Jovina Cooks Italian: Orange Roasted Chicken

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Orange Roasted Chicken

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • Zest of 5 bergamot oranges (or ordinary oranges if you can’t get them)
  • 1 cup bergamot orange juice
  • 3 finely minced garlic cloves
  • 2 tablespoons finely chopped herb mixture (rosemary, sage, thyme, oregano)
  • ¼ cup olive oil
  • 1 (3-pound) chicken, cut into 8 pieces, bone-in, skin-on
  • ¼ cup butter, softened and room temperature
  • ½ teaspoon paprika
  • 1 bergamot orange, cut into thick slices for garnish
  • Sea salt and freshly ground black pepper
  • Herb sprigs for garnish

Directions

  1. In a mixing bowl, combine half of the orange zest with the orange juice, garlic, herbs and olive oil. (Set aside the remaining zest for later.)
  2. Stir to combine and pour into a very large zip-lock bag. Add the chicken pieces and move them around to ensure they’re all coated with the marinade.
  3. Seal the bag and place into a bowl (in case it leaks) and then into the refrigerator to marinate for at least 3 hours and up to overnight.
  4. Preheat the oven to 375 degrees F.
  5. In a mixing bowl, combine the softened butter with the paprika and the remaining orange zest.
  6. Remove the chicken pieces from the bag and place them in a  9 X 13 X 2-inch baking dish. (Set aside the marinade in the bag.)
  7. Season both sides of the chicken with salt and pepper and then using your hands rub the butter mixture under the skin of each chicken piece and on top of the skin.
  8. Pour the marinade over the chicken and add the orange slices. Place the baking dish in the oven and roast the chicken until it’s cooked through, about 45 minutes.
  9. Baste the chicken several times during cooking.
  10. Let the chicken rest for at least 10 minutes before serving. Garnish with fresh herbs, if desired.

From Jovina Cooks Italian.

Steakhouse Dinner at Home

Pining for a great steak dinner or celebrating a special occasion? A trip to a premium steakhouse in the US will cost you the following:

  • Morton’s 3 course steak dinner for one is $150-160.
  • Ruth’s Chris price for just the cowboy rib eye is $50.
  • Gibson’s Steakhouse in Chicago – premium steaks average $40 to $60 per steak.
  • Dinner at less prestigious steak restaurants will be at least $90 per person.

If you make this special dinner at home, and I did, this is what it cost me:

Cost of a quality steakhouse dinner at home for 2 is less than $30 plus whatever your wine cost. These are prices for my area and the vegetables are in season and often on sale [in the US] here:

  • 1 1/2 lb organic, grass fed French cut rib eye steak cost $22.50
  • Prices at the market this week:
  • $1.99 per lb for asparagus = $2.98 for 1 ½ lbs
  • 5 lb bag of red potatoes on sale for $3.49 = $1.40 for 2 lbs needed for the recipe.
  • 1 lb mushrooms were $2.49

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Grilled French Cut Rib Eye Steak

  • Servings: 4
  • Difficulty: easy
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This steak has several names, such as cowboy or tomahawk. The steak can be grilled over indirect heat or it can be baked in the oven,

It is a large steak and we will only eat part of it. However, I like having leftovers that I can use for a salad or a quesadilla later in the week.

Ingredients
•One 22 – 24 oz French Cut Rib Eye Steak
•2 teaspoons kosher salt
•1 teaspoon fresh ground black pepper
•2 tablespoons butter, melted

Directions

  1. One hour before grilling, remove the steak from the refrigerator. Season it liberally with the salt and pepper. Let it rest at room temperature until it is time to grill.
  2. Set the grill up for direct and indirect heat.
  3. Put the steak on the grill over indirect heat. Close the lid, and cook the steak, turning a few times during cooking. The steak is ready for searing when it reaches 115°F in the thickest part of the steak, about 25 – 30 minutes.
  4. Brush the steak with some of the melted butter, then slide it to the direct heat side of the grill. Sear the steak until a brown crust forms on the steak. This should take about two minutes on each side, at which point the steak should reach 125°F for medium rare.
  5. Remove the steak to a platter and baste i,t one last time, with the butter. Let the steak rest for 10 minutes, then slice and serve.

Oven Baked Method

  1. Melt 2 tablespoons butter with 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Reduce heat to medium and add the steak to the skillet. Cook until seared and golden brown, 2 minutes per side. Transfer the skillet to the oven..
  2. Roast steak in the oven, turning halfway through cooking and basting frequently with the butter in the pan, until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 15 minutes, or to your desired temperature.
  3. Transfer the steak to a cutting board and and let rest for 10 minutes before slicing.

Balsamic Sautéed Mushrooms

  • Servings: 4
  • Difficulty: easy
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Ingredients
•1 tablespoon good quality balsamic vinegar
•1 teaspoon brown sugar
•1 tablespoon unsalted butter
•1 tablespoon extra-virgin olive oil
•1 lb cremini (baby bella) mushrooms, cleaned and sliced
•Pinch Kosher salt
•1/2 teaspoon garlic powder
•1 teaspoon fresh thyme leaves
•1/4 teaspoon freshly ground black pepper

Directions

  1. Combine the vinegar and the brown sugar in a small cup and set aside.
  2. Heat the oil and butter in a medium skillet and saute the mushrooms until all the liquid has evaporated. Stir in the garlic, thyme, salt and black pepper.
  3. Turn the heat to low and add the vinegar mixture. Cook, stirring, until the liquid reduces to a glaze consistency that coats the mushrooms, 15 to 20 seconds.

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Grilled Asparagus

  • Servings: 4
  • Difficulty: easy
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Grilled Asparagus

Ingredients
•2 tablespoons unsalted butter, melted
•2 garlic cloves, minced or pressed through garlic press (about 1 1/2 teaspoons)
•1 1/2 pounds asparagus spears, ends trimmed
•Salt and ground black pepper
•1 teaspoon lemon zest
•Heavy duty foil

Directions

  1. Lay the asparagus on a large sheet of heavy duty foil. Sprinkle with salt and pepper and then with the garlic and lemon zest. Pour the melted butter over the asparagus.
  2. Enclose the asparagus in the foil and seal the edges tightly. Place the package on the direct heat side of the grill while the steak is cooking.
  3. Cook the asparagus for 8 minutes, turn the package over and cook another 8 minutes. Be careful opening the package because the steam will be very hot.

There’s also a potato salad to go with this recipe, but go easy on this side dish if you have diabetes or weight to lose! You can substitute cauliflower for the potatoes. Divide it into even-sized florets and steam until tender – about five minutes.

Warm Potato Salad

  • Servings: 4-6
  • Difficulty: easy
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Warm Potato Salad

Ingredients
•2 pounds red potatoes, peeled and quartered
•1/2 cup good quality extra-virgin olive oil
•1 garlic clove, minced
•1/4 teaspoon red pepper flakes
•1 tablespoon capers, rinsed and coarsely chopped
•1 tablespoon white wine vinegar
•1/4 medium red onion, coarsely chopped
•1 celery stalk, thinly sliced
•2 tablespoons chopped parsley
•Salt to taste

Directions

  1. Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes. Drain.
  2. In the same saucepan, combine the olive oil, garlic, red pepper flakes, capers, vinegar and red onion. Bring to a simmer and remove from the heat.
  3. Add the drained potatoes and toss with the warm dressing, celery and parsley. Salt to taste and serve warm.

Reblogged from Jovinacooksitalian with thanks.

 

Riesling Chicken Stew

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Riesling Chicken Stew

  • Servings: 4
  • Difficulty: easy
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  • 2 tbsp  olive oil
  • 4 chicken portions
  • 15g smoked, streaky bacon, chopped
  • 12 shallots
  • 1 teaspoon tarragon
  • 1tbsp flour
  • 150ml Riesling or dry white wine
  • 500ml hot chicken stock
  • 3 tbsp creme fraiche
  1. Heat half the oil in a large pan and fry the chicken in batches, over a medium heat until golden. Set aside.
  2. Put the bacon in the same pan and fry gently to release its fat. Turn heat to medium, add the shallots and cook for 5 min, stirring occasionally, until both are lightly coloured.
  3. Remove the leaves from the tarragon and set aside. Sprinkle over flour and stir to absorb the juices. Cook for 1 min, then gradually add the white wine, stock, and tarragon stalks. Return chicken to pan, cover and simmer over a gentle heat for 45 min to 1 hr until chicken is cooked through.
  4. Remove chicken, bacon and shallots with a slotted spoon and keep warm. Discard tarragon stalks. Simmer sauce rapidly until reduced by half. Stir in the creme fraiche and tarragon leaves. Season to taste.
  5. Turn off the heat, then return the chicken, bacon and shallots to the pan. Serve with veg.

 

 

Low-Carb, Gluten-Free Moussaka

All you need (almost) for Greek moussaka.
All you need (almost) for Greek moussaka.

This week I had a large pot of Greek yoghurt seeking a happy culinary ending so I decided to make a moussaka.

Lots of moussaka recipes use a béchamel sauce which obviously pushes up the carbohydrate content and make it unsuitable for coeliacs because of the flour in the sauce, and as I was going to be entertaining a coeliac then this version is ideal for the gluten-free AND the low-carber.

I like mince done in the slow cooker as I think you get a concentrated flavour (and it’s easier), but I’ve also given you the conventional method for cooking the mince part.

Gluten-Free Low Carb Moussaka

  • Servings: 4 generous portions
  • Difficulty: easy
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  • 500g lamb mince
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed
  • 1tsp ground cinnamon
  • 1tbsp ground cumin
  • 400g tinned, chopped tomatoes
  • 1tbsp tomato puree
  • Fresh rosemary, finely chopped (about 1tsp)
  • 1 large aubergine, sliced
  • 2tbsp olive oil
  • 500g Greek yoghurt
  • 2 large eggs
  • 50g freshly grated Parmesan
  • Salt and freshly-ground black pepper

For the slow cooker method:

Place the mince, onion, garlic, tinned tomatoes, ground cinnamon, ground cumin, rosemary, tomato puree and 1tbsp olive oil in your slow cooker and mix very well. Top up with enough water to cover.

Cook on slow for 6-7 hours, or high for 4 hours.

For the conventional method:

Heat 1tbsp olive oil in a large sauce pan and brown the lamb mince, breaking up clumps with a wooden spoon as it cooks. (You might need to do this in two batches). Once the meat has browned and excess water boiled off (about 10 minutes, add the onions, garlic and herbs and cook, stirring, for another three or four minutes. Add the tomatoes and tomato puree, mix well and add in a little water – about 100-200mls. Bring to the boil.

Cover, turn down to a simmer and cook for 30 minutes. You might need to take the lid off for the last few minutes to condense the sauce. You are looking for a thick, concentrated sauce.

For both methods:

Season the lamb well with salt and pepper.

Meanwhile, cook the aubergine slices. Brush the slices with the remaining tbsp olive oil, sprinkle with a little salt and pepper and cook in a pre-heated oven (180 degrees C) for 15 minutes.

Beat the two eggs and mix with the yoghurt. Using a large rectangular, oven-proof casserole dish, layer up the lamb, then aubergine slices, then lamb, a final layer of aubergine and top the lot with the egg/yoghurt mixture, and the grated cheese.

Cook for 30 minutes in the pre-heated oven until the topping is golden-brown.

This moussaka has approximately 20g of carbs per serving.

Amazing Meatloaf

Meatloaf is… wonderful, delicious, tasty, satisfying. In fact, there aren’t enough adjectives to describe meatloaf so I’ll just settle for the four. Most recipes rely on a breadcrumb filler, but this one is gluten-free and low-carb. Eat and enjoy.

Amazing Meatloaf

  • Servings: 4-6
  • Difficulty: easy
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Use the best mince you can get for delicious results.
Use the best mince you can get for delicious results.

  • 1kg steak mince (from the butcher for better quality)
  • 1 large onion, very finely chopped
  • 2-3 stalks of celery, very finely chopped
  • 2 cloves garlic, crushed
  • 2 small chillies, finely chopped
  • 60g ground almonds
  • 2 large eggs
  • 40g Parmesan cheese, grated
  • 4-6 rashers streaky bacon
  • Salt and pepper
  1. Pre-heat the oven to 180 degrees C. Mix all the ingredients (except the bacon) in a large bowl. The easiest way to do this is with your hands, scrunching everything together until it is well combined. Grease a 2lb loaf tin and pack the mix in (you may also need another dish). Top with the rashers of bacon. Cover with foil and bake in the oven for 60 minutes. Take the foil off for the last five minutes of cooking time to brown the top.
  2. There will be plenty of juices so serve slices of the meatloaf with spoonfuls of the juices.