Is it comfort food? It’s hot and creamy and delicious and sooooo easy. Creamy Chicken Casserole is the one dish meal that is great made from leftovers! If you’re already making a butternut squash dish rost some extra. Leftover chicken, shred it up! That random bag […]
This spice mix is the basis for everything. In the whole world? I don’t know. Maybe. Our Seven Spice Sprinkle is great on steaks, chicken, pork, blah, blah, blah – everything! Just start shaking! Seven Spice Sprinkle Serves/ Yield: about 3 Tbsp. Prep Time: 5 […]
Pan-Fried Pork Chops are a simple staple great for any chef’s arsenal. They are good with a simple shake of salt and pepper, but using our Seven Spice Sprinkle makes them great!
Pan-Fried Pork Chops
Serves/ Yield: 4
Prep Time: 10 minutes
Cook/ Assembly Time: 12 minutes
Total Time: 22 minutes
- 2-4 Tbsp. ghee, divided (or grass-fed butter)
- 4-6 boneless pork center loin chops, 3/4-1 inch thick
- 1-2 Tbsp. Seven Spice Sprinkle
Pre-heat a cast iron skillet or griddle over medium-high heat, 5-10 minutes. Reduce heat slightly, add 1-2 Tbsp. ghee to the pan.
Sprinkle spice across pork chops. Once the ghee has melted add the chops spice-side down. Sprinkle the top-side of the meat. Cook on each side between 4 and 6 minutes. If using a meat thermometer, it should read at least 160F.
About one minute before they are completely cooked place a pat of ghee or butter (about the size of a postage stamp) in the middle of each chop.
Egg Drop Soup is so easy. Like so super-duper-why-have-you-been-ordering-it-all-your-life easy. Really. Make some when you’re having a yen for Chinese Takeout or tonight. Or both. Whenever. 🙂 And, for a super swell bonus our version is so good for you. No yucky weird ingredients hiding […]
Keeping with this week’s orange theme it’s Chinese takeout night, Orange-Beef Stir-Fry here we come! If you are a fan of ordering out you will be amazed at how quickly this comes together. Probably faster than waiting for your order! Orange-Beef Stir-Fry Serves: 4 Prep […]
Winter is blood orange season! They are in stock and abundantly available. This recipe for Blood Orange Balsamic Roasted Chicken is a fun twist on a classic chicken dish. A really lovely combination of sweet and savory.
Blood Orange Balsamic Roasted Chicken
Serves/ Yield: 4-6
Prep Time: 20 minutes
Cook/ Assembly Time: 40 minutes
Total Time: 60 minutes
- 5 lbs. chicken thighs (4-6 thighs)
- Italian Seasoning, dash (optional)
- 1-3 blood oranges, peeled and wedges separated
- 1 tbsp. olive oil
- 1 tbsp. quality balsamic vinegar
- 1/3 c. of the juice of blood oranges, 1-2 depending on size
- 2 Tbsp. olive oil
- 2 Tbsp coconut aminos
- 1/4 c. balsamic vinegar
- 2 garlic cloves, minced
- Salt and Pepper, to taste
set on the prepared baking sheet.
Rinse and pat dry the chicken. Place it in a large plastic bag or other sealable container to marinate.
Prepare the marinade by blending all the ingredients in a food processor until liquefied. Pour over the chicken thighs, coating evenly. Seal the bag and refrigerate for at least 30 minutes or up to 24 hrs.
When you are ready to roast, preheat the oven to 400 degrees Fahrenheit. Prepare a rimmed baking sheet with foil and grease with olive oil. Discard the marinade that the chicken is in and place the chicken skin side down. Roast for 20 minutes.
While the chicken is roasting, in a small bowl, toss the orange slices with the oil and vinegar.
Turn the chicken thighs skin side up and add the oranges to the pan, sprinkle with Italian seasoning. Use the remaining oil and vinegar from the orange bowl to baste the chicken thighs.
Continue roasting for 20 minutes. Until juices run clear and the skin is crispy. If the chicken is done and you want the skin crispier broil for 3-4 minutes or until desired doneness.
Serve and enjoy!