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Mrs. healthnut3/17/2023 ![]() ![]() An amazing chef for sure and an old school chef whose inspiration and role model is Julia Child, whom he was lucky enough to meet twice and cook for once even. Suddenly you find yourself thinking about things that once seemed to only exist in “a galaxy far, far, away.” So, as newlyweds we began to reevaluate our lifestyles, and more importantly the way we eat. My husband and I got married in October 2013. “Nothing that stays good on a shelf for a year can be good for you.” Leave a comment ![]() I can’t pronounce many of its ingredients, and it doesn’t taste nearly as good! I’m much happier making my own and knowing exactly what I am putting into my body. You will also wonder, as I did myself, why mayo is so bad for you? Read the label on a commercial mayonnaise label. Once you taste this you will wonder why you didn’t start making your own long ago. The amount you get from this recipe will almost fill one jar to the rim, perfect! The mayo should be good for about 2 weeks. I use the 500 ml Ball Mason Jars (about 17 oz.). Store in a mason jar in the refrigerator. You do not have to use organic eggs if you want to be more cost conscious, but it makes me feel better. We love olive oil and garlic in our house, so add more or less based on your preference. ![]() Proper cooked temperature should be 165 degrees at the leg and thigh joints.ġ cup extra virgin olive oil or extra light olive oil (if you don’t love the flavor of EVOO)īlend all of the ingredients in the blender except for the olive oil. “If it runs clear, then you’re in the clear.” Cook for approximately 1 hour and 20 minutes, but check it by poking it at the joints. This amazingly easy chicken only took about five minutes of preparation and then into the oven it goes. ![]() If you do this with the sliced side facing up and squeeze from the top then the seeds will not fall out into your dish but instead into your hand. Then with the other half of your lemon, squeeze it over the chicken. Coat the chicken in the olive oil and a generous amount of pepper (think lemon pepper chicken) and about 1 tsp of sea salt. I put some of the leftover garlic under the skin. The leftover onion and garlic sprinkle over top of the chicken. Next, stuff the chicken with half of the lemon and half of the yellow onion, and 1/4 of the garlic. Please, don’t forget to take the bag full of goodies out of your bird! Lay the chicken on a sheet pan or cookie sheet, but really any bake pan that you have will work just fine. So, I pass on this advice to others so hopefully I can spare some people of this nuisance. For this very reason and making this mistake over a hundred times in the past, I would say I have finally learned… the hard way. There is nothing like being elbow deep in raw meat when you realize you need the pepper out of the cabinet. I always, always, cut the ends off of the garlic and then smash it with my knife, and the skin comes right off! Don’t forget to have your salt and pepper out and open before you get raw chicken all over your hands. I used almost an entire head of garlic, but like I said before, we love garlic! I say, garlic is good for your heart and all natural so why not?! Peel and roughly chop your garlic. Cut your lemon in half and quarter your yellow onion. ![]()
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