Orange Rosemary Chicken

Last week Monterey reached record highs for the month of April with weather reaching high 80's/low 90's.  I know that doesn't sound so hot, but goodness most of the homes and buildings in this area don't have air conditioning systems, our apartment being one of those homes.  It was toasty.

My sister was visiting, and we were originally planning on a soup dinner, but when warm weather hits you've gotta run with it.  Soup was put on hold and chicken was on the menu.  I knew I wanted to make something summery and citrusy, so Orange Rosemary Chicken was born.  I served it with roasted veggies, a summer strawberry and spinach salad and cold watermelon slices.  Yummy, right??  This was easy to whip up and can be left to marinate for several hours prior to baking (or grilling).

Orange Rosemary Chicken

- 1 lb. Chicken Legs

- 1 8oz. Bottle Orange Muscat Champagne Vineagar (from Trader Joes, but any orange or champagne vinegar will do)

- 4 Sprigs of fresh Rosemary, roughly chopped  (set some aside for topping)

- 1/2 Orange, sliced  (save other half to squeeze into marinade)

- 1/2 Lemon, sliced  (save other half to squeeze into marinade)

- 1 T Extra Virgin Olive Oil

- 1 T Honey

- Dash of Salt & Pepper

1. Salt and pepper chicken, set aside.
2. In a large ziploc bag, combine vinegar, oil, honey, and squeezed orange and lemon juice.  Add chicken and top with rosemary.  Let marinate at least 45 min in fridge. 
3. Preheat oven to 375*.  Arrange chicken onto baking sheet evenly spaced (I like to line mine with foil for easy clean up), making sure none of the legs are touching (this ensures even baking).  Top with orange slices, lemon slices and remaining rosemary.
4. Bake uncovered for 30 min, turn and bake another 20-30 min or until inside temp reaches 160*.

I can't wait to hear what you think! 

Here's to warm weather.

Food : All Things Pumpkin

I don't know about you, but I'm a fanatic about all things pumpkin!  Of course, along with everyone else, I'm thrilled about the return of the great Pumpkin Spice Latte, but I'm also excited about all of the pumpkin possibilities in the kitchen!

Pancakes, biscotti, ravioli, cookies - the possibilities are endless.  Pumpkin can go into just about anything.

I'm still working on trying my hand at my own gfree pumpkin creations, but I thought I'd inspire you via my internet pumpkin finds!

1 | 2 | 3 | 4 | 5 | 6

Are you salivating yet?  I am.

Fall is on it's way and I'm excited!

Are you a pumpkin fan?  If so, what's your favorite pumpkin laced recipe??


XO

I'm just a girly girl....

Hi Sweet Friends,

So this week is a special week - my sister is here in Monterey visiting for the next TWO weeks!  It's been a blast so far.  It's only been two days and we've already done lots of sight seeing, coffee drinking, picnic-ing, shopping, cooking, antiquing, nail painting, party planning and plenty of other girly activities.  We're pooped!

As a result of her visit, I've finally returned to the kitchen.  My cooking has been sparse since the move, but I'm becoming more comfortable in our tiny apartment kitchen with each meal.  I'm LOVING the vast variety of fresh {and local} produce available here.  Tuesday is Market day {a day I greatly look forward to on a weekly basis - finally, grocery shopping is enjoyable again} and oh my goodness!  The produce is simply amazing.  I've never tasted strawberries, oranges, blackberries & blueberries so sweet.  This week I picked up homemade gluten free, garlic, basil fettucini noodles, locally grown artichokes, portobello mushrooms, asparagus, & a few yummy fruits.  For my sister's arrival brunch I put my own spin on Eggs Benedict {Portobello Eggs Benny} & for dinner last night, I made a homemade Mushroom Alfredo Sauce to accompany our fresh fettucini noodles & also steamed an artichoke {artichokes are a foreign food to this southern girl...I've known them as a canned confection, until recently}.  All that to say, I have lots of yummy recipes to share.  Once I have a minute to sit and think remember the recipes, I'll be sure to share!  Until then, it's movie time and I'm already late!  Hope you're having a fabulous weekend!

{My Lovely Sister at the Wharf}

{GFree Mushroom Fettucini Alfredo}

{Portobello Eggs Benny}

xoxo.d

Oh! P.S. Here's my Valentine's Day shot....I forgot to share.

- All images via my iPhone.

2 Years of Love & A Bright Future...

It's been a busy couple of weeks and my posting has become sporadic, but believe me when I tell you that lots of fun and exciting things are happening here in my household.

Yesterday hubby and I celebrated 2 whole years of marriage - TWO years!  I cannot believe how fast time has passed.  These truly have been the most amazing two years of my little life.  My husband is beyond amazing and our future is bright - we're looking forward to what's ahead.  To celebrate, last night we had date night at home with homemade Lemon Thyme Roasted Chicken and Potatoes and yummy homemade Chocolate Mousse with Strawberries.  I got hubby a wii (he's been wanting one for a while) and he wrote me beautiful vows (since we didn't write our own for our wedding), and gave me beautiful flowers and a ticket to the December Beth Moore conference.  I'd say it was a pretty special evening.  :)

Here are a few photos from our wedding.  Jeremy and Hara Cook from Cook Images were our photographers - they did an amazing job.  It truly was the most beautiful day of my life...take a look.

So speaking of the future - we have some news to share.  Are you ready for this??  This southern belle is packing her house (with yorkie in tow) and moving to Monterey, California!  It feels as if it's all happened so fast, I'm still trying to catch my breath, but it's an exciting season for sure.  Hubby has been offered a Creative Arts position at Calvary Montery and we couldn't be more thrilled.  I'm especially looking forward to exploring a new place, enjoying the great outdoors a bit more and making new friends.  And while I'm excited, I do have to say that it's all a bit bittersweet.  Family, friends and this little beach town are all so close to my heart, I know homesickness is on the horizon.  I'm sure you'll be seeing a lot more posts once we get settled into our new home come January 2012 - I'll need something aside from what I miss to distract me in those first few months.    

I'm thrilled we'll be home to celebrate the holidays one last time, I'm trying to soak up every moment of it.  I know it will be over before we know it.  However, if anyone has any advice on moving cross country (pods vs moving van, shipping car companies, where to find boxes, etc.) I would LOVE to know.  I'm a newbie at long distance moving.  

To celebrate our happy 2 years and to take a few days together before the packing/holiday madness begins, we're skipping town and road tripping it to either New Orleans or Atlanta this weekend - we'll decide tonight.  Thanks for all of the Happy Anniversary wishes we received yesterday & thanks for all of the support friends and family have given to our big change.  Looking forward to what's ahead.

Lots of love....

GFree Sweet & Spicy Chili

I've been making the most of this cooler weather.  We're already diving into those yummy comfort foods. Last night we had one of my husband's favorites - Homemade Sweet & Spicy Chili.  I love chili for several reasons - it's warm and hearty, we usually have leftovers that last us several meals, it can be topped with all sorts of yummy toppings, and I can throw whatever's in the pantry in & it still tastes delicious!  It turns out differently every time I make it, but the base is always the same - lots of tomatoes, a hint of sweetness & a spicy kick that follows each bite.  Chili can easily be naturally gluten free, just watch those "chili seasoning packets" - growing up, my mom always made chili with those and I've come to find that they're certainly NOT gluten free.  Here's the recipe from last night....enjoy!

G-Free Sweet & Spicy Chili

Ingredients
1.5 lb Lean Ground Beef or Turkey
1 Small Sweet Onion, Chopped
2 Cloves Garlic, Chopped
1 Green Bell Pepper, Chopped
1 T Olive Oil
1 (15 oz) Can Diced Tomatoes, Undrained
1 (15 oz) Can Tomato Sauce
1 Cup Tomato Juice (do NOT use V8)
1 (15 oz) Can Sweet Corn, Drained
2 (15 oz) Cans Red Kidney Beans, Rinsed & Drained
1 (15 oz) Can Chili Beans, Undrained
2 T Brown Sugar (honey or agave could be used instead...just don't over do it)
2 T Chili Powder
2 T Parsley Flakes
1 T Ground Cumin
Salt, To Taste
Cayenne Pepper, To Taste

Toppings (optional)
Shredded Sharp Cheddar Cheese
Low Fat Sour Cream (or plain greek yogurt)
Cilantro
Chopped Green Onions
GFree Tortilla Chips


Directions

1. Coat bottom of large stock pot with Olive Oil.  Add garlic, onion, pepper & a pinch of salt - cook on high, stirring until onions are clear.  Push to the side of pot and add ground meat.  Cook meat till completely browned (be sure there is NO pink left).
2. Combine diced tomatoes, tomato sauce, tomato juice, corn, kidney beans, chili beans, brown sugar, chili powder, parsley flakes, cumin, salt & cayenne pepper and bring to a boil, stirring well.  
3. Once brought to a boil, set to low, cover and let simmer for 45-60 minutes.  (This could also be done in the am & left in a crock pot on low for 8 hrs.  Just be sure to thoroughly cook meat beforehand.)
4. Spoon into bowls, top with your favorite toppings & enjoy!

Aside from chopping a few things, clean up is rather simple - I love one pot meals!  And I can easily pop the lid on and toss left overs in the fridge.  It makes a great topping for g-free tortilla chips, and a wonderful lunch if poured over jasmine rice the following day, we've also done chili turkey dogs - so versatile!

So tell me, what's your favorite way to have chili?

GF Stuffed Mushrooms

I can't believe it's already Wednesday!  Oh how the days fly.  We celebrated my cousin's 30th birthday on Saturday and of course, I had to find a simple yet fabulous gf recipe to share.  For some reason stuffed mushrooms were on the brain, but I have yet to make them without bread crumbs.  By now, you know I love a challenge, so I decided to hunt for a good g-free stuffed mushroom recipe.  I found my inspiration here, but decided to make it my own.  They turned out delish if I may say so myself!  A winning party recipe for sure.  

G-Free Stuffed Mushrooms

Ingredients

24 Whole Fresh Mushrooms

2-3 T Butter, Melted

1 T Olive Oil

1 T Minced Garlic

1 (8oz) Package Cream Cheese, Softened

1/2 C Cooked Sausage Crumbles

1/2 C Shredded Parmesan Cheese (reserve a little for topping)

1/4 C Green Onion, Chopped (reserve a little for topping)

1/4 t Ground Black Pepper

1/4 t Onion Powder

1/4 t Ground Cayenne Pepper (use sparingly if you don't want to have a little kick)

Directions

1. Preheat oven to 350 degrees F.  Melt butter and spoon a small amount into each cup of a mini muffin pan.  (A baking sheet will work, but a muffin pan holds the mushrooms perfectly, keeping all of their insides, well, inside.  If using a baking sheet, spray it with cooking spray and shave a small amount off the bottom of each mushroom, this will help to keep them stable.)  Clean mushrooms with a damp paper towel & carefully break off stems (setting stems aside in a small bowl to be chopped) & set mushroom cups upside down into the muffin pan.  Chop stems extremely fine, discarding any tough spots.
2. Heat oil in a large skillet over medium heat.  Add garlic and chopped mushroom stems to the skillet.  Fry until mushrooms are browned.  Add cooked sausage crumbles (if not cooked, cook in a separate pan before adding to the mixture) & fry until most moisture has been absorbed.  Set aside to cool.
3. In a small bowl, mix cream cheese, parmesan cheese, black pepper, onion powder & cayenne pepper.  Fold in chopped green onions (leaving a few behind to top your mushrooms). 
4. Once cooled (can still be warm, just not hot), fold mushroom/sausage mixture into cream cheese mix. 
5. Spoon mixture into a ziploc bag & trim tip off, pipe into mushrooms.  
6. Top with remaining parmesan cheese and green onions & bake for 20 minutes, or until mushrooms are golden.
7. Let cool & ENJOY!

*Mushrooms can be made a few days in advance and baked just before you need them.  

{Clean & remove Stems}

{Melt Butter & Spoon into Muffin Tin}

{Place Mushrooms into Pan}

{Sauté garlic & chopped mushroom stems & add cooked sausage}

{Make Cream Cheese Mixture}

{Pipe into Mushroom Caps}

{Top with Parmesan Cheese & Green Onions}

{Bake till golden brown}

{Enjoy!}