Whole fryer chickens come in handy. Whether fresh or frozen, they make a great meal, with extra for leftovers. (fajitas, chicken salad sandwiches, to name a few!)
1 3-4 lb whole fryer chicken
1-2 shallots, chopped
3-4 cloves of garlic, coarsely chopped
3-5 sprigs of fresh dill weed
1 lemon
Olive oil
Butter
Salt, pepper, garlic powder
Preheat oven to 300 degrees.
Rinse chicken and pat dry with paper towels. Place the chicken breast on an oiled roasting rack over a pan. Drizzle with olive oil. Sprinkle salt, pepper, and garlic powder. Flip the chicken over and do the same to the other side. Stuff the cavity with slices of lemon, chopped scallions, garlic, and sprigs of dill. Place chicken breast side up on rack; add a bit of butter to the breast skin to help brown while cooking.
Place the bird in the oven for approx. 2-3 hours; bird is done when a meat thermometer reads appropriate for poultry, 170-180 degrees.
Enjoy!!
~The Nonconformist Cook
Friday, January 14, 2011
Thursday, November 4, 2010
Savory Salmon with a Lemon/Parsley sauce
Craving some fish? Salmon is always a great choice, and can be very versatile. The flavor of a good salmon fillet goes with so many different styles. I tried this one the other night and was very happy with it!
Salmon fillet (fresh or frozen, wild caught is MUCH better and healthier than farm raised): depends on how many people you're feeding. It's just me around here, so I used 1 frozen salmon fillet approx. .38 lb. For each fillet, follow the below:
Onion
Lemon
Parsley
Butter
Olive Oil
Sea Salt
Garlic Powder
Black pepper
Capers (optional)
Preheat oven to 300 degrees
Cut up onion and lemon into thin slices. Get a large piece of foil (large enough for the fillet and have extra to wrap it into a tight packet)and layer onion slices and lemon slices on it. Put salmon fillet on top of bed of onion/lemon. Pour a bit of olive oil over it, sprinkle on some sea salt, black pepper, and garlic powder to taste. Add another layer of onion/lemon on top; add capers if desired. Wrap fillet to seal it in the foil; put in oven for 30 min or so, or until fish flakes easily with a fork.
When the fish is almost done, in a saucepan over low heat, combine: a bit of butter (depending on your taste and how many fillets you're making), parsley (fresh or dried), 1-3 mashed/pressed cloves of garlic, and the juice of 1-2 lemons. Bring to a low boil to let all the ingredients cook together.
Once salmon is done, discard the extra juices from the foil, and plate salmon with lemon/onion slices. Drizzle butter sauce over and eat!
Enjoy!!
~ The Nonconformist Cook
Salmon fillet (fresh or frozen, wild caught is MUCH better and healthier than farm raised): depends on how many people you're feeding. It's just me around here, so I used 1 frozen salmon fillet approx. .38 lb. For each fillet, follow the below:
Onion
Lemon
Parsley
Butter
Olive Oil
Sea Salt
Garlic Powder
Black pepper
Capers (optional)
Preheat oven to 300 degrees
Cut up onion and lemon into thin slices. Get a large piece of foil (large enough for the fillet and have extra to wrap it into a tight packet)and layer onion slices and lemon slices on it. Put salmon fillet on top of bed of onion/lemon. Pour a bit of olive oil over it, sprinkle on some sea salt, black pepper, and garlic powder to taste. Add another layer of onion/lemon on top; add capers if desired. Wrap fillet to seal it in the foil; put in oven for 30 min or so, or until fish flakes easily with a fork.
When the fish is almost done, in a saucepan over low heat, combine: a bit of butter (depending on your taste and how many fillets you're making), parsley (fresh or dried), 1-3 mashed/pressed cloves of garlic, and the juice of 1-2 lemons. Bring to a low boil to let all the ingredients cook together.
Once salmon is done, discard the extra juices from the foil, and plate salmon with lemon/onion slices. Drizzle butter sauce over and eat!
Enjoy!!
~ The Nonconformist Cook
Thursday, October 7, 2010
Baked horsey porkie chops
Don't be fooled by the name---this recipe doesn't actually contain horse. I just wanted to come up with a creative name for this dish. Threw this one together the other night, and it turned out pretty well, so I thought I'd share.
2-4 1/4" pork chops
Sour cream
Worchestershire sauce
Prepared horseradish (that's where the horse comes in!)
Apple cider vinegar
Spices: sea salt, pepper, garlic powder,cayenne pepper if you want an extra kick
Coat pork chops with the salt, pepper, and garlic powder. Put in a casserole dish and cover.
Make the sauce: scoop several large spoonfuls of sour cream into a bowl. Add a few splashes of Worchestershire sauce and apple cider vinegar. Stir until creamy. Add horseradish (amount depends on your taste, but a tablespoon or so will work) and a few shakes of cayenne pepper if desired. Pour over pork chops. Put in the oven at 300 degrees for 1-1 1/2 hours. Time is to be adjusted based on amount of pork chops and thickness. Remove when the sauce is bubbly and the pork meat is cooked. Horseradish mashed potatoes make a great side!
Enjoy!
~ The Nonconformist Cook
2-4 1/4" pork chops
Sour cream
Worchestershire sauce
Prepared horseradish (that's where the horse comes in!)
Apple cider vinegar
Spices: sea salt, pepper, garlic powder,cayenne pepper if you want an extra kick
Coat pork chops with the salt, pepper, and garlic powder. Put in a casserole dish and cover.
Make the sauce: scoop several large spoonfuls of sour cream into a bowl. Add a few splashes of Worchestershire sauce and apple cider vinegar. Stir until creamy. Add horseradish (amount depends on your taste, but a tablespoon or so will work) and a few shakes of cayenne pepper if desired. Pour over pork chops. Put in the oven at 300 degrees for 1-1 1/2 hours. Time is to be adjusted based on amount of pork chops and thickness. Remove when the sauce is bubbly and the pork meat is cooked. Horseradish mashed potatoes make a great side!
Enjoy!
~ The Nonconformist Cook
Saturday, October 2, 2010
Guacamole mole mole
Ah, fall in Arizona! Still in the triple digits. I haven't "cooked" that much lately, but today, guacamole sounded quite refreshing. And, it is a great way to use those avocados that have been sitting on your counter getting mushy.
2 ripe avocados
1/2 red onion, minced finely (you can use white/yellow too. Red is a bit sweeter)
2 cloves garlic, minced finely or pressed
1 ripe Roma tomato, or equivalent of cherry tomatoes
Juice of 1-2 limes. I say the more lime, the better! You can also use lemon if you wish.
Half a cup or so chopped cilantro
Spices to taste: kosher salt, black pepper, cayenne pepper, cumin
Add hot sauce if desired.
Cut the avocados and remove pits. Squish avocado meat with the back of a fork or potato masher until most lumps are removed. A few lumps are good!
Add onion, garlic, tomato, and cilantro; mix. Once mixed add lime juice and spices.
Cover with plastic wrap and put in the fridge until serving time.
I like to serve with organic blue corn tortilla chips...but you can serve with whatever chips you like, or as a garnish on tacos, salad, enchiladas, etc.
Enjoy!
~ The Nonconformist Cook
2 ripe avocados
1/2 red onion, minced finely (you can use white/yellow too. Red is a bit sweeter)
2 cloves garlic, minced finely or pressed
1 ripe Roma tomato, or equivalent of cherry tomatoes
Juice of 1-2 limes. I say the more lime, the better! You can also use lemon if you wish.
Half a cup or so chopped cilantro
Spices to taste: kosher salt, black pepper, cayenne pepper, cumin
Add hot sauce if desired.
Cut the avocados and remove pits. Squish avocado meat with the back of a fork or potato masher until most lumps are removed. A few lumps are good!
Add onion, garlic, tomato, and cilantro; mix. Once mixed add lime juice and spices.
Cover with plastic wrap and put in the fridge until serving time.
I like to serve with organic blue corn tortilla chips...but you can serve with whatever chips you like, or as a garnish on tacos, salad, enchiladas, etc.
Enjoy!
~ The Nonconformist Cook
Tuesday, August 10, 2010
Hello, World!
I have been MIA from this blog lately. I apologize. I have lack of time and lack of motivation to cook in triple degree heat! I will post a new concoction soon. Until then, any suggestions? Happy cooking!
~The Nonconformist Cook
~The Nonconformist Cook
Wednesday, May 26, 2010
Sa Sa SALSA!
Craving a little spice in your life? Cha, cha, cha! How about some fresh easy to make salsa? Great by itself on tortilla chips, as a topping on any Mexican food dish, or a tasty condiment for any meal that you want to spice up a notch.
Ingredients depend on how much you are making, but this recipe probably made a good few cups.
3-4 Roma tomatoes
1/2-1 small red onion
1-2 cloves of garlic
Juice of 2-4 limes
1-2 jalapenos. Leave the seeds in for an extra BOOST of flavor!
Cilantro, about half a bunch
Sea salt, black pepper, cumin to your taste
Ideally, toss all of the above ingredients into a food processor or blender, hit the puree or mix button...and there you go! If you are using a food processor, the vegetables need not be finely chopped. You can blend to your preferred consistency. For a more "fresca" salsa, finely dice/chop the above ingredients and mix in a bowl.
Salsa is great right away, but even better if the flavors blend. Cover the bowl and let sit in the fridge for an hour or two for optimal flavor. Salsa should be good for up to a week.
Arriba, arriba!
Enjoy!
~The Nonconformist Cook
Ingredients depend on how much you are making, but this recipe probably made a good few cups.
3-4 Roma tomatoes
1/2-1 small red onion
1-2 cloves of garlic
Juice of 2-4 limes
1-2 jalapenos. Leave the seeds in for an extra BOOST of flavor!
Cilantro, about half a bunch
Sea salt, black pepper, cumin to your taste
Ideally, toss all of the above ingredients into a food processor or blender, hit the puree or mix button...and there you go! If you are using a food processor, the vegetables need not be finely chopped. You can blend to your preferred consistency. For a more "fresca" salsa, finely dice/chop the above ingredients and mix in a bowl.
Salsa is great right away, but even better if the flavors blend. Cover the bowl and let sit in the fridge for an hour or two for optimal flavor. Salsa should be good for up to a week.
Arriba, arriba!
Enjoy!
~The Nonconformist Cook
Monday, May 3, 2010
Super Spaghetti Squash with herbs
This can be a side dish, or even a main dish if you're not too hungry. I know squash can be intimidating...they're sometimes large and awkwardly shaped, and oh so scary to cut! But once you embark on the world of squash, the possibilities are endless! Here's one I whipped up tonight:
A small spaghetti squash (or a little larger depending on how many you're serving. I used one that was probably 1.5-2 lbs and that made 2 pretty healthy servings)
Herbs: "soft" herbs such as basil, parsley, chives, "Italian herbs." I usually don't have fresh herbs on hand as I don't seem to use them before they go bad, so either fresh or freeze dried is fine. Finely chopped if you use fresh.
Spices: ground black pepper, sea salt, garlic powder
Butter/olive oil
Apple cider vinegar
Parmesan cheese
And as always, garlic!
Preheat the oven to 375.
Cut the squash in half lengthwise, and put in a baking dish, seed side down. Fill up with water about halfway up the dish. Add a dash of apple cider vinegar. Cover with foil and put in oven for 45 minutes. After time is up, flip the squash over and cook seed side up for an additional 15 minutes, covered with foil. This will make the squash extra tender!
Once done, the squash should be easily pierced with a fork. Let cool for a few minutes. Scoop out the seeds with a spoon. Shred the squash away from the shell with a fork. This starts to peel the squash, and it looks like spaghetti...hence the name! Put the spaghetti to the side. Add butter/olive oil, and garlic to a skillet. Heat and let melt. Add the squash to the pan. Add herbs and spices and cook until mixed and thoroughly warmed throughout. Keep warm until ready to serve. Once ready to serve, add some freshly grated Parmesan cheese on top for a little flare. If you want to get fancy, you can use the squash "shells" to serve the spaghetti in!
Enjoy!
~The Nonconformist Cook
A small spaghetti squash (or a little larger depending on how many you're serving. I used one that was probably 1.5-2 lbs and that made 2 pretty healthy servings)
Herbs: "soft" herbs such as basil, parsley, chives, "Italian herbs." I usually don't have fresh herbs on hand as I don't seem to use them before they go bad, so either fresh or freeze dried is fine. Finely chopped if you use fresh.
Spices: ground black pepper, sea salt, garlic powder
Butter/olive oil
Apple cider vinegar
Parmesan cheese
And as always, garlic!
Preheat the oven to 375.
Cut the squash in half lengthwise, and put in a baking dish, seed side down. Fill up with water about halfway up the dish. Add a dash of apple cider vinegar. Cover with foil and put in oven for 45 minutes. After time is up, flip the squash over and cook seed side up for an additional 15 minutes, covered with foil. This will make the squash extra tender!
Once done, the squash should be easily pierced with a fork. Let cool for a few minutes. Scoop out the seeds with a spoon. Shred the squash away from the shell with a fork. This starts to peel the squash, and it looks like spaghetti...hence the name! Put the spaghetti to the side. Add butter/olive oil, and garlic to a skillet. Heat and let melt. Add the squash to the pan. Add herbs and spices and cook until mixed and thoroughly warmed throughout. Keep warm until ready to serve. Once ready to serve, add some freshly grated Parmesan cheese on top for a little flare. If you want to get fancy, you can use the squash "shells" to serve the spaghetti in!
Enjoy!
~The Nonconformist Cook
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