Roast Chicken With Orange Gremolata #WeekdaySupper

Feb 27, 2013 by

I love being in the kitchen. A while back, cooking used to be a leisurely hobby that I loved to do from the desire to nurture my family. On occasion, I will have the time to prepare wonderful meals that keep me in the kitchen and on my feet for a few hours. Being a stay at home Mother to my children allows me to support my family in a way that only I can, at the moment. As the kids get older and become more active and busy with life outside of the house, my cooking time gets cut down. Soon, I will have to start focusing on how I will prepare meals when I return to the working world. It’s okay if I cook on a Friday night now, but at some point – I’m pretty sure that will become history 🙂 I will need someone to cook for ME.

#SundaySupper is a movement that encourages families to eat together at least once a week, typically on a Sunday but this could be any day of the week based on a families scheduling. As an extension of #SundaySupper, we are pleased to share with you #WeekdaySupper! We will be sharing quick and easy meals every day of the week. How awesome is that? Today I am sharing with you a #WeekdaySupper that is super easy and flavourful with wonderful fresh ingredients ~ Roast Chicken with Orange Gremolata. I found this lovely recipe in the Weight Watchers New Complete Cookbook. I totally forgot I had it.

What I loved about this recipe the most, is that it used fresh ingredients to season and infuse flavour into the chicken. I didn’t change the ingredients, I just changed how I prepared it. The instructions required me to “grill” and turn each piece every 10 minutes until it was cooked through. Well, this is a mid-week supper. I could be doing something else while the chicken is in the oven. So, I roasted the chicken! Its my favourite way to prepare chicken these days anyhow.

 

Chicken with Orange Gremolata_2

 

WeekdaySupper

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Roast Chicken With Orange Gremolata #WeekdaySupper

Prep Time: 20 minutes

Cook Time: 30 minutes

This recipe was slightly adapted from Weight Watchers, The New Complete Cookbook.

Ingredients

  • 8 Chicken Thighs, skin on
  • 1/2 Cup Chopped Fresh Parsley
  • Grated zest of an Orange
  • 3 Garlic Cloves, minced
  • 1 Tbsp Olive Oil + some to brush over chicken
  • 1 Tsp Cumin
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • Additional Salt & Pepper

Instructions

  1. Preheat oven to 375C (Roast)
  2. Prepare Gremolata: In a small bowl, mix parsley, garlic, oil, parsley, cumin, salt and pepper. Reserve 3 tbsp for garnish
  3. Lightly brush chicken with olive oil. Season chicken thighs with salt and pepper
  4. Place about a teaspoon of the Gremolata under the skin of each chicken thigh.
  5. Roast chicken for about 30-40 minutes or until cooked through
  6. Serve with rice and garnish with fresh gremolata
https://lovelypantry.com/2013/02/roast-chicken-with-orange-gremolata-weekdaysupper/

 

The first question that came to mind when I saw this dish was “What is Gremolata?”. Gremolata is an Italian Condiment that typically consists of Parsley, Lemon Zest, Garlic and Oil. There are many variations, some substituting the parsley for herbs like rosemary, mint, sage or cilantro. Additions may include capers and chopped nuts. Gremolata can be served with pasta, most meats as well as fish. Lots of possibilities with this one. I’m sure I will be trying out some other recipes using Gremolata.

 

Orange Gremolata Ingredients

 

I was surprised how quickly this came together. So fresh and fragrant.

 

Orange Gremolata - ingredients

Orange Gremolata

 

A teaspoon of Gremolata goes a long way. I spread it evenly under the chicken skin.

 

Chicken with Orange Gremolata-3

Roast Chicken with Orange Gremolata

 

Dinner is served in no time. My husband found this meal to be different from what we normally have so I got a nod for choosing this recipe. I hope you enjoy it as much as we did.

 

Chicken with Orange Gremolata-4

Roast Chicken With Orange Gremolata

 

Dinner during the week can be easy, flavourful and healthy too. 😉 Enjoy!

 

This Week’s  #WeekdaySupper Recipes:

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Top 12 Recipes of 2012 – What a great year!

Dec 31, 2012 by

I hope you all had a wonderful Christmas, spent with family and friends. I took the week off to do my last-minute running around, making sorrel, baking cakes, doing some light housework, spent a day out of town… the family was quite busy. I even surprised myself when I realized that I had not physically been on the computer for 3 whole days. This type of scenario does not happen often. But it was all for a good cause, seeing as it was the most wonderful time of the year.

Well, it’s the end of 2012 and as I reflect, I know very well that I have much to be thankful for. I’m satisfied with my accomplishments in blogging and I’m ready for what 2013 has to offer. Bring it on! There’s so much more to be done! I feel like making some changes at The Lovely Pantry. I’m still tossing some ideas around in my head so I’m not 100% sure what I’ll be doing. Growth is a wonderful thing.

I don’t do resolutions anymore. If I really want to accomplish something, I will just do it. It’s just a matter of timing and priority. There are a few recipes that I plan to conquer in the new year. I’m creating a list of things I want to learn, both in and outside of the kitchen. As a life long learner, I don’t feel comfortable if I’m not growing in some way or the other. Looking at my posts throughout 2012, I see lots of growth. I see improvement in my photography and in the types of recipes that I’ve challenged myself with.

 

Lets take a look at what had people’s attention. Here are the top 12 posts for 2012 at The Lovely Pantry!

 

 

Top Recipes 2012 - The Lovely Pantry

Top Recipes 2012 – The Lovely Pantry

 

 

The top 3 posts:

Cristina Ferrare’s Fall Off The Bone Chicken Thighs

This is my most popular post to date!

Fall Off The Bone Chicken Thighs, Recipe by Cristina Ferrare

Fall Off The Bone Chicken Thighs, Recipe by Cristina Ferrare

 

Hoisin Salmon with Quinoa & Zucchini

Everyone seemed to enjoy my very easy freestyle salmon. It went nuts on Pinterest!

Hoisin Salmon with Quinoa & Zucchini

Hoisin Salmon with Quinoa & Zucchini

 

Whole Wheat French Toast

I guess it must be true when folks say “simple is best”. This post has always been popular, ever since it was published in February 2012.

Whole Wheat French Toast

Whole Wheat French Toast

 

The remaining posts are in no particular order.

 

Polenta, Parmesan, Mozzarella and Tomato

Polenta, Mozzarella, Tomato

Polenta, Mozzarella, Tomato

 

Roasted Pumpkin & Coconut Soup

Roasted Pumpkin & Coconut Soup

Roasted Pumpkin & Coconut Soup

 

Bavarian Apple Torte

Bavarian Apple Torte

Bavarian Apple Torte

 

Jamaican Cornmeal Pudding

Cornmeal Pudding with Rum, Raisins and French Vanilla Ice Cream

Cornmeal Pudding with Rum, Raisins and French Vanilla Ice Cream

 

Black Bean Soup With Hot Roast Pepper Sauce

Black Bean Soup with Hot Roast Pepper Cream

Black Bean Soup with Hot Roast Pepper Cream

 

Grilled Polenta Cakes

Grilled Polenta Cakes

Grilled Polenta Cakes

 

Jamaican Sorrel

Jamaican Sorrel

Jamaican Sorrel

 

 Banana Coconut Coffee Cake with Macadamia Nut Streusel

Banana Coconut Coffee Cake With Macadamia Nut Streusel

Banana Coconut Coffee Cake With Macadamia Nut Streusel

 

Jamaican Christmas Pudding

Jamaican Christmas Pudding with Hot Wine Sauce

Jamaican Christmas Pudding with Hot Wine Sauce

 

I want to say a very special thanks to the #SundaySupper family. It feels good to be a part of such an incredible group of people who share a common cause – to get families together to enjoy a home cooked meal on a Sunday. It could be on any day of the week, as long as it is possible. Sharing ideas for meals for your family is what I enjoy doing, and I spend a lot of time sharing on Twitter and Pinterest. Congratulations Isabel, for your amazing success! I can’t wait to see what 2013 has in store for #SundaySupper!

 I really love my little blog. I’m quite fond of the wonderful people and communities I’ve joined along this journey.

I want to thank each and every one of you who read/comment on my posts.It means so much to me.

To the friends that have made recipe suggestions and offered advice with regards to technique/instructions, I thank you!

For those that have suggested The Lovely Pantry to friends/family who are looking for meal ideas, have an interest in Jamaican cuisine, or who are just wanting to know how to use a certain ingredient… I appreciate you!

Consider joining me on Facebook and Twitter to keep up whats new on TLP, or just stop by to say hello.

 Have a blessed and wonderful New Year!

Happy 2013

~Lyn

 

 

 

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Rice and Crunchy Baked Chicken with Vegetables, Guest Post by Sandra of Sandra’s Easy Cooking

Aug 10, 2012 by

Today I have a very special guest post by Sandra of Sandra’s Easy Cooking. Sandra was one of the first food bloggers that I came across shortly after joining Foodbuzz a year ago. Ever since, I have been enjoying Sandra’s recipes, stories and photographs. Sandra is one of the nicest foodies that I have come across and I’m so glad I met her. Please check out her blog and see the healthy meals that she creates. She’s a woman with my own heart! We eat to live and take great care in what we put into our bodies! A few of my favourites from Sandra are: Caribbean Chicken Curry With Rice, Dinner Frittata, and Thai Green Chicken Curry, as well as Banana and Apple Nut Muffins! Guys, if you don’t know of Sandra, please go to her blog and get to know her! 

Sandra, thank you for taking time from your busy schedule in order to contribute to The Lovely Pantry! I understand the limited time we mothers have when we have little ones, so please know how much I appreciate you!

Enjoy today’s post by Sandra: Rice & Crunchy Chicken with Vegetables.

***

My name is Sandra from Sandra’s Easy Cooking. I am honored and grateful that Lyn asked me to guest post here on her beautiful blog while she is on vacation. I enjoy spending time here looking at her amazing pictures as my mouth is watering every time I visit.

I have great meal for you all today. It is nutritious and delicious like my eldest son would say.

My blog is full of balanced meals and I try to keep it that way in hope that my readers can have and find an idea what to make for their next meal. I tend to try always something new and experiment with other cuisines so this particular recipe have a lot of Asian influences. Since I am cooking at least twice a week Asian based meals, I wanted to share this recipe with Lyn’s readers too. 

Now let me show you how I made this delicious and pretty easy dish.

 

Rice and Crunchy Chicken with Vegetables. Photography by Sandra of Sandra’s Easy Cooking

 

 

5.0 from 5 reviews
Rice and Crunchy Chicken with Vegetables, Guest Post by Sandra of Sandra's Easy Cooking
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 tsp. Oil
  • 1 head of Broccoli, cut the florets
  • 1 head of Gai Choy {bok choy or savoy cabbage if neither is available}
  • 1 red Bell Pepper
  • 2 large Carrots
  • 2 Garlic cloves
  • 1 tbs. Soy Sauce
  • Pinch of Salt
  • Marinate:
  • 1 tbs. Soy Sauce
  • 1 tbs. Honey
  • 2 Garlic cloves
  • ¼ tbs sea salt
  • ¼ cup Chicken or Vegetable Stock
  • Sprinkle of Crushed Red pepper
  • For chicken you will need:
  • 4 Chicken fillets
  • 2 eggs, beat
  • 1 cup of flour
  • 2 cups of Bread Crumbs
  • Pinch of Salt and Pepper
  • Rice:
  • 3 cups of short grain Rice
  • 4 cups of water
  • Pinch of salt
Instructions
  1. Chicken
  2. Mix the ingredients for the marinate and add chicken fillets; it can marinate for few hours or over night in a bag or airtight container {refrigerate}. Mix the eggs, and in other 2 bowls add in each all-purpose flour and Bread crumbs. Season the bread crumbs with pinch of salt and pepper. Preheat the oven on 400 degrees Fahrenheit. Dip the chicken starting first with flour, than egg, flour, egg and finally bread crumbs. Chicken fill be completely coded. On a baking sheet line parchment paper and place the chicken on it. Bake for 20-25 minutes; if the fillets are thicker allow it to bake for up to 35 minutes.
  3. Rice:
  4. Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear; drain. Place the rice in the pot and double the amount of water. Cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone. Stop the heat and let it steam for about 15 minutes before opening the lid. Fluff the rice with rice spatula
  5. Vegetables:
  6. Boil the salted water and drop the gai choy. Let it cook for 2 minutes in a boiling water; drain and set aside.
  7. Put a Wok or large skillet and heat over medium high temperature, add oil and vegetables. Stir fry for few minutes and sprinkle with crushed red peppers and pinch of sea salt. Pour Chicken or Vegetables stock to enhance the flavor; Continue to stir fry until the vegetables are tender yet crisp {2-3 minutes}. In a last few seconds add splash of Soy sauce, stir and serve.

 

Vegetables. Photography by Sandra of Sandra’s Easy Cooking

 

Rice and Crunchy Chicken with Vegetables. Photography by Sandra of Sandra’s Easy Cooking

 

Rice and Vegetables. Photography by Sandra of Sandra’s Easy Cooking

 

I made two versions, one for meat lovers and the other for vegetarians. So use your imagination and add your twist on this dish.

 

Serve it HOT and Enjoy!

 

Thank you Lyn for inviting me today to be your guest, and thank you all for reading!

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Baked Butternut Squash & Asparagus Risotto #SundaySupper

Apr 29, 2012 by

Today’s post is contributing to the #SundaySupper movement on Twitter. Every Sunday, food bloggers share themed recipes and tips to encourage family dining. The recipes are fabulous and any inspiration that you need for your Sunday family meal is always a tweet away. I’m very glad to have joined up with such a warm and welcoming group! Today’s theme is budget friendly meals.

My cookbook collection could easily get out of hand. And I’m not even worried. I love to see bookshelves lined with books from end to end. Over the years, I’ve been buying cookbooks, food related books as well as photography books. This passion is here to stay. If ever I doubt my true love, all I need to do is look at my collection. What I love about books in general, is that a particular book may seem new to you if you haven’t read it or seen it in a while. I have cookbooks that I haven’t even looked through properly. That thought alone excites me! I’m surrounded by inspiration.

Risotto is a great meal that can be made with simple, budget friendly ingredients. Perfect for a Sunday Supper. I was browsing through some or my treasures and my search led me to a cookbook that it would seem I had not looked in. The photographs were superb and I wished my photographs looked just like them or similar. So anyway, the original recipe used pumpkin and sage – I didn’t have those items but if you’ve been reading my blog for a minute, you’ll know that I use what I have if I cannot do any better at the moment. I had a Butternut Squash and fresh Asparagus. Done deal, in my head.

I’m not sure what tickled me more – the idea that I was baking the risotto, or that I wouldn’t have to stir constantly for half an hour. I was totally pleased with the outcome and perhaps… just maybe… I’ll make Risotto like this from now on. This is a fantastic way to have dinner ready in under an hour, no stress on the stirring arm.

 

Baked Butternut Squash & Asparagus Risotto for #SundaySupper

 

This recipe was inspired by “Fast, Fresh, Simple” by Donna Hay, page 162.

 

5.0 from 1 reviews
Baked Butternut Squash & Asparagus Risotto #SundaySupper
 
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A meat free family meal, easy to make and ready in under an hour
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 Tbsp Olive Oil
  • 1 Onion, Chopped
  • 12 stalks Asparagus, washed and trimmed
  • 2 Cups Arborio Rice
  • 2 Cups Butternut Squash, diced
  • 5 Cups Low Sodium Chicken Stock
  • 3 Tbsp Butter
  • ½ Cup Grated Parmesan Cheese
  • Salt and Pepper
  • Grated Parmesan to serve
Instructions
  1. Preheat oven to 400F
  2. In a large dutch oven (or oven proof pot), add oil and onion over medium heat
  3. Cook for until soft, about 3 minutes
  4. Add the asparagus and cook for about a minute
  5. Add the pumpkin and cook for about a minute. Stir to combine
  6. Add the rice and stock. Cover pot with a tight-fitting lid
  7. Bake for 30 minutes
  8. The Risotto will be moist and there may still be some liquid. Add salt, pepper, butter and parmesan and stir until the risotto thickens
  9. Plate and serve with some extra parmesan
Notes
Adapted from Donna Hay's recipe Baked Pumpkin & Sage Risotto from her book "Fast, Fresh, Simple" - page 162

 

Fresh spring flavour

Asparagus

 

I was glad to use Butternut Squash in this recipe. It holds up quite well and adds beautiful colour to the meal.

 

Butternut Squash, diced

 

Asparagus is a really good-looking vegetable. I’m looking forward to experimenting more with it.

 

Asparagus, washed, trimmed, cut into 1-2 inch pieces

 

I believe these two paired very well together.

 

Butternut Squash, Asparagus and Onions

 

Add the rice and give it a quick stir to combine before placing the pot into the oven.

 

Arborio Rice added to the dutch oven

 

This is what it looks like straight from the oven. There is very little broth left and the vegetables are cooked through.

 

Risotto out of the oven

 

Add the butter and gently stir to combine

 

Melting butter

 

Here is the plated Risotto. Add the parmesan cheese before eating.

 

Baked Butternut Squash & Asparagus Risotto

 

Dinner is served!

 

Baked Butternut Squash & Asparagus Risotto with Parmesan Cheese

 

 

I hope you enjoyed my recipe today. Please check out what the rest of my food blogger friends are bringing to #SundaySupper:

Lane from Supper for a Steal with her Chicken Tortellini Soup Recipe

Sasha from Rambling Notebook  with her Crock Pot Curried Carrot Ginger Soup

Jennie from The Messy Baker Blog with her Recipe for Meatball Subs

Amrita from Beetles Kitchen with her Vegetable Manchurian Recipe

Pam from The Meltaways is bringing her Chicken Enchilada Pasta

Carla from Chocolate Moosey is sharing her Sweet Chili Wings Recipe

Karen from Notes from the Cookie Jar is bringing her Chickpea Masala Sandwiches

An from Baker Street is bringing her Blueberry Lime Bread

Liz from That Skinny Chick Can Bake is bringing her Creme Brulee French Toast because sometimes Breakfast for Dinner is fun!

 

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Ackee & Saltfish

Apr 10, 2012 by

Ackee, oh Ackee. Ackee is Jamaica’s national fruit. Ackee paired with Saltfish (Salted Codfish) is Jamaica’s National Dish. This is a dish that is near and dear to my heart, as my Mother always prepared it for my family on the weekend. She makes it so very well. I remember having to “flake” the saltfish (not often, a few times perhaps) to remove the bones and to reduce them into smaller pieces the night before for easy preparation in the morning. I hated having to pick out the bones, but boy did I enjoy eating it! I was in the mood for traditional Jamaican fare so I gathered my ingredients to make Ackee and Saltfish served with fried Bammy and fried Plantains.

 

Ackee and Saltfish with Bammy and Plantain

 

5.0 from 3 reviews
Ackee & Saltfish
 
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Jamaica's National Dish, Suitable for Breakfast, Lunch or Dinner. It can be served with Fried Dumplings, Boiled Dumplings, Fried Bammy, Boiled Banana, Fried Plantains, Boiled Yam, Roast Yam or White Rice
Author:
Recipe type: Breakfast, Lunch, Dinner
Serves: 6
Ingredients
  • 2 Dozen Ackees (or 2 Tins of Ackee)
  • ½lb Salted Codfish
  • ¼ Cup Coconut Oil (or vegetable oil)
  • 1 Medium Tomato, chopped
  • 1 Red Sweet Pepper, chopped
  • 1 Green Sweet Pepper, chopped
  • 1 Onion chopped, or thinly sliced
  • Salt and Pepper
  • A few Pimento seeds (optional)
  • 1 Tsp All Purpose Seasoning (optional)
  • A pack of Bammy (8 small round Bammies)
  • 1 Ripe Plantain
  • 1 Cup Milk
  • 1 Tbsp Sugar
  • 2 Tbsp vegetable Oil
  • 1 Tbsp Butter
  • Oil for frying the plantain
Instructions
  1. Soak the saltfish overnight in a covered pot. In the morning, pour off the water. Add fresh water and bring to a boil. Taste the fish to ensure that most of the salt has been boiled off. If it is very salty, pour off the water, add fresh water and boil again. This should be enough. The saltfish should not be bland. Pour off water and allow to cool. Using your fingers, break the fish into small pieces while removing any present bones. Be careful, the bones can be very small. You should end up with a heaping cup full of flaked saltfish.
  2. If using canned ackees, drain liquid from the ackees and add to a pot of boiling water for about 2-3 minutes. Drain and set aside.
  3. If using fresh ackees, boil in salted water for about 15 minutes, or until ackees can be pierced with no resistance with a fork. Do not overcook. Drain and set aside
  4. In a large skillet or dutch oven, warm the oil over medium heat
  5. Add onion, tomatoes and sweet peppers. Sauté until softened about 5 minutes
  6. Add saltfish and stir to combine
  7. Add ackee to the pot
  8. Add salt and pepper
  9. Give a gentle stir so that you don't break up the ackee
  10. Cover and allow to simmer for about 15 minutes
  11. Gently stir to fully combine. Season with salt and pepper to taste
  12. For the bammies:Dissolve sugar in a cup of milk. Pour into a shallow dish. Place bammies into the milk and leave for about 5 minutes. Flip onto the other side. The bammy will absorb the milk.
  13. In a medium-hot skillet with oil, fry the soaked bammy in oil and butter until golden brown, about 8 minutes on each side
  14. Place on a paper towel to soak up oil from the bammy. Set aside
  15. Thinly slice the plantain on the diagonal. Fry each piece in hot oil until brown on both sides. Place on paper towel to absorb oil
  16. Serve and enjoy
Notes
Be careful not to overcook the ackee as it will get extremely soft and turn into mush If you do not have saltfish available, crispy bacon is a great substitute. Just fry and break into bits. A whole Scotch Bonnet pepper is an optional ingredient and would be added along with the ackee and allowed to simmer. Remove before serving, taking care not to pierce the pepper

 

 

Charlene, a friend and a Jamaican photographer, has allowed me to use her photograph of Ackee in the pods so I can share with you all. This is not something that you can see in North America. I grew up with an Ackee tree on my family property so I saw this often. Here in Canada (and in the United States), you buy Ackee from the tin. I’ve had it an it is not at all bad. It’s a great way to still have Ackee.

To see more of Charlene’s beautiful photography, please click on the photograph.
Fresh - Ackee

 

Soak the saltfish overnight, or at least for a few hours. I soaked mine overnight then started the boiling process in the morning to reduce the salt. The fish should still have a certain amount of salty taste to it, otherwise it won’t taste great and then you’ll have to add salt back to the dish. In this photograph, I have about a pound of saltfish but I only used half. I reserved the other half for another special recipe.

 

Boiled Saltfish (Salt Cod)

 

Lovely fresh ingredients (I didn’t end up using the scallion)

 

Sweet Peppers, Onion, Tomato, Scallion

 

 

The main ingredients:

 

 

Bammy is a thick version of a flatbread made from cassava. Bammies can be soaked in either milk or coconut milk. Then it can be baked or fried until browned and cooked through. It has a very light and delicate taste and can be enjoyed with a variety of meals. It’s great for soaking up gravy!

 

Bammies soaked in milk

 

Such an amazing aroma.

 

Vegetables in the pot

 

Ackee and Saltfish are cooked though, and ready to be served

 

Ackee and Saltfish

 

Ackee and Saltfish is likely to be served with fried dumplings. My Mom is an expert at making fried dumplings. I have yet to try my hand at that so Bammies are where it’s at until I  try the dumplings. This is generally a breakfast dish, but I have had it for dinner too, as I did here.

 

Ackee, Saltfish, Bammy, Plantains

 

 

I hope you enjoyed today’s post. I really like making traditional Jamaican dishes and sharing with everyone. I don’t generally prepare traditional meals but I’m willing to try every now and again.

Have a super week!

~Lyn

 

 

 

 

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