespoons chili powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ancho chile powder
1/2 teaspoon Italian seasoning
2 small or 1 large bay leaf
Kosher salt and freshly ground black pepper
3 pounds boneless pork butt, cut into 4 pieces
One large yellow onion, diced
1/2 cup sorghum
1/4 cup unrefined coconut oil
1/4 cup sherry vinegar
2 teaspoons liquid smoke
a 6-quart slow cooker
For the pulled pork: In a large bowl, combine the chili powder, garlic powder, paprika, ancho chili powder, Italian seasoning, bay leaf, 2 tablespoons salt and 1 tablespoon pepper with a fork. Add the pork and turn to completely coat all 4 pieces.
In the bottom of a 6-quart slow cooker, add the onions and cover them with the pork. In a small bowl, combine the sorghum, coconut oil, vinegar and 1 teaspoon liquid smoke. Pour the mixture over the pork.
Cover and cook on low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours, depending on your slow cooker. Remove the pork from the liquid and shred. Return to liquid. Keep warm. Serve on tortillas with favorite toppings.Carnitas go really good with salsas that contain a fruit, like pineapple or mango…citrus.;
*although I used russet potatoes & sweet onions. It’s all good, too easy. And make that gravy!
Stuffing the chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat.
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
Coarse salt and ground pepper
1/2 bunch thyme
1/2 bunch parsley
2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
3 medium carrots, cut into 3-inch lengths
1 pound small red potatoes, any large ones halved
1 teaspoon extra-virgin olive oil
1/2 cup dry white wine
Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.
Peaches from Schnepf Farms have been named and featured in Wine Spectator Magazine as the best in the country and for over 50 years, the Schnepfs have continued to extend their season by planting more orchards with different varieties. Peaches like Earligrande, Springcrest, Florida Prince , Florida King are all popular varieties that grow extremely well in the Desert climate.
Our Peach Season begins before any other location in the Country. Its an incredible season that lasts 6 to 7 weeks!
Please NOTE …Availability is affected by Mother Nature
the golden hue is obviously thanks to the ground turmeric.
But turmeric also provides the flavor base in this roast chicken recipe. The rest of the spices, along with the brown sugar; fennel; onions; and citrus, all kinda surround the turmeric building on it’s woodsy, earthy characteristics…
And coming together in this roast chicken dinner as in a perfect melody– slightly sweet, earthy, and comforting! Enjoy!
Author: The Mediterranean Dish
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
1/2 cup extra virgin olive oil
1/2 cup dry white wine
1/2 cup orange juice
1 lime, juice of
2 tbsp yellow mustard
3 tbsp brown sugar, more for later
1 tbsp garlic powder
3/4 tbsp ground turmeric spice
1 tsp ground corriander
1 tsp sweet paprika
Salt and Pepper
1 large fennel bulb, cored, sliced
1 large sweet onion, sliced into half moons
6 pieces bone in, skin on chicken (chicken legs or breasts, or a combination)
2 Oranges, unpeeled, sliced
1 lime, thinly sliced (optional)
Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar.
In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika , salt and pepper. Now, add about half of the spice mix to the liquid marinade. Mix to combine.
Pat the chicken pieces dry and generously season with the remainder of the spice mix. Be sure to lift the chicken skins slightly and apply some of the spice mix underneath the skin.
Add the seasoned chicken and the remaining ingredients to the large bowl of marinade. Work the chicken well into the marinade. Cover and refrigerate for 1-2 hours (if you don’t have time, you can skip the marinating).
When ready, preheat the oven to 475 degrees F. Transfer the chicken along with the marinade and everything else to a large baking pan so that everything is comfortably arranged in one layer. Be sure the chicken skin is facing up. Sprinkle with a dash or salt and more brown sugar, if you like.
Roast for 40-45 minutes, or until the chicken is cooked through and the chicken skin has nicely browned. Internal chicken temperature should be 170 degrees F.
This roast chicken is best served with Lebanese Rice. If you choose to make the rice, go ahead and prepare it first according tothis recipe. You can reheat the rice later if needed.
Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.
Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.