Citrus and Herb Roast Chicken ~ For Any Day or The Holidays!

Whether you are making Sunday dinner or celebrating the holidays, roast chicken is one of the best ways to go. Savory deliciousness at it’s best, and the house will smell absolutely heavenly while that bird is roasting. This is The Organic Kitchen’s Citrus and Herb Roast Chicken ~ For Any Day or The Holidays!
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Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

The Herbed Butter:

To make this citrus herbed butter I simply mix butter (or ghee) from grass fed cows with orange zest, lemon zest, thyme, rosemary, sea salt and pepper.

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

Then I gently separate the skin from the breast meat and place half the herbed butter under the skin. I melt the remaining butter and brush it on the skin for a tender, moist, flavorful roast chicken.

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

Those Onions Though…

This beautiful bird is surrounded by sweet red onions that caramelize while cooking, and when spooned over that crispy roasted chicken this meal is over the top!

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

Serve with Cranberry Sauce for The Holidays!

To dress this chicken up for the holidays, serve with my Five Minute Cranberry Sauce.

Citrus and Herb Roast Chicken ~ Any Day or Holidays! #roastchicken #keto #paleo #whole30 #holidaychicken

If You Are Nervous About Roasting a Chicken…

Don’t be, It’s actually easy and I answer many questions you may have in my tutorial “Everything you Want to Know About Roasting a Chicken”.

The Recipe: Citrus and Herb Roast Chicken ~ Any Day or Holidays!

Tips and what you need: a roasting pan, sea salt (I buy the huge tub to save money), and a good knife. Now, after creating a roasted chicken masterpiece you don’t want to rip it to shreds. Watch this video tutorial to learn to carve a chicken the proper way.

5 from 15 votes
Citrus and Herb Roast Chicken
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 

A delicious, tender, savory roast chicken that is perfect for any day and the holidays!

Course: dinner
Keyword: dinner, holiday, Paleo, roast chicken, whole30
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 4 1/2-5 pound organic roasting chicken
  • 1/2 cup (1 stick) butter (or ghee) room temperature
  • 6 sprigs fresh thyme, 4 left whole, three stripped of leaves and chopped
  • 4 sprigs rosemary, 3 left whole, 1 stripped of leaves and finely chopped
  • 1 lemon, zested then quartered
  • zest of half an orange
  • 1 teaspoon coarse or flaked sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red onion, peeled, cut in half, then quarter each half
Instructions
  1. Remove chicken from refrigerator, rinse inside and out with warm water, pat dry with paper towels. For best results allow to come to room temperature on counter (about an hour)

  2. While chicken comes to room temp prepare herbed butter: 

  3. Zest 1/2 an orange and 1 lemon, place zest in small bowl. Quarter the lemon and set aside. Use a fork to mash soft butter with chopped herbs, lemon zest, orange zest, sea salt and pepper. .

  4. Preheat oven to 425 degrees, Place oven rack in lower third of oven

  5. Place 3 thyme sprigs, 3 rosemary sprigs, and lemon slices into cavity of the chicken. Gently use fingers to separate skin from the meat of the chicken breast being careful not to rip skin. Use your fingers to place half the herb butter mixture under the skin. To get the herbed butter all the way to the top of the breast you can rub the outside of the skin in an upward motion pushing the butter toward the neck

  6. If you have a small wire rack for the bottom of your roasting pan, place it in the pan and set the chicken on top of rack, breast side up. If you don't have a rack, that's fine, just set the chicken in the roasting pan, breast side up (I didn't use a rack and mine was delish, so no worries)

  7. Melt the remaining herbed butter and brush onto chicken, front, back, legs and wings. Tuck wings behind the back of the chicken and try legs together with trussing string. Add onions to pan around the chicken 

  8. Place roasting pan into oven and cook for 1 hour turning the pan a half  rotation halfway through cooking time (30 minutes:). After chicken has cooked for one hour start basting chicken every few minutes for another 15 minutes (Please note: ovens are very different, cooking time may vary. Thigh juices should run clear and internal temperature should read 165 degrees. If you want to take the guess work out of it, use a meat thermometer)

  9. Remove from oven, cover with foil and allow to "rest" for ten minutes before carving. Spoon onions and juices over chicken, serve.

 

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Post tags: gluten free, wedding, holiday, dessert

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans

Our daughter was married in Paris this last July. Her beautiful wedding and the stunning location inspired this recipe for luscious French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans. The perfect cake for any celebration!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

The Inspiration:

My daughter (the bride) was born and raised in Southern California, the groom is from Paris. His mother’s beautiful farmhouse just outside the city in the town of Barbizon was chosen as the spectacular backdrop for this celebration!

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

The grounds are exquisite, simple and romantic.

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

And the interior of the house was no different, understated, elegant, tasteful and unique.

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

The yard and the house were the perfect venue for the simple ceremony and the party that followed.

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

Wedding photography by Logan Cole.View wedding video by Max Cutrone here.

The Cake!

The colors and earthy vibe of this occasion inspired the creation of this French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans.

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

Cream, french vanilla, and buttermilk come to together for an elegant creamy cake that is finished with a silky maple cream cheese frosting and decorated with cinnamon pecans.

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

Flour Options:

You can make this cake with any flour you wish. I made this one with Jovial Foods Einkorn Flour. Einkorn is an easily digestible ancient form of wheat that bakes up like a dream. BUT if you live gluten free, take heart, I make this cake for myself using Jovial Gluten Free Pastry Flour and honestly, it’s amazing. (I buy the six pack to save a little money)

French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans #frenchcreamcake #maplecreamcheesefrosting #cinnamonpecans

The recipe: French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans

What you need: three 8″ non stick cake tinsvanilla paste (optional but I like it better than extract) a hand mixer or stand mixerYou will also need a cookie sheet and parchment paper for baking pecans.

5 from 10 votes
French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

A simple, elegant French Cream Cake that you can make deliciously gluten free if desired.

Course: Dessert
Keyword: cream cake, dessert, Gluten free cake, holiday cake
Servings: 10 servings
Ingredients
The Cake
  • 2 cups flour ( all purpose, Einkorn or Gluten free)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup room temp butter
  • 1/2 cup coconut oil (or your favorite baking oil)
  • 1 1/2 cups granulated organic sugar
  • 1 teaspoon vanilla paste or extract
  • 4 eggs room temperature
  • 1 cup buttermilk, room temp
  • 1/2 cup heavy whipping cream
Frosting
  • 1/2 cup room temp butter
  • 8 ounces cream cheese, room temp
  • 1 teaspoon vanilla pasta or extract
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 2 1/2 -3 cups powdered sugar
Cinnamon Pecans:
  • 1 cup pecan pieces
  • 1 tablespoon butter
  • 1/4 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • pinch sea salt
Decorations: add flowers, leaves, cinnamon sticks to top of cake if desired
Instructions
Cake:
  1. Preheat oven to 350 degrees and place oven rack in center position

  2. Use a paper towel to wipe the bottom and sides of non stick pans with butter. Lightly coat with flour. Set aside.

  3. Whisk together flour, baking soda and salt, set aside

  4. Place butter, coconut oil (or other baking oil), sugar and vanilla in mixer and mix until well combined

  5. Add eggs one at a time, mixing well between additions

  6. Alternate adding flour mixture with buttermilk until well combined, mix for one more minute

  7. Add cream, mix well

  8. Pour equal amounts of batter into prepared pans, tap pans firmly on counter to take out any bubbles

  9. Bake for 20-22 minutes or until an inserted toothpick comes out clean. Allow cakes to cool. While cooling make Frosting and pecans

The Frosting:
  1. Place soft butter, cream cheese, maple syrup, cinnamon and vanilla into a bowl and mix well. Add powdered sugar, starting with 2 1/2 cups and adding more if necessary. When frosting is preferred consistency and very smooth, stop mixing and set aside

Pecans:
  1. Preheat oven to 400 degrees. Place parchment paper on rimmed cookie sheet and set aside.

  2. Place pecans, melted butter, maple syrup, cinnamon and a generous pinch of sea salt into a small bowl and mix well

  3. Spread nuts out on parchment covered cookie sheet in a single layer, place in oven and bake for six minutes. Remove from oven and allow to cool

Put it all together:
  1. Carefully remove first cake from pan and place on cake plate

  2. Frost the top of cake, then add second cake, frost, then add third layer

  3. Frost the sides of cake, then add pecans by the handful, pressing them gently into the soft frosting, spinning the cake as needed. Top with flowers, leaves, cinnamon sticks if desired

 

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Post tags: gluten free, wedding, holiday, dessert

Maybe My Best Roasted Chicken Yet! ~ Maple Roast Chicken with Vegetables

Ok folks, I don’t like to toot my own horn but this Maple Roast Chicken with Vegetables recipe is downright amazing! In fact it may be my best roasted chicken yet, and it’s here just in time for the holidays.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Maybe My Best Roasted Chicken Yet! ~ Maple Roast Chicken with Vegetables #glutenfree #roastchicken

Sweet, Savory and Spicy All Rolled Into One

Every time I make this chicken, I can’t wait for it to come out of the oven. Waiting to carve it is excruciating, but the wait is worth every second.

Maple Roast Chicken with Vegetables

What Gives It That Kick?

This moist, flavorful, organic chicken is surrounded by colorful vegetables tossed in olive oil, sea salt, maple syrup, and spicy brown mustard …

Maple Roast Chicken with Vegetables

…and roasted until the chicken is perfectly browned and crispy, then brushed with an orange maple glaze.

Maple Roast Chicken with Vegetables

The vegetables are cooked until caramelized, making them even sweeter! Are you hungry yet?

Maple Roast Chicken with Vegetables

I use some of my favorite vegetables in this recipe: Brussels Sprouts, tri-colored potatoes (new rose, purple and white), shallots and butternut squash.

Maple Roasted Chicken with Vegetables

How To Work with Butternut Squash:

You may use pre-cut butternut squash from the store if you wish, just make sure it’s really fresh. If you want to peel and cut your own, I have some tips. Working with butternut squash can be difficult unless you have the right tools. You need a good sharp knife (my favorite on sale now!) and a Y peeler . With these two tools peeling and cutting a butternut squash is a piece of cake!

Maple Roast Chicken with Vegetables

The Recipe: Roasted Maple Chicken with Vegetables

You will need a good roasting pan (I use this All Clad), a good knife (this is my knife on sale now for lower than I have ever seen it!),  a basting brush and a Y peeler (for squash, trust me). To learn to carve a chicken watch my video tutorial here. Save the giblets and bones to make nutritious bone broth!

4.74 from 15 votes
Maple Roast Chicken with Vegetables
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
 

A spicy, sweet and savory chicken dish! Be sure to save giblets and chicken bones for broth making!

Course: Main Course
Cuisine: American
Keyword: comfort food, easy dinner recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 - 4 to 4 1/2 pound chicken
  • Sea salt
  • pepper
  • 2 cups butternut squash peeled and cut into 1/2 inch cubes
  • 1 lb tri-colored new potatoes rose, white and purple if large cut in half, if small leave whole
  • 1 lb brussels sprouts if small left whole, if large cut in half
  • 4 large shallots peeled and quartered
Veggie seasoning
  • 2 Tablespoons extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 Tablespoon REAL maple syrup no fake stuff!
  • 1 Tablespoon spicy brown mustard
Chicken Glaze
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup maple syrup
  • 1 tsp dried thyme
  • 1 Tablespoon spicy brown mustard
  • 4 Tablespoons butter
  • pinch of sea salt pinch of pepper
Instructions
  1. If possible, remove bird from fridge an hour before prepping. This allows for more even cooking
  2. Preheat oven to 400 degrees and place oven rack in center of oven
  3. Remove giblets (save for later if making broth) rinse chicken inside and out and pat dry with paper towels.
  4. Season entire chicken with sea salt and freshly ground pepper, place in roaster breast side up.
  5. Tuck wings behind back, and tie legs with cooking string or silicon bands.
  6. Prep veggies and place in bowl. Combine ingredients for vegetable seasoning and whisk.
  7. Drizzle over veggies and toss.
  8. Place vegetables in roasting pan around chicken.
  9. Place in oven and set timer for 1 hour and 15 minutes. (total cooking time 90 minutes)
  10. While chicken is cooking place all ingredients for glaze into a small sauce pan.
  11. Bring to a low simmer stirring for 3-4 minutes or until sauce thickens slightly. Remove from heat.
  12. When timer goes off (at 1 hour 15 minutes) baste chicken with glaze using a brush.
  13. Repeat basting every five minutes, until glaze is gone, cooking for approx 15-30 more minutes (depending on the size of your chicken, altitude, etc)
  14. Remove chicken from oven when thigh juices run clear (usually an hour and a half total) or if using an instaread thermometer, when 175 degrees F is registered.
  15. Place chicken on a cutting board and cover with foil to 'rest' for ten minutes. This redisributes the juices and allows the chicken to cool enough to handle when carving.
  16. If the veggies aren't quite browned enough place them back in the oven allowing them to brown while chicken rests and then is carved. But keep a close eye on them.
  17. After chicken rests for ten minutes, carve.
  18. Remove veggies from the oven. Serve

 

 

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Post tags: gluten free, grain free

Everything You Need for Your Holiday Feast!

Every year around this time people start to ask what I am serving for the holidays. To be perfectly honest, my mother has cooked the turkey and stuffing every year since I was a child. My sisters and I handle the sides and desserts. It’s always a delicious feast for the eyes as well as the belly. So without further ado, here is Everything You Need for Your Holiday Feast!

Everything You Need for Your Holiday Feast! #thanksgivingdinner #Christmasdinner #holidaydinner

Let’s Start with Drinks:

We don’t drink alcohol but we do like something bubbly, festive and delicious in our glasses at celebrations. This Lemon Basil Spritzer is slightly sweet and so refreshing! Easy to make too.

Everything You Need for Your Holiday Feast! #thanksgivingdinner #Christmasdinner #holidaydinner

The Appetizer Platter:

Charcuterie platters are always a great party idea! Learn to make a holiday appetizer platter here. If you prefer flavors from the Mediterranean, try this fabulous platter! 

Everything You Need for Your Holiday Feast! #thanksgivingdinner #Christmasdinner #holidaydinner

Turkey or Chicken:

We are offering options, options, options! We prefer to dry brine our turkey. It’s easier, less messy, and in our humble opinion, tastes better than a wet brine. Learn how to dry brine and cook an herbed butter turkey here. But if turkey is a bit much for your celebration, The Organic Kitchen Citrus and Herb Roasted Chicken is a great choice!

Everything You Need for Your Holiday Feast! #thanksgivingdinner #Christmasdinner #holidaydinner

And Because a Delicious Turkey or Chicken Needs and Incredible Stuffing:

Turkey is fabulous and all, but give me the stuffing! This Italian Sausage and Apple Stuffing is made with Ciabatta bread which makes for amazing taste and texture!

Everything You Need for Your Holiday Feast! #thanksgivingdinner #Christmasdinner #holidaydinner

 

The Cranberry Sauce:

Sauce from a can just can’t compare to Homemade Cranberry Sauce made with fresh cranberries. This recipe takes five minutes, uses only three ingredients and can be made ahead!

Everything You Need for Your Holiday Feast! #thanksgivingdinner #Christmasdinner #holidaydinner

The Potatoes: A Subject of Controversy, So I am Giving You Three!

Some people like them mashed, others prefer a casserole, and still others love au gratin. I will give you all three starting with these Easy Orange and White Gratin Potatoes! Made with both russet and sweet potatoes these make everyone happy. But if mashed is your deal, nothing beats these Decadent Smashed Potatoes! Of course Maple Sweet Potato Casserole is a family favorite too, which ever you choose, happiness will abound.

Everything You Need for Your Holiday Feast! #thanksgivingdinner #Christmasdinner #holidaydinner

The Salad:

If you are bringing the salad this year, bring this Roasted Butternut Squash Salad with Pomegranate Vinaigrette. If simple is more your style, try The Organic Kitchen House Salad.

Everything You Need for Your Holiday Feast! #thanksgivingdinner #Christmasdinner #holidaydinner

The Veggie Side Dishes Y’all!

I am all about the Brussels Sprouts with Apples and Hazelnuts this year. But Roasted Carrots with Gremolata or my Grandma Julia’s Green Beans will do nicely too!

Everything You Need for Your Holiday Feast! #thanksgivingdinner #Christmasdinner #holidaydinner

The Bread:

Depending on whether you prefer sweet or savory, you can serve this Cheesy Bread with Herbed Butter or my Buttermilk Biscuits with Orange Pomegranate Butter!

Everything You Need for Your Holiday Feast!

Last But Not Least, Dessert!

When you have had enough of pumpkin and apple pie, it’s time for an incredible cake! We devour this French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans. Special enough for the holidays, simple enough for every day!

Everything You Need for Your Holiday Feast! #thanksgivingdinner #Christmasdinner #holidaydinner

 

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Orange and White Easy Potato Gratin

I love sweet potatoes. My husband loves white potatoes. And neither of us are calling a lawyer because we have found a way to settle our potato relationship woes: Orange and White Gratin Potatoes, the best of both worlds!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Orange and White Easy Potato Gratin #augratinpotatoes #potatogratin #holidaypotatoes

So easy!

Simply slice your potatoes, drench in cream, parmesan, green onion, thyme, sea salt and pepper, and arrange in rows. Then smother with more parmesan, bake, add a generous helping of gruyere, and voila!

Orange and White Easy Potato Gratin #augratinpotatoes #potatogratin #holidaypotatoes

Shave Some Time Off Prep By Using a Mandolin….See What I Did There?

A mandolin is a utensil that shaves veggies into thin slices and it can shave some time off your prep as well. This recipe is pretty quick. But if you want to save about five minutes, use a mandolin! Not only will this give you hands a break, but your slices will be perfectly thin and even.

Orange and White Easy Potato Gratin #augratinpotatoes #potatogratin #holidaypotatoes

The Recipe: Orange and White Gratin Potatoes

Tips and what you need: a mandolin or very sharp knife and 8×12 baking dish. I love Maldon’s Flaked Sea Salt and buy it by the tub to save money.

5 from 19 votes
Orange and White Gratin Potatoes

Creamy, cheesy, crispy potato goodness for any meal or holiday celebrations!

Course: Side Dish
Cuisine: American
Servings: 6 servings
Author: Linda Spiker
Ingredients
  • 2 cups heavy whipping cream
  • 1 teaspoon fresh thyme, leaves removed from stems and chopped
  • 6 green onions, sliced thinly, whites and greens separated
  • 1 1/2 cups freshly grated Parmesan cheese, separated
  • sea salt and pepper, to taste
  • 1/2 cup grated gruyere
  • 3 large russet potatoes, peeled and thinly sliced (about 2 1/4 pounds)
  • 2 large sweet potatoes, peeled and thinly sliced (about 2 pounds)
Instructions
  1. Preheat oven to 425 degrees and place oven rack in center position

  2. Grab two large bowls. In each bowl place 1 cup cream, 1/2 cup parmesan cheese, 1/2 teaspoon thyme the white parts and light green parts of onions (half in each bowl) 2-3 generous pinches of sea salt and pepper. Whisk well. Set aside

  3. Using a mandolin or sharp knife, slice potatoes thinly. Place sweet potatoes in one bowl of cream and white in the other bowl. Toss and stir until potatoes are covered with sauce

  4. Arrange slices in baking dish in rows (three white, two orange). I like to lean each row in the opposite direction of the previous row. Pour the cream that remains in each bowl over potatoes. Sprinkle with remaining 1/2 cup parmesan cheese and some more sea salt and pepper

  5. Cover baking dish with lid or foil and bake for 30 minutes. Remove foil, add grated gruyere to top of potatoes. Bake another 20 minutes until potatoes are soft and cheese is crispy and golden

  6. Garnish with desired amount of greens from onions, serve

 

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Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Happy November! The holidays are upon us, as usual my mind is blown at how fast the year went by. If you are in charge of the salad for this year’s festivities, I’ve got a brilliant one for you: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

But Before We Get To The Recipe…..I Want To Give You Sneak Peek at the Remodel of Our Sundance Cabin!

Ten years ago we bought a little cabin in the woods of Sundance Utah. It had good bones, but it was…how shall I say…in need of some help. In fact, it was pretty much…orange! The ceiling, the walls, the floor, were all wood and all of that wood was stained a 1970’s orange. And if that weren’t enough, the cabinetry that wasn’t stained orange, was painted black, making a small space feel even smaller.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

But it was nestled among tall pin trees…

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

 

…and sat on a beautiful stream. So we bought it!

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

We Lived with “The Orange” for Ten Years…

The previous owners lived across the country and basically sold us the cabin as is, with all the furniture, dishes, art, towels, etc.. still there. It was very charming, but felt dark, closed in and was definitely not our style. When my husband retired this last January, we knew we would be spending more time in Sundance to be near our children and grandchildren and decided to make the space our own. And that is when we called Alice Lane Home to help us with the remodel. We live in LA and not only needed the decorating advice but someone dependable to oversee the project and refer us to good contractors and craftsmen.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Enter Suzanne…

After talking about what we wanted and needed, Jess, the owner of Alice Lane paired us up with interior designer Suzanne Hall (or the fabulous decor babe, as I like to call her). She was a dream to work with. She took our tiny black and orange cabin and made it light and airy, opened up our dark little kitchen, and created the most beautiful bathroom, all while having to work around some less than desirable existing features, and our budget.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

So Many Changes, But It Kept That “Sundance” Vibe

Our cabin is an authentic “Lincoln log” cabin, meaning it is constructed of real logs that have notches cut near the ends of each log so they can be stacked at the corners to form rooms. We wanted the ‘modern mountain home’ look without losing any of the original integrity or that magical “Sundance” feel. We LOVE the result and I think you’ll be fascinated to see just what a difference was achieved!

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

The Best part of This Makeover?

Is that Suzanne and the Alice Lane team made sure the cabin remained family friendly. We have a lot of kids and seven grandchildren (so far) that come to play often and have sleepovers, we don’t have to worry about destruction. Noise? Yes. Destruction, no. Every fabric, rug, surface, in the house is sticky little hands friendly! To see the complete remodel and details of the modern mountain look, click here!
Find Alice Lane Home and Alice Lane Interiors on Instagram.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Now For The Salad: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

A fabulous salad makes every meal more special, whether it’s dinner for the family or a celebration. And this salad is festive in both color and taste.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

Simple But Extraordinary!

Color, color, color! Green, orange, purple, white, and and red come together in the most lovely and tasty way.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

…sweet roasted butternut squash, creamy feta, tart pom seeds, fragrant onion, and salty pecans, all placed on a bed of baby greens…

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

…then drizzled with a homemade, vibrant pink pomegranate vinaigrette! Truly one of my favorite fall salads.

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

 What to Serve It With:

Whether served alone, or as part of a meal, this salad is fabulous. I love it alongside a good steak, or sometimes, I will toss in some rotisserie chicken for a simple, complete meal. But it’s also beautiful served alongside your Thanksgiving or Christmas turkey. 

Greens with Butternut Squash and Pomegranate Vinaigrette! #butternutsquash #salad #glutenfree #pomegranatevinaigrette #sundanceutah

The Recipe: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Tips and what you need: ovens are notoriously inconsistent, your oven may roast your butternut squash quicker or slower than mine. So keep an eye on it and remove when BNS is soft and edges are browned. Many stores have pre-peeled and cut butternut, make sure it’s super fresh or it won’t roast up well, you also may need to cut it smaller. If peeling and cutting your own squash, click here. You will need a rimmed cookie sheet, parchment paper.

5 from 18 votes
Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A festive, delicious, salad for fall and your holiday table!

Course: Salad
Cuisine: American
Servings: 8 servings
Author: Linda Spiker
Ingredients
  • 1 1/2 pounds butternut squash, peeled and cut into 1/2" cubes (Store bought is fine but you may have to cut it smaller)
  • 2 tablespoons good quality olive oil
  • sea salt and pepper, to taste
  • 8 oz baby greens
  • 1/2 cup pomegranate seeds
  • 1/4 of one red onion, peeled and sliced or chopped
  • 3/4 cup roasted salted pecan pieces
  • 1 cup crumbled feta I also love soft goat cheese in this salad
  • 1/2 cup good quality olive oil
  • 1 cup pomegrante juice (reduced to 1/4 cup)
  • 1 tablespoon champagne vinegar or white balsamic
  • juice of half a lemon
  • 1 tablespoon honey (or a few drops liquid stevia if you prefer)
Instructions
  1. 1. Preheat oven to 400 degrees and set oven rack in upper third position. Cover a rimmed cookie sheet with parchment paper.

    Place prepared squash on parchment, drizzle with 2 tablespoons olive oil and toss. Sprinkle generously with sea salt and pepper

    Place in the oven for about 40 minutes, or until squash is soft and edges are brown. Time may vary according to oven and altitude.

    While squash cooks, prepare salad dressing:

  2. To reduce pomegranate juice: Place a small pan on high heat and add juice

    Bring to a boil and then reduce to a simmer
    Allow to simmer until juice measures 1/4 cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.

  3. Place 1/2 cup olive oil into a jar or measuring cup, add lemon juice, honey, vinegar, sea salt, pepper and cooled pomegranate juice, whisk until well combined, set aside

  4. 3. On a platter or large bowl, place lettuce, then add cooled butternut squash, onions, nuts, and feta

    Shake dressing well and the drizzle over salad to liking, toss

    Serve!

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Holiday Linzer Cookies

Holiday cookies are like edible art. Especially these beautiful, delicate Holiday Linzer Cookies! Linzer cookies originated in Austria and they are perfect for any holiday or special occasion and are almost too pretty to eat…almost…
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Holiday Linzer Cookies #christmascookies #valentinesdaycookies #linzercookies #holidaycookies #glutenfree

This Stunning Recipe Is Shared by Jovial Foods:

I switched to gluten free living about five months ago and I have not missed gluten at all because there are so many great options these days! Of course this recipe is perfection when made with regular all purpose or einkorn flour, but if gluten free living is your thang, you don’t have to sacrifice taste or texture. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking and works perfectly for these delicate cookies. It’s also soaked for easy digestion!

Baby Showers, Valentine’s Day, Christmas or Thanksgiving These Cookies Work

You can roll out this recipe (see what I did there?) any time you have a celebration: baby or wedding showers, holidays, office parties etc. These cookies are always a favorite and the first to disappear!

Change the Cut Out Depending On the Occasion:

You need two cookie cutters for these cookies. A  2″ fluted cookie cutter for the top and bottom cookies and then another 1″ cookie cutter for the top cookie.

Depending on the occasion you can use a mini heart cookie cutter, a mini flower, circle, star etc…for the “top cookie”.

The Filling:

Simply spoon your favorite preserves onto the bottom cookie, place the cut out cookie on top and sprinkle with powdered sugar!

And Voila!

Beautiful holiday cookies that look like they are lightly dusted with snow.

Tips for “Cutting In” Butter:

If you aren’t familiar with the term “cutting in” butter I can help you out. It’s a technique used whenever you want a flaky result and is often used in cookies or pie crust (<—click for pictures) Butter should be chilled or frozen and cut into small cubes, then tossed in flour and ‘cut in’ with a pasty blender. But you can also use two knives, or even finger tips, creating pea sized bits of butter in the dough that melt into pools of flakiness when baked!

The Recipe: Holiday Linzer Cookies

What you need:  2″ fluted cookie cutters and mini heart cookie cutter, a mini flower, or circle, star etc…for the “top cookie” and a rolling pin. For “cutting in” butter you can use a pasty blender (see tips above) Unbleached parchment is recommended for rolling dough.

5 from 10 votes
Holiday Linzer Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Sweet, delicate little cookies with a cut out you can switch up depending on the occasion.

Course: Dessert
Cuisine: Austrian
Servings: 40 cookies
Author: Jovial Foods
Ingredients
  • cups all purpose, gluten free or einkorn flour I use Jovial Gluten free baking flour
  • 1/4 cup white rice flour
  • 3/4 cup almond flour
  • 1/2 cup granulated organic sugar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon cinnamon
  • 12 tablespoons cold, unsalted butter, cut into 1/4" cubes
  • 1 large egg, beaten
  • 1 12 ounce jar raspberry preserves or any flavor you prefer
  • 3 tablespoons powdered sugar for dusting
Instructions
  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

  2. In a medium bowl combine the flours, sugar, salt, and cinnamon.

  3. Cut in the butter with a pastry blender until the mixture is sandy. Add the egg and knead in the bowl until the dough is smooth. (if you don't have a pastry blender, use two knives to 'cut in' butter or even your finger tips to form pea sized bits of butter in the flour.

  4. Divide the dough in half. Form each half into a disc, wrap in plastic wrap and refrigerate for 1 hour.

  5. Place the first piece of dough in between two pieces of parchment paper, dusting the paper and the top of the dough lightly with flour. Roll the dough to ⅛-inch thick. Using a 2” fluted cookie cutter, cut out rounds. Half of the round will be the base of the cookies. To make the tops, use a 1” cookie cutter to cut out the centers from half of the rounds.Transfer cookies to the baking sheet 1 inch apart. Gather the scraps into a ball, chill for 10 minutes, then roll out again and proceed in cutting equal numbers of bases and tops.

  6. Bake for 12 minutes until the edges begin to brown slightly. Let the cookies cool on the cookie sheet for 5 minutes then transfer them to a wire rack to cool completely.

  7. Continue in the same manner with the remaining piece of dough.

  8. Before serving, spread 1 teaspoon of preserves on the cookie bases. Dust the top of the tops with powdered sugar and place on top of the preserves. Serve immediately.

  9. The unfilled cookies can be stored in an airtight container for up to 3 days and filled as needed.

 

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Christmas cookies, valentine’s day

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto

You all know by now that Sun Basket is my favorite meal delivery service. And that’s because they come up with fantastic meals like these Hungarian Meatballs with Cauliflower “Rice”! Clean eating at it’s best: Paleo, Whole30, and Keto friendly.
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Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto #meatballs #cauliflowerrice #paleo #keto #whole30

I Love The Ease Of Sun Basket!

I completely look forward to the day my Sun Basket box arrives on my doorstep! Each box contains three nights of fresh, healthy, gourmet meals.

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto #meatballs #cauliflowerrice #paleo #keto #whole30

I just open up the box, pull out the ingredients, do a little slicing and dicing and 20-30 minutes later we enjoy an incredibly delicious meal. Another perk, I don’t have to go to the store!

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto #meatballs #cauliflowerrice #paleo #keto #whole30

WHAT’S NEW WITH SUN BASKET IN 2018?

Sun Basket kicked off 2018 with a few fabulous changes that offer more ways to have your Sun Basket, your way. But of course they still have your favorite traditional, Paleo, and Gluten free options available too!

  1. NEW: More recipes: Now, Sun Basket is serving up 18 recipes to choose from every week! Never get bored with eating clean.
  2. NEW: Introducing 3 new meal plans:
      • Vegan: Going plant-based has never been easier. Enjoy creative meatless recipes with seasonal organic produce, plant-based proteins, and our house-made signature sauces.
      • Pescatarian: Perfect for those who want to eat a plant-focused diet with a healthy dose of wild-caught seafood. We only use seafood listed as Best Choice or Good Alternative by the Monterey Bay Aquarium Seafood Watch program.
      • Mediterranean: Modeled after one of the world’s healthiest diets, with seasonal produce, lean meat & wild-caught seafood paired alongside whole grains, healthy fats, and fresh herbs.

    Get $35 off Lean & Clean meals from Sun Basket!

$35 off - Sun Basket

LET’S TALK ABOUT THIS MEAL!

In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. You may be able to find ‘riced’ cauliflower at your local grocery store. It has become very popular. If not, you can chop your own with a knife, or drop florets in a food processor and give it a whirl!

Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto #meatballs #cauliflowerrice #paleo #keto #whole30

The Recipe: Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto

Tips and what you need: If you can’t find ‘riced’ cauliflower you can make your own using a good knife, or a food processor.

5 from 8 votes
Hungarian Meatballs with Cauliflower “Rice”~ Paleo, Whole30, Keto

In this one-pan Paleo-Whole30-Keto friendly meal, we serve paprika-spiced pork meatballs with a cauliflower “rice,” dressed up with dried figs and watercress. If you can't find cauliflower rice at your market, you can chop raw cauliflower until it resembles rice, or whirl florets in a food processor until 'riced"

Servings: 2 servings
Author: Sun Basket Meal Delivery
Ingredients
  • 10 ounces ground pork
  • 1 organic egg
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon sweet paprika
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 2 tablespoons almond meal
  • 3 Tablespoons olive oil, separated
  • 3-4 organic shallots
  • 1/4 cup dried figs (Optional for keto)
  • 31/2 ounces organic water cress
  • 10 ounses riced cauliflower
Instructions
  1. Prep the meatballs

    Let ground pork rest on paper towels to drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

    In a medium bowl, using a fork or whisk, blend the egg, spices and almond meal. 

    Add the ground pork, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

  2. Cook the meatballs

    In a large frying pan over medium-high heat, warm 1  olive oil until hot but not smoking. 

    Working in batches if needed, add the meatballs and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. 

    Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.

    While the meatballs cook, prepare the remaining ingredients.

  3. Prep the remaining ingredients

    Peel and thinly slice the shallots.

    Trim the stems from the figs; coarsely chop the figs.

    Trim the root ends and any coarse stems from the watercress; coarsely chop the watercress.

  4. Cook the cauliflower “rice”

    In the same pan used for the meatballs, warm 1-2 tablespoons olive oil over medium heat until hot but not smoking. 

    Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. 

    Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 2 to 4 minutes.

    Stir in the figs (optional for carb watchers) and cook until starting to soften, about 1 minute. Remove from the heat, stir in the watercress, and season to taste with salt and pepper.

  5. Serve

    Transfer the cauliflower “rice” to individual plates and top with the meatballs. Drizzle with oil, if desired, and serve.

  6. Kids Can!

    Time the meatballs.

    Time the cauliflower “rice.”

    Drizzle oil over the meatballs.

 

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Lemon Basil Spritzer~ Non Alcoholic “Mocktail”

Let’s just get this out of the way, we don’t drink alcohol. As in ever. But we do like to enjoy holidays and parties with a little something special and festive in our glasses. That’s where this Lemon Basil Spritzer~Non Alcoholic “Mocktail” comes into play!
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Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

Bubbly, Delicious and So Easy!

This drink is a favorite anytime we want something a little more celebratory than plain old water. It’s made with muddled basil and lemon, a simple syrup or sugar free Stevia option, and sparkling water.

Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

How to Muddle a Lemon or Lime…

A muddle is a bartenders tool used to crush ingredients so flavors release and blend, in this case lemon and basil. You will need a muddling tool, but in a pinch you could use the flat end of a wooden spoon…awkward and not as convenient and your friends might make fun of you…so, on second thought get the muddler.

Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

You start by rolling your citrus on a hard surface to soften. Then you cut the end off your lemon, set it on the flat side, and cut lemon into six equal wedges. Drop two lemon wedges and a few leaves of basil into the glass and smash with the muddler. You have now muddled. Good for you. … by the way my gorgeous cutting board is from Small Axe Woodshop and it’s like buttah! It would also make a great holiday gift, hint, hint… honey I want the dark walnut board in my stocking…now back to our spritzer…

Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

Simple Syrup or Naturally Sugar Free Stevia Option:

After muddling, you add some fresh squeezed lemon juice and tonic water for a fizzy, liver friendly drink! You can sweeten this drink with a simple syrup made ahead of time, or with liquid Stevia drops. It’s fantastically delicious both ways!

Lemon Basil Spritzer~ Non Alcoholic "Mocktail" #lemonbasilspritzer #nonalcoholic #mocktail #keto #holidaydrinks

The Recipe: Lemon Basil Spritzer~ Non Alcoholic “Mocktail”

Tips and what you need: if using simple syrup, make ahead of time so it is cooled and ready to use. If you prefer Stevia drops,<—we use these. You will need a muddling tool and a hand held juicer for squeezing lemon juice.

5 from 15 votes
Lemon Basil Spritzer
Prep Time
1 min
 

A light bubbly Lemon Basil Spritzer~ Non Alcoholic "Mocktail" with a simple syrup or low carb, keto friendly, naturally sugar free option. The amount of simple syrup included in the recipe will make 6-8 drinks. And just a reminder, all ingredients can be adjusted to taste!

Course: Drinks
Servings: 1 serving
Author: Linda Spiker
Ingredients
  • 1/2 cup water (use only if making simple syrup, if using Stevia skip this ingredient)
  • 1/2 cup granulated sugar (use only if making simple syrup, if using stevia skip this ingredient)
  • 3 leaves fresh basil
  • 2 lemon wedges
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons simple syrup (or 4 drops liquid stevia, or to taste)
  • 3/4 cup cold sparkling water, seltzer, san pelegrino etc..
  • basil leaves or lemon wedges for garnish
Instructions
  1. If using simple syrup, place water and sugar in a pot and bring to a boil, lower and simmer for 6 minutes. Allow to cool. If using liquid stevia, skip this step

  2. To make drink: place a few basil leaves and 2 lemon wedges in bottom of glass, muddle, crushing the lemon wedges and basil together

  3. Add lemon juice and either simple syrup or stevia drops, and muddle more. Then pour tonic water into glass.


  4. Add a few ice cubes, and garnish with additional basil and lemon wedges if desired.

 

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Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)

Honest to goodness, if carrots are roasted correctly they are almost like candy. Sweet, crispy perfection in my book. When set atop a good Cashew Cheese Sauce, well, they are even dreamier!
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Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

We Love Our Roasted Carrots!

Roasted carrots are so easy to make. Simply toss with olive oil and spices and pop in the oven until the edges are crispy and browned. We serve ours roasted with gremolata, drizzled in honey and ginger, and piled on top of a salad with couscous! But this is the first time we have featured them with a creamy cashew cheese sauce!

Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

The Cashew Cheese Sauce: Paleo, Whole 30 , and Vegan!

Cashews make a great dairy substitute, and while this sauce is dairy free, it still packs packs the protein and some healthy fats! Click here for the the recipe.

Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

Delicious, Beautiful and Healthy!

Serve as an appetizer, side dish or main course. Even the kids will be asking for more veggies.

Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30) #whole30 #keto #vegan #roastedcarrots #cashewcheese

The Recipe: Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)

Tips and what you need: click here to make cashew cheese sauce. You will need a rimmed cookie sheet and unbleached parchment paper. I always recommend using a good quality, sharp knife!

5 from 7 votes
Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Sweet roasted carrots topped with chives and set atop a creamy cashew cheese sauce! You will need to make cashew cheese in advance. 

Course: Side Dish
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 1 1/2 lbs carrots, peeled and cut into 2-3" segments (I used Rainbow Carrots)
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 2 tablespoons chives, chopped for garnish
  • 1 serving cashew cheese sauce (recipe linked above)
Instructions
  1. Make cashew cheese sauce ahead of time.

  2. Position oven rack in the center of oven and preheat to 425 degrees. Place a sheet of parchment paper onto rimmed cookie sheet, set aside.

  3. Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well.

  4. Place carrots onto parchment covered cookie sheet. Drizzle with olive oil until all the veggies are glistening with oil. Generously sprinkle with sea salt and pepper. Toss. Arrange in a single layer. Place in oven and roast until tender and slightly browned 45-50 minutes.

  5. Remove from oven. Plate cashew cheese sauce and top with carrots, garnish with chopped chives, serve!

 

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