Citrus Chicken with Roasted Peaches, served with Mixed Greens Salad topped with Goat Cheese, Walnuts, and Sliced Plums
Recipe: Citrus Chicken with Roasted Peaches
by Melissa McKinnon
- 1/3 cup orange marmalade
- 1/3 cup orange juice
- 4 teaspoons raspberry blush balsamic vinegar (or any sweeter vinegar)
- 1 teaspoon chipotle powder
- 2 teaspoons organic olive oil
- 1 teaspoon chopped fresh cilantro plus sprigs for garnish
- 2-4 large peaches, halved and pitted
- 1 small whole organic chicken, separated (2 wings, 2 legs, 2 boneless breasts, 2 thighs; or you could use boneless, skinless chicken breast)
Preheat oven to 350F. Whisk together all ingredients (except peaches and chicken). Place chicken and peaches on baking stone (or oiled baking pan) and brush with citrus dressing. Bake for 20-30 minutes (or until chicken is white throughout but still moist); you may need to flip the chicken and peaches half way through baking.
Note: If you have leftover roasted peaches, they would go perfectly with a scoop of vanilla ice cream!
This week in my produce basket from Milk & Honey Organics, I received kale, cauliflower, carrots, and scallions, along with several other things. I read through several of the recipes that the owner of the delivery service provides to her clients, and then came up with this. I was pleasantly surprised and will definitely do this again. The picture didn’t quite capture how beautiful this was. So many great colors and textures here!
First bring water to boil in a stockpot. Prepare 2 c. whole wheat rotini (or your favorite noodle or rice) according to package directions.
Meanwhile, heat the following in a large skillet (or wok) over medium to medium low heat:
- 1 Tbsp. olive oil
- 1 tsp. butter
Prepare your vegetables:
- 1 large carrot, thinly sliced
- 1 large clove garlic (or up to 4 small garlic cloves), minced
- 1/2 small head of cauliflower (about 2 cups), roughly chopped
- 1 scallion (green onion), chopped
- 6-8 leaves of kale, chopped into 1″ squares (discard stems)
Add the carrots and cauliflower to the hot skillet and cook for 3-5 minutes before adding garlic, onion, and kale. Allow kale to wilt (about 3-5 more minutes) before adding the following ingredients:
- 1 Tbsp. honey
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. low sodium soy sauce
- 1/2 tsp. Rooster sauce (hot chili sauce)
- 1/2 c. chopped walnuts
Stir together and continue to cook for 1-2 minutes, making sure to coat all of the ingredients and allowing time for the walnuts to release their nutty aroma.
Drain pasta and place in 2 bowl-plates. Divide vegetables and serve over pasta. I loved the combination of sweet carrots and toasted walnuts. Definitely a winning combination!
I still had some extra kale left, so I went ahead and removed the stems and chopped it up. Then I followed this recipe for Lemon Kale Chips by Elana’s Pantry blog. I liked it much better than the last kale chip recipe I tried. It was the right amount of salt and they toasted up better than before. It may be partly due to the type of kale I used. Last time I used a curly, broad-leafed kale; this time I used the Lacinato (or Dino) Kale from my produce basket, which is narrower and flatter. Still not as good as potato chips, but way better for me and a great way to get in my greens.
Posted in Organic, Recipes
Tagged carrot, cauliflower, garlic, kale, kale chips, lemon, milk and honey organics, Organic, pasta, walnuts
Bryan's Breakfast. The little acorn is filled with sugar cubes.
It’s been a really long week. We are thankful for the challenges and how God is using them to help us trust Him on a regular basis. Needless to say, we were exhausted from such a crazy week, so we slept in later than normal. I woke up earlier than Bryan, which is a rarity. I took this opportunity to make some oatmeal from scratch and an apple walnut topper. I prepared the oatmeal with milk according to the Quaker package instructions. Meanwhile, I melted 1 Tbsp. butter over medium low heat, chopped up a large Fuji apple and tossed that in the butter. Then I sprinkled the apples generously with cinnamon, and added two handfuls of walnuts, a splash of vanilla and about 1/4 c. of packed brown sugar. I let this mixture simmer until it was warm and bubbly. Then I made a little well in my oatmeal and poured in the apples and nut mixture. I made Bryan some Earl Grey tea, and I enjoyed a cup of French Press Organic Peruvian Coffee with my breakfast.
My breakfast. I love any excuse to use my bent spoons and teapot shaped spoon rests!