Lemon Olive Roasted Chicken

Mmmmm... I have been in the mood for chicken lately.  It seems like I've been making chicken, chicken, and more chicken!  Roasted chicken is a standby meal in my house.  Usually I do chicken thighs, but chicken leg quarters were so inexpensive at the store that I couldn't resist.  For this easy dish, I rubbed the chicken with a lemon-butter-herb mixture and then roasted it with sliced lemons and fresh green olives.  The result is fresh tangy chicken that pairs perfectly with a salad or some mashed sweet potatoes (or both).  This chicken also makes great leftovers.  Feeling really ambitious?  Save all the bones and make a bone broth by simmering them in filtered water with a bit of acid (lemon or vinegar) for hours.  Then enjoy all of the delicious minerals and calcium from the bones. Heavenly. 

A big pan of deliciousness

Ingredients:
2 packages chicken leg quarters (thighs would also be delicious), bone in skin on
1tbs butter or olive oil
3tbs butter, melted
2tsp minced garlic
2tsp dried thyme (or 2tbs fresh)
1tsp poultry seasoning
salt and pepper
2 lemons, sliced into wedges
1 can ripe green olives

Directions:
1. Preheat oven to 375F. In a small bowl, mix melted butter, garlic, thyme, poultry seasoning, and salt.  Squeeze the juice of 1 lemon into the bowl and mix well (save the rinds).  Using your fingers or a brush, get the butter lemon mixture both under and over the skin of the chicken.  Season the outside generously with salt and pepper.
2. In a large skillet, heat 1tbs butter or oil.  Working in batches if needed, place the chicken skin side down and cook on medium high until deep brown.  Flip and cook on the other side until browned.  Place on a foil-lined baking sheet. Throw in your rinds.
3. Drain your olives and pour them all over and under your chicken.  Throw in your rinds.  From the second lemon, squeeze a bit of juice all over the tops of the chicken and throw those rinds in there as well.
4. Roast in the oven until the chicken thighs reach 170-175F, about 30 minutes.  Remove and serve with your favorite sides.

Meatza

I have been eager to try a meatza for a while now and last night I gave it a whirl.  WOW.  It was so tasty it took everything in my power not to go back for seconds.  For those of you who are unfamiliar with the term "meatza" I will fill you in on the secret:  It's a play on the word "pizza" but uses ground meat as the crust and then is loaded with pizza sauce and veggies.  I know, it sounded a little gross to me at first too.  But it's not.  It's wonderful.

A pizza for meat lovers and paleo enthusiasts alike!

Ingredients (Serves 6):

2lb ground beef, preferably 100% grass fed
1 large egg, preferably omega-3 enriched
1tsp onion powder
1tsp garlic powder
1tsp dried oregano
2tbs fresh basil, thinly sliced
1c pizza or marinara sauce (look for one's without added sugar.  The best tasting one is Mario Batali's Tomato Basil Marinara and the cheapest is Ragu No Sugar Added)
1 tomato, sliced
1/2 zucchini, thinly sliced (I used a mandoline)
1/2c sliced mushrooms
1/2c sliced black olives
1/2c thinly sliced onion
2tbs fresh basil, thinly sliced
1/2tsp red pepper flakes (optional)
1/2c freshly grated parmesan (optional)

Directions:
1. Preheat your oven to 400F.  In a large bowl, mix egg with beef and the next 4 spices.  Add about 2 tsp finely ground sea salt.  Spread your meat mixture evenly into a foil lined baking sheet.  Bake in the oven for 10 minutes.  Remove from the oven and pat with paper towels until you get the extra water/grease out of the pan.
2. Spread your meatza with pasta sauce.  Top with sliced tomatoes, zucchini, mushrooms, and onion.  Sprinkle with olives and basil.  Reduce the heat to 350F and place the meatza back in the oven for 10 minutes longer (until the veggies are starting to soften).
3. Remove from the oven and sprinkle with red pepper flakes and parmesan.  Place back in the oven, turn the heat to broil, and cook for a few minutes until cheese is melted.  Remove (if needed, use a few more paper towels to soak up any remaining grease or liquid at the bottom of the baking sheet).
4. Slice and serve hot.

Pan Fried Rockfish with Olive Medley

I found some wonderfully fresh wild-caught-rockfish at Whole Foods and was inspired to make it Greek style by pan frying it in a bit of butter & topping it with a medley of chopped olives and cilantro.  The sweet delicate fish tastes almost perfect with a pat of butter and lemon while the brined olives bring in saltiness and the cilantro makes the whole thing pop with freshness.  This dish takes less than 10 minutes to prepare and it tastes gourmet.  Now that's my kinda meal!

A beautiful fresh dish that is easy to make and tastes fabulous!

Ingredients (Serves 1):
1-3oz rockfish fillet
1/2tbs organic butter
1/4tsp minced garlic
a sprinkle of Italian seasoning
a sprinkle of sea salt
1 lemon wedge
4 pitted kalamata olives, chopped
1 large green olive, chopped
2tbs chopped cilantro

Directions:
1. Heat your butter in a saute pan just large enough to fit your fish over medium high heat.  Add your minced garlic and cook for a minute, making sure it doesn't burn.  Sprinkle your fish with Italian seasoning and sea salt and add it to the pan.  Cook about 3 minutes per side (more for a larger fillet) or until done.  At then end of cooking add a squeeze of lemon.
2. Meanwhile, in a small bowl combine olives and cilantro.
3. Serve fish with chopped olive medley on top.  Enjoy!

Nutritional Information:
1 serving = 1 3oz fillet of rockfish topped with olive medley
Calories: 193
Fat: 13g
Carbs: 2g
Protein: 19g
Sodium ~ 600mg

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