Monday, August 28, 2017

Easy crispy chicken with carmelized lemon, tomato, and olives

This is the tastiest, easiest dinner.  My two older kids won't eat it, but my little gobbles it all up!  I serve over rice.



1 tablespoon oil

2lbs (approx) mix of bone in and skin on chicken.  I've used breasts, thighs, legs, and a combo.  

1 teaspoon Sea Salt

3 lemon cut in half

1 cup pitted black olives

1 pint grape tomatoes

 handful of thyme (about 8-10 stems)


1. Preheat oven to 450°F.

2. Heat the oil in an oven-proof skillet over medium-high heat. 

3. Pat the chicken breasts dry, make sure they are very dry, and sprinkle the top with the salt. 

4. Place the chicken breasts, skin side down, in the heated oil and sear for 5 minutes, or until skin is crisp and golden brown.

5. Flip the chicken over. Add the lemon, olives, tomatoes and thyme to the skillet and transfer to the oven.

6. Roast for 25 minutes, or until chicken is cooked through. 

Adapted from:

Banana bread with olive oil


2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup sugar

4 ripe bananas

2 teaspoon vanilla

1/2 cup olive oil

1 teaspoon cinnamon


1 Preheat the oven to 350 degrees F.
2 In a medium bowl, combine the flour, baking soda, baking powder and salt.
3 In a large bowl, cream together the eggs and sugar. Stir in the mashed bananas, vanilla, oil and cinnamon.
4 Stir in the flour mixture, until just combined.  Less is more.

5 For muffins, bake for 17 minutes or until knife comes up clean.   For one loaf, bake for 60 minutes or until knife comes up clean

Adapted from

Sunday, May 8, 2016

Chaperone (Bea's first recipe)

1 large Carrot (shredded)
2 small potaotes (shredded)
1/2 apple (shredded)
Squeeze of lemon
Dash of cinnamon
1 tbsp brown sugar

Mix all ingredients in a baking dish
Bake at 400 for 30 minutes

Monday, March 7, 2016

Moroccan Chicken (crockpot)

  • 2 tbsp olive oil
  • 3 pounds skinless chicken thighs (bone in or out, I like both.  If bone in, add more chicken)
  • Salt and pepper the chicken
  • 2 sweet Vidalia onion diced (the flatter the onion, the sweeter I find it to be)
  • 6 cloves garlic, minced
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne
  • 2 teaspoon sea salt
  • 1/2 teaspoon cracked pepper
  • 1 ½ cup unsalted chicken stock
  • 3/4 cup natural almond butter (unsweetened – I like freshly ground)
  • 12 ounces dried apricots (cut in half)
  • 1 pound baby carrots

  1. Season the chicken with salt and pepper
  2. Heat olive oil in large pan to medium high (I like to cook in my le creuset)
  3. Brown the chicken in the oil (about 5 minutes)
  4. Place into the crockpot
  5. Heat a little more oil in the pot on medium.  Add onion and garlic and cook until tender.
  6. Add the ginger, cumin, coriander, cinnamon, cayenne, salt and pepper.
  7. Add chicken stock and almond butter. Stir until you have a thick sauce.
  8. Pour ½ the sauce into crock pot over chicken in the slow cooker.
  9. Add the apricots and baby carrots to the slow cooker.
  10. Cover with the remaining sauce
  11. Refrigerate overnight.
  12. In the morning, pop the crock pot insert into the crockpot.  Cover and cook on low for 8 hours.
  13. Serve over rice
  14. This is even better the second and third day as left overs!

Adapted from Against All Grain Slow Cooker Moroccan Chicken

Sunday, March 6, 2016

Chocolate Chia Pudding


  • 3 tbsp white chia seeds
  • 1 tbsp raw cocoa
  • 1 1/2 tbsp maple syrup
  • 1 1/2 cups almond or cashew milk (unsweetened)
  1. Add dry ingredients to mason jar, and shake or stir
  2. Add wet ingredients to jar and shake or stir
  3. Let sit in fridge at least 12 hours (ideally 24 or more) shaking periodically to mix the ingredients 
  4. If not thick enough, add more chia
I usually find that this recipe is enough for two servings.

Friday, March 4, 2016

Chocolate Chip Cookies (Dairy Free/Vegan)

  • 4 cups unbleached all-purpose flour (I like King Arthur)
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 ½ cups chocolate chips (I like semisweet Ghirardelli or other dairy free chocolate bars broken into pieces)
  • 1 cup white sugar
  • 1 cup packed light brown sugar
  • 1 cup plus 2 tbsp canola oil
  • ½ cup plus 2 tbsp water
  • Coarse sea salt 

  1. Mix flour, baking powder, baking soda, and salt in a bowl.
  2. Add chocolate chips.
  3. In kitchen aid mixer, mix sugar and brown sugar with the oil and water until there are no sugar clumps.
  4. Add the flour and chocolate mixture to the sugar mixture and mix until just combined. Do not overmix.
  5. Refrigerate for at least 12 hours and up to 24 hours.
  6. Preheat oven to 350F.
  7. Scoop dough into balls and place into freezer for about 10 minutes while oven heats
  8. Sprinkle the dough balls with coarse-grained sea salt and bake for 12 to 13 minutes, or until the edges are just golden.
  9. Do not overbake.
  10. Let cool completely before serving.

Wednesday, March 2, 2016

chocolate chip cookies (Dairy Free, gluten free)

  • ¼ cup coconut oil
  • ¼ cup coconut palm sugar
  • 2 tbsp honey
  • 1 large egg 
  • 2 tsp vanilla
  • 1½ cups almond flour
  • 2 tbsp coconut flour
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ cup chocolate chips (check for dairy or sugar content – I like Ghirardelli semi sweet)

  1. Heat oven to 350F.
  2. Mix together coconut oil, coconut sugar, honey, egg and vanilla until smooth (I use my kitchen aid mixer)
  3. Mix in almond flour, coconut flour, baking soda and salt
  4. Mix in the chocolate chips  
  5. Bake for 9-12 minutes, until edges are a light brown