Recently I’ve made a few Dutch oven meals because it really is the perfect way to warm up when the weather is chilly! Taking on a whole chicken isn’t as scary as it seems, the hardest part for me is carving it. My dad is kind of an expert with carving, he taught me to start with the breast and go from there.
The chicken I cooked was upside down, which I did accidentally the first time I cooked a whole bird… But the breast meat turns out really moist so maybe I should start calling it my trick!? If you are feeling adventurous, try cooking yours upside down as well and let me know how yours turns out!
Lemon & Wine Dutch Oven Chicken
1 lemon, sliced
5 garlic cloves, peeled
½ medium onion, peeled and sliced
1 tbsp oregano
1 tbsp dried basil
1 tbsp dried parsley
Salt and pepper
2 tbsp olive oil
2/3-1 cup of white wine
1. Preheat oven to 375 degree
2. Stuff one slice of lemon into the chicken’s cavity with 3 garlic cloves.
3. Rub olive oil on the outside of chicken. Then generously cover the chicken with herbs, salt and pepper.
4. Place chicken in Dutch oven, pour in the wine and throw in the rest of lemon and garlic.
5. Place lid on top and cook for 1 hour, check temp. You want the temp to get to 160, if not at 160 add 20 minutes and repeat. Then remove the lid and continue cooking until it reaches the safe internal temperature of 165 degrees for a chicken.
6. After removing from oven let sit for about 10 minutes to allow the juices to rest.
As the month of August comes to an end so does peach season in the south. Before the last of the peaches were gone I got some fresh ones from the Farmers Market.
This weekend was so much hotter than expected… and peach green tea was sounding super refreshing! Then I had the idea of peach pie with green tea in the crust! So here is my little experiment that turned out amazing!!!
Peach pie with Green Tea crust
2/3 cu plus 2 Tbs shortening
2 cups flour
1 tsp salt
1 individual bag of green tea (I used Twinings Green Tea with Jasmine!)
4 to 5 Tbs cold water (tip put ice cubes in the water ahead of time)
Mix all ingredients with a pastry blender or fork. Or if you’re like me just get elbows deep in it! Mixing with your hands lets you feel the pastry and will avoid over working it. Over worked the pastry makes a tough crust…
Split pastry in half and refrigerate while you mix up the filling. Once pastry is cooled roll out your pastry to fit a 9-inch pie pan. My pie has a full top pastry with vents, this pie will also do wonderful with a lattice top.
2/3 cup sugar
2 Tbs corn starch
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp lemon juice
6 medium peaches peeled and sliced
1 Tbs cold butter
Put everything except the butter in a mixing bowl and mix! Pour into bottom piecrust. Before placing the top crust, put small slices of cold butter around top of filling.
Bake at 425 degrees F for 40 min or until filling is boiling and crust is starting to brown.
Let’s be honest… Grocery budgets sometimes get cut because of clothing splurges.. But a balanced diet is key to having the energy needed for the best and the worst finals week all-nighters! Cheap proteins will do the trick. This Burrito Bowl has just that!
Skip the trip to Chipotle and make a Burrito Bowl at home!
Honestly a burrito bowl always sounds good so when Im not feeling the cooking vibe this is an easy go to. Plus its super easy to pack up as leftovers for the rest of the week!
1 cup uncooked brown rice
1 cup salsa
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 tomatoes, diced
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves
1. In a large saucepan of 1 ½ cups water cook rice according to
instructions no packaging.
2. Assemble the bowls, divide rice mixture into serving bowls. Top with black beans, corn, tomatoes, avocado, salsa and cilantro.
3. Serve immediately, drizzle with chili cream sauce.
Chili cream sauce
½ cup plain greek yogurt
1 tablespoons chili powder
1 tablespoon cumin
1 clove garlic, pressed
Juice of 1/2 lime
1. Make sauce by whisking all ingredients together