Butternut Squash Chili w/wheat berries

 “Meatless Mon….er, Tuesday!"

My daughter recently came home from volunteering @bountyandsoul raving about the butternut squash chili w/wheatberries she had tried there....and my reaction was "who are you, and what have you done with my child". She brought the recipe home and we made it together that weekend and I was blown away! So hearty and full of flavor...a great vegetarian/vegan dish to incorporate into your menu.!

Squash::

1 lb. butternut squash (small cubes)

Olive oil

¼ tsp cumin

½ tsp red pepper flakes

Preheat oven to 350°. Peel and cube squash, place in bowl and coat with oil and spices. Spread on parchment lined baking sheet and roast for 40 minutes.

Chili:

1 medium onion (diced)

2 cloves garlic (minced)

½ tsp cumin

1 tsp coriander

½ tsp red pepper flakes (I would start with ¼ tsp if you have sensitive palates)

1 can white beans (rinsed)

1 can black beans (rinsed)

1 can no-salt diced tomatoes

½ c cooked wheat berries

Saute onion and garlic in olive oil. Add spices and cook until fragrant. Add beans and tomatoes. Simmer for 15 minutes. Add squash and wheat berries. Simmer and serve with lime wedges, avocado cubes, green onions and fresh cilantro.

One Pan Shrimp Fajitas

 "All I'm saying is  you've never seen me crying and eating tacos at the same time."

Tacos? Fajitas? Take your pick with this dish that will be on your table in 15 minutes...YES, 15 minutes!

Preheat oven to 400º. Toss 1 lb shrimp (peeled and deveined), sliced peppers, onions and tomatoes with olive oil to coat, smoky seasoning blend (search below or our website), fresh squeezed lime juice and s&p in a bowl. Spread evenly on parchment lined baking sheet. Cook for 10 minutes. Serve with your choice of toppings. Can it get any easier than that?

Vegetarian Rice Bowl

In college, my diet was awful. I ate whatever, whenever. It took me a while to realize it was the food I was eating that made me feel so badly! Now, I am conscious of what I eat and am left feeling lighter, more energized, and even my mood has improved.

This vegetarian rice bowl makes a wonderful breakfast or dinner... or lunch. It really can be eaten for whatever meal you want! I “fried” an egg in avocado oil, sliced half an avocado, sautéed some kale, added some cooked sweet potato I had in the fridge and a cup of cooked brown rice. I don’t eat rice all the time, but I do occasionally in small portions. What would you add or take away to this bowl?

Chicken Nuggets

"Eat more chicken."

Who doesn't love a good chicken nugget? With kids in the house, it is always an automatic "no complaints" dinner, and of course it is something that I double the batch of so I can have extra to throw in the freezer. This particular recipe came from The Whole Smiths Good Food Cookbook (Grain-free Popcorn Chicken pg 40-41), and it is yet another recipe from her book that didn't disappoint. If you love delicious, simple, uncomplicated recipes made with healthy and accessible ingredients, this book is for you! Add it to your Christmas wish list or buy it for your favorite cook, you won't regret it!

As for the dips...we tried The New Primal mustard bbq, which everyone loved (my daughter added maple syrup, which was a great addition), and is now a staple for nights when I throw everything in one pan. And the second dip is a combo of Tessemae's avocado ranch (my absolute fave) and caesar dressing...if anyone is familiar with Mellow Mushroom, that combo reminds us of their Esperanza dressing.

A few tips when making chicken nuggets:

*If starting with frozen chicken, I let it thaw for a few hours (still frozen in the middle but not difficult to get a knife through) and then cut into chunks. The chicken isn't slimy while cutting and I get great uniform pieces.

*When I have time, I brine the chicken in pickle juice (pretty sure that came from a Chick-Fil-A copycat recipe at some point) for a few hours, can't say it makes nuggets taste like the fast food brand, but it adds good flavor and juiciness to the nuggets. Consider sodium content though, if that is something you watch out for in your diet.

*You can bake instead of fry your nuggets (great for batch cooking since you can get a lot done at once). You can follow the baked fish stick process (scroll down our feed or click to our website). Spray oil is the key.

Lazy Girl Crockpot Chili

What can I say... I like dishes that are easy, simple, and don’t take too long to make. I call this “Lazy Girl Crockpot Chili”, because it’s four ingredients (say whaaa!?) and takes very little effort to make. No chopping, no mincing, no time consuming prep. I love a dinner that takes less than ten minutes to put together! Although simple, it’s still delicious. The spice blend gives it lots of flavor and a little heat (it’s spicy but not toooo spicy). Since the main ingredients are basic, I love getting creative with the toppings: avocado, shredded cheese, jalapeños, and tortilla chips are some of my favorites.

For the chili you’ll need (I got everything from my local Earth Fare):
1lb ground beef (organic, grass fed if possible) cooked
2 cans tomato sauce
One can chili beans or beans of your choice, drained
Spice blend

For the spice blend, mix together (this is enough for one pot of chili, but you could double or triple for future use)
1 T chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1/4 tsp red chili flakes
1/4 tsp cayenne
1/4 tsp pepper
1/2 tsp salt

Throw everything in the crockpot and cook on low for at least 6 hours!

Whole30 Crispy Chicken and Mashed Potatoes

This Crispy Chicken & Mashed Potatoes with kale salad is whole30 and paleo friendly!

Ingredients (serves two):

• 2 bone-in skin-on chicken thighs, patted dry and seasoned with paprika and cumin

• 2 small russet potatoes, peeled and cut into cubes

• butter/ghee/avocado oil/ and or EVOO

• broth (I used chicken)

• salt and pepper

• kale (chiffonaded, enough for two people topped with oil (I used avocado), nutritional yeast, a big squeeze of lemon, red chili flakes, and chopped cashews)

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Drizzle a tablespoon of oil on each chicken thigh (front and back). Bake for 35 minutes, broiling for a few minutes at the end for extra crispiness.

2. Fill a medium pot with water and bring to a boil. Boil potatoes for about 14 minutes or until tender. Strain the potatoes and put back in the pot. Add a couple tablespoons of grass-fed butter (you could also use ghee here) and some broth until you achieve the consistency you want. I used an immersion blender to achieve an extra creamy consistency.

3. Combine ingredients for the kale salad and store in the fridge until you’re ready to plate the chicken and potatoes.

I hope you try this wholesome, simple, healthy, and satisfying meal the next time you need one!

5 ingredient Creamy Chicken and Rice with Mushrooms (Gluten and Dairy Free)

This 5 ingredient Creamy Chicken and Rice with Mushrooms came together in under 30 minutes. It’s gluten and dairy free, filling, and really, really tasty. It’s a healthy yet comforting meal that goes perfectly with a cold night, warm fire, and glass of red wine. 😉

Ingredients, Serves 2:
•1 large boneless, skinless chicken breast or two small chicken breasts
•1 cup white or brown rice, cooked
•1-2 cups baby bella mushrooms, sliced
•2-4 T coconut cream
•2 T ghee or butter
•Salt & Pepper, to taste

*Chicken broth (optional), but highly recommended!

Directions:
1. Preheat oven to 425. Pound chicken breast/s for even thickness throughout, season with salt and pepper, and place on greased baking dish. Spray the top of the chicken with a little more evoo spray.

2. Bake for 20 minutes, flipping halfway through.

*(If you’d rather, you can sear chicken on a skillet on medium high heat in 2T of evoo for about four minutes on each side or until cooked through.)

3. While chicken bakes, cook rice according to the directions. When boiling the rice, I swap water for chicken broth to give the rice more flavor!

4. When chicken is done, shred (or cut to your liking), and set aside.

5. When the rice has about 5 minutes left to cook, start sautéing the mushrooms in a skillet on medium heat with the ghee. When rice is done, add it to the mushroom skillet along with the shredded chicken, coconut cream, and s&p, and stir to combine until coconut cream is melted and thoroughly incorporated. 

6. Eat and enjoy!

Notes:
*I loved keeping this meal simple with ingredients I had on hand, but there are a ton of ways you can get creative with it. I’m thinking onions, garlic, and broccoli would all be great additions. 

*Experiment with the ingredient ratios. Maybe you like more mushrooms and less chicken, or maybe you prefer more coconut cream. Play around with it and figure out what you like best.

Veggie Curry

 “Everything but the kitchen sink…”

Tuesday is my regular grocery day, so on Monday I like to go through the fridge and try to use up as much as I can. And this vegetable curry is the perfect way to do that. Simple process, simple ingredients...and a great way to get lots of veggies into your meals. Serve it as a main dish with an added protein or throw an egg on it and call it breakfast...it’s versatile, nourishing and full of flavor!

Ingredients:

2 T oil of your choice (I used coconut)

¼ c diced onion

1 clove garlic, minced

1 T fresh ginger, minced

3 T red curry paste (or more for more heat)

1 can coconut milk

⅔ - 1 c broth (I used my homemade bone broth)

1 T coconut aminos

1 T tahini

1 T fresh lime juice

Chopped cilantro, lime wedges and slivered almonds for garnish

~3 c diced veggies (I used sweet potato, fingerling potato, bell pepper, zucchini, mushrooms, kales & tomatoes)

Directions:

Heat oil in large pot over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and ginger and cook until fragrant, about 1 minute. Add curry paste and stir to combine with onions, garlic and ginger, cook about 1 minute to bring out the curry flavors. Next, whisk in coconut milk broth and coconut aminos. Bring up to a simmer. Stir in your hard vegetables (sweet potatoes/potatoes, carrots, etc) and cook at a simmer, stirring occasionally for 20 minutes. Next add softer vegetables (peppers, zucchini, mushrooms) and cook an additional 10 minutes (I also added some kale at the very end). Stir in lime juice, taste, and adjust seasonings. Garnish with cilantro, slivered almonds and lime wedges.

Baked Fish Sticks

 “Have you got a fish pun? Or do you need more time to mullet over? Let minnow just for the halibut if you think of any fish puns.”

I was not a fish stick fan as a kid, but my kids love them. And this gluten free baked version brought me over to the other side and has become a staple in our house. I try to double or triple batch these because they freeze so well and are great to pull out for an easy meal. Real fish, real crispy and real good!

Ingredients:

2  lbs cod fillets (cut into uniform pieces, mine tend to be 2” sticks)

1 tsp paprika

1 tsp garlic powder

1/2 cup of gluten free flour blend

2 eggs, beaten

1 cup gluten free bread crumbs

1/2 t. each sea salt & pepper

Spray oil (I use avocado)

Cut the cod into uniform strips. Mix flour, paprika and garlic powder in one bowl. Place beaten eggs in a second bowl. Place bread crumbs, salt and pepper in a third. Dip each fish strip in the flour bowl (shake off excess), then egg bowl (allow excess to drip off), and then roll into the breadcrumb mixture. Place strips on lightly oiled (I use a spray oil), parchment covered, baking sheet so they're not touching. Bake at 400° ~20 minutes, flipping halfway through baking. Done when the fish easily flakes when poked with a fork and golden brown. Feel free to finish under the broiler to get to desired golden color.

Spicy Hummus Veggie Wrap

Yesterday at lunchtime I was craving veggies, and I had a lot of ‘em, so I wrapped them all up in a @mariaandricardos organic whole wheat tortilla. I don’t eat bread every day, but small doses of whole wheat bread/oats/etc don’t negatively affect me.

Yesterday’s veggie wrap included: spicy hummus, spinach, tomato, cucumber, avocado, and alfalfa sprouts. I wish I had some carrots or I would have stuck those in there too. Oh well, next time.

You could easily make this paleo/whole30 by replacing the hummus with mayo, the whole wheat tortilla with lettuce, and adding some protein like chicken. If you are sensitive to gluten you could always use a GF tortilla instead. Or, leave it as it is for a delicious vegetarian/vegan meal! This also holds well until lunchtime if you want to make in the morning to take to work 🙂

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What veggies would you add to this veggie wrap?🥗😋

Pot-achos!

 “I swear it was Friday like 5 minutes ago.”

It’s officially back to school in this household and the past week flew by with last minute shopping, meet the teacher, lunch prepping, etc, etc. And the last thing on my mind this week has been complicated and involved dinners. Enter what I have now dubbed “Pot-achos”. So easy and so delicious. These are great for a simple dinner, but will certainly be making regular appearances during football season! So many options too. I topped ours with shredded chicken, shredded lettuce, onions, tomatoes, blue cheese crumbles, Frank’s red hot and Tessemae’s avocado ranch...but you could use taco meat for a twist on a taco, fajita style with peppers and onions, loaded baked potato with chopped broccoli, bacon crumbles and cheddar cheese or how about a play on pizza with italian sausage, pepperoni and marinara? Let us know what combination you would top your Pot-achos with!

To make:

Roast potatoes: I used klondike rose potatoes, cut into evenly sized wedges. For the crispiest potatoes, I always parboil mine first. Place potatoes in large pot and fill with water until just covered. Bring water up to boil and then simmer until you can pierce the potato with a fork but there is still some resistance. Drain and rinse, and then lay out potatoes on a kitchen towel to dry. Once fully dry, toss just to coast with olive oil and s&p to taste. Spread on parchment lined baking sheet (don’t overcrowd!) and roast at 425° until crisp and golden brown (about 20 minutes, flipped halfway). Top with desired toppings and dig in!

Burger Bar

Holy cow 🐄, this Burger Bar might be the best thing we have ever come up with. What a fun way to let people at your gathering create their perfect burger topping combination! While there are a million different ways you could go, we give you three of our favorites below.

First, here’s a list of all of our “Burger Bar” toppings:
-Caramelized onions
-Sautéed mushrooms
-Red onion slices
-Cheddar cheese slices
-Avocado, smashed
-Bacon (maple, buffalo, and plain. Before baking, slather a few slices in maple syrup/ghee mixture, a few slices with Frank’s red hot sauce, and leave a few slices plain)
-Blue cheese crumbles
-Hot peppers, finely sliced
-Pickles
-“Fried” Quail eggs
-Shredded Lettuce
-Arugula
-Mayo, mustard, ketchup
- @franksredhot Hot Sauce
-Roasted garlic mayo
-Blue Cheese Spread (blue cheese and mayo mix)
-Shack Sauce (from @seriouseats : 1/2 cup homemade mayo, 1 T ketchup, 1 T yellow mustard, 4 slices kosher dill pickle (chopped), 1/4 tsp garlic powder, 1/4 tsp paprika, pinch of cayenne… FYI: this is the best sauce EVER!)
-An assortment of buns

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Burger Suggestions:

 
1. The All-American Cheeseburger:

Shack sauce, lettuce, tomato, plain bacon, cheddar cheese, & onion

 

2. The Buffalo Burger:

Blue cheese spread, shredded lettuce, tomato, buffalo bacon, & a @franksredhot hot sauce drizzle

 

3. The Gourmet Burger:

Roasted garlic mayo, caramelized onions, sautéed mushrooms, and quail egg with blue cheese crumbles over arugula.

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A Burger Bar gives people the option to eat paleo, whole30, gluten-free, dairy-free, and also caters to people who just want it all! If you’re looking for a crowd-pleasing dinner idea, this is a guaranteed hit!

Easy Tuna Avocado Toast

Snapped a quick picture of my post-workout lunch today: Tuna Avocado toast! I love whipping this together when I’m having a busy day, because it takes no time at all. It can also be made in the morning to take to work. It’s filling, flavorful, healthy, and easy… what more could you ask for?

Mix 1/2 a can of tuna (I used @wildplanetfoods ), 1/4 large ripe avocado, and 1 Tbsp homemade mayo! Top bread (I used @daveskillerbread ) with spinach/arugula mix and then with tuna/avocado combo. Add some Everything But the Bagel Seasoning for extra awesomeness. I used real whole grain bread, because very small doses of whole grain bread don’t bother me. However, this would also be delicious on GF bread or over a simple salad!

Mahi Mahi w/Mango-Coconut Relish

 “Paradise is not a place, it’s a state of mind.”

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I may be at home in the mountains, but this dish took me back to the beach. On our way home from the beach, we always stock up on some fresh shrimp and fish to freeze and enjoy. I only wish I bought more! This mahi mahi topped with mango/coconut relish was so simple to put together, but restaurant quality all the way. I served it simply with rice and sautéed kale and the whole meal paired perfectly with a dry Grüner Veltliner...this is back on the menu for a dinner party I have coming up, and I can’t wait! •

Ingredients for mango-coconut relish:

2 small mangos (cubed)

1 T shredded coconut flakes (unsweetened)

4 T finely diced red onion

1 T finely diced jalapeno

1 T chopped cilantro

Juice of ½ lime (plus more for garnish)

Combine all ingredients and refrigerate until ready to serve.

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For the mahi mahi:

4 filets

2 T smoky seasoning blend (see recipe 11 rows below or see website)

Sea salt

Olive oil

Toasted pepitas

Dry your fish filets. Sprinkle to cover with seasoning blend and salt on both sides.

Heat the oil in a large skillet over medium heat. Add filets and cook the fish for 3-4 minutes; then turn and cook until just opaque, about 3 to 4 minutes more.  Serve topped with the mango/coconut relish, toasted pepitas and enjoy!

Rustic {fresh} Tomato Sauce

 “A world without tomatoes is like a string quartet without violins.” ~Laurie Colwin

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Who loves a fresh tomato? 🙋‍♀️ Definitely one of my favorite times of the summer when the tomatoes are abundant. And while I’m using them raw any which way I can, cooking up a simple, rustic tomato sauce with other fresh veggies may be one of my favorite ways to use them up. I made this same dish last week and knew I had to make it again when I found more fairytale eggplants.

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Ingredients:

2 lg fresh tomatoes (chopped and sprinkled w/salt)

1-2 anchovy filets (omit for #vegan )

2 cloves garlic (freshly minced)

Handful of chopped basil

Juice of ¼ lemon

Olive oil

Chili flakes (optional)

S&P (to taste)

Summer veggies of choice!

•

Directions:

Cook your preferred veggies first. I drizzled olive oil in a heated skillet and added lightly salted fairytale eggplant and pattypan squash then cooked until caramelized (about 3 minutes), flipped them and continued on the other side another 2-3 minutes. I then removed the eggplant and squash to a bowl and proceeded to make the sauce. *I do not like soggy veggies, so the squash and eggplant still had a bite to them, you can adjust the cooking time to suit your preferences.

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Heat a skillet over medium high heat and add olive oil (about 1-2 T). Add anchovy filet and with a spoon start to break it up, then add minced garlic and chili flakes. Stir, combining and continuing to break up anchovy filet (about 30-45 seconds), careful not to let the garlic burn. Add tomatoes and basil to skillet, stir to combine. Lower heat and let simmer, stirring occasionally for approx. 10 minutes. Add veggies back to skillet, taste test and adjust seasonings. Squeeze a quarter of a lemon over the whole thing at the end and serve! Garnish with additional fresh basil, chili flakes and some fresh parmesan (or nutritional yeast if #whole30). Enjoy!

Healthy Chicken Tikka Masala

I set out to make my own GF and dairy free tikka masala sauce with a bajillion ingredients, got to the store, and thought, “Screw it! I’m too lazy!"

So the search began for a tikka masala sauce that was GF, dairy free, low sodium, few ingredients and low in calories. I found one that checked almost every box, except for the dairy free part, which I considered a win.

The Sassy Indian Tikka Masala sauce contains only 8 natural ingredients, 60 calories per serving, 105mg sodium, and 1g sugar compared to other canned sauces that contained 120 calories per serving, 900mg sodium, 6g sugar, and lots of ingredients you can’t pronounce. Plus, it tasted great!
 

Ingredients (serves ~4): (thanks to thehealthyfoodie.com for chicken marinade recipe)

• 2 large boneless skinless chicken breasts, cut into cubes

• 1/4 cup plain Greek yogurt or dairy free yogurt (I used So Delicious)

• 3 garlic cloves, minced

• 1 T fresh lime juice

• 1 T fresh ginger, minced

• 1/4 tsp garam masala, ground coriander, salt, paprika, & ground cumin

• 1/8 tsp ground cinnamon, ground cardamom, ground nutmeg, & cayenne pepper

• 1-2 cans The Sassy Indian Tikka Masala Sauce (depends on how much sauce you want!)

1. Mix spices together in a large bowl. Add yogurt, lime juice, garlic, and ginger and toss to coat. Add chicken and stir to combine. Cover and refrigerate for at least an hour, or up to overnight.

2. Slide the chicken cubes on skewers, place on top of a baking sheet, and cook for 16-20 minutes on 400°, flipping chicken halfway through. In addition, broil chicken for a few minutes until you reach desired crispiness. OR if you’d rather cook them stovetop: melt some butter over medium high heat and cook chicken pieces for about 4 minutes on each side.

3. While chicken cooks, heat up sauce in a pan on the stove. When chicken is done, add it to the sauce and serve with jasmine rice, cauliflower rice, brown rice, or whatever your heart desires!

Cauli-rice Veggie Bowl

 “Wake up and smell the inspiration.”

This cauliflower rice bowl was inspired by the rice bowl from Gan Shan West in West AVL. At the restaurant it was simple and delicious, and I knew it would be a great meal to recreate at home and add to my summer rotation. It did not disappoint. It’s versatile, veggies can be prepped ahead to throw this bowl together for lunches throughout the week and it is packed with flavor and texture. I think the key to creating the perfect bowl is to vary the texture of the components and balance the flavors. The eggplant had some crispy edges and creamy center, the cauli-rice was al dente, not mushy...and the shaved raw carrots, pickled green beans and raw cashews added the perfect crunch. I also garnished with chopped red chili peppers, scallions and sunflower shoots (with a mild nutty flavor...they are a great farmers market find, try them if you get the chance) and an amazing Asian mayo drizzle.

Components:

Roasted eggplant cubes *I used 2 small eggplants tossed in olive oil and gomasio

Roasted riced cauliflower *1 prepackaged bag, raw not frozen (cooked w/the eggplant)

Shaved carrots

Pickled green beans

Sunflower shoots *sub with microgreens or arugula

Raw cashews *rough chop

Scallions

Chopped red chili pepper

Lime wedges

Asian mayo drizzle (combine ⅓ c mayo, 4 tsp coconut aminos, 1 tsp fish sauce, 1-2 tsp red curry paste, drizzle of chili oil)

Feel free to add a protein of your choice.

Because this is a component meal, amounts will vary based on what you want! The 2 small eggplants were enough to feed 4 people, same for the bag of riced cauliflower, however I also had regular rice prepped for my kids and husband. Let me know if you have any questions, I’m happy to help!

To roast eggplant and riced cauliflower:

1. Preheat oven to 425°

2. Chop your eggplant into even, bite-sized cubes. Toss lightly with olive oil and gomasio (a sesame seed, sea salt & sea vegetable blend) and spread on large parchment lined baking sheet.

3. Using raw, riced cauliflower, place in a bowl and lightly toss with olive oil and a few pinches of salt. Spread to even layer on large parchment lined baking sheet (same pan as eggplant).

4. Roast for 10 minutes. Remove from oven and toss eggplant and cauli-rice.

5. Roast for an additional 10 minutes (or a little more if you are looking for more browning).

Build your bowl in any proportions you prefer!

15 Minute Shrimp, Sausage, & Broccoli Stir Fry

Looking for a super simple dinner that’s ready in 15 minutes? This Shrimp, Sausage, and Broccoli Stir Fry is one of my weeknight favorites. It’s six ingredients, takes 15 minutes total, and is great if you’re wanting to eat clean.

Ingredients (serves 2):

• 2-3 T evoo
• 2 chicken sausage links (I use aidells), sliced
• 8 large shrimp, peeled and deveined
• 1 small head of broccoli, cut into florets
• 1 clove garlic, minced
• Coconut aminos, to taste
• Red pepper flakes, to taste
• Salt and pepper, to taste

Directions:

1. Heat 1-2 T evoo in cast iron skillet on medium. Add shrimp, season with s&p, and cook for one minute on each side. Set shrimp aside.
2. Add another T evoo to cast iron and add sausage and broccoli. Cook until broccoli is tender and sausage has browned, about six minutes.
3. Add shrimp back in the cast iron, along with garlic and coco aminos. Cook for another minute or two until shrimp is cooked through. T
4. op with red pepper flakes and serve!

Grilled Beer Can Chicken

 “It’s Friday...fire up the grill!”

Here is a great chicken recipe for the weekend! Beer can whole chicken cooked on the grill…a smoky and sweet flavor profile, crispy skin, tender, juicy meat and an EASY process = a perfect combination. By the way, beer is not a requirement, any liquid will do, it’s the steam the liquid produces that creates a juicy finished product.

What you’ll need:

1 whole chicken (let it come to room temp before grilling)

Olive oil

3-4 T smoky seasoning blend (check out blend recipe 3 rows down)

Salt

3 T BBQ sauce (I used @tessemaes) + 1-2 tsp smoky seasoning blend mixed together

Process:

Preheat your grill and then turn down to 400 degrees, with center burner turned off (chicken will be cooked indirectly)

Coat chicken with olive oil

Sprinkle outside and inside with a few pinches of salt.

Generously rub entire chicken with spice blend (2-3 T should do the trick)

Grab your can, filled about ⅔ of the way with a liquid of your choice (I used water and vinegar) and lower the chicken cavity onto the can so it looks like it is sitting up, and place on center of grill.

Cook for about 45-60 minutes (depending on size)

Brush the chicken all over with BBQ + spice blend mixture and cook for an additional 10 minutes (dark & sticky!)

Check doneness, instant read thermometer should register 165 degrees at thickest part of thigh.

Remove from grill and let rest for 10 minutes before serving.

Enjoy!

Fairytale Eggplant

 “Life itself is the most wonderful fairytale.” ~Hans Christian Anderson

These are fairytale eggplants and if you can find them at your local farmers market, you MUST try them. They are small (no bigger than my hand), have a delicate, non-bitter flavor and cook to a perfectly creamy texture. I made a simple rustic tomato sauce (out of farmers market cherry tomatoes, garlic and home-grown basil) and sauteed them along with some baby pattypan squash and enjoyed one of my favorite meals of the summer! Try them if you have the chance!